From Usha's kitchen

Ingredients

• Amla (2)
• Ginger (a small piece)
• Mint (2 fistfuls)
• Jaggery powder (2 tsp)
• Salt (1 tsp)

Method

1. Blend all the ingredients together with water.
2. Strain if necessary and serve fresh.

Ingredients

• Cooked barnyard millet (1 cup)
• Sweet corn (1 cup)
• Broccoli, small head (1 cup)
• Carrots, finely chopped (1/4 cup)
• Cilantro
• Almonds (10)

Dressing

• Lemon juice (1 tbsp)
• Extra-virgin olive oil (1 tbsp)
• Grated ginger (1/2 tsp)

Method

1. Steam the chopped vegetables until cooked.
2. Whisk the dressing ingredients together in a small bowl.
3. In a large mixing bowl, combine the vegetables, cooked millet, and dressing.
4. Toss gently to coat.

Ingredients

• Beetroot (1)
• Carrots (3)
• Mint (a fistful)
• Lemon juice (2 tsp)

Method

1. Extract the juice from the beetroot, carrots and mint.
2. Dilute with double the amount of water.
3. Add salt and lemon juice to taste.

Ingredients

• Chickpeas
• Onion, chopped
• Tomato, chopped
• Cucumber, chopped
• Grated coconut
• Salt and pepper, to taste
• Lemon juice
• Fresh oranges and banana, to serve

Method

1. Soak and boil the chickpeas with salt.
2. Finely chop the vegetables and grate the coconut.
3. Squeeze in lemon juice to taste and garnish.
4. Serve with fresh oranges and banana on the side.

Ingredients

Soup

• Drumstick leaves
• Moong dal
• Jeera (cumin) powder
• Garlic pods (2)
• Black pepper

Fruit Bowl

• Papaya
• Banana
• Walnut
• Blackberry

Method

1. Combine the soup ingredients and pressure cook for one whistle.
2. Assemble the fruit bowl with papaya, banana, walnut and blackberry, and serve alongside the soup.

Ingredients

• Ghee (3 tbsp)
• Nutmeg powder (2 tsp)
• Baking powder (2 tsp)
• Baking soda (1 tsp)
• Jaggery syrup (1 cup / 120ml)
• Grated carrot (3, large)
• Jowar flour (50g)
• Wheat flour (50g)
• Maida (100g)
• Cherries, to decorate (5-10)

Method

1. Preheat the oven to 180°C and grease a baking tin.
2. Whisk the ghee and jaggery syrup together until well combined, then fold in the grated carrot.
3. Sift in the jowar flour, wheat flour, maida, baking powder, baking soda and nutmeg powder, and fold into a smooth batter.
4. Pour the batter into the tin, arrange the cherries on top, and bake for 35-40 minutes or until a skewer comes out clean.
5. Cool in the tin before slicing.

Ingredients

• Kodo millet (1 cup)
• Fresh methi (fenugreek) leaves, chopped (1 cup)
• Onion, chopped (1)
• Green chillies (2)
• Mustard seeds and urad dal, for tempering
• Curry leaves
• Turmeric powder
• Salt, oil or ghee
• Water (2 cups)

Method

1. Wash and soak the kodo millet for 20-30 minutes, then drain.
2. Heat oil or ghee in a pan and temper with mustard seeds, urad dal and curry leaves.
3. Add the onion and green chillies, sauté till soft, then stir in the methi leaves and turmeric and cook for a minute.
4. Add the drained millet, water and salt. Cover and cook until the millet is soft and the water is absorbed (or pressure cook for 2-3 whistles).
5. Fluff gently and serve warm.

Ingredients

• Sprouts (1/4 cup)
• Raw mango (1/4 cup)
• Cucumber (1/4 cup)
• Carrot (1)
• Raisins (a fistful)
• Lemon juice (2 tsp)
• Salt and pepper, to taste

Method

1. Mix all ingredients together for a tangy twist.

Ingredients

• Flaxseeds, pumpkin seeds, sunflower seeds, walnuts, almonds (equal amounts)
• Palm sugar (80-100g)
• Water (a little, for the syrup)
• Ghee (1 tbsp)
• Cardamom and nutmeg (a pinch each)

Method

1. Dry roast the seeds and nuts, then grind together.
2. Prepare a syrup using the palm sugar and a little water.
3. Add the syrup, ghee, and a pinch each of cardamom and nutmeg to the ground powder.
4. Roll into amla-sized laddoos.

Amma's note

Have 2 a day.

Ingredients

• Roasted peanuts (1½ cups)
• Green moong dal, soaked & drained (1/2 cup)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• Freshly grated coconut (2 tbsp)
• Lemon juice (1 tbsp)
• Coriander leaves
• Salt and black pepper, to taste

Method

1. Combine the soaked moong dal, chopped onion, and tomato in a bowl.
2. Add the roasted peanuts and grated coconut.
3. Sprinkle with salt and pepper, and drizzle with lemon juice.
4. Toss well and garnish with coriander leaves.

Ingredients

• Pearl millet (1 cup)
• Moong dal (1 cup)
• Potato, carrot, beans, green peas (1 cup mixed)
• Onion
• Tomato
• Green chillies
• Ginger-garlic paste
• Asafoetida
• Cumin and mustard seeds
• Turmeric and other spices
• Salt, oil
• Lemon juice

Method

1. Soak the millet and dal overnight.
2. Pressure cook with the mixed vegetables for 3-4 whistles.
3. In a pan, temper cumin and mustard seeds, then sauté the onion and tomato with the spices.
4. Mix in the cooked millet and dal, and simmer.

Ingredients

• Black urad dal (1 cup)
• Roasted chana (1 cup)
• Flax seeds (1 cup)
• Peanuts (1 cup)
• Cardamom and nutmeg
• Jaggery (100g)
• Ghee (2 tbsp)

Method

1. Dry roast the pulses until aromatic, then cool and grind to a powder.
2. Melt the jaggery in a little water, filter, and add to the powder along with the ghee and spices.
3. Shape into amla-sized laddoos while still warm.

Ingredients

• Whole wheat flour (1 cup)
• Flax seed powder (2 tbsp)
• Vegetable oil (20 ml)
• Yeast (1 tbsp)
• Salt (1 tsp)
• Sugar (1 tsp)
• Water (1 cup)

Method

1. Mix the yeast into lukewarm water.
2. Add the flour and remaining ingredients, and let the dough rise for 1 hour.
3. Knead the dough, then let it rest for 5 minutes.
4. Bake at 180°C for 25-30 minutes.

Ingredients

• Sesame (till) seeds (200g)
• Jaggery (50g)
• Ghee (2 tsp)

Method

1. Roast the sesame seeds on a low flame until fragrant.
2. Once cooled, pulse the seeds with the jaggery in a mixer.
3. Add the ghee and shape into small balls.

Ingredients

• Boiled sweetcorn (1/2 cup)
• Cucumber (1)
• Carrot (1)
• Black raisins (2 tbsp)
• Lemon juice (2 tsp)
• Salt and pepper, to taste

Method

1. Combine the sweetcorn, cucumber, carrot and raisins in a bowl.
2. Add lemon juice, salt and pepper, and toss to mix.

Ingredients

• Cherry tomatoes, halved (1 cup)
• Fresh figs, sliced (4)
• Pomegranate seeds (1/2 cup)
• Olive oil (1 tbsp)
• Lemon juice (1 tbsp)
• Fresh mint leaves
• Salt and pepper, to taste

Method

1. In a bowl, mix the cherry tomatoes, figs, and pomegranate seeds.
2. Drizzle with olive oil and lemon juice.
3. Add salt and pepper, toss gently, and garnish with mint.

Ingredients

• Paneer, cubed (100g)
• Capsicum, diced (1)
• Onion, chopped (1)
• Tomato, chopped (1)
• Ginger-garlic paste (1/2 tsp)
• Turmeric (1/4 tsp)
• Cumin seeds (1/2 tsp)
• Salt, to taste
• Oil (1 tbsp)

Method

1. Heat oil and add the cumin seeds.
2. Sauté the onions until translucent.
3. Add the ginger-garlic paste and cook for a minute.
4. Add the tomatoes, turmeric, and salt, and cook until soft.
5. Add the capsicum and cook for 2-3 minutes.
6. Finally, add the paneer, mix gently, and cook for another 2 minutes.

Ingredients

• Boiled black chana (1 katori)
• Onion, finely chopped (1/2)
• Tomato, finely chopped (1/2)
• Fresh coriander, chopped (1 tbsp)
• Lemon juice, to taste
• Chaat masala, to taste

Method

1. In a bowl, combine the boiled chana, onion, and tomato.
2. Sprinkle with chaat masala and fresh coriander.
3. Squeeze fresh lemon juice over the top, mix well, and serve immediately with your evening tea.

Ingredients

• Amla (2)
• Bottle gourd (1/2 cup)
• Ginger (a small piece)
• Lemon juice

Method

1. Grind the amla, bottle gourd, ginger and lemon juice together.
2. Strain if needed and serve fresh.

Ingredients

• Carrots (5)
• Apples, cut into eighths (2)
• Fresh ginger (1/2 inch)
• Lemon, peel removed (1/4)

Method

1. Juice the carrots, apples, ginger and lemon together using a juicer.
2. Drink immediately, or chill for an hour before serving.

Ingredients

• Whole wheat flour (1 cup)
• Wheat bran (1/2 cup)
• Soya flour (1/2 cup)
• Grated cauliflower (2 cups)
• Fresh coriander, chopped (2-3 tsp)
• Ginger, grated (1 piece)
• Garam masala (1/2 tsp)
• Red chilli powder (1/2 tsp)
• Green chilli (1)
• Salt, to taste

Method

1. Mix the whole wheat flour, wheat bran and soya flour. Add water to form a dough of rolling consistency. Knead well, cover and rest for at least 30 minutes.
2. For the filling, mix the grated cauliflower with the coriander, ginger, garam masala, chilli powder, green chilli and salt. Rest for 15 minutes, then squeeze out the excess water.
3. Roll out the dough, stuff with the cauliflower filling, seal and roll into a roti.
4. Cook on a hot tawa until both sides are done. Serve hot.

Ingredients

• Flour tortillas (4, 8-inch)
• Fat-free cream cheese (1/2 cup)
• Lettuce, shredded (2/3 cup)
• Red cabbage, shredded (2/3 cup)
• Red tomato, diced (1)
• Red onion, sliced (1/4 cup)
• Carrot, grated (1/3 cup)
• Cheese, grated (1 tbsp)
• Green gram sprouts (1/2 cup)

Method

1. Spread 2 tbsp of cream cheese over one side of each tortilla.
2. Divide the lettuce, cabbage, tomato, onion, carrot, cheese and sprouts evenly among the tortillas.
3. Roll up each tortilla and cut in half diagonally.

Ingredients

• Dates, pitted (1/2 cup)
• Dried figs (1/2 cup)
• Almonds, chopped (1/3 cup)
• Melon seeds (1/3 cup)
• Flax seeds (1/3 cup)
• Poppy seeds (2 tbsp)
• Desiccated coconut (1/4 cup)

Method

1. Dry roast the almonds, melon seeds and flax seeds until fragrant.
2. Grind the dates, figs and roasted ingredients together into a smooth mixture.
3. Dry roast the poppy seeds and desiccated coconut in a pan until fragrant, then spread on a plate.
4. With damp hands, divide the ground mixture into equal portions and shape into laddoos. Coat in the poppy seed and coconut mixture.

Ingredients

• Horse gram, sprouted (3/4 cup)
• Tomatoes, chopped (2)
• Onion, chopped (2)
• Green chillies (2)
• Paneer (1/4 cup)
• Cucumber (1/2 cup)
• Olive oil (1 tbsp)
• Lemon juice (1 tbsp)
• White pepper (1 tsp)
• Salt, to taste

Method

1. Soak the horse gram overnight, then drain and tie in a muslin cloth to sprout.
2. Boil the sprouted horse gram briefly with a little water and salt.
3. Mix the chopped vegetables and paneer in a bowl.
4. In another bowl, mix the olive oil, lemon juice, white pepper and salt.
5. Combine the boiled horse gram, vegetables and paneer with the dressing. Serve chilled.

Ingredients

• Lotus stem, cut into diagonal pieces (300g)
• Onions, chopped (3)
• Oil (2 tbsp)
• Curd, hung for 1/2 hour (1 cup)
• Ginger-garlic paste (1 tbsp)
• Oil (1 tbsp)
• Coriander, chopped (1 tbsp)
• Besan (gram flour) (1 1/2 tbsp)
• Red chilli powder (1/4 tsp)
• Turmeric (1/4 tsp)
• Coriander powder (1 1/2 tsp)
• Garam masala (1/2 tsp)
• Salt, to taste

Method

1. Boil the lotus stem in water with a little salt for about 10 minutes, until just tender. Drain and cut into pieces.
2. Mix the curd, ginger-garlic paste, oil, coriander, besan, red chilli powder, turmeric, coriander powder, garam masala and salt into a marinade.
3. Coat the boiled lotus stem well in the marinade.
4. Heat 2 tbsp oil in a kadhai, sauté the onions till golden, then add the marinated lotus stem and cook on low heat, spread out, until it turns golden.
5. Garnish with coriander and serve hot.

Ingredients

• Wheat flour (1 cup)
• Gram flour (1/2 cup)
• Red chilli powder (1/2 tsp)
• Coriander powder (1 tsp)
• Garam masala (1/2 tsp)
• Dried mango powder (1/2 tsp)
• Turmeric powder (a pinch)
• Salt, to taste
• Green chillies, chopped (2-3)
• Ghee (1 tbsp)
• Cumin seeds (1/2 tbsp)

Method

1. Mix the wheat flour and gram flour with the red chilli, coriander and turmeric powder and salt. Add water and knead into a dough.
2. Heat a non-stick tawa. Divide the dough into equal balls, dust and roll each into a roti.
3. Spread a little ghee over the roti, sprinkle chopped green chillies, red chilli powder and dry mango powder, and fold in half, then into a triangle, applying more ghee and dusting with flour between folds.
4. Roll out again into a paratha and cook on the tawa on both sides until evenly golden.

Ingredients

• Dry ginger powder (1 tbsp)
• Cardamom powder (1 tsp)
• Boiled rice (1/2 cup)
• Chana dal (1/2 cup)
• Moong dal (1/2 cup)
• Whole wheat grain (1/2 cup)
• Roasted Bengal gram (2 tbsp)
• Jaggery (2 cups)

Method

1. Roast the grains and dals separately until browned, then cool completely.
2. Grind the roasted grains and dals with the spices to a fine powder.
3. Melt the jaggery in a little water, strain to remove impurities, and boil again to a soft-ball consistency.
4. Mix the ground powder with the jaggery syrup while still warm and shape quickly into laddoos.

Ingredients

• Milk (3 cups)
• Paneer, grated (1 1/4 cups)
• Sugar (5 tbsp)
• Cornflour, dissolved in 1 tbsp milk (2 tsp)
• Cardamom powder (a pinch)
• Mixed nuts, chopped (cashew, almonds, walnut) (4 tbsp)

Method

1. Combine the milk, paneer and sugar in a broad non-stick pan and simmer for about 10 minutes, stirring continuously.
2. Add the cornflour mixture and stir until it thickens.
3. Remove from the flame and add the cardamom powder and mixed nuts.
4. Refrigerate and serve chilled.

Ingredients

• Wheat flour (1 cup)
• Coriander leaves (1/2 cup)
• Mint leaves (1/2 cup)
• Onion, large (1)
• Green chillies (2)
• Coconut (1/2 cup)
• Salt, to taste
• Oil, as required

Method

1. Sauté the coriander and mint leaves till they lose their water, then cool and grind.
2. Mix the ground leaves with the onion and green chillies in a bowl.
3. Make a dough with the wheat flour. Roll it out, place the filling inside, seal into a ball and roll again like a roti.
4. Cook on a tawa with a little oil, turning until both sides are browned. Serve hot with curd.

Ingredients

• Ragi flour (1 tsp)
• Water (4 tbsp)
• Milk or formula milk (2 tbsp)
• Jaggery (1 tsp)
• Ghee (1/2 tsp)

Method

1. Melt the jaggery in a little water, strain, and keep aside.
2. Cook the ragi flour with water thoroughly until soft.
3. Add the jaggery water and ghee.
4. Allow to cool. It is ready to feed now.

Ingredients

• Rajma (1/2 cup)
• Chickpeas (1/2 cup)
• Grapes, black or green (1/2 cup)
• Capsicum, thinly sliced (1 small)
• Onion, thinly sliced (1 small)
• Tomatoes, deseeded and thinly sliced (2)
• Mango chutney (4 tbsp)
• Olive oil (1 tbsp)
• Honey (1 tbsp)
• Coriander (1/2 cup)
• Garlic, crushed (1 tbsp)
• Green chillies (2)

Method

1. Soak the rajma and chickpeas for 2 hours in hot water, then pressure cook with salt.
2. Place the boiled beans, grapes, capsicum, onion and tomatoes in a bowl and mix well.
3. Blend the mango chutney, olive oil, honey, coriander, garlic and green chillies into a smooth dressing.
4. Pour the dressing over the salad, mix well, and chill for half an hour before serving.

Ingredients

• Par-boiled rice (1 cup)
• Fenugreek (methi) seeds (20g)
• Ghee (2 tbsp)
• Jaggery, grated (1 cup)
• Salt, to taste

Method

1. Soak the rice and fenugreek seeds together overnight.
2. The next day, grind coarsely into a paste.
3. Bring 3 cups of water to a boil with a pinch of salt. Slowly add the paste, stirring continuously so it doesn't lump.
4. Cook until it reaches a thick consistency, then switch off the heat.
5. Serve hot with a spoon of ghee and a sprinkle of grated jaggery.

Ingredients

• Potatoes, boiled, peeled and mashed (1 cup)
• Paneer, mashed (1/2 cup)
• Whole wheat bread crumbs (2 tbsp)
• Spinach, shredded (1/2 cup)
• Green chillies, finely chopped (1/2 tsp)
• Cheese cubes, cut into 6 pieces (2)
• Salt, to taste

Method

1. Combine the potatoes, bread crumbs, spinach, green chillies and salt in a bowl and mix well.
2. Divide the mixture into 12 equal portions and shape each into a flat round.
3. Press a little in the centre of each, place a piece of cheese, and reshape into a ball.
4. Heat oil in a kadai and deep fry until golden brown. Drain on absorbent paper and serve hot.

Ingredients

• Spinach (200g)
• Oranges (2)
• Olive oil (1 tbsp)
• Soy sauce (1 tsp)
• Salt, to taste
• Pepper (1/2 tbsp)
• Almonds, thinly sliced (2-3)

Method

1. Trim, wash and pat dry the spinach. Tear into big pieces, blanch briefly and set aside.
2. Peel and segment the oranges.
3. Mix the olive oil, soy sauce, salt and pepper until the dressing thickens slightly.
4. Toast the almonds and slice thinly.
5. Just before serving, pour the dressing over the spinach and toss well. Lightly mix in the oranges, transfer to a bowl and top with the toasted almonds.

Ingredients

• Oil (1 tbsp)
• Cloves (2)
• Asafoetida (1/2 tsp)
• Green chillies, chopped (1 tsp)
• Ginger, grated (1 tsp)
• Spring onions, chopped (3/4 cup)
• Capsicum, chopped (1/4 cup)
• Turmeric powder (1/4 tsp)
• Chilli powder (1/2 tsp)
• Coriander powder (1 tsp)
• Moath beans (matki), sprouted (1 cup)
• Cooked rice (2 cups)
• Salt, to taste

Method

1. Heat the oil, add the cloves and asafoetida, and sauté for a few seconds.
2. Add the green chillies, ginger, spring onions and capsicum, and sauté for 3-4 minutes.
3. Add the turmeric, chilli powder, sprouted matki and 1/2 cup water. Cook until the sprouts are done and the water evaporates.
4. Add the cooked rice and salt, toss well and simmer for 2 minutes. Serve hot garnished with tomatoes and coriander.

Ingredients

• Potato, peeled and diced (1), or
• Parsnip, peeled and diced (1), or
• Carrot, peeled and diced (1), or
• Turnip, peeled and diced (1), or
• Pumpkin, peeled and diced (1 cup)
• Formula, breast milk or water (4-5 tbsp)

Method

1. Steam the chosen vegetable for about 10 minutes, or until soft.
2. Press through a sieve, or blend in a food processor, mixing in the formula, breast milk or water.
3. This can be frozen in ice cube trays; once frozen, pop the cubes into freezer bags to store.