Showing posts with label kids favourite. Show all posts
Showing posts with label kids favourite. Show all posts

Friday, April 19, 2019

Almonds - Corn flakes Laddu

Laddu/ Laadu / Unde is one of the healthy sweet done and stored for munching at any time of the day.
Here are some laddu which I prepared for distributing it for our relatives with Kashi Tirtha. We had been to Kashi/Varanashi , Gaya, Ayodhya and Prayag Rajya. It was beautiful trip with our friends and always cherish the memory. 


Visiting Kashi Vishwanatha temple is one such moment and taking dip in Ganga River and other holy rivers really an awesome feeling. Ok it is left to people with believers and non believers any ways. One has to enjoy his or her feelings and cherish the moment that he or she gone through.
Coming back to Laddu, I have prepared this type of laddu using corn flakes and ground nuts, for Our Kashi tour and distributed among us in the bus while travelling to Gaya from Varanashi. 
I have done that laddu on Facebook live too. It is an easy, healthy, quick and simple to prepare and you can enjoy it any time of the day. Here I used almonds instead of groundnuts. 
The ingredients I used are mainly Corn flakes, almonds, jaggery. Thats it.Minimum ingredients and healthy laddu to be munched. It stays for a week or little more days and it and no coconut used here.
Lets see the recipe now :

Ingredients :

Corn flakes  : 500 Grams
Almonds : 250 Grams 
Jaggery : 250 Grams 
Ghee : 3 To 4 Tablespoons

Method :

1. Dry Grind Kelloggs corn flakes. ( No needs to roast )
2. Dry Grind almonds /badami in to rava consistency and shift it to a bowl.
3. Mix both the powdered almonds and corn flakes and keep it aside.


4. Take a big pan and keep it on a fire. Add powdered jaggery and 1/4 Cup of water.
5. Let it dissolve completely. Sieve it and  keep it aside.
6. Now take cleaned jaggery and put it to a pan. Keep it on the fire and let it boil.


7. Stir in between and let it get one string consistency. Let it be on low flame. (Whole procedure).
8. Add powdered almonds - cornflakes mix and mix it well. 


9. Take away the pan from fire and keep it down.
10. Put 3 to 4 tablespoons of ghee and mix it nicely. 
11. Take a small portion from it and prepare laddu. 


12. If you find the laddu mixture dry add 2 tablespoons of hot milk and mix it well. 
13. You can easily prepare laddu. Prepare laddu with remaining mixture.


14. Let it completely cool. Store in air tight box or bottle.

Note :

Check with one string consistency. Do not add more water. It takes long time to get thick.
Do it on low flame. Adding ghee more /less is optional. Adding more ghee taste better. You can add ghee instead of hot milk if the mixture turns dry. Heat the ghee and then use it. It is always better to clean jaggery and then use it.
Time : 30 Minutes
25 to 30 Laddus can be prepared. (The size must be small).
Watch to Know more about making Almonds - Corn flakes Laddu 



Wednesday, April 10, 2019

Simple Sweet Potato Patty

Having an Evening Snack is fun. You feel like having some thing spicy, yummy, quick and healthy snack. Lets try this yummy, easy, quick and simple " Simple Sweet Potato Patty " and Njoy our snack.
Try and Enjoy...


Some time dosa, idli or some street food like pani poori, vada pav. paneer pav baaji, so many lovely dishes arise in front of eyes and starts to dance. I mean you feel like having them.
Here is some thing which is very easy, quick and very very simple patties that can be prepared at home and enjoy eating them.
Here comes SWEET POTATO - WHEAT BREAD PATTY and it is so yummy that one should enjoy after preparing this.
All you need is Sweet Potatoes and Wheat bread with simple spices like garam masala, chilly powder and some cumin seeds.
All I said is to do it quick and gulp it leisurely.
NO Onion OR NO Garlic is added to these " Sweet Potato Patty ".

Ingredients :

Boiled Sweet Potatoes : 2 Medium size
Wheat Bread : 5 to 6 slices.
Salt : As required
Jeera / Cumin Seeds : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Oil : 2 to 3 Tablespoons
Toppings : ( Optional )
Curd : 1 Cup
Onion : 2
Ketch Up

Method :

1. Take a big bowl and add cooked sweet potatoes.  (Better remove the outer layer).
2. Take the bread slices and powder it by hand or make in to pieces. No need to remove the edges.
3. Add garam masala, chilly powder, jeera and salt.
4. Mix all the ingredients nicely. Do not add any water.  Make it as a dough.
5. Divide them in to small portions.
6. Keep a pan on the fire. Heat the pan. Add a teaspoon of oil on the pan.
7. Take small portion of the patty dough and make as a ball shape and press it and give the shape you desired. Square or round or Oval. Prepare at least 4 at time.
8. Place them on the tava and put some oil on it. Let it cook on low flame. Let it cook till it turns golden brown.
9. Turn the other side and cook. You can add little oil while its cooking.


10 Take it out from the pan and serve with the choice of your side dip.


11. Repeat the same and complete all the patties.
12. We had it with cut onions, curd and ketch up as sides or dip.

Note :

Do not over boil sweet potatoes. You can powder bread in mixi jar. No need to dip the patty in rava or bread crumbs. Directly add bread pieces to sweet potatoes while mixing. No need to add any water.
Adding more spice or oil is optional. You can even fry. But it is not healthy. You can also add more spices or spices of your choice.  Remember having mild spice is always good for health. Cooking on low flame helps the patty to be tasty. Use of onions or garlic to patties is optional. I have not added to patties.  Served the onion pieces.
Time : 30 Minutes.
Serves : 3 to 4
Patties with with Ketchup


Patty served with Curd 

Patties served with curd and onion

Tuesday, November 20, 2018

Potato Balls

 These potato balls are yummy and easy to prepare. These potato balls can be good starters with some hot and spicy soups. Good for all age group because it is soft, filled with carrots and potatoes and flattened rice. I have tried this Potato balls for Recipe super stars group to cheer them up.


I have used boiled potatoes, carrots, methi leaves, ground nuts and some simple spices like chilly powder, garam masala.
Let us see the recipe now :

Things Needed :

Boiled potatoes : 2 to 3 ( Medium sized )
Carrots : 2
Methi /Fenugrik leaves : One small bundle. ( Only leaves )
Ground nuts : 3 to 4 tablespoons /1 Small bowl.
Flattened rice : Avalakki /Aval : 1 Small bowl.
Rava /semolina : 1 Small cup ( Medium size)
Spices :
Ginger : An inch
Green chilly : 1
Red chilly powder : 1/2 Teaspoon
Garam Masala powder : 1/2 Teaspoon
Salt : As required
Oil to fry  : 1 Cup

Method :

1. Wash and boil potatoes. Leave it for cooling. Peel off the outer layer.


2. Wash and grate carrots, cut coriander leaves, methi leaves and green chilly. Wash and remove the outer layer of ginger and wash it again. Grate it. Keep it aside.
3. Dry roast groundnuts and remove its husk. Dry grind in to powder. Remove from the mixi jar and keep it aside.Keep rava in a plate.


4. Take a big bowl. Add potatoes and smash it. Add avalakki, grated carrots, chilly powder, garam masala powder and grated ginger.


5. Add 2 tablespoons of powdered groundnuts, cut coriander leaves and methi leaves. Add required salt and mix it well.

6. Now divide the mixture into small portions and turn them as small ball shape.
7. Roll them on dry rava. Arrange them in a plate.


8. Keep a pan on the fire and put oil. Let oil get hot.
9. Fry potato balls in hot oil. ( Medium and low flame ).


10. Let it turn golden brown. Remove the potato balls from the oil and put it on a kitchen tissue


11. Cut a carrot as small stick and insert the carrot piece edge in  potato balls when it is hot Or the ball may break while inserting the carrot stick.
 Serve them as a starter with tomato ketch up or chutney.


12. We had it with coconut chutney and ketch up.

Note :

Do not use any water. Smashed potatoes will bind all the ingredients well. Use of more /less spice is optional. Small carrot pieces are done and inserted into potato balls. ( Just for fum )
Time : 30 Minutes.
15 to 20 Very small bondas can be fried.

Friday, September 28, 2018

Baby Potatoes & Capsicum Curry

Baby potatoes are loved by all age group these days. It is nice to have for curries and even as snacks.
Here I have tried baby potatoes with capsicum which is a very good combination for curd rice and goes well with chapatis, roties, bread and most of the main dishes.


It is easy, quick and simple stir fry. Try and enjoy.
All I have used is baby potatoes, capsicum and some simple spices.
Remember that do not load your food with lots of spices. It might effect your health.
Eating boiled potatoes are always good for health. They provide energy to our body. They are filled with carbohydrates.
Let us see the recipe now :

Things Needed :

Baby Potatoes : 10
Capsicum : 2
Pepper Pods : 4 to 5
Jeera /Cumin Seeds : 1 Teasppon
Green chilly : 2
Salt : As required
Garam Masala : 1/2 Teaspoon
To Season :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 5 to 6 leaves

Method  

1. Wash and boil potatoes and remove its skin.
2. Wash and remove the inner seeds of capsicum and cut into small pieces.
3. Dry grind pepper and jeera to powder.
4. Wash and cut green chilly into slice ( just slit).
5. Keep a big pan on the fire and heat. Put oil and mustard seeds and 1/2 Teaspoon of jeera.
6. Let mustard seeds splutter. Add slit green chilly, ingh and curry leaves. Fry it.
7. Add cut capsicum and fry till they turn slightly soft.
8. Poke baby potatoes with a knife edge slightly and make small holes.
9. Put baby potatoes to frying capsicum and stir slowly.
10. Add required salt, pepper jeera powder, garam masala powder and a pinch of turmeric powder.
11. Stir slowly and let it cook on low flame for 2 minutes. Stir in between.
12. Shift the ready baby potatoes and capsicum curry to a serving bowl and serve with the main dish.

Note :

Do not over cook potatoes. All it to cool and then remove its skin. Adding any spice is your choice. I have used MTR garam masala. Adding more oil helps the curry to be tasty. But not good for health.
Time : 20 Minutes.
Serves : 2 to 3 .

Friday, March 14, 2014

Butter Chakkuli (Benne Muruku) & Kodubale

Benne Muruku is one variety of Chakkuli, crispy fried snack, which is very very soft and crisp and it melts in the mouth with yemmy taste. Benne means butter and the crunchy chakkuli is so soft and crispy.

Chakkuli can be made using different flours. Chakkuli is most famous crispy and tasty snack at any time of the day. Benne Muruku is nothing a Crispy Chakkuli prepared with Maida and Rice flour. Muruku is also known as chakkuli in Kannada, chakri in Gujarati, chakali in Marathi, murukulu in Telugu, muruku in Tamil.

Chakkuli or Muruku is one of the traditional treat for festivals like Diwali and Krishna Janmashtami. Now a days we get Chakkuli all over India. Chakkuli is one of the famous dish of South India. Traditionally Chakkuli is prepared with urid dal and rice flour.

Here is a recipe of Benne Muruku (Butter Chakkuli). Chakkuli here is prepared with rice flour, Maida and salt, Til seeds and oil. These chakkulis are easy to prepare. We get this Benne Muruku in Bakery acondiment stores and super markets. Home Made Benne Muruk is tastier and safe. It is a fried Item, you can have them any time of the day. You will enjoy eating chakkuli with a cup of Tea or Coffee.

Things Needed :

Maida (Plain flour) : 2 Cups
Rice Flour : 2 Cups
Chilly Powder : 1 Tea spoon
Sesame Seeds : 2 Table spoons
Salt : To taste
Butter : 1 Table spoon
Oil : To Fry (2 to 3 cups)
Chakkuli Mould to prepare chakkuli


Method :

1.Dry cook  Maida and Rice flour for 8 to 10 minutes. (Do not add water , Dry cook  in pressure cooker using weight).
2. Let the flour cool.


3. Now powder the flours  nicely using your fingers. Put it in a big bowl.

4. Add salt, sesame seeds, butter and chilly powder to the flours.


5. Mix it nicely and add water little by little and prepare dough.


6. Wash chakkuli mould and clean with dry cloth.

7. Divide the dough into small portions and put one portion into the mould.


8. Press the mould and prepare chakkuli on a tray or a wet towel.

9. Keep oil on the fire and heat. When the oil becomes hot fry chakkulis.
10. At time you can prepare 4 to 5 chakkulis. Prepare chakkuli on medium heat.






11. Fry on both sides till they turn slightly brown and remove from the oil and put them on the kitchen Tissue.



12. Prepare chakkuli with the remaining dough.

13. Now the chakkulis are ready to serve.
14. Serve with Cup of Hot Coffee or Tea.

15. You can also prepare Kodubale with the same Chakkuli Dough






You can also prepare chakkuli this way. Fill the chakkuli mould and straight leave the dough to the hot oil. giving a shape then and there while pressing the mould.

Note:

You can use dalda or hot oil instead of butter. Remember dalda is not a good option to choose. If you add more butter the chakkuli may dissolve in oil since they turn very soft. Use exactly one table spoon butter Or it may take more oil while frying and will not taste good. You can also add roasted powdered Urid dal. I have not added. Fry chakkuli on medium flame and be careful while you turn them or remove them from oil. You can also use jeera instead of sesame seeds. Using any one of them is advisable. Be aware the chakkuli sold outside may contain dalda or left over oil.
Guide  cook dry maida and rice flour before using it. 
Keep Maida and rice flour in different bowls while cooking. Do not add water while cooking. Put a glass of water to pressure cooker and keep an empty bowl up side down. Then place these flour bowls and cover with a plate. So that water does not enter the flour bowl. Close the  pressure cooker with its lid and put whistle and let it cook for 8 to 10 minutes. Allow it to cool and remove the flour and powder them nicely ( with out using water).  Use it when it is the flour is cool. You can also cook these flours in Idly cooker. 

Time : 40 Minutes (Including steaming the flours).
25 to 30 chakkulis can be prepared (according to the size of the chakkuli). 

Unripe Mango Chutney

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About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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