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(601) Coconut Cucumber Tambuli

Ingredients

  • 2 Organic Cucumbers.
  • 2 fresh coconut cubes or ( ½ cup grated coconut)
  • 1 cup fresh Curd.
  • 1 tbsp. White Sesame seeds.
  • 1 tsp. Salt.
  • 6 Green chutney cubes. (3 tbsp.Green chutney) OR
  • 2-3 green chilies+ ½ cup Coriander leaves+ ¼ cup Pudina leaves + 1 tsp.Lemon juice
  • Tempering ingredients :
  • 1 tbsp.Oil.
  • ½ tsp. Cumin seeds.
  • ½ tsp. Udad dal.
  • 2-3 green chilies.
  • 8 to 10 Curry leaves.

Method

  1. Wash, peel and roughly chop cucumbers and keep aside.
  2. In a grinder jar add all the ingredients except curd and grind it into smooth paste.
  3. Now add curd in it and again churn it to get a smooth paste.
  4. Add 5 cups of water and mix well. Tambuli is ready. Keep it in the refrigerator.
  5. Before serving pour tadka.
  6. Serve chilled tambuli with steaming hot rice or idlis or idli coins or as you wish.
  7. Serve with love and smile.

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chutney My recipes

(600)Roasted Daliya dal Chutney

Ingredients

  • 2 cup Roasted chana dal ( Daliya dal)
  • ½ cup coconut.
  • 1 cup curd.
  • 20-25 tender Curry leaves.
  • 1 tsp Salt
  • 1 tsp Ginger paste
  • 1 tbsp Garlic paste or 5-6 Garlic cloves (optional)
  • 2-3 green chilies.
  • Tempering ingredients (Tadka)
  • 2 tbsp. Oil + ½ tsp Mustard seeds+ ¼ tsp. Asafoetida powder.+ 8-10 curry leaves+ 2-3 chillies

Method

  1. Grind roasted daliya dal into coarse powder and keep aside.
  2. Grate or cut into small pieces of fresh coconut and keep aside.
  3. In a grinder jar mix grated coconut, green chillies, ginger paste, tender curry leaves, salt and make a smooth paste.
  4. Now add curd and coarse powder of daliya dal in it and mix all in pulse mode so you will get coarse thick paste of daliya dal chutney.
  5. You can add water if you want runny consistency. Adjust the salt and green chillies quantity. Daliya dal chutney is ready.
  6. Pour tadka before serving.
  7. Serve with Idlis, Idli coins, Dhokla, Dosa, Chilas.
  8. Serve with love and smile.
Daliya dal chutney

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My recipes Steamed food

(599)Yellow Moongdal Idli Coins

Ingredients

  • 1 ½ cup Yellow Moong dal.
  • ½ cup Udad dal.
  • ½ cup Poha.
  • 2 tbsp. Red chilli powder.
  • 1 tsp. Salt.
  • ½ tsp Turmeric powder.
  • 4 tbsp. Oil.
  • ½ tsp. Asafoetida powder.
  • ½ tsp. Soda bi carb.
  • 1 tbsp. Lemon juice.

Method

  1. Wash and soak Moongdal, Udad dal and Poha for 10 hours.
  2. After 10 hours drain the water and grind the dals and poha together into a smooth batter.
  3. Keep this batter for 6-8 hours for fermentation in a dark and warm area.
  4. After 8 hours add all the spices and beat it either with a manual beater or mechanical till it turns fluffy.
  5. Now add soda bi carb and lemon juice. Mix it properly.
  6. Heat oil and add Asafoetida powder in it, pour this hot oil in a batter. Mix batter thoroughly and now the batter is ready for making idli coins.
  7. Grease the small cavity idli plates, pour batter in each cavity and steam it for 15 minutes.
  8. Steam all idli coins in the same manner.
  9. Serve steaming hot idli coins with chutneys and sambar or with chilled tambuli or as you wish. 
  10. Serve with love and smile.
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My recipes snacks

(598)Red Green Sev

Beetroot sev and Spinach sev

Ingredients

  • ¼ part of the Beetroot. ( ¼ cup juice of Beetroot)
  • 25 leaves of spinach. (¼ cup juice of Spinach)
  • 4 cups Besan.
  • 4 tsp. Oil for moin.
  • 3 tsp. Salt.
  • 1 tbsp. Red chilli powder for red sev , (optional)
  • 1 tbsp Green chilli paste for green sev (optional)
  • Ground nut oil for frying.

Method

  1. Wash and roughly chop Beetroot and keep aside.
  2. Wash and roughly chop Spinach and keep aside.
  3. In a mixture grinder separately grind beetroot and spinach into fine paste.
  4. Strain the juice and add water to make ¼ cup of juice and keep aside.
  5. In a mixing bowl mix salt, oil and besan flour thoroughly and divide into 2 equal parts.
  6. Knead one part of besan flour with beetroot juice. And another part with spinach juice. Knead a medium soft dough. You will get red and green dough.
  7. Grease the sev press machine and grease your palms. Hold the dough in your palms and make a cylinder shape.
  8. Insert this cylinder shape dough in the machine.Close the lid and hold the machine tightly with your left hand over hot oil kadhai. With the help of the right hand turn the handle in clockwise positions for 4-5 times. Cut the sev strand from the machine  and fry on medium heat till golden brown.
  9. The same way repeat the process and make sev from both the dough.
  10. Mix red and green sev with yellow kurmura (puffed rice). Serve with masala tea, coffee, or as you wish but serve with love and smile.

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(597) Mojito

Mojito is a classic, refreshing drink originally from Cuba, known for its cooling combination of mint leaves, lemon, and a lightly sweetened base. Traditionally, it is made with rum, but the non-alcoholic version (Virgin Mojito) is equally popular, especially in our households where it is enjoyed as a healthy summer cooler.
This drink is not just about taste—it is a perfect balance of cooling, digestive, and hydrating ingredients, making it ideal for hot climates.

The magic of Mojito lies in its simplicity and freshness.
Mint leaves provide instant cooling and help in digestion. Lemon juice adds vitamin C and improves hydration. Sugar or honey gives quick energy. You can add misri powder, jaggery powder or honey instead of sugar for making a healthy version. Soda or water makes it light and refreshing.
It is one of those drinks that can be made in minutes yet feels luxurious and restaurant-style.

Mojito is not just a drink, it’s a perfect blend of taste and health. With simple kitchen ingredients, you can create a refreshing beverage that cools the body, aids digestion, and uplifts mood instantly.
Serve it chilled with love and a smile.

Some Mojito ideas

  1. Mulberry Mint Zing Mojito.
  2. Rose Watermelon Bliss Mojito.
  3. Amla Mint Detox Mojito.
  4. Spicy Guava Twist Mojito.
  5. Green Grapes Refresher Mojito
  6. Kachha Aam Cooling Mojito.
  7. Cucumber Mint Cooler Mojito.
  8. Blue Butterfly Magic Mojito.
  9. Hibiscus Herbal Cooler Mojito.
  10. Strawberry Fresh Crush Mojito.
  11. Jamun Mint Magic Mojito.

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(596)Mango Appe

Ingredients

  • 3 cups of Idli batter
  • 2 cups of Mango pulp.
  • 1½ liter Fajeto
  • 1 tbsp. Sesame seeds.
  • 1 tbsp Red chilli powder.
  • 1 tsp. Salt.
  • 1 tsp. Cumin powder.
  • 1 tsp. Ginger paste.
  • 1 tsp green chilli paste.(optional)
  • ¼ tsp. Asafoetida powder.
  • ¼ tsp. Turmeric powder.

Method

  1. In a mixing bowl mix all the ingredients thoroughly. Check the consistency in the video.
  2. Keep aside for 2 hours.
  3. Heat the Appe pan and grease all the cavities with oil. Pour the batter in the greased cavity. Close the lid and cook till golden brown.
  4. In a similar way prepare all the Mango Appe and keep aside.
  5. Simultaneously prepare fajeto.
  6. Serving instruction: Serve steaming hot fajeto in a serving bowl,  add Mango Appe in it and serve it with love and smile.

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My recipes Postpartum food

(594) Lactating Mother’s Diet plan.

Lactating mother needs :-
2000 to 2200 kcal
75 to 90 g.protein

6 am:


1 glass  methi water  and ½ tsp Turmeric powder mix with ½ tsp honey and Hirabol capsule.

7 am :


Hi protein milk. Protein 25 g. Cal. 152

8 am:

2 Sunth ni goli.

9 am: Breakfast options:-


1) 2 Moong dal chila Protein 14 g. Cal. 300
2) Vegetable dalia Protein 11 g. Cal. 320
3) Ragi/Bajra/Jowar chila
Protein 10 g. Cal 300
4) 2 Besan chila Protein 14 g. Cal. 280
5)Vegetable Oats Chila Protein 12 g. Cal. 320
6) Vegetable  Rajgira Upma with Peanuts. Protein 10 g. Cal. 320
7) 2 Idli/ Dosa / Dhokla Protein 10 g. Cal. 320.

9:30 1 tsp. SuvaAjma no mukhwas

11 am. 1 glass of Cumin Tea

12:30 pm Lunch options:-

Roti:-
2 Bajra roti Protein 7.5 g Cal. 220
2 Jowar roti Protein 6.5 g Cal 210
2 Oats roti Protein 8 g. Cal 230
2 Rice roti Protein 4 g. Cal 215
2 Wheat roti Protein 6 g. Cal 200
Chana dal roti Protein 12 g. Cal 240
Sabji :- 1 bowl.(with less oil) Protein 3 to 6 g. depending on the vegetables. Cal 200.
Dal :- 150 ml.Thick moong/Masoor dal. Protein 12 g. Cal 180
Rice:- 1 bowl of 150 ml. Protein 5 g. Cal 200
1 tsp. White butter Protein 0 Cal 35 but rich in vit. A,B,D,K.

1 pm. Balant kadha with 1 cup of warm water. and 1 tsp. SuvaAjma no mukhwas

3 pm. 1 glass of Cumin tea with ½ tsp. Chia seeds.

4 pm. Snacks


Gond laddoo Protein 5 g. Cal 170 + 4 Bajra puri Protein 7.5 g. Cal 250 and 1 tsp.SuvaAjma no mukhwas

6 pm. 1 glass Dill seeds( suva)  tea.½ tsp. Chia seeds.

8 pm. Dinner options:- 300 cal  Protein 10 g
Moong dal khichadi + ghee with soup
Masoor dal khichadi with soup

8:30 pm. Balant kadha with 1 glass of Cumin tea. and 1tsp.SuvaAjma no mukhwas

11:30 pm 1 cup turmeric milk.
Protein 8 g. Cal 120.

Everage
Total cal 2092
Total Protein 97

Throughout the day instead of plain water sip Vavding Vakumbha decoction.

Night-time nourishment for a lactating mother should be light, warm, and calming. Just enough to support energy and milk production without disturbing digestion and sleep.

During Night Feeds (12 am – 4 am)

3-5 soaked almonds OR 2 Washed figs OR
Few sips warm herbal water OR 1 ladoo (if very hungry)

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(593)Vavding Vakumbha nu pani

This simple decoction prepared with vavding and Vakumbha is not just for hydration, it is a time-tested traditional practice that supports digestion, healing, and strength in a new mother. After delivery instead of plain water, new mothers are given herbal medicated water because digestion of the mother is weak, vata increases and
internal healing is required
so it acts as a gentle daily support system.

How to Prepare:
Take 3 litres of water in that
add 10 small pieces of vavding (Embelia ribes) and 3  pieces of Vakumbha (Careya arborea). Boil well for 8–10 minutes. Keep covered and sip warm throughout the day.

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Chilas My recipes Postpartum food

(592) Chila

Chila is a versatile and wholesome Indian pancake made from a variety of flours such as besan (gram flour), moong dal, mixed grains or millets, often enriched with vegetables and mild spices. Light, protein-rich, and easy to digest, chila can be prepared in many variations to suit different tastes and dietary needs. Whether served for breakfast, snacks, or a light meal, it is a quick, nourishing, and flavorful dish that perfectly balances health and taste.

  1. Besan Chila.
  2. Oats Chila.
  3. Ponk Chila
  4. Amaranth Chila.
  5. Ragi Chila.
  6. Jowar Chila.
  7. Bajra chila
  8. Chana dal chila.
  9. Moong dal Chila.
  10. Masoor dal Chila.
  11. Tur dal chila.
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My recipes Postpartum food

(591)Fenugreek seeds water

Drinking fenugreek (methi) water offers significant health benefits, including regulating blood sugar levels, improving digestion, and supporting weight management. Rich in fiber and antioxidants, it reduces inflammation, boosts metabolism, and improves skin and hair health.It increases milk production in breastfeeding mothers and can reduce menstrual pain.

Method

Soak one  teaspoons of fenugreek seeds in a glass of water overnight. Strain and drink the water on an empty stomach in the morning. You can chew the soaked seeds for added benefits.