An ayurvedic natural way to build immunity and brain power for kids.
Kambu/bajra – 1 cup
Idly Rice – 1/4 cup
Whole Urad dal – 1/4 cup
Fenugreek seeds – 1 tsp
Salt as required
Wash and soak all the ingredients together for 4 to 5 hours.Grind it to a smooth batter adding water when needed. Add salt and mix well.
Allow it to ferment for 5-6 hours.
Heat a Dosa pan and pour a laddle of the batter and move it ina circular movement to make these healthy dosa’s.
Ragi flour – 1/2 cup
*Processed Rice flour – 1/2 cup
Salt – as required
Water – 11/2 cup
Oil – 1 teaspoon
Take raw rice and wash it well. Then soak rice for 5-6 hours.Wash again twice and drain the water completely. Spread it on a white cloth for 1 day and allow it to dry. Then get it ground in the mill when it is slightly wet. Then fry the ground flour in batches on medium heat until a nice aroma comes. Spread it in a new paper and allow it to cool and then store in an airtight container.
Raw rice can be substituted with other traditional Rice like Black rice(Karuppu Kavuni), Immunity Rice( Mappilai samba),Diabetic/Arthirites ( Kattuyanam). But make sure to cook for some more time than the mormal rice.
Heat water in a vessel by adding salt and oil.
Once the water starts boiling add the rice and ragi flour in the centre and close the vessel with a lid and reduce the flame.
Cook for 7 to 8 mins.
Then switch off the gas and mix the contents well. Try using wooden spatula to bare the heat.
When its little warm knead it well with hand.
Then grease the idiyappam presser with oil and place a little quantity of this dough into it and squeeze it. Collect all the idiyappams and place it in a greased idly plate. Then steam this in idly cooker for 7 to 8 mins.
This can be served by sprinkling coconut and palm sugar powder.
Can also be had with vegetable stew, coconut chutney or any other gravy.
Or Can be dunked in flavoured coconut milk (which is considered to be very healthy and only drink which is closer to mothers milk). This flavoured milk can be prepared by adding elachi powder and palm sugar powder to the coconut milk.
Tip: Name it as Chocolate Noodles Kids will eat themselves jus by listening to the name.
Bengal gram – 2 tblspn
Urad dal – 2 tblspn
Red chilly – 3
Onion – 1
Pearl millet /Bajra/Kambu – 1/4 cup
Oil
Mustard seeds, cumin seeds, asafoetida powder and curry leaf – little.
In a pan add oil and fry red chilly urad dal and Bengal dal till golden brown. Then add chopped onion and pearl millet and fry well. Then allow it to cool. Then add salt and grind it to a chutney consistency by adding water.
Then in the same pan add oil mustard seeds cumin seeds asafoetida powder curry leaf and saute well then add this to the ground chutney. Mix well and serve.
Very Healthy accompaniment for Idli and dosa, felt really good as my daughter loved this yummy recipe. Do give it a try!!!
Wheat Flour – 1 cup
Palm Sugar powder – 1/2 cup
Ghee – 1/4 cup
Dry Ginger Powder – 1/2 tsp
Milk – 2 to 3 tblspn
Preheat oven (Preferably OTG as microwave destroys the nutrition value in the food ) to 180 degree C.
Take ghee and Palm sugar in a bowl. Mix well. Add milk and mix well till it becomes creamy.
Then add dry ginger powder and mix well.
Add flour and knead it to a dough. Add milk if required.
Now roll this between like a chapathi and cut it into a different shape with cookie cutter and place it on the baking tray.
Bake it for 12 to 14 mins till it becomes golden color. Allow it to cool and will get harden as it cools down.
Wheat Flour can be substituted with other millets and mixed millet flour.
Ragi flour – 1 cup
Palm Sugar powder – 1/2 cup
Melted Butter – 1/4 cup
Milk – as required
Almond – 10 soaked and skin peeled
Cahew – 10 soaked
Preheat oven to 180 degree C.
Take ragi flour in a pan and dry roast it on low heat till the raw smell leaves from it.
Take almond and cashew in a mixer and grind it to a smooth paste by adding little water.
Take all ingredients in a bowl including the ground paste and knead it to a dough. Add milk if required.
Now roll into a chapathi and cut it with different shapes using cookie cutter.
Then place it in a baking tray and bake it for 15 to 18 mins. Once cooled it will become hard.
Ragi can be substituted with mixed millet flour or any other Millet.
This is a Travel friendly homemade baby food, which is really helpful for the new mums.
Rice – 1 cup
Moong dal – 1/2 cup
Jeera – ¼ teaspoon
Asafoetida – a pinch
Take rice and moong dal wash it separately.
Dry roast rice in a kadai till it gets puffed up.
Dry roast dal, jeera, asfoetida.
Cool all the items and grind to a powder.
Sieve the ground powder to get a fine powder.
Take required amount of powder in a bowl.
Add hot water and mix well to get a thick consistency without any lumps.
Close the bowl with lid for 5 minutes.
After 5 mins open and mix well. Sprinkle little ghee if required.
The consistency can be adjusted by pouring more or less water.
Instant Homemade Baby food ready to be served to our little one.
*Processed Rice flour- 2 cups
Grated coconut- 4 tbsp
Water – as required
Salt – as required
Palm Jaggery
Take raw rice and wash it well. Then soak rice for 5-6 hours.Wash again twice and drain the water completely. Spread it on a white cloth for 1 day and allow it to dry. Then get it ground in the mill when it is slightly wet. Then fry the ground flour in batches on medium heat until a nice aroma comes. Spread it in a new paper and allow it to cool and then store in an airtight container.
Raw rice can be substituted with other traditional Rice like Black rice(Karuppu Kavuni), Immunity Rice( Mappilai samba),Diabetic/Arthirites ( Kattuyanam)
Take 2 cups of processed rice flour in a bowl. Add little salt.
Take palm jaggery in a vessel and pour water. Allow it to boil till the jaggery melts. Cool it. Then filter the jaggery syrup in order to take out the unwanted dust and mix it with the rice flour slowly with hands. The flour should have crumbly texture. When you take little flour and try to make a shape out of it the shape should be retained and when u break it, it should crumble. This is the correct consistency.
There should not be any lumps. Cover and keep it for 5 mins.
Take a idly cooker fill it with water and allow it to boil. Then place the idly mould and add the puttu mixture to it and close the vessel. Steam it till a nice aroma arrives. It would take around 10 mins.
Take the puttu out to a plate and allow it to cool. Gently crumble it with hand and add some coconut and sprinkle little ghee to it and serve.
