Banana Pudding

6

I am not a big fan of Banana but I don’t want my son to be like me. Like I mentioned in Oatmeal Banana Cookie, my son is very picky when it comes to fruit. If I give him smoothie he refuses to drink so I started preparing this. To my surprise this texture worked. When he was getting his molar he refused everything I gave, luckily few worked and this banana pudding was one among them

Banana Pudding

Ingredients:

Banana -1

Milk – 1 cup

Corn flour – 3 tsp

Cardamom powder – 1/8 tsp

Salt – pinch

Method:

  • Put all the ingredients into a mixie jar and grind them smooth without adding water
  • Transfer the mixture into the pan and cook in medium heat till the mixture thickens for about 5 -7 minutes.  Serve it warm or chil (I keep in fridge for an hour and give him)

My Notes:

  • Can add sugar while cooking the pudding or honey while serving

5

Vendakkai Thenga Puli Kuzhambu

IMG_4209

When I was in college my Amma was out of station and my neighbour aunt offered to give lunch for me. First I told her I will cook, but Aunty convinced me and gave this kuzhambu and potato fry for lunch. While eating I realized its different from Amma’s kuzhambu. Amma doesn’t add onions in vendakkai kuzhambu, also there is no grinding step. I got so addicted to Aunty’s preparation, till my marriage whenever she prepares this kuzhambu in home, she sends me some. My Amma learnt this recipe and started cooking at home for me, also she wrote this recipe in a notebook for my reference.

Ingredients:

Ladies Finger – 10 – 12 (depending on the size of ladies finger)

Onion – 1, chopped

Tomato – 1, chopped

Tamarind – 1 lemon sized ball

Sambar powder/ chilli powder – 1 tsp + 1/2 tsp ( I used Sambar powder)

Jaggery – 1/4 tsp (optional)

Salt – to taste

To temper:

Sesame Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1sprigg

To grind:

Coconut grated –  1/4 cup

Cumin seeds – 1/2 tsp

Onion – 2 tbsp, chopped

Tomato – 2 tbsp, chopped

IMG_4181

Method:

  • Soak tamarind in 1 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
  • Add oil to the pan. When oil is hot add ‘to temper’ ingredients and let them splutter. Add onion and sauté till the onion is translucent. Add tomato and cook till they become mushy
  • Add ladies finger and sauté till they are cooked
  • Add sambar powder and cook for a minute
  • ladiesfingervethakuzhambuAdd the tamrind juice, 1 cup  + 1/2 cup of water, salt  and cook till the raw smell goes off

ladiesfingervethakuzhambu1

  • Grind the items listed under “to grind” with little water. Add the grind paste and jaggery; cook for 4 – 6 minutes and switch off

IMG_4169

  • Serve with rice and poriyal / chips

Checkout my other rice Accompaniments,

IMG_4216

My Notes:

  • Brinjal can be used instead of ladies finger
  • Adjust the Kuzhambu consistency according to your desire
  • Jaggery was not in the original recipe, but I added as I got use to the jaggery flavor in puli kuzhambu
  • Though onions and tomatoes are added raw, they won’t have raw taste in Kuzhambu as they are boiled

Spinach Roti – Guest post from Sandhya

11000038_826894400697634_1422569458_o Today we have a toddler friendly recipe from Sandhya – Sandhya’s kitchen. I got connected with Sandhya through Social media.  Sandhya is sweet person, and being a mom she shares lots of tips. After starting toddler friendly recipes, I thought of asking few moms I met in this blogging world and Sandhya was one among them.  I am a big fan of her food photography and her yummy dishes. Sandhya gave me few options, and Spinach roti was my favorite! Over to sandhya. A fortnight ago, like every morning, after sending my elder one to school, I was sipping my morning tea. I was having some time for myself checking my emails, facebook , news and so forth. I read a message from Vidya about doing a guest post in her space , specially for toddlers. She such a lovely and warm person , I have known e-socially over the last couple of months .How can I refuse ? I had no second thought as I knew I was going to do that. Thank you for giving me all the time in the world and let do this interesting delight at my pace. We are a family who love to have a mixed variety in a meal all through the week. I am sure, in this modern world most people would. Our diet varies from Palakad South Indian cooking to a North Indian Paratha, Curry  to  a Pasta Bake and what not? Guess this post will have a never ending page, if I have to list the elaborate choices we have. I have grown up eating my mum’s super soft flame baked phulka’s literally every day, either for my school lunch or a meal at home. This has been one of my comfort meal any day. Undoubtedly we love our regular flame baked phulka’s with any dry vegetable curry or may b dal or paneer delicacies or if pulse arenas. We love spinach and its richess in iron is definitely something that makes us include in our diet ritually. When it comes to kids, getting my son V eat his spinach in gravy or a molagutal ( southindian lentil coconut curry) is slightly tricky. Knowing his love for Parathas , I decided to use them in the dough. It was a complete win win situation, as all the required spinach is being consumed and yet there no complain from the boy of 7 years. All that he tells me is that the Green Chapathi is Yumm. This is an easy way of sneaking the greens into our diet using the whole wheat spinach phulka’s.

Palak Phulka Makes 20-22 Nos 1612883_826894427364298_2123537941_o INGREDIENTS

Whole Wheat Flour 2 Cups
Spinach ( Palak ) 130g
Water ¼ Cup + a few tablespoons
Ginger ½ Inch
Cumin Powder 1 Tsp
Salt ¾ -1 Tsp
Mango ( Amchur ) Powder  ( Optional) ½ Tsp
Green Chillies ( Optional) 1 -2 No’s
Sunflower Oil  or Oil of your choice 1 Tbsp.
Ghee As desired.

* Cup size us IKEA plastic cup

DIRECTIONS

  • In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes. Drain the hot water from the spinach leaves and run them under cold tap water.

11069993_826895247364216_800980199_o11078779_826895167364224_1839866571_o

  • Grind the spinach leaves along with ginger and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required. **In case you are not making it for kids, you can include green chillies to grind along with the spinach leaves.
  • In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.

10839951_826895267364214_1341763839_o11032707_826895200697554_142231209_o11032067_826895230697551_911441293_o11071894_826895207364220_1365496274_o

  • Divide the dough into 20 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well.  Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.

11032278_826895490697525_1761786226_o11077719_826895434030864_1260862198_o11065276_826895467364194_1314945921_o

11082861_826894450697629_2111115828_n

  • ** Incase you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
  • When you are serving the kids, you may let them roll and enjoy it as it is or dunk it in some yogurt.

11023384_826894730697601_1605528396_o  VARIATIONS: I tried filling some mashed potatoes inside the spinach phulka dough and served it like a paratha to my son. It came out really well and flavours were very mild and lovable. NOTES:

  • If you like your phulkas with a ting of heat, include the green chillies while grinding the spinach leaves.  Do avoid if you are cooking for little ones.
  • Mango powder is optional. I love the slight hint of tanginess.
  • In case you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.

Vella Sadam

3

Vella sadam is a traditional dish, preparrd during Aadi perukku. My Amma either prepares Sakkarai pongal or Vella sadam, along with Pulikaichal, Coconut rice and Aviyal.  Sonerimes after returning from school, my sweet tooth craves for eating something sweet and I remember Amma making Vella sadam in no time with leftover rice.

Ingredients:

Rice –  1/2 cup, washed and drained

Jaggery – 1/2 cup, powdered /cut into small chunks

Water  –  2 cup + 1/4 cup

Grated Coconut – 3 tbsp

Cardamom Powder – 1/4 tsp

Almonds – 1 tbsp

Raisins/Dried grapes –  1 tbsp

Ghee – 1 tsp

2243

Method:

  • Cook rice with 1 cup of water either in rice cooker, or in pressure cooker for 2 whistles
  • Soak jaggery in 1 cup + 1/4 cup of hot water, After the jaggery completely melts in water, strain the impurities
  • In a pan, add jaggery syrup and bring to boil. Add the coconut and cardamom powder; mix well and cook  for 2- 3 minutes

vellasadam

  • Add  cooked rice to the boiling jaggery syrup and cook till the jaggery syrup is completely absorbed in the rice

vellasadam1

  • Add ghee to the pan, once the ghee becomes hot, add raisins and switch off. Add the raisins and almonds to the Jaggery rice and serve hot

VellaSadam

Notes:

  • You can use cashew instead of almonds
  • Basamti rice can be used instead of regular rice
  • You can cook jaggery in water instead of soaking jaggery in hot water

Capsicum Rice

IMG_5509

I usually prepare Capsicum rice with onion , ginger garlic paste, whole garam masala etc. When my mom visited us she prepared Capsicum rice with curry powder, and I loved it.  I frequently use green bell peppers for preparing this but one day was out of it, and tried with mini peppers. This colorful rice will be a kids favorite lunch box menu.

Capsicum Rice

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3

Category: Entree

Ingredients :

Cooked Rice – 2 cup (I used regular rice but bastmati rice can also be used)

Mini Sweet peppers – 10 (I used 4 red, 4 yellow and 2 orange, to make it colorful:-))

Roasted peanuts – 1/4 cup

Asofoetida – a generous pinch

Turmeric powder – a pinch

Salt – as needed

Oil – 1 tsp

To temper:

Sesame Oil – 1/2 tsp

Mustard seeds -1/4 tsp

Channa dal – 1 tsp

Curry leaves – 1 sprig

Spice Powder:

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 3 (According to your spice level)

IMG_5515

Method:

  • Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
  • Dry roast all the ingredients mentioned under “Spice Powder’ till they are golden brown. Switch off and set aside. Once they come to room temperature grind it without adding water
  • Add 1 tsp  of oil to the pan and saute the bell peppers  with salt, until they are cooked
  • Add 1/2 tsp of oil and add the mustard seeds, urad dal, channa dal, asofetida, curry leaves and peanuts till they become golden brown, and add the tempering to the cooked bell peppers and keep aside

IMG_5495

  • Add the cooked rice, spice powder, peanuts to the peppers and mix well. Check for the seasoning and add salt if required.

IMG_5503

IMG_5512

My Notes:

  • You can use regular green capsicum instead of mini peppers

Cocozia Organic Coconut Water Product Review

2

Last month it was snowing frequently here, and the room heater was on all day. Because of excessive usage of heater, our bodies got heated up. When we thought what to do, first solution that came to our minds was coconut water. Being a Indian, I am used to tasting fresh coconut water. We were very doubtful about how packed coconut water would taste. We tried a couple of brands available in the local grocery stores, but found the coconut water to be Sweet/watery/artificially flavored. That’s when we came to know about Cocozia, available in Amazon

We got moved with certain factors about this product:

  • USDA Organic Certified, Naturally flavored Coconut Water
  • Ingredients just says organic coconut water, no additional water too
  • It’s organic, kosher and contains no GMOs
  • Good rating in Amazon which influenced hubby a lot
  • No straw needed – we can directly drink from the pack
  • Very portable. Conveniently packaged in these Tetra packs which are perfect for putting in your purse or workout bag.
  • Though I am not vegan, its great for many Vegan lovers

Since Amazon has prime shipping on this item, we got it in 2 days. We had ordered a crate of 12 packs of coconut water, 16.9 oz in each pack. Taste wise, this was the closest to fresh coconut water that I have tried in the US. It was not overly sweet, tasted like real coconut water and did not leave a bad aftertaste! Of course, the taste is not going to be exactly same as fresh coconut water, but I would say it is awesome for a packed one. We liked so much that first crate was finished very fast

We started consuming this on a regular basis, and could actually feel the difference. The heat related symptoms reduced. Now we are so used to this coconut water, that I have started using this even in cooking.

Disclaimer: I am not being paid in any way to review this Cocozia Coconut Water. This review is 100% my own opinion. I was not influenced in any way by the manufactures!

1

Karadaiyan Nombu Adai (Sweet and Savory)

IMG_5281Last Saturday was Karadaiyan Nombu for us (Sunday in India). Karadaiyan Nombu is a traditional festival celebrated in our community. Ever since childhood I have a big fascination when it comes to nombu because of the yellow thread.  I always ask my Mom I not married why are you tying this over my neck, my mom used to say this is a different thread. Even in school I hide this thread as I don’t want my friends to think I got married:-)

Specialty of nombu is preparing Sweet and savory Adai and tying yellow thread. Myself and sis enjoy Adai with a big chunk of room temperature butter. I can talk about how I enjoyed for the entire post, but let me get into the recipe:-)

Typically Amma soaks the rice and dries in a cloth and pulse it, but I have preapered Adai with store bought rice flour

General steps:

  • Dry roast 2 cups of rice flour for 2-3 minutes and keep aside

IMG_5219

  • Dry roast the black karamani for 2-3 minutes and soak in warm water for 2 – 3 hours, strain it and add twice the water and pressure cook for 1 whistle. Avoid mushing the karamani

IMG_5223

Having a sweet tooth, I always prefer Sweet Adai over savory, and hence the post:-)

IMG_5284

Sweet Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/Frozen) – 1/4 cup

Jaggery –  1 cup

Karamani – 3 tbsp

Warm Water – 1 cup + 3/4 cup (keep 1/4 cup warm water separately)

Cardamom powder -1/4 tsp

Salt – a pinch

Sesame oil – to grease

Method:

  • Soak jaggery in 1 cup + 3/4 cup of hot water. Since I had big chunks of jaggery it took a while, but to speed up the procees, jaggery can be cut into small pieces or cooked with water

IMG_5221

  • After the  jaggery completely melts in water, strain the impurities.
  • In a pan, add jaggery syrup and bring to boil. Add the coconut, black eyed beans and cardamom powder; mix well. Add the rice flour

karadayannombu2

  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon

karadayannombu3

  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

IMG_5247

  • Steam it in a greased idli plate for 10-12 mins.

IMG_5272

My Notes:

  • If the dough becomes dry add extra water. For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
  • Color of the Adai depends on the jaggery color

Savory Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/frozen) – 1/4 cup

Karamani – 3 tbsp

Salt  – as needed

Water – 2 cups ( keep 1/4 cup warm water separately)

Sesame oil – to grease

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Green Chilli – 1, chopped (Adjust according to your taste)

Channa Dal – 1/2 tsp

Ginger -1 tsp, peeled and finely chopped

Curry leaves – 1 sprig, chopped

Asafoetida – a generous pinch

Method:

  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, channa dal, ginger, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water and salt. Bring to boil. Once the water starts boiling add coconut, karamani and rice flour

karadayannombu

  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.

karadayannombu1

  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

IMG_5244

  • Steam it in greased idli plate for 10-12 mins.

IMG_5252

My Notes:

  • In the dough becomes dry add extra water.For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

IMG_5301

Follow

Get every new post delivered to your Inbox.

Join 29,954 other followers