Cheema chakka / Kadachakka / Breadfruit bhajji

 

Ingredients:

1. Cheema chakka/ Kadachakka / Breadfruit 

2. Kadalamavu / besan powder- 1/2 cup

3. Turmeric powder - 1/2 tsp

4. Red chilly powder - 1 tbsp

5. Asafoetida - 1 tsp 

6. Salt to taste

7. Water - 1/3 cup approx

8. Oil for deep frying

Method:

1.  Remove the outer green skin and the inner middle part of kadachakka. Then wash it and cut it into thin slices. I made small pieces as it will be easier for my kids to hold and eat.

2. Take a bowl and add kadalamavu, turmeric powder, red chilly powder, asafoetida and salt.  Mix it well.

3. Add water little by little to this mixture to make a semi-thick batter. 

4. Then add the kadachakka slices to this batter.

5. Meanwhile heat oil in a kadai . When the oil is hot , add the kadachakka slices dipped in besan batter one by one. Fry till both sides are golden brown.

Serve it along with sauce!!

Pazhutha Manga Pachadi

 

Ingredients

Ripe Mangoes - 10-12 (small/ nattu manga) or 3-4 (big)
Jaggery - 1.5 cups
Water - 1 cup
Turmeric powder - 2 tsp
Salt


To grind

Mustard seeds- 2 tsp
Grated Coconut  - 1.5 cup
Red Chilly - 6 or 7
Cumin seeds - 1/2 tsp

To temper

Oil - 1.5 tbsp
Mustard seeds - 1 tsp
Red chilly - 2

Grated Coconut - 3-4 tbsp
Curry leaves - 1 sprig

Method:

1. Cut the ripe mangoes into small pieces. Put these mango pieces along with the seed into a big vessel. Add one cup of water, turmeric powder and salt to it . Boil this in medium to low flame till the mangoes are soft and cooked.

 

2. Now add the jaggery to it and cook till the jaggery is fully dissolved. Cook till the water is almost fully absorbed.

3. Meanwhile grind the coconut,red chilly and cumin seeds under 'To grind' to a paste without adding too much water. Finally add the mustard seeds to this and give 2-3 pulses.

4. Next add the ground mixture to the mango and mix well. Cook for 2-3 minutes. Turn off the stove.

6. Heat a small kadai and add coconut oil to it. Once hot add mustard seeds and red chilly. When the mustard seeds splutter, add the curry leaves and grated coconut. Fry this till the grated coconut turns slightly brown. Switch off the stove and add this to the pachadi and mix well.

Serve it along with rice!

Unniappam

Ingredients:

1. Rice flour - 2 cups
2. Grated jaggery - 1 cup
3. Banana - 2 small (Palayan kudan pazham preferred)
4. Coconut pieces - 1/4 cup
5. Water as required
6. Ghee - 1 tbsp
7. Black sesame - 1/2 tsp (optional)
8. Cardamom powder - 1/4 tsp (optional)
9. Baking soda - 1/4 tsp
10. Oil for deep frying

Method:

1. Melt grated jaggery in about 1 cup water. Allow it to cool completely. Strain for any impurities.
2. Grind the  banana and keep aside.
3. In a mixing bowl, take rice flour. Add the melted and cooled jaggery and the pureed banana to it. Mix it gently. Add water little by little if required to make an idli batter consistency.
4. Fry the coconut pieces in ghee till it is golden brown . Then add this to the above batter and mix well.
5. Finally add the baking soda, black sesame seeds and cardamom powder, if you are using, to the mixture and mix well.
6. Keep this aside in a warm place for around 5-6 hours.
7. After the batter is kept for 5-6 hours, check for the consistency.If it is too thick, add a little water.
8. Now heat oil to the unniappam chatti . When the oil is hot , reduce it to medium and add about a tbsp of batter to each of its hole. The batter should fill up only till 3/4th of each hole. Deep fry for about 2-3 minutes and flip it with a fork and fry till both sides are golden brown. Remove it into a paper towel.

Wholewheat eggless pancakes

Ingredients

Whole wheat flour - 1 cup
Sugar - 1 tbsp
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Milk - 1 cup
Water - 1/2 cup
Vanilla essence - 1 tsp
Butter - 2 tbsp


Method:

1. In a mixing bowl, combine all the dry ingredients and mix well. Mix in all the wet ingredients. Whisk together until well combined. Do not over mix. Set aside for 5 - 10 minutes. Add  more water if required.
2. Heat a skillet or pan on medium-high heat. When hot add about 1/4 cup of the batter onto the skillet. Cook till bubbles appear on the surface of the pancake. Now flip it over and cook till both the sides turn golden brown.

Eggless Pancakes

Ingredients:

All purpose flour - 1 cup
Baking powder - 2 tsp
Sugar -1 tsp
Milk - 1 cup
Vegetable oil - 1 tbsp
Water - 1 tbsp
Butter - 2 tbsp,melted
Vanilla extract - 1 tsp

Method:

1. Combine all the dry ingredients and mix well. Mix in all the wet ingredients. Whisk together until well combined. Do not over mix. Set aside for 5 - 10 minutes.
2.  Heat a skillet or pan on medium-high heat. When hot add about 1/4 cup of the batter onto the skillet. Cook till bubbles appear on the surface of the pancake. Now flip it over and cook till both the sides turn golden brown.

Source: Egglesscooking

French toast

Ingredients:

Bread - 4 slices
Egg - 2 medium
Sugar - 2 tsp
Milk - 1/4 cup

Method:

1. Beat egg, sugar and milk in a shallow dish.
2. Dip each bread piece in the egg mixture, turning to coat evenly on both sides.
3. Heat a skillet or pan on medium heat. Fry the dipped bread pieces till both sides turn golden brown.

Serve hot with butter or pancake syrup.

Cauliflower-peas stir fry/Gobi mutter curry

Ingredients:

Cauliflower florets- 2  cups
Onion - 1/4 cup, chopped
Peas - 1/4 cup
Turmeric powder - 1/8 tsp
Red chilly powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 1 tsp
Salt to taste

Method:

1. Heat oil in a kadai. Add cumin seeds. When it splutters, add onion . Saute till onion becomes translucent.
2. Add cauliflower florets to this and some water(around 1/4 cup). Add salt, turmeric powder and chilly powder. Cook on medium-low flame till cauliflower florets become tender.
3. Add peas to this and fry till all the water has evaporated. Fry for another 2 minutes stirring in between.

Serve hot with rice or chapathis!

Note:

1. Instead of adding cauliflower directly, you can boil water and add cauliflower, salt and turmeric . Let it stand for 2 min and then drain of the water from cauliflower. Then add the cauliflower into the kadai with onions.

Bread Pizza

Ingredients:

Bread slices - 2
Pizza sauce/ Tomato sauce - 2 tbsp
Mozzarella Cheese - 4 tbsp
Vegetables (Onion , tomato, capsicum) - 2 tbsp (chopped)


Method:

1. Preheat oven to 250 F .
2. Spread pizza sauce/tomato sauce on to the bread slices.
3. Then add the onions, followed by capsicum or tomato or any vegetable of your choice.
4. Add the cheese to cover the veggies.
5. Place these bread slices onto the oven and bake for about 5 - 7 minutes or until the cheese melts.
6. Serve hot.

Palak Paratha

Ingredients:

Wheat flour - 1 cup
Spinach/Palak - 1/2 cup
Garlic - 1 pod
Chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Oil - 1 tbsp
Salt to taste
Luke warm water as required to make dough


Method:

1. Put spinach and garlic in a blender .Make a puree by adding 1/4 cup water.
2. Take a mixing bowl. Add wheat flour, spinach puree, chilly powder, turmeric powder, salt and oil and mix well.
3. Knead the mixture by adding water little by little and make a soft dough. Cover it and keep aside for about 15-20 minutes.
4. Make small balls with the dough and roll it into parathas.
5. Heat a tawa, transfer the parathas and cook till both sides turn golden brown. Drizzle little oil /ghee on both sides. Serve hot.

Banana Roast/Pazham Pori

Ingedients:

Ripe banana/ Ethapazham - 2
All purpose flour - 1/2 cup
Corn flour/ Rice flour - 1 tbsp
Turmeric powder - a pinch
Sugar - 1 tbsp
Salt - a pinch
Water - 3/4 cup
Oil for deep frying


Method:

1. Peel and slice the bananas. You can cut the banana into half and then slice it length wise into 2-3 pieces.
2. Make a thick batter with all purpose flour, corn/rice flour, turmeric powder, sugar and salt, adding water little by little.
3. Heat oil in a pan. Dip the banana slices in the batter and put it in the oil. Deep fry till it is golden brown. Drain excess oil and serve hot.


Note:

- Adding rice flour/ corn flour makes it crispy.
- Wheat flour can also be used instead of all- purpose flour.

Dates Paratha

Ingredients:

Whole wheat flour - 1 cup
Dates - 1/4 cup (deseeded)
Milk - 1/4 cup
Oil/Ghee - 1 tbsp
Salt to taste

Method:

1. Heat milk and soak dates for about 10 min. Then grind it to a smooth paste.
2. In a large mixing bowl, add wheat flour, salt, oil and mix well.
3. Add the ground dates paste to it and knead it to a soft dough by slowly adding water.
4. Make small balls with the dough and roll it into chapathis.
5. Heat a tawa, transfer the parathas and cook till both sides turn golden brown. Drizzle little oil/ghee on both sides.
6. Serve hot.


Recipe source :My Style of recipes

Aloo Paratha

Ingredients:

For Chapathi dough:

Wheat flour - 2 cups
Water - 3/4 cup, warm
Salt - to taste
Oil - 2 tsp

For Filling:

Potato - 2 medium
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Green chillies - 2 chopped
Coriander leaves - 1 tbsp, chopped
Salt - To taste


Method:

1. Boil the potatoes in a pressure cooker for 3-4 whistles. Remove the skin and mash it with a potato masher.
2. Add turmeric powder, red chilly powder ,garam masala, green chillies and salt to the mashed potato.
3. In the meantime, make the chapathi dough and allow it to rest for half an  hour.
4. Now divide the chapathi dough and filling into equal portions.
5. Roll the chapathi balls into small  discs. Place one portion of the filling on the center of the chapathi disk and pull the edges of the dough around the filling, completely enclosing it.
6. Flatten the stuffed ball into a small round with your fingertips and then gently roll it into bigger paratha  without letting the stuffing to ooze out. Dust flour when ever required.
7. Transfer the rolled paratha to a heated skillet and cook till bubbles start appearing and the colour changes.
8. Flip the paratha till both the sides are cooked completely. Drizzle ghee on both sides.
9. Serve hot with raita/pickles.


Note:

- The stuffing should be cooled completely before making balls.

Gobi Paratha

Ingredients:

For Chapathi dough:

Wheat flour - 2 cups
Water - 3/4 cup, warm
Salt - to taste
Oil - 2 tsp

For Filling:

Cauliflower/Gobi - 1 medium
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander leaves - 1 tbsp, finely chopped
Oil - 2 tsp
Salt - To taste


Method:

1. Cut the cauliflower in to florets and mince it. I used my vegetable chopper for it.
2. Heat oil in a non stick pan on medium heat. When oil is hot, add cumin seeds and when it splutters add ginger garlic paste and fry for few seconds.
3. Now add minces cauliflower and season it with salt, turmeric powder, red chilly powder and garam masala.
4. Mix well and cook till the cauliflower is soft and fried well. Sprinkle little water if required.
5.Add coriander leaves and mix well. Remove from fire and allow it to cool.
6. In the meantime, make the chapathi dough and allow it to rest for half an  hour.
7. Now divide the chapathi dough and filling into equal portions.
8. Roll the chapathi balls into small  discs. Place one portion of the filling on the center of the chapathi disk and pull the edges of the dough around the filling, completely enclosing it.
9. Flatten the stuffed ball with your hand and gently roll it without letting the stuffing to ooze out. Dust flour when ever required.
10. Transfer the rolled paratha to a heated skillet and cook till bubbles start appearing and the colour changes.
11. Flip the paratha till both the sides are cooked completely. Drizzle little oil/ghee on both sides.
12. Serve hot with raita/pickles.


Note:

- The stuffing should be cooled completely before making balls.

Oatmeal Raisin Cookie

Ingredients:

All purpose flour - 1 cup
Oats - 1 1/2 cups
Raisin - 3/4 cup
Butter - 1/2 cup (melted)
Sugar - 1/2 cup
Brown sugar - 1/2 cup
Egg - 1 large
Vanilla essence - 1 tsp
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Salt - 1/2 tsp


Method:

1. Preheat oven to 350 F.
2. In a large bowl , whisk together all purpose flour, baking soda, baking powder and salt . Set aside.
3. In another bowl, cream together butter, white sugar, and brown sugar until smooth. 
4. Beat in the eggs and vanilla until fluffy.
5. Stir in the flour mixture . Do not over mix as it results in a tough cookie.
6. Add oats and raisins and stir until incorporated.
7. Drop by teaspoonfuls onto ungreased cookie sheets.
8. Bake 10 - 12  minutes in the preheated oven, or until golden brown.
9. Cool slightly before removing from the sheet.

Apple Almond Dates Smoothie

Ingredients:

1. 1/2 cup of apple, peeled and diced
2. 2 tablespoons of instant oatmeal
3. 3 pitted dates
4. 1 teaspoon of flaxseeds
5. 3-4 almonds
6. 1 cup of chilled milk

Method:

1. Blend all the ingredients together with just half the milk, until smooth.
2. Add the remaining milk and blend again to combine well.
3. Serve chill.

Recipe Courtesy : Archana's Kitchen

Kara pori - Kids friendly

Ingredients:

1. Pori(Puffed rice) - 4 cups
2. Peanuts - 2 fistful
3. Pottu Kadala (fried gram) - 3 tbsp
4. Oil - 4 tsp
5. Turmeric powder - 1/4 tsp
6. Chilly powder - 1/4 tsp
7. Dried Red Chilly  - 2
8. Hing - a pinch
9. Salt and chilly to taste
10. Curry leaves- a string

Method:

1. Heat 2 tsp oil in a pan and fry peanuts and gram separately. Keep aside.
2. Heat 2 more tsp of oil in the same pan , add red chilly, hing and curry leaves and fry for 2 seconds.
3. Add Pori, turmeric powder, salt and chilly powder and fry for 2-3 minutes until the pori is crisp.
4. Mix in the fried peanuts and gram and enjoy the snack!

Note: I didnt add chilly powder as my baby girl doesnt like spicy snacks. :)

Peanut butter cookie

Ingredients:

1. Peanut butter crunchy - 1/2 cup
2. Peanut butter creamy - 1/2 cup
3. Egg - 1
4. Sugar -1 cup
5. Vanilla extract - 1 teaspoon


Method:

1. Preheat the oven to 350 degree F. Grease a large baking sheet.
2. In a mixing bowl , combine both the peanut butter and sugar. Then add egg and vanilla. Stir well with a spoon.
3. Roll the dough into balls and place it on the baking sheet. With a fork , press crisscross design on each cookie.
4. Bake for 12 minutes. Cool slightly before removing from the sheet.

Macaroni and cheese - Kids favorite

Ingredients

Elbow shaped Macaroni - 1/2 cup
Cheddar cheese - 1/4 cup
Any Processed Cheese - 2 tablespoon
Whole Milk - 3 tablespoon
Butter - 1 teaspoon
Water - 2 cups
Salt to taste

Method:

1. Bring a large pot of salted water to boil. Wash and add macaroni to the water and cook it till tender, for about 10-12 minutes.

2. Drain the excess water and return the drained macaroni to pot.

3.Mix in the Cheddar cheese, processed cheese(I used Mozzarella cheese), milk and butter .Stir till the cheese melts and you get the desired consistency.

4. Serve hot.