Eat Breakfast(s) like a King:-) (Remixed and Reposted)

Tried and tasted by Nivedita

Hi All,

I do strongly believe in "Eat Breakfast like a King, Lunch like a Queen and Dinner like a Pauper" I strictly follow it during routine days(School days, office days), except when there is weekend or some special occasions or if someone is giving a treat :-)))))).

I always plan breakfast menu at least 3 days before or some times for a whole week. During school days, our breakfast is Chapati and different types of vegetables on alternative days, and the other days are fixed for typical South Indian breakfast like Idly, Dosa, Paddu.

I am reposting few of my favorite breakfast from my blog. Its not possible to put all the recipes in one post, so selected only few which I really love to eat in the morning.

And I have selected the recipes other than Dosa and Idly :-)

Chapati Poha: one of my favorite breakfast which stops me by wasting the left over chapatis and its healthy too.

Thaali peeth! (Masala Rotti) : again the most favorite one and it saves me from struggling to give vegetable to  my daughter. Its very common in our house with alterations, We keep on changing the vegetable in this. Sometimes we add grated vegetables, sometimes spinach or methi or spring onion.. 

Nutty Egg Omelet :  Do I feel embarrassed to write again its one of my favorite??? NO, I love Eggs and anything made with it, and this Nutty Egg Omelet is the best breakfast for me.

Mix Veg Poha ::The next is my daughter's favorite : Poha :-). most of the times I am saved because of this. When she is really hungry I don't think much but goes for this, but try to add more vegetables to make it healthier :-)

Puri Kurma :- My daughters wait for this one :-)





Last from my selection : Is regular parathas which I I try not to repeat the same stuffing in a month. But many of the parathas are not yet posted in my blog. May be I will do that soon. Just giving two links here :


4 ways to make Methi Paratha (Fenugreek paratha) :- again it saves me :-)

Tri Colored Chapatis and Tomato Chutney! :- This is from my mom, I love to have it any time.

These all are my last minute entries  going to participate in Srivalli's Breakfast Mela :

Celebrating 4th Blog Birthday with Breakfast Mela!...

Keep Smiling,

Raw Mango Chutney - the best chutney from my kitchen

Tried and tasted by Nivedita

Hi All,

Mangoes! Mangoes!! everywhere! I love mangoes! who doesn't?? Its always fun for me to try new recipes with Mango. This chutney I made yesterday back was just too yummy to finish!!! yes, I did not wanted to finish it fast so kept on nibbling like a mouse(nibbling the cheese).

Its the usual method which is prepared in each house. But this time it tasted some thing special.

Here is the recipe I want to give before I forget as I just went on adding the ingredients (imagining the taste) available in front of me  :-)

Two days back, we got mangoes from our trees in the garden. Mom ordered to keep the good mangoes to make pickle. I used the broken mango to make this chutney.

Ingredients:
Raw Mango - 1, big

To roast with 1 tsp oil

Urad dal - 1 tbsp

Chana dal - 1 tbsp

Cumin Seeds - 1 tsp

Mustard seeds - 1 tsp

Dry coconut - 1/4 cup, grated

Sesame seeds - 1 tsp(optional, but I love it)

Ginger - 1/2", cleaned and chopped

Dry coriander seeds - ONLY 4 TO 6 SEEDS

Methi seeds - 1 tsp

Curry leaves - handful

Dry red chilly - 1

To add 

Salt to taste

Red chilly powder - 1 tbsp

Jaggery - 1 tbsp

Hing - stoned- one pepper size or  a pinch of powder

Oil - 1tsp

Water to make the chutney wet, may be few drops or just 1/4 cup

Method :

• Wash and peel the mango, cut into cubes or grate it.
• Heat a tsp of oil in a pan, 
• Start adding the things the way I have written down the ingredients. Slowly roasting one by one till red chilly.
• Once everything is roasted well and you get nice aroma, Add the mango, fry for a minute and remove from the fire.
• Allow it to cool.
• Add all the ingredients and grind into a coarse paste, adjust the seasoning and grind again but keep it coarse.
• The raw mango chutney is ready to serve..

Yesterday I ate it with Jowar Dosa for breakfast, I ate with chapati for lunch and I had with hot rice for dinner.

And again today morning I had it with Thalipeeth, still saved it for tomorrow(Ants are great inspiration for me :-)) My friend saved the chutney by coming as I prepared Chinese food and I had no option to eat it :-)

Have I gone mad??? no I have gone mango :-))))))

Keep nibbling,

oops!!!

Keep Smiling,

Jaggery and Semolina Poli (ಸಜ್ಜಕದ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita

Hi All,

I am posting North Karnataka recipe after a long time. Its very common sweet which is prepared on full moon day or any other puja at home. I have already given the recipe for Broken wheat(or thick rava) and jaggery Halwa.

Now I am giving the recipe for making poli with it but in this I have used the normal semolina or Bansi rava. And there are two ways to make it. Either you can use sugar or Jaggery for the sweetness. I have used the jaggery to get that authentic taste.

Ingredients:

For covering,

Wheat flour - 1 cup

Salt a pinch

Oil - 1 tsp

Water to make soft dough.

Usually Maida or All Purpose Flour is used to make the dough but I avoid using APF where ever I can.

Make the dough ready and keep aside for half an hour.

For the stuffing,

Normal Semolina - 1 cup

(Even the fine semolina can be used)

Jaggery(grated or powdered) - 1 cup

Cardamom powder - 1 tsp

Salt a pinch

Turmeric powder - a pinch

Ghee - 1tsp

Water - 1 to 1 1/2 cup

Oil to fry the polis.

Method :

• Take thick bottomed pan and fry the semolina with 1 tsp ghee till you get aroma.
• In another vessel keep 1 cup water to boil, when it starts boiling add the rawa and cook till its 3/4 done. It may take 6 to 8 minutes. Now add the jaggery and mix well. Cook for a minute. Add the salt,turmeric powder and cardamom powder. Keep on stirring  till its done, the semolina will start leaving the sides. Remove it from fire and allow it to cool. Divide into equal lime size balls. 
• Divide the ready dough into small lemon size balls. Take one ball, roll into puri size. Take the semolina ball and keep in the middle. Cover it and make sure to seal it properly.

• Roll into thin poli.
• Heat tawa and roast the poli on both the sides.
• Repeat with the remaining dough and the semolina balls.
• Serve it with lot of ghee!! Yes, it tastes great with ghee.... and pickle.

Sending it to

 MY event which is guest hosted by Akila of  Learning-to-cook

 Announcement: Celebrate Sweets - Stuffed Sweets

Keep Smiling,

A Quick Egg Cutlet

Tried and tasted by Nivedita

Hi All,

Being a mother of two growing kids and a person who never likes to waste the food,  I am always in search of reusing the leftover food. Here is another recipe from leftover boiled potato. Whenever I boil potato for something, I have a habit of boiling one or two extra potatoes. Potatoes always come in handy for any quick preparation. prepare a salad with it, turn it  into jeera aloo, pakodas, mix with some vegetable to make it gravy.. 

The other day, when I prepared aloo paratha, I had kept one big boiled potato in the fridge. And afternoon, I told my daughter to bring eggs from nearby shop to make egg kurma for the night. She brought the eggs with one  broken..

I did not wanted to waste it, I transferred it into a bowl and thought of making an omelet. Then I saw my potato in the fridge, thought of adding it to the omelet. I mashed the potato and added in to the egg and went on adding few more things and finally came out with this nice cutlets..... Roll down for the recipe ..

Ingredients:

Boiled Potato - 1 big

Egg - 1
Green chilly - 1 finely chopped(less if for kids)
or 
dry red chilly powder - 1/2 tsp
Salt to taste
Dhania powder - 1/4 tsp
Oil- 1tsp
Fresh coriander - 1/8 cup, finely chopped
Oats - 1 cup


Oil to shallow fry

Method :

• Beat the egg. 
• Add the mashed potatoes and add all other ingredients EXCEPT OATS and oil to fry.
• Mix well, adjust the seasoning, 
• Heat tawa, Till it becomes real hot,
• Take a big spoon of ready mix, give a pressed,round shape, roll it into oats to cover the cutlets on all the sides.
• Make all the cutlets ready and keep.
• Spread the oil, keep 2 to 3 cutlets on tawa and fry on all the sides. Repeat with other cutlets.
• 
  
• Serve HOT with sauce.

Its perfect healthy snack for kids. But try to serve it hot as it it tastes like rubber once its cold.

Keep Smiling,

Pudachi Wadi | Coriander Rolls for ICC April

Tried and tasted by Nivedita 

Hi All,

This is frustrating........ Yesterday I kept the whole draft saved for ICC. Now its gone. Thanks to Blogger.com

Again I need to write down. I don't mind rewriting,. But time is the main problem. Tomorrow I am going out of station and will be back in the night and no time to write in detail. Even my saved draft did not had detailed recipe.
(hey I got the saved draft back in my blog, but I am posting the new one with few lines taken from the old draft.)

Last month I could not attend the challenge as I was in holiday mood. But this time again I am back for Indian Cooking Challenge for April month and Srivalli has chosen the traditional Maharashtrian dish Pudachi Wadi(Coriander rolls) The recipe is taken from Archana of Tried & Tested Recipes.

I loved these wadi or rolls. I had never tasted these. And, I loved the stuffing as I always feel fresh with its freshness and its aroma. Now, this recipe in my menu for an extra snack for guests. Thanks Valli for choosing this recipe for the challenge.
NOTE FROM MY SIDE : 

• The recipe is simple but the trick or challenge is to roll out THIN phulka or puris AND covering these properly after you stuff the coriander masala in it. 
• And then comes roasting the wadis on tawa, BE CAREFUL to roast on low flame or else your wadis will have black spots.
• I am not going to write down the whole recipe but you can check Valli's  link for the detailed recipe.

My pictorial recipe:

The wheat flour and gramflour atta with hot oil, the onion and fresh coriander masala, Tamarind paste, garam masala and oil paste.

 dough rolled into puri size, tamarind paste spread and coriander masala stuff.

The roasted wadi.

Another shape of wadi(followed Archana )

The triangle shape wadi is getting fried.

Both shape wadis before getting cut.

Wadi's ready to serve with green chutney or sauce. 

I loved the challenge and as usual waiting for the next challenge and I hope to participate also :-)

Keep Smiling,

Vegetable Kurma

Tried and tasted by Nivedita

Hi All,

Please don't look at the photo, Its not neat. I took the snap when the last bowl was remained. It was a super hit at the party we had in my brother's house. Thanks to my brother again, who arranged belated birthday party for my elder daughter. After thinking full one day about the menu, I decided to make it at home. I was happy about the decision as my Puri Kurma came out just superb. And every one enjoyed it a lot, the heart shaped puris attracted the kids at the party.

Here is the recipe for Kurma, (I forgot to click the puri photos, sorry :-(  )

The recipe was totally new for me(Atleast), as I did not check any blog or any old recipe from my book. It was just another trial(I took a risk of trying new food for such a big party)

Recipe for Kurma (for 25 people)

Vegetalbes needed:

Potato - 1 1/2 kg

Carrot - 200 gm

Beans - 200 gm

Green pea(Fresh) - 100 gm

For Kurma Masala

Onion - 5 big or 6 small

Tomato - 3 big

Ginger and garlic paste - 1 tsp(fresh, made at home)

Whole Garam Masala - 1 tbsp(Cardamom, Clove, cinnamon)

Fresh Coriander and mint - 1/4 bowl

Oil - 1/4 cup

Butter - 1 tsp

Red Chilli powder - 2 tbsp

Dhania powder - 2 tsp

Haldi - 1 tsp

Salt to taste

Tamarind Paste - 2 tbsp

Kitchen King Masala - 1 tsp

Ingredients are more and the preparation takes lot of time.

Method:

• Boil the potatoes, peel and mash it.
• Parboil the other vegetables and keep aside.

• Boil or Microwave the onion till soft.
• Once cool, add whole garam masala and ginger garlic paste. Grind into fine paste.
• Puree the tomatoes and keep aside.

• Get set go for the last step:
• Heat oil in a big kadai, I used our big cooker.
• Add the onion paste and fry for few minutes.
• Once the raw smell goes add the tomato paste. Mix well and fry for 2 more minutes on high flame.
• Add salt, haldi, dhania powder. Mix well. 
• Add the boiled vegetables. Mix well. 
• Add enough water to make it thick gravy. 
• Cover and cook for 8 to 10 minutes.
• Adjust the seasoning. Add butter and fresh coriander before serving.

Have it with puri or chapati or bread :-)

Keep Smiling,

Rasmalai (with egg)

Tried and tasted by Nivedita

 Hi All,

Some recipes get delayed for many months or years to get posted. This Rasmalai is one of those posts, which I never prepared after I started blogging. I love this but somehow I could not prepare it. Now here is the recipe of this yummy Bengali sweet in which egg is used. I learnt this from my dearest friend Edna when I was in UAE. When I had it first time in her house, I was surprised and was not ready to agree that there is an egg in it. I tried it the very next day and I was happy with the result. And I kept on making it many times when I was in UAE. But after I came back to India, I did not prepare it often. 

Thanks Edna for the recipe,

Ingredients:

For milk:

Whole fat milk - 1 litre

Sugar - 1/2 cup or more depending on the sweetness of the sugar

Cardamom powder - 1/4 tsp

Finely chopped(lengthwise) Almond - 1/4 cup

Kesar or Saffron - few strands soaked in little warm milk

For Milk balls

Milk powder - 1 cup(or 1 coffee mug or I used 125gm milk powder)

dash of baking soda

Egg - 1 

Oil - 1 tsp

Method :

Keep the milk to boil.

Till it boils, take the milk powder in a plate or wide bowl. Add the soda and oil slowly. Keep on adding egg slowly to make into dough. Take the dough and make small balls, remember these will double in size. 

Simmer the milk  and add the sugar. Boil for some time. KEEP ON A HIGH FLAME. 

Go on adding the milk balls slowly. DO NOT  make the flame slow. In between stir slowly. Once the balls start increasing the size, add the saffron milk, cardamom powder and almond.

Boil for almost 10 minutes. Take one ball out and break it, It will come white if its done or you can see the yellow color. Boil till you get white and soft balls. It takes 10 to 12 minutes.

Cool it and serve chilled.

Keep Smiling,

Flavored Yogurt

Tried and tasted by Nivedita 

Hi All,

One more way to keep yourself cool in this summer. I love this. I love to have it any time. Just perfect for hot summer. And I loved this mini clay pot with the cover on it. My brother has it in his house, so thought of using it.

Beautiful to serve the yogurt.

Ingredients:(serves 2)

Fresh Milk - 1/4 litre

Fresh yogurt or curds - 1 tbsp

Ginger juice - 1 tsp

Fresh mints - 3 to 4 leaves,crushed, or chopped, and one leaf to decorate

Salt to taste

Pepper powder to taste

(Planning to add some carrot or beet juice to it make it more colorful and healthy!! Howzzzzat????)

Method :

Boil the milk and allow it to be warm. Transfer the milk into any  non metallic vessel(the process will be slow in this vessel), the glass or clay pot. Add all the other ingredients and mix it well.

Keep it for few hours(4 to 6 hours) to set the yogurt. In summer it takes less time than in winter and rainy season(Bacterias become lazy during winter and rainy season ) 

Once the yogurt is set, keep it in the refrigerator and serve chilled.

You can use it in salads, or as chapati spread or in few chaats also.

Keep Smiling,

Rice for sweet tooth(Reposting)

Tried and tasted by Nivedita

Hi All,

I am back from holidays. Lot of work to be done. I don't know how I am going to manage all alone. And I love my blog and my readers. I can not stay away from posting my recipes or my thoughts. I always wait to share everything with you all. 

But, now, my internet is playing hide and seek with me. There is some problem in BSNL connections and its government thing and you can understand how fast the work will be done :-)

Now in the midnight, I got up to drink the water and saw the internet connected, I switched on the computer and posting some recipes from archived posts for the event. I am not sure when I will be back with another post, I hope you do understand and wait for me.

Here are 2 entries from my archived posts for the event 

Sweet Coconut Rice





Payesh(Rice Kheer)



Sending these to

Priya of  Priya's Easy N Tasty Recipes

Announcing Celebrate Sweets - Sweets With Rice

(which is  MY ... event)

Keep Smiling,

Lime and Mint to beat the heat

Tried and tasted by Nivedita

Hi All,

Summer is here, time to keep us cool and hydrated. 

Here is a very common and simple drink which can be made at home easily. 

Ingredients: (To make 1 glass)

Water - 1 glass

OR

LIMCA or SEVEN UP or SODA - 1 GLASS

Lime - half +half

Salt  - 1 tsp

Fresh Mint - 4 to 6 leaves

Pepper powder - 1/4 tsp(optional)

Ice cubes - 3 to 4

Method:

• Cut the half lime into thick ring to garnish
• Crush 4 mint leaves
• Pour the water or Limca in a serving glass.
• Add salt, lime, pepper and fresh mint.
• Mix thoroughly. 
• Add the ice cubes, garnish with fresh mint leaves and lime ring.
• Serve chilled.

Sending this glass to Radhika's event

Celebrating Blog Birthday by Having Fun N Sun

Keep Smiling,

Grated Vegetable Soup

Tried and tasted by Nivedita

Hi All,

Last week, I went to my cousin's house to stay for 2 days. May be because of change in weather, water, Phalguni fell ill. When I came back I had to rush to the doctor. She had high fever with severe infection. Doctor prescribed antibiotics and told to keep her on liquids.Now it was my testing time, yes!! I get nervous when kids fall sick. I go blank.. 

I wanted to give her something like soup which keeps her full and which is healthy. As usual, without planning, I entered the kitchen to check what I have and what I can do.

I got Carrot, Potato, Cabbage, Beetroot,  Peas. 

That was it, but no time to boil the vegetables as I had to finish before she got up. So thought of grating the vegetables.

Here is the recipe:

Ingredients:

Cabbage :- 1/4 cup

Potato - 1 medium, peeled

Beet root - small, peeled

Carrot - 1 medium, peeled

Baby corn - 1 small

Peas- 8 to 10(you can add more, I just wanted to give colour to the soup)

Corn flour - 1 tbsp

Oil - 1/2 tsp(You can use butter also)

Ginger and garlic - 1/2 tsp, finely chopped

Salt to taste

Pepper powder - a pinch

Lime juice - 1/2 tsp 

Water to make the soup

You can add

Soya sauce - 1 tsp

White vinegar - 1 tsp

Method:

Grate all the vegetables.(Except peas)

Mix cornflour in 1/4 cup water and keep aside

Heat oil or butter in thick bottomed kadai.

When hot, add ginger and garlic, saute till light brown.

Add all the grated vegetables and saute for some time till the raw smell goes(it takes 3 to 5 minutes)

Add 2 cups of water and boil till the vegetables are almost cooked. (It takes 8 to 10 minutes)

Add the salt, pepper powder and cornflour.

Mix well and adjust the seasoning and the thickness of the soup. You can add more water if you feel its very thick.

Boil for  few more minutes for the cornflour to get mixed well.

If you are adding vinegar and soy sauce, its the time.

Remove from the fire and add lime before serving.

Great and healthy soup for any one. ( it was enough for 4 people)

My daughter enjoyed it luckily.

Now she is feeling better. (magic of mamma's soup!!!)

Keep Smiling,

A Paneer in need is a PANEER in deed (Food Remake)

Tried and tasted by Nivedita

Hi All,

WHAT AN IDEA  PariJI!!

The day she posted this Colourful Bell Pepper and Cottage Cheese Cubes , for me , it was like as we say in Hindi " mere ankhon mein yeh chubh raha tha!(Its direct translation in English :- it was pricking in my eyes!!).PLEASE TAKE THIS IN  A POSITIVE OR FUNNY WAY:-)

Thanks to Pari for this wonderful and unique recipe. I really loved it and I can use it in many preparations. I made a change from her original recipe with a genuine reason behind it. As the name of her recipe says its about bell pepper BUT, me and my daughter are allergic to those bell peppers. So I had to put these out of my recipe. And Pari has written in her post that we can replace with other vegetables also. I thought of adding as many number of vegetables I have with me.

Luckily I got the same round mould (as Pari has one) to make Paneer. 

Here is the recipe in my words:

Recipe to make the Veggie Paneer :

Ingredients:

Fresh Milk - 1/2 litre(I used and I could make 10 big tikkas, 2 kebabs and one paratha)

Lime juice -2 tbsp or more depending on the milk and the time it takes to break

Parboiled vegetables  - 1 cup (finely chopped beans, carrot, baby corn, peas,potato and whatever you like and it fits in the paneer well)

you can use bell pepper, I have omitted here.

Green Chilly - 1 finely chopped(Avoid this, if for kids)

Salt 1 tsp

Pepper powder - 1 to 2 tsp

Method:

• Boil the milk.
• Add the lime juice and stir it. Continue boiling till the milk breaks out.
• Add all the vegetables and boil for few more minutes.
• Strain it to remove the whey.
• Wash it with clean water to remove the smell.
• Add the green chilly, salt and pepper powder. Mix well.
• Transfer it into Paneer making mould.
• Keep it aside for 2 to 3 hours. Transfer it into a big plate or bowl.
• Keep in the fridge to set.
• The BASIC Veggie Paneer is ready.

Don't have mould, no problems, tie in a clean cloth hang it for an hour or two, remove and give the desired shape, may be you have to add little corn flour to bind it properly.

NOW,

Turn this into Spicy Paneer Tikka and or Kabab:

You need

Ready Veggie Paneer cubes - 10 to 12

Corn Flour - 2 tbsp

(I used Rice flour as there was no cornflour at home, but it worked fine too)

Garam Masala - as per taste

Amchur powder a pinch or less.

Fresh coriander to serve(not in the photo)

Oil to shallow fry the Tikka

Method:

• Cut the ready Paneer into Tikka shape, DUST them on the cornflour and keep it ready.
• Heat the tawa. Spread oil on it. When the oil is hot, carefully place the cubes on tawa.
• Shallow Fry all the sides. Transfer into serving plate sprinkle the garam masala and amchur powder mix and garnish with fresh coriander.
• VEGGIE PANEER TIKKA IS READY TO SERVE.

To make KABAB,

• SAME PROCEDURE, JUST SCRAMBLE THE PANEER ADDING GARAM MASALA AND AMCHUR POWDER. 
• Give the shape of Kababs and shallow fry till golden.

The last but not the least is I USED THIS SCRAMBLED PANEER TO MAKE STUFFED PARATHA AND MY YOUNGER DAUGHTER HAD THE WHOLE PARATHA WITH CURDS. ;-))))))))

(It did not clicked me to click a photo. Next time I will take the photo and add it here)

THANK YOU SO MUCH PARI FOR SUCH A HEALTHY RECIPE WHICH MADE MY WORK EASY TO FEED MY KID A GOOD FOOD.

And perfect starter for the party.

Hey I think I can use these cubes in Palak Paneer, Veg Biryani also, any more ideas????

Keep Smiling,