IDLY OR DOSA FOR A BABY

Ingredients:

Spongy idly batter / idly batter - 1/2 cup

Preparation:

After grinding batter take i cup of batter without adding salt. Allow to ferment well and prepare idly or dosa. Spongy batter goes well for babies. Store in a glass jar or bottle for later use.

Prepare idlies or dosa as usual. If small dosa plate is available then it will be easier for baby to hold in hands as a finger food.

 Dosa must be thick and soft. Don't let it to become crisp. 

EGGLESS JOWAR BANANA LOAF

I had few overripe bananas at home. I wanted to use them off somehow. So I decided to make eggless jowar banana bread. Ht before making I'm not sure that it turns out this yummy and fluffy. So I haven't clicked pictures. Only the final step I clicked as I kept sliced banana pieces over the batter. Even after adding to the batter i had 1 extra and so i decided to decorate with banana. So here is the recipe.

Ingredients:

Overripe banana - 4 1/2 (my son gulped half of 1 banana)

Milk - 100 ml

Oil - 1/4 cup

White sugar - 2 tbsp

Brown sugar - 1/4 cup + 2 tbsp

Lemon juice - 2 tsp

All purpose flour -3/4 cup

Great millet / jowar flour - 3/4 cup

Baking soda and Baking powder - 1 tsp each

Cinnamon powder - 1 tsp (optional)

Method:

Mash 3 1/3 banana and mix in milk, oil and sugar together.

Now mix all dry ingredients and sift. Now MX the dry ingredients to the wet mixture and pour in a loaf pan. Mine is 20cm loaf pan. Now slice the extra banana and arrange over the batter.

Bake in pre-heated oven at 180 degrees for 40 minutes.

Cool, slice and serve.

TOMATO CURRY – 2

Required:

Tomato-3
Small onion–100 gms
Oil–2tsp
Mustard–2 pinches
Fenugreek seeds – 1/4 tsp
Coconut–½ cup
Chilly powder-1/2 tsp
Light roasted coriander powder – 3/4 tsp
Turmeric Powder–2 pinches
Curry leaves – 1 sprig
Salt to taste

Preparation:
Chop onion and tomato.

Heat oil in a kadai and splutter mustard and fenugreek seeds.

Sauté onion.Now add the tomatoes and mix well. Add salt, turmeric powder, chilly powder and coriander powder. Grind coconut to a fine paste and add to the curry.

Cook for 5 minutes and add curry leaves. Serve hot with white rice.