Bajji-A super 'anytime' snack...

Soon after our wedding we stayed in Chennai for a few months.The first place hubby dear took me to was to the famous Besant Nagar beach.The drive was long for we lived on the other side of the city and the traffic was heavy. To top it all,we could not find a parking space!Somehow hubby dear found one a little far away and we walked towards the beach.

The air was surprisingly cool and we crossed the sea of humans[that day being a weekend ,half the city dwellers seemed to have been present there].The long drive, the walk and the cool wind made me crave for something crunchy to eat.My tummy rumbled from the aroma arising from the nearby snack bar.

There was a huge crowd in front of that shop,I guess because of the hot bajji's they were selling. Hubby dear too got some,an assorted platter, that we enjoyed sitting on the cool sand with the water gently washing our feet..Wow,how good it felt......

Hubby dear loves Bajji so much that I once mentioned this to my mom and anytime we visit my parents ,mom would surely pass over a plate of Bajji's with a steaming cup of coffee.Even now if he wants a snack, bajji will be his first choice.

You need:

Rice flour-2 cups

Gram flour-1 cup

Salt-to taste

Chilli powder-2 tablespoon [Adjust to taste]

Asafoetida powder-a pinch

Oil- to deep fry
Thinly sliced vegetables of your choice.The commonly used ones are -Raw plantain,Potato,Onion,Brinjal,Chow-chow,Ridgegourd,cauliflower florets,Chillies



1.Mix the flours,salt,chilli powder,asafoetida .


2.Add water and prepare a batter.It should not be too watery or too thick.Dip a spoon into a batter.If it coats the spoon evenly,then its the right consistency.

3.Heat oil in medium flame in a pan.


4.Dip the vegetable slices in the batter and remove excess batter by lightly rubbing it off the edge of the vessel.



5.Gently drop them one by one into the hot oil.


6.Fry until golden brown and crisp.


7.Remove from oil and drain on absorbent paper.


Bajji can be served as such or with coconut chutney.

Fruity Yogurt

Inspired by the mangoes at home,I tried out this fruity yogurt that can be a variation from the usual milkshake.

You need:

Thick Yogurt - 1 cup
Mango-1,peeled and roughly chopped
Sugar to taste

Any garnish of your choice.I used grated chocolate.You can use Lemon rind,chocolate sauce ,mint leaves or any candied peels/fruits.

Tie the yogurt in a muslin cloth and hang it for a few hours to drain the water.

Remove yogurt from the muslin cloth and blend it with the other ingredients till smooth. Chill for a few hours.

Beat well once again and serve with a garnish of your choice.





Sending this to Anu's - Refreshing drink's RD event...

Tomato Onion Chutney With Lentils

I can never get bored with tomato chutney and you can see many variations of it in my blog.Here is another to add to the list.


You need:

Onion-2, roughly chopped

Tomato-1 ,roughly chopped

Gram dhal-2 teaspoons

Urad dhal-1 teaspoon

Red chillies-3

Oil-2 teaspoons

Salt to taste


Seasoning:

Oil - 1 teaspoon

Mustard-1/2 a teaspoon

Jeera-1/2 a teaspoon

Asafoetida- a pinch

Curry leaves - a few



Heat 1/2 a teaspoon oil and put in gram dhal and urad dhal and fry till golden brown.Remove from pan and keep aside.

Heat the remaining oil and put in tomato, onion and red chillies and cook till the onions turn soft and tomatoes are mushy.Cool.

Grind the dhal first and then put in the tomato onion mixture .Grind using a little water to a coarse paste.
Remove into a bowl.

Heat oil for seasoning and put in mustard,jeera and asafoetida powder,curry leaves.

When the mustard crackle and curry leaves turn crisp,pour over the chutney and serve with idli or dosa.



Related recipes:


Tomato chutney with a twist

Tomato gravy

No grind tomato onion chutney

Yumm tomato onion chutney

Onion Roast | Onion Dosa

Call it what you like -Onion dosa or Onion roast,this is one staple south Indian breakfast next to iddli and Masala dosa .

Today I was bored of eating the same old dosa and I thought I will make myself something different.Its a long time since I ate onion roast ,so I immediately prepared this one... No need to say that it was delicious ,crisy and filling.

You need:

Dosa batter
Onion-Chopped as finely as your patience will allow :)

The initial steps are similar to that of Masala dosa /Dosa.

All you have to do is heat a griddle and pour dosa batter and spread it out.Drizzle oil/Ghee around the sides if required.

Cook till it turns light brow.Flip it over and cook for a few minutes.

Spread some chopped onion on the dosa and fold.[If you don't like the sharp taste of raw onion,saute it with a little oil till the onion is soft and then use it.]

Serve hot with sambar/chutney.

Cheesy Pasta

I am a huge fan of Pasta.Earlier I used to settle for the packed pasta that comes with a ready made pasta sauce.Nowadays I prefer the homemade ones.Here is one such easy cheesy pasta recipe.You might feel that it is not so healthy but once in a while we do need something extra to kindle our taste buds and yes,kids who need those extra calories will surely love these kinda dishes.Add veggies if you like and make it healthier..


You need:

Pasta - 100 grams

Cheese slices-2


Tomato-1 small,finely chopped[optional]


Jeera/Cumin powder

Pepper powder-1 teaspoon

Milk-1/4 cup

Butter-1 teaspoon

Salt to taste

Coriander leaves to garnish

Cook the pasta according to the directions on the pack.Drain and keep aside.


Melt butter in a pan and put in tomato.[If using other veggies saute them after tomato turns soft]



When tomato is soft, add the milk and the cheese slices and bring to a boil.


Add the jeera powder, salt and pepper.Mix well.


Toss in the cooked pasta and cook stirring gently on low flame till the sauce is almost dry.


Serve garnished with coriander leaves.

Japanese Green Tea Sorbet-A perfect dessert for summer....

I have never tried out sorbet at home though I love to relish it in summer.But something made me look for sorbet recipes and I searched various places and found a few of them that are easy to prepare.

This one is a Japanese sorbet made with Green tea powder.We know the health benefits of green tea and this is another way to enjoy the advantages.So enjoy this lovely sorbet this summer.

You need:

Maccha (green tea powder) -1 tablespoon [I did not have green tea powder so I powdered the green tea leaves finely ]
Granulated sugar - 2/3 cup [Adjust to taste]
2 cups water

1. Heat water with tea powder and sugar.
2. Stir till the sugar dissolves.
3. Remove from fire and cool.
4. Pour it into a freezer-safe bowl and freeze.
5. Stir the sorbet every 30 minutes or one hour.
6. Freeze until sorbet is alomost frozen and serve.

This cool recipe goes to AWED-Japanese hosted this month at Lavi's blog and also joining Srivalli's Mithai mela to celebrate the second birthday of her blog,and to Bindhya's event, this month hosted by aqua daze,the theme being - favorite frozen desserts....

Japanese Daikon Carrot Salad

I have been eating less of salads lately. So I searched specifically for a Japanese salad recipe to send to AWED ,this month's theme being Japanese cuisine hosted at Lavi's blog


I found this Japanese daikon carrot salad recipe.I found some inteseting tit-bits on daikon as well...


The word 'Daikon' comes from two Japanese words: dai -meaning large and kon-meaning root. It is a root vegetable that as a mediterranean origin and was brought to China around 500BC for cultivation.These roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes - spherical, oblong and cylindrical.Most of the commonly available Chinese radishes are white, but some are yellowish, green or black.


Daikon is an extremely versatile vegetable.Daikon is used the same way we use a radish- It can eaten raw in salads or cut into strips or chips for relish trays,pickled, or simmered in a soup.It also can be stir-fried, grilled, baked, boiled or broiled.Use a Japanese-style grater or a cheese grater and grate the daikon on any dish just before serving.They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes.


To prepare, peel skin and use it for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.

A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added.This eliminates the bitterness and the sharp flavor.


Now comming to the recipe,



You need:

Daikon radish - 1 large ,peeled and finely shredded
Carrot-1 small, finely shredded
White vinegar-2 tablespoons
Sugar-1 teaspoon
Sesame seed-1 teaspoon
Salt- to taste

1.Roast the sesame seed till fragrant and keep aside.

2.Put the grated daikon ,carrot and salt in a bowl and let iti sit for1o minutes.

3.Squeeze out the water and transfer to another bowl.

4.Combine vinegar and sugar in a cup and stir till the sugar dissolves.

5.Pour over the daikon-carrot mixture and toss well until coated.

6.Sprinkle sesame seeds and serve.

Tips To Make Children Eat Better

In one of my posts-Weaning-Tips and recipe ideas,a fellow blogger had left this comment -

Hi - I loved to read your article but whats frustrating me is that I am trying all this on my 9month old daughter and she starts gagging and vomitting and does not eat anything of these items listed; no rice, no ragi nothing. SHe's happy with Farex/cerelac though. Any advice on how I can get her to eat this stuff?

I often come across this situation when I councel anxious moms and I find that each child is unique and we have to try different tactics to get them to eat what we feel is nutritious.When they come for the follow-up,some of the methods I mention does not work out for all the kids-ie there is no tailor-made methods to establish a good feeding habit in children. We have to try different methods and one or the other will work out.

So here are a few to try out to get your child eat better...

1. It is said that the child eats better when exposed to the same food/veggie/fruits over and over again.So keep trying. If the child refuses a particular food stuff ,don't give up soon.Try giving it for a couple of days and if he still refuses to eat it,use your imagination to mask the original food.If he still refuses,leave the food and start another foodstuff...Once the kid is comfortable with the new food,try the one he refused earlier.Chances are that the kid will start eating what you were trying to feed him the first time...

For example,if you are feeding ragi porridge and suddenly the lil one refuses to feed,try again the next day,if he still refuses ,then try ragi roti/ragi dosa.It has the same goodness as ragi but it is given in another form..[If the baby has started teething and the paediatrician ok's the dish,try it out].


2.Use a different bowl and spoon for the same dish.When the bowl has funny pictures or cartoons or of a different color ,the child's attention will change and sometimes they will fail to notice that it is the same old dish!!!!

3.Change the place where you feed the lil one..Say you serve a meal in the dining hall and the child may get bored of the surroundings.Take the lil one to another place,maybe to the backyard or balcony and the different locale may distract the lil one and you can accomplish your mission.

4.Most children hate veggies..Maybe its because they get bored of eating the same veggie the same ,everyday.The best way to incorporate veggies in their diet is to mask them in another dish..You can add grated veggies into the chapathi flour and prepare veggie chapathi..

5.Encourage the child to eat by himself.Prepare small portions like mini pooris,mini idlis or other dishes that the child can clutch and feed.

6.Shape the foods into interesting figures..Prepare triangular dosas,square chapathis or use cookie cutters for other shapes. These finger foods encourage the child to eat by themselves..

7.Don't show your personal preferences -likes and dislikes-while feeding the baby.This will influence his food choice and may alter the diet later in life too...


If you try all the possible methods and still nothing works out, talk to your pediatrician and he may be able to help you out..

Instant Mango Pickle

Come summer and the air is filled with delicious aroma of the luscious Mango.This is the time for the mango maniacs to indulge in their favorite treats.Mango is not only used for sweet treats like milkshakes,ice creams,juices,kulfi but also in pickles.Mango pickles are tasty in their own rights but the original process is a little long.Here is an instant mango pickle recipe that can be used immediately after preparation.No need to wait.This is a very tasty pickle that goes well with curd rice.Use it the same day or store in a refrigerator for a couple of days.Since we don't add any preservatives they don't keep good if left outside for more than a few days. .It is best when used fresh

You need:

Raw Mango -1
Salt-to taste
Chilli powder- 1 tablespoon
Sesame seed oil -1 tablespoon
Mustard -1 teaspoon
Asafoetida powder -a pinch

1. Chop the raw mango into small pieces.
2. Add salt and chilli powder .
3. Heat sesame seed oil ,add mustard,asafoetida powder and wait till mustard splutters.
4. Pour over the mango pieces .
5. Mix well and serve .

Chilli Chapathi

When there is leftover chapathi,we are often stumped...Ok..there are a few choices-Heat it up and eat it yourself,pass it over to the servant maid,if she is fussy then throw it..Nah....actually you have a few more options -Make an indianised Frankie...But what if your lil one recognises it as the previous nites !!You are stumped again!!!


Not necessarily..We shall convert it into chilli chapathi- chilli parotta's cousin.... :)..No need to eat them as such or throw them away..Redress the chapathi and impress your people at home...

The birth of Chilli Chapathi[in my kitchen] thus goes.....We stayed in Chennai for a few months soon after my wedding and many times we would dine out.And one day hubby dear introduced me to 'Chilli Parotta'..It was spicy but I loved it..Soon it became my fav and we used to have almost every time we dined out...


After moving to China I had no option to dine out..No vegetarian food in any of the restaurant and we don't have an Indian restaurant in our area..The nearest Indian restaurant is a 3 hour drive from my home!!!No matter how sick I was or how much I needed a change I just could not go out to eat.


When I first ordered a vegetarian meal at a restaurant ,I told the waitress that I don't eat meat [assuming that she would under it betterinsted of telling her 'I am a vegetarian' ].She smiled and got me a fried rice and to my horror it had scrambled eggs and shrimp!!!The waitress smiled again this time in triumph[or so she thought].I told here again that I don't eat meat she looked at me like I was out of my mind and replied -'No meat only egg and seafood'..I almost fainted..

I soon found out that vegetarianism is almost unheard of here..I also realised that while eating out my options were numbered,like, I could go for french fries,ice creams ,fruit juices,milkshakes and of course fruit salad.. Sometimes the veggie salad had diced boiled eggs..


So I have to cook at home no matter what...In a way this is a blessing in disguise.I learnt a lot of new recipes or improvised some dishes so that we don't get bored with the regular meal and one such improvised recipe is this chilli chapathi....

You need:

Left over chapathi - 2,Cut into 1" strips or roughly torn
Capsicum - 1,small cut into 1" strips
Onion-1,sliced finely
Tomato -1 chopped
Red chilli powder- 1 teaspoon
Garam masala-1/2 a teaspoon
Soya sauce-1/2 a teaspoon
Coriander leaves to garnish
Jeera-1 teaspoon
Oil-1 tablespoon

Heat oil in a pan and put in jeera

When it crackles add the onion and capsicum and saute till the onion is translucent.

Put in the tomato and cook till it is soft/mushy.Don't add water.

Add the soya sauce, red chilli powder and garam masala and mix well.

Put in the chapathi strips and mix to coat the chapathi.

Cook for a few more minutes and remove from heat. [don't be tempted to wait until the capsicum is soft..It won't taste good.The dish tastes best when the capsicum is crunchy]

Serve garnished with coriander leaves.

Can be served as such or with onion raita / tomato sauce.




A few tips:

You can add coloured bell pepper[green,red,yellow] to enhance the color of the dish.

Don't add salt because we are adding soya sauce.If u feel u need to add salt,check taste and then add.

Instead of tomato u can also use 1 tablespoon of tomato sauce.


If the mixture is too dry,sprinkle a little water.If u add too much water the chapathi will turn soggy..

Add paneer cubes for a protein rich chilli chapathi.

Orange Flavored Gojju

I am not gona use orange flavoring or even fresh oranges for this recipe..Then how did I get the orange flavor!!!I used something that we normally throw away..Yes, I am talking about the orange peel..

Generally it is said that most of the nutrients lie just below the peel which we normally throw away.The same holds good for orange peel too.The greatest concentration of Vitamin C is in the colored peel and the white pith. Recent studies tell us that carbohydrates in its peel have health-promoting effects. One of them, pectin, has prebiotic properties.


The outermost layer of the peel holds the aromatic essential oils that gives the wonderful flavor and aroma to the fruit.The died peel has a robust orange flavor with spicy overtones and is often used in flavoring tea, adding to spice rubs for dry-marinating meat or poultry, or flavoring baked goods.


I have used this dried peel in Gojju - a South Indian sour stew...This recipe is from my grandmom .

All u need to do is,cut /roughly tear the peel and dry it in the sun till it is crisp.Store in an air tight container. When u don't have fresh veggies to prepare gojju,you don't need to run to the market,just use a handful of these peels and you will be surprised by its flavor and aroma...


You need:
Tamarind extract – 1 cup[thick]
Orange peel ,dried- a handful
Jaggery- a small lump or more if u want it sweet but can decrease if u like the gojju sour.
Slit green chillies – 2
Curry leaves a few
Asafoetida powder- ¼ teaspoon
Turmeric Powder- a pinch
Salt to taste

Fry with a little oil and powder:
Urad dhal[white]-1 tablespoon
Gram/channa dhal-1/2 tablespoon
Coriander seeds- 1 teaspoon
Jeera/cumin seeds-1 teaspoon
Fenugreek seeds-1/2 teaspoon
Red chillies – 3 [more if u want it spicy]
Seasoning
Oil-1 tablespoon
Mustard-1/2 teaspoon
Urad dhal-1 teaspoon
Gram dhal- 1 teaspoon

Ø Heat a pan add oil and put in the orange peel and fry till they are crisp and brown.
Ø Remove and keep aside.
Ø Into the same oil ,put in the seasoning and curry leaves and slit green chillies.
Ø When the mustard splutters put in the peel and the tamarind extract.
Ø Check the taste,if it is too sour,add a little water.
Ø Put in turmeric powder and salt and mix well
Ø Let it boil for 10 minutes till the raw smell of tamarind disappears .Stir in between.
Ø Add the spice powder,jaggery into the tamarind extract .Take care that no lumps are formed.The jaggery will eventually dissolve.
Ø Let it boil again for another 5 minutes.
Ø If you want a thicker gojju mix 1 tablespoon rice flour in a little water and add to the pan and simmer for 5 minutes.
Ø Remove from heat and serve hot with rice.

Though this method is similar to the usual method of preparation,this one has a very different flavor.Green chillies and asafetida give a wonderful and appetizing aroma The best part is that u can store the gojju in the fridge up to 3 or 4 days and as it ages,the taste gets better!!!

Tasty Bites For Toddlers-Roundup

Here are the delicious bites for the lil ones and am sure they are in for a treat..Let me take you on a virtual tour of the delicacies....I have categorised them according the ingredients / meal .Please use your discretion in feeding your lil one as the feeding habits differ from child to child and also on the culture.Be sure to talk to your paediatrician before you start any new food...
I have a lot of entries and the response is greater that what I expected!!!

Breakfast and lunch

Nivedita has some wonderful creations from her kitchen....

Tasty chapthi rolls .Nivedita may be new to blogging but her recipe does make meal time fun coz it has a guessing game in it!!Food and play does go together!!!

Five flour dosa - Multi flour pancakes with veggie toppings...



Kids not eating veggies as usual..Then try out my Veggie Chappathi.They will never know there were veggies in the chapathi they ate for breakfast!



Another healthy breakfast is my Coriander Paratha..The subtle flavor from coriander will entice the appetite of the lil one...

Tasty tofu paratha and sandwiches from Vidhya is a delight for kids who prefer parathas to rice

Sangeetha's Ragi Idiyappam is full of calcium and iron.this makes an ideal breakfast for tiny tots...

Kitchidi from kavitha is a healthy meal with veggies....

Priya's pasta with tomato sauce and broccoli is a quick meal for the kids who love pastas...

Another pasta dish from Priti - Pasta with tomato sauce with a side dish of chickpea salad is a pure delight of taste and health...

Puffed rice upma with Veggies from Sukanya is a change from the regular Upma

Veg falooda from Vidhya is a sure way to encourage kids to have their vegetables....

Kavitha sends her banana dosa which is the traditional Gajayam with a twist...




Cracked wheat and rice kichadi from Pallavi is a healthy variation from the normal rice lentil kichadi and is full of protein and fiber...


A simple Dal rice can turn into a nutritious lunch for ur kiddo..Hema Malini tells us how..



When your lil darling is growing he needs more energy.Can u get provide it?Yes,says Hemamalini.Add veggies to rice and her Carrot curd rice is full of nutrients.

Vidhas sends her broken wheat pulao ,a nice way to introduce wheat based dished to kids..This one that will impress everyone with its taste and also provide the nutrients as its full of veggies!!!

Chris has Sloppy joes for vegans and the older children will love the this version....

Sweets / Desserts

EC's carrot kheer sure will satisfy the sweet tooth kid and maybe we too can grab a bite in between :)

Vidhya's dates almond sweet with almond milkshake is full iron and protein and is a healthy treat too...

Sita Kiran's puffed rice balls are sure to be a hit not only among kids but also among the mothers as they are simple to prepare with easy to find ingredients

Crispy nutty treats from Pallavi is quick and nutritious treat .[This one has nuts and it is advisable to introduce this dish above the age of 1 and should be avoided for children with nut allergy...]

Legend says that Lord Krisha was fed with a high protein sweet that was also very rich in calcium and vitamins..Want your kiddo to be as active and energetic as Him?Then try out Chitra and Debs Kummayam ...

Cake custard pudding from Vidhas is colorful and appetising milk based dessert...

Kavitha's Beetroot Halwa can be served as such or with a dollop of icecream

Sukanya's Kesari will give the extra calories for the active kid...

Another delight from Sukanya-Wheat puran poli is a healthier version as it uses wheat flour instead of refined flour...

Fruits

Kids cannot digest apple in its raw form until 6 months so the best way to serve it as an apple sauce.This is how I serve it to my lil angel...

Sapota is another fruit my lil angel loves..Sapota mashed with milk-Mash sapota with a little milk and serve to the lil one and watch him enjoy the meal......




A sweet dessert with bananas, a part of S'pore cuisine!!Sukanya's Banana Bajjiis sure to attract the kids to eat fruits.....


Snacks

Potato sandwich from Vidhya - a wholesome evening snack ,rich in protein and the best part is,its made from wheat...


Vidhas has a tasty dosa pizza that is sure to attract even the 'big' children :)

Wheat veg momos-a healthier version that replaces all purpose flour with wheat flour...

"Eewww it's green! Eeewww it's yellow! I don't like the taste of it! It doesn't look yummy at all!! " Heard that before???Then try out her Cheese sandwich with cauliflower -best way to sneak in veggies rite...:) . Vidhya knows how to feeda fussy toddler!!!

Sumathi's Masala cheese toast is a tasty and colourful spread with veggies and cheese for toddlers

Your kid does not like cornflakes with milk??Then try out Corn flakes Chewda.Nivedita says kids love this and they are sure to enjoy it.



MW Chiwda with cereals from Vidhya - a crunchy nutty snack...

Sumathi's cheese straws are crispy and crunchy texture and is so shaped to fit small hands..Can be served as a teething snack too..

Mini Yam Purses from Kavitha is a nice way to conceal veggies!!!

Uma's Eggless apple-raisin muffins are a real treat for the little ones ....

Eggless banana muffins with nuts from from Trupti.[This one contains nuts and hence can be given to kids above 1 year and should be avoided for children with nut allergies..]

Poornima has delicious and baked sweet potato fries and once you try them your lil one is sure to get addicted to them!!

Trupti's Chickpea cutlets are shallow-fried and can be served as such or can be used with bread as a sandwich...

Malts:

Nivedita has been adding a healthy Malt to her lil ones diet.This one is really nutritious and tasty..




This is the malt I feed my lil angel with..Can be powdered and stored for everyday use or can be prepared fresh daily....

A few tips on Weaning can be found here....

Hope you liked the roundup.I am sure kids will be having a treat from today..Happy kids and contented moms!!!!!