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.

Thank You

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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

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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. CRUNCHY NOODLES SALAD

Crunchy Noodle Salad (03:34)
Ina tosses a salad of warm noodles, red bell peppers and sugar snap peas.
Ingredients
Kosher salt
1 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves
Directions
Watch how to make this recipe
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

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EGGLESS PANCAKES RECIPE

Eggless Pancakes recipe

Prep Time: 10 mins    |  Cook time: 15 mins    |  Makes: 6

Ingredients

All purpose flour/ plain flour(Maida) - 1 cup

Milk - 1 cup

Brown or white sugar - 1 tblsp

Salt - 1/2 tsp

Oil - 1 tblsp

Baking powder - 1 tblsp

Butter and honey - For topping

Method

Mix flour,baking powder, salt and sugar with the whisk. Add milk along with oil and mix gently. Set aside for 10 minutes.1-pancakes-recipe

After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot. Switch off the stove and leave it for 5 minutes. Again switch on the flame and put it in medium flame. Grease with butter and pour one big laddle full of batter carefully. Do not spread.2-pancake-recipe

Wait until bubbles pop over the pancakes and the colour changes and flip carefully. Cook the other side for a minute and transfer to serving plate. 3-pancakes-recipe

Notes

Iron skillet (Iron dosa pan) works best to get golden brown colour and even cooking.

If you want you can cover and cook after flipping, this makes it even more soft and locks the moisture.

If you heat the pan really hot and make the pancake immediately, the pancakes turn dark brown in colour. That’s why I have heated the pan and switched off for a while to bring the temperature medium. ( I saw this in a video in you tube)

If the pan is too hot, the pancakes will have edges like flower. that is it wont be a perfect circle. So make sure to keep the heat medium.

Use a big ladle, so that for all the pancakes, you use only one and so all of them would be on same size.

You can use whole wheat flour as well, but experiment with the milk volume as it may take more.

You can add cinnamon or vanilla essence to make it more flavorful.

You can make this same with non diary milk and make it VEGAN.

Serve hot with generous butter topped and honey or your favorite sauces like caramel, butterscotch or even maple syrup. Smells divinely and stays soft even after cool down. Soft, spongy, fluffy to handle, you would love it!

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MUSHROOM SOUP

RUBINI SPECIAL MUSHROOM SOUP

RUBINI SPECIAL MUSHROOM SOUP INGREDIENTS

COOKING BUTTER ,ONION,GREEN CHILLIES,GARLICPASTE

READY TO TASTE RUBINI SPECIAL MUSHROOM SOUP

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MUSHROOM GRAVY

HOW TO MAKE MUSHROOM GRAVY

RUBINI SPECIAL MUSHROOM GRAVY INGREDIENTS

      HEAT OIL IN A PAN  ADD JEERA

COOK ONIONAND TOMATO  AND GARLIC GINGER  PASTE IN PAN

ADD MUSHROOM BROWNISH COLOR

ADD GARAM MASALA

ADD BADAM -CASHEWNUT

ADD CORIANDER LEAVES FOR TASTE 

READY TO  TASTE RUBUINI MUSHROOM MASALA

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Chana masala

kids favourite channa masala 

 How to make yummy  north indian channa masala

RUBY SPECIAL CHANNA MASALA

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for pressure cooking the chickpeas:

CHANNA MASALA INGREDIENTS

• 1 cup dried white chickpeas/kabuli chana or 180 grams of dried white chickpeas
• 3 cups water for pressure cooking the chana
• ½ tsp salt
• for roasting the masala:

• ¾ to 1 cup fresh grated coconut
• 1 inch cinnamon/dal chini
• ½ tbsp /saunf

GRINDING ONION AND TOMATO

• ½ tbsp cumin seeds/jeera
• 1 tbsp coriander seeds/sabut dhania
• 2 dry red chilies (3 or 4 chilies would make the dish spicy)
• 2-3 cloves/lavang
• 1 black cardamom/badi elachi
• 2 green cardamom/chotti elachi
• 4 to 5 whole black pepper
• 1 small piece of stone flower/dagad phool (optional)

other ingredients:

ROASTING BRIYANI LEAF

• 3 tbsp oil
• 1 small bay leaf/tej patta
• ½ tsp mustard seeds/rai
• 10-12 curry leaves/kadi patta
• 1 green chili, slit
• 50 grams onion, 1 medium onion or ⅓ cup chopped onion
• 80 grams tomatoes, 1 medium tomato or just about ½ cup chopped tomato
• 1 medium tomato, chopped
• ¼ or ½ tsp turmeric powder/haldi
• a pinch of asafoetida/hing
• ½ inch ginger + 2-3 garlic - crushed or made into a paste in mortar-pestle, about 1 tsp ginger-garlic paste
• 1 cup stock or stock+water
• 2 tbsp chopped coriander leaves for garnishing
• salt as required
• 
  

INSTRUCTIONS

cooking the chickpeas:

ROASTED INGREDIENTS

1. first rinse the 1 cup chana/dried chickpeas for a couple of times in water. then soak the chickpeas in enough water overnight or for 8 to 9 hours.
2. drain the water. rinse the chanas again for a couple of times.
3. again drain and add the soaked chanas in a pressure cooker.
4. add ½ tsp salt. add 3 cups water.
5. stir and pressure cook the chana for 4 to 5 whistles on medium to high flame.
6. if cooking in a pot, then add about 3.5 to 4 cups water with salt to the chickpeas. cover and cook the chickpeas till they softened.
7. 
   

preparing the masala:

1. when the chickpeas are cooking, in a pan or skillet, on a low flame dry roast the spices mentioned under the "roasting the masala" list, till they become fragrant. roast all spices except coconut.
2. then add ½ cup tightly packed grated coconut to the spices and begin to roast.
3. stir continuously while roasting the coconut, so that there is uniform browning.
4. roast till the coconut become golden. remove the pan and allow the this mixture to cool.
5. once the coconut-spice mixture is cooled, add them to wet grinder. remove the husk from the black cardamom and just add its seeds in the grinder.
6. add ⅔ to ¾ cup water and grind to a smooth paste. keep aside.

preparing the chana masala gravy or curry:

1. heat 3 tbsp oil in a pan.
2. add ½ tsp mustard seeds and allow them to crackle.
3. then add tejpatta and stir.
4. add ⅓ cup chopped onion.
5. stir and saute till the onions turn translucent and soften.
6. then add 1 tsp ginger-garlic paste, ¼ tsp turmeric power, a pinch of asafoetida and 10-12 curry leaves.
7. stir and saute till the raw aroma of ginger-garlic disappears.
8. add ½ cup chopped tomato. saute for about 2 to 3 minutes till the tomatoes soften.
9. add the ground masala paste. stir very well.
10. then add the drained chanas. stir again well and saute for a minute.
11. now add 1 cup stock or stock+water and 1 or 2 slit green chilies.
12. season with salt as required. do keep a check on salt as the stock already has salt.
13. give a boil and then simmer for 12-15 minutes on a low to medium flame or more till the gravy thickens a bit and you see some oil floating on top. mash a few chickpeas with the sides of the spoon to thicken the gravy. check the seasoning and add more salt as per your taste.
14. switch off the flame & lastly add 2 tbsp coriander leaves. stir well.
15. serve chana masala hot with pooris, chapatis, bread or steamed rice accompanied with lemon & onion slices.

    

    READY TO TASTE  RUBINI CHANNA MASALA

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kids yummy potatos cutlet recipes

How to make  potatos cutlet

Ruby kitchengalatta  potato cutlet

Prep Time : 10 mins

 Cook Time : 15 mins
 Yields: 8 tikkies
 Recipe Category: Snacks-Chaat
 Recipe Cuisine: North Indian

   Ingredients needed

   Potatoes -3 medium size
   Cornflour (white) -1 tbsp
   Red chilli powder - 3/4 tsp
   Roasted cumin powder - 1 tsp
   Amchur powder - 1/2 tsp
   Green chilli -1-2
   Garam masala powder - 1/2 tsp
   Coriander leaves -finely chopped -2-3 tbsp
   Salt needed
   Bread crumbs as needed
   Oil for shallow frying

Preparation 

Wash and pressure cook potatoes without cutting it for 3 whistles. Alternatively, you can also cook in a pan until soft. Peel the skin and mash it well without lumps.

Roasted cumin powder - Dry roast jeera seeds or cumin seeds and powder it finely. This will give you more flavor than ready made ones as it is freshly prepared. You can use ready made cumin seed powder also.

Finely chop green chilli and coriander leaves. (coriander leaves should not be wet).

Method 

In a bowl mix together mashed potatoes, cornflour, green chilli, coriander leaves, red chilli powder, garam masala powder, amchur powder, roasted cumin powder and salt.You can adjust the spice powder as per your personal preferences by tasting the mixture.

The mixture should not contain any potato lumps. Divide the mixture equally and make small patties/discs.

Coat the pattie with breadcrumbs.

Heat a tawa and shallow fry both sides of the patties/discs by drizzling oil around the patties. Cook until both sides turn golden brown. You can shallow fry 4-5 patties at a time.

Serve hot with green chutney or tomato sauce.

For more, refer Snacks Recipes 

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