Monday, August 30, 2010

Barley - Fennel Vadai

  • Barley flour - 1 cup
  • Chopped onion - 1/2 cup
  • Chopped green chili - 2
  • Fennel - 1 Tablespoon
  • Chopped Curry leaf - 1
  • Chopped Coriander leaves - 1/4 cup
  • Salt as needed
  • Water as needed
  • Oil for deep frying
  • Mix all ingredients except oil and make them into small patties.
  • Deep fry in oil, fish those out, drain excess oil and serve warm with afternoon tea.

Friday, August 27, 2010

Banana Fritters

  • All purpose flour – 8 Table spoon
  • Del Monte Bananas – 2
  • Sugar – 3 Table spoon
  • Rice flour or Semolina - 2 Tablespoon
  • Baking soda – pinch
  • Salt – pinch
  • Oil for frying
  • Mash banana and mix with other ingredients.
  • Heat oil in a wide pan; ladle a spoonful of batter, drop into hot oil and deep fry.
  • Drain excess oil by using paper towel and serve warm.
  • Banana is a good source of all vitamins, minerals and carbohydrate. Kids definitely like its sweet taste. We can prepare this as after school snack. 

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Wednesday, August 25, 2010

Almond - Walnut Cookies

  • All purpose flour – 1 cup
  • Almond meal – 1/3 cup
  • Walnut meal - 1/3 cup
  • Unsalted butter – 1/3 cup
  • Icing Sugar – 1/4 cup
  • Salt – pinch
  • Rice flour – 1 Tea spoon
  • In a large bowl, mix sugar, butter and salt.
  • Add all purpose flour, almond meal, walnut meal and rice flour to this mixture.
  • By using your hands mix well and make the dough into disc shape.
  • Don’t work too hard with the dough.
  • Then take the dough and by using a roller roll out into half inch thick.
  • Cut into small rounds with a cookie cutter and place them in a non stick baking dish.
  • Pre heat oven at 350 degree F and bake in the middle rack until the cookies are golden brown (15 to 20 mins).
  • For almond and walnut meal, just grind whole almond and walnut in a mixer grinder to a fine powder.
  • Walnut is a good source of omega 3 fatty acids.
  • No baking powder, baking soda and eggs are used.
  • So these are excellent for kids and those who don’t like eggs.
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Monday, August 23, 2010

Orange Rasam (Soup)

  • Sweet Orange - 1
  • Tomato – 1 large
  • Toor dal – 40 g
  • Black pepper – ¼ Tea spoon
  • Garlic cloves – 2 nos
  • Cumin seeds – 1 Table spoon
  • Coriander seeds – 1 Tea spoon
  • Dried red chili – 1
  • Ginger root – 1 inch piece
  • Tamarind paste – 1 Table spoon
  • Curry leaf - 1
  • Oil – 1 Table spoon
  • Mustard seeds - ¼ Tea spoon
  • Turmeric powder - ¼ Tea spoon
  • Asafoetida - pinch
  • Coriander leaves for garnishing
  • Chop onion, tomato and garlic cloves.
  • Extract juice from orange and keep aside.
  • Extract juice from tamarind.
  • Grind ginger root, black pepper, cumin seeds, red chili, curry leaves and coriander seeds together into a fine paste and keep aside.
  • Soak toor dal for half an hour and pressure cook with two cups of water.
  • Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add tomato and a pinch of salt. Sauté until they are fully mashed.
  • Add ground mixture, turmeric powder, asafoetida, adjust salt and toss them well.
  • Add cooked water from toor dal (remaining dal can be used for making sambar) and tamarind juice.
  • Simmer for few seconds and turn off heat.
  • Add orange juice and mix well.
  • Garnish with coriander leaves.
  • Serve with steamed white rice.
  • This rasam would be a great relief while we have cold or cough. It has all magic ingredients like pepper, garlic and ginger. Kids would like to have this rasam because it has orange, an excellent source of vitamin C and other minerals.                                                      
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Tuesday, August 17, 2010

Carrot and Mung dal Stir fry (Poriyal)

  • Carrot – 2
  • Chopped onion – ½ Cup
  • Mung dal – 2 Tablespoon
  • Urud dal - ½ Table spoon
  • Mustard seeds – ¼ Table spoon
  • Sambar powder – ½ Table spoon
  • Turmeric powder – ¼ Tea spoon
  • Grated coconut – 2 Table spoon
  • Oil – 1 Table spoon
  • Curry leaves – few
  • Salt – as needed
  • Cook mung dal with little amount of water (do not mash).
  • Chop carrot into small pieces. Cook them by adding salt, turmeric powder and sambar powder.
  • In a pan heat oil and add mustard seeds. When they pop up add urud dal and fry for few seconds.
  • Add chopped onion and a pinch of salt. Fry until onion becomes slightly brown.
  • Add curry leaves, cooked carrot and mung dal. Toss them well. Adjust the salt and close the lid. Simmer for few seconds.
  • Add grated coconut and turn off stove.
  • Serve it with plain rice or sambar rice or curd rice.
  • This recipe is good for kids because it is fully loaded with Vitamin A, B, Proteins and minerals. Kids love this bright colour so it is good for picky eaters as well.

Nutty Lemon Rice

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Monday, August 16, 2010

Palak Paneer (Spinach and Fresh cheese)

  • Fresh spinach – 1 bunch
  • Paneer (fresh cheese) – 450 g
  • Onion – 1
  • Tomato – 1
  • Red chili powder – ½ Tablespoon
  • Cumin powder – 1 Teaspoon
  • Coriander powder – 1 Teaspoon
  • Ginger and garlic paste – 1 Teaspoon
  • Salt as needed
  • Nutmeg powder – ¼ Teaspoon
  • Kasthoori methi – 1 Teaspoon
  • Whole garam masala (clove, cinnamon & cardamom) – each 1
  • Fresh cream – 2 Tablespoon (optional)
  • Wash spinach leaves and trim one inch stem end.
  • Boil 500 ml of water in a bowl, add spinach leaves and turn off heat.
  • Leave it for 10 to 15 mins, remove leaves, cool and puree.
  • Cut paneer into small cubes. Heat a dosa pan over medium heat, shallow fry paneer cubes for about 3 mins and keep aside.
  • Heat a kadai over medium high heat, add a tablespoon of oil. Add mustard seeds, when they pop up, add whole garam masala, chopped onion and a pinch of salt. Saute till onion is slightly brown.
  • Add chopped tomato, ginger and garlic paste, all powders, sauté and cook till tomato is fully mashed.
  • Add spinach puree, remaining salt and a cup of water. Cook them by not closing the lid.
  • Add paneer cubes, crushed kasthoori methi and cook till it is done.
  • Adding fresh cream is optional.
  • Serve with Chapati or rice.

Monday, August 9, 2010

Oats - Barley Mini Delight Cookies

  • Rolled oats – ¼ Cup
  • Barley flour – ¼ Cup
  • All purpose flour – 1 Table spoon
  • Brown sugar – ¼ Cup
  • Cinnamon – ½ Tea spoon
  • Salt – 1/8 Tea spoon
  • Unsalted margarine – ¼ to ½ Cup
  • Pre - heat oven to 375 degree F.
  • In a mixing bowl combine oats, barley flour, all purpose flour, brown sugar, cinnamon and salt and set aside.
  • Melt margarine over medium heat and add to the dry ingredients and mix well.
  • Make the dough into desired shape, place them on a parchment lined baking sheet and bake for 10 minutes. Cool and store in an air tight container.

Thursday, August 5, 2010

Sambar Mini Idly

  • Idly flour - 2 cups
  • Toor dal - 150 g
  • Chopped onion - 1 cup
  • Chopped tomato - 1cup
  • Tamarind paste - 1 Tablespoon
  • Cooking oil  as needed
  • Asafoetida - pinch
  • Curry leaves - few
  • Coriander leaves
  • Salt as needed
For grinding:
  • Dried red chili - 2
  • Split channa dal - 1 Teaspoon
  • Coriander seeds - 2 Teaspoon
  • Fenugreek seeds - 1/4 Teaspoon
  • Cumin seeds - 1/2 Teaspoon
  • Grated coconut - 1 Teaspoon
  • Make mini idlys by using a mini idly pan (available in Indian stores) and keep aside. The procedure for making idly is  here but the size depends upon the idly pan we are using.
  • Cook toor dal with water and keep aside.
  • Extract juice from tamarind.
  • Heat a tablespoon of oil in a pan, toast red chili, split channa dal, coriander seeds, cumin seeds, fenugreek seeds, grated coconut together, grind to a paste and keep aside.
  • In a wok, heat a tablespoon of oil over medium high heat and add mustard seeds. When they pop up add asafoetida, onion and a pinch of salt. Fry till onion is slightly brown.
  • Add curry leaves and chopped tomato, saute till they are mashed.
  • Add tamarind juice, ground paste and bring it to boil.
  • Add cooked dal, adjust salt and water (for the gravy) and cook till it is done.
  • Garnish with coriander leaves.
  • In a serving dish place idlys and pour sambar over them. Adding a teaspoon of ghee will give you a pleasant aroma.
  • This recipe is a Super healthy breakfast for kids, because it has all essential nutrients, minerals and vitamins. Kids love this mini idly shape, particularly suitable for picky eaters.
  • This is a lovely dish helps for easy digestion. Urad dal and fenugreek are excellent for girl children. They help kids during born development. 

Tuesday, August 3, 2010

Fennel and Cumin seeds flavoured Yoghurt stuffed Celery

  • Celery sticks -2
  • Fennel seeds -  ¼ Teaspoon
  • Cumin seeds -  ¼ Teaspoon
  • Brown sugar - ½ Teaspoon
  • Yoghurt - 50 ml
  • Salt - pinch
  • Take yoghurt in a muslin cloth, hang for the water to drain and keep aside.
  • Toss fennel seeds and cumin seeds together in a heated pan until you get the flavour. Cool, grind coarsely  and keep aside.
  • Wash celery sticks, pat dry and cut into 1½ inch pieces.
  • Mix yoghurt, toasted seeds, sugar and salt together and stir gently .
  • Trim the back side of celery sticks so that it can properly sit on the serving plate.
  • Place yoghurt mixture over celery sticks before serving.