Wednesday, April 13, 2016

1. Mixed Grains Nutritious Malt
Ingredients:
1 cup Ragi
1 cup Wheat
1 cup Jowar (Sorghum)
1 cup Tuvar dal (split yellow pigeon peas)
1 cup green gram dal
1 cup peanut

Roast one by one on low flame till it nice aroma emanates.. cool it and powder it to fine powder and store in airtight bottle...

How to use? : When needed add water/milk and jaggery and prepare porridge(kanji)
For 6 months baby use 1 tsp only and prepare it to watery consistency... gradually increase it depending on babies appetite... For a 8 month baby the porridge should be of thick consistency 6 to 8 tsp can be needed depending on babies appetite...
Give this twice a day...

For babies with gluten allergy omit wheat..

2. Ragi Malt
1kg Ragi
Wash Ragi and soak in water for 24 hrs and next day drain the water and wash again drain water completely.. Now make a bundle of this ragi in a clean muslin cloth and keep it inclean dark warm place... next day ragi would have sprouted .. Dry this sproutred ragi in Sun when completely dry roast on low flame and powder this and store in air tight bottle...
This Malt is given to baby when it turns 7 month and can be given to older babies too method of preparation is same as mentioned above...

3 Ragi & Pulses Malt
Ragi 900gm
Groundnut 200gm
Green gram dal 400gm
Sesame seeds(yellu/til) 100gm

Roast separately till nice aroma emanates and powder when cool. Store in air tight container.
Use as above...

4. Wheat-Green Gram Malt
Wheat - 1 kg
Green Gram gal - 600gm
Groundnut 250gm

Roast separately till nice aroma emanates and powder when cool. Store in air tight container.
Use as above

5. Pearl Millet Malt

Pearl millet (Bajra/ sajje/ kambu) - 4 cups
Green gram dal - 7 cups

Roast separately till nice aroma emanates and powder when cool. Store in air tight container.
Use as above..

Note:


  • Either Malt no 3, 4 or 5 should be given when baby is 7 month old
  • Initially use 2tsp to prepare gradually increase as required upto 6 to 8 tsp above this quantity it is not advisable
  • While preparing broth first boil water/milk add sugar or jaggery sieve to remove any dirt then put again for boiling once it starts boiling add powder slowly while stirring continuously...
  • while feeding add a little homemade ghee this ensure proper digestion
  • 6 to 8 tsp is approximately equals to 30 to 40 gm
  • I have not given sugar jaggery measurement I leave it to your discretion
  • For babies with gluten allergy please omit wheat
If you want tomake any minor changes do it to suit your babies...

These I had initially published on social network Indusladies.com you can check the thread there n learn more 
[URL="http://www.indusladies.com/community/threads/home-made-nutritious-malt-formula-food-for-babies.172997/"]Home Made Nutritious Malt / Formula food for babies...[/URL]

Sunday, March 9, 2014

Schezwan sauce 2

   Its been days since I updated my blog... I have been bit slow in updating for inevitable reasons.. Today i am going to update second version of Schezwan sauce and it came out so yummy that I wanted to blog .. the source of this recipe is this wonderful blog.. 

As usual I have made few changes to the recipe like I have omitted vinegar instead used lemon juice I have used local red chilly than byadagi chillies as in my house we like a bit spicy taste...and am planning to try mix of local n bydagi chillies the next time I try this recipe... I have avoided soya sauce too as my hubby doesnt like the flavor of soya sauce.. I dint have coriander leaves so i have not used them but reference i have added them in the recipe ingredients.. replaced sugar with jaggery... I have used sesame oil as now a days i use sesame oil to thokku n kind of chutneys that ask for more oil..
    
Ingredients:
10-15 medium sized Garlic pods, peeled
Fistful of  Red chillies
3 tbsp. finely chopped Garlic
1 tbsp. finely chopped Ginger
10 sprigs Coriander leaves with stalk
2 large Tomatoes, roughly chopped
1 tbsp. Tomato Sauce(optional)
1/2 lemon
1/2 tsp jaggery
1/2 tsp  Pepper powder
Salt to taste
2-3 tbsp. Oil
Method:
  • Remove the stems of red chillies and soak them in warm water for half an hour. 
  • Grind the soaked red chillies with garlic pods and ginger to a fine paste.
  • Grind chopped tomatoes to a smooth puree.
  • Heat oil in a pan and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped coriander leaves n stalk and sauté for a minute..
  • Add pureed tomatoes and salt  let it simmer for a while and then add ground red chili- garlic paste and tomato sauce(if you are using) and fry until oil starts to  leave in the edges..
  • If you find the sauce thick you can dilute it with some water... but i make them thick so that I can preserve it for 2 or 3 days without keeping it in fridge..as IU find keeping in fridge reduces the natural flavour of sauce..