An ayurvedic natural way to build immunity and brain power for kids.
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.
Black rice flour : 1 cup
Jaggery : 1/4 cup
Salt a pinch
Gingelly oil 1 tsp
Boil the jaggery with water n filter the impurities.
Take the flour in a mixing bowl.add a pinch of salt.
Mix the jaggery water with flour.knead it to chapathi dough consistency.
Add a tsp of oil and knead it well.
Steam it for 4 to 5 mins .
Serve hot.
Note : you can adjust the sweetness of jaggery per your taste
Ingredients
Corn kernels (refer pic) – 1cup (indian dried corn not the American sweet corn)
Coconut oil – 2 tblsp
Salt and chilly powder to taste
Method
Pour 2 tblsp of coconut oil in a heavy bottom vessel … Preferably small cooker . put it on heat. Once its hot jus drop 3 corn kernels alone and close lid… Once these 3 are popped. Take out these 3 and drop the reqd amount of corn. Spread throughout the surface of the cooker and close the lid upside down. Jus hold the handle and shake a bit for even cooking. Leave a lil gap between the lid and cooker base for the smoke to go out.
Once the popping sound stops,switch off the flame and transfer to a bowl. Add needed amount of salt and chilly powder (optional) and mix well.
Perfect instant snack to accompany a movie or a match at home
Ingredients:
Tender ginger – 1 cup skin peeled and cane be grinded to a paste without water or can be just grated.
Palm jaggery – 1/2 cup
Water
Method:
Boil water in a pan and add in palm jaggery and mix well.
Boil it well till the syrup becomes thick.
Then add in the ginger paste or grated ginger or dry ginger powder(sukku powder) and mix it well without lumps.
When it started foaming at the top add little ghee and switch of the flame.
Grease a plate with ghee and transfer the contents to that plate. Allow it to cool and then cut it into desired shape and store it in a container.
INGREDIENTS:
Method:
Cut Amla as slices and saute them in oil.Once they start shrinking turn off the flame and let it cool for some time. Then wipe the oil from Amla with a thin cloth. Crush the Jaggery in a pan, add a cup of water and turn on the stove. Once this comes to a boil filter the contents to a vessel and discard the slurry. Again stir the filtered Jaggery until it reaches a sticky consistency. Now turn off the flame and add the fried Amla and honey. Let it soak for two days before consumption. This is a good curative for constipation, maintaining weight.
Thsnks to Sriram(A parent from our group) for sharing this recipe with us
1. Peel skin from ginger and cut it into slices.
2. Grate a lemon using a grater.
3. Pour 1 cup of water in a pan.
4. Add ¼ cup of the ginger slices to it.
5. Add 1½ to 2 tablespoons of grated lemon pieces.
6. Allow the solution to a boil and then keep it in simmer for 5 minutes.
7. Strain the solution and set it aside.
8. Pour 1 cup of honey into a small bowl. Keep a bigger bowl on stove filled with water & let it heat(do not let the water boil). Keep the honey bowl in the warm water and just warm the honey. Make sure you do not let the honey boil.
9. Mix it to the strained ginger solution and mix well.
10. Add lemon juice extracted from 2 lemons and mix it well.
11. Keep stirring the mixture over a double boiler for a few minutes.
12. Turn off the heat and pour the solution into a jar.
Homemade cough syrup is ready now.
Dosage:
½ to 1 teaspoon every 2 hours for children ages 1 to 5 years.
1 to 2 teaspoons every 2 hours for children ages 5 to 12 years.
1 to 2 tablespoons every 4 hours for adults and children older than 12 years.
Small Onion -10 to 15 cut into pieces
Garlic – 10 cut into pieces
Tamarind water extracted from a small lemon size tamarind
Salt to taste
Coriander Seeds -3 tblspoon
Urad Dal -1 tblspoon
Channa Dal -1 tblspoon
Pepper- 3 tblspoon
Raw Rice – 1 tblspoon
Seasoning:
Oil- 2 tblspoon
Mustard seeds -1 tspoon
Cumin seeds -1 tspoon
Fenugreek seeds – ¼ tspoon
Curry leaves
Heat oil in a kadai.Add all the roasting items and roast in medium flame till golden brown. Remove it to a plate and let it cool down. Now grind it into a smooth paste by adding some water in a mixer.
Heat oil in a kadai.Add small onions and garlic and fry well.
Now add the ground masala and mix well
Pour in tamarind water and add some more water. Mix well. Add required salt.
Bring it to a boil.Cover and cook in sim for 30 mins.
Meanwhile heat oil in a pan add mustard,cumin,fenugreek and curry leaves.mix well and then pour this to the boiling gravy. Mix well.
Serve hot with white rice.
INGREDIENTS:
Method:
In a large bowl combine all dry items provided above. Then add the left over dal. Mix everything and knead well for 5 mins, till it forms a soft dough. We can add more water if needed to form a dough. If the dough becomes watery, add more wheat flour to adjust the consistency. Cover and keep it for 20 min. Heat a iron pan and start rolling and flattening the dough like chapathi. Place the rolled chapathi on hot tawa and cook on both sides until they get cooked. Pour about 1/4 teaspoon ghee on both the sides of paratha. Remove from pan and repeat the same procedure for the remaining dough.
INGREDIENTS:
Method:
Wash poha well and soak in water for half an hour. Then squeeze out the water and add poha to a mixer. Add jaggery, honey and banana to it. Pour very little water and grind it to a smooth paste. This can be given to kids above 1 year once a day.
INGREDIENTS:
Method:
Clean bamboo rice and moong dal. Dry both separately in a kadai. Then take the bamboo rice in a mixer and make it to a slight coarse powder. It should not be very fine. Just rice should be broken.
Then add water in a kadai and allow it to boil. When it starts boiling add dal and broken rice and mix well. In between take a pan add water and jaggery. When the jaggery starts melting remove it from flame and strain it to remove impurities. When the rice and dal is cooked well add this jaggery syrup and ghee and mix well till it becomes non sticky. Now take a plate grease it with little ghee.Pour this rice mixture over the plate and spread it evenly. Allow it to cool and slice it accordingly.
Note:
This burfi will be soft and crunchy. I have added chopped and added Cashew and badam. It will be even more crunchy and tasty. Chopped peanuts can also be added.
INGREDIENTS:
Method:
Wash and soak Proso millet urad dal and Fenugreek seeds for 4 hours. Grind Proso millet separately. Then grind urad dal and fenugreek seeds separately. Then mix everything together add salt and allow the batter to ferment for 6 hours.Use this batter to prepare dosas.
