Masoor Dal

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Masoor dal	1 cup
Turmeric	½ tsp
Onion	1 small	Peeled and cut into halves
Garlic	2-3 big pods
Water	To cook + To grind
Salt	To taste
Sugar	¼ tsp
Jeera powder	1 tsp
Ghee	1 tbsp
Oil	1 tbsp
Jeera	1 tsp
Dried red chillies	2-3 broken

Method:

Wash and pressure cook masoor dal in a cup of water and turmeric till soft (around 3-4 whistles). Remove and set aside to cool.

Roast the onion on open flame. Remove and run through cold water lightly and remove the soot with your hands. Dry roast the garlic in a small pan or bowl till light brown. Remove and grind with the roasted onion and a little water to a smooth paste.

        

        

        

Mix the ground paste and cooked dal and add water to the required consistency. Add salt, sugar, jeera powder, ghee and bring it to a boil. Reduce the flame and simmer for 5 minutes more.

Temper with oil, jeera and dried red chillies.

       

Serve hot with rice, roti, chapati...

Tip:

If serving for kids / babies, serve before tempering.

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Mango Pudding

Servings: 5-6

Ingredients:

Content	Quantity	Comment
Mangoes	2 big	Chopped
Milk	1 cup	Adjust according to the consistency you like. It must be boiled and cooled.
Honey	2 tbsp
Sugar	To taste
Elaichi / Cardamom powder	¼ tsp
Cherries	To garnish	Optional

Method:

Mix mangoes, milk, honey, sugar and cardamom powder in a bowl. Top it with cherries. Serve cold or chilled.

       

       

Note:

You can also serve this with dosa, chapati, roti….

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Baby Upma

Servings: 1

Ingredients:

Content	Quantity	Comment
Sooji	2-3 tbsp
Tomato	1 small
Onion	½ of small
Water	To cook
Salt	To taste
Sugar	A pinch
Turmeric	A pinch
Chilli powder	A pinch
Ghee	1 tsp

Method:

Grind tomato and onion together and set it aside. Roast the sooji in 1-2 drops of ghee till golden brown and set it aside.

       

       

Heat a 1 tsp of ghee in a pan. Add the ground tomato-onion mixture and bring it to a boil. Add turmeric, salt, sugar and chilli powder and simmer till raw smell of tomatoes are gone. Add water if required. Add the roasted sooji, and mix well. Cook covered for a minute or two.

       

       

Serve warm or cold.

Tip:

1. Serve with more ghee if your kid likes it or with some milk if the upma is too grainy.
2. Make the upma with extra water if your kid doesn’t like adding milk while serving.

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Ginger garlic chutney

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Garlic	3-4 pods
Ginger	1 inch piece
Dried red chillies	3-4 broken
Oil	1 tsp
Salt	To taste
Tamarind	1 small piece
Jaggery	1 tbsp
Water	To grind

Method:

Roast tamarind, dried red chillies, garlic and ginger in a tsp of oil till light brown. Remove and grind with salt, jaggery and water to a smooth paste.

       

Serve with dosa, pesarattu, upma, or any other dish of your choice.

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Pesarattu Upma

Servings: 10-12 Pesarattu's

Ingredients:

Content	Quantity	Comment
Raw rice	1 cup
Whole moong / green gram	1 cup
Water	As required
Salt	To taste
Ginger	1 inch piece
Green chilli	1 big
Oil	To cook
Ginger garlic chutney	To serve
Coconut chutney	To serve
Upma	To serve

Method:

Wash and soak rice and green gram together for 4 hours or overnight. Grind it with green chilli, ginger, salt and water to a smooth paste. The batter should be of dosa consistency.

       

       

Grease a tawa with oil and heat it on medium flame. Pour a ladle of batter and spread it like dosa. Sprinkle some oil and cook covered for a minute or two. Remove the lid and place a small portion of upma in the center and close the pesarattu from all sides.

       

Serve hot with coconut chutney and ginger garlic chutney.

Tip:

1. This batter does not need fermentation.
2. You can sprinkle some chopped onions after you make the dosa and then sprinkle oil and once cooked place the upma and serve for a better taste.

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