Strawberry Oats Smoothie/Shake

A friend recently requested me to post more baby friendly dishes as she finds it extremely hard to feed her child.Since I'm also on the same boat as her I did think i should post some easy healthy recipes but the same which kids can have and we feel relieved that we've done our parts well.You can do this with milk to make it a shake or with thick yogurt to make a lassi/smoothi choose your taste!

My elder one used to be an easy kid now i realise when i have comparison!My younger one is extremely choosy and picky and if i think of it the only proper meals he has is his lunch!Now every meal needs a lot of thought and effort to get him to eat it.

Lets see how i made this

You need

To make 2 glasses

Strawberries 4-5 or more if you like
Oats half cup
Water half cup
Milk 1 cup to make the shake or thick yogurt to make a lassie
Sugar to taste

• Cook the oats in water until soft.
• Once cool blend strawberries and sugar to smooth puree.Add the oats blend it again and then blend again after adding milk or yogurt.
• Serve with small pieces of strawberry added to the smoothie or shake.

Healthy strawberry shake is ready enjoy it!

Strawberry Oats Smoothie/Shake

A friend recently requested me to post more baby friendly dishes as she finds it extremely hard to feed her child.Since I'm also on the same boat as her I did think i should post some easy healthy recipes but the same which kids can have and we feel relieved that we've done our parts well.You can do this with milk to make it a shake or with thick yogurt to make a lassi/smoothi choose your taste!

Ajwain puris

I love puris!Anyone who doesn't ?Especially with the classic potato sabji its a super duper combination for breakfast.Our Indian food has some really good combinations like this.

I make puris not so often because of them being deep fried but yes once a month I get really tempted to make them.Ofcourse puris go well with eveything like channa, paneer and even a restaurant in Dubai used to serve tandoori chicken we used to have them every week during our weekly restaurant dining days.I don't know if they still do that.

Ajwain or carom seeds or omam is a common spice with both medicinal and aromatic properties.I always keep them stock because of my really sensitive tummy whenever i have a tummy disorder i run for my ajwain.These days you even get a thick concentrate of ajwain water which eases your tummy discomforts.My mom always adds ajwain to the puri dough so that its flavourful and doesn't get too tough to digest because more often we tend to make puris for dinner who has the time and patience to roll out these beauties in the mornings!

To make these puris 

Wheat flour 1 cup

Rawa/semolina 1/4 cup

Ajwain/omam 2 tsp

Salt to taste

Water to make a dough

Oil to deep fry them in

• Make a dough of the six ingredients and leave it in a air tight container or zipper bag.
• Pinch small lemon sized balls and roll them out.
• Heat the oil and fry the puris until golden on either side.
• To get puffy puris, once you slip the puri into the oil wait until its done completely then turn to the next side and wait for the puri to puff up slowly sprinkling oil with the ladle onto the puri.The rawa can be skipped but helps keep the puris crispy and puffy for longer.

Enjoy hot puris with aloo matar sabji or classic puri masala.

Ajwain puris

I love puris!Anyone who doesn't ?Especially with the classic potato sabji its a super duper combination for breakfast.Our Indian food has some really good combinations like this.

Lauki/Bottle gourd kofta curry

Lauki is the hindi name for bottle gourd.For the longest time i(even my mom) used to make this vegetable only with dal and ground coconut the south indian way.Until my mom told me she got tired of adding dal to it and tried the sabji just with onions and tomatoes tastes good really good infact with chapathis.This curry is so common in north indian hotels but I used to wonder how it may taste.

Bottle gourd is supposed to be good for nursing mothers this is another vegetable i was made to eat day in day out and also once i told my DH its good he used to bring it so often i actually got sick of it.But like you know necessity or boredom is probably the key to innovation.So I didn't innovate but this is a tried and tested dish I though i must try it out too.

It is a good curry to go with flavoured rices and any indian flat breads.My daughter had few koftas just as it is before they went into the gravy.So thats a good idea too.

You need

To make the kofta balls

Bottle gourd a small one or half a large one grated
Salt a pinch
Besan/kadala maav/bengal gram flour 5 tablespoons
Turmeric powder a pinch
Chilli powder 1/2 tsp
Oil to deep fry

• Peel the bottle gourd and grate it finely.
• Sprinkle some salt this will release excess water out of the bottle gourd.Strain the water and use it for the gravy later.
• Add salt and chilli powder along with besan to the grated bottle gourd and mix well.Sprinkle some water if needed.
• Make small balls/koftas out of this mixture and deep fry to golden brown.Drain on kitchen towels.

To make the gravy

Whole spices to fry - Aniseeds/saunf,star anise one petal,cloves 2,cardamoms 2,cinnamon a small piece,coriander seeds 1 tablespoon

Onion 1 large

Green chilli 1
Tomato  1 large 

Ginger 1 inch piece

Garlic 4pods

Cashews 5-8 numbers

Coriander leaves to garnish
Coriander powder 1 tsp
Turmeric powder/haldi 1/4 tsp
Chilli powder 1/2 tsp or according to your tastes.

• Grind Onion, green chilli,ginger garlic, cashews to fine paste.
• Grind tomatoes to a fine paste adding some water.
• fry cumin and whole garam  masala in oil.
• Add the ground onions chilli paste let the raw smell of spices go away.
• Add tomato paste stir well for 3-4 mins.
• Add the water squeezed out of the grated bottle gourd.
• Add chilli powder, turmeric powder and coriander powder.
• Let the spices cook well and add enough water to make a gravy as per need.
• Add the fried koftas and cover and cook for 10 minutes

Lauki kofta curry is ready to be served with hot rotis or Jeera rice.

Lauki/Bottle gourd kofta curry

Lauki is the hindi name for bottle gourd.For the longest time i(even my mom) used to make this vegetable only with dal and ground coconut the south indian way.Until my mom told me she got tired of adding dal to it and tried the sabji just with onions and tomatoes tastes good really good infact with chapathis.This curry is so common in north indian hotels but I used to wonder how it may taste.

Dry fish/karuvad curry

Seafood lovers are on the rise these days.Dry fish isn't something everyone might like it definitely is a pleaser in our homes.I recently started making it this way and its really good to go with chapathis and rice.

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Dried fish i've heard from my elders, the practise started to preserve excess fish but then nowadays i've read in pregnancy related books that dried fish has more protein than the fresh ones (don't ask me how i have no idea).In my native place, new moms are fed with special marundhu/medicinal fish curries (i had it too) and dry fish along with other stuff like methi ladoos, dry fruits, loads of milk, etc to help you nurse baby better.Even though it is disgusting to sit and eat all that stuff when you want to get rid of all those extra flabs you'll know its good for you and baby at the back of your minds.

I have really never purchased store brought dry fish/karuvad because it is usually loaded with dust and salt.My aunt usually prepares it for us much hygenically and with lesser salt.And this way to make this curry my mom gave me the tip and it helps to get rid off all the salt in it.

 You need

Dry fish 1(whole or few pieces as you need)
Onion 1 large
Tomato 2 medium
Green chillies 2
Curry leaves 3-4 sprigs(use more if you like)
Turmeric powder 1/2 tsp
Chilli powder 1/2 tsp
Oil 2 tablespoon
Mustard seeds 1 tsp
Water a little around half cup
Coriander leaves to garnish

• In a pan of water, add turmeric powder and add the dry fish pieces and let it boil for 5-7 minutes.This helps tenderise the fish and also to get rid of the salt.
• Once the fish is tender, take it off the water, discard water.Remove the flesh of the fish and discard bones and skin.
• Heat oil in a pan, add mustard seeds, curry leaves, green chillies and fry well.
• Add chopped onions and saute well until soft.
• Once the onions are soft add the tomatoes and sprinkle some salt.This helps mash the tomatoes quicker.
• Add a little water at this stage, add chilli powder and stir for a few seconds.
• Add the shredded dry fish pieces. 
• Mix well.Add some more water and cover and cook until the spices have coated the fish.
• Garnish with more fresh curry leaves and coriander leaves.

Serve hot with chapathis or rasam  or sambar and rice.Like my mom says dry fish is a rice pulls.So watch out :)

Notes :

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• Be careful with salt because the fried fish can have salt and adding your normal level can make the dish salty.

Dry fish/karuvad curry

Seafood lovers are on the rise these days.Dry fish isn't something everyone might like it definitely is a pleaser in our homes.I recently started making it this way and its really good to go with chapathis and rice.

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Soya bean masala Vada

Vadas or vadais are a common snack in South India.Most famous being the parupu/bengal gram ones and the medhu/black lentil vadas.I just tried the parupu vadai with the soya beans they were a big hit and also I though it was much easier to use up the soya bean than the usual gravy or sabji.

With the winter moving away fast, having a hot tea and a snack to go along with it is just an excuse.I wonder if its only me or anyone else too whose tummy tells them its 4.These days since i pick my daughter from school at 3 i'm hungry at 330 and have my evening tea then!

My DH got soya beans a month ago I wasn;t sure how a gravy would taste out f it but I tried that too which i didn't like too much though.So i have a packet of beans to get over with.I remember my mom used to grind soya beans along with whole wheat to make chapathi atta she tells me it makes the rotis really soft and ofcourse more fibre.

 You need

Soya beans (Soaked for 10-12 hours) half cup
Oil to deep fry

To make the batter

Small/sambar onions 5-6
Green chillies 1/2
Ginger a small piece
Garlic 2 pods
Salt to taste
Cumin/jeera seeds 1 tsp

• Soak the soya beans for 10-12 hours.Drain the soaked beans completely.
• In a blender with the remaining ingredients grind it to a course mix.You need not add more water as the onions and the soaked beans provide enough moisture to blend the beans.
• Mix well with your hands.Shape them into small balls then flatten it with you fingers.
• Heat oil in a pan, drop the vadas and fry until golden brown on both sides.
• Enjoy hot spicy vadas with tea!

 Tea and vada anyone :)

Soya bean masala Vada

Vadas or vadais are a common snack in South India.Most famous being the parupu/bengal gram ones and the medhu/black lentil vadas.I just tried the parupu vadai with the soya beans they were a big hit and also I though it was much easier to use up the soya bean than the usual gravy or sabji.

Rosme's - Eggless chocolate Brownies

Its another guest post from my friend Rosme.I had to wait for a long time but then I was happy to see what she'd sent me worth the wait recipe!

We met when we were in 11th one of the first friends I made since we stayed in the same building and went to the same school and same class same bench too!!Rosme is an Ayurvedic Doctor by qualification and a practising astrologer now.A mother of two now settled in Delhi - She's a very talented woman, a voracious reader,,a dancer and many more can be added to that list :)


Rosme sent me these eggless brownies recipe as she's a staunch vegetarian i have to expect a vegetarian dish from her.

The recipe is as follows

Ingredients

Dry ingredients
All purpose flour/Maida- 1 cup
Cocoa powder- 3 tbsps
Sugar- ¾ th cup
Coffee powder- 1 tbsp
Baking powder- 1tsp
Baking soda-1/4th tsp
Chopped pistachios (optional)-as required

Wet ingredients
Oil-3/4th cup
Vanilla essence-1 tsp
Yogurt-2 tbsp
Vinegar- 1tsp
Milk- 1 cup

• Pre heat oven to 180*C
• In a bowl sift together  the flour, cocoa powder, coffee powder, baking powder,and baking soda.
• Heat 2 tablespoons water.dissolve the sugar in this water. Then whisk in oil. Subsequently add oil , yoghurt and the vanilla essence to this mixture. Then add in milk and a tsp of vinegar.
• Now add the dry ingredients to this mixture and fold in gently.
• Transfer this to a greased baking pan and decorate with chopped pistachios(optional)
• Bake for 25 mins till a skewer comes out with very few crumbs.
• Allow it to cool before cutting.

Notes :

I bake it at 180*C for 25 mins and then at 150 *C for a couple of mins. This lends an amazing texture to the dish.

Thank you Rosme for sending me these lovely egg free brownies!

Rosme's - Eggless chocolate Brownies

Its another guest post from my friend Rosme.I had to wait for a long time but then I was happy to see what she'd sent me worth the wait recipe!

We met when we were in 11th one of the first friends I made since we stayed in the same building and went to the same school and same class same bench too!!Rosme is an Ayurvedic Doctor by qualification and a practising astrologer now.A mother of two now settled in Delhi - She's a very talented woman, a voracious reader,,a dancer and many more can be added to that list :)


Rosme sent me these eggless brownies recipe as she's a staunch vegetarian i have to expect a vegetarian dish from her.

The recipe is as follows

Ingredients

Dry ingredients
All purpose flour/Maida- 1 cup
Cocoa powder- 3 tbsps
Sugar- ¾ th cup
Coffee powder- 1 tbsp
Baking powder- 1tsp
Baking soda-1/4th tsp
Chopped pistachios (optional)-as required

Wet ingredients
Oil-3/4th cup
Vanilla essence-1 tsp
Yogurt-2 tbsp
Vinegar- 1tsp
Milk- 1 cup

• Pre heat oven to 180*C
• In a bowl sift together  the flour, cocoa powder, coffee powder, baking powder,and baking soda.
• Heat 2 tablespoons water.dissolve the sugar in this water. Then whisk in oil. Subsequently add oil , yoghurt and the vanilla essence to this mixture. Then add in milk and a tsp of vinegar.
• Now add the dry ingredients to this mixture and fold in gently.
• Transfer this to a greased baking pan and decorate with chopped pistachios(optional)
• Bake for 25 mins till a skewer comes out with very few crumbs.
• Allow it to cool before cutting.

Notes :

I bake it at 180*C for 25 mins and then at 150 *C for a couple of mins. This lends an amazing texture to the dish.

Thank you Rosme for sending me these lovely egg free brownies!

Egg fried rice

I have some days when i feel like eating something simple out of a bowl and this simple egg fried rice is just perfect to sit on the couch in front of the tv and eat spoon after spoon of yummy good food.

This rice is a quick fix fare and also we know its healthy.I don't use any long grain rice but just the normal everyday boiled rice and it turns out just fine  wonderfully good.

These days I hardly get time to sit and compose a post in peace because i have to keep watching out if the baby will come running to pull the laptop.

Lets get to the recipe quickly then.

  

Preparation time : 30 minutes (cooking time + mixing time)

You need

Cooked rice 1 cup

Eggs 2

Garlic pods 3 chopped finely or grated

Vegetables chopped - 1 cup- carrots, cabbage, capsicum, beans (in any ratio you like)

Salt to taste

Pepper 1 tsp

Stock cube 1 (optional)

Oil 2-3 tablespoons

• Keep the rice ready.While mixing the vegetables and egg if the rice has been cooled down then the rice wouldn't stick or break.
• In a wide pan, wok, add oil, add the garlic and then the chopped vegetables else the garlic will burn.
• Add salt enough for the vegetables and allow to cook.
• Once they are cooked, add the stock cube let it break down.
• Add the cooked rice and add salt and pepper to taste.
• Push the rice to one side or move it onto another dish, adding a little oil break eggs into the pan and scramble it add salt and pepper to the eggs.
• Once the eggs are completely scrambled mix the rice and vegetables mix.Stir until well mixed.

• Enjoy hot egg fried rice with a cup of cold juice and a good movie on tv :)

Egg fried rice

I have some days when i feel like eating something simple out of a bowl and this simple egg fried rice is just perfect to sit on the couch in front of the tv and eat spoon after spoon of yummy good food.

Brinjal/kathrikai thokku/Chutney

Idlis are a daily fare here especially because my LM loves them but she has them only with podi nothing else.Wonder when that will change.But we loved this chutney its a good combination to go with chapathis and idlis or dosas rather than the usual coconut chutneys and sambars.

I make this whenever i have brinjals in stock which is always.They seem to the freshest vegetables around so i have them around also they are so versatile you can make curries, fries, bhajjias or even chutneys now!

You need

Brinjals any kind 2 medium
Onion 2 medium
TOmato 2 medium
Chilli powder 1/2 tsp
Green Chilli 1 small
Turmeric powder 1/4 tsp
Curry leaves 1 sprig
Mustard seeds 1 tsp
Coriander leaves few sprigs
Salt to taste
Oil 2 tablespoons

• Heat oil in a pan, add mustard seeds let them pop, add curry leaves and onions.
• Add brinjals as soon as the onions turn soft.
• Once the brinjals have softened add the tomatoes,
• Now add the chilli powder and salt with turmeric powder.
• Fry well until all mashed well.
• Sprinkle coriander leaves.Turn off the heat.
• Brinjal chutney is ready.

Serve brinjal thokku/chutney with spongy soft idlis.

Sending this to Healthy veg recipes and to Priyas place and Dish it out- Light dinners

Brinjal/kathrikai thokku/Chutney

Idlis are a daily fare here especially because my LM loves them but she has them only with podi nothing else.Wonder when that will change.But we loved this chutney its a good combination to go with chapathis and idlis or dosas rather than the usual coconut chutneys and sambars.

Radish/Mooli parathas

Just got  back after a really nice relaxing Xmas break and its still hard to wake up for school in the morning.I pity the lil one who had to get going today.Tonight will be a simple dinner this radish/mooli paratha which i love a lot because I'm still in holiday mode and the weekend is right here too.

I love parathas they are most easy to make and also no compromises on the health factor because we have veggies going in too.I make them when theres no mood to make a side dish for chapathis.People make chapathis with almost everything now.I even saw on tv recently someone made plantain/vazhakka parathas.I so wanted to try it that i kept delaying to use the raw plantain in the fridge it ripened and turned into pazham pori!!Thats not a good thing but still bananas are really versatile and healthy be it the raw or ripe form!

Mostly if its parathas the side dish would be a simple raita but you can serve any dish along with it.

Preparation Time half hour resting time + coking time 10 mins

You need

Radish grated 1 large                                                                                                    
Ginger grated 1 tsp
Salt to taste
Cumin seed powder 1/2 tsp
Haldi/turmeric powder 1/2 tsp
Chopped green chillies 1/2 or chilli powder 1/2 tsp
Chopped coriander leaves 3 tablespoons
Lime juice 1 tablespoon
Wheat flour/atta 3 cups
Water less than 1 cup
Oil or ghee as per need

• Add all of the above listed stuff into the wheat flour and make a soft dough.Cover and keep for half hour.
• Now pinch lemon sized balls of dough and roll them out into thin discs.
• On a hot tawa/pan, cook both sides of each disc applying oil/ghee on the sides and centre.
• Serve hot parathas with dal fry or baby potato raitha or plain curd and pickle.

Enjoy a wholesome vegan paratha for dinner :)

Sending this Dish it out - Light dinners , Only parathas and flatbreads , Kids delight-cooking with whole grains

Radish/Mooli parathas

Just got  back after a really nice relaxing Xmas break and its still hard to wake up for school in the morning.I pity the lil one who had to get going today.Tonight will be a simple dinner this radish/mooli paratha which i love a lot because I'm still in holiday mode and the weekend is right here too.