Kids loving Broccoli soup

Kids loving Broccoli soup

Ingredients

• 1 medium Broccoli head, seperated into small florets
• 1tbsp of oil
• 1 medium size onion finely chopped
• 3 gloves of garlic finely chopped
• 2.5 cups of vegetable stock
• 1/2 cup of Milk
• 1/2 cup cream
• 2 bay leafs
• salt as per your taste
• white pepper as per your taste

Method

• Heat 1 tbsp of oil in a pan, and add bay leaf, chopped onion and garlic and let them fry for sometime
   
• Add broccoli florets now and let it fry 2 or 3 minutes
   
• Now add Vegetable stock and let all the items to cook in the vegetable stock till broccoli becomes tender.
   
• Using a strainer, remove all vegetable stock and keep it aside. we need to use it later.
   
• Strained Onions, broccoli should be made into a paste using a blender. Before blending don't forget to remove bay leafs from it.
   
• Heat a pan, add vegetable stock and broccoli onion paste to it. Let it cook for 1 or 2 minutes.
   
• Add milk and fresh cream to it
   
• Add salt and pepper as per your taste
• Soup is ready to serve.

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Restaurants style Rava Idli

Restaurants style Rava Idli

Ingredients

• 1 cup rava(sooji)
• 1 .5 cups of curd
• 1 cup of chopped carraort and beans 
• 2 tsp(or as per your taste) of grated ginger
• 4 nos of green chillies, finely chopped.
• 1 handfull of chopped coriander
• 1 tbsp of oil
• 8 nos of cashewnuts (broken)
• 1tsp of mustard
• 1tsp of urad dhal
• some curry leaves
• Pinch of Asafoetida
• salt as per your taste

Method

• Roast sooji in a pan with 1 tsp of oil till it gets golden brown color.
    
• Heat remaining oil in another pan and then add mustard, urad dhal, green chilli, curry leaves, ginger, carrot, beans, asafoetida one by one. let it cook for 3 minutes.
     
• Add this mixture with roasted rava and then add curd, cashews,coriander and salt as per your taste.Mix them well and make sure it has regular idli batter consistency.
     
• Now the rava batter is ready,  pour it on greased idli moulds and steam cook for 10-15 minutes just as you do for normal idlis.
    
• Serve it with any chutney of your choice

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Healthy Nuts Lollipop

Healthy Nuts Lollipop

Ingredients

• 10g of Cashewnuts
• 10g of almond (badam)
• 10g of pista
• 10g of walnut
• 10g of roated peanut
• 1tsp of water melon seeds
• 1tsp of musk melon seeds
• 10nos of dry grapes
• 5nos of dates, cut into very small pieces
• 100grams of grated Jaggery(or as required)  
• 1 tsp of ghee

Method

• In a pan, with out any oil or ghee, Roast all the items except dates, dry grapes and jaggery for 1 or 2 minutes in medium heat
   
• Let them cool down for sometime.Once they have come to normal room temperature, grind them coarsly.
   
• Heat 1tsp of ghee in another pan then add grated jaggery and stir well in medium heat. Jaggery should be cooked like this for 4 to 5 minutes
   
• Check the consistency of cooked jaggery by dropping a small drop of cooked jaggery in a bow of water. If jaggery drop turns out to be a solid drop and sits at the bottom of the bow, then we can assume jaggery is cooked perfectly. In this state turn off the stove.
   
• In this stage (before jaggery comes to room temperature), add dry grapes, dates and grinded nuts and mix them well with jaggery.
   
• Then make them into different shapes as you wish. Nuts lollipop is ready.

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Instant Kids Jigardhanda

Instant Kids Jigardhanda

Ingredients

• 1/2 cup chilled Milk 
• 2 tbsp(or as per your rtaste) of Nanari syrup 
• 3 tsp (or as per your taste) of sugar
• 2 tsp (or as per your taste) of Rose milk essence   
• 1 tbsp of Padam pisin

Method

First we need to prepare badam pisin jelly. Add a tbsp of badam pisin in a bowl rinse it in water then add 750 ml of water and keep it covered undisturbed overnight.It will increase in volume, if you see any brown spots then remove it carefully and use the rest.You need to add more water as it grows in volume.

• Mix sugar and rose milk essence with chilled milk 
• Take a serving glass and add Nanari syrup and add two tbsp of padam pisin jelly 
• Now add rose essence added milk
• Instant Jigarthanda is ready to serve
• Serve it chilled. 

Note: To make it more tasty and rich and a scoop of any ice cream of your choice.

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Kambu(pearl miller) Adai

Kambu(pearl miller) Adai

                                                                                                                                   

Ingredients

• 1 cup Kambu(bajra / pearl miller)
• 1/2 cup raw rice
• 1/2 cup toor dal
• 1/4 of channa dal
• 6 to 8 dried red chillies
• 6 gloves of garlic
• 2 medium size onion(or 7 to 8 small onions), finely chopped
• 1 tsp of fennel seed
• 1 handful of chopped coriander leaf 
• 1/4 cup of curry leaves.
• salt as per taste
• oil

Method

• Soak pearl millet/kambu, channa dal, toor dal, and rice in water for about four hours.It would be really good if soak them overnight
     
• Drain the water and add red chillies, fennel seed and grind it coarsely. Add little water if necessary.
    
• Add chopped onion, curry leaves, coriander leaves, and salt to the batter and stir well.
    
• Heat a dosa pan. Take a ladle full of batter and spread it in a round shape. Apply oil on the sides of the adai. When adai is cooked on one side, flip it over and then cook on the other side too

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Raagi Adai

Raagi Adai  

Ingredients

• 1 Cup of Raagi flour
• 2 medium size onion
• 2 tsp(or as per your taste) of chillie powder
• 5 gloves of garlic(crushed)
• 1 handful of drumstic leaves(murungai leafs)
• small portion of Chopped coriander leafs 
• salt as per your taste
• water as required

Method

                                             

• Add chopped onion, crrushed garlic, murungai leafs, chillie powder, coriander leafs and salt into Raagi flour and mix them well
• Add required amount of water with raagi flour to prepare the dough with the consistency as shown in the pics.
• Heat a pan with little oil.
• Spread the dough in the pan as shown in the pic. Cook it medium heat till it become firm.
• Flip it to other side and wait till it cooks completely.
• Raagi adai is ready to serve.

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MUTTON KURMA

                              MUTTON KURMA                                             

                      

Ingredients

• 500grams of mutton
• 3 medium size onion, sliced thinly
• 3 medium size tomato, chopped finely
• 1.5 tbsp of ginger garlic paste
• 2 tsp of chillie powder( or as per your taste)
• 2 tsp of coriander powder(or as per your taste)
• 1/4 tsp of turmeric powder
• 1/2 tsp of poppy seeds
• 1.5 tsp of fennel seed(sombu)
• 1 cup of grated cocount
• 2 nos of 5cm cinnamon stick
• 6 nos of cloves
• salt as per your taste
• 2 tbsp of oil

Method

• Prepare coconut masala by grinding grated coconut with poppy seeds.
  
• Heat a pressure cooker with some oil.
  
• Add some curry leafs and all spices cinnamon, colves and fennel seeds into the heated oil. Fry them till they sizzle.
  
• Now add chopped onion and fry it till becomes brown in color
  
• Now add ginger garlic paste and cook it till the raw smell goes off.
  
• Add chopped tomato and cook till the oil separates on the top.
  
• Now add mutton pieces and fry it few minutesNow add turmeric, chillie, coriander power, salt
  and fry it till the raw smell goes out.
  
• Add 750ml of water and close the pressure cooker lid.Let it cook till you get 6 to 8 whistle sound.
  
• Now add coconut masala and cook it for 4 to 5 minutes.
  
• Add coriander leafs now.
  
• Kurma is ready to serve

  
                                                                                                                

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KIDS SWEET FRUITS WITH RAVAA BHATH

              KIDS SWEET FRUITS WITH RAVAA BHATH                                        

                                                                                                                                                                                                                                          

Main ingredients:

• 1cup of Rava(Sooji)
• 1cup of sugar or as required
• 8 to 10 cashewnuts
• 2 to 3 cardamom
• kesari color as required
• 3tbsp of Ghee/oil
• 1cup of mixed fruits of your choice
• 2cups of water

Method

• Heat about 2tbsp of ghee in a frying pan
  
  
• Add rava in the heated ghee and fry it in low flame till rava gets golden brown color.
  

    
• In another pan, add two cups of water and allow it to boil.
  
• While bubles pop up from water, add roated rave and stir it continuosly to avoid 
      lumps getting formed.
  

    
• After 5 to 7 minutes add sugar and again start stirring it
  
• Now add kesari color of your choice
  

    
• Add some more ghee and keep stirring it till forms a mass leaving the sides of the
     pan. Rava bath is almost ready.
  
• In another pan, roast cashews and cardamom in 2tsp of ghee and add it to rave bath.
  

    
• Switch off the stove and mix the fruits of your choice with rava bath.
  
  
• Rava bath with fruits is ready to serve.

                                                             Thank You



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Chilli baby corn

                         

                        Chilli Baby Corn                             

Main ingredients:

•     6 to 8 baby corn
      
•     1 medium onion, diced
      
•     ½ inch ginger, finely chopped
   
•     2-3, green chilies, slit
•     3-4 garlic, finely chopped
•     ½ cup finely chopped spring onions
•     2 medium capsicum/green bell pepper, diced
•     1 tsp ginder garlic paste or as required 
•     1 tsp soy sauce or as required
•     1 tsp corn starch/corn flour to be sprinkled from above 
•     1 tsp red chilli sauce or as required 
•     1 tsp tomato sauce or as required 
•     Salt, pepper and sugar as required 
•     2-3 tsp oil for frying the baby corn 
•     1 tbsp oil for the sauce

For the batter:

•     1 to 2 tbsp maida
      
•     1 to 2 tbsp cornflour 
      
•     1 tbsp rice flour 
      
•     Red chilli powder 1tsp or as required 
     
•     Coariander poweder 1tsp or as required 
      
•     Salt as required 
     
•     Water as required to make a thick paste
      

INSTRUCTIONS

Preparing the batter:

•     Make a smooth paste with the cornflour, maida, rice flour, red chilli,
•     coariander, salt and water.
•     Chop the baby corn if they are larger in size or keep them whole if they are
      smaller
•     Heat oil on a frying pan.
•     Dip each baby corn piece in the batter and coat it well with the batter.
•     Pan fry the baby corn till the edges and sides are getting golden brown color.
•     Keep the fried baby corn aside and start preparing the sauce.

Preparing the sauce:

•     In another pan, heat about 1 tbsp oil.
•     Add chopped ginger, garlic and fry them sometime then add chopped green
          chillies
•     Now add diced onions, capsicums; stir fry on a medium flame till the onions
•     have become  translucent.
•     Add the soy sauce, red chilli sauce and tomato sauce and stir well.
•     Now sprinkle black pepper powder, salt and sugar.
•     Add the pan fried baby corn with chopped spring onions to this mixture, stir
          well.
•     To give a glaze and smoothness in the dish, sprinkle about 1 tsp of corn flour,
          mix well and cook for 2-3 minutes.
•     Check the seasonings and add salt, pepper or soy sauce if required.
•     Serve the baby corn garnished with some spring onions.

                                                                                                                                                                                                                                    

 Thanks You

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