Nendran Banana/Etham Pazham/Kerala Banana is one of the superfoods I have ever known and seen in terms of taste and nutrients. It is called “King of Bananas”.This recipe had been our favourite snack since childhood and now it is my son’s favourite too.When I was doing my college studies one of the dietitians I had met said one steamed nendran is equivalent to a plate of wholesome breakfast meal.By wholesome she means a complete combination of all nutrients like carbs,vitamins,minerals,proteins etc.It is so tasty,yummy,rich in nutrition and very healthy.It helps in weight gain.The potassium in this banana will help you prevent kidney stones and ulcers. This is a regular staple food for all Keralaites. It is extremely filling and a very simple recipe. Continue reading “Steamed Nendran Banana for babies-Steamed Kerala Banana for kids”
Red Rice Puttu|Sigappu Arisi Puttu
It is Navratri season and I hope all of you are having very colourful and delightful celebrations.Mom keeps golu(traditional show casing of dolls) and we used to have all friends and relatives visiting us.We have poojas day and night and most importantly various prasadh 🙂 This puttu recipe is one signature recipe from my mom and I have so far not succeeded in making such a perfect one. This is the favourite dish of all kids in the family including me and my son.This is generally made with white rice flour and jaggery and mom began making with red rice flour often especially after LO’s arrival. This dish is made traditionally for the puberty function by maternal aunt and served. This can be offered to babies about one year. red rice and jaggery are rich in iron and hence this is so healthy. Continue reading “Red Rice Puttu|Sigappu Arisi Puttu”
INSTANT WHEAT FLOUR SWEET APPAM|GODHUMAI APPAM
As mentioned in my previous post, the upcoming posts would be the recipes of what I had tried for Krishna Jeyanthi. Most of them were first-time trials and I believe I did a good job. This appam is a traditional dish which is usually made from raw rice by grandmother during Karthigai Deepam/Janmasthami etc.
I did try that version too this time. But still due to lack of confidence I had this as a backup. Hubby and my little munchkin loved it and in no time it was all over.I didn’t have enough to even click some ok ok pictures(I know I click only very sumaaar! 🙁 😉 ). Next time I should save some to click better. They just melted in the mouth and the flavour just pulled us to have more and more.You can make it instant or you can rest the batter and do it after a few hours s.
This appam is a usual prasadh in temples of Kerala(Of course recipe has small variations and it is called Unniappam). They just taste divine.Are you confused between appam & aapam now?AAPPAM(ஆப்பம்) is similar to a dosa whereas APPAM(அப்பம்) is similar to dumplings. Appam is usually/traditionally deep-fried. I was scared to deep fry the whole lot hence I used my PANIYARAM PAN. I have given both the ways below. Continue reading “INSTANT WHEAT FLOUR SWEET APPAM | GODHUMAI APPAM-Karthigai Deepam Recipes”
Dear friends! How was Krishna Jeyanthi celebrations? What was your menu? If you have tried any recipe from my space,kindly share the picture with me.I will be happy to upload in my page. The upcoming posts in my blog for the next week would be what I had prepared for yesterday’s pooja. I just made a few trials by nagging mommy over the phone. It was definitely a decent output I would say for my first trial. I hope all of you had a great gala time with family. The recipe for the day is “MILLET KOZHUKKATTAI”.Kozhukkattai is a south Indian steamed food, similar to momos made with rice/wheat/millets. Even the modaks made for Ganesh Chaturthi are called Kozhukkattai. We can make innumerable varieties by creating with stuffing/without stuffing, altering method of preparation, altering the base flour/millet. It is an ideal breakfast/dinner and certain types are super yummy snacks. The following method is one traditional recipe from my family and I have made it super healthy by adding millet. To know more about millets and read millet recipes refer here . You can use little/barnyard/foxtail or Kodo millet in this recipe. The below images are from two different days, hence there may be differences. This can be offered to babies above 8 months after trying out each ingredient individually and ensuring no allergy. Continue reading “SAAMAI/LITTLE MILLET KOZHUKATTAI”
Set dosa and the vada curry-The favourite combo of my dad and my son. I have tried several versions of set dosa and this one gives the best taste and the dosa is so fluffy and spongy with no soda/eno added. This recipe is my guest post for Shravs Kitchen. Hope you remember her recipe of Mushroom Thoran-An authentic Kerela recipe with mushrooms.Thank you Swathy for honouring with an opportunity to write a guest post. Continue reading “SET DOSA|SPONGE DOSA|POHA & BLACK GRAM DOSA”
Kozhukattai is one of the traditional recipes like aapam, idiyappam(recipes which I had posted already) from my family and it can be your breakfast/dinner or snacks. I wanted to post this today on account of Ganesh Chaturthi. An excellent finger food for your babies. Since these are steamed and doesn’t contain much oil, spices these can be ideal for 8 months to 80 years. HAPPY VINAYAGAR CHATHURTHI everybody 🙂
Ingredients for Kozhukattai:
- Idly/Dosa Rice-1 cup
- Coconut-1/2 cup(grated)
- Salt-To taste
- Oil-To cook
For spicy version:
- Mustard seeds -1/4 tsp
- Urad dhal-1/4 tsp
- Pepper powder-1/2 tsp
- Curry leaves
For sweet version:
- Powdered palm sugar-As per taste
- Coconut-3 tbsp(grated)
- Ghee-1 tsp
1.Wash and soak rice for 3 hours.
2.Grind rice and coconut into a smooth paste.
3.Add water to reach a flowing consistency(not watery).
5.Keep stirring until it becomes a thick mass.
6.Grease your palms with oil and roll the cooked batter into small balls when it slightly warm.
7.Steam cook them in a idly pot or pressure cooker(without whistle).
8.For spicy version,temper a pan with oil,urad dhal,mustard seeds and curry leaves.
9.Add half of the kozhukattai and add pepper powder.
10.Quickly toss and transfer to a serving bowl.
11.For sweet version,add ghee,palm sugar and coconut.
12.Give a quick stir and serve the Kozhukattai luke warm.
Stir the batter in medium flame.
The size depends on your choice. I prefer them small as little ones will be attracted.
The smaller the size the lesser is the timing of cooking.
Adding coconut and grinding rice makes these extremely soft. They just melt in your mouth.
The batter should be very smooth with no coarse particles.
Skip salt for babies below one year. Always have a word with your doctor before introducing any new food to your baby.
Use sterlized bowls and spoons for baby foods.
Be careful of choking if you are offering these are finger foods.
Adjust sweetness and pepper as per your taste.
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