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 INGREDIENTS
|Whole Wheat Flour
|Spinach ( Palak )
||¼ Cup + a few tablespoons
||¾ -1 Tsp
|Mango ( Amchur ) Powder ( Optional)
|Green Chillies ( Optional)
||1 -2 No’s
|Sunflower Oil or Oil of your choice
* Cup size us IKEA plastic cup
- 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.
- 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.
- 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.
- ** 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.
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.
This weekend it was freezing cold here, couldn’t go out anywhere. For the chill temperature felt like having some crispy snack. When I was thinking what to do, many recipes came to my mind like Baked Pakoda, baked bonda, baked bread roll, baked bread Tikki but all those recipes demanded some work, lazy me was thinking of some quick snack without much work. Hubby suggested Microwave potato chips but I was out of potatoes, immediately Corn tortilla in kitchen pulled my attention. Got them for Quesadilla, had some 9 tortilla left, so decided to do tortilla chip. These chips is great way to finish your leftover tortilla
Baked Corn Tortilla Chips
Preparation time : 4 mins | Baking time : 15 mins
Corn Tortilla – 9
Oil – 1 tbsp
Salt – as needed
Basil – 1/4 tsp (Optional)
Preheat oven to 350 degree F.
Stack tortillas one on top of the other and cut them into 2,4,8
Put them in a mixing bowl add oil, salt and basil; gently toss them well some traingles lost their shape, oh nooooo, but who cares as long as it tastes good 🙂
- Instead of mixing them in bowl, can arrange in baking tray brush them with oil and sprinkle salt
- Can add spices of your choice like chilli powder, cumin powder,coriander powder, chat masala, onion powder, garlic powder , cayenne pepper, paprika, etc
- Can add grated cheese like mozerralla cheese, parmesan cheese, cheddar cheese, pepper jack cheese on the top of tortilla
When I open my lunch box and I see coconut rice, its a happy face.. Easy and delicious variety rice. Though i love the usual version without coconut milk, after trying this version started doing this often. I had 1/4 cup coconut milk in fridge (Leftover after preparing Vegetable Stew) and was thinking what to do with it. Suddenly remembered Thai rice prepared with coconut milk, so added coconut milk while cooking rice and resulting coconut rice was much flavorful and tastier
Cooking rice with coconutmilk
Rice : 1/2 cup
Thin Coconut milk : 1/4 cup
Water : 3/4 cup
Ghee/ Coconut oil – one drop
Add drop of ghee/ oil and Cook rice in pressure cooker for 2 whistle or rice cooker and spread them in a wide pan
Cooked Rice – 1 cup
Coconut – 1/3 cup
Salt – as needed
Coconut Oil – 1 tsp
Peanuts – 5 tbsp
Cashews – 7 roughly broken
Mustard seeds – 1/4 tsp
Urad dal – 1 tsp
Channa dal – 1 tsp
Asofetida/ Hing(Perungayam) – pinch
Green chillies – 1 slitted (Adjust according to your taste)
Curry leaves – few
- Add 1 tsp of oil and when the oil is hot add the mustard seeds, urad dal, channa dal, cashew nuts, curry leaves asofetida and peanuts and cook till they become golden brown. Add coconut and sauté for a minute
- Add the tempered ingredients to the pan containing rice, salt and mix gently. Check for the seasoning and add salt if required. Serve the rice with chips/ gravy
- Coconut milk is optional you can cook rice without that in that case add 1:2 water
Kozhukattai is a traditional south Indian breakfast. There was a time when I used to say biggggg no to kozhukattai. Whenever my Amma prepares kozhukattai I bug her for alternative tiffen. To make me eat, instead of steaming, she grills it in tawa and I love it. Now things changed, I started experimenting various forms of Kozhukattai like Cracked Wheat Kozhukattai and Aval Pidi Kozhukattai, still this particular preparation is my favorite. Being a Mom is so challenging – now I can understand.
Arisi Kurunai Adai
Preparation Time : 5 mins | Cooking Time : 25 mins | Serves : 3
Recipe Category: Breakfast
Rice – 1 cup
Scraped Coconut – 1/4 cup
Salt – as needed
Curd – 1 tbsp (Optional)
Water – 2 cups
Oil – for Grilling (I used coconut oil)
Coconut oil – 1 tsp
Mustard Seeds – 1/4 tsp
Green Chilli – 1 (Adjust according to your taste)
Urad Dal – 1/2 tsp
Channa Dal – 1/2 tsp
Curry leaves – 1 sprig
Asafoetida – a generous pinch
- Pulse the Rice coarsely in a blender and transfer to a plate
- Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water, coconut and salt. Bring to boil. Once the water starts boiling add curd and pulsed rice
- Stir till all the water is absorbed and kurunai is 3/4 th cooked. Sprinkle some water if required. Switch off the heat
- When you can handle the dough, take small portions and make small balls (if required use water) and flatten it. Add oil to the tawa and grill it both sides. Serve warm with chutney
- I have used rice, instead Aval, oats, cracked wheat or any other grain can also be used
- Can use red chilli instead of green chiili
Having a sweet tooth, I always prefer to have a little sugar in my plate while having breakfast. Seeing this, my mother in law used to prepare tomato jam exclusively for my breakfast purposes! I became so addictive to that and learnt the recipe from her. But seeing the sugar addition, I was alarmed, and so thought of trying Jam with honey instead of Sugar, like I did for Eggless Dry fruit and nut cake. My friend Lori was my inspiration in cooking with honey. We liked the taste of this jam, and I didn’t find any difference in taste between honey and sugar. This has now become my new way of preparing jam!
Firm and ripe Tomatoes – 10
Water – 3 tbsp
Honey – 3/4 cup (Adjust according to your sweetness)
Cardamom powder – 1/8 tsp (Optional)
- Add honey and water to the pan and cook for a minute.
- Add the tomato puree to the honey syrup and stir it occasionally, till it thickens
- Cook till moisture is completely observed. Tomato and water should not run separately. If the jam is taken in a spoon, it should flow as a paste
- Allow the jam to cool completely. Store in an airtight container
- Sugar (White/Brown) can also be used instead of honey. Add sugar and water in a pan and cook till sugar melts completely
- Jam stays good upto a month
- Can also boil tomatoes and then blend that
- Agave nectar can be used instead of honey
Almost every year, Ammini Kozhukattai will be prepared on Vinayaka Chaturthi as an evening snack. Amma generally prepares some for prasadam, and some for us to eat. In the evening, she prepares a fresh batch with the leftover dough, pooranam, and vada batter. Having a sweet tooth I usually make frequent visits to kitchen and attack the sweet puranum. There will be less Sweet Kozhukkatai left, so she prepares this easy snack for the evening.
Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category : Snack
Rice flour – 1 cup, sieved
Water – 1 cup + 1/4 cups
Coconut – 1/4 cup
Salt – as needed
Coconut oil – 1 tsp
Coconut oil – 1 tsp
Mustard Seeds – 1/4 tsp
Urad Dal – 1 tsp
Red Chilli – 3 ( Adjust according to your taste)
Hing – generous pinch
Curry leaves – 1 spring
- In a sauce pan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
- 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
- Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
- When the dough is cool enough to handle, make small spheres (Marble Size). Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps
- Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature
- Add coconut oil to the pan, when oil is hot add mustard seeds. When it splutters, add hing, red chilli, urad dal and curry leaves. After the dal is golden brown, add the steamed balls, grated coconut, salt and mix well. It tastes yum without any side dish
- Traditionally, raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
- Idiyappam flour can also be used to prepare Kozhukattai
- Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
- To get the outer layer soft, boil the water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough
- When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken Kozhukattai
Thattai is one of my favorite snacks. When my mother in law came to visit us, she used to prepare thattai and put them in big box. We snack them all day. On krishna jayanthi, i wanted to do some thattai. Generally they are deep fried in oil. After seeing Baked Seedai result, I was confident enough to try my luck with baked healthy thattai. Thattai and seedai are almost similar – for thattai, chilli powder is the additional ingredient. Crispy and yummy thattai without much oil was ready. After Krishna jayanthi, I posted this pic in my FB page. Somehow it took me so such time to draft this post. Thanks to everyone who messaged me in FB for thattai recipe, and sorry for the delay in posting it.
Preparation time: 5mins | Cooking time: 25 – 30 mins
Recipe Category: Snacks
Rice Flour- 1 cup
Urad Dal – 2 tbsp
Butter – 3tbsp
Red Chilli powder – 1 tsp heaped (Adjust according to your spice level)
Salt – as needed
Asafoetida – 1/8 tsp
Oil – to grease
For urad dal Flour:
Take 1/4cup of whole urad Dal and dry roast till they are golden brown. When it comes to room temperature, grind them into fine powder
- Preheat the oven to 350 F. Line a baking tray with parchment paper and grease the parchment paper with oil
- Dry roast the rice flour in low flame for 2/3 minutes. Do not overcook till they change color
- In a wide vessel, add the rice flour and 2 tblsp of urad dal flour and salt. Sieve them for even mixing. Add asofetida and chilli powder to sieved flour and mix well
- Add water slowly and knead them into a pliable dough
- Grease your hands with coconut oil and make small balls (approximately 1 tsp dough). Flatten the balls on greased palm (2-3 inch in diameter) and carefully place on baking tray
- Bake in the preheated oven for 12 – 15 minutes. Then flip over very carefully and bake for another 12-15 minutes
- Cumin seeds, sesame seeds, curry leaves and Chana Dal can be added
- If you are frying, the thatti has to be fried in a medium low flame, as it will help for even cooking. Heat oil in a pan, When the oil becomes hot gently put the thattai to the oil. Cook till the hissing sound of oil subsides.
- I used the store-bought rice flour. Alternatively you can wash and soak the raw rice for 1/2 hours and dry them in a cloth till moisture completely dries, and grind them into fine powder