rice – 2 cups ( basmati or any ) water – 3 cups salt to taste oil – 2 tsp
Method:
Step 1) Take a big pan, add the rice, water, salt, oil and bring it to a boil
Step 2) Once it starts boiling, reduce to low and cook for 7 minutes.
RECIPE #1 – Mushroom Fried rice
Ingredients: ( for #1 – mushroom fried rice )
Mushroom – 6 ( sliced into thin pieces ) Spring onion ( green onion ) – 2 ( chopped ) Spinach – 1 cup ( chopped ) garlic – 3 ( crushed or paste ) Basmati Rice ( cooked ) salt – to taste soy sauce – 1 tsp + 1 tbsp vinegar – 1 tsp turmeric powder – 1/2 tsp chilli powder – 1/2 tsp ( or to taste ) ghee or oil – 1 tbsp
Method:
Step 1) Take a bowl, add the sliced mushroom, half tsp salt, turmeric powder, chilli powder, soy sauce, vinegar and mix
Step 2) Heat a big pan or a wok. Add ghee, garlic and spring onion ( white part ). Cook for 10 seconds.
Step 3) Add the marinated mushroom and cook until soft. Add the spinach and cook until soft ( 2 – 3 minutes ).
Step 4) Add the cooked rice, soy sauce, ( vinegar if needed ), spring onion ( green part ) and gently fluff the rice for 1 minute. Turn off the heat.. Serve warm 🙂
RECIPE #2 – Cauliflower Fried rice
Ingredients: ( for #2 – cauliflower fried rice )
Cauliflower – 2 cups ( grated )
Carrot – 1 cup ( grated )
Spring onion ( green onion ) – 2 ( chopped )
Cashew – 1/4 cup ( 60 gms )
garlic – 3 ( crushed or paste )
coconut ( grated ) – 2 tbsp
Basmati Rice – cooked
salt – to taste
soy sauce – 1 tbsp
turmeric powder – 1/2 tsp
chilli powder – 1/2 tsp ( or to taste )
ghee or oil – 1 tbsp
Method:
Step 1) Heat a big pan or a wok. Add ghee, garlic and spring onion ( white part ). Cook for 10 seconds.
Step 2) Add the grated carrot and cauliflower. Cook for 5 minutes. Move aside, add 1/2 tsp ghee and fry the cashews. mix everything.
Step 3) Add the coconut, turmeric powder, chilli powder and mix.
Step 4) Add the cooked rice, soy sauce, green onion ( leaf part )and gently fluff for 1 minute. Turn off the heat.. Serve warm 😀
RECIPE #3 – Paneer Fried rice
Ingredients: ( for #3 – paneer fried rice )
Paneer – 200 gms ( diced ) mixed vegetable – 1 cup ( carrot, corn, beans, peas ) Spring onion ( green onion ) – 2 ( chopped ) garlic – 3 ( crushed or paste ) Basmati Rice – cooked salt – to taste soy sauce – 1 tbsp vinegar – 2 tsp turmeric powder – 1/2 tsp chilli powder – 1/2 tsp ( or to taste ) coriander powder – 1 tsp ghee or oil – 1 tbsp
Method:
Step 1) Into a bowl, add the sliced paneer, salt, soy sauce, turmeric powder ,chilli powder ,coriander powder and mix well.
Step 2) Heat a big pan or a wok. Add ghee, garlic and spring onion ( white part ). Cook for 10 seconds.
Step 3) Add the paneer and fry for 2 minutes. Add the mixed vegetables ( carrot, corn, beans, peas ) and mix well. Cook until soft.
Step 4) Add the cooked rice, soy sauce, vinegar, spring onion ( green part ) and gently fluff for 1 minute. Turn off the heat. Enjoy when warm ..
Almonds ( badam ) – 1/2 cup ( or 100 gms ) Pistachios ( pista ) – 1/2 cup ( or 100 gms ) Oats ( rolled or wholemeal oats ) – 1 cup ( or 250 gms ) Ragi flour ( finger millet flour ) – 1/2 cup ( or 100 gms ) Wheat flour – 1/2 cup ( or 100 gms ) Cardamom ( elaichi ) – 5
Method:
Step 1) Heat a pan. Add the almonds and roast for 1 minute on low heat. Remove to a plate
Step 2) To the same pan, add the pistachios and roast for 1 minute on low heat and add to the almond plate
Step 3) To the same pan, add the oats and roast for 2 – 3 minutes on medium-heat until crisp. Check by eating 2-3 oats if crisp. Once crispy, remove to a plate.
Step 4) Let the oats & nuts cool for 20 minutes.
Step 5) Add cardamoms to the oats & mix.
Step 6) Now grind the oats & nuts in small batches until powdery ( use the pulse setting for grinding to prevent the powder from becoming oily )
note: As you grind, you might find some unground nut pieces in the powder. Collect them in a separate bowl and grind in the end and add to the powder bowl.
Step 7) Take a big bowl, add the ground oats & nuts powder, ragi ( finger millet ) flour, wheat flour and mix well. Breakfast porridge mix is ready.
Step 8) Fill the breakfast porridge mix in an airtight containers and store in the cupboard or pantry and use up to 2 months ( no refrigeration required )
To Make the porridge: ( for 1 serving )
Take a sauce pan.
Add 2 tsp breakfast porridge mix
Pour 1/4 cup ( or 60 ml ) water and mix well
Add 3/4 cup ( or 200 ml ) milk.
Heat on medium-high and bring it to a boil. Keep stirring to prevent scorching.
Once it starts boiling, reduce to low and cook for 4 minutes. Keep stirring.
Pour into a bowl. Let it cool down. This porridge mix will thicken as it cools down.
oats – 1/4 cup ( or 60 gms ) water – 3/4 cup ( or 180 ml ) banana – 1 tbsp ( mashed )
Method:
Step 1) Into a blender, add the oats and powder until fine. Add the powdered oats into a sauce pan.
Step 2) Pour the water and bring it to a boil.
Step 3) Once it starts boiling, reduce to low and cook for 3 minutes. ( keep stirring occasionally ). Pour into a bowl.
Add 1 tbsp mashed banana or banana puree ( along with 1 tbsp baby milk powder ). Mix and feed.
RECIPE #4 – Ragi porridge for baby ( for 7 – 12 months baby )
Ingredients: ( for #4 – ragi porridge )
ragi powder – 1 tbsp ( finger millet ) water – 3/4 cup ( or 180 ml ) dates – 1 ( soaked ) ghee – 1/4 tsp
Method:
Step 1) Into a blender, add the soaked dates, 2 tbsp of water and grind into a puree
Step 2) Add the ground dates puree to a sauce pan. Add the ragi flour and mix like a paste. Add the remaining water and mix well
Step 3) Heat on medium-high and bring it to a boil. Once it starts boiling, reduce to low and cook for 2 minutes. ( keep stirring until you turn off the heat )
Step 4) Pour into a bowl. Add 1/4 tsp ghee. mix and feed
RECIPE #5 – Cracked wheat porridge for baby
Ingredients: ( for #5 – cracked wheat porridge )
cracked wheat ( daliya/samba rava) – 1 tbsp ( fine) water – 3/4 cup ( or 180 ml ) dates – half ( finely chopped ) ghee – 1/4 tsp
Method:
Step 1) Into a sauce pan, add the water, chopped dates and bring it to a boil.
Step 2) Once it starts boiling, add the cracked wheat ( also known as samba rava / godhuma rava / daliya / lapsi ). Cover and cook on low for 5 minutes.
Step 3) mash the date pieces and mix. Pour into a bowl. Add 1/4 tsp ghee, mix and feed.
RECIPE #6 – Aval (poha) porridge for baby
Ingredients: ( for #6 – Aval (poha) porridge )
aval (poha) – 1/2 cup water – 3/4 cup ( or 180 ml )
Method:
Step 1) soak the aval (poha) in 1/2 cup water for 2 minutes.
Step 2) Scoop the soaked aval (poha) to a sauce pan. Mash with a spoon. Add the water. Cover and bring it to a boil
Step 3) Once it starts boiling, cook on low for 5 minutes.
Pour into a bowl. Mix with a tbsp of baby milk powder. Mix and feed.
note: how much to serve: For 7 months baby = offer 1/4 cup For 8 months baby = offer 1/3 cup For 9 & 10 months baby = offer 1/2 cup For 11 & 12 months baby = offer 3/4 cup
Step 1) Into a bowl, add all the ingredients ( except oil ) and whisk well.
Step 2) Grease the muffin pan with oil, pour egg mix into the holes. Bake at 160 C or 325 F for 10 minutes or until slightly golden on top.
Step 3) Once ready, remove the egg muffins from the tray.
note: For no-oven method, please see the video.
RECIPE #6 – Banana bites ( dairyfree )
Ingredients: ( for #6 – banana bites )
Flour ( glutenfree or any flour ) – 3/4 cup ( 200 gms ) Banana – 1 ( mashed ) water – 1 cup ( or 250 ml ) cashew – 1 tbsp ( chopped ) raw sugar – 1 tbsp coconut – 1 tbsp ( shreds or grated ) baking powder – 1/2 tsp oil
Method:
Step 1) Take a bowl. Add all the ingredients ( except oil ) and make a medium-thick batter. ( Add water as needed )
Step 2) Heat a pan. Add little oil. pour a tbsp of batter in the oil ( like mini pancakes ). Cook the other side until golden. Flip and cook the other side until golden. remove to a plate.
note: You can also make this in ‘ takoyaki pan or Indian kuzhi chatti or poffertjes pan ‘. Please see video for this method.
You can eat this plain or with some maple syrup or date syrup.
RECIPE #7 – Egg custard (dairyfree)
Ingredients: ( for #7 – dairyfree egg custard )
Eggs – 2 rice flour ( or any flour ) – 1 tbsp raw sugar ( or regular sugar ) – 1/4 cup ( 70 gms ) Almond milk ( or cashew cream ) – 500 ml vanilla – 1/2 tsp ( or 1/4 tsp paste )
Method:
Step 1) Into a bowl, add the eggs, sugar and whisk well.
Step 2) Add the rice flour or gluten free flour to keep this gluten free. ( if no issues with gluten, you can add all purpose flour or cornflour or wheat flour ). whisk well.
Step 3) Add the almond milk ( or cashew cream ), vanilla and mix well.
Step 4) Take a heavy sauce pan, place a strainer on top. Pour the egg mix into the strainer.
Step 5) Heat the egg mix sauce pan on medium-high heat and bring it to a boil. keep stirring to prevent scorching ( stir every 20 seconds )
Step 6) Once you see it boiling around the edges, reduce the heat to low and cook for 8 minutes. ( keep stirring until you turn off the heat or it will curdle or burn at the bottom )
Step 7) Remove from heat and immediately, pour into small serving bowls. Enjoy warm or refrigerate for 5 hours or overnight for a cold custard.
I like it both ways ( warm & cold ) 😀
RECIPE #8 – Dairyfree Pancakes
Ingredients: ( for #8 – dairyfree pancakes )
Egg – 1 gluten-free flour ( or any flour ) – 3/4 cup ( 200 gms ) dairy-free yogurt – 1/2 cup ( 120 ml ) water – 1/2 cup ( 120 ml ) raw sugar ( or regular sugar ) – 1 tbsp baking powder – 1/2 tsp salt – a pinch
Method:
Step 1) Into a bowl, add dairyfree yogurt, water and whisk well.
Step 2) Add egg and whisk for 30 seconds. Add sugar and whisk well. ( my cutie pie Aara, wanted to help with this recipe. She was nearly 5 years when I made this video 😀
Step 3) Add the flour ( add gluten free flour if you prefer or regular flour if no issues ), baking powder, salt and make a smooth batter
Step 4) Heat a pancake pan or tawa. Pour 1/4 cup batter and make small pancakes. Cook the bottom side until golden ( around 1 minute ).
Step 5) Flip and cook the other side until golden ( around 40 seconds ). remove to a plate. Enjoy with maple syrup.
RECIPE #9 – Semolina Porridge (dairyfree)
Ingredients: ( for #9 – semolina porridge )
Semolina – 1/4 cup ( 60 gms ) raw sugar – 1 tbsp ( or regular sugar ) pistachio – 1 tbsp ( chopped ) water – 1 cup ( 250 ml ) cashew cream – 1 cup ( 250 ml ) ( or any dairyfree milk ) oil – 1 tbsp ( coconut oil or regular oil )
Method:
Step 1) Heat a pan. Add oil. Add the semolina and roast for 1 minute. Reduce heat to low
Step 2) Add little cashew cream or dairyfree milk and mix for 10 seconds on low-heat. Add remaining cashew cream or dairyfree milk and mix well. Add chopped pistachios and sugar to taste.
Step 3) Heat on medium-high and bring it to a boil. keep stirring to prevent lumps and burning.
Step 4) Once it starts boiling around the edges, reduce to low and cook for 3 minutes. keep stirring ( it will thicken ).
Step 5) Remove pan and pour into small serving bowls. Serve when warm ..
RECIPE #10 – Dairyfree Blueberry muffins
Ingredients: ( for #10 – dairyfree blueberry muffins )
oil – 1/4 cup sugar – 1/3 cup ( or 90 gms ) eggs – 2 dairyfree yogurt ( or coconut yogurt ) – 1/2 cup ( 120 ml ) all purpose flour – 1.5 cups ( or 380 gms ) baking powder – 1/2 tsp water – 1/4 cup ( or as needed ) blueberry – 1/3 cup
Method:
Step 1) Into a bowl, add oil and sugar. mix well.
Step 2) Add eggs and whisk well for 1 minute.
Step 3) Add dairyfree yogurt or coconut yogurt and whisk well ( until smooth ).
Step 4) Take a sifter, add the flour and baking powder. Sift in 3 batches and add to the yogurt bowl. ( fold the batter 5 – 6 times after adding the flour )
Step 5) If too thick, add little water at a time to make a medium-thick batter.
Step 6) Grease the muffin liners with oil. Pour the batter ( half per cup ). Add 4 – 5 blueberries and top with 1 tbsp of batter.
Step 7) Bake at 170 C or 325 F for 15 minutes or until golden and when a toothpick inserted comes out clean.
These dairyfree muffins are equally tasty like the butter muffins.
( Tip: add coconut yogurt or coconut milk or coconut oil to make soft moist dairyfree muffins )
