Ingredients: • 300gm – strong white bread flour • 2 tsp – Olive oil • 1.5 tsp – dried Yeast • 1 tbsp – cooked and pureed Spinach • Method: Preheat the oven to 200 degree Celsius. Divide all the ingredients into equal half leaving the vegetable puree. To one half of the ingredients, add the spinach puree and to the other half add the beet puree. Make it into a smooth dough. Place them in separate bowls and allow them to swell. When they become double in size knead the dough again, make them into rolls, place it on a baking sheet and allow them to rise for another 20

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Ingredients: • 300gm – strong white bread flour • 2 tsp – Olive oil • 1.5 tsp – dried Yeast • 1 tbsp – cooked and pureed Spinach • Method: Preheat the oven to 200 degree Celsius. Divide all the ingredients into equal half leaving the vegetable puree. To one half of the ingredients, add the spinach puree and to the other half add the beet puree. Make it into a smooth dough. Place them in separate bowls and allow them to swell. When they become double in size knead the dough again, make them into rolls, place it on a baking sheet and allow them to rise for another 20

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Ingredients: • 2 – Egg yolk • 1/4 cup – Vinegar • 1 tbsp – Sugar • 1/4 tbsp – plain flour • 1/2 tsp – salt • 1/2 tsp – pepper powder • 1/2 tbsp – Butter Method: Beat the egg. Add sugar, salt, plain flour and pepper powder to it. Beat it well till it is smooth. Heat vinegar and pour it over the egg mixture. Put the mixture in the top of double boiler. Cook over water till it thickens, stirring continuously. Add butter and mix it well. Remove it from the stove. Serve it once it is cold. Recipe courtesy of Sify Bawarchi

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Ingredients: • 2 – Egg yolk • 1/4 cup – Vinegar • 1 tbsp – Sugar • 1/4 tbsp – plain flour • 1/2 tsp – salt • 1/2 tsp – pepper powder • 1/2 tbsp – Butter Method: Beat the egg. Add sugar, salt, plain flour and pepper powder to it. Beat it well till it is smooth. Heat vinegar and pour it over the egg mixture. Put the mixture in the top of double boiler. Cook over water till it thickens, stirring continuously. Add butter and mix it well. Remove it from the stove. Serve it once it is cold. Recipe courtesy of Sify Bawarchi

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Ingredients: • 12 slices sandwich bread • 4 tbsp – Butter • 6 hard-boiled eggs • 3 tbsp – mayonnaise • 1 tbsp – Tomato sauce • 2 tbsp – Lime juice • 1 tbsp – pepper powder • salt to taste Method: Flatten each slice of bread with a rolling pin. Chop the hard boiled eggs into very small pieces. Mix the chopped eggs with the mayonnaise, pepper, salt, tomato sauce and lime juice. Spread butter on one side of each slice of bread. Spread the devilled eggs mixture liberally on each slice of bread. Roll the slices tightly and tie with a thread. Heat oil in a deep pan.

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Ingredients: • 12 slices sandwich bread • 4 tbsp – Butter • 6 hard-boiled eggs • 3 tbsp – mayonnaise • 1 tbsp – Tomato sauce • 2 tbsp – Lime juice • 1 tbsp – pepper powder • salt to taste Method: Flatten each slice of bread with a rolling pin. Chop the hard boiled eggs into very small pieces. Mix the chopped eggs with the mayonnaise, pepper, salt, tomato sauce and lime juice. Spread butter on one side of each slice of bread. Spread the devilled eggs mixture liberally on each slice of bread. Roll the slices tightly and tie with a thread. Heat oil in a deep pan.

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Ingredients: • 4 ripe Bananas • 1 1/2 cup full fat Milk • 2 cups Sugar • 1/2 cup chopped Walnuts • 75 g coconut, grated • 2 tbsp Ghee Method: Peel bananas and mash them properly. Add milk to them and cook till the milk has dried up. Add ghee and cook till the mixture starts turning brown. Add coconut and walnuts and mix well. Grease a baking tray or deep plate. Remove the mixture from the heat and pour into the greased tray. Keep the layer of the mixture at least 1/2 inch thick. Allow to cool and cut into desired shape. Garnish with nuts like almonds, pistachio etc.

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Ingredients: • 4 ripe Bananas • 1 1/2 cup full fat Milk • 2 cups Sugar • 1/2 cup chopped Walnuts • 75 g coconut, grated • 2 tbsp Ghee Method: Peel bananas and mash them properly. Add milk to them and cook till the milk has dried up. Add ghee and cook till the mixture starts turning brown. Add coconut and walnuts and mix well. Grease a baking tray or deep plate. Remove the mixture from the heat and pour into the greased tray. Keep the layer of the mixture at least 1/2 inch thick. Allow to cool and cut into desired shape. Garnish with nuts like almonds, pistachio etc.

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Ingredients: • Cabbage, small – 250g • Red chillies- 8 • Tamarind- 1 small piece • Cooking oil- 4 tsp • Mustard seeds- 1 tbsp • Urad dal- 1 tsp, for seasoning • Curry leaves- 2-3 sprigs • Salt to taste. Method: Cut cabbage into small pieces and fry in 2 tsp oil until the water dries up. Now mix the tamarind, chillies, and salt with the cabbage and grind it into a paste. Heat oil in a pan and splutter the mustard. Saute the urad dal until brown. Add the curry leaves. Mix this with the cabbage, tamarind, and chilli paste. Serve cold. Recipe courtesy of S.Bhuvaneswary

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Ingredients: • Cabbage, small – 250g • Red chillies- 8 • Tamarind- 1 small piece • Cooking oil- 4 tsp • Mustard seeds- 1 tbsp • Urad dal- 1 tsp, for seasoning • Curry leaves- 2-3 sprigs • Salt to taste. Method: Cut cabbage into small pieces and fry in 2 tsp oil until the water dries up. Now mix the tamarind, chillies, and salt with the cabbage and grind it into a paste. Heat oil in a pan and splutter the mustard. Saute the urad dal until brown. Add the curry leaves. Mix this with the cabbage, tamarind, and chilli paste. Serve cold. Recipe courtesy of S.Bhuvaneswary

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Ingredients: • 2 cups – Urad Dal • 1 cup – moong dal • Salt to taste • 1 tsp – Cumin seeds • Whole black pepper • 1/4 tsp – Hing Method: Soak the dals overnight. Then drain and grind until smooth paste. Add salt, cumin seeds, whole black pepper, and hing. Drop spoonfuls into hot oil and deep fry them. Soak the vadas in luke warm water for 5 minutes. Drain and enjoy with aamchur chutney and yogurt with spices. Recipe courtesy of Kashika

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Ingredients: • 2 cups – Urad Dal • 1 cup – moong dal • Salt to taste • 1 tsp – Cumin seeds • Whole black pepper • 1/4 tsp – Hing Method: Soak the dals overnight. Then drain and grind until smooth paste. Add salt, cumin seeds, whole black pepper, and hing. Drop spoonfuls into hot oil and deep fry them. Soak the vadas in luke warm water for 5 minutes. Drain and enjoy with aamchur chutney and yogurt with spices. Recipe courtesy of Kashika

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Ingredients: • 1.5 cup – Milk • 4 tbsp – filter coffee decoction or 2 tsp instant coffee • 3 tsp – Sugar ground • 4 tsp – hot water (if using instant coffee) • 2 scoops – vanilla ice-cream • 1/4 tsp – vanilla essence Method: Beat together sugar, coffee and hot water. When it gets foamy, add milk. Mix and keep in refrigerator till required and quite chilled. Before serving, add vanilla essence, beat till frothy with an electric whopper or egg beater. Pour coffee in two glasses. Put vanilla ice-cream into glass (one in each). Serve cold. Recipe courtesy of Saroj Kering

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Ingredients: • 1.5 cup – Milk • 4 tbsp – filter coffee decoction or 2 tsp instant coffee • 3 tsp – Sugar ground • 4 tsp – hot water (if using instant coffee) • 2 scoops – vanilla ice-cream • 1/4 tsp – vanilla essence Method: Beat together sugar, coffee and hot water. When it gets foamy, add milk. Mix and keep in refrigerator till required and quite chilled. Before serving, add vanilla essence, beat till frothy with an electric whopper or egg beater. Pour coffee in two glasses. Put vanilla ice-cream into glass (one in each). Serve cold. Recipe courtesy of Saroj Kering

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Ingredients: • 250 g – Raw Mango • 2 tbsp – Olive oil • 1 tsp – Mustard Seeds • 1 tsp – Fenugreek seeds • 1 tsp – Cumin seeds • 1 tsp – Coriander seeds • 1.5 tsp – Onion seeds • 1.5 tsp – Fennel seeds • 1 tsp – Red Chilli flakes • 1 tsp – Turmeric powder • 2 tsp – salt Method: Soak raw mangoes in water overnight. Drain in the morning and let them dry completely in the sun. Chop the dried mangoes into 1-inch cubes. Add 1 tsp salt and all of the turmeric powder and chilli flakes. Mix thoroughly and let it

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Ingredients: • 250 g – Raw Mango • 2 tbsp – Olive oil • 1 tsp – Mustard Seeds • 1 tsp – Fenugreek seeds • 1 tsp – Cumin seeds • 1 tsp – Coriander seeds • 1.5 tsp – Onion seeds • 1.5 tsp – Fennel seeds • 1 tsp – Red Chilli flakes • 1 tsp – Turmeric powder • 2 tsp – salt Method: Soak raw mangoes in water overnight. Drain in the morning and let them dry completely in the sun. Chop the dried mangoes into 1-inch cubes. Add 1 tsp salt and all of the turmeric powder and chilli flakes. Mix thoroughly and let it

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Ingredients: • 1 tbsp – Ghee • 175 g – gram flour, finely sieved • 200 ml – condensed Milk • 2 pinches – Cardamom powder • Extra 2 tsp – Ghee • 12 – Cashew nut splits to garnish Method: Grease a steel plate with 1 tsp ghee and keep aside. In a pan, heat 1 tbsp ghee on medium heat and saute gram flour and stir continuously for 25 minutes. Add condensed milk and stir on a low heat for 5 minutes with the gram flour. It should leave from the sides of the pan and form a soft ball. Finally sprinkle cardamom powder. Transfer the burfi mixture into

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Ingredients: • 1 tbsp – Ghee • 175 g – gram flour, finely sieved • 200 ml – condensed Milk • 2 pinches – Cardamom powder • Extra 2 tsp – Ghee • 12 – Cashew nut splits to garnish Method: Grease a steel plate with 1 tsp ghee and keep aside. In a pan, heat 1 tbsp ghee on medium heat and saute gram flour and stir continuously for 25 minutes. Add condensed milk and stir on a low heat for 5 minutes with the gram flour. It should leave from the sides of the pan and form a soft ball. Finally sprinkle cardamom powder. Transfer the burfi mixture into

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Ingredients: • 2 – eggs • 1/4 cup – Broccoli florets (chopped finely) • 1 tsp – Soya sauce • 1/4 tsp – Pepper powder • Salt • Oil Method: Whisk together the eggs and soya sauce. Heat 1 tsp oil and saute the chopped broccoli florets with pepper powder and salt until they turn tender. Now add the whisked eggs to the sauteed broccoli florets and cook in simmer, give a stir every two or three seconds until the eggs get cooked well. Serve hot with toasted breads. Recipe courtesy: Priya Easy N Tasty Recipe Recipe courtesy of Priya

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Ingredients: • 2 – eggs • 1/4 cup – Broccoli florets (chopped finely) • 1 tsp – Soya sauce • 1/4 tsp – Pepper powder • Salt • Oil Method: Whisk together the eggs and soya sauce. Heat 1 tsp oil and saute the chopped broccoli florets with pepper powder and salt until they turn tender. Now add the whisked eggs to the sauteed broccoli florets and cook in simmer, give a stir every two or three seconds until the eggs get cooked well. Serve hot with toasted breads. Recipe courtesy: Priya Easy N Tasty Recipe Recipe courtesy of Priya

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Ingredients: • 1/2 kg – Potatoes • 200 g – Beans • 100 g – Carrots • 150 g – Capsicum • 100 g – Cabbage • 5 pieces of bread • 2-3 tsp – crushed Green chillies • 1 tsp ajinomoto • Salt to taste • Oil for frying. Method: Boil, peel and mash potatoes. Add salt. Chop carrots and beans into very fine pieces. Chop cabbage very finely. Add salt and keep aside for 5-10 minutes. Squeeze out the excess water. Chop capsicum finely. Crumble the bread pieces. Heat 1 tbsp oil. Add the carrots and beans. Stir fry. Then add the cabbage and the capsicum. Add 1 tsp

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Ingredients: • 1/2 kg – Potatoes • 200 g – Beans • 100 g – Carrots • 150 g – Capsicum • 100 g – Cabbage • 5 pieces of bread • 2-3 tsp – crushed Green chillies • 1 tsp ajinomoto • Salt to taste • Oil for frying. Method: Boil, peel and mash potatoes. Add salt. Chop carrots and beans into very fine pieces. Chop cabbage very finely. Add salt and keep aside for 5-10 minutes. Squeeze out the excess water. Chop capsicum finely. Crumble the bread pieces. Heat 1 tbsp oil. Add the carrots and beans. Stir fry. Then add the cabbage and the capsicum. Add 1 tsp

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Ingredients: • 1 cup – Shelled, green peas. • 3- Potatoes, peeled and cut into medium sized pieces. • 2 tsp – Chilli powder. • 1 tsp – cumin powder. • 1 tsp – Garlic and Ginger paste. • 1 tsp – Coriander powder. • 1/2 tsp – Turmeric powder. • 2 – Onions sliced. • 2 tbsp – oil. • Salt to taste. • 2 – Cloves. • 1 piece – Cinnamon. Method: Heat oil in a pan and saute the onions, cloves and cinnamon for a 2-3 mins. Then add all the other ingredients. Add 2 cups of water and mix well. Cook on low heat until the potatoes

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Ingredients: • 1 cup – Shelled, green peas. • 3- Potatoes, peeled and cut into medium sized pieces. • 2 tsp – Chilli powder. • 1 tsp – cumin powder. • 1 tsp – Garlic and Ginger paste. • 1 tsp – Coriander powder. • 1/2 tsp – Turmeric powder. • 2 – Onions sliced. • 2 tbsp – oil. • Salt to taste. • 2 – Cloves. • 1 piece – Cinnamon. Method: Heat oil in a pan and saute the onions, cloves and cinnamon for a 2-3 mins. Then add all the other ingredients. Add 2 cups of water and mix well. Cook on low heat until the potatoes

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Ingredients: • 15 ripe Jackfruit bulbs (net weight 225 g – after removing seeds) • 60 g – grated Coconut • 1 cup – Rice flour • 2-3 tbsp – thick Jaggery (melted and sieved) • 1 big Banana leaf (vazhayila) Method: Cut ripe jackfruit into small pieces and make a smooth paste in a mixer with grated coconut. Do not add water when making paste. It should be thick. Transfer the paste into another container and mix with rice flour. Stir continuously for 4-5 minutes until rice flour is well mixed with jackfruit mixture. Add 2-3 tbsp thick jaggery and mix well again. Clean banana leaf. Smoke leaf on flame

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Ingredients: • 15 ripe Jackfruit bulbs (net weight 225 g – after removing seeds) • 60 g – grated Coconut • 1 cup – Rice flour • 2-3 tbsp – thick Jaggery (melted and sieved) • 1 big Banana leaf (vazhayila) Method: Cut ripe jackfruit into small pieces and make a smooth paste in a mixer with grated coconut. Do not add water when making paste. It should be thick. Transfer the paste into another container and mix with rice flour. Stir continuously for 4-5 minutes until rice flour is well mixed with jackfruit mixture. Add 2-3 tbsp thick jaggery and mix well again. Clean banana leaf. Smoke leaf on flame

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Ingredients: • 250 g – Mushroom (white button) • 2 cups – basmati Rice • 1 bunch – soya patha • 1 – Onion • 2 – Green chillies • 2 tbsp – Vinegar (white) • Red Chilli powder to taste • salt to taste Method: Cook basmati rice in an open utensil with four cups of water and set aside. Chop mushrooms, soya patha, onion and green chillies into small pieces. Pour 2-3 table spoons of oil in a sauce pan and fry till golden brown. Add mushrooms and saute till they their moisture is dry. Add chopped soya patha, chillies, salt and chilli powder. Cook for 5-10 mins. Add

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Ingredients: • 250 g – Mushroom (white button) • 2 cups – basmati Rice • 1 bunch – soya patha • 1 – Onion • 2 – Green chillies • 2 tbsp – Vinegar (white) • Red Chilli powder to taste • salt to taste Method: Cook basmati rice in an open utensil with four cups of water and set aside. Chop mushrooms, soya patha, onion and green chillies into small pieces. Pour 2-3 table spoons of oil in a sauce pan and fry till golden brown. Add mushrooms and saute till they their moisture is dry. Add chopped soya patha, chillies, salt and chilli powder. Cook for 5-10 mins. Add

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Ingredients: • 200 gm – Figs • 50 gm – Currants • 4 tbsp – Sugar • juice of 1/2 Lemon Method: Wash and soak figs and currants in 2 cups water for 5 hours. Mash well in the water, add sugar. Boil till very soft. Strain. Add lemon juice. Chill. Serve with baked or cooked fruit, or sponge cake, with or without sweetened, whipped cream. Variations Use apricots or dates instead of figs and currants. Recipe courtesy of Sify Bawarchi

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Ingredients: • 200 gm – Figs • 50 gm – Currants • 4 tbsp – Sugar • juice of 1/2 Lemon Method: Wash and soak figs and currants in 2 cups water for 5 hours. Mash well in the water, add sugar. Boil till very soft. Strain. Add lemon juice. Chill. Serve with baked or cooked fruit, or sponge cake, with or without sweetened, whipped cream. Variations Use apricots or dates instead of figs and currants. Recipe courtesy of Sify Bawarchi

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Ingredients: • 2 – Apple • Powdered Sugar – as per taste • 1 liter – Milk • 1 cup – vanilla ice Cream • 1/2 tsp – – Saffron • Tutti Frutti – for garnishing Method: Cut the apple into small pieces. Mix all the ingredients and beat in a mixer. Garnish with cherries or tutti frutti. Serve chilled. Recipe courtesy of Radhika Vijay Karthik

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Ingredients: • 2 – Apple • Powdered Sugar – as per taste • 1 liter – Milk • 1 cup – vanilla ice Cream • 1/2 tsp – – Saffron • Tutti Frutti – for garnishing Method: Cut the apple into small pieces. Mix all the ingredients and beat in a mixer. Garnish with cherries or tutti frutti. Serve chilled. Recipe courtesy of Radhika Vijay Karthik

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Ingredients: • Milk – 2 cups • Sugar – 6 tbsp • vanilla custard powder – 2 tbsp • seedless Dates – 200 gm • Honey dew melon – 4 cups, peeled and cubed • Cashew nuts – 3 tbsp, chopped • fresh Cream and assorted nuts for decoration Method: Chop dates, add 1 cup water and soak for 1 hr. Add 3 tbsp sugar and cook till it becomes like jam. Add cashew nuts. Mix custard powder with 1/4 cup of milk. Heat remaining milk. When it begins to boil, add the custard powder and cook for 2-3 minutes. Add remaining sugar. Remove from fire and allow to cool. Mash

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Ingredients: • Milk – 2 cups • Sugar – 6 tbsp • vanilla custard powder – 2 tbsp • seedless Dates – 200 gm • Honey dew melon – 4 cups, peeled and cubed • Cashew nuts – 3 tbsp, chopped • fresh Cream and assorted nuts for decoration Method: Chop dates, add 1 cup water and soak for 1 hr. Add 3 tbsp sugar and cook till it becomes like jam. Add cashew nuts. Mix custard powder with 1/4 cup of milk. Heat remaining milk. When it begins to boil, add the custard powder and cook for 2-3 minutes. Add remaining sugar. Remove from fire and allow to cool. Mash

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Ingredients: • 1 cup – sev • 1 cup – puffed Rice • 1 cup – finely chopped Onion • 2 – finely chopped Green chillies • 1 tsp – Red Chilli powder • 1 – finely chopped Tomato • 1 cup – grated Carrots • 1/2 cup – finely chopped Cucumber • 1/2 cup – finely chopped Mango (optional) • 1 cup – nipattu • 1 tsp – grated Coconut • 1/2 cup – chopped coriander • 1 to 2 tsp – Lemon juice or Tamarind juice • Salt as per taste • Sugar as per taste • Oil Method: Mix all the ingredients in a bowl. Add salt, sugar,

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Ingredients: • 1 cup – sev • 1 cup – puffed Rice • 1 cup – finely chopped Onion • 2 – finely chopped Green chillies • 1 tsp – Red Chilli powder • 1 – finely chopped Tomato • 1 cup – grated Carrots • 1/2 cup – finely chopped Cucumber • 1/2 cup – finely chopped Mango (optional) • 1 cup – nipattu • 1 tsp – grated Coconut • 1/2 cup – chopped coriander • 1 to 2 tsp – Lemon juice or Tamarind juice • Salt as per taste • Sugar as per taste • Oil Method: Mix all the ingredients in a bowl. Add salt, sugar,

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Ingredients: • Bread- 6 slices • 300g – Chicken • 1 – Onion, big sized -chopped into small pieces • 1 – Tomato, big sized – chopped into small pieces • 1 – Capsicum, medium sized chopped into small pieces • 1 – Boiled Corn cob • 1 Clove – garlic, crushed • 1 tsp – dry Oregano powder • 2-3 – Green chillies • Salt to taste Method: Boil chicken for 15 minutes till it softens. Mash it with a spatula and keep aside. Boil corn in a pan till it softens. Heat oil in a pan and saute the onions, tomatoes and capsicum in it. Add the crushed garlic

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Ingredients: • Bread- 6 slices • 300g – Chicken • 1 – Onion, big sized -chopped into small pieces • 1 – Tomato, big sized – chopped into small pieces • 1 – Capsicum, medium sized chopped into small pieces • 1 – Boiled Corn cob • 1 Clove – garlic, crushed • 1 tsp – dry Oregano powder • 2-3 – Green chillies • Salt to taste Method: Boil chicken for 15 minutes till it softens. Mash it with a spatula and keep aside. Boil corn in a pan till it softens. Heat oil in a pan and saute the onions, tomatoes and capsicum in it. Add the crushed garlic

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Ingredients: • 1 cup – dosa batter • 2- 4 – Green chillies • 1 – Onions • Cooking oil Method: Cut the onions and green chilli into very small pieces. Fry this and mix it with the dosa batter. Keep the paniyaram kallu on the stove. Pour a small tsp of oil into each hole. Pour the dosa batter into the hole with the help of a spoon. Pour oil on top of this and wait for a few mins. Turn each paniyaram so that it fries on both sides. It is done when it is golden brown Serve hot Recipe courtesy of Divya Giridhar

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Ingredients: • 1 cup – dosa batter • 2- 4 – Green chillies • 1 – Onions • Cooking oil Method: Cut the onions and green chilli into very small pieces. Fry this and mix it with the dosa batter. Keep the paniyaram kallu on the stove. Pour a small tsp of oil into each hole. Pour the dosa batter into the hole with the help of a spoon. Pour oil on top of this and wait for a few mins. Turn each paniyaram so that it fries on both sides. It is done when it is golden brown Serve hot Recipe courtesy of Divya Giridhar

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