Simple Recipe to make Spicy Bread Upma

 By Deepika Amit Iyer

Ingredients:

• Bread slices – cut into small cubes
• Ghee – 1–2 tsp
• Oil or Ghee – 1 tbsp
• Mustard seeds – ½ tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Hing (asafoetida) – a pinch
• Turmeric – ¼ tsp
• Onion – 1, chopped
• Tomato – 1, chopped
• Green chilli – to taste, chopped
• Curry leaves – a few
• Salt – to taste
• Fresh coriander – chopped

Instructions:

Cut bread into small cubes and toast them in a little ghee until crisp. Set aside.

In a pan, heat 1 tablespoon oil or ghee. Add mustard seeds, urad dal, chana dal, curry leaves, a pinch of hing, and turmeric.

Add chopped onions and sauté until translucent.

Add chopped tomatoes and cook until soft. Add green chillies to your spice preference.

Once the veggies are soft, add salt (adjusting for the amount of bread) and mix well.

Add the toasted bread cubes and mix everything together so the bread absorbs the flavors.

Garnish with fresh coriander and serve hot.

Simple Recipe to make Porichakuzhambu

Ingredients Required:

Mixed Vegetables:

1) Raw Bananas

2) Ashgourd

3) Pumpkin

4) Brinjal

5) Karamani

6) Turmeric powder

7) Salt

For Spices:

1) 1 spoon Ural Dal

2) 1 spoon Chana Dal

3) Black pepper 2 or 3

4) Dried Red Chillies

5) Hing

6) Fresh grated Coconut

7) Coconut oil

Preparation:

1) Cut all the vegetables.

2) Soak Tamarind in hot water for 10 minutes then squeeze the water and keep it aside.

3) Pressure cook the Karamani.

4) Also cook the cut vegetables in salt and turmeric.

5) Heat oil and roast the daals, red chillies, and pepper.

6) Then grind the same along with grated coconut into a smooth paste.

7) Take the Tamarind water and allow it to boil for 5 minutes.

8) Add the cooked vegetables and karamani and let it boil.

9) Afterwards, add the grounded paste and stir continuously.

10) Check the same for thickness and salt.

11) Heat a tablespoon of oil, add the mustard seeds and after it crackles, garnish it with curry leaves.

Kuzhambu is ready.

Easy Recipe to make Moong Dal Kanji

Ingredients Required:

1) 1 cup of Moong Dal

2) 1 cup of Jaggery

3) Milk or coconut milk - 1 cup

Preparation:

Roast the moong dal on low flame and make it brownish.

The same may be cooked, once cooked the dal may be mashed nicely.

Then gur to be melted in 2 cups of water.

Let the gur water boil nicely then the mashed dal may be added to the gur water.

Keep on stirring. Once the mixture is boiled then remove from the gas.

One cup of milk may be added to the mixture, also a pinch of Elaichi may be put.

Raisins roasted in ghee may be put in the kanji. Kanji is ready.

Simple Recipe to make Suji Rava Kanji

Ingredients Required:

1) 1 cup of Rava

2) Milk

3) Sugar

4) Raisins

5) Elaichi - 2

Preparation:

Roast 1 cup of Rava in low flame for 5 to 10 minutes.

Then add two cups of water.

Let the Rava cook and for the same, keep on stirring.

After 10 to 15 minutes, add 5 spoons or sugar or more as per taste and stir well.

Also, add the boiled milk one or half glass in the kanji and remove it from the gas.

In little ghee, raisins may be roasted and put along with elaichi powder in the kanji to drink after cooling.

Easy Recipe to make Nachani Kanji

Nachani kanji is a simple and nutritious drink. Here's a basic recipe to get you started:

Ingredients:

1) 2 cups nachani (finger millet) flour

2) Water

3) Sugar (to taste)

4) Milk (optional)

Preparation:

Roast the nachani flour: Lightly roast the nachani flour in a dry pan until it turns golden brown and releases a nutty aroma. Be careful not to burn it.

Boil water: Bring a pot of water to a boil.

Make the kanji: Gradually add the roasted nachani flour to the boiling water while stirring continuously to prevent lumps.

Cook and thicken: Reduce the heat and let the mixture simmer for about 10-15 minutes, or until the nachani is cooked through and the kanji has thickened.

Sweeten: Add sugar to taste and stir until dissolved.

Add milk: If desired, pour in a little milk for a creamier texture.

Serve: Let the kanji cool slightly before serving.

Tips:

For a smoother texture, you can strain the kanji through a fine-mesh sieve.

Experiment with different flavors by adding a pinch of cardamom or a dash of cinnamon.

Nachani kanji can be enjoyed hot or cold.

Simple Sabudana Kanji Recipe for Babies

Sabudana kanji is a gentle and easily digestible option for many babies. Here's a simple recipe:

Ingredients:

1) Sabudana (sago)

2) Water

3) Breastmilk or formula (optional)

Instructions:

Soak the Sabudana: Wash 2-3 tablespoons of sabudana thoroughly. Soak it in clean water for 3-4 hours or until it becomes soft and translucent.

Cook the Sabudana: Drain the soaked sabudana. Add it to a pot with fresh water. The water-to-sabudana ratio should be about 3:1.

For a smoother texture, you can cook it in a pressure cooker for a few whistles.

For a softer method, cook it in a regular pot until the sabudana is completely cooked and soft.

Thicken or Dilute: Once cooked, let the kanji cool down completely. You can:

Thicken: For babies who prefer a thicker consistency, cook the kanji with less water or mash it slightly.

Dilute: For babies who prefer a thinner consistency, add breastmilk or formula to dilute the kanji.

Sweeten (optional): If your baby is used to sweet flavors, you can add a tiny amount of breastmilk or formula for sweetness. Avoid adding sugar directly, as it's not recommended for babies.  

Serving Suggestions:

Introduce sabudana kanji gradually, starting with small amounts.

Monitor your baby for any allergic reactions or digestive issues.

Always serve the kanji at lukewarm temperature.

Remember: Every baby is different. It's essential to observe your baby's cues and adjust the recipe accordingly. If you have any concerns, consult your pediatrician.