An ayurvedic natural way to build immunity and brain power for kids.
Category: Ancient Wisdom
Collection of blogs to share the ancient wisdom from more deeper meaning to understand and inculcate the knowledge into our daily lifestyle. Unlock the science behind the rituals, samskaras, practises, and so on.
Ingredients: Bamboo rice: 1/4 cup Palm jaggery: 1/2 cup Elachi,cashew,kismis: as required Thick coconut milk: 1 cup Moong dal – 2 tblspoon Ghee – as required
Method: Wash the bamboo rice and moong dal well. Soak the rice and dal for around 1 hour. Then add all these to a cooker and pressure cook it for 6 whistle and then allow it to cool.
Meanwhile take palm jaggery in a pan add half glass of water and heat it. Once the jaggery melts completely remove it from flame and filter it.
Then add this jaggery syrup to the cooked rice and mix well. Add the coconut milk and cook for 2 mins and then switch off the flame.
In a pan melt ghee then add cashew and kismis and fry till golden color. Then add this to the cooked payasam. Add little crushed elachi.
Serve it hot or cold. Note: After soaking the rice, take the rice in a mixer and grind it twice and then can be cooked with dal.
” Traditional and organic varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https://www.hlp.world/store/ “
I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one.
I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.
View all posts by Saranya
Apple – 1 peel skin and grated Poha – 4 tablespoon dry roast and grind to a fine powder Milk – 2 cups Water – 1 cup Palm sugar – 1 tbspoon Ghee
Method: Take grated apple in a pan and saute it till the water in it evaporates. This take around 3 mins. Then add the powdered Aval and mix well. Pour milk and mash it well. Add palm sugar and mix everything well. Then add water and allow the contents to cook well. At last add ghee.
Any type of Aval can be used to make this recipe
” Traditional and organic varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https://www.hlp.world/store/ “
I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one.
I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.
View all posts by Saranya
Ingredients:
Tamarind – small lemon size
Water – 3 cups
Ajwain – 2 tablespoon
Turmeric powder – a pinch
Salt curry leaf – as required
Oil
Red chilly – 2 broken into pieces
Coriander seeds – 2 tablespoon
Method:
In bowl take water add tamarind, ajwain, turmeric powder, salt , curry leaves and coriander leaf and boil nicely.
Meanwhile take a pan add little oil and heat it. Then add mustard seeds, curry leaves, red chilli, coriander seeds and fry well. Then pour this seasonings in the boiled water and mix well.
I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one.
I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.
View all posts by Saranya
Pepper : 2tsp
Dhania seeds : 2tsp
Arisi Thippili (long pepper) : 1 1/2tsp
Thur dal : 1/2 tsp
Jeera : 2 tsp
Curry leaves : 2 to 3
Pudina leaves : 4 to 5
Tamarind : a small lemon size
Tomato : 1
Coriander leaves for garnishing
For Tempering
Ghee – 1tsp
Mustard – 1tsp
Curry leaves – 2 to 3
Method :
Soak Tamarind in water for 15 min
Heat a kadai and dry roast pepper, dhania, arisi thippili (long pepper) and thur dal and fry till it changes colour. Add curry leaves and pudina and swich off the stove. Grind into smooth paste by adding water.
Extract juice from the soaked tamarind add salt, turmeric and hing. let it boil. Add the ground paste once raw smell goes add reqd quantity of water and allow it to froth.(Rasam must not boil)
Heat a kadai and temper the items provided above and add to the rasam. Finally add tomato, coriander.
You will feel really releived from the body pain due to cold. The Arisi thippili used, gives a stong taste in the tongue which will soothe the throat.
I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.
View all posts by Sri Nandhini Hari
Cut idlis into bite size pieces. Heat oil for shallow frying, once the oil is hot fry the idli pieces and turn the idlis now and then for uniform cooking. The idlies should be fried till it turns to golden brown colour.
Finely Chop onion, tomato, ginger and garlic. Heat oil in a pan( can use the left out shallow fried oil) add items in the tempering and then add onion, ginger and garlic. Once it changes color add tomatoes and salt to taste. Wait till the tomatoesbecome mushy and then add thin strips of capsicum. Now start adding the masala items a cup of water and cook well.
Once the masala is cooked mix the fried idlis and garnish with spring onions for chinese taste or with coriander leaves to have the taste of Kaima idli. To maintain the crunchiness of idli jus mix the idlis jus before serving. Onion raitha is a perfect accompaniment with this dish.
Mouth watering Indo chineese dish made @home for our loved ones!!!!
Note: *Shallow frying the idlies is optional, but it gives the idli nice colour and it helps to hold the crunchiness and shape. *You can refrigirate the idlis for 3 hrs before frying. If the idlies are not refrigerated, the idli pieces get stuck to the laddle while frying. *Fried idli can be had that jus like as a munching snack. It will stay crunchy for more than a hour.
” Traditional and organic varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https://www.hlp.world/store/ “
I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.
View all posts by Sri Nandhini Hari
1-2 seedless dates (If you do not have seedless dates, then use a knife to remove the seed from the dates)
1/2 cup baby’s milk
Water as needed
Method
Wash the poha in drinking water nicely and then keep aside. Drain all the water as the residual water will be enough to soak the thin poha enough.
Chop the dates into very fine pieces.
Heat a pan and add half cup water into the pan.
When the water in a little hot, add the finely chopped dates to water.
Keep stirring in between and let the dates cook and disintegrate completely. This will take 3-4 minutes.
When dates are cooked, add soaked poha and mix well.
Now add baby’s milk as needed and turn off the heat.
Mix every thing well and serve.
The dates give a lovely subtle sweetness to this kheer and make it even more nutritious.
This recipe can be made with normal and traditional poha varieties like Mappilai samba, karuppu kavuni, and other millet pohas/aval.
” Traditional and organic varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https://hlp.world/store/“
I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one.
I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.
View all posts by Saranya
We have ears, tongue and eyes among gnanendriyas most powerful knowledge providers with which there will be lot of internal disturbances.
We should not listen through “EARS”, which is not related to us or for which we are neither responsible nor answerable. Unnecessary inflow of information from this indriya generates unwarranted garbage in our astral body. This should therefore be controlled.
Next gnanendriya is “TONGUE”. Through this we become slave to taste and take unnecessary food. This in one way results in indigestion and also other diseases like diabetics. So we should have control on tongue.
Further powerful and dangerous gnanendriya is “EYES”. No doubt through this indriya we see world around us, but we also see unwanted items and create unwarranted desires. So friends eyes, tongue and ear are most dangerous gnanendriyas which require control.
Now, there is another karmendriya which is also equally dangerous. It is speech generated through tongue. Through “TALK” we either to good deeds or bad deeds. So we should be careful with this karmendriya also.
We have a commander-in-chief of indriyas. He is “MIND” . If one can control this, he can even become Almighty. Entire spiritual practices are basically aimed at controlling mind. People generally think that “indriya nigraha” (control of indriyas) is important sadhana. But it is not so. What is required is realisation
oriented attitude towards subject matter of indriyas. In Bhagavad Geeta in second chapter, Lord emphasized that any interest on subject matter of five elements (sound, touch, form, taste and smell are subject matters) converts interest as desire. If desire is fulfilled then thought for repetition is generated. If desire is not fulfilled angry will raise. With angry, person looses senses and losses control on himself. So realization oriented knowledge referred above should help us in removing interest on subject matter of five elements. To do this, we should divert our interest on some better aspects. Like doing “NAMA SMARANA ” or uttering “MANTRA” or doing meditation. Let our sadhana start on any of these points.
Pranamams.
Lakshmi Bharadwaj, known as OJAS in whatsapp group, is a home-maker and mother of three lovely kids. She comes with a rich tradition that follows home-remedies, which makes her a passionate towards ancient knowledge in Ayurveda naturopathy and herbs. She is one of the sincere and senior member of swarnaprashana Whatsapp parenting community. She has been constantly guiding new parents and with her continuous selfless efforts on various social and educative platforms. In 2015, She was the Parent of the month for her exceptional guidance in home-remedies to many parents in our whatsapp community.
View all posts by Lakshmi Bharadwaj
Yes …It’s really unique as the name sounds
It’s really a miracle recipe for woman post partum to gain strength , to resume her activities soon and to increase the supply n quality of milk which in turn makes new born Fed with all nutrients etc .
Roast all the above ingredients one by one in ghee n keep aside .
Grate dry cocunut n fry it slightly in ghee until it turns slightly brown .
Now grind all these items coarsely
Make palm jaggrey syrup and keep adding the grinded mixture into slowly little by little stirring this mixture if needed one can add little hot ghee
Now that the jaggrey syrup and the mixture of ingredients gets mixed well start making laddoss of desired size .Now your yummy healing DINK laddoos are ready for New mothers
These laddoos can be had 2 to 4 daily mornings as new feeding mothers feels more hungry as she provides all the nutrients to the baby through her feed. These laddoos make her active filled n energetic .
This also deals with postpartum depression, mood swings, treats vata dosha helping her to deal and enjoy mother hood .
As they say Pregnancy is new life for womanhood n Mother hood is gift of God .
Let’s celebrate woman hood with the most amazing experience of motherhood
I have done my part sharing this recipie and now it’s your turn to try n taste it .
Don’t forget to share your feed back after trying.
Lakshmi Bharadwaj, known as OJAS in whatsapp group, is a home-maker and mother of three lovely kids. She comes with a rich tradition that follows home-remedies, which makes her a passionate towards ancient knowledge in Ayurveda naturopathy and herbs. She is one of the sincere and senior member of swarnaprashana Whatsapp parenting community. She has been constantly guiding new parents and with her continuous selfless efforts on various social and educative platforms. In 2015, She was the Parent of the month for her exceptional guidance in home-remedies to many parents in our whatsapp community.
View all posts by Lakshmi Bharadwaj
Thinai flour :2cups Rice flour:1/4cup Wheat flour: 1/4 cup Onion : 1 Jeera : 1/2 tsp Chillies: 1 or 2 Curry leaves Salt as required
Mix all the flours together. Add the cut onions, jeera, chillies, torn curry leaves. Consistency of the batter has to be bit watery. Must pour the batter from side to center of the tawa like rawa dosa. Serve hot with chutney.
” Traditional and organic varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https:/hlp.world/store/ “
Priyadarshini is an Engineering graduate in Electronics and Communication. She used work for Dell, Later shifted to Chennai after marriage and worked in Ericsson as system analyst.
I have always been passionate about our tradition and curious to know about our ancient wisdom and practices, which made me join this group.
View all posts by Priyadarshini Somasundar
Foxtail millet :2cups
Jaggery:1cup
Honey:2tbsp
Cardomom powder:1/2tsp
Method:
Dry fry the millet until it turns light brown colour.Grind the millet coarsely.Then, make jaggery syrup by adding little water to the jaggery.
Add cardomom powder ,jaggery syrup and honey to it and make it into small balls.
” Traditional and organic varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https://hlp.world/store/ “
I'm a homemaker and a mother of 7yrs old son.I strongly believe in Thirumoolar's word"Food is medicine". My quest regarding ancient food recipes started a year back. I'm very happy to share and learn through this initiative from Swarna prashana.
View all posts by Seetha Lakshmi
