Pretty looking beetroot pockets to make the children eat their veggies without a murmur. These are nothing but Momos or dim sums with beetroot puree added to the dough. The easiest and regular way of stuffing momos is by rolling out a poori, placing the filling in the centre, folding the dough into pleats and shaping it into a pouch.
Peel and chop a beetroot. Puree it and sieve it. Add it to the dough while kneading it.. the recipe link below gives you the exact measurements to make the dough and the filling.
Roll out the poori. Place the filling in the centre. Pleat one half of the poori and press it tightly on the unpleated side. Bring the two ends together and press them on the centre of the dim sum to form a pocket. Similarly finish off with the remaining dough. Steam them in the manner mentioned in the recipe link given above.
Healthy, crunchy Phool Makhana which are considered as the wonder food today.. I have posted a simple version of it here in my blog. Today posting the caramel version of it as suggested by my friend Anita A Burde. It’s the same as making caramel popcorn, recipe of which you can find here in this website. I have used jaggery instead of sugar to caramelize both the makhana and popcorn.
Roast the phool Makhana with a teaspoon of ghee and a pinch of salt on a slow flame till crisp. Keep aside. Add the jaggery and ghee into a pan. Allow the jaggery to melt and froth. Add the roasted makhana and mix well. Transfer immediately on to a greased plate and separate it with a spatula… Allow to cool completely. Store in an airtight tin.
An absolutely delicious option which is ideal for summers, this mayonnaise and vegetables sandwich is not just filling but enjoyed by young and old alike. Serve it at parties, get togethers or as a quick snack as they are extremely easy to make.
One loaf of bread
Equal quantities of the following vegetables finely chopped:
Capsicum/ Bell pepper
Trim the edges of the slices of bread. Use the discarded edges to make bread crumbs. Butter the slices and keep aside. Tip in the chopped vegetables and grated carrot into a bowl. Refrigerate for an hour. Drop in mayonnaise, and pepper as per preference. Mix thoroughly. Add salt, mix and apply the mixture on the buttered side of the slice. Cover it with another slice of buttered bread, cut into triangles and serve immediately.
A healthy, delicious and filling preparation, the spinach, cheese and corn grilled sandwich is a hit with young and old alike. I usually prepare the filling beforehand when I am expecting guests as all it requires is for it to be grilled.
Brown bread or any Sandwich bread
250 gms or one bunch Palak/ spinach washed and finely chopped( please discard the stems)
250 gms corn kernels par boiled
1 tbsp each of Chilly flakes, mixed herbs and pepper powder
Salt as required
2 tbsps APF/ maida
250 ml or one large glass milk
Mozzarella cheese grated / 3 cubes of processed cheese. I used Amul cheese cubes.
2 tbsps of butter
12 garlic cloves finely chopped
Cheese singles/ slices of cheese
Heat the butter in a pan. Add the minced garlic and roast to a golden yellow. Drop in the chopped spinach, par boiled corn and saute till the spinach wilts. Add the maida and roast for a couple of minutes. Drop in the salt, chilly flakes, mixed herbs and pepper powder. Toss for a few seconds and then pour in the milk. Bring to a boil and add the cheese. Cook till it comes to a semi solid consistency. Keep aside. Butter the slices of bread only on one side. Place them in the grill or on a tava, buttered side down. Place a cheese single/ slice and two or three tbsps filling over the slice and cover it with another slice of bread, buttered side up. Grill till done. The same goes for those using the tava/ skillet as I did. The bread should be toasted to a crisp. Cut and serve with tomato ketchup or a Thousand Island dressing.
This is one of the most delicious ways of serving a toasted sandwich . Easy to make and one which children and adults will simply love! You can also serve it as a hors d’oeuvres or as a snack with tea.
10 slices of bread
5 tbsps of butter
5 cloves of garlic grated
1 tsp chilly flakes
1 tsp mixed herbs
1 tbsp finely chopped coriander leaves
For the filling:
100 gms sweet corn pressure cooked
5 slices of cheese
Salt, pepper to taste
Combine the butter, mixed herbs, chilly flakes and grated garlic. Season with salt and mix thoroughly. Apply it on both sides of the slice and toast one side well. Place the toasted side facing upwards and spread the corn mixture. Place a slice of cheese and cover it with another slice with the untoasted side facing upwards. Roast both sides on a gentle to medium flame till the cheese melts and the slice is brown and crisp. The aroma of the garlic getting roasted is irresistible. Remove, cut into triangles and serve with tomato ketchup.
Here is an easy to make pizza recipe which the children are sure to love. You can add toppings of your choice. The sauce and cheese too can be adjusted as per preference.
I was left with four Chapatis which I had prepared for dinner last night. Rummaged through the fridge and found half each of a red, green and yellow capsicum. Chopped them up along with some onions and fresh home grown basil. Roasted the Chapatis on a tava/ skillet to a crisp, spread some Pizza sauce, topped them with the veggies and grated some Mozzarella cheese over them. Into the oven….and it’s ready in ten minutes….
The family is ever so fond of potato and needless to say, I always try out a recipe where it is the main ingredient. Boiled, mashed, roasted, baked or even fried, anything made with potatoes is an utter delight. When my friend Mamta Kamath shared her version of potato Patties with me, I lost no time in making it.
8 medium sized potatoes pressure cooked, peeled and mashed
5 slices of bread
7 green chillies
7 cloves of garlic
2 inch piece of ginger
1 large onion finely chopped
1/4 tsp Turmeric powder
Juice of half a lemon
3 tbsps finely chopped coriander leaves
Oil to roast the Patties
Tip the mashed potatoes into a bowl. Grind the garlic, ginger and green chillies to a semi coarse paste. Tip it into the mashed potatoes. Dip the slices of bread into water, squeeze and crumble it. Add it to the mash. Add the turmeric powder, salt, lemon juice, finely chopped onions and coriander leaves. Mix thoroughly . Pinch balls of this mixture and shape into a Patties. Heat a tava/ skillet. Drizzle with oil. Spread it evenly all over the skillet. Place the Patties and drizzle some oil on top. Allow them to roast to a golden brown. . Flip. Roast the other side as well. Serve hot with tomato ketchup and mint chutney.
This snack is ideal for the weight watchers. Puffed rice roasted to a crisp, spiced with a few green chillies and Kashmiri chilly powder. Groundnuts too for that extra crunch , curry leaves and hing/ asafoetida for flavour. Add finely chopped onions, tomatoes ,coriander leaves and a little lemon juice and your Sookha Bhel is ready. , Thank-you so much dear Girija Vishnu Vardhan for the delicious, easy to make recipe.
5 cups of Kurmura/ puffed rice
1/2 tsp Kashmiri chilly powder
For the tempering:
5 tsps oil
1 tsp mustard
5 tbsps Peanuts
A big pinch of Hing/ asafoetida
3 sprigs curry leaves
2 green chillies finely chopped
Heat oil in a pan. Drop in the mustard seeds and after they splutter, add the peanuts and toss for a minute. Drop in the green chillies, curry leaves and Hing. Toss and add the puffed rice, Kashmiri chilly powder and salt. Mix thoroughly and roast on a very gentle flame till crisp. Store in an airtight container after it’s thoroughly cooled.
These are nothing but puffed lotus seeds or fox nuts. They are the simplest snack to prepare when one is hungry. Highly nutritive and extremely delicious.
Why is it so easy to make? Most of the hard work for this dish is done by the people collecting the lotus seeds in Bihar and some parts of Northern India. First is the laborious process of collection of seeds. Next they are cleaned and stored. Post this is gradation and getting the white puff at a certain temperature. That’s the reason for it being a little pricey.
50 gms Phool Makhana
2 tbsps Ghee/ clarified butter
Pepper and salt as required
Heat the ghee in a pan Drop in the Phool Makhana and sprinkle the pepper and salt. Keep roasting on a very gentle flame till they are crisp. Takes just five minutes. Cool and store in an airtight container.
Diwali the festival of lights sees a burst of activity in Indian households. The household is thoroughly cleaned and a variety of sweets and savouries are made to welcome Goddess Lakshmi. On the platter are Urad dal Ladoos, coconut burfi, Potato Rava Ladoo, Chirote, Potato and Besan Sev, Maida Chakli, Crispy Kodbale, Chevda and Tikha Gathiya. Recipe links to all the items are given below.
This post is very special to me as it is the 1000th post in my website in a span of 38 months. Thanking everyone for the encouragement and support shown.