Oats and Peas Mini Idly

Ingredients:

Oats - 1 cup

Rava(sooji) - 1/2 cup

Yogurt(curd) - 1/2 cup

Water - 3/4 Th cup or as required

Green peas(boiled or frozen) - 3/4 Th of a cup

Salt - as required

Asafoetida - a pinch

Procedure:

1. Roast the oats slightly, just to get rid of the raw smell and powder it in a mixer(not finely)
2. Roast the rava and mix it with oats in a bowl
3. Add the green peas , salt and hing to the oats and rava mixture
4. Mix them all well
5. Slowly add the yogurt, then water and blend it well to a batter consistency
6. Now pour this in a greased mini idly pan and cook it for few minutes
7. Serve it with whatever your kids like, i did it with strawberry home made jam.

Notes:

• If you wish you can add 1 tbs of coconut to the batter
• I made this idly in a microwave idly pan and it took me exactly 5 minutes
• If you use the traditional idly pan, change the timings accordingly

Served with grapes and Jam

                                     

Vegetable Pin wheel Pasta

Bento Box -1

Preparation Time: 15 mints

Ingredients:

Wheat Pasta/Anil sangu semya - 1 cup

vegetables of your kids choice - 1/4 cup
Salt - as required
Sugar - 1/4 tsp
Tomato - 2 medium size
Olive oil - 1 1/2 tbsp
Basil, oregano, Mint, coriander - as needed
Pepper powder - as required

Procedure:

1. Add pasta to the boiling water with salt and 1/4 tbsp oil.
2. Cook until fork tender, drain it and keep aside
3. Chop the tomatoes and grind it with all the herbs to paste
4. Dice the vegetables, boil them with little salt and keep it aside
5. In a wide hot pan, add 1 tbsp oil and sugar
6. Immediately add the boiled vegetables and saute them
7. After a minute add the tomato puree and cook for a minute again
8. Now add the boiled pasta and toss well
9. Drizzle some salt and pepper on top and switch off the stove.

Note:

1. Choose colorful vegetables to attract kids and that will increase their appetite.
2. Tomato puree can be replaced with ketchup to make it even faster
3. Add a bowl of colorful fruits for snack time to make it a complete healthy meal.
4. You can use any herbs thats available for you.

Adai / Aviyal

Adai:

Adai and Aviyal

No.Of Servings - Good enough to serve a family of 5.

Ingredients:
Toor Dall - 1/4 cup
Chenna Dall - 1/4 cup
Urad Dall- 1/4 cup
Rice - 1/4 cup
Fenugreek - 1/4 tbsp
Coconut - 1/4 cup (shredded)
Green chillie - 4
Corriander seeds - 1 tbsp
Cumins - 1 tbsp
Black pepper - 1 tbsp
Hing - a pinch
Curry leaves - 10 no.s
Corriander leaves - 10 strings
Chopped ginger - 1 tsp
Oil - as required
Salt - to taste

Procedure:

1. Wash and clean all the dall and rice and soak it in water for 3 hours
2. Grind this mixture along with coconut, fenugreek, chillies,corriander,cumins, black pepper,chopped ginger and  curry leaves.
3. Add salt, hing and chopped corriander leaves to the mixture.
4. The Batter has to be little thick (when compared to the dosa batter)
5. Heat the dosa thava, apply little oil and do the adai in a circular fashion as a you do dosa
6. Remember you cannot make adai very thin, it has to be little thick.
7. When its golden brown, turn it to the other side and cook similar way
8. When ready serve it with side dish of your choice or just jaggery

Note:

1. You can also soak any lentils of your choice
2. Its a very healthy, stomach filling recipe
3. Good for both dinner and break fast
4. With the leftover batter you can also make like small vadas or pagodas and fry them in oil, its called as "punugu"

Health Tips:

• Lentils are loaded with iron and are a great way to replenish the body's iron stores, especially for people who don't eat red meat like vegans and vegetarians.
• Lentils are a great source of B vitamins, most notably folate and niacin (B3). B vitamins are important for the healthy functioning of the nervous, digestive, and immune systems.
• Lentils are a great cholesterol lowering food due to their high levels of fiber.
• Protein makes up 26% of the calories in lentils and they have the third highest level of protein than any other plant food. It's no wonder that they're a staple in many parts of the world.
• Due to their high fiber content, lentils help in regulating blood sugar by providing steady, slow-burning energy and balancing blood sugar levels.
• Studies have found that people who eat high fiber legumes like lentils have a much reduced risk of heart disease. The high levels of folate and magnesium in lentils also go a long way in protecting the heart

Aviyal:

Ingredients:
Carrot - 2
Beans- 10
Potato - 2(medium size)
Peas  or Vaal lilva beans- 1/4 cup
Plantain - 1
Coconut - 1/2 cup( grated)
Cumins - 1 1/2 tbsp
Dhaniya/ corriander seed - 1/2 tbsp
Green chillie - 4 big
Curry leaves - 10
Corriander leaves - 1/4 cup (chopped)
Coconut oil - 1/4 cup
Yogurt/ curd - 2 cups
Salt - as required
Turmeric - a pinch
Hing - a pinch

Procedure:

1. Cut all the vegetables lengthwise in big chunks and steam cook them(until they are partially cooked) with a pich of turmeric and salt. Drain the excess water and keep it aside.
2. Otherwise make sure you just cook with no excess water( to save the nutrients)
3. Soak the grated coconut with green chillie, 1 tbsp cumins, corriander seeds, 5 curry leaves.
4. Grind that masala into paste.
5. In a big pan, heat half of the oil and do the seasoning with remaining cumins and curry leaves.
6. Add the coconut mixture and saute it little
7. Add the partially cooked vegetables slowly into the pan with the mixture
8. Add some salt, and cover it with a little until the vegetables are fully cooked
9. This way all the masala falvour will get into the vegetables, add chopped corriander leaves
10. After cooked, switch off the stove and leave it for a while until it comes to room temparature
11. Once chilled, add all the curd into this and slowly mix it without breaking the vegetables. Pour the remaining coconut oil on the top for a finishing touch
12. Serve it with hot rice or Adai.

Health Tips:

• Vegetables  contain Beta karotene, vitamin c, chromium, co enzyme Q 10, Zinc, Selenium, chlotamine. These contents help to keep us healthy, young and fresh giving a glowing face and skin.

Quick & Easy Vegetable Kuruma

Vegetable Kuruma

Ingredients:
Vegetables - 1 cup(chopped carrot,beans,peas,cauliflower,potato)
Split & cooked chick peas(pottukadalai) - 2 tbsp
Green chilies - 2 big
Mint(pudhina) - few leaves
Curry leaves - few
Coriander leaves - Finely chopped for Garnishing
Cumin - 1 tsp
Coriander - 1/2 tsp
Salt - as required
Grated coconut - 1 tbsp
Hing - a pinch
Mustard, Urad Dal, cumin's, Oil - for seasoning


No. of Servings - 4 people


Procedure:

• Half cook the cleaned vegetables in a bowl with water. Water should be just enough to cook the vegetables(don't add excess water, you will loose the nutrients)
• In a blender add the split chick peas, green chilies, grated coconut, cumin's, coriander, mint, hing and grind it to paste.
• Take a large pan, heat the oil and do the seasoning with mustard, Urad Dal, cumin's and curry leaves.
• Add the half boiled veggies,saute well for half a minute.
• Now add the grinded paste, and little water if needed.
• Add Salt to the mixture and let it boil util all the veggies are cooked in that masala, may for 6 mints.
• Garnish it with coriander leaves.
• Serve it hot with roti, or dosa.

Kuruma & Roti

Sweet Basil Lassi

Sweet Basil Lassi

Ingredients:
Thai or sweet Basil leaves - 1/4 cup
Curd/Yogurt - 1 cup
Water - 1 cup
Sugar - 1/4 cup
Lemon zest - 1/4 tsp(Grated green portion of a lemon skin)
Lemon juice - 1 1/2 tbsp (1/2 small lime)
Ice cubes - 1/4 cup


No. of servings: 4 small glasses


Procedure:

• Add the chopped basil and lemon zest to a blender and grind it to paste, just by sprinkling some water.
• Next add all the remaining ingredients to the paste and grind it again.
•  Pour it into the glass, and top it with a basil flower and serve chill.

Another click

Health Tips:

Sweet Basil

• Thai Basil, sweet Basil is known as "Thiruneetru Pachilai".  
•  Sweet Basil Lassi  is a healthy summer drink to cool your body.
•   Basil benefits : lowering blood pressure, easing tension, general detoxifier, cleansing the blood, lowering stress levels, anti inflammatory, lowering cholestrol.

Masala Bun

Basket of Masala Bun

Ingredients:

Flour - 3 cups
Water - 1 cup
Sugar - 1 tbsp

Fleischmann's Yeast

Yeast - 1 tbsp
Oil/butter - 4 tbsp
Salt -1 tsp
Green chillie - 2
Curry leaves - few
Mustard - 1/4 tsp
Urad Dal - 1/tsp
Hing - a pinch
Coriander leaves - 1 tbsp (chopped)

Procedure:
     Boil the water until its warm. Into that water add the yeast and sugar, leave it for at least 10 mints, until it raise.  In a separate bowl take the flour and add the salt to it. Then add the yeast mixture and oil to it. Knead well. Keep this dough mixture closed in the bowl for 20-30 mints. A warm place is nice to keep it.
     After twenty thirty minutes the dough should have raised well like double the size. In a small pan add 1 tbsp oil and do the seasoning with chopped chillie, mustard,hing, Urad Dal and curry leaves. Add this do the dough. Mix well and keep punching the dough until it becomes soft. This punching makes the the dough areolated and make the buns really fluffy and soft. So after punching it for 10 mints and kneading well. Make small balls and slightly press it to get the bun shape.
     Take a large tray(like pizza tray) arrange this balls in a way they have 1 inch distance between them(because the bun will raise) and bake it in the oven for 20 mints 350-375 F.
Keep checking in between and take it out when they are golden brown on top.
     Since this bun has all the spice in it, it can be served just like that with a cup of hot tea.


Note: To make normal soft bun just skip the seasoning process. 
These buns can be used for making burger .

Yummy Buns

Served with tea.

Slice the bun and fill it with some cream, cheese or jam for kids.
I have used a yeast which is derived from plant, you can use any yeast you want.
Water can also be replaced with warm milk.

Rice & coconut Pudding / Pacharisi Thengaai Kannamudhu(Paayasam)

Kannamudhu

Ingredients:
Pacharisi - 3 tbsp (raw rice)
Thengai   - 1 cup(grated coconut)
Milk         - 3 cups
Water      - as required
Ghee       - 2 tbsp
Cardamon - 2 no.s
Cashew   - 10 no.s
Raisin      - 10 no.s
Saffron    - few strings (optional)
Jaggery   -  lemon size ball (crushed)
Sugar       - 2 tbsp


Procedure:
     Wash and clean the rice, soak it in a cup water along with grated coconut and cardamon for at least 15 minutes. Blend this in a mixture to a coarse paste. Add milk and a little water to this mixture and let it boil.Keep stirring in a low flame until the rice gets cooked add the sugar. In a separate bowl add the crushed jaggery and a very little water and boil to a thick paste consistence. Add this caramel to the boiling milk mixture. Let it boil for a minute in low flame. Add few saffron strings if you wish now.
     Simultaneously in a small pan heat the ghee and fry the cashews and raisins. Pour this to the paayasam and switch it off. Serve it hot in a bowl with spoon.


Note:Sugar and jaggery can be used according to your taste. I made this for Tamil varushapirappu(new year) and it can be made for any special occasions.

Strawberry Jam

Sandwich with strawberry jam

Ingredients:
Strawberry (puree) - 3 cups
Sugar - 6 cups
Lime juice - little less than 1/4 cup
Boll fruit pectin - 1 pocket (available in preservatives or canning section)
Sterilized bottle -1


Procedure:
     Blend clean strawberries and make the puree. Add the sugar and limejuice to it. Mix well.
Now heat his mixture in a container and keep stirring until you get the thick consistence. Simmer the stove and now add the Fruit pectin slowly. Stir well. Let it boil for 2 more minutes and then switch it off. Allow it to cool to the room temparature and transfer it to the sterilized bottle. Now in another container boil some water and keep this bottle in it for a minute for processing. Then refrigerate it. Home made jam is ready.

Strawberry jam stored

Another click!

Note: You can also skip the processing in boiling water if you wish.Any fruit jam can be made this way with varrying sugar measurement . Spread this jam on a toasted bread with some butter, top it with fresh cream and strawberry to make a delicious breakfast.

Madapalli Fried Rice

Healthy Meal!

Ingredients:
Cooked Rice - 2 cups
Vegetables
(carrot,green peas,baby corn,beans) - 1/2 cup
Green chillie - 2 medium size
Butter - 2 tbsp
Cumin Powder - 1/4 tsp
Corriander Powder - 1/4 tsp
Salt - as required 
Asafoetida - a pinch
Corriander for garnishing
Curry leaves - 5 leaves
Mustard & cumin - for seasoning


Procedure:

Another click!

     Cut the vegetables lengthwise evenly and half boil them separately with less water.In a large pan add a tbsp of butter and do the seasoning with mustards , cumins, green chillies and curry leaves.Now add another tbsp oil and in low steam add the half boil vegetables and saute them well until you get the butter & vegtable mixed aroma.

     Once the vegetables are cooked completely add the cumin and corriander powder. Then add the cooked rice and slowly mix it with the cooked masalas. Sprinkle salt and asafoetida. Top it with corriander , toss it well.Once they all mixed well switch it off.

     Serve it with sliced tomatoes and carrots.(raw)

Note: You can do this with vegetable of your choice that gets cooked fast. Butter can also be replaced with ghee.Make sure the rice is not over cooked. Left over rice is also very good for it. This fried rice can be a quick and healthy lunch box recipie for kids.

Varushapirappu Pachadi

Ingredients:
Raw Mango  - 1 medium size
Green chillie - 1 big
Jaggery - 1 small piece(lemon size)
Neem flower - 1 tbsp(dry)
Dry chillie - 1
Salt - as needed
Oil - 1 tbsp
Asafoetida - a pinch
Mustard and curry leaves for seasoning

Procedure:

Peel the skin of mango slightly.Cut the raw mango into cubes.Slit the green chillie added it to the diced mango. Then add 1/2 water to it and boil until the mango gets soft. Add the crushed jaggery and salt to it and boil it for a minute again, until it becomes like a thick gravy. 

 In a separate pan pour 1/2 tbsp oil and add the dry chillie , neemflower and roast until the neem flower turns brownish in color. Add this and asafoetida to the gravy. Again add the remaining oil and do the seasoning with mustards,curry leaves and add it to the gravy. Mix it well and the pachadi is ready

Note: This pachadi has all the taste(arusuvai) representing different phases of life , hence eaten on the Chittirai pirappu.

Mango Almond Cake



                               

Mango Almond Cake

Ingredients:
Mango pulp - 1/2 cup
Corn Meal - 1/2 cup (or) White Rava - 1/2 cup
Maida - 1 cup
Almonds - 1/4 cup
Curd - 1/4 cup
Olive oil - 2 tbsp (or)refined/veg. oil
Bkng Soda - 1/2 tsp
Bkng powder - 1 tsp
Sugar - 3/4 cup
Salt - a pinch
Vanilla essence - 1/4 tsp
Mango juice - as needed
Yellow food color(optional)
Bread pan or any baking pan

Procedure:
In a large bowl mix all the dry ingredients flour, corn meal,baking soda, baking powder and salt. In another bowl mix pulp,curd, vanilla essence, sugar and a little bit of mango juice(any). Add this to the flour mixture and mix well without lumps.Add the food color. The batter has to be thick like a thick paste or idli batter consistency. You can mix more of the mango juice until you get that consistency like a cake batter.
          Once done, grease the cake pan with some butter or oil. Pre-heat the oven to 370 F in the mean while. Now pour the batter to the pan. It should be a little more than half of the pan and a little little less than 3/4 th of the pan. Now top it with almonds. You can grease the top again with some oil if needed and bake it 20 mints or until its golden brown.
              When done check it with a tooth pick it should come clean. Now don't invert it immediately. Leave it for 5 mints and then apply some mango juice on the top. You can do this either using a brush or spoon. Do pour little by little or sprinkle. This will add some extra taste and also keeps the cake moist. Then leave it in fridge for half an hour.

Garnished with cream, sprinkles and mango slice

                   To serve invert it on a plate and cut the slices. Place the slice in a plate, top it with some cream and sprinkles.