Folded Veggie Omlette / Omlette Puff

Quick healthy break fast or snack made with egg.


Ingredients:

1. Eggs - 2
2. Milk - 2 tsp
3. Carrot - 1 small piece
4. Tomato - 1/2 piece
5. Potato - 1 small piece
6. Capsicum - 1 small piece
7. Apple - 1 Slice
8. Green Chillies - 1 small piece
9. Mozarella Cheese - 20 Gms
10. Tomato Sauce - 1 tsp
11. Black Peppers - To taste
12. Salt - To taste

Serves:
1 Person.
Preparation Time:
5 Min .
Directions...

1. Beat both the eggs in glass. Add 2 tea spoons of milk and beat again. Set aside.
2. Peel and dice all vegetables into small thin chunks. All vegetables should fit into one small bowl. Dice apple slice into small chunks.
3. Boil carrot and potato for 2 minutes till they become semi soft.
4. Mix the boiled veggies, tomatoes, green chillies, apple in a small dish. Grate the cheese and measure two tea spoons for use.
5. Heat a deep non stick frying pan (not kadaai) and pour one tea spoon of oil on one side and To the vegetables add a little salt, black pepper, and tomato sauce and mix well.
6. Pour the egg mix into the pan. Save 1/4th quantity in the glass itself.
7. Sprinkle a little salt and a little black pepper. Mind you the pan shud not be very hot. if you see bubbles appearing on your egg mix - the pan is way too hot.
8. Put all vegetables on one half of the egg mix in the frying pan. Spread the grated mozarella cheese evenly.pour the remaining eggmix over the vegetables.
9. Fold the empty half of the omlette over this half and seal the ends. The ends will seal on its own, provided you take care that the omlette is not completely cooked.
10. Cook till light brown over slow flame and flip. Cook the other side.
11. Serve with tomato sauce and chips.

Palak Rolls

Palak wrap with filling of paneer, Onion and spices, dipped in besan mixture

Ingredients:

1. Palak (Spinach) Big Leaves - 400gms
2. - For Besan Mixture:
3. Besan (Gram Flour) - 250gms
4. Salt - To taste
5. Garam Masala - ¼ tsp
6. Red Chili Powder - 1/3 tsp
7. Mango Powder (Amchoor) - 1/3 tsp
8. Baking Soda - Few pinch
9. - For Rolls:
10. Oil - 2 tbsp
11. Chopped Onions - 5
12. Cottage Cheese (Paneer) - 200gms
13. Ginger - 1”
14. Green Chilies - 2
15. Chopped Coriander Leaves - ½ tbsp
16. Cumin Seeds - 1/3 tsp
17. Salt - To taste
18. Garam Masala - ½ tsp
19. Red Chili Powder - ½ tsp
20. Mango Powder (Amchoor) - 1/3 tsp


Serves:
4-6 People.
Preparation Time:
30 Min .
Directions...

1. Wash palak. Boil palak leaves with 1/3 tsp of salt and water for about 10min in a pan. Do not cover the pan with the lid.
2. Dip the palak boiled leaves in a cold water.
3. Take besan in a pan. Mix salt to taste, red chili powder, amchoor, garam masala, meetha soda in besan.
4. Make a smooth paste with the help of water. Paste should be not too thick or thin. Keep the paste aside for 10min.
5. Heat oil in a pan. Add cumin seed, chopped onions & ginger. Cook for 2-3min.
6. Now add chopped paneer, salt to taste, ½ tsp red chili powder, ½ tsp garam masala, 1/3 tsp Mango Powder (Amchoor). Mix well.
7. Mix Chopped Coriander Leaves & green chilies. Switch off the gas stove.
8. Take one leaf of boil palak and fill paneer filling in it and wrap it carefully.
9. Dip the palak roll/ wrap in besan mixture (from step 3-4). Cover the palak roll completely with besan mixture.
10. Heat oil in a pan. Deep fry the palak rolls, till they become crispy and golden brown in color.
11. Serve hot with tomato or coriander chutney/sauce. Enjoy!!!

Spring Rolls

Vegetables & Noodles Rapped in Maida.

Ingredients:

1. Covering: -
2. All purpose flour (Maida) - 100gms
3. Oil - 3 Tsp
4. Salt - ½ Tsp
5. Stuffing: -
6. Half Boiled Noodle - 100gm
7. French Beans - 50gm
8. Carrot - 50gm
9. Capsicum - One
10. Cabbage - 100gm
11. Onion - 1 or 2
12. Soya sauce & Chili Sauce - 1 Tsp
13. Aginomotto - ½ Tsp
14. Oil for cooking - 3-4 tsp
15. Salt - To taste
16. Vinegar or Lemon Juice - 2 tsp
17. Black Pepper - 1/3 tsp


Serves:
4-6 People.
Preparation Time:
45 Min .
Directions...

1. Sieve the maida.
2. Add salt, 1/2 tbsp of oil and very little water in maida and make a soft dough. Keep aside for ½ hrs.
3. Chop all the vegetables (French Beans, Carrot, Capsicum, Cabbage) into thin long strips.
4. Boil noodles with water in a pan. After boiling , remove noodles from water and keep aside to cool.
5. Heat oil in a pan, add the vegetable cook for 3-4min on high flame. Let them become soft.
6. Add boiled noodles, salt, pepper, soya sauce, vinegar, Aginomotto to the mixture and cook for about 1 or 2 min.
7. Keep aside and let it cool.
8. Roll the chapatti from the above maida dough & spread the stuffing on it. seal the edges with the help of water.
9. Deep fry it & cut into pieces before serving.
10. Serve with chili and tomato sauce.

Pakora Special...

Moong-Palak Pakora (Moong-Spinach Fritters)
Ingredients
2 cups green gram (split), 15 leaves spinach, 3 green chilies, 1 pinch turmeric powder, salt to taste.

Method

Soak moong dal for 2 1/2 hrs., dry palak after washing and cut it to medium sized
pieces. Keep this aside. In a mixer take moong dal, ginger, chilli and grind it. Don’t add more water while grinding otherwise the pakora mixture will be thin. Take this mixture in a vessel and add palak and turmeric, mix it well. Add salt to it. Heat oil on medium heat and deep fry the mixture in the form of pakoras until brown. Serve it hot with tomato sauce.



Mixed Vegetable Pakora
Ingredients

Capsicum, medium sized - 1 no., potato, medium sized - 1 no., eggplant (small round brinjal) -1 no., vegetable oil, to fry.
Batter
Besan / Chick pea flour - 400g, salt - to taste, ajwain - 1 tsp, chilli powder - 1/2 tsp, vegetable oil - 1 tbsp.
Method

Cut vegetables as desired, mix together all the dry ingredients for the batter. Heat
approximately 1tbsp of oil, till it starts smoking and add it to the dry mixture. Mix well and add enough cold water to make a thick batter. Heat oil in a kadai. Dip the vegetables in the batter and deep fry until cooked and light golden brown. Drain oil and cool the pakoras. When ready to serve, re-fry until crisp and golden brown. Serve hot pakoras with mint and yoghurt chutney.



Bread Pakora
Ingredients
Bread slices 12, gram flour 2 cups, boiled potato 2, chopped mint leaves, 1 tbsp, mango powder 1/2 tsp., red chilli powder 1 tsp, black pepper powder 1/4 tsp, roasted cumin powder 1/4 tsp, salt 1 tsp., vegetable oil for deep frying.
Method

Mash the boiled potato. Prepare the stuffing by mixing mashed potatoes, chopped
mint leaves, cumin powder, mango powder and black pepper powder. Cut bread slices into two pieces. Make a batter by mixing gram flour, red chilli powder and salt and water, beat it thoroughly. It should be of medium consistency. Divide the potato stuffing into 12 parts. Stuff each part between the two bread halves. Now coat it in the gram flour batter. Deep fry bread pakoras in hot oil until golden brown. Repeat the steps for remaining bread slices. Serve hot with chutney or tomato sauce.



Paneer Pakora
Ingredients
250 gms paneer, 1 cup chickpea flour (Besan), 2 tsp oil, 1 1/2 tsp salt, 1/2 tsp red chili powder, 1-2 chopped green chillies, 1/2 cup water.
Method

Mix the ingredients (except paneer) well. Beat in a blender for 4-5 minutes to
incorporate air (this will make the batter fluffier). Let batter rest for 1/2 hour in a warm place. Cut the paneer into thick cubes. Sprinkle little salt, chilli powder on the cubes, dip in batter and deep fry in oil, drain on paper towels and serve immediately with coriander or mint chutney.


Vermicelli Pakora

Ingredients
2 cups Vermicelli, 1½ cups besan (flour), 1 tsp. red chili powder, ½ tsp. coriander powder, ¼ tsp. turmeric powder, 1 pinch asafoetida, 1 bunch coriander leaves (chopped), salt to taste, vegetable oil for frying, 1/4 tsp ginger paste.
Method

Boil vermicelli (untill half cooked) and then drain out the excess water and pour cold water and drain again. Add a tsp of oil to that (This will separate the vermicelli and would soften them), keep aside. Mix all the ingredients above and add it to the vermicelli. Make a proper batter adding enough water for pakoras. Pour oil in the pan and deep fry these pakoras, Serve hot with any chutney or tomato sauce.


Spinach Pakora
Ingredients
Spinach a big bunch, gram flour 1 1/2 cup, garam masala 1 tsp, red chilli powder 1/2 tsp, dhania powder 1/4 tsp, baking powder a pinch, salt to taste.

Method

Rinse the spinach, then chop it finely. Take a bowl, put chopped spinach and gram flour in it. Mix it well, add little water to form thick paste. To the paste add salt, garam masala, dhania powder, red chilli powder, and baking powder and mix well.
In a kadai, heat oil on a high flame. Make small balls of spinach paste and fry till it becomes golden brown. Serve with mint chutney or tomato sauce.


Cabbage Pakora
Ingredients
Cabbage 1, gram flour 2 cups, garam masala 1 tsp, red chilli powder 1/2 tsp, baking powder a pinch, crushed dhania seeds, salt to taste.
Method

Cut thin slices of cabbage, horizontally. In a bowl, mix cabbage, add gram flour and garam masala, red chilli powder, Crushed dhania seeds, salt and baking powder. Add water to make a thin paste. In a kadai, heat oil on high flame and deep fry the dipped pieces and remove once they are golden brown. Palm-press the pakoras and fry again as this will ensure that the pakoras are crisp.


Potato Pakora
Ingredients
Potato 2, gram flour 2 cups, salt to taste, garam masala 1 tsp, red chilli powder 1/2 tsp, baking powder a pinch.

Method
Peel the potato and wash it. Cut the potatoes in thin slices. In a bowl, put gram flour and garam masala, red chilli powder, salt and baking powder. Add water to make a thin paste. Dip both sides of the potato slices in the paste. Repeat the same for all potato slices. In a kadai, heat oil on high flame. Fry the dipped potato slices and remove once they are golden brown. Serve with pudina chutney or tomato sauce.


Cauliflower Pakora
Ingredients
Cauliflower 1, gram flour 2 cups, salt to taste, garam masala 1 tsp, amchur powder 1 tsp, red chilli powder 1/2 tsp, baking powder a pinch.
Method

Soak the cauliflower in salt water for 20 minutes. Drain and keep aside. Cut it into small florets. Make pores in the stem of the cauliflower pieces with a fork. Marinate with garam masala, amchur powder, salt and chilli powder and keep aside.
In a bowl, put gram flour, add garam masala, red chilli powder, salt and baking powder. Add water to make paste. Dip the small pieces in the paste, repeat the same for all the pieces. In a kadai, heat oil on high flame. Fry the dipped pieces and remove once they are golden brown. Palm-press the pakoras and fry again as this will ensure that the pakoras are crisp. Serve with mint chutney or tomato sauce.

SABUDANA KHICHDI

Ingredients:
2 cups sago (sabudana)
1 cup roasted, coarsely pounded peanuts
1 tsp. cumin seeds
6 green chilies
4 tbs. ghee
1/2 lemon finely chopped
fresh coriander for garnishing
1/2 cup freshly scraped coconut

What you do:
Wash sago, drain and set aside for one hour. Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly. Mix in sago, peanuts, salt and sugar to taste. Keep covered and cook on slow flame for 5-10 minutes. You can add small cubes of boiled or fried potatoes. Garnish with coconut and coriander leaves. Serve hot.

Source : http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp

Ekadashi Recipes- PIZZA POTATOES

PIZZA POTATOES

Serves: 4
Some steamed broccoli and a large tossed salad complete this simple meal.
Ingredients:
4 large baking potatoes
1 cup marinara sauce, or more as needed
1 to 1/2 cups grated part-skim mozzarella cheese

pizza sauce mix
1 can of chopped tomatoes or 4 medium tomatoes cooked skinned and chopped
2 tble spoons virgin olive oil
1 tsp sweet basil
1/2 tsp oregano
1 tsp paprika
1 tsp garam masala
1tsp salt

Bake or microwave the potatoes until done. When cool enough to handle, cut each in half lengthwise. Fluff the inside of each potato half with a fork.

Spread about 2 tablespoons of pizza sauce on each potato half, followed by 2 to 3 tablespoons grated cheese. Bake in a preheated 400-degree oven for 10 minutes, or until the cheese is bubbly. Serve at once.

Paneer Kathi Roll

Spicy Paneer wrapped in Chapati

Serves:
4 People.
Preparation Time:
60 Min .
Directions...

1. Grind ginger, garlic and green chilies.
2. Cut paneer pieces in square shape in a bowl; add ginger and garlic paste (from step 1).
3. Beat curd and mix in paneer bowl. Marinate paneer pieces and leave the mixture for about 30min.
4. Chop onion in round shape and separate its rings from each other. Chop capsicum, try to chop it in square shape.
5. Heat 1 tbsp of oil in a pan.
6. Add onions, fry for about one minute. Now add capsicum and marinated paneer pieces.
7. Keep frying, add curd if required. Cook till the curd gets absorbed.
8. Now add salt, red chili powder, tomato (round shaped) and Lemon juice, mix well.
9. Chapati Prepration :--
10. Mix wheat flour, salt to prepare dough.
11. Mix warm water and make smooth dough.
12. Now make round shape chapatti.
13. Heat iron griddle and put chapatti on it.
14. Cook from both the sides till it become golden brown in color.
15. Kathi Roll :--
16. Now spread the paneer mixture on chapatti and roll it.
17. Serve hot with coriander chutney.

Back to School Lunch Tips

You've likely prepared hundreds of lunches over the years. If you just can't bear to pack another PB&J,use these tips to plan for a year of fun and nutritious school lunches that your child WON'T want to trade!



* Plan Ahead
It's tempting too revert to packaged junk food or boring lunches when
your short on time. Planning ahead will help you feel better about what
your children are eating.

* Involve the Kids
Children are more likely to eat what they've prepared.
Discuss a lunch menu, new try new recipes and fun ideas.
Add these items to the grocery list.

* Taste Test
Trying new foods is important, but a school lunch is not the time
to pack foods which have yet to pass your child's taste test. Try new things at home first and keep of list of favorites.

* Get Organized
Once the menu items are purchased spend some time on early
preparation; grate cheese, wash fruits and vegetables, prepare
snack mixes, and dips, cut grapes into clusters, place juice boxes in
the freezer etc. this will take about an hour of your weekend,
but will save so much time during the week!

* Storage Issues
Who has time in the morning to rush around looking for plastic containers, not to mention a matching lid (always an issue in our house).
Before the school year begins, treat yourself to a new set of
plastic lunch containers. Store them where the kids can reach,
with zip-top bags, lunch bags, thermoses, wood craft sticks for
spreading, plastic spoons, forks, napkins and straws. Every so often
check to see if it's time to re-stock or even better ask the kids.

* EWW, Gross mom!
Keep hot foods hot, cold foods cold and sandwiches from getting soggy. Purchase and use thermoses for their intended purpose. Freeze juice pouches and boxes, they'll help keep things cold. I place frozen juice boxes in a plastic bag to avoid condensation moisture. Pack lettuce and tomato separately to be added to sandwiches when they're ready to eat. Save or purchase ketchup, mayonnaise and mustard pouches to add to sandwiches at school (too hard for little ones).

* No More Brown Apples
Keep a small water spray bottle filled with lemon juice and water
in the 'fridge. Spray the cut apples before packing.

* Make If Fun When
When you include the items below in your back to school shopping, you'll be prepared
to make a fun lunch every day!

-Large set of kid's cookie cutters; animal shapes, holidays, letters etc.
-Stickers, stickers and more stickers. Pick up the packages that are on
sale for use throughout the year.
-Check out your party supply store for discontinued packs of napkins
on sale. Select favorite characters, themes and holidays.

School Lunch Recipes - Fun School Lunch Ideas

Fill your child's lunchbox with healthy and fun lunches they'll actually eat!



My son REALLY doesn't like the hot lunches served at his school.
He never has and he says he never will (I don't blame him).
So, I've spent the past several years creating fun ways to get
him to eat a healthy lunch, without a lot of extra packaging,
preservatives and sugar. Here are some favorite school lunch
recipes and tips to help you prepare healthy lunches all school year!

School Lunch Tips and Tricks
Packaging, planning, quick ideas to make a "trade-free" lunch...

A Few Easy Fool-Proof Lunch Recipes

Cookie Cutter Sandwiches
Any sandwich cut with a large cookie cutter; star, heart,
dinosaur, animals, etc. will become an irresistible treat!

Pin Wheel Sandwiches
Spread your child's favorite sandwich filling onto a tortilla
Roll it up and slice it into smaller pieces. Our favorite
fillings are - peanut butter and jelly, lunch meat with cream cheese or Laughing Cow Cheese?.

Cheesy Stars
Use a small star cookie cutter to cut cheddar cheese
pieces. In a separate bag provide crackers or apple slices. You can also use the cookie cutter to cut bologna,
ham or turkey.

Bugs on Log
An old favorite with kids - Fill celery with cream cheese or peanut butter and top with raisins. An equally delicious alternative to peanut butter is cream cheese or Laughing Cow Cheese?

Smiley Face Fun
Spread peanut butter or cream cheese on a rice cake.
Make a face using raisins or any dried fruit and a full
head of hair with coconut flakes. This is a bit hard to pack for a lunch but a zip close plastic bag usually works
pretty well.

Cookie Dippers
Send vanilla wafer cookies along with a favorite yogurt.
Kids love to dip and this way they are getting less sugar
than most packaged treats.

Fun Chips
Use large cookie cutters to cut a flour tortilla or wrap.
Arrange on cookie sheet and toast in a 400 degree oven for 6-8 mins.
Send to school plain or with bean dip for dipping.
Try brushing a very small amount of olive oil or cooking spray.
Then sprinkle parmesan cheese or cinnamon sugar. If you try the cinnamon sugar, send the chips along with a container of applesauce for dipping.

Kid?s love to dip?
Pack string cheese and rolled meat slices with a honey
mustard dressing for dipping.

I made it myself !
I find that my children are more apt to eat a brown bag lunch they've helped to make. Whether it's the cookies they baked with me or the sandwich they made in the morning.

Packaging
The retail world knows...enticing packaging sells. Especially when it comes to kids. Unfortunately, what's inside is not always nutritious. Solve this dilemma by generating your own fun packaging. Before the school year begins, stock up on cheerfully colored re-usable containers, fun party napkins and stickers for plastic bags. A healthy lunch will be fun to eat!

Cooking with Kids - Children's Recipes

Children of all ages and gender, benefit from spending time in the kitchen. With the easy to follow children's recipes listed below, kids are introduced to basic math skills, reading and comprehension. Using a recipe will also develop their ability to follow directions, one of the most important skills
a child needs for a successful school experience.

The Basic tools for the "Rookie" Cook
These basic kitchen items will help your child to begin their cooking adventure: wooden spoons, plastic or metal mixing bowls, wire whisk,
hot pads, plastic nesting measuring cups, and a child sized apron.

Ingredients to keep on hand:
peanut butter, yogurt, nonfat dry milk, honey, shredded coconut,
frozen juices, frozen fruit, cream cheese, raisins

Tips for Cooking with Kids -Cooking with kids can be
a joy-for them and for you. These tips will help you get started.


Two kids' recipes from my childhood...

"Krazy Kake"

2 tsp. baking soda
1 tsp. salt
2 cups sugar
3 cups flour
1/2 cup cocoa
2 tsp. vinegar
1 tsp. vanilla
3/4 cup oil
2 cups water
Preheat oven to 350. Mix DRY ingredients together
in 8x8 baking pan. Smooth out the dry ingredients.
Using a spoon or cup bottom make three large
holes in dry mix. In 1 hole pour vanilla, next vinegar,
then oil and last pour water over entire mix.
Stir with a fork until thoroughly mixed.
Bake at 350 for 35-40 mins.
Cool and top with powdered sugar or frosting.

No Bake Peanut Butter Balls

1/2 cup peanut butter
1/2 cup honey
1 cup crushed corn flakes cereal
2 tablespoons powdered milk
Set corn flakes aside.
Mix all other ingredients well.
Roll into balls.
Then roll again in Cornflakes until covered.
Refrigerate leftovers.
This is a yummy snack that's great with milk !



Mouse Cupcakes
makes 8 "mice"

1 Chocolate Cake mix
8 scoops vanilla ice cream
16 sandwich or mint cookies
Small candies-red hots,
m&m's or skittles
shoestring licorice

Prepare cake mix according to package for cupcakes.
Fill muffin cups 2/3 full. Bake and cool completely and remove from pan.

When cool, top each cake with a scoop of ice cream then decorate to resemble a mouse using 2 mint cookies for ears, candies for eyes nose
and mouth. Cut and insert licorice for the whiskers. If melting has occurred place in the freezer for 1/2 hour before serving.
Tip: I freeze the cupcakes for easier handling!

Strawberry Ice
This is a delicious summer treat that older children can make alone & younger children can make with minimal assistance

2 pkg. frozen sliced strawberries in syrup
3/4 cup lemonade

Mix the ingredients together in a blender or food processor until smooth.
Turn off the blender, scrape sides, blend again & pour into a plastic container. Cover and freeze until serving time.
Makes 4 - 6 servings
TIP:
If the ice is frozen hard, let it stand at room
temperature 5 mins. or so before serving.



Frozen Bananas
1 banana
2 Popsicle sticks
Optional items
Honey, toasted wheat germ, shredded coconut, peanut butter

Peel and cut in half, one firm, ripe banana. Wrap in plastic and freeze. When frozen and ready to eat dip in peanut butter or honey. Top with coconut or wheat germ. Yes…. It also tastes great dipped in melted chocolate but then it wouldn't be a "Candy Buster"


Easy Breakfast Bars

2 cups granola
2 eggs beaten
dash of vanilla for sweetening
Combine granola and eggs in a bowl. Spread into a 8" square pan.
Bake at 350 for 15 min. Cut into bars.
Serve with peanut butter, honey or jam.
My Kids like these with banana slices and honey on top!

Honey Buns

a Teddy Bear favorite
Invite your friends & their bears
to have a Teddy Bear Picnic!

1 package split hot dog buns
Peanut butter
2 – 3 bananas
Honey
Sunflowers seed
Slice bananas and set aside. Spread peanut butter on buns.
Put ~ 3 banana slices on top.
Drip with honey and sprinkle sunflower seeds. Yummy!

Peanut Butter Nuts and Bolts
1 can cocktail peanuts
1 package *Rice Chex* cereal
1 package pretzel sticks
1/2 cup peanut butter
1/2 package *Cheerios* cereal
1/2 cup oil
Mix peanut butter and oil . Heat in microwave or stove top until smooth.
Pour all ingredients into a roasting pan . Mix well.
Bake for 15 – 20 mins. At 300
Store in airtight container.

Waffle Sandwich
This is so easy kids will want to make their own
breakfasts and snacks. They can even experiment to
create their own signature sandwich!

Ingredients:
Two waffles - frozen or homemade
Peanut butter
Jelly
Optional ingredients: marshmallow spread, bananas, chocolate chips, honey, dried fruit...

Spread peanut butter on one waffle, jelly on the other
and make a sandwich -- it's that easy!

No-Bake "Dreamsicle" Yogurt Pie
An easy to make recipe for kids and much healthier
than most cream pies!

Ingredients:
1 9" graham cracker crust shell
1 8oz. container of orange flavored yogurt
1 C. thawed whipped non-dairy topping
1/2 C. canned mandarin orange slices - drained and
broken into pieces

Combine yogurt and whipped topping together in a bowl and stir with a spoon.
Add mandarin orange slice and stir. Spoon into the pie shell. Cover with plastic
wrap and chill.
Tip: You can also freeze this pie and thaw
slightly before serving.
Use a black decorating tube to make a jack-o-lantern
face for Halloween.

With the wonderful selection of flavored yogurts available,
your child can try different flavor combinations:
Vanilla yogurt with banana slices
Lemon and lime yogurt combined
Peach yogurt with canned peach pieces

Cheesecake Snacks
It's amazing how much much this snack tastes like
strawberry cheesecake.

You'll need the following:
small bowl
1 whole graham cracker
1 tablespoon cream cheese
1 tablespoon strawberry jam
Spread cream cheese on the graham cracker and top with strawberry jam.


Creamy Swirled Popsicles
You'll need the following:
1 small box of fruit flavored gelatin
1 pint of hot water
1 pint of vanilla ice cream, softened
Popsicle molds or ice trays
Popsicle sticks

In a bowl, dissolve the gelatin with the hot water.
Stir in the ice-cream. Pour the mixture into popsicle molds.
Freeze until partially frozen, and insert the popsicle sticks
into the partially frozen popsicles.
To use ice trays:
Pour into the trays and cover with plastic wrap.
Insert a toothpick through the plastic wrap into each cube.

Fish fingers

Fish fillets (any white fleshed fish works for me) - 1/2 kg
Pepper powder - 1 teaspoon
Lemon - 3 juicy ones
For the batter
Corn flour - 1 cup
Egg white - 2 eggs
Rice flour - 1 teaspoon
Semolina - 1 teaspoon
Salt & Pepper powder - just a little bit
Bread crumbs - as required to roll the fingers in
Oil - to deep fry

Cut the fish fillets into strips. Marinade in the lemon juice, pepper powder, and some salt for about 1 hour.Seperate the egg whites from the yolks. We need only the egg white here (cuts down the calories ;-). Whisk the egg whites well and add in the cornflour, rice flour and semolina. Semolina is optional but adds to the crispiness. Add a little water if the batter is too stick. Stir well to clear any lumps. Season with salt and pepper powder.Dip the fish fingers in the batter and swirl till they are well coated. Spread the bread crumbs in a plate and roll the batter coasted fish fingers till they are covered by bread crumbs. Deep fry in any odourless vegetable oil.Place them on kitchen tissue to absorb the extra oil and serve with tomato ketchup and onion rings marinaded in lemon juice.

Instant jam tarts

Marie or arrowroot biscuits - 1 packet
Mixed fruit jam - as required
Cherry preserves - as required

Arrange the biscuits on a baking tray. Top each biscuit with a dollop of jam. Spread it out to cover the entire top of the biscuit. Bake on medium heat for about 4 minutes. Let cool and garnish with a cherry on top.

Tasty fish fingers

Fish fillets (any white fleshed fish works for me) - 1/2 kg
Pepper powder - 1 teaspoon
Lemon - 3 juicy ones

For the batter
Corn flour - 1 cup
Egg white - 2 eggs
Rice flour - 1 teaspoon
Semolina - 1 teaspoon
Salt & Pepper powder - just a little bit
Bread crumbs - as required to roll the fingers in
Oil - to deep fry

Cut the fish fillets into strips. Marinade in the lemon juice, pepper powder, and some salt for about 1 hour.Seperate the egg whites from the yolks. We need only the egg white here (cuts down the calories ;-). Whisk the egg whites well and add in the cornflour, rice flour and semolina. Semolina is optional but adds to the crispiness. Add a little water if the batter is too stick. Stir well to clear any lumps. Season with salt and pepper powder.Dip the fish fingers in the batter and swirl till they are well coated. Spread the bread crumbs in a plate and roll the batter coasted fish fingers till they are covered by bread crumbs. Deep fry in any odourless vegetable oil.Place them on kitchen tissue to absorb the extra oil and serve with tomato ketchup and onion rings marinaded in lemon juice.

Spicy tomato masala

Ripe tomatoes - 5 nos (diced)
Onions - 2 big ones (sliced)
Kashmiri chilli powder (piriyan mulaku podi) - 2 dessertspoons (20 gms approximately)
Sugar - 1/4 teaspoon
Salt to taste

For seasoning

Curry leaves - 4 sprigs
mustard seeds - 1 teaspoon

Heat a teaspoon of oil in skillet. Crackle the mustard seeds and add half the curry leaves. Add the sliced onions and saute for a minute. When it starts turning translucent add the tomatoes and saute. Finally add the chilli powder and 1 1/2 cups of water. Close lid and simmer for 5-6 minutes till tomatoes are soft. Add salt to taste and 1/4 teaspoon of sugar. Top with rest of teh curry leaves.

Simple Potato masala

Potatoes - 4 Nos
Onions - 2 Nos
Green chillies - 4 Nos
Ginger - 1 medium sized piece
Fennel (perumjeerakam/saunf)- 1/2 teaspoon
Chillie powder (cayenne pepper) - 2 teaspoons
Turmeric powder - 1/2 teaspoon
Coriander powder - 1/4 teaspoon

For seasoning

Mustard seeds - 1 teaspoon
Peanuts - 1 teaspoon
Curry leaves - 4-5 sprigs

Pressure cook the potatoes with their skin on. Cool and peel. Crumble potatoes to form uneven pieces.

Chop the onions, green chillies and ginger. Heat a teaspoon of oil in a skillet and add the peanuts. As they turn a reddish brown add the mustard seeds and allow to splutter. Follow with curry leaves and ginger. Add the green chillies and onions. saute till onions turn pink. Add the chillie powder, turmeric powder and coriander powder. Saute for a minute and add the potatoes. Add a cup of water and allow to simmer for a few minutes.

Pasta Hot Pot

Ingredients
short macaroni - 100 gm
boiled vegetables - 2 cups
onions - 1 cup, chopped
tomatoes - 1 cup, chopped
green chillies - 3, minced
ginger - 2 cm, minced
celery - 2 stalks, chopped
refined oil - 3 tbsp
chilli powder - ½ tsp, optional
tomato ketchup - ½ cup
salt to taste
For Sauce :
milk - 300 ml
butter - 2 tbsp
maida - 2 tbsp
cheddar cheese - 100 gm, grated
egg - 1, lightly beaten
butter - 1 tbsp, for topping
salt and pepper to taste

Cook macaroni as per the directions on the pack.
Heat oil, fry onion till light brown.
Add green chilies, ginger and celery and fry for 1 minute.
Add tomatoes, chili powder, ketchup, vegetables, macaroni and salt.
Mix well (add a little water or stock if necessary ) and remove from fire.
Pour in a greased baking dish.
Melt butter for sauce, add maida and fry till the raw smell is lost.
Add milk, and cook stirring till it just begins to boil.
Remove from fire, add ½ the beaten egg and ½ the grated cheese, salt and pepper.
Pour over the macaroni vegetable mixture.
Sprinkle remaining cheese on top.
Pour remaining egg over it.
Dot with 1 tbsp of butter and bake in a hot oven (200 C ) till brown on top. Serve hot.
Non Vegetarians : Use cooked chicken instead of vegetables.

Dimb kari aflatoon

Ingredients
onion, tomato sause,jeera,garam masala salt, oil haldi,lal mirch, milkcrean,egg4no.
as above

Method
slice the onion,
inthe sause panput some oil,keep the flame high put some jeera ,andthen onion,
fry the onion till it is deep red then put one spoon of garam masala,add salt as per requirment and red chilli and haldi also,.
then add sometomato sause and cream
put the flame off when the oil starts comming out.
half fry the egg in different pan spread some red chilly and garam masala on yellow part and again fry it from reverse part.
put the egg on already preaperd greavy.
serve hot

Indo-chinese egg roll

A very interesting recipe. This stall(thela) near my house sells them. But its preety unhygenic to it there so thought of making it at home. It turned out to be preety good and cheap too. Hope u enjoy this one

Ingrediants-

For chapati(outer covering)-
1. 2 cups maida
2. 1 tablespoon butter
3. water
4. salt
5. eggs
For filling-
1. 2-3 cups shredded cabbage
2. 1 cup carrot julienned
3. 1 cup capsicum julienned
4. 1-1/2 cups sliced onions
5. 1 tsp ginger
6. 1tsp garlic
7. 1/2 tsp black pepper
8. salt
9. 1-1.5 tbs soya sauce
10. 1-1.5 tbs green chilly sauce
11. 1-1.5 tbs tomato sauce
12. 1 tbs red chilly sauce(if avilable)
13. Green chilly
14. 1/4 tsp ajinomoto
Procedure
Chapatis-
1. make a dough by using the ingrediants stated for dough making except eggs)
2. keep aside covered for 15 mins
3. Make chapatis of that dough (15-20 cms in dia)
Filling-
1. Heat oil in a pan
2. Add ginger garlic paste to it
3. Now first fry onion for a little bit
4. after they are a bit translucent add cabbage
5. stir for 3 mins on high flame
6. then add carrots, capsicum and green chillies to it
7. Now add all the sauces and stir
8. At end add salt and ajinomoto
9. Our filling is ready
To assemble-
1. Put some oil in pan
2. In a bowl fluff the egg add a bit of salt to it and out it in pan
3. When half done from one side add the chapati to it and fry
4. Now on the egg side put the filling vertically in a single row
5. Now roll the chapati
6. Serve hot with Tomato or chilly sauce
Note-
1. Ensure that the roll dont open while eating. A paper can be folded half way along the roll which can be torn as we eat
2. Fry the chapati on both sides i.e egg and non egg.
3. Paneer or chicken pieces can be added to the filling if needed and avilable
4.

Interesting Samosa recipe

Are you bored of eating traditional samosa? are u really concerned abt the calories u get after eating samosa? are u bored of Aloo(potato) in samosa? if the answer for the above question is yes then i must say u must try this recipe.
Ingrediants-
1) 250gms Maida
2) 1 cup Coconut
3) 1 cup Onion
4) 4-5 green chillies
5) 1 Lemon juice
6) 1 cup green peas(boiled)
7) Salt

Procedure-
1. Take maida in a vessel, add to it 3-4 tbs of hot oil
2. Mix the maida and oil well.
3. Add water and make a hard dough.
4. Kned the dough properly for 5 mins
5. Now in a pan or Kadhai, heat some oil
6. To that oil add onion fry till half done(approx3-5mins)
7. Now add the coconut,green peas, green chilly and stir for another 3-5 mins
8. Now add to it lemon juice and salt.Our filling is ready
9. Now kned dough again and make chapati's(roti) out of it (approx 5-6 inch in diameter)
10. Now cut that roti from middle into two same half
11. Now make a cone out of it, press the edges so that it doesnt open
12. Now fill the filling in the cone and pack or join the bottom edge so that it looks like a somosa
13. Now fry it in heated oil on medium-low flame till done
14. Serve with tomato sauce or tamrind sauce
Note-
1. Dont over cook the filling, it must be less than done
2. While packing the somosa, wet the edges with milk or water and then press and pack so that the joints wont open

Vegetable Momo

Momo's bring water to my mouth every time i see them. So thought of making them at home. the output was not that disappointing. Here's one recipe for you.

Ingredients:

For Dough:
1. 3 cups of flour( maida or all purpose flour)
2. 3/4th cup of water
For Filling: All the ingredients of filling must be very, very,very finely chopped
1. 2 onions
2. 2" Fresh ginger
3. 3 cloves of garlic
4. 1 cup cabbage
5. 100 gms tofu or paneer(cottage cheese)
6. 50 gms of dark brown mushrooms(optional)
7. 1-1/2 tbs of soy sauce
8. 1/4 tsp vinegar
9. pinch or two of ajinomoto
10. salt
Procedure:

For dough-
1. Mix maida with water and make a dough
2. The dough must be smooth, if it doesnt become add some more water
3. Knead the dough very well till flexible
4. Now keep the dough in a conatainer with lid till other procedure is followed
For filling-
1. Chop all the ingrediants of filling very very fine.
2. Now mix together all the ingrediants of filling
3. Now filling is ready
Assembling:
1. Take some dough and make a round chapati out of it
2. now with help of a sharp edge cup or bowl cut rounds from that chapati(diameter equal to that of palm)
3. Now put 1tbs of filling into it
4. With the help of thumb and finger press and pinch the edges and close it properly so that no filling comes out. You can give any shape u like
5. Now in a steamer steam the momo's for 15 mins
6. Ur momo's are ready to serve with soup