Friday, August 18, 2017

Beetroot Rava Kesari/Beets & Semolina Pudding/Beetroot and Sooji Halwa

Beetroot is my favorite vegetable, i would say a versatile vegetable. A sweet veggie, that can be cooked into a spicy curry, savory smoothie, spongy cake and a lip-smacking dessert. But i know quite a few, who hate this veggie for it sweet and earthy taste.
For those who think the veggie is too sweet, must try this beets lassi or Beets raita they would definitely be surprised by the striking savory taste of the drink. Trust me when i say this, as i have experimented with my friends.  Even my little one loves the raita, and doesn't mind that pink color.
If you like a spicy condiment then Beets thogayal/chutney is your best bet. There are innumerable ways to sneak in nutritious beets in your daily diet. This kesari/semolina pudding/sooji ka halwa is another delicious treat that is regular in our home. 
I have made it (almost)vegan and used the beets cooked water for making the kesari, you can also use milk and make it more rich. The ratio to Sooji, sugar and liquid for making the kesari is 1:2:3. But since beets are bit sweet, i have reduced the sugar to 3/4 cup here. It was a perfect taste for us.  
A quick to make dessert for pooja days or for as a dessert for a party, serve it warm with some cream on top to make it look more classy and rich. 
1/2 cup sooji/semolina
1/2 a beetroot (100 grams), cut into big chunks
3/4 cup of sugar
3 nos cardamom pods
1.5 cups of water
2 tbsp ghee/vegan alternative
3 tbsp broken cashewnuts, roasted
1 tbsp raisin, roasted
  • Peel the beetroot, wash and add 1 cup of water to it. Take it in a microwave-safe bowl and cook it at high for 8 minutes.  Take it out of the microwave, drain the excess water, do not throwaway the water, we will make kesari using that water. 
  • Let the cooked beets cool completely. Take them in a mixer, add cardamom pods and 2 tbsp beets cooked water and grind it to a fine paste. Keep aside until use.
  • In a wide pan, dry roast the semolina/sooji for a minute or until it turns golden brown. Even if you are using roasted semolina, do not miss this step.
  • Remove the roasted semolina/sooji onto a separate plate. Heat the same pan, add a tbsp of ghee or any other vegan alternative. 
  • When it melts, add the beets puree to it and saute it for a minute in a simmer flame. Now add 1.5 cups of water to this. Use the beets cooked water and add extra , if you need. 
  • I got 3/4 cup of beets cooked water, so added another 3/4 cup of plain water. Let this beets and water mixture start to boil. 
  • When it begins to boil, add the roasted semolina to it and using a whisk combine well. You need to whisk well, or else you might get lumps. So use some muscle power and whisk well. 
  • As you whisk, sooji will absorb all the water and cook well. Keep the flame simmer, while it cooks. 
  • Next add sugar to this. When you add sugar, the mixture might liquefy, do not panic, it will be absorbed into to kesari.
  • Once the sugar gets absorbed, add another 1 tbsp of ghee to the kesari, let it be on the stove for another 2-3 minutes, stir frequently and keep the flame simmer.
  • Once done, remove from heat, In anoteher small pan, add oil/ghee and roast cashew-nuts and raisins, add them to the kesari. you can press the kesari on to a square pan, slice them into squares and serve warm.
Sending this vadai to Kids Delight - Hide & Seek with veggies, happening in my space, an event hosted by +srivalli jetti 

Thursday, August 17, 2017

Carrot Vadai/Carrot Pattani Paruppu Vadai/Pattani Paruppu Vadai/Vatana Vada

We are back after a lovely vacation at Malaysia and Singapore, kids are still excited about Universal Studios, we adults are reliving the moments with the photos. I haven't started to edit my photos yet, hoping to do it by next week.
The first thing i did after reaching home was a strong cup of coffee!! Oh my god, i missed my coffee, i don't like espresso, latte, etc, etc, nothing can beat homemade coffee! 
Once the coffee hits the right stop, it struck me that it is time for 3rd week of Blogging Marathon, that too under the Kids delight theme -Hide and seek with Veggies.
Though i have already planned what to do, to get my lazy, vacation-spoiled b** to work was a bit tough. Anyways, after a week long hotel food, our system needs home-made food to replenish and rejuvenate. I made a simple tomato- garlic rasam and potato fry for lunch today and as we had an early lunch, i planned this pattani vadai for kiddo's evening snack. 
The hidden veggie in this vadai is carrots, why carrots you may ask? My lil one loves carrots, he can munch them raw, he actually survived the whole of our ooty trip with fresh carrots and apples. 
Whereas my elder one, he will run a mile hearing the word carrot. He can eat it if it is not seen, but if he finds a carrot, he will flick it out like a fly! 
So i have ground carrots along with the patani paruppu/split yellow peas/vatana along with some mild spices to make it an interesting snack along with your evening cup. My elder one loved it straight from the pan, while it is still hot, whereas my lil one enjoyed with his warm milk. Do try and let me know how your munchkin liked this vadai.
1/2 cup pattani paruppu/Split yellow peas/vatana
1/2 cup cubed carrots
2 green chilies
3-4 nos curry leaves
3-4 black peppercorns 
A pinch of ajwain seeds
a pinch of coriander seeds
1/2 inch piece of ginger
A pinch of asafoetida
1/2 tsp salt
oil for deep frying
  • Wash and soak pattani paruppu in 1 cup of water for 3-4 hours. Pattani paruppu needs lot of soaking time. If you are planning to make the vadai around 5 pm, them soak it by 12 noon.
  • After the said time, drain the excess water, take the paruppu along with chilies,Ginger, asafoetida, curry leaves, peppercorns, coriander seeds in a mixienjar and grind to a coarse paste without adding water. 
  • Do not add any water while grinding, soaked dal has enough moisture to ensure smooth grinding. Remove The ground batter onto a separate bowl. Heat oil for deep frying in a deep pan.
  • Wet your hands pinch 1-2 tbsp of vadai batter and pat into small flat patty, and drop gently into the hot oil.
  • Add 3-4 vadai at a time. Deep fry on both sides until they turn golden brown. Remove the vadai using slotted spoon and place it in a kitchen towel.
  • Serve it warm along with some ketchup and coffee/tea or with your kiddos favorite evening drink.

Sending this vadai to Kids Delight - Hide & Seek with veggies, happening in my space, an event hosted by +srivalli jetti 

Tuesday, August 15, 2017

Tricolor Poha Pudding - Independence Day Dessert, Kids delight Event Announcement

Wishing all my readers a very happy Independence Day. For the first time in my blogging years , I m posting a tricolor dessert for this occasion. Thanks to few blogger friends and you-tubers, if not for them, I would have never attempted to post one.
I m in the final leg of my annual vacation, sitting at MTR Singapore, I m drafting this post. Some  might not understand this feel, but any passionate food person can connect with this. Though i finished cooking, clicking and the video a week before, drafting the post alone, i kept it for last. 
About today's post, a tricolor poha pudding, Simple to make Dessert with veggies for the coloring. I have added a drop of food color to the kheer , but this can be completely avoided. This kheer, is one of the best way to make your lil ones eat veggies, if they are fuzzy eaters,  particularly of carrots and green peas. 
I served this pudding for a get together last week and none could identify that, the green layer is made of peas. Just make sure, you cook the peas for few minutes before you purée them. A beautiful dessert that tastes amazing and makes a great attraction to your dinner table too.
5 cups of fresh milk, full fat
4-5 cardamom pods, crushed 
1 can condensed milk (400 grams)
1 cup thick poha

For the orange color
1 large carrot, cut into roundels
1/4 cup milk
A generous pinch of saffron
A drop of orange food color, gel color

For the green color
1/4 cup green peas
1/4 cup pistachios 
1/4 cup water 
A drop green food color, gel 

Here is the Video on How to make this Tricolor Poha Pudding
  • In a heavy bottom kadai/pan, dry roast poha for 2-3 minutes for it to turn crisp. Keep the flame in simmer, take care not to burn the poha. Once done, remove the poha to a flat plate,
  • Let it cool, add cardamom to it and grind it to a fine powder. Keep aside until use.
  • In a heavy bottom pan, heat milk, once it starts to boil, reduce the flame and add the powdered poha. Mix well and let this cook for 8-10 minutes for the poha to cook well.
  • Once the poha cooks, add condensed milk , mix well and let this sit on the flame for another 8-10 minutes for the Khmer to thicken.
  • Once done, remove the Kheer from stove, and divide it into 3 equal portions.
Let us make the orange layer.
  • Take chopped carrots in a a microwave-safe bowl, add milk and saffron to it. Microwave cook it at power 80 for 3-4 minutes.
  • Remove and let it cool, grind it to a fine paste in a mixer. Add 2 drops of orange food color and mix well.Take and keep aside until use.
  • Heat ghee in a wide pan, once hot add the carrot-saffron purée to its d sauté for 2 minutes. Now add one portion of poha kheer, to this and mix well.
  • Let this sit on the stove for another 8-10 minutes for the flavors to mingle well.Take it off the stove, let it sit aside until use.
To make the green layer
  • Take peas and pistachios in a microwave safe bowl, add 1/4cup of water. Microwave cook it at power 80 for 4- minutes.
  • Remove and let t cool completely. Drain the excess water from it and grind it to a fine paste in a mixer.Transfer it to a a bowl and add green food color to it and mix well.
  • Now in a flat pan, heat ghee, once it melts, add the peas-pistachios purée to it and sauté for 8-10minutes. Keep the flame summer and sauté. Do not hurry this step as the peas might taste raw if not sautéed well.
  • After the raw smell disappears, add the second portion of the kheer to the green mixture and mix well. Let this be on he stove for another 8-10 minutes for the flavors to mingle well.
  • Once done, and the kheer thickens a bit, remove it from the stove and let it cool.
Arranging the dessert 
  • In a small dessert bowl, first add 1/4 cup of green layer,Followed by 1/4 cup of white Kherson, and top it with orange layer.
  • Let the dessert sit in the refrigerator for atleast an hour for a beautifully set dessert.It can also be served warm after immediately arranging  the layers.

I m hosting August month's kids delight, an event hosted by Srivalli. The theme for this month's kids delight is hide and seek with veggies
As a mother and a food blogger how much ever tasty and healthy I cook, there are certain veggies that my kids don't like and how much ever I cajole them, they are not ready to taste it. So the best thing I do is mask it in to their favorite dishes. 
I know many mommies around the world do the same. So, why not help each other by sending your dishes that you hide the veggies so your kids seek the health and taste of it.
So, do send in your  recipes to my email id :  I have listed the rules for the post below, kindly read before you send in your entries

Read Me
  • Cook any kid approved dish hiding the veggies(which they hate the most 😃) and post in your blog between August 15, 2017 - September 15, 2017. Multiple entries are allowed. Mail id : 
  • I will accept one month old entries, provided you will update the post with the event announcement link.
  • This is a vegetarian blog, so do not send meat recipes. Eggs are allowed in baked goods.
  • Link to this post and Valli’s Kid’s Delight announcement post is mandatory.
  • Kindly mark your email subject as "Kids delight - Hide and seek with veggies", it is easy for me to group the entries correctly.
  • Send in your name and recipe link alone, i will take the picture from your blog. 
  • Please make sure the picture is crisp and clear. I will not accept blurred images for the round-up. Sorry for being rude.
  • Non-bloggers are also welcome to send in your recipes, please email me your recipe along with a crisp and clean picture, i will include them in my final round-up.

Saturday, August 05, 2017

Coriander & Mint Pulao - Kids Lunch box Recipe

Green leaves I don't know what they did to kids and some adults too, the moment they find one in their plate, they pick it up like a dead fly and throw it out, a decent reaction if at all it happens!! I have seen kids who throw a tantrum seeing a small coriander/mint/curry leaf!
I admit they might have a strange taste when eaten raw, but as a tempering to a dish, they are good!!
But god only knows why the lil people react strange!!
I too have 2 of them who give the same reaction . Elder one gives a decent one, don't ask about the younger fella!!! 🙄
So I normally powder the curry leaves and grind the coriander so they don't identify it.
My elder one love green chutney, the same leaves which irks him in its original form! Weird, right! When the leaves are ground with other spices it masks their original taste. 
This is how I hide and seek the greens into their diet. This flavorsome pulao with coriander and mint, sautéed with mild spices makes a delicious meal with a raita. They love the aroma of their pulao, especially my elder one when he opens his lunch box and the aroma glides to his nose , he just enjoys it!!
That is why i m sure, even your lil one who hates these leaves, will definitely enjoy this pulao. 
Since I made this for my kids, it will be mildly spiced, if you are making it for adults adjust the spice accordingly.
1/2 cup basmati rice, i used Tilda basmati
4 tbsp mint leaves
4 tbsp fresh coriander leaves
1 clove of garlci
1 green chili
1/4 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp salt or to taste


1 tbsp oil
1 clove
1 small bayleaf
1/4 tsp cumin seeds
1 small green cardamom


  • Wash rice with water, until it runs clear. Do ot waste the rice-washed water, if you have plants in your balcony or backyard, you can water them with this water.
  • Soak the rice for 15 minutes, drain and keep aside until use. Take coriander and mint leavs along with chili, garlic in a blender, add 2 tbsp of water and blend smooth.
  • Heat oil in a wide pan, when it is hot, add clove, bay leaf and cardamon and saute for 30 seconds, then add cumin. After adding cumin, immediately add the blended green paste and saute for a minute.
  • Now add rice to this and 1.5 cups of water. I washed the blender with 1/2 cup of water and added that water too. Add red chili, coriander, turmeri powder and salt to this. Mix well.
  • When it begins to boil, cover and cook for 10-12 minutes or until done. It was done in 13 minutes for me. 
  • REmove the cover, fluff it up with fork, serve warm with raita or some crisps for a scrumptious meal.

Sending this puloa to Kids Delight - Lunch box recipes, happening in my space, an event hosted by +srivalli jetti 

Friday, August 04, 2017

Jeera Pulao - Kids Lunch box Ideas

Jeera pulao is my kids favorite rice dish. Every time we go to restaurant they either order Dal Khicdi or Jeera pulao with Dal. So when i was planning dishes for lunch box theme, i immediately decided to post this one too. 
This is one life-saving rice recipe on a busy day. It takes just 12-15 minutes to make and a simple dal tadka, while the rice cooking, you have a scrumptious meal ready in no time.
I use little milk while making this pulao just to enhance the flavor of the dish. It is purely optional, if you don't prefer milk, please avoid it. Even coconut milk can also be added, that will definitely enhance the taste and aroma of the pulao.

1/2 cup basmati rice, i use Tilda basmati
1/4 cup of milk (optional) 
1/2 tsp salt or to taste
1.5 cups of water
fresh coriander leaves for garnish

1 tbsp oil/ghee
1 clove
1 small bay leaf
1 green chili
1 small green cardamaom
1/2 tsp jeera/cumin seeds
  • Wash rice with water, until it runs clear. Do not waste this rice-washed water, if you have plants in your backyard or balcony, you can water it with this water.
  • Soak rice in 1/2 cup water for 15 minutes. Drain and keep aside. Heat a wide pan with oil/ghee, once it is hot, add green chili,  clove, cardamon and bay leaf to it. Saute for 30 seconds.
  • Now add cumin or jeera seeds and immediately add drained rice to it. Saute for 30 seconds. Now add milk and water. Milk is purely optional, you can replace it with water. 
  • Add salt to it, mix well. When it starts to boil, cover and cook for 11-12 minutes in a medium flame. The rice would have absorbed all the water and would have fluffed up well, if you find some water still, cover and cook for another 2 minutes.
  • Once done,  remove the cover, take it off the stove, add coriander leaves, and serve warm with some Masoor dal. If packing pack it with some crisps and dal.
Sending this puloa to Kids Delight - Lunch box recipes, happening in my space, an event hosted by +srivalli jetti 

If you are interested in the Tupperware luncbox in the picture, here is the link to buy it online
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