Tag Archives: restaurant

Potato Smiley – Guest post from Mullai

Potato Smiley

Snack mania continues and today we have Mullai from SpiceIndiaOnline. Mullai and I become friends recently but in a short span of time, we have become close to each other. Though I am a Amateur blogger when compared with her blogging experience, she never treats me so. She is friendly and kind, shares her blogging techniques and things which worked for her.  My India trip is fast approaching and time to prepare something for my hubby and freeze it when was thinking what to do, Mullai gave me a lot of interesting ideas. I have to check her blog for more recipes. During our calls one day I told about Guest post and she squeezed sometime between her busy schedule and gave this yummy snacks. Can someone say no to this beautiful crispy snacks??

Over to Mullai,

Writing a guest post is all new to me… one fine morning Vidya casually pinged to chat and from then on we became good friends. That  fun chat still continues with never ending conversations until duty calls. Vidya Srinivasan,  who i’ve  known for a few months now is a very dedicated food blogger..runs this beautiful, very impressive  blog called “traditionallymodernfood” with wonderful collection of both traditional & modern recipes.  She mostly shares  simple recipes with easy instructions and keeps it interesting & neat. She is one sweet person with humble attitude and when she asked me to write a guest post on toddler friendly food I couldn’t say no.

https://plus.google.com/u/0/b/104988302656588183755/+SpiceindiaonlineRecipes/posts

While googling  for a good one, I ran into YummytummyArthi’s space which had this fun recipe called Potato smiley faces which caught my eyes, which made me feel like a kid in the candy store! Well this recipe is inspired from that with few alterations to suit my taste. Though not that healthy, it will for sure impress your kids and I can assure that it will definitely bring a smile on their face. Try it out!

Ingredients:

Medium size Potatoes    3

Corn flour    5- 6 tablespoons

Salt  3/4 teaspoon

Black pepper  1/2 teaspoon

Oil    2 cups (for deep frying)

Method:

  • Boil potatoes and keep aside. Let them cool completely. Finely grate them or mash like how you would do for mashed potatoes
  • This mixture will be very sticky, add salt, black pepper powder and just half of the corn flour and make a stiff dough. Add more corn flour until the dough looks firm.

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  • Cover and refrigerate for atleast an hour.  By now the potato dough would have turn stiff.Dust corn flour on a board and roll out the dough flat for about 1/4 inch thickness.

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  • Using a cookie cutter cut them out into small circular discs. Using big hole straw punch the discs as shown for the eyes. Then using a spoon press to shape the mouth.

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  • Heat oil and deep fry the smileys… they just dance around in the hot oil, bubbles of oil oozing out from their eyes and mouth will look as if they are talking to you. Once they turn golden brown on both sides, remove and drain excess oil by placing them on a paper towel. Serve hot with ketchup!

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  • This recipe will yield about 15 smileys, make them ahead of time, dust with corn flour and refrigerate. Make it in the morning and refrigerate and fry when the kids long for an evening snack. Oh…there’s already a naughty one licking up the ketchup!

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Minestrone Soup – Guest post from Vidhya – Vidhya Vegetarian Kitchen

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I have recently started Toddler friendly recipe page and have mentioned about the guest post from Moms. Today we have a guest, My very good friend Srividhya from Vidhya’s Vegetarian Kitchen. Ever since we knew each other I have a good rapport with her. More than blogging, I remember having lot of general and personal chat with her. Usually if I have any doubts about the food I give for my toddler or any general toddler related questions  she is one among few with whom I discuss. I told about this guest post and she instantly accepted, gave me three options and being a Minestrone soup fan I opted for this recipe.

Vidhya’s Postpartum Recipes, Festive special, Leftover Ideas, Neivediyams/Prasadams are some of my favorites. Her simple style of cooking and expressive intro about recipes are something I love about her space. I have a big list of todo recipes from her space. I can continue writing about SriVidhya but soup is waiting

Sri says,

When Vidya asked me for guest post, I was really elated and humbled and when the theme was “Toddler food” I couldn’t say no for sure. Also when Vidya asks, how can this Vidhya say No? 🙂 Vidya was my first virtual friend from the food blogging community. What do I say about her and her blog? The blog name says it all – Traditionally Modern Food. I love all her recipes and especially the baked versions of thattai, vadai and other delicacies. Its in my todo list and will be trying them soon. I got a chance to meet her also. A fun person to be with and the other thing that I like about her is she readily shares her tips that she follows for posting and stuff. Now tell me who will do that?? I am glad to find a friend for life. Wishing her good luck for all her future endeavours.

Now coming to the recipe, I have mentioned many times in my blog that my kiddo loves soup. In my opinion, soups are best ways to sneak in the vegetables.

Initially I used to give him pureed soups and then started chunky soups. The veggie chunks soaked in the soup broth is easier to chew and a great way to introduce vegetables. The Minestrone soup is a famous Italian soup and its one of the famous dish in the Olive Garden – Italian chain restaurant in US. Whenever we go there, we have this soup for sure. Its loaded with veggies, beans and pasta. I have tried similar kind with Indian spices but here is the recipe with Italian spices. Its a filling soup and you can pack this for lunch too along with some sandwich.

Blog link: http://vidhyashomecooking.com/

FB Link:  https://www.facebook.com/VidhyasVegetarianKitchen

Pinterest link: https://www.pinterest.com/srividhyam/vidhyas-vegetarian-kitchen/

Twitter link:https://twitter.com/SrividhyaM

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Ingredients:

  • Shallots: 4

  • Celery – 2 stalks

  • Carrot – 2

  • Zucchini – 2

  • Tomatoes – 3 to 4

  • Red kidney beans – 1 can

  • White cannellini beans – 1/2 can

  • Vegetable broth – 1 can (32 oz)

  • Extra Virgin Olive Oil – 2 tbsps

  • Shell Pasta – 1 cup

  • Dried Oregano – 1 tsp

  • Dried Basil – 1 tsp

  • Salt – 1 tsp

  • Freshly crushed pepper – 1 tsp

  • Grated cheese while serving – as required (Parmesan will go well, but you can choose your favorite)

  • Water – 4 cups

Steps:

  • Boil the three tomatoes in 4 cups of water till the skin peels off. It will take upto 12-15 minutes

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  • While the tomatoes are getting done, chop the shallots, celery, carrots and zucchini.

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  • Let the tomatoes cool, peel the skin and chop them into chunks.

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  • Heat the pan and add oil.

  • Once the oil is hot, add the onions and saute till they are translucent.

  • Now add the chopped veggies, oregano, basil and salt and Mix well.

  • Let it cook for up to 3-4 minutes.

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  • Now add the tomato chunks and mix well.

  • Add the pasta and vegetable broth.

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  • Let the pasta cook in the vegetable broth for 8-10 minutes till they are all done.

  • Finally add the beans and crushed pepper and let it cook for another 3 minutes.

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Thats it. Yummy soup is ready. Serve hot with shaved/grated cheese and bread.

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Notes:

1) You can use regular onion instead of shallots. The traditional recipe doesn’t call for shallots though.

2) If you notice I went with store bought beans and broth. You can make them from scratch too. Soak a handful of beans and pressure cook it by adding 1/4 tsp of salt. Similarly whenever I do kootu, I save the boiled veggie water and use it as broth. But if I don’t have it in hand I go for store bought.

3) You can also use canned tomatoes and that gives you the red color to the soup.

4)I prefer Low Sodium canned products and when you use the canned beans rinse them before adding it to the soup and adjust the salt accordingly

Paneer Tikka Masala

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Recently when I had buffet in Indian restaurant I tasted Paneer Tikka Masala. It was delicious, I could taste paneer butter masala flavor along with paneer tikka taste. I tried to combine my tofu butter masala and tofu tikka recipe; prepared this Paneer tikka Masala and happy with the results:-)

Preparation Time : 15 mins | Marination time : 2 hours | Cooking Time : 45 mins

Recipe Category: Side dish

Ingredients:

For Tikka:

Paneer – 1 packet (225 gram)

For marination:

Hung Curd/Sour Cream – 3 tbsp +1 tsp (I used Sour Cream)

Pepper Powder – 1/4 tsp

Turmeric powder – a pinch

Garam Masala powder – 1/4 tsp

Tandoori Masala  – 1 tsp

Chat Masala – 1/4 tsp (optional)

Lemon juice – 1 tsp

Ginger garlic paste – 1/2 tsp

Oil – 1 tbsp

How to make hung curd:

Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

For Gravy:

Onion – 2

Tomato – 3

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Heavy Cream – 3 tbsp

Turmeric powder – 1/8 tsp

Cinnamon Powder – 1/4 tsp

Salt – as needed

Butter – 1 tbsp

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Method:

  • Preheat the oven at 400 deg F
  • Cube the Paneer and keep it aside. In a separate bowl Mix the ingredients listed under ‘for marination’ and keep aside. Mix paneer with the marinated ingredients and keep refrigerated for 2 hours (minimum an hour). Take it out and arrange the Paneer in the baking tray

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  • Bake them for 15-18 mins, turning over in between for even cooking. Paneer tikka is ready

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  • Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste© TraditionallyModernFood
  • Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes

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  • Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

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  • Add heavy cream and cook till it starts boiling. Add paneer tikka and cook for 2 minutes and switch off

© TraditionallyModernFood

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My Notes:

  • Instead of fresh cream you can add 1/3 cup of milk and cook for 5-8 minutes till the gravy become thick
  • If you are using a cinnamon stick, add it while tempering
  • Can marinate capsicum and onion along with paneer while preparing tikka and use it
  • This gravy goes well with any variety rice like fried rice as well as with naan/rotis
  • I boiled the onions and tomatoes, blended them, instead can sauté them in oil and grind them

Gobi 65 – Baked

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Ever since I had this dish for the first time, I have been having a big question in my mind – why is it named 65?. As I mentioned in Cauliflower Peas Masala, cauliflower is my sister’s favorite veggie, and this is her default order in most restaurants.  First time when I tried baking cauliflower, it was total flopshow. Invited Hubby’s friends for dinner and  thought of baking this. That day I added yellow corn meal. I marinated cauliflower for 2 hours, it was soggy and I didn’t get proper fries, then I did some gimmick and managed. Again I wanted to try this with white corn flour, and reduce my marination time, and finally succeeded!

Gobi 65 – Baked

Preparation Time : 10 mins | Standing time – 15 minutes | Cooking Time : 20 – 25 mins

Recipe Category: Snack

Ingredients:

Cauliflower -1 medium sized flower

Cornflour – 1/4 cup

Rice flour/ All purpose flour – 2 tbsp (I used rice flour)

Ginger Garlic paste – 1/4 tsp

Red chilli powder – 1/2 tsp (Adjust according to your taste)

Garam Masala – 1/8 tsp

Oil – 1 tbsp + 1 tsp

Turmeric powder – a pinch

Salt – to taste

Oil/Cooking spray – to grease (I used Pam olive oil spray)

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Method:

  • Parboil cauliflower and strain them

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  • Preheat the oven to 400 degree Fahrenhait and place the baking paper (I used Aluminum foil) on baking tray and grease

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  • Combine all spice powder and mix well. Add cornflour and rice flour and mix well, and if required sprinkle some water (I used around 1 tsp) and let it marinate for 15 minutes

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  •  Place the marinated cauliflower and bake them for 10 – 15 minutes and broil for 13 -18 minutes, turning in between

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My Notes :

  • Broil helps to get the fry texture so don’t skip it. Can broil for some more minutes if you need it crispier
  • After turning the oven to broil, keep monitoring frequently to avoid burnt texture
  • Avoid overlapping for even cooking
  • If there is excess moisture, they turn out to be sticky. So avoid adding much water, also grease the foil throughout to avoid sticking
  • Alternatively, you can also deep fry them in oil
  • Ajwain can be added while marinating cauliflower
  • Chat Masala or any spice powder can be added for taste

Tofu Butter Masala

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As I had mentioned in Kadai Tofu and Tofu Tikka, though I love paneer, I am afraid of the calories it adds. Happy that Tofu can satisfy my taste buds in the same way as paneer. Couple of days weeks back I had prepared Malai Kofta with paneer. I was craving for paneer dish again, and this time, tried a side dish with tofu instead of paneer.

Tofu is similar to paneer, except that it is made with soy milk, which is said to be protein rich. My version of Tofu Butter Masala:

Tofu Butter Masala

Preparation Time : 10 min | Cooking Time : 25 mins | Serves : 4

Recipe Category: Side dish

Ingredients:

Firm Tofu – 1 packet (225 gram)

Onion – 1 big

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Milk – 1/3 cup

Turmeric powder – 1/8 tsp

Cinnamon Powder – 1/4 tsp

Salt – as needed

Butter – 2 tbsp

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Method:

  • Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste© TraditionallyModernFood
  • Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes

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  • Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

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  • Add the Tofu and salt. Saute well for 2-3 minutes

© TraditionallyModernFood

  • Add cinnamon powder and milk and let it cook for 3-5 minutes

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My Notes:

  • Instead of milk, you can add 3 tbsp of fresh cream
  • If you are using a cinnamon stick, add it while tempering
  • This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis
  • I boiled the onions and blended them, as it will save time while cooking blended onion. Instead, you can also sauté the onions
  • For vegan version, instead of butter, you can add oil and use coconut milk to try Tofu Butter Masala:-)

Kashmiri Pulao

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Whenever I visit restaurants, Kashmiri pulao is one dish in menu card which attracts me, with a lot of mixed nuts with fruits. Usually for weekend/special lunch I prepare dishes like Bisi Bele bath or Vegetable Biryani, but this time I wanted to spend less time in kitchen, and still have some exotic dish. Suddenly I remembered seeing kashmiri pulao recipe in Sharmis passion. I followed her recipe, making a few changes.

Kashmiri Pulao

Preparation Time : 10 mins | Soaking time : 30 mins | Cooking Time : 20 – 25 mins | Serves : 2

Recipe Category: Entree

Ingredients:

Basmati Rice – 1 cup (Soaked and drained)

Milk – 1 cup

Water – 1 cup

Saffron – 1/8 tsp

Ghee / Oil – 2 tbsp (I used ghee)

Cinnamon – 1/2 piece

Cloves – 2

Fennel Seed powder – 1/4 tsp

Cardamom – 2 pods

Grapes – 1/2 cup

Pomegranate – 1/4 cup

Nuts – 1/2 cup (Almonds, Cashews and Walnuts)

Raisins – 2 tbsp

Salt – as needed

Sugar – 1/4 tsp (Optional)

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Method:

  • Soak saffron in milk for 10 minutes
  • Add 1 tbsp ghee to the pan. When its hot, add whole spices (Cinnamon, cardamom, cloves and fennel seeds) and saute for minute. Add rice and saute for 1-2 minutes

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  • Add milk, water, saffron and salt, and close the lid. Switch off after the rice is cooked

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  • Spread the rice in a wide pan and set aside

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  • Add ghee to the pan, once the ghee is hot add the nuts and saute till they are crunchy. Add raisin at the end as they cook soon. Add fruits and nuts to the rice pan after rice is cooled (Adding fruits when is rice is hot makes the pulao watery) and gently mix. Easy and yummy pulao is ready:-) Serve it with any gravy. We had with Malai Kofta ( Recipe coming up soon:-))

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My Notes:

  • Add fruits of your choice. Apple, pineapple, grapes,pomegranate etc. can be added
  • Instead of using whole spices, you can also use garam masala
  • Instead of cooking rice directly, you can also pressure cook or use slow cooker

Glad to send this recipe for Kids Lunch Box ideas Contest of IndusLadies

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Dal Tadka

Dal tadka is an easy and tasty side dish for roti, and a good accompaniment for rice. Usually when I prepare dal tadka, I use moong dal alone, as my Amma used to prepare that way. But when I have it in restaurants, I always get the flavor from 3 types of dal. I liked that, and I have tried one version of dal tadka with moong dal, toor dal and chana dal.Image

Dal Tadka

Preparation Time : 10 mins | Soaking Time : 30 mins | Cooking Time : 20 mins | Serves : 2

Recipe Category: Sidedish/Rice Accompaniments

Ingredients

Toor Dal – 1/2 cup

Chana Dal – 1/4 cup

Moong Dal – 1/3 cup

Onion -1 chopped finely

Tomato – 1 chopped roughly

Ginger and Garlic paste – 1 tsp (you can also use fresh minced ginger and garlic)

Turmeric powder – 1/4 tsp

Coriander powder -1/2 tsp

Cumin powder – 1/4 tsp

Garam Masala – 1/2 tsp

Water – 3 cups

Salt – to taste

Oil – 1 tsp

To temper:

Ghee – 1 tsp

Jeera – 1 tsp

Red Chillies – 2

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Method:

  • Soak moong dal, toor dal and chana dal for 30 mins. I soaked them in warm water
  • Put a pressure cooker on the stove and add oil, and ginger garlic paste. Saute for 30 seconds. Add the onion and tomato and saute till raw smell goes. Add the garam masala, coriander powder, cumin powder and turmeric powder. Allow it to cook for  2 mins

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  • Add the soaked Lentils and mix well. Add required salt and 3 cups of water and cover the cooker. Switch off after 3 whistles

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  • Add ghee to the pan, add cumin seeds and red chillies, let it splutter. Once steam releases, open the cooker lid and add the tadka to the cooked lentils. Dal tadka is ready to be served

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