Saturday, August 26, 2017

Medhu Vada with Spinach

Festivals are incomplete with medhu vada, tamarind rice and sweet pongal, specially in  Andhra Pradesh, India. I might have made Medhu Vada  at least 5 times in last 3 weeks Vara lakshmi Vratam, Ganesh Chaturthi any few family events. Kids were bored of eating the same vada again and again. So for a change I added chopped spinach in medhu vada instead of chopped cilantro. The quantity of spinach you add is totally up to you. As I was trying it for first time, I added very little to the batter. This is a good way to feed kids who do not like spinach and a great snack to pack for kids lunch box or evening snack once they are back from school.

For the final day of Week 4 of Blogging Marathon 79, my dish for the week is Medhu Vada with spinach under the theme Kids Delight- Hide and Seek with Veggies". Here goes the recipe.........


Ingredients:


Udad dal 1 cup
Rice flour 2 spoons
Fenugreek seeds 10
Chopped spinach 1/2 cup
Chopped ginger 1/2 spoons
Chopped onions 3 spoons
Salt to taste
Oil for deep frying


Preparation:


Wash and soak udad dal and fenugreek  over night or for 6 hours.
Grind into smooth paste with out using any water.
Transfer to any mixing bowl.
Now add rice flour, chopped onion, ginger, cilantro, spinach and salt to taste.
Sprinkle some water if the batter is too hard.
Heat oil for deep frying.
Wet your both  hands take some batter and flatten the batter to make vada, make a hole in center and drop the vada in oil.
Or take any plastic cover or a zip lock, make the surface wet and place a large lemon size batter on it. Flatten and make a hole in center,  drop it in hot oil immediately.
Repeat with rest of the batter.
Flip and fry on both sides till nice and crisp.
Transfer to paper towel to remove excess oil.
Serve hot.

Check to see what my fellow bloggers are cooking for Blogging Marathon 79.



Also sending this recipe to Srivalli's Kids Delight event- Hide and Seek with Veggies hosted by Priya Srinivasan for this month.

Friday, August 25, 2017

Colored Vermicelli Upma

Upma is one of the popular  and regular breakfast made all over India specially in South India. Upma is made with Semolina, Cracked wheat, cracked rice , Vermicelli, Pressed rice or puffed rice.  Its up to you if you want to add any vegetable of your choice or skip them totally. I like to add some veggies as my kids are very fussy in eating veggies. 

I picked this  colored Vermicelli in the Indian store thinking of making Payasam. My kids do not like payasam too which I make with regular vermicelli. Seeing this colorful vermicelli they at least tried to have few spoons. Today I have tried making Upma with it, adding cabbage which my kids do not like at all. Believe me adding cabbage to the colored vermicelli, kids were not able to find it. 

For week 4 and day 2 of Blogging Marathon 79, under the theme Kids Delight- Hide and Seek Veggies am here with a healthy and yummy breakfast Colored Vermicelli Upma. Here goes the recipe.......



Ingredients:


Colored Vermicelli 1 1/2 cup
Chopped onions 2 spoons
Chopped Ginger 1/4 spoon
Chopped carrots 1/4 cup
Chopped or shredded cabbage 1/2 cup
Chopped green chili 1
Chopped Cilantro 1/4 cup
Curry leaves 4
Chana dal / Bengal gram 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon 
Peanuts 15
Salt to taste
Oil 1/4 cup


Preparation:


Heat non stick pan and add oil. 
Once the oil is hot add peanuts and cook for 2-3 minutes.
Now add cumin seeds, mustard seeds, chana dal, curry leaves and chopped ginger.
Saute for few seconds and add chopped onions.
Saute for a minute and add all chopped veggies and green chili.
Cook till raw smell from cabbage disappears.
Now add colored vermicelli and saute for a 2 minutes.
Now add 2 1/2 cups water and salt to taste.
Cook on high till the water boils and almost evaporates.
Now reduce the flame, cover and cook for another 10 minutes.
Garnish with chopped cilantro / fresh coriander and serve.



Check to see what my fellow bloggers are cooking for Blogging Marathon 79.




Also sending this recipe to Srivalli's Kids Delight event - "Hide and Seek with Veggies"  hosted by Priya Srinivasan for this month.



Thursday, August 24, 2017

Pudina / Mint Thepla

Thepla is a Indian flat bread and most popular in Gujarat, India. Thepla tastes great if the dough is made perfect. We add little milk and yogurt to make the dough which makes the thepla soft. You can add any vegetable of your choice to the flour along with spices. I have tried Methi / Fenugreek leaves and cabbage earlier. They tasted awesome. 

Today we are starting with 4th week of Blogging Marathon 79, my theme for the week is Kids Delight- Hide and Seek with Veggies. My first post the theme is " Mint Thepla". Here goes the recipe.......


Ingredients:



Wheat flour / Atta  2 cups
Gram flour / Besan 2 spoons
Mint leaves 1 cup
Salt to taste
Coriander powder 1/2 spoon
Cumin seeds 1/2 spoon
Chili powder / red chili flakes  1/2 spoon
Asofoetida 1/4 spoon
 Yogurt 2-3 table spoons spoons
Milk / water if needed
Oil 5 spoons


Preparation:


Wash and chop milk leaves.
Heat pan and add 1 spoon oil, add mint leaves and cook for 30-90 seconds.
Remove and set aside.
In a mixing bowl add wheat flour, gram flour, salt, coriander powder, cumin seeds, chili powder, asodoetida , mint leaves and yogurt.
Combine everything well to make a soft dough.
If you thing yogurt coudnt make the dough soft add little milk or water to make the dough soft.
Cover and set aside for 15-20 minutes.
Now make equal portions of dough to roll as chapati.
Roll out each portion into thin circles, use wheat flour for dusting in between.
Heat tava and place the rolled thepla on it to cook, flip over after 30 seconds to cook on other side. 
Flip it again and add some oil on top, flip and repeat same. 
Remove and serve hot with any curry, pickle or raita.


Check to see what my fellow bloggers are cooking for Blogging Marathon 79.


Also sending this recipe to Srivalli's Kids Delight event - Hide and Seek with Veggies hosted by Priya Srinivasan.



Saturday, August 19, 2017

Thai Chicken Pizza ( CPK Style)

Thai Cuisine has been my favorite for quite some time. Love the flavors of peanut, lemon grass, galangal, curry powder , coconut and many more flavors which are often used in Thai Cuisine. Kids love to have pizza once a week at least, usually its Friday. 

We have been to this awesome pizza place  called CPK ( California Pizza Kitchen). Love this place for the variety of pizza flavors they have. My favorites have been Thai Chicken Pizza and Chipotle Chicken Pizza. Thai Chicken Pizza, with peanut flavored sauce, topped with  carrots, chicken, crushed peanuts, chopped cilantro, bean sprouts and lots of cheese.  You can also add some basil leaves, tomatoes or any of your favorite veggies or meat. So weekly pizza night is getting a new twist today with Thai Flavors. 

This recipe is adapted from Spicy Southern Kitchen.  Here goes the recipe..........




Ingredients:

For Pizza base:

All purpose flour 2 cups
Active dry yeast 2 packets ( 1/4 ounce each)
Salt 1 teaspoon
Sugar 2 tablespoons
Olive oil 1/4 cup
Water 1 1/2 cup

For Peanut Sauce:

Peanut butter 1/2 cup
Honey 1 table spon
Rice wine vinegar 2 spoons
Sesame oil 2 teaspoons
Soy sauce 1 table spoon
Ground ginger 1/2 spoon
Water 2 spoons

For the Pizza:

Pizza Dough
Olive  oil  2 spoons
Chicken breast cut into small cubes 1 cup
Mozzarella cheese shredded  1 1/2 cup
Bean sprouts 1/2 cup
Carrots shredded 1/4 cup
Roasted peanuts 1/4 2 spoons
Green onions / red onions sliced ( optional) 1/2 cup
Chopped cilantro 2 spoons


Preparation:

For Pizza Base:

In a large bowl add  1 1/2 cup water water and sprinkle 2 packets of active yeast.
Let rest for 5 minutes.
Now add sugar, salt, olive oil and mix.
Now add all purpose flour and mix well.
Transfer dough to any greased bowl and cover to raise for 1 hour.
Dough will be doubled after an hour.
Remove and place it on a floured surface and knead for 1 to 2 minutes before using.


For Peanut Sauce  and Chicken:

Mix all the ingredients under Peanut Sauce  in a sauce pan.
Bring it to boil about 3-4 minutes.
Remove and set aside to cool.
In a small pan heat oil and add cut chicken pieces.
Add little salt and cook till down.
Remove and set aside to cool.



For Pizza:


Knead the dough 1-2 minutes before using.
Place the Pizza stone or pan in oven  and Pre heat oven on 400 degrees F.
Divide dough into 4 equal portions to make small pizza or what ever size you wish to.
Give it a round shape  and spread the peanut sauce evenly on top.
Now cover sauce with some mozzarella cheese and cooked chicken pieces.
Now add some sliced onions, shredded carrots and sprouts.
Top it with some more cheese  and peanuts.
Transfer pizza to pizza stone which is in oven.
Bake for 10 - 12 minutes or until the crust is golden brown.
Sprinkle some chopped cilantro, bean sprouts  and serve hot.


Check to see what my fellow bloggers are cooking for Blogging Marathon 79.



Friday, August 18, 2017

Chocolate Pizza

Do you like chocolates as much as Pizza? How about having both together, surprised? Yeah, Pizzaaaa but with a chocolate flavor. Create your own pizza, base can be like the regular pizza base made with all purpose flour or any Indian breads like Naan, Malabar paratha or whole wheat paratha. Top it up with melted  white or dark chocolate and garnish with some nuts or candies or grated chocolate. Slice them up and serve, that's it. Yummy and mouth watering Chocolate pizza is ready.

If you are using store bought pizza base which is already baked, just back for another 10-15 minutes on 350 degrees F before adding the chocolate toppings. If using frozen pizza dough, spread the dough, bake and then use the toppings. Do not heat or bake the pizza after adding the chocolate toppings.

Today for week 3 and  day 2 of Blogging Marathon 79,  under the theme " A Pizza of your own" am here with this simple yet delicious Chocolate Pizza. Here goes the recipe...........




Ingredients:


Dark Chocolate melted 1/4 cup
Skittles / M&M's 1/4 cup
Frozen Paratha 3
Grated white or dark chocolate 2 spoons


Preparation:


Heat on stick pan and cook Paratha on both sides till nice and crisp.
Now spread some melted dark chocolate.


Add some of your favorite candies like M & M's or skittles.
Garnish with grated chocolate.
Cut as pizza slices and serve.




Check to see what my fellow bloggers are cooking for BM 79.



Thursday, August 17, 2017

Waffle Pizza

Quick and easy waffle pizza is great snack for kids and grownups too. Add any topping which you want, with some pizza sauce and lot of grated mozerella cheese.  Crunchy  and delicious pizza is ready within few minutes. 

Today we are starting with 3rd week of Blogging Marathon 79, my theme for the week is "A Pizza of your own". For day 1 am here with a quick and delicious, my kids favorite Waffle Pizza. Here goes the recipe..........



Ingredients:


Pancake mix 1 cup
Egg 1
Milk 1/2 cup
Sliced onions 1/2 cup
Sliced bell pepper 1/2 cup
Black olives 4
Crushed red chili flakes
Grated mozerella cheese 1 cup


Preparation:


In a mixing bowl add pancake mix, egg and milk.
Mix well. Grease and heat waffle maker.
Pour a ladle full of mix on the waffle maker.
Cover and cook till done.



Pre heat oven, spread some pizza sauce on the waffles and top them with sliced onions, olives and bell pepper.
Sprinkle grated cheese and bake for 4-5 minutes.
Add crushed chili flakes on top before serving.



Check to see what my fellow bloggers are cooking for Blogging Marathon 79.




Wednesday, July 26, 2017

Peanut Rice

Quick,  easy and healthy peanut rice can be a great dish to pack in your kids lunch box or hubby's lunch box. Can be made with left over rice or freshly cooked rice. Flavorful rice made with freshly ground spice powder. This recipe goes to the 3rd and final day of BM 78 for week 4, under the theme Kids Delight- Lunch Box recipes. This recipe is adapted from Home Cooking video from Facebook.Here goes the recipe........





Ingredients:


Peanuts 3/4  cup
Sesame seeds 2 spoons
Dry coconut 2 spoons
Udad dal 2 spoons
Red chilies 4
Cocount oil 5 spoons
Cooked rice 2 cups
Curry leaves 20



Preparation:


In a pan heat  2 spoons oil, and add  1/2 cup peanuts and saute for a minute.
Now add sesame seeds, udad dal and dry red chilies.
Saute till they turn light golden brown.
Now add dry coconut and mix well.
Switch of flame and let the mixture cool down.
Blend the mixture to course or smooth powder.
Now heat rest of the oil in the same pan, add some more peanuts and curry leaves.
Saute till peanuts turn light brown, now add cooked rice and peanut masala powder.
Add salt to taste and give it a stir.
Serve hot.



Check to see what my fellow bloggers are cooking for BM 78.