Sunday, 28 June 2015

Chilli Cheese Toast

White/Brown bread slices-4
Grated cheddar cheese-1Tbsp
Grated Mozzarella cheese-1Tbsp
Green chilli-1,finely chopped or red chilli flakes
Dried oregano-1/2tsp
Salt to taste
Black pepper powder-1/4tsp
Butter spread/margarine-4tsp(I have used olive spread)

1.Apply spread on  the bread slices and keep it aside.
2.In a bowl mix chopped chillies,grated cheddar,oregano,salt and pepper.
3.Spread this mixture on the two buttered slices then close the other two slices on top press them gently.
4.Heat a griddle or tawa, place the sandwiches on tawa and cook on low medium heat for 2-3minutes on each sides until crisp and golden brown.
5.Take out of the tawa and cut into 2 halves and serve with any sauce or ketchup.
1.Here I have used green chillies if your kids don't like spice use mild red chilli flakes.
2.If you want more spice you can add more chillies.
3.Ideal for above 7yrs old kids lunch boxes.
4.You can also add veggies like finely chopped capsicum,corn or any veggies of your choice.

Sunday, 21 June 2015

Banana Ice Lollies/Banana Choco Popsicles

These lollies are inspired from one of the pinterest pins.Ideal for kids parties and as a snack.It is the healthy way to serve fruit to kids.

Milk chocolate-200gms (broken into pieces)
Sprinkles(Hundreds and thousands) -as required
wooden popsicle sticks-8(I have used wooden skewers cut into halves)
Wax or parchment paper

1.Cut a wax paper according to tray size and line paper on the tray.
2.Cut banana's into halves,insert sticks into banana's as lollipop and lay them on a tray lined with wax paper.Keep the tray in the freezer for 1-2 hour's.
3.Melt the chocolate in a microwave  for 2-3 minutes.
4.Take out the frozen banana's from the freezer,dip them in the melted chocolate and coat them well.
5.When its still chocolate is wet sprinkle hundreds and thousands on top of the lollies and lay them on a tray lined with wax paper and freeze them for 1hour.
6.Now its ready to serve.

1.Instead of sprinkles you can also use chopped nuts.
2.These can be prepared in advance and can be freezed in ziplock bags,freezes upto 2 months.
3.Take out of the freezer and keep it in the refrigerator for half n hour before serving.

Wednesday, 17 June 2015

Apricot Salsa

Apricot,firm ripened ones-6
Red bell pepper-1/2 or small one
Fresh or pickled Jalapeno chillies to taste
Fresh coriander-3-4 sprigs
Lemon or Lime juice-1Tbsp or to taste
Salt to taste
Pepper powder-1/2tsp

1.Remove the seeds from the apricots and finely chop them.
2.Finely chop the bell pepper,jalapeno and coriander.
3.In a bowl mix chopped apricot, bell pepper,jalapeno, coriander,lime juice, sugar,salt and pepper
mix well.
4.Serve with Tortilla chips or any chips of your choice.

1.Choose the apricots which are firm and ripen.
2.You can also try this recipe with peaches and nectarines.
3.If the apricots are sour add sugar and lime juice adjust more or 
less accordingly.

Sunday, 14 June 2015

Mixed Berries Muffin With Yoghurt

Large egg-1,lightly beaten
Sunflower or Vegetable oil-1/3 cup/80ml
All purpose flour-2cups/260gms
Granulated white sugar-1/2cup/100gms
Baking powder-1 1/4tsp
Baking soda-1/2tsp
Salt- 1/4tsp
Vanilla extract-1/2tsp
Fresh or Frozen Mixed berries-11/2cups/100gms(Raspberries and blueberries)

1.Preheat oven to 375'F/190'C.Line the muffin tray with paper liners.
2. In a large mixing bowl whisk together the lightly beaten egg,yoghurt,oil and vanilla extract.
3.In another bowl mix the flour with sugar, baking powder,baking soda,and salt.
4.Gently stir the berries with little flour and keep it aside.
5.Gently fold the wet ingredients into the dry ingredients and stir well until all the mixture comes together and well combined.
6.Now fold floured berries into the mixture gently and evenly fill the muffin cups with the batter.
7.Place the tray on the centre rack of the oven and bake for 15 -20 minutes or until a toothpick inserted in the centre of a muffin  just comes out clean.
8.Transfer to wire rack and let cool  and then serve.

1.I have used fresh Berries,you can use frozen ones also,but don't defrost.
2.You can use any berries.I have used Raspberries and Blueberries.
3.Always make sure to position the tray of a cake or muffin on to the centre
 rack of the oven.
4.Yields 24 small muffins.
Source:Joy of

Friday, 5 June 2015

Healthy Quinoa Pongal/Huggi/Khichdi

By now you’ve probably know Quinoa, pronounce it as (“keen-wah”).Quinoa is a quick-cooking, gluten-free whole grain (actually a pseudo whole-grain, because it’s cooked like a whole grain but is the seed of a beet relative). Quinoa grows in a rainbow of colors, but the most commonly available are red quinoa, black quinoa and white quinoa. Taste and nutrition are similar among the colors. White quinoa tends to cook up fluffier, while red quinoa and black quinoa have a crunchier texture and the grains don’t stick together as much.It has a lovely nutty taste and delicate popping texture. If you can cook rice, you can cook quinoa. Here’s the simplest way to cook quinoa: Combine 1 cup quinoa with 2 cups water  in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.Fluff with a fork before serving.Quinoa is nutritionally renowned for its protein content and while it does have a decent amount, it’s not actually the amount of protein that’s so impressive. Instead it’s the type of protein. Quinoa has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, though common in meats. Quinoa also offers a good dose of fiber and iron. You can try many indian dishes as substitute for wheat and rice.Source info:online and wiki.

Moongdal/hesarubele/Split greengram
Methi -10seeds
Pepper power-1/2tsp
Jeera powder-1/2tsp
Curry leaves-1sprig
Turmeric powder-1/4tsp
Green chillies-3-4
Salt to taste
Coriander-2Tbsp,little for garnishing

1.Wash quinoa and dal thoroughly.Soak it in water and keep it aside.
2.In a pressure cooker,Heat a ghee and add mustard and jeera let them pop.
3.Now add asafoetida,ginger,curryleaves,green chillies and turmeric fry for a second.
4.Add 2 cups of water,let it boil now add jeera powder and pepper powder and salt.
5.When it begins to boil add washed quinoa and dal ,add chopped coriander.
6.Cook upto 1 to 2 whistles, now the pongal is ready to serve,garnish with chopped coriander.
7.Serve hot with ghee.
Note:You can also add any veggies of your choice.

Tuesday, 2 June 2015

Fusilli With Tomato And Basil Sauce/Marinara Sauce

Marinara sauce is a very simple and basic sauce eaten with pasta,which can be prepared in no time yet very delicious.I am using here chopped pomodoro Italian tomato can,which is very convenient and gives the authentic taste. I recommend you to use canned tomatoes because with fresh tomatoes you won't get that exact taste.

Pomodoro tomato can-1
Extra virgin olive oil-2tbsp
Dried basil-1/2tsp
Fresh Basil leaves,chopped -handful(reserve few for garnishing)
Chilli flakes-1/2tsp(optional)
Salt to taste
Black pepper powder-1/2tsp
Bell pepper/Capsicum(diced)-1
Fusilli pasta(cooked)-2cups

1.Heat a olive oil in a pan,add chopped garlic saute for a minute then add onion fry until translucent.
2.Add a can of chopped tomatoes,salt,sugar,dried basil,chilliflakes and pepper powder,cover the lid
and simmer on a low heat for 10-12 minutes.
3.Fry the bell pepper with little oil until nearly soft and keep it aside.
4.Take a pasta in a wide bowl,add sauce and bell pepper mix well.
5.Garnish with torn basil leaves and dash of olive oil.
6.Serve hot with Garlic bread.

1.If you want to use fresh tomatoes,first blanch them,remove the skin and blend it into a smooth
2.You can use any veggies coloured bell peppers,broccoli,mushroom,courgettes,peas etc
3.It can be Prepared in advance and can be freezed for upto 1 month.
4.This sauce can also used on Pizza as pizza sauce.