Showing posts with label Mom I am hungry. Show all posts
Showing posts with label Mom I am hungry. Show all posts

Monday, July 19, 2010

3 ways to make stuffed noodles.

Tried and tasted by Nivedita
Hi All,
Home made Wheat sevian, Rice sevian are the recipes from olden days in India. We prepare upma, kheer and many more dishes with these.
It was like a revolution when the noodles were introduced in India. For me, it was a magic! noodles in 2 minutes!!  Now a days there are many good brands making noodles. Maggi was the first in India. Then came Top Ramen... Now countless..

The new in the market in this year is the Foodles from Horlicks. The taste is good and different.
Noodles are mom's best friend in the world. Kids love noodles in any form and with anything. I always try to do something new with these noodles. Here is one more which was tried for the cooking competition. My friend Vaishaly and I tried this together. After trying few shapes and the way of cooking we decided to make veggie noodles rolls for the competition.
Interesting thing in this is the masala mix is the same, only the way of stuffing and cooking is different. Choose the one you want!!
First is the recipe for making masala mix :
(This masala mix recipe is adopted from the advertisement in a magazine. It was the advertisement for some noodles product with the recipe. There the chef has prepared it for noodles basket. Here we tried to bake or steam it.)

For Stuffing:
Mixed Vegetables – 200 gm
(Carrot, Cauliflower florets, Capsicum, Cucumber, Onion, Sweet Corn, Peas, Beans, thinly sliced cabbage)
Garlic – 2 cloves, chopped
Green Chilly - 2 finely chopped
Red chilly flakes – 1tsp
Salt to taste                 
Oil – 1 tbsp

For Sauce:
Tomato Ketchup – ½ cup
White vinegar – ½ tsp
Red Chilly flakes - 1 tsp
Maggi veg.cube – 1
Black pepper powder – ½ tsp
Mix all the ingredients for sauce in a bowl and keep it aside.

For Batter
Corn flour – 3 tbsp
Veg. Stock – 1 cup
Mix it in a bowl and use as required

For the layers:
Flat noodles – 2 packets
(you can mix the normal one also)
Salt to taste
Maggi veg.cube – 1
Corn flour – 1 tbsp
Black pepper powder – ½ tsp
Mozzarella cheese to spread
Butter

Method:



To make Vegetable mix masala:

Heat the oil in Microwave safe dish on HIGH for 2 minutes.
Add chopped garlic and keep it back in oven on HIGH for a minute.
Add mixed vegetables. Sauté it and keep on HIGH for 5minutes. Keep on stirring in between.
Add the butter, ready sauce, batter and half the quantity of Veg. stock.
Keep back in oven on HIGH for 2 minutes. Stir it after one minute.
Check it after 2 minutes. If the mix is slightly thick remove it or keep again for one minute.
Cool it.  Divide it into equal quantity for stuffing.



To cook the noodles:
Boil the water with salt in a microwave safe dish on HIGH FOR 2 minutes.
Add Maggi Veg cube, salt and flat noodles and boil on HIGH for 1 minute.
Be careful not to over cook the noodles.  The noodles should be paraboiled.
Remove, drain the water and transfer it into colander. Pour cold water on the noodles and drain it properly to remove all the water. Sprinkle powdered Veg cube, corn flour and pepper powder. Mix properly and keep it aside.
To  Make Idly:
Making stuffed noodles idly was my idea and tasted great too. Check out the photos.


Take the Microwave safe idly plate. Spread the noodles in a thin layer. Take a tbsp of masala and keep it in the middle. Spread the mozzarella cheese on the top. Cover it with another thin layer of noodles. Repeat with all the moulds.
Keep it covered on HIGH for 3 minutes. Remove and allow it to cool. 
Stuffed noodles idly are ready to serve.

To stuff the roll:
Divide the noodles according to the size of the roll you want to make.
Take one portion; spread it on an even plate to make a round shape.
Press with wet hand to combine it.
Spread the grated cheese to make a thin layer.
Keep the ready vegetable mix in the center.
Cover it to give the roll shape. Apply the corn flour batter to close it properly.
Brush it with butter.
Repeat with other rolls.

Brush the microwave safe big plate. Keep the rolls in it.
Bake it oh HIGH for 3 minutes. Open and turn the rolls. Brush with butter. Again bake it on HIGH for few more minutes.
Allow to cool.
Serve with Ketchup or sauce.


Going little oily,
Take the stuffed idly shaped noodles, fry in the hot oil and serve it with ketchup or sauce.

My friend Vaishaly took The Veggie noodles rolls to  LG MALLIKA - E - KITCHEN  contest. Here is the photo for the same :



Sending these to Srivalli's 365 days of Microwave Cooking! event 

Keep Smiling,


Tuesday, March 2, 2010

Puri Kurma

Tried and tasted by Nivedita
Hi all,
My Husband's favorite dish, which he loves to eat for his breakfast, lunch, dinner or his lunch box. Even my daughter loves to take it for her Tiffin box. 

Recipe for Puri :
Wheat flour - 1 cup
Hot oil - 1 tbsp
Salt - 1/2 tsp
Milk - 2 tbsp
Water to make dough
Mix all the ingredients in a bowl and make in to a dough(not too soft nor too hard)
Keep it aside only for 10 minutes.
Oil to fry puri.
Keep oil in a kadai. Till it gets hot, 
there are  two ways to roll the puri,
normal method is,
take small lemon size balls and roll into small round shapes. Keep it aside. Once the oil is hot, slip all the puris one by one and fry the puris on high flame. If you try to fry it in low flame, the puris will soak more oil. 
My method is,
Take a big portion of (almost a big orange shape) dough and roll it into thick and big round cirlce(in to the size of a eating plate). Take a small bowl or katori which has sharp edge. Keep it with sharp edge on the rolled dough on a side and press it hard so that you will get the puri out when you remove the bowl. Repeat with the remained rolled dough. And at the end you will get a star shape in the middle. Or you can cut with a knife for desired shape. When ever I make it for the kids, I will try to make maximum shapes like triangle, diamond or star. Star shape is my daughter's favorite.
Recipe for Kurma :
Potato - 2 big, cleaned, peeled and cubed.
Carrot - 1 big, cleaned and  cubed
Beans - 8 to 10, cleaned and cut into long pieces
Onion - 1 big, cubed
To make into paste
Tomato - 1 big or 2 medium, chopped
Clove - 2
Cinnamon - 1/2" piece
Fresh or dry coconut - 1 tbsp
Dry coriander seeds - 1 tsp
Chilly powder - 1 tbsp
Salt to taste 
Mix all and grind into a fine paste.
Oil - 1 tbsp
Green chilly - 1 slit 
Turmeric powder - 1/2 tsp
                                  
Heat oil in a small cooker in which you are making kurma. Add chopped onion and fry till brown. Add the cut vegetables. Fry for few minutes. Add ground paste and turmeric powder. Mix properly and cook for few minutes. Add 1 cup water and green chilly. Adjust the seasoning. Cover the lid and give 1 whistle.  
                                        
When cool, the kurma is ready to eat with puri. 
If you are planning to send it for lunch box, add very little water or till the vegetables are covered.


Recipe for Cabbage poriyal :
Click here for the recipe : Cabbage poriyal  It is optional but taste good with kurma and puri.

Sending this to radhika's event, Event Announcement: Food for 7 Stages of Life 
which is connected with Sudeshna’s Cook like a bong (co-host of this event)






And 

Sending this to Pari's  THE COMBO EVENT 

image

Keep Smiling,

Friday, February 5, 2010

Simple but simply great!! Potato Wedges!

Tried and tasted by Nivedita
Hi All,
A simple snack for every potato lover!
There is an annual sports week going on in my daughter's school. She comes early from the school. So I need to keep her lunch ready when she is back. Today I went for shopping and could not prepare anything for her.
There was bitter gourd for us, but she does not like it!
Without much thinking, I took potatoes and started peeling the skin. I did not had any idea, what will I make with the potato, but I was sure that it will be  faster and any thing you make with potato it will come out nice.
When I cut the first potato, I saw that I have cut it into the shape of wedge. So, the other potatoes followed the first potato! But I did not wanted it more spicier as my younger one also loves potato. I thought of using less masala. Here is the recipe for Potato Wedges from my side,
Potato - 10 to12, small ones so the shape looks even and nice
Salt taste
Clove - 2
Cinnamon  - 1 small
Dry ginger - 1/4 tsp
Jeera - 1/4 tsp, fry it for half a minute without oil
Oil - 2 tbsp
Apply salt to the potatoes and keep aside for 5 minutes if time allows you! I took the plate directly to microwave oven for 5 minutes on high. Till it was done, I fried the jeera. Mixed clove, cinnamon, dry ginger and jeera and crushed into a coarse powder. 
(If you do not have microwave oven, no problem!! Cut the potatoes and put them in to a very hot water for 2 minutes. Drain the water immediately Apply salt. Keep it aside for 5 minutes.) 
Then follow the next steps.
Heat oil in a kadai, add the coarse powder and immediately add the potatoes. Keep on frying till the potatoes becomes crispy. It takes around 15 to 20 minutes. The wedges were so crispy! I finished 1/4th of the plate before I served my daughter!!!!
I spread the ketchup on chapati, spread these wedges on it. Rolled the chapati and gave it to my daughter. 
She enjoyed it a lot! 
But I did not get time to decorate it for the photo! 
My  younger one was  sleeping, she missed the plate!!! When  I make for her, I will try to click a decorated photo and post it here!
10 -12 small potatoes!! it finished in 12 seconds!!!! So keep in mind about the quantity! 
I was in a hurry and I prepared it for only one person with this qty. And do you believe that, this was first time that I prepared potato wedges at home!! I always had it in Pizza outlets!!
Keep smiling,

Thursday, January 28, 2010

Simple Veg. Biryani

Tried and tasted by Nivedita,
Hi All,
A very simple and easy rice for lunch box. 


Without much introduction or back ground, I am coming to the recipe,
Long grain rice - 200 gm
All vegetables of your choice - 200gm, wash and cut into cubes
(I used Potato, beans, carrot and peas)
Onion - 1 small thinly sliced
Green chilly - 1cut into long slit (if making for kids or 2 for elders)
Tomato - 1 medium, chopped
Ghee - 1 tbsp
Oil - 1 tbsp
Tej Patta or bay leaf - 1
Fresh cream - 1 tbsp
Salt to taste
For Biryani dry masala,
Fennel seeds -1/2 tsp

Cumin seeds / Jeera -1/2 tsp

Shahjeera/Caraway seeds – 1/2 tsp

Cloves - 4
Cardamom -1
Cinnamon (1” inch length) - 1
Grated nutmeg -1/4 tsp (optional)

Grind everything into fine powder.
Taken from this and originally from this.



Wash the rice. Remove water and keep it to dry for half an hour or at least for 15 minutes.
Heat oil and ghee in a kadai. Add Onion and bay leaf. Fry till golden brown. Add tomato, green chilly and 1/2 tsp of ground masala.

Add all the vegetables and fry for a minute. Now goes the rice. Mix the rice with all the vegetables. Add salt, a table spoon of ready masala powder. Mix and add cream. Fry for a minute
Add hot water till the rice is covered. Close the lid and give just one whistle.
When done, serve hot with curd and onion raita or send it to lunch box for kids.(It is in my daughter's menu) 
This is flying to silpa of Anita' s Kitchen  APS- Rice Event.

Keep smiling,

Sunday, January 24, 2010

Corn flakes chewda(reposted for repost event)

Tried and tasted by Nivedita
Hi all,
This was my recipe posted on March 17, 2009 in my blog.  I used to prepare it when I was in UAE. This was my tea time snack. 
I  had sent this recipe to Radio 4 FM, and the RJ Charu called me to talk on air about this. She is a sweet lady. I have spoken to her many times on air. And she always used reply to my mails. Radio was my addiction when I was in UAE, and believe me, I used to on the radio at 5 in the morning while preparing breakfast for my husband and daughter. 

Here is the recipe for Cornflakes chewda. Very easy and fast to make. Children will love it. If they don't like to eat cornflakes with milk, this is the best way to give them.




Normal cornflakes - 1 cup
Mustard seeds - 1 tsp
Jeera - 1 tsp
Dalia (Puthani) - 2 tbsp
roasted peanut-2 tbsp
curry leaves few
chilli powder - 1 tsp
salt to taste
sugar - 1tsp
Oil - 2 tbsp
salted cashew nuts -10 to 12
Heat oil in a pan. Add mustard seeds, jeera. Then add curry leaves, Dalia. Fry for one minute and off the gas.
After a minute, add roasted peanuts, cashew nuts, salt, sugar and chilly powder. Keep it aside. Once its cold add cornflakes. mix properly.
Good filler for kids and elders can enjoy with a hot cup of tea.
Even you can add raw onion, tomato, fresh coriander, green chilly and lime juice to make it like a chat.
Here is the link for old post:  cornflakes chewda

I AM SENDING THIS RECIPE TO PJ'S Tasty Bites For Toddlers

Sending this to The repost event and another set of rules held by Jaya of Desi Soccer Mom.
the repost event
Thanks to Jaya for holding such an unique event.
I have written the fresh lines in bold and italic letters so that you all can understand which is added new. 

Keep smiling,

Thursday, January 21, 2010

Pearls and Gems!! for breakfast!

Tried and tasted by Nivedita,
Hi all,
Got confused with the title!!
When I clicked the photo, this name flashed in my mind!
As I told before also, it is like a celebration for me if this recipe comes out nice. And today was the day, I got it just right or more than right. But against its name, it was so soft that it was almost melting in the mouth! Am I exaggerating ??? NO! I was really happy and may be more than 50 times I told my mother about how I prepared it.
Still scratching your head about what am I talking??


Don't you think they look just  like pearls and gems!!!
It is nothing but Sago or Sabudana Kichdi!
This is my daughter's favorite at any time. I could never prepare it so good like today!! So writing and keeping it in a safe locker that I should not forget the process in the future.
Coming to the recipe,
Sago(big) - 200 gm
Butter milk - 3 tbsp
Potato - 1 big, peeled and cut into big cubes
Oil - 2 tbsp
Jeera - 1 tbsp
Curry leaves - few
Green chilly  - 1, remove seeds and chop it fine
Almonds - 6 to 8 roasted
Pea nuts - 10 to 12 roasted
Salt to taste
Lime juice - 1 tbsp
Fresh coconut - 2 tbsp grated

Few months ago, when I was searching for this recipe, I read in a blog(sorry, I do not remember the name) that if you sprinkle some butter milk on soaked sago, the kichdi will come out soft. I tried it and it is true.
So,
Wash the sago in clean water and soak it only for 5 minutes. Remove the water. Sprinkle butter milk and keep it aside for 3 to 4 hours.
Chop the nuts in to 4 pieces or crush it in to small pieces.
Add oil in thick bottomed kadai. When hot , add jeera and curry leaves. Add chilly and potato cubes. Fry till brown. Add soaked sago and keep on stirring. Or else the kichdi will get burnt. After the sago changes its color add nuts and salt. Keep on stirring for some time. Cover it and cook it till the sago is cooked. Now sprinkle the milk. Mix it and cover it for a minute on medium flame. Remove from the heat.  Before serving add lemon juice and fresh coconut, mix and serve it hot.
 Sago flour (from Metroxylon) is nearly pure carbohydrate and has very little protein, vitamins, or minerals.... Read more about sago here.
But definitely a good breakfast or evening snack for kids. If you want to make it more nutritious,add more nuts, potato and other vegetables.

Sending this to Srivalli's  Announcing Kid's Delight ~ Wholesome Breakfast! . 
Hope it goes into her list!


This is going to the event conducted by iloufer of Kitchen Samraj! "Cooking with Seeds- Sago Event Announcement"  which is started by  Priya of Priya's Easy N Tasty Recipes.





Keep Smiling,

Sunday, October 25, 2009

Malt for toddlers(Reposted)

Tried and tasted by Nivedtia
Hi All,

I thought of starting my recipe entries with baby food. I am giving this food to my second daughter since she is 3 months old.(Now she is 18 months old.) Thanks to my neighbour who shared this with me. Before I share the recipe I want to say something about this. I went back to India for my second delivery after 9 years staying in UAE. It was nice and I really enjoyed my stay there for 11 months. When Phalguni, my second daughter was 3 months old, my neighbour Shaila, who also had 5 months baby, gave me this malt powder and told me to start feeding Phalguni. And I started giving it, the baby enjoyed the first sip!!!!! So I decided I will make it in more quantity and will start giving her everyday.


So I prepared the ingredients and took it to Flour mill ( in Kannada we call it "Girani"). I told the old man to make it powder and give it. And after he finished I went to give him money for the same. But!!!!! he refused. He said he will not take the money for baby's food. I forced him to take but he refused. Even though its only Rs.5, for him it was big as per me. But he told me let any amount of quantity comes for baby food, he never charges for it. He said, babies are like God, and I feel happy to do this!!!!!!!!! Its like blessings for him.This is what India is!!! Now when ever I make this malt at home( as there are no flour mills available near my house in UAE) I always remember him and smile!!



Now coming to the recipe:
Rice - 2 cups
Toor Dal, yellow moong Dal - 1 cup
Channa Dal, 
split green moong Dal -1/2 cup(after 9 months)
Almonds - 6 to 8
Wash rice and all dals together. put it to dry inside the house for a day or two. Once they are dry, roast with crushed almonds. Keep it to cool. Then put it into mixi and make fine powder. Store it in a jar. You can keep it for a month in refrigerator.
Now to make malt:
Rice and Dal powder - 3 tbsp
raagi (Nachni) Powder - 1 tbsp(I get ready powder packet here in UAE, in Indian stores) (Or if you have an access to flour mill, you can take raagi seeds, wash and put it to dry. Roast seperately and add with rice and dal mix )
salt to taste
Oats - 2 tbsp
Keep water in a vessel to boil. Till it starts boiling, mix all the above ingredients in a bowl with enough water. Then put in the boiling water, Stir continuously for a minute as there is a chance of getting burnt. Add salt.(If baby is less than 9 months, add very little salt).Let it cook for 15 min. Keep on stirring in between. Off the gas. Feed your child for breakfast. Its very healthy and my daughter loves it. For a change, only alternative days I put raagi powder so that she will feel change,eating white color malt.
When Phalguni turned 9 months and I started giving her vegetables, I started adding grated carrot, beans, potato and cabbage to make it more healthy. And all the vegetables goes into her stomach without any fuss.
I am sending this recipe to PJ's event : Tasty Bites For Toddlers


Till today(she is 2 years old),  I am giving it as one of main meals.






Keep smiling,

Thursday, July 30, 2009

Aloo Pattice

Tried and tasted by Nivedita
Hi All,



My father used to love this! He was a great cook, and always tried new recipes in the kitchen. This was one of his favourite, he used to prepare for guests. This is from my mother. It tastes more delicious when she prepares it. A good snack for kids. They will love to eat with sauce or ketchup.


Main ingredient for this is, a green leafy vegetable called Kiraksali in Kannada. It is very common in North Karnataka. We usually just stir fry it with lot of onion and garlic. It tastes great with Jowar rotti.
Please help me to get the English name for this. I did lot of searching, but I could not get the name for this in English.




In Harsha Bennur's blog (http://girmitt.wordpress.com/2008/07/25/roasted-kirkasaali-tandulsa/), he has given the name as Tandulsa, I do not know which language it is.
You can substitute with Rajgiri leaves or methi leaves, but I am not sure about the taste.
Here is the recipe,
Potato -4 big
Haldi - 1/2 tsp
Kiraksali - 3 bunch(Washed, cleaned and finely chopped)
Green Pea(fresh or frozen) - 1/2 cup
Green chilly - 3 small chopped
Curry leaves - few chopped
Raisins - 8 to 10
Cashew nuts - 8 to 10 cut into pieces (optional)
Khus khus(poppy seeds) - 2 tbsp
Oil - 1 tbsp
Dalda or Vanaspati - 1 tbsp
Salt to taste
Lime juice - 1 tsp
Rice flour to dust the pattice
Oil to fry the pattice
Boil the potatoes. When cool, mash it. Add little salt (1 tsp) and haldi, mix it properly and keep it aside.
Heat oil and vanaspati in kadai, add curry leaves, peas (if frozen, keep it out of the fridge for 10 minutes before using it), green chilly. Saute it for a minute, now add raisins, cashew nuts and poppy seeds. After a minute add kiraksali. Add salt and haldi. Mix it and let it cook till the green leaves are cooked. Now add lime juice and mix it and keep it aside.
Next step is to make pattice and fry them in oil.
Make equal size(Big lemon size) of mashed potato. Take one, and press it on your palm to make it flat. Stuff it with ready leafy vegetable. Take care to cover full vegetable with potato. Otherwise all the masala will come out while frying. Do for all the potato balls. Dust the ready balls with rice flour.
Now, heat the oil in kadai. When hot, fry the pattice one by one till golden color.
4 to 6 pattice can be prepared with this quantity.

Aloo Pattice is ready to serve with Ketchup or Sauce.
Linking it to
http://sindhirasoi.com/link/potato/

Keep smiling,

Saturday, April 11, 2009

Sweet Tomato

Tried and tasted by Nivedita
Hi all,

No cooking food and most of the kids will love it. My granny used to give us as starter. But you should have large grain sugar, what we get in India,then it tastes better and crunchy.
Tomato – 1 or 2, big
Sugar – to sprinkle
Cut Tomato in to thin circles.
Arrange on the plate.
Just before serving, sprinkle sugar on tomato slices. It tastes better if tomatoes are kept in the fridge before adding sugar.


Sending this to 
PJ'S ONGOING EVENT
Healing Foods -Event Announcement which is started by Siri  (Healing foods)

Keep smiling,

Wednesday, March 18, 2009

Corn flakes chewda

Tried and tasted by Nivedita
Hi All,

Here is the recipe for Cornflakes chewda. Very easy and fast to make. Children will love it. If they don't like to eat cornflakes with milk, this is the best way to give them.

Normal cornflakes - 1 cup
Mustard seeds - 1 tsp
Jeera - 1 tsp
Dalia (Puthani) - 2 tbsp
roasted peanut-2 tbsp
curry leaves few
chilli powder - 1 tsp
salt to taste
sugar - 1tsp
Oil - 2 tbsp
salted cashew nuts -10 to 12
Heat oil in a pan. Add mustard seeds, jeera. Then add curry leaves, Dalia. Fry for one minute and off the gas.
After a minute, add roasted peanuts, cashew nuts, salt, sugar and chilly powder. Keep it aside. Once its cold add cornflakes. mix properly.
Good filler for kids and elders can enjoy with a hot cup of tea.

I AM SENDING THIS RECIPE TO PJ'S Tasty Bites For Toddlers



Keep smiling,

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