Iron rich porridge
Ingredients •Garden cress seeds (Aliv) – 15 gm •Milk – 200ml •Grated coconut (Fresh) – 25 gm •Jaggery – 30 gm Preparation 1.Soak the garden cress seeds overnight. 2.Boil the milk in a pan, to this add the garden cress seeds and allow it to cook for some time. 3.Now, add the jaggery to this and cook till it dissolves completely. 4.Add the grated coconut and mix the porridge well. 5.Cook well till the porridge is completely mixed...
Tamarind Soup
Ingredients •¼ C of seeded tamarind pulp + 1 C of hot water •2½ C water •2 Tbsp ghee/gingelly oil (Indian style sesame oil) •1 dry red chili •1 Tsp mustard seeds •¼ Tsp fenugreek seeds •1 sprig fresh curry leaves •½ Tsp yellow asafetida powder •1 Tbsp sambar masala •1½ Tsp salt •1 Tsp brown sugar/jaggery •1½ Tbsp rice flour Preparation 1. Soak the tamarind in hot water for 20 minutes. 2. Strain the tamarind, collect the juice...
Moong Dal Payasam
Ingredients • Moong dal – 1 cup • Jaggery grated – 1 ½ cup • Coconut pieces – ½ cup • Ghee – 2 tbsp • Cashew – 8-10 • Cardamom – 2 • Raisins – 10-12 • Milk – 2 cups • Soaked Poppy seeds – ¼ cup • Almond nuts – 5 Preparation 1. Heat 1 tbsp ghee in a pan; roast yellow Moong dal to light red color,...
Ragi ladoos
Ingredients •Nachni flour ………………………………………… 1 Katori (50g) •Jaggery ……………………………………………….40g •Ghee...
Greens and plantain with Toasted Almonds
Plantains, unlike their ubiquitous smaller cousins, bananas, must be cooked before eating. When they are not available, a good alternative is parsnips. Choose young, tender parsnips –about 8 inches (20 cm) long. In the North Indian style, the coarsely shredded plantains or parsnips and greens are cooked separately, then assembled. They are then thickened into a puree and flavor-enriched with spices and fine cornmeal or...