Paratha with leftover dal | Cooking with leftovers | Step by Step Recipes

I wish all my readers a great Deepavali / Diwali!

Check out my Deepavali treats that we made.

For today's Marathon post, it was a simple paratha with Masoor dal. Konda had it for her breakfast and liked it a lot.

Parathas are always a great hit with kids. You can use anything that's leftover and mix into the atta to make parathas. These are ideal dishes for packing for kid's lunch box. I normally make with aloo, paneer, dal etc. You can just about add anything to the flour and make parathaas. Serve with curds and pickle. My daughter prefers this to other lunch boxes.

I used Masoor ki Dal

Take wheat flour, add the dal. You will need to add extra chili powder, salt and cumin powder as the dal will be bland when you use it later.

Knead to a stiff dough.

Heat a tawa. Roll out as parathas. Since kids like small rotis, I used a mold to cut out smaller parathas.

Cook on greased tawa on both sides and serve!

Sending this to Harini who is hosting Kid's Delight, themed on Dressing up Leftovers for Kids

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9

Hung Curds Sandwich | Sandwich with Hung Curds Dip

We are starting the Blogging Marathon 8th Edition today. You can check on the participating bloggings in Blogging Marathon Page. As with other editions, I wanted to come up with themes that are challenging. I hope the bloggers take up the challenging themes and entertain us with amazing recipes.

I have chosen to do Cooking without fire for Kids. This is going to be the theme for this month's Kid's Delight hosted by Kamalika. I wanted to make sure I send in my share of entries. So took it up for the BM, which will force me to do the posts naturally.

For the theme, if you are using milk/curds, it is assumed that you already have boiled milk or set curds..:)

I sat really hard trying to make dishes that are kid friendly yet that can be made without cooking. I hope you enjoy these recipes and try out for your kids. As with all kids, all these recipes are not every kid's favorite. I have found that not all my three kids like the same dish. There are couple of dishes that are favorites of all three. Other ones which are liked by Konda and Peddu. Especially the recipes with bread, Chinnu makes sure he stays away.

So you will have to experiment with your kid and arrive at those dishes that they end up eating always.

For the first day, I decided to make sandwich with Hung Curds dip.

Hung Curds Dip

Curds / Yogurt - 1/2 cups

Pepper powder - 2 tsp

Salt to taste

For the sandwich

Bread Sandwich - 4 slices 

How to make Hung Curds Dip

Place the curds on the sieve and let it stand for 15 - 20 mins. The whey water will all be come out. If you want you can keep it for longer time.

Mix in pepper powder and salt, beat well to get a creamy dip. 

Trim the bread slices and spread the dip on the sandwiches and serve.

Lot of variations can be done with the dip, you can use different flavours.

Sending this to Kamalika, who is hosting this month's edition of Kid's Delight, themed on No Fire Cooking for Kids.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#8

Macroni in Tomato Sauce, Indian Style

Macroni often kindles memories of childhood Sunday Breakfasts at parents home. Amma pretty much had a list that went around through the weeks. And one Sunday was dedicated to macroni. That tangy Indian style Macroni in Tomato Sauce is not something that I can forget ever.

We used to make two types, one Vegetarian and the other mostly with Eggs for Dad and Brother. While we vegetarian would feast with either garlic flavoured or topped with cheese. Either ways, it used to be one enjoyable feast. As somebody said, tastes change with changing times, or rather new things replace old, this was somehow forgotten for a while.

When my daughter started going to school, I again remembered how well a macroni dish leads itself. And I devised a simple quick dish with tomato sauce for her. She used to love that. Though that is not the dish I am going to talk about. This Macroni in Tomato Sauce is made in Indian Style. With the spice level increased, one would never guess that it was supposed to be bland.

This makes a perfect meal when you quickly want to make something for yourself for lunch. Though I normally don't make this for my lunch, I send this often for my daughter. I recently found that my boys love this too. So it became quite easy that I have one dish that I can actually send all three of them!

Macroni in Tomato Sauce, Indian Style

Preparation Time : 20 mins
Serves :2


Ingredients Needed:


Macroni - 1 cup
Onion - 1 big
Tomato Sauce - 2 -3 tbsp / Tomatoes - 2 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 1/2 tsp
Black Pepper powder - 1 tsp
Salt to taste
Oil - 1 tsp
Cheese - 1 tsp
Coriander leaves for garnish


Method to prepare:

1. Boil a large pan of water and add the macroni to it. When it starts boiling, add few drops of oil to prevent the macroni from sticking together. Cook on high, it takes about 7 - 10 mins to get soft macronis. Drain the water and keep aside. You can again add few drops of oil.
2. Heat a pan with oil, add finely chopped onions, sauté till its done. If you are adding Tomato Sauce, add and allow it to cook till it kind of dries. Else with tomatoes chunks, ensure you mush them really.
3. At this stage add the salt and chili powder. Cook well. Add the cooked pasta. Combine everything well. Add the pepper powder and mix.
4. Finally garnish with grated cheese and coriander. The cheese normally melts due to the heat, else micro it for a minute.

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Notes:

• If you are using Tomatoes, add a pinch of sugar. That will give a sweetish taste.
• Add pepper just before switching it off.
• Since we are adding both chili powder and pepper powder, use as per taste.

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Check out my Blogging Marathoners doing Group 3 BM#4 along with me  
Diabetes Diet/Management: Kamalika, Smitha, Suma  
Kid Friendly Recipes: Anusha, Cool Lassi(e)  
Seven Days of Soup: Priya Suresh  
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu  
Seven Days of Preserves: Gayathri Kumar, Vaishali  
30 Minutes Meals: Priya Mahadevan, Srivalli

Kadala Curry with Coconut Pulao | Kids' Lunch Box

Ok it may not be the best of the pictures I captured, what with the last minute rush to send Konda to school and get the boys ready too. Even if I am only cooking and packing the kid's lunch box or feeding their breakfast, it invariably gets late. Since I was doing the weekly menu plan for Konda, I had to follow this recipe that I had put it.

As you see it was pretty long back that I did this. I had to click a picture at the last moment, seconds before it was packed off, naturally you can see it wasn't very presentable. But Konda came back asking for this again in the evening. And boys did the same. So it goes to prove that pictures may not speak volumes of the taste it actually has. Well I know that's a stupid analogy! I know I will have to replace the picture sometime. Until then make this for your kids and enjoy!

Boys vacation is on full swing and we are at our wit's end to know how to keep them occupied. Guess I could do with lot's of advice on that!

Coconut Pulao was almost the same way I did previous. Except I added some mint leaves and more coriander leaves. 

I know Kadala Curry is a famous combo with Kerala Puttu. I like it paired with chapathi, though with pulao it tasted great too. This is not that spicy as I otherwise make it. Since it was packed for Konda's lunch it was mild in spice.

Kadala Curry with Coconut Pulao

Brown Chickpea / Kadala - 2 cups
Onions - 1 medium
Tomatoes - 1 medium
Ginger Garlic paste - 1/2 tsp
Cloves - 2
Cinnamon - 2"
Cardamom - 2
Fennel seeds - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Coconut paste - 2 tbsp
Salt to taste
Oil - 2 tsp
Coriander leaves

Method to prepare:

Wash and soak chickpeas overnight. Pressure cook till it is tender.

Heat a non stick pan with oil. Add all the whole spices, saute well. Then add finely chopped onions, saute till it turns brown. Then add the tomatoes, salt and cover. Cook till it turns mushy.

Then add the chili powder, coriander powder and turmeric powder. Simmer for 5 mins.

Finally add the cooked channa, mash some with spoon for thickening the gravy.

Add 1 cup of water along with coconut paste. Bring to boil and simmer for 10 mins, garnish with coriander leaves.

There are many ways to make it but this is the simplest one if you are planning to pack for your kid.

I mixed this kadala curry with Coconut Pulao and packed her lunch. Makes a easy lunch and very tasty at the same time.

Bread Pakoda with Aloo Masala Stuffed | Potato Stuffed Bread Fritters | Step By Step Recipes for Kids' Lunch Box

While I was going through my file to determine what else I can plan for Konda's lunch. Off late it has become kind a routine. Then I was going through the menu ideas that my GDM friends shared, one of them mentioned they do these pakodas. Well how very interesting I thought. Because one would always associate these to be served as snack or for evening tiffin. Now why would a kid say no for such delightful dishes being packed for lunch.

After my ideas for sandwiches, I thought I should do with the lunches too and am working on that. Meanwhile I was able to do this right way, almost immediately after I had the inspiration. Guess what more, this can be a breezy thing to get done, if you have a leftover masala on hand. While I strongly never accord to send anything leftover for her lunch, when it is sufficiently cooked, there should not be a problem

I was so happy when Konda came back to say not only she loved it, her friends enjoyed it too. Guess she didn't get to eat much of it herself. I made a note to self that I should pack more of such stuff.

 

I remember Amma making Bread Pakodas, funny how I never came around posting our yummy Bread pakodas. When Amma gets to make Pakodas, she has an array of vegetables and other things for pakodas, bread being an integral part of it.

Interesting how stuffing this makes it so delicious for kids. To make it more healthy, I pan fried these pakodas, though two were deep fried. Bread absorbs so much oil that it's just so hideous. And shallow fried pakodas tasted just as well.

Step by Step pictures

Get the besan batter ready

On one of the slice, spread the masala,

Press the other one on top and press well for it to get sealed.

Diagonally cut the bread and spread the besan batter on top. Grease a pan and cook on both sides.

Aloo Stuffed Bread Pakodas | Low Calorie Lunch for Kids

Ingredients Needed:

For the Batter

Chickpea flour / Besan - 1/2 cup
Cooking Soda - 1/2 tsp
Salt to taste
Red Chili powder - 1/2 tsp

For Pakodas

Potato Masala - 2 tbsp per sandwich
Bread Slices - 4 nos
Oil for shallow frying

Method to prepare:

Take the flour, salt, chili powder and soda in a bowl. Add required water to get a thick batter.

Spread potato masala on the bread. Cut diagonally into two halves. Spread the batter on top and sides

Heat a pan with 1 tsp oil. Place the pakodas and cook on low flame for it to get done. Flip on the other side and cook till it is done.

Serve with ketchup.

Deep frying this will get it more oily that can be avoided when packed for kid's lunch

Quick and Simple Lunch Box recipes for Kids

Kids Lunch Box - Ideas for Sandwich fillings

Konda loves sandwiches. She can live on them for all three meals. There was a period when she was so crazy about Dosas. she would want Dosas for all three meals, then next year it got shifted to bread. It had to be with bread all the time. As with most south Indian families, I get to hear this sentiment being expressed often. Comments such as she eats only bread and nothing else. Somehow breakfast for elders at home, always meant eating Idlis, Dosas, Pongal or at least Pooris. But never anything with bread. One eats bread only when not keeping well. I have given up explaining that bread is recommended diet during illness because it is so healthy.

Anyway cutting the story short, I decided I would at least make it very filling and wholesome to avoid such complains.

With my boys, they eat their breakfast at school, so it will anyways be either dosa, aloo paratha, poha. Since Peddu loves Cheese Sandwich and Jam, I send that for him, while Chinnu takes Dosas with Sugar. Yes he is so fond of the sugar combo, I know it's bad to give in, but well I guess they will grow out of it. Also the amount of energy spent will balance that empty calorie going in.

When it comes to Konda's weekly menu, I try to mostly plan her meals. I always stock bread as it's easy to get her eat this. But when she plans a menu, she makes sure she eats. While Nutella, Cheese spread and Jam are her favorite fillings for bread, I also make Cheese toast, aloo stuffed, Paneer stuff for her bread fillings.

I decided that I should collect some ideas and try them myself. These ideas are collected from various sources, GDM members, recipe clippings. I thank them all for saving Moms in distress..:)

I often get emails from readers asking for menu help and ideas, I thought sharing these ideas on the blog will help many others.

Please do share your idea, if it's not already listed here.

Kids love food served in different shapes. I think they love those heart shaped, circle shaped ones. So you can cut out using cutters and make them sandwiches.

If you want to make a bunny, you can use carrot for ears, raisin eyes etc

Vegetarian Fillings

Sweet Fillings:

Peanut butter Jam
Peanut butter with some banana rings and little honey.
With Buttered bread slices with Honey, Banana slices
Toasted Bread with butter and Jam
With Nutella, Banana rings
Lightly grilled apple slices, honey and cottage cheese
Condensed milk

Savory Fillings

With Buttered bread slices with a layer of green pesto sauce and slices of tomatoes and cucumber
With Buttered bread slices with Hummus, Tomato, Cucumber slices, Salt and pepper if required
Cheese, Tomato, Cucumber
Cream Cheese with sautéed vegetables
Hummus, Grated Carrot, Cucumber
Tomato, Mozzarella, Avocado
Plain cheese sandwich
Potato cheese sandwich- Potatoes cubed very small and sautéed with little salt & pepper.
Carrot sandwich (Grated carrot sautéed with salt, chilli powder, onion)
Cheese, Cucumber with Salt and pepper
Cheese, Tomato  with Salt and pepper
Cheese (pepper jack) and mustard
Butter, Garlic spread, Italian herbs and cheese
Green Chutney with Cucumber
Green Chutney with Cucumber, boiled potatoes
Garlic chutney
Mint chutney
Garlic relish, hummus
Sautéed Onions, Green Chilies and salt
Cheese with sautéed onions, chilis.
Grated Cheese, Chili Flakes and salt
Pizza Sandwiches

Non Vegetarian Filling

Cheese and Ham
Turkey and Cheese
BLT sandwich
Turkey, Lettuce and Mayo
Turkey, Cheese, Tomato and Cucumber
Butter/hard boiled egg,
Butter/scrambled egg
Tuna melt
Ham and cheese/salami and cheese
Egg salad
Eggs and cheese
Turkey slices and cheese with ketchup
Leftover Chicken
Shredded Chicken
French toast
French Toast Sandwich.

Club Sandwiches

Layer of pesto on one slice, a layer of sun dried tomato spread on another. A few tomato slices, and some greens, and a slice of pepperjack cheese. grill and wrap it in foil.
Butter/Green Chutney/Ketchup/Cheese slice
Boiled Potatoes, Grated Beets, Cucumber, Green Chutney

Leftover Subjis

Aloo Sabji
Rajma Masala
Channa Masala
Dals

Basically all vegetable curries can be stuffed if you sauté them dry, spice them up a bit and stuff between.

The sandwiches can be served plain, grilled, toasted on pan, or sandwich maker.

We now have a wide variety of cheese spreads seasoned with spices available. They make a great filling for a quick bite.

I think I covered almost everything, but then you never know. I would love to know and expand this list with more ideas I may have missed out here. Please do share them.

Other Quick Recipes for sandwiches fillings - Ideas for Sandwich Stuffing

Ideas for Kid School Lunches | Weekly Menu Recipes | Ideas on Healthy Snacks for Kids

 

Chili Cheese Toast | Quick Breakfast for Kids | Tasty Street Food

Imagine dieting and in the same breath you end up making a Chili Cheese Toast. Well that's what happened this morning. Many things worked against me planning a proper breakfast. That only made me resort to the saver breakfast, something with bread. I decided on cheese sandwich, then seeing those tender green chilies from last nights Rice rottis, I remembered those delicious Chili Cheese Toast from one of Street shops that offer wide range of Sandwiches.

These Sandwich wallas are famous for their many varieties they offer. The aromas that sniff past as you cross them takes you heaven. I remember once ordering these Chili Cheese Toast from them and couldn't stop with just one. These were delicately wrapped in an aluminum foil, which made them soft yet crisp on sides and the succulent generous cheese spiced with green chilis are just enough to take you to the next level.

When I made these some time back when my sils family visited us, I couldn't get hold of them enough to take pictures. Moreover I had made with matured green chilies and couldn't offer to the kids. As we now had tender ones which were not spicy at all, kids didn't notice them at all when I added couple of them to their toast.

I was planning on sending Jeera Pulao with Rajma Masala for Konda's lunch. But after eating for breakfast, she insisted that her lunch be the same. Then Peddu had and it was the same request. Finally both of them carried these delicious Chili Cheese Toast for lunch and came back asking this to be sent again.

Chili Cheese Toast

Ingredients Needed:

Bread Slices - 4
Cheese - 2 cubes
Tender Green Chilies - 4 small
Salt to taste
Pepper to taste
Ghee - 1 tsp

Method to prepare:

Trim the sides of the bread. Place them on a plate, spread the grated cheese, finely chopped chilies on top. Press another slice over this.

Grease the top with little ghee.

Get the sandwich maker ready by pre heating it. Then grease the top plate with little ghee, place the prepared sandwich on top, close down the lid.

Grill till the light goes. Check if it is golden in colour, else keep it for few more minutes.

Another one for my Kid's Delight Event themed this month on Street Food.

Check out my Blogging Marathon buddies in action! Priya Suresh, Jay, Gayathri, Monika, PJ, Priya Vaasu, Azeema, Reva, Ayeesha, Veena, Usha & Soumya.

Quick Cheese Paratha | Easy Kid's Breakfast Recipe | Kid Friendly Recipe

This was a quick dish that I had to prepare for Konda not knowing what else to make. I had even sent for her lunch which she loved and then asked again for her Breakfast. I had planned to send along fruits or jam along with this. So it becomes a wholesome meal for kids.

What happens most times is that I plan for something very complicated but then so many things happen and I end up making something very simple. Most times simple dishes seem to work out so well with Kids. Konda loves cheese in any forms and this type of paratha works out best.

I know there is not much of a recipe here. But then I have experienced that most times we don't remember these simple recipes when we are in need of a quick recipe.

Not only that you end up delighting your child with these delicious dish.

What you need to make these.

Wheatflour - 1 cup
Cheese, grated - 1 whole cube
Salt to taste
Red Chili powder - 1/2 tsp
Oil - 1 tsp
Ghee - 1 tsp

Method to prepare:

In a bowl, take the flour, salt and ghee. Grate the cheese directly into the flour, mix well along with chili powder.

Slowly add the water as required to get a soft dough. Knead well to a soft consistency.


Pinch out into small balls. Dust the balls and roll them into small circles. Konda likes it when I send small parathas.

Heat a tawa, grease with oil. Cook the rolled out paraths on both sides with oil.

Since the paratha has chili powder and salt, I mostly don't send anything along with this. But you can always send Jam, Chutney as per the kid's wish.


Check out my Blogging Marathon buddies in action! Priya Suresh, Jay, Monika, PJ, Priya Vaasu, Azeema and Reva.

How to Make Aloo Matar | Kid Friendly Recipe | Step by Step Recipe

This Aloo Mater is coming straight from the pan! Yes I packed this for Konda's lunch box and she was so mightily taken in by this.  I had these fresh peas lying around for a while, I was wondering what to make with them. Then yesterday Konda happen to say that she was grown up enough not to eat breakfast items for lunch.

So going by her word, I decided I should prepare something different for the lunch rather than the tiffin items. Aloo Matar is a famous Restaurant item and mostly sought after if paneer is not available. But making it at home makes it more kid friendly as it is not steeped in oil.

Step by Step method to make Aloo matar

 Heat a pressure cooker, add oil saute finely chopped onions till they turn light brown.

Then add ginger garlic paste. Fresh grated ginger and crushed garlic tastes great but not possible in the morning rush hours.

Next goes the finely chopped tomatoes. Add salt for the tomatoes to turn soft. I added turmeric, no cooking without this!

Add 1 relatively big peeled and cubed potato to the pan. Saute and simmer for 5 mins with lid covered.

Then goes the fresh peas. Stir everything well.

Now the Chili powder, Coriander powder, Cumin powder and Garam Masala (clove, cinnamon and cardamon powder), Cashew-almond pwder

Add enough water and cover with pressure cooker lid and pressure cook for couple of whistles.

Finally add the chopped coriander leaves.

Ingredients Needed:

Potato - 1 big
Fresh Peas - 1 cup
Onions 1 - big
Tomatoes 2 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Cashew - Almond powder - 3 tsp
Oil - 2 tsp
Water - 1 cup


Method to prepare:

In a pressure cooker, heat oil, saute onions till they turn light brown.

Then add the ginger garlic paste, saute for couple of minutes.

Add finely chopped tomatoes along with salt and turmeric powder.


When they turn soft, add the cubed potato, simmer for 5 mins, then add fresh peas.

Then add the chili powder, coriander powder, cumin powder, garam masala and cashew almond powder.

Adjust masala, add water and cover with lid and pressure cook for 2 whistles.

Finally add finely chopped coriander leaves and serve with chapatis.

Check out my Blogging Marathon Buddies Priya Suresh, Jay, Monika, PJ, Priya Vaasu, Azeema and Reva

Vegetable Biryani with Seeraga Samba | Kid Friendly Recipes | Kid Lunch Box

I wanted to start my Blogging Marathon with a favorite Rice dish that we often make and which the kids like a lot. Still this was different as it is made with a different rice variety. Normally we make Biryanis or Pulaos with Basmati but this time wanted to try with Seeraga Samba Rice, which is very famous in Tamil Nadu for Biryanis. 

In a typical non vegetarian restaurant, the Mutton or chicken biryanis are normally prepared with this rice. Though I don't remember eating it myself, I know it is very aromatic and heard it is tasty. We wanted to enjoy it by making a Vegetable Biryani using Seeraga Samba Rice. Since this is an One pot meal, makes it easy to pack for the Kid's Lunch Box.

Hope everybody had a gala time ushering in the New year. We went for a party along with Konda, she really enjoyed the nigh away by dancing and playing with her friends. Didn't take the boys as they don't stay up late, still they had their fun at home.

Vegetable Biryani with Seeraga Samba Rice

Ingredients Needed:

Seeraga Samba Rice - 2 cups
Water - 4 cups
Onions - 2 medium
Ginger Garlic paste - 1/2 tsp
Tomatoes - 2 medium
Carrot, Beans, Peas - 1 cup
Green Chilies - 2 long
Red Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Mint leaves - 1/4 cup finely chopped
Salt to Taste
Oil - 2 tsp
Ghee - 2 tsp

Whole Spices

Cloves - 2-3 nos
Cinnamon - 2"
Bay Leaf - 1
Cardamon- 2 no

Method to prepare:

Wash and Soak rice for 15 - 20 mins.

In a pressure cooker, heat oil along with ghee, add the whole spices. Stir for couple of minutes,
then add onion julienne, mint leaves, green chilies. Saute till the onions turn light brown.

Add the ginger garlic paste saute well.

Chop vegetables into small cubes, add these to the pan. Simmer for 5 minutes while you keep sauteing. Add the chopped tomatoes.

Allow the tomatoes to turn soft, then add drained rice, Stir well add the chili powder, coriander powder, turmeric powder. Saute for 5 more minutes.

Then add 4 cups of water, salt. Combine everything well.

Close with the lid and pressure cook for 3 whistles.

The rice was not very spicy. Boys loved it very much and wanted it again and again to be prepared. Best part of the feedback was getting from my colleagues who were so taken in by this. One even commented how can a vegetable biryani be so tasty!

If you haven't tasted a biryani made with Seeraga Samba, then you should try it!

Corn Vegetable Pulao | Kid's Lunch Box Recipes

Last week when Amma had got these corn kernels, we wanted to cook as many dishes with these as we could. But as it would be, we couldn't find enough time to get whatever we planned. Then when hubby dear went on a day's trip we had lunch to be planned only for us. This actually gave us some new possibilites as Athamma wanted me to make something with these corns and complete it.

I made this Corn Vegetable Pulao, which was very quick and easy to make. Everybody at office loved it and came back home to know that kids liked it too and wanted it to be done again. They ate their lunch without complains and I had a dish that surely meets their liking. I just went about doing it as the regular pulao, just making sure that rice doesn't get overcooked and the corns are intact. 

Cooking Mode : Pressure Cooking

Ingredients Needed:


Rice - 2 cups
Onions - 1 medium
Tomatoes - 2 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder  1/2 tsp
Green Chilies - 3 medium.
Beans, Carrot, - 1 cup
Fresh Corn Kernels - 1 cup
Salt to taste
Mint leaves - 4-5 leaves.
Garam Masala - 1/2 tsp
Oil- 2 tsp
Ghee - 2 tsp
Water - 3 & 1/2 cups



Whole spices :


Bay Leaf - 1
Cloves - 2
Cardamon - 2"

Method to prepare:

Wash and soak rice for 15 mins.
Heat the pressure pan with oil. Add the whole spices and stir for couple of minutes. Then add onion julienne, slit green chilies, stir till the onions are light brown. Then add the ginger garlic paste. Cook for couple of minutes.

Then add finely chopped tomatoes, add the chili powder, salt and simmer for few minutes til the tomatoes are soft.

Add the chopped vegetables along with corn kernels. Combine everything well.

Add the mint leaves, drain the rice and add to the pan. Saute for couple of minutes.

Then add 3 & 1/2 cups of water. Bring to boil and cover to cook for 3 whistles or till done.

I took this for my lunch and my colleagues liked it so much. More than that, I was elated when my boys loved this and wanted this to be made again.

Reduce the spice if kids don't eat more spicy but as such this wasn't so spicy.

What do you pack for your kids?

Carrot Paratha | Quick Lunch Box for Kids | Announcing Kid's Delight - Holiday Special!

Carrot Paratha was something that Amma had made for Konda during my SFO trip. I had asked Konda to decide on a menu for her lunch during my absence so that lunch packing gets easy and stress free for Athamma or Amma, whoever was planning to make.

When I came back both of them were telling me of this carrot paratha that Amma had made for Konda's lunch. It came during discussion one too many times. Still I never came around making it. Finally today though it was a Saturday they were working because of Children's Day celebration. So I had to plan for both snacks and lunch.

Boys also had their sports day celebrations. Chinnu won first place in running race, while Peddu was part of the Relay team. Apart from these Chinnu was in the Bunny March. We were so upset that we couldn't send Peddu for the March as he is still weak. But we all went  for  the program. Both the boys were given their medals, which they wore through the whole day.

So in all that hurry, I managed to make these Carrot Paratha for Konda's lunch. Amma told me that the grated carrots have to be sauteed before mixing in the flour.

Let's see how these are made!

 Grate the carrots, heat a pan with 1 tsp oil, saute cumin seeds, carrot, coriander leaves

Saute few minutes along with Salt to taste, Chilli powder and garam masala

 Mix the masala to the flour

 Knead into a soft dough using little water as required.

 Dust well and roll out into a big paratha. Cut out using mould you have into small parathas.

Heat a pan, grease with oil. Cook these on both sides.

Cook as many as your kids eats, allow to get cool if the lunch is going to be cold one.

Pack it right away..This stays very good till evening, I haven't tried beyond that. You don't require a side dish along with this if you are serving to kids.

Ingredients Needed:

Wheat Flour - 1 cup
Salt to taste
Water for kneading

For Masala

Carrots, grated - 1 long
Coriander leaves handful
Salt to taste
Cumin Seeds - 1/2 tsp
Red chili powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 1 tsp

Method to prepare:

Grate the carrots, chop the coriander leaves.

Heat a pan with 1 tsp oil, add the cumin seeds. Then add the grated carrots, coriander leaves along with chili powder, salt and garam masala.

Saute for few minutes until the carrots are slightly gets cooked.

In a wide bowl, take the flour, add salt and the masala. Mix well.

Slowly add the water to knead into a soft dough.


Dust with flour and roll out into a big paratha. Cut out into small parathas.

Heat a tawa, grease with oil. Cook the parathas on both sides.

Pack the parathas for the kid's lunch.

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I know the Kid's Delight Finger Food Round up is still pending but somehow things just went on. Will be doing it next week. Meanwhile, please send in this month's theme entries.


Announcing this month's Kid's Delight theme is which Holiday Special

Please check out the rules and send in your entries either through the entry form or through email to spicingyourlife@gmail.com by 15th December 2010.


By Holiday Special it means you can send in any special dish that you may prepare for your children for the Holidays! It is all your innovation in play

Looking forward to your entries.

Microwave Grilled Sandwich | Microwave Convection Oven Recipe | Step By Step Recipes

The current fancy for Konda is bread. While couple of years back it was Dosa any time of the day, the last two years it has been bread. She can eat anything with bread and anytime. That leaves me trying out different combination. This grilled sandwich is something I made for her breakfast. It gets done quickly. Of course on a stove top it is much quicker. But the ease of Microwave is different!

I made the stuffing with simple onions, tomatoes and capsicum in the microwave. Grilled the bread in the grill mode.

Chop all the vegetables as juliennes.

In a microwave safe bowl, add oil

Add all the vegetables along with salt . Micro for 5 mins

Then remove, stir well, add red chili powder.

Micro again for 5 mins

Check if lot of moisture is released. If so, micro for another 5 mins.

Spread the butter on both sides, grill for 2 mins each side

Scoop the stuffing and place on top of one grilled bread.

Press the other bread over the stuffing. Press firmly and grill again for 2 mins.

Serve with tomato sauce.

Microwave Grilled Sandwich

Onions - 1 medium
Tomatoes - 1 medium
Capsicum - 1/2 medium
Salt to taste
Red Chili powder as per taste
Oil - 1 tsp
Butter - 2 tsp
Bread Slices - 8

Method to prepare:

In a microwave safe bowl, take all the finely chopped vegetables. Micro for 10 mins. Once done, check for water. If it has more moisture, micro for 5 more mins.

For grilling the slices, change to grill mode. Spread the butter on both sides of the bread. Grill for 2 mins on one side. Then flip to the other side for 2 more mins.

Once the slices are grilled well, place the stuffing on one side, press the other slice over it. Grill again for 2 mins.

Serve small bite size sandwiches with tomato sauce.