Anyone can cook
I am not a great cook. If i were alone , i can simply survive with soup and cereals. But no, i had to cook. At-least for the sake of my hubby and my son. Thanks to my marriage and my kid, i learnt to cook. Wooooo, what an achievement!
Of-course, it is an achievement!
for someone who did Zero cooking before
for someone who burnt her finger even while making a cup of Tea
for someone who had band-aids ready all the time
for someone who got blasted for making frequent calls asking for the same recipes
Oh ya , this is how i got started, never really had a habit of jotting down stuff. All i did
was call-ask-make n then forget ! and then call again and get blasted for ‘The repeat Telecast ‘ ! Oh comm’on, Excuse Me buddies ….i am a working women after-all , with no FREE time for writing ..!
Nevertheless , am finally blogging to keep these precious recipes. This blog is dedicated to all who want to make new delicacies for infants,toddlers,children,grand children and who so ever. Happy Cooking !
I am very very thankful to my dear hubby who used to patiently watch all the disaster in kitchen ,smile away and say ‘It’s ok , happens’ and bring more band-aids home :-). I also thank him for designing this website and for his continued support.
Disclaimer: Some of the instructions on this site are based on common practices followed from generations. There may or may not be scientific explanations for their use. User discretion is advised.
Amrakhand – A popular variation of shrikhand, which is shrikhand blended with mango pulp.Mango Shrikand is a popular dessert in Maharashtrian and Gujarati cuisine and is usually served with Poori.Preparation of this dish is very simple but it takes some time to process yogurt.My husband is a big time fan of Shrikhand ! We usually buy out from the market, but this time I wanted to prepare this on my own to give it a Home-Made Tag and also for the much appreciation from my hubby.
- 3/4 cup of Mango Pulp(any kind that is sweet)
- 1.5 cups of Yogurt
- 1/2 cup of sugar
- 1/4 tsp of Cardamom powder
- 2-3 strands of Saffron
- Few pistachios or almonds to garnish
Place yogurt in a muslin cloth and hang it overnight to drain out the whey from the yogurt. Blend yogurt,mango pulp,sugar,cardomom powder to a smooth texture. Garnish with saffron and pistachios.Refrigerate for an hour and serve chilled.
Am back with a Banggg! Can’t believe itz been a year since I last posted ! Got really busy going back n forth around the world ;-).
Last May’13 I was in coorg for my cousins wedding, and this May’14 I am back again for my broie’s wedding :-). Allz well and now I got a beautiful SIL @ home. I simply love this month , not only because of wedding season also because I get to eat dozens of mangoes.
Mango : ‘King of fruits’ ,’The fruit of India’ – whatever you call it . It is everyone’s favorite.
Mmmmmmm… Mango Idly – A healthy eat !
I call this a winner ! This special recipe comes all the way from mumbai. Zillion thanks to Shakuntala aunty (my sisters MIL) for this
one which was a clear winner in every cooking competition .Also loved by everyone in the family. Thought will post this before we go – off season. I will be featuring this on a local channel next week.
Gyan on goodness
- Mango contains enzymes that help in breaking down protein. The fibrous nature of mango helps in digestion.
- The deadly combination of vitamin C, vitamin A and 25 different kinds of carotene keep your immune system healthy.
- Mango is rich in vitamin A. Mangoes help in promoting good eye sight, fights dry eyes and also prevent night blindness.
- 1 cup mango pulp (Preferrably Alphonso)
- 1 cup yogurt
- 1 cup grated coconut
- 1 cup chiroti rava
- 1 cup sugar
- 1 tbsp of ghee
- 8-10 cashews (optional)
- pinch of cardamom powder
Heat 1 tbsp of ghee in a thick bottom pan, dry roast chiroti rava until golden brown and keep it aside.
Grind rest of the ingredients to make a very fine paste.Add this paste to roasted rava, to make a thick batter.
Add 1tspn of cardomom powder. Grease the Idly pan with ghee/oil. Fill all the portions and let it cook on medium flame for 20 mins. Garnish with roasted cashwes.
May 20 ‘ 2013 : am @ my moms place (Coorg /Kodagu) to attend my cousins wedding. A long three week break from work ! Hurray ! And i wanted to make use of every bit of this holiday by learning some easy healthy recipes for my toddler.The very first recipe she wanted to teach me was ‘Ragi Halwa’ /’Ragi Manni’ ( in konkani). This is a little different from ‘Ragi Porridge‘. Mom said that my granny used to make this often but she only recalled this when she visited a baby next door. This was the daily food given to the four month old infant. Neighbours called it ‘Organic formula for baby’ which kept the baby hale and healthy !
Gyan on the goodness
Ragi : Rich source of fiber and Calcium , helps keep the body cool.
Jaggery : It is always better to consume jaggery as compared to sugar. Because, jaggery is made up of longer chains of sucrose. Therefore, it is digested slowly and energy release is also slow. Hence, energy is provided for a longer period of time and it not harmful for the body. Since jaggery is made up in iron vessels, it is also rich source of iron. It acts as a cleansing agent and cleans the lungs, stomach, intestines, oesophagus and respiratory tracts.
: Coconut milk is rich in medium-chain fatty acids
, which the body processes differently than other saturated fats. MCFAs may help promote weight maintenance without raising cholesterol levels.
- 1 cup of ragi
- 3/4 cup of Jaggery
- 1/4 cup pure ghee
- 1 tspn of cardamom powder
- 1 cup coconut milk
This makes a big portion of halwa for the entire family. Try this measure for your first make , once your are comfortable making this , switch to smaller measure.
- Soak Ragi overnight , this becomes almost double the quantity the next morning
- Wash throughly and drain out the water next morning ,Grind it with 1 cup of water until you get a smooth batter
- Sieve the batter using muslin cloth [This is to ensure that all the coarse mixture is left above and only the fine ragi milk is collected at the bottom so that it becomes easier for baby’s digestion]
- Take a thick bottom pan , add ragi milk + coconut milk + ghee + jaggery + cardamom powder. Bring this mixture to boil stirring continuously on a low flame until the liquid thickness
- Once it reaches the required consistency remove from the heat
- Grease a deep bottom plate and pour the mixture . Add cashews on top
- Once the mixture cools down, Cut into small pieces