Corn Peas Money Bag/Wontons/Potli

Kids  hate vegetable, so we can hide and give through this type of snacks.

 

Corn Peas Money Bag/wontons/Potli 

Ingredients

For Dough

Maida – 200 gram

Salt – ¼ tspn

Sugar – ½ tspn

Hot water – ¼ glass

Oil or butter  – 1 tspn

For filling

Sweet Corn (Frozen) – 100 gram

Green Peas – 50 gram

Cabbage ( grated) – ¼ cup

Carrot grated – 1 tspn

Chopped Capsicum – 2 tspn

Chopped green chilli – 1no

Chopped Onion – 1 tbspn

Chopped garlic – 2 pod

Salt – to taste

Oil – 2 tspn

Coarsely grounded black pepper – ½ tspn

Lemon juice – ½ tspn

Sugar – 2 pinches

Oil – for frying

Method

1.    In another wide bowl, mix the Atta,sugar, oil and salt.

2.    Prepare a soft dough with those ingredients.

3.    Make small lemon size balls and roll it in atta, as needed.

4.    Make a the balls in to a flat rotis (like puris) .

5.    In a non stick pan add oil and add onion and garlic and sauté for 2 min.

6.  Add Corn and peas saute for 1 min,   Add cabbage, carrot and capsicum , sauté for 1 min.

7.    Add salt and sprinkle little water and cook about 2 min

8.    Finally add sugar, pepper pwd and lemon juice salt mix well and remove from the heat and allow it to cool.

10. Place the flattened dough Keep 1 heaped teaspoon of the

11. Prepared cabbage filling in the center.

12. Close it gently like modak shape like a money bag and keep aside.

13. Heat oil in a pan keep the fire in Medium flame deep fry the all money bags.

Note: This is very interesting recipe, kids will love the shape,In olden days Grannies use  the moneybags to  keep the money. money bags symbolise wealthy, whereas this corn peas moneybag symbolise healthy.

we  can also  use mutton or  chicken filling instead of veggie.

if there is any  fear in closing the bag  you  can  use  spring onion   to tie up this bag.

Sending to Indusladies event - Kids Lunch Box Recipe

Paneer Channa Pulao

Paneer Channa Pulao ( One pot meal)Pressure Cooker Method

Serves : 5 kids or 3 Persons

Ingredients

Basmati Rice – 300 gram

Channa (White) – 100 gram ( cooked or Ready made)

Amul Brand Paneer – 100 gram

Broccoli - 7 florets 

To grind

Coriander leaves – few

Mint leaves – few

Small Onion –  10 nos

Green Chilli – 2 nos (depends on your Spice level you can add more)

Curd – 1 tbspn

To tempering

Oil – 3 tspn

Ghee or butter – 1 tspn

Bay leaf – 2

Ginger garlic paste – 1 ½ tspn

Red chilli pwd – ¼ tspn

Garam masala -  ½ tspn

Sugar – 1 pinch

Hot water – 450 ml

Salt – to taste

Method

Wash and soak the rice for 10 min.Wash the paneer in a hot water strain it and add  little Red chilli pwd and salt keep it  aside. Grind “To given” under grind ingredients in a mixer. (Not smooth paste ¾ )

In a pressure cooker and 1 tspn butter and and fry the paneer and transfer to a bowl.

In the  same cooker add oil temper with bay leaf and ginger garlic paste and sauté for  1 min and add ground ingredients and stir it well.

Add channa ,Broccoli, paneer ,garam masala,  pinch of sugar,red chili pwd and sauté and add hot water and after it start boiling add soaked rice and salt cook for  2 min and close the cooker lid keep the flame in medium heat, leave for 2 whistle. After pressure releases  gently mix the rice with fork and transfer it to a serving bowl.

Healthy kids special paneer and chana pulao is ready. send your kids in lunch box. 
Sending This Recipe to Indusladies Kids lunch box Recipes

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Tandoori Tofu with Spinach Macaroni

Tandoori Tofu with Spinach Macaroni

Breakfast is the main meal of the day, many organs restart to  work after a fast so we can eat as much heavy and healthy during breakfast.
Many kids always skip the breakfast due to School. If we give them attractive and tasty food at least they will try to eat.

Preparation Time :  15 min

Cooking time: 25 min

Serves: 3 to 4 kids

Recipe Source: My Own

Ingredients

Macaroni – 300 grams (cooked)

Marination for Tandoori Tofu

Tofu – 150 gram

Salt – ¾ tspn ( to taste)

Kashmiri red chilli – ½ tspn

Eastern Tandoori masala – 2 tspn or you can use any Brand shan, Basha kitchen king etc .,

Lemen juice – ½ tspn

Ginger garlic paste – ½ tspn

for tempering

butter + oil – 2 + 2 tspn

green chilli – 2 nos ( chopped)

chopped capsicum – 2 tbspn

Mixed vegetable ( frozen) – 100 gram

Corn  - 50 gram (frozen)

Sugar – 2 pinches

Knor vegetable Stock – ½ cube

Soy sauce – 1 tbspn

Chilli sauce – 1 tspn

Tomato ketchup – 1 tbpn

White pepper – ½ tspn

Salt – ¼ tspn

(left over) Spinach pesto – 2 tbspn ( see Note.no1)

Garnishing

Walnut - few (Chopped)

Method

1. Cook maccroni as per packet direction and strain it ,mix little olive oil and keep aside.

2.Add above (marination) masala to tofu and marinate for 10 min, then  heat a non stick pan add 2 tspn oil + butter do shallow fry.

3.In a wide non stick pan add 2 tspn butter + oil add green chilli , sugar , add all the veggie , knor vegetable stock stu soy sauce, chilli sauce, tomato ketchup, salt stir it well and cook for 2 min in low flame

4. Now add fried tofu, cooked macaroni and gently mix it well, and sprinkle white pepper stir it and remove from the heat. You can also Send this kids to lunch, may be his whole class will be around his box for his  yummy Tandoori tofu macaroni.

Note: 1. Spinach Pesto: Boil hot water and add spinach and little salt and sugar cook for 1 min and strain, wash with cold water, grind along with green chilli and walnut.

2. Please be careful in adding the salt, because already soy sauce, knor cube have salt.

3.In this recipe ingredients are more but easy to prepare. Kids would love this recipe definitely.

Sending this recipe to Indusladies Kids lunch box recipe

Giveaway Event @ Full Scoops - First Blog Anniversary 
29.10.14

Duplicate Bulls Eye

Agar Agar (chinagrass)  it’s a vegetarian food : In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much. 

It cures mouth ulcer and stomach ulcer.  It’s great to have it during summer time.

Duplicate Bull’s Eye/ Tender Coconut and custard Agar Agar

Ingredients

Agar Agar  -  15 gram

Sugar – 75 gram ( adjust to your taste)

Tender coconut – 200 ml

Water – 450 ml

 Vanilla Custard Powder   - 2 tspn + little water

Method

Powder the Agar agar and dissolve in the water

Add sugar and.Add tender coconut and boil for 10 minutes  then  strain the content..

After boiling reduce the water ¾ cup, divide the boiled agar agar into two equal halves  and pour one portion of  agar agar into big thali plate and  cool.

Dissolve vanilla custard in to litter amount of water mix it with anther boiled Halves of agar  agar boil about 2 minutes without any lumps. Pour this vanilla agar agar into another thali plate and  cool.

 Finally keep it in the fridge and leave it to cool for about 2 hrs.

After cooling, take out the agar agar and then cut it and divide it into  4 ( big and small) round shape ( bull s eye size ), and  make a hole in the middle of agar agar round shaped ( say yolk size)

 Divide the yellow agar agar in to small round shaped yolk size.

Now place this yolk sized yellow colour agar agar in the center of this white agar agar (where you have already made a yolk sized hole)

Duplicate bull’s eye agar agar is ready. yummy kids special, kids will enjoy this agar agar pudding.

Note: If you don’t have vanilla custard powder

(Mix the yellow food  colour or badam essence)  mix it into plain agar agar pour it to another thali leave a cool)

Normally we can make this agar agar in many ways like plain agar agar, milk agar agar, tender coconut agar agar, fruit agar agar, nuts agar agar, sogo agar agar.

Linking these to Ramadan and Eid Recipes hosted by the doctor cooking and Ahlan Ramadan hosted by the big sweet tooth Rafa ( I prepared for Eid, and above events, I forget to post and  linked to the event)

Linking to Sathya priya's Mykitchenodyssey celebrating her first blog anniversary 

Bitter Gourd Curry - 1

Bitter gourd curry

Bitter gourd is very good for diabetic people. If it is used thrice in a week this diabetic can be controlled well.

Ingredients 

Bitter guard – 300

Chopped Onion – 2 nos

Chopped Tomato – 2 nos

Green chili – 1 no

Red chilli pwd – 1 tspn

Turmeric pwd – ½ tspn

Salt – to taste

For tempering

Oil – 3 tspn

Mustard seeds – ½ tspn

Curry leaves – few

Ginger garlic paste- 1 tspn

Mango pwd – ¼ tspn

Lemon juice – ¼ tspn

jaggery – ½ tspn

Grated coconut – ¼ cup (optional)

Method

1. Wash and chop the bitter gourd.
2. Heat oil in pan temper with mustard seeds, curry leaves and ginger garlic paste sauté till it raw smell goes off. 
3. Add chopped onion fry till change to pink and chopped tomato, green chilli, sauté 1 minutes and add red chilli pwd , turmeric pwd,salt & add chopped bitter gourd sprinkle some water and close the lid and cook under medium heat about 3 minutes.
4. Finely add add lemon juice, jaggery, mango pwd, grated coconut and stir it well and cook for 2 minutes and remove for the heat.
5.  Serve with plain rice or chappathi.

As it tastes very bitter it is not easily consumed by most of the people.

you can use tamarind juice instead of mango pwd and lemon juice 

Linking to Sathya priya's Mykitchenodyssey celebrating her first blog anniversary