Category: Healthy Recipes

Learn to make healthy recipes at home using our ancient indigenous traditional food of indian, because we believe food is medicine!

Narthangai / Citron Fruit leaf Powder

 

Ingredients:

Narthangai/ Citeron Fruit leaf – 1 cup ( centre nerve of the leaf removed)
Coriander seeds – 1/4 cup
Red chilly – as needed
Hing – little
Dry coconut – 1/2 cup
Tamarind – little
Salt

Method:
Remove the centre nerve from the leaf and cut into small pieces. Then can be dry roasted in shade or dry roasted in an iron kadai in medium flame.

Then dry roast all the other items individually and allow it to cool.

Then add all the items to a mixer add salt and grind it to a fine powder.

Cool it and store in a air tight container.

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.

Ragi Milk shake

Ragi Milk shake

Ingredients

Ragi flour – 2 tbsp
Water – 1/3 cup
Cocoa powder – 1 tbsp
Milk – 2 cups
Jaggery powder – as required

 

Method:
Take ragi four and water in a pan and mix well.
Add cocoa powder and mix well to remove lumps.
Then Heat the mixture in medium flame, keep stirring until the mixture becomes thick.
Remove it from heat and let it cool.
In a blender add 1/2 cup milk and add the cooked ragi mixture and jaggery powder and blend till smooth.
Add the remaining milk and blend again until smooth. If needed filter it and serve chill.

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.

Kambu Aval/Poha Bisibela bath

Kambu Aval/Poha Bisibela bath

Ingredients
Kambu aval – 1 cup
Moong dhal – 1/2 cup
Mixed veggies – carrot, beans sweet potato, drumstick can add more veggies of your choice
Onion – 1 big size
Tomato – 2
Tamarind – small gooseberry size
Sambar powder or Bisibella powder – 2 1/2 t spoon

Seasoning
Oil
Mustard
Fenugreek
Hing
Curry leaves

Method
Soak tamarind with half cup of water and extract juice out of it
Wash and Soak Bajra/ Kambu Aval/Poha for 20 mins
Meanwhile add moong dhal to an earthen kadai and allow it to boil with little water
Once it starts boiling add all the mixed cut vegetables except onion
Add tamarind juice and boil well till raw smell goes and veggies get cooked, see to that the liquid level is jus little more than the quantity of dhal and veggies mixture as Aval does not need more water.

Heat another kadai and add mustard once it crackles add fenugreek, Hing and curry leaves. Now add finely chopped onions and fry well. After onion changes colour add the sambar powder and fry for a min. Add this to the dhal mixture and stir well.
Wait till it bubbles up and then add the soaked Bajra/ Kambu Poha after straining out the water
Garnish with coriander leaves

Delicious Kambu aval rice ready for lunch

This is a very good choice for add Bajra to our diet as it tastes jus like rice. Unless said no one can find that its Bajra/ Kambu dish. Can substitute any other Aval Poha variet instead of Kambu Aval.

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.

Butter/Ghee fried Poongar idli

 

Are you thinking what to do different with the left over idlis… here is the healthy option. This a famous street food in Hyderabad. Tastes richer with fresh and small idlies.

Ingredients

Left over idli – 4
Onion : 1 big (finely chopped)
Butter / Ghee : as reqd

Coconut masala powder:
This is also called as Thengai podi/ Coconut powder.
This can be mixed with seasame oil and had with idli/ dosa.
And this can be added to hot rice with ghee to have Thengai podi rice. You jus need a papad to accompany this easy readymade powder. This can be stored for more than a moth in a air tight container

Items needed
Channa dhall : 1tblsp
Urud dhall : 1tblsp
Red chilly : 4 to 5
Grated coconut : 1 cup
seasame seeds : 1tsp
curry leaves : 5 to 6 leaves
salt
Hing – a pinch

Method:

Heat a kadai, add very little oil and fry all the items together except coconut and salt.
After taking the spices from the pan, fry the coconut till it changes its colour to light brown. TAke the coconut and switch off the flame, now add salt and jus give a stir and add to the mixture.
Once it cools grind it course and store in air tight container.

To make butter idli. Heat a iron dosa pan and add butter. once it starts melting add the coconut masala powder mix well and add finely chopped onion. After a min add the idli’s and jus give a gentle press. turn the idli and press again. Allow it to fry well, taking care not to burn.

Crispy Butterry idlies ready. This would be a treat for kids.

Note:

  • Always see to that the tawa is on medium to low flame to avoid burning.
    Reduce the spice level in the powder when using for children⁠⁠⁠⁠
  • This can be done with any traditional / multi millet idlies or normal idlies too.

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.

Mappilai samba rice dosa

Ingredients

Mappilai samba rice – 1 cup
Urad dal – 1/2 cup
Idly rice – 1 cup
Feenugreek seeds – 1 tablespoon
Channa dal – 2 tablespoon.

Method:

Wash and soak idly rice, channa dal And mappilai samba rice together.
Wash urad dal and soak it separately.
Wash feenugreek seeds and soak it.

All these should be soaked overnight.

grind feenugreek seeds first. Then add urad dal and grind it well till.
Once its grinded completely take it to a big vessel.

Then add idly rice and mappilai samba rice and grind well.

Now add this rice batter to urad dal batter and mix well.
Add rock salt and mix well.

Then allow it to ferment for 6 hrs and then prepare dosas with the batter.

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.

Black rice/karuppu kavani rice kozhukattai

 

Ingredients:

Black rice flour : 1 cup
Jaggery : 1/4 cup
Salt a pinch
Gingelly oil 1 tsp

Method:

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

Author: Priyadarshini Somasundar

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.

Homemade Popcorn

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

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.

Ginger Candy/Injimarappa

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.

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.

HONEY AND AMLA RECIPE

INGREDIENTS:

  1. Amla 1/2 kg
  2. Jaggery 1/4 kg
  3. Honey 3 teaspoons
  4. Oil 3 tablespoons.

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

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.

Homemade Cough Syrup with Ginger, Honey and Lemon

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.

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.