Mooli Paratha | Punjabi Muli ka Paratha | Radish Parantha Recipe

Here is a quick and healthy Mooli Paratha recipe.

Preparation Time: 30 minutes

Servings: 2

Ingredients:

• 1 big Radish grated
• 2 cups Wheet Flour
• 1 medium Onion finely chopped
• 1 small bunch Coriander leaves
• 1 table spoon Red chilli powder
• ½ table spoon Garam masala powder
• ¼ table spoon Turmeric powder
• ½ table spoon Jeera powder
• Salt as per taste

Method:

• Add water, salt to wheat flour. knead it to make a soft dough.(similar to chapathi dough but not very soft). Apply oil to the dough and keep for around 1hr.

• Peel off the skin and grate radish.

• Now heat oil in a non stick tawa.

• Add onion let it slightly brown. Then add radish fry it for sometime. Now add all the spice powders along with salt.

• Now sprinkle finely chopped coriander leaves. Mix well. Keep it aside to cool down a little.
• Take small balls out of the dough. Roll it in circular shape like a puri.
• Take a ball(ping pong ball sized) of radish stuffing, keep it on the puri and close the puri over stuffing.

• Press the resulting dough gently and dust it with flour. Flatten to the size of roti. The pictures for the below steps are exactly same as Alu Paratha Recipe. The only difference is stuffing.
• Place it on hot tava. When it gets little brown, apply oil or ghee.
• Turn it and again apply oil or ghee on other side.
• Keep turning simultaneously until it gets golden brown.
• Tasty Radish Parathas are ready!!!  

• Serve it with curd or dhaniya chutni (coriander chutney)or butter or pickle.

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Kannadiga Recipes : Nimbe Hannina Chitranna | Lemon Rice

 Chitranna is a favorite rice base dish of karnataka especially from Bengaluru and Mysore side. There are many varieties in Chitranna like Mavinakai Chitranna(Raw Mango Rice), Nimbe Hannina Chitranna (simply called Chitranna or Lemon Rice), Sabbasige Soppu Chitranna(Dill leaves Lemon Rice). Among all,  Nimbe Hannina Chitranna is very easy to make recipe yet liked by every one. Here it goes.

Preparation Time: 15 minutes

Servings: 2

Ingredients:

• 1 cup cooked Rice
• 1-2 table spoon Peanuts
• ½  tea spoon Mustard seeds
• 1 tea spoon Urad dal
• 1 tea spoon Chana dal
• 2-3 Green chillies cut into 2 halves
• ½  tea spoon Turmeric powder
• 2-3 table spoon Lemon juice
• A small bunch chopped Coriander leaves
• 1-2 table spoon Oil/ghee
• 1 strand of Curry leaves
• Salt as per taste

Method:

• Heat oil/ghee in a pan.

• When heated up add mustard, when it pops up add chana dal, urid dal, peanuts, curry leaves,green chillies. Fry a bit untill peanuts are fried. 

• Now add termeric, salt.
• When the mix cools down a bit, add cooked rice and mix well.

• At last add chopped coriander leaves and lemon juice. Mix well. Serve hot with curd or raita or just as it is.

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Indian Snacks Recipes: Home Made Baby Food | Ragi Pudding For Toddles and Preschoolers

Ragi or what we call Finger Millet is very rich in proteins and calcium. All Doctors advice parents to give Ragi products to kids. I have already given one recipe of Ragi, Wholesome Porridge, which can be given to kids of age below 3 year. But as kids grow up, their taste buds also become active. J. They would want a change. So here is another healthy and delicious recipe of Ragi, which my son loves to eat as I call it Ragi Chocolate. It is also known as Ragi Halubai, or Ragi Duddali in Konkani.

Preparation Time: 45 minutes

Servings: Many, It can be preserved in refrigerator as well.

Ingredients:

• 1 cup Ragi(Finger Millet)
• 2 table spoon unsweetened cocoa powder
• 1 cup jaggary
• 2 cups water
• About ¼ teaspoon crushed cardamom
• 3 table spoon chopped nuts 
• 1 table spoon ghee for greasing

 Method:

• Mix Ragi powder, Cocoa powder and water thoroughly and pour it into a heavy bottom cooking vessel/kadai.
• Keep on stirring as it should not form lumps.

• Add more water to get the consistency for around 10 minutes.
• Add jaggary now, keep on stirring for another 15 minutes.

• Add cardamom and chopped nuts.

• Now it will start thickening.
• Grease a plate with little ghee and pour the mix.

• Make a medium thick layer so as to cut it into pieces.
• Ragi chocolate is ready to serve.

 PS:  It is a soft chocolate, which preschooler would love to eat.

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Indian Home Made Wholesome Baby Food Recipe

Once baby completes 6 months, only breast milk is not sufficient for its growth. The biggest question in mothers mind regarding weaning is, what to serve and how to serve solid food for the first time to our tender love. As kids grow up, their taste buds also become active. They would want a change. Here is another recipe of Ragi for young kids, Ragi Chocolate.
Here is a very Healthy Meal Idea for infants.

Wholesome Porridge
Ingredients:

• Brown rice
• Raagi(Finger millet )
• Wheat
• Soya beans
• Green gram
• Brown chana
• Dried green peas
• Nuts like cashew, almond, pistachios, peanuts (to be added only while roasting, not to be soaked)

Method:

• Take 1 measure of all the above items(Say 100 gms) separately and wash them thoroughly.
• Soak them overnight separately.

• Remove the water(Drain it) from all items and get all the above items sprouted by keeping it warm for another 8 hours.
• Let all the items dry separately under sun for  a day.
• Roast all the items separately over stove till it turns to slight brown.
• Roast above given nuts, half the measure of other grains (say 50 gms).
• Grind all the items to fine powder.
• Store it in a air tight container.

Preparation:

• Take 2 table spoon of above powder.
• Mix it in warm milk to not to form lumps.
• Add jaggery, and milk.
• Move the container over stove on a low flame.
• Keep on stirring.
• When it comes to semi solid state, turn off the stove.
• A healthy meal for a toddler is ready with wonderful aroma.
• Serve the child warm porrdge, ghee, salt or cardmom if needed.

Here is the nutrition value of the recipe:

• Wheat is rich in Protein
• Raagi is rich in Calcium
• Brown rice is rich in Fibre, and Vitamin B
• jaggary is rich in Iron, Minerals and Vitamins
• Soya beans is rich in Proteins, Folic Acid and all the essential fatty acids
• Sprouted grains is rich in natural Vitamins, Food Enzymes, Amino Acids and Omega 3
• Nuts contain Vitamin E
• Green peas is rich in vitamin C

PS: To start with, take only 1 type of grain, if baby can digest then only add next one and continue. This recipe can be given thrice a day till 2 years along with other fruits and vegetables. After 2 years, when our baby is completely on regular food, then also we can give this porridge once a day. Because this recipe is very much rich in all the Vitamins and Proteins.

Here are few healthy breakfast recipes for preschoolers..... 

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Kannadiga Havyaka Recipes : Ash Gourd (Boodu Kumbalakaayi) Majjige HuLi | Southekai Hasi Majjige HuLi | Cucumber Spicy Yogurt

Majjige Huli is a very popular Karnataka dish, actually a Havyaka Recipe in particular. As the name suggests, this dish is a coconut and yogurt(majjige in kannada)  based gravy, spiced with green chillies and flavored with cumin that is added to the vegetable.  The veggie could be either tindora, green peppers/capsicum, potatoes, cucumbers, okra/lady's finger, brinjal/eggplant, ash gourd/ winter melon or even the yard long beans, called "Alasande" in Kannada.  Here I have used cucumber and tindora (thondekai in kannada), as the combination tastes great.

Preparation Time: 20 minutes

Servings: 4

Ingredients:

• 1 big cup buttermilk
• 7-8 green chillies
• Chopped vegetables(Tindora and Cucumber) – 2 cups
• 1 cup fresh grated coconut
• 3 table spoon chana daal
• 2 table spoon oil for seasoning
• 1 table spoon mustard seeds
• 1 table spoon cumin seeds
• 1 sprig curry leaves
• 2 – 3 red chillies
• a pich of asafoetida
• Salt – as required

Method:

• Soak chana daal for 20 minutes in 1/4 cup of water.

• Cut the Tindora and Cucumber into large pieces.
• Boil in a little water until soft.

• Blend together the coconut, green chillies and soaked chana daal.

• Add this paste to the above mix

• Dilute with some water if needed.
• Bring to a boil on a low flame.

• Add salt as required.
• Season with mustard, cumin, red chillies, curry leaves and asafoetida.

• Remove the vessel from the stove.
• Add buttermilk/yogurt and mix well.

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