Cheese Quesdilla

Kids love cheese quesadilla….. They get calories and it is very fun for them if you make them into different shapes too …

Ingredients:

Tortillas 2

Shredded Cheese (Mozarella or Chedder Cheese) 1 cup

( or ) Cheese slices 4

Pepper or Red Chilli flakes ¼ to ½ teaspoon (optional)

(adjust accordingly)

Salt as needed (optional)

Preparation:

1. Heat a tawa or dosa pan after it is heated put a tortilla on it after the tortilla is slightly cooked spread cheese slices or spread shredded cheese over it.

2. When the cheese melts sprinkle salt and pepper. Hold the tortilla to half and press it with spatula.

3. Gently flip it over and cook on the other side. Cut it and serve with sour cream, guacamole or salsa.

Methi Paratha

Ingredients:
Wheat flour 2 cups

Finely chopped Fenugreek or Menthi leaves ¾ cup to 1 cup

Oil for making parathas

Salt as needed

Preparation:

1. In a big bowl mix fenugreek or menthi leaves, wheat flour and salt. Add water and knead into chapathi dough. Make small balls and flatten the balls using chapathi making roller into a 7 inch diameter chapathi or you can  make them as triangular parathas too. See this link for making triangular parathas.

2. Heat a tawa and put the menthi paratha on the tawa. When cooked on one side spread ½ teaspoon of oil along the circumference and flip it over to other side and cook for 1 minute.

Cauliflower Fry

Ingredients:

Cauliflower 1 medium sized

Oil 1 tablespoon

Chat masala 1 teaspoon
Pepper powder ½ teaspoon
or Red chilli powder 1 teaspoon
(adjust accordingly)

Salt as needed

Preparation:

1. Cut the cauliflower into small florets. Heat a pan skillet or deep pan and oil to it. Add the cauliflower florets. Cover it with a lid When the cauliflower florets become slightly tender. Mix well.

2. Add chat masala and mix well and fry for 5 to 10 minutes. Add salt and mix well and switch off the stove.

Tofu Paratha

Tofu has protein and calcium …

Ingredients:

Wheat flour 2 cups

Firm tofu 1 cup

Coriander powder ½ teaspoon

Red chilli powder ½ teaspoon (optional)

Salt as needed

Oil to make the parathas

Preparation:

1. Crumble the tofu into soft paste. In a bowl add wheat flour, coriander powder, red chilli powder (I didn’t use) and salt. Add water and knead into a chapathi dough. Make the dough into small balls and flatten the ball. Make the crumbled tofu into a small ball and place it in the flattened dough. Gently seal the edges and dust in dry wheat and make it into 7 inch round.

 2. Heat a tawa and put the tofu paratha on the pan. Add half teaspoon of oil along the circumference and when cooked one side flip it over to the other side and cook for about a minute.

3. Serve with curry or ketchup for kids.

Boondi Ladoo

     HAPPY TAMIL NEW YEAR AND VISHU.
 Wishing you all a very happy new year .....

Ingredients:

Besan flour 2 cups

Cashew Handful

Raisins Handful

Cardamom powder 1 teaspoon

Sugar 3 cups

Baking soda 2 pinches

Oil Required for deep frying

Preparation:

1. Add besan and water, make a smooth little thick batter, (grind it into soft batter in mixie) add baking soda to the besan mixture after the oil is warmed up.

2. Heat oil in kadai. Take the batter and pour it over a sieve with round holes. The batter will drop like small spheres. If the batter does drop gently move with a spoon.

3. When the boondi turns dark yellow in color transfer them to tissue paper.

4. Heat sugar and water in a pan untill it reaches string,single thread consistency.

5. In little ghee add raisins and cashews and roast for 1 minute till they slightly change color. Add cashew and raisins to the mixture.

6. Mix the balls of boondi to the sugar syrup and let them soak for for 2 minutes. Now add cardamom powder to the syrup.

 

7. Make the laddoo of size desired from the mixture when it is warm.  After 2 minutes again press them with your hand into round shape.

NOTE: Don't allow the sugar mixture to cool it will crystalize.

Chintakaya Kothimera or Tamrind Coriander Chutney

Ingredients:

Dried Tamarind in salt or Chinta tokku 1 cup

Coirander leaves 1 bunch or 1 cup

Red Chillies 7

Menthi seeds ½ teaspoon

Mustard seeds 2 teaspoons

Jeera 2 teaspoons

Hing or inguva 2 pinches

Oil 1 table spoon

Salt as needed

Preparation:

1.  Heat a deep pan or skillet and add oil to it, after oil is heated add mustard seeds, menthi seeds, jeera, hing and red chillies. When the mustard seeds splutter and pop switch off  the stove.

2. In  a mixie bowl add the above tadka, tamarind and coriander, add very little water and make it into a soft thick paste.

This recipe goes to KRITHI'S KITCHEN

Guest hosting "Herbs and Flowers in my Platter" - Coriander leaves.

Karapapodi

Ingredients:

Coriander seeds or Dhaiya or Dhaniyalu 1 cup

Chana dal or Bengal gram or Sengapapu ¾ cup

Urad dal or Menapapu ¾ cup

Cumin seeds or Jeera ¼ cup

Mustard seeds ¼ cup

Garlic pods 7 (optional)

Dried Curry leaves 1 cup

Red chillies 10 to 15

(Adjust accordingly)

Dry tamarind Lemon sized

Oil 2 teaspoons

Salt as needed

Preparation:

1. Heat a deep pan or skillet after it is heated turn to medium low flame and add coriander seed, chana dal, urad dal, mustard seeds and red chillies.

2. Dry roast them for 2 to 3 minutes and add jeera, curry leaves and dry roast until the dals slightly change their color. Switch off the stove and add salt. After they cool transfer them to dry mixie or dry blender bowl.

3. Blend them and add tamarind pieces and oil, grind again.
4. Add the peeled garlic pods and blend again make it into a coarse powder. 

Eat with hot rice or idly or dosa. Add oil or ghee for kids.

Sending this to the event hosted by Aruna of Veggie Paradise and Priya

Agar Agar

Agar Agar is vegetarian gelatin ... It is very easy and simple, soft dessert that can be made very quickly.

Ingredients:

Agar Agar 1 cup (Rice cooker cup)

Milk 5 to 6 cups

Pistacho powder 1 table spoon

Sugar 1 cup

(Adjust accordingly)

Preparation:

1. Boil milk and add the agar agar flakes and pistachio powder. Mix well. Ensure that agar agar is fully melted. Keep stiring in low medium flame. After 10 to 15 minutes add sugar and mix well. Switch off the stove.

2. Pour into a mould or a dish or a plate with edges. Refrigate for 1 hour. Cut them into pieces or if you have used a mould, unmould them. Tasty easy yummy agar agar is ready.

Mudda pappu or Plain toor dal

Ingredients:

Toor dal or Kandhi pappu 1 cup

Water 2 cups

Ghee 1 teaspoon

Salt as needed

Preparation:

Heat a deep pan or skillet and dry roast toor dal in medium flame for 5 minutes. The dals becomes easy to digest and is very tasty. Wash the toor dal in water for 3 times and add 2 cups of water. Pressure cook in a pan or cooker until 3 whistles. Add salt and mix well. Add 1 teaspoon of full ghee and mix well.

Panner Tikka Masala

Ingredients:

Panner cube 4 inch by 6 inch piece

Tomato puree 2 cups

Onion 1 big sized

Green Capsicum 1 big sized

Tomato 2

Ginger garlic paste 2 teaspoons

Curd or yogurt ½ cup or 3 tablespoons

Lemon juice 2 table spoons or 6 teaspoons

Ghee 1 teaspoon

Red chilli powder 1 teaspoon

Garam masala 1 teaspoon

Tumeric powder ¼ teaspoon

Cream 2 teaspoons

Oil 4 teaspoons

Coriander leaves  ½ cup chopped

Salt as needed

Preparation:

1. Cut Paneer into 1 inch by 1 inch cubes. Cut onions, tomatoes and green pepper into pieces. In a big bowl add curd or yougurt and add panner pieces and mix well.

2. To the yogurt panner bowl add the vegetable pieces and mix well , add lemon juice, salt, red chilli powder, tumeric and ghee. Mix well and marinate for 4 hours. (Marinate leave it aside for 4 to 6 hours)

 

3. After 6 hours heat a tawa or dosa pan and spray 2 teaspoons of oil over it. Spread marinated pieces over the pan and spread evenly. When they turn into golden brown color flip them over and when are cooked on the other side. Switch off the stove.

4. Heat a deep pan or skillet and add two teaspoons of oil and add the jeera seeds when jeera seeds start changing color add the onion pieces and mix well. When the onion pieces become translucent. Add ginger garlic paste and mix well.

5. Add the tomato puree and mix well. After 5 minutes add tumeric powder, garam masala and salt.

6. Add the panner and vegetables on the tawa to the tomato the skillet or deep pan.

7. Add red chilli powder and mix well. 

8. After 5 to 10 minutes add whip cream and mix well.