RECIPE OF MAPPILAI SAMBA AVAL FRIED RICE

INGREDIENTS

  1. Mappilai samba Aval – 1 cup
  2. Fine chopped veggies – 1 cup (carrot,beans,potato,capsicum)
  3. Onion – 1
  4. Green chilly – 2 cut it into two
  5. Ginger and garlic – few fine chopped
  6. Salt for taste as required
  7. Sugar as required
  8. Oil as required
  9. Pepper powder – 1 tblspn

Method:

Heat oil in a pan, add chopped onion green chilly ginger garlic and fry well for 10 mins. Then add all the veggies salt sugar and mix well. Allow the veggies to cook well. Meanwhile wash the Aval well and soak in water for 5 to 10 mins. Once the vegetables is cooked squeeze out the water from Aval and add it to the veggies and mix well. Finally add pepper powder mix it and serve hot

Author: Saranya

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.

Jowar/Sorghum Dosa – Traditional gluten free dosa

Jowar is a healthy millet that can be a substitute for wheat if you are looking to go gluten free. Apart from the yummy Jowar rotis, you can also prepare Jowar dosa which kids will enjoy for breakfast. Read on further to find how easy it is to prepare this dosa.

Ingredients: 

The below quantity yields 6-7 dosas.

  1. Jowar/ Jola/ Sorghum – 2 cups
  2. Women’s Rice/ Poongar rice/ Idly rice/ Dosa Rice – 1/2 cup
  3. Urad dal – 1/2 cup
  4. Methi seeds/Fenugreek seeds – 1/4 spoon
  5. Salt as per taste
  6. Gingelly oil or any other cooking oil (Gingelly oil tastes best)

Method:

  1. Wash and soak jowar and rice together in a bowl minimum for 8 hours.
  2. Wash and soak urad dal and methi seeds in another bowl for 8 hours.
  3. Grind all the above soaked items to form thick paste.
  4. Allow it to ferment for minimum 8 hours.
  5. After fermentation, mix the batter well, add salt and water if required.
  6. The consistency of batter should be medium, neither too thick nor thin.
  7. Heat a iron tawa, smear gingelly oil, after sometime pour the batter starting from outer circle to inner one (This method ensures batter spread in uniform circle) and complete the circle.
  8. Add oil on the sides of dosa, cover a cook.
  9. Flip and cook on the other side.
  10. Serve hot with a dollop of desi cow ghee and onion chutney.

RECIPE OF KUDO MILLET CARROT PULAV

INGREDIENTS:

  1. Carrot – 1 skin peeled and grated
  2. Coconut milk – 1st and 2nd milk
  3. Salt
  4. Ginger garlic paste – 1 tbspoon
  5. Kodo millet – 1/4 cup
  6. Bay leaf – 1
  7. Elachi, cinnamon and clove – each 2
  8. Green chilly – 1 cut it into 2
  9. Pudina leaves
  10. Ghee

Method:

Wash and soak kodo millet in water. Heat a cooker. Add ghee. When its hot add bay leaf, elachi, cinnamon and cloves. Fry for a min. Then add ginger garlic paste green chili and pudina leaf. Mix well and fry till raw smell goes. Then add carrot salt. Then add the millet and mix well. Now add the coconut milk mix well and cook til the millet is cooked well. Serve hot.

 

Author: Saranya

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.

RECIPE OF MIXED VEGGIES DOSA AND TOMATO KETHUP

 

INGREDIENTS

  1. Dosa batter – 1 cup
  2. Mixed veggies – 1 cup
  3. Salt
  4. Oil
  5. Cheese
  6. Tomato chutney

Method:

Cut all the veggies like carrot beans all coloured capsicum into fine pieces. Mash boiled potato and green peas. In a pan add oil little onion and saute. Then add in all the veggies and mix well. Add little salt and very little pepper powder and mix well. Heat dosa pan and pour little Batter and spread it like a small round. Then spread some tomato chutney on top and then add the veggies as topping. On top of this grate some cheese/ panner. Cover it with a lid and cook in low flame.Once its cooked well you can take it to a plate and serve. No need to turn it back and cook.

 

Note:Instead of tomato ketchup, you can do this.Take tomato’s wash well. Take a pan with water and allow it to boil well. Then off the stop add the washed tomatoes and close the pan with a lid. After 1/2 an hour remove the tomatoes and peel out the skin. Cut it into 2 half remove the seed too with a knife. Then take all these tomatoes in a blender and grind it well. Don’t add water. After grinding take this paste in a pan and boil it. Add little sugar,chilly powder and turmeric powder. Cook well till the raw smell goes. Cool and store it in fridge. This can be used instead of tomato ketchup.

Author: Saranya

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.

Home Made Ayurvedic Oil

As market available baby massage oil might be dangerous as it has mineral oil. its has parebens and other poisonous ingredients. So i am sharing with a home made pure BALA SIDDA BABY OIL, which we use in our family.

  • Bala
  • Aswagandha
  • Hadjod (makes strong bones )
  • Mamra badam
  • Neem leaves or powder
  • Vacha/ bach/vekhand
  • Manjal
  • Ajwain
  • Crushed garlic
  • Few cloves
Direction
  1. Take 1 L of orgnaic cold pressed cocunut / gingelly oil
  2. Add the above ingredients in oil in a vessel and boil well till all the ingredients turn jet black . It means oil has absorbed the qualities of the Ingredients well.
  3. Let it cool down and store in a conatiner and take when needed .
    Warm it before using.

     

    It gives energy to body n bones ..makes skin pure. Avoids cold ….flu ..cough etc

    All the above you get in ayurvedic shops. Alternatively for pure oil, do consider our community shopping project https://hlp.world/store

Author: Lakshmi Bharadwaj

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.

Homemade Butter from A2 cows milk

Here is a pictorial representation to extract butter from A2/Natti Cows milk. This butter can be used to get healthy homemade ghee (recipe follows).

Ghee made at home with homemade butter gives wonderful aroma and taste than a store bought Ghee and its very healthy. Ghee made out of Holy Natti cow has amazing healing power than the ghee made of Jersey cows.

Click on https://swarnaprashana.org/amazing-facts-about-the-holy-cow/ to know more on holy cow

Method

  1. Start collecting the Cream or Malai from the boiled cows milk. You will get a good amount of cream when the milk is cooled completely. This can be arrived by refrigerating the boiled milk. Incase you forget to take the malai / cream from milk, you can take it from curd and mix with the rest of the collected malai.
  2. Store the malai in a Statinless steel container and refreigirate it. You can collect and store the malai for 2 to 3 weeks. Below is the cream/malai which was got from 1 ltr Natti cows milk and stored for 18 days. This quantity yields around 250 gms of butter.

cream-from-milk-and-curd

3. If you feel the butter is freezed and hard, jus keep it out until it becomes easy to take it in a spoon. But see to that it is cool, only then you can extract butter easily.

4. Keep 4 cups of water in the refrigerator and allow it to cool for half n hour.

5. Now take half of the cream in a Wet mixie jar and pour 1 cups of cold water. Use the pulse mode and whip the mixture in the mixie until you see the butter floating at the top (refer below pic). This might take 3 to 4 min of whipping. Please see to that the mixture is cold otherwise it would be difficult to take out the butter.

churning-in-mixie

6. Take out the floating butter with your hand and drop it in  bowl of cold water.

takin-from-mixie-1

immersed-in-cold-water

7. Repeat the same step with the rest of the cream. Once you have collected the butter, wash it well with the water in the which it was dropped.

8. Once washed well the soft homemade butter is ready.

takin-butter

9. Store it in a Stainless steel box and this can be stored for 2 days and can be used to preapare ghee

Note

*Always see to that the mixture cool which will make the process easier.

*If you feel you are not able to collect butter from mixie, jus freeze it for 5 min and whip again.

*We can also use a wooden buttermilk churner for extracting butter from cream or malai, which is one of the ancient and authentic method.

 

Author: Sri Nandhini Hari

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.

Neer Dosa- Traditional dish with Poongar Rice (Womens Rice)

neer-dosai

Ingredients:

  • Poongar / Women’s Rice – 2cups
  • Grated coconut: 1 cup
  • Thin Poha/Paper Aval – 1 handful
  • Coconut Oil – For greasing
  • Salt, Palm Sugar – As per taste
  • Ghee/Butter

Procedure:

womens-rice

    • Wash and soak women’s rice for 8 hours minimum.
    • Grind the rice along with grated coconut and poha to form smooth paste. The consistency of the paste should be slightly thinner than normal dosa batter.

consis-1

    • Keep the batter covered for fermentation for minimum 8 hours.consis-2
    • Now, check the consistency of the batter to be a bit more thinner than normal dosa batter, add water if required.
    • Now add 1-2 tsp salt and 1/2 tsp sugar and mix the batter well.
        • Now smear dosa tawa (preferably iron tawa, avoid non stick and induction tawas) with coconut oil using coconut fiber.

smear-with-coconut

      • Heat the tawa for 2 mins, now pour dosa batter starting from outer circle and ending with inner circle and spread it with laddle to make circle.

pour-batter-from-outer

    • Pour coconut oil little by little on the sides of dosa to complete the round and cover.

cover-and-cook

  • Once the dosa is cooked, flip the other side and cover.
  • Remove from tawa and serve hot with a dollop of desi cow ghee or fresh butter and coriander-mint chutney.

ready

Note:

Herbal Tea

Anyone can try this simple recipe for Herbal tea. This is a very good substitute for Coffee and tea

Ingredients:

  1. Coriander seeds
  2. Dry ginger Powder
  3. Palm sugar

Method:

👉🏻 Take 2 hand full of coriander seeds, slightly pan fry it
👉🏻 Immediately pour 2 glass of water and dry ginger powder without skin, boil it and wait until reduce it to 3/4th
👉🏻 Now switch off. Add palm sugar to the extract.
👉🏻After mixing it, filter it and drink.

Ancient people will drink this as a tonic for brain development. This is the basic version.

Author: Velu Jayaprakash

Velu Jayaprakash is a social entrepreneur, product manager, techy, photographer, meditator, father of two angels, ancient wisdom seeker, holistic adviser and Soul coach. You can reach him at velu.jayaprakash AT gmail DOT com

Multi Millet Khakhra

Ingredients:

Wheat Flour – 1/2 cup
Multi milet flour – 1/2 cup
Fresh Methi leaves – 1 handfull (can use dried kasthuri methi)
Ajwain – a pinch
Jeera – a pinch
Chilly powder – 1tsp
Ghee -1tsp
Salt as reqd

Method :
Wash and drain the methi leaves.
Mix all the ingredients provided in the above table. Add water and kneed into a smotth, stiff dough.Divide the dough into equal parts and give them a shape of ball, Keep them covered.

Take one ball and coat with dry flour and roll into very thin chapathi. Roll it as thin as possible for uniform cooking. Now heat a thick iron tawa on low heat. once its become hot place the rolled chapathi in the tawa,after 20 seconds flip to the other side and start pressing from the edges with a potato mashes or folded thick cloth. Pressall over the chapathi to make sure that no bubbles are formed.

Please see to that you cook in low flame to avoid over cooking… once the chapathi becomes stiff cool it and transfer to a air tight container. Prepare remaining khakhras in the same way.

khakhra-2

For a twist, smear ghee and add a tinch of chat masala and to make it healtier sprinkle finely chopped onion, tomato and grated carrot

Wonderful crunchy-munchy-healthy tea snack ready!!!!!
A snack which can be made and packed for family outing too…

” Traditional and organic  varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https://hlp.world/store/  “

Author: Sri Nandhini Hari

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.

Urud dal Jamoon

Ingredients:
White whole urad dal – 1 cup
Sugar – 1/2 cup
Water – 1 cup
Elachi – few crushed
Oil to fry

Method:
Wash and soak urad dal for 2 hours.
Then drain the water completely and add it to a grinder and grind well.
Sprinkle very little water. Once its grinded to a fine paste take out the batter to a bowl.
Heat oil in a pan. Take small balls out of this batter and put it into oil. After 5 mins turn it to the other side and allow it to cook well.
When its golden brown remove and add it to a plate and allow it to cool.

In a separate pan add sugar water and crushed elachi and boil well. When it has reached a syrup like consistency switch of the flame allow it to cool and add the fried jamoons.
After half an hour remove the jamoons from the syrup and serve.

Note:
While grinding batter just sprinkle very little water.
Sugar syrup should be thin in consistency. It should not be too thick.

” 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/  “

Author: Saranya

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.