Click the pictures to get the recipes
                                     

Wednesday, May 30, 2012

Prawn Coconut masala



Ingredients

Prawns – ½ kg

Shallots – 20no.s

Curry leaves – few

Mustard seeds – 1 tsp

Oil – 2 tbsp
Salt to taste

To grind

Coconut – ½ cup

Cumin seeds – ½ tbsp

Shallots – 4no.s

Chilli powder – 1½ tsp



Method

Clean and wash prawns. Cut the prawns into small pieces if it is big in size.

Chop each shallot  into 4 pieces.

Grind coconut coarsely with cumin seeds, shallots and chilli powder and set aside.

Heat a pan with oil, add mustard seeds, once splutter add curry leaves. Then add chopped small onions fry until it become transparent.

Now add prawns, fry for a minute and add ground coconut and salt. Mix coconut and prawns well and cover with a lid and cook for 20 minutes (stir in between) or until done.

Serve hot with rice.





Sunday, May 27, 2012

Cheese Thosai





Ingredients

Thosai battter(without salt) - 1 laddle
Cheddar cheese(grated) - 3 tablespoons

Method

Heat thosai pan, pour a ladle of thosai batter and spread it to make a thosai.

Spread grated cheddar cheese along the thosai, cover with a lid and cook until done.

Serve hot.


Other recipes for Toddlers......



                                            Toddler Foods

Ragi Kazhi/Poridge
for 6+ months old babies

Dhal (lentil/paruppu) and Mixed Veg Rice
for 8+ months old babies

Pasi parupu /Moong  dhal sadham
for 8+ months old babies

Feeding/Weaning Your Baby Tips
Feeding/Weaning Your Baby Tips


from 1+ year old babies

Carrot Milk
from 18+ months

Dates Paratha
from 18+ months

Banana Paratha
from 18+ months

Sweet Pasta with Fruits
from 18+ months

Sweet Rice Bread
from 18+ months

Chicken Soup
from 18+ months

Cheese Thosai
from 18+ months

Orange China grass pudding - A healthy dessert for kids
from 24+ months

Thursday, May 24, 2012

Dhal curry ( parupu curry )




Ingredients

Toor dhal – ½ cup

Garlic – 3 cloves

Shallots – 3 no.s

Asafoetida – a pinch

Turmeric powder - 1 teaspoon

Tomato (chop into four pieces) – 1

Curry leaves – few

Oil – 2 tablspoons

Mustard seeds – 1 teaspoon

Dried chilli – 2 no.s

To grind

Coconut – ¼ cup

Cumin seeds – ½ tablespoon

Shallots – 3no.s

Chilli powder - 1 tablespoon

Method


Add toor dhal, garlic, small onions, asafoetida, turmeric powder, tomato and a cup of water in a pressure cooker and pressure cook for 15 minutes.

Grind coconut coarsely with cumin seeds, small onions and chilli powder.

Smash dhal and mix ground coconut and add 2 cups of water.

Heat a sauce pan with oil, add mustard seeds, once splutter add dried chilli and then curry leaves.

Add dhal mix and bring it to boil. Keep on low flame for 5 minutes and remove from fire.

Serve hot with rice.


Thursday, May 17, 2012

Fried cornflakes chicken

Ingredients

Boneless chicken – 200gms

Lemon juice – ½ teaspoon

Egg – 1

Salt – ½ teaspoon

Plain flour or Wheat flour – ½ cup

Cornflakes – ¾ cup

Oil – 6 table spoon


Method

Cut the chicken into small pieces.

Add lemon juice, salt to the chicken, mix well and marinate for half an hour.

Grind cornflakes coarsely and keep aside.

Beat the egg, heat the fry pan add oil.

Dip each chicken piece in egg then coat with the plain flour and then with the cornflakes crumbs and shallow fry them until golden brown on a medium heat.

Fried cornflakes chicken is ready. Serve hot with chilli sauce.





Wednesday, May 16, 2012

Fried Brinjal/Eggplant





Ingredients

Brinjal – 1 small size

Egg – 1

Plain flour/Maida – 1 tablespoon

Chilli powder – a pinch

Salt – for taste

Oil – for frying



Method

Chop brinjal into small slices.

Beat the egg, add plain flour, chilli powder, salt and mix well. Make sure there is no lump.

Heat the oil, dip brinjal slices in the egg mixture and fry them until golden brown on medium flame.

Serve with rice or as a snack.


Saturday, May 12, 2012

Peanut chutney - Verkadalai chutney

Ingredients

Peanut - 3/4 cup

Dried Chillies - 3

Garlic - 2 cloves

Salt - as per your taste

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Curry leaves - few



Method

Mix peanut, dried chillies,garlic,salt and grind.

Heat the pan and add oil. Add mustard seeds let them pop up.

Now add curry leaves, fry for a minute then add ground paste and 1/4 cup of water. Heat the chutney in medium flame.

Remove from flame before it strarts boil.

Serve with Idly,thosai









Friday, May 11, 2012

Red bean(kidney bean) brinjal curry ( kara kuzhambu )

Ingredients:

Brinjal - 1

Tomato - 1

Onion - 1

Red bean(kidney bean) - 1/4 cup

Oil - 2 tablespoons

Mustard seed - 1 teaspoon

Turmeric powder – a pinch

Chilli powder - 1 tablespoon

Coriander powder - 2 tablespoons

Salt – 1 tablespoon or as required

Curry leaves – few



Method:

Soak red bean overnight or 8 hours. Drain water and keep aside.

Heat the pan and add oil. Add mustard seeds let them pop up.

Now add curry leaves then finely chopped oninons and saute for 5 minutes.

Add chopped tomato and saute for 5 minutes then add chopped brinjal & fry.

Now add red bean and fry for a minute. Then add turmeric powder, chilli powder, coriander powder and fry for 5 minutes.

Add a cup of water and salt.

Cover the pan and cook until the brinjal & red bean become soft.

Kaara kuzhambu is ready to be served with rice,idly, thosa or chappathi.




Wednesday, May 9, 2012

Bread Jamun

Preparation time is less and easy to make bread jamuns. When you want to try new kind of sweet or dessert this is a best choice.




Ingredients

Bread - 2 slices

Oil - for frying

For sugar syrup

Sugar - 1/2 cup

Water - 1 cup

Cardamom - 2


Method

Cut the bread slices into small pieces.

Heat the pan add oil for frying. Make sure the oil is hot and start frying the bread pieces. Fry them until golden brown on low flame.

Drain fried bread pieces on paper towels for a minute or two.

Sugar syrup

Take a sauce pan and add a cup of water and sugar. Add crushed cardamom. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.

Once done remove the sauce pan from the flame and add the fried bread pieces into the sugar syrup.

Leave bread jamun in sugar syrup for 1 hour for best results.




Saturday, May 5, 2012

Chicken soup for kids






Ingredients

Chicken(chopped into small) - 3 tablespoons

Ginger - 1 small piece

Garlic - 2 cloves

Turmeric powder - a pinch

Pepper - 1/2 teaspoon

Salt - a pinch or as per your child's taste

Curry leaves - few

Water - 3/4 cup

Method

Put chicken in a bowl, add turmeric powder,pepper,salt and mix it.

Add ginger,garlic,curry leaves and water.

Microwave it for 6 - 7 minutes.

Soup is ready.

More recipes for kids.......


                                            Toddler Foods

Ragi Kazhi/Poridge
for 6+ months old babies

Dhal (lentil/paruppu) and Mixed Veg Rice
for 8+ months old babies

Pasi parupu /Moong  dhal sadham
for 8+ months old babies

Feeding/Weaning Your Baby Tips
Feeding/Weaning Your Baby Tips


from 1+ year old babies

Carrot Milk
from 18+ months

Dates Paratha
from 18+ months

Banana Paratha
from 18+ months

Sweet Pasta with Fruits
from 18+ months

Sweet Rice Bread
from 18+ months

Chicken Soup
from 18+ months

Cheese Thosai
from 18+ months

Orange China grass pudding - A healthy dessert for kids
from 24+ months

Thursday, May 3, 2012

Spicy prawn masala




Ingredients

Prawns - 1/2 kg

Tomato - 1

Shallots(sambar vengayam) - 20 No.s

Turmeric powder - a pinch

Chilli powder - 11/2tsp

Fennel seeds - 1 tsp

Coriander powder - 1 tbsp

Garam masala powder - 1 tsp

Salt  to taste

Oil - 2 tablespoons

Mustard seeds- 1 tsp

Curry leaf - few

Method:

Clean and wash prawns. ( If you wish you can cut the prawns into small pieces. I used to cut the prawns into small pieces. )

Heat the pan and add oil. Add mustard seeds let them pop up. Once done add fennal seeds and fry for a minute.

Now add curry leaves then finely chopped Shallots and saute for 5 minutes.

It's time to add chopped tomato and saute for 5 minutes.

Then add turmeric powder, chilli powder, coriander powder and garam masala & saute for a minute.

Now add prawns and salt, cover the pan and cook until the prawns become soft.

Spicy prawn masala is ready to be served with rice,idly, thosa or chappathi.


Wednesday, May 2, 2012

Mung bean ( Green gram ) Poridge

This is a good recipe for all age group, tasty and healthier too. Even babies 12+ months old can have this. If you are cooking this recipe for your 12+months old babies avoid fenugreek and coconut but add boiled milk and serve your baby will definetly love this. Here goes the recipe............

Ingredients

  • Rice - 1 cup
  • Mung bean/Green gram - 1/2 cup (if you want more mung bean make it 3/4 cup)
  • Fenugreek - 1 tablespoon 
  • Garlic - 10 cloves
  • Grated Coconut - 6 tablespoons
  • Salt - as per your taste
  • Water - 5 cups
  • Boiled Milk - 1/2 cup (optional)
Method

Wash the rice and mung bean/green gram. Add water, rice, mung bean/green gram, fenugreek,garlic into the pressure cooker.

Once the water starts boiling put the weight and pressure cook it for 15 minutes on low flame.
Once done add salt, grated coconut and milk(you can avoid if you don't like) and serve.

Alternatively you can cook in a sauce pan. In that case heat sauce pan with water, once the water starts boiling add mung bean/green gram,fenugreek and cook for 10 minutes after that add rice , garlic and cook until rice and green gram become soft. Add salt, grated coconut and milk(you can avoid if you don't like) before serving.

Other toddler recipes........


                                            Toddler Foods

Ragi Kazhi/Poridge
for 6+ months old babies

Dhal (lentil/paruppu) and Mixed Veg Rice
for 8+ months old babies

Pasi parupu /Moong  dhal sadham
for 8+ months old babies

Feeding/Weaning Your Baby Tips
Feeding/Weaning Your Baby Tips


from 1+ year old babies

Carrot Milk
from 18+ months

Dates Paratha
from 18+ months

Banana Paratha
from 18+ months

Sweet Pasta with Fruits
from 18+ months

Sweet Rice Bread
from 18+ months

Chicken Soup
from 18+ months

Cheese Thosai
from 18+ months

Orange China grass pudding - A healthy dessert for kids
from 24+ months

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