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

Friday, 18 September 2015

Hummus With Roasted Red Pepper

Hummus is a Middle Eastern dip  made out of boiled chickpea's along with sesame seeds paste(Tahini),olive oil and lemon juice,usually served with bread.There is no end to the varieties of hummus preparation,the recipe is so versatile that it will  blend easily with most of vegetables and herbs which will add different flavours to the hummus.Here I have prepared hummus with Roasted red peppers.

Roasting red peppers will adds smokiness and flavour to the peppers.
It can be roasted in 2 ways.
1.Grill Method
This method is good when you have more peppers to roast.Preheat the grill and turn the oven to 250'C,place the oven rack to the highest position,making sure that the peppers still fit under the grill without touching the flame or heating element.Place the whole peppers on a baking sheet and slide them under the grill,make sure to keep an eye on the peppers by turning them often as they brown using long tongs.The skin of the peppers will charred and bubble but don't get them over burn,The total roasting time will be 5-20 minutes depending on the size of the peppers and the capacity of your oven/grill.
2.Stove Top Method:
If you got only one or two peppers to roast try this method using metal tongs,hold the peppers directly over the flame and turn the peppers as the skin gets charred.
After roasting,place the roasted peppers in a bowl,cover with cling wrap or tight fitting lid and leave it for 5-10 minutes.This will make them sweat and it will be easier to peel the skin.Remove the seeds and chop.This can be used in any salads or any dish as you like.

Red pepper/ Red Capsicum/Red Bell Pepper-1(Roasted)
Chick peas(boiled) -11/2cups
Tahini Paste(Sesame seed paste)-2Tbsp
Garlic- 3 cloves
Olive oil-1/4cup
Lemon juice-2Tbsp
Roasted cumin powder-1tsp
Black pepper powder-1/2 tsp
Chilli flakes-1/2tsp
Chilli powder/Paprika-1tsp(optional)
Salt to taste
Sesame seeds,chilli flakes and olive oil for garnishing

1.Add every thing except olive oil in a blender or food processor  and blend pouring olive oil bit by bit until it becomes a smooth paste.
2.Take out the hummus to a bowl,drizzle olive oil,sprinkle few sesame seeds and chilli flakes on top of the hummus.
3.Serve with toasted pitta bread or any kind of bread of your choice.

1.You can use coriander or parsley when blending.
2.Adjust the spices less or more according to your preference and taste.
3. In Kannada,Red pepper/Red capsicum  Known as Dappa kempu menasinakayi/Donne kempu menasinakayi.
4.In Hindi,it is known as Lal Shimla mirch.
5.It can be stored in a jar or air tight box for up to week in the fridge.

6. Check out my  Hummus and other Middle eastern recipes

Thursday, 10 September 2015

Karibevina Anna/ Kadipatta/Curry Leaves Rice

Karibevu/Kadi patta/Curry leaves is a staple ingredient in Indian cooking.Curry leaf is usually used in tempering which adds a special flavour to the dish.But there is more to humble curry leaf than simple flavour.It is packed with loads of vitamins and minerals.It is rich in Iron which helps in treating Anaemia.It is also good in controlling diabetes,cholesterol level in blood and improves digestion.Curry leaf is great for haircare in treating grey hair,dandruff,thinning of hair and maintains a healthy scalp.My mother used to make hair oil by cooking curry leaves in coconut oil along with few methi seeds.So now you know the benefits of curry leaves there is no excuse for you not eat this flavourful herb,so what better than preparing a curry leaves rice...This is a flavourful
rice which is very easy to prepare when you have the powder prepared in advance.This rice is nice way to add curry leaves to your kids diet and ideal for kids lunch box.

Cooked Rice-2cups

For Grinding powder:
Curry leaves/Karibevu-2cups(tightly packed)
Dry red chillies-12 (or to taste)
Dry coconut/Desiccated coconut/Kobri turi-1/4cup
Urad dal-2Tbsp
Cumin seeds/Jeera-1tsp
Garlic-1 or 2 cloves(optional)
Tamarind -thumb size
Salt to taste

For Tempering:
Urad dal-1tsp
Dry red chilli-1(Broken into pieces)

1.Take a fresh curry leaves,wash,drain and pat dry with clean towel and dry thoroughly and spread it on a cotton or a muslin cloth and allow it to dry overnight or if you are lucky enough to get sun then dry it under the sun until they become completely dry.
2.Fry the cashew nuts in a little oil until golden brown take out and keep it aside.
3.In a kadai dry roast all the ingredients except dry coconut and curry leaves,roast them until all the dals become golden brown in colour or until nice aroma comes on a low medium flame.Take out the roasted mixture on a plate,leave the mixture to cool.
4.Now in a same kadai fry coconut and curry leaves separately until coconut become light brown and curry leaves become crisp.Make sure that you fry dry coconut on a low flame because it can be easily burnt within seconds.
5.After all the mixture is cooled thoroughly,mix all the dal mixture,curry leaves and dry coconut  along with salt and dry grind it into a coarse mixture.Store it in a airtight container.It will stay for 2 months in the fridge.
6.Heat a oil in a kadai,add mustard and let them pop then add uraddal,when dal is about to turn the colour add the hing,curry leaves and dry red chilli and takeout of the flame.
7.Add the cooked rice to tempering then on the top of rice add 2-3 Tbsp of curry leaf powder or according to your taste.Now mix rice,powder and tempering thoroughly.
8.Adjust the salt as per your taste,garnish with fried cashews before serving.
9.Serve along with curd rice or on its own.This rice is ideal for travelling and picnics.

1.Here I have used Byadagi chillies (mild variety),if you like more spice you can add more spicy variety like Guntur chillies.
2.Those who can't find byadagi chillies can use kashmiri chillies.
3.Indtead of fried cashews you can also add fried peanuts.
4.When mixing rice if you find it dry add 1 or 2tsp of oil to mix.
5.Adding garlic to the powder is totally optional.If you make it without garlic,the shelf life will be more.

Sunday, 28 June 2015

Chilli Cheese Toast

White/Brown bread slices-4
Grated cheddar cheese-1Tbsp
Grated Mozzarella cheese-1Tbsp
Green chilli-1,finely chopped or red chilli flakes
Dried oregano-1/2tsp
Salt to taste
Black pepper powder-1/4tsp
Butter spread/margarine-4tsp(I have used olive spread)

1.Apply spread on  the bread slices and keep it aside.
2.In a bowl mix chopped chillies,grated cheddar,oregano,salt and pepper.
3.Spread this mixture on the two buttered slices then close the other two slices on top press them gently.
4.Heat a griddle or tawa, place the sandwiches on tawa and cook on low medium heat for 2-3minutes on each sides until crisp and golden brown.
5.Take out of the tawa and cut into 2 halves and serve with any sauce or ketchup.
1.Here I have used green chillies if your kids don't like spice use mild red chilli flakes.
2.If you want more spice you can add more chillies.
3.Ideal for above 7yrs old kids lunch boxes.
4.You can also add veggies like finely chopped capsicum,corn or any veggies of your choice.

Sunday, 21 June 2015

Banana Ice Lollies/Banana Choco Popsicles

These lollies are inspired from one of the pinterest pins.Ideal for kids parties and as a snack.It is the healthy way to serve fruit to kids.

Milk chocolate-200gms (broken into pieces)
Sprinkles(Hundreds and thousands) -as required
wooden popsicle sticks-8(I have used wooden skewers cut into halves)
Wax or parchment paper

1.Cut a wax paper according to tray size and line paper on the tray.
2.Cut banana's into halves,insert sticks into banana's as lollipop and lay them on a tray lined with wax paper.Keep the tray in the freezer for 1-2 hour's.
3.Melt the chocolate in a microwave  for 2-3 minutes.
4.Take out the frozen banana's from the freezer,dip them in the melted chocolate and coat them well.
5.When its still chocolate is wet sprinkle hundreds and thousands on top of the lollies and lay them on a tray lined with wax paper and freeze them for 1hour.
6.Now its ready to serve.

1.Instead of sprinkles you can also use chopped nuts.
2.These can be prepared in advance and can be freezed in ziplock bags,freezes upto 2 months.
3.Take out of the freezer and keep it in the refrigerator for half n hour before serving.

Sunday, 14 June 2015

Mixed Berries Muffin With Yoghurt

Large egg-1,lightly beaten
Sunflower or Vegetable oil-1/3 cup/80ml
All purpose flour-2cups/260gms
Granulated white sugar-1/2cup/100gms
Baking powder-1 1/4tsp
Baking soda-1/2tsp
Salt- 1/4tsp
Vanilla extract-1/2tsp
Fresh or Frozen Mixed berries-11/2cups/100gms(Raspberries and blueberries)

1.Preheat oven to 375'F/190'C.Line the muffin tray with paper liners.
2. In a large mixing bowl whisk together the lightly beaten egg,yoghurt,oil and vanilla extract.
3.In another bowl mix the flour with sugar, baking powder,baking soda,and salt.
4.Gently stir the berries with little flour and keep it aside.
5.Gently fold the wet ingredients into the dry ingredients and stir well until all the mixture comes together and well combined.
6.Now fold floured berries into the mixture gently and evenly fill the muffin cups with the batter.
7.Place the tray on the centre rack of the oven and bake for 15 -20 minutes or until a toothpick inserted in the centre of a muffin  just comes out clean.
8.Transfer to wire rack and let cool  and then serve.

1.I have used fresh Berries,you can use frozen ones also,but don't defrost.
2.You can use any berries.I have used Raspberries and Blueberries.
3.Always make sure to position the tray of a cake or muffin on to the centre
 rack of the oven.
4.Yields 24 small muffins.
Source:Joy of

Monday, 26 January 2015

Red Beans Quesadilla

Preparation Time:10 minutes| Cooking Time:5 minutes |Makes:4 or 6 Wedges

Category:Snack |Cuisine :Mexican 

Red kidney beans-200g (1/2Can)if using home boiled beans means 1/2cup
Spring onions-2 sticks,finely chopped
Fresh Coriander-2tbsp
Red chilli flakes-1/2 tsp(if preparing for small kids,use black pepper powder instead)
Oregano (dried herb)-1/2tsp
Garlic clove-2
Salt to taste
Flour tortilla's-4

!.Toast all the tortilla's lightly on a tava and keep aside.
2.In a bowl  add red beans mash it roughly and add all the other ingredients mix well and keep it aside.
3.Heat a tava place the tortilla and evenly 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's will burn quickly.
4.Cook on both sides until cheese melts,cut them diagonally into 4 or 6 triangular wedges.Serve warm with sour cream or any dip of your choice.

1.You can use any variety of boiled beans and seasoning of your choice .
2.You can prepare this with chappatis too.
3.Good for kids lunch box.
4.Don't overload the stuffing on tortilla's makes it soggy,don't put more
than a Tbsp.
5.If you are cheese lover you can add more cheese if you wish.
6.Look for more Mexican Recipes and Veggie Quesadilla
7.It can be cooked in the oven too,In a preheated oven at 180'c,place the sandwiched tortilla's on a baking sheet and bake for 2-3minutes until cheese melts.

Tuesday, 5 March 2013

Methi Paratha

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

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


Thursday, 21 February 2013

Strawberry Scones

Self raising flour-200g
Natural yoghurt-125ml
Milk to glaze

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.
1.You can use any fruits of your choice.

Tuesday, 19 February 2013

Yoghurt Scones(Eggless)

Self raising flour-200g
Natural yoghurt-125ml
Milk to glaze

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

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

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

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
Fresh coriander-1tbsp,finely chopped
Salt to taste
Soda bicarb-pinch
Oil for frying
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

Baking powder-2tsp
Dessicated coconut-3/4cup
Brown sugar-3/4cup
Cocoa powder-3tbsp
Instant coffee-1tsp
Vanilla essence-1tsp
Milk as required


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...

200gm brown sugar
1tsp-vanilla essence
200gm-all purpose flour
1tsp-baking powder
Handful of chopped walnuts

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 on a rack and cut into squares.

Friday, 14 December 2012

Spicy Oats and Vegetable Burger

Potato-2, medium,boiled
Corn-1/2cup(frozen or fresh)
Gingergarlic paaste-1tsp
Green chilli paste-1/2tsp
Garam masala-1/4tsp
Chilli powder-1/2tsp
Salt to taste
Rava- for coating,as required

Burger buns-6
Tomato slice-6
Lettuce as required


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.

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

 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..

Plain flour-1cup
Crunchy peanut butter-1/2cup
Caster sugar-1/3cup
vegetable oil-3tbsp
Baking powder-1/2 tsp

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