Lotus Root Kebab

For Day 3, Week 4 of BM #41, here is another Iron-rich kid friendly recipe. I have recently come to know from my dietitian friend that Lotus root is a very good source of Iron. 

When I googled for kid friendly options using, Lotus root, the first few were various types of kebabs. Here is my take on these kebabs. My family and friends loved these and my older one was looking for more in the basket!

Ingredients - 

Lotus Root 250 gms (I used frozen)
Potato boiled and grated 1/2 cup
Onions, finely chopped 1/2 cup
Besan/Chick pea Flour 1/2 cup
Ginger, grated 1 tsp
Garlic, grated 1 tsp
Chaat Masala 1 tsp
Salt as needed
Green chillies as needed
Coriander leaves few
Oil for deep frying


Lotus Root Kebab

Method Of Preparation -


Pressure cook the lotus root and after it is cooked well. Pulse it in a grinder to a coarse paste.

Mix the remaining ingredients and make a dough.

Heat oil for deep frying in wok/kadai.

Pinch small portions of the prepared dough and pat into small patties/vadas and gently slide them into the medium hot oil. 

Add as many as can comfortably fit in the oil and resume the process multiple times.

Let them brown evenly and remove onto paper towels to drain excess oil.

Serve with Tamarind-Date Chutney or a simple ketchup is fine too.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.

Also sending this dal to Srivalli's Kid's Delight - Iron-rich Recipes hosted by Kalyani this month.

Preparation Time 45 min
Makes 25-30

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Posted by Harini-Jaya R on Thursday, June 26, 2014

Bhangur ~ Sookha Kala Chana

For Day 2, week 4 of BM #41, here is a last minute post which was suggested by my dietitian friend. 

A delightful blend of flavors which was enjoyed by the kids and adults alike.

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Palak Chana Dal

For week 4 of BM #41, I chose to post a few Iron-rich recipes which are kid friendly. Today's post is an everyday kind of a dal which is very healthy and comforting as well.

In a casual conversation with my friend, Pooja, I came to know that they make most of the dals with Chana Dal wherein, we South Indians use Toor Dal in many of the dals. So I followed her recipe except the onion which we don't like in dals.

It was a delightful scene at home where the kids and the adults were slurping the dal and racing to finish off their share!! It is very rare for us to use ginger-garlic in the everyday dal but this dal was an exception in all ways!!

Recipe Source - Pooja 
Ingredients - 

Chana Dal 1/2 cup
Spinach/Palak, chopped 2 cups
Ginger-Garlic Paste 1 tsp
Green Chillies as needed
Salt as needed
Turmeric 1/4 tsp
Ajwain / Vaamu a pinch (Optional)
Onion (Optional)
Seasoning (Oil 2 tsp, Cumin seeds 1 tsp, Asafoetida 2 pinches, Tomato chopped 1/2 cup)


Palak Chana Dal

Method Of Preparation -


Pressure cook chana dal, chopped spinach, green chilies, ginger-garlic paste, salt, turmeric and onions if using. Make sure that the dal is cooked well. (Typically 2-3 whistles in a pressure cooker would do the trick).

After the pressure is released, mix well and set aside.

In a small pan, heat oil and add cumin and asafoetida. Saute tomatoes until they become mushy. 

Pour in the seasoning onto the spinach-dal mixture and mix well. Use a stick blender to pulse a couple times if needed.

Serve it hot with steaming hot rice and a dollop ghee. My kids love this comforting dal very much!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.

Sending it to  Radhika's MLLA #73Susan’s blog and Lisa’s blog 

Also sending this dal to Srivalli's Kid's Delight - Iron-rich Recipes hosted by Kalyani this month.

Preparation Time 25 min
Serves 4-5

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Paruppu Idiyappam ~ Moong Dal Sevai

For Day 3 Week 3 of BM #41, here is another savory version of Idiyappam which is a delightful way to serve breakfast.

I served this for a snack and it just has an amazing bite to it what with the moong dal and coconut in it! 

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Sweet Idiyappam

For Day 2 Week 3 of BM #41, here is a sweet Idiyappam dish. As I understand it is traditionally served for breakfast along with some other spicy version of Idiyappam. 

But I served this for a snack and the kids really liked it. I first tasted this in a potluck party and was very impressed by the simplicity and taste of this dish. Thanks, Uma for graciously sharing the dish and the recipe.

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Lemon Sevai

For Week 3 of BM #41, I chose to put up a few recipes under the theme of 'Noodles'. I shall feature some very interesting breakfast recipes using the South Indian Noodles, called Idiyappam/Sevai.

So for Day 1 it is going to be these yummy Lemon Sevai. I have some very nice memories of a classmate who became one of my very dear friends. She had introduced me to Lemon Sevai and used to get some specially packed for me. 

But unfortunately I have lost track of her after the class was over. Here it is for you, my dear friend, Srividya. I hope you are leading a happy life in whichever part of the world you live!! 

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Posted by Harini-Jaya R on Tuesday, June 17, 2014

Amritsari Aloo Kulcha

As soon as Srivalli announced the dish for the May 2014 edition of Indian Cooking Challenge, I planned on taking part this month after a really long time.

I was happy to make this for my family. I approached my friend and neighbor, Pooja, who hails from Amritsar, to get an authentic version of these Kulchas. I followed some of the tips from her and we thoroughly loved them.

Adapted from The Hindu.
Ingredients - 

All Purpose Flour or Maida / Wheat Flour 2 cups (I used 1 1/2 cups of whole wheat flour and 1/2 cup of Maida)
Baking powder 1 tsp
Baking soda 1/2 tsp
Salt to taste
Sugar 1 tsp
Oil 3 tbsp
Curd/ Yogurt 1/4 cup
Warm Milk 1/4 cup
For the filling -
Potatoes, boiled and mashed 1 cup
Green chilies, finely chopped  as needed 
Onions, finely chopped 1/2 cup
Red chili powder 1/2 tsp or as needed
Cumin powder 1 tsp
Chat Masala 1/4 tsp
Coriander leaves, finely chopped few


Amritsari Aloo Kulcha

Method Of Preparation -
To prepare the filling - 
Mix all the ingredients listed under 'For the filling' and set aside.

To Prepare the dough - 
Mix the flours, baking powder, baking soda, salt, sugar, oil, yogurt and mix well. Add milk gradually until the dough is soft and pliable.

Cover and set aside.

To make the Aloo Kulchas -
Make equal portions of the dough. In each portion of the dough, fill in the potato masala and seal the edges and roll out into a thick roti.

Put the oven in the Broil mode and place 2-3 (depending on the size of the baking tray) in a foil lined baking tray. Roll the remaining portions of dough and keep them ready for the subsequent batches.

Broil it for under 2 minutes under close watch, pull out from the oven, flip it to the other side and broil for a few seconds taking care not to burn the kulchas.

Remove from the baking tray, apply some butter and serve it with any curry of your choice. It is typically served with Chole/Chana Masala. I also served it with Mutter Paneer.

Preparation Time 15 min + Resting time 30-45 min + Baking Time 25 min
Makes 8-10

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Oats-Vegetable Soup

For Day 3, Week 2 of BM #41, here is a very simple and no-nonsense kind of a soup which is very filling and comforting as well. So 'O' for Oats-Vegetable Soup. 

If you have noticed, all three of them (K for Kanchipuram Idli, V for Vegetable Jalfrezi, and 'O' for Oats-Vegetable Soup) are cooked in three different ways. The Idlis are steamed, the Jalfrezi is cooked on Stove Top and the Soup is made in the Microwave!

Originally I planned to make this soup for my dinner as I was more or less sure that they would make faces if I tell them about oats in soup. So I didn't want to offer the soup to the rest of the family. But just because the kids and the husband were looking on, I decided that I should let them taste a sip each. One sip led to another and ironically I was just left with a few sips for myself in the end!!

I have since made this soup regularly and trust me it is addictive if you can tolerate oats. In fact my husband who is an anti-Oats person didn't mind them at all in this soup!

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Vegetable Jalfrezi

For Day 2, Week 2 of BM #41, Here is a simple Vegetable Jalfrezi for 'V' made using a ready made sauce. This sauce is available in grocery stores in our neighborhood (Patak's Hot and Spicy Jalfrezi Simmer sauce).

I rely on this when I have to make for a huge party and am short of time and help. It turns out awesome and is easy to manage on short notice!

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Kanchipuram Idli

For Week 2, I have chosen to go with the recipes starting with the letters K, V and O. So K for Kanchipuram Idli it is for Day 1 of this edition of BM #41. 

These interesting idlis were in my to-do list or a long time now. I got the final push when a few fellow marathoners posted this as part of the Mega Marathon. 

We thoroughly enjoyed these idlis and I shall update the pictures when I make these next. For some quirky reason, I prefer making idlis in the traditional idli mould rather than in the plate idli fashion.

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Grilled Vegetables

For Day 3, Week 1 of BM #41, here is our family favorite which we look forward to every summer. 

Enjoying these grilled veggies add an extra oomph factor for a a delightful picnic! Last camping season, one of our friends got some marinated veggies. We grilled them as a group and thoroughly enjoyed munching on them sitting in front of the campfire!

The pictures in this post are from the summer of 2013 and the grill is my husband's forte :).

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Vegetable Kabab

For Day 2 Week 1 of BM #41, here is another versatile snack very well suited for picnics. 

These bite sized kababs can also be grilled or cooked on a griddle. I was thinking that this would be a great idea for a camping trip where we can carry an electric griddle or a portable grill and enjoy making and eating these in the wilderness!! 

Of course the material can be prepared before hand and carried in an ice box. The combinations of ingredients can be varied as per availability/requirement/preference.

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Savory Crackers

Welcome to the 41st edition of Blogging Marathon. For the first week I have chosen to present some options for a picnic hamper. Be it a day picnic, a backyard picnic or an overnight camping trip into the wilderness, it is sometimes a challenge to pack some sustenance. It always helps to have some choices ready. Don't you agree?

It is such a pleasure to see smiles all around and kids having fun out in the great weather we have right now! With just a wee bit of planning we can make that experience a much more pleasurable one.

I thought a bowl of Butter Cookies, a bowl of these Savory Crackers, a bowl of Watermelon and some coconut water would provide some enjoyable sustenance to my kids to have a picnic in our backyard with their friends on a sunny afternoon! 

Recipe Source - Amma (My mom)
Ingredients - 

Whole Wheat Flour 1 cup
All Purpose Flour / Maida 1 cup
Baking Powder 1/4 tsp
Milk Powder 2 Tbsp
Sugar powdered 1 Tbsp
Butter/ Olive Oil 2 Tbsp
Salt, Red Chilli Powder as needed 
Ajwain / Vamu 1/4 tsp
Asafoetida couple pinches
Cumin seeds / Jeera 1 tsp
Peanuts, roasted, coarsely crushed 1/4 cup (Optional)
Sesame Seeds 2 tsp (Optional)


Savory Crackers

Method Of Preparation -

Mix all the ingredients well and add warm water to knead a soft dough.

Make about 8-10 manageable portions of the dough. Roll out each portion of the dough into a thin circle, cut into desired shapes. Poke each of them with a fork so that they don't puff out while baking. Continue with the rest of the dough - rolling, cutting out shapes.

Preheat the oven to 375 °F.

Place each of the cut out shape on a parchment paper lined baking tray, about 1/2 an inch apart.

Bake in the middle rack of a preheated oven for about 12-14 min and flip all of them. Bake for about 5 more minutes until they are all evenly browned.

Remove and let them cool on a wired rack. 

Store them in an air tight container and carry it on a picnic!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.

Preparation Time 20 min + baking Time 15-17 min
Makes 3 cups

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