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Showing posts from February, 2015

Carrot Milkshake

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Carrot is a root vegetable usually orange in color. It ahs crisp texture when they are fresh. Carrots can be eaten in various ways. They can be boiled, steamed, or cooked in soups and stews. They can be eaten raw by adding them to salads.

In India carrots are usually added to spicy rice dishes, dal and salads. The most popular dish with carrots is Gajar KA Halwa. Carrots can be taken in juice form or added to milk to make Milk shake.
Yes Milkshake, for day 3, under kids Delight- colorful dishes am here with Carrot Milkshake. Healthy and yummy Milkshake which has natural color in itself. My son loved this. Try with your kids too. Here goes the recipe  recipe..........



We need:

Carrots 4
Milk 1 cup
Almonds 6
Cashew nuts 6
Sugar  5 spoons or as required
Cardamom powder 1/4 spoon


Method:

Soak almonds and cashew nuts in hot water for 15 minutes.
Peel the skin of carrots and presser cook with water for 2 whistles.
Let it cool.
In a blender add carrots, soaked nuts, sugar and give it a stir to become smo…

Samosa Pinwheels

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For day 2, under Kids Delight- colorful Dishes, am here with a simple and tasty Samosa pinwheels. It is called samosa pinwheels because we are using the filling which is usually used to make samosa. Mixture of mashed potato with some other spices and chopped cilantro. It is called pinwheels because we will be filling the potato mixture on the puff pastry sheet, roll and cut them into pieces which looks like wheels.

So here comes the delicious Samosa Pinwheels recipe......



We need:

Puff pastry sheet 1
Boiled potato 2
Grated carrots 1/4 cup
Chopped cilantro 4 spoons
Salt  to taste
Black salt 1/4 spoon
Coriander  powder  1/2 spoon
Cumin powder 1/2 spoon
Garam masala 1/4 spoon
Lime juice 2 spoons


Method:

Thaw the puff pastry sheet.
Preheat the oven on 350 F.
Meanwhile in a mixing bowl add boiled  and mashed potato, grated carrots, chopped cilantro and mix well.
Also add garam masala, coriander powder, cumin powder, salt, black salt and 2 spoons of lime juice.
Mix everything together.

On a smooth platform s…

Beetroot Idly

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Beetroot is the taproot portion of the beet plant. Other than food, it is used in food coloring and as a medicinal plant. Usually deep purple root of the beetroot are eaten either boiled, roasted or just like that in a salad. When beet juice is used it is most stable in foods with low water content. Betanins obtained from the beets are used as a red food colorants in desserts, jams, ice creams and breakfast cereals. Beets are also used to make wine. It has many nutritional values too.

Today we are starting with final week of Blogging Marathon 49. My theme for this week is to cook colorful dishes for kids. For day 1, I choose to cook with beets, which as a natural color in itself and also very good for our  and kids health.  So here is a colorful idly with beets.


We need:


Idly batter 1 cup
Beetroot paste 2 - 3 spoons
Salt to taste


Method:


Peel the skin of beets and cut into small pieces.
Make a smooth paste with the chopped beets.
Add salt and beets paste to idly batter and mix well.
Fill idly …

Potato and Carrot Paratha

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A paratha is a flat bread that is originated in South Asia. Paratha means layers of cooked dough. The dough usually contains ghee or oil. It is usually stuffed with boiled potatoes, peas, cauliflower, paneer etc.  These cooked parathas can be simply eaten with yogurt, pickles or with any veg or non veg gravy curries.

Paratha is an important part of the traditional south Asian breakfast, they even eat them in lunch and dinner. They are usually cooked on stove top  with lots of ghee but few people these days they even bake  in the oven for health reasons.

As I said there are many types of parathas,  for day 3, for BM 49  under the theme Indian Bread Baskets am here with the delicious Paratha stuffed with mashed potato and carrot.  I just added grated carrots, some spices and chopped cilantro to boiled and mashed potato as the stuffing. Here goes the ingrediants  list and the recipe......




We need:

Wheat flour 1 cup
Self rising flour / All purpose flour 1 cup
Boiled potato 2 medium
Grated carro…

Dibba Rotti ~ Andhra Special Flat bread

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Crispy flat bread which is known as Dibba Rotti is Andhra Pradesh special breakfast dish.  Dibba means think and Rotti means bread.  This dish is usually made with Idly batter and chopped onion, green chili and jeera. Its takes some time to cook, because this is thick bread which will be cooked on medium to low flame. As it is thick it takes quite some time to cook. Because we will be cooking this bread till golden brown and crisp.  This Crispy flat bread is usually served with any pickles or with chutneys. My son named this recipe as Indian Pizza :)

Dibba rotti  goes for my next post for BM 49, week-3 under the theme Indian Bread Basket.  Here goes the recipe...



We Need:

Idly batter  1 cup
Salt to taste
Jeera / Cumin seeds 1/2 spoon
Chopped Onion 2 spoons
Chopped Cilantro 2 spoons
Chopped Green chili 1/4 spoon
Oil


Method:


Add all the ingredients except oil in idly batter and mix well.
Heat non stick or regular dosa pan.
Add  2 to 3 spoons of oil, and add good amount  of mixed batter.
Spread around…

Rumali Roti ~ Indian Bread

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Indian breads are a wide variety of flatbreads and crepes which are an integral part of Indian Cuisine.Most flatbreads from Northern  India are made from milled flour, usually atta or maida and water. Some flatbreads especially Paratha 's are stuffed with vegetables some times ground meat and layered with butter or ghee and flattened by rolling. Most Indian Breads such as roti and chapatti are baked on tava or griddle. Others such as puri and bhatura are deep fried.

In South India and West Coast most flatbreads are basically crepe made from lentils and rice.  Popular varieties among them are Dosa, Appam, Uttapam, rice roti's  etc... A batter of rice and lentils is prepared and ladled in small amounts onto hot and greased skillet, where it is spread out into thin circle and fried with oil till golden brown. In Western India  bread may be made from coarse grains such as Bajra and Ragi. 

One such kind isRumali RotiRumali roti is a thin flatbread popular in South Asia. It is enjo…

Kashmiri Murg Masala ~ Kashmiri Chicken Curry

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Kashmiri Cuisine is based on the ancient traditions of the north east Asian Kashmir area. The Rigveda mentions the meat eating traditions of this area while the ancient Kashmiri epic, the Nilamat Purana records that Kashmiris were heavy meat eaters. The most notable ingredient in todays Kashmiri Cuisine is Mutton. Kashmiri Murg Masala or Kashmiri Chicken Curry is a mild, sweet , rich and creamy chicken curry. Chicken cooked in Onion and tomato paste with Cashew and Almonds paste makes this curry very rich. Adding Little garam masala gives  very little spiciness too.I served this Rich Gravy curry with home made Rumali roti. This delicious gravy goes well with any biryani, pulao or any kind of  rotis , parathas , naan and kulchas. Click here for the Rumali roti recipe. Here goes the recipe for Kashmiri Murg Masala......

We need:


Chicken  1 pound / half kg
Onion 1 large
Tomato 1 medium
Green chilies 3
Ginger Garlic paste 1 spoon
Cashew nuts 1/4 cup
Almonds 1/4 cup
Chopped cilantro 1 /2 cup
Garam m…