Kids special Week (Alu manchurian) Baby Potatoes Manchurian

As soon as  I saw this recipe in a book,  I was happy to see a new recipe with baby potatoes, since my daughter Is a fan of potato, and Manchurian, i liked it because it is a very simple and "nice  one for kids".  I  tried it, it came out well and all liked it. I do not use vinegar  and soya sauce. if you want you can use it.

Servings: 3-4 persons.




Ingredients
Baby potatoes-200 gms.
Capsicum -2 nos
Onion -1
Tomato puree-1/2 cup
Onion Garlic paste - 1 tbsp
Jeera and Blak pepper powder- 1tablespoon. (made frying 1:1/2 jeeera:pepper fried and powdered)
Salt and pepper to taste.














For Dipping you can use the batter made of Cornflour and Maida.(all purpose flour)
2 tbsp Cornflour and 2 tbsp maida, mix with water consistency must be a thin coat for potatoes.


Method:

• After cooking the baby potatoes peel the skin and dip into the flour and deep fry.
• Keep it aside.
• Take 2table spoons of oil 
• Add garlic  and ginger paste,after a min,
• add Tomato puree,
•  add onion and capsicum which was chopped and after 2 min,
• saute add jeera and black pepper powder,
• to make it more tasty you can sprinkle few chilli flakes and little parsley.
• serve hot with potato and capsicum using tooth picks.

 

Paruppu podi(Andra Style Chutney Powder)

Gram dal - 1 Measure

Toor dal or Pottu kadalai - 1 Measure

Cumin seeds- 11/2 table spoons

Red Chilles according to the spice required. 

Whole red peppers - 5 to 10

Roast the above without oil, add salt and asafoetida and grind into a very fine powder.

Eat it with hot rice and ghee, it tastes really good.

Coriander-tomato chutney

 

Fresh coriander leaves(cilantro/parsley) - 1 cup

Tomato - 1 large

Grated coconut - 1/2 cup

green chillies - 2

tamarind - a pinch

Salt - to taste

Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato into medium sized pieces.

 

Add the other ingredients and grind it in the blender into a thick paste.

Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urud dal.

 

Add the ground paste and fry till the raw smell dissappears.

Ginger Pickle

Grate ginger finely.

 

Take oil and add mustard seeds.When it splatters,

 

 Add fenugreek seed powder and asafoetida.

 

Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.

Lemon Pickle

Home made pickles are always good and tasty, I used to always wait for holidays  to go to granny's place and taste those Mango and lemon pickles which used to be so unique in taste. No preservatives.

Lime pickle

Fresh lime(large size, thin skin, ripe) - 6

Cut into medium pieces.(Preseve the juice while cutting).Add salt and also the juice of lemon- 4 spoons leave it for 2 days.

3rd day mix it well and add chilli powder - 4 spoons, asafoetida - 1/2 spoon and mix well.

After 2 days of adding chilli powder and asafoetida,  add 1/4 cup of sesame oil and leave it aside.

Again adding oil is optional. I do not add oil.

Store it in Glass or Plastic Jars and store in Refrigerator.

Whenever needed take little and add mustard and asafoetida tempering to it and keep it for serving.

(add mustard seeds to 4 spoons of oil and when it splatters add  

Add this to the pickle and mix)

Chana Dal Dokla

 

For 4 servings
Prepration time: Fermentaion and prepration 16 hrs.

 

Chana Dal  100gms.

Rice 100 gms.
Beaten rice: 50 gms.
Curd (yogurt) 1 cup
Chopped green chili 1 tbsp.
Turmeric powder 1/2 tsp.
Mustard seeds 1 tsp.
Chopped ginger 1 tbsp.
Chopped green coriander 1 tbsp.
Fresh grated coconut ½ cup
Lemon Juice of one.
Oil 2 tbsp.
2 tbsp of sugar syrup.
Salt As per taste

Soak  chana dal, rice and phoa for 3-4 hrs. Gring it with curds for a thick consistency. Add

salt and cover it and leave it to ferment for overnight.
 
 Make a paste of ginger and green chilies.
 
Add this paste to the fermented mixture. Add turmeric powder and mix it well.
 
Keep the steamer ready on the flame.

Grease a dhokla mold or a shallow cake tin with a little oil. 
One  teaspoon oil and juice of 1lemon.  Mix well 

Pour the batter into the greased mold and steam for 10-12 minutes.
 
 Cool for sometime. Cut into squares and arrange in a serving platter/bowl.

Pour the sugar syrup on the doklas.

Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

Serve garnished with chopped green coriander leaves and grated

Navratan Korma

Prepration time: 50 Minutes

Serves 6 to 7

 

Ingredients:

2 cups peas boiled

1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:

1 tsp. cuminseeds

2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies

Method:

Grind the dry and wet masalas separately.

Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.

 

 

RAVA Dhokla

For three servings


INGREDIENTS:

Rava-1cup
Sour Curd-3/4 cup.
Turmeric  powder-1/2 Teaspoon
Baking soda-1/4 tea spoon.
Green chillis-2 to three. (finely chopped)
Ginger grated 1/2 inch. (smash or grate)
Lemon Juice 1 table spoon.
Sugar water 1 table spoon for garnishing.
Asafoetida pinch. 
Salt to taste.

For Tempering

Oil- 1 table spoon.
Mustard seeds-1teaspoon.
Curry leaves few

Make it this way:

Mix Rava, sour curd, salt, baking soda, green chilles and keep it aside for 60 minutes. Add little bit curd for the consistency of batter.
Grease a plate and pour the mix and steam it. (you can use pressure cooker, add water in the bottom and keep  a stand and place the plate on it)
Take out the plate after it is steamed well.
 Let it cool for 5 minutes.
Take out the Dhokla from the plate using knife, and make pieces the way you like it.

Pour 2 spoons of sugar water on Doklas
In a tempering spoon, take oil  and  add mustard after it cracks, add asafoetida, curry leaves and pour it on the dhoklas and serve with green chutney.
 

Gojju Avallaki Version 2 (sweet and sour beaten rice recipe)

This recipe is liked by most of my friends, they always ask me what is the secret of the taste......
Here it is.................
 
 
Servings: 4

Ingredients:

Poha (Beaten rice thick) 2 cups, powdered as rava(use mixi)
Tamarind water : 1 cup or according the consistency  to soak powdered poha.
Home made rasam powder: 2-3  table spoons. One can use MTR or any good brand.
Turmeric powder: 1/4 table spoon.
Jaggery: 2 table spoons(melt it in a separate bowl and filter it)
Mustard seeds, cumin seeds about 2 teaspoons.
Green chillies 2 finley chopped
Fresh coriander 1 table spoon finely chopped.
Curry leaves few.
Grated coconut 1/2 cup.
Chana dal 1/2 table spoon
Urad dal 1/2 table spoon.
Ground nut 11/2 table spoons
Asafotedia: about a pinch.
Salt to taste and oil for garnishing.

How to make it:

Take tamarind water and add rasam powder, salt, turmeric powder, jaggery and soak powdered beaten rice.

Leave it for 5-6 minutes.

 

Take oil in a kadai and add mustard, after mustard cracks add cumin and add chana dal, when it turns little red add urad dal and groundnuts and fry.

Later add green chilles  and curry leaves, fry for few minutes.

Add asafotedia.

Add 1 spoon of rasam powder and little turmeric, Immediately add the soaked poha, add salt and mix it well.

Before serving garnish with grated coconut.

 

 

 

Medu Dosa

I always wanted my daughter to be healthy,  you cannot make kids eat until they like the taste, even look. I started finding her likings, it varies all the time, still I try to cook different dishes for her, here are some recipes which I am sharing with all of you. I have many friends who face problems in making their little ones eat. I wish if I could give few recipes which all kids can enjoy eating.

Preparation time: Soaking for 4 hrs and Fermentation for 10-12 hrs.
Servings: for 4 dosas per person, 5 servings.

Sagu is the best combination and any coconut chutney, I made chana dal chutney.

Ingredients:

Urad dal  1/2 cup
Saboodana 1/2 Cup
Rice  3 cups
1/4 cup thick poha/avalakki
1 Tsp salt (adjust to taste)
Mantya(fenugreek seeds) 1/4 tsp.
Salt to taste.

Soak it for 4-5 hrs and grind it, mix with salt.
Leave it overnight for fermentation.

When you spread the batter on the pan, make it thick spread.

Serve hot with chutney and sagu

Cucumber Salad

Cucumber Salad

Ingredients:

Cucumber 2-3

Fresh Coconut grated 100gms

Mustard  1-2 tsp

Cumin seeds 1-2 tsp

2 green chillies (according to the spice what you need)

Curry pattha  5/6 leaves.

Salt to taste

2 tsp of oil

Lemon juice 2 tsp

Pinch of asafoetida will enhance the taste.

Method:

Cut the cucumber or grate it and  mix grated coconut.

In a kadai heat  2 tsp of oil, add  mustard, cumin, hing, chillies, and curry patta. Mix this with cucumber and add salt and lemon juice mix well and serve.

 

 

 

Puffed Rice Mix (Mandakki Vaggarae)

This is well known breakfast in North Karnataka.

 

Ingredients:

We get two kind of puffed rice, I have taken thick one.

For 3 servings

You need 400 - 500 gms

Finely chopped onions-2

Green chilles-2

Curry leaves few leaves

Fresh Coriander finely chopped about 2 tbsp

Mustard seeds 1tsp

Cumin seeds 1tsp

Turmeric powder 1tsp

2 table spoon oil

Lemon juice 2 tsp

Salt to taste.

Grated coconut for garnishing.

 

How u make it:

You get cleaned puffed rice otherwise you need to clean it.

Soak it for 3-5 minutes and drain the water fully and keep it aside.

Take a kadai, heat oil, add mustard seeds, cumin seeds, onion, green chilles, curry leaves,

saute once it is done, add turmeric powder, saute and add puffed rice.

Mix it well add salt and lemon juice mix it and garnish with grated coconut.

Serve with Chutney powder.

 

* you can also add one finely chopped tomato after onions added

 

 

 

Hyagreeva

 

One of my favourite,

 

 

Ingredients:

Chana dal: 1 cup

Jaggery: 1cup

Cardamom Powder 1 tsp

Cashew nuts and dry grapes few

Ghee 250 grams.

 

How to do it:  Pressure cook chana dal, (my mother cooks it directly) since it takes long time,  I cook it in pressure cooker. Fry cashew nuts and dry grapes, keep it aside.

Boil jaggery adding little water to it and then filter it.

Add this jaggery to dal and saute it adding little little ghee till dal leaves the edges of the bowl.

Add cardamom powder.

Add fried nuts and grapes and serve hot.

Easy and simple sweet.

 

 

 

Rice and Rice flour roties

That was Monday morning, my friend Sushma called me and was complaining that, some of the guest did not turn for dinner and there was lot of white rice left, no worries of  left out rice, if you want to use it.  Here is an recipe. Use left out rice and make roties............

Ingredients:

Left out rice
Rice flour for (2 cups of rice 1 cup)
Salt to taste.
Cumin seeds 2 spoons.
Oil

Method:

Sprinkle little water to the rice and cook it in a pressure cooker for 1 whistle.
After it cools, add rice flour, add salt, cumin seeds, and kneed it.
Make rolls of it and make roties.
Spread oil on the roties.
Serve hot with Chutney.