CHOCOLATE LOAF CAKE

This rich chocolate loaf cake makes everybody drooling over. The lovely close textured loaves are very soft and chocolate flavoured with a lovely crackle crust. They would excellently shine as the perfect base and building blocks of decadent desserts such as the most delicious sundae, black forest, icecream cakes or the yummiest soft sweet choco-truffles. sometimes we can simply enjoy the loves with a cup of Tea or Coffee.

It is just heavenly delicious with a dollop of whipping cream between the two loaves.

 

It is a very easy recipe even to the learners too.

Ingredients, we need:

All-purpose flour 1.5 cups

Powdered brown sugar 1.25 cups

Baking powder  2 half spoons

Cooking soda 2 half spoons

Cocoa powder 4 tsp

Vanilla essence 1.5 tsp

Milk at room temperature, 125 ml

Egg one at room temperature

Cold-pressed Sunflower oil 100 ml

Boiling water 100 ml

Instant coffee powder any brand 3/4 tsp

Sunflower oil 1/2 tsp extra and one tsp all-purpose flour for preparing the cake pan.

Procedure:

In a medium-sized mixing bowl, add all-purpose flour, powdered brown sugar, Cocoa powder, Baking powder and Cooking Soda together and mix thoroughly using a spatula for about 2 minutes.

Add wet ingredients i.e., Milk, Egg, Vanilla essence, Sunflower Oil with the well-mixed dry ingredients.

Stir well using a spatula. Once all the ingredients mixed to form a thick paste consistency, blend for 3 minutes using the electric blender at medium speed until the silky and smooth texture.

Boil 100 ml water and add instant coffee powder.

Stir to dissolve.

Pour the decoction to the mixed contents.

Stir well to combine using a spatula.

Then, blend again with the electric blender for 10 seconds.

Preheat the microwave oven at 180 degrees Celcius for 10 minutes

Meanwhile, we prepare the cake pan greasing with little oil and dusting with all-purpose flour.

I am using the loaf pan measured 23 cm lengthx13 cm breadth x 5.6 cm height.

Line up with the fittable parchment paper and again grease and dust with the flour.

Pour the cake batter to the half level of the pan.

Tap the pan twice to release the air bubbles.

Once the oven beeps, place the cake pan into the oven on the lower rack.

Set the temperature for 37 minutes at 180 degrees Celcius.

Let baking. 

After the baking over, take out the cake pan carefully and set aside for cooling.

Just tilt down to sit on the tabletop.

After 15 minutes, slice it as you desired.

Chocolate Cake is ready to enjoy.

Cooking Time one hour

Yield 500 gm

 

 

MILK BREAD//WHITE BREAD/SANDWICH BREAD/HOME MADE MILK BREAD

Super soft and tasty bread can be done in our home. The bursting smell, while we bake, is just amazing. 

Homemade bread is healthier than storebought bread. Home-bake bread contains accurately what you want to eat. Store-bought bread contains additives and preservatives. 

If you are a new baker, this is the right recipe for you.

Ingredients we need for making one loaf of bread:

For yeast activation:

Active dry yeast 2 tsp

All-purpose flour 4 tsp

Milk 8-10 tsp

 Other ingredients that we need:

All-purpose flour 2.5 cups

Egg one

Powdered brown sugar 1.5 tbsp

Milk powder 2 tbsp

Powdered Himalayan pink salt  tbsp

Milk 100 ml

Sunflower oil 2 tbsp

Water 25 ml

All-purpose flour for dusting the work surface 3 tbsp

Sunflower Oil to prevent the dryness of the dough 2 tbsp

How to make this super-soft and fluffy bread loaf at home?

It involves four steps.

Step one:

In a dry mixing bowl, add two tsp yeast, four tsp all-purpose flour, 8-10 tsp milk at room temperature and powdered brown sugar. Mix well to combine. Let it stand for 5-0 minutes to activate the yeast.

Whisk one egg and set aside.

In another mixing bowl, add all-purpose flour 2.5 cups, powdered sugar 1.5 tbsp, powdered Himalayan pink salt, Milk powder 2 tbsp. 

Mix to combine.

Set ready.

In yeast activated mixture, add the whisked egg.

Add 2 tbsp Sunflower Oil.

Mix again to be well combined.

Add the dry flour mixture in 3 batches and mix using a spatula.

Add the remaining 100 ml milk and mix using a spatula.

Then using your hand, knead the sticky dough until it becomes non-sticky.

Add water 25 ml and knead to form a nonsticky and soft pliable dough.

knead for another ten minutes to get the elastic texture.

This is the most important step we have to follow to get airy locules spirally inside and crust top of the bread.

Shape into a ball and place the ball in the oil-smeared mixing bowl by place the seam side down.

Apply little oil over the ball around the sides. 

Step Two:

Cover the dough with a damped cloth 

Let it rest for 40 minutes.

Now the dough volume increased double.

Deflate the dough to release the excess air inside the dough.

Dust the work surface with some all-purpose flour 

Place the deflated dough and just spread out the dough into an elongated shape.

Don't give pressure or punch to the dough.

Handle it softly.

Sprinkle little flour on the elongated flat dough and roll it gently.

Seam the edges down and make a fittable dough and place it in a loaf pan.

Step three:

Apply little oil over the dough using a brush.

Cover it with a cloth or towel and wait for ten minutes to second rise up.

In the meanwhile, preheat the oven in convection mode at 180 C.

Step Four:

Remove the cloth and place the loaf with dough on the lower rack of the oven.

Let it bake for 35 minutes at 180 C.

Switch off the oven let the loaf stand on the lower rack for 2 minutes.

Remove from the oven.

Let it cool down for more than 30 minutes or one hour.

Cut into desired size slices.

Enjoy!

IVY GOURD GREENS/TENDORA GREENS SABZI/MASOOR DAL WITH TINDORA GREENS/கோவைக்கீரை கூட்டு

Whole Masoor dal with Tindora Greens is the unbeatable combo for hot steamed rice/Chapatis/Pooris nourishes and nurture your health with folic acid, iron, high profile protein and other antioxidants.

For more quantity of iron, eat masoor dal with greens. here we present the low-calorie version of dal greens kootu with bursting flavours and tastes with a dash of Desi Ghee.

How to make?

Ingredients:

Ivy gourd greens fresh and young leaves one big bowl.

Masoor dal (Whole) 1/4 cup

Turmeric 1/2 tsp

Castor Oil 3-4 drops

Water 2 cups

Groundnut oil 2 tbsp

Shallots 10 pcs chopped

Curry leaves 15-20 pcs

Green Chilly one or two (optional) halved

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Himalayan pink rock salt 1/2 tsp

Water again 2 cups

Procedure

Pluck the leaves and chop them.

Wash thoroughly with water.

collect them in a bowl and set aside.

Pressure cook the whole masoor dal (thoroughly washed)

adding 2 cups of water, turmeric and castor oil until 3-4 whistles.

Set aside to cool down.

Heat the heavy bottomed vessel or cooker with groundnut oil on medium heat.

Add mustard seeds to crackle.

Once the mustard seeds start crackling, add shallots, green chillies and curry leaves.

Saute until the shallots turn transparent.

Add cumin seeds to fry.

Mash the cooked whole dal and set ready.

Add the chopped tindora greens.

Saute until the volume of the greens reduced without losing its lovely green colour.

Now transfer the mashed dal along with 2 cups of water.

Add salt.

Stir occasionally to infuse the flavours.

Allow cooking until the greens cooked soft.

Ready to serve.

We can serve with hot steamed rice or chapatis.

Tastes best with full of nutrition.

Serves four

Cooking Time 30 minutes

Refer to the video tutorial for the visual procedure.

MELT IN MOUTH GULABJAMUNS/நாவூறும் குலாப் ஜாமுன்/गुलाब जमुनस

 

Gulab Jamuns are milk solid based sweet, popular in India, Nepal, Pakistan, Maldives, Mauritius, Fiji, South Africa and the Caribbean countries. Gulab jamuns are literally translated as Rose berries, Rose refers to Gulab and berries means purple coloured berries.

It is traditionally made from Khoya that is reducing milk to the consistency of a soft dough. Modern recipes of Gulab jamuns call for dried milk powder instead of khoya. It is often topped with fakes of Pistachios or Almonds with saffrons.

How can we make Lucious Gulab jamuns at home?

• Before we are going to prepare, the important tips and tricks we should go through.
• The dough should be firm and soft but pliable and should not feel dry. If it dry, add little milk to work the dough again to form no crack balls.
• We should heat the ghee or oil or oil+ghee on medium flame till a bit of dough dropped in comes up at once, Then the heat is reduced to the low level. Maintain the low-medium heat, we should deep fry the dough balls.
• We should make sticky sugar syrup.
• Once the syrup is ready.  switch off the flame.
• Once the fried balls take out and collected on a dry plate we have to wait for five seconds and drench all the balls into the sugar syrup.
• We need not reheat it again.
• Allow soaking in sugar syrup for an hour and serve. 

Ingredients:

Semolina 1 tbsp

Water  1 tbsp

Milk powder (Nestle)  one bowl/200 gm

All-purpose flour/Maida 1 tbsp

Baking powder 1/2 tsp

Homemade butter at room temperature one tbsp

Boiled milk at room temperature 3 tbsp

OIl/Ghee to deep fry

Sugar 450 gms

Water 2.5 cups

Cardamoms 4-5 pcs

Saffron one pinch optional

Half lemon

Procedure:

Step one:

Soak Semolina with one tbsp water.

Set aside for 10 minutes

Mix the milk powder, All-purpose flour and baking powder in a dry mixing bowl.

Mix well to combine.

Add butter and mix to crumble.

Transfer the soaked Rava paste to the mixture.

Combine.

Add milk a little by little while kneading.

We have to very careful in adding the milk.

We should add milk until soft pliable dough.

Once we attained soft dough, stop adding the milk.

Keep covered for 10 minutes.

Make grapefruit-like balls and place them on a dry plate.

Step Two:

Heat the vessel containing sugar and water on high flame.

Bring to boil until sticky sugar syrup.

Add cardamoms split to the syrup.

We may opt for saffrons one pinch in this stage.

Squeeze lemon juice and stir to combine.

Switch off the flame and set aside ready.

Step Three:

Heat the oil or ghee or oil+ghee mixture to a deep-fry temperature.

Check the oil temperature by dropping a small bit dough.

If it rises to the top, reduce the heat to low-medium

Lower all the balls one by one carefully in hot oil.

Allow frying until golden brown.

Drain the oil and collect them on a dry plate.

Wait for five seconds only.

Step Four:

Lower the fried balls into the hot sugar syrup.

No need to reheat the syrup with balls again.

Let the balls soaked for one hour.

Transfer some balls in a glass bowl.

Garnish with Almond flakes.

Drizzle with the remaining sugar syrup

Ready to serve hot/cool/room temperature.

Enjoy the Luscious dessert!

 

    

VANILLA ICECREAM/வெனிலா ஐஸ்கிரீம்/वनीला आइसक्रीम

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The all-time favourite Vanilla ice cream can be made right at home without ice cream maker. This summer dessert is a great pleasure to dig out the taste you die for, This recipe uses only three key ingredients to make amazingly delicious, flavourful and creamy scoops. We can light up the kids with this heavenly delight during the lockdown days. 

Ingredients we need:

Full-fat milk cream 300 gm

Milkmaid condensed milk 200 gm/1/2 tin

Vanilla Bean pod one or Vanilla essence.

Procedure:

Step one:

Blend the milk cream until fluffy and has soft peaks.

This process will take 10 seconds

Separate the vanilla bean into two and scrape the seeds from each part of the bean-pod 

Add to the cream.

Blend again to infuse the flavour and incorporate the pulp with seeds.

This will take 3 seconds.

Pour half tin or 200 gms of Nestle milkmaid condensed milk and blend again.

This will take 2  seconds.

 Step two:

Transfer the contents to an airtight container.

Place it in the freezer compartment for one hour.

Step Three:

Take out the container and Stir the half-set ice cream to break the crystal formation.

Transfer to a dry mixing bowl and blend once again for 2 seconds.

Transfer to the same air-tight container and place it back in the freezer compartment.

Let it freeze for overnight or 6-8 hours.

Replace it in the refrigerator compartment for 10 minutes before serving.

Ice cream is ready to serve.

Enjoy the classic Vanilla ice cream with your loved ones. It is sure to light up the faces of your loved ones,

Go creative with toppings of choco syrup or honey of choco chips or nuts. (Your choice)

The Vanilla ice cream may be served as the post-dinner dessert cravings

 

 

FINGER MILLET-BARLEY-ALMONDS NUTRI-PORRIDGE/கேழ்வரகு-பார்லி-பாதாம் கஞ்சி/கூழ்

                                                             

Finger millet is a rich source of calcium that is good for strengthening the bones for growing children and old people. Regular consumption of Fingermillet in any form is good for bone health and keeps osteoporosis at bay thereby reduce the risk of fracture,  It is gluten-free and packed with the richness of fibres, good carbs, amino acids and vitamin D. Finger millet is packed with a good amount of Vitamin D that is mostly derived from direct sunlight.  Vitamin D is a carrier of calcium which is a vital source of our body.

Since it is naturally loaded with calcium, it is one of the best non-dairy sources of calcium. It is extremely a healthy option for growing kids and can be given in the form of Ragi porridge.

The low glycemic index maintains the blood sugar levels within the safe range. Finger millet is working magically for maintaining the youthful skin. There are vital amino acids like Methionine and Lysine in finger millet maintain the skin wrinkle-free and sag-free.

Finger millet is well known for the natural source of iron content and hence it is a boon for anaemic pregnant mothers and people who suffer from Jaundice.

The high amount of dietary fibres present in the Fingermillet cereal keep the stomach full for a longer time and prevents unwanted cravings. If we want to get its all the essential contents of finger millet it is advised to consume in the morning and track the whole day energetic.

Almonds are richly packed with healthy fats. antioxidants, vitamins and minerals Its nutritional profile state " Every one ounce about 20-23 almonds provides  6 grams of protein and 4 gms of fibre, vitamin E 35%  magnesium 20% riboflavin 20% Calcium 8% and potassium 6% They are sodium-free so that it is highly beneficial for the people with hypertension. Vitamin E present in almonds supports immune function since it confers antioxidant properties, Moreover, it contains 6 per cent of the daily recommended iron that helps in the production certain hormones and works as the carrier of oxygen to the muscles.

Barley contains a considerable amount of vitamins especially vitamin B compounds such as niacin, thiamin, and pyridoxine (Vitamin B6) and beta-glucans, minerals, rich content of fibre, molybdenum, manganese and selenium. It acks folate and riboflavin.  All these enhance the production of new cell formation.

It supports weight loss.

It contains Zinc, phosphorous, copper, magnesium and calcium which are contributing to bone health and maintaining a strong skeletal system.

Soaking these cereals overnight increase the richness of vitamins and minerals.

Now let us make this nutritious and delicious Finger millet-Barley-Almonds Porridge/Koozh

Ingredients we need:

Finger millet one cup

Barley 1/2 cup

Almonds 20-23 pcs

Water for soaking

Procedure:

Soak the Finger millet, Barley and almonds in water overnight.

Rinse thoroughly and drain the excess water.

Grind to a smooth paste adding sufficient quantity of water.

Strain the ground millet contents through a strainer 

Heat the millet milk on medium flame.

Keep on stirring to avoid lumps.

The milk is fastly transformed into porridge.

Turn off the heat.

Porridge is ready to serve either with milk or buttermilk.

If you want to have with sweetness, add cane sugar and crushed cardamom and 25 ml milk

or you can have it with buttermilk or milk, adding 1/2 tsp salt and grated ginger.

Both are tasteful and optional.

Cooking time 8 minutes

Yield: Four persons

BADAM KHEER/ALMOND KHEER/RABADI/பாதாம் பாயசம்

Just greet your dearest friends and lovable relatives with this irresistible Almond Kheer. This is one of the most delicious desserts across all the states of India. For any special occasions like wedding, marriage parties loved ones' Birthday Celebrations, Family get-together or friends meet, Almond kheer is a must and the most loved drink by all. 

Kheer is widely known as Payas/Payesh in Northern states of India whereas it is known as Payasam in Tamilnadu.

The kheer can be served hot/warm or chilled. 

Cooking Time 45 minutes 

Yield:  four servings

Ingredients:

Almonds 100 gm

Boiling water as needed for soaking.

Fresh cow milk 750 ml

Cold milk 50 ml

Cardamom seeds crushed 1/2 tsp

Saffron strands 15-25 pcs {not mandatory}

Sugar 200 gms

Cashew flakes 2 tbsps

Raisins 15-20 pcs

Fresh Cow ghee 2 tbsps

Procedure:

Soak almonds in boiled water for 30 minutes.

Blanch the outer skin and keep ready to grind.

Bring to boil 750 ml of fresh cow milk on medium heat.

Lower the flame and let boil until the milk reduced to 500 ml.

Keep on stirring.

Add saffron strands

Add 200 gm sugar. Once the milk reduced to 500 ml, 

add fried-cashew flakes and raisins in fresh ghee.

Add freshly crushed cardamom seeds 1/2 tsp and stir to infuse the flavour.

Done.

Turn off the heat.

Almond kheer is ready to enjoy.

MORINGA GREENS THOKKU/DRUMSTICK LEAVES THOKKU/முருங்கைக் கீரை தொக்கு

Thokku calls for a somewhat specific method to work out with herbs like moringa or murungai keerai, curry leaves Coriander greens or methi or fenugreek leaves in generous addition of Sesame oil and Tamarind to restore the considerable shelf life. Lesser the water added, more the shelf life is. We add tamarind, jaggery powder, salt and a generous amount of sesame oil to increase its shelflife. If it is mixed with hot steamed rice, have it with any tiffin like chappathi, Puri, Idlies and Dosas, We will get addicted to its divine taste.

In other words, the six tastes blend in perfect proportion in much more concentrated gravy or dry gravy.

Let's make this yummy thokku using the Moringa greens or murungai greens which are well known for its richness of iron and other important nutrients..

Ingredients we need:

Murungai greens one bunch

Jaggery powder 2 tsps

Coco rinds or Kudampuli or tamarind 3 pcs

Himalayan rock salt 1/2 tsp

Water 50 ml

Mustard seeds 1/2 tsp

Dry roasted fenugreek powder 3/4 tsp

Grated garlic 1 tsp

Turmeric 1/2 tsp

Red chilly flakes 1/2 tsp

Sesame oil 4 tbsps

Groundnut oil 1 tbsp

Asafoetida 2 pinches

Dried red chillies 3-4 pcs

Procedure:

Pluck the murungai leaves along with its tender stems.

Place them in a mixer jar up to 3/4 th level'

Add red chillies, kudam puli, Jaggery powder, Himalayan rock salt and 5o ml water.

Grind at high speed to a coarse paste.

Now heat the heavy bottomed vessel with one tbsp groundnut oil.

Add mustard seeds to crackle.

Once they start to crackle, add Grated garlic, Turmeric and red chilly flakes and saute on low flame.

Turn off the heat and add greens paste.

Saute on medium heat for one or two minutes until the greens changed its colour.

Add asafoetida and fenugreek powder.

Mix to combine.

Add sesame oil 2 tbsps little by little on keeping the flame on a low level.

Mix to combine.

Add another two tbsps of Sesame oil at the final stage and mix to combine well.

Murungai greens thokku is ready to be consumed.

Thokku means pounded herb or vegetable with specific spices sauteed in sesame oil.

GOBI 65/CAULIFLOWER CHILLY 65/காலி பிளவர் சில்லி 65

The most loved Cauliflower Chilly 65 which is served as a starter or appetizer in restaurants in Tamilnadu can be made deliciously at our homes too.

We cannot stop eating the cauliflower chilly with one piece. It is truly an addictive and enticing snack with a hot coffee or tea.

Preparation time: 10 minutes
Cooking Time: 10 minutes
Servings 4 persons.

How to make?

First step:

Ingredients:

Cauliflower 500 gm
Turmeric 1/2 tsp
Salt 1/2 tsp

Procedure:

Separate the florets from cauliflower stalk.
Wash several times.
Heat four cups of water on medium heat with turmeric and salt.
Let them half cooked in boiled water for 2 minutes.
Drain the florets and set aside to cool down.

Second step:

half cooked florets.
Salt 1/2 tsp
Red chilly powder 1 tsp
Garlic ginger paste 2 tbsp
Raw rice flour 1 tbsp
Corn flour 1 tbsp
All-purpose flour 1.5 tsp
Karam masala powder 1/2 tsp
Half a lemon
Ghee 1/2 tsp
Fresh curd 1 tbsp

Procedure:

In a dry mixing bowl, transfer the drained half-cooked florets. add salt, Red chilly powder,
Ginger garlic paste, Raw rice flour, Cornflour, All-purpose flour.
Mix to coat well.
Add Karam masala powder.
Squeeze the lemon.
Mix to combine.
Add ghee and curd and mix well to combine.
Set aside for 2-5 minutes.

Third Step:

Ingredients:

Groundnut oil 500 ml
A few onion rings
Lemon wedge 1 pc

Procedure:

Heat the groundnut oil on medium heat until the oil reaches deep-fry temperature.
Once the oil is hot enough to deep-fry, reduce the flame to low.
Drop the florets one by one into the hot oil carefully.
Let them deep-fried for 2 minutes on low heat.
Now increase the flame to high to get crispy and golden brown cauliflower fries.
Take them out and drain the excess oil by holding the slotted spoon above the oil.
Place them on oil absorbent paper towels.
Repeat the process for the remaining batches.
Serve hot with onion rings and a lemon wedge.

The homemade cauliflower chilly 65/Gobi 65 is an easy-to-make snack and the right choice of evening time snack with hot tea or coffee in winter evenings or the rainy days.

It can be served as the best combination of any meal!
Check out!

PODI IDLIES

For this Tiffin, fresh idlis should be prepared to get soft podi idlis. Fresh Idli podi should be prepared. Fresh cow ghee is needed. These three fresh ingredients transform the idlis into a delectable treat for your loved ones. Tossing the idli pieces with ghee and idli podi makes it spicy and delicious and ensures that it maintains softness and moisture for more than five hours. It is a perfect picnic packing.

Important note: Never heat the ghee or sesame oil to make this Tiffin. the rich taste of ghee and its nutrients destroyed while heating. Sesame oil should be consumed raw to attain its nutritional value. The fresh hot steamed idlis are tossed with fresh ghee and fresh idli podi.


Preparation time: 5 minutes
Cooking time: 3 minutes
Servings: two
     

Ingredients:

Fresh Idlies 8 nos
Fresh Idli Podi 3 tablespoons
Ghee Three tablespoons

Procedure:

Cut each idli into six pieces using a knife dipped in water.
Collect them in a broad bowl.

Sprinkle the Idli podi over the idli pieces.
Pour the fresh cow ghee over the idli pieces.

Waggle the bowl so as to mix podi and ghee with idli pieces evenly.
You can substitute sesame oil instead of ghee.

Serve hot! 
This can be served during monsoon as evening tiffin.
Kids will love to eat!
It can be packed for picnics, lunch of kids.

CHANADAL WONDERS

This is an easy and simple sweet for festivals.



Ingredients:

Chana dal 250 gms
Jaggery 200 gms
Cardamom crushed 8 nos
Fresh cow ghee 20ml
Cashews 10 nos
Water to cook chana dal two cups

Procedure:

Wash the chana dal several times.
Pressure-cook the chana dal with two cups of water for two whistles.
Set aside to cool down.
Powder the jaggery.
Crush the cardamoms into a fine powder.
Drain the excess water from cooked dal. 
Mix the cardamom powder jaggery powder with dal.
Grind the mixed ingredients to a coarsely textured mass.
Transfer the ground dal mix in a dry bowl.
Heat the ghee in a tempering pan.
Add broken cashews and fry unril golden brown.
Pour the hot ghee over the mass.
Add the remaining ghee to the mass and knead.
Make lemon sized balls.
Chana dal delight wonders are ready to enjoy!

              

PASIPAIYIRU KANJI

This kanji or porridge is traditionally common for breakfast in Tamilnadu. This is very nutritious and especially for kids and adult parents as a simple and easily digestible meal. This very comfort meal suits to every being without age bar.


How to make this simple and yummy kanji/porridge?

Ingredients:

Rice one cup
Green gram half a cup
Cumin seeds one spoon
water as required
Salt to taste
Pepper powder one spoon
Ginger gratings optional
Asafoetida half a pinch
Bellary onion finely grated

Procedure:

Soak the rice and whole green lentil in water for one hour.
Wash the rice and green gram thrice and transfer them in a pressure cooker.
Add salt, cumin seeds, pepper powder, asafoetida and water three cups of water.
Switch one the flame and pressure for one whistle and simmer the flame and wait for another whistle about to start.
Switch off the flame and set aside to release the pressure.
Remove the weight and mash the cooked ingredients using a ladle.
Add two cups of boiling water and stir again to form the porridge consistency.
Check the salt and serve warm.
Add onion gratings and green chillies (optional)
You can have it with cow milk also.

Mix with half a cup of milk and you may feed this nutritious and healthy porridge to your toddlers.