DESCRIPTION

CAC Immuno Booster Herbal Kadha is pure herbal formulation. Sip on this Ayurvedic Kadha for your daily dose of Immunity, this is to ward off seasonal niggles like cold, cough and flu. The importance of working on your immunity is now on an all-time high. If you often fall ill, it means your body’s immunity is low. You can strengthen it with the help of this herbal kadha which has a mix of several Ayurvedic herbs. This pacifies tridosha (Vata, pitta and Kapha), stimulates digestion, strengthen your immunity, and also detox your body. This Kadha is helpful in flu and different allergic problems. It consists of effective levels of antioxidants, Vitamin C and E which circulate in the body to protect it against the damage caused by free radicals. This Kadha has natural immune-modulator properties to prevent and ease coughing, sneezing, cold, itching, rashes, headache, shortness of breath and infections. It provides relief from running nose, itching throat, body ache, and weakness.

BENEFITS OF IMMUNO BOOSTER KADHA

1. Helps to promote healthy immune resistance
2. Long term cell protection
3. Antioxidant in nature
4. Protect the body from various kinds of viruses and other lung infection
5. Coughing
6. Sneezing
7. Cold
8. Shortness of breath
9. Wheezing
10. Rashes
11. Sore throat
12. Lower blood sugar level
13. Provide relief from Headache
14. Insomnia
15. Helps in controlling high blood pressure
16. Helps in balancing cholesterol level

INGRIDENTS

1. Sonth (zingiber officinale) ——————————50mg
2. mulethi (glycyrrhiza glabra)—————————100mg
3. tulsi (ocimum tenuiflorum)—————————–70 mg
4. saunf (foeniculum vulgare )——————————40mg
5. arjuna (terminalia arjuna )——————————100mg 
6. tej patta (cinnamomum tamala )———————-100mg
7. dalchini (cinnamomum zeylanicum )——————30 mg 
8. pippali (pipper longum )———————————-30 mg
9. brahmi (bacopa monnieri )——————————20 mg
10. badi elaichi (amomum subulatum )——————-10 mg
11. ashwagandha (withania somnifera)——————-36 mg

INGRIDENTS DESCRIPTION

• SONTH – Ginger is called Zinziber officinale. It is added in drinks to soothe a sore throat, or added to tea for that extra flavour and health benefit. Ginger contains a multitude of nutrients, ranging from simple carbohydrates to elements such as manganese, magnesium and potassium and vitamins such as vitamin C and B6. It also contains copper, iron and phosphorus. Ginger is used as a remedy for cough. This is use around thousands of years and is commonly mixed with other elements such as mint, honey and sometimes even sugar.  The primary effect of ginger in helping cough is due to the presence of essential oils combined with antioxidants and oleoresin (this has powerful cough suppressant properties). In addition to this, ginger also has numerous aromatic compounds which can help soothe coughs as well.

• MULETHI – Yastimadhu is commonly known as mulethi easily available in indian kitchen. Health benefits of mulethi are described in Ayurveda many years ago. This herb has a soothing effect on the throat and pharynx. It is cool in potency, heavy in nature, and sweet in taste. It is very good foe eyes, boosts immunity, enhance the complexion and moisturizers skin, increase the sperm count, and improve voice quality. It pacifies pitta, vata, and viatiated rakta.This herb has the antacid, anti-ulcer, genic, anti-inflammatory, anti-oxidants, anti-alzheimer, anti-cancer, analgesic, immune modular, anti-bacterial, anti-asthamatic, anti-arthritic, and aphrodisiac properities. Roots of this contains 3.6% glycyrrhizin, a glycoside isoliquirtin 2.2%, glucose 3.8%, starch, gum, mucilage, amorphous, sulphuric acid and metallic acids, calcium and magnesium salts.

• TULSI – Tulsi also referred to as Ocimum sanctum or Holy Basil, is a medicinal herb that belongs to the mint family and is found in 150 different varieties worldwide. It emits a sort of spicy scent when applied to a wound and this is the reason why it is called the wonder herb. It usually has a bitter taste and its roots, leaves and seeds consist of several medicinal properties. Tulsi tea aids in quick weight loss and reduces anxiety disorder. It is also used as an herb to treat thyroid and diabetes. Tulsi leaves can be added to hot water and it will help you when you are steaming to get rid of a bad cold or sinus. Tulsi is called the wonder herb or sometimes the holy herb because of its medicinal properties. There are many diseases that can affect people again after it has left the person. But with the consumption of Tulsi, you can be sure that these diseases cannot affect you. tulsi can sort out various medical problems such as tulsi can help cure fever, tulsi leaves are used to treat skin problems like acne, blackheads and premature ageing, tulsi is used to treat insect bites, tulsi is also used to treat heart disease and fever, Tulsi is also used to treat respiratory problems, tulsi is used to cure fever, common cold and sore throat, headaches and kidney stones, tulsi helps in treating Asthma, tulsi is the best natural painkiller. It can be called the ancient healer of all diseases. It helps generate healthy mother milk during lactation.

• SAUNF – Fennel seeds known as Saunf in Hindi, a flowering plant belonging to Foeniculum Vulgare family. This flavor some herb is the dried seeds of the fennel plant which is white and green with feathery leaves bearing yellow flowers. India is said to be the largest exporter of saunf. Fennel plant has a mild, licorice-like flavour, sweet and woody taste, the distinct flavour is due to the goodness of potent essential oils. It has powerful antioxidant, anti-inflammatory and antibacterial properties valuable in treating digestive and respiratory ailments, improves vision and also cures menstrual problems. saunf by its imperative medicinal properties and it is valuable in pacifying the Tridoshas – Vata, Pitta and Kapha. Saunf with a sweet, astringent-like and bitter taste, has a cooling effect on the body. Saunf functions well as a potent detoxifier and clears out the toxins from the body. Saunf chiefly used in Ayurvedic medicine to treat digestive ailments, while the secretolytic properties assist in curing respiratory ailments with antispasmodic effect easing abdominal cramps. Saunf has a beneficial effect on the stomach, liver, brain, heart, kidney and uterus.

• ASHWAGANGHA – Ashwagandha (Withania somnifera, fam. Solanaceae). It is one of the most important herb of Ayurveda used for millennia as a Rasayana for its wide ranging health benefits. Rasayana is described as an herbal or metallic preparation that promotes a youthful state of physical and mental health and expands happiness. These types of remedies are given to small children as tonics, and are also taken by the middle-aged and elderly to increase longevity. Among the ayurvedic Rasayana herbs, Ashwagandha holds the most prominent place. It is known as “Sattvic Kapha Rasayana”. Most of the Rasayana herbs are adaptogen and anti-stress agents. Ashwagandha is commonly available as a churna, a fine sieved powder that can be mixed with water, ghee (clarified butter) or honey. It enhances the function of the brain and nervous system and improves the memory. It improves the function of the reproductive system promoting a healthy sexual and reproductive balance. Being a powerful adaptogen, it enhances the body’s resilience to stress. Ashwagandha improves the body’s defense against disease by improving the cell-mediated immunity. It also possesses potent antioxidant properties that help protect against cellular damage caused by free radicals.

• TEJPATTA – Tejpata (also spelled as Tej Patta, Tejpatta, and Tejpat, in English named as Indian Bay Leaf, and botanically Cinnamomum Tamala) is an Indian spice as well as ayurvedic medicine. It is commonly used in Indian Kitchen for enhancing the taste of the different foods. Additionally, it stimulates the digestive enzymes, which helps to improve digestion of food and increases the bioavailability of the nutrients during the digestion process in the intestine. Tejpatta is an antioxidant. When it is added in fat rich food, it increases the shelf-life by preventing oxidative degradation of lipids. So, it can become the alternative to synthetic antioxidants used in food preservation. It acts as a digestive stimulant, which is likely to induce the appropriate secretion of digestion enzymes. Therefore, it helps to maintain the proper digestion and enhances assimilation.
  MEDICINAL PROPERTY – Carminative, Anti-spasmodic, Immunostimulant, Antioxidant, Anti-Diabetic, Anti-Inflammatory, Anticancer, Antimicrobial, Anti-tubercular, Cardiac Stimulant, Blood purifier (correctly detoxifier), Anodyne, Mild Diuretic and Digestive stimulant.
  THERAPEUTIC INDICATION – Intestinal Gas, Bloating, Belching and abdominal distension, Abdominal pains and cramps, Diarrhea, Fever, Common cold, Asthma, and uterus detoxification after delivery.

HOW TO USE

Boil the content until about 1 cup of solution is left. If you choose to add honey, add before consuming when liquid is warm but not too hot to drink. Once boiled, you can sip the kadha multiple times during the day.

Description

• Rava Uttapam or Suji Uttapam is a quick, easy, healthy, mouth-watering, and satiating South Indian recipe that can be enjoyed as a snack or even as breakfast, lunch, and dinner.
• Uttapam or Uthappam is a popular South Indian cuisine which is a sort of savory pancake topped with chopped seasonal vegetables.
• Traditionally uttapam batter contains idli rice and black gram lentils. For that rice and lentils are soaked overnight, and then ground to make paste and fermented until it rises. As Rava uttapam is an Instant version of Uttapam, semolina is used as a base for making the batter in the place of fermented rice and lentils batter. 
• As there is no overnight soaking, grinding, and fermenting needed, Rava uttapam is much easier and quicker to cook. And it tastes delicious as well.
• It is ready in under forty minutes where there are only ten minutes of cooking time and thirty minutes of soaking time.
• This rava version of uttapam is very easy and beginner cooks can also make this recipe. To make rava uttapam, you just mix semolina with fresh yogurt, water, salt to taste and make a smooth batter. Then you can cook uttapam with this batter which has chopped vegetable toppings and that’s it.
• This amazingly satisfying uttapam recipe has a fascinating taste of tangy semolina and curd batter. And when the batter is mixed with sliced tomatoes, chopped onions, and green chilies and seasonings, it is beyond pleasant.

Toppings for Uttapam

Generally, toppings used for uttapam are onion, coriander, tomato, chopped carrot, capsicum, grated cabbage, and grated beet. 

This rava uttapam:

✓ is wholesome, and tastes so pleasant.

✓ is instant, fast, and easy to make.

✓ stays crunchy and soft after cooling down, so it is an ideal recipe for the lunch box.

✓ is made without fermenting and making a paste.

✓ is ready in under forty minutes.

✓ can be made vegan as well.

 Ingredients in Rava Uttapam

Rava uttapam is made with the help of batter and some vegetables. You need some simple ingredients for cooking rava uttapam. Here are the ingredients you will require:

• Carrot
• Finely chopped tomato
• Onion
• Green Chilies
• Curry leaves
• Natural Yogurt (Curd)
• Oil
• Red Chili Powder And Salt For Seasoning
• Semolina (fine powdered rava or suji)
• Water
• Pinch of baking soda

Complete cooking method

• To make rava uttapam, you can make a batter with semolina, yogurt, salt to taste, and water.
• Take this batter aside and is then rested for thirty minutes. Add one pinch of baking soda to it after thirty minutes and mix it lightly. 
• Take a pan and drizzle few drops of ghee. Then spread the batter in circular form on a hot pan. Sprinkle the desired chopped vegetable and seasoning on uttapam and then patted gently. 
• This uttapam is then cooked with a lid covered for one to one minute.
• After that, uttapam is flipped and oil is drizzled on it. Only flip uttapam when it is light golden, and then cook again until the vegetable toppings are cooked.
• Rava Uttapam is ready to serve hot and to be eaten.

Serving time

Rava uttapam is a complete meal when served with some coriander and coconut chutney. You can have it for breakfast, and brunch. You can also serve it as a light lunch or dinner along with the sambhar recipe. You can simply serve them anytime, anywhere you wish to make something quick and simple.

Serve rava uttapam with coconut chutney, sambhar, and a cup of cardamon tea or coffee.

Benefits

Semolina is also well known for its fascinating taste and lovely texture. It is light to digest and one of the great dishes you could consume during the night. Here are a few health advantages of this food item.

Prevents overeating

Semolina is made up of durum wheat which means it keeps your stomach full (feeling of satiation) for a longer period and restricts you from overeating. In other words, you will be able to lose weight within a shorter period and also helps to maintain body weight. Semolina takes time to digest which increases your chances of shedding more fat.

Keeps bones and nervous system healthy

Semolina is beneficial for your overall bone health and nervous system as well. It increases bone density and keeps the joints healthy and strong. It contains magnesium, phosphorus, and zinc which are required for the maintenance of a healthy nervous system.

You will keep licking fingers after eating this homemade dosa sauce

Today we will tell you the easy way to make Gari’s Tasty Chutney at home. You can make it special with dosa as well as other things.

Coconut chutney recipe

If you like South Indian dishes, then dosa will also be your favorite. It is very light and tasty food. The most special thing about dosa is that it is served with sambhar and many chutneys. Tomato, peanut and gur ki chutney are served with dosa. The tastes of all the chutneys are also different and all are tasty as well. But, most people love poori chutney. By the way, let me tell you that the taste of this chutney is as different as it is made. This method is not difficult but it is definitely different from making other chutneys. You can make it easily at home. We will tell you the easy method of making this chutney.

Content

• 250 grams curd
• 3 inch dried coconut rind
• Finely chopped coriander leaves
• 10 grains
• 1 inch ginger
• 1 teaspoon mustard seeds
• 1 tablespoon oil
• 4-5 curry leaves
• 2 dry red chilies

Coconut chutney recipe

Method

• First cut the piece of dried coconut into small pieces and soak it in water for some time. Soak gram with it. 
• Now finely chop the coriander leaves. Also cut ginger into pieces of green chili.
• Remove the soaked coconut and gram in water and mix with coriander, mirch and ginger and add 2 tablespoons of curd to it and then grind it in a mixer.
• After the fine grinding in the mixer, add this mixture to the remaining curd.
• Now prepare for tempering. For this, pour oil in the pan. Then add mustard seeds to it. Then add curry leaves and dry red chillies. Add this tempering to the chutney. 
• Finally, add black salt and roasted asafoetida to the cumin chutney. Keep the chutney in the fridge to cool down a bit.
• You can eat this chutney by keeping it in the fridge for only 2 days. After that its taste gets spoiled.

Coconut chutney is served prominently with South Indian dishes. But do you know that this tasty chutney is also very beneficial for the health of women, men and children.

• Coconut is loaded with many nutrients. It contains so many vitamins and minerals that it proves beneficial for the health of the whole family. Coconut chutney made from raw coconut looks very tasty. It also proves to be beneficial for health as well. Let’s know how to make testi and healthy coconut chutney and learn more about its health benefits. 
• Now you can consume this coconut chutney with whatever food you want. Coconut chutney keeps the heart healthy and cholesterol is also normal. Along with this, it is also beneficial in increasing blood platelets. 

Benefits of Coconut Chutney for Children

• Coconut is rich in vitamins, minerals, sugar components, fiber, carbohydrates and fats. It reduces body fat. Coconut has many medicinal properties. Children whose immunity is weak must feed coconut chutney. It contains 5.1 micrograms of selenium.

Beneficial for women

• Coconut chutney is also helpful in reducing weight. It is often seen that as the age of women increases, there is a lack of blood in their body. This happens due to lack of iron in their body, which causes many diseases. Eating coconut chutney removes blood and iron deficiency in the body. It is also very beneficial in the disease of anemia.

Beneficial for men

• If you are suffering from impotence then Coconut chutney is very beneficial for you. If you want, instead of raw coconut, you can also make dried coconut chutney. Dried coconut contains selenium which increases the potency. Eating coconut chutney also increases the sex power of men.

Poha is usually made for breakfast in Maharashtra. Bread poha is also a form of poha prepared with bread and some spices. Bread poha would be ready immediately, which you can serve in front of the guests coming home as well as can be eaten with morning breakfast or evening tea. You can also pack it in children’s Tiffin.

Ingredients for making Easy Bread Poha:

Use bread instead of Chidve, add curry leaves, whole red chilies, peanuts, peas and lemon juice. goes. You can prepare this delicious Poha in just 25 minutes. Ingredients of Easy Bread Poha

• 2 tablespoons oil
• 1/8 tsp asafoetida
• 5-6 curry leaves
• 2 whole red chilies
• 1 cup peas (boiled)
• 1/2 cup peanuts, roasted
• 1 tsp turmeric powder
• 1 tsp salt
• 4 bread slices, sliced
• 2 green chilies
• 1 tbsp lemon juice
• 1/2 cup coriander leaves
• Coconut, grated

How to make Easy Bread Poha

• 1.Add some oil in a pan and heat it. Easy bread poha
• 2. When the oil is hot, add asafoetida to it.
• Now add mustard seeds, curry leaves and whole red chillies. Easy Bread Poha
• 4. After frying them a little, add peas and cook them. Easy Bread Poha
• 5. Now add roasted peanuts and cook till they turn golden brown.
• 6.After adding turmeric and salt to it, add bread pieces. Easy bread poha
• 7. Sprinkle light water and add green chillies, lemon juice and green coriander.
• 8. Garnish with grated coconut and serve. Easy bread poha

Key Ingredients: oil, asafoetida, curry leaves, whole red chillies, peas (boiled), peanuts, turmeric powder, salt, bread slices, green chillies, lemon juice, coriander leaves, coconut

We have explained here how to make Gulkand. If you make it in this way, then a succulent gulkand like market will be made at home and it will be very fun to eat.

• Type: Sweet
• Cuisine: Indian
• Calories: 150
• Preparation Time: 10M
• Cooking Time: 10M
• Total Time: 20M

Recipe Ingredients:

Gulkand is very much liked in India and it is used in many ways. Adding gulkand to sweet paan also enhances the fun of betel leaf. The benefits of eating Gulkand are also very much like eating Gulkand is beneficial for strengthening the skin or heart.

But today we are showing how to make Gulkand. Once you make it at home, you can eat it for several months.

Gulkand is made in two ways. The first method is natural, after which all the ingredients are filled in the barni and the barni is kept in the sun for three to four days.

But we are going to make Gulkand in an instant manner. Gulkand prepared in this way is also very fun and saves time. So let’s start making gulkand

Ingredients

• 1 bowl of roses
• Sugar – 1 cup
• Honey – 2 tablespoons
• Cardamom Powder – 1 teaspoon
• Saunf 1 teaspoon

Method of making Gulkand

• First of all, put sugar in a bowl and mix sugar in it and mash it with hands. Mash well so that the flower catch becomes soft (crushed).
• Now when the flowers and sugar are thoroughly crushed, then add saunf, honey and cardamom powder and mix it well.
• Now put this mixture in a pan and cook by mixing it with a spoon on medium heat. Shortly, the flower catcher will start releasing water. Mix well and cook so that it does not burn from the bottom.
• Sugar also started leaving her sugar syrup. When there is little dry water, then reduce the heat and cook till the mixture dries. Now turn off the gas when it is completely absorbed. 
• Gulkand is ready. After it cools, fill it in barney and eat it for several months.

Gulkand, made with fresh rose petals and sugar candy, is not only delicious in taste but also beneficial for health in many ways. After knowing these benefits, you will start consuming Gulkand from today itself.

1 Gulkand provides coolness to the body parts. Consumption of gulkand is very beneficial when the heat in the body increases and relieves problems caused by heat.

2 Regular intake of Gulkand is also very beneficial for the brain. Just eating one spoon of Gulkand in the morning and evening will not only increase your mind, mind will also remain calm and will not get angry.

3 It is a panacea remedy in case of constipation or indigestion. Consuming gulkand daily will relieve constipation and will help in improving the digestive system along with increasing appetite. It is particularly beneficial and safe during pregnancy. 

4 A better approach is to use gulkand to increase eye light and provide coolness. It will also relieve you from the problem of eye irritation and conjunctivitis. 

5 Use of Gulkand is also very beneficial for mouth ulcers and skin problems. At the same time, Gulkand will prove beneficial even if there is fatigue and decrease in energy.

Gulkand paan is very famous in India. Most people enjoy it after eating food. But do you know that Gulkand made of beautiful rose petals helps to overcome many problems related to your health. In particular, it can relieve your stress in minutes. This is because it has cooling properties. Gul means flower and tuber means sweetness in Arabic and it is made by slowly cooking the rose petals in the sun. Its intake in summer is particularly beneficial.

The cooling properties present in Gulkand make it perfect for treating ailments arising with body heat such as lethargy, itching, body pain, fatigue as well as burning sensation that you feel in the palms and soles in summer. . If you are afraid of sunstroke or runny nose in summer, then eat 2 teaspoons of Gulkand before going out. Ayurveda recommends the consumption of Gulkand for the treatment of all diseases arising due to Pitta dosha.

Gulkand for happy tummy

Gulkand reduces acidity / heat in the stomach, treats intestinal ulcers and inflammation and strengthens the liver. It improves appetite and digestion. For children and large constipation problem, it can be taken and at the same time it is also a mild laxative.

Benefits of gulkand for skin

Gulkand is also very good for your skin. Yes, Gulkand can reduce swelling and redness of the eyes, treat mouth ulcers and eat it regularly. You can also make your gums and teeth strong. Apart from this, it also cures skin problems like pimples and makes the skin blemish-free.

Gulkand for breeding health

Do you also have problems with heavy bleeding, irregular bleeding or leucorrhea during periods? So its treatment is Gulkand. Yes, by eating 1 teaspoon of Regular Gulkand, you can easily avoid all these problems.

Dry fruit laddus are usually prepared during festive seasons such as Diwali, Navratri and Krishna Janmashtami.

Dry fruits laddu is a simple and nutritious ladoo prepared with only dry fruits without sugar or jaggery. You do not even need edible gum to make this laddu. To make this, seedless dates are thickly crushed so that they act like edible gum and also add sweetness to the laddus.

9 ingredients

I have always loved dry fruits and Indian sweets made from them, especially cashew barfi or dry fruit barfi. I used to eagerly wait for Krishna Janmashtami in my childhood and made 3-4 ladoos of Chakkuli and Kadubu that day. These laddus were offered to Krishna Lord at the time of worship as Naivedyam. They were served to us after the puja and I was eagerly waiting for this moment.

 Dry fruit ladoo is the most nutritious recipe in Indian Deserts, which also has low calories. Sugar or jaggery syrup is not used in it. The water in it is available from dry fruits and the amount of vitamin E, iron, magnesium and beta carotene in dry fruits is high.

Dry Fruits Laddu Recipe:

• Preparation Time: 15 MINUTES
• Cooking Time: 10 MINUTES
• Total Time: 25 MINUTES

 for how many people: 20 

• Course: Sweets
• Cooking: Indian
• Keyword: dry fruits laddu recipe

Content

• 3 tablespoon raisins
• 1 tbsp ghee
• 1 cup dateless seeds
• ¼ cup pistachios
• ¼ cup cashew nuts
• ½ tsp cardamom powder
• ¼ cup almonds

Instruction

• First of all, take 1 cup of seedless dates in a blender and dry it only 4-5 times.
• Coarsely grind the dates. Then keep aside.
• Also, finely chop cashews, pistachios and almonds. Do not make them powder because then you will not get crispness.
• Take a pan and add a teaspoon of ghee to it.
• Also, add all dry fruits such as raisins, cashews, pistachios and almonds.
• Fry them for 3-4 minutes on medium heat until they change color lightly.
• Now add blended dates to it.
• Keep on medium flame and keep the dates aside from the ladle. This allows the dates to mix well with the rest of the dry fruits.
• Now add cardamom powder and fry.
• Fry them till the dates start leaving the oil.
• Now turn off the heat and let it cool for a minute or two.
• Then immediately start making laddus. If you let it cool completely, you will not be able to make laddus.
• Serve immediately or store laddus in airtight containers.

You cannot feed dry fruits directly to the baby because they cannot chew them and there is a fear of getting stuck in their throat after eating whole. Therefore, the best way to feed dry fruits to your baby is to make powder and feed them. 

Recipe of dry fruit powder for babies 

Dry fruits are eaten immediately for energy and strength. Even children are advised to feed dry fruits daily, but dry fruits cannot be fed to the infant until the teeth come.

In such a situation, powder is an easy way to give your baby the nutritive elements from the dry fruits. Yes, you can make your baby healthy by feeding him a powder made of dry fruits. Here we are telling you about the benefits of dry fruit powder for your baby and how to make it.

Benefits of dry fruits for children

• Dry fruits contain rich amounts of fiber and antioxidants along with healthy fats. Dietary fats are important for the development of your baby. If you start feeding dry fruits to children at an early age, then it reduces the risk of allergies in them.

How to make dry fruit powder

• 100 grams almonds, 100 cashew nuts, 100 grams pistachios, one nutmeg, 100 grams gram gram roasted, 1 teaspoon dry ginger powder, five cardamom pieces, half a teaspoon turmeric powder.
• You will need all these things to make dry fruit powder for your baby.

Dry fruit powder recipe

• The method of preparing powder from dry fruits is as follows:
• Take a pan and fry everything mentioned above. After this keep them to cool down.
• Now pour all the dry fruits into the blender and grind them coarsely.
• You should not blend them too much because nuts leave oil.
• Now take this powder out of the blender and put it in an air tight container and keep it in the fridge.
• You can use it for a month.

Benefits of cashew nut

• It contains phosphorus which helps in the development of bones and teeth. It helps in transporting oxygen from the lungs to other organs. Cashew contains a high amount of zinc which enhances immunity

Pistachio

• Pistachios contain potassium. Dietary fibers present in it protect the baby from constipation. Vitamin B3 and B6 are involved in nervous system function and nerve impulse transmission. Both these nutrients are found in abundance in pistachios.

Benefits of eating almonds

• Almond is a low glycemic food which further reduces the risk of diabetes in children. Vitamin E is also high in these. Fat and saturated fat are also very high in almonds. It does not allow the level of bad cholesterol to increase. You cannot feed dry fruits directly because babies cannot chew them and fear of getting stuck in their throat when eating whole. Therefore, the best way to feed dry fruits to your baby is to make powder and feed them.
• Dry fruits are eaten immediately for energy and strength. Even children are advised to feed dry fruits daily, but dry fruits cannot be fed to the infant until the teeth come.
• In such a situation, powder is an easy way to give your baby the nutritive elements from the dry fruits. Yes, you can make your baby healthy by feeding him a powder made of dry fruits.

Benefits of dry fruits for children

• Dry fruits contain rich amounts of fiber and antioxidants along with healthy fats. Dietary fats are important for the development of your baby. If you start feeding dry fruits to children at an early age, then it reduces the risk of allergies in them.

• 4-5 people
• 1 cup coconut powder
• 1 cup dates
• 1 cup almonds
• 1/2 lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon salt

way

• After heating the gas, fry the almonds. Keep the flame light.
• In the mixi, first roasted almonds will be grinded, then after removing the seeds of Khajur, grind them together. In addition, we will grind the upper part of salt and lemon and add it (jest).
• When grinded well, add coconut powder and lemon juice and grind it together. When all the ingredients are ground well, then we will take them out in a plate. Will make small pills.
• Once ladoos are prepared, they will be wrapped in coconut powder. We can keep it in air tight box.

Coconut Rice Recipe

• Preparation Time: 10 minutes
• Cook time: 45 minutes
• Total time: 55 minutes

• Coconut Rice Recipe: Rice is a material that can be made in many ways. This time we are going to share with you the recipe of coconut rice. Coconut is an excellent eating option that can be easily prepared and eaten at home anytime. Coconut rice is a good recipe for those times when you are not in the mood to cook something and you feel like eating something good. The special feature of this dish is that you can prepare coconut rice in a few minutes.
• 1 cup rice
• 1 tbsp oil
• 1 large cardamom
• 1-2 cinnamon sticks
• One piece mace
• 3-4 cloves
• 1/2 tsp pepper
• 2-3 green cardamom
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 cup coconut milk
• 1/2 bowl coconut
• salt
• water

How to make coconut rice

•  Wash and soak the rice for 30 minutes.
•  Put oil in a pan, add big cardamom, cinnamon, mace, cloves, black pepper and green cardamom. Let it cook for a few minutes.
• Now add ginger and garlic paste and onion to it. Fry it till it turns brown.
• Now add grated coconut and coconut milk. Mix it well Cook until the oil starts separating, then add salt and water. Add rice water to it.
• Once the rice is cooked, turn off the gas and leave it like this for 2-3 minutes. Serve hotly
• Key Ingredients: Rice, oil, large cardamom, cinnamon stick, mace, cloves, pepper, green cardamom, ginger paste, garlic paste, coconut milk, coconut, salt, water

Coconut Barfi Recipe

There is a simple and delicious Indian fudge recipe which is mainly prepared with grated coconut, sugar and milk. It is a common Indian dessert prepared during Diwali, Holi, Raksha Bandhan and Navratri. It can also be made with Condensed Milk and Dried Coconut, but this recipe follows the traditional recipe. 

South Indian cuisine deals with many traditional sweets and desserts that hold their importance during festivals and celebrations. Coconut barfi recipe is an easy sweet recipe that can be prepared with minimal ingredients but still gives a wonderful result.

I have shared some barfi recipes, but no one can replace coconut barfi recipe with its simplicity and taste. I inherited this recipe from my mother because she often prepared it to share with friends and family during the festive season. In those days, I used to go only to help grit the fresh coconut and I would stand next to it as she prepared. But things have changed a lot now. No doubt I have taken this recipe from him, but I have taken it forward. Originally dry coconut and hot milk are added compared to fresh coconut. Adding warm milk helps maintain moisture within the coconut fudge and is an easy alternative to fresh coconut.

The Naryal Barfi recipe is easy and simple to prepare, yet there are some tips and recommendations for it. First, and importantly, I used dry coconut, as I had no access to freshness. If you do, I would always recommend using it. Also, even if you are using fresh, you can still use hot milk. Secondly, I have not added any dry fruits to this recipe and have followed a strict traditional recipe. But you can top it with chopped cashews, almonds and walnuts while shaping. Finally, the recipe easily lasts for weeks if stored in a dry air container.

Oats are the best for our daily nutrition needs such as protein, carbohydrates and fiber. Eating oats fills our stomach and there is no earthquake for a long time. Oats Uttapam is one of the easy and quick to make snacks.. Adding vegetables makes it even more healthy. Adding grated carrot, chopped capsicum, onion, tomato, cottage cheese or cheese etc. makes it very tasty.

• Prep Time 10 minutes
• Cook Time 10 minutes
• Total Time 20 minutes
• Servings 4 servings

Ingredients

• 100 grams oats
• 30 grams rava
• 60 grams curd whipped
• 2 medium onions finely chopped
• 1 small tomato seeded
• 2 green chilies finely chopped
• 2 ‘tablespoons coriander leaves finely chopped
• 1/2 tsp red chilli powder
• salt to taste
• Water as required
• 30ml oil

Instructions

• Dry roast the oats in a nonstick pan on low heat.
• Keep stirring occasionally so that they are cooked from each side.
• Remove strictly and refrigerate.
• Grind half an amount of oats in a mixie to make a powder.
• In the same way, grind the rest of the oats.
• Combine oats powder, rava and curd in a bowl.
• Add a little water and beat the mixture well so that no lumps remain.
• Idli flour should be slightly thinner but thicker than dosas flour.
• Batter for Oats Uttapam
• Keep this mixture aside for 15 minutes.
• Both oats and rava absorb water – so you can add more water.
• Add salt and red chilli and whisk well.
• Heat the nonstick griddle on low heat.
• Add 2-3 tablespoons oats flour in the center of the pan.
• Spread the dough with a ladle in a round shape.
• Pour one teaspoon of oil on top and sides.
• Let it cook for a minute.
• Now add chopped onions, tomatoes, green chillies and coriander leaves over the uttapam.

Oats Uttapam step by step process

• Then add some oil.
• When the bottom of the uttapam is cooked and gives a golden brown color, then reverse it.
• Now allow this portion to cook for 5 minutes and then take it out in a plate.
• Serve with coconut chutney.