Please check the New Pictorial Recipe Index under the heading 'Mouthwatering Recipes'. The Old 'Recipe Index' will be removed eventually.

Broccoli In White Sauce

Day 3 Week 4 of BM #55 - 

My kids love broccoli and so as soon as I laid my eyes on this recipe, I had bookmarked and I found a perfect opportunity to try this when my older one had her friend come over.  The kids went gaga over this and I had reserved a small portion for my husband.

When my husband tasted this, he was looking for more when I had to tell him that only a baby portion remained for him. He was hinting and telling the kids, "Don't worry your mom will make this again tomorrow". :) 

Recipe Source here
Ingredients - 

Broccoli Florets 2-3 cups
Onions, chopped /4 cup
Butter 3 Tbsp (divided use)
Milk 2 cups
All Purpose Flour 2 Tbsp
Salt, Pepper, Garlic Powder and Red Chili Flakes as needed


Broccoli In White Sauce

Method Of Preparation -

In a heated pan melt 1 tablespoon of butter and saute onions until they are golden brown in color.

Add broccoli florets, sprinkle pepper, garlic powder and red chili flakes as needed. Saute until they are crisp but cooked.

Meanwhile in a different heated pan, melt the remaining butter and saute the flour. Slowly pour milk and whisk continuously to avoid the formation of lumps. Add salt to the sauce and whisk well.

Remove the sauce from heat and pour it over the cooked broccoli.

Mix and remove from heat.

Serve it on the side with pasta for a delightful meal.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55. 

Preparation Time 15 min
Serves 3-4

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Apple Walnut Sandwich

Day 2 Week 4 of BM #55 - 

When I saw this recipe at Sneha's space, I was tempted to try it out the same day. I keep an eye out for such simple sandwiches for the times when I am in a time crunch and not in a position to make an elaborate breakfast.

These serve well even as an after school snack. Jalapenos are optional but we liked with them.


Apple Walnut Sandwich

Recipe Source here
Ingredients - 

Bread Slices 2
Apple, Grated 2 tsp
Cream Cheese, softened 2 tsp
Jalapenos, finely chopped 1 tsp
Walnuts, toasted and chopped 1 tsp


Apple Walnut Sandwich

Method Of Preparation -


Slice off the crust from the bread slices.

In a bowl, mix in the cream cheese, grated apple, chopped jalapenos, chopped walnuts.

Apply the cream cheese mixture on to the slices, layer them, slice into required shape and size. Enjoy with fruit and milk.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55. 

Preparation Time 10 min
Serves 1

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Cucumber Roti

Day 1 Week 4 of BM# 55 -

I have opted to clear some of my bookmarks from my fellow BMers this week.

Here is something which is close to my heart. Apparently this is a staple food from Karnataka. They have this for breakfast but I served it as a snack/dinner. The flavor of coconut was dominant and was a pleasure to have.

Recipe Source here and here

Ingredients - 

*Rice Flour 2 cups
Cucumber, Grated 3/4 cup (about 2-3 Lebanese cucumbers)
Salt as needed
Oil for Cooking the Rotis
To Grind - 
Fresh Coconut 1 cup
Green Chilies
Coriander Leaves 

*I mixed a little of Bajra Flour


Cucumber Roti

Method Of Preparation -

Grind the ingredients listed under the 'To Grind'.

In a mixing bowl, add the flour, the ground coconut mixture, grated cucumber and salt and knead to a soft dough.

Pinch about a big lemon sized portion of the dough. On a greased plastic sheet, pat it into a thin disc. Peel the patted disc off and gently put it on a greased griddle.

Spray oil and Cook until the under side is cooked. Flip and cook on the other side as well.

Remove and arrange on a wire cooling rack.

Continue with the rest of the dough.

Serve with a choice of condiment.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55. 

Preparation Time 30 min
Makes 10 rotis

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Spaghetti Nests

Day 3 Week 3 of BM #55 - 
These nests were a delightful surprise for us. I was very skeptical about baking spaghetti as I thought it would form a dried crust and would spoil the flavor. But it didn't happen that way and I am so glad I took the risk.

My kids have been pestering me to bake these again and again. I love the addition of cottage cheese and I think I will pack in some veggies as well. I served these nests with some steamed broccoli which doesn't figure in the pictures :).


Spaghetti Nests

Recipe Source here
Ingredients - 

Spaghetti 10 oz
Salt as needed
Pepper as needed
Red Chili powder as needed
Garlic Powder as needed
Shredded Cheddar Cheese 1/2 cup
Cottage Cheese 1 cup


Spaghetti Nests

Method Of Preparation -

Cook spaghetti as per instructions on the box. Set aside 1/2 cup of the water before discarding the water. I add a spoon of oil and a spoon of salt while spaghetti is cooking.

Meanwhile, mix shredded cheese, cottage cheese, the water set aside from boiling the spaghetti, salt, pepper and red chili powder. Mix well until well blended.

Preheat the oven to 425 °F. Grease a muffin pan and set aside.

Toss in the cooked spaghetti in the cheese mixture and mix well until all of the spaghetti is coated with the cheese.

Twirl a fork and fill in each of the muffin cups making sure it appears like a nest.


Spaghetti Nests

Bake in the middle rack for about 10 minutes. Remove and let it stand for about 5 minutes.

Using a ladle, scoop out the spaghetti from the muffin pan and enjoy. 

The adults had an extra sprinkle of crushed red pepper while the kids loved it as is.


Spaghetti Nests



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55. 

Preparation Time 15 min + 10 baking time
Makes 12 nests

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Eggless Chocolate Chip Cookie Cups

Day 2 Week 3 of BM #55 - 

Here is a very cute way of serving cookies to kids. I definitely can say that these are not healthy with so much butter and sugar in there but I guess it is okay to indulge once in a while.

The cups can be used to serve some fruit or ice cream like I served.

Ingredients - 

All Purpose Flour 1/2 cup
Whole Wheat Flour 1 cup
Baking Soda 1/2 tsp
Salt a pinch
Chocolate chips handful (I chopped into a coarse texture)
Butter (at room temperature) 1/2 cup 
Brown Sugar 1/4 cup
Granulated Sugar 1/4 cup
Milk 3 Tbsp
Vanilla Essence 1 tsp (I didn't use)


Eggless Chocolate Chip Cookie Cups

Method Of Preparation -

Whisk the flours, baking soda and salt. Toss in the chocolate chips which I coarsely chopped as the chocolate chips I had were a tad too big for my comfort.

In a different bowl, cream the butter, brown sugar and granulated sugar. Add in milk and whisk well.

Add in the flour mixture to the wet ingredients. Gently knead to get a soft dough.

Preheat the oven to 375 °F. Grease a muffin pan. I used a mini muffin pan.

Pinch a tablespoon of dough and roll until there are no cracks and flatten it gently press into the muffin cup so that the dough forms a cup. Use a pestle to press it evenly into the cups. Alternatively, use the reverse side of the muffin pan to get a deeper cup.


Eggless Chocolate Chip Cookie Cups

Bake in the center rack for about 12 minutes.

Remove and let it cool for a few minutes.

I served a spoon of ice cream and the kids were happy to lap it up!



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55. 

Preparation Time 15 min + Baking time 12 min
Makes 20 mini cups

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Eggless Veggie Pizza Muffin

Day 1 Week 3 of BM #55 - 

This week I shall showcase some recipes that can be made using a muffin pan. Here I tried these veggie pizza muffins. Please note that the veggies can be altered as needed. 

They make a pretty filling snack. My kids had these with a glass of milk for an evening snack.


Eggless Veggie Pizza Muffin

Recipe Source
Ingredients - 

All Purpose Flour 1 cup (I used 1/2 cup All Purpose Flour and 1/2 cup of Multi grain Chapati Atta)
Baking Powder 1 tsp
Salt 1/2 tsp
Sugar 2 tsp
Mixed Vegetables, Grated 3/4 cup (I pulsed Beans, Peas, carrots, red bell pepper, Corn and Edamame)
Milk 2/3 cup
Yogurt 2-3 Tbsp
Olive Oil/Butter 3 Tbsp
Pizza Sauce 1/2 cup
Shredded Cheddar Cheese 2/3 cup + more for topping
Jalapenos for topping (Optional)


Eggless Veggie Pizza Muffin

Method Of Preparation -


In a mixing bowl, add the flours, baking powder, salt, sugar and the grated vegetables. Whisk and make sure the veggies are all coated with the flour.

In a another bowl, add the milk, yogurt, Olive Oil, Pizza sauce, and some of the cheese. Mix well and add it to the flour mixture and gently whisk.

Preheat the oven to 350 °F.

Pour them onto a greased muffin pan and bake for about 22 minutes or until the tops are brown. I topped some of them with a sliced jalapeno for an added kick.

Remove and enjoy.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55. 

Preparation Time 15 min + Baking Time 22 min 
Makes 9-10

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Nutella Milkshake Pops

Day 3 Week 2 Of BM #55 - 

Check out this easy peasy Milk Pop made with Nutella. For picky eaters and kids who have a tough time drinking milk, I found these pops to be a cool idea.

Half n Half milk can be replaced with regular milk or with whipping cream for a rich and creamy dessert.

Ingredients - 

Nutella as needed
Half n Half Milk 1 1/2 cups
Sugar as needed


Method Of Preparation -

Blend the ingredients and pour into the popsicle moulds, let them freeze for about 4-5 hrs.

Remove, unmould and enjoy!



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55. 

Preparation Time 5 min + Freezing time 5 hrs
Makes 8 popsicles

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Posted by Harini-Jaya R on Wednesday, August 12, 2015

4 Ingredient Nutella Mug Cake

Day 2 Week 2 BM #55 - 
Here is another Nutella delight which can be prepared under 5 minutes in a microwave.

Each microwave is different and so the time might vary slightly. My older one had this with ice cream and she said she would let her chocoholic friends to try this out :)


4 Ingredient Nutella Mug Cake

Ingredients - 

All Purpose Flour/Maida 3 Tbsp
Baking Powder 1/4 tsp
Nutella 2-3 Tbsp 
Milk 3 Tbsp


4 Ingredient Nutella Mug Cake

Method Of Preparation -

Whisk the flour and baking powder in a mug.

Add in milk and Nutella and gently whisk until there are no lumps.

Microwave it for a minute. Then in 20 second intervals until the top looks done. 

It took me a total of 1 minute and 40 seconds.

Remove and scoop it out or eat it out of the mug.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54. 

Preparation Time 5 min
Makes 1 mug cake

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Posted by Harini-Jaya R on Tuesday, August 11, 2015

Eggless Whole Wheat Nutella Cookies

Day 1 Week 2 of BM #55 - 

This week, I shall showcase some Nutella based recipes which have been kid and adult approved :).

These cookies proved to be very very addictive. I had to make two batches in two days just to satisfy my neighbor's kids :).


Eggless Whole Wheat Nutella Cookies

Ingredients - 

*Whole Wheat Flour / Chapati Atta 1 cup
Baking Powder 1/2 tsp
Salt a pinch
Butter at room temperature 2 Tbsp
Nutella 3 Tbsp
Brown Sugar 3 Tbsp
Milk 2-3 Tbsp
Blanched Almonds for topping (Optional)

*Just all purpose flour or a mixture of whole wheat flour and all purpose flour also works. I used the Multi grain chapati atta.


Eggless Whole Wheat Nutella Cookies

Method Of Preparation -

Cream butter, nutella, brown sugar and milk  and set aside.

In a different bowl, sift flour, salt and baking powder.

Pour the flour mixture into the creamed nutella mixture. mix and gently knead to form a stiff dough.

Preheat the oven to 350 °F.

Pinch small lime sized portions of the dough, roll and flatten into a thick disc and press a blanched almond. Continue making such disc shaped cookies and arrange on a parchment lined baking tray.

Bake for 15 minutes or until the bottom of the cookies are firm and look done.

Remove from the oven, let them cool and then enjoy them. I never had to store them but I am pretty sure they will stay put for atleast a couple days on the counter in an air tight container.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55. 

Preparation Time 15 min + Baking Time 15 min
Makes 35-40

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Cheese Filled Pasta Shells

Day 3 Week 1 of BM #55 - 

For Day 3 here is a simple and delightful pasta shell recipe where the shells are stuffed with cream cheese and shredded cheese.

I used a little of jalapeno cream cheese for the adults and the regular cream cheese for the kids.

Ingredients - 
Jumbo Pasta Shells 20
Oil 1 tsp
Salt 1 tsp
Cream Cheese 6 0z
Jalapenos Finely Chopped as needed (optional)
Shredded Cheese 1 1/2 cups
Pasta Sauce 1 cup


Cheese Filled Pasta Shells

Method Of Preparation -

Boil about 6-7 cups of water in a stock pot adding a teaspoon of Oil and a teaspoon of salt.

Gently add in the jumbo shells into the boiling water and cook them al dente for about 9-10 minutes.

Drain and set aside.


For the Stuffing - 
Mix the softened cream cheese, jalapenos (optional) and shredded cheese in a bowl.

Putting together the pasta -
Preheat the oven to 350 °F.

Fill each of the shells with about 2 teaspoons of the stuffing and place them on a greased baking pan.

Generously add pasta sauce all over and top it with more shredded cheese. [I neglected to add the pasta sauce generously so the shells were a little dry]

Cover with a foil and bake for about 30 minutes or until the cheese is bubbly.

Remove and serve warm.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55. 

Preparation Time 45 min
Makes 20 shells

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Mashed Potato Stuffed Manicotti

Day 2 Week 1 of BM #55 -

I saw these long pasta tubes in the super market aisle called Manicotti and then the numerous options of stuffing them flashed in my mind and here is the best of them!!

Ingredients - 

Water 6-7 cups
Salt 1 tsp
Oil 1 tsp
Manicotti 10 tubes
Pasta Sauce 1 1/2 cups
Mashed Potatoes 2 cups
Shredded Cheddar Cheese 1 cup + more topping
Onions, finely chopped and sauteed 1/4 cup
Garlic Powder and Onion Powder as needed
Red pepper flakes as needed (Optional)
Spring Onion, finely chopped for topping as needed


Mashed Potato Stuffed Manicotti

Method Of Preparation -

Boil about 6-7 cups of water in a stock pot adding a teaspoon of Oil and a teaspoon of salt.

Gently add in the Manicotti into the boiling water and cook them al dente for about 9-10 minutes.

Drain and set aside.

For the Stuffing - 
Mix the mashed potatoes, sauteed onions, onion powder, garlic powder and shredded cheese. The filling is ready.

Putting together the pasta -
I felt the pasta tubes were very long, so I divided each tube into two equal pieces.

Gently fill each of the tubes with the mashed potato stuffing. 

Prepare a baking pan by greasing it and adding a thin layer of pasta sauce. 

Place each of the stuffed pasta tube in the pan and fill the pan with the rest of the filled manicotti. Top with some more shredded cheese, pasta sauce and spring onion.

Preheat the oven to 375 °F.

Bake them covered for 10 minutes and then uncovered for another 25 minutes or until the cheese on top browns.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55. 

Preparation Time 45 min
Makes 20 pieces

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Paneer-Spinach filled Ravioli

Day 1 Week 1 of BM #55 - 

After a two week break, I am back with my regular 3 posts a week schedule this month.

This week I shall present some interesting stuffed pastas. I was very happy when I made Today's ravioli as it was made from scratch. The stuffing is a tried and tested on and a classic combo as such. So it was bound to be a success with my family.

Ingredients - 

Pasta Sauce about 1 1/2 cups or as needed
For the Ravioli - 
All Purpose Flour / Maida 3 cups
Salt 1/2 tsp
Olive Oil 2 Tbsp
Warm Water 1 cup
For the Stuffing - 
Spinach, chopped 1 cup (I used frozen chopped spinach)
Paneer Shredded about 1 cup (Cottage cheese or Ricotta cheese can also be used)

Cilantro and Green Chili Paste as needed
Garlic Powder, Onion Powder, Red Chili Powder and Salt as needed

Method Of Preparation -

To Make the Filling - 
In a mixing bowl, add the blanched/thawed spinach, shredded paneer, cilantro and green chili paste, onion powder, garlic powder, salt, Italian seasoning and some red chili powder to taste. Mix well and set aside.

To Make the Ravioli -
Knead the flour, salt, Olive oil and warm water into a soft and pliable dough, cover and set aside.

If using a pasta machine the process becomes easier but I rolled it using a rolling pin.

Pinch manageable size of the dough and roll out a thin rectangle. [I felt 4 inches in width and 9 inches in length was a decent size of a rectangle to handle.]



Halve the rectangle into 2 X 9 pieces. Place the filling on one rectangle at even intervals. Cover with the other rectangle, seal the edges and cut them into even squares making sure the filling doesn't ooze out.



Repeat with the remaining dough making squares with the filling.

Boil about 10 cups of water and gently slide the prepared ravioli and cook them for about 2-3 minutes. Remove using a perforated ladle onto the Pasta sauce or any sauce of your choice.

Serve with a side of steamed broccoli and sliced jalapenos for an extra kick!




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55. 

Preparation Time 1 1/2 hrs
Makes approx 45 ravioli

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The round-up of 'Kid's Delight - Fruits in Any Form' is here finally. I thank Srivalli for letting me host the event with my chosen theme. And also for all the patience to put up with the delay in publishing the round up :)

Thanks to my fellow bloggers who have come up with some amazing ideas on how to incorporate fruits in our daily diet and also please the kid's palate. 

Please go through all the entries at leisure and gather some mouth watering ideas on how to sneak in fruits in your kids' diet and make it enjoyable too.  I hope these ideas will make your life easier in making sure the kids eat their fair share of fruits.

They are listed in the order I received them.

Mirelle who blogs at Schizo Chef sends in these refreshing summer time specials..

Watermelon Salsa

Banana Goji Berry Yogurt Pops


Come y Bebe - Tropical Fruit Salad



Praba Bubesh of Praba's Yummy Experiments sends in 

Honeydew Basil Lime Juice



Canteloupe Carrot Juice




Oats,Kodo Millet and Mango Crinkle Cookies / Varagu Mambazha Cookies



Priya Srinivasan who blogs at I Camp in My Kitchen sends in 

No Churn Orange & Saffron Ice-cream



No Churn Pomegranate Ice-cream



Orange & Apricot Cinnamon Swirl bread



Archana of The Mad Scientist's Kitchen sends in Avocado Shake

Pravina who blogs at IndoGlobalFood sends in Blueberry Lemonade


Kalyani who blogs at Sizzling Taste buds sends her yummy fruity treats

Apple Crumble


Pear and Pomegranate Salad


Muskmelon Cucumber Cooler


Pavani who blogs at Cooks Hideout sends some fruity delights...

Roasted Strawberry Ice Cream










Srivalli who blogs at Spicing Your Life and Cooking 4 All Seasons sends these creations..




Sushma who blogs at Sushmapinjala.com sends some treats after some confusion over my email id. 

Blueberry sorbet


Papaya Banana Smoothie

Strawberry Chocolate chip Cupcakes


And finally some from my space..



Read More
Posted by Harini-Jaya R on Saturday, July 25, 2015
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