Tag Archives: y

Banana Pudding

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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

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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

Pineapple Rasam

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Like Kasi Halwa, Pineapple rasam is most common in our customary marriages.  Tangy and mildly sweet pineapple rasam is such a table winner recipe in any special menu. Recently when we went for grocery shopping, while crossing fruits aisle in shop, Jagadish was so tempted to eat pineapple but was having second thoughts whether we can finish if we buy a full pineapple. As soon I saw Pineapple I was so tempted to cook Pineapple rasam, since we both love it. He once told me a story “In his hometown there is particular restaurant,  they cut the pineapple, peel the lower half, remove the pulp and serve the rasam with the lower half of the pineapple”. How cool 🙂 I tried to do that but I couldn’t find a proper cutter/knife so it was a big flop show 😦 but the rasam was a biggg hit!

Checkout my other rice accompaniments,

Pineapple Rasam

Ingredients:

Toor dal  – 1/3 Cup

Pineapple Rings –  7 rings, peeled and cut into rings about 1/2 inch and chopped

Tomato – 3, chopped

Water – 3 cup

Rasam Powder – 1 tsp

Turmeric powder – pinch

Coriander powder – 1/4 tsp

Pepper –  1/2  tsp

Cumin Seeds – 1 tsp

Ghee – 1/2 tbsp

Mustard Seed – 1 tsp

Asafoetida – generous pinch

Curry Leaves- few

Corainder Leaves – few (I didn’t have fresh coriander leaves so I used Dried, fresh is always preferred)

Salt – as neededPPi

Method:

  • Pressure cook the Toor Dal and smash it with ladle and keep it aside
  • Blend the pepper and cumin seeds into a coarse powder and keep aside
  • Blend the chopped pineapple and 1 tomato into a smooth puree. To the tomato – pineapple puree, add 1 cup + 1/2 cup of water, turmeric powder, coriander powder, pepper – cumin powder, rasam powder and salt; mix well

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  • Transfer the content into a pan and boil it in a medium low flame
  • In a separate pan, add ghee and when the ghee is hot,  add mustard seeds and curry leaves, let it splutter sputter. Add the chopped tomato, pineapple and asofetida; sauté for 2 – 3 minutes
  • IMG_3135Transfer the cooked tomato – pineapple, dal to the boiling rasam; mix well

pineapplerasam

  • Add remaining water and keep the flame in medium and cook till the rasam starts frothing. Garnish with coriander leaves and serve with rice and vathakal curry/chips

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My Notes

  • Instead of fresh pineapple, 2 cans of frozen pineapple can also used. Use the pineapple juice for rasam
  • Adjust the pepper according to your spice level
  • No tamrind in this rasam, as tomato and pineapple give the tanginess

Creamy Broccoli Soup – Guest Post for Sujatha

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Couple of months back my friend Sujatha from SpicesNTreat asked me for a guest post, I happily accepted:-)

It took me a while (more than that;-)) to send her the recipe. With my LO running around my legs its difficult to capture pictures and draft. The moment I take the camera he comes behind me:-) Luckily my friends understand my position and do not mind the delay.

I have 2 more posts pending to be sent for my friends, hope I will manage to send it soon:-)

Coming back to this guest post, Few words from Sujatha about her space

“My blog is all about simple and interesting vegetarian recipes and related stories”

Creamy Broccoli Soup

Hop on to her space for the recipe:

http://spicesntreats.blogspot.com/2015/01/creamy-broccoli-soup-guest-post-by-vidya.html?m=1

Creamy Broccoli Soup

Ingredients:

Broccoli – 1, big cut into florets

Onion – 1/2, thinely sliced

Garlic – 1 pod

Potato – 1, small peeled and cut into big chunks

Water – 2 cups

Butter – 1 tsp

Olive oil – 1 tsp

black pepper – to taste

Kosher Salt – as needed

Heavy whipping cream – 3 tbsp

Cheese – 3 tbsp

Method:

  • Add oil and butter to the pan, and when its hot add onion and garlic, sauté till the onions are translucent
  • Add broccoli and potato and sauté for 2 -3 minutes. Add water and cover the lid. Cook till the vegetables are fork tender and switch off. Let it come to room temperature. Put the vegetables in a mixie/ blender along with little vegetable stock and puree them to a smooth texture. Keep the remaining vegetable stock in the pan

creamy broccoli soup

  • Transfer the puree to the same pan containing vegetable stock, mix well. Add salt, pepper, and cream. Cook in low heat to avoid curdling. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup

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My Notes:

  • Instead of broccoli, cauliflower can also be used
  • Instead of cream, milk can be used
  • If you decide to go vegan, use avocado for the creamy texture and replace butter with oil
  • Instead of kosher salt, regular salt can also be used