Panner Peas Curry

Ingredients:

• Paneer cubes - 200 gms




• Peas - 50 gms




• Onion - 2 [ Chopped]




• tomato - 3 [Chopped]




• Cashewnuts - 8 - 10 nos




• Cumin seeds - 1/2 tsp




• Yoghurt - 3 tsp




• Corriander leaves - chopped




• Oil - 5 tsp




• Chilli powder - 11/2 tsp




• Corriander powder - 2 tsp




• Tumeric powder - 1/2 tsp




• Cumin/jeera powder - 1/2 tsp




• Garam masala - 1/2 tsp

Method of Preparation:

• Keep 2 tsp of oil in a pan.




• Once the oil is hot, add the cashew nuts to the oil, once they are golden brown




• Add the chopped onion, saute till they are brown




• Add the chopped tomatoes and saute till they are soft




• Remove it from the pan, cool it and blend it to a fine paste.




• Heat 3 tsp of oil in a fresh pan, once oil is hot, add the cumin seeds and tumeric powder.




• Add chilli powder,corriander powder,jeera powder and mix well.




• Add 1/2 glass of water and allow it to boil in medim flame.



• Add the Panner cubes and Peas to the paste mix well.




• Once the raw smell goes off and the liquid thickens.




• Now add the yoghurt to the mixture, mix well.




• Now add 1/2 tsp of garam masala mix well.




• Boil it for 2 min.




• Finally garnish with corriander leaves.

Goes well with naan,chappathis and pooris.

Mushroom Peas curry

Ingredients:

• Mushroom - 200 gms


• Peas - 50 gms


• Onion - 2 [ Chopped]


• tomato - 3 [Chopped]


• Cashewnuts - 8 - 10 nos


• Cumin seeds - 1/2 tsp


• Yoghurt - 3 tsp


• Corriander leaves - chopped


• Oil - 5 tsp


• Chilli powder - 11/2 tsp


• Corriander powder - 2 tsp


• Tumeric powder - 1/2 tsp


• Cumin/jeera powder - 1/2 tsp


• Garam masala - 1/2 tsp

Method of Preparation:

• Keep 2 tsp of oil in a pan.


• Once the oil is hot, add the cashew nuts to the oil, once they are golden brown


• Add the chopped onion, saute till they are brown


• Add the chopped tomatoes and saute till they are soft


• Remove it from the pan, cool it and blend it to a fine paste.


• Heat 3 tsp of oil in a fresh pan, once oil is hot, add the cumin seeds and tumeric powder.


• Now add the mushroom [cut into 2 halves] and peas, saute them for 2 min


• Now add the blended paste to the mushroom, mix well


• Add chilli powder,corriander powder,jeera powder and mix well


• Add 1/2 glass of water and allow it to boil in medim flame


• Once the raw smell goes off and the liquid thickens


• Now add the yoghurt to the mixture, mix well


• Now add 1/2 tsp of garam masala mix well


• Boil it for 2 min


• Finally garnish with corriander leaves

Goes well with naan,chappathis and pooris.

Brinjal Drumstick Fry

Ingrediants:

• Brinjal - 100 gms [ Cut into 1 inch pieces]


• Drumstick - 2 nos [ Cut into 1 inch pieces]


• Garlic - 2 pods [ Chopped finely ]


• Onion - 1 [ finely chopped ]


• Oil - For frying


• Curry leaves - 1/2 string


• Mustard seeds - 1 tsp


• Hing - Pinch


• Turmeric powder - 1/4 tsp

Roast and Grind Masala:

• Corriander seeds - 2 tsp


• Dry red chillies - 2 nos


• Saunf - 1/2 tsp


• Jeera seeds - 1 tsp


• Channa dal - 1 tsp

Roast these items to golden brown, cool it, grind and keep it aside.

Method of preparation:

• Heat oil in a kadai.


• Add mustard,Hing,Curry leaves and tumeric powder for Tadka.


• Now add the garlic pods and onion, once they are golden brown.


• Add the chopped Brinjal and drumstick and add salt, close it and cook for few min.


• Make sure you keep a watch on it, coz it may burn.


• Once you see the vegetables are half cooked, add the grounded masala powder 2 tsp.


• Mix well, cook it in a lower medium flame and keep it open.


• Add some oil if required, cook it till they are mixed well.

Serve with Sambhar rice,Moor kulambhu goes well with this.

Papaya Halwa

Ingredients:

• Papaya(Ripen one) - 1[Medium size]



• Milk - 1 glass



• Sugar - to taste



• Cardamom - crushed



• Ghee - 4 tsp



• Cashews,Badam,Dry grapes - Mixed 3 tsp

Preparation Method:

• Wash and remove the Outer cover from Papaya


• Grate it into thin slices, Do it with a carrot grater.


• Remove the water from the slices by slightly squeezing it.


• Heat the 2 tsp of ghee in the Kadai.


• Add the squeezed and sliced Papaya to that.


• Keep stirring it till all the water evaporates from it.


• Now add the glass of milk and allow it to boil for some time.


• Add sugar to the mixture once the milk nicely mixes well.


• Add ghee as and when required.


• Just keep a watch on it, cause it may burn if u keep it in high flame.


• Once everything mixed well and lump comes out.


• Heat a Ghee in a separate kadai, Nuts and dry grapes and add it to the mixture.

Small kids who refuse to take fruits, this way parents can help them in consuming nutrient diet.

Aloo stuffed rotis

Ingredients:

• wheat flour/Godhumai mavu - 1 cup




• Salt - to taste




• Water - Required amount for making dough




• Oil - 1 tsp

For Filling:

• Boiled Potatoes - 3 medim size




• Green chillies - 3 nos - Finely chopped




• Cumin seeds - 1tsp




• Cilantro - required amount




• Salt to taste

Method of preparation:

Mix well Wheat flour,water,salt and oil and make a dough, the dough should not be watery. allow it to rest for about 20 min.

lets prepare the filling and keep it aside

• Mash the boiled potatoes without any large lumps.




• Add required salt, green chillies,cumin seeds,cilantro to it




• Mix well and keep it aside in a bowl

1. Make small puris of the dough, make a small ball of the filling and place in the centre of the puris.




2. Close all the sides of puri properly




3. Roll it to 5 inch diameter roti.




4. Heat the Tava, Place the roti.




5. Cook it till you see brown spots all over.




6. Add 1/4 tsp of oil to the roti, before you remove from the tava.

Serve hot with tomato curry.

Appala Kosthu/Papad Gravy

Ingredients:

• Channa dal - 1/2 cup



• Papad - Roasted [4 nos]



• Potato - 1 no [boiled]



• Onion - 1 [ Finely chopped]



• Garlic - 3 pods [ chopped]



• Tomato - 2 [ Finely chopped]



• Tumeric powder - 1/2 tsp



• Chilli powder - 1/4 tsp

Fresh Grind:

• Shredded coconut - 3 tsp



• Saunf - 1 tsp



• Green chillies - 2 nos



• Khus Khus - 1/4 tsp

Talika/Tadka:

• Oil - 3 tsp



• Cinnamom stick - 1 inch



• Cloves - 2



• curry leaves - 1/2 string



• Hing - Pinch

Preparation Method:

• Wash and cook Channa dal, until they are soft and mash it properly keep it aside.



• Mash the boiled potato and keep it aside



• Fresh ground the ingredients specified under[ Fresh Grind:] and keep it aside



• Heat oil in the pan, once the oil is hot add the items under [ Talika / Tadka ] one by one.



• Add chopped onion and garlic and saute them till they are brown



• Now add the chopped tomatoes.



• Add the grounded paste to the tadka with some water and allow it to boil for a while.



• Let it boil till raw smell goes off.



• Break the roasted papads into large pieces and add to the boiling mixture.



• Now add the cooked channa dal to the mixture and boil in medium flame.



• Once everything mixes well



• Add chilli powder and Salt to taste



• Boil it for another 5 mins.



• Serve hot

Can be served with Rasam rice,Curd rice,Puris and Chappati.

Wanna buy a fresh coconut?

Here you go…

• The first thing is to feel the weight of the nut - if it seems "light" compared to others there will be little water left inside.



• Select only the one which has, on being shaken, a robust splashing sound indicative of plenty of water.



• Next examine the soft eye, seeking advice on how to distinguish it from the two "blind" eyes. Remember that the shell is usually slightly raised around one side of blind eye.



• Note also that there are three "stripes" on the nut, which come together between the three eyes.



• The angle between the two stripes closest to the soft eye is much wider than the other two angles. If the embryo is exposed or protruding in any way through the soft eye, reject the nut as infection and spoilage of the kernel is likely.



• Infection which enters through the soft eye spreads very quickly inside the cavity of the nut. The nut water and the inner surface of the kernel make this a very favourable place for "bugs".



• Look carefully for any discolouration on the soft eye when choosing a nut -it is normally covered by a circular dry brown disc.



• Look at the whole nut for signs of patchy staining which might have come about if there is a fracture in the shell allowing moisture to seep out.



• "Old" ones have a greyish look instead of brown.



• Fresh mature ones have a shelf life of perhaps two months at moderate or low temperature.



• The delay between collection from a farm and presentation in an urban market can sometimes be longer than two months, and a proportion of nuts is generally unsuitable for consumption.

Storage Tips

• Cool storage suppresses the activity of micro-organisms, keeping the nut fresh for longer, and freezing has been shown to work on a small scale.



• Defrosted kernel is softer, having lost some of the crispness of the fresh kernel. This makes shredding in a blender or juicereasier.

Idli Podi with a dash of Garlic Flavour

Idli podi is one among the familiar and daily used item in south india. I love to present this dish for wonderful COT event and contribute to COT page
Ingredients:

• Urad dal - 200 gms


• Channa dal - 200gms


• Red chillies - 7 - 10[To taste]


• Garlic - 7 pods


• Hing - 1/2 tsp


• Sesame seeds[Can be black or white] - 3 tsp

Method of preparation:

• Dry roast all the ingrediants till they are golden brown.


• Add Hing at the last and then roast it for few minutes.


• Cool them for about 1/2 hr to 45 min


• Blend the mixture to a coarse powder leaving garlic behind. Once the Powder is coarse finally add garlic to it and grind for 1 min and remove from blender.Goes well with Idli and Dosa with. Mix the podi with a tsp of sesame oil before serve.
  

Tricolor Kuttu

Ingredients:

• Beans,Carrot,cabbage - Mixed 200gms[chopped finely]



• Moong dal[Pasi Paruppu] - 1/4 cup



• Onion - Half [finely chopped]



• Mustard seeds - 1/4 tsp



• Cumin seeds - 1/4 tsp



• Dry red chillies - 3



• Curry leaves



• Tumeric powder - 1/4 tsp



• Hing - Pinch



• Salt - To taste



• Oil - 2 tsp

Method of preparation:

• Cook all the mixed chopped vegetables, by boiling the water, drain the water once it is cooked and keep it aside.



• Cook the moong dal, until it becomes a paste and keep it aside.



• Heat oil in kadai, add mustard seeds,Cumin seeds,red chillies,curry leaves and hing.



• Now add the chopped onions, once they are transparent.



• Add required amount of salt



• Add the cooked vegetables, mix well, Close the kadai and cook it for few minutes



• Now add the cooked dal, mix well, add little water if required



• Close lid and cook it for around 5 min

Goes well with karakuzhlambhu or sambhar rice.

Vendaikai Karakuzhambhu/Bindi curry

Ingredients:

• Vendaikai/Bindi - 50 gms [ Cut into 1/2 inch pieces]



• Small onions - 10 nos [ finely chopped]



• Garlic pods - 5 nos



• Tomatoes Ripen - 2 nos [Blended into paste]



• Tamarind juice - Thick [ 1/2 glass]



• Chilly powder - 1 tsp



• Coriander powder - 11/2 tsp



• Turmeric powder - 1/2 tsp



• Mustard seeds - 1/2 tsp



• Fenugreek seeds - 1/2 tsp



• curry leaves - 1 string



• Hing - pinch



• Sesame oil - 10 tsp



• Salt - To taste

Method of Preparation:

• Heat 1 tsp of oil in the kadai.



• Add the cut bindi's in the oil.



• Saute them for around 5 min.



• Till the stickiness in the bindi vanishes.



• Remove it and keep it aside



• Now add 5 tsp of oil. Once the oil is hot



• Add mustard seeds, fenugreek seeds,Hing and curry leaves.



• Now add the chopped onion and Garlic.



• Saute till they are golden brown



• Now add the blended tomato syrup with some amount water



• Allow it to boil till the raw smell goes off and the liquid thickens.



• Add the sauted bindi to the boiling mixture.



• Mix Tumeric powder,chillipowder and corriander powder in the tamarind water



• Add to the boiling mixture.



• Now add salt to taste.



• Add some 1/2 glass of water and allow it to boil in more than medium flame



• Once you see oil separating from the sides and liquid thickens



• Switch off the gas by adding remaining oil to the mixture

Serve hot with rice,idli or dosa.

Topping For Garlic Bread

Ingredients:

• Onion - 2[Medium size, finely chopped]


• Mushroom - 10 nos[cut it a inch size]


• Canned Olives - 10 nos Sliced


• Capsicum - 1 sliced


• Jalapeno - 2 nos [ Sliced]


• Shredded cheese - Required amount


• Crushed Red pepper seasoning - To taste


• Italian Seasoning - To taste


• Salt - To taste


• Oil - For Sauteing

Method of Preparation:

• Heat oil in a pan


• Once the oil is hot, add the chopped onion, Once the onions are transparent


• Add the sliced Mushroom , Sliced Olives Mix well


• Now add the seasoning


• Add salt to taste


• Cook it for about 5 - 10 min

Topping:

1. Take a Garlic Bread
2. Sprinkle some Shredded Cheese
3. Now place 2 tsp of Cooked mixture
4. Now add sprinkle the shredded cheese
5. Place a slice of Jalapeno on every bread
6. Preheat the Oven for 10 min before you start baking
7. Bake it in oven for 5 - 7 min

Excellent Snack or Dinner. Serve hot with Coke or sprite.

Suraikai Halwa/Locki Halwa/Squash Halwa

Ingredients:

• Suraikai/Squash - 1[Medium size]



• Milk - 1 glass



• Sugar - to taste



• Cardamom - crushed



• Ghee - 4 tsp



• Cashews,Badam,Dry grapes - Mixed 3 tsp

Preparation Method:

• Wash and remove the Outer cover from suraikai/squash



• Grate it into thin slices, Do it with a carrot grater.



• Remove the water from the slices by slightly squeezing it.



• Heat the 2 tsp of ghee in the Kadai.



• Add the squeezed and sliced Suraikai/Squash to that.



• Keep stirring it till all the water evaporates from it.



• Now add the glass of milk and allow it to boil for some time.



• Add sugar to the mixture once the milk nicely mixes well.



• Add ghee as and when required.



• Just keep a watch on it, cause it may burn if u keep it in high flame.



• Once everything mixed well and lump comes out.



• Heat a Ghee in a separate kadai, Nuts and dry grapes and add it to the mixture.

Gobi Manchurian

Ingrediants:

• cauliflower - 1


• All purpose flour- 4 tsp


• corn flour - 1/4 tsp


• Garlic - 2 pods


• green chilli - 3


• Onion - 1


• soya sauce - 2 tsp


• tomato ketchup - 3 tsp


• salt to taste


• coriander leaves

Preparation Method

• Cut the cauliflower in to required size florets.


• In a bowl add the flours,water and salt and make a thin batter [ Similar to doa batter ]


• Dip the florets in the batter and deep fry themTake another kadai, add oilAdd chopped onion,hopped ginger and garlic pieces saute them for some time


• Now add the sauces and saute themNow add the fried cauliflower florets and mix well


• Garnish with corriander leaves and serve hot

Goes well with Vegetable fried rice or veg noodles

Paruppu Podi

Paruppu podi famous andra recipe, my hubby favorite, i usually grind a bottle of it and store for a month. I am glad to present this dish for wonderful COT event and contribute to COT page
Ingrediants:

• Toor dal - 1/4 cup


• Channa dal - 1/4 cup


• Urad dal - 1/4 cup


• Red chilles - 4


• Coconut grated - 3 tsp


• Hing - Pinch


• Tamarind - 1 inch piece


• Salt - To taste

Preparation Method:

• Dry roast all the ingrediants specified above.


• Till they are golden brown


• Cool it for some time


• Then grind it in a blender into a coarse powder

Goes well with rice add 1 tsp of sesame oil and eat.

Help urself - Pineapple cutting

Parota

Ingrediants:

• 1kg Maida/All Purpose Flour.



• 1 egg



• 1/4 cup oil



• Sugar - 1tsp



• 1/4 cup milk



• 1/4 cup ghee

Method of preparation:

• Knead to a smooth dough by ghee,oil and if required water.



• Keep covered for three hours.



• Pat and knead well again till the dough becomes very smooth and elastic in nature. Make orange sized balls from the dough and roll out in to thin chappathi.



• we can fold the chappathi like saree pleats and then make it into a ball again.



• Spread ½ to 1sp oil on the ball and keep them covered for some time.



• Then pat the ball gently on top and flatten into thick parottas using the hands or roti maker.



• Heat the tawa and cook the parotta on both sides.



• After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is hot.
  

Kotthu parota

Ingrediants:

Oil
2 chopped onions
2 chopped green chillies
2 chopped tomatoes.
1/2 cup of mixed vegetables
2 eggs
2 parotas - Made into pieces
1/2 tsp chilli powder
1/2 tsp jeera powder
1/2 tsp pepper powder

Method of preparation:

• Heat a dosa tava pour some oil, Let the heat be more than medium




• Add 2 chopped onions,2 chopped green chillies,2 chopped tomatoes.




• Mix well and fry for some time.




• Add the chopped vegetables.mix well for 2 min




• Now break the eggs and add to the mixture




• Once the egg is cooked, add the Parottas which are in pieces




• Add all the masala mix well




• Garnish with corriander leaves before serve

Just enjoy the street side taste at home.

Sundal Kara Kulambhu

Ingrediants:

Chick peas - 1/2 cup
onion - 1/2 finely chopped
Garlic pods - 3
Sesame oil - 10 tsp

For grinding:

onion - 1/2 finely chopped
Tomato - 1 finely chopped
Tamarind juice - 1/2 cup
Pepper corns - 1 tsp
Corriander seeds - 11/2 tsp
Grated coconut/Coconut powder - 3 tsp

For Talipu/Tadka:

3 Tsp of Sesame oil
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Hing - 1 pinch
Curry leaves - 1/2 string
Turmeric powder - 1/4 tsp

Preparation Method:

1. Cook chick peas in a pressure cooker and keep it aside
2 . Grind the items specified under " For Grinding" and keep it aside.
3. Heat oil in a pan, once it heats up add mustard seeds, fenugreek seeds,Hing,Curry leaves and Turmeric powder
4. Now add the 1/2 chopped onion and garlic pods and saute it for 5 min, till they are brown
5. Now add the grounded paste and saute it, add 3 tsp of water, just to ensure it doesn't burn
6. Add the chick peas, add 1/2 cup of water, put in more than medium flame and add to boil nicely
7. Once u see oil separating from the sides
8. Add the tamarind water and allow it to boil for another 10 - 15 min
10. This has to be cooked in little higher flames, liquid should be thick like gravy
11. Add the remaining sesame oil, when you turn off the heat.

Goes well with Idli,White rice,Dosa

Vegetable soup

Very nutritious, can be served before start of a meal, Kinda appetizer

Ingredients:

¼ cup of cooked vegetable [combinations of Carrot, Green beans, Peas, cabbage etc]
Can be chopped finely and cooked.
1 tsp of vegetable oil or butter
1 tsp of corn flour
¼ cup of Water
Salt to taste
Pepper to taste

Preparation Method:

Add oil in a pan, add the vegetables, Sauté it for about 2 min. separately mix water with corn flour and add gradually to the vegetables, add required about of salt and garnish with pepper powder. Heat for about 2 min and serve hot.

Fruits for feeding kids

All fresh fruits must be cooked until they are soft before pureeing.
Except for Bananas, Papayas.

In case of Bananas one medium size fully ripe can be peeled. One half it can be feed to the kid. Cover the other half and store in the refrigerator not more than 2 days. Mash the half banana with a spoon or in a small blender and you can feed the kid directly with a spoon, one small bite at a time.

How to cook the Fruits:
Apples, Peaches, Pears, Plums and other hard fruits can be prepared by one of following methods that I am gonna mention:

Boiling:

Wash Fruit, Peel, Cut into small pieces, All 1 cup of the cut fruit to ¼ cup of boiling water. Simmer until tender; it takes around 10 – 20 minutes. Don’t add sugar, go with the natural sweetness of the fruit. Blend until smooth. Feed the kid the paste with the spoon, and you can freeze the rest and use it with 2 days.

Steaming:

Wash fruit, Steam for 15-20 minutes, you can use cooker or steamer. Cool, remove the core, seeds or pits. Blend until smooth. Feed the kid the paste with the spoon, and you can freeze the rest and use it with 2 days.

Microwaving:

Wash one piece of fruit, Remove core and seeds, Place a small glass with 2-3 teaspoons of water. Cover tightly. Microwave 1-2 minutes until the fruit is tender. Cool, Peel and blend until smooth. Feed the kid the paste with the spoon, and you can freeze the rest and use it with 2 days.

Note: By the use of above mentioned 3 methods, Fresh vegetables such as carrots, beets, Potatoes, Peas, Green beans etc can also be feed to the kid