May 20, 2016 2 comments:

Dappalam ~ Mixed Vegetable Stew ~ Andhra Recipes

Dappalam is a very fine and traditional delicacy of Andhra Kitchen. If Sambar is to State of Tamilnadu, then Dappalam is to State of Andhra Pradesh.  Both dishes are common in, vegetables getting cooked in tamarind stew but Sambar is cooked along with lentils ( pappu), where Dappalam is served along with lentils (Pappu). That is the difference. This is also called as 'Mukkala Pulusu', (ముక్కల పులుసు) literally translates to Mixed Vegetable Stew. This goes well with rice and it is very nutritious as lot of squash vegetables are cooked in this stew with very less oil. This is one traditional recipe that is made for festivals like Sankranti or Ugadi makes this Festive Dish. By making this dish also you can bring the festive touch on a normal regular day. :-) Here is the recipe, Njoy!



Ingredients:
Summer or squash vegetables  - 2 cups  (Vankaya ~ Eggplant, Gummadikaya ~ Pumpkin, Potato, Mulakkada ~ Drumstick, Sorakaya ~ Squash, Carrot)
Onion - 1 medium
Green Chili - 4
Tomato - 1 (use juicy and cluster ones for great color)
Tamarind Extract - 1 Tbsp
Jaggery - 1 Tbsp
Salt - 1 tsp
Red Chili powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Water - 2 Cups
Rice Flour - 1 Tbsp
Turmeric powder - 1 tsp
Cilantro - for Garnish

For Tempering:
Oil - 1 Tbsp
Red Chili- 2
Chana Dal -  1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Hing ( or Asafetida) - pinch
Curry Leaves - 10



Method:

  1. Take a heavy bottom pan and add mixed vegetables, onion, green chili except pumpkin along with 1 cup of water and boil vegetables for 10 min. Add tomato and pumpkin pieces ( gummadi kaya) and cook for 5 more minutes. You notice that vegetables are semi cooked and becoming tender. 
  2. Now add tamarind extract to the pot, add remaining cup of water. Add salt, red chili powder, coriander powder, rice flour to the pot, mix everything well and cook for 10-15 minutes until you get thick stew consistency.
  3. Taste and adjust all the seasonings, add jaggery and cook stew until jaggery melts into it ( 5 more min).
  4. Keep non-stick pan on another stove, add oil. Once oil is hot, add red chili, chana dal, urad dal, cumin seeds, mustard seeds, curry leaves, turmeric powder and hing( asafetida) and make the tempering. 
  5. Add this tempering to stew and mix well. Finally add coriander leaves ( cilantro) to the stew pot and switch off the stove and transfer to serving bowl. 
  6. Serve with hot white rice, along with mudda pappu ( plain dal) and some ghee! Yummmm Sounds delicious and heavenly. 





Note:
If you don't have time or patience you can pressure cook in step #, but that won't give you the authentic taste for this dish.


will be back with another traditional dish,
Happy cooking until then!
-Mythreyi

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May 8, 2016 1 comment:

Shrimp on Skewers

I made these 'Shrimp on Skewers' first time for a potluck at work. I have prepared the marinade from scratch in this recipe, shrimp got marinated over night and got grilled up to perfection and served hot at the potluck. The recipe is so simple but got raving reviews from my colleagues. So this is a keeper for my future reference, as my son's love for shrimp started growing. Here is the recipe for you, Njoy!



Ingredients:
Shrimp - 40 ( tail off and half cooked) ( i used frozen shrimp from Costco)

Marinade:
Lime juice - 1/4 cup
Ginger garlic paste - 1 tsp
Turmeric - 1 tsp
salt - 1 tsp
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Cilantro - 1/4 cup
Mint leaves - 1/4 cup


Method:
  1. I have used the tail off and half cooked frozen shrimp variety for this recipe. Thaw the shrimp for 30 to 60 minutes.
  2. Mix all the ingredients under marinade section in a medium bowl. Pour mixture into a ziplock cover.
  3. Add shrimp to the ziplock cover, close the zip and mix it well with marinade, so that shrimp get covered with marinade mixture all sides. Keep this ziplock in the refrigerator over night.
  4. Next day morning, take it out right before grilling, insert each shrimp on to skewers and grill these for 5 min on each side. If shrimp are drying out, brush with olive oil when they are on grill. 
  5. Serve these as it is or take them out to a plate and serve with Salsa on the side. Kids will have fun to eat shrimp right from the skewer.


Will be back with another summer recipe,
Happy Cooking and Stay tuned until next time!
-Mythreyi


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May 3, 2016 No comments:

Corn Cheese Chicken (CCC) Quesadillas


My son Abhi used to have a 'Magic Can' concept, in his day care, (when he was a pre-schooler and 2 years ago), where every kid will be given a Can and One Alphabet Letter for one week. So the kid has to think of anything that starts with that Letter, and need to drop a picture or toy or photo or words that starts with that letter. My son used to love that game, when ever his turn comes, he will get into my kitchen and starts exploring for those words, and surprisingly he used to get most of the items from my kitchen  and pantry (fruits, vegetables, staples) etc. As we are in India now, recollecting these memories and trying to play such games with my little one (Anvi, who is a preschooler now).
Corn Cheese Chicken Quessedillas
Today I picked a letter 'C' for her, started exploring in my kitchen, and ended up with this recipe. After I explained the ingredients and the dish name, my little naughty started saying like these....

'C' for Corn
'C' for Cheese
'C' for Chicken
and
'C' for  Cassedilla also 'Mommy!!!'.

I couldn't laugh better and felt happy, as she is trying to use that basic 'C says Ca' technique for the words. Of course, then my Son, keeps correcting her... (My son always come to rescue !!). That's why It is always fun for me to cook with my kids in the kitchen at least once a week (or only once a week, Beyond that it would be impossible to manage them. :-)) ).

Note: If you are a mom for pre-schoolers, Leap Frog's Letter Factory helped both of my kids a lot to learn their Alphabets, Phonic Sounds, and pronunciation.  Of course, I have learned the correct phonic sounds too while teaching to my kids. 
if you don't want your Tot to leave at the Tube while you are busy in the kitchen, these Fridge Phonics comes to rescue. If you are thinking about the Christmas Gifts, Hint, Hint!!! :-)

Here is the recipe for you and Enjoy!

Ingredients:
Multi Grain Tortilla - 2
Corn - 1/2 cup ( have used frozen and thawed)
Chicken - 1/2 cup ( cooked)
Taco Cheese - 1/2 cup ( or four cheese Mexican style)
salt - 1 tsp
black pepper - 1 tsp
cilantro - 2 tbsp


Method:

  1. Heat one Tortilla on non stick pan on low heat.
  2. Layer with half of the cheese. and then Layer the Corn on the tortilla. 
  3. Mince the cooked chicken and layer on top of corn on the tortilla.
  4. Sprinkle Salt, Black Pepper and Cilantro. 
  5. Layer the remaining cheese on top.
  6. Top with another tortilla, and press hard and evenly on all sides with spatula. 
  7. After 2 min, turn it to other side and cook for 1 min. 
Now remove from the heat, cut into triangles and serve the protein packed Corn Cheese Chicken Quesedillas to your kids while they learn the letter 'C'.


 Oh! look at that melted cheese, Yummm! 
Tips:

  • I have used chicken breast to cook the chicken, marinate the chicken with salt and pepper for 5 to 10 mins. and saute it on the non stick pan with 1 tsp oil, until it gets cooked on all sides. usually it takes 5 to 10 mins.
  • I cook this chicken will store in the fridge for 2 days. And this will be handy, for chicken noodles and chicken fried rice items for kids.


Happy Cooking with Kiddos
-Mythreyi



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Belgian Hazelnut Spread and Weekly Breakfast Menu

I am one of those people who will stand in long lines to try all the samples at the grocery stores looking for something new. Wait,wait, don't get me wrong. These 'sampler stalls' are very nice to get an idea of the product  with out buying and not to get disappoint after buying it when you don't end up liking it. As we are big fans of Costco, some times their samplers are huge enough to skip the breakfast. ;-) While I miss those days, here in Bangalore,  Hypercity comes to my rescue, when i saw 'sampler stalls' at this place. So one morning this Hazelnut spread got my eye, as I am not a huge fan of chocolate or sweets, reluctantly I have tried this sample hoping this chocolate spread does not taste like 'Chocolaty' and No I did not, it is so Natural ( no artificial flavors) and it tasted so delicious. With out any thought it has been added to my grocery cart, and Vj gave me that look which conveys, 'For people like me only the sampler stalls meant for. They make you try and make you buy' :-)


So next day I want to see my recent impulsive buy in action, I spread this on the milk bread and served to kiddos, they simply loved it. That evening I heard Abhi talking to his friend saying ' My mom, got this spread you know, it is so yummy.. you should try this too... ' ( his exact words with his big eyes that expresses all his liking about this spread). Couldn't ask more when my kiddos love the new things that I always try and buy. :-)



With that let me share my Weekly Breakfast Menu planner here... ( As I am in India now, I am including all the tropical fruits in their breakfast and kids are enjoying new kind of fruits).

DayCarbs and Protein Fruit
Monday Milk Bread with Hazel Nut Spread Pomegranate
TuesdayBoiled Egg Apple
WednesdayOatmeal with Milk and Honey Banana
ThursdayBell Pepper Omelet Watermelon or MuskMelon
Friday Milk with Chocos Papayya or Guava
Saturday Semya Upma with Vegetables Mango Juice
Sunday Idli/Dosa Strawberry Yogurt

I made sure I have included Carbs and Protein and Nutrients  to well balance the kiddo's diet. Hope this makes it your busy morning easier. :-) Please share your breakfast planners and new breakfast ideas for little ones. Would love to try them all.


Have a Happy Morning Everyday 
- Mythreyi

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Apr 16, 2016 No comments:

Aloo Paratha

I have to admit that I am so good with all other recipes, but I am pretty bad with making chapathi / naan. Guess I don't have that much patience which is critical in preparing the dough to the right consistency to get perfect chapati or poori out of it. But i believe that, 'if you think you can', nothing is impossible. So today I was determined to make not chapati but even better and complicated one that is Aloo Paratha! They turned out to be so good and delicious, hubby and kids totally loved it. Worth the effort, but I haven't committed for a weekly deal, so I  promised them to make these once in awhile. This recipe will be surely handy for me, and for you! Njoy!



Ingredients:
Wheat flour - 2 cups
Warm Water - 1 cup ( + as needed)
salt - 1/4 tsp
Ghee - 1 Tbsp ( melted butter)

Potato Stuffing:
Potatoes - 5
Onion - 1/2 medium
Green Chili - 1
Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Turmeric - 1/2 tsp
Salt - 1 tsp
Spring Onions / Cilantro - 1 Tbsp

Preparatory Steps:
  1. Boil potatoes in pressure cooker. Peel boiled potatoes and chop them into medium size pieces.
  2. Heat non stick pan.  Add oil to the pan,  once the oil is hot, add cumin seeds followed by turmeric powder. Add chopped onions and green chili. Saute them for 3 min until onions become soft. Add chopped potato pieces to the pan. Mix potatoes well with onions and saute for 3 min. Add salt to the potato mixture. Finally add chopped spring onions or cilantro, combine well and switch off the stove.
Make Chapati Dough:
  1. Take wheat flour in the medium bowl. add salt to the wheat flour. make a well in the middle, add ghee in the middle. first add 1/2 of warm water in the middle. keep mixing water with flour. 
  2. Then slowly add remaining water until forms like firm dough. Now cover the bowl with wet cloth and let the dough rest for 15 min. 
  3. Dough rises becomes soft after 15 min. This resting tip helps to get soft chapati. 
Rolling out Paratha:
  1. Divide dough into equal proportions by making small balls. Roll each dough with flat rolling pin into circle shape.  
  2. Take one spoonful of potato stuffing make it like small ball,  keep in the middle of chapathi. Fold the chapati from all sides to cover the potato stuffing ball with chapathi. 
  3. Start rolling out paratha carefully on all sides without letting the potato stuffing coming out. 
  4. Heat tawa (griddle / pan) on low to medium heat. Apply some ghee on top of paratha and cook paratha on tawa on both sides until it is cooked on both sides. 
  5. Serve paratha with some yogurt/curd and onion cilantro salad on the side. 
Roll the Chapati

Potato Stuffing Ball

Cover Potato Stuffing with Chapati

Roll again with potato stuffing inside carefully

Cook Aloo Paratha on non-stick tawa along with ghee


Notes:

  • While making the dough, make sure you add water in little quantities to get the firm dough consistency.
  • Rolling paratha with Aloo stuffing inside is the critical step in this recipe, make sure you rub the rolling pin with oil or ghee in between, so that it helps to roll the parathas smoothly.









hope you enjoyed this recipe along with some tips,
take care until we meet here again
-Mythreyi

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