Cracked Wheat Uppittu / Upma

Serving - 4

Ingredients:

Cracked Wheat - 2 cup
Onion - 1 small

Finely Chopped ginger - 1tsp

Chopped Green beans - 1/4 cup
Chopped Carrot - 1/4 cup
Green peas - 4tbs
Chopped Potatos - 1/4 cup
Green chillies - 4
Oil - 1tsp
Salt - according to taste
Chopped coriander - 2tbs
Grated coconut - 2tbs

Seasoning:

Mustard seeds - 1 tsp
Jerra - 1tsp
Urad Dal - 1tsp
Chana Dal - 1tsp
curry leaves - 6
Oil - 2tbs

Method:

Prepare seasoning in a pan when mustard seed stops spluttering add Cracked Wheat, chopped onion, ginger and green chilies, Green beans, carrot, peas, potatos and fry it until Cracked Wheat gets little brown (around 10 to 15 min)

 now add 4 cups of water and salt close lid and cook it on medium flame for 10 to 15 min.
Garnish with coriander and coconut and serve hot.

Cracked wheat halwa / sweet

Ingredients:
Cracked Wheat -1cup
Milk - 2cups
Jagary - 3/4cup / Artificial sweetener - 1/4cup
Cashew nuts - 3tbs
Ghee - 2tbs

Method:
Wash cracked wheat in water and soak in 1 cup milk for 1hour.
Fry soaked cracked wheat with ghee for 10 to 15min then add 1 cup milk and 1/2 cup water and cook until cracked wheat gets soft. (Add more milk /water if required) Now add jagary and keep mixing until ghee separates then add cashew nuts(shallow fried cashew nuts with little ghee).

Postpartum Note: Cracked wheat halwa stimulates nursing.

Curry Leaves Powder

Dry Curry Leaves -1 cup
Grated dry coconut - 1/2 cup
red chillies - 1/2 cup
Jagary - 1tsp
Tamarind - 1'
Oil - 2tsp
Salt to taste

Method:
Fry Curry Leaves and red chilies with little oil and coconut dry fry for few min (until it becomes little brown)
Add all ingredients and make powder.

Curry Leaves Powder is very tasty with Rice /Talipattu.

Note: wash Curry Leaves then dry in sun for one or two days....

Egg fry

Ingredients:

Boiled Egg - 4

Roasted Methi powder - 2 pinch

Pepper powder - 2 pinch

Daniya powder - 2 pinch

Jeera powder - 2 pinch

Red Chili powder - 2 pinch

Salt to taste

Oil - 1tsp

Method:

Cut Boiled egg into half. Heat a skillet Place Egg on it with little oil, sprinkle methi, pepper, daniya, jeera powder each side and salt as well. Roast it for few min on each side.

Serve Egg fry as a side dish with rice.

Sabudana / Sabbakki / Sagbeyam Payasa / Kheer

Ingredients:

Sabudana / Sabbakki / Sagbeyam - 1/2 cup
Cashew nut - 2tbs
Raisin - 1tbs
Almond slice - 1tbs (optional)
Milk - 1cup
Sugar - 1/2 cup / Artificial sweetener - 2tbs
Saffron - few string(optional)
Ghee - 1tbs

Method:

Wash and soak Sabudana / Sabbakki / Sagbeyam for 4 to 5 hours.
Shallow fry Cashew nut, Raisin, Almond, Raisin with ghee separately and keep it aside.
Fry Sabudana / Sabbakki / Sagbeyam with little ghee for few min then add 1/2 cup water and cook for 5 to 10 min, Once Sabudana becomes soft add milk and sugar boil for few min.
Garnish with nuts and saffron.

Postpartum: Sabudana / Sabbakki / Sagbeyam Payasa / Kheer stimulates milk supply.

Ridge gourd / Heerekai skin powder

Ingredients:

Dry Ridge gourd skin -1 cup
Grated dry coconut - 1/2 cup
red chillies - 1/2 cup
Sesame seed / Til - 3tsp
Garlic - 4
Tamarind - 1'
Oil - 2tsp
Salt to taste

Method:
Fry all the above ingredients with little oil separately for few min (until it becomes little brown)

make paste of garlic and salt add all other ingredients and make powder.

Ridge gourd skin Powder is very tasty with Rice /Talipattu.

Note: Peel Ridge gourd skin and wash it then dry in sun for one or two days....

Garlic powder

Ingredients:

Grated Dry Coconut powder - 1/2 cup
Garlic - 4
Jeera - 1tsp
Red chilies - 8
Salt to taste

Method:
Dry fry red chili for few min when it gets cool mix with garlic, jeera, salt make powder then add coconut and make powder.

Serve this powder with rice / chapathi and add little ghee.

Egg curry-1

Ingredients:

Boiled egg - 3
Mustered seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Chopped Onion - 1
Chopped Tomato - 2
Daniya Jeera powder - 1/2tsp
Asafoetida - 1/4
Chili powder - 1/2 tsp
water - 1/2 cup
Chopped coriander - 1tsp
Oil - 1tsp

Method:
Prepare seasoning with mustered seeds, jeera, red chilies, curry leaves, Asifotida add onion, when it gets soft add Tomato fry for few min. then add water, Boiled Egg(slit egg slightly with knife or fork), salt, chili powder, Daniya jeera powder and water .when the water starts boiling turn off the flame.
Garnish with Chopped coriander.

Serve hot with Rice / Chapathi.

Egg pulusu / Egg tamarind curry

Ingredients:

Mustered seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Boiled egg - 3
Chopped Onion - 1/2
Chopped tomato - 1tbs
Tamarind paste - 2tsp
Methi seed - 2tsp
Daniya Jeera powder - 1/2tsp
Asafoetida - 1/4 pinch
Chili powder - 1/2 tsp
water - 1 cup
Chopped coriander - 1tsp
Oil - 1tsp

Method:
Prepare seasoning with mustered seeds, jeera, red chilies, curry leaves, Asifotida and methi seeds, when methi seeds become light brown add onion, when it gets soft add Egg and fry for few min. then add tamarind water, salt, chili powder, Daniya jeera powder, Tomato. when the water starts boiling turn off the flame.
Garnish with Chopped coriander.

Serve hot with Rice / Chapathi.

Menthe gojju / Methi seed gojju

Ingredients:

Mustered seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Chopped Onion - 1/2
Tamarind paste - 2tsp
Methi seed - 2tsp
Asafoetida - 1/4 pinch
Chili powder - 1/2 tsp
water - 1/4 cup
Chopped coriander - 1tsp
Oil - 1tsp

Method:
Prepare seasoning with mustered seeds, jeera, red chilies, curry leaves, Asifotida and methi seeds, when methi seeds become light brown add onion, when it gets soft add tamarind water, salt, chili powder .when the water starts boiling turn off the flame.
Garnish with Chopped coriander.

Serve hot with rice.

Menthe/ Methi Khichidi

Serving: 2

Ingredients:

Sona masoori Rice: 1 cup

Sprouted methi : 2tbs(or Soaked)

Coriander powder: 1/2 tsp

Jeera powder: 1/2 tsp

Fresh grated Coconut: 5tsp

Red Chili powder: 1/2 tsp

Ghee: 2tsp

Salt

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2
Chopped onion: 2tbs

Oil: 2 tbs

Method:

Prepare seasoning in a pressure cooker using seasoning ingredients, then add Washed rice, Sprouted methi, daniya, jeera powder, salt, red chili powder, turmaric powder, ghee, 2 cup water now pressure cook rice.

Transfer Khichdi to a serving dish and garnish with chopped coriander.

Methi talipittu / Rotti / Thalipeeth / Talipattu

Ingredients:

Rice flour/ Jowar flour - 1 cup
Chopped Onion - 1/4 large

Jeera - 1tsp
Chopped Methi leaves - 3/4 cup
Soaked moong Dal - 2tbs

Chopped Green chilies - 2tsp(optional)
Grated coconut - 2tsp (optional)

Water - 1cup(as required)
Salt to taste

Oil - 4tbs

Method:

Mix all the ingredients to Rice flour/ Jowar flour well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Methi Dosa

Serving: 2

Ingredients:

Rice: 1 cup

Methi seeds: 1tsp

Urad dal: 1tsp

Baking Soda: one pinch (optional)

Soak rice, methi seeds, urad dal for 2 to 3 hours. Grind it with 1/2 cup water. Keep it aside for 8 hours to get ferment. Now the batter is ready to prepare Dosa.

This Dosa can be served with coconut chutney / peanut chutney

Note: This dosa can be prepared after ferment or instantly.