[Coffee with Friends] Corn and Spinach Toasties

Hey Everyone,
Today let me share another recipe by a good friend Smruthi Miraj.

About the Guest Blogger in her own Words

A passionate Bombayite by heart and a complete foodie by 'tummy' (pun intended), I enjoy cooking as much as eating! I started off as a creative writer for Hallmark cards and after having dabbled with copy for advertising and content writing, I am quite settled now with Technical writing!
We moved to Singapore five years back. The city state has given me a lot, most importantly, my two bachchas Shanaya and Samar.
When I am not stressing about document deadlines, you can find me engrossed in a Bollywood flick or stirring a ladel in my kitchen trying to come up with something interesting. Hoping to continue enjoying this wonderful state of mind for a long time to come!

I have known Smruthi for few months now, we met on a Playdate and I just love the way she is so easy going and bubbly despite managing a carrier and two kids. So here is a great recipe that she would like to share with all of us...

Corn and Spinach Toasties

Serves-2
Ingredients
1/2 bundle chopped spinach
3/4 tea-cup corn niblets
1 teaspoon butter
1 pod of garlic pressed
1 medium-sized onion finely chopped
1/2 tin cream cheese/ cooking cream
salt as per taste
freshly crushed pepper
4 bread slices 
2 cheese slices or 1/2 cup of grated cheese

Method
1. Chop the spinach and keep aside.
If you are using corn from the 'bhutta' then boil and keep aside. if you are using tinned corn, then just warm the required quantity in the microwave and keep aside.
2. Press the garlic and chop the onion.
3. In a pan, melt butter. Add the garlic and saute a bit.
4. Next add the onion and saute till pink.
5. Add the chopped spinach... stir fry.
6. Add the corn and cook further.
7. After about 3-4 minutes of cooking the above, add the cream cheese/ cooking cream. Mix well.
8. Cook on simmer for 2-3 minutes. Keep stirring the mixture.
9. Add the salt and pepper. Mix well, turn off the gas and keep the mixture aside.
10. Cut the sides off the bread slices.
11. Place in oven toaster for two minutes.
12. Take out the bread slice and add the spinach-corn topping to each bread slice.
13. Sprinkle some grated cheese OR pieces of broken cheese slice over that.
Again, place in oven toaster and toast till cheese melts and browns slightly.
Eat warm:-).

Thanks Smruthi for sharing this yummy recipe.

Enjoy the recipe with your family and leave a comment sharing your views...

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[Coffee with Friends] Eggless Chocolate Chips Muffins

Hey Everyone, 
Today is the first post under 'Coffee with Friends' (Read here for more on Coffee with Friends. This is a recipe by a dear friend Payal Khajanchi Jain. 

About the Guest Blogger

Payal Khajanchi Jain, a  textile designer by profession is married to a finance professional and mother to a 20 month old daughter lovely daughter- Viha, who is naughty and loves to socialise. Apart from cooking and baking Payal likes to travel, paint and listening to music. I have known Payal for over an year now and have been great friends since. 

About the Recipe
"We are a family of a foodie, I am passionate about cooking and love to experiment different types of cuisines. Baking is what I enjoy the most and my daughter loves chocolate chips muffins which I make quite often for her so thought of sharing this recipe with my friends. Hope your toddler likes it too."- Payal 

Recipe

Ingredients
Plain flour                1 and 1/2 Cup ( minus 3 tablespoon)
Corn flour                3 Tbsp 
or
Cake Flour              1 and 1/2 Cup
Sugar                       1/4 Cup
Choco chips             1/4 Cup
Baking powder         1 Tsp
Baking soda             1/2 Tsp
Salt                          1/3 Tsp
Milk                         1 Cup
Oil                            1/2 Cup
Vanilla essence          1 Tbsp.

Method
1. Pre-heat the oven at 180 degrees and grease and muffins cups.
2. Sift the Flour, Baking powder and Baking soda.
3. Mix the dry and wet ingredients separately then combine them together and stir the mixture slowly 
4. Keep some chips aside for topping and fill the batter to 3/4 muffin cup, top with choco chips and bake for 20mins.

Thanks Payal for sharing this yummy recipe.

Enjoy the recipe with your family and leave a comment sharing your views...

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[Recipe] Apple, Cinnamon and Cranberry Muffins

Hey Everyone, 
Hope you had a great weekend! Continuing with my Sunday 'Bake-day' Afternoon baking, I made these super healthy muffins- low in sugar, low in fats, high in fiber and amazingly yummm. I was a bit sceptic when I came across a recipe of Apple Cinnamon Muffins and was not quite happy with the way it was so tried a couple of variations of the same and here comes the Recipe we all loved and will be trying on with more flavours.

[Recipe] Marbled Banana Cake

With some time on my hand now, I am rediscovering my love for baking... so Sunday afternoons are meant only for baking. This Sunday, I added a twist to the usual chocolate and vanilla marbled cake by adding some banana, making it slightly more healthier for my Li'l Champ, who loooves cakes. And if you are wondering when will the recipe come, so I'll stop talking and take you to the recipe. Here it goes...

[Kids Corner] Olives and Chicken Fried Rice Recipe

Olives and Chicken Fried Rice is a variation (or rather my interpretation) of a Thai dish which I had once at a  Thai Restaurant and I am in love with it since then. I tried to replicate it at home by guessing the ingredients and it came quite close to the one I had and my family enjoys it too.
Let me give you the kid's version of this recipe first and then will also tell you about my near-to-the-original version.

Olives and Chicken Fried Rice for kids

Serves- 1 Toddler

Ingredients

Cooked Rice- 1/2 Cup

Onion (finely chopped)- 2 Tbsp

Garlic (finely chopped)- 1/4 tsp

Black Olives (pitted, very finely chopped or ground)- 1 Tbsp

Minced Chicken- 3 Tbsp

Oil- 1 Tbsp

Salt- 1/4 tsp

Black Pepper (Optional)- 1/8 tsp

Method

1. Heat oil in a non-stick pan, add chopped onion and garlic and let them fry for a couple of minutes.

2. Add black olives and minced chicken and let it cook for 5 minutes or till the chicken is done. Add salt and pepper.

3. Add cooked rice and stir till all the ingredients are mixed well.

Recipe for Adults

Olives and Chicken Fried Rice

Serves- 2

Ingredients

Cooked Rice- 2 Cups

Onion (chopped)- 1/2 Cup

Garlic (finely chopped)- 4-5 cloves

Black Olives (pitted, very finely chopped or ground)- 1 Cup

Minced Chicken- 300g

Oil- 4 Tbsp

Salt- 1 tsp or as per taste

Black Pepper- 1 tsp

Vinegar- 1 tsp

Soya Sauce- 1 tsp

Roasted Cashew Nuts- 15-20 per serving

Onion (Sliced)- 1/4 of large onion per serving

Tomato (Chopped)- 1/4 of large tomato per serving

Thai Red Chilli (Chopped)- 2 chillies per serving

Ginger (Finely Chopped)- 1 Tbsp per serving

Cucumber (Sliced)- 5-6 slices per serving

Method

1. Heat oil in a non-stick pan, add chopped onion and garlic and let them fry for a couple of minutes.

2. Add black olives and minced chicken and let it cook for 5 minutes or till the chicken is done. Add salt and pepper.

3. Add cooked rice and stir till all the ingredients are mixed well.

4. Add vinegar and soya sauce, stir and mix well.

5. Plating is most important for this. To plate the dish, take a 10" plate, take rice in a bowl, press and invert the bowl in the plate. Serve with cashews, sliced onion, chopped tomatoes, cucumber slices, chopped ginger and chopped chillies (As in picture).

Hope you enjoy this with your li'l one and/or family and let me know how it turns out!

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Kids Corner: Fenugreek and Cottage Cheese Rice Recipe

Rice prepared with fenugreek (Methi) and cottage cheese (paneer) are highly nutritious as fenugreek, a green leafy vehgetable, is a good source of minerals like Iron, Calcium, Potassium and Phosphorus and also of Vitamin K and cottage cheese being a dairy product is a god source of protein and calcium. It is a great recipe for whole family to enjoy for lunch or dinner.

Serves- 1 Toddler portion

Ingredients
All Ingredients should be available in any Indian Grocery store or Indian Supermarket.
Rice- 1/4 Cup (I prefer to use Indian Long Grain Basmati Rice)
Onion (chopped)- 1/8 Cup
Tomato (chopped)- 1/8 Cup
Ginger (finely chopped or grated)- 1/8 Tsp.
Garlic (finely chopped or grated)- 1/8 Tsp.
Cottage Cheese (Paneer, mashed)- 1/4 Cup
Fresh fenugreek leaves (Methi, Chopped)- 1/4 Cup, OR
Dry Fenugreek leaves (Kasuri Methi)- 1/8 Cup
Salt- as per taste
Red chilli powder (optional)- as per taste
Cumin Seeds- 1/4 Tsp.
Clarified Butter (Ghee) or Butter- 1 Tsp.
Water- 1 1/4 Cup

Method
1. In a pressure cooker, add all the ingredients and cook for 15 minutes on slow flame.
2. Let it cool down and serve.

Hope you enjoy this quick recipe with your li'l one and/or family and let me know how it turns out!

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Kids Corner- Veggie Vermicelli Recipe

Veggie Vermicelli is variation of a South Indian recipe usually prepared as hot breakfast. It is a yummy dish that can be given to the child for lunch or dinner and you may also have it for breakfast.

Serves- 1 Toddler

Ingredients
Roasted Vermicelli- 1/3 Cup
Ginger (finely chopped or grated)- 1/4 tsp.
Onion (chopped)- 1/4 Large onion
Frozen Mix Vegetable (Carrots, beans, corn and peas)- 1/4 Cup (grind once in grinder)
Water- 1 1/4 Cup
Salt- as per taste
Black pepper- as per taste (optional)
Oil- 1 tsp.

Method
1. Heat oil in a pan and add chopped ginger and onion. Fry for few minutes.
2. Add the vegetables and 1/2 cup water. Let it boil and simmer for  minutes.
3. Add roasted vermicelli, salt, black pepper and remaining water and cook till almost dry on low flame.
4. You may add more water if you feel the vermicelli is not cooked properly.

Variations
1. Again the veggies can be more or less, but more the better. You may add broccoli, mushrooms bell pepper as well.
2. Vegetable or chicken stock may be used in place of water.
3. Chicken or fish may also be added.

Original Recipe 
Ingredients (Serves 2)
Oil- 2 Tbsp.
Mustard Seeds- 2 tsp.
Ginger- 1 inch piece chopped
Split Black Gram (dehusked)- 1 Tbsp.
Whole dry Red Chili- 2
Onion- 1 small (finely chopped)
Mix vegetables (Carrots, beans, peas and corn)- 1/2 Cup
Roasted Vermicelli- 1 1/2 Cup
Water- 3 Cups
Salt- As per taste
Red chilli powder- 1 Tsp or as per taste
Desiccated Coconut- 1/4 Cup.
Cashew nuts (Crushed almost to powder)- 1/4 Cup

Method

• Heat the oil and add Mustard seeds, ginger, black gram and whole red chilli. Fry for one minute.
• Add chopped onion, fry till light pink in colour, then add vegetables and fry for 2-3 minutes.
• Add roasted vermicelli and fry for 1 minute and add water, salt and red chilli. Cook on low flame.
• When it is 70% dry, add desiccated coconut and crushed cashews and cook till dry on low flame.

Hope you enjoy this with your li'l one and/or family and let me know how it turns out!

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Kids Corner- Soupy Pasta Recipe

Here's another quick and healthy recipe for your toddler, which can be served for lunch or dinner. This is my Li'l Champ's all time favourite, which is cooked at least thrice a week for different meals with variations!

Serves: 1 bowl for a toddler

Ingredients

Heinz Kids Pasta- 1 1/2 Tbsp. 

(Star shaped, small sized pasta which cooks really fast; if not available can be substituted with any other small sized pasta)

Water- 1/2 Cup

Salt- A pinch

Oil- 2-3 drops

Butter- 5 g

Onion (finely chopped)- 3 Tbsp.

Garlic (very fine chopped)- 1/2 Clove 

Frozen Mix Vegetables (carrot, peas, corn and beans)- grind once in grinder- 1/4 Cup

White Button Mushroom (finely chopped)- 1

Broccoli (very finely chopped)- 1 Tbsp.

Pasta Sauce- 1 1/2 Tbsp. 

(I use Prego Pasta Sauce, different variants every time or you may use pureed tomato if you don't want to use Pasta sauce.)

Water- 3/4 Cup

Salt- 1/8 Tsp. or depending on taste

Black Pepper- 1/8 Tsp. or depending on taste (optional)

Oregano and Basil- 1/4 Tsp.

Grated pasta cheese or Parmesan- 2 Tbsp.

Method

1. In a sauce-pan boil water, add Pasta, salt and oil. Let it cook for 5 mins (if Heinz kids Pasta) or longer if using other Pasta.

2. Drain and Rinse with water.

3. Meanwhile, In another pan heat the butter, add onion, garlic, vegetables, mushroom, broccoli and water. 4. Let it cook for to a boil and simmer for a minute and add Pasta sauce, salt and seasonings.

5. Add pasta and simmer for a minute.

6. Add cheese and cook till it melts, leave some water.

7. Serve with garlic bread/ toast or as it is with Juice.

Variations

1. Add more or less veggies as per availability but more the better.

2. May add minced meat, chicken, shrimp or fish.

3. May use vegetable or chicken stock while cooking instead of water.

4. If made with regular pasta, can be prepared in more quantity for the whole family.

Hope you enjoy this with your li'l one and/or family and let me know how it turns out!

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Kids Corner- Mushroom and Shrimp Noodles Recipe

Hi Mamas,

Let me share a quick and healthy recipe- Mushroom and Shrimp Noodles. I made it one afternoon, when I was looking for something new for my Li'l Champ's Lunch, which I could eat as well. So I found these fresh white button mushrooms and Frozen cooked shrimps in my fridge and out came this dish...

This is a family dish, which your toddler can eat as well with some variation in spice levels if required. Can be for Lunch, supper or dinner.

Serves: 2 Adults and 1 Toddler

Ingredients

Egg Noodles- 75 g

Water- 500 ml

Salt- 1/2 Tsp. or as per taste

Vegetable Oil/ Olive Oil- 1 Tsp.

Red Bell Pepper- 1/2 (diced)

Yellow Bell Pepper- 1/2 (diced)

White Button Mushrooms- 7-8 (finely chopped)

Onion- 1/2 Large (finely chopped)

Garlic- 2 cloves (finely chopped)

Cooked Shrimp (Frozen/ Fresh, de-tailed and de-veined)- 10-12 (diced)

Black Pepper- as per taste

Method

1. Boil the Egg Noodles with water, salt and oil to al dante. Meanwhile, cut and chop vegetables.

2. Add the Bell Peppers, Mushrooms, Onion and Shrimp along with black pepper and let it simmer to your preferred consistency.

3. Serve with Garlic Bread or as it is.

Time Required: 20 minutes (preparation and cooking)

Variations

1. You can remove any ingredient you don't like. 

2. May add more veggies like carrot, peas, broccoli or boiled and mashed egg.

3. Can substitute water with vegetable or chicken stock. 

4. Can substitute Shrimp with fish, minced chicken or any other meat.

Hope you enjoy this with your family and let me know how it turns out!

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Kids Corner- Quick and Healthy Breakfast Ideas for Toddlers (12-24 Months)

Breakfast forms the most important meal of the day, mainly because it is eaten after a long gap of around 8-9  hours. And this is true not only for kids but adults as well. So Mamas, stop skipping your breakfast... !

For toddlers, who are start their active play as soon as they open their eyes in the morning, breakfast becomes all the more important for them. By this time, your child should be eating whatever you are eating for breakfast but if due to some reason that is not happening, you may like to try some of these breakfast ideas which are quick to prepare and healthy as well. These can also be included  as a part of family breakfast.

1. Fruit Smoothie with Toast or Cereals

 Most of the fruits or their combination can be made into a smoothie with juice and/or yogurt. Some interesting combinations are Mango and Banana with Orange Juice and/or Yogurt, Mango and Pineapple with Orange Juice and/or Yogurt, Banana and Strawberry with Apple Juice and/or Yogurt; Apple, Pear, Banana and Plum with Apple Juice; Strawberry and Raspberry with Yogurt and any other combination you like.

These are rich in Vitamins, specially Vit. B, C,  Calcium and Proteins. The toast and cereals will provide the carbs as well.

2. Fruit Milkshake with Toast or Cereals

Like smoothies, most of the fruits individually and in combination, blended with full fat milk can be made into a milkshake.

And like smoothies again, they are rich in Vitamin B, C, Calcium and Proteins, with carbs provided from Toast and Cereals.

3. Scrambled Eggs with Cheese, Toast and a Side.

The Side could be a Small Portion of Fruit or Mushrooms sauteed in a little olive oil.

This meal will provide Vitamin B, D and Phosphorus, Calcium, Zinc, Iron and Proteins.

4. Oats Porridge with Fruits

Oats porridge with full fat milk, served with a portion of fruit is a very quick option and can provide Proteins, Iron, Zinc, Calcium, Vitamin B and C.

5. Fruit Muffins

These muffins could be made from fresh or frozen berries like Raspberry, Strawberry, Blueberry or other fruits like Banana.

These will be rich in Protein, Iron, Vitamin B and C.

6. Bagel with Cream Cheese and Fruits

Take a plain Bagel and spread cream cheese and serve with fresh fruit or fruit preserve with low sugar.

This will provide Proteins, Calcium, Vitamin B and C, Zinc and Iron.

7. Yogurt with Fresh Fruits and Eggy Bread

Add finely chopped fresh fruits to full fat yogurt and serve it with half slice of Eggy Bread. Eggy Bread can be made by dipping half slice of bread in Egg mixture (Egg whisked with some sugar, little milk, and few drops of Vanilla Essence) and  cooking it in butter spread on a pan.




What is your quick and healthy breakfast idea for your li'l champ or princess? Leave a comment and let us know...

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Kids Corner- Feeding your Toddler (12-24 Months)

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Kids Corner- Feeding your Toddler (12-24 Months)

As your child crosses the 1 year mark, he/she's ready to face the world on his feet and also with his mouth (both in terms of eating and talking!).
He/she is now ready to eat most the table food. Good nutrition is important for his/her body to function, grow and repair itself. Since toddlers tend to eat small portions, it is important to give them frequent nutritious meals and healthy snacks. try to feed them with whatever the family is eating but may be in varying texture and spices. Giving them well balanced, healthy and varied meals will give them good health as well as good eating habits in future.
Only one food cannot provide all the nutrients required for their growth and development, hence it is important to give them a good mixture of foods.

Some Food Stuff that can come Handy
Make sure to have following on hand, which can be used in various combinations (and save you a lot of thinking time)

• Whole grain pasta or noodles                           
• Rice
• Dried Fruits
• Pulses and Lentils
• Cream Cheese
• Yogurt
• Eggs
• Frozen Vegetables
• Frozen fruits
• Sliced Bread
• Chicken Stock
• Vegetable Stock
• I tend to freeze a soup made from Tomatoes, Beet root, Carrots, Onions, Potato to add a kick of vitamins & minerals in any dish.

Meal Timings

You can plan your toddler's meal as per the following pattern (only a suggestion, do what works best with you and your child)

Breakfast- around 7.30-8.30 a.m.

Mid Morning Snack- around 10.30- 11.00 a.m.

Lunch- around 1.00-1.30 p.m.

Mid Afternoon Snack- around 4.00 p.m.

Evening Snack- around 6.00 pm

Dinner- around 8.00 p.m.

Bed Time Drink- around 9.00 p.m.

Stay tuned for some quick meal ideas...
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How do you manage your toddler's meal? Leave a comment...

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