When it comes to deep-fried snacks, LO is just like his Dad.. Loves 'em. I made this crunchy crispy vadas for lunch the other day. It was a great combo for the Mysore Rasam (recipe coming soon) I made. I used a combination of chana dhal and split moong dhal and added cabbage in the place of regular onions.
Ingredients:
Inspired from here
Dhal measurements in 160 ml cup; Makes 12 vadas
Chana dhal - 1/2 cup
Moong dhal - 1/2 cup
Dry Red chillies - 2
Fennel seeds - 1 tsp
Asafoetida - 1/2 tsp
Cabbage, chopped fine - 1-1/2 cups (can substitute onions)
Green onions, chopped - a handful (optional)
Coriander leaves, chopped - a handful
Salt - to taste (see notes below)
Oil - for frying
Method:
Wash and soak the dhals together for 45 mins to an hour. Drain completely and grind coarsely with red chilli, fennel seeds and asafoetida. Mix with salt, chopped cabbage (or onions), green onions and coriander leaves. Heat oil for deep frying. Make small patties and deep fry until golden brown on the outside and cooked through in the inside.
Notes:
Add salt just before frying. If not frying immediately after grinding, cover and refrigerate until use.
Linking this up to Vegan Thursdays.
Mealtimes are always a challenge with little ones. They become more picky as they grow. Feeding my LO with a healthy balanced meal has always been a tricky task for me. But sneaking in "healthy stuff" into something he eats has been working so far. Touch wood! My LO likes, well like is too strong a word when it comes to his eating. He likes eats oatmeal when it is a little sweet. But he has never been a big fan of fruits except for bananas. So I sneaked in an apple to his breakfast bowl. That satisfies his daily fruit serving and since apple is sweet, he doesn't notice :).
Ingredients:
Serves - 1
Rolled (old fashioned) oats - 1/2 cup
Water - 3/4 cup
Whole milk - 1/4 cup
Apple - 1 medium
Cinnamon - 1/4 tsp
Salt - a dash
Sugar - 1-2 tsp
Method:
Peel, core and chop the apples. Blend to make a puree. In a medium Microwave-proof bowl, mix the oats and water. Cook in the microwave oven for 1-1/2 minutes. Mix once and microwave again for 30 seconds. Mix the apple puree, cinnamon, salt and milk and microwave again for 30 to 60 seconds. Allow a minute or two of standby time (allowing it to rest in the microwave undisturbed). Mix in the sugar per taste and serve.
Notes: For babies less than 10 months old, use a hand blender to puree the cooked oatmeal before serving.
Linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.
Summer reminds me of the summer vacation spent at grandma's place. While we kids will be busy having non-stop fun, grown-ups will be busy making the summer goodies. Different types of pickles, vathals (sun dried vegetables), vadams (dried ready to make fryums) are made and stocked up for the year. While the vathals and vadams are prepared to make an ample use of the sun in summer, the pickles are made for the availability of the seasonal produce. That being said the market is overflowing with tomatoes and I am making a great use of them.
Ingredients:
Ripe Tomato - 1/2 kg
Garlic - 10 small cloves
Fenugreek seeds - 1 tsp
Tamarind - lime sized
Dry Red Chillies - 12-15
Salt - 1-1/2 tsp or taste
Gingelly oil / Sesame oil - 1/3 cup
Mustard seeds - 2 tsp
Asafoetida / Perungayam - 1/2 tsp
Dry red chillies - 1
Method:
Soak the tamarind in a little water. Dry roast the fenugreek seeds until it slightly changes in color. Allow to cool and powder. Add the dry red chillies in a blender and pulse until almost fine. Add the soaked tamarind and make a smooth paste. In a heavy-bottom saucepan, add the chopped tomatoes, salt, ground paste and fenugreek powder. Allow to boil in medium-high heat until the mixture boils over and the tomatoes cooks through. Heat oil in a separate pan and splutter the mustard seeds, asafoetida and one dry chilli. Pour over the tomatoes and cook in medium heat. Mix occasionally and continue cooking until it comes together and the oil oozes out. Allow to cool completely and store in a dry glass container.
Notes:
It is not recommended to store pickles in plastic container since the oil could react with plastic. Glass or ceramic jars work perfect.
Ever wonder if you can convert something sinfully delicious to something deliciously healthy. Yes you can and I did too. Avocado to the rescue.. This is a healthier version of the classic Fettuccine Alfredo without all the not-so-good fats from the cream, butter and cheese. The creaminess and the fat in the avocado makes it a great alternative for the butter and cream in this recipe. Avocados are high in fiber and magnesium. It is true that avocado is high in fat but those are the good fats that is very good for your heart.
Check out my recipe for Guacamole.
Ingredients:
Serves - 1-2
Dry Fettuccine pasta - 1/4 lb
Ripe Avocado - 1 small
Lemon juice - 1-1/2 tbsp
Extra Virgin Olive oil - 2 tbsp
Salt - a pinch
Pepper - a pinch
Method:
Cook the pasta in salted boiling water until done. Drain and reserve 1 cup of pasta water. Blend the avocado flesh, oil, lemon juice with salt and pepper. Add pasta water as needed to loosen the avocado puree. Transfer to a bowl and add the pasta. Toss well adding the pasta water as needed to loosen the sauce. Serve warm.
Notes: Add chopped parsley or basil as needed.
Are you someone who always tries to think hard when it comes to making a side dish for Dosa? Yeah, I am one of you. But I have an idea for today so you don't have to break your head next time. A simple side dish for Dosa, this Kadappa sambar is different from the Thanjavur kadappa which is made with moong dhal and potato. With fresh ground spices and garnished with mint leaves this sambar is sure to be voted as your family's new favorite.
Ingredients:
Recipe source - MIL;
Serves - 3-4; Preparation time - 10 mins; Cooking time - 20 mins.
Besan / Chickpea flour - 3 heaped tbsp
Water - 3 cups
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Onion - 1 cup, thinly sliced
Tomato - 1/4 cup, finely chopped
Mint leaves - a handful
Coriander leaves - a handful
Make a paste:
Ginger - 1" piece
Garlic - 3 cloves
Cinnamon - 1" piece
Cloves - 3
Fennel seeds / Sombu - 1 tsp
Poppy seeds / Kasakasa - 1 tsp
Green chillies - 2-4 (based on the heat of the chillies)
Method:
Mix the besan with 1 cup water and turmeric powder, set aside. Make a smooth paste of the spices under make a paste. Heat oil in saucepan and fry the onions until soft. Add the tomatoes with a pinch of salt. When the tomatoes become soft, add the ground spice paste and cook in medium flame for a couple of minutes or the raw smell of the paste vanishes. Now add the besan water with salt. Add 2 more cups of water and mix. Allow it to come to a boil and continue cooking in medium heat for about 15-20 minutes, until the besan cooks through and the raw smell of the besan disappears. Turn the heat off and add the chopped mint and coriander leaves. Cover and rest for 10 minutes. Serve hot with dosa.
Ingredients:
