Bajra(Kambu) Sweet Porridge

Bajra/kambu is rich in iron and hence it should be a part of baby's healthy diet to maintain their hemoglobin levels. It’s a quick and easy breakfast recipe. It is very filling for kids and adults. Porridges are a great way to start solid meals for a baby. You can start giving this healthy bajra porridge to your baby from 8 months and prefer this once in a week. It is easy, it’s fast, and it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful.

Check more recipes on my blog like

Oats Venn Pongal

Mixed Millet Soup

Sweet Ragi Malt

Prep  time	Cooking time	Serves
5  mins	10 mins	4 persons

Recipe Type: Porridge recipes

Cuisine:  South Indian

Ingredients Bajra flour – ½ cup Jaggery – ¾  cup Water - 1 ¼  cups Milk – ½ cup Cardamon powder – 1/8 cup

Method

1. To begin making Ragi Porridge/Kanji, make sure to stock up on Ragi powder. Ragi powder is best made at home as it will not contain any preservatives or added sugar as in cases on store bought powders. 

2. Heat a pan, add the bajra flour and roast until crisp. Takes 3 – 4 minutes. Once it starts spluttering, remove pan and add the roasted flour to plate.

3. In a small pan, add 1/2 cup water and 2 tablespoons of ragi powder. Stir well to combine before placing it on heat. To a vessel add water and wait it boils well.

4. Once combined, place it on heat along with water and keep stirring bajra porridge continuously until it thickens. Now add the jaggery slowly and wait till dissolves.

5. Add in milk, cardamom powder and stir until all combines well. 

6. Let the porridge be cooled to room temperature or warm.

Serving suggestions

Serve bajra sweet Porridge to your babies who are over 6 months of age. 

Notes

Add small batches into a blender and pulse 4 – 5 times until fine and pack it in an air-tight container. You can use this up to 2 months.

Mushroom Capsicum masala

Mushroom and capsicum combination has a different taste because I made it masala type, which has a spicy taste. A spicy gravy with mushrooms and capsicums that goes well with chapatis. They satisfy my taste buds and I get a feeling of having an exotic lunch at home without much effort and more importantly, without many vessels to wash.

Check more side dish recipes like

Dal Makhani

Pepper Mushroom

Soya chunks Aloo kurma

Prep  time	Cooking time	Serves
15 mins	20 mins	2 persons

Recipe Type: Side Dish for roti

Cuisine:  Indian

Ingredients Green capsicum – 1 no Button mushrooms – 1 packet Onions – 1 no Tomatoes – 2 nos Garlic cloves -5 nos Red chilli powder – ¼ tsp Garam masala – 1/8 tsp Salt – to taste Dry spices Jeera seeds – 1 tbsp Pepper seeds – ½ tbsp. Cinnamon stick – 1 no Cloves -3 nos Fennel seeds – 1 tsp Red chilli flakes -4 nos Coriander seeds -1 ½ tbsp

 

Method

1. Peel, wash and finely chop the onions. Peel and fine chop the garlic cloves. Wash and chop tomatoes roughly. Wash and chop the mushrooms to desired shaped pieces.

2. Wash, discard stem and chop the capsicum to 2 inch sized lengthy pieces. Roast the dry spices in a dry pan and grind it to a coarse powder. These powder come in handy if you are a working woman or a busy mom. Heat oil in a pan and fry garlic and onions till the onions turn transparent. 

3. Add the tomatoes, cook till they are mushy. Now add the mushrooms capsicum and mix well, cook till it is cooked on medium flame. Do not add water as after adding mushroom, it will start to shrink a little and water oozes out from it. 

4. Then add the ground masala powder and saute until raw smell leaves. By this time vegetables should be mostly cooked. Mushroom and capsicum is well coated with the masala, which gives you a very good taste.

5. Sprinkle some salt  coriander leaves and stir fry for 2-3 minutes. Add oil 2tsp, around the corners if it is sticking. 

6. Switch off the flame immediately and saute for a minute. Yummy mushroom masala is all ready to be served with soft phulkas.

Serving suggestion

Serve it with roti, parotta, or plain rice.

Notes

If you do not prefer a gravy or semi gravy consistency, then you can skip adding more water.

Just a sprinkle of water to help the mushrooms get cooked is enough.

Ragi Idli (Finger Millet Idli)

Ragi Idli is a very healthy, tasty and easy breakfast recipe. Not only Ragi is nutritious and healthy but adds a very nice flavor to idli recipe. Ragi is also known as nachni and finger millet (English). This is a staple food of Karnataka. Karnataka is the largest producer of ragi in India.Ragi or nachni is one of the healthiest cereal on earth. It is one of the healthiest breakfast recipe and perfect for quick and easy kid’s tiffin box. 

Health benefits of Ragi

Ragi is rich in calcium, iron and fiber. It also contains phytochemicals, which aids in slowing down the digestion process. Ragi's high levels of niacin help in increasing HDL cholesterol while lowering Triglycerides.

Check more breakfast recipes on this blog like

Vegetable Omelette

Poori (Using Jowar flour)

Hesarubele Paddu

 

Prep  time	Grinding time	Serves
10  mins	50 mins	6 persons

Recipe Type: Lunch

Cuisine: Indian

Ingredients Ragi – 3 cups Idly rice -1 cup Ulunthu (black gram) – ¾ cup Poha -2 tbsp. Methi seeds – 1 tbsp. Salt –as needed

 

Method

1. Grease all of the idli plates. In a deep vessel take whole ragi .Wash them thoroughly 2-3 times and soak them in water for about 5 to 6 hours.Wash the urad dal and avalakki. Soak this in 1½ cups of water for 4 hours.

2. First grind the ulunthu and then take poha along with it.Take the soaked ragi and rice along with the soaked water. It should not be too thick or too liquidy, similar to dosa batter. Cover the lid and let it ferment for 5 to 6 hours or overnight. 

3. Stir the fermented batter well once more.Add 1 ½ cups water to a heavy bottomed wide vessel stack the idle plates , close the lid and steam cook under high flame for 12-15 mins. 

4. Switch the flame off and leave the vessel for 5 – 7 mins. Using a wet spoon gently scoop out each idli.After turning of the cooker, let it cool for 5 minutes. Remove the idlis, and enjoy with chutney or sambar! 

Serving suggestions

Coconut chutney

Carrot Sambar

Mint chutney

Notes

You can turn on the oven for a minute and warm up the oven (turning it off once the minute is over), and keep the batter in the oven.You can store the batter in the fridge for a week and use it immediately when you take it out

Garlic soup

This dish makes for the perfect lunch or dinner and is a wholesome dish to enjoy over the colder months. This simple garlic soup is soothing, mellow and mild. Not so garlic strong that it will burn your tongue. It can be enjoyed regularly to support healthy immune function. Garlic is also known to help maintain healthy blood pressure levels. 

Check out more soup recipes like

Mixed Millet soup

Murungai keerai soup

Sweet corn soup

Prep  time	Cooking time	Serves
10  mins	15 mins	4 persons

Recipe Type: Breakfast

Cuisine:  Indian

Recipe Video

Ingredients Olive oil – 2 tbsp. Garlic cloves -8 no’s Corn flour – 2 tbsp. Black pepper  - ¼ tsp Chilli flakes – 1 tsp Salt – to taste Vegetable stock – 2 cups Chopped cilantro – 1 tbsp.

Method

1. Gather the ingredients. Add corn flour in a boil and add 1 glass water and mix it without lumps. Start by placing garlic cloves in a small saucepan over medium heat till it gets roasted.

2. Now Add prepared corn flour water and vegetable stock. Next, bring the broth to a boil and reduce heat. 

3. Allow the broth to simmer, partially covered, until garlic softens for about 5–6 minutes, stirring occasionally to get any bits off sides and bottom of pan.

4. Sprinkle with sugar, if using, and stir to coat well with oil. 

Partly cover and cook for about 10 minutes to mellow the garlic, making sure it doesn't brown.

5. Remove 1 to 2 cups and puree in blender or food processer, return pureed soup to pan.

6. Season to taste with salt, Pepper and chili flakes to taste. , sprinkled with parsley. 

7. Drizzle a little garlic oil over the top for an even richer favour. 

8. Now hot garlic soup is ready.

Serving suggestions

Enjoy the soup in winter. It's really amazing soup.

Recipe variations

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Notes

Store refrigerated in an airtight container for up to 3 days. You may have to re-emulsify before eating leftovers as ingredients may separate and settle at the bottom of the dish

Browning of the garlic clove can be done by baking in the oven or by sautéing with oil in a non-stick skillet. This will add some caramelization to the outside of the garlic cloves and provide an extra element of favor.

Banana Kheer

Banana Kheer is one such popular dish that you can easily make at home. It is a quick and easy win which hardly takes 15 mins to prepare this yummy dish at home. It is very much suitable during fast and other religious ceremonies. Banana is a popular fruit in most countries and a personal favorite to many people. It is quite handy to carry and quite fulfilling. It is one of the most consumable fruit in the world. In Hindu religion they are being served in religious offerings. Check out more dessert recipes 

Check out more dessert recipes like

Fada Lapsi

Bread Halwa

Shir Sewain

 

Prep  time	Cooking time	Serves
5  mins	15 mins	2 persons

Recipe Type: Dessert

Cuisine:  Indian

Ingredients Ripe bananas – 6 no’s Coconut milk  or Normal milk – 1 ½ cups Jaggery – 150 gms Cashews – 1 tbsp. Raisins – 3 tsp Cardamom powder - 1 tsp Dry ginger powder -1 tsp

Method

1. Chop two Banana into small slices. Keep the mashed bananas and coconut milk ready.

2. Heat the ghee and fry cashewnut and raisins.

3. Once the milk starts boiling, stir the milk with a Spatula and put the flame on low. When plantains are cooking mash it well. 

4. It is better to use a thick bottomed vessel. Add the jaggery and 2 table spoons of ghee and cook on low heat stirring continuously. 

5. Add coconut milk little by little, stirring continuously. When the whole coconut milk is added and mixed well heat on low flame till the raw smell of coconut is gone. Make sure not to let the mix boil. 

6. Add the powdered dried ginger and Cardamom and nuts to the milk and stir it for another 2 - 3 mins. 

7. Now add the cut banana slices to the kheer and give a quick stir.

8. Turn off the flame as the Banana Kheer is ready.

Serving suggestions

You can add chopped Cashew, Almond and Pistachio nuts on top.

Serve hot or cold in dessert bowls and enjoy the healthy sweet dish after any meal.

Notes

When you use milk

Pour Milk in a deep Pan and put it on flame to boil. Keep the flame on medium so that in the mean time you can do remaining preparation for Banana Kheer.

Do not overcook Banana Kheer once the chopped Bananas have been added as this may spoil the dish.

Banana Kheer can be used as baby food but for that you should remove any nuts and reduce sugar quantity.