MAGGI NOODLES PATTIES / NOODLES RECIPES - KIDS SNACKS

Maggi noodles is loved by all the kids even if they are fussy eaters. Sure there is some magic in it .Though we all know it is not a much healthier option, we make it at least once or twice in a month. Let’s make the same slightly healthy as well as interesting. With this thought, I tried this Maggi noodles patties snack for my kid.
I saw this recipe in a blog long back, but  I don’t remember the name of  it. Please let me know if its your blog. I am very much thankful to you for this excellent snack. I tried it on a weekend evening. It was tasting great and we all relished this with tomato sauce .Very easy to prepare ,tastes delicious and drool worthy. I am sure kids would love this. Even we parents can’t stop with one. Bachelor’s can also try this. U may like it.

Maggi noodles patties

Maggi noodles patties - Kids favourite snacks recipe with a healthy twist.

Cuisine: Indian

Category: Kids snacks

Serves: 5-6 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

To cook in water Maggi noodles - 1 small packet (tastemaker not needed) Cooked Carrot,Green peas,beans - 2 tbsp each To mix in the noodles Big onion - 1 no(finely chopped) Green chilli - 1 no(-do-) Maida – 2 tsp Garam masala powder- 1/2 tsp(add more as per ur taste) Chat masala – 1/4 tsp Coriander leaves – 2 tbsp(chopped finely) Salt- as needed Amchur powder – 1 pinch(optional) Red chilli powder- 1/4 tsp(optional) Cooking oil – 1 tbsp

METHOD

Cook the noodles in required water along with vegetables without tastemaker OR Grate the carrots and saute in a tbsp of oil along with green peas till it gets cooked.I dint use beans here. Take the boiled noodles,vegetables in a wide mouthed bowl and mix all the ingredients given above to make a dough.If necessary, maida can be added for binding. ( I used 2 tsp) Make small even sized balls and pat it to make a small circle. Heat a dosa pan and place the patties over it.Sprinkle oil around it and cover cook for sometime. Cook  till it becomes slightly crispy &  golden brown. Flip it over and repeat the same. Enjoy with tomato sauce.

NOTE

• For variations,u can also try adding tastemaker, gg paste and more vegetables like beans, grated cauliflower etc whichever your kids like.
• U can also use plain noodles instead of maggi as tastemaker is not necessary.No problem even if the noodles are over cooked.
• I din’t use red chilli powder as my daughter doesn’t like spicy foods.So use it as per ur need.

Technorati Tags: Kids snacks recipes,kids snacks,snacks recipes,snacks for kids,noodles recipes,noodles,easy snacks recipes,easy patties recipes

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DAL SUKKA | MOONG DAL SUKHI RECIPE

Yesterday I tried this dal sukka from Mallika badrinath’s Kurma varieties book.It was very nice..We all liked it..My hubby had this with chapathi , My doter savored this with dosa and me with curd rice..This dal tasted best for everything.If u’ve got bored by making the same Veg / Aloo kurmas , I would say this dal sukka is a nice replacement.Healthy and Easy too..Try this and let me know ..

Ingredients:
 1 cup - 250ml

• Moong dal – 1/4 cup
• Big onion – 2nos (chopped finely)
• Ginger ,Garlic – A few pieces or u can use G &G paste of 1 tsp
• Green chilly – 1 no (long one) (adjust)
• Jeera /cumin seeds – 1/4 tsp
• Red chilly powder –1/2 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt & water – As needed
• Oil – 1 tbsp
• Coriander leaves – to garnish
• Lemon Juice – A few drops

Method :

• Grind ginger , garlic and green chilly to a paste and set aside.
• Take a broad kadai ( i did it in the cooker base directly).Add a tbsp of oil and add  the paste to it.saute for sometime and then add the onion julienne's.
• Saute till it turns transparent.
• Then add all the powders and mix well.Do not add water ..All the masala get cooked in the oil itself.A nice aroma wafts around.
• Now add the moong dal and fry for a minute.
• Add the water , required salt and close the cooker .
• Cook till the moong dal gets cooked.I kept for one whistle.
• Now open the cooker and mash the dal a little with ladle.
• Roast the jeera in little oil and add it to the cooked dal.
• Add few drops of lime juice and mix well.
• Garnish with coriander leaves.

Serve with chapathi , curd rice. dosa/idly and ENJOY !!

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Indian Samosa Recipe - Bakery Style Samosa Recipe

I am a big fan of bakery style Indian samosa recipe. Whenever I visit chat shops /Bakeries or Cinema theaters, I have this samosa without fail. I really wanted to try triangular shaped cripsy samosas for a long time. After seeing this post ,I got the confidence to prepare samosa recipe at home.Thanks a lot sailu for giving clear step by step pics. I tried my own by making slight changes in the actual recipe.It came out very well. I just relished it with tomato sauce. So I am posting this delectable samosa recipe for you all and for my future reference .

Ingredients 
1 cup  200ml

For samosa dough :

• Maida – 1 cup
• Rava / Semolina – 1 tsp
• Ice cold water – As required
• Salt – As needed.
• Baking soda – a pinch (optional)
• Jeera – 1/2 tsp

For samosa stuffing :

• Potato – 4 nos (Boiled and mashed)
• Green peas – 1/2 cup (cooked)
• Big onion – 2 nos (finely chopped)
• Ginger & garlic paste -  1 tsp
• Red chilly powder – 1 tsp
• Coriander powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• Garam masala powder – 1/2 tsp
• Coriander leaves – a few (chopped )
• Lemon juice – a few drops
• Salt – As required.
• Oil – 2 tbsp

Method :

• Knead the dough with the above said ingredients and keep it closed with a wet cloth for 20 mins.
• Prepare the stuffing by keeping  a kadai with oil.
• Add the onions, G& G paste and saute well till raw smell disappears.
• Then add the spices given in the same order and mix well.
• Finally add the crumbled potato pieces and green peas.
• Add the required salt and mix well to become a whole mass.
• Add water if necessary.Switch off the flame and add the lemon juice & coriander leaves.Remove the stuffing and set aside.
• Take the dough and make small balls of equal size.
• Shape it as given here and fill the stuffing.
• Make the samosas and deep fry both sides till golden brown.

Enjoy with tomato ketchup / sauce.

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SAGO PAYASAM / JAVVARISI PAYASAM WITH JAGGERY - PAYASAM RECIPES

(pics updated)
Hello everybody ,
How r u all ? Sorry for absconding these days .I had an unexpected trip to my native and i was there for the past one week.Some of my readers have asked me why i am not regular in my posts .Actually  i felt happy that there are some friends who visit my blog regularly and care for me..plz be around and encourage me.Hope I’ll try to be in par & will come out with nice recipes..
Now coming to this post , every friday i do vilakku pooja at home and i usually make AVAL or  RICE payasam .Today for a change, i tried javvarisi payasam with jaggery.I learnt this from my MIL.. It came out very well and tasted yum.. But i forgot to add cashews &  cloves..   ;)

 

INGREDIENTS SAGO / JAVVARISI ( I used white big ones ie..maavu javvarisi ) – 1/4 cup Powdered jaggery – 1/3 cup  Cardamom – 2 nos (powdered) Cashew – 2 nos (fried in ghee) Cloves – 1 - 2 no ( fried in ghee) Ghee – 2 tsp Coconut milk – 1/4 cup Milk & water – As needed

METHOD : Take a kadai and add a tsp of ghee..Fry the cashews and cloves.set aside. In the remaining ghee , fry the sabudana for 5-7 minutes in low flame till it puffs up slightly ..(  the size of the sabudana gets bigger and becomes crispy) .Do it in medium flame.Please make sure u don’t burn it.. Now cook the roasted sabudana with water till it turns transparent..Make sure the sabudana is not over cooked and turns mushy instead it should be visible & separate. When the sago cooks, the middle portion looks white. Take one and press it with finger. No need to wait for sabudana to become transparent. When its soft, switch off the flame. It will cook completely in the heat of water and becomes transparent.   Then in a wide mouthed bowl take the powdered jaggery and add water to cover it.Melt the jaggery to make a syrup and allow it to boil till the raw smell disappears. Add this syrup to the cooked sabudana and mix well.Let it boil for sometime..If you feel this mixture is very thick , add some water and boil it.Don’t add milk at this point becoz it will curdle.Always Milk should be added after removing from the flame.Then add the roasted cashews, cloves and cardamom powder. Remove from fire and add the coconut milk.Add some boiled milk to make it watery / thin. Enjoy !!

TIPS :

• If u think, u have added more jaggery and if it is very sweetish , add milk to reduce the sweetness.. Coconut milk gives  a nice  flavor & texture to this payasam , so dont forget to add it at the end.
• Please add milk or coconut milk only after switching off the flame otherwise payasam gives  a curdled look.

Technorati Tags: sabudana payasam,sago payasam with jaggery,sago payasam recipe,sago kheer recipe,payasam recipes,festival recipes

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Sweet Puttu Recipe / Arisi Vella Puttu Recipe – Maha Shivaratri Prasadam Recipes

Sweet puttu also known as rice puttu / arisi vella puttu in Tamil is a popular South Indian Maha shivaratri prasadam recipe. We prepare this sweet puttu recipe mainly on ‘Maha shivaratri’. So we call this as Shivaratri puttu . This year 2024, Maha shivarathri falls on March 8th. 

 Some people prepare this arisi vella puttu/Arisi puttu during Navaratri days too. This is made out of rice flour and jaggery. My mil makes home made rice flour to make this puttu. U can try with good quality store bought puttu flour/puttu maavu too. Here I have cooked the rice mixture twice to make soft puttu. Try this method & let me know how it turned out for you :)

Sweet puttu recipe

 Sweet puttu recipe for Maha Shivratri

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

INGREDIENTS
1 cup - 250ml

To soak in water Raw rice - 1 cup Chana dal/Kadalai paruppu - 1/4 cup For jaggery syrup Grated jaggery - 1.25 cups Cardamom powder - 1/2 tsp Grated coconut - 1/4 cup Water - as needed Salt - A pinch

HOW TO MAKE ARISI PUTTU - METHOD

Soak the raw rice/Maavu arisi in water for 2 hrs . Soak the chana dal in water for 2 hours. Drain the water and spread the rice on a news paper / cloth for 10 mins so that the excess water gets absorbed. Grind the rice in a mixie or processer to make powder..(rice should be little moist ) .Sieve and again grind it to make a fine powder. Steam the rice flour for 15 minutes. **If you use store bought rice flour , use puttu maavu for best results. If  you use that, you can start from the next step.. But you should add little water mixed with salt to make the flour a bit wet. Grease the idli plate with oil and spread the finely ground rice flour. Steam it for 10 to 15 mins.. In the mean time take the soaked channa dal and pressure cook till it blossoms. Do not over cook the chana dal. Usually what we do is , we keep the chana dal in a bowl with water inside the idli pot and allow it to cook along with the rice flour.. By the time the rice flour gets ready , the chana dal will also get cooked and blossomed. After 15 minutes, remove the flour and break the lumps by spreading in a plate. Sprinkle salted water. The quantity of water should be such that you should be able to make a ball with the flour.(Maavu pidikira padham varanum).Sieve it using puttu sieve (jalladai) or grind it once in mixie jar to remove the lumps. This is called Puttu maavu.  Again spread the flour in idli plate and steam it for 10 minutes. Grind it once in mixie to break the lumps. Mix the cooked chana dal. ( I have steamed the rice flour twice to make super soft puttu. If  you don't want to follow this step, just steam it once and proceed) Take the jaggery in a wide mouthed bowl and add little water just to cover it. Melt the jaggery and strain the impurities if any. Allow the jaggery to boil till it becomes frothy and thick. Add cardamom powder, mix well. Now mix the jaggery syrup to rice flour mixture . Mix well and  enjoy by adding a tsp of ghee !!

Note

Please keep in mind, you should steam the flour twice to get soft puttu. For storing puttu maavu,  steam the ground rice flour for 15 minutes, remove and grind it. Seive it and dry in sun and store in a box.Whenever you need puttu, you can steam it and proceed as given above. The color of puttu depends on the color of jaggery. U can see the difference in color in my old & new pictures. Add more jaggery if you have sweet tooth. Make sure you break all the lumps after you steam the rice flour. For safer side, grind the flour and sieve once. Then add chana dal and proceed. The consistency of jaggery syrup should be thick else puttu will become a sticky paste. Some people roast the rice flour before steaming. But we don’t do it. We steam the flour directly. Add a tsp of ghee before serving, It adds a nice flavor !

Take care , catch u all in my next post !

Technorati Tags: Sweet puttu recipe,Vella puttu recipe,Navaratri recipes,Maha shivaratri prasadam recipes,Shivratri prasad recipes

Very good recipes Tags: Sweets, festival recipes, rice flour, jaggery

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Kashmiri Pulav - Kashmiri Pulao Recipe With Fruits And Nuts

I tried this Kashmiri pulao recipe with fruits and nuts from Mrs.Mallika badrinath’s “Rice delights” cook book. I wanted to try this pulao after tasting in a restaurant . I wont say this one tasted exactly as I had in restaurant. But it was good and tasted unique with a mild sweet taste. We all liked it.

A note to weight watchers :  Though this pulao is healthy with all fruits,veggies and nuts , its highly calorific!!! U can try this by avoiding paneer , butter & fresh cream. Replace fresh cream with condensed milk. This would be suitable for kids and slim people like me ;)).


Ingredients : ( 1 cup = 250ml)

• Basmati rice – 1 cup
• Water – 2 cups
• Cooked Carrot – 2 nos (diced)
• Cooked Peas – 1/4 cup
• Pine apple  , Apple – 1 cup (diced )
• Capsicum –1 no (diced )
• Paneer cubes – a few
• Saffron threads – a few (soak in 1 tbsp of warm milk )
• Big onions – 2 nos (sliced )
• Fresh cream – 2 tbsp
• Butter – 1.5 tbsp
• Sugar – 2 tsp ( if u want u can reduce the sugar by half)
• Salt – as required
• Rose water – 2 tsp
• Cumin seeds – 1/4 tsp
• Cloves & cardamom powder – 1/4 tsp (to get 1/4 tsp grind 3 cardamom seeds & 4 cloves together to make a powder )
• Bay leaf – 1 no
• Cashews, Almond and pista – 1 handful.
• Dry grapes – 1 fistful

Method :

• Cook the diced carrot and peas in a cooker and set aside.Take care they dont get over cooked.
• Wash and soak  the rice in 2 cups of water for 30 mins.(if u want u can fry the rice in ghee before soaking ). Pressure cook the rice by adding a tsp of ghee and salt. Rice should be separate and grainy.
• In a wide mouthed kadai , fry the onions till brown & crisp.Keep it aside.
• Also deep fry the paneer cubes and keep it in hot water .
• In a broad kadai take a tbsp of oil and add the bay leaf and cumin seeds.
• Then add capsicum pieces and saute till it becomes soft.
• Add the cooked peas , carrot , boiled rice , fresh cream , dry fruits , nuts ,sugar , saffron milk and required salt .
• Toss it well..Before  switching off the flame add the rose water , fruit pieces , paneer cubes , cardamom & clove powder and butter.
• Mix well and switch off the flame.

Serve hot with raita or any kurma of your choice.

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Vegetable Cutlet Recipe - How To Make Veg Cutlet - Indian Snacks Recipes

Vegetable cutlet, Veg Cutlet recipe with step by step photos - Today I made an easy to make and yummy mixed vegetable cutlet recipe for our tea time snack. I love veg cutlets in bakery and chat shops. I took this recipe from Mrs.Mallika Badrinath’s cookbook and modified slightly as per the ones I tasted. Cutlet can be made with many variations as per your wish. If you like to make Kerala style Vegetable Cutlet recipe, add some cooked beetroot, use coconut oil for sautéing the vegetables and eggs for dipping the cutlet. Basically cutlet looks and tastes the best only when it is deep fried. But being a calorie conscious girl, I always shallow fry them using little oil in a dosa pan and had 3-4 of them heartily. Ok, lets see how to make this yummy vegetable cutlet recipe for tea time snack.

Do check out my Paneer Cutlet using Mother's Recipe Instant Poha Mix if u are interested !

Vegetable cutlet recipe

Vegetable cutlet recipe for tea time snack

Cuisine: Indian

Category: Snack

Serves: 8-10 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To pressure cook Potato - 2 nos ( Medium sized) Carrot - 1 no (medium) Green peas - 1/4 cup Water - as needed To saute Cooking oil - 1 tbsp Cumin seeds/Jeera - 1/2 tsp Big onion - 1 no ( finely chopped) G&G paste - 1 tsp Red chilli powder - 3/4 - 1 tsp Turmeric powder - 1/8 tsp Garam masala powder - 1 tsp All purpose flour/Maida - 2-3 tbsp Tomato ketchup - 1 tsp Salt - as needed Coriander leaves - to garnish To coat the cutlet Corn flour - 2 tbsp Water - 3-4 tbsp Bread crumbs - 1/2 cup Cooking oil - as needed to fry the cutlets

METHOD

Wash and pressure cook the potato,carrot and green peas together in the required water.After the steam is released,peel the skin of potato and mash it well.Grate the whole cooked carrot and mash the peas.Mix all the vegetables and set aside.Grind the bread to a fine powder and keep the bread crumbs ready in a plate. Chop the onions and coriander leaves finely. Heat oil and splutter cumin seeds. Add finely chopped big onions and saute till it turns transparent. Now add the g&g paste and saute till its raw smell vanish.Now add the salt, turmeric powder, red chilli powder, tomato ketchup and garam masala powder. Mix well for a minute. Lastly add the mashed vegetables and mix well. Add maida and make a dough like whole mass. There should not be any moisture in the cutlet dough. Switch off the flame. Garnish with coriander leaves. Cutlet dough is ready.( Add little more maida or bread crumbs if you feel the dough is watery and too sticky) Take a ball sized dough and pat it thick to make the cutlet shape. Arrange all the cutlets in a plate. Mix the corn flour,water and make a smooth paste. Make sure the paste is not too thin or thick. Keep the bread crumbs ready in a plate. Now take a cutlet and dip in the corn flour batter. Dip in the bread crumbs. Repeat this again if you want super crispy exterior for the cutlet. Arrange them in a plate. Heat a dosa pan or a tawa. Drizzle few tsp of oil and drop 2-3 cutlets. Cook in medium flame by flipping them once or twice in the middle carefully using a dosa flipper. Cook till both the sides turn golden brown. Cook all the corners by holding in a tong. Remove in a plate and enjoy with tomato ketchup ! It tastes crispy outside and soft inside.

Note

You can make these cutlets using potato alone. For variations and to make this cutlet more healthy add grated beetroot too. Adjust the quantity of spice powders as per your taste buds. If you are making cutlets for kids, deep fry them to enjoy the best taste. You can also replace garam masala powder with chat masala powder.

Here is the old picture of cutlets :)

Easy, yummy cutlets are ready to enjoy with tea/coffee !

Technorati Tags: Vegetable cutlet recipe,Snacks recipes,Snacks recipe,Vegetable cutlet,Veg cutlet recipe,Make vegetable cutlet,vegetable cutlet,cutlet recipe,spicy vegetable cutlet

Very good recipes Tags: Vegetable cutlet recipe, Snacks recipes, Snacks recipe, Vegetable cutlet, Veg cutlet recipe, Make vegetable cutlet, vegetable cutlet, cutlet recipe, spicy vegetable cutlet

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