Sesame Coconut laddu

In our recent trip to India, my mother in law made these awesome healthy laddus. I immediately bookmarked the recipe in my mind. And ofcourse after coming back I made these 2 weeks back. My baby loved them. Here is the recipe

INGREDIENTS

1 cup Sesame seeds ( Black or white, I used white )

1/2 cup grated Coconut

1 cup Jaggery

PROCEDURE

1. Take a pan and roast sesame seeds on low flame for 5 minutes. Keep them aside and let them cool down completely.

2. Grind all the ingredients together into a fine powder.

3. Use your hand to make a lemon sized laddus out of the sesame coconut mixture. Oil which is oozed out of the sesame seeds is sufficient to make the laddus.

 

Whole Wheat Banana Bread

Nowadays I started baking.  At first i tried a simple whole wheat bread. It was a disaster. Bread turned out like a brick..:) I started looking for other healthy bread  recipes and found one. This time the bread turned out delicious. Even my daughter loved it. This recipe is definetly a keeper. It has no eggs and butter involved.

Source: Spices and Aroma's Banana Bread

INGREDIENTS

 2 ripe bananas peeled and mashed well till no lumps remain ( the riper the bananas the stronger the banana flavor.)

 1/2 cup coconut oil (or any other oil)

1 cup honey

1/2 cup apple butter or apple sauce

2 cups whole wheat flour

3 tablespoon water, 3 tablespoon coconut oil, 2 teaspoon baking powder,1/4 teaspoon baking soda (all mixed together in that order and kept aside for about 5 minutes prior, not much more ahead else it may lose some of the fizz require to make the cake rise)

2 teaspoon vanilla essence

PROCEDURE

1. Preheat oven to 350 degrees.

2. Grease a 9X5 inch loaf pan.

3.In large bowl, mix all ingredients in order given ( if you don’t follow the order, things may not work so its VERY IMPORTANT!). Pour into pan and bake 40 to 50 minutes.



 

Ragi Mudda with Brown Rice

 My baby is introduced to brown rice ragi mudda in her 10th month. She loves the dish...:)  I always try to feed my baby more nutritious food. So, I substitite brown rice in the place of white rice in which ever dishes possible. I believe in soaking the rice for atleast 8 hours before cooking because it helps our bodies to absorb the nutrients more. If you wanna prepare ragi mudda for tommorows breakfast or lunch, you need to soak the rice tonight.Here goes the recipe..

INGREDIENTS

Brown Rice 3/4 cup

Water  5 cups

Ragi Flour 1 cup

PROCEDURE

1. Fry the rice for 2 minutes. Let it cool down then  grind it into a coarse powder(like ravva). Soak the powder in 2 cups of water for overnight.

2.  Bring the remaining water to boil in a thick bottomed vessel, then add the soaked rice powder along with the water in which it is soaked in. Stir continously on a medium heat to avoid lumps. Once it starts boiling reduce the heat to low.  Cook until the rice is soft.

3. Then add the ragi flour and just leave it on top of the cooked rice without mixing it for 5 minutes. This step helps to avoid ragi flour lumps in your ragi mudda.

4.  Now add salt and stir the  whole mixture with a wooden stick until well combined.

5. Serve hot  with  ghee on top of it.

 You can find my recipe for ragi mudda with white rice here

7 Cups Sweet

This is the most addictive kind of sweet for me. I just cant stop with one piece. My mom is a mysore pak and 7 cups sweet expert. I used to ask her to make these for me all the time. Even my childhood friends remembers my mom by her 7 cups sweet..:)

INGREDIENTS

Gram flour( Besan) 1 cup

Melted Unsalted butter or Ghee 1 cup
Shredded Coconut 1 cup
Milk 1 cup
Sugar 3 cups 

PROCEDURE

1. Take a wide pan and roast gram flour on a  low flame for a few minutes.

2. Add all the remaining ingredients to the pan and mix well on a medium flame.  Stir continously until the mixture becomes thick. When the mixture starts to leave the sides of the pan, reduce the flame and continue stirring for a few more minutes. Be careful not to burn the mixture.

3.  Apply ghee on a plate and transfer the mixture to the plate. Let it rest for 3 to 4 minutes, then cut it into squares or diamonds by using a knife. When they are completly cooled down, store in a air tight container.