INDIAN BABY FOOD

Ingredients:
Wheat flour - 2cups
Palak/Spinach - 1bunch
Salt - to taste
Ginger - a small piece
Green chili - 3-4
Cumin seeds - 1/2 tps
Oil - for frying

Method:
1. Clean the palak and blanch it in boiling water for 5mins along with ginger and green chilies.
2. Make a fine paste of blanch palak, now add the cumin and little water if required.
3. Make dough with wheat flour, salt and palak paste.

Sprouted Masoor - 1 Cups
Rice - 1/2 cups
Ghee - 2 spoons
Mustard seeds
Cummin Seeds
Hing
Salt to Taste
Grind to Paste
Onions - half (Small size)
Grated Coconut - 2 tbsp
Coriander leaves - 2 tbsp chopped
Ginger
Green Chilles as per test
Curry leaves - 7
Method
Wash Rice and keep aside.
Heat the ghee in a kadai.
Add mustard seeds and let them splutter
Once done add hing and cumin seeds
Add the ground paste and fry till oil seperates.
Add rice and sprouted masoor and fry well.
Add Salt as per taste.
Put everything in a cooker and add water.
Cook upto 2 whistles on medium flame.

Ingredients
3 cups cooked rice
1 tbsp tamarind pulp + 2 tbsp water
salt to taste
2 tbsp sesame seeds, roasted and powdered

Tempering
1 tbsp oil
11 curry leaves
A generous pinch of asafoetida
1/2 tsp mustard seeds
2 tsp chana daal/bengal gram
2 tsp urad daal
3 red chilies, halved
1 tbsp raw peanuts

Garnish
1 tsp ghee/clarified butter

Method
Heat oil. Add all the ingredients for tempering.As the mustard seeds splutter, add tamarind water and salt. Bring to boil. Simmer for 5 minutes. Meanwhile, mix roasted sesame seeds powder to the cooked rice. Add rice mixture to the simmering tamarind liquid. Stir well. Add ghee. Serve hot.

Ingredients:

1 Potato, sliced.
1 cup besan (chick pea flour)
1 cup Water
½ tsp cumin powder
½ tsp turmeric powder
Pinch of baking soda
Salt to taste.
Oil for frying

Method
Mix besan, cumin, turmeric, soda and salt in a bowl.Add water slowly and stir the mixture as you do.Add water till water turns to a runny paste.
Heat the oil in a wok. Turn flame to medium heat once oil is hot.
Dip a slice of potato in the besan mixture till it is completely coated and fry the potato.

Ingredients:
1 cup Beetroot (peeled off, washed & finely grated)
1/2 cup sweet condensed milk
4 Cashew nuts
4 Raisins
1 tsp cardamom Powder
1 tbsp Ghee
How to make Beetroot Halwa:
Pour ghee in a shallow pan (kadahi) and add grated beetroot.Put a lid on the pan and simmer well until beet root cooked.Add Condenset milke and stir well.simmer again for just 1-2 minutes on low heat.Take off heat and garnish with cashew nuts and raisins,cardamom powder.
Beetroot Halwa is ready to serve hot.

Ingredients:

Sooji (Cream of Wheat/Semolina) – 2 cups
Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Asofoetida (Hing) - pinch
Channa Daal – 1 tsp
Urad Daal – 1 tsp
Dry Whole Red Chili – 1
Broken Cashew Pieces – 1 Tbsp

Yogurt – 1 cup, well beaten
Curry Leaves – 1 sprig
Green Chili – 1 (to taste), finely chopped
Cilantro – 5 sprigs, finely chopped
Ginger – 1 tsp, finely grated
Salt – 1 tsp (to taste)
Water – 1 cup
ENO Fruit Salt – 2 tsp
Thinly Sliced Tomatoes and Cilantro Leaves – for garnishing

Method:
Heat Oil in medium pan on medium heat.
Add Mustard Seeds and allow them to pop.
Add Asofoetida, Dry Red Chili, Channa Daal, Urad Daal and mix.
When Channa and Urad Daals become light brown, add in Sooji and mix well.
Keep roasting Sooji until a nice fragrant smell comes or you see the Sooji turning light brown. Do Not Burn the Sooji.

Transfer Sooji to a medium bowl and allow it to cool for about 10 minutes.
Lightly oil Idli trays with spray cooking oil or regular oil.
Prepare Idli steamer by pre-heating water to a boil.
In another small bowl, mix Yogurt, Curry Leaves, Green Chilies, Cilantro, Ginger and Salt. Mix well.
Pour Yogurt mixture into the cooled Sooji and mix.
Add Water a little at a time and keep mixing until there are no lumps visible. Allow the batter to rest for at least 15-20 minutes.
Add ENO Fruit Salt and mix well. The mixture should foam up.
Immediately pour mixture into the Idli Trays and put the Idli Stand into the steamer.
Place a tight lid on the steamer and steam Idlis for exactly 16 minutes on medium heat.

Ingredients:
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda(optional)
Oil for greasing.


Method:
Pick, wash and soak the daal overnight or for 8 hours.Wash and drain the rice. Grind it coarsely in a blender.Grind the daal into a smooth and forthy paste. Now mix the grinded rice and daal together into a batter.Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.Idlis are ready to be cooked when the batter is well fermented.Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.Steam cook idlis on medium flame for about 10 minutes or until done.Use a butter knife to remove the idlis.Use a butter knife to remove the idlis.

Ingredients:
Rice flour - 1 1/4 cup [you can also use wheat flour ]
Banana - 2
Jaggery - 1 cup
Coconut - 3 tbsp
whole cashew nuts - a handful
Raisins - a handful
Cardamom - 3
Ghee - to fry .




Method:
Heat 1/4 cup of water in a pan, add jaggery to it and allow it to boil .In between, mash the bananas and mix with rice flour .Once the jaggery starts boiling add coconut and ground cardamom to it .After it starts thickening, remove from heat and keep it aside . Add raisins and broken cashews to the rice flour, combine it and then the jaggery when it come down to room temperature .Mix it well with your hands to avoid clinging of flour .If needed add little water to make a thick consistency batter. Set aside for about 4 to 5 hours.Heat the Appe Patra or the eyyappam Chetti and fill it with ghee (1/2 tsp in each). Add a tbsp of batter in each pot .Turn both the sides and fry .Remove MalPoha from the wok or the neyyappam chetti.
Cook the remaining Malpoha similarly and serve

Ingredients:
1 cup wheat flour
1/4 cup of gram flour
1 bunch methi leaves (fenugreek leaves)
1/2 bunch coriander leaves
2tbsp of oil
1tsp sesame seeds
1/2 tsp cumin seeds
1 green chillies crushed(as per test)
1/2tsp red chilly powder(as per test)
1/4 tsp turmeric powder
Salt to taste
Yoghurt for mixing (approximately 1 cup).
Oil for shallow fry.



Method:
Wash the leaves and chop them finely. Seive the flours together.Mix all the ingredients except oil for shallow fry .Knead into soft dough using as much as yoghurt as required.Divide the dough into 12 small parts and make smalls of it.Roll this balls into chapatis of 5inch or 6inch diameter as per choice.( i prefer6inch diamter).Sprinkle flour while rolling , it makes it easier to prepare the theplas.Heat a tava or griddle. Shallow fry the thepla over tava on both the sides till they are cooked, baked and change its colour to little brown.Similarly repeat the process for remaining balls and make theplas of them.Cool them in room temperature.
12. Serve with chutney (green chutney also called coriander chutney).

Ingredients:
1 cup saboodana (sago)
1 cup peanut crush (coarse)
1/2 cup fresh coconut (finely grated)
2 green chillies finely chopped
1 med. potato, peeled & finely chopped
1/2 tsp. sugar
1 lemon, juice extracted
1 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
salt to taste
1 1/2 tbsp. ghee

Method:
Wash, drain and allow sago to soak. Lightly fluff up with fingers to loosen each particle. Heat ghee in a non-stick pan. Add Cumin seeds when popup add green chilli .Add potatoes, stirfry till tender. Add [sago+Peanut] mixture, toss gently with a wooden spatula, till well mixed. Cover and cook on low for 4-5 minutes, stirring frequently. Not tossing often will result in the khichidi forming a tough layer below. The sago is cook when transparentish. Garnish with coriander.

Ingredients:
3 cups Plain Curd
6 cups Uncooked Rice
1 twig Curry Leaf (Kadipatta)
1 tsp Mustard Seeds
2 tsp Coriander Leaves (chopped)
2-3 Dry Red Chilies
Ginger chopped - 1/2 tsp(optional)
2 tbsp Cooking Oil
1/2 tsp urad dal
1/2 tsp channa dal
Salt to taste.
Method:
Cook the rice in a pressure cooker and set aside. Allow it to cool .In a saucepan heat 2 tablespoonful of oil.Add mustard seeds to the oil.When the mustard seeds start popping add chana and urad daal.After a minute, add in the ginger, coriander and green chilies.Saute them for a minute. Take the pan off the gas.Mix the salt .Just before serving, mix all the ingredients with yogurt (curd).

Ingredients:
4 slices bread
To be mixed together:
1 tablespoon butter
2 tbsp Peanut Powder
1 tablespoon powdered sugar
½ teaspoon cinnamon (dalchini) powder

Method:
1. Apply the butter mixture lightly on both the sides of the bread.
2. Cut each slice into 3 strips horizontally.
3. Place them on a microwave safe plate and microwave on HIGH for 4 minutes.
4. Cool completely and store in an air tight container.

Ingredients:
4 tomato
1 onion
1 potato
1 tbsp grated beet root
1 inch ginger
3-4 black pepper
1 tsp Butter
1 tsp cornflour

Method:
In Pressure cooker add butter,add ginger,cornflour mix it then add all vegetables[vegetables cut into big size] add black pepper,salt,and sugar.Mix well and let it whistle 2 times. Turn the stove off and let the pressure release by itself Once the pressure has gone, open and mix well. blend it with blender. serve hot, you can also add fresh cream while serving.

Ingredients:

1 cup Cooked Rice
1/2 cup carrots grated
1/2 cup pumkin[lal bhopla] grated
1/2 cup coconut grated
1/2 cup jagrry
2 dates
5-7 black raisens
1 tbsp ghee
1 tsp cardomam powder
Method:
In Nonstick pan add 1tsp ghee add raisens fry for 10sec,take it on dish,then use same process for dates,carrots,pumkin fry all indivitually. Then add coconut and jagrry fry till jagrry melt then add Cooked rice and add all fried ingredients add ghee,cardomam powder pinch of salt.cook for 5 min.

Ingredients:

1 cup Pasta
1 onions
3 tomatoes
1 Red Chilles
2 Red Pepper
6-7 garlic cloves chopped
1 inch ginger
2 tbsp olive oil
shredded cheese
chilli powder & salt to taste


Preparation
The pasta :
Take a large vessel full of water, add the pasta to it.
Let it cook well for about 20 minutes.
The sauce :
for tomato sauce: In a Vessel add tomato,redpepper[Remove seeds], redchilli and some water boil it until tomato becames soft. make paste of this.
Heat some olive oil in a pan, add Chopped garlic ,chopped ginger,fry it then add chopped onion fry it till transperent,add chopped carrot, green peas,Add Chopped Mushroom, tomato sauce, add 1 tsp sugar fry it for 5min or until vegetables cooked. then add Pasta Mix well in sauce.Add Chopped Green onion, cheese.

Ingredients :
1 cup: Whole wheat flour (atta)
1 cup: Bajra flour
1/2 cup: Rice flour
1/2 cup: Besan
1/2 tsp: Chilli powder
1/2 tsp: Turmeric (haldi)
1 tsp: Cumin powder
1 tsp: Dhania powder
2 tbsp :sesame seeds
1 Chopped Onion
1 boiled grated potato
1/4 cup cilentro chopped
1 carrot grated
[you can also add grated cabbage,chopped spinach,grated Beet root as per your test]

Oil as required
Salt to taste .
Ghee

Mehod:

Mix the flours and roast lightly in a pan or a griddle.Add all Remaining ingredients,don't add sesame seeds,Knead to a firm dough with the water.Place one dough ball on the Plastic sheet and pat into a round shape.sprinkel some sesame seeds on top. Make 4-5 holes in the round with your finger. Put a drop of oil in these impressions. Place the gridle on a high flame. Cover with a lid.When it is hot, turn the flame to medium and cook for a minute.Remove lid and turn over with a spatula. Cook again for a minute.Remove from fire.

Make the other thalipit the same way. Thalipit is ready to serve. It is generally served with ghee(clarified butter), or curd.

Ingredients
1/2 cup cooked Rice.
1/2 bunches of spinach
1 green chillies
2 garlic cloves
1 tbsp butter
1/2 tsp cumin seeds
Salt to taste
1 tbsp fresh cream
Method
Remove stems and wash spinach in running water. Blanch in salted boiling water for 2 minutes. Remove and hold under chilled water. Squeeze out excess water.Choped spinach into a small size.peel, wash, and chop garlic.Heat butter/ghee in a pan. Add cumin seeds. When they change color, add garlic ,green chilli and sauté for few sec. Add the spinach and stir. Check seasoning. Add water if required.When the Subji is ready Finally, add fresh cream. mix well then add cooked rice mix again, keep on low flame for 2 min.Serve hot.

Ingredients:
1/2 cup moong dal
1/2 cup rice
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 clove garlic, minced
5-6 curry leaves
1/2 tsp turmeric
1 Green chilli
salt to taste
1 tbsp oil
1 tsp ghee.
Method:
Heat oil, then temper with the cumin and mustard seeds.garlic, curry leaves and saute for a minute.Add turmeric ,Green chilli and stir for a few seconds.Add the rice, dal and 3 cups water.salt,ghee.Bring to a boil, then simmer until everything cooks together as a mushy, delicious mix.
(You can use pressure cooker for this)

Ingredients
1 1/2 C rava/ sooji/ semolina
2 T chana dal
1 C plain yogurt (low-fat OK, tangy yogurt works best)
Baking soda
Non-stick oil spray
Flavorings:
2-3 T minced onion
1 heaped t minced ginger
2-3 green chillies, minced (or to taste)
2-3 T minced cilantro
salt to taste
Method:
Soak the chana dal in a small bowl of water for 30-60 minutes.In a large bowl, mix the rava and yogurt, along with enough water to make a thick batter, and cover and leave aside for 30-60 minutes.Make the batter: Add soaked chana dal to yogurt-rava mixture, then add all the flavoring ingredients and salt to taste, and add enough water to make a batter that is a little thicker than pancake batter.Spray the appey molds with non-stick spray, then heat them on the stove.Take a third of the batter into another bowl, add 1 t baking soda to it, mix gently until bubbles form, then ladle the batter into each of the hot molds, like so:,Cover the pan for a couple of minutes. Once the underside is done, use the tool to flip each appam over:
Once both sides are cooked and crispy, remove the appey from the molds. Make more appey using the same method- adding baking soda at the last minute before cooking.

Ingredients:

Rava/Sooji/Cream of Wheat/Semolina - 1/2 cup (125 gms)
Ghee/Clarified Butter - 3 tbsp
Broken Cashews- 1 tbsp, heaped
Raisins - 1 tbsp, heaped
Sliced Almonds - 1 tbsp, heaped
Sugar - 1/2 cup (100 gms)
Water - 1.25 cup (300ml)
Saffron - pinch
Cardamom Powder - 1/4 tsp

Method:

Heat a pan on medium heat and pour in the Ghee. Allow the Ghee to heat up and then add in the Cashews, Raisins and the Almonds.Fry them for about 30 seconds till the Raisins plum up.Add in the Suji and cook till it releases an aroma and has a wonderful light-golden color.Meanwhile crush the saffron with a little bit of sugar in a mortar and pestel.Continously stir the Suji till done.Add Sugar and mix in well.
8. Heat up the water in the microwave to speed up process and add to the Suji.Lower the heat, add in the Saffron and keep stirring till it reaches the desired consistency.Lastly, add in the Cardamom Powder, mix well, cover and allow it to stand for a couple of minutes.Serve hot!

Ingredients:
· 4-5 bread slices
· 1/2 cup rava/sooji
· 1/2 cup yogurt/curd
· 1 finely chopped onion
· 1/2 tsp ginger chilli paste
· salte to taste
· corriander
· oil to cook.


Mix all the ingredients except bread and oil and make a thickish batter.
Remove the bread corners (optional!!! I prefer keeping them on. ) and cut them diagonally.
Coat the batter generously over the bread slices and cook on a tava till golden brown on both the sides adding a bit of oil as required.

Thats it!! Serve with ketchup or your favourite dip!!

Ingredients:

Biscuits
- 5-7 small pkts
Unsalted Butter - 2 tsp
Chocolate Powder - 2 tbsp
Unsweetened Cocoa Powder - 1 tsp
Instant Coffee
Powder - 1.5 tsp (optional)
Cornstarch - 2 tbsp
Sugar - 2 tbsp
Milk - 2+1 cups
Chopped Walnuts
- 1/4 cup

Method:

Mix the Cornstarch with 1/2 cup of milk (from the 2 cups).In a heavy-bottomed pan on low flame, add in the balance of the 2 cups of Milk.Add in the Chocolate Powder, Cocoa Powder, Sugar and Butter.Bring the Milk to a boil.Add in Instant Coffee Powder and allow it to mix in well.Add in the diluted Cornstarch.Stir constantly, once the mixture starts thickening, take it off the flame.Keep stirring to make sure it is a smooth with no major lumps. Use a whisk or a hand blender if needed.Set aside and allow it to cool down to room temperature.Now for the assembly of the cake, open the packets of biscuits and take out the broken ones.Take the biscuit and give it a quick dip in the Milk (1 cup) and start layering on the platter.Lay out the 1st layer of biscuit and then spread some syrup/sauce over it.Alternate with a layer of Biscuits and Sauce…till you reach a desired height.Cover the top most layer with the balance of the Syrup and some on the sides.Sprinkle with Chocolate and chill in the refrigerator for 2 hours.Slice like you would for a cake and serve.

Ingredients:
For one pack of Maggi,
1/2 cup - Red onion, sliced
1/2 cup - Tomatoes, chopped
1/2 cup - Carrots, julienned
1/2 cup - Green peas
1 nos - Green chilli, finely chopped
1 tsp - Turmeric powder
A pinch of salt
Coriander leaves for garnish
1 Tbsp - Oil
Method:
Heat oil in a pan add the green chillies and onions. Add turmeric and saute till the onions turn translucent. Add the tomatoes and carrots next. Cook until the tomatoes turn mushy and the carrots become tender. Next add the masala that comes with the noodles, salt and 2 1/4 cups of water(or as indicated + 1/4 cups for the veggies) and cover with a lid. Once the water comes to a boil add the peas and Maggi noodles and cook until all the water evaporates or gets absorbed by the noodles. The noodles should be soft must smash easily when pressed between your fingers.
5. Turn off the stove when you can still see a little water like a gravy coating the noodles if you like to slurp your noodles. Garnish with coriander leaves.

Ingredients Needed
1. Bread Slices - 15 (White or Brown)
2. Curd - 2 Tbsp
3. Chilli Powder - According to taste
4. Turmeric Powder - 1/4 tsp
5. Garam Masala Powder - 1/4 tsp
6. Onions - 2 (Chopped lengthwise)
7. Tomato - 1 chopped finely
8. Grated Carrot - 1/2 cup
9. Fennel Seeds (Sombu) - 1/4 tsp
10. Grated Ginger - 1/4 tsp
11. Mustard Seeds - 1/2 tsp
12. Slit Green Chillies - 2
13. Cooking Oil - 3 to 4 Tablespoons
14. Salt - to taste

Method:
1. Cut Bread slices into bite size pieces.
2. In a large bowl, put curd, Salt, Chilli Powder, Turmeric Powder,Garam masala powder and mix well.
3. In that mixture add the bread pieces and marinate for about 20 minutes.
4. Take a Big sized Non-Stick Pan, Heat oil and temper with Mustard and Fennel Seeds.
5. Now Add Slit Green Chillies, Onion and fry till colour changes and then add Tomato pieces.
6. Cook this for 5 minutes in Medium flame, now goes grated Carrot, Marianted Bread Pieces,Grated Ginger and cook in slow flame for 20 minutes or till crisp.
7. Garnish with Coriander Leaves.

Ingredients:
2 large cucumbers
1 cup rice flour
2 tbsp minced cilantro
2 chillies, minced
1 tsp cumin seeds
salt to taste
2-3 tbsp sesame seeds
Method:
1. Peel the cucumbers and grate them into a big bowl so as not to waste the juices.
2. Add the rest of the ingredients, except sesame seeds, and make a batter (of pancake consistency) with as much water as is required.
3. Heat 1 tsp oil in a non-stick pan. Drop a ladle-ful of batter into the pan and spread it around. Sprinkle sesame seeds on the batter. When the underside is crispy, flip over and cook the other side. Make more pancakes the same way, sprinkling sesame seeds on one side.
4. Serve hot with any relish/chutney/ketchup of your choice.

Ingredients:
Ratali (Sweet Potatoes) 2
Jeera (Cumin seeds) 1 tsp
Hirvi Mirchi (Green chillies) 2-3 chopped
Crushed peanut powder 1 -2 tbsp
Oil / Saajuk Tup (ghee) 1 tbsp
Salt as per taste
Kothimbir (Cilantro) to garnish

Method:
Wash the sweet potatoes thoroughly, wipe them dry with a cloth and then grate them. You can either peel the skin off or leave it. I generally do not peel off the skin. Make sure that if you are not going to cook the grated sweet potatoes immediately, cover them with water like this...

In a pan/kadhai, heat the oil/ghee. Add the jeera and then the green chillies. Fry for a minute or so, and then add the grated sweet potatoes (make sure to squeeze out the water from the potatoes before adding to the pan). Mix well, cover with a lid and cook for about 3-4 minutes till white steam escapes from the pan. Once cooked, add the crushed peanut powder (make sure the peanuts are roasted), and salt to taste. Garnish with cilantro and serve hot. To enjoy it even more, serve a little plain yogurt on the side.

Ingredients: (serves 2-3)
Cracked Wheat 1 cup
Tup (ghee) 1/2 tsp
Milk 1/2 cup + 2 cups
Water 1/2 cup
Gul (jaggery) 4-5 tbsp or to taste
Veldoda powder (cardamom) 1/2 tsp
Naral (grated coconut) about 1/4 cup
Khuskhus (poppy seeds) 1 tbsp
Bedane (Raisins) about 1 tbsp
Kaju (Cashews) about 1-2 tbsp

Method:
In a pan, heat the tup (ghee) and then sautee the cracked wheat just as you would for Shevai Kheer (Vermicelli).

Now, transfer this to a pressure cooker vessel and add 1/2 cup milk and 1/2 cup water and cook in pressure cooker for upto 3 whistles.

While it is cooking, in a pan, sautee the grated coconut till the moisture evaporates and keep aside. Next sautee the poppy seeds a little and add to the sauteed coconut. Fry the raisins and cashews in a little bit of ghee, this way they will plump up and give a great flavour to the kheer. Keep aside.

Once the cracked wheat is cooked and ready, transfer to a saucepan and add about 2 cups milk. If you find that the kheer is very thick in consistency add more milk. This kheer tends to thicken as it cools, so it is better to add extra milk. Heat the kheer on the stove and to this add the jaggery. Once the jaggery is mixed in properly, check for taste and add more jaggery if required. Add the cardamom powder. Finally, mix in the coconut, poppy seeds, raisins and cashews. Serve hot with some tup (ghee) over it.