.....From My Palate

Meals

Vegetable Stir-Fry Idlis

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Ingredients

  • 10- left-over or fresh Idlis
  • 1- Sliced Onion
  • 1/2 cup Julienned Carrot
  • 1/2 cup Thinly sliced Green Pepper
  • 1/2 cup finely shredded Cabbage (I used red cabbage for color)
  • 1 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 2 tbsp Tomato Ketchup
  • 1 tsp Hot Sauce
  • salt
  • lemon Juice or chaat Masala (optional)

Method

  • Cut idlis lengthwise.
  • Heat oil in a stir-fry pan and add mustard seeds.
  • When they start to crackle, add vegetables and stir-fry for 4-5 minutes.
  • Add tomato ketchup and hot sauce. Mix it well and cook for few more seconds. (use little bit of water if needed)
  • Add Idlis and salt (use less as tomato ketchup and hot sauce already had some) and toss well until they are well coated with the vegetable & sauce.
  • Avoid hot sauce for kids. Use Kids favorite vegetables for more taste.
  • Serve hot.

Just For Kiddos….

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Mother’s biggest concern is cooking for their kids that is nutritious and up to their taste. The term “fussy Kid” is as terrifying as a monster. My 25 months old son is not a fussy kid but prefer nicely served food. For the Breakfast if I gave him Scrambled eggs, he wants “Bana” banana slices along with it. Sometimes I marvel on his ability to think and remember things at this age. In this post I would like to share some of my son’s favorite things-

Anytime Favorite – Instant food

Shell Pasta with Mango and Grapes.

 

1/2 cup Small Vegetable Shells – I used Eden Organic whole grain
Cook pasta as required, rinse, drain and set aside.
1/2 cup Pasta Sauce
Italian Seasoning as per taste
2 tbsp Heavy cream
1/2 cup Sauted Vegetables
Salt and pepper as per taste

 

Warm up the pasta sauce and mix all the other ingredients and its ready to serve.

Breakfast Time-

Scrambled Egg with Banana Slices

Egg
Oil
Salt and Pepper
Banana Slices

 

Heat pan with few drops of oil. Whisk the egg with salt and pepper. Add the egg mixture in the pan. Break apart egg in to pieces, and cook it for 10-15 seconds. (My son prefers dry scrambled egg so sometimes I cook it for little longer time).
Serve Hot with Bread.

 

Lunch Time-

Dal Paratha with yogurt and Orange slices.

 

2 cups Whole Wheat Flour
1 cup Left-over Dal or dal cooked with salt and turmeric
Oil For Cooking

Combine Left-over dal or cooked dal in the W.Wheat flour and knead in to smooth and soft dough with the help of enough water.Divide the dough in to equal portions. Roll out each portion in to circle or shape of your choice. Cook it in a skillet with little oil on medium heat until you see brown spot on both sides.

Dinner Time-

Egg curry with curried rice and Tomato Onion Raita

I’ve already posted this recipe Here and it goes to Cooking For Kids: Rice Event Hosted by Trupti-Recipe Center and started by Sharmi-Neivedyam.

Thank You Trupti and Sharmi.

And it looks like this post is also appropriate for Monthly Mingle Kids Lunches hosted by Cooking 4 all Seasons and launched by Meeta- What’s for Lunch Honey?

Thank Srivalli and Meeta.

All Mom’s are looking forward for the Round-up!

Trouble Two…

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Stuffed Dal Dhokli

Once they are “two” kids really become choosy, fussy and stubborn about what they want to eat. My son loves to eat rice but I want him to eat chapati also. This one dish is a full meal for him. He is happy and as a mother I’m happy to.
This recipe is for Stuffed Dal Dhokli and I’m really thankful to “coffee” from The Spice Cafe for sharing this wonderful recipe with us. Her recipe with all those fabulous pictures will really push you towards the kitchen. Rush in and Rush out with Stuffed Dal Dhokli.
THANK YOU, COFFEE.
Link for the recipe– Stuffed Dal Dhokli From The Spice Cafe
My version is just the copy of the original recipe (thank u coffee) but little mild (no chillies) up to the taste of my son.
This post also goes for MBP:Kids Food Event hosted by Dear Trupti of Recipe Centre and brain child of Coffee’s MBP Event
Thank U Trupti and Thank U Coffee.

Besan Ke Cheelay

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This is also my entry to Summer Express Cooking Event.
Weekend was good; Sunday morning our Breakfast was Cheelay with Green Chutney. This recipe comes from my Mom-in-law.

Besan Ke Cheelay
Author: Bhawana
Ingredients
  • 2 cups Besan
  • 1 large Onion, finely chopped
  • 1 Tomato, small finely chopped
  • 1 Green Chilli, finely chopped
  • Few Coriander leaves, finely chopped
  • 1 tsp Ajwain
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Chat Masala
  • 1 tsp Coriander Powder
  • 1- 1/2 cup Water (for batter)
  • Oil for cooking
  • Salt to taste
Instructions
  1. Mix all the ingredients except water in a big bowl.
  2. Now start adding water in small quantity to make a smooth batter, so that there should be no lumps in it. (I use egg whisk to make it smooth)
  3. Add water till it comes to a thick pouring consistency or like an idly batter.
  4. Heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium.
  5. Put little oil on tawa & spread 1 serving spoonful of batter evenly on it , with the help of a ladle like a thin pancake.
  6. Put some more oil on the top and when it cooked turn it upside down.
  7. Let it be brown & crispy from both sides.
  8. Repeat the same with rest of the batter.
  9. Serve hot with green chutney and chilled lassi or steaming hot ginger tea.