Strawberry Pista Cake

Strawberry Pista Cake: 

Serves – 2 kids

Preparation Time: 7 min

Cooking time: 5 min

All kid favorite fruit is Strawberry, we can give them for both breakfast and lunch box.

Ingredients

All purpose flour (Maida) –   3  tbpsn

Sugar – 3 tbspn

Butter – 2 tbpsn

Baking powder – 1/2  tspn

Bicarbonate of soda – ¼ tspn

Egg –  ½ of 1

Milk – 1 tbpsn

Rose Essence - 1 drop

Pista flakes – 1 tbspn

Strawberry chopped – 3 tspn

Method

 1.      Sieve the flour, baking powder and bicarbonate of soda.

2.       In a bowl, beat sugar and butter to a creamy texture.

3.        Add the flour mix,egg,milk,rose essence one by one and mix gently  without  lumps.

4.       Add chopped Strawberry, Pista flakes,mix well

5.       Transfer to a microwave oven safe bowl and set 5 minutes to bake the mix.

6.        Let it cool & Enjoy.

sending to chandrani's Breakfast Ideas and Nithu's Healthy food for healthy kids Breakfast & dinner hosted by Roshini ,Srivalli's kids delight hosted by Nipur.

Ladies finger Moong Dal poriyal

Ladies finger dal poriyal

Ingredients

Ladies finger – ¼ kg

Salt – as required

Sampar powder – 1 teaspoon

Moong dal – ¼ cup (or) hand full

For tempering

Oil – 1 ½ teaspoon

Cumin –  1 tsp

Curry leaves  -few nos

Method

Soak moong (siruparuppu) dal and boil it and keep aside

Cut ladies finger into ¼ inch pieces

In a pan put oil add cumin,  mustard seed and curry leaves when they splutter

Add ladies finger and fry for 2 min.

Then add sambar powder and salt cook 3 min in low fire.

Finally add the boiled dal

Serve it with rasam and white steamed rice.

Sending to priya's healthy side dish hosted by cooksjoy ,

Ragi Idly Tomato Garlic Chutney

Ragi Idlies 

This recipe is suitable for people, who are on a diet to lose weight.  Ragi flour is great for  diabetic people too.

Serves: 3

Makes: 15 Idlies

Ingredients

Ragi Flour – 100 grams

Idly batter  - ¼ cup

Urad dhal – 25 gram

Methi (fenugreek)  seeds – ¼ tspn

baking soda – 1 pinch

salt – to taste

Method

Soak the urad dhal and methi seeds for  1 hour.

Slightly roast the ragi powder

Grind the urad dhal and methi seeds to a  smooth paste.

Mix together the roasted ragi flour, urad dhal paste, and idly batter . 

 Leave to   ferment for at least  8 hours.

Once the batter is fermented, Add the baking soda and salt and  mix it well.

Grease the oil or ghee in a idly cooker plates and pour the batter, like you would make idlies. 

 Steam cook for 10 minutes.

Serve hot with coriander chutney, roasted gram chutney, tomato chutney  or fish curry, mutton kurma, chicken kurma

For kids we can spread any Jam or Halwa . Ragi idli is suitable for kids healthy breakfast also.

Tomato Garlic Chutney

For grinding (to Roast and to Grind)

Oil – ½ tspn

Mustard seeds – ½ tspn

Curry leaves - few

Urad dhal – 1 tspn

Whole red chili – 4 (or) 5 nos (adjust to taste)

Ripe Tomato – 2 large

Onion – 1 no

Garlic -  8 pods

Grated Coconut - 1 tbspn

Salt – to taste

Sugar – 1 pinch

Method 

In a pan, heat the oil temper with mustard seeds, curry leaves, whole red chili urad dhal.

Fry for two minutes.

Add coarsely  chopped garlic, onion, tomato and grated coconut salt and sugar.

Cook for 5 minutes, let it cool.

Grind in a mixer/blender  for few seconds.

Tomato garlic chutney is ready to serve.

This chutney goes well with any Snack or South Indian Tiffin items

Healthy side dish for ragi idly 

sending to chandrani's Breakfast Ideas and Nithu's Healthy food for healthy kids Breakfast & dinner hosted by Roshini , Priya's Helathy diet hosted by vardhini ,sumee's ban vivant moment breakfast idea.

Gayathiri WTML hosted by Rascookbook.http://rascookbook.blogspot.in/2012/03/wtml-event-announcement-giveaway.html kerala kitchen hosted by ramya

Mint Pulao

Mint Pulao: 


Ingredients

Basmati rice  - 200 grams

To dry  roast and  to grind to a masala powder:

pepper corns - 1  tsp

cumin seed  - 1 tsp

channa dal - 1 tsp

urad dal -  1 tsp

bay leaf - 2 

cinnamon stick -  1/2" 1 no

To saute in oil and to grind: 

butter (or) ghee  - 1 tsp

chopped mint - one cup

onion - 1 medium size

garlic - 4 cloves

Tempring

oil and butter - 1 tsp. each.few curry leaves
finely chopped onion - 1 tablespoon 

Method:  

     Soak rice for 20 minutes. Rinse and Drain.

1.  Roast and grind the masala powder ingredients.
2.  Saute in oil and grind the masala paste. Mix the masala powder to the masala paste.
3.  Heat a pressure pan. 
Add oil+ butter and curry leaves,  chopped onion and saute for  2 minutes.
4.  Add ground masala power,   mint & masala powder and saute for 2 min.

5.Add  1: 11/2  water to bring it to a boil.
6. Add rice and add salt to taste. 
7. Cook for about two whistles. 
8. Serve with mutton gravy or chicken pepper masala. 


Re- post for juile's Coriander & Mint event
Walnut Mint Chutney
Cucumber Mint Raita

All goes to Julie's mint and coriander event hosted by surabhi nayak.

I will share this recipe to Amina creation Guest Quest

9.10.12

Linking to Nithu's Healthy Combo Meal for Kids hosted by Nivedhanan

Mint Ginger Tea

Mint  Ginger Tea

It is a nice aromatic and a flavorful tea.    It is a refreshing drink, which freshens up the mouth   too. 

 Serves: 2

Ingredients

Water – 200 ml

Sugar –  3 tspn

Mint Leaves – 15 

Dry ginger powder – ¼ tspn

Tea powder  - ½ tpsn

Method

In a tea kettle,  add water, mint, and dry ginger.

Allow to boil for 5 minutes.

Add tea powder and sugar

Boil for another 3 minutes

Strain it and serve hot after a meal or a snack.

 This goes to juile's mint and coriander  event hosted by surbiya  nayak

Gayathiri's WTML hosted by Rascookbook
Kerala kitchen hosted by Ramya

Coriander Leaves ,Roasted Gram Chutney

This Recipe futured in Sikaram March - 2012 ,Monthly Magazine Dubai.

Medicinal benefits of Coriander leaves:

Coriander leaves are good  for weight loss. 
It removes the waste from our body.
It purifies our blood.
It eases the nausea during pregnancy.
For cancer patients, it is good to have this chutney when they lose their sense of taste   after chemotherapy. 


Ingredients

Coriander  leaves (cilantro) - one bunch
roasted gram (pottu kadalai) - one handful.
green chilly - 1
ginger grated - 1/4 tspn
grated or shredded coconut - 2 tbsp. 
lemon - 1/2
salt - as per  taste
onion - 1/2

Method

Wash , clean and chop the coriander leaves.
Coarsely grind  roasted gram , green chilly,coconut in a mixie/blender for few seconds.
Add lemon juice, onion, ginger and grind it finely.  Add salt to taste. 
Yummy Coriander chutney is ready. 

This chutney goes well with  dosai, idli, idiyappam,sevai, Vermicelli biriyani,  pasta. and similar dishes. 

sending this to kerala kitchen hosted by ramya

Semolina sweet balls

very easy and quick Sweet & quick lunch box also.


Semolina sweet balls

Serves – 4 

Ingredients

Semolina – 100gram

Butter – 40 gram

Sugar – 75 gram 

Ghee – 2 tspn

Roased & coarsely powdered almonds (badam) , cashew nut – 1 tbspn

Raisins – 5 (optional)

Red food coloring – 1 pinch

Method

Melt the butter  and  fry the  semolina over medium heat ,  slightly brown.

Meanwhile in another pan,  bring to boil the water and add red food colouring and pinch of salt.

Reduce the heat and pour the boiling water in to the  roasted semolina and stir continuously  for 5 to 7 min .

 Add the sugar and  stir for 3 minutes. 

 Finally add the badam, cashew powder and raisins.

Transfer it to a serving  plate.

Let it   cool and make it into desired shapes.

Yummy   Semolina Balls are ready to eat. 

கேசரி லட்டு

Curd Rice

Curd Rice
Curd has medicinal value to  cure the stomach ulcer. It also brings down the body heat.  Curd rice is great for summer season. 

Ingredients

Basmati Rice – 300 grams
Curd – 100 ml
Milk – 300 ml
Salt – to taste

For Tempering

Oil – 2 tspn
Mustard seeds – ½ tspn
Urad dhal – ½ tspn
Channa dhal – 1 tspn

Cashew nut –   5  (cut into small pieces)

Asafoetida – 1 pinch
Curry leaves – few

To mix

Chopped green chili – 1 

Grated ginger – ½ tspn
Chopped coriander leaves – 1 tspn

For garnishing

Karaboondhi

Method

Cook the rice and mash it and  let it cool.

Add curd, milk, salt and mix well.

Temper the above-said ingredients and add to curd rice.

Mix green chili, ginger, coriander leaves.

Garnish  with karabhoodhi.

Note:
Instead of karaboondhi , you can  also add Carrot, cucumber or omappodi,
 or pomegranate  pearls.

Sending this to Gayathri's WTML hosted by Rascookbook

9.10.12

Linking to Nithu's Healthy Combo Meal for Kids hosted by Nivedhanan

Lemon Rice

Lemon Rice

Lemon rice is great for summer season.  It brings down the body heat. 

Ingredients

Basmathi rice – 300 grams
Lemon – 2 

Turmeric powder – ½ tspn
Salt – to taste

For tempering

Oil – 5 tspn
Mustard seeds 1 tspn
Curry leaves – few

Garlic – 2 pods
Asafoetida – 1 pinch

Cashew nut – 5 (cut into small pieces)

Method

Cook Plain Rice and let it cool.
Squeeze the juice from lemon add turmeric powder, salt, little water.

Temper the above said ingredients.

Add lemon juice mix and switch off the stove.

Add this to the rice and mix it well.

This is the easiest way to make lemon rice.  There are other methods to make it too.

Bisebelabath

Bisebelabath:

Spicy powder and flavorful Dhal with vej rice , Healthy Meal &  Quick lunch menu, Bisebalabath is Karnataka Special food. 

Basmati rice – 400 grams
Toor dhal - 200 grams

Raw Peanuts – 100 grams
Tamarind – 1 lemon size

To roast and to powder:

Whole coriander seeds – 2 tbspn

Whole red chilies – 8
Channa dhal – 2 tbspn
Cumin seeds -  1 tspn
Dry coconut powder  - 2 tbspn
Cinnamon stick  - 2 inch size - 1
Clove – 3 

Methi seeds – ¼ tspn
Curry leaves – few

Hing (asafoetida) – two pinches (or) small piece

To temper:

Oil – 1 tbspn
Mustard seeds – 1 tspn

Pearl onions – 12
Garlic – 3  pods (optional)

Curry leaves – few.

Tomato -  2 

Carrot – 1
Beans – 10 

Ghee – 25 grams
Coriander leaves – for garnishing

 Method:

Soak rice, peanuts and  dhal separately in different bowls. 

Soak tamarind in  half cup warm water and extract the juice.

Roast and powder the above-said ingredients.

Heat the oil in a cooker and  temper with  the above-said ingredients.  Stir well for about 5 minutes.
Add chopped tomato ,carrot, beans  and cook for 5 minutes.
Add soaked rice,  dhal and peanut.  stir well.
Add  1: 2 ½  cups  of water .  

 Add salt to taste, tamarind juice  and the freshly-ground masala powder.
Cover the cooker with lid and leave  for 3 whistles.
Finally, add ghee and mix well.
Granish with coriander leaves.
Serve it with pappad, chips or cauliflower roast or  potato roast.

Note : I added here coconut pieces. usually I will use dry coconut only.

Sending this to Gyathri's WTML Hosted by Rascookbook

Julie's Mint & Coriander event hosted by Subiya Nayak 

Happy Moment - Award - 4

 Best Healthy Dish EP award From erivum pulium Juile for my cumin coconut porridge  Please check the recipe.... 


Thank you juile

Participation Award from Julie

Thank you Juile

Anzz cae participation award Thank you Anzz

Participation award from Gimme Green
Thank you rosh