Relishing Food

Happy New Year 2012

2011-12-31T18:55:00.000-08:00

My wishes for you in year 2012
Great start for Jan,
Love for Feb,
Peace for march,
No worries for April
Fun for May,
Joy for June to Nov,
Happiness for Dec,
Have a Prosperous and Wonderful 2012.

Halloween Cupcakes

2011-11-07T22:30:00.000-08:00

Cup Cake Batter Ingredients:-

1 1/4 cups all purpose flour
1 1/2 cups self rising flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temp
1 cup milk
2 tsps vanilla extract
1 1/2 tsp Baking Powder
1/4 tsp salt

Frosting & Decorating Ingredients :-

1 stick unsalted butter, softened
1 pound confectioners sugar
1/4 cup milk
1 teaspoon vanilla extract
Black food coloring (available at party supply stores)
Piping bag with small round tip (Wilton tip #3 is ideal)
Tooth Pick

Method:-

1) Preheat the oven to 350 degrees. Prepare two muffin tins with liners. Set aside.

2) In an electric mixer or a hand mixer, beat the butter & sugar together, till light and fluffy ,this may take 5 minutes.

3) Add the eggs to the butter one at a time, making sure each egg is incorporated well before you add each one.

4) Once all the eggs are incorporated add the vanilla essence and beat.

5) In a separate bowl whisk together the flour, baking powder, and salt.

6) 6.Add the dry ingredients in 3 parts, alternating with the milk and vanilla ,beginning and ending with the flour. With each addition, beat until the ingredients are incorporated but do not over beat.

7) Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

8) Carefully spoon the batter into the cupcake liners, filling them about 3/4 full and bake for about 18-20 minutes or until set and a toothpick inserted into a cupcake comes out clean.

9) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

For Frosting:-

To make the frosting place the butter in a large mixing bowl. Add 1/2 the sugar and alternate adding milk/vanilla, remaining sugar to taste while beating on medium speed until creamy.

* Begin by spreading white icing on each cupcake.

* Color some icing black and add it to the piping bag.

* Draw several circles on the top of each cupcake, with small circles in the middle and gradually larger ones as you move outward.

* Once you've drawn the circles, put the tip of the tooth pick in the center of the cupcake and lightly drag it through the icing to the edge.

* Repeat for a total of six times per cupcake. Always begin in the middle and move to the edge.

* Your spider web cupcakes are ready to eat!

Idea Adapted:-Coolest Party Ideas

Easy Halloween Cupcakes

2011-11-04T15:29:00.000-07:00

Chocolate Cupcakes Ingredients:

1/2 cup Dutch-processed cocoa powder

1 cup boiling hot water

1 1/3 cups All purpose flour

2 tsps baking powder

1/4 tsp salt

1/2 cup unsalted butter, room temperature

1 cup granulated white sugar

2 large eggs

2 tsps vanilla extract

Icing :-

3 tbsps butter

4 cups confectioner’s sugar

2 tbsps heavy cream

½ tsp salt

2 tsps vanilla

Orange food coloring

White Icing

Chocolate Cupcakes Method:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth.

Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)

Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

These cupcakes are best the day they are made, but can be covered and stored for a few days.

Icing Method :-

Take butter and blend it with the confectioner’s sugar and vanilla.

Do this until you have a thickened mixture.

Then take your cream and begin to blend it together.

When that is done,add salt.keep aside some white Icing add in your orange food coloring to remaing Icing..

Blend well and frost your cupcakes with Orange Icing.

With White Icing and chocolates decorate your cupcake.

Happy Diwali 2011

2011-10-25T11:24:00.000-07:00

Iss diwali pe hamari dua hai ki,
Apka har sapnna pura ho,
Duniya ke unche mukam apke ho,
Shoharat ki bulandiyon par naam apka ho!
Wish U all a Very Happy and Prosperous Diwali!!!!

EBook - 100 Yummy Diwali Recipes by INDUSLADIES

2011-10-15T13:31:00.000-07:00

Hi Friends,

The most awaited eBook - "100 Yummy Diwali Recipes" has been published by IndusLadies...!!!!

This eBook has lipsmacking and scrumptious 100 yummy Sweets & Desserts recipes.

And I am very excited, my recipe, one of the famous sweet Mango Kesari is been selected and published in the eBook.

Click the below link to see my recipe and also the other delicious recipes, shared by various Food Bloggers !

http://www.indusladies.com/100diwalisweet

Go ahead and download the eBook for free !!!

Enjoy Diwali with wonderful and Lip Smacking sweet recipes...:)

100 Yummy Diwali Sweet Recipes - Ebook for Indusladies

2011-10-06T12:27:00.000-07:00

For the upcoming Diwali on October 26th, 2011, we at Indusladies are compiling an E-Book called “100 Yummy Diwali Sweet Recipes”. We are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book.

This E-book will be made available as a free download to our community's 1.3 Lakh+ members. In addition, we will also be making this E-Book available to our 9000+ Facebook fans and Twitter followers. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!! We believe this would be a nice way to get the word out about a wonderful blog to the entire membership of IndusLadies!!

Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:

1. Send a link from your blog for a sweet / dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.

2. In return, we need you to do two things:
- Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.

- Between Oct 11 and Oct 26, make a blog post featuring the E-Book and announcing it is available for FREE download in IndusLadies. We will be providing you sooner with the picture of the E-Book’s cover page that you will use to include in this blog post.

I have contributed my recipe for the E-book is Mango Kesari

Any Blogger whoever are interested can send their entries to partners@indusladies.com by Oct 8th, 2011.

Cumcumber Melon Salad

2011-08-16T11:13:00.000-07:00

Ingredients:-

1 medium Cucumber,peeled
3 Cups Cantaloupe Chunks
10 large Mint leaves ,torn
1 tbsp Lime juice
1 tbsp Olive Oil
1/4 tsp Pepper Powder
Salt to taste

Method:-

First peel and cut the cucumber into slices.Cut the cantaloupe into chunks.
Mix in a bowl cucumber, cantaloupe ,mint leaves,lemon and olive oil.Add a few pinches of salt to taste.Add Black pepper Powder.Mix well.

Serving :-83 cal , 4 g fat ,2 g protein,o mg cholesterol , 2 g fiber

Blackberry Muffins

2011-07-27T10:06:00.000-07:00

These Blackberry muffins are Perfect for snacks,Lunch boxes and Picnics.These muffins came out Extremely moist ,very delicious ,light and fluffy .

Ingredients:-

2 1/2 cup - All-purpose flour

3/4 cup - Granulated white sugar

2 tsps - baking powder

1/2 tsp - baking soda

1/4 tsp - salt

1 large egg, lightly beaten

1 cup- buttermilk

1/2 cup- Canola oil

1 tsp - pure vanilla extract

2 cups fresh or frozen blackberries

Method:-

1) Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Spray the muffin pan with a non stick cooking spray or line it with paper liners. Keep it aside.

2) In a large bowl whisk together the lightly beaten egg, buttermilk, oil, sugar and vanilla extract.

3) In another bowl combine the dry ingredients all purpose flour,baking powder, baking soda and salt.With a spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently fold in the berries. Do not over mix the batter or tough muffins will result.

4) Fill each muffin cup almost full of batter, using spoon. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

5) Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Yummy and Delicious Blackberry Muffins are ready.

Makes 12 regular sized muffins or 6 jumbo muffins 0r 36 mini muffins

Source:
Adapted from The Australian Women's Weekly Best Food Cookbook

Mango kesari

2011-06-24T20:07:00.000-07:00

Ingredients :-

1 cup - Sooji / Rava
1/2 cup - Mango pulp
1 cup - Milk
1/2 cup - Water
3/4 cup - Sugar
4 tbsps - Ghee
1/4 tsp - Cardamom powder
1/4 tsp - Orange /kesari food colour
Few - Cashews / raisins to garnish

Method:-

1) Heat 2 tbsps of ghee in a frying pan and roast the rava for a few minutes till a nice aroma comes out. Be careful not to burn the rava.Turn off heat and then keep the roasted rava aside.

2) In the same pan heat 1 tbsp of ghee and add cashews and raisins . Fry till golden brown and keep it aside.

3) In the pan boil the water,mango pulp and milk . When milk gets boil add the food colour and mix well. Then add fried sooji to it slowly by stirring continuously , so that lumps are not formed.Keep it on medium Flame.It will take 10 minutes to get cooked.

4) When sooji is cooked fully then add sugar and cardamom powder and mix well. Add remaining ghee and mix well. Cook for another 5 minutes on low flame stirring in between so that it doesn't get burn.
Garnish with fried raisins or cashews . Mango Kesari is ready to serve.Serve it warm or hot.

Roundup - Herbs & Flowers in my Platter - Mushrooms

2011-06-21T16:37:00.000-07:00

I am so glad to present the round up of " Herbs & Flowers in my Platter -Mushrooms ". Thank you all for your delicious contributions and making it a successful event. It’s because of you all lovely bloggers now we have various varieties of mushroom dishes at one place. I am really very happy and thank you all for your support and encouragement.

Special thanks to enthusiastic bloggers who send me more than 3 entries ..Now, its time to check out the 25 Fabulous and Scrumptious dishes.....

I apologize in case I have missed out any entry..Please leave a comment or send me an e-mail and I will update the same immediately..

Aarthi's Pepper Mushroom

Aarthi's Chettinad Mushroom

Vardhini's Lasagna cups and Mini Lasagna

Rumana's Mutter & Mushroom Gravy

Sonia's Mushroom Soup

Usha's Mushrooms Fry

Sangee Vijay's Spicy Mushroom Chops

Sangee Vijay's Mushroom Dosa/Mushroom Roast

Sangee Vijay's Spicy Mushroom Biryani

Sangee Vijay's Mushroom Peas Biryani

Rohini's Hariyali Dhingri Pulao

Vaishnavi's Mushroom Masala

Sravani's Mushroom Balls

Sangee Vijay's Potato Mushroom Curry

Priya's Potato,Paneer & Mushroom Calzone

Priya's Creamy Mushroom & Orzo Soup

Priya's Mushroom,Carrot & Paneer Masala Rice

Krithi's Chettinad Mushroom Curry

Anamika's Kadahi Mushroom

Anamika's Mushroom Corn Patties

RIcha's Scrambled eggs with mushrooms

Denny's Kadai mushroom

Sireesha's Mushroom and corn Soup

Sireesha's Mushroom Manchurian

Sireesha's Mushroom Masala

RS's Cream of Mushroom Soup

Rs's Mushroom Corn Masala

This month's Herbs & Flowers - Banana Blossom is hosted by Saffron Steaks. Send in your entries and extend your participation and support.

Masala Vada

2011-06-15T10:15:00.000-07:00

Masala Vadas are famous south Indian Snacks made up of Chana dal ,Onions and Indian spices.Masala Vada is a perennial snack sold in Railway Platforms down South India.It's my familys favorite snack.It is said Masala Vada goes with Chai, Take a bite of Masala vada and gulp a mouthful of chai, nothing to beat this around :) Try this.

Ingredients:-

Channa Dal / split bengal gram - 2 cups (soaked and drained)
Besan / Chick pea flour - 1 tsp
Rice flour - 1 tsp
Onion pieces - 1/2 cup
Green Chillies - 4
Ginger - 1 inch piece
Curry leaves - 6-8
Soda - 1/8 tsp
Salt - as per taste
Oil - to deep fry

Method:-

1. Soak channa dal in water for 2 hours.Drain.Keep aside a fistful of drained channa dal and grind the rest of the channa dal to a semi-ground textured paste (do not add water, if at all it is difficult to grind, add very little water).

2. Transfer the mixture to a bowl. Add fistful of chana dal we kept aside to the mix and combine well.

3. Grind the chillies,ginger and curry leaves to a paste.

4. Now to this coarse batter paste add the finely chopped onions green chillies-ginger paste,besan,rice flour,soda and salt and mix well.

5. Heat oil in a thick bottomed kadai. When oil is piping hot, reduce the flame to medium high.

6. Make patties with the ground paste on your palm and drop them carefully in the oil.

7. Deep fry them till golden colour and place on a tissue for the excess oil to be absorbed.

Serve hot/warm crispy, tasty masala vada with coconut chutney.They taste well on their own also...

Enjoy this snack anytime of the day :)

Pineapple Mango Smoothie

2011-06-01T12:57:00.000-07:00

A refreshing drink with the special flavor of rich and creamy coconut milk.

Ingredients:-

1 cup fresh mango (peeled ,diced)
1 cup fresh pineapple chunks (diced)
1 cup Coconut milk
Sugar /Honey (according to taste)
5 ice cubes

Method:-

Blend diced mangoes,pineapple,few ice cubes,coconut milk and honey or sugar.

Blend until smooth and creamy. Pour into glasses and serve.

Serves 1-2

Cream of Mushroom Soup

2011-05-26T11:29:00.000-07:00

Ingredients:-

2 cups Mushrooms
2 cups vegetable broth
1 cup Milk
1/4 tsp Black pepper or to taste
2 tbsps Butter or margarine
1/4 tsp Salt or to taste
1/2 cup onions (finely chopped)
100 gms Fresh cream (Optional)

Method:-

* Chop the mushrooms and onions.
* Heat the butter in a pan, add the chopped mushrooms and onions cook them for 5-6 minutes stirring constantly.
* Add the vegetable broth , raise the heat and bring to a boil.
* Remove the mushroom mixture from the heat and puree in a blender.
* Return the puree to the pan and add the milk, salt and pepper and heat uncovered, stirring constantly for 5 more minutes, but do not let the soup boil.Add cream if using.
* Serve the mushroom soup hot.
* You can garnish with chopped parsley.

This is reaching Herbs and Flowers - Mushrooms

Mushroom Corn Masala

2011-05-23T14:45:00.000-07:00

Mushrooms are low in calories and are a great source of protein, fiber, vitamin C, vitamin B, calcium and many other minerals. Since mushrooms fall in the healthy food category this makes a nutritious and healthy curry. This is very easy to make and very delicious that You’ll be licking your fingers with pleasure!It turned out to be an instant hit at my home.I think this is a very good dish to make at any parties or festivals for guests.

Ingredients:-

1 cup - mushrooms
1 cup - corn ( I used frozen one)
3/4 cup - onion
2 - Tomatoes (pureed)
2 - green chilies
1 tsp ginger- garlic paste
1 tsp - red chilli powder
1/2 tsp Coriander powder
1/4 tsp turmeric
1 - cinnamon stick
1 - bay leaf
2 - cloves
3- black peppercorns
1 - black cardamom
1/2 tsp - kasoori methi
1/2 tsp - garam masala
1 cup - milk
Butter
Salt

Method:-

1) First chop the onions and grind it to a paste. Remove it .
2) Then grind ginger garlic chillies to a paste.
3) Heat butter in a kadai / pan. Add cinnamon, bay leaves, cloves, peppercorns, black cardamom.Then Add onions paste and saute till the onins are translucent.
4) Then add tomatoes paste and ginger garlic chilli paste. Saute till the tomatoes are well cooked.
5) Add garam masala powder, coriander powder, red chilli powder,turmeric and salt. Mix well till the oil seperates from the gravy.
6) Add little water and milk and allow to boil.Add the corn and chopped mushrooms and simmer until mushrooms soften.
7) Lower the flame and cook for another 5 mins.
8) Garnish with chopped coriander and Serve hot.

Mushroom Corn Masala is best enjoyed piping hot with garlic naans or rotis or chapatis.

This is reaching Herbs and Flowers - Mushrooms

Broccoli Soup

2011-05-18T16:05:00.000-07:00

    * 2 tablespoons butter, room temperature
    * 300 gms fresh broccoli ( cut into florets)
    * 1 large onion, chopped
    * 1 Potato, chopped
    * Salt to taste
* freshly ground black pepper to taste
    * 2 tablespoons all-purpose flour
    * 4 cups vegetable broth
    * 1 cup milk

Method:-

First melt the butter in heavy bottomed pot on medium heat. Add broccoli, onion, potato and saute until onion is translucent, about 5 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add vegetable stock and bring to boil.Simmer uncovered until broccoli is tender, about 20 minutes. Pour in milk. With an immersion blender, puree the soup to smooth. Add salt and pepper to taste, and then return the puree to the pot and replace the lid back on the pot and allow it to boil another 5 minutes.. Serve hot with Croutons.

First Event Announcement - Cooking with Herbs & Flowers - Mushrooms

2011-05-15T18:17:00.000-07:00

This gives me great pleasure to announce that I would be guest hosting my first event with Herbs & Flowers in my Platter originally started by PJ of Seduce Your Tastebuds . Thanks a lot PJ for this wonderful opportunity. The chosen herb for this month is "Mushrooms".

Mushrooms have been used for thousands of years both as food and for medicinal purposes. They are often classified as a vegetable or a herb, but they are actually fungi.Edible mushrooms are consumed by humans for their nutritional and occasionally medicinal values.This Wonderful food fights off viruses, keeps your immunity up, and adds an extra layer of flavor to any meal.The health benefits of mushroom include relief from high cholesterol levels, breast cancer, prostrate cancer, and diabetes.

So, to this wonderful event, I would invite vegan / vegetarian dishes from your kitchen using the herb only (fresh / dried forms).

Here are the guidelines:-

1.Cook and blog about a Vegan or Vegetarian dish only which features "Mushrooms". If the fresh herb is not available it can be used in the dry form also.

2.Though this series is based on the culinary uses, you can also share the following -growing mushrooms or tips on freezing or storing them ,non culinary uses that have been tried and tested by you like cosmetic uses, home remedies, crafts etc. You can also write about some interesting facts on mushrooms.

3.Please add this announcement link, and link to PJ’s announcement page

4. Add the logo to your post so that we can spread the word.

5. Send in as many entries as you could. Archived entries are also accepted but please re-post with this event announcement and logo.

6.Non bloggers are also welcome to participate

7.The last date for the entries is June 15th 2011.

8.Send me the following details to - kiddospace@gmail.com

With these details

* Your name and name of your blog
* Recipe and URL
* Picture of your dish.[Please re-size your images to max 300 pixels]

Looking forward to see all your wonerful entries .......

You may also write to me for any other clarifications that you may need.

Cheers,

Badam Milk / Almond Milk

2011-05-13T09:43:00.000-07:00

INGREDIENTS:

1 cup almonds (soaked for about 1 hr)
3 cups milk
1/2 cup Sugar(or according to taste)
1/2 tsp cardamom powder
10 strands saffron soaked in warm milk

Method:-

First soak the almonds in water for about an hour.

Then remove the skin from the almonds before grinding them .You can do it by pressing the almonds between your thumb and index finger. The skin will slip off quite easily. I don't remove the skin as it contains many nutrients.

Grind the almonds to a smooth paste in your food processor or blender. Add a little milk to do this.

Mean while heat the milk in a heavy bottomed vessel on low flame, so that it gets thickened to half of the quantity.

Then then add almond paste and sugar .Simmer it down for about 5 mins.Ensure that you stir so that it doesn't burn.

Then add cardamom powder and stir well.Turn off heat.

Stir in saffron soaked in milk .Garnish with silvered Almonds or chopped almonds.

Serve chilled or warm.

Yummy Healthy Badam Milk is ready.

This goes off to Only Coolers and Mocktails event held by Nayna of Simply Sensational Food originally started by Pari of Foodelicious

Divya's Show me your Summer Cooler

Methi Thepla

2011-05-09T21:10:00.000-07:00

Methi Thepla is favorite Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food.You can eat it just about anywhere without any accompaniments.Serve it for breakfast, in a lunch box or as a snack.

Ingredients:-

* 2 cups whole-wheat flour
* 1/2 cup Gram flour / besan
* 1 cup Methi/fenugreek leaves washed and patted dry and chopped
* 1/2 cup yogurt
* 4 tbsps cooking oil
* 1 tsp cumin seeds
* 1/2 tsp turmeric powder
* 1/2 tsp asafoetida powder
* 1 tsp red chilli powder
* Salt to taste
* Water

Method:-

1. Put the flour, methi leaves, 1 tbsp of cooking oil, cumin seeds, turmeric,Asafoetida,red chilli powder and salt into a large mixing bowl.

2. Add oil and yogurt to the above ingredients and mix well. Add water as needed to make firm dough.Knead the dough for 2-3 minutes on a lightly greased surface to make smooth and pliable dough.Keep aside for 30 minutes.

3. Make 12- 15 lemon sized balls and roll them out thin to approximately 6 inches in diameter. If dough starts sticking, dust it with more flour. However, do not use any dry flour towards the end of the rolling. This will make the Thepla dry.

4. Heat a griddle and fry the theplas one at a time on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the thepla. As soon as the first flip is done, drizzle a bit of the remaining oil on the top and spread well over the surface of the thepla. Flip again in 30 seconds and drizzle oil on this surface too. The thepla is done when both sides are crispy and golden brown.Keep stacking the thepla’s one over the other. This will prevent them from drying and also preserve moisture.

5. Serve with chilled yogurt or your favorite pickle or chutney.You can eat it just about anywhere without any accompaniment also.

This goes to Herbs&Flowers - Fenugreek Leaves Event by Kalyani of What's Cooking started by PJ of Seduce your Tastebuds.

Happy Mother's Day !!!

2011-05-07T17:01:00.000-07:00

Sakoon Indian Restaurant - Mountain view CA

2011-05-06T10:58:00.000-07:00

Sakoon Address
357 Castro Street, Mountain View, CA 94041
Tel: (650)965-2000

We went to Sakoon for dinner couple of times, and were very pleased. The food is excellent, with a variety of meals.The great thing about the food here is that there's a twist to every dish. The service was good, food was incredible, and the ambiance was perfect.The decor is very nice.Fiber optics lights that change color are spectacular.Most of the dishes were done well.

We recommend:

Chaat Ki Parat
Avocado Jhalmuri
Saag Pasand se
Shahi Paneer (Very rich and delicious)
Mirchi Baingan ka Salan
Pineapple Gojju
Shyam Savera
Gulab Jamoon (yumm yumm)
Triple chocolate creme brûlée (if you are Chocolate Lover)
Lavendar kulfi

Also the Naans were really soft, fluffy and well-cooked.

The prices are a little higher than other places but we appreciated the Great Food.They have a large wine list. They also have rooms in the back for parties.There's an appealing lunch buffet for $11.95 served Monday–Friday and $12.95 on weekends.

Special Features: vibrant bar scene, fit for foodies, good for groups, kid-friendly, late-night find,romantic,special occasion

If you are looking for some good food...come to Sakoon! One of my favorite restaurants on Castro..Definitely worth a visit.

Lime Rasam / Nimmakaya Charu

2011-05-05T12:43:00.000-07:00

Ingredients:-

Split Green Gram / Mung Dal - 1/2 cup
Lime juice - 1 lime
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Green chillies - 3-4
Dry Red Chili - 1/2 small
Turmeric -1/2 tsp
Hing a pinch
Curry leaves - 5
oil - 1tbsp
Salt to taste

Method:-

1. Wash and cook Split Green Gram / Mung Dal with sufficient water in pressure cooker for 2-3 whistles.
2. Remove from stove, wait until the pressure cooker cools down.
3. Remove from cooker and mash the dal then add 3 cups of water to mashed dal and bring to a boil.
4. Heat oil in pan ,add mustard seeds,cumin seeds allow to splutter than add green chillies,red chilli,Curry leaves ,turmeric ,salt and Hing.
5. Add this seasoning to cooled Mung dal and cook for 5 minutes and remove from heat.
6. Add lime juice and mix well and cover with a lid.
7. Serve it with hot rice.

Tip:-

Definitely switch off the stove before adding the Lime Juice to the Rasam,or else it will turn Bitter if it is boiled after adding Lime Juice.

How to grow Fenugreek Leaves (Methi) and its Uses

2011-05-03T12:55:00.000-07:00

Prepare a planting area in full sunlight. Cultivate the soil do a depth of 6 to 8 inches with a hoe . Fenugreek will grow in poor soil, as long as the soil drains well.

Plant the seeds 3 to 4 inches apart, and approximately 1/2 inch deep.

Water the seeds immediately, using a hose with a fine spray attachment. Keep the ground moist until the seeds germinate in couple of days. After that time, water the plants during dry periods.

Just some sunshine ,water ,garden soil and attention our own methi plants are grown.

Fenugreek in my Backyard

Fenugreek Leaves ( Methi ) Uses:-

Fenugreek leaves can be added to just about anything you cook. Traditionally they are used in Indian cooking like dal, fried pakoras, curries, saag, Indian roti bread, sambars etc.Fresh fenugreek leaves are used in soups, stews, salads and vegetable dishes also.

Cosmetic uses of Fenugreek leaves (Methi):-

Apply a paste of fresh fenugreek leaves in water over the face every night and washed with warm water in the morning. This cures pimples, blackheads, dryness and early appearance of wrinkles.This improves your complexion also.

This goes to Herbs&Flowers - Fenugreek Leaves Event by Kalyani of What's Cooking started by PJ of Seduce your Tastebuds.

Phodnicha Bhaat / Spicy Left Over Rice

2011-04-29T10:31:00.000-07:00

Ingredients:-

2 cups cooked rice (I have used Leftover rice, but you can use freshly cooked rice also)
1/2 Onion chopped
2 tsp Roasted peanuts (optional)
4-5 pods garlic mashed
1/2 tsp Red Chilli Powder / 3 Green chillies chopped
Curry leaves -few
1 tsp Mustard seeds
1 tsp Cumin seeds
1/4 tsp Hing /Asafoetida
1/2 tsp Turmeric
1 tbsp Oil
Chopped Coriander to garnish
Salt to taste

Method:-

Heat oil in a pan. Add Mustard seeds and Cumin seeds, allow to splutter. Then add curry leaves, hing and Turmeric powder.Then add chopped onions.Saute the onions till they turn transparent. Then add chopped green chilies, mashed garlic and groundnuts (if using). . Finally add the leftover rice and salt.Mix well. Stir gently without mashing the rice. Cover the pan. Now let the rice and seasoning blend well for 2-3 minutes. Garnish with chopped coriander. Serve hot.You can relish it just like that or if you want you can eat it with curd/ raita. Enjoy it for breakfast :-)

Instant Khaman Dhokla

2011-04-26T13:09:00.000-07:00

Khaman Dhokla is a traditional Gujarati snack that is served for festive meals .They are available in sweet shops all over the country.This recipe makes a really soft and spongy dhoklas.It tastes very delicious even kids will like it. This is an instant version of famous Gujrathi Khaman Dhokla.

Ingredients:-

For the batter

Bengal gram flour/Besan - 3 Cups
Citric acid/nimbu ka phool - 1 tsp
Sugar - 6 tsp
Oil - 3 tbsp
Ginger-Green chilli paste - 4 tsp
Baking soda - 1 tsp
Salt - 2 tsp or (Acc to ur taste)
Water - 2 Cups

For the tempering

Oil -1 tbsp
Mustard seeds /rai - 1/2 tsp
Cumin seeds /Jeera - 1/2 tsp
Sesame seeds /til - 2 tsp (Optional)
Green chillies,Slit length wise - 3
A pinch Asafoetida(hing)
Curry Leaves - 7

For the garnish

1 tbsp Chopped coriander leaves (dhania)
1 tbsp grated coconut

Method:-

1. In a large bowl, combine besan / chickpea flour/Bengal Gram Flour, citric acid ,sugar,ginger paste, green chili paste ,oil and salt to taste. Stir to mix, then add 1 cup water to make a batter of pouring consistency and mix well .

2. Heat the remaining 1 cup water .When the water starts boiling add the baking soda and immediately stir it gently into the batter and mix well.

3. you will see it forms bubbles and When the mixture rises, pour it immediately into a greased pan.

4. Steam for 20 minutes in pressure cooker, just like you do for Idlis without whistle. Once the Dhokla is cooked completely, switch off the stove and leave it for 5 minutes to cool.

5.For the tempering, heat the oil in a small pan and add the mustard seeds, cumin seeds,sesame seeds, green chillies ,asafoetida and curry leaves.Take the tempering off the heat, and pour the tempering mixture over the dhokla.

6.Cut into pieces & Garnish it with chopped coriander leaves and grated coconut.

7. Serve with green chutney or tomato ketchup.

Makes 30- 35 Dhoklas

Tamarind Chutney / Imli Ki Chutney

2011-04-25T11:21:00.000-07:00

Imli ki Chutney / Tamarind Chutney is sweet and tangy chutney made with tamarind and dates.This chutney is an excellent accompaniment to most of the chaats.This chutney You can store it deep frozen for more than 6 months and in fridge for 2 months.This is very easy to make.

Ingredients :-

2 cups Dates / khajur deseeded
1/4 cup Tamarind / imli deseeded
1 cup Jaggery / gud grated
1 1/2 tsp Red chilli powder ( Adjust acc to ur taste)
A pinch asafoetida (hing)
3 Cups Water
Salt to taste

Method :-

1. Wash the dates and tamarind .
2. Add them in a pan then add the jaggery, chilli powder, asafoetida, salt and water and simmer for 30 minutes.
3. Cool the mixture.Grind the chutney in a blender / food processor and then strain it through a sieve.
4. Tangy Tamarind Chutney is ready .Store refrigerated.

Serving suggestion:-

. Tamarind chutney is delicious with Samosas, Kachoris ,Pakoras,Samosa Chaat, Ragada Patties, drizzled over dahi vadas, Bhel puri, Aloo vada or any kind of chaat.

Starwberry Muffins

2011-04-22T20:48:00.000-07:00

When I have fresh strawberries on hand sitting on the counter waiting to be used, I often turn to Strawberry Muffins.This recipe for muffins is very easy to make. The muffins came out extremely moist ,light ,fluffy and delicious.

Ingredients:-

2 1/2 cups All purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
2/3 cup oil
1 egg
1 1/2 cup chopped fresh strawberries
1 tsp Vanilla Extract

Method:-

Heat oven to 375º and spray muffin cups with cooking spray or butter it or line with paper liners.

In a large bowl, mix the flour, sugar, baking powder and salt. In another smaller bowl, mix the milk, oil,vanilla extract and lightly beaten egg.

Add wet mixture to dry mixture, stirring just enough to mix it together. Do not over mix or the muffins will become tough. Gently fold in the chopped strawberries and mix to ensure they are well coated with flour.

Do not over stir, or the texture of your muffins will suffer. The batter will be lumpy and slightly floury. This is just fine.

Divide mixture and fill muffin cups coated with cooking spray or lined with paper liners two-thirds full.

Bake at 375º for 17 - 20 minutes (mine took the whole 20 minutes) or until a toothpick inserted in the middle comes out clean.

Cool in the pan for 5 minutes and then remove from pan to a wire rack till they are completely cool.

Makes 36 Mini muffins or 12 regular size muffins

This is reaching Show Me Your Muffin event hosted by Divya

Instant Oats Dosa / Indian Oats Recipes

2011-04-19T14:11:00.000-07:00

Breakfast is the most important meal of the day as it can affect mood and energy level for the entire day.Oatmeal has long ranked among the best foods for lowering cholesterol. oats are a good source of vitamin B1, dietary fiber, magnesium, protein and phosphorus.And the best way to start your day is breakfast made out of Oats :)

Ingredients:-

1 cup oats ( I used Instant Oats)
1/2 cup rice flour
1/4 cup Rava
2 cups water
1/2 tsp Cumin Seeds
1 green chillies cut finely or paste
1/4 tsp black pepper powder
Salt to taste
Oil

Method:-

Mix all ingredients oats,rice flour,rava,cumin seeds,green chilli paste,black pepper powder,salt and water except oil.

Heat pan /tava and add a laddle full of batter to it and spread in circular way. Spread out a little oil in the sides.Allow it to cook for some time till golden brown.When one side is cooked, turn it and cook on other side as well for a minute.

Serve hot with chutney or sambar.

Sending this also to 'Breakfast Mela', event by Srivalli.

Yellow Cucumber Chutney / Dosakaya Pachadi

2011-04-14T10:23:00.000-07:00

Yellow cucumber / Dosakaya is a cherished vegetable in Andhra cuisine. Pachadi (Chutney), Pappu (Dal) and Avakai (Pickle) are the common preparations made from dosakaya.we prepared a tangy spicy pachadi that makes for a delicious side dish with rice and a dollop of ghee.

Ingredients:-

1 cup yellow cucumber

1 tbsp bengal gram

1 1/2 tbsp split gram dal

1 1/2 tsp cumin seeds

3 green chillis

3 dry red chillis (Adjust acc to your spice level)

9 curry leaves

1 1/2 tbsp tamarind paste

2 tsp canola oil

1/2 tsp mustard seeds

1/4 tsp hing/asafoetida

1/8 tsp Sugar

salt to taste

Method:-

1.First Peel the skin of yellow cucumber.Cut in to half and check the taste,some times this yellow cucumber may taste bitter which will spoil the chutney taste.So check the taste and remove the seeds.Then cut the yellow cucumber in to small pieces and keep side.

2. Heat 1 tsp oil in a pan, add bengal gram ,split gram dal and cumin seeds and saute for 5 mins on medium heat till they turn golden brown. Then add curry leaves, green chillies and red chillies and fry for another min. Remove to the plate and cool.

3. First grind the spices to a coarse powder in a mixer / blender.Then Add tamarind paste ,yellow cucumber pieces ,salt and sugar and grind to a coarse paste. The yellow cucumber should not be made into a paste.

4. Heat 1 tsp of oil in a small pan, add the mustard seeds and let them splutter.Then add cumin seeds,split black gram and let it turn red. Add the curry leaves and hing and toss them for a few seconds.

5. Turn off heat and add the seasoning to the ground cucumber chutney and mix well.

6. Serve with hot steamed rice ,ghee and papad.

Sri Rama Navami Neivedyam ~ Panakam / Vada pappu

2011-04-12T19:26:00.000-07:00

Happy Srirama Navami to all my readers and Friends!

Sri Rama Navami is a Hindu festival, celebrating the birthday of Lord Rama .Sri Rama Navami falls on the ninth day of Hindu lunar year . Navami means the ninth day in the hindu calender..People normally perform Kalyanotsavam (marriage celebration) for Lord Rama and Sita in their houses.Temples are decorated and special havans are organized, along with Vedic chanting of Vedic mantras and offerings of fruits and flowers. Many followers mark this day by Vrata (fasting) through the day followed by feasting in the evening, or at the culmination of celebrations. The holy Ramayana is read in the temples.

Today we prepare Panakam (Telugu) / Panak . On this day panakam is offered as Neivedyam for Lord Rama.We also prepare Vada pappu (Split yellow moong dal ) as Naivedyam or Prasadam.

Panakam /Panak

Ingredients for Panakam:-

2-3 tbsps grated jaggery (acc to taste)
2 cups water
2 crushed cardamoms
5-6 coarsely crushed pepper corns

Method:-

Mix the grated jaggery in water and let it dissolve completely. Filter the jaggery water. Add crushed cardamom and crushed pepper. Mix well .
This traditional Indian drink can also be served as a summer cooler or as a drink to quench the thirst and its cooling properties helps to cool our system too.

Ingredients for Vada Pappu:-

1 cup yellow split moong dal

Vada pappu is split yellow moong dal (pesara pappu) soaked in water for an hour and strained.This dal is offered as raw ,uncooked .After offering it to god then we spice it up.

What you see in the picture is how it is offered to God, I couldn't take the picture after spicing it up as within minutes it got finished.

Ingredients Needed for Yellow moong dal Salad:-

Split Yellow Moong dal - 1/2 cup
Grated coconut - 2-3 tbsp
Finely chopped green chilies - 2
Finely chopped Cucumber - 2 -3 tsp
Chopped coriander to garnish.
Salt to taste.
Lemon Juice /Grated mango

Method:-

Wash and soak the dal in water for half an hour. Then drain it. After it is offered as prasadam, then we spice it up.

To make the Salad, to moong dal add chopped cucumber,chopped green chilli,grated coconut ,grated mango / lemon juice and salt to taste.Mix well then garnish with chopped coriander.This dal is eaten raw and uncooked.Enjoy this refreshing and healthy salad :-)

Strawberry Shake

2011-04-08T15:12:00.000-07:00

Children need a daily intake of Vitamin C because it is important for maintaining a healthy immune system. Vitamin C has to be consumed daily because the body does not store Vitamin C. Pediatricians recommend that children should consume at least 30 - 45 mg. of vitamin C per day. This is the minimum requirement.Among the many benefits of Vitamin C for children is that it acts as a powerful anti-oxidant as well as an anti-inflammatory agent that prevents oxygen-based damage to the cells.Children can get their daily dose of Vitamin C by consuming a variety of fruits and vegetables. Fruit is a delicious food with wonderful colors and textures that appeal to children. Fruit is one of the easiest healthy foods to get kids to eat. Strawberry is rich in vitamin c. My kiddo loves it especially on hot days!

Ingredients:-

1 cup fresh Strawberries
4 cups Milk
To taste Sugar
Ice -cubes (Optional)

Method:-

Wash strawberries properly and remove the stems.

Blend strawberries and little milk together in a blender until crushed properly into a smooth paste.

Add the remaining milk, sugar and crushed ice. Blend again for another 30 seconds or so.
Served chilled in glasses.

Garnish each shake with strawberry.

Enjoy the summer with Delicious Healthy Strawberry Shake!

Sending this to Food palette series : Pink held at TorviewToronto

Green Chutney / Chaat Chutney / Hari Chutney

2011-04-07T10:48:00.000-07:00

Green chutney or also known as chaat chutney or Hari chutney. This chutney is versatile chutney goes well with pakodas, chips, papad, chaat, vada,samosas,dhokala, tikki etc.It can also be used as spread on bread slices.This Green chutney is an integral part of Mumbai's famous Vegetable Sandwich.

Ingredients:-

Chopped Coriander Leaves - 1 cup
Chopped Mint Leaves - 1 cup
Green Chilies - 6 (Adjust acc to ur taste)
Chaat Masala - 2 tsp
Sugar - 1/2 tsp
Ginger - 1/4 inch
Lemon Juice - 2 tbsp
Salt - to taste
Water

Method:-

1.First pluck,Clean,wash and roughly chop coriander and mint leaves.
2.Chop ginger and green chillies.
3.Grind all the ingredients to smooth paste in a blender using very little water. Adjust salt and lemon juice if required.
Store in a air tight container,refrigerate and use as required.It stays good for 2-3 weeks.

Serving Suggestion:-

1) This can be served as a dip for snacks, finger foods ,Samosas, Dhokalas ,Sabudana Vada,Aloo Bonda etc.
2) It can be used as a spread on Breads for making vegetable sandwich.
3) It can be used for making Bhel (Mixture of puffed rice with Sev, an Famous Mumbai Street food).
4) It can be used in Ragada patties,Samosa Chaat,any Chaat items etc.
5) It can be used as Salad Dressing also.

Sending this to Krithi's Event Herbs & Flowers - Coriander, a event started by PJ

Mango Rice / Mamidikaya Pulihora

2011-04-05T19:23:00.000-07:00

Rice mixed with grated raw mango is a specifically prepared on “Ugadi” ( The Telugu New Year celebration), in Andhra.Yesterday I made it for Ugadi festive meal.It is easy to make and delicious to eat.

Ingredients:-

2 cups Cooked white rice (each grain should be separate)

3 cups Grated raw green mangoes (peel skin) Adjust according to your taste

2 tbsps Peanuts

Salt to taste

3 tbsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds

1 tbsp Chana dal / Bengal gram dal

1 tbsp Urad dal / Split black gram dal

5 dry red chillies

6 slit green chillies

A pinch asafoetida (Hing)

1/4 tsp turmeric powder

few curry leaves

Method:-

Peel the skin and grate the unripe mango. Measurement is: for 1 cup raw rice - 2 cups grated mango (Adjust the quantity to suit your tastes).

Add turmeric to the grated mango and keep it aside.

Cook rice with 4 cups water. Add 1 teaspoon of oil to the rice while cooking so that grains won’t stick..Each grain should be separate. Don’t cook to mush.Cool the rice in a wide plate so that the rice doesn’t stick together.Apply a teaspoon of oil to the rice.

In a pan, heat oil. Add and toast the ingredients One by one, until pale gold, in this order cashews,Peanuts,Chana dal (presoaked in water for about 30 minutes before),Slit green chillies ,Curry leaves ,red chillies,Mustard seeds and cumin seeds,hing.Toss them for a few seconds.Remove from heat and keep it aside.

Spread the cooked white rice on a wide plate, sprinkle salt , add grated mango with turmeric and add the seasoning and use your hand or big spoon to combine well till the seasoning is well blended with the rice. Adjust salt.

Serve hot with papad ,vadiyalu,pachadi of your choice.

Enjoy Tangy Mamidikaya Pulihora !!!

Ugadi Pachadi ~ Ugadi Special

2011-04-04T14:02:00.000-07:00

Happy Ugadi to everyone!!!Today we are celebrating Ugadi, the Telugu New Year Day, which is the first festival of our Telugu calendar.In Andhra Ugadi Pachadi is a must have on the day of Ugadi.All things that go into the pachadi are "new" for the season like raw mangoes , jaggery ,Tamarind etc.The idea behind the Ugadi pachadi is to combine all the 6 Tastes. It Symbolizes the fact that life is a mixture of different experiences (sadness, happiness, Pleasure,sweetness ,pain , and bitterness) , which should be accepted together with all flavors and equal Balance.
Each ingredient of this pachadi, adds one of these tastes..

* Raw Mango for tanginess
* Neem Flowers for bitterness
* Tamarind Juice for sourness
* Red Chilli Powder for hotness
* Jaggery for sweetness
* Pinch of Salt for saltiness

Ingredients for Ugadi Pachadi :-
1 Cup - finely grated Jaggery
1 Cup - Raw Green Mangoes (skin peeled, and finely chopped)
3 tbsp -Tamarind Paste
1 tbsp -Neem Flowers (if not available, substitute with grated bitter gourd or Methi seeds )
Salt as per taste
Red Chilli powder as per taste
Water
1 tbsp chopped cashewnuts & Pistachios (Optional)

Method:-

Soak tamarind in water for 15-20 mins.
Then take out tamarind paste.
Take a bowl and add tamarind pulp,water, finely chopped mango pieces , grated jaggery,salt ,chilli powder,neem flowers .If you don't have neem flowers then add methi seeds or grated bitter gourd .Adjust the taste and the water to your liking consistency and so that you are able to get all the tastes in this mixture.Mix Well till jaggery is melted.We make it like a drinkable juice consistency .I also added few chopped cashews and pistachios.Serve in small bowl or cup.

Tip:-

There are many variations in making ugadi pachadi but the main ingredients (reflecting all the six flavors) are as specified above..
You can also add small pieces of ripe banana,finely chopped dry fruits along with the above ingredients.

Happy Ugadi and Happy Gudipadwa

2011-04-03T22:05:00.000-07:00

Wish You all the readers and Friends of Relishing Food

A Very "Happy Ugadi" And "Happy Gudipadwa " !!!

Tindora Chutney / Dondakaya Pachadi

2011-04-01T15:39:00.000-07:00

Tindora / Dondakaya Chutney is one of the most vital side dish of Andhra. There are so many varieties and variations ..Here is how I make ...

Tindora/Dondakaya

Ingredients:-

Tindora/ Dondakaya - 2 cups
Bengal gram /Chana dal -1 tbsp
Split gram dal / Urad dal -1 tbsp
Tamarind Paste - 2 tbsp
Mustard seeds - 1/ 2tsp
cumin seeds - 1 tsp
Curry Leaves -few
Hing - a pinch
Red chillies - 8 (according to ur taste)
oil - 2 tsp
Sugar - 1/8 tsp
salt to taste

Method:-

Soak about a lemon sized tamarind in water . Squeeze the tamarind using your fingers. Take out the pulp. Use the thick puree extracted as required and save the rest for later use.

Wash and cut the tindora into small pieces and keep it aside.

Heat oil in a pan, add bengal gram and split gram dal and cumin seeds and saute for 5 mins on low-medium heat or till they turn golden brown. Add few curry leaves and red chillies and fry for another min. Switch off the stove and pour in a plate and cool.

Heat oil in same pan add cut pieces of tindora, salt and cook on slow flame for 10 mins with closed lid.Tindora will little bit change the colour.

After cooling first grind the spices to a coarse powder. Add tamarind paste and tindora pieces ,sugar and salt and grind to a coarse paste. If it is difficult to grind then add very little water and blend.( I grinded it to paste as my family likes that way only).

In a pan add oil for seasoning, add mustard seeds when they splutter add cumin seeds,urad dal, red chilli, curry leaves ,hing.Add the tempering to the blended tindora mixture and mix well.

Serve with hot rice,ghee and papad.

Awards

2011-04-01T14:56:00.000-07:00

Ammu Mohan from Rasi's Veg bites awarded me with "Cute Little Chef Award".. Thanks a lot Ammu. I am so happy and excited.

I am passing this award to

Suman Singh
Gokulanandhini
Priya
Priti
Vimitha Anand
Chitra

Shiva's Indian Restaurant and Bar - Mountain view CA

2011-03-31T11:44:00.000-07:00

Shiva's Indian Restaurant is located at the corner of Castro and California Street in downtown Mountain view in california.Shiva's serves up some of the best Indian food , with attentive service, reasonable prices, and personal atmosphere.Great Indian buffet with lots of choices (for vegetarians also). It's about $12 for lunch buffet.It will be a treat for Indians and non-Indians alike.This Indian restaurant is my family's favorite.“"Their lunch buffet is one of the best I've tried ".

      The menu, filled with veg and non-veg entrees with a large choice of appetizers,curries, breads, rice and desserts.They have soup, salad,fresh cut fruits, raita,cilantro sauce, chutneys,pickles, pakora, hot appetizers, rices, tandori grilled veggies and paneer,5 vegetarian entrees as well as 4 non veg entrees, three desserts, naan and special bread on the weekend.The Naans were really soft, fluffy and well-cooked.The food was quite flavorful & very delicious. The presentation was really nice. All of these are the best you have ever tasted.I liked everything I tried.

          The non-vegetarians also have a vast range of choices.They also boast a full-serviced bar with an extensive wine list and exotic cocktails.They also have a banquet hall for family caterings.

          The service here is pretty good .The decor inside is nicely decorated, colorful with luxurious touches but not too gaudy-looking.

          This indian restaurant is a sure hit due to its wonderful location, excellent choice of food and service. It is kid-friendly .A nice place to enjoy a date or bring friends.It is definitely worth every penny and you would be sure to leave feeling happy and satisfied.

Address
800 California St
Mountain View, CA 94041
(650) 960-3802

Tilgulache Ladoo / Sesame Seeds Ladoo

2011-03-30T12:19:00.000-07:00

This ladoo is prepared On the Sankranti day in Maharashtra .This ladoo is prepared from Til (sesame) and Gul (jaggery) which warms your body.

Ingredients:-

Sesame seeds/ Til - 2 cups
Groundnuts / Shengadana - 1 cup
Jaggery /Gud - 2 1/2 cups
Dry Coconut - 1/2 cup

Method:-

1) Dry Roast Sesame seeds.Remove it in plate and allow them to cool down.
2) Dry Roast Groundnuts separately .Remove it in separate plate and after they cool remove their skin off.
3) Lastly roast grated dry coconut.
4) Grate or powder the Jaggery.
5) First Grind the sesame seeds to coarse Powder in a mixer.
6) Then add groundnuts and grind them into powder in a mixie.
7) Then add jaggery and dry coconut in it and all together grind this mixture in a mixie till they are well combined.
8) When you grind this mixture in a mixie ,it becomes little oily which helps in binding a ladoo .
9) Make small ladoos of this mixture and store in airtight container.

Note:-

1) These Ladoos remain fresh for 15 -20 days.

This is reaching Flavours of Maharastra event by simply.food guest hosted by PJ of seduce your tastebuds

Dry Garlic Chutney / Lasun Chutney

2011-03-29T13:17:00.000-07:00

This is a traditional Maharashtrian recipe.This chutney is also known as vada pav chutney.This garlic chutney is the perfect accompaniment to bhakri also.I adapted the recipe from Mom's Recipies.

Ingredients:-

1. Dry Shredded coconut - 125 gms

2. Dry Red chillies – 5

3. Garlic cloves – 10

4. Tamarind – 1 ” piece

5. Sesame seeds - 2 tsps

6. Salt – To taste

Method:-

In a thick bottomed kadai / pan ,roast shredded coconut,red chillies and sesame seeds seperately .Roast it on a low flame till it evenly brown.keep stirring to avoid burning.Let it cool down.When the mixture is warm add tamarind to it.

When the mixture is cooled Grind with rest of the ingredients into a coarse powder.

Let it cool and then store in an dry air-tight container.

Stays fresh for months.Tastes great with chapatis and Jowari rotis.Without this chutney vada pav is just incomplete.It is equally delicious on buttered slices of bread.

This is reaching Flavours of Maharastra event by simply.food guest hosted by PJ of seduce your tastebuds

And Bookmarked recipes - Every Tuesday held at Aipi's US Masala

Tikhat Sanja

2011-03-28T10:41:00.000-07:00

Tikhat sanja is a popular Maharashtrian breakfast.It is quick breakfast.

Ingredients:-

1 cup coarse semolina (known upma Rava)
1 onion, chopped
3 green chillis,Chopped
2 cups water
1/2 tsp turmeric
¼ cup buttermilk (or yogurt & water mixed to make ¼ cup)
1 tbsp Moong dal, washed
2-3 tbsp grated coconut (fresh/frozen)
Coriander leaves, chopped for garnishing
5 curry leaves
1 tsp sugar
1 tsp lime juice
1 tbsp oil
½ tsp mustard seeds
1/2 tsp cumin seeds
1 pinch asafoetida
2 tsp ghee (optional)
salt to taste

Method:-

1.Dry Roast semolina (without ghee/oil until deep yellow in colour.
2.Heat oil in a pan. Add mustard seeds.When they splutter add cumin seeds,chopped onion and chopped green chilli ,curry leaves.
3.Saute till the onions turn soft and translucent.Then add water, turmeric, buttermilk and Moong dal. Add salt,sugar, grated coconut and chopped coriander.
4.Once the water begins to a boil, add slowly the roasted semolina and stir continuously to avoid lumps and mix well.Cover and cook.It will take approximately 7-8 mins.
5.Sanja is cooked when all the water is absorbed, and the semolina grains look slightly swollen. Turn the heat off; add the lime juice and ghee, if using. Stir the Sanja well.

Serve it steaming hot, garnished with coconut and coriander.

Tikhat sanja tastes fine just by itself, but you can also serve it with some sev/namkeen/mixture or a scoop of yogurt or pickle.

Tip:-

Dry Roast semolina (without ghee/oil )until deep yellow in colour. Spread the roasted semolina on a large plate/tray and let it cool. If roasted and stored like this, semolina stays well for months together. Especially in a hot & humid climate like India, roasting stops the semolina from catching worms. Also, when roasted semolina is used, lumps do not form in the Upma/ Sanja.

This is reaching Flavours of Maharastra event by simply.food guest hosted by PJ of seduce your tastebuds

Toor Dal Dosa

2011-03-25T19:27:00.000-07:00

Ingredients:-

Toor Dal - 1/2 cup

Rice - 2 cups

Fresh Coconut (grated) - 1 cup

Red Chilli Powder - 2 tsp

Asafoetida Powder a pinch

Black pepper powder -1tsp

Cumin powder - 1tsp

Coriander seeds Powder - 1 tsp

Tamarind paste - 4tbsp

Salt to taste

Soda a pinch

Oil

Method:-

Wash and Soak Toor Dal and Rice in water for 5 to 6 hours.

Grind the soaked Dal and Rice together. Add grated Coconut, Red chilli powder, cumin powder,coriander powder ,Black pepper powder, Asafoetida Powder ,tamarind paste and Salt while grinding. Grind to a smooth dosa batter .The consistency should be like dosa batter.
Keep side for over night or more than 8 hours.Then add soda to the batter at the time of making dosas mix it well and make dosas out of it.

To make dosa, Heat a griddle(you can use a non-stick pan).Grease the griddle with peanut oil or any other oil. Pour one ladle full of batter over the griddle.. Spread it out evenly using a circular motion from the center of the batter reaching out to the edges.Drizzle a teaspoon of oil on the edges of the dosa and Cook for a few minutes on medium heat till the bottom of the dosa is golden brown.Flip the dosa and cook for a couple of minutes. Remove from heat .

Serve with pickle or Spicy chutney or Saagu .

Tip:-

Use this batter to make nice and crispy thin Dosa or thick Adai.

Besan Laddu / Besan Ladoo

2011-03-22T10:35:00.000-07:00

These laddus are popular all over North India especially at festivals and celebrations ,especially Diwali. It is a very easy to make .

Makes - 20 Laddus

Ingredients:-
Sieved Besan Flour - 1 1/2 cups
Finely Powdered Sugar - 1 1/2 cups
Ghee - 1 cup
Cardamom Powder - 1 tsp
Sliced Cashews - 2-3 tsp

Method:-
1) Fry cashew nuts in some ghee and keep aside.

2) Heat some ghee in a thick bottom pan on a low flame. Add besan flour and stir continuously. Occasionally add ghee into it. Keep stirring till the flour becomes golden brown and ghee separates. Remove from fire ,set aside to cool down a little.

3) After cooling ,add powdered sugar, cardamom powder, and fried cashew nuts . Mix well. Using lightly greased hands, Shape into small rounds / laddus.Garnish with Sliced Cashews.

4) Let them dry completely.

5) Then Store laddus in an airproof container.

Note : If it is difficult to make laddus then you can add some melted ghee.

Happy Holi

2011-03-18T15:00:00.000-07:00

Wishing all the Readers Happy Holi

Rango ke tyohar me sabhi rango ki ho bharmar,
Dher saari khushiyo se bhara ho aapka sansar,
yahi dua hai Bhagwan se hamari har bar,
Holi mubarak!

Strawberry Shake

2011-03-16T13:42:00.000-07:00

Serves - 2

Ingredients:-

    * 2 cups strawberries, hulled
    * 1 cup ice cubes
    * 1 cup milk
    * 2 cups strawberry ice cream
    * 3 teaspoons sugar (Adjust according to your taste)

Method:-

Wash strawberries properly and remove the stems.
In a blender combine strawberries, ice, milk, ice cream and sugar. Blend until smooth.Pour into glasses and serve.
Garnish each shake with strawberry.
Enjoy the Delicious Yummy Strawberry Shake!

Contact Me

2011-03-15T19:55:00.000-07:00

You can use the form below to contact me with any of your doubts regarding my recipes or requests for any new recipes. I shall get back to you as soon as possible.

Thanks for visiting Relishing Food , and hope you had a great time!

Stuffed Apples

2011-03-14T12:15:00.000-07:00

These Stuffed apples can be a very good after school snack for kids.They are very easy to make.

Ingredients:-

* 3 Apples (any kind)
* ¼ cup Raisins
* 3tbsp chopped dried fruits (or any mixed nuts)
* 1 tbsp Honey
* 1/4 cup Peanut Butter
* Garnola to sprinkle

Method:-

Wash the apples well and core out the seeds using an apple corer or sharp knife. Take out the middle so you can see right through the apple.
In a small bowl, combine 1/4 cup peanut butter,honey,raisins, nuts of your choice.Mix well.
Spoon the peanut butter mixture prepared above, into the cored centers of the apples.
Sprinkle with crushed granola. You can eat this apple whole or you can slice it in half and sprinkle with extra granola or drizzle with extra honey.

Note:-

You can use dried fruits such as raisins, cranberries, chopped up apricots ,Cashews etc.

Awards

2011-03-11T15:07:00.000-08:00

My dear friend Harika of Harika's Kitchen passed me these two awards. The "Lovely Blog" award and "Stylish Blogger" award.Thank u so much Harika for thinking of me.I am very much excited to receive two awards at a time.It was my happiest moment which cannot be expressed in words.

Rules:

1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends…. to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].

I want to pass over these awards to

Chitra

simply.food

Srav's Culinary Concepts

Yummy Food

Bread Pakoda

2011-03-11T14:28:00.000-08:00

,
Ingredients:-

6 Bread Slices
1cup Besan / Gram Flour (Besan)
1/4 th tsp turmeric powder
Salt to taste
1/2 tsp Ajwain / Carom Seeds
1 tsp Red chili powder to taste
1/4th tsp chaat Masala powder
Water
Oil for frying

Method:-

1. Remove the crust from all sides of the bread.
2. Cut Bread slices into desired shapes (like triangle, rectangle or with cookie cutters etc.)
3. Mix all the dry ingredients together: Gram flour (besan), ajwan, red chilli powder,chaat masala, turmeric and salt.
4. Now by pouring little water at a time make a smooth batter (neither too thick nor too lose)
5. Heat oil in a pan / kadhai.
6. Dip bread pieces in the batter and fry till both sides are golden brown on medium flame.
7. The crispy, delicious Bread pakodas are ready to serve.
8. Serve bread pakoda hot with green chutney or tomato sauce.

Hot Chocolate

2011-03-08T12:13:00.000-08:00

When kids are wet and cold from playing outside, a cup of hot cocoa will make them feel warm and toasty.

Ingredients:-

1 cup milk
1 Tablespoon cocoa
2 Tablespoons sugar
2-3 drops of vanilla extract
small sprinkle of cinnamon
cinnamon sticks to garnish
chocolate curls to garnish

Method:-

First warm the milk in a pot over medium heat for a couple of minutes, swirling it occasionally to keep the milk from scalding.
Use a blender to mix the ingredients. It will froth the milk and smoothly blend the cocoa. Blend gently to prevent it from from spilling.
If you like,garnish each drink with cinnamon sticks and chocolate curls.

It's good! Drink and enjoy!

Paneer Makhani

2011-03-07T14:02:00.000-08:00

Preparation Time : 10 mins

Cooking Time : 30 mins

Serves - 4-5

Ingredients :

Paneer - 250 gms
Onions paste - 1 cup
Tomato Puree - 3 big ones
Ginger Garlic paste - 1 tbsp
Red Chilli powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Cumin Powder - 1/2 tsp
Cashew nut paste - 3 tbsp
Cream - 1 cup
Bay Leaf - 1
Green Cardamom - 3
cloves-4
Salt to taste
Butter - 3 tsp
Saffron - 5-6 strands or orange colour -a pinch
Sugar - 1/4 tsp
Milk - 50 ml.
kasuri methi (dry fenugreek leaves) - 1/2 tsp

Method:

Cut the paneer into cubes and fry them in butter till golden colour.Remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it. This makes Paneer softer.

Warm milk and soak saffron in it.

Make Onion puree and Tomato puree separately in a blender and Keep aside.

In a pan, heat butter. Add the bay leaf, cloves, green cardamom and fry for a minute then add Onion paste and fry till its turns pink then add the ginger garlic paste. Fry both till the onion paste turns till golden brown.

Then add cashew paste along with all the spice powders. Simmer and then add the tomato puree, crushed kasuri methi.Mix well.

Add about 1/2 cup water and bring to boil then add the fried paneer.Simmer and cook till it thickens. When the gravy is thick enough, add the cream and simmer for another 10 mins. Finally add the milk that has the saffron. Optionally, you can add orange food colour if you want richer colour.

Let the curry sit for 10-15 mins before serving.Garnish with coriander leaves.

This tastes great with Jeera Rice,rotis,chapatis,parathas or Naans.

Paneer Paratha

2011-03-05T16:13:00.000-08:00

Paneer paratha is something which is liked by adults and kids also. You can enjoy paneer paratha with some curry or all by itself. It tastes very delicious.

Ingredients:-

Wheat Flour - 4 cups
Salt - 1/2 tsp
Water for Kneading
Oil - 2 tbsp

Filling:-

Paneer Grated -200 gms
Red Chilli Powder - 1 tsp
Green Chili Paste - 1 tsp
Coriander Powder -1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Coriander finely chopped -8 sprigs
Salt to taste

Method:-

1. Mix Flour, Salt, Oil .
2. Add water and form a firm dough.
3. Coat the dough lightly with few drops of oil, cover and set aside for 30 minutes.
4.First Grate the Paneer. To the grated Paneer, add Salt, Roasted Cumin Powder, coriander powder ,Red Chili Powder, Green Chilies paste and finely chopped Coriander. Mix well.
5. Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of small puri.
6. Place a small quantity of stuffing (Paneer filling) over it and close it from all sides.
7. Gently apply some flour on both sides and roll it gently into a paratha or 6 -inch circle.
8. Now place the paratha on a tava or skillet.Allow one side to cook when the color changes into light brown color.Turn repeat for other side. Lightly press the puffed areas with a spatula.
9. Drizzle some butter or ghee on each side and flip.
10. Remove paratha from the tava/ pan and place in a covered container. Continue with remaining parathas.
12. Serve hot with tomato chutney,Mango Pickle, plain yogurt, any gravy subji or it can also be eaten by itself.

Tip:-

Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour and then roll.

Blueberry Muffins

2011-03-02T12:34:00.000-08:00

Ingredients:-

2 cups (260 grams) All-purpose flour
1/2 cup (100 grams) granulated white sugar
1 cup (240 ml) plain yogurt
1 large egg
1/4 cup (60 ml) canola oil
1 tsp pure vanilla essence
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups (100 grams) fresh or frozen blueberries

Method:-

1) Preheat oven to 375 degrees F . Position rack in center of oven. Grease or line muffin cups with paper liners.
2) In a large bowl whisk together the yogurt, vanilla extract,lightly beaten egg and oil.
3) In another bowl whisk together all dry ingredients the all purpose flour, salt, sugar, baking powder and baking soda.
4) Take a tablespoon of the dry ingredients and toss it with the blueberries.If using frozen blueberries, do not thaw before adding them to the batter.
5) Add wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the blueberries. Do not over mix the batter or tough muffins will result.
6) Fill the muffin cups with the batter, using two spoons or an ice cream scoop or 3/4 of a cup.
7) Place in the oven and bake for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean at 375 degrees F.
8) Transfer to a wire rack and let it cool for about 5 minutes before removing from pan.

Makes 36 Mini Muffins

Source :-Mom's Recipies

Vanilla Cake

2011-02-28T12:44:00.000-08:00

Ingredients:-

1 cup sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla essence
1-1/2 cups all-purpose flour
1-3/4 teaspoons baking powder
1/2 cup milk

Method:-

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch pan.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla essence. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven or until the tops are golden and a toothpick poked into the center of the layer comes out clean.
Cool for 10 mins. Then Loosen the sides of the cake from the pan with a thin knife and turn out onto a cooling rack and peel off the paper imediately.
Allow it to cool completely before layering or covering with frosting.

Rajma Masala

2011-02-25T13:03:00.000-08:00

Ingredients:-

Rajma/kidney beans- 1 cup
Onion- 1 (chopped )
Tomatoes - 2 (chopped)
Ginger- 1"
Green chillies- 4
Garlic- 3cloves
Cumin Seeds - 1 tsp
Hing - A pinch
Red chilly powder- 1tsp
Turmeric powder-1/2tsp
Garam masala - 1tsp
Coriander powder- 1tsp
Oil- 2tsp
Salt to taste
Water - 3 Cups
Coriander -to Garnish

Method :-

1) Soak the kidney beans for at least 5 hours.
2) Pressure cook Kidney beans till 3 whistles..Beans should be properly cooked but at the same time they should remain whole.Don't overcook otherwise beans get mushy.
3) Grind onion, tomato, garlic, ginger and green chillies together in a blender / Mixer.
4) Heat oil in a pan. Add the cumin seeds. When it splutters add hing and grounded paste. Saute for sometime. Add red chilli powder,coriander powder,garam masala and saute till the raw flavor disappears.
5) Add the cooked kidney beans along with the water and salt and close the pan with lid.Cook for around 20minutes on low heat till the beans mixes really well with the gravy.
6) Kidney beans should be soft and tender. Lightly mash the kidney beans while mixing. Adjust salt, to your taste.Add little water to adjust the consistency of gravy.
7) Garnish with Chopped Coriander.
8) Serve rajma masala with hot steamed rice , chapatis,roti.

Bottle gourd Halwa / Doodhi Halwa

2011-02-22T13:18:00.000-08:00

Ingredients:-

Grated bottle gourd-2 cups
Sugar-1 cup
Milk-2 cups
Ghee-2 tablespoons
Cashew nuts-4-6
Crushed cardamom-a pinch
Raisins-a few

Method:-

1. Peel and discard the seeds of bottle gourd. Grate the bottle gourd.
2. Heat one tablespoon of ghee in a pan and fry the cashew nuts on a medium flame until they turn brown in colour.
3. Keep them aside and add the grated bottle gourd in the same pan.
4. Fry it until the raw smell goes stirring continuously.
5. Now pour in the milk and stir well. Let the gourd cook on medium-high till the milk is nearly absorbed. Stir every once in a while.
6. Now add the sugar. Cook it for 7-8 minutes on a medium flame.
7. When the halwa becomes thick, add the remaining ghee and crushed cardamom.
8. Turn off the stove and serve it hot or chilled.
9. Serve hot garnished with Raisins, flaked almonds and pistachios.

Vanilla Cupcakes

2011-02-14T12:17:00.000-08:00

Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Ingredients:-

1/2 cup unsalted butter, room temperature

2/3 cup granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

Buttercream Frosting:

2 cups confectioners sugar , sifted

1/2 cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food color Pink

Method:-

Preheat oven to 350 degrees F and line muffin cups with paper liners.

In the bowl with electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean.

Remove from oven and place on a wire rack to cool.

Once the cupcakes have completely cooled, frost with icing.

Buttercream Frosting:

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color.Decorate with sprinkles.

Source:- Joy of Baking

Radish Sambar

2011-02-07T13:12:00.000-08:00

Ingredients:-

Radish / Mulangi / Muli -1
Toor dal /Yellow split pigeon peas -1 Cup
Onion -1
Green chilli -1
Red chilli - 1
Red chilli powder -1/2 tsp
Coriander powder - 1tbsp
Turmeric powder - 1/2 tsp
Sambar powder - 1 tbsp
a pinch - asafoetida /Hing
lemon size - tamarind
Gated/shredded coconut - 1 tbsp
Curry leaves -few
coriander leaves to garnish
Mustard seeds - 1/2 tsp
Black gram dal / Urad dal -1/2 tsp
Cumin seeds -1 tsp
Fenugreek seeds - 1/4 tsp
oil - 2 tbsp
Sugar / Jaggery - 1/2 tsp
salt to taste
Water

Method:-

1) Wash and cook toor dal / Yellow split pigeon peas in pressure cooker with 3 cups of water, turmeric powder, asafoetida and a drop of oil and keep it aside.
2) Soak tamarind in hot water for 10 minutes and extract paste from it.
3) Wash and cut the chayote into small cubes and keep it aside.
4) Chop onions, and green chillies.
5) Boil Radish pieces in cooker or microwave oven and keep it aside.
6) Once the dal is cooked Open the cooker,strain the water on top,(keep this aside and add lastly to the sambar if too thick)and mash the dal well with the round end of a ladle.
7) Heat ghee /oil in a pan/kadai, add mustard seeds, cumin seeds afte they splutter add red chilly ,little asafoetida, splutter , curry leaves, black gram dal, fenugreek seeds.Saute for 1 min then add green chilly and onions.sprinkle little salt and fry for some time.
8) Add red chilly powder, coriander powder, sambar powder and fry for some time.
9) Now add tamarind pulp ,jaggery /sugar ,cooked dal and allow it to boil for some time.
10) Add vegetables and water if required.
11) Check salt and the consistency of the sambar,as it should not be too thick or too watery.Boil for 10 mins.
12) Finally garnish with chopped coriander leaves and grated coconut.
Tasty Radish sambar is ready to be served.
13) It can be served along with white rice, idly, dosa ,chapati etc.

Vankaya Pachadi / Brinjal Chutney

2011-02-04T13:04:00.000-08:00

Ingredients :-

1 large Eggplant/Brinjal/Baingan (should be big and fat)
1 1/2 tbsp tamarind paste
1/2 tsp mustard seeds
1/2 tsp cumin seeds
5 curry leaves
1/2 tsp urad dal/split black gram
1 large onion chopped
3 green chillis slit length wise or make paste
1 tsp chopped ginger
chopped coriander leaves for garnish
salt
1 tbsp oil

Method:-

Wash and wipe the brinjal and place it on the burner and keep turning the brinjal, so that the skin on the surface is uniformly blackened. Place over the burner till the brinjal softens and cooked. (Alternately you can put it on the baking sheet and bake it at 350 degrees C and keep checking it and turning it till the skin starts cracking and can be peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the egg plant is cooked well)
Remove from fire when done and wash the egg plant with water. Peel the skin and mash the egg plant.
Add tamarind paste and salt to the mashed egg plant and keep aside.
Heat oil in a pan. Add mustard seeds and let them splutter. Now add the cumin seeds and black gram dal and let them fry till brown then add the curry leaves and fry for few seconds. Add the chopped onions,ginger and green chillis paste and fry till transparent. Don’t brown it.
Now add the mashed egg plant which has been mixed with the tamarind paste and salt. Mix well.Let it cook for 5 minutes.
Turn off heat and garnish with chopped coriander.
Serve with hot rice and ghee or rotis.

Mango Dal / Mamidikaya Pappu

2011-02-01T12:43:00.000-08:00

Ingredients:-

Toor dal - 2cups

Mango - 1/2 cup

Oil - 1 tbsp

Curry leaves - few

Asfoetida - a pinch

Redchilli powder - 1/2 tbsp

Mustard seeds - 1 tsp

Cumin seeds -1 tsp

Redchillies - 3 -4 nos

Turmeric - 1 /4 tsp

Salt to taste

Method:

Wash and peel and cut mango into pieces which must be 1/2 the amount of dal we wish to cook .

Wash toor dal and mix mango pieces and add 3 cups of water and pressure cook for 3 whistles .

For seasoning Add oil to a frying pan and heat.

Splutter mustard seeds, cumin seeds and the red chilly pieces, curry leaves ,hing.

Mix the cooked dal well mash it and add turmeric,salt and redchilli powder to the same.

Add the mashed dal to the seasoning and cook on medium flame for 5 min.

If you wish to have the dal dilute please add water and leave it for 5 min.

Turn off the flame and serve hot with rice and papad or with chapati ,rotis.

Basic Indian gravy

2010-12-20T18:57:00.000-08:00

Most Indian gravy dishes have certain ingredients in common, so preparing and storing one when you have some spare time is a great idea for working people.

Ingredients:-

1 Onion
1 Tomato
3 cloves garlic
1" piece ginger
Hand full - cashews
1 tbsp. oil
1/2 tsp. red chilly powder
1 tsp. dhania powder
1 tsp cumin powder
1/4 tsp. turmeric powder
1/2 tsp. garam masala
salt to taste

Method :-

Grind all ingredients onion,tomato ,garlic, ginger, cashews together.

Heat oil in a medium-sized, heavy-bottomed pan on a medium flame and add paste, stir fry for 5 minutes.

Now add all the powdered spices and fry till oil separates.

Remove and allow it to cool completely.

Put into a suitable container, label container with date and Store in the freezer.

When ever you want to make gravy dishes, remove this from the freezer.

Frost free by using Microwave.

Add 1 cup water, bring to boil, simmer till thick.

Add already cooked veg. like peas, or paneer pieces, to make the dish as per your requirement.

You can make dishes as quick as possible and serve.

Green Chilly Paste

2010-12-13T20:40:00.000-08:00

To make cooking easy here is the basic green chilly paste we can make it and store it.

Ingredients:-

200 gms Fresh green chilies

1 tbsp oil

1 pinch asafetida /Hing

1 tsp salt

Method:-

Wash and remove stalks from chillies. Cut the chilies.

Heat oil in a frying pan.

Add chilies, asafetida and salt.

Stir and cover and fry for 3 minutes.Then Switch off the stove and remove from fire.

Let it little bit cool down.

Grind in small electric grinder, to form a paste.While Grinding do not add water.

Store in clean jar, refrigerate.Use as required.

Parappu Sadam / Dal Rice

2010-12-10T23:16:00.000-08:00

Since Dal contains proteins they also require vitamins, calcuim, carbohydrates its good for babies.

Just smash cooked rice with ghee and add cooked toor dal or moong dal as per your kids taste.Grind all in mixie to a fine paste with little water or rasam.

Try one by one and then regularly use the same dal.

Ragi Kanji

2010-12-06T23:29:00.000-08:00

This can be given to babies after 6months.

Clean Ragi and Grind it to the powder.Seive it.

Boil 1 cup of water, add ragi powder to it with little salt or sugar. Stir slowly until it cooks and becomes a fine paste or ragi powder is cooked.

Khakra dipped in Milk

2010-12-04T23:04:00.000-08:00

Ingredients:

2 plain khakras
1 1/4 cup milk
1 tsp sugar
6 raisins
1 tsp chopped Almonds or cashewnuts
1 tsp ghee
1 Apple, chopped finely

Method:

Crush khakras into small pieces (like cornflakes).
Put them in a serving bowl.
In another bowl bring milk to a boil.
Add Sugar. Mix well.
Put all the ingredients in the bowl.
Pour milk on the khakras.
It is a filling and healthy breakfast.

Note: Instead of apple you can use any fruit as per your child's taste.

Colourful Parathas

2010-12-01T22:48:00.000-08:00

Ingredients:

1/2 cup wheat flour
1 tbsp spinach chopped
1 tsp paneer or cheese grated
1 tbsp carrots,cabbage etc.
1 flake garlic crushed
1/4 tsp turmeric powder
1 tsp oil
salt to taste
oil

Method:

Grate the vegetables or chop the vegetables very fine.
Grind spinach ,garlic, chillies to a paste in mixer.
Mix all ingredients together except oil for shallow frying and cheese kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
Keep the dough aside for 30 minutes.
Divide the dough into equal-sized portions and roll into small parathas .
Heat the tawa and fry the parathas.
Cook till even browned and golden on both sides.
Garnish with grated paneer or cheese.
Serve hot with ketchup, chutney ,pickle or jam, as per your child's taste.

Cooking Tips

2010-07-21T17:05:00.000-07:00

* To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.

* Soak whole pulses overnight and other dals for one hour before cooking.

* Always add hot water to the gravy to enhance the taste.

* Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.

* Make sure not to reuse oil to avoid any mixing of flavors. Oil absorbs the flavor of whatever you are cooking. This is especially true if you frying foods using gram flour or spices.

* Always use heavy bottomed vessels to make desserts, in order to avoid burning.

* To get rid of the burn smell, when you have burned your dal or vegetables, immediately transfer the dal or vegetables to another (uncovered) dish and place that dish over a pot of cold water.

* Use a skimmer when you are frying as the holes that help in draining excess oil.

* Make sure to select the right size pan. If a pan is very small proportionally to the food you are preparing, it will be difficult to evenly cook the food.Using a pan that is too big will cause the liquid in the food to evaporate too quickly.

* Make desserts with full cream milk, to get thick creamy texture.

* Whenever curd is to be added to the masala, it should be beaten well and add gradually.

* Chop some extra vegetables, for next day stir fry.

* Use the leftover dal water to make rasam or sambar.

* Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.

* Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimize our cooking time, use of utensils and nutrients are also preserved.

* If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.

* While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.

* Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.

* Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry.

* You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom.

* Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.

* Never discard the water in which vegetables are cooked, use it in gravies or soups.

* Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.

* Immediately after boiling noodles put them in normal cold water to separate them each.

* If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.

* Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.

* Potatoes soaked in salt water for 20 minutes will bake more rapidly.

* Dry roast fenugreek seeds until it changes to red color and grind it to a fine powder. When u prepare kolambu and sambar, you can add ½ tsp of this powder, so that you will get good smell.

* To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

* If you forget to soak chana / Rajma overnight. Just soak the chana / Rajma in the boiling water for an hour before cooking.

* Puri dough should be made little harder than chapathi dough. This prevents puri from retaining more oil when it is deep fried. Also once dough is prepared, make the puri immediately.

* When u prepare batter for poori, add a tbsp of sugar along with the salt in the flour. You will get puffy pooris.

Indian Ingredients Glossory

2010-06-13T13:54:00.000-07:00

Many a times I used to wonder what a particular ingredient is called in other Indian Language or in English. As of now I have updated few ingredients in this table.Hope it is useful for some of my visitors, friends & Family. More ingredients to come in the near future.

Dry Fruits and Nuts

ENGLISH	TELUGU	MARATHI	HINDI
Almond	Baadam pappu	Badam	Badaam
Cashew	Jeedi Pappu	Kaju	Kaju
Currants, Raisins	Endu Draksha	Draksha	Kishmish
Dates	Kharjooram	Khajoor	Khajoor
Peanut/Ground Nut	Veru Senaga Pappu	Bhui Moong	Mung phali
Pistachio	Pista Pappu	Pista	Pista
Walnut	Akrut Kaya	Akrod	Akrut

Flours

ENGLISH	TELUGU	MARATHI	HINDI
All-Purpose Flour or Plain Flour	Maida	Maida	Maida
Black Gram Flour	Minapa Pindi	Uradacha peeth	Urad Flour
Chickpea Flour or Gram Flour	Senagapindi	Besan	Besan
Finger Millet Flour	Raagi Pindi	Nachni	Ragi
Millet Flour	Jonna Pindi	Bajri	Bajra
Rice Flour	Biyyapu Pindi	Tandoolacha Peeth	Chaawal Ka Atta
Semolina	Upma Rava	Rava	Sooji
Wheat Flour	Godhuma Pindi	Kaneek	Atta

Fruits

ENGLISH	TELUGU	MARATHI	HINDI
Apple	Apple Pandu	Safarchand	Sabe
Banana	Arati Pandu	Keli, kele	Kela
Black Berries	Neredu Pandlu	Jambhul	Jamoon
Custard Apple	Sita Phalam	Sitaphal	Sita Phal
Grapes	Draaksha Pandlu	Draksha	Angoor
Guava	Jama Pandu	Peru	Amrood
Jackfruit	Panasa Pandu	Phanas	Kathal
Mango	Maamidi Pandu	Amba	Aam
Musk Melon, Cantaloupe	Kirani Kaya	Kharbooj	Kharbooja
Orange	Naarinja, Kamala Pandu	Santre	Santra, Mosambi
Papaya	Boppayi Pandu	Papai	Papita
Pear	Beri Kaya		Nashpati
Pineapple	Anasa Pandu	Ananas	Ananas
Plum	Albukhara		Aloobukhara
Pomegranate	Daanimma Pandu	Dalimb	Anar
Sapodilla	Sapota	Chikoo	Chikoo
Watermelon	Puchchakaaya	Tarbooj	Tarbooj

Herbs

ENGLISH	TELUGU	MARATHI	HINDI
Basil	Tulasi	Tulas	Tulsi
Cilantro	Kottimeera	Kothimbir	Dhania
Curry Leaves	Karivepaku	Kadepatta	Kadipatta
Dry Fenugreek Leaves	Endu Menthi Aakulu	Kasoori methi	Kasoori Methi
Fenugreek Leaves	Menthi Aakulu	Methi	Methi
Mint	Pudina	Pudina	Pudina

Oils

ENGLISH	TELUGU	MARATHI	HINDI
Coconut Oil	Kobbari Noone	Naral	Naariyal Ka Tel
Groundnut Oil	Verusenaga Noone	Bhui Moong	Mungphali Ka Tel
Mustard Oil	Aava Noone	Mohori	Sarson Ka Tel
Olive Oil	Olive Oil	Olive Oil	Zeeton Ka Tel
Sesame Oil	Nuvvula Noone	Til	Til Ka Tel

Others

ENGLISH	TELUGU	MARATHI	HINDI
Beaten Rice	Atukulu	Poha	Poha,
Betel Leaves	Thamalpaakulu	Paan	Paan
Dry Ginger Powder	Sonti	Sonth	Sonth
Egg	Guddu	Anda	Anda
Indian Gooseberry	Usirikaya	Avala	Amla
Jaggery	Bellam	gur	Gud
Oil	Noone	Tel	Tel
Puffed Rice	Murmuralu/Borugulu	Murmur	Murmura
Rice	Biyyam	Tandol	Chaaval
Sago	Saggu Biyyam	Sabudana	Sabudana
Salt	Uppu	Meeth	Namak
Sugar	Chakkera, Panchadaara	Saakhar	Cheeni
Sugarcane	Cheruku	Gannah	Gannah, Eekh
Tamarind	Chintapandu	Chinch	Imli

Pulses

ENGLISH	TELUGU	MARATHI	HINDI
Bengal Gram	Pachi Senaga Pappu	Harbarachi dal	Chana Dal
Pigeon Peas	Kandi Pappu	Tur dal	Toor Dal
Split Black Gram	Minappappu	Uddachi dal	Urad Dal
Split Green Gram	Pesara Pappu	Mugachi dal	Moong Dal

Spices

ENGLISH	TELUGU	MARATHI	HINDI
Asafetida	Inguva	Hing	Hing
Cardamom	Yelakulu	Veldola	Elaichi
Cloves	Lavangaalu	Lavang	Laung
Dry Mango Powder	Maamidikaya Orugu Podi	Amchoor	Amchoor
Garlic	Vellulli, Tellagadda	Lasun	Lasan
Ginger	Allam	Ale	Adrak
Mace	Jaapatri	Jayapatri	Javithri
Nutmeg	Jaji Kaya	Jaiphal	Jaiphal
Peppercorns	Miriyalu	Mire	Kaali Mirch
Red Chili	Erra Mirapakaayalu	Mirchi	Lal Mirch
Saffron	Kumkuma Puvvu	Kesar	Kesar
Turmeric	Pasupu	Halad	Haldi

Seeds

ENGLISH	TELUGU	MARATHI	HINDI
Aniseed	Sompu	Sheop	Saunf
Carom Seeds	Vaamu	Ova	Ajwain
Coriander Seeds	Dhaniyaalu	Dhane	Dhaniya
Cumin Seeds	Jeela Karra	Jira	Jeera
Fenugreek Seeds	Menthulu	Methi	Methi
Mustard Seeds	Aavaalu	Mohori	Rai
Poppy Seeds	Gasagasaalu	Khaskhas	Khuskhus
Sesame Seeds	Nuvvulu	Til	Til

Vegetables

ENGLISH	TELUGU	MARATHI	HINDI
Ash Gourd	Boodida Gummadi Kaaya	Kohala	Petha
Bitter Gourd	Kakarakaya	Karle	Karela
Bottle Gourd	Sorakaaya, Aanapakaaya	Doodhi Bhopla	Lauki, Doodhi
Cabbage	Kyabeji	Kobi	Patta Gobi
Capsicum, Bell Pepper	Simla or Benguluru Mirapakaya	Dhobli Mirchi	Simla Mirch
Carrot	Carrot	Gajar	Gajar
Cauliflower	Puvvu	Gobi	Phool Gobi
Cluster Beans	Goru Chikkudu	Flower	Gowar Beans
Colocasia	Chema Dumpa, Chema Gadda	Gavar	Arbi
Corn/Maize	Mokka Jonnalu	Maka	Makkai, Bhutta
Cucumber	Dosakaaya	Kakdi	Kheera
Drumstick	Mulakkada, Munagakaaya	Shevagyachi sheng	Shingphali
Eggplant, Brinjal	Vankaya	Vangi	Baingan
Green Chili	Pachi Mirapakaayalu	Hirvi Mirchi	Hari Mirchi
Lime or Lemon	Nimmakaaya	limb	Nimbu
Okra	Benda Kaaya	Bhendi	Bhindi
Onion	Ullipaaya, Erra Gadda	Kanda	Kanda /Pyaaz
Peas	Batani	Matar	Matar
Potato	Alu Gadda, Urla Gadda	Batata	Aloo
Pumpkin	Gummadi Kaaya	Bhopala	Kadhu
Radish	Mullangi	Mula	Mooli
Ridge Gourd	Beerakaaya	Dodka - Ghosavale	Tori
Sorrel Leaves	Gongura	Ambadi	Ambadi
Spinach	Paalakoora	Palak	Palak
Sweet Potato	Genusugadda, Chilagadadumpa	Ratali	Shakarkand
Tomato	Tomato	Tomato	Tamatar

Cream Cheese Surprise / Ants on a Log

2010-05-21T10:25:00.000-07:00

This can be a very good after school treat.Kids will love it.This is easy, fast, nutritious, and most importantly, delicious.

Ingredients:-

1 package of cream cheese
4 stalks celery
1/2 cup raisins

Method:-

1.First Wash and dry 4 celery ribs. Cut off and throw away the ends.Cut each long piece of celery into 3-inch logs.
2.Spread the cream cheese in the valleys of each piece of celery.
3. Put your “ants” on top. For some variety, they could be: Raisins , dried cranberries, chopped dried apricots, chopped almonds,chopped pistachios etc… Be creative!
Healthy and tasty snack is ready within minutes to Serve .

Eggless French Toast

2010-04-14T20:42:00.000-07:00

(Adapted from this recipe)

Ingredients:

4 slices wholegrain bread

1 cup soymilk

1/4 cup whole-wheat pastry flour/ wheat flour

1 tbsp maple syrup

2 tsp pure vanilla extract

Oil

Method:-

Combine all ingredients except the bread, and oil in a shallow container and mix well.

Dip the slices of bread one by one in the batter and coat on either side. Let them soak about 20-30 seconds on each side.The bread should become soft but not soggy. The amount of time this takes will vary depending on the bread used.

Heat a skillet and coat with a thin layer of oil

Place a slice of the French toast on the skillet and cook on each side until golden brown for about 2 minutes.

Serve hot with a drizzle of maple syrup .

Atukula Pulihora / Aval Puliyodharai

2010-03-25T20:15:00.000-07:00

Atukula Pulihora is very simple ,easy and quick to make.It tastes very delicious and awesome. It can be eaten as Breakfast /Brunch /Tiffin.Its a great picnic meal too.

Ingredients:-

Beaten rice (hard variety) / Atukula / Poha (Jada) – 2 cups
Tamarind – small lime size ball
Salt – 1 ½ tsp
Turmeric powder – 1 pinch
Jaggery – 1 tsp
Chilli powder – 1 tsp
Cooking oil – 2 tbsps
Cumin seeds - 1/2 tsp
Mustard seeds – 1/2 tsp
Spilt Black gram dal /urad dal – 1 tsp
Bengal gram dal /chana dal – 1 tsp
Ground nuts - 2 tbsps
Dry Red chillies – 2
Curry leaves – a few

Method:-

1. Wash the Beaten rice /Poha/ Atakulu 2 times and drain out the excess water.
2. Soak tamarind in enough warm water and extract the pulp .
3. Add salt,turmeric, red chilli powder and powdered jaggery to tamarind juice.
4. Soak washed beaten rice in the prepared tamarind juice mixture for 30 minutes or until it absorbs all the liquid and the flakes become soft and separate.
5. Heat oil in a pan, add mustard seeds and cumin seeds , when the mustard seeds splutter, add urad dhal ,chana dal and chopped green chillies fry for 1 minute.
6. Then add groundnuts when they fry add red chillies and curry leaves .
7. Then Add the soaked beaten rice / atukulu, and well blend with the seasonings.
8. Cover and cook for 10 minutes on low heat.
9. Switch off the flame.
10. Atukula Pulihora is ready to serve.

French Toast

2010-03-03T13:42:00.000-08:00

Ingredients:

5 slices white bread
2 eggs
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup milk
butter
maple syrup or other syrup

Preparation:

Break eggs into a wide bowl and beat lightly with a fork. Stir in sugar, salt, and milk. Heat Griddle Over medium heat coated with a thin layer of butter .
Soak the bread slices in a egg mixture for a few seconds Soak only as many slices as you will be cooking at one time.
Transfer bread slices to griddle heating slowly until golden brown on both sides.
Serve French toast hot with butter and maple syrup.

Blueberry Waffles

2010-02-25T12:13:00.000-08:00

Ingredients:

1 eggs separated
3/4 cup milk
1/4 cup melted butter
1 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 tablespoon sugar
1/2 cup fresh or frozen blueberries
Pancake Syrup or Temptation

Preparation:

In a small bowl, beat egg whites until stiff; set aside. Beat egg yolks add milk and melted butter. Sift dry ingredients together .Then add egg yolk mixture and mix until smooth and fold in blueberries. Gently fold in beaten egg whites. Bake in a hot waffle iron.Top with Pancake Syrup or Temptation.

Makes about 3 blueberry waffles.

Banana Waffles

2010-02-05T13:09:00.000-08:00

Ingredients:

1 cups sifted flour
1 1/2 teaspoons baking powder
1/2 tablespoon sugar
1/4 teaspoon salt
2 eggs, separated
1 cup milk
2 1/2 tablespoons melted shortening
1/2 banana, thinly sliced

Method:

Mix and sift dry ingredients. Combine beaten egg yolks, milk, melted shortening and add to dry ingredients, beating until smooth. Stir in sliced banana. Fold in stiffly beaten egg whites. Pour batter into each section of a hot waffle iron. Cook banana waffles until crispy and browned.

How to Roast Almonds

2010-02-03T20:20:00.000-08:00

Ingredients:-

* 2 cups Whole, unsalted almonds
* 1 tsp salt
* 2 tbsp Butter / Olive oil
* Baking Sheet
* Aluminum Foil

Method:-

* Pre heat the oven to 350F/180C.
* Cover an entire cookie sheet with aluminum foil and spread almonds on baking pan .
* With a brush or hands spread Olive oil over almonds.
* Spread in a single layer on a baking sheet / 13 x 9 x 2-inch baking pan.
* Bake for about 10 mins.
* Remove baking pan from oven and sprinkle with salt.
* Let it cool completely for about 15 minutes before serving.
Munch with some Coffee/Tea . . . Enjoy :)

Tip:-

You can also add some ground pepper or paprika.
Or
Add some lemon juice for the citrus flavor.

Cantaloupe and Strawberry Shake

2010-01-10T13:02:00.000-08:00

This is very healthy and yummylicious Shake.

Serves -1

Ingredients:

1/2 cup whole strawberries, hulled and washed
1/2 cup diced cantaloupe
2 teaspoons granulated sugar
1/4 cup milk

Preparation:

Place all ingredients in food processor or blender and process until frothy; serve immediately.

Peanut Banana Smoothie

2010-01-05T12:51:00.000-08:00

This smoothie is healthy and delicious.Kids will love it.

Makes about - 1 serving.

Ingredients:

1 small ripe banana, sliced
2 tablespoons peanut butter, creamy
1 tablespoon honey
1 cup milk
banana slice for garnish (Optional)

Method:

Chop the banana.Set aside a slice of the banana for garnish, and put remaining banana, peanut butter, and honey in a blender. Blend until smooth. Add milk and blend until foamy. Garnish with banana slice , if desired. Serve immediately.

Rice and Moong dal Kanji

2009-11-16T09:13:00.000-08:00

This is a very healthy and light food suitable for Kids in the age group of 6-9 months to 1 year. I used to give this to my daughter when she was young.

Ingredients:-

Moong Dal - 1 Cup
Rice - 1 Cup

Kanji Ingredients:-

Rice and Moong dal Powder -2 tbsp
water -1 cup
Salt to taste
Sugar - 1 tsp (optional)
Ghee - 1 tsp

Method:-

Take equal quantities of moong dal and rice. Wash and dry it in Sun. Roast them separately in ghee. Grind together into a coarse powder.

Boil 1 cup of water, add sugar and salt to taste, add 2-3 tbsp of this powder.You can add a dash of ghee also . Cook well and serve.

Tip:-

You can grind and store this powder in an airtight container and use whenever required.
You can add only sugar or only salt also whatever our kid likes.

Apple Cereal

2009-11-14T10:31:00.000-08:00

Ingredients:-

Apple -1
Ground Oats - 1/4 cup
Water -3/4 cup
Cinnamon -a Pinch (optional)

Method:-

1. Wash ,Peel and cut a apple into small dices.
2. In a pan add apple pieces with ground oats and water.
3. Let the mixture boil on slow flame. Simmer covered, checking frequently, until apples are soft and oatmeal is cooked.
4. Be sure to stir continuously and mash while cooking otherwise it will stick to pan.
5. Mix in breast milk or juice to thin if needed - puree if necessary
6. Sprinkle a bit of cinnamon in the cereal if your baby is ready for cinnamon.

Home Remedies For Constipation in Infants

2009-11-13T12:00:00.000-08:00

Soak some rasins in warm water for sometime (30-40mins) and try giving a few tsps of that water to baby suffering from constipation.

I used to do that when my daughter was very young. Its my personal experience.It works well. Give a diet rich in fiber and with lots of water too !

1) Increase water consumption
2)P fruits like Peach, Pears, plum and Prunes
3)Adding yogurt to diet.

If Constipation is serious

Wiggle a silver of soap (Ivory or Glycerin soap only nothing with added colors) in baby's butt.Don't let it go it could disappear.And watch out ,poo comes within 5 minutes immediately.

I knew about this remedy from my MIL and I have tried it over my daughter of 6 months old many times.

Bread and Jam ~ Kids Lunchbox

2009-11-10T09:48:00.000-08:00

Bread, home made butter and Kissan Jam , One of my favorite comfort foods during my growing years. Butter and kissan jam on bread is a lovely combination which i relish even now.My daughter is also fond of bread and Kissan jam. When I am absolutely rushed for time to pack my daughters snack for school, my savior is this Bread and Jam

This is reaching Divya's Show Me Your Lunchbox Event.

Weaning Food

2009-11-08T20:00:00.000-08:00

You can give this to baby every day .It is Very good for health and also weight gaining .
This was suggested by doctor.

Ingredients: 1 cup each

Plain rice -100 gms
Wheat flour -100 gms
Ragi - 1 Kg
Moong Dal - 100 gms
Almonds -100 gms
Pista - 100 gms

Method:

Dry roast each of the ingredients and keep aside to cool.
Grind it all into a fine powder and mix to ensure all the ingredients have blended well together.
You can store it in an airtight container for up to 2 months.
When making it for the baby, simply boil with plain 1/2 cup water and 1/2 cup veg stock or 1/2 cup milk and add this 1 tbsp of Ragi mix until it becomes a porridgey looking dish.
You can serve this plain or add a little sugar and pinch of salt or add mashed vegetables and a dash of ghee.

Maggi Noodles with Veggies ~ Kids Lunchbox

2009-11-06T08:38:00.000-08:00

A meal for one should not just be a happy meal, but also a nutritious one too.
This is my family's favorite way of eating Maggi, there is flavor bursting out of every noodle .... Maggi Noodles with vegetables is the most versatile quick and healthy meal that i could think of, ready in minutes. ..The veggies add a lot of flavor and color making it a lot more appetizing. The volume of dish also gets doubled . The ketchup addition and soya sauce addition gives the maggi so much flavor and its also utterly butterly delicious :) Also kids who don't like veggies will ding in to it.Try it out if you have not before and I am telling this out of my own experience- YOU WILL DEFINITELY LOVE IT!

Ingredients:-

Maggie noodles (Curry flavour) - 2 pkts
Frozen vegetables - 1 cup ( I used only Green Peas)
Soya sauce - 2 tsp
Maggie tomato sauce - 2 tsp
Onion(chopped) - 1 cup
Green chillies - 2 no(finely chopped)
Spring onions - 1/4 cup for garnishing
Chilly powder - 1 tsp (optional)
Water - As per number of Maggi packets you are using
Oil / butter- 4 tsp
Salt to taste

Method:-

Cook frozen vegetables by adding a dash of curry powder from the maggie noodle packet for 10 mins.
Break the maggie noodle cake into small bits and cook noodles as per instructions and keep aside.
Heat oil or butter in a wok.
Fry onion until it turns transparent.
Add green chillies ,salt and cooked vegetables and stir for 3 seconds.
Now add the cooked noodles and cook for a few seconds.
Empty out the balance curry powder mix into the noodle mixture.
Add soy sauce, tomato sauce and mix well.
Cover the wok and let the noodles cook for 2 mins.
Remove cover and stir for 1 more min.
Remove from flame.
Garnish with spring onions or coriander.
Enjoy your Noodles:)

This is reaching Divya's Show Me Your Lunchbox Event.

Kids Lunch Ideas For School ~ Tri color Rotini Pasta

2009-11-01T12:29:00.000-08:00

Many moms find that, day after day, their kids bring home lunch boxes, that are half eaten or barely touched. You fear this will affect their overall kids health, as well as affect the nutritional balance in their body. Any health conscious mother cannot bear to see their child eating junk food everyday.
So what is is that you should do to make your children eat the healthy lunch you make for them?Make the lunch look interesting and appealing to the kid. There are plenty of kids lunch ideas for school that can make the lunch bag interesting and delicious.Make sure you include all the foods that your kids love. If your child is particularly choosy about food, then provide him with a different school lunch daily. Make sure the food is nutritional and does not compromise on the health factor

Some easy lunch ideas include preparing tri color pasta sprinkled with Parmesan cheese. Add some cut vegetables like corn kernels, tomatoes, carrots, peas etc. and make a delicious pasta.Here is my version of Pasta with Indian twist.

Ingredients:

Tri color Rotini /Pasta:- 2 cups
Cumin seeds/Jeera:- 1/2 tsp
Olive Oil / Butter :- 3 tbsp
Ginger(Finely chopped):- 1 tbsp
Garlic (Finely chopped):- 1 tbsp
Onion (Choped) :- 1/2
Tomato (Pureed):- 1
Green Chilli:- 1
Carrot:- 1
Capsicum:- 1/2 cup
Green Peas:- 1/3 cup
Black pepper powder:- 1/2 tsp
Salt as per taste
Garam Masala:- 1/2 tsp
Soy sauce:- 2 tbsp
Tomato ketchup:- 1 1/2 tbsp
Parmesan Cheese:- 1/8 cup

Method:-

1) Boil the tri color pasta according to the instructions on the box..
2) Heat oil in a pan on medium heat..add cumin seeds & when it starts spluttering add ginger & garlic and fry for a minute.
3) Add onion, green chillies, & carrot , saute for 2-3 minutes
4) Add Green peas , corn, capsicum & tomato & saute until little tender.
5) Add salt, black pepper powder, garam masala, soy sauce & mix well..
6) Put the boiled pasta and mix everything.
7) Add tomato ketchup, Parmesan cheese and mix well..
8) Serve hot.

This is reaching Divya's Show Me Your Lunchbox Event.

Spinach and Potato Puree

2009-10-29T11:26:00.000-07:00

Vegetables like spinach are high in iron.This special puree makes a tasty introduction to spinach and potatoes for your baby. It also makes a nice vegetable side dish for adults.

Ingredients:

1 onion, peeled & finely chopped
1 large or 2 small potatoes, peeled & diced
25g margarine
120ml vegetable stock
225g spinach, washed, chopped & stalks removed

Method:-

Thoroughly cleanse fresh spinach and pick out damaged leaves
Saute the onion in the margarine or olive oil over a low heat for 4-5 minutes until soft.
Add Potatoes.
Add the spinach sauté until tender. Leaves will shrink and appear wilted when done.
Pour in the vegetable stock and simmer slowly for about 35 minutes.
Puree in a blender.
Add fresh water or vegetable stock until mixture is of the desired consistency.
Add some spices such as garlic, basil if baby is able to have these spices.
Serve Immediately.

Tip :-

Spinach puree MUST be immediately eaten, frozen or stored in the refrigerator!

This is reaching Food for seven stages of Life :Cooking for Infants and Toddlers by Radhika and Sudeshna’s Cook like a bong

Vegetables (As Weaning Food)

2009-10-28T21:36:00.000-07:00

Mashed, well-cooked vegetables

Method of preparation
Vegetables should be washed first and then boiled, then mashed in a blender, and then strained. It is important to strain the vegetables until the baby is about 7 months old. After the baby is 7 months, straining is not required because vegetable fiber is very nutritious and contains certain useful toxins.

Quantity of feed
Begin feeding the child with a couple of spoons and then gradually increase the quantity every succeeding week to the limit accepted by the baby. Dark green leafy vegetables, carrots and pumpkin are very healthy.

Salt, butter and other additives
There is no need to add salt to the vegetables, since there is enough sodium in the vegetables. The baby’s system is not ready to handle much salt in the first few months of life. Ghee, butter or cooking oil can also be added for flavor as well as for calories.

Iron and Vitamin C
Vegetables like spinach are high in iron. In order to improve the absorption of iron into the baby’s system, you need to give vitamin C. Vegetables like tomato and cauliflower contain vitamin C and therefore can be a good complement to spinach. Multivitamin drops also contain vitamin C and can be given once a day, right after a meal.

This is reaching Food for seven stages of Life :Cooking for Infants and Toddlers by Radhika and Sudeshna’s Cook like a bong

Potage

2009-10-26T20:32:00.000-07:00

Potage is French implying thick (creamy soup ) made in a pot with an assortment of vegetables . And simple soups play a huge role and this Potage is one.When babies start taking in new and different types of food they sometimes get constipated. Potage is a way of giving babies some relief from this problem.Potage is very easy to make with a key ingredient ‘thyme’. This herb "Thyme" helps to relieve kids from cold,thereby,a good one for Winters.

Ingredients:-

* 1 medium leek. choppped with greens
* 1 medium carrot
* 1 parsnip, peeled and chopped
* 1 medium potato,chopped with skin
* 1 celery, chopped
* 2 garlic,minced
* few sprigs of thyme
* salt to taste
* pepper to taste
* 1 tbsp butter
* 2 tbsp milk

Method:-

1.Add butter in a non stick shallow pan ( or olive oil for the good mono saturated fat ). Add the leeks,celery,parsnips,potato,garlic,carrots and saute well along with some salt. Close the lid.
2.After 5 min, add few springs of thyme and pour 2 cups of vegetable stock/water and close the lid again.
3.Simmer till the vegetables get soft. Remove the thyme Process it in a food processor and then pour it back in the pan. Add the milk. Season to taste and serve warm.You can make the soup as thick as your baby likes.

This is reaching Food for seven stages of Life :Cooking for Infants and Toddlers by Radhika and Sudeshna’s Cook like a bong

Carrot Tomato Soup

2009-10-20T17:00:00.000-07:00

Soups are always considered to be healthy dish which should be included in our daily diet.Every spoon that goes into your mouth is full of health .This Carrot Tomato soup is rich in Vitamin A and Vitamin C.I found this soup to be more nutritious, healthy as well as tasty. Its Sweet and tangy taste makes it more delicious for kids..Kids will definitely Love it.It is good for infants and toddlers also.

Ingredients:

Carrot - 2 big
Tomatoes - 2
Pepper - 1/4 tsp (Adjust according to your level of spice)
Butter - 1 tsp
Salt to taste
Vegetable stock /water -2 cups

Method:

Cut carrots and tomatoes into big pieces. Cook them with one cup of water in pressure cooker or microwave until they are completely cooked. Cool and blend in a blender to a smooth paste.Strain it to remove tomato seeds . (I dont strain the soup, because I feel straining will remove all the fibers from the soup).
Bring the mixture to boil adding 2 cups of vegetable stock. Add salt and pepper.Simmer for one minute.
Serve hot garnished with butter or cream.

This is reaching Food for seven stages of Life :Cooking for Infants and Toddlers by Radhika

Vasantha Kashaaya ~ Remedy for Cold

2009-09-02T09:09:00.000-07:00

This drink which is called vasantha kashaaya is very helpful to soothe cold, cough and sore throats, for kids and also adults. Here it goes....

Boil together for five minutes the following

Milk - 1 glass
Pepper corns - 10
honey - 1 tsp
turmeric - 1/4 tsp

Once boiled, strain the contents to a glass. Add a teaspoon of sugar if needed. cool the drink a little, but it should be hot enough to soothe the throat.

Cooked Apple

2009-08-31T14:59:00.000-07:00

I usually give this to my daughter in Evening snacks.She likes it very much.It tastes yumm and delicious...

Ingredients:-
Apple -1
Sugar - 2 tbsp
Milk - 1/2 cup

Method:-

Take one apple and remove the skin and seeds.
Cook it in a cooker for 5 min or microwave it for 3-5 mins.
Remove and mash it.
Add sugar and milk and make like a paste.
Serve to your kid.

If you want you can add black pepper powder and salt instead of sugar and milk.

Note:

You can use any fruit like this. And you can use potato or carrot or beet root like this.

Barley Water

2009-08-26T07:50:00.000-07:00

Barley is a protein rich cereal and is very good for your baby when weaning begins. Flavor the barley water with jaggery which is a rich source of iron. Also squeeze some lemon juice into it to provide the much needed vitamin C that protects your baby from coughs and colds and increases immune system.

Ingredients:-

1 tablespoon barley (jau)
2 tablespoons jaggery (gud), grated
1 tablespoon lemon juice

Method:-

1. Pressure cook the barley with 2 cups of water and the jaggery.

2. Wash, cool and liquidise it in a blender.

3. Strain and allow to cool completely.

4. Add the lemon juice. Mix well and serve lukewarm.

Fruits (As Weaning Food)

2009-08-22T07:56:00.000-07:00

Mashed fruits are a good as first weaning food. They are easy to digest and palatable to the baby.

Mashed bananas

Bananas should be mashed, and then given as such or mixed with malai (cream) or milk. First start with a quarter banana, and increase it every week until the baby accepts it.

Boiled and mashed apples

You can also offer apples instead of bananas to your baby. Take an apple and cut it into pieces, taking care to remove the center core. Boil it and then mash it either with a spoon or in a mixer. Start with half an apple and increase it to the limit accepted by the child. It has been observed that many babies get constipation with apple. In this case, try other fruits like papaya.

Other seasonal fruits

Other seasonal fruits like pears (to be prepared like apples), chickoo (simply mashed), papaya (simply mashed), mango (simply mashed) can also be given. It has been observed that papaya helps soften stools if the baby is constipated.

Vegetable Semiya Upma (Vermicelli Noodles)

2009-08-20T11:27:00.000-07:00

This is a very simple breakfast which can be prepared in less time.Adding vegetables to it makes it nutritious ,healthy and wholesome itself.

Ingredients:

2 cups vermicelli, roast in a tsp of ghee for 4-5 mins till golden brown
1 finely chopped large onion
1 1/4 cup chopped vegetables (potatoes, beans, green peas)
1 carrot grated
2 slit green chillis
1″ ginger finely chopped
1 tbsp chopped coriander leaves (optional)
1 tbsp ghee or oil
salt to taste
Lime juice-1 tsp

For seasoning:

1 tsp mustard seeds
1 tsp cummin seeds
curry leaves - few
1 tsp urad dal

Method:-

1) Heat ghee in a cooking vessel, add the mustard seeds and let them splutter. Add cummin seeds ,urad dal and curry leaves and saute them.
2) Add onions, green chillis and ginger, saute for 2 mts.
3) Add the chopped vegetables and salt and saute on medium heat for 2 mts. Place lid and cook on medium flame for another 3 mts.
4) Now, add the roasted semiya to the sauteed vegetable base and combine well. Add 4 1/2 cups of water and bring to a boil. Reduce flame, place lid and cook till the vegetables and vermicelli turn soft and the water evaporates.
5)Add lime juice .Mix well.Garnish with coriander leaves.
6) Serve hot with pickle/yogurt or sugar.

This is reaching WYF Breakfast event hosted by EC
&
Cooking for Kids -Evening snacks hosted by Divya started by Sharmi's

Number ,Alphabet ,Coin Dosas

2009-08-19T14:07:00.000-07:00

Trying to give small servings in frequent intervals makes it more easy for the kids, rather than forcing them to eat full meals. And making it more interesting makes things easy for us.Today it was Dosa breakfast at my place.Since I told before that my daughter is a picky eater as usual I had to do something to keep her interest in the food .Her favourite is always Number Dosas ,Alphabet Dosas and Coin Dosas.She eats these dosas without making any fuss.

Coin Dosas are more interesting my daughter proudly shouts she ate 6-7 dosas.

Ingredients:

3 cups of Rice
1 cup of urad dal (split black gram)
1 spoon Methi (fenugreek seeds)
1 spoon of riceflakes( poha)
Salt to taste
1/2 tsp Soda bi carb

Method:

Soak the rice separately and the rest of the ingredients with the urad dal for about 6 to 7 hours..
Grind them separately and mix them with salt to taste and leave it to ferment in a warm place about overnight.
The batter is ready to be used after it is fermented well.

Number Dosa and Alphabet Dosa:

This is normal dosa batter just forming different numbers and alphabets. My daughter always enjoyed these did addition on it as well and made small small words also...

To make Number dosa and Alphabet Dosa:

Just take the batter and pour on the tawa in the desired shape . Make them smaller in size. These can be served with onion chutney/coconut chutney.

I hope your kids will also enjoy this...

Rice Kanji

2009-08-18T08:09:00.000-07:00

From 4th month we can give baby a Rice Kanji. to Baby.

Ingredients:-

1 cup boiled rice
1 hand full ‘barley’
1 tsp cumin seeds.

Method:-

Dry fry boiled rice, barley and cumin seeds in a pan.
Just fry for few min.
Then remove and grind it in a mixer grinder like 'rava'
Keep this in a dry glass bottle or air tight container.
Whenever you need, heat water in a pan.
Put one spoon of this 'kanji podi' in that and make 'kanji'
Remove after it cooked.
Add milk and sugar.
Keep aside for some time. After some time take only the water
Pour it in the bottle and give.
At 5th month or 5 1/2 months you can give the thick one by using spoon.

Note: you can add fruit juices instead of milk.

Moong Dal Water

2009-08-17T07:43:00.000-07:00

This is a nourishing food and an ideal one for 4-6 months baby to start with solids . The water has been strained as babies cannot digest whole cereals and pulse before the age of 6 months. It is best to give it unstrained after your little one is 6 months old. To make it tastier, you can add a tadka of ghee, jeera and turmeric powder a couple of weeks after you start this.

Ingredients:-

2 tablespoons yellow moong dal (split yellow gram)

Method:-

1. Pressure cook the dal in 1/2 cup of water for 2 whistles.

2. Add an additional 1/2 cup of water to the cooked dal and liquidise it in
a blender.

3. Strain the cooked dal and serve lukewarm.

Power Shake

2009-08-16T10:22:00.000-07:00

I make this powershake for my daughter..... Its not only healthy and nutritious but also tasty.My daughter really enjoy this.

Ingredients:-

Full Cream Milk-1 cup
Banana-1
Peanut butter-1 tbsp
Raisins-a Few
Cashew nut -a few
Sugar-2 tsp

Method:-

1.Soak Raisins in quarter cup of water / milk for half an hour.
2.Mix all the ingredients in blender.
3.Add raisins and beat it well.
4.Serve Chilled
Enjoy Healthy and Nutritious PowerShake :-)

This is reaching to sanghi's Milk event..

Vegetable Khichdi

2009-08-12T08:09:00.000-07:00

Vegetable Khichdi is the comfort meal made from rice and lentils with the addition of various types of vegetables. This is the food with full of nutritious value wholesome meal specially for infants and also for the adults. Its very good for the infants and kids because its mushy type and also its easily digestible.
It provides plenty of energy, protein and folic acid to your baby.Addition of vegetables gives the khichdi great flavor and of course makes it more healthy. Also at the time of having cold and fever this khichdi works really well.

Ingredients:-

Rice -1/2 cup
Yellow Moong dal -1/4 cup
chopped mixed veggies (any) 1/2 cup (I added grated carrot,potato,green peas)
Coriander powder - 1/4 tsp
Cummin powder - 1/4 tsp
Cummin seeds -1/4 tsp
Asafoetida - a pinch
Ghee -1 tbsp
Turmeric Powder-1/4 tsp
Water-2 cups
Black pepper powder -a pinch (optional)
Salt to taste

Method:-

Wash the rice and moong dal well.
Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes.
Mix in rice and turmeric powder and continue to stir fry for 2 minutes.
Add all the ingredients and salt with water and cook in pressure cooker for 3-4 whistles.
Temper with a little ghee , cumin powder and coriander powder.
Serve with pure ghee and dollops of dahi.

Carrot Payasam ~ Healthy Dessert

2009-08-08T10:48:00.000-07:00

Carrots are excellent for the eyes. Carrots contain large quantities of vitamin A, in the form of beta carotene. They are also good for the skin. Carrot juice is rich in so many minerals, that it's no less than a miracle juice! Its juice is like a tonic. It will improve the overall health of you and your child, and increase immunity.

Ingredients:-

Carrots, peeled and chopped into medium sized pieces – 2
Sugar - 2 cups
Milk - 3 cups
Almonds - 20
Cashews - 20
Raisins - 20
Cardamom powder - 1/4 tsp
Ghee – ½ tsp

Method:-
1) Peel off the skin and cook carrots till tender either in a pressure cooker or microwave with a cup of milk. Let it cool.
2) Grind the carrots and milk mixture with almonds, cashews and raisins in a blender till smooth.
3) Heat ghee in a pan. Add the ground paste and saute for sometime. Add sugar and cook for some more time.
4) Then add the remaining milk and keep stirring till it thickens .
5) Add the cardamom powder to it and let it cook for 2 minutes.
6) You can serve this warm or cold.
Treat your kids with a delicious and healthy dessert .