Wednesday 30 July 2014

Veggie Vermicelli

Veggie Vermicelli

Veggie Vermicelli a very light and healthy snack. Perfect for breakfast or kids lunch box.... Veggie Vermicelli is a soft vermicelli snack with a blend of Indian spices (garam masala) cooked with lots of fresh vegetables.... 

Preparation Time : 10 Min

Cooking Time : 10 Min

Ingredients :

For Vermicelli
  • 1 Cup vermicelli.  
  • 2 Cup water
  • 1 Tablespoon Cooking oil
  • Salt According to taste
  • 1/2 Teaspoon garam masala powder (mix spices)
For Tarka (Tempering) : 

  • 1 Tablespoon oil
  • 1/2 Cup sliced onion
  • 1/2 cup chopped potato
  • 1/2 Cup chopped beans
  • 1/2 Cup broccoli 
  • 1/2 Cup sweet corns
  • 1/2 Cup sliced cabbage
  • 1 Cup deiced capsicum (red, green, yellow)
  • 2 Green chilly chopped
  • 1 Tablespoon coriander chopped
  • 1 Teaspoon chilly flakes
  • 1/2 Teaspoon garam masala powder (mix spices) 
  • Salt according to taste

Procedure : 

For Vermicelli 
  •  In a Pan add a tablespoon of oil. then add vermicelli roast it for few min till it become light brown in color now add salt and garam masala saute it and add 2 cup of water. Cook it for 5 to 7 min. keep it side  
For Tarka (Tempering):
  • In a pan add  tablespoon of oil then add onion saute it for a min or two now add chopped potato saute it for 2 to 3 min once it is cook add beans saute it then add broccoli, (red, green and yellow) capsicum, sweet corn and sweet corn 
  • Mix all veggie nicely add salt, chilly flakes and garam masala mix and saute all ingredients
  • Now add Cooked vermicelli mix it with all vegetables nicely
  • Veggie Vermicelli is ready serve it hot with a milk shake or cup of tea.....

Sunday 27 July 2014

Coconut Rose Candy

Coconut Rose Candy 

Coconut Rose Candy is a very simple and easy dessert. Every time our kids want same thing different and equivalent to what they see in market. So by just adding small twist of refrigerating sweet I prepare a candy made up of cottage cheese, coconut and almond with a rose flavor. As we refrigerate the coconut and cheese our sweet will get chewy effect which kids really enjoy.

Preparation Time : 10 Min

Resting Time : 20 Min

Ingredients :
  • Cottage Cheese 200 gm (Paneer)
  • Grated dry coconut 1 cup
  • Powdered Sugar 2 Tablespoon
  • Rose Syrup 1 Tablespoon
  • Crushed Almond 2 Tablespoon
For Garnishing :
  • Crushed Almond 1 Tablespoon
  • Grated dry coconut 1 Tablespoon
  • Sugar coated silver balls 1 Teaspoon
  • Rose syrup few drops
Procedure :
  • First of all grate Cottage cheese and mix it with powder sugar nicely with your palm
  • Once the cottage cheese and sugar mixture is converted into a smooth dough add dry grated coconut, crushed almond and rose syrup to this and form a dough

  • Now on a flat surface roll this dough and with the help of cookie cutter give desired shape to your cookie as I used square shape
  • Now in a plate make a mixture of crushed almond and grated dry coconut and cover candy with this mixture

  • As all the candies are covered with this mixture nicely keep it in a refrigerater for 20 min and allow it to set. Before serving garnish it with a drop of rose syrup and silver balls 
  • Your Coconut Rose Candy is ready serve it chilled. Chilled coconut and cheese will give your candy a chewy effect
  • I am sure kids will love it and elders will also enjoy as it is very light sweet...

Monday 21 July 2014

Corn Snack (Makki ki Kees)

Corn Snack (Makki ki Kees)

Makki ki Kees is a perfect snack for monsoon season. Makki ki kees is a creamy grated corn snack cooked with onion, green chilly and lemon....

Preparation Time : 10 min

Cooking Time : 7 Min

Ingredients  :
  • 3 Fresh corn cobs
  • 2 Tablespoon Cooking oil
  • 1 Chopped onion
  • 2 Chopped green chillies
  • 1 Tablespoon chopped coriander
  • Few Curry leaves
  • 1 Teaspoon mustard seeds
  • Pinch of Asafoetida (hing)
  • Pinch of turmeric powder (haldi) 
  • 1 Tablespoon lemon juice
  • Salt according to taste
  • Chilly powder according to taste
  • 2 Tablespoon Milk
Procedure :
  • Take fresh corn cob grate them and blend it in mixer with 2 tablespoon of milk to make a smooth and creamy mixture
  • Now take a pan add cooking oil then add mustard seed, pinch of asafoetida and curry leaves saute it for a minute
  • Now add chopped onion and green chillies saute it now add salt, turmeric powder and red chilly powder mix it well

  • Now add corn mixture and cook for 3 to 4 minute on slow heat. Once the corn is cook remove the pan from heat add lemon juice and chopped coriander.

  • Your Makki ki Kees is ready serve it hot with a hot cup of tea.....

Tip : You can also add grated coconut to this.....

Sunday 20 July 2014

Spinach and Potato Bread ( Palak Aloo Paratha)

Spinach and Potato Bread ( Palak Aloo Paratha)

Pack your kids lunchbox with some healthy stars of paranthas...

Preparation Time : 15 Min

Cooking Time : 15 Min

Ingredients :
  • 2 Cup whole wheat flour (gehun ka atta)
  • 1 Cup Spinach (palak) puree
  • 2 Grated or nicely mashed potato 
  • 1 Tablespoon sooji (semolina)
  • 2 Tablespoon all purpose flour (maida)
  • 1 Teaspoon chopped green chilly
  • 1 Teaspoon ajwane (carom seeds)
  • 1 Teaspoon ghee
  • Salt according to taste
  • Chilly Powder according to taste
  • Ghee for cooking
Procedure :
  • Blanch and blend the spinach to a smooth puree in a mixer without adding water
  • Boil and mash potato nicely
  • Now take a bowl add all the ingredients whole wheat flour, spinach puree, mashed potato. sooji, maida, green chilly, ajwane, ghee, salt and chilly powder mix all together and make a soft dough

  • Now divide the dough into 4 equal portions and roll it into a round shape like chapati apply some ghee on it and fold it now again roll it into round shape.
  • As we are making this for our kids so lets give it a twist by cutting it into a star shape. 
  • Now heat the tava and cook star shape paratha from both side by applying ghee on to it
  • As it is crispy from both side remove it from tava and serve it hot with butter, pickle or jam what ever you like.

Tip : Or you can serve it with vegetable for breakfast or make a wrap by adding some vegetable to it....


Wednesday 16 July 2014

Kidney Beans Burger

 Kidney Beans Burger :

A very healthy protein filled burger is perfect for growing kids.

Preparation Time : 15 Min

Cooking Time : 30 Min

Ingredients :
  • Burger buns 2
  • 1 Cup Boiled Kidney Beans
  • Boiled  and grated potatoes 2
  • Onion 1 medium size chopped
  • Green chilly 2 chopped
  • Coriander leaves few chopped
  • Brown bread crumbs 1 cup
  • Salt to taste
  • Red chilly powder to taste
  • Oil for shallow frying
For Presentation :
  • Tomato slices few  
  • Caramelized onion rings 1/2 cup
  • Processed cheese slice
  • Tomato sauce 2 tablespoon
  • Mayonnaise 2 tablespoon
  • Cabbage chopped 1 Tablespoon
  • lettuce leaves 3-4    
Procedure :

For Rajma (Kidney Bean) Patty :
  • Mix boiled grated potatoes, boiled rajma (kidney beans), onion, green chilly, coriander leaves, salt, red chilly powder and 2 tablespoon bread crumbs.
  • Now make a round  shape patty from this mixture.
  • Now transfer these vegetable patty to bread crumbs, roll it nicely.
  • Take a frying pan just add 1 tablespoon of oil, place your rajma (kidney beans) patty in it, shallow fry it from both the sides.
  • As it has nice brown color on both sides
For Burger :
  • Take burger bun cut it into two from middle
  • Apply butter on both side and toast it on tava .

  • Now mix Mayonnaise, cabbage and tomato sauce together and apply it on bun lower part with lettuce leaf.
  • On Rajma patty keep tomato slice and Caramelized onion rings on it.
  • At last cheese slice.
  • Now cover it with the upper part of bun.
  • Serve it with salad and fries.

Sunday 13 July 2014

Fruity Canapes

Fruity Canapes : 

Kiwi and Apricot filled Canapes with creamy vanilla Ice cream is a perfect sweet surprise for your near and dears.....

Preparation Time : 10 min

Cooking Time : Optional ( If you fry Canapes to give it more crispy taste then 5 to 7 min for frying Canapes)

Ingredients :
  • 8 Canapes
  • 4 -5 No. dried Apricot chopped
  • 1 Kiwi Chopped
  • 4 Scoop Vanilla Icecream
  • 1 Tablespoon Orange crush
  • 1 Tablespoon dried black current
  • 1 Tablespoon chopped Almonds
Procedure :
  • First off all chop all the fruits and nuts. 
  • Side by side fry canapes and keep it side

  • Now take a platter arrange all canapes on it. now place chopped apricot  on it then a spoon off vanilla ice cream top it with chopped kiwi
  • Garnish canapes with orange crush, nuts and black current

  • Serve it ..... Enjoy your fruity and chilled canapes shots with your family and friends

Tuesday 8 July 2014

Icey Slush

Icey Slush.......

Childhood Chuski....this is inspired by Kala Khatta what we used to enjoy in hot summers on the roadside

Preparation Time : 10 Min

Cooking Time : 0 Min

Serving : 2

Ingredients :
  • 2 cup Crushed Ice
  • 2 Tablespoon Blue Syrup
  • 2 Tablespoon orange Crush
  • 2 Tablespoon Rose Syrup
For Presentation :
  • 1 Lemon sliced
  • Pinch of Black Salt
  • 1 Teaspoon icing sugar
  • Few Mint Leaves
Procedure :
  • Take a Glass coat its upper ring with lemon juice in a plate mix black salt and icing sugar roll the top of the glass with this mixture
  • Now pour crushed ice in a glass press it nicely add a tablespoon of Blue syrup. slowly add some more ice to the glass and press it nicely and add one tablespoon of orange crush to this
  • Now add some more ice to the glass press it and add rose syrup to this. sprinkle a pinch of black salt to this add a lemon slice to this.
  • Garnish it with mint leaves.
  • Enjoy your Icey slush with your family.

Sunday 6 July 2014

Stir Fried Honey Chilly Garlic Baby Corn and Carrot

Stir Fried Honey Chilly Garlic Baby Corn and Carrot :

Crispy baby corn and carrot can be enjoyed any time as a stater or can be served with steam rice or with Bread . Carrot and baby corn are nicely coated with lots of garlic, chillies and honey so it gives nice sweet and spices taste.......

Preparation Time : 15 Min

Cooking time : 20 Min

Ingredients :

 For Stir Fried Baby Corn and Carrot
  • 200 gm Baby Corn
  • 2 Medium size carrot cut into long segments
  • 1 Tablespoon Corn flour
  • 1 Teaspoon crushed garlic
  • 1 Teaspoon Tomato sauce
  • 1 Teaspoon soya sauce
  • Salt according to taste
  • Oil for frying
For Gravy :

  • 1 Tablespoon chopped onion
  • 1 Tablespoon green capsicum chopped
  • 1 Tablespoon red bell pepper chopped
  • 1 Teaspoon corn flour
  • 1 Teaspoon chopped garlic
  • 1 Teaspoon Soya sauce
  • 1 Teaspoon Tomato sauce
  • 1 Teaspoon chilly flakes
  • 2 Teaspoon honey
  • Salt to taste
  • Green Chilly according to taste
  • 1 Tablespoon oil for cooking
Procedure :

For Stir Fried Baby Corn and Carrot :
  • First take a bowl and mix corn flour, soya sauce, tomato sauce, crushed garlic and salt together in this mixture add baby corn and carrot keep aside. On other side keep a oil in pan for frying
  • Fry all the baby corn and carrot. Once the frying is done take out carrot and baby corn on paper napkin

 For Gravy :
  • Take a pan add a Tablespoon of oil add chopped garlic saute it for minute then add chopped onion cook it for a minute now add copped capsicum ad red bell pepper
  • Saute vegetables now add chilly flakes, tomato sauce, soya sauce chopped green chilies and honey

  • Mix it well now add fried baby corn and carrot to it. Make sure the vegetables are coated nicely with sauce. Add one teaspoon corn flour with 2 tablespoon of water mix it with vegetables and cook for a minute. Your stir fried honey chilly baby corn is ready it can be served as stater 

  • If you like to serve it as a side dish with rice or chapati just add 2 teaspoon corn flour with a  cup of water add this mixture to Stir Fried Honey chilly Baby Corn and Carrot cook for a minute or two your Stir Fried Honey chilly Baby Corn and Carrot with gravy is ready.

Tip : To increase the consistency of gravy you can add more or less corn flour water at the end according to your taste

Tuesday 1 July 2014

Pan Grilled Zucchini and Cottage Cheese Skewers

Pan Grilled Zucchini and Cottage Cheese Skewers 

Moist and soft Cottage cheese and fresh Zucchini mixed with hung curd (yogurt) and mint and grilled on pan can be enjoyed any time

Preparation Time :15 Min

Marination Time : 30 Min

Cooking Tie : 10 Min

Ingredients :
  • 1 Zucchini, sliced
  • 200 gm Cottage cheese (Paneer)
  • 2 Onions, quartered and segmented
  • 1 Table spoon Olive oil
  • 1/2 Tablespoon ginger garlic paste
  • 1 Tablespoon hung curd
  • 1 Teaspoon gram flour
  • 1 Tablespoon mint leaves chopped
  • 1/2 Teaspoon chilly powder
  • 1 Tablespoon lemon juice
  • Salt and pepper according to taste
For Cooking :
  • 1 Tablespoon Olive oil
For Serving  :
  • Mint Chutney
  • Onion Rings
  • Lemon Slices
  • Salad
Procedure :
  • First prepare marinade, mix all the ingredients other then Zucchini, Paneer and onions

  • Once the marinade is done add Cottage cheese, Zucchini and onion to this paste and keep it aside for 30 min
  • On a satay stick arrange Zucchini, Onion and Cottage cheese
  • Now heat a pan and cook the satay on a medium flame using olive oil. 

  • Once the zucchini and cottage cheese is cooked from all side serve it hot with mint chutney

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