Rice Upma, Arisi Upma

Ingridients:

• Parboiled rice (washed and for 3 hours) - 2 cups
• Toor dhal - 2 tablespoon
• Chopped onion - 1 cup
• Red chilli (broken to small pieces) - 6 nos
• Curry leaves - 12 nos
• Channa dhal - 2 tablespoon
• Mustard - 1 teaspoon
• Urad dhal - 2 teaspoon
• Coconut scrapins - 3 cups
• Salt to taste
• Oil - 1/2 cup

Procedure

1. Grind rice and dhal to rava consistency (you can use arisi upma mix - available in some indian stores or from India)
2. Keep aside. Heat oil in a pan and add mustard along with other seasonings.
3. When mustard splutters add broken red chilly, cut onion and curry leaves. 
4. Stir well. When onion becomes transparent add the ground rava mix with salt and stir well
5. Allow it to cook for 30 minutes in low flame by covering the pan with a lid. 
6. Add 1 cup of boiling water if you want the upma to become soft
7. Finally add the coconut scrapings, mix well and serve.

Vermicilli Upma

Ingridients:

• Roasted vermicilli - 2 cups
• Chopped onion - 1.5 cups
• Green chillies cut into small pieces - 4 nos
• Chopped ginger - 1/2 teaspoon
• Mustard - 1 teaspoon
• Channa Dhal - 1.5 tablespoon
• Asafoetida - 1/2 teaspoon
• Oil - 3 tablespoon

Procedure: 

1. Heat oil and add the seasonings. When the mustard starts spluterring add asafoetida. 
2. Then add chopped onion, ginger, curry leaves and cut chillies. Stir well till the onion becomes glossy.
3. Now add the vermicilli and roast it till vermicilli becomes golden color.
4. Meanwhile boil 4 cups of water with required salt. 
5. Add all the cut vegetables to the boiling water.
6. When the vegetable is cooked, add it with the water to the roasted vermicilli and stir well.
7. Cook the mixture at a low flame for ten minutes
8. Garnish with chopped coriander leaves
9. Add lime juice if desired

Rava Vegetable Upma

Ingridients

• Bombay Rava - 2 cups
• Chopped onion - 1.5 cups
• Green chilly - 4 nos (cut into small pieces)
• Chopped ginger - 1 teaspoon
• Carrot - 1 big
• Green peas - 2 Tablespoons
• Potato - 1 big (cut into small pieces)
• Curry leaves - 10 nos
• Mustard - 1 teaspoon
• Urad dhal - 2 teaspoon
• Asaefoetida - 1/2 teaspoon
• Oil - 3 tablespoon
• Salt to taste
• Corriander Leaves (chopped) - 3 tablespoons
• Lime juice - 1/2 teaspoon (optional)

Procedure:

1. Heat oil and add the seasonings. When the mustard starts spluterring add asafoetida. 
2. Then add chopped onion, ginger, curry leaves and cut chillies. Stir well till the onion becomes glossy.
3. Now add the rava and roast it till rava becomes golden color.
4. Meanwhile boil 4 cups of water with required salt. 
5. Add all the cut vegetables to the boiling water.
6. When the vegetable is cooked, add it with the water to the roasted rava and stir well.
7. Cook the mixture at a low flame for ten minutes
8. Garnish with chopped coriander leaves
9. Add lime juice if desired

Nellikai pickle - Amla Pickle

Ingridients

• Big Amla or nellikai (cut and scoop the seed out) - 2 cups
• Salt - 2 tablespoons
• Turmeric - 1/2 tea spoon
• Red chilly powder - 4 teaspoons
• Asaefoetida - 3/4 teaspoon
• Fenugreek powder - 1/4 teaspoon
• Mustard - 1 teaspoon
• Gingelly oil - 1/2 cup

Procedure

1. Wash, wipe and cut the amla. Scoop the seeds out
2. Heat the oil in a pan and drop in the mustard seeds
3. When the mustard seeds splutter, add the cut amlas, salt, turmeric powder and stir well
4. Allow it to cook in low flame while covered with a lid for 15 minutes.
5. Keep stirring periodically
6. When amla is cooked soft, add asaefoetida, chilly powder, fenugreek powder and mix well. Keep the low flame going for 5 minutes and store it in an air tight container.

Natural baby food - 6 months + (Banana Powder Porridge)

Ingridients:

• 3/4 ripened banans - 4 nos (Nendaram kai)
• Sugar to taste
• Peeled cardamom - 4 nos

Procedure:

1. Peel the bananas and slice into very thin pieces
2. Dry in the sunlight till all the moisture evaporates well. If there is no sunlight, keep it in the oven at low temperature until the moisture evaporates
3. Now powder it in the mixer with sugar and cardamom
4. Store it in an airtight container
5. For breakfast, take a table spoon of this powder and boil with half cup of water till it is cooked (nearly about 10 minutes) with low flame
6. When it is cooked, add quarter cup of milk (if desired)
7. This is a heavy breakfast for the baby from 6 months +.
8. You can increase the powder level as the baby grows older. This is a good supplement with natural vitamins and minerals.

POHA UPPUMA

Ingredients:

• Thick variety Poha                              2cups
• Chopped Onion                                   1 cup
• Ginger(Finely chopped)                      3 nos
• Oil                                                       3 Tablespoon
• Mustard                                              1 Teaspoon
• Uraddhal                                             1Teaspoon
• Tamarind Extract                                ½ cup
• Salt                                                      To taste
• Turmeric Powder                                ½ Teaspoon

Procedure:

1. For AromaPowder
2. Dry roast 3nos of Red chlli ,I Tablespoon of Channadhal with ½ Teaspoon of Asafetida,5leaves of curry leaves.
3. Powder this and keep aside
4. Wash Poha and drain the water.
5. Mix in the Tamarind extract, salt and Turmeric Powder. Keep aside
6. Heat 3 tablespoon of oil and add Uraddhal Mustard.
7. When Mustard seeds start crushing add the cut onion ,chilli and ginger.
8. Sauté this mixture till onion become glassy.
9. Add the Tamarind juice mixed Poha and mix well.
10. Cover this with a lid and  keep it on a stove at slow fire for 10 minutes.
11. Remove this from stove and add ground Aroma powder and mix well.
12. Garnish with finely chopped coriander leaves before serving.

Natural baby food -3 months+

HEALTHY SUPPLEMENT FOR KIDS(3MONTHS+)

Ingredients:

Ragi                                                        4cups

Saffron                                                 ½ Teaspoon

Peeled Almond                                 15 nos

Procedure:

Wash and soak the ragi for 8hours.

Grind with 2 cups of water very fine.

Strain the extract and get the ragi milk ,keep it aside.

Add 2cups of water to the filtered sediment and grind for 15 minutes.

Strain the ground ragi and extract the milk and add it to the previous collection.

Allow it to settle for 4 hours.

After 4 hours you will find transparent water at the top

Slowly drain the water alone in the sink.

Transfer the fine paste seen in the bottom to a thick cloth-1meter length

Hang the cloth in a hook to enable any water content drained completely.

Spread the paste in the cloth and dry in the Sunlight till moisture is completely dried.

In case Sunlight is not available put the paste in a tray and keep it in the oven at   minimum heat.

Put the dried Ragi in the mixie with saffron and almond and grind well to avoid small lumps.

Store in a airtight container.

Application:

For Babies 3 months and  older. This can be used as Breakfast

Add 1 Table spoon of Ragi powder with ½ cup of water and boil for 5 minutes. Keep stirring to avoid lump formation.

Add Sugar and ¼ cup of Milk and feed as Porridge.

If the baby like thin consistency add ¾ cup of   little more sugar. Feed it through feeding bottle.

Increase  the Ragi powder as the child grow older.