[Recipe] Veggie Tacos

Hey Everyone,
Another recipe that I am going to share today is Veggie Tacos, which is hot favorite in my house.

For 4 Tacos
Ingredients
4 Taco Shells 

Filling
1/2 Onion
1/2 Tomato
1/4 Green, Yellow and Red Bell Pepper
2 Baby Corn
2 Tbsp. Steamed Corn
2-3 Mushrooms
1/2 Cup Grated Gouda Cheese
1Tbsp. Taco Seasoning (or to taste)

1/4 Cup Boiled Kidney Beans (Rajmah)
30g Cream Cheese
3 Tbsp Sour Cream
2 Tbsp. Tomato Salsa
1 Tbsp Tomato Ketchup
Salt to taste
1 Tsp. Oregano

Method
1. Finely Chop Onion, Tomato, Bell Peppers, Baby Corn, Mushrooms.
2. Mix chopped vegetables with steamed corn, gouda cheese and Taco seasoning.
3. In another bowl, mix boiled and strained kidney beans, cream cheese, sour cream, tomato salsa, tomato ketchup, salt and oregano.
4. Pre heat oven to 180 degrees and heat the Taco Shells for 5 minutes.
5. Fill each shell with vegetable filling and top it with bean sauce or put a layer of bean sauce at the base and fill with vegetable mix.
6. Serve hot.

Hope you enjoy this snack with your family and do share with us...

Connect on Facebook

Signing Off...

You may also like to visit Recipes for links to related posts

Follow on Twitter @nehasuradkar

[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...

Connect on Facebook

Signing Off...

You may also like to visit Recipes and  Coffee with Friends for links to related posts

Follow on Twitter @nehasuradkar

[Recipe] Chakali

This Diwali, along with Besan Ladoo (check the recipe here), we made a savoury snack known as 'Chakali' (or Murrukku, as it is known in Southern India). It is a popular snack for Diwali in almost whole of India.

Recipe to get around 20 Chakalis around 7-8cm in diameter

Ingredients
1 1/2 Cup Chakali or Murrukku flour (Available at most of the Indian Stores)
1/2 tsp. Asafoetida or Hing
1 tsp. Salt
1tsp. Red Chilli Powder
1 tsp. Carom Seeds
1 tsp. Ginger Paste
1 tsp. Garlic Paste
1/2 tsp. Turmeric Powder
Water to kneed the dough
Oil for deep frying

Method
1. Kneed the dough with all the ingredients and add 1Tbsp. oil. The dough should be soft and easy to mould
2. Leave it for 5-10 minutes.
3. Grease the chakali making press equipment or use a piping bag.
4. There are two ways of doing it from here- one is to make the chakalis directly into hot oil by moving the equipment or piping bag in circular motion or the second way is to cut few pieces of aluminium foil and make the chakalis on it and transfer to hot oil.
5. Fry till golden brown and take out and drain the excess oil by placing them on paper towel.
6. Let it cool and store in airtight container.

A variation for kids could be to make the dough with only flour, salt and carom seeds.

Hope you enjoy this snack with your family and do share with us...

Connect on Facebook

Signing Off...

You may also like to visit Recipes for links to related posts

Follow on Twitter @nehasuradkar

[Recipe] Besan Ladoos with Nuts

Hi Everyone,
Hope those who celebrate Diwali had a wonderful one. After all the excitement, celebrations and festivities; here I come back with a traditional recipe for Diwali time- Besan (Bengal Gram Flour) Ladoo.

This recipe is for making approx. 20 ladoos.

Ingredients
Ghee (Clarified Butter)- 150g
Besan (Bengal Gram Flour)- 225g
Suji (Semolina)- 35g
Mix nuts (Cashewnuts, Almonds, Pistachios)- 40g (Powdered or crushed)
Turmeric- 1/2 tsp.
Castor Sugar- 100g
Cardamom Powder- 1 tsp.

Method
1. In a ghee in a pan.
2. Add besan, suji and nuts, and fry on low heat while stirring. Fry till the mixture becomes slightly brown.
3. Add turmeric, turn of the heat, mix it well  and let it cool down a bit.
4. Add sugar and cardamom powder, mix well and form into ladoos or balls by rolling them between palms.

Since I have added powdered nuts, it is convenient for our li'l ones to eat as well, while if you have older kids, you may consider adding crushed nuts.

Enjoy the ladoos with your family and friends and do let me know how it turns out!

Connect on Facebook

Signing Off...

You may also like to visit Recipes for links to related posts

Follow on Twitter @nehasuradkar

[Recipe] Veggie Sesame Toast

Hey Everyone,
This recipe that I am going to share today is a variation of Open Sandwich with Mustard Seeds and Curry Leaves' Flavour (Read the Recipe here). Wanted to share it earlier but could not come up with a name for it... so now when something suitable struck me, here I go with the recipe...

Serves- 2 (2 Slices each)

Ingredients
2 Bread Slices 
1 Medium Sized Potato
3 Tbsp. Finely Chopped Onion
3 Tbsp. Carrots cut in small cubes 
4 Tbsp. Mix of Red, Yellow and Green Pepper (cut in small cubes)
1 Tsp. Salt
1 Tsp. Black Pepper (or to taste)
Oregano to sprinkle
White Sesame seeds to sprinkle

Method
1. Boil, peel and Mash potato.
2. Add chopped onion, carrots and peppers and mix well. Add salt and black pepper.
3. Preheat oven to 180 degrees.
4. Remove the crusts from the bread slices, apply a layer of potato mixture on one side of bread and sprinkle some oregano and sesame seeds on top.
5. Bake at 180 degrees for 12 minutes.
6. Take the slices out from the oven and cut into two.
Serve as is or with Tomato chilli ketchup 

For Kids, adjust salt and pepper.

Do try out the recipe and let me know how it turns out!

Connect on Facebook

Signing Off...

You may also like to visit Recipes for links to related posts

Follow on Twitter @nehasuradkar

[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...

Connect on Facebook

Signing Off...

You may also like to visit Recipes and  Coffee with Friends for links to related posts

Follow on Twitter @nehasuradkar

New Section- Coffee with Friends

Hi Everyone,
It is been a while that I discussed with my friends about starting this section and finally I got the time to write about it. Basically, this section is dedicated to all my friends (be my friend... if you are not yet, I love having new friends)! We all meet once a week at each others' place for playdate and coffee and often make so many yummy snacks and then end up giving our recipes to each other. Apart from that we discuss about various parenting concerns since all our kids are in the same age range (just few months apart... ranging over a year), so I thought of starting this section, where all my friends can be the guest blogger and share their recipes, their parenting concerns and wisdom, style tips, creative endeavors or about anything they feel like. 
The posts in this section will be published once a week (most probably Friday)
The posts will be shared with a brief description about the author, a pic (if you want), link to their website or blog etc.
If you are sharing a recipe, please make sure you have a pic as well as food is more of a visual delight than anything else.
I am sorry but I won't be able to publish recipes that contain beef or pork in any form, if you have an alternative to these meats, please do mention.
Anyone, who wants to be a part of this group can mail me at nsur20@gmail.com

Signing off in a hope to make this a success!!

[Recipe] Open Sandwich with Mustard Seeds and Curry Leaves' Flavour

Hi Everyone,
Let me share another recipe with you all- this one I picked up from my mum and don't remember from where she got this but believe me it turns out to be yummm.
This is an Open Sandwich with a mild flavour obtained from Mustard seeds and Curry Leaves, two common ingredients used extensively in South Indian Cooking.

Serves- 2 (2 Slices each)

Ingredients
2 Bread Slices 
1 Medium Sized Potato
1/2 Cup Finely Chopped Onion
1/2 Cup Tomatoes (deseeded and chopped)
1 Tbsp. Grated Ginger
2 Tbsp. Chopped Curry Leaves
1 Tsp. Salt
1 Tsp. Black Pepper (or to taste)
1 Tbsp. Mustard Seeds

Method
1. Boil, peel and Mash potato.
2. Add chopped onion, tomato, ginger and curry leaves and mix well. Add salt and pepper.
3. Preheat oven to 180 degrees.
4. Remove the crusts from the bread slices, apply a layer of potato mixture on one side of bread and sprinkle some mustard seeds on top.
5. Bake at 180 degrees for 12 minutes.
6. Take the slices out from the oven and cut into two.
Serve as is or with Mint and coriander dip (For recipe, read here)

For Kids, you may avoid mustard seeds and adjust salt and pepper.

Do try out the recipe and let me know how it turns out!

Connect on Facebook

Signing Off...

You may also like to visit Recipes for links to related posts

Follow on Twitter @nehasuradkar

[Recipe] Fried Fish with Dip

Today, I am sharing a recipe which is a favorite in my home and is often cooked on a weekly basis.

Serves- 4 (1 Fillet each)

Ingredients
Sear Fish- 4 fillets
Salt- 1/3 Tsp.
Lime Juice- 2 Tsp.

Marinate
Crushed Garlic Cloves- 8
Vinegar- 2 Tsp.
Lime Juice- 2 Tsp.
Garam Masala (Indian Mixed Spices)- 1/4 Tsp.
Red Chilli Powder- 1/2 Tsp.
Carom Seeds- 1/4 Tsp.
Salt- 1/3 Tsp.
Lime Juice- 2 Tsp.

Coating Flour
All purpose flour- 1/4 Cup
Red Chilli Powder- 1/4 Tsp.
Salt- 1/3 Tsp.
Garam Masala- 1/4 Tsp.

Batter
Besan (Bengal Gram Flour)- 1/2 Cup
Water- 1/2 Cup
Garam Masala- 1/4 Tsp.
Carom Seeds- 1/4 Tsp.
Salt- 1/4 Tsp.
Red Chilli Powder- 1/4 Tsp.
Oil- 2 Tsp.
Oil for Frying

Mint and Coriander Chutney (Dip)
Coriander Leaves- 3/4 Cup
Mint Leaves- 1/4 Cup
Onion- 1/4 Cup
Lime Juice- 2 Tsp.
Green Chilli- 1
Salt- 1/4 Tsp.
Sugar- 1/8 Tsp.
Yogurt- 1 Tbsp.

Method
Fried Fish
1. Wash fillets and rub salt and lime juice and leave it for 15 minutes and rinse with water.
2.Prepare the marinate by mixing all the ingredients under Marinate and marinate the fish by rubbing the mixture over it. Let it marinate for 30 minutes.
3. In the mean while, prepare the flour by mixing all the ingredients together and also the batter by mixing together all the ingredients listed under each respectively. Make sure that there are no lumps.
4. Keep the oil for heating. Roll the marinated fillet in the flour and dip in batter to coat it well and deep fry in hot oil till golden brown.
5. Serve hot with Mint and Coriander Dip and a Lemon wedge.

Mint and Coriander Dip
1. Add washed mint and coriander leaves, Onion, lime juice, green chilli, salt and sugar in a grinder and grind well to make a fine paste.
2. Mix the yogurt well with the paste and serve.

The same recipe can be modified for kids by adding less chilli and spice and they will enjoy it as well. 

Do try out the recipe and let me know how it turns out!

Connect on Facebook

Signing Off...

You may also like to visit Recipes for links to related posts

Follow on Twitter @nehasuradkar

[Recipe] Tomato Mozzarella Salad

Hi Everyone,
Today, I am going to share one of my favorite salad recipe with you all- Tomato Mozzarella Salad. It is a fairly filling salad and is great as an appetizer or a side. Here is my version of Tomato Mozzarella Salad

Serves- 2 
Ingredients
1 Cup Cherry Tomato cut into halves
1 Cup Mozzarella Cheese Pearls or cut into cubes
1/2 Cup Green Bell Pepper
1/2 Cup Basil Leaves (chopped)
1 Tbsp. Oregano

For French Dressing
1 Tbsp Vinegar
1 Tsp. Lemon Juice
1/4 Tsp. Salt
1/4 C Olive Oil
1/4 Tsp. Black Pepper Powder
1/2 Tsp. Sugar

Method
1. Toss all the ingredients for salad except Oregano together
2. For French Dressing, Put all the ingredients in a bottle and shake vigorously to blend and pour on the salad.
3. Toss again and sprinkle some oregano on top.

Mozzarella Cheese or Cottage cheese sprinkled with little salt and black pepper is a great snack for kids. I prefer to use Honey Tomato instead of cherry tomatoes as they are not too sour and slightly on the sweeter side and can be tossed with cheese for kids. 
Enjoy this healthy salad with your family and let me know how it turns out.

Connect on Facebook

Signing Off...

You may also like to visit Recipes for links to related posts

[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!

Connect on Facebook

Signing off...

Image Source: http://kidshealth.org

You may also like to visit Kids Corner for links to related posts

Follow on Twitter @nehasuradkar

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!

Connect on Facebook

Signing off...

Image Source: http://kidshealth.org

Follow on Twitter @nehasuradkar

You may also like to visit Kids Corner for links to related posts

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!

Connect on Facebook

Signing off...

Image Source: http://kidshealth.org

Follow on Twitter @nehasuradkar

You may also like to visit Kids Corner for links to related posts