Thai Pineapple Rice

INGREDIENTS

Rice -2 cup

Ginger (Chopped)- 1 tbsp

Garlic (Chopped)- 2 tbsp

Carrot (Diced)-1/2

Capsicum (Diced)-1/2

Onion (chopped)-1

Pineapple (Cubed)-1 small tin

Soya sauce-2 tbsp

Salt

Red chili powder

Lemon Grass

Olive oil

Spring Onion Green & Red Chilli For garnish

1.Boil the Rice in a open pan with lemon grass for 5-7 minutes .

Check that rice should be just done as we will be cooking it later for a while also. Strain the rice and keep it aside

2. In a non stick pan take two spoon olive oil add ginger and garlic and stir for a minute.

3. Now add onion in the pan and saute till little brown

4. Carrot and capsicum should be diced so that they can be cooked fast . You can add more vegetables also

5. Once carrot and capsicum are almost done, add pineapple cubes, red chili powder and salt ( note we will be adding soya sauce also which already has salt in it)

6. Lastly add boiled rice and soya sauce and stir it for sometime, cover it and leave for 5-10 minutes.

Garnish it with onion green and chillies

Tasty Tongue !

Pooja

Mixed Vegetable Manchurian

INGREDIENTS

Cabbage, grated-1 medium Carrot, grated-1 medium French beans, finely chopped-4-5 Spring onions  finely chopped-2 medium Green capsicum, finely chopped-1 medium(optional) Salt to taste Refined flour (maida)-1/4 cup Cornflour/ corn starch-1/4 cup Oil to deep fry Sauce/Gravy Oil-2 tablespoons Ginger, finely chopped- 1 small piece Garlic, finely chopped-4-6 cloves Green chillies, finely chopped-3(Optional) Soy sauce- 2 tbsp Sugar-1 teaspoon Salt to taste Vegetable stock or water- 2 1/2 cups Cornflour/ corn starch-3 tablespoons Vinegar-1 tablespoon METHOD Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt. And leave it for 5 minutes . Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. You can prepare without capsicum also if you don't want to add it. Shape into lemon sized balls. Sometime while making the manchurian balls your hands will get too sticky, use some oil on your palm while preparing balls . Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add  green chillies and stir-fry for half a minute more. Add soy sauce, sugar and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously.  Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens.  Recipe Tip : If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only. Add fried vegetable balls before serving otherwise it will become too soft . Recipe courtesy : Sanjeev Kapoor

Pan Cooked Pizza

Bread Slices- 3-4

Onion(big)-1

Tomato-1

Capsicum-1 medium

Cheese -Grated(according )

Green Chillies-2

Tomato ketchup

salt

Oregano

White Pepper

Olive oil

Butter

Cut Onion, tomato and capsicum into square shape .

In a pan add Onion , capsicum , green chillies for just 2 minutes and later add tomato for 1 minute and take them off the stove

Take bread slices on one side put the butter and on the other side make one layer of ketchup  and 2 spoon of onion, tomato and capsicum.

Now top it with salt, pepper ,grated cheese and finally oregano.

In a non stick pan add little butter and keep the bread slices and cover for a minute, no need to turn the bread since vegetable are already cooked and take it off the pan when the bread crust is crispy.

Enjoy your pan cooked Pizza..

Brinjal Masala

Long brinjal - 2
Mustard seed - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 8-10
Onion -1 medium ( grated)
Tomato- 1 medium (grated)
Garlic-4 pods (grated or mashed)
Ginger- 1 tbsp(grated)
Salt
Chilli powder
Coriander powder - 1 tsp
Dry fenugreek leaves - if you have
Turmeric powder- 1 tsp
Amchur -1 tsp
Oil- For frying / Cooking

Cut the brinjal in small but long pieces.

Take oil and slightly fry the brinjal ( you can make it without frying as well ) but you need to cook brinjal more as it will have more water

Fry brinjal and keep them aside on a kitchen towel paper

Now in a pan take 3 spoon olive oil or veg oil add mustard seed and cumin seed when they start spluttering add garlic and add onion and stir till golden brown . Later add tomato and mix well

Add turmeric powder,salt, chilli powder, coriander powder, fenugreek leaves and leave it for 5 min till the time it eill start leaving corner of the pan

Whenever you have to serve it , 5 minutes before that add brinjal and mix it well and serve hot

Dessert...

To start with the dessert part.. I believe this is the favourite with everyone.. Be it kids, youngsters ..

But it is always recommended to have sweet dish in moderation specially for the kids..
Lets have few easy to make dessert which are healthy with nutrients as well as can be made easily


Phirni

For 5-6 persons
It is a very simple recipe with minimum ingredients.

1 litre of milk- Full cream
3-4 tblspoon of soaked basmati rice
Sugar-According to taste
Dry fruits -Almonds, cashew, pista etc-Soak half of them in milk
milkmaid-50g
Flavour-if needed

Take a thick vessel and boil milk on a slow flame, till it reduces to 3/4th of original quantity( approx 20 min)

Grind the basmati rice & dry fruits with some cold milk to make it in to a fine paste.

Add Slowly add the grinded paste to the milk. Keep stirring as it sticks to the bottom of the pan.Cook for 10-15 mins

Add sugar now ..In last add milkmaid and stir for another 5-7 mins.

Let it cool down and refrigerate it.
Serve chilled and garnish with dry fruits.

Note : You can make this one day in advance to have more thicker and settled phirni.

# Melt butter quickly after taking out from fridge, add little water in to it and mix it. butter will melt soon. than when it melts take out excess water.

Instant Food at Home

Dahi bada ...

Roast urad dal in karadi for few minutes,grind &store it in air tight jar.when you want to make dahi bada , just make better of dal with little hot water n curd and fry them
Also,no need to soak them over night

Tips From the Kitchen..

1. Buy Bulk Lemon In season and freeze the juice into cubes. Store the lemon cubes in a covered cube tray or zip-lock bag

2.Onion & Tomato tadka..
This is one of the best thing which can be done to save lot of time while cooking your food.
Grind Onion, Tomato, Green Chillies, Ginger, garlic. In a pan take sufficient oil to cook this paste and add water and haldi to it .Cook till this paste leaves the side of the vessel.
This can be used for any of the recipes with gravy.

It can be stored in fridge upto 7 days

3. to melt butter quickly after taking out from fridge. add little water in to it and mix it. butter will melt soon. than when it melts take out excess water.

Chilli Cheese Toast

6-8 pcs white bread
2 Boiled potatoes
100 grams paneer/ Tofu
1 onion chopped
1 Grated carrot
2 tsp coriander leaves
2 chopped green chillies / Can avoid if making for kids
salt and black pepper to taste
4 tbs cheese spread / Grated cheese


Method:


1 Mix potatoes, paneer/ tofu, onion,carrot, coriander leaves, chillies, salt, pepper together.

2. Apply this mixture on bread.Then apply some cheese spread on this.

3. Now bake the bread in pre heated oven for ten minutes.
4. Cut the bread into triangle and serve with tomato ketchup.

Quick and easy snacks

CHILLI STIR-FRIED POTATOES

Spicy potatoes sichuan style.
Preparation Time : 8-10 minutes
Cooking Time : 15-20 mins
Servings : 4

INGREDIENTS

Potatoes 4-5 medium
Salt to taste
Cornflour/ corn starch 2 teaspoons
Vegetable stock or Water 1/2 cup or more
Oil 1 tablespoon
Garlic-sliced 5-6 cloves
Onion - sliced 1 medium
Red chilli flakes( Can take the broken dry chillies)- 1/4 teaspoon
Red chilli paste( Red chilli Ketchup) 1 teaspoon
Soy sauce 1 teaspoon
Sugar 1/2 teaspoon

For Garnish

Lemon juice 1 tablespoon
Spring onion greens, chopped 1 stalk

METHOD
Peel and cut potatoes into eight to twelve thick wedges. Heat water in a pan. Add a little salt and the potato wedges and boil till almost done. Blend cornflour in one fourth cup of vegetable stock. Heat oil in a wok. Add garlic and sauté till lightly browned. Add onions and continue to sauté. Add red chilli flakes and red chilli paste and stir. Drain the potato wedges and add to the wok and toss well. Add soy sauce, sugar and toss. Add the remaining vegetable stock and mix. Add the cornflour mixture and mix. Adjust salt and add lemon juice and spring onion greens. Mix well and serve hot.

Interesting Facts :
Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors..it has the strong aroma of garlic n peppers.

Baked Chicken with Veggies

Ingredient
Chicken pieces : 6-7
To Marinate
Yoghurt-3 tbsp
Lemon Juice-2 tbsp
Turmeric: 1 tbsp
Red chilli powder-According to taste
Salt-According to taste
Garam Masala-1tbsp
Corainder Powder-2 tbsp
Olive oil - 2 tbsp
Butter / Cheese -optional

Other
Veggies: Brocolli, carrot (Cubed), BabyCorn,Spinach, Potao
Onion-1 diced
Tomato-1 Diced
Celery- 1 Stick
Red Chilli-1-2 Sliced
Chicken Stock / Water - 1cup

Method:
* Wash all chicken pieces throughly and remove the fat

*Now take all above ingredient and marinate them in a baking tray for an hour

* Add all veggies, onion, tomato, celery, red chilli .

* Always put veggies first then chicken pieces on top as veggies cook fast and add water or stock

*You can add butter on it

* Preheat oven at 200 celsius put this tray for 45- 1 hour.. Check in between after 30 minutes that veggies don't burn.

Serve with Rice ..

Chilas (Tikki)

Chilas(Tikki)

For the batter:-

*2 tbsp yellow moong dal (split yellow gram)
*2 tbsp uran dal (split black gram)
*1 tbsp green moong dal (split green gram)
*1tbsp chana dal (split gram)
*Salt to taste

Other ingredients:-
*2 tbsp tomato ketchup
*1 tbsp finely crated carrots
*1 tbsp finely grated bottle gourd (doodhi)
*a pinch of haldi
*1 tbsp spinach (palak) puree
*Oil for cooking

Method:-
*Wash and soak all the dals in enough water for 4- 5 hrs, drain and blend in a mixed till smooth. Add little water while blending

*Add the salt and divide the batter into 3 equal portions.

*To make the 6 red colored chilas add tomato ketchup and carrots to one portion, mix well and keep aside.

*To make 6 yellow colored chilas,add doodhi and haldi to the second portion ,mix well and keep aside.

*To make the green colored chilas, add palak puree to the remaining portion, mix well and keep aside.

*Heat a non-stick pan ,pour a spoonful of each red, yellow and green colored batter and spread to make small thin rounds of approx 50mm (2") diameter.

*Cook using oil till they turn golden brown and crisp on both the sides.

*Repeat the same with the remaining batter to make more colored chilas .

*Arrange the red, yellow and green chilas in a row on a plate to make signals or fix them on a small stick to look like signals and serve.

Rice Balls

Rice Balls..
Ingredients:-
1 cup cooked rice (left over or freshly made)
1/4 cup grated carrots
1/4 cup finely chopped onions
1/4 cup chopped spinach
1/2 cup rice flour(chawal ka atta)
1tsp ginger-green chili paste
1tsp sugar
salt to taste

Method:-
Combine all the ingredients in a bowl with 1/4 cup of water and mix well.
Divide the mixture into 20 balls
Heat oil in a kadhai and deep fry till golden brown in color
Drain on a absorbent paper and serve hot

Chicken Soup

Take 2-3 pieces of Chicken( either with Bone or Boneless).. Clean it properly..

In a cooker add little oil or ghee put the chicken pieces and slightly stir it for 5-7 mins..add little salt and black pepper to it..Add water to it..Pressure cook for 2-3 whistle.

Then keep it on low flame for 10 mins and check the tenderness of the chicken..

While feeding it to babies.. Chop the chicken pieces in small..so tha they can eat it..

I normally use to add mashed potato and grated cheese to the soup.. Aayan really enjoys it.. !!

Pumpkin & Sweet Potato Soup

Cutb pumpkin and sweet potato in equal quantity. Wash properly and put them in a cooker with half a glass of water.Add little turmeric to it.Let 3-4 whistle comes and open it after 5 minutes. Boil it on low flame and mash it.

Tip: You can add litle bit of sugar or salt according to your baby taste bud.

Suji & Mixed vegetable Khichdi

Ingredients
1 tsbp suji
1 tsbp Ghee
2 tsbp Yellow Moong Dal
Vegetables : Carrot, Pumpkin, Sweet Potato, White Pumpkin, Cauliflower

Roast Suji in Ghee and add Washed and soaked Moong dal to it. Add all the veggies in the quantity as required. Add water , a pinch of turmeric powder and little salt.Cook over medium heat till 4-5 whistle comes. After 5 minutes open the cooker and mash all the veggies with a spoon Add a tbsp of ghee over the it.

Tip: Always put roasted suji otherwise it will comes out of the cooker

Dal Khichdi( Baby Food)

Dal Khichdi

Ingredients

* 4 tbsps of rice

4 tbsps of moong dal(Green Broken)

Preparation

Properly Wash both rice and Dal and soak them for 10-15 mins. Put both rice and dal in cooker and required water. Add pinch of haldi(Turmeric Powder) and very little salt. Cook over medium heat till 4-5 whistle comes. After 5 minutes open the cooker and check whether rice is soft, if not add little water and boil .Add a tbsp of ghee over the it.We can add mashed vegetables also.