Sunday, July 22, 2018

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Weaning foods

Weaning Foods
Weaning Foods
Weaning is the process of gradually introducing foods other than breast milk into the child's feeding schedule. The growth rate in infancy being high, breast milk is not enough to meet the child's increasing needs for energy and protein. Milk is a poor source of iron and also provides a small amount of Vitamin C. They are sufficient to meet an infant's need until the three months of age.
     
It is important to introduce foods rich in iron, vitamin C, energy and protein to the child after completing three months. They are called weaning foods

Weaning should be a gradual and slow process so as to make the child adapt to the new foods. The consistency and amount of weaning foods should be slowly modified according to the increasing age of the child.

For infants around the age of 4-6 months, liquid supplements are given. These include soups, juices, and animal milk

For infants of 6-8 months, semisolid supplements which are well cooked and mashed or pureed like mashed or pureed vegetables, well cooked mashed pulses, khichri and porridge etc

For older children, solid supplements that are cooked and finely chopped or lumpy, are suitable like well-cooked pulses, vegetable khichri, stewed fruits etc.


Important points should be considered during weaning are:

  1. Consistency should be slowly changed from liquid to semisolid and then solid supplements.
  2. The amount should be gradually increased.
  3. Only one new food should be introduced at a time. Only when the child gets used to it, another weaning food should be introduced.
  4. Force feeding should be avoided if the child shows a persistent dislike for a particular food.
  5. Use locally available ingredients while preparing a weaning food.
  6. Only salt should be used for seasoning.
  7. Although egg yolk may be started at the age of 4-5 months, egg white should not be given until the infant is 8-9 month old as it is likely to cause allergy in some children.
  8. The fibre content of the weaning food should be low. Foods should be well cooked to soften the fibre.
  9. Highly flavoured foods should be avoided.
Most common weaning foods:
  1. Lentil Soup
  2. Vegetable Soup
  3. Mashed Banana with Milk
  4. Semolina Porridge/ Suji ki Kheer
  5. Mashed Potatoes 
  6. Sweet/Savoury Dalia
  7. Vegetable Khichri
  8. Vermicelli Khichri
  9. Moong Dal Khichri
  10. Stewed Apple

Friday, July 6, 2018

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Mango kheer recipe

Rice kheer is a very common pudding made in almost every home of India especially during special occasions like in north- navratri, janmashtami, in south- pongal and in east- chhath puja. For me my favourite version of rice kheer is mango rice kheer.  This has the same taste as the ice cream when it served chill.

Mango kheer is a easy to make dessert ready with ripe mango pulp,full cream milk,rice/vermicelli.

Mango Kheer Recipe
Mango Kheer

Cuisine- Indian
Course- Dessert
Cooking time- 40-50 minute
Serving- 4

Ingredients:

1 litre- full cream
1 cup- mango pulp
1/4 cup- mango pieces
1/4 cup- rice(broken basmati)
5 tablespoon- sugar
1/4 teaspoon- cardamom powder
3/4 cup- mix nuts (almonds,raisin)

How to make:
  1. Firstly in to the heavy bottom kadahi or in pan pour full cream on high flame until it boil.
  2. In a mean time soak rice in to the water.When milk boils reduce flame to low to medium.
  3. Pour rice in to the milk and stir continuously until rice cooked and milk reduce to half.
  4. Mix sugar and cardamom powder.
  5. Now mix small mango pieces in to the kheer as it enhances the taste of kheer.
  6. Now switch off the flame.
  7. Cool down the milk and mix mango puree in to the milk.
  8. Mix nuts in to the mango kheer.
  9. Serve chilled and garnished with almond and small mango cube.

Thursday, July 5, 2018

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Mango masala papad


mango masala papad
Mango masala papad



Cuisine- Indian
Course- Snacks
Prep time- 10 minutes
Assemble time- 5 minutes
Total time- 15 minutes
Serving- 2
Main ingredients- ripe mango and papad


Ingredients:
Ripe mango- 2
Cucumber- 1
Onion- 1(big)
Mint leaves- a handful
Masala papad- 2
Salt- according to taste
Red chilli powder- 1/2 tsp
Roasted cumin powder- 1 Tsp
Black salt- as per taste
Chaat masala- 1/2 tsp


How to make:
  1. In a large mixing bowl, chopped mango, cucumber, onion, mint leaves.
  2. Now mix salt, red chilli powder, roasted cumin powder, black salt and chaat masala with above ingredients into the mixing bowl.
  3. Now roast papad on medium flame. and immediately make a shape of Katori with the help of a small bowl.
  4. Take one Katori and fill up with mango mixture.
  5. Garnished with the mint leaves and served as a side dish or as a chatpata snack.

Monday, June 18, 2018

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Mango yogurt recipe



Cusine- Continental
Course- Dessert
Prep time- 10 minutes
Cooking time- 0 minute
Servings- 2

Ingredients:

1 cup- Hung curd or dahi
1 mango- ripe and peeled
1 Tbsp- milk
1 pinch of Cardamom
1-2 tbsp sugar (adjust according to the sweetness of mango)
1/2 mango- chopped finely

How to make:
  1. Combine all ingredients in a big mixing bowl and mix all ingredients well with the help of whisk or you can also use a blender for mixing.
  2. Now add finely chopped mango pieces and mix with the spoon as it increases the taste of mango yogurt.
  3. Refrigerate at least 1 hour and serve chilled garnished with tooti-frooti or mint sprigs.

Friday, June 15, 2018

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Mango frooti recipe


Mango-Frooti

Cuisine- Indian
Course- Drink
Prep time- 30 minute
Serving- 4 glasses


Ingredients:

Ripe mango(washed)- 2
Raw mango(washed)- 1
Sugar- 150 gm(adjust according the sweetness or sourness of mango)
Water- As required

How to make:
  1. Peel skin of mangoes, chop in to the pieces and discard the seeds.
  2. Put the chop pieces into the pressure cooker and 1-1/2 glasses of water.
  3. Close the lid and boil it for 4-5 whistles on high flame.
  4. After 4-5 whistles turn off the flame and let it cool down completely
  5. In a mean time,add sugar and one glass of water in a pan and put it on a high flame until sugar dissolve in to water completely.
  6. Wait until sugar syrup and mango pulp cool down completely.
  7. Blend mango pulp and sugar syrup in to the blender and blend in to smooth paste.
  8. Take out in to the big pot or jug and add water according to your taste.
  9. Cover and put it in to the refrigerator for 3-4 hours.
  10. Serve chilled with ice cubes.

Notes:

  • You can take any ripe mangoes to make frooti.
  • Taste mango pulp before adding water if it’s sour then add sugar water instead of normal water to make sweet. To make sugar water boil water and sugar in a pan and cook till the sugar gets dissolve. Sugar water is ready.
  • You can also add sugar directly in to boiled mango pulp when you open lid of the cooker and boiled sugar with mango pulp for around 2 minutes and switch off the flame and blend  it.
  • You can also add black salt, salt, chaat masala and black pepper powder to makes it tangy and spicy.
 

Tuesday, May 15, 2018

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Bihari cuisine sweets

Hi Friends,

Welcome to the sweet section of Bihari cuisine.
There are large variety of sweet delicacies in Bihari cuisine. I mentioned some famous sweets of Bihari cuisine.

Khaja- Between Rajgir and Nalanda lies a small place called Silao, which is famous for Khaja – a patty like sweet or salted dish. People of Bihar love to eat khaja especially silao ka khaja. There is a tradition to give Khaja with other sweets to his daughter when she go to their in laws house just after marriage(Bidai).


Tilkut (Til Burfi)- Tilkut is a sweet made in the Indian states of Bihar and Jharkhand. This is also known as "Tilkatri". It is made of pounded 'tila' or sesame seeds and jaggery or sugar. The best tilkut is said to be from Gaya.



Malpua- Pua/Malpua is a traditional Bihari  dessert that is relished particularly during Holi. During Holi, my mom also makes delicious malpua for which we wait whole year. I also learnt from my mom. Malpua made by mixing maida, sugar and banana in milk and then add dry fruits like almonds, raisin and then deep fried in desi ghee. Lastly, dip malpua in to the sugar syrup and enjoy hot malpua.



Rabri- In Bihar people love to eat malpua with rabri.




Gur ki kheer- mainly prepared in Bihar during Chhath festival.Gur ki kheer made on the second day of CHHATH Puja in the evening. This kheer is made with rice cooked with milk and then add gur or jaggery and then cooked until gur is mix well with rice and milk and then add dry fruits.


Thekua- Thekua is also called Bihari cookies which is made with whole wheat flour or atta mix with jaggery and ghee and mix well until it becomes crumble like texture and then make dough and make in different shapes and then deep fried in to the ghee. Thekua is prepared during CHHATH Puja as a main prasad which are made by family members at early morning which is offer to the GOD Sun in evening at the time of sunset and in next early morning during sunrise and after puja give Thekua to the devotees.


Khurma And Laktho- Khurma also known as shakkarpara is another sweet snack from Bihari food and cuisine that is made of flour and salt, deep fried in oil and dipped in sugar syrup. The sugar syrup cools off and crystallizes to give a powedery outer texture.  If you use rice flour dough and a thick jaggery syrup, you get another variant called Laktho. Both of them are really sumptuous to munch on.















Balushahi- One of  the most popular Bihari sweets, Balushahi, fried in desi ghee is among the most exchanged sweets during festivities. Silk-city, Bhagalpur is famous for its melt-in the mouth balushahi.


Anarasa– In my home my mom make anarsa especially during holi and diwali. Anarsa is made with rice flour, sugar or jaggery,  white sesame seed or safed till, khoya, cardamon or elaichi powder, dry fruits and desi ghee for deep frying. It is made by cooking rice flour in boiling water on low heat for 5 minutes and cool down and make a smooth dough. Prepare the mixture of khoya, elaichi powder dry fruits and sugar powder. Then take lemon sized ball rice flour dough and fill khoya mixture then coated with till and fry in desi ghee.

Pantua- Same as kala jamun but the shape is elongated. Famous one is from Barahiya, Begusarai. Made with Cheana and khoya which is mix together and make a soft lemon sized ball. This ball is filled with pistachios and kesar strand and deep fried into the desi ghee. Dip these Fried ball in to the one thread sugar syrup


Parwal ki Mithai- It is made of pointed gourd or parwal. The fruit is scrapped to remove the skin, sliced longitudinally, deseeded and boiled to make it tender and then filled with Khoyya- a preparation made of condensed milk and dry fruits. It is then imbibed with warm sugar syrup. Silver foil may be added after it cools 

Kasaar- Kasaar is made with dry roasted rice flour,ghee and dry fruits. In Bihar, especially in our community this sweet is made during wedding.There is a tradition to give Kasar with other sweets to his daughter when she go to their in laws house just after marriage.There is also one tradition related to this kasar sweet in which family members of to be bride hide coin in kasar sweet just for fun

Tisi ke laddoo-  Also called flaxseed laddoo has very nutrious benefit. My mom makes varities of ladoo which are delicious tisi ladoo are one of them.This are made with dry roasted tisi or flaxseed powder mix with ghee,jaggerry ,dry fruits and dry roasted rice flour. My mom mkesthis especially during makarskranti or kichdi


Laung Lata- This is also one of the famous sweet from Bihar made with maida, khoya and dry fruits.Take a lemon sized dough and roll in to thin square sheet and fill khoya and dry fruit mixture and fold and stick one long on it.Deep fry in ghee and dip in to sugar syrup .Tastes good when served hot.

Thursday, April 5, 2018

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Bihari cuisine



Hi friends,

I lived in Delhi but my native place is in Bihar. I have seen a lot of good bihari recipies cooked by my mother. I want to share those recipes to all of you so that you can also enjoy these yummy and delicious recipes at your home.

In all the season , regular food items are rice, roti, achar, chatni, dals and milk products with some variation.

Mustard oil and zeera (cumin) or panchforan (literally "five seeds"), namely saunf, sarson, methi, ajwain and mangraeel (Kalaunji) used for "chhounkna"/"Tadka"(tempering) of some vegetables. There is a lot of light frying, called bhoonjnaa, in Bihari food.

One of the most remarkable thing about this cuisine is "smoked food". It refers to using smoked red chilli to infuse a strong aroma in food. It is used in preparing "chokhaa", i.e. mashed brinjals/potatoes/tomatoes, either single or combined. Smoked chilli is also used in preparing kadam (a common fruit sweet sour in taste, technical name Anthocephalus morindaefolia) chutney.

Traditional cuisine:

Litti- Powdered roasted Chana is mixed with chopped onions, green chillies, lemon juice, coriander leaves, mango/bharwa lal mirchi pickle masala and oil. This mixture is filled inside atta and either made over cow dung(Upla) or deep fried with oil or baked in gas tandoor. Best accompanied with Ghee and Chokha/baigan bharta.



Kadhi-Badi - these fried soft dumplings (Badi) made of besan (gram flour) are cooked in a spicy gravy of yogurt and besan. It is served with Rice.

Khichdi – This is made with the mix of Rice, Dal and several Vegetables, steamed together to give a distinctive taste of different ingredients combined in one dish. It is often topped up with ghee. It is served with chokha, papad and pickels. There is very famous idioms for this:

"Khichdi ke chaar yaar,
Chokha, papad, ghee aur anchaar"


Ghugni - It is a preparation made of black grams soaked (either lightly/overnight) in water and then sauted in mustard oil in a wok. All kinds of garam masala made the paste on a sil is used for flavouring and chana is also ground to form a paste used as the thickener. This thickens the masala and makes gravy as per desire. After proper seasoning and bhunjana water is added to the mix for gravy as desired.

Pittha - It is known as bihari  momos. It is either in a shape of a semi circular, ball or boat. It's filling made of the paste of Channa Daal (soaked overnight and boiled), dry masala. It's upper crust made of rice flour dough then steamed in the streamer or traditionally dip in the hot boiling water in any deep vessel.

Choora- beaten rice, used in fast food and main course. In main course, it served with a creamy curd and sugar or jaggery. This is main traditional food on the occassion of Makar Sankranti. Another savoury dish made with Choora is Choora-Matar, Choora is roasted and accompanied with a thick spicy preparation made of peas and onions.



Sattu - powdered baked gram, a high energy giving food and used all the season. In summer it is consumed as a drink mixed with water, It keeps your body cool. Sometimes, sattu mixed with spices is used to prepare 'Litti' and stuffed 'chapattis', locally called as 'makuni roti'.

Dhuska- a deep fried item prepared from a paste of soaked rice, Chana Dal and Urad Dal(dhuli) mixed with spices and then deep fried in mustard oil/ghee. It is served with Aalu Chana sabji.