Jun 30, 2009
Announcing CFK: Healthy Lunch Boxes
Finally this month i got the oppurtunity to host the event Cooking for Kids (CFK), a monthly event started by Sharmi @ Neivedyam. Sharmi wanted some time to get settled in her new home, and what i wanted was this oppurtunity to guest host this event . Seriously being a mom of 2 picky ,fuzzy eaters(5 yrs n 3 years ), and wanting them to have a proper balanced diet is really no joke.
Soon my kids too would start half day schools, and i would need a lots n lots of ideas to pack their lunch boxes. So, thought, why not have this as theme for July's edition of Cooking With Kids. When we were kids , we used to have whatever mom used to put in tiffin boxes, but now a days with so much junk food around, kids have gone so choosy, and we feel , how to somehow give them whatever healthy is possible.
So all you need is to cook something which goes as a healthy lunch box. It could be anything that can be packed and given to the kids for their lunch or snack time, and ofcourse is healthy.
Some simple guidelines for the event :
Your Name
Blog name
Recipe Name
Recipe URL
A Photo of any size
Last date of this event is July 31st, 2009. So ,please all moms do share your yummy and healthy lunch boxes here with me, for all the other mom's to get benefit from.
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Jun 15, 2009
Crunchy and Nutritious Soya Kababs
Few weeks back was watching Sanjeev Kapoor's 'Khana Khanzana' and came across this recipe. Looked nice and healthy too and luckily was having all the ingredients at home, so that evening itself tried them out and they came out really well. All the ingredients were i felt healthy, and were the ones that i wanna add to my diet, and the best thing it's a shallow fried snack, unlike most indian snacks. Healthy ingredients like sago Sabudana or tapioca or pearl sago, soya nuggets and tofu . Do try out, it really taste yum...
Ingredients :
Soya chunks, soaked and drained 2 cups
Onion, finely chopped 1 large
Green chillies, finely chopped 2
Coriander powder1 tsp
Cumin powder 1 tsp
Red chilli powder ½ tsp
Ginger, grated 1 inch
Chaat masala 1 tsp
Dry mango powder (amchur) ¼ tsp
Tofu(extra firm), grated 150 grams
Poha, soaked ½ cup
Sago (sabudana),soaked 3-4 tbsp
Garam masala powder 1 tsp
Fresh coriander leaves, chopped 1 tbsp
Salt to taste
Oil to shallow fry
Method :
Blend soaked soya chunks, onion, green chillies, coriander powder, salt, cumin powder, red chilli powder, ginger, chaat masala powder and amchur powder in a blender.
After that in same blender add tofu and continue to blend for two more minutes.
Transfer the mixture into a bowl, add soaked poha, sabudana, garam masala powder and chopped coriander leaves ; mix well .
Divide the mixture into equal portions and shape them into round kababs.
Heat oil in a shallow frying pan. Gently lower the kebabs in the oil, and shallow fry them till they are golden brown on both the sides.
Drain on absorbent paper.
Serve hot with tomato sauce or green chutney.
Tip:
Breadcrumbs can be used in place of (and also along with) poha.
If you don't like tofu, can add paneer too to it.
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Jun 2, 2009
MBP:Mango masti Roundup
Here comes the roundup of Monthly blog Patrol : Mango masti. Thanx again to coffee for letting me host the event. I really enjoyed seeing all the mangoes coming in my inbox this summer. You all also enjoy..
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1. Frozen Mango Yogurt by Sadhna of a2zvegetariancuisine inspired from here
2. Mango Ice Cream by Anu of My Scrawls inspired from here
3. Mango Pudding by Poornima of Tasty Treats inspired from here
4.Shrikhand with mango bites by Cham of Spice-club inspired from here
5. Aamras by Priyasuresh of Priya's Easy N Tasty Recipes inspired from here
6. Mango Jam by Divya Kudua of Easycooking inspired from here
7. Mascarpone cheese and mango by Bindiya of In love with food inspired from here & here
8. Aam Daal by Malini of Khana Khazana with Malini inspired from here
9. Appe huli by Priyanka of Asankhana inspired from here
10. Thai Sticky Rice with Mangoes by Pavani of Cook's Hideout inspired from here
11. Mango Salsa by Trupti of Recipe Center inspired from here
12. Spicy Mango Slices by Priyasuresh of Priya's Easy N Tasty Recipes inspired from here
13. Aam Pora Shorbot by Malini of Khana Khazana with Malini inspired from here
14 .Mango &carrot milkshake by Rekha of Plantainleaf inspired from here
15. Moist Mango Muffins by Sweatha of TastyCurryLeaf inspired from here
16. Mango Halwa by Srilakshmi of Annapurna inspired from here
17. Mango Rava Kesari by Hemamalini of Salt To Taste inspired from here
18. Microwave Mango Halwa by Priyasuresh of Priya's Easy N Tasty Recipes inspired from here
Do tell me if any entry is missing or any link incorrect ,so as i can correct it.. ENJOY....
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May 28, 2009
Vegetable Biryani
BIRYANI, the name itself tells us that its something rich and flavourful and exotic and aromatic and tradional and.....
It was long time i thought of trying it out, but was afraid of the last step, cooking on low flame(as i don't have oven) and burning it, BUT the crispy bottom ,which was the result of slow cooking, made me make it again and again after that...
Biryani was introduced in Indian via Mughal cuisine. The word Biryani is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted". Traditionally, biryani is layered in a heavy pot and heated through until the rice at the bottom becomes crispy and delicious And the flavour of all the spices penetrates into each n every grain of rice. Its not very easy to cook biryani, as firstly it do requires a whole lot of ingredients (each and every is important for the flavour it gives) and takes time to cook, but the final result is simply awesome.
Ingredients:
1 1/2 cup basmati Rice
100 grams carrots
100 grams cauliflower
100 grams potato
More Veggie, like peas or beans
50 grams paneer
15 grams cashewnuts
15 grams Raisins
250 grams curds
40 grams fried onions
1 tbsp ginger garlic paste
3 green chilli
1 tsp kala jeera
40 gms mint leaves
40 gms Coriander leaves
5- 6 tbsp oil
A pinch of Saffron(soaked in milk)
1 tsp whole garam masala
1 tbsp hydrebadi biryani masala
Salt to taste
Method:
First wash and soak the rice for atleast 20 minutes. Boil water and cook the rice in open pan(with lots of water), and drain the water when its only 70% cooked.
Chop all the veggies into big pieces lengthwise.
Take a wide bottomed pan, add oil,then whole garam masala,saute it. Then add zeera,ginger garlic paste, vegetables and mix well and finally add salt. Cook on medium high flame till they are only half done.
Now add mint,coriander,chopped green chillies,biryani masala, half cup of curd and then add paneer.
Next take a biryani bowl (or a baking dish), layer half of the cooked vegetables and spread all over, add some more curd, mixed nuts (optional), salt, fried onions.Next layer half rice, repeat the same process again.
Finally pour the saffron mixture over it and sprinkle the remaining fried onions and coriander leaves. Cover with tight lid or foil, and either bake on a preheated oven for about 20-30 mins or even can cook on stove top on low flame covered for 10-20 minutes.
Serve hot with raita or any vegetable curry.
Notes:
Whole garam masala: Can use ready mix or 2 inch cinnamon stick, 4 cardamom , 4 cloves, 2-3 bay leaves ,1 star arsine.
I didn't preferred deep fried onions , so before adding veggies added 2 sliced onions and cooked till done.
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Sending this to JFI:Mint at Ashwini's place started by Mahanandi
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May 17, 2009
Tangy Pav Bhaji
Pav Bhaji is one the most famous street food , savoured in all parts of india. Basically its a fast food dish native to maharashtra.
And which is the best Pav-Bhaji? Its the one where pav bhaji wala bhaiya is there, with his huge cast-iron pan in front of him. And all around are bowls of chopped veggies and an alarming number of packets of Amul butter, and Masala'a .Whatever is the order, he 'll put appropiate amount of veggies, boiled potatoes, loads of buttere, n all the masala's and then mash , and saute it to give a sizzle and fill the place with heavenly aroma. Then serve it with pav, roasted in again loads of butter and raw onions and lemon pieces.
Its done and it goes into the tummy melting in the mouth...
Now, there's no comparision for that Pav Bhaji, but quite a aroma and taste can also be reached at home. Try this.. (I know that the picture is not all duing justice to the yummy bhaji, but that much only i could do manage with the saved portion..)
Ingredients:
1/2 cup chopped cauliflower,
1/2 cup chopped french beans,
1/2 cup green peas,
1 cup finely chopped capsicum (green peppers),
1/2 cup finely chopped carrots,
4 potatoes,
4 medium sized tomatoes,
3 medium sized finely chopped onions,
3 tbsp Pav bhaaji masala(Everest reccomnded),
4 5 green chillies,
4-5 garlic cloves,
1 inch ginger,
1 teaspoon cumin seeds (optional),
chopped coriander leaves,
salt to taste
Pav (a kind of bun)
1 pack salted butter (Amul butter is recommended)
Method:
Boil potatoes and mash them.Set aside.
Boil all the finely chopped vegetables separately.
Mash the boiled vegetables to form a coarse pulp using Pav bahji masher.
In a pan, melt 2 tbsp butter. Add cumin seeds (optional), finely chopped ginger, garlic and green chillies.
Then add 2 chopped onions, sauté till transulent and then add chopped tomatoes and cook till done.
Add the pav bhaaji masala and mix. Let it cook.
Now add mashed potatoes and add boiled vegetables.
Lastly add some butter again(it gives a nice aroma).
Finally add salt to taste.
Add water as required.
Cook till the bhaaji thickens.
Garnish with chopped coriander leaves.
Next give slits to the buns horizontally, i.e, keeping the base intact. On a hot griddle, melt butter. Arrange all the buns on the pan. Roast both the sides as well as the inner surfaces of buns with butter, pressing it slightly.
Serve these buns(pav) and hot bhaaji with chopped onions and a piece of lemon.
Tips:
Choose proper buns, do not buy the sweet ones or can have burger instead.
Use butter generously while making pav bhaaji.
Light roast the buns. Let them remain buttery and soft.
You can use any veggies of your choice.
Variations:
For an even spicier result, make masala pav...melt some butter in a skillet. Sprinkle pav bhaji masala in it, then fry the bread in this spicy butter until sizzling and golden.
Masala onion: Heat some butter, add a pinch of pav bhaaji masala and salt. Put the chopped onions, lemon juice and mix. Serve this masala onion with pav bhaaji.
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Sending this to WYF:Quick meal
And also to Sunday snacks: Chaats, at All Thingz Yummy!!
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May 9, 2009
Bhel puri
Chaat is something that is loved by all. And now being away from India, we carve for them a lot more. So this very simple chat, Bhel Puri has become one of the most loved evening snack in our house. Its so flexible in its ingredients, that it can be enjoyed anytime, with whatall available in the kitchen(only puffed rice should be there) . Apart from Bhel popular Chaat's that we we relish are Aloo Tikkis (garnished with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papdi chaat, and sev puri. Bhel puri is a a puffed rice dish with potatoes and a tangy tamarind sauce. It is prepared across India, and is known by different names ,Churu Muri in Bangalore or Jhaal Muri in Kolkata.
Ingredients:
4 5 flat crispy puris
200 gms puffed rice (kurmura / murmura/ murrah),
3 tbsp plain sev (thin one),
1 teaspoon chilli powder,
1 potatoes (boiled),
1 big red onion,
1 tomato
1 small bunch coriander leaves,
2 3 green chillies,
Lemon juice or raw mango (optional),
1/4 cup any spicy mixture,
2 tsp cumin powder,
salt to taste
Sweet tamarind chutney
Green chutney 
Method:
Prepare the green and sweet chutneys.
Chop onion, potato, tomato and raw mango finely. Chop coriander leaves and green chillies. Set aside.
Mix together puffed rice and sev, salt and chili powder ,cumin powder and the mixture. I usually use Haldiram's 'Navratan' or 'Mixture' one, but can use any.
Before serving, mix chutneys to taste, chopped veggies and the murmura in a bowl.
To serve, put some bhel in individual plates, top with some more sev and chutneys (if desired) n serve immediately with crispy puris.
Tips:
There's no hard n fast rule for making Bhel's. If u don't have chutneys, you can skip them.
Can also add grated coconut or Musturd oil, to give it a unique flavour.
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Sending this to Sunday snacks: Chaat, along with pani puri at All Thingz Yummy!!
And also to 15 minutes cooking @spices etc
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