Thursday, July 17, 2014

Creamy Mango Oatmeal | Baby & Toddler Food Ideas

Did you know that Oatmeal with fruits is a delightful breakfast. After my attempt with Apple Cinnamon Oatmeal, I have been looking ways to sneak in fruits to oatmeal. This is another one of my successful try in making my LO love oatmeal. A sweet and creamy mango oatmeal with a hint of cardamom is more like pudding than a oatmeal. LO didn't make any fuss on seeing the bright sunshine colored breakfast. Now that he is identifying colors, he loves to have a colorful breakfast. Yellow as in Mango Oatmeal and Blue in his Blueberry oatmeal (his another favorite).
Ingredients:
Rolled oats - 1/2 cup
Water - 1/2 cup
Whole milk - 1/4 cup or more
Cubed Fresh Mango - 1/2 cup + more for topping
Sugar/Honey - 1 tsp
Cardamom powder - a pinch
Salt - a dash


Method:
Mix the oats with water and salt in a microwave proof bowl. Microwave for 1-1/2 minutes. Mix once and cook another half a minute. Puree the mango with milk. Mix the mango puree with the oatmeal and cook another minute in the microwave pausing and mixing once in the 30 seconds mark. Allow 2-3 minutes of standing time. Mix the sugar if using and serve warm topped with cut mango cubes.
Notes: For babies less than 10 months, use an immersion blender to puree the warm oatmeal before serving

Thursday, July 10, 2014

Lemon Blueberry Pancakes (Eggless) | Breakfast Recipes

This Lemon Blueberry pancakes is full of the blueberry goodness with the lemon adding a burst of flavor which wakes up your taste buds. As I was saying in my Blueberry Rice pudding post, blueberries are my LO's recent favorite. Needless to say these blueberry flecked pancakes is a winner and he eats them for breakfast without any fuss. That is what every mom wants right. 
Ingredients:
Makes 8-4" pancakes
Maida/ All purpose flour - 1 cup
Baking powder - 2-1/2 tsp
Salt - 1/4 tsp
Sugar - 2 tsp
Milk - 1 cup (room temperature)
Butter, melted - 1 tbsp
Oil - 2 tbsp
Vanilla - 1 tsp
Lemon zest - from 1 lemon
Lemon juice - 2 tbsp
Fresh Blueberries - 1 cup
Method:
Whisk the flour, sugar, salt, baking powder in a large mixing bowl. Mix the milk, butter, oil. Vanilla, lemon zest, lemon juice in a medium mixing bowl. Pour the milk mixture over the flour and whisk. A little lumps are ok. Fold in the fresh blueberries. Heat a griddle/pan in medium heat and pour 1/4 cup of batter on the pan. When bubbles start appearing on the surface, flip the pancake over and cook until it turns golden. Remove to a plate and serve topped with maple syrup or just powdered sugar.
Notes: The lemon zest is kind of an important ingredients and truly reinforces the citrus flavor. Simply substitute milk with any non-dairy milk for a vegan version.

Thursday, July 3, 2014

Chinna Vengaya Thokku / Shallot Pickle - South Indian Style

I am travelling to India tomorrow. This time it is going to be a long vacation which is going to last for a few months. My son and I are excited to meet my family and looking forward to spend some quality time with them. I have scheduled some posts to keep this space active. Keep visiting and enjoy the recipes!
There are some foods that grandma makes for us to carry back from India. Goodies from India are always special and are like carrying memories back from the trip. One thing that grandma always does not forget to make for us is this Onion Pickle. The first time she made it was when I was newly married and DH absolutely loved it. Not a surprise, he is a pickle fan and can eat South Indian Pickles with almost any food. Since then she never forgets to make some specially for the greatest pickle fan, DH.
It never occurred to me that I can try and make her pickle recipes at home by myself until now. I frantically called her up and asked for this onion thokku and Tomato Thokku recipes. And yeah again my DH loves this onion thokku more :)
Ingredients:
Chinna vengayam / Shallots / Sambar Onions - 1/2 kg (a little more than a lb)
Tamarind - size of a lemon (pick over the fibrous veins and seeds)
Dry Red chillies - 15
Gingelly (sesame) oil - 1/3 cup + 3 tbsp
Mustard seeds - 1 tsp
Curry leaves - a few
Salt - 1 tsp or to taste
Method:
Peel and halve the onions. If the sambar onions are bit too big, cut into quarters. Heat 3 tbsp of oil and fry the chillies until it take a darker shade. Drain the chillies to a plate. In the same pan fry the tamarind for a minute or so and transfer it to the chillies plate. Add the cut onions and fry until it turns transparent but not too dark. Allow it to cool in the oil. Meanwhile pulse the chillies and tamarind in a small mixie jar into a fine powder. Add the sambar onions with salt and pulse a couple of times to form a not a smooth paste. Heat 1/3 cup of oil in a sauce pan and splutter the mustard seeds and curry leaves. Add the ground paste and cook in medium heat for about 20 minutes. Stir often to avoid the thokku sticking to the bottom of the pan and getting burnt. When the thokku comes together as a single mass and the oil starts oozing out. Remove from heat and allow to cool, covering with a mesh plate. When cooled for about a day, transfer to a clean and dry glass bottle. This stays good in room temperature. But I prefer keeping it in the fridge. Always use a dry spoon to serve.

Linking this to Priya's Vegan Thursdays.

Thursday, June 26, 2014

Peach Buttermilk Pancakes (eggless) with Cherry Compote | Breakfast Recipes

There is nothing exciting for a foodie to pick up fresh fruits from the farmer's market stands. Summer is in full bloom here and so are the stoned fruits. Mangoes, Nectarines, Peaches, Cherries and Apricots have made their way to the market. Last week I came home with a bounty of farmer's market produce.. Peaches, Cherries, Snake gourd, Cluster beans, Okra and more. The cherries I got from the farmer's market are super sweet and make a great snack. 
Eating seasonal feels really good. It also feels great when you get your picky eater eats seasonal fruits, especially sneaked in his favorite pancakes.

Ingredients:
Makes 6-7 pancakes
For the Peach Pancakes:
All purpose Flour / Maida - 1 cup
Sugar - 1 tbsp
Salt - 1/4 tsp
Ground Ginger - 1/2 tsp
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Buttermilk - 1 cup + 2 tbsp
Vanilla - 1 tsp
Butter, melted - 1 tsp
Oil - 1 tbsp
Fresh Peach - 3/4 cup, chopped fine
For the Cherry Compote:
Fresh Cherries - 1 cup (halved, pits removed), choose dark ones, they are sweet
Maple syrup - 2 tbsp
Lemon juice - 1/2 tbsp
Water - 1/4 cup
Method:
For the Cherry Compote:
Boil the water, maple syrup and lemon juice until bubbly. Add the halved cherries and cover and cook in medium heat for 10 minutes, stirring occasionally. Allow to cool and refrigerate until use.
For the Pancakes:
Whisk the flour, sugar, salt, ginger, baking powder and baking soda together well. Mix 1 cup buttermilk, vanilla, butter and oil in a separate bowl. Pour the buttermilk mixture over dry ingredients and mix with a fork just until no flour remains. A little lumps are ok. If the batter is too thick add the remaining 2 tbsp of buttermilk and fold in the chopped peaches. 
Heat a griddle in medium heat and pour 1/4 cup of the batter. When bubbles start appearing flip the pancakes over and cook another minute or two. Repeat with the remaining batter and make pancakes. Serve topped with Cherry Compote..

Thursday, June 19, 2014

Banana Oatmeal Peanut Butter Muffins | Infant & Toddler Food Ideas

Planning for a make-ahead snack for my LO always seems to be challenge. The challenge does not lie in making something but making something he likes. He is turning to be more picky (ahem, guess like who??). It is easy to count the number of things he likes these days. This is one muffin which he actually liked, so I decided to post under Baby and Toddler Foods section. This muffin is butter-free. The peanut butter acts as a butter substitute and makes it super peanut-buttery. I can't talk enough on the good-for-you factors in these muffins. With Oatmeal, whole wheat flour, peanut butter, banana and cinnamon it talks for itself.
Ingredients:
Makes 12 regular sized muffins
Adapted from recipe here
Old fashioned / Rolled oats - 3/4 cup
All-purpose flour / Maida - 3/4 cup
Whole wheat flour - 1/2 cup (can substitute AP flour)
Cinnamon - 1 tsp
Salt - 1/2 tsp
Baking powder - 1 tbsp
Ripe Bananas - 2 (about 1 cup mashed)
Peanut butter - 1/3 cup
Brown sugar, packed - 2/3 cup (see notes below)
Egg - 1 (room temp)
Milk - 1-1/4 cups (room temp)
Vanilla extract -  1 tsp
Optional Cinnamon Sugar topping:
Sugar - 2 tbsp
Cinnamon - 1 tsp
Method:
Preheat the oven to 375 F. Line a muffin pan with liners. Whisk the flours, oats, cinnamon, salt and baking powder well. In a large mixing bowl, add the bananas and mash them with a fork. You may really do not want a hand mixer, a whisk even. All my mixing was done with the humble fork. Add the peanut butter and egg to the mashed bananas and mix well. Next add the sugar and mix until it dissolves. Add the milk, vanilla and mix again. Now add the flour mixture in 3 additions and mix until no trace of dry flour remains. Divide equally among the muffin cups and bake for about 18-20 minutes.
Sprinkle with the cinnamon sugar topping when still warm.
Notes: 
These muffins are not overly sweet and was just right. If you want sweeter muffins use 3/4 cup of brown sugar.