So I had to take an unintentional short break again. Schools have started and like every mother I too was freaking out. One of the concerns I had was tiffin box. I wanted to give him healthy yet tasty food. The kind kids would like. Also, since he’s is small he is still unaccustomed to feed himself properly without spilling. Expecting a 3 year old to break rotis, take some curry and feed himself is high expectations. So I had to made sure that I give him finger food or something that he can manage with spoon. DALIYA OATS IDLIS are a result of this need of a mother. I made these idlis in a flat plate and I have made use of cookie cutters to give these idlis kids lovable shapes. Also check out carrot idli, oats idli and stuffed idli for other variations of idlis especially for kids.
DALIYA OATS IDLIS
So this recipe came up when I had a packet of broken wheat almost reaching expiry date. Also, I am doing meal planning and prepping for the week. Check my insta/FB stories every weekend as I share my plan there. And it has helped me to make use of my ingredients well and finish them on time. DALIYA OATS IDLIS is a good way to eat healthy yet it is a different dish. Pair it up with a good chutney and you are sorted. Go on and try this recipe. Don't forget to read the recipe notes.
Take Broken Wheat Powder and Oats in a bowl..
Add salt and curd and whisk well.
Keep is aside for half an hour. If using immediately then add baking soda and mix well.
In a tadka pan, heat oil.
Add finely chopped green chilly.
Pour this over broken wheat/oats batter and mix well. Add water to adjust the consistency, It should be thick like idly batter.
Grease a idli plate and heat up the idli stemer. If you want to give shapes then use a flat plate or dhokla plate to pour the batter in.
Steam for 5-8 minutes or until done.
Let it cool down for a bit. De-mould. If you needs shapes then shape the idli using cookie cutter.
Serve them with chutney of your choice. I served it with peanut tomato chutney.
- You can skip baking soda all together. I did not use soda at all. The idlis won't be very fluffy but is good enough.
- Add more veggies of your choice.
- You can skip green chilly.
- If you do not have cookie cutter then use a knife to cut into desired shape - diamond, square,etc.
Hey There. A very quick post today. Its a very busy weekend and am literally running out of time not to forget unexpected problems popping up. Today’s recipe of Bread Milk Nuts balls are from my teenage days when mom tried this recipe and it became a hit. So during exam preparation time to satisfies between meals hunger mom used to prepare some snacks and store it. She knew if I am hungry I will enter the kitchen to prepare something thus loosing some precious study time. Hence she used to prepare murukku, sweet mixture, achappams, banana chips, etc. This came as a result of trial and error recipe. I have added my health twist to it and loved it. It is perfect for kids snacks and finishes your leftover bread. Do try and let me know how it turned out for you. I would love to hear from you. I will feature your pics in my facebook and instagram stories if you share your wonderful dishes tried from my blog.
BREAD MILK NUTS BALLS
As the title suggests, Bread Milk Nuts balls, have the goodness of milk and nuts. I have used almonds since it is the least consumed nut in my house. Finish your leftover bread with this fried snack that goes very well as tiffin box snack idea.
Powder the bread slices in a blender
Add the almonds, cardamom, sugar and blend again
Keep the oil for frying in low heat
Take the blended mix in a plate and add 1 spoon of milk at a time and mix.
Mix and try to make balls of it. Add only as much milk for it to stay together.
Once the balls are ready deep fry them till brown from outside.
- I used white milk bread which is already sweet. If using wheat or brown bread increase the sugar as per your taste.
2. You can also try frying them in appe pan hence not deep frying.
3. Add some raisins if you feel like.
Hello. You know I feel that current times, we are so overwhelmed with information that it sometimes plays to a disadvantage. Like for instance the super foods or energy bites (like today’s recipe Chocolate Almond Date Balls) or even green smoothies. Agreed, that these recipes were developed to fit into our ever changing and fast lifestyle. But somehow trying to catch up with the every changing trends is taking a toll on our health too. Having said that I also read an article in Vogue that Millennial are more health driven and conscious of what goes in their body.
I am not an expert or a nutritionist. I am just a plain mother who tries to give my child what my mother taught me and also learn from the current food/ nutritional needs. I am personally not a fan of almonds or dates. I am more driven towards walnut. But kids, they like only cashews. They will not entertain nuts in any form. The advertisement that is shown on TV of giving your child soaked, peeled almonds in the morning, well, it does not work. At least not with my kid.
Of course when i saw this trend of energy balls I knew that this is it. Although I already have a protein bar recipe with sprinkles in this blog (check here). Even for this recipe there is only 70 percent chances of my little one enjoying it as healthy snack since it is too sweet (Thanks to dates and honey). So kids who are more inclined towards spicy snacks mothers you need to dig in more.
Chocolate Almond Date Balls
Chocolate Almond Date Balls are these cute balls of overloaded but natural sweetness. These were created for my little one's school party. It is made with not so favorite nuts - almonds. Since it has chocolate flavor chances are that sweet loving kids would love these balls. Plus it is good for elders too. Makes for an healthy and easy grab it snack. Make it over the weekend (spare only 30 minutes) and store it for good 4-5 days (that is if it stays that long).
Take almonds in blender and blend it coarsely. Careful not to blend too much or it will become butter.
Now add in pitted dates, honey and chocolate spread.
Now grease your hand with little oil and make small balls. Don't make it too big as it is heavy on stomach.
Done. Your Chocolate Almond Date Balls is ready. Pack it up or store it in fridge.
- Instead of chocolate spread (which is already sweetened) use cocoa powder. I didn't have it in hand hence used spread.
- Don't use strong flavored oil for greasing your hand like coconut or even ghee. Sunflower will be good.
- Roll the balls in your choice of flavors. Few examples - Dry coconut, sprinklers or even nuts.
Hi. If you are regular on my blog you will know my love for sandwiches. Not the regular tomato- onion sandwich but variations of sandwiches. I keep trying new combos. Today’s sandwich is one such variety sandwich. It was born out of my aim to finish the leftover apples. So off you go straight to the recipe.
Brown Bread/Multigrain Bread – 4 slices
Butter – 2-4 tblspn
Apple – 1 peeled and cubed into small pieces
Jaggery – 4-5 tblspn
Cinnamon – 1 tsp
Cheese – as needed
- In a pan add butter and let it melt on low heat.
- Add jiggery and cinnamon and mix well.
- Add apples and mix well.
- Let it cook for some time. (I didn’t cook it completely since I wanted it to be little crunchy). Let it cool down.
- Butter the slices of bread.
- Place some apple filling on the bread and spread evenly.
- Grate some cheese over it.
- Close with another piece of bread.
- Make the sandwich in sandwich maker. Don’t worry if you don’t have sandwich maker. You could use a grill pan or a tawa too.
- Once nicely brown and crispy remove and cut into pieces and serve.
Hello. You know my love for spaghetti. I have 2 recipes for spaghetti – cheesy spinach and aglio olio. Today I am sharing a veggie spaghetti. I hear lots of parents complain about kids not eating veggies especially carrots, beans, beets. I make lots of dishes in a week that includes these veggies regularly. This is one such recipe.
Its pretty simple too.
Wheat spaghetti – 1 cup
Carrots – 1/4 cup sliced very thinly
French beans – 1/4 cup sliced very thinly
Black pepper powder – 1/2 tsp
Garlic – 2 cloves sliced thinly
Mixed dried herbs – 1.4 tsp
Salt to taste
Olive Oil – 2 tblspn + 1 tbslpn
- Boil lots of water in a tall pot. Add salt and 1 tblspn olive oil. Add the spaghetti and let it cook till al dente.
- While the spaghetti is getting cooked heat a pan with olive oil.
- Add garlic and saute till light brown.
- Remove the garlic pieces and add carrots and beans.
- Saute for 30 seconds.
- Sprinkle 1 tblspn water. Close and cook with close lid for another minute.
- Add black pepper powder, mixed herbs and mix well.
- Now add strained spaghetti and toss well.
- Adjust salt.
- Play around with the recipe using capsicum, baby corn etc.
- Add ketchup in the pan and toss well to add a zing to the recipe.
- Add scrambled eggs to make it more nutritious.
Hey There. How is it going ? Well we have been in and out of sickness. The official sickness season is here and can expect one or the other in the family to be sick. So currently, I can’t hear properly from one of my ears, my nose is gone on hartal and does not smell anything, my voice is more like croaking and every muscle is refusing to co-operate with me in my daily chores.
Anyways moving on today’s recipe. When I saw this recipe on my friend blogger’s news feed I immediately wanted to try it for 3 reasons. Firstly it is like a fusion of wada pav. Except the wada need not be fried here and instead it is stuffed and baked. Secondly, it is a snack in itself. You do not need anything else to go with. Okay you can have it with ketchup but that’s it. Third and most important. It is not completely maida instead it is mix of both maida and wheat buns. Good isn’t it?
So make it, bake it and enjoy it.
RECIPE SOURCE – Click here
Wholewheat flour – 1 cup
All purpose flour – 1 cup
Instant yeast – 1 tbsp
Salt – 1 tsp
Sugar – 2 tbsp
Lukewarm water (approximately) – 1 cup
Olive oil – 2 tbsp + more to brush.
Potatoes – 2 medium (350 gm), boiled, peeled and mashed
Oil – 1 tsp
Cumin seeds – ½ tsp
Ginger garlic paste – 1 tsp
Turmeric powder – ¼ tsp
Chilli powder – ¼ tsp
Garam masala powder – ¼ tsp
Amchoor powder – A pinch
Chopped coriander leaves – 2 tbsp
- First let’s prepare the bun dough. Mix the dry ingredients. Add water slowly and knead to a smooth dough. Add the olive oil and knead to incorporate.
- Transfer to a clean oiled bowl,close and allow it to double in size, around one hour.
- In the meantime, let’s prepare the stuffing.
- Heat oil in the saucepan and crackle the cumin.
- Fry the ginger garlic paste and saute till raw smell leaves.
- Add the mashed potatoes. Add turmeric,chilly, garam masala and amchoor powders and give it a good mix.
- Add salt.
- Allow to cook on low flame for five minutes.
- Mix in the coriander leaves and switch off. Allow to cool.
- Once the dough has doubled, punch down and knead for another couple of minutes.
- Grease a baking pan and set aside.
- Divide the dough and the filling into six portions.
- Slightly roll one dough portion into a circle. Spoon in one portion of the filling and shape into a bun. Place it on the greased pan.
- Repeat with all the buns and filling.
- Brush the top of the buns with some oil. Cover and allow it to proof for 25 minutes.
- Meanwhile preheat the oven to 180 degrees.
- Bake for 25 minutes until the top looks golden brown and is smooth to touch.
- Pull out the buns and brush on the top with little more oil while still hot.
Serve hot with ketchup or even tamarind chutney.
Hey There. Its lovely rains in this part of the world. The weather is cooler. The trees are bathing everyday. Washed clothes are begging for some sunlight. So with this weather its time for deep fried goodies. Why don’t a add a healthy twist.
Today’s recipe is just that. Palak wada is your usual wada with the goodness of palak.
Palak – 1 cup chopped
Urad dal – 1 cup soaked minimum 3-4 hours
Green chilly – 1
Shallots – 2-3
Black Pepper – 1 tsp (Optional)
Oil – for deep frying
Salt to taste
- Take chopped palak in blender and blend.
- Add soaked urad dal, shallots, green chilly, salt and blend. Add little water if required. Blend till a smooth batter is formed.
- Add whole black pepper and mix well.
- Heat oil for deep frying.
- Take spoonfuls of batter and drop it in oil. If you can shape it like wadas well and good.
- Fry till both sides turn golden brown.
- Drain on tissue or soaking paper.
Enjoy with a chutney of your choice.
Hey There. So how have you been ? When I watch food shows and they show a whole variety of sandwiches but I wonder if our taste buds would love those sandwiches with bacon, meat, different kind of cheese and veggies.
I try to include veggies in my sandwiches. So the veggies that are usually ignored I try to include them in pastas and sandwiches. Do try out this recipe and let me know if you liked it.
Bread Slices – 8
Boiled mashed potato – 1/2 cup
Cooked grated carrot – 1/2 cup
Cooked grated beetroot – 1/2 cup
Cumin powder – 1/4 tsp
Pepper powder – 1/4 tsp
Black salt – as per taste
Grated cheese – as per taste
Butter – for greasing
- Mix mashed potato, beetroot and carrot in a bowl.
- Add cumin, pepper and salt.
- Take bread slices and spread a little butter on each slice
- Place the stuffing in between two slices.
- Add grated cheese.
- Cover with second slice of bread.
- Place it in sandwich maker and grill till nice, crispy and golden.
Serve hot with some ketchup.
As promised this is my second recipe for today. With the flavorful Jamun. Jamun is a fruit that is not exceptionally sweet. It is an acquired taste. But it is medicinal and healthy for you.
This recipe is super simple and healthy. All the ingredients are healthy for us and during summer this recipe is apt to quench your thirst.
Pitted Jamun – 1 cup
Slim Yogurt – 1/2 cup
Honey – 4 tblspn
- In a blender take yogurt and honey and blend till smooth.
- Remove half of the yogurt honey mix into another container.
- In the remaining yogurt honey mix add the pitted jamun. (keep some jamun spare if you like pieces in your popsicle.
- Blend it well.
- Take the ice cream moulds.
- Add jamuns in each mould.
- Add yogurt honey mix till mould is half full.
- Now add the yogurt honey jamun mix till the mould is 3/4 full. Do not completely fill the moulds.
- With a skewer swirl the contents of the moulds.
- Close the lid of the moulds and freeze it for atleast 5-6 hours or overnight.
Simple isn’t it. So don’t rush to buy ice cream when kids demand it. Prepare this yummy and healthy Popsicle at home. Enjoy.
Hello. How are you today? So I have been experimenting with food a lot. I am making an attempt to try new things and learn new things. That also means I am enjoying cooking. How about you? Are you learning new things? Now that the kids have holidays here are you trying out new recipes? Do try new things that interests you.
Today’s recipe is an interesting one. Most of us dread away from carrots. But I make sure to buy and use them in my day to day cooking. Hence, this recipe. You will find many variations of this recipe on the internet. Mine is a simple recipe. Do try it for your tiffin box.
Grated carrot – 3/4 cup
Cooked Basmati Rice – 1 cup
Turmeric Powder – ¼ tsp
Peanuts – 1 tblspn
Dry Red Chilly – 1
Onion – 1 small finely chopped
Mustard Seeds – 1 tsp
Sugar – ½ tsp
Oil – 2 tblspn
Salt to taste
Coriander Leaves – Optional
- Heat 1 tblspn oil.
- Saute peanuts and red chilly for a minute.
- Let it cool down.
- Blend it coarsely.
- Heat another tblspn oil and splutter mustard seeds.
- Add onion and saute till translucent.
- Add grated carrots and cook slightly on low flame.
- Add few drops of water and close and cook. (you can skip this option if you want raw carrots).
- Once carrots are cooked add the blended peanut masala and mix well.
- Add cooked rice, turmeric, salt and sugar and mix well.
- Garnish with coriander leaves.
Hello There. So it started raining here. And God knows we need it. I remember those days when during monsoon my brother used get hot samosas and kachoris with tamarind chutney from nearby shop. It came from a very small shop that was also the owner’s house. I still recall the taste of those samosa and kachori taste on my palate.
Maybe I should try making samosa and kachori one fine day. However for now it is this soft mung dal pakode for your tea time snacks. I had packed some for my tiffin box as well.
Do try and let me know if you like it.
Green gram (moong dal) – 1 cup soaked in water
Fennel seeds (saunf) – 1 tsp
Green chilly – 1 -2
Ginger – ½ inch piece
Coriander leaves – 2 tblspn
Mint leaves – 2 tblspn
Salt to taste
- Heat some oil for deep frying
- Coarsely grind moong dal with little water and other ingredients.
- Drop spoonful of batter into hot oil and fry till golden brown.
- Drain it on tissue paper.
Serve with tamarind chutney or green chutney or ketchup. Or you can serve it with all three. 😛
Hi. How have you all been? I know I have been away from blogging from a long time now. There are many reasons behind it but nevertheless what more better day to return than on Mother’s day.
My mother is the strongest lady I know. The fact that I am here is because of her love, hard work, dedication and care despite all the odds we have been through. I guess every child would say the same thing for his/her mother and they should.
You know what I have realized. I am doing or saying those very things that my mom used to say to me and I got irritated. I guess its genes. But all the things mom said and everything she did seemed so correct and logical now. She is a real inspiration to me.
Today’s recipe is based on one of the lunch box dishes she made. On busy days she used to make stuffed chapathi with sweet coconut filling. This recipe is twist on the same. It is easy to gulp down in case of sore throat too. It is almost like a dessert. Perfect healthy recipe for kids.
Wheat flour – 1 cup
Sugar – 2 tblspn
Grated coconut – 1/2 cup
Jaggery – 4 tblspn
Cardamom powder – 1/2 tsp
Honey – as required
Salt a pinch
Oil for greasing pan
- In a bowl whisk wheat flour, milk (or water), sugar and salt and make a thick batter.
- In another bowl take grated coconut, cardamom and jaggery and mix well.
- Heat a non-stick pan.
- Grease it with oil or ghee.
- Pour a small ladle of batter and spread by rotating the pan. It should be thin as crepes.
- Flip over to cook other side.
- Add the coconut stuffing in and fold the crepes.
- Place it on a plate.
- Drizzle over honey or choco syrup.
Happy Mother’s Day.