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Showing posts with label BABY FOOD. Show all posts
Showing posts with label BABY FOOD. Show all posts

August 1, 2014


aadi kanji recipe

I made this arisi paruppu kanji/ rice dal porridge recipe for Aadi velli today. My MIL has the practice of offering this porridge for Mariamman on Aadi velli/friday. We call it as Mariamman kanji. My in-laws are with me for the past two weeks and we are having great days together. This time I learnt some yummy authentic recipes from her. This is one among them. In this porridge I have used rice & moong dal.It very easy to make & can be made in minutes. No need to roast the rice or dal. Its good for babies too.

Today I prepared this porridge for the first time and offered to Mariamman. It tasted yum. My in laws like this salty porridge more than the sweet ones and they usually have this for breakfast. Its a very filling & easily digestible porridge. Do try this easy porridge recipe for Aadi velli and get the blessings of Amman. Let see how to make this one step rice and dal porridge recipe.

Do check out my rice porridge recipe for babies.

aadi velli recipes

Aadi velli kanji recipe

Aadi velli kanji recipe Aadi kanji recipe for aadi velli using rice and moong dal
Cuisine: Indian
Category: Breakfast
Serves: 4
Prep time: 2 Minutes
Cook time: 15 Minutes
Total time: 17 Minutes

1 cup - 250ml
To pressure cook
  • Raw rice - 1/4 cup
  • Moong dal - 3 tbsp
  • Salt - as needed
  • Water - 2 cups
  • Boiled Milk - 1/2 cup
While offering
  • Melted ghee - 1 tsp
  • Jaggery - a small piece

  • Wash the rice and dal and take in a small pressure cooker. Add 2 cups of water and the required salt. Pressure cook for 2-3 whistles in low flame. It takes 10-12 minutes.
  • After the steam is released, open the cooker and add 1/2 cup of boiled milk .Give a boil. Adjust the consistency as you wish by adding more milk or water. We make it in spoonable consistency. Transfer to a serving bowl.
Aadi kanji step
  • Just before offering, pour a tsp of melted ghee & a small piece of jaggery on top.
    Offer to GOD and enjoy !


  • Do not forget to keep a small piece of jaggery & a tsp of melted ghee while offering to GOD. Its a must !
   Do check out my rice porridge recipe for babies.

Aadi porridge recipe

Make this simple and healthy porridge for Aadi velli & get the blessings of God !

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May 13, 2014


Ragi kanji recipe
Ragi malt aka ragi kanji recipe is a very popular & healthy breakfast recipe in Tamil nadu as well as in Karnataka.In Tamil,we call it as keppai kanji.As my MIL is mildly diabetic,she makes it very often for her breakfast.She also tells us to consume this kanji as it keeps the body cool during summer & it has high calcium content which is much needed for ladies nowadays.Its a very healthy drink to have during fasting  & which keeps us energetic and active the whole day.When Raksha was a baby,i used to give this porridge to her twice a day.I have shared in “Notes” section on how to make this porridge for babies.Here in Bangalore,most of the people consume ragi in the form of porridge or Ragi mudde.So whatever may be the dish,it would be better to include ragi regularly in our diet to stay healthy and fit.In this post,i have shared sweet and spicy porridge which i learnt from my MIL.She makes in two ways.One using ragi flour and the other one with ragi grains by soaking it overnight.I felt porridge made out of ragi grains is more flavourful than the one with flour.Sendhil loves spicy version more than sweet porridge. But my vote is for sweet versionSmile.Sweet version can be made with or without milk too.Friends,Do try this healthy porridge recipe and mail me which one u liked itSmile with tongue out .
Ragi sweet porridge recipe

Spicy ragi porridge

Ragi porridge recipe

Ragi porridge recipe Ragi kanji/Finger millet porridge recipe - Sweet and spicy versions
Cuisine: Indian
Category: Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

For porridge
  • Ragi flour - 1/4 cup
  • Water - 2 cups
For sweet version
  • Ragi Porridge - 1 cup
  • Grated jaggery -1.5-2 tbsp
  • Cardamom - 1 seed(crushed)
  • Water - little
  • Salt- a pinch
  • Boiled Milk - as needed(optional)
  • Chopped nuts(optional)
For spicy version
  • Ragi Porridge - 1 cup
  • Salt - as needed
  • Curd – 2 tbsp
  • Water – 1/4 cup
To temper
  • Oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal -1/4 tsp
  • Curry leaves - few
  • Red chilli – 1/2 no(pinched)
  • Coriander leaves - few(optional)

  • In a wide bowl,mix the ragi flour in the mentioned quantity of water.Mix without lumps using a whisk and boil for few minutes till it becomes thick (porridge consistency).Stir whenever needed.
  • Switch off the flame and divide the porridge in two bowls.
  • For sweet version,add grated jaggery to one bowl and boil for few minutes till jaggery melts and raw smell emanates.Switch off the flame and add cardamom powder,milk.Stir well and serve hot or warm(Remember, this porridge thickens after it cools down.So add more milk or water to adjust the consistency before serving).Add chopped nuts( if using) and serve.Generally ragi takes less jaggery.So use carefully.Do not add more jaggery.If you feel sweetness is more,add more milk or water to adjust it.
  • For spicy version,temper all the ingredients given above and add to the porridge.
  • Whisk curd & water.Make thick buttermilk and add to porridge.To this add salt,hing Mix well and serve.Add fresh curry leaves,coriander leaves & serve.Ragi porridge needs lesser salt than usual.So add accordingly.


  • Color of this porridge may vary based on the quantity of milk & buttermilk u add.
  • To make this porridge more flavourful,soak ragi grains overnight and grind it smooth the next morning adding required water.Dilute it and make porridge as given above.It tastes fresh and more flavourful too.
  • Use fresh curd for spicy version.If using sour curd,use very less quantity else porridge will turn too sour.Generally ragi needs less jaggery & less curd.So adjust as per ur taste buds.
  • For variations,u can add sugar or palm jaggery in sweet version.U can also omit milk and add water to adjust the consistency.
  • Add finely chopped nuts if making for kids.
For babies of 6 months old:
If giving for the first time,take 2-3 tsp of ragi in a bowl,Add 1 cup of water,mix without lumps.Boil till it thickens and becomes shiny.Make sure u stir well else it would be burnt in the bottom.After it thickens,add sugar & cardamom powder OR salt & thick curd.Mix well & serve in spoonable consistency.
If u want to feed in bottle,add some milk & sugar OR  little salt and buttermilk,make it runny and adjust sugar and feed.

Enjoy this healthy porridge for ur breakfast.It tastes yummy and filling too Smile.
Ragi porridge recipe

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February 11, 2014

Rava Payasam | Sooji Kheer - Easy Payasam Recipes

Rava payasam/Sooji kheer is one of the easiest rava recipes.Every friday, i have to make some payasam, sweet pongal or rava kesari for vilakku pooja neivedyam.So i keep thinking to do varieties of payasam recipes.I came to know about this payasam from Sendhil’s Chinna maami in Kumbakonam.Once she made this for lunch.I saw how she made and asked the recipe too.From that time, i started making this payasam for friday pooja whenever i run short of time.It can be made very quickly and tastes soooo good.After so many attempts, i started making on my own way with some improvemnets.The best thing of this payasam is its yield.Just 1/4 cup of rava is enough to make payasam for 4-5 persons.So u can try this for ur guests.Its an easy dessert recipe.I heard people give this sooji kheer for 6 months baby too.Its a very filling and yummy payasam recipe!!Do try this payasam.U’ll love it like meSmile.

Rava payasam recipe

Rava payasam recipe Rava payasam - Easy payasam recipe with rava
Cuisine: Indian
Category: Dessert
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

To roast in ghee
  • Ghee - 1 tbsp
  • Cashews & raisins - few
  • Clove - 1 no
  • Mace/Jathikai - a very small piece
  • White rava/Sooji/Semolina - 1/3 cup
To cook
  • Milk - 2.5 cups
  • Water - 1/2 cup
  • Sugar - 1/2 cup
  • Sweetened milk maid - 1 tbsp(optional)
  • Cardamom - 2 nos

  • In a pan, heat ghee and roast the cashews,raisins,clove and mace.Remove in a plate.Crush cardamom and mace together and keep everything together.
  • In the remaining ghee,roast rava for 4-5 minutes in medium flame till u get a nice smell.
  • Boil milk and water together in a bowl till u roast the rava.When they roll boil,reduce the flame to low and slowly add the roasted rava by stirring the water+milk mixture.(Just do as u make for rava upma)
  • Mix everything well till there are no lumps using a whisk.Cover and cook for 8-10 minutes in low flame stirring in between.The payasam will thicken.Add milk or water to loosen it if necessary.
  • After the rava is well cooked and becomes a porridge,add sugar.Mix well and allow it to boil for few minutes.
  • Lastly add 1 tbsp of condensed milk,give a boil and switch off the flame.
  • Add the aromatic spices.Serve hot or refrigerate & serve chill.Tastes great in both the ways.
  • Roast 1/4 cup of rava in 2 tbsp of ghee and set aside.
  • Take 2 tsp of roasted rava and cook in 1/4 cup of milk till done.Keep stirring and cook for 5-7 minutes in low flame.After it thickens and becomes soft,add required sugar.Mixwell till sugar melts.Cool it down and feed the babies.
  • Condensed milk is optional.But it gives a rice taste to the payasam.
  • Please adjust the water+milk quantity according to the consistency u need.
  • This payasam thickens when it cools.So make it slightly watery before switching off the flame.
  • Adjust the quantity of sugar as per ur taste.We felt it tastes great only if sugar is on higher side.

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January 7, 2014


rice porridge recipe
Last week Sendhil was down with stomach upset problem. So my MIL made this rice porridge / arisi kanji for his breakfast. We too had the same. It was so filling, healthy and tasty too.We usually make this kanji when we are down with fever or stomach upset. raw rice or boiled rice, moong dal and cumin seeds combination helps for quick digestion, soothes our stomach, tongue and makes this porridge flavourful too. My MIL told the same can be given for 7-8 months babies too. But give it slightly watery if you are giving for first time.We had given this for Raksha when she was young.So I thought of blogging it under health food as well as baby food (two in one post).

rice porridge recipe

Rice porridge recipe

Rice porridge recipe Rice porridge recipe for babies and for people down with fever & stomach upset
Cuisine: Indian
Category: Health food
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes

1 cup - 250ml
To pressure cook
  • Good quality boiled rice (puzhungal arisi)  or raw rice (sona masoori) - 1/2 cup
  • Moong dal - 1.5 tbsp
  • Roasted & powdered cumin seeds - 1 tsp
  • Salt – as needed
  • Water – 4-5 cups
  • Milk – 1/4 cup
  • Ghee – 2 tsp (only for babies)
  • In a pressure cooker base, dry roast the moong dal for a minute. Add the washed rice with the required water and salt. Cook in low flame for one or two whistles. After the steam is released, open the lid and mash it well using a whisk.
rice porridge step by step
  • Add water or little milk or coconut milk based on the consistency you need. Check for salt. Roast the cumin seeds in ghee/oil & coarsely powder it .Add on top of porridge. Mix well and serve.
rice porridge step by step
  • For babies,add powdered cumin seeds in lesser quantity. Add more ghee based on the age.


  • Replace ghee by oil or use less ghee if making for sick people. Adding more ghee makes the digestion slow.
  • Addition of moong dal is optional. I usually add it for flavour.
  • Give this porridge only for babies above 7 months.
  • To make it instantly, you can roast moong dal and rice. Powder & store in a box. Mix a tsp of this powder in water and make porridge adding salt or sugar.
  • For adults, roast cumin seeds in oil and then powder them.
  • You can replace boiled rice with raw rice. 
I had with small onions as side dish.It was yummy !
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