Showing posts with label Kids Cafe. Show all posts
Showing posts with label Kids Cafe. Show all posts

Tuesday, 5 March 2013

Methi Paratha



Ingredients:
Wheat flour/Atta-2cup
Besan/Chickpea flour-1/4cup
Fresh methi leaves/Fenugreek leaves-1 bunch
Yogurt/Curd-1/2cup
Jeera-1tsp
Turmeric-1/4tsp
Chilli powder-2tsp or to taste
Amchur powder-1/2tsp
Garam masala-1/2tsp
Kasoori methi-1tsp
Salt to taste
Ghee-2tsp
oil for frying

Method
1.Pluck the methi leaves from the stem,wash the methi leaves and finely chop it and keep it aside.
2.Combine the flours,chopped methi, ghee, cumin seeds, turmeric, all powder masala's and salt into a large mixing bowl.
3.Mix it until crumbles now add yoghurt,mix it well and knead a soft stiff dough using sufficient water.smear the oil and keep
it aside for 30minutes to 1 hour.
4.Divide the dough into golf ball sized portions and roll them between your palms until smooth.
5.Dust the work top or rolling board lightly with flour,Roll out each balls into a circle 7-8" diameter and 4-5 mm thick.
6.Heat a griddle or tava and cook each paratha using little oil on both sides till golden brown spots appears.
Serve hot with any side dish or simply with plain yoghurt and pickle.

Note:1.To prepare it in advance, roll out as many parathas as you like stack them layering between cling film or butter paper with each paratha's,Keep 4-5 parathas  inside the zip-lock bags or box,store them in fridge.They are ready to cook whenever you need them.
2. Suitable for kids lunch box but skip chilli powder or use less.



Mentiyasoppina Chitranna




Sending to Priya's Healthy diet event


Cookingspace


Thursday, 21 February 2013

Strawberry Scones





Ingredients:
Self raising flour-200g
Butter-40g
Salt-pinch
Sugar-1tbsp(optional)
Natural yoghurt-125ml
Strawberries-10-12
Milk to glaze

Method:
1.Preheat the oven to 220'c/gas 7/425'F,place a ungreased baking sheet to heat up in the oven.
2.Add the flour, salt,sugar and butter in a bowl,mix with hands until the mixture turns into crumbs.Now mix yoghurt gently and make a dough.
3.Chop the strawberries roughly  and keep it aside
4.Knead the dough lightly on a floured surface to make a smooth dough,mix the berries gently into dough,make a free-form balls on a palm.
5.Gently lift the scones onto preheated baking sheet. Brush the tops with milk and bake for 7-10 minutes until the scones are risen and  golden brown on top.
6.Cool on  a wire rack.Serve with Butter or jam.
Note:
1.You can use any fruits of your choice.

Tuesday, 19 February 2013

Yoghurt Scones(Eggless)




Ingredients:
Self raising flour-200g
Butter-40g
Salt-pinch
Sugar-1tbsp(optional)
Natural yoghurt-125ml
Milk to glaze

Method:
1.Preheat the oven to 220'c/gas7/425'F,place a ungreased baking sheet to heat up in the oven.
2.Add the flour, salt,sugar and butter in a bowl,mix with hands until the mixture turns into crumbs.Now mix yoghurt and gently knead a dough.
3.Knead the dough lightly on a floured surface to make a smooth dough.Roll out the dough to a thickness of about 1inch.
4.Dip a 2.5inch plain cutter in some flour then use it to stamp out 8 rounds of dough.
5.Gently lift the scones onto preheated bakingsheet.Brush the tops
with milk and bake for 7-10 minutes until the scones are risen and  golden brown on top.

6.Cool on  a wire rack
Serve with fresh cream and strawberries or a simple fruit jam.

Saturday, 16 February 2013

Fresh Fruit Flapjacks



Ingredients:
Raspberries or Blueberries or other soft fruit-1/2cup/(i have used raspberries)
Wholemeal flour-3tbsp
Caster sugar-2tbsp
Oats-3tbsp
Butter-3tbsp 

Method:
1.Take any soft fruit  squash them lightly on a plate  and keep it aside.
2.Take a bowl mix wheat flour,caster sugar,oats and butter and rub them
 in your finger until it becomes crumbly.
3.Grease a loaf tin,put half of the crumbly mixture into loaf tin and press
 it down firmly,now spread the squashed raspberries evenly.
4.Pour the remaining crumbly mixture on top of raspberries and pat it evenly
all over, nice and hard.
5.Tranfer the flapjack loaf tin  into preheated oven at 180'C for 20 minutes.
6. When it is cooked,leave it to cool flapjack completely before cutting into slices.
Note:1.This dish can be frozen for up to one month.
2.This flapjack is ideal for kids lunch box snack.
3.You can use any soft fruit of your choice.

Friday, 15 February 2013

Tomato Omelette


Ingredients:
Besan-1 cup
Rice flour-1/4cup
Jeera/Cumin seeds-1/2tsp
Onion-1 small,finely chopped
Tomatoes-2,finely chopped
Green chilli-1,finely chopped
Ginger-1tsp(grated)
Fresh coriander-1tbsp,finely chopped
Salt to taste
Soda bicarb-pinch
Oil for frying
Method:
1.In a bowl mix all the ingredients except oil, with water to dosa batter consistency.
2.Heat a pan or tawa,pour spoonfull of batter on tawa and spread evenly and sprinkle oil on the sides,cook evenly on both sides until golden brown.

3.Serve hot with any chutney or sauce.
Note:1.For kids you can skip chillies.
2.Tomatoes can be grinded and mixed into mixture but you will have to add less water according if needed.
3.Ideal for kids lunch box.

Monday, 7 January 2013

Chocolate and Coconut Slice



Ingredients:
Plainflour-1cup
Wheatflour/Atta-1cup
Oil-1/3cup(80ml)
Baking powder-2tsp
Dessicated coconut-3/4cup
yoghurt-1/4cup
Brown sugar-3/4cup
Cocoa powder-3tbsp
Instant coffee-1tsp
Salt-1/4tsp
Vanilla essence-1tsp
Eggs-2medium
Milk as required

Method:


1.Sift the plain flour,atta,baking powder,cocoa-powder and salt.
2.Dissolve  instant coffee in 1tbsp of warm water and keep it aside.
3.In a mixing bowl add oil,sugar,eggs,coffee,yogurt and vanilla essence and
beat with a wooden spoon or electric mixer until frothy.
4.Now add sifted flour mixture to wet mixture part by part blend gently until all
 the flour is used,if the mixture is thick add milk to make it thin.consistency
should be like idli batter.
5.Mix the dessicated coconut blend well,transfer the batter to greased loaf tin.
6.Bake at 180'c in a preheated oven for 35-45minutes.
7.Slice the cooled loaf and serve..

Monday, 24 December 2012

Butter Scotch Brownies

Merry Christmas and Happy holidays to all my fellow bloggers,friends and visitors of Nammaruchi.As this the season for baking I baked this yummy brownies 
to cheer my family.these days as you know i am not doing much baking because of my commitments.Anyways happy holiday baking...



Ingredients:
 100gm-butter
200gm brown sugar
2-eggs
1tsp-vanilla essence
200gm-all purpose flour
1tsp-baking powder
1/4tsp-Salt
Handful of chopped walnuts


Method:
1.In a pan heat butter and brown sugar until it caramelise,leave it to cool.
2.In a mixing bowl add eggs and vanilla essence,blend in a electric blender.
3.Seive flour,baking powder and salt
4.Add caramel to egg mixture and blend.
5.Add seived flour part by part and blend well.
6.Pour the batter into greased cake tin and sprinkle walnuts on top.
7.Bake at 180.C for 30 minutes.cool on a rack and cut into squares.

Friday, 14 December 2012

Spicy Oats and Vegetable Burger


Ingredient:
Oats-1cup
Potato-2, medium,boiled
Onion-1,
Carrot-1,grated
Corn-1/2cup(frozen or fresh)
Gingergarlic paaste-1tsp
Green chilli paste-1/2tsp
Garam masala-1/4tsp
Chilli powder-1/2tsp
Coriander
Salt to taste
Oil-4tbsp
Rava- for coating,as required

Burger buns-6
Tomato slice-6
Lettuce as required

Method:


1.Heat a oil in pan,add onion fry until translucent,then add gingergarlic paste,greenchilli paste,garammasala,chillipowder,salt.
2.Add grated carrot,mashed potato, corn and oats mix well,fry for 5-6 minutes.Add coriander and mix well.
3.Leave the mixture to cool,then take 2tbsp of mixture in palm and make a  patty,roll it in rava,shallow
fry in little oil until golden brown on both sides.


4.Lightly toast the buns and arrange salad and cutlets on one half of the bun,close the other half and serve with Tomato ketchup.

Thursday, 6 December 2012

Chunky Strawberry Jam


Bread and Jam who wouldn't like it,its every child's favourite snack to eat right..So what better than homemade jam,which is very easy,tasty and healthy to make at home because you can customise sugar addition according to your taste and preference,takes only few minutes to prepare.I have used few raspberries for flavour and colour.It can be prepared with any kind of fruit you like..It can be stored upto one week in the fridge.
 
 


Ingredients:
15-20 strawberries, chopped
Raspberries,few (optional)
1/2 cup sugar or to taste
2tsp tablespoons lemon juice

Method:
 1.Place the strawberries and raspberries into a deep saucepan. Using a masher,squash the strawberries roughly. Add sugar and lemon juice and stir lightly.
 2.Place saucepan on the stove top and heat over low  medium heat until  the mixture becomes thick and glossy.Remove from heat and let cool about 5 minutes.
 3.Pour jam into a jar and chill for at least 1 hour.This will last upto 1 week if you keep in the fridge.


4.Serve with any kind of  bread,perfect for breakfast.

Tuesday, 14 September 2010

Peanut butter and Cardamom Cookies(eggless)

This melt in the mouth cookies are my own recipe, with lots of  trial and errors I came out with this fabulous egg less, butter less recipe..My husband and son love this cookies.I have prepared this several times at home..


Ingredients:
Plain flour-1cup
Crunchy peanut butter-1/2cup
Caster sugar-1/3cup
vegetable oil-3tbsp
Cardamom,crushed-3pods
Baking powder-1/2 tsp


Method:
Mix all the ingredients in a bowl,divide them into 
20 equal parts,make them round balls and press them
between your palms.Place them on a baking sheet and 
bake them for 10-15 minutes at 180'C.Cool them completely
before serving.

This cookies are off to EFM-Cakes and Bakes Series! hosted by Srilekha of Me and my kitchen

Wednesday, 8 September 2010

Quesadilla






Ingredients:
Spring onions-2 sticks,finely chopped
Coriander-2tbsp
Cheddarcheese-1/2cup,grated
Red chilli flakes-1/2 tsp(if preparing for small kids,use black pepper powder instead)
Sweetcorn-handful(I have used frozen)
Red or green bellpepper-1/2portion,finely chopped
Salt to taste
Flour tortilla's-4

Method:
Toast all the tortilla's and keep aside.In a bowl mix all ingredients and keep aside.Heat a tava place the tortilla and spread the handful of mixture on the tortilla and cover the another tortilla on top and press gently,make sure that the flame is low because tortilla' will burn quickly.Cook on both sides until cheese melts,cut them into 4 or 6 triangular wedges.Serve warm with sour cream or any dip of your choice.
This Quesadilla's are off to  Event Kids lunch box treats hosted by Smitha of Taste Buds

Friday, 3 September 2010

Corn on Toast with Hashbrowns





Ingredients:
Corn -1cup,frozen or fresh
Plain flour-1tbsp
Butter-1tbsp
Milk-1cup
Chedder cheese-1/2 cup
Black pepper to taste
salt to taste
English Mustard paste-1/4tsp
Chilli flakes-1/2 tsp(optional)
Mixed herbs-1/4tsp
Toasted bread slices-4-6


Method:
heat a butter in a pan,when it melts add flour and fry until the raw 
smell of the flour is gone.then add milk and stir continously until it thickens
a little now add pepper, salt,chilliflakes,mustard paste,mixed herbs mix well.
add corn and cheese,stir well cook for a 2 minutes and take out of fire.if the 
sauce is very thick you can add little more milk.Spoon a tbsp of mixture on toasted bread slices.Bake the slices in the oven for 5minutes at 200'C.Serve hot.


Hash browns


Ingredients:
Potatoes-2big
Salt to taste
Black pepper
Oil for shallow fry


Method:
Boil the potatoes nearly soft but firm.
Cool and peel the skin,grate the potatoes
season it with salt and pepper,mix gently.
Make patties out of the mixture and shallow
fry them with little oil.Cook until golden brown
on both sides.Serve hot.

Thursday, 23 April 2009

Crispy Potatoes Wedges


Ingredients:
Chunky big potatoes – 2Garlic pods crushed-2
Italian herbs – 1 tsp Olive oil – 1 tsp
Chilli Flakes – ½ tsp
Salt and pepper to taste


Method:
1. Wash the potatoes and dry them with paper towels
2. Cut length wise
3. Mix all the other ingredients and add potatoes slices and mix well.
4. Place them on a baking tray and bake in a pre heated oven at 200' C for 30 minutes


Serve with mayonnaise or Sour cream