Homemade Peanut Butter

Do you know that we can make peanut butters at home easier than going to shop and buy, that too with zero added flavours, additives, artificial sweeteners or colors?

INGREDIENTS:

Peanut – 100gms
Jaggery – 1 tbsp
Salt – a pinch

METHOD:

Dry roast the peanuts well and allow it to cool completely. Then remove the skin.
Grind the peanuts in a mixer. Initially it will turn to a powder form, then slowly it will start forming lumps.
Give some rest in between and start grinding again. Make sure the jar doesn’t gets heated.
In max 5 – 10 mins the lump will change to a slight creamy texture. At this stage add salt, jaggery and grind for few more mins.
Now creamy peanut butter is ready. You can also add few roasted and slightly crushed peanuts to this to get a crunchy feel.

Note:
If you didn’t get the creamy texture, add very cold pressed groundnut or coconut oil and grind it. 1/4 tsp of oil would be good enough.

Shared by SaranyaHLP WORLD Community

Suleimani

The traditional spicy tea(black tea) which can be had post heavy meals to aid digestion or on those cold evenings once in a while. This is a Kerala style black tea infused with spices and lemon juice. Spices can be added as per our taste.

INGREDIENTS:

Water – 2 glasses
Ginger – Small piece, Washed, peeled and grated
Cardamom/Elaichi – 1 , crushed
Clove – 1 or 2
Palm candy/Country Sugar/Nattu sakkarai – according to taste
Tea leaves – a little
Lemon juice- according to your taste buds

METHOD:

Boil the water and add all other ingredients. Strain and add the lemon juice. Sip it hot!

Shared by SaranyaHLP WORLD Community

Kalyana Rasam

Who doesn’t love a warm spicy rasam on the cold days? The specialty of Kalyana Rasam is that it is mostly served in Thamizh Brahmin marriages. You can make this rasam along with the native rice to make it more merrier and healthier.

INGREDIENTS:

Tamarind – 1 small amla size
Tomato – 4 medium size
Toor Dal – 2 tbsps
Salt – as required
Curry Leaves
Hing– a pinch
Turmeric powder – 1/2 tsp
Coriander Leaves – chopped

Roast the following ingredients in a tsp of ghee and grind to a powder:
Coriander seeds- 2 tsp
Toor Dal– 2 tsps
Pepper– 1 tsp
Dried Red Chilly – 1
Cumin seeds – 1/2 tsp Add this directly while grinding the powder without roasting

To Temper:
Mustard seeds– 1 tsp
A2 Ghee – 1 tsp
Curry leaves
Crushed garlic– 3
Dried Red chilly broken – 1

METHOD:

Soak the tamarind in water and extract the juice.
Pressure cook the Toor dal and mash it well and keep it aside.
Chop one tomato into small pieces.
Make puree out of the remaining tomatoes.

Add the tamarind juice to a vessel along with chopped tomatoes, salt, curry leaves, turmeric powder, tomato puree and hing.
Mix well and keep it on stove top and allow it to boil well till the raw smell goes off.

Add dal and mix well. Now add required amount of water to adjust the consistency and boil for few more mins.
Finally add the ground powder and mix well and when the rasam starts to froth remove from flame.

Finally make a tempering using the items mentioned under to temper and add it to the rasam and garnish with chopped coriander leaf.

TIPS:

You can try rasams with Kokum Tamarind instead of regular tamarind.

Shared by SaranyaHLP WORLD Community

Dhokla with Mint Chutney

If you are searching for a healthy evening snack or a home kids party dish, this would the apt one for the little ones as well as the big kids – adults!

INGREDIENTS:

  • Any traditional cooking rice – 1/2 Cup
  • Chana Dal/Kadalai Parippu – 1 Cup
  • Lemon juice – half lemon squeezed
  • Hing – a pinch or two according to your taste
  • Jaggery powder – 1 -2 tsp
  • Salt – to taste
  • Turmeric powder – 1/2 tsp
  • Ginger + Green chilly paste (You can ground these 2 together and extract the juice too)
  • Mint leaves – washed and cleaned – 1/2 C
  • Coriander leaves – washed and cleaned – 1/2 C
  • Ginger – A small piece – 1/2 to 1 inch
  • Garlic – 2 cloves
  • Green chilly – according to your spice levels
  • Coconut – Grated – few spoons

METHOD:

Take cooking rice and Channa dal(kadalai parupu), wash it well and soak it for 6 hours. Then grind it to a smooth batter and allow it to ferment overnight, say 7 to 8 hours.

Before making dhokla, to the fermented batter add Lemon juice ,hing, jaggery powder, salt, turmeric powder, ginger green chilly paste (what I did is grounded these two extracted the juice and added that alone into the batter ). Mix everything well. Close this vessel and give a 10 mins resting time.

After 10 mins u can steam these and serve. Can be done in idly mould or Cake tin too. Grease the moulds well before pouring the batter.

After transferring the steamed dhoklas to the plate top it with a simple tadka (curry leaf mustard seeds sesame seeds and grated coconut) and serve it with mint chutney.

For the Mint Chutney, in a mixer grinder bowl take mint leaf, coriander leaf, ginger, garlic, green chilly, little grated coconut, salt and grind it to a smooth paste. Take this to a bowl add water and dilute if needed. Mix little juice and then serve.

Shared by SaranyaHLP WORLD Community

Moong Dal Idly with Hing Chutney

Idlies always makes a perfect healthy and quick breakfast during the rush morning hours. When you pair it with some amazing yummy chutneys it would be a jackpot for your taste buds!

INGREDIENTS FOR IDLY:

METHOD FOR PREPARING IDLIES:

  • Soak both dals separately overnight. Add Methi seeds in Urad dal.
  • The next day grind both separately and mix it together. Don’t add much water while grinding.
  • Allow it to ferment for 7 hours +/- according to your climate.
  • Before making idlies add salt, water if needed.
  • Add crushed pepper, Jeera and little hing
  • Mix everything well and make idlies.

INGREDIENTS FOR HING CHUTNEY:

  • Tomatoes -3
  • Red chilies- acc to your taste
  • Salt – TO taste
  • Hing

METHOD FOR HING CHUTNEY:

In a pan, add oil and add 3 chopped tomatoes, red chilies and salt. Sauté everything until mushy. First powder katti perungayam in mixer and then grind the Chutney along with the fried items and then finally make tadka..

It goes well with idly/dosa/paniyaram/curd rice.. hing gives relief from bloating and helps in good digestion.

Shared by SaranyaHLP WORLD Community

Millet Poha Mixture

The fun to make and munch homemade snacks is always special and mouth-watering. The aroma of each ingredients getting fried in our traditionally milled, flavoured oil cant described in words.

Lets proceed to the recipe now.

INGREDIENTS:

METHOD:

  • Dry roast all the ingredients like sesame seeds, flax seeds, dried red chillies, dried coconut and Hing.
  • In few tsps of oil/ghee, fry the Millet poha/flakes. Make sure you fry them on low heat.
  • Add few more tsps of oil and fry fennel seeds, green chillies, curry leaves, groundnuts and bengal gram separately.
  • In a bowl, mix everything well with dry spoon.
  • Store it in an airtight dry container.

Shared by NalinaHLP WORLD Community

Whole Black Urad Dal Laddoos

Healthify your snacks!

When I tried Homemade Sathu Maavu laddoos and shared with my friends and family, I got more requests, motivation and confidence to try other varieties of laddoos. No one cannot say no to these healthy laddoos right? 🙂

This time I tried with Unpolished Whole Urad Dal which I bought from the monthly grocery shopping from HLP Store. We all know how Black Urad helps all the women to strengthen their hip region. This is one of the best dishes for the young girls who are nearing / just attained / started puberty.

Also it can be considered as the ultimate post-workout laddoo for the health conscious people! It has the right amount of minerals, energy for your body!

Here is the recipe I followed for making these yummy and healthy laddoos.

INGREDIENTS:

METHOD:

  • In a pan, dry roast urad dal until it turns crispy, on a low flame without burning.
  • After it turns crispy, cool down and make fine powder in mixer along with jaggery powder & cardamom powder.
  • If you like the crunchy texture, coarsely grind the urad dal. For kids, it’s better to make it fine powder.
  • Add ghee and check the consistency. You should be able to hold the laddoo shape when you roll it with hands.
  • You can also coarsely grinded dry roasted cashews to get the nutty flavor or add the crushed ones.
  • Roll them into laddus and store them in an air tight container.

Shared by Hima Bindu, HLP WORLD Community

Healthy Sathumaavu Laddoos

We started using Sathu maavu at our home when my grandma was feeling weak and fatigued. At the same time my sister also delivered a baby, and she was in search for food items that can give her better strength & health.

As preparing of this mavvu/powder at home itself from scratch is time consuming process (sprouting, drying, roasting and powdering), my mom started to use a store-bought famous brand. But we were not satisfied as it increased our body weight.

So, we started to make our own powder at home, and it was super food for babies & adults. As days passed, we couldn’t prepare it due to daily workload, unavailability of people and arranging good quality ingredients.

After I joined HLP community, I understood the importance of avoiding 5 whites and wanted to replace milk at home. I was eagerly waiting for this product in HLP Store, as it is the one place, we could buy trusted products.

 I started to make kanji with this sattu mavvu. Sometimes I add ginger, jeera, onions, and fresh coriander leaves and it would be my first drink in the morning after having water on empty stomach. If you have 1 glass of this kanji, you will not feel hungry or fatigue until lunch. Unfortunately, my kids and husband are not very fond of this health mix.

But I wasn’t ready to compromise on their health. Being a mother, you need to learn tweaking healthy foods into whole family’s diet, understanding their taste buds and body needs too. I made laddoos out of it so that they can also enjoy Satthu as healthy snacks.

Heartful gratitude to HLP World Store for bringing this product for us. Hope all start to reap the benefits of this wonderful product.

Sharing the recipe, I followed for making the delicious laddoos. Hope you all try this and share the feedback.

INGREDIENTS:

METHOD:

  • Dry roast the Sathu Maavu Mix for 2-3 minutes in low flame. Make sure not to over-roast/burn it.
  • Transfer to mixing bowl and allow it to cool.
  • Chop the deseeded dates, coarsely grind the nuts, jaggery and ghee.
  • Add to the roasted powder and mix well.
  • Roll them into laddus and store them in an air tight container.

TIPS

  • If you use jaggery syrup, make sure you finish the dish in 15 days.
  • If you use dry jaggery powder, the shelf life is more.
  • Add a pinch of Himalayan salt to enhance sweet taste.
  • Adjust ghee as per your needs
  • You can add your own creative culinary ideas, like you can add  dry rose petals.

Shared by Hima Bindu, HLP WORLD Community

Paruthi Paal – Cotton Seed Milk

Recipe Card

A traditional refreshing drink from the land of Tamilnadu. This is referred to as a ” Triple Nutrient Drink” which is rich in protein, fat and fiber. Try this energy drink at your home and share your experiences

BENEFITS OF COTTON SEED MILK

  • Rich in Protein, fat and fiber
  • Best for cold and cough
  • Helps to regulate menstrual cycle
  • Best for breastfeeding moms
  • Heals stomach ulcer
  • Helps to prevent PCOS

Cotton seed milk and coconut milk are the main ingredients in this recipe. A portion of rice flour is added to smoothen the consistency (can use any traditional rice flour/miller flour). This is one of the best alternative for cow milk (vegan milk).

ADI KUMMAYAM

ADI KUMMAYAM

A Traditional Recipe for Aadi Season

Adi kummayam is traditional authentic recipe made in Aadi masam specifically on Tuesdays and Fridays Due to the onset of monsoons, It is an excellent recipe to balance the vata, Strengthen the bones, joints and backbone in our body. It is a nutrition recipe to strengthen the uterus for girls who hit puberty, pregnant ladies and women in their postpartum phase. Adi kummayam is a perfect recipe during this lockdown for protein consumption.It helps in curing constipation.

INGREDIENTS:

  • Whole moong or yellow moong 1/4 cup.
  • Matta rice or Blackrice 1 cup.
  • Whole urad dal or white urad 1/4 cup.
  • Palm jaggery.
  • Elaichi.
  • Cashew chopped.
  • Kismiss soaked and drained.
  • Sesame coldpressed oil 1 whole cup.
  • Desi ghee 1/2 cup.

METHOD:

Dry roast moong dal, urad dal and rice until they turn brown. Keep it aside and let it cool down. Grind to fine powder and sieve if required. In iron kadai, make palm jaggrey syrup to required consistency. Add ghee, Sesame oil and Elaichi to the jaggery mixture.

Keep stirring well by adding sieved flour slowly until the kummayam flour dissolves well with no lumps. Top it with chopped cashew and kismiss. Grease the steel plate with ghee. As the whole concoction gathers together, pour it in the steel plate and let it semi dry. Cut to pieces and serve. Enjoy the tasty Adi kummayam recipe!

About the Author:

A Parententrepreneur ,wisdom seeker, Ms.Lakshmi Bharadwaj is very well known, old parent from HLP Community. She has been a very active member in promoting ancient wisdom our parenting community from past few years and has many articles and blogs to her credit. She beileves that path to Spirituality is through our body.

Your body is your sanctum. Maintain with divinity – Lakshmi Bharadwaj