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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