Tuesday, July 30, 2013

SHAKKAR PARA


This is a crunchy munchy snack not very sweet and is mostly made during festive season. Kids just love to munch these. I have made into round shape, a variation from the usual square or diamond shapes. You can also cut with any fancy cookie cutters for kids parties.

Ingredients:
Flour .... 1 cup
Semolina .. 1 tbsp (optional)
Sugar ...... 3 tbsps  ( as per your liking you may increase or decrease the quantity)
Salt ....  a pinch
Ghee .... 2-3 tbsps
Water or milk .. to knead.
Oil .. for frying.

Method:
1. Mix the flour, semolina, sugar and salt together.
2. Make a well in the middle and add the melted ghee.
3. Mix it well and you know the quantity of ghee is right when the flour forms into a muthiya.
4. Knead it with milk or water adding little by little to make a medium soft dough. Cover the dough and rest it for half an hour to one hour.
5. Heat oil in a pan and roll out the dough.
6. Cut with a knife into square or diamond shape which is usually done or cut using a cookie cutter or a small round lid.
7. Deep fry on medium flame until they are crispy and golden brown.

Monday, July 29, 2013

BOLINHOS DE SIRI ( Crab Meat Balls )


Ingredients:
Crab meat .... 200 gms
Garlic ...... 1 tsp (crushed)
Onion ..... 2-3 tbsps (finely chopped)
Parsley ..... 1 tbsp (finely chopped .. you can use coriander leaves also )
Flour ..... 1 tbsp
Milk .... 1/2 cup
Sea food seasoning .. 1 tsp ( I used 1/2 tsp garam masala )
Tabasco ..... 1 tsp ( add according to your taste )
Salt ... to taste
Egg .... 1
Bread crumbs ... 1/2 cup
Oil .



Method:
1. Wash the crab meat using a strainer and lime juice.
2. In a pan heat 1 tbsp. of oil and saute the onions for a minute.
3. Add the garlic, salt and the crab meat and stir fry for 4-5 minutes.
4. Mix the flour with milk and add it to the meat and keep stirring until it becomes thick and starts leaving the edges.
5. Mix the seasoning, tabasco and parsley. Let it cool.
6. Make round balls.
7. Beat the egg with a little salt.
8. Spread the bread crumbs in a plate.
9. Dip the balls in egg and then roll into the bread crumbs.
10 Deep fry and serve them with any sauce.


Friday, July 26, 2013

QUENTAO ( Hot Spiced Wine )


This is a Brazilian winter drink made with wine and apple or pineapple. Some spices like cinnamon and cloves are used for flavouring. In some recipes you will also find the addition of Pinga, a local Brazilian drink. But that is very strong..Sometimes egg yolk is also added for extra warmth in winters. I have made a lighter version only with wine.


Ingredients:
Wine .... 1 bottle
Water ... equal amount
Apple .... 1  OR ( 3-4 slices of pineapple )
Cinnamon .. 2 pieces ( 2 inces each)
Cloves ...... 15 - 20
Ginger .... 2 inch piece (chopped)
Sugar .... 1 cup



Method:



1. Peel and cut the apple into pieces.
2. In a pan boil the water and add the apple,sugar, ginger and spices.

3. Boil for 5-6 minutes until it reduces to half and the fruit becomes translucent.

4. Now add the wine and bring to a boil.

5. Simmer for 3-4 minutes until it gets all the flavours.

6. Strain it into a container.
7. Serve hot.

Tip: The apple pieces cooked with wine can be used in tarts or any dessert.




Thursday, July 25, 2013

CRAB CAKES


Ingredients:
Crab meat . 150 grms (wash it well using lemon juice using a strainer)
Onion ....... 2-3 tbsps (finely chopped) you can use spring onions too
Garlic ...... 1 tsp
Egg ........ 1
Worcestershire sauce .. 1 tsp
Mayonnaise .............. 1 tbsp
Chilli sauce ............. 1tsp
Bread crumbs ....... 5-6 tbsps ( or use crushed crackers)
Salt .... to taste
Oil .... to fry



Method:
1. In a pan heat a little oil and saute the garlic and onion.
2. Add the crab meat and stir fry for 4-5 minutes. Let it cool.
3. After it cools down add the salt, egg, bread crumbs and the sauces mentioned above.
4. Mix well and refrigerate it for 1 hour or more. (this makes it easy to handle)
5. Shape the cutlets and sprinkle bread crumbs on them.
6. Fry the cutlets to a golden brown colour.
Serve with tartar sauce .



Sunday, July 21, 2013

MIXED VEGETABLE SOUP


Sometimes kids avoid eating certain vegetables. The best way is to make a soup with those vegetables for them. This is a very light and healthy soup as it has no butter or cream added to it. Serve it with some fancy dinner rolls or garlic bread and they are happy.

Ingredients:
Carrot .... half
Cabbage .. 1 cup
Tomato .... 1
Capsicum / bell pepper .. 1/2 cup ( I have used green & red)
Green beans .. 3-4
Onion ........ 1 small
( you can add as many vegetables as you like and even a few spinach leaves)
Salt .... to taste
Black pepper ... a pinch
Tomato ketchup ... 1 tbsp

Method:
1. Peel and cut all the vegetables into pieces.
2. Pressure cook them adding 2 cups of water.
3. Blend the soup in a mixer or using hand blender.
4. Strain it into a pot. Add as much water as you need.
5. Add the salt and the ketchup. Boil it for a few minutes.
Serve with a pinch of black pepper.



Saturday, July 20, 2013

URAD DAL PARATHAS


Ingredients:
Urad dal .... 1 cup  ( use the peeled and split one)
Wheat flour .. 2 cups or more  as needed
Turmeric powder .. 1/4 tsp
Cumin powder .... 1/2 tsp
Coriander powder . 1/2 tsp
Garam masala ...... 1/2 tsp
Red chilli powder .. 1/4 tsp
Amchoor powder .. 1/4 tsp
Coriander leaves .. finely chopped 
Salt .... to taste 
Oil or ghee for roasting.

Method:
1. Soak urad dal for 1-2 hours. 
2. Wash it and cook with 1/4 cup water and a little salt. If needed sprinkle a little more water.The grains have to remain separate and not mushy.
3. Mix the spice powders mentioned above and coriander leaves. Set it aside to cool.
4. Meanwhile, knead the wheat flour with water adding a little salt and oil. Make a soft dough.
5. Roll out a roti to a puri size, apply a little oil and put a spoonful of dal in the center.
6. Gather the edges into a bundle and seal them with your fingers.
7. Roll out again carefully and lightly. 
8. Heat a griddle / tawa and roast the parathas spooning a little ghee or oil to make them crisp.


                      Serve hot with pickle and curd.





Wednesday, July 17, 2013

UPMA


Upma is a traditional breakfast dish from South India. This is a very easy preparation and hardly takes time to make. You can make it plain or with the addition of tomato or vegetables if you like.


Ingredients:
Semolina ...... 1 cup
Onion ............ 1 small (finely chopped)
Green chillies ....1-2
Ginger (grated) ..... 1 tsp.
Mustard seeds .....1 tsp.
Cumin seeds ......... 1 tsp.
Dry red chillies .... 2
Asafoetida ..... a pinch
Curry leaves .... 1 sprig
Salt .... ...... to taste
Oil ................ 2-3 tbsps.
Ghee ...1 tbsp.
Cashewnuts .... 6-8

Method:

1. Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, red chillies and curry leaves







.
2. Now add the onion, green chillies and ginger. Saute for a few minutes.








3. Add the semolina and salt. Stir for 4-5 minutes.








4. Boil two and half cups water and add to the semolina stirring continuously to avoid lumps.







5. Add a spoonful of ghee in the finishing stages for extra taste and texture.









 Garnish with fried cashewnuts. Serve with coconut chutney.



POTATO SOUP


Potato is one vegetable which is loved by one and all cooked in any which way. A bowl of this rich creamy potato soup served with some garlic, cheese toast would make a perfect meal specially for kids as it has no spices.

Ingredients:
Potatoes .... 2 medium sized
Onion ..... 1 small
Butter .... 2 tbsps  (if you want to avoid butter you may use oil instead)
White flour ... 1 tbsp
Milk ......... 1 cup
Black pepper ... 1 pinch (add more if you like)
Salt ..... to taste
Cheese ... 1 tbsp (optional)

Method:
1. Heat one tbsp butter in a pressure cooker and saute the onions for half a minute.
2. Add the thinly chopped potatoes and a little salt. Saute and add one & half cups water.
3. Close the lid and cook for 3-4 whistles. ( you can cook in a pan too but add 2 cups water and simmer)
4. Meanwhile heat the remaining butter in a pan and saute the flour taking care not to make it brown.
5. Add the milk and keep stirring to avoid lumps. Mix a little cheese if you like.
6. Open the cooker and transfer the contents into the pan of white sauce.
7. Mash the potatoes a bit while stirring with the back of the ladle to give the thickness.
8. Check the salt and serve the soup with freshly ground black pepper and a little cheese.

You can serve it with garlic bread, herb & cheese toast,  bread fingers.



Tuesday, July 16, 2013

SAVOURY CARROT PANCAKES


Savoury pancakes (cheelas) can be made with many variations adding any vegetables of your choice. It is a nice way of serving some veggies to the kids that they avoid eating.Today I have made carrot pancakes. You can also use radish, beet root, pumpkin etc etc  If you are making for kids you may skip the chillies.

Ingredients:
Semolina .... 3/4 th cup
Wheat flour .. 1/4 th cup
Carrots ....... 1/2 cup (grated)
Coriander leaves .. handful (finely chopped)
Yogurt ............ 1/2 cup
Red chilli powder .. 1/4 tsp (you may add green chillies instead)
Baking powder ... 1/8 tsp
Salt ...... to taste
Oil ... as needed.

Method:
1. Mix all the ingredients except oil.


2. Adding enough water mix into a thick batter without lumps.


3. Heat a griddle and spread a spoonful of the batter.


4. Pour little oil and fry the pancakes to a golden brown colour on medium flame.

Serve hot with chutney / pickle / sauce.

Sunday, July 14, 2013

SARDINE SANDWICH / BURGER


Sandwiches and burgers are always kids delight. Just present them in an attractive way and they are happy.



Ingredients:
Sardines .. 1 small can
Burger buns .. 2
Onion .......  2 slices
Tomato Ketchup
Mustard sauce
Olives ..... 2 (for garnishing)


Method:
1. Slice the buns.
2. Drain out the liquid from the sardines. Remove the center bone from the fish. (it comes out very easily) Place them on the bun.
3. Place the onion slice on the other half of the bun and make a smiley face with tomato ketchup, mustard sauce and olive.
4. Garnish with an olive and serve as a burger or cut it into two to make a sandwich.


Saturday, July 13, 2013

FILLET DE FRANGO ACEBOLADO


This is a very popular chicken dish served in most of the restaurants in Brazil.(  Pronounced as fil-lay day-Fraan-go  Aa-say-bo-laa-doh ) It is a very bland dish with no spices. Those who prefer it spicier can add a dash of tabasco sauce or chilli flakes. Chicken fillets are marinated with salt and lemon and pan fried or grilled, served with a sauteed onion mayonnaise topping. You can also replace mayonnaise with worcestershire sauce.

Ingredients:
Chicken fillets ... 4 (thin fillets)
Lemon juice ... 2 tbsps
Mayonnaise ... 3 tbsps   OR ( 1tbsp worcestershire sauce)
Onions ....... 1 large ( cut into round slices and seperated)
Garlic .... 1 tsp.
Black pepper ... a pinch
Oil .... as needed

Method:



1. Take thin fillets of chicken. Wash and remove the fat. ( If they are thick, slice them into two )

2. Marinate them with salt and lemon juice. Set aside for at least 1 hour.

3. Meanwhile heat a little oil in a pan and fry the onion adding gatlic and a little salt.

4. Fry to a golden brown colour.

5. Add the mayonnaise and half a cup of water.

6. Stir and simmer for a minute or until well blended and thick. Add the pepper or tabasco.







7. Pan fry the chicken with a little oil for 2-3 minutes on each side.( or grill it )
8. Spoon the topping on them and serve with any vegetable / salad of your choice.
I have served with broccoli stir-fried with garlic.




Friday, July 12, 2013

DINNER ROLLS ( Eggless Recipe)



Ingredients for the dough:

Maida/white flour ........... 2 cups
Fresh yeast ... 1 cube (1 tablespoon)
Salt ............ 1 tsp.
Sugar ......... 2 tsp.
Ghee/butter .......... 1 tsp.
Luke warm water for kneading. You may also use milk and water together.




Method:
1. Take the flour, make a well in the middle. Put only the sugar and crumble the yeast on top of the sugar.
2. Sprinkle the salt on the side (there should be no contact between the yeast and the salt)
3. Knead the dough using the luke warm water.Add the ghee and knead it well for 2-3 minutes.
4. Cover it and leave it in a warm place till it is risen to double.
(about 15-20 mins. in summer....in winter it takes a little longer)
5. Now knead this dough again for a few minutes.
6. Cut out small portions and make rolls of any shape you like... round, spiral, knotted, plaited...brush them with egg white or milk)
7. Place them on a greased baking tray and cover them with a plastic sheet or place them in the oven to rise. If using plastic sheet take care that there is enough gap and it should not touch the rolls.
8. When they are double in size bake them in a pre-heated oven.It takes about 12- 15 minutes.( it may vary a bit here and there depending on the type and size of the oven) 
9. Brush them with melted ghee after baking for extra softness.


Note : If you are using dry yeast then take a small bowl with luke warm water. add the sugar and sprinkle the yeast on top without mixing. Place it in a warm oven until it becomes frothy. If it does not then do not use it ..which means either the yeast is dead. Remember that the water should be tepid (not hot)




PONGAL


Pongal is a breakfast dish from the South Indian Cuisine. It is made with rice and yellow moong dal cooked together to soft consistency. Flavourful tadka is added in the final stage with ghee and cashewnuts. It can be relished with chutney or sambar.

Ingredients:
Rice ............. 1 cup
Moong dal ...... 1 cup
Cashewnuts ... a handful (slit into half)
Cumin seeds ....1tbsp.
Whole black pepper ... 1 tbsp.
Dry red chillies ........... 2-3 (broken)
Asafoetida .................... 1/4 tsp.
Curry leaves ............... a sprig
Ghee ............................. 2 tbsp.
Salt to taste


Method:
1.Soak 1 cup rice and 1 cup moong dal together for half an hour.
2.Transfer rice and dal into a pressure cooker. Add 6 cups of water, salt and let it cook.
3.When rice and dal are half done, cover and cook until 3 to 4 whistles.
4.Open it, mix and simmer. Add water if required. (The rice and dal should become of porridge consistency).
5.In a pan, heat 1 tbsp ghee and fry a handful of cashewnuts till pink. Add these to the rice along with the ghee.
6.Heat 1 tbsp ghee again. Add 1 tsp cumin seeds. When they crackle, add 8 to 10 whole black pepper, asafoetida, 2 to 3 whole red chillies, a sprig of curry leaves. Add this tempering to the rice.
Serve with coconut chutney.

SWEET POTATO SLICES


This is a nice and healthy snack. It reminds me of child hood days when we used to eat the char coal roasted sweet potatoes.. To get the similar flavour I pan roast the slices with a little ghee.
For variation you can sprinkle a little cinnamon powder if you like the flavour.
For kids you can spread a little peanut butter on them.

Ingredients:
Sweet potatoes ... 2 (select thick ones)
Ghee .......... 1 tbsp

Method:
1. Cut the potatoes into 1 cm thick slices without peeling and put them in water to avoid dis-colouring.
2. Boil them until done.Drain and peel them.
3. On a non-stick pan, spoon a little ghee and slightly roast them on both sides.
Serve hot.




Sweet potatoes slices can also be cooked in jaggery syrup. This can be eaten during the fasting days. To see the recipe click -  HERE


MULTI-GRAIN KHICHDI


This is a very healthy khichdi recipe. There is always a feeling that khichdi is a sick man's food but it is definitely not so. A simple dish like khichdi can be made into an interesting and delicious one-pot meal by adding lentils, vegetables and tempering to it. You can just relish it without any side dish to go with it except some papad or pickle.

Ingredients:
Brown rice ... .....    1/4 cup
Parboiled rice ....... 1/4 cup
Quinoa .................. 1/4 cup
Red lentils .............  2 tbsps
Moong dal ............. 2 tbsps
Toor dal ................ 2 tbsps
Black eyed beans or Azuki beans .. 2 tbsps
Sesame seeds ........... 1 tbsp
Flax seeds ................ 1 tbsp
Tomato .................. 1(chopped)
Ginger .................... 1 tsp (grated)
Garlic ...................... 1 tsp (crushed)
Carrot ..................... handful (cut into pieces)
Green peas ............. handful
Green beans ......... 2-3 (cut into pieces)
Spinach ............... few leaves (chopped)
Coriander leaves .. handful
Cinnamon stick ..... 1 small piece
Asafoetida ............. a generous pinch
Turmeric powder .... 1/4 tsp
Red chilli powder ... 1/4 tsp (add more if you like it spicy)
Cumin seeds .......... 1 tbsp
Salt ........... to taste
Oil / ghee


Method:
1. Soak the mixed grains for a few hours.
2. In a pressure cooker heat a little oil. Add the asafoetida, cinnamon stick and cumin seeds. When they crackle add the ginger and garlic. Saute.
3. Now add the tomatoes and the chopped vegetables. Simmer fior a minute until the tomato is cooked.
4. Now add the greens and the mixed grains. Also add the spice powders and salt. Mix well.
5. If the grains are 1 cup, then add 2 and 1/2 cups water. If you want a very soft consistency then add 3 cups.
6. Pressure cook it until done. (after the first whistle, leave it on sim)
Serve hot. You can mix a spoon of ghee in it if you like. It tastes yum !