Fenugreek porridge is considered to be very good for lactation. It is mainly given after 11th day of postpartum period.

Overnight preparation is required

Ingredients:

Fenugreek seeds/Metti : half cup

Rice- quarter cup

Shredded coconut- one cup

Jaggery or sugar- quarter cup

Water - 2 cups

Method

Soak fenugreek seed in water a day before.

Next day, cook the overnight soaked fenugreek seeds with rice for 20 min in a pressure cooker on a high flame. For pressure cooking, add half-inch water in the vessel. Allow for three whistles (siti). Then turn off the flame.

Once cooled down (3-4 minutes), remove the vessel from pressure cooker.

Grind shredded coconut and add to the above cooked  mixture and boil.

When it starts boiling, add jaggery  or sugar and boil once again.

Fenugreek porridge is ready to serve.

Aaliv or garden cress seed ladoo are very nutritious. These ladoos are mainly given to post-natal women to strengthen their bones and help regain the energy. Aaliv seeds are red in color as small as sesame .


Ingredients:
Aaliv / garden cress seeds-1 cup

Solid jaggery -3 cup
Coconut water -1 cup
Shredded coconut- 1 cup
Ghee-2 tsp


Method:
Soak aaliv seeds in coconut water for about 4 hr.

Take ghee in a heavy bottomed pan, add jaggery to it and keep it on medium flame. When the jaggery starts melting, add aaliv seeds and stir continuously.
When it mixes up well, add shredded coconut and keep on heating on a medium flame.

When you find it is thick enough, with some viscosity left, turn off the flame and allow the mixture to cool down .

Take a small quantity of  the mixture and form ladoo out of it using your palm.
Aaliv ladoos are ready to serve.

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Ingredients:

Carrot (गाजर)-10

Milk-1 cup
Sugar-2 cup
Condensed milk (e.g. Nestle Milkmaid) -1 cup
Cashew nut-10 cut into pieces
Raisins-10
Peeled Almond-10 (Tip: steam the almonds or soak the in water so that peeling is easy)
Saffron threads: 5-6
Method:
 Peel and grate the carrots.

Add milk, cashews ,raisins, almond to the grated carrot and cook it with milk by placing it in  pressure cooker for about 15 min(1 siti).

Take a heavy bottomed pan, add pressure cooked carrot mixture, sugar, Condensed milk, Saffron threads in it and keep it on low-medium flame. Stir it once .Allow it to cook for about 15 min .

Carrot halva is ready to serve.

Kachara Pitha/Koove Peet [Kannada: Kadu Arashina Hittu aka Bitter Turmeric flour] is powder which is prepared from tubers which are  mainly found in forest . "Peeta" in Konkani is synonymous with flour. The Kachara flour is available in traditional "Kirana" stores in India.

Ingredients:

Kachara Pitha -1 cup(100grm)

Water-2 cup

Milk-1 cup

Sugar-1 cup

Saffron thread-3 to 4

Ghee-1 tsp

Method:

Be ready with the greased plate: Apply ghee to the plate as shown below.

In a heavy bottomed pan(kadayi),take kachara pitha,water,milk,sugar and saffron thread and mix it thoroughly  by using your hand.

Switch on the flame ,Start stirring it constantly in a medium flame.

Transfer it into a greased plate.

Allow it to cool down to room temperature.

Using  knife  cut it into desire shape.

Kachara pitha duddholi is ready to serve.

Take around 20 min for preparation.

Serve for 4.

Posu is my favorite from childhood.My mother use to prepare this by using post-partum cow milk (colustrum). I was amazed when I got to know from my sis-in- law Preeta that we can prepare it by using Nestle MilkMaid as well. It meant not being at the mercy of the milkman for my favorite "posu".  I  tried  it on the same day. After eating it, I could not stop myself from writing  the recipe on my blog .

Ingredients:

Milk-1 cup

Curd-1 cup

Nestle MilkMaid -1 cup

Cardamom powder-1/2 tsp

Method:

Take a pressure cooker container .Take milk,curd, MilkMaid and cardamom powder and stir it thoroughly.

Place it in pressure cooker, Don't put pressure regulator (also called as Siti in common parlance)

Cook for about 15 min. Posu is ready to serve.

Preparation time 20 min.

Can serve for 4.

Ingredients:
Maida-1 cup(All purpose flour)
Salt -1 tsp
Water- 1/2 cup
Sugar -1 cup
Sesame seeds-4 tsp
Cardamom powder-1/4 tsp
Method:
Sugar Powder: To prepare sugar powder,roast sesame on medium flame for 3 minutes, constantly stirring the seeds. Next, add the roasted seeds to sugar and grind it in mixer. Finally add add cardamom powder to grinded sugar powder.
Dough: Take maida in a container,  add salt to it. Then go on adding water to form a dough with consistency as shown below.

 Knead the dough thoroughly . Take a small quantity of dough and form a boll.

Roll the bolls in to small thin flat cakes.

Heat the oil for 5 mins. To ensure that oil is hot enough, put in a small piece of dough. It should rise to surface. Fry the rolled cakes. take it out and apply sugar then immediate fold it twice and apply sugar powder once again.

Mando is ready to serve.

Ingredients:
Ground nut (शेंगा बिया )-1/2 kg
Jaggery(गोडा )- 1/4 kg Ghee(तुपा )-3 tsp or 1 cup sugar (सक्कर )and 1 cup water(उदा ).
Note :You can't use all the jaggery here, the special jaggery called chikki gula which you can find in Maharashtra can be used because of its more  .
Method:

For pealing the ground nut:

Mash the peanut with wet hand .then roast it.(If you mash with your wet had it will be easy for roasting).

Roast it for around 5 min ,separate the outer layer by rubbing it. then crush it into small pieces.

Be ready with greased plate.
Take jaggery and ghee in kadayi (Heavy bottomed pan) and heat .

To check whether jaggery  is ready, take small quantity and put it into water.If you find that it has become hard, this means that jaggery is ready.

Now add ground nut pieces into it.

Then spread it equally on greased plate.When it cools down cut it into equal pieces of desire shape by using knife.

Ground nut burfi is ready to eat.

Preparation time-30 min

Ingredients:

Sago medium size (साबू दाना )-(100grm )1/2 cup

Ghee (तूप)-2tps

Water (उदक )- 3 cup

Sugar (सक्कर )-3/4 cup

Cashew nut (काज्जू बिया ) -5(Broken into 2 pieces)

Raisins  (द्राक्षा )-15

Method:-

In a heavy bottomed pan (Khadayi) ,melt ghee for 2 min.Add Sago and fry it for 5 min.

Add Cashew nut and Raisins and fry once again.(3 min)

In a vessel keep water for boiling.

Add fried sago, dry-fruit mixture to water and boil, until the sago is translucent.

After the boiling has started, sugar should be added. Dont add sugar with sago/dry-fruit mixture at the begining itself as this will cause the sago to remain raw, no matter how much you boil it.
When the porridge cools down, add milk  and cardamom powder. Sago Porridge is ready to eat. Can serve for 4

This ladoo is very nutritious, tasty and healthy. You can prepare these ladoos in two ways: one using sugar powder & other using the "bura" sugar. Using sugar powder to prepare ladoos is more convenient. The advantage of adding bura sugar is that the ladoos will be crisper.
Ingredients (will make 12-15 laddoos)
Maida flour [मैदा  पीठ] 1 cup
Sugar powder [शाक्कर पित्तो ] 1 cup
or
 Sugar[शक्कर ] 1-cupWater [उदका] 1 कप[To prepare Bura sugar ]
Cardamom Powder [य्याला]  1/4 tea spn
melted Ghee (तुपा)1/2 cup
Cloves [लवंगा] 4-5
Method:
The process of making maida ladoos is in two steps: Making bhura sugar and then forming ladoos of them.

In a heavy bottom pan (कडाई), add sugar and water and heat it in a low flame. Stir it constantly. Turn off the heat when you find sugar syrup is getting thicker and crust has started forming on the edge. Continue with the stirring in the same kadayi till all sugar is converted into solid crystalline / crusty form. Use a masher (रावी) and stirrer (चालनी) to grain the sugar. The sugar formed with this process is called bura sugar. If need arises, this bura sugar can be stored for as long as 6 months. 

Prepare  sugar power by using mixture or grinder .

Now we begin with actual ladoo making process. Pour the ghee in Kadayi, add cloves, and heat for a while so that the ghee boils for a short while. Then add maida and stir continuously in low flame (for about 10-15 min), till you can smell the ghee. Switch off the heat, add cardamom powder and stir for a while.

Allow for the mixture to cool down for (10 minutes). Then add sugar powder or  bura sugar to this maida-ghee mixture and form laddu by taking sufficient quantity of this combined mixture  into  hand.

Jalebi preparation requires 3 days and should be planned in advance. This due to the dough fermentation needed for making of jalebis.

Ingredients:

Maida - 4 cups [Day 1]

Water - 2 cups   [Day 1] and 2 cups [Day 3]  

Curd - 2 tps  [Day 1]

Sugar-2 cups   [Day 3]  

Leman juice-1 tps [Day 3]

Groundnut Oil (or any oil as per tastes) - 2 cup [Day 3]

Saffron threads-10-12 ==> (Soak them in warm water) [Day 3]
A dough dispenser [ Can be a ketchup dispenser or small vessel with hole in the center]

Method:
First we describe the method for preparation of the dough.

Day 1: Take the curd in a vessel, add a cup maida to that and go on adding water to form a  thick batter, keep it  in the vessel for 24 hrs for fermentation to take place.

Day 2: Next day add one more cup of maida and water to it so that a thick batter is formed.

Day 3 [Jalebis are made]: Whisk the fermented dough thoroughly, then add saffron threads (soaked in water).

Make Sugar syrup:

In a pan add sugar with water and lemon juice. Heat the mixture on a medium flame for 10-15 mins. Keep on checking the sugary syrup for consistency as decribed below.

To check whether sugar syrup is ready, take small quantity of the syrup in between fingers. If you notice that sugar has sticky consistency and form treads in between fingers, the sugar syrup is ready as shown below.

Making Jalebis: Heat the oil in a flat pan. To test for the right temperature, drop a small amount of water into the oil. If it sizzles, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis. 

Now hold the ketchup dispenser over the hot oil or I have used the cup which a hole and form randomly coiled circle. Squeeze out several at a time.

Fry till light golden and then remove and put directly into the sugar syrup.

Allow to soak for 2-3 minutes and then remove.

Serve warm,around 50 jalebis can be formed.

Ingredients:

Milk(दूद )-1 cup

Sugar(सक्कर ) -1/5 cup ( for 1 liter milk 1 cup sugar (~200 gm) is required )

Saffron threads (केसर )- 4 to 5

Cardamom Powder (एला  )-1/4 tps

Grated pista and almond-3&4(optional)

Method :

In  a heavy bottomed pan add milk, sugar ,saffron threads and cardamom powder. Heat it on a high flame. When the milk starts boiling, lower the flame and keep stirring constantly. 

When you notice that the milk has started to become very thick, switch off the heat and stir for a short time (2 mins). 

   
Now the milk solid is ready to be formed into any shape. Garnish the milk solid with pista and almonds.Form in to small round blobs and thumb press in the blob center.The peda is ready!!!