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Ragi Laddu

Ingredients: Ragi flour – 1 cup Jaggery – ½ cup (grated or powdered) Peanuts – ¼ cup (roasted) Cashews – 10 to 12 (chopped) Almonds – 10 to 12 (chopped) Cardamom – 2 (crushed) Dry grapes (raisins) – 2 tbsp Roasted sesame seeds – 1 tbsp Ghee – 3 to 4 tbsp (adjust as needed) Instructions: Roast the Ragi Flour with Ghee: Heat 1 to 2 tbsp of ghee in a heavy pan over low heat. Add the ragi flour and roast it for 7-10 minutes, stirring constantly, until it turns slightly golden and releases a nutty aroma. This will enhance the flavor and remove any raw taste. Prepare Dry Fruits and Nuts: Roast peanuts in a pan until crispy, remove the skin, and crush them coarsely. Chop cashews and almonds into small pieces. Lightly roast the raisins in a little ghee until they puff up. Roast the sesame seeds in ghee until golden brown. Grind the Dry Fruits and Nuts: In a food processor , add the roasted peanuts , cashews , almonds , and raisins . Pulse a few...
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Tilgul Laddu

Ingredients: 1 cup sesame seeds (til) 1/2 cup peanuts 3/4 cup unsweetened desiccated coconut flakes 3/4 cup jaggery powder (or grated jaggery) 1/2 teaspoon cardamom powder A pinch of nutmeg powder 2 tablespoons ghee A pinch of salt (optional, but it enhances the sweetness and flavor balance) Instructions: Roast the Ingredients: Sesame Seeds : In a dry pan, roast the sesame seeds on low to medium heat. Stir continuously to prevent burning. Roast until the seeds turn golden brown and start popping, about 4–5 minutes. Once done, remove from the pan and set aside to cool. Peanuts : In the same pan, roast the peanuts until they turn golden and fragrant (about 5 minutes). Once done, let them cool and remove the skins by rubbing them between your hands or use pre-peeled peanuts. Coconut Flakes : Lightly toast the coconut flakes in the same pan, stirring constantly, until they turn a light golden brown. Be careful not to burn the coconut. Set aside once toasted. Grind the M...
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Ragi Wheat Dosa

Ingredients: 1/2 cup Ragi Flour (finger millet flour) 1/4 cup Wheat Flour 1/4 cup Curd (plain yogurt) Water (to adjust batter consistency) A pinch of Salt (optional, for babies 1 year and up) Directions: Mix the Flours Combine  1/2 cup of ragi flour  and  1/4 cup of wheat flour in a bowl . Stir gently to mix the flours together. Add the Curd Add 1/4 cup of curd (plain yogurt) to the flour mixture. Stir well until the ingredients form a thick, smooth paste. Adjust the Consistency Gradually add water, a little at a time, to achieve a smooth, pourable batter. The consistency should be similar to traditional dosa batter—neither too thick nor too thin. Season (Optional) If your baby is 1 year or older, add a pinch of salt for flavor. If you prefer to keep it salt-free for younger children, feel free to skip this step. Rest the Batter (Optional) Allow the batter to rest for 10-15 minutes if possible. This helps improve the texture of the dosas. If you're in a rush, you can...
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Oats and Peanut Butter Laddu

Ingredients: 1 cup rolled oats (for better texture) 1/4 cup ground flaxseeds (for easier digestion) 1/2 cup natural peanut butter (smooth or crunchy, depending on your preference) 1/4 cup honey (or maple syrup for a vegan option) 1 tsp ground cinnamon 1/4 tsp vanilla extract (for added flavor) 2 tbsp chia seeds (for an extra nutritional boost) 2-3 tbsp dark chocolate chips (optional, for a rich taste) Directions: Blend the Dry Ingredients: In a food processor, pulse the rolled oats and flaxseeds together until the oats are slightly ground but still have some texture. This helps improve the consistency of the laddus and makes them easier to roll. Add Wet Ingredients: To the food processor, add the peanut butter, honey (or maple syrup), ground cinnamon, and vanilla extract. Pulse again until everything is well combined into a thick, sticky dough. The consistency should be slightly firm but sticky enough to hold the shape when rolled. Add Extra Ingredients: If you're using chia seeds ...
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Almond Coconut Laddu

These almond laddus are a delicious, nutritious snack, naturally sweetened with dates and packed with healthy fats and fiber from almonds, coconut, and sunflower seeds. Perfect for an energy boost or a guilt-free treat! Ingredients : 2 cups raw almonds 20-22 Medjool dates, pitted 1/2 cup unsweetened coconut flakes (shredded or desiccated) 2 tbsp sunflower seeds (optional: lightly toasted for extra flavor) A pinch of ground cardamom (optional) A small pinch of sea salt (to balance sweetness) Directions : Toast the Nuts & Seeds (Optional) : Toast the almonds (optional) by placing them in a dry skillet over low heat for 4-5 minutes, stirring occasionally. Let them cool completely. Toast the sunflower seeds in the same way, if using. Toasting adds a nutty depth of flavor but can be skipped if you're short on time. Blend the Dates and Coconut : In a food processor, combine the pitted Medjool dates and unsweetened coconut flakes . Pulse until the mixture becomes a sticky, smooth ...
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Pineapple Fried Rice

  Ingredients: 1 cup cooked rice (preferably day-old for best texture) 1/2 fresh pineapple, peeled and diced 2 medium tomatoes, diced 1 bell pepper, diced 1/4 cup cashews, toasted 2 spring onions (scallions), chopped (separate the white and green parts) 200g firm tofu, cubed and pressed (if necessary) 2 large eggs, lightly beaten 2 tablespoons soy sauce (adjust to taste) 1 tablespoon Golden Mountain seasoning sauce 1 tablespoon Thai stir-fry sauce 2 tablespoons vegetable oil (for frying) Optional: pinch of sugar or splash of lime juice for added balance Instructions: Prepare the Tofu and Cashews: Press tofu to remove excess moisture, then cut into cubes. Heat a pan over medium heat with a small amount of oil. Fry the tofu cubes until golden and crispy on all sides. Remove from the pan and set aside. In the same pan, add a touch more oil and toast the cashews until lightly browned and fragrant. Remove from the pan and set aside. Cook the Eggs: In a large wok or skillet, heat 1 table...
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