Tuesday, May 27, 2014

MIX VEGETABLE TOAST...(Kid friendly recipe)

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This is another quick recipe in my KID FRIENDLY RECIPES series...
I am going to share with you some recipes which I and my extended family members have been cooking for their families.
Vacations are taxing for moms with the kids being hungry perpetually all the time and one has to come up with something new all the time, with a little pre-prep you too can make some awesome dishes or snacks for your little ones which will be nutritious and healthy.
You don’t have to worry that they are having those unnecessary packets of chips or biscuits which not only harm one’s body but also put in bad habits of eating junk in your kids lives.

TIP: ALWAYS KEEP A COUPLE OF MORE POTATOES BOILED IN YOUR FRIDGE THIS WILL HELP YOU MAKE MANY DISHES THAT ARE FILLING AND NUTRITIOUS FOR KIDS.. POTATOES ARE GOOD CARBS AS LONG AS THEY ARE NOT DEEP-FRIED.

You can read here for knowing the nutritional benefits of a potato




HERE IS A WONDERFUL RECIPE which can be made with vegetables at hand.
I won’t be writing the proportions in this recipe as its totally optional you can put in as much and as little as it suits your taste.

METHOD:

Finely chop boiled potatoes and keep aside.
Take a non-stick or thick bottom pan, add a little oil, add finely chopped onions, and stir till it’s soft and translucent.
Add finely chopped chilies and finely grated ginger to this, stir again
Add in vegetables of choice which are easy to cook and can also be eaten raw for a quick meal.
My vegetables of choice are finely grated carrots, capsicum, cabbage and if possible boiled peas (you can do this in advance with the potatoes) .
At this stage it’s up to you if you want it to be spicy by adding garam masala powder or a little pepper powder (remember we have added green chilies)
Add salt a little sugar and finely chopped coriander
Tip: I sometimes add a little bit of soya sauce and tomato ketchup for a little twist in taste.

Take 2 toasted slices of bread and spread the above mixture on it or you can put these in a sandwich toaster for yummy grilled toast vegetable sandwich.

To increase the nutrition slide a half fried or fully fried egg on top of this mixture.



Monday, May 26, 2014

TOMATO CHUTNEY

Summer vacations are in full swing in India, kids are almost always hungry with long morning in the hot and humid sun, playing enjoying and getting hungry.
Although it’s a happy feeling for mom’s to watch their kids happy and enjoying themselves, it is a stressful period too, due to the extra demands on their time and energy from the kids .
So here I will share with you some recipes which have been cooked in my family , may it be my mom or my aunt or any other family member which I use and cook during the summer holidays or when kids are at home.
These are kid friendly and can be enjoyed by adults with equal gusto…
I will be sharing various recipes  over a period of time and these  recipes which I will share with you probably one a day if possible , might not have pictures to go along with them as it’s not that I have cooked or made them today , they are with me for a long time which have been cooked in the family over the years when their kids where growing.

This is my way of sharing my family recipes and also helping those moms who have young kids plan their snacks or extra meals after an hectic  day out.

TOMATO TOAST using Tomato chutney

FOR TOMATO CHUTNEY

INGREDIENTS:

3-4 mediums sized tomatoes
3 green chilies finely chopped
Finely chopped green coriander
2 tsp sugar
Salt to taste.
Oil

METHOD:

Heat oil in a pan; add finely chopped green chilies (you can add as many as you like)
Add the finely chopped tomatoes.
Cook on medium heat till they become soft and mushy, you can crush them with the back of your spoon
Add salt, sugar, and cook for some more time
When the mixture becomes dry add the finely chopped coriander.
Your tomato chutney is ready to be smeared on toast.

This is a very versatile dish you can use it as a spread on pizza and put in your favorite toppings too.

Take a toasted slice of bread spread this chutney, you can top these with cheese, eggs, or just boiled salted potatoes even potato fries taste great on this tomato chutney..

Tuesday, October 29, 2013

SEMIYA KHEER WITH MILKMAID

KHEER is the most common sweet made at home for festive occasions especially in west and southern parts of India.
I too make it very often and the most common way is by boiling milk till it is reduced to half and then adding the semiya and nuts.
In order to get this process a bit faster I added half a tin of milkmaid, it not only hastens the process but gives a richer and creamier tasting kheer.. 

so here is how I made it...



INGREDIENTS:

Roasted Semiya/Vermicelli - 1/2 cup
Warm milk – half lit app 21/4 cups (doesn’t make much of a difference if it’s a little more than the given amount, if it’s less it will be thicker and mushy so it’s best  that you have more milk for a runny consistency)
Milkmaid - 1/2 tin or 200ml
Crushed cardamom - 2-3 pods
Saffron strands - a pinch, soaked in 1 tbsp warm milk
Ghee – 1 tbsp (app you can add 1 tbsp more)
Cashewnuts/Badam – 5 each finely chopped (this too you can add according to your taste) personally I prefer less dry-fruits to keep the consistency smooth and runny.





METHOD

In a deep pan add ghee and roast the semiya (if they are not the already roasted variety) till they change colour or are a light golden brown, Remove and keep aside.
Now boil milk and add in the semiya,
At this stage add the nuts (some prefer to roast the nuts in ghee before adding)
Cover and cook for 10 minutes or till the semiya are cooked. 
Mix in the milkmaid and stir well.
Add the crushed cardamom and keep stirring.
Mix in the saffron soaked in warm milk.
Cook for a further 2-3 minutes and then switch off the flame.
Garnish with saffron strands and serve warm or chilled. (I prefer it chilled)
 

 

Tuesday, October 22, 2013

EVERY DAY MEAL...

I share my thali's or everyday meals on my goan food blog.So I decided that its time I did a meal post today
on this blog.
In India, meals are very important part of our daily life.. and In my home as my hubby comes home for lunch we have a complete meal every day even for lunch .Most of our morning is spent in planning and cooking food. The preparations are quite elaborate due to the grinding or the use of lots of spices and other condiments.
My husband is a typical goan who loves a complete meal with one vegetable sometimes two, rice, dal or fish curry, fish fry and one more for the second helping of rice.
The thali that I am sharing today is a pure veg one and so I have made.
 

CABBAGE BHAJI
BHENDI MASALA (with coconut ...without onion or garlic)
TOMATO SAMBHAR for eating with rice, ROTI or whole wheat flour chappati
and PAPAD.



Saturday, October 05, 2013

LUNCH BOX ...

My son loves rice bhakri .. This is very nutritious and easy to prepare...

This Bhakri is very commonly prepared for breakfast in Goa , It is wholesome and keeps you full till lunch.

I pack it for my sons lunch box and can be eaten at lunch time instead of breakfast as its made up of rice . I also add onions, carrots to make it nutritionally enhanced.


INGREDIENTS:
Take 2 cups of rice flour in a bowl
Add finely chopped onion to it (one medium)
2 finely chopped green chilies
½ cup freshly grated coconut.
Salt and 1 tsp sugar.

I add freshly chopped coriander too as I love the smell of coriander.. but traditionally in Goa no one adds coriander leaves.


METHOD:
Mix all the ingredients together till they have a consistency of a uttapam batter or bhajia batter.
Pour it on a hot tawa or griddle with a spoon or with your hand (first dip your hand in water and then make a round circle on the tawa with your hand) , the you should make it neither thick or thin.

Cover it with a lid let it become brown on one side
Flip it over to the other side and let it brown on the other side too .
Remove smear with a spoon of homemade ghee.


And goans favorite breakfast is ready you can eat it with green chutney or just like that.
BHAKRI IS SIMILAR TO THE SOUTHINDIAN ADAI, OR THE MARATHI THALEPEETH.



I also add some nuts or fruit with this so that the lunch box is nutritionally complete.

Wednesday, October 02, 2013

CHINESE SEMI-HOMEMADE BHEL...



This is a quick snack item..I call it a SEMI HOMEMADE DISH AS YOU USE ALREADY Made INGREDIENTS AND make something quick .As many of the ingredients in this dish are store bought I try to add some healthy stuff to the whole thing to make myself feel virtuous by increasing the nutritional value of that dish.


Here the only work that you have to do is the chopping, cutting and mixing.


Now here I will just give you the method with the ingredients required.
Take a bowl mix together finely sliced onions, finely sliced green, yellow and red pepper, a little cabbage, carrot all finely sliced. Add 1 tbsp of ready made schezwan sauce, 1 tbsp of tomato ketchup, a little pepper and salt.


Schezwan sauce gives the required heat and tanginess while the ketchup gives the sweetness, finally add the fried noodles ( these can be store bought or just fry raw dry noodles in hot oil till crisp ).
I garnished it with some sev .. to give it the regular chaat item type of feel.

Wednesday, September 18, 2013

THALI...


This is lunch that you see , I do not remember the day it was made as it was taken quite a while back and I forgot to post about it..
But this is quite an elaborate meal there are three vegetables fried stuff, chapati,and plus there will  be rice and curry which is compulsory. 
let me tell you what you see her...
SIMPLE OR SIMPLEST EVER CABBAGE BHAJI
BOTTLE GOURD OR DUDHI CHANA DAL DRY 
VEGETABLE
POTATO AND VARIOUS PEPPER VEGETABLE
FRIED BRINJAL AND PRAWNS..

 





normally I cook two vegetables , chapati, rice and a curry and many a times a salad.

Saturday, August 24, 2013

SIMPLE CAULIFLOWER POTATO VEGE....


This is a very simple veg dish which I normally cook for lunch at our house.. It goes well with some lightly spiced Dal .and also with a side of yoghurt based salad.
This vegetable can be cooked in two versions one without onions like the one I have posted today and the other with onions.. The one with onions can be made a little more spicy and tangy ..It is better to make this one mildly spiced and simple.


 RECIPE WILL FOLLOW

Wednesday, August 07, 2013

BREAKFAST CARROT CAKE...

A quick cake which I whip up when I want to make something good and different for breakfast because a cake is not something that one takes the trouble to bake for breakfast , so I bake this the night before.
which makes it easier for me to pack 2 tiffin or lunch boxes for my son. One will have something substantial to take him through the day and the other has something that does not need too much effort to put together like a sandwich with some spread, or a nutritious cake with the right ingredients...
I have used equal proportions of wheat and refined or plain flour in this recipe but given a choice I would love to make the cake with whole wheat flour.
So here is a updated recipe a little minor change ...I had posted about it in 2009





CARROT CAKE

INGREDIENTS.

3/4 cup wheat flour
1/4 cup plain flour
1 cup finely grated carrots.
½ cup vegetable oil
3 eggs
100 gms caster sugar
11/2 tsp baking powder
1/4 tsp baking soda
A little hot milk if you find the mixture to be too thick
1 tsp vanilla essence

METHOD:

Sieve together plain flour, wheat flour and the baking powder, baking soda and  keep it aside.
In a mixer or a blender churn the oil and caster sugar mixture. It’s done when it comes light and creamy.
Add the eggs and churn again on medium speed
Add the vanilla essence to it.
Take this mixture in a bowl add the cup of grated carrot to it,
Add the dry ingredients which were  sieved to the above bowl
Mix with the cut and fold method usually used for cakes.
you can add a little hot milk to the above mix before pouring it in a tin for baking.
Grease a loaf tin and pour the mixture in.
you can add chopped nuts or sliced almonds on top these are optional and according to your preference.

Bake in a preheated oven for about 30 mins or till ready.




This cake is very pretty to look at.. as its cream with a carrots speckled  all over.