Ragi puttu

Ingredients:

Ragi Flour - 2 cups

Jaggery powder - 1/2 cup

Coconut grated - 1/4 cup

Dry ginger powder - 1/2 tsp

Cardamom powder - pinch

Method:

• Dry roast ragi flour until nice aroma comes.
• Cool down the flour, now add water little by little and mix properly.
• We should make as a ball but when we break it should break down.
• Now whisk this in a mixie twice.
• Tie in a cloth and steam it.
• Now mix the puttu with jaggery powder, dry ginger powder, cardamom powder.
• Add grated coconut at the end.

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Embroidery by my 5 year old..

First Embroidery

 

 

 

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Quilling by my 5 year old..

Oh yeah!! that's a honeybee...

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Rice flour muffins

Recipe Source: kurryleaves.blogspot.in

Ingredients:

Rice flour - 2 cups

Baking soda - 1/4 tsp

Baking powder - 1.5 tsp

salt - pinch

sugar - 3/4 cup

Egg - 2 large

Oil - 1.5 tbsp

Milk -1/2 cup

Banana mashed - 1 cup

Method:

• Sieve flour,baking powder , baking soda and salt for even mixing.
• In another bowl, mix sugar, egg, oil, milk and banana.
• mix well until sugar dissolves.
• Pour wet ingredients over dry flour mixture and fold gently.
• Preheat oven 180 degree for ten minutes.
• Pour in muffin mould and bake for 25 minutes.

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Whole wheat Choclate muffin

Recipe Source: kurryleaves.blogspot.in

Ingredients:
Whole wheat flour - 3/4 cup
Baking soda - 1/2 tsp
Baking Powder - 1/4 tsp
Cocoa powder - 1/8 cup
salt - pinch
Water - 1/2 cup
Vegetable oil - 1/4 cup
Vanilla extract -1/2 tsp
Grated Jaggery /Cane sugar - 1/2 cup

Method:

• Sieve wheat flour, baking soda, baking powder, salt, cocoa powder twice to mix evenly.
• Take another bowl, add water, vegetable oil, vanilla extract, sugar. Stir well until sugar dissolves.
• Pour wet ingredients to dry ingredients and fold gently. Don't overmix.
• Preheat oven to 180 degree for ten minutes.
• Take a scoop of batter and fill the muffin pan to 3/4th, and bake for 25 minutes.

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Varagu upma kozhukatai

Ingredients:
Varagu[kodo millet] - 1 cup
Moong dal - 2 tbsp
Whole pepper - 1 tsp
Jeera - 1 tsp
Grated Coconut - 2 tbsp
Temper:
Mustard seeds - 2 tsp
Urad dal - 1 tsp
Hing - pinch
Curry leaves - few
Red chillies - 2

Recipe source : raks kitchen

Method:

• Grind moong dal, pepper and jeera coarsely.
• In a pan, temper the items listed.
•  Now add 3 cups of water and bring to boil.
• When it is boiling, add rice, grinded dal and cook for a minute.
• Now add grated coconut and cook covered for five minutes in medium flame.
• Now make balls when it is warm.
• Steam it for five minutes.
• Healthy kozhukatai is ready.

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Foxtail Millet Honey balls

Ingredients:
Foxtail millet - 3/4 cup
Grated jaggery -1/2 cup
Honey - 2 tbsp
cardamom powder - pinch
Ghee - as needed

Method:

• Dry roast foxtail millet until aroma comes. Cool down and grind it coarsely.
• Now in a bowl, add grounded millet, jaggery, honey, cardamom powder.
• Add ghee and make balls

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Quilled Ear Ring for kids

Here are my recent tries in paper quilling.

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Minced Mutton Curry

Ingredients:
Minced Mutton - 1/4 kg
Shallots - 15, chopped finely
Ginger - 1 inch, chopped finely.
Turmeric Powder - 1/4 tsp
Grated coconut - 1/8 cup
Sesame oil - 5 tsp

Dry roast and grind:
Pepper - 10
Dry red chillies - 3
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp

Method :
Heat oil in a pressure cooker.
Now add onion, ginger and mutton.
Cook for few minutes.
Add turmeric powder, roasted masala powder and required salt.
Pressure cook for 15 minutes.
Now fry grated coconut and add to mutton.

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Minced Mutton Cutlet

Ingredients:
Minced Mutton -3/4 cup
Potato - 2, boiled and mashed with salt
Onion - 1, chopped finely
Ginger Garlic paste - 1 and half tsp
Turmeric powder - 1/2 tsp
Lime - 1, take juice and keep aside.
Red chilli powder - 1 tsp
Garam Masala - 1/2 tsp
Egg - 1
Maida - 1/2 tsp
Bread crumbs - for coating

Method :
Clean mutton.
Add minced mutton, lime juice, turmeric powder and salt to a pressure cooker.
Pressure cook for 10 minutes. [After one whistle put the flame to low and cook for ten min]
Now in a pan, add oil, onion, ginger garlic paste, red chilli powder, garam masala, salt.
Cook until raw smell leaves.
Now open pressure cooker and fry mutton until all water is evaporated.
Switch off and add mashed potatoes and onion mix.
Mix well.
Make as patties in any shape and keep it ready.
Salt is added in each one separately. so no need to add at the end.

Take a bowl, whisk egg, maida little salt and pepper powder[optional].
Keep bread crumbs in a plate.
Now take patties, dip in egg bowl and coat well.
Now coat with bread crumbs[press in bread crumbs, such that it coats well]

Now take dosa pan, add ghee, fry those cutlets until it becomes crispy.
Serve with ketchup..

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Broccoli Potato Fry

Recipe Source: Spicy Treats

Ingredients:
Potato -2, chopped lengthwise
Medium size broccoli - 1, chop into florets
Onion - 1, chopped finely
crushed garlic -2
curry leaves - few
Kashmiri red chilli powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/4 tsp

Seasoning:
oil - 1tbsp
Mustard seeds - 1/4 tsp
channa dal - 2 tsp
Fennel seeds - 1/4 tsp

Method:
Heat oil in kadai, add mustard seeds, when it splutters add Channa dal, crushed garlic and fennel seeds.
When it is fried, add onion and curry leaves.
When onion turns pink, add potato pieces, salt and turmeric powder.
Cover the pan with the lid and cook in low flame without adding water.
When it is 3/4th done, add broccoli, chilli powder, cumin powder and required salt.
Fry until potato turns crispy.

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Baby Corn Fry

Ingredients:
Baby corn -6, cut lengthwise [ which makes 12 pieces]
Hung curd - 1 tbsp [Tie curd in a cloth for half an hour]
Corn flour - 1/2 tsp
Garam Masala - 1/2 tsp
Amchoor powder - 3/4 tsp
Tomato ketchup - 1/2 tbsp
Pepper powder - pinch

To serve:
Onions, cut into round shape
some lime pieces
some spring onions

Method:
Mix all ingredients and roll baby corn into it.
Let it marinate for half an hour.
Brush the non stick pan with olive oil, then add baby corn pieces.
Fry until it becomes crispy.
Sprinkle pepper powder on top.
Serve hot with ketchup.

Notes:
I have done for my kids, so didnt add any spices.
Green chilli sauce and red chilli powder can be added for spice.

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Millet Veg Pulao

Kodo Millet - 1 cup[Any rice can be used]
Carrot - 1
Turnip -1
Kohlrabi -1
Green Peas - handful
Ginger - 2 inches
Garlic - 6 pods
Cinnamon - 1 inch
Green Chillies - 3, chopped lengthwise
Big onion - 1, chopped finely

Recipe reference : rakskitchen.net

Method:

Grind ginger, garlic and cinnamon.
Heat oil in pan, add 2 cloves, 2 cardamom and one bayleaf.
When it splutters add onion, green chillies and grounded paste.
Cook until onion turns pink.
Now add all chopped vegetables.
Cook a little and ad rice.
Immediately switch off.
Now transfer all contents to rice cooker and add 2 cups of water with required salt.
When cooked, leave for sometime and then fluff it up with fork.
Millet veg Pulao is ready!!
Serve with any curry.

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Sweet corn and green peas pulao

Ingredients:
Basmathi rice - 1 cup
Sweet corn - 1/2 cup
Green peas - 1/2 cup
Kasuri methi - little
Ginger garlic paste - 1 tsp
Big onion - 1, sliced lengthwise

To ground to powder:
Whole pepper - 1tsp
cardamom - 1

Seasoning:
Cardamom - 1
cloves - 2
cinnamon - 1/2 inch
bayleaf - 1

Recipe Reference : sharmispassions

Method:
Wash and soak rice for 15 minutes.
Ground the ingredients under "to ground to powder". I have done in hand mortar.
Heat 2 tsp oil + 1 tsp ghee in a pan, add cardamom,cloves,cinnamon and bayleaf.
Now add  grounded powder, let it cook for few minutes.
Then add onion followed by ginger garlic paste.
Cook until onion turns pink.
Then add kasuri methi leaves and saute a minute.
 Now add sweet corn, peas and rice.
Mix well and transfer to rice cooker. Add 1 and half cups of water.

 

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Homemade frozen peas

Recipe reference: sharmispassions

Clean green peas.

wash in running water.

Now take one big pan and boil enough water[ until bubbles come vigorously]

Add green peas , let it boil until peas come to top. then switch off the flame.

Immediately wash with cold water to stop cooking.

Now rinse with towel and store in airtight bag or Tupperware container.

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Mooli Paratha

Makes : 8 big parathas
Little spicy
Recipe Reference - sharmispassions.com

Ingredients:
Radish - 2 cups, grated
Onion - 1, chopped finely
Ajwain seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/4 tsp
Garam Masala - 1/2 tsp
Wheat flour, salt, oil

Prepare stuffing:
Peel the skin of radish and grate it finely.
Squeeze the grated radish and take out all the water.
Use this water for preparing chapathi dough.
Add oil to kadai, add ajwain seeds and wait until it splutters.
Then add onion and fry till transparent.
Add grated radish, salt and all spice powders.
Cook until it gets cooked.

Prepare parathas:
Now take some dough and roll little.
Now take one ball of radish stuffing and keep in center.
Now close by sealing all the edges.
now roll softly like chapathis, dont press much.
Prepare parathas and serve by brushing little butter on top.
Eat with curd.

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Mango Pachadi

Recipe Source : sharmispassions.com
Ingredients:
Raw Mango - 1
Powdered Jaggery - 1/3 cup
Turmeric powder - 1/4 tsp
Rice flour - 1 tbsp
Temper:
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Green chilli - 1, slit lengthwise
curry leaves - few
hing - pinch

Method:

1. Peel the skin of mango and chop it fine.
2. Add turmeric powder and little water. Pressure cook for 5 minutes.
3. Meanwhile add water to jaggery and make it to boil. Filter the impurities.
4. Now boil mashed mango and filtered jaggery syrup in low flame.
5. Mix rice flour in 3 tbsp of water and keep aside.
6. When water is reduced in mango pulp, add rice flour.
7. When it thickens, switch off.
8. Do seasoning and add it to mango pachadi.
9. Serve with curd rice or idli.

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Mushroom Oothapam

Ingredients:
Dosa batter.
Mushroom curry.

Pour dosa batter in the center and dont spread it.
Now try to add mushroom in all over dosa.
Cook in both sides.

Or else prepare thin dosa, and in the center place mushroom curry, close and serve.

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Mushroom Curry

Ingredients:
Mushroom - 200 gms [cleaned and sliced lengthwise].
Big Onion - 1, chopped finely
Tomato - 1, chopped finely
Turmeric Powder - pinch
Sambar Powder - 1 tsp

To Temper:
Mustard Seeds - 1/2 tsp
Curry leaves - few

Method:

1. Heat Oil in kadai, add mustard seeds.
2. When it splutters add curry leaves until it crackles.
3. Then add onion and fry until it turns pink.
4. Then add tomato and fry until it turns soft.
5. Now add mushroom and masala powders and cook until mushroom gets cooked. It will take around ten minutes.
6. Serve with rice or spread in oothapam and eat as mushroom oothapam which tastes great.

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Pasta in tomato puree

Ingredients:
Pasta - 1 packet [200gms]
Tomato - 5
Carrot - 1 , sliced thin lengthwise
Yellow capsicum - 1/2, sliced thin lengthwise
Green capsicum - 1/2, sliced thin lengthwise
Spring Onion - 1/8 cup
Beans - 2, sliced thin lengthwise
Garlic - 4, nicely chopped
Olive oil - 1 tbsp + 1tsp
Oregano - little to garnish
Green chilli sauce - 1 tsp
Sugar - 2 tsp

Method:

1. Blanch tomatoes.[ Boil water, add tomatoes and boil for five minutes. Then switch off the flame and close the lid.]
2. In the meanwhile cut all the vegetables.
3. Now add 1 tbsp of olive oil in the pan, then add white part of spring onion,  garlic. Fry until garlic is cooked, dont let the colour of garlic to change.
4. Now add carrot and beans, cook for sometime.[ It has to be crunchy]
5. Keep aside.
6. Now in the same oil in the pan, add capsicum and fry a little. Keep aside.
7. Now add water, salt and oil to pan, when it starts boiling add pasta. Let the pasta cook for sometime.
8. Drain and wash in cold water to prevent sticking.
9. Now remove the skin of tomatoes and grind in a mixer to take pulp.
10.  Add oil in a pan, then add tomato pulp, cook until it turns into sauce consistency.
11. Now add sugar, green chilli sauce, cooked vegetables, pasta, mix well. Now switch off and garnish with 1 tsp of olive oil, green part of spring onions and oregano.

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Pearl Millet[kambu] Puttu

Ingredients:
Pearl Millet Flour [Dry roast pearl millet and grind]
Grated Coconut
Sugar

Method:

1. Take flour and sprinkle little salt in a bowl, mix it
2. Then add water little by little,mix it evenly such that entire flour is getting even moisture.
3. Try to hold the flour inside palm, if it comes in shape, then stop adding water.
4. Whip in a mixie for one or two times.
5. Then tie in a cheese cloth and steam it for ten minutes.
6. Then take out and add sugar when it is hot.
7. Add Grated coconut in the end.

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Little Millet[Samai] Idiyappam

1. Dry roast little millet[samai rice] until aroma comes.
2. Grind it nicely.[I have grinded in flour mill]
3. Take one cup of flour and prepare dough by adding water little by little.
4. Dough has to be loose and then it has to be pressed in idiyappam press.
5. Cook it in steam for 4 minutes. 
6. Healthy idiyappam is ready.
7. Serve with grated coconut and sugar.
8. Or else any sevai can be prepared.

Same as Banyard Millet Idiyappam.

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Granola Bar

First i have to say thanks to sharmi for this recipe. I got first prize in cookery competition in my gym. So healthy breakfast. I have reduced the amount of honey used in original recipe, so it didnt come as bar, i have used water for holding its shape and wrapped in a foil. It is mild in taste.
Recipe Reference: sharmispassions.com
Ingredients:
Quick cooking oats - 3 cups
corn flakes - 2 cups
Honey - 1/2 cup
Dry fruits and nuts - 1 cup [ I have used dry grapes, prunes, dates, almond and pista, chopped finely]
Vanilla essence - 1 tsp
Butter - 1 tbsp

Method:

1. Dry roast oats, corn flakes, nuts and keep aside.
2. In a pan, add butter then add honey and bring to boil.
3. when it boils add essence and add oats mixture.
4. Evenly coat it and sprinkle water to hold together.
5. Since i have added water, it became chewy.

Prize[Set of Ceramic glassware]

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Palak poori

Ingredients:
Wheat Flour - 2 cups
Palak - one bunch
Ajwain seeds - 1 tsp
salt, oil

Method:

1. Blanch palak leaves and grind it without adding water.
2. Mix flour, salt, ajwain seeds, palak paste.
3. Add water and knead it.
4. Roll it and deep fry the pooris.
5. It fluffs up like normal pooris.

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