Cookies with Ragi Flour - Dream come true!! When I saw this recipe at Priya's space, I knew I had to bake these cookies. Since I was paired with Priya for this edition of Blog Hop Wednesdays, the brain child of Radhika. I am so happy to finally bake something with Ragi Flour. 
I managed to enlist the help of my older one in making the cookies and the icing on the cake was she fell in love with these cookies!! Later when I told her that it has Ragi Flour, she was like, "Amma, you somehow or the other manage to sneak in some stuff and I end up liking it too!". I baked them for about 12 min and one batch for 15 min and they turned out crispy and the kids just loved the crunch.


Ragi-Wheat-Oat Cookies


Ingredients - 


Ragi Flour 2/3 cup
Wheat Flour 1 cup
Rolled Oats 2/3 cup
Sugar 1 1/4 cup
Butter 2 Tbsp
Olive Oil 4 Tbsp
Milk 1/2 cup
Baking Powder 1 1/2 tsp
Salt pinch


Ragi-Wheat-Oat Cookies


Method Of Preparation - 


Powder the Oats and Sugar and transfer them into a mixing bowl.


Add the Wheat flour and Ragi flour and mix in the salt and baking powder as well.


Melt the butter and add it along with olive oil to the flour mixture and mix well.


Gradually add milk to the flour and knead into a stiff dough.


Cover the dough with a cling wrap and refrigerate at least 10 min. I refrigerated for about 30 min for the first batch and a day for the second batch. If the dough is too tough to handle microwave it for a few seconds or keep in warm water for a few minutes.


Pinch golf ball size dough and roll it evenly with a rolling pin and make cookie shapes using a cookie cutter. [Or just roll them as small discs with your palms. I know from experience that cookie cutting business is very time consuming more so if kids are in the picture :)]


Arrange them onto a lined baking tray and place in a pre heated oven at 350 F.


Bake for about 12-15 min or until the bottom of the cookies are light brown.


I baked them for 15 min and they turned out crispy which the kids loved.


Upon cooling store in an air tight container.


Sending these cookies to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout and also to Srivalli's 'Snack Mela'.


Preparation Time 30 min + resting time 30 min + baking time 15 min
Makes approximately 40-50 mini cookies (1 inch)

Read More

The round-up of 'Kid's Delight - Dressing up Leftovers' is here. I thank Srivalli for giving me the opportunity to host the event with the theme which is very close to my heart. I guess it is every mom's nightmare to make sure that the kids eat healthy food. In this day and age, most of the kids are attracted to the 'junk' food which is available everywhere and advertised very prominently to entice them. Therefore the mom's job is cut out, so to say.


Thanks to my fellow bloggers who have come up with some amazing ideas on how to disguise healthy ingredients to please the kid's palate. 
Please go through all the entries at leisure and gather some mouth watering ideas on how to feed your kids healthy food! I hope these ideas will make your life easier in making sure the kids eat nutritious food.


They are listed in the order I received them.



Deeksha of Dee's Kitchen sends us this Leftover Gobhi Parantha


Malathi Savitha of MyIndiaRecipes sends us Crispy Wedges - Left Over idlis


Priya of Priya's Easy N Tasty Recipes sends us these 7 creations


















Priya Srinivasan of Enveetu Kitchen sends us Cauliflower Fritters Sandwich




Malathi Savitha of MyIndiaRecipes send us two of their creations








Rudra from Mom's Corner sends us this Cheezy Onion Hot & Roll



Vatsala of Show And Tell sends us Sweet Bread Roll






Gayathri Kumar of Gayathri's Cook Spot sends  Yam Ordinary Sandwich




Sravani of Srav's Culinary Concepts  sends Moong Dal Fritters/Pesara Punugulu




Srivalli of Spice your Life sends us her 7 entries
















Suma Gandlur of  VeggiePlatter sends a couple of her creations




And finally a few ideas from my side..



















  • Thanks once again to all my fellow bloggers who took the time and effort to pass on their creations to me.


Read More
Posted by Harini on Wednesday, November 23, 2011

Bok Choy Pappu




I have always been intrigued by Bok Choy. I used to wonder how it tastes. I had a hunch that I could use in our everyday cooking. I then came to know that it is a very good source of calcium , Vitamins A and C apart from many other useful minerals. But Bok Choy being a cruciferous vegetable, prolonged consumption may lead to thyroid dysfunction. So exercise caution while consuming such vegetables .


Then came the problem of how to feed it to the kids. I tried adding it in soups with good results. But here I added it in our traditional Spinach Dal and it was accepted just like any leafy vegetable which made my job easy! Actually I passed it on as spinach dal and no one noticed at home. So be it!!


For the past 6 days you have seen me blog the following as part of Blogging Marathon - 10 - 
Papaya-Carrot Halwa 
Cauliflower-Broccoli Curry 
Beetroot Curry With Soy Granules 
Carrot-Orange Soup With Curried Tofu 
Cabbage-Chickpea Soup 
Palak Paratha





Bok Choy Pappu


Ingredients - 

Bok Choy chopped 1.5 cups
Spinach chopped 1 cup 
Toor Dal (Kandi Pappu)  1 cup
Salt as per taste
Turmeric 1/4 tsp
Green Chillies 6-7 (or as per taste)
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli, curry leaves)
Lemon Juice 2 tsp or tamarind juice 2 Tbsp


Bok Choy Pappu
Picture source - here
Method Of Preparation - 

Gently clean the layers of bok choy and chop them finely. Also wash the spinach and chop.

In a pressure cooker boil Toor Dal and chopped bok choy and spinach.


After the cooker cools down, heat a sauce pan and add oil and the seasoning. After the mustard seeds splutter and the urad dal is brown add the boiled bok choy, spinach and the dal. 

Add chopped green chillies ,turmeric and salt. (If using tamarind juice now is the time to add) 

Let the dal simmer for couple of minutes and (Squeeze in the lemon juice now if not using tamarind juice) serve over hot rice and ghee.

Sending this to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout.


Preparation Time 30 min
Serves 4-5

Read More

What is there not to like in Carrot Halwa? Okay, there is sugar and the ghee component. But then if they are controlled, we all can indulge once in a while, don't you all agree? So to make it much more healthier, I sneaked in raw papaya and trust me, no one can tell the difference!

That is what I did and the kids polished the bowl leaving me spell bound!!

For Day 6 of BM 10, it is this delectable Halwa. While here check what my fellow marathoners are up to in this edition of Blogging Marathon.

Papaya-Carrot Halwa

Ingredients -


Raw Papaya grated 3 cups
Carrot grated 1 1/2 cups
Sugar 1/2 cup [use as per taste]
Milk/Mawa Powder 1 cup [could use khoya/khova instead]
Milk 1/4 cup [adjust according to need]
Cardamom Powder 1 tsp
Ghee 1 Tbsp [[use more if preferred]
Roasted nuts for garnish


Papaya-Carrot Halwa

Method Of Preparation -


In a non stick kadai / sauce pan or wok, add 1 tsp of ghee and fry the papaya and carrot until the raw smell disappears. (about 5-7 min)


Add sugar, mawa powder, milk and keep stirring until the halwa, while adding the remaining ghee.


Sprinkle cardamom powder and remove from fire when the halwa comes together as a single mass.


Garnish with roasted nuts for a great dessert!


Sending this to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout.


Preparation Time 30 min
Makes 1 1/2 cups

Read More

I made this curry in a jiffy when I had to finish off a small floret of broccoli. I was wondering how I can make use of broccoli and also get my older one to eat it ! I just gambled by mixing it with cauliflower and used very tiny florets of broccoli. 


My older one later commented that she didn't mind broccoli because there were cauliflower to complement it!!


Here is the how I sneaked in broccoli for Day 5 of BM 10. While here check what my fellow marathoners are up to in this edition of Blogging Marathon.


Cauliflower-Broccoli Curry


Ingredients - 


Cauliflower Florets 3 cups
Broccoli finely chopped 1 1/2 cups
Onion chopped 1/2 cup
Tomato chopped 1/2 cup
Sesame Seeds 2 Tbsp
Almonds 5-6
Ginger 1 inch
Garlic 1-2 cloves
Coriander leaves handful
Seasoning (Oil 2 tsp, Cumin seeds 1/2 tsp)


Cauliflower-Broccoli Curry


Method Of Preparation - 


For the gravy - 
Saute the sliced onions in 1/2 tsp oil in a hot sauce pan and keep them aside.

Roast sesame seeds and almonds and make a paste of them along with the sauteed onions, ginger, garlic, coriander leaves and chopped tomatoes.

Now for the curry - 
In a hot sauce pan, add oil and the rest of the seasoning. Saute them until done.

Add turmeric, mirchi powder and dhania-jeera powder and a splash of water.  Mix well and then add the gravy paste. Add about 2 cups of water to make it a little runny.

Add the Cauliflower florets and finely chopped broccoli (remember I was sneaking in broccoli) . [I usually microwave the veggies for about 4-5 minutes to reduce cooking time - optional]



Also add some salt, cover with a lid and let the veggies cook for about 10 min.

Adjust the taste as required and switch off the flame.

Serve it hot with Roti/Naan/Pulao/Biryani or plain rice :)



Sending this to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout.


Preparation Time 25 min
Serves 3-4

Read More
Posted by Harini on Sunday, November 20, 2011

Beetroot Curry is one of the few curries which my kids enjoy without any problem. So on days when I find that they refuse to eat any other protein (read : Dal/Sambar), I found that sneaking in soy granules in this curry is very useful for us! 


It also happens to be a chosen curry for my older one's lunch box. So it is definitely a frequently prepared one at home!
So here is the curry for Day 4 of BM 10. While here check what my fellow marathoners are up to in this edition of Blogging Marathon.


Beetroot-Soy Granules Curry


Ingredients - 

Beetroot chopped 3 cups
Soy Granules 1 cup (Or powdered soy chunks)
Coconut (fresh or dry) Grated 1 Tbsp
Coriander leaves a few 
Turmeric 1/4 tsp
Sugar 1/2 tsp (Optional)
Green Chillies 1-2 (or as per taste..I used a dash of red chilli powder this time)
Salt as per taste



Beetroot-Soy Granules Curry

Seasoning (Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)

Method Of Preparation - 

Pressure cook the peeled and chopped beetroot. (It can be cooked on the stove top too).

Meanwhile soak the soy granules in 3 cups of hot water for about 10 min or so. Squeeze out excess water in a couple changes of water. Keep it aside.


Coarse grind Coriander leaves and Coconut.

In a heated kadai/wok add oil, and the rest of the seasoning and after the mustard seeds crackle, add the chopped green chillies (or red chilli powder). 

Add the cooked beetroot, soy granules, turmeric and ground coconut mixture. Mix in salt and sugar. 

Mix well and remove from heat. Serve it along with Dal and Rice.



Sending this to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout.


Preparation Time 30 min
Serves 4

Read More

Yes, I was stumped by the combination of Orange and Carrot. When I was looking for types of soups which my kids also can enjoy, I found this combination irresistible. The addition of curried Tofu was definitely the winner in this case. There were so many flavors in this soup that it was hard to resist yet another scoop :)


The original idea was to stealthily let the little one consume curried Tofu as she had previously shown some interest in carrot soup. But it turned out to be the other way round in her case! She liked the curried tofu (which was very mildly 'curried' for her benefit!) and had to force in the carrot soup along!


Note for future - Reduce ginger when adding red chilli powder. I had to add a few spoons of yogurt for the kids to make it mild for them.
So here is the soup for Day 3 of BM 10. While here check what my fellow marathoners are up to in this edition of Blogging Marathon.


Carrot-Orange Soup With Curried Tofu


Ingredients - 


For the Soup - 
Carrots Sliced 2 cups
Oranges 2 (Zest and juice)
Onion sliced 1/2 cup
Vegetable Stock or water (I used water) 2 cups
Ginger minced 1 tsp
Red Chilli Powder as needed
Salt as needed
Pepper as needed
Oil 1 tsp 


For Curried Tofu - 
Tofu cubed about 1 1/2 cups (or as needed)
Curry Powder 1 Tbsp
Cornstarch 1 Tbsp
Salt as needed


Carrot-Orange Soup With Curried Tofu


Method Of Preparation - 


Sprinkle the cubed tofu in a mix of cornstarch, curry powder and salt and saute until golden brown.


Set aside the golden brown tofu. 


Now that the curried tofu is ready, time for the soup!


In a heated pan, add oil and saute onions until they are golden brown. 


Add the orange zest, ginger, carrots, vegetable stock (or water) and cover with a lid.


After the carrots are tender, remove form fire and blend the contents to smooth paste.


Add salt, pepper and red chilli powder and heat the pureed soup until the flavors get a chance to blend well.


Remove from fire and mix in the orange juice.


Serve the soup and curried tofu together for a filling lunch/dinner!


Sending this hearty soup to Srivalli's 'Soups and Salads Mela' and also to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout.


Preparation Time 45 min 
Serves 4-5 

Read More
Posted by Harini on Friday, November 18, 2011
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu









Archives

Tamalapaku on Facebook

Followers

Member Of

Top Food Blogs
Town Square Dr.5z5 Open Feed Directory Blog Blog Blog Directory