Monday, July 24, 2017

FRUIT YOGURT WAVES

After a simple meals, having chilled dessert is like heavenly. Yogurt is one ingredient which is loved by my family. So being yogurt lovers, taught of making simple fruit flavoured delight from fresh fruits. Any of your fav fruits can be added. In between the layers, crunchy cereals also taste good. Kids who hates to have fruits these days do try giving such colourful and calcium filled servings and see the final results ;) The fun part in having layered dessert is you got to taste different fruit flavours in one spoon :) Thats just ourstanding. Its makes me drool now ;(  Do try this dessert for sure :)

INGREDIENTS

2 Cups Yogurt

3 tbsp Fresh Mangoes

3 tbsp Fresh Strawberries

3 tbsp Fresh Chikku.

1 tsp Vanilla essence.

Pomegranate seeds for garnish

Honey (if needed)

Sugar (optional)

METHOD

Divide the yogurt. Now just beat the mangoes with half portion of yogurt and keep it aside. Follow the same with rest of the fruit with yogourt. Keep one portion as blank which is be blended with vanilla essence.  For sweetness add sugar or honey as per your taste.
Now in a serving glass begin with a layer of adding mango yogourt. Follow with a layer of chikku and strawberry yogurt. If the glass is tall then continue the same with 2 more times. Repeat for the remaining glasses. End up with vanilla yogurt with a sprinkle of pomegranate seeds on top.

Serve Chill :)

Enjoy!!

SUGARLESS BEETROOT DATES HALWA

This is a special halwa for diabetic people and also for the dieting people who can have how much ever they need without any issue as there's no addition of sugar in it. The sweetness of the beets and dates makes this Indian sweet dish tastes delicious and yummy. Like the way we make carrot halwas, this beets halwa also need the same procedure. Only the ingredient I missed to use is the Khoya and that's optional. Since rainy have arrived, what better way to warm yourself up by having a bowl of warm beetroot dates halwa :) So do try this for sure ;)

INGREDIENTS

2 Cups Beets grated

1/2 Cup De seeded Dates

3 tbsp Ghee or less

1 tsp Cardamom pd.

1/2 Cup Milk.

2 tbsp Dry fruits (chopped)

Almonds for garnish

METHOD

Heat 1/2 tsp ghee in a non stick pan. Roast dry fruits and keep it aside. In a same pan add 1 tbsp of grated beets and fry until the raw smell disappear. Then add milk and allow beets to cook till soft. Once its done, add the finely chopped dates and mix well. Add cardamom powder, remaining ghee and saute it well for another 10 more min under low flame. Mix in the fry ed nuts and transfer into a serving bowl. Garnish with chopped almonds and serve hot.

ENJOY!!

Friday, July 21, 2017

TOMATO CHEESY PASTA

Soon as you hear Pasta, no wonder we remember of kids. They do anything to get that :) Presenting to you very simple, quick cum delicious cheesy pasta dish for your little once. Any choices of veggies like mushrooms, corns or carrots can be added but here I have kept it simple as the name itself is Tomato :) But still its super tasty. This is strongly recommended to the beginners who wanted to test their basic skills for making pastas.

INGREDIENTS

2 Cups Cooked Pasta.

1 Onion

3 Tomato or Tomato puree of 3.

2 tbsp Garlic chopped

2 tbsp Tomato Ketchup

1 tbsp Oregano

1 tsp Dry Basil leaves

1 tbsp Italian seasoning (optional)

1/4 cup of Pasta water or less then that.(optional)

Mozzarella Cheese Grated

1 tbsp Butter

1 tsp Pepper powder.

Salt to taste

METHOD

Cook pastas as per instruction given on the pack and keep it aside.

Heat butter in a pan. Add onion and garlic. Fry them till translucent. Add tomato and salt and saute them till the tomato becomes mushy. Drop in ketchup, oregano and dry basil leaves and saute well. Add adequate amount of pasta water if needed. Put the paste and mix well for about 2 min till all masala are incorporated. Transfer them into the bowl and garnish with grated cheese on top and sprinkle some pepper powder cum Italian seasoning on top. Serve hot

ENJOY!!

PUMPKIN LEAVES PATRAVODE


Pumpkin leaves upkari was the one I posted few weeks back. Now coming on with another recipe patravode which I prepared with some leftover pumpkin leaves. Normally PATRAVODE is prepared with Colacasia leaves which is steeamed in spicy coconut batter. Here also same method is done on these pumpkin leaves too. The only difference is these leaves cook really fast. Hardly it takes 20 to 25 min max. Later its been cut ted into slices and then its deep fry ed. Patravode mad lovers like me would surly love this crunchy tasty snack for sure. Health conscious people could avoid the process of deep frying and can have with a drizzle of coconut oil on top  Check my post for preparing konkani style Patravode here

Here is a pic of mini cute little patravode after steaming
It looks like this after deep frying process. Crunchy and munchy.

ENJOY!!

Thursday, July 20, 2017

CHICKEN SAUSAGE OCTOPUS

I feel in love with these cute octopus when I first saw the video in YouTube. These are made from Chicken sausages. These are fun making with kids too and no doubt they would adore making these. So do try these adrorable snacks and just wait for a tight hug with a big smile on their face :)
INGREDIENTS

Cocktail Chicken sausages

Oil for deep fry

Melted cheese or Mayo

INGREDIENTS FOR BATTER

1/2 Cup Maida

1 tbsp Ketchup

1 tsp Garlic powder

Milk as needed

Salt to taste.

METHOD.

Cut 6 slits in the bottom half of each sausage.

Make a batter as mentioned above.

Heat oil for deep frying.

Dip the non cut side of each sausage in the batter and carefully fry them until golden brown.

Decor using melted cheese or mayo

Serve warm with ketchup.

Enjoy!!

Tuesday, July 18, 2017

MUSHROOM PEPPER PULAV

Pulav is the most comforting and one pot meal. I make this when I want something quick and easy when I have less time on hand. All I have to do is make a pulav and pair it with raita. That's it :)  This is extremely tasty pulav using the main ingredient as Mushrooms which are the powerhouse of nutrition and have high anti oxidant. Here the mushroom are sauteed with fried onions and for the spicy flavour, I have used adding pepper which gives a hot spicy taste and also very healthy to use in recipe as well :)

INGREDIENTS FOR COOKING RICE

1 Cup Basmati rice.

1 1/2 Cup Water

2 Cloves

1 Stick Cinnamon

1 Elachi

1 Star anise.

1 tsp Lime juice.

Salt to taste

INGREDIENTS FOR MASALA

1 Big Onion.

2 Cup Mushrooms chopped

1 tsp Garam masala

11/2 tsp Ginger garlic paste.

2 tsp Pepper pd

1 tsp Vinegar

1 tbsp Butter.

Salt to taste.

METHOD
Clean the rice 3 times and soak in a 1 1/2 cup water. Add the rest of ingredients and keep for about half an hour. Later pressure cook the rice using the same soaked water and soon as its done, keep the rice for cooling.

Heat butter in a pan. Add onions and fry them till translucent. Add ginger garlic paste and saute till the raw smell disappears. Drop the mushrooms and cook till its done. Add pepper power and garam masala and fry for about 2 min. Now add the cooked rice with a spoon of vinegar and stir well till its well combined. Garnish them with coriander leaves or greens of spring onions and serve hot :)

ENJOY!!

Monday, July 17, 2017

ITALIAN BAKED POTATOES

Potatoes are the real treat for kids. Most of them love that veggie like anything. These baked one are really delicious and healthy and also you can tailor it to fit any vegetables as well. A mix of Italian seasoning with garlic powder and with a mild heat of red flakes ends with an exotic utterly delight. Do try this for sure and no doubt your little one would adore like anything.
INGREDIENTS

3 Big Potato Wedges.

1 1/2 tbsp Italian seasoning

2 tsp Garlic powder.

1 tbsp Olive oil.

1/2 tsp Red chilly flakes.

Pinch of Pepper powder.

Salt to taste.

METHOD

Preheat the oven to 200°C.

Peel the potatoes and cut them into wedges and let it sit in water for about 5 min. Later drain the water and patch it dry. Keep it aside.

In a bowl, add olive oil, garlic powder, Italian seasoning, red chilly flakes, pepper pd, salt and mix. Add in the potatoes and rub them well till the herb mixture are well coated.
Transfer them to the greased baking tray and bake them for about 30 to 35 min or until the potatoes are cooked while stirring them  twice in between.

Serve hot with ur favourite dip.

Enjoy!!

Thursday, July 13, 2017

DUDHI PALLA SUKKE (PUMPKIN LEAVES UPKARI)

Pumpkin leaves are very nutritious and are rich in vitamins and minerals. The health benefits of this leaves are that it lowers cholesterol, it has hypoglycemic effect which helps reducing sugar levels, Fights against cancer,  treats anemia and many more. We konkani's just love this alot. Once I got to have a look at those leaves at mglore shop and in no time I got them. I make upkari and sometimes if I got extra leaves, I surly end up preparing patras as well which is yet another popular dish of konkani cuisine.
This upkari goes well with any simple daal or rasam meals. The coconut in this gives you a nice crunchy flavour and thus your lunch can't get any more comforting :)

INGREDIENTS

1 Bunch of Pumpkin leaves

2 tsp Mustard seeds

1 tbsp Urad dal

1/2 tsp Methi seeds

1/4 cup Grated Coconut

2 Green chilly

2 tsp Chilly powder

1/2 tsp Turmeric pd

1 tbsp Coconut oil

Water to sprinkle(if needed)

Salt to taste.

METHOD

Clean the leaves, drain and roughly chop them. Keep it aside.

Heat oil in a pan. Add mustard seeds and allow them to splutter. Drop it urad dal and methi seeds and fry till slight brown. Add green chilli and stir for a min. Put roughly chopped leaves with salt and mix well. Cover with a lid and sim the flame for about 10 min. The leaves will get cooked in its own water.

In another plate, combine the grated coconut with red chilly pd and turmeric pd and make it like a masala. Once the leaves gets cooked, add the masala and mix well.

Serve hot.

ENJOY!!

Friday, July 7, 2017

CAULIFLOWER PAKODA

A crispy, flavourful and simple cauliflower pakodas are common and prepared in every household. These are sight to behold and a treat to bite into. Adults cum kids will enjoy them thoroughly as a starters or as a evening tea snack,

INGREDIENTS FOR MARINATING CAULIFLOWER FLORETS

13 to 14 Steamed Cauliflower florets

11/2 tsp Red chilly pd.

Salt to taste.

INGREDIENTS FOR BATTER.

3/4 Cup Besan

3 tbsp Rice flour

1 tsp Red chilly pd

2 tsp Jeera pd

1 tsp Ginger garlic paste (optional)

Pinch of Hing

Pinch of Soda

Sate to taste

Water as needed.

Oil for deep fry

METHOD

Clean the florets and steam them for about 10 min. Keep it aside.

In a big bowl, add all the ingredients mentioned for batter and finally add water little by little to form a thick batter. The consistency should be like it should coat the florets.

Heat oil for deep frying. Take florets, dip it in batter and carefully drop them in hot oil. Fry them on the both the sides till it becomes golden brown.

Serve hot

Enjoy!!

Thursday, July 6, 2017

EGG VEGGY ROLLS

This is a tried and tasted recipe that,I would like to recommend to all who are specially egg lovers. Its an innovative egg rolls which is not only delicious or healthy but its a fun part to prepare too. We were surprised to see the video that forced us to prepare these delight. Extra ingredients can also be added accordingly. It can served as an appetizer. Well I would say its the best healthy snack to be served for kids soon after they be back from school :)

Just click here for the recipe and do watch step by step instruction given :)
Enjoy!!

Wednesday, July 5, 2017

PEPPER CHICKEN

Pepper chicken is a a dry masala dish in which chicken is spiced up with black pepper and other Indian spices. This can be served as starters, or a side dish with chapatis too which is just perfect for winters and rainy season. My all time favourite is the pepper chicken. Not only me, its loved by my hubby and my daughter as well. I will make sure whenever I get chicken for making curry, I keep few pieces for making our family fav dish. Chicken lover would just fall in love with this dish. So its a must recipe to give it a try :)

INGREDIENTS FOR MARINATING CHICKEN

500 Grams Chicken with bone

Salt and Pepper to taste.

1 tsp Turmeric powder.

INGREDIENTS FOR MASALA

2 Big Onions sliced

2 tsp Fennel seeds

1 tbsp Crushed Pepper (can add more or less )

1 tbsp Ginger garlic paste.

2 Green chilly.

1 tsp Chicken Masala.

1 tsp Garam masala.

1/2 tsp Turmeric pd

Few Curry leaves.

2 tsp Dark Soya sauce.

1 tbsp Oil

Salt to taste.

FOR GARNISHING

1 Onion sliced

Fry ed Curry leaves.

METHOD

First clean the chicken and marinate with salt and pepper and refrigerate it for about half an hour.

Heat oil in a pan. Add fennel seeds and fry till u get a nice aroma. Drop in onions and fry till translucent followed by ginger garlic paste, green chilly, curry leaves with some salt. Once its raw smell disappears, and the onions turns golden brown, add in chicken masala, garam masala and turmeric pd. Saute for few min. Add in soya sauce and marinated chicken. Mix well and cook it under low flame for about 20 min. The chicken will get cooked in its own juice so avoid adding water. Once the chicken gets cooked, add crushed pepper and stir. Just before removing from flame, add the remaining onions and fry it well adding some more oil if needed. Once the pieces gets fry ed up switch off the flame and garnish with fry ed curry leaves.

Serve hot.

Enjoy!!

Monday, July 3, 2017

DAHI IDLY

Simple and innovative recipe I learnt from my dear amma when I was on my vacation in Mumbai. Dahi idlies reminds me of dahi vadas where the flavours are also nearly same to same. Leftover idlies can be transformed into delicious dahi idly within no time. Kids would really love it though its light and filling. To look even more attractive, you can end up garnishing with grated carrots, grated coconut and boondi as well.


INGREDIENTS

5 to 6 Leftover Idlies

3/4 cup Thick Dahi

1/4 cup Water

1 tsp Grated Ginger

2 Green chilly

Few Curry leaves.

Pinch of Hing.

1 tsp Mustard seeds

1 tsp Jeera

2 tbsp Coriander leaves.

1 tsp Oil

Salt to taste.

1/2 tsp Sugar (optional)
METHOD

Cut the idlies into medium size and keep it aside. In a bowl, combine curd, salt, water, sugar and mix well. Keep it aside. Now for tadka, heat oil in a pan. Add mustard seeds and allow them to crackle. Then add jeera, ginger, curry leaves, green chilly, hing with half amount of coriander leaves and saute for few min. Pour the tadka over the curd mixture and mix well.  Lastly add the idlies into the curd mixture and allow to stay at least for 15 to 20 mint to absorb the flavours of spices mixed in dahi. Serve cool.

ENJOY!