An ayurvedic natural way to build immunity and brain power for kids.
Learn to make healthy recipes at home using our ancient indigenous traditional food of indian, because we believe food is medicine!
Ingredients:
Rice Rawa : 4 cups
Horse Gram : 1 glass
Urad dal : 1/2 glass
Method:
Soak and grind the urad dal the previous day and allow it to ferment.
Soak rice rawa and horse gram overnight.
Grind the horse gram in the morning till it reaches the fluffy consistency.
Add rice rawa and fermented urad dal batter to this and steam it like idlis.
Soft idlis for our breakfast are ready to be served with chutney or idli powder.
Ingredients :
Brown rice** – 250gm
(Use only boiled brown rice variety n not raw rice variety)
Organic Jaggery – 200gm
Desi ghee – 150ml / as per choice
Dryfruits powder
Cardamom powder
Method:
* Soak the Brownrice overnight/ 10hours.
* Soak Chanadal for an hour and cook it in a pot/ vessel until just cooked. ( Pressure cook for 1whistle)
* Wash and grind Brownrice into smooth consistency like Vada batter consistency.
* Dissolve Jaggery in the water in which Chanadal was cooked. Filter it and keep aside.
* Take a thick bottom vessel, add chanadal. Slowly, add the Brown rice batter (ladle by ladle) stirring continously.
*Add the Jaggery syrup. Slow down the flame and keep stirring until cooked. (The batter firms up, colour darkens and gathers well in 10- 15min apx)
* Continue until it leaves the sides of the vessel.
* Add ghee, dry fruit n Cardamom powder and mix well.
Once done, put off the flame and transfer it into a bowl smeared with ghee. Let it rest to set well for few hours.
Simple Healthy Halwa variety.
Kambu – 1/2 cup
Palm Sugar powder – 1/2 cup
Cahew and Raisin – as required
Ghee – 1/2 cup
Water – 2 cup
Take Kambu in a pan and dry it well till a nice aroma arises.
Then cool it and grind it to a fine powder in a mixer.
In a pan add ghee and fry raisins and cashews in it till golden brown. Remove it and keep it aside.
In the same pan add the kambu powder and fry well till its cooked.
Then add 2 cups of water slowly and mix well. Then add palm sugar powder and mix.
When it starts thickening add remaining ghee and stir continuously for 10 mins. Finally add fried nuts and raisins and serve.
Ragi flour – 1 cup
Butter 100 grams
Powdered Sugar/ Jaggery- 100 grams
Egg- 2
Cashew nuts and raisins
Milk little
Pre heat oven for 10 mins at 180°
Sieve ragi powder to get a very fine powder. then take it in a bowl.
Add sugar / jaggery, butter and egg to the same bowl and beat everything well. if needed add little milk and mix well.
Take 1 table spoon of ragi flour and mix it with the nuts and raisins. Put this to the ragi mixture.
Then take another bowl and apply butter in that and pour this mixture into that bowl and bake it for 30 mins or until the cake is bake well.
Soft spongy healthy cake ready for our bakery lovers!!!
This can be done without egg by increasing the quantity of butter and add choco chips and nuts for crunchier taste!!! Yum yum!!!
Varagu/saamai/thinai/kuthiraivali – 125g
Moong dal- 50g
Garlic pods- 7
Fenugreek seeds soaked overnight- 1/2 table spoon Coconut paste Butter milk
Salt.
Cook the above specified ingredients to pongal consistency.
After removed from the stove, add 1 cup of coconut paste and mix well
Allow it cool down a bit and add buttermilk and it’s ready
Goes well with any Chutney/thuvayal or pickle.
A very good coolent for our body. A must try during summer!!!
Kichali/Jeeraga Samba – 1/4 cup
Milk – 3 cups
Ghee – 1 1/2 tbl spoon
Powdered organic Jaggery – 1 3/4 to 2 cups
Safron – 3 to 4 strands
Heat 1/2 tblspoon ghee in a cooker (or any heavy bottom vessel) and fry the Samba rice. Fry till raw smell goes. Remove from vessel before it changes its colour and allow it to cool. Now grind this in the pulse mode in the mixie so that it doesnt get powdered.
Spread the powdered jaggery in a bowl and jus add water till its covered. Allow the jaggery to disolve and strain the impurities. Meanwhile soak the saffron strands in 1 tblspoon of warm milk.
In the same vessel boil milk , once its boiled add the grounded rice and keep the lid closed till the rice is cooked and the milk is reduced to half. Please stir the mixture occasionally to avoid sticking at the bottom.Cook this in low flame, it tastes richer in slow cooking.
Once its cooked add the saffron mixture and boil for 2 mins. Now add the jaggery mixture and switch off the flame.
Tasty and healthy Rice Kheer/Pal payasam ready serve your taste buds.
Ingredients:
Ginger-1 cup choppped
Garlic- 5
Tamarind – a small ball size
Red Chilly -4
Jaggery – little
Urad dal -1 tblspoon
Chana Dal -1 tblspoon
Mustard seeds -1 tsp
Cumin seeds -1 tsp
Oil
Salt
Method:
Heat oil in a kadai and add red chilli,channa dal,roasted gram dal and garlic. Fry till it turns golden..cool it and add it to a mixer.
In the same oil add ginger and fry till golden color and add to the same mixer.
Then add jaggery,tamarind and salt and grind it a fine paste by adding water.
Heat oil add mustard and cumin seeds. When it starts crackling pour it in the ground chutney.Mix well and serve.
Goes well with idli, dosa and chapathi too. This is the best combo for Green gram dosa.
Green Moong Dal – 1 cup
Idly Rice – 1/2 cup
Green Chillies – 2
Ginger – little
Cumin Seeds – 1 tsp
Salt and water as required
Wash rice and dal well. Soak it together for for 8 hours. Drain the water and add the rice and dal in the grinder and along with it add in green chilli, ginger, cumin seeds and grind to a smooth paste.
Add salt and mix well. Add water and make it to a dosa batter consistency.
Heat a tawa. Take required quantity of batter and make into a thin dosa. Drizzle oil around the edges and cook it well both sides.
Hot crispy protein rice dosa ready
Ginger chutney and peanut chutney are best combination for green gram pesarattu
Any traditional Aval – 1/2 cup
Milk – 2 cups
Palm sugar powder – 1 tblspoon
Elachi powder – little
Dry ginger powder – a pinch
Cashew and kismish – as required
Ghee
In a spoon of ghee add Aval and fry in medium flame till it becomes lite golden brown.
Boil milk in a vessel. Once its boiled well add the Aval and cook well till the milk becomes thick.
Then add palm sugar powder, elachi powder and dry ginger powder and mix well.
In a pan add ghee cashew, kismish and fry well. Add this to the cooked payasam mixture and serve it hot or cold.
Any type of Aval can be used to prepare this payasam.Black rice aval(Karuppu Kavuni)can be substituted with other Millets and flattened rice like Ragi aval, Bajra Aval/Poha , Diabetic/Arthirites Poha ( Kattuyanam), Normal Aval or Poha
Ragi flour – 1 cup
Salt – as per taste
White Rawa – 4 tblspoon
Water – 3 glass
In a pan add 1 1/2 cup water, salt and bring it to boil.
When it starts boiling add rawa and mix well.
Meanwhile take ragi in a bowl and mix well with remaining 1 1/2 cup of water. Make sure there is no lumps.
Now simmer the gas and pour this ragi mixture to the cooked rawa and cook well in medium flame.Allow it to cook well for around 7 minutes.
In this stage if the mixture is too thick little water can be added or if its too thin ragi flour can be added.
When the balls is cooked well there will be
a shiny layer formed on top and it will not stick to hand when touched. Now remove it from gas and allow it to cool a bit.
Take a cup rinse it with water and fill it with this ragi mixture. Then turn it upside down in a plate.
Ragi balls is ready. Can be had with curd or any gravy of your choice.
