BM #106 Week 4 Day 3 -

Today's bookmarked recipe is a contribution from Jaya, my sister. Apparently it is a favorite with her kids and so in a casual conversation, she shared this recipe with me and it has since become my little one's go-to lunch.

It is very flexible with the spices too. My kids like the added crunch of tortilla chips in these but it is totally optional.

Recipe Source Jaya
Ingredients - 

Tortillas 3 (I used the ready made spinach-herb variety)
Spinach 1 cup
Corn 1 cup
Salt, Pepper, Onion Powder, Garlic Powder as needed
Tortilla chips as needed
Shredded Cheese as needed


Method Of Preparation -


Blanch the spinach and steam the corn. Mix them together with the spices. Set aside.

Heat a griddle, warm the tortilla, arrange the filling on one half (Semi circle) of the tortilla, arrange some tortilla chips, sprinkle cheese as needed. 

Fold the tortilla into a semi circle. Cook on both sides of the semi circle and remove onto a cooling rack.

Continue with the rest of the tortillas.

I usually slice them and serve them warm. Or allow them to cool and pack in the lunch box.


BMLogo




Preparation Time 15 minutes
Makes 3

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BM #106 Week 4 Day 2 - 

These crispy and addictive cookies are from Ooty and a deep fried variation of the same cookies which are baked. I had made them for the September Mega Marathon. We then had an offline discussion that the deep fried ones are not the authentic Ooty Varki and that they were an adaptation. So I stored this post in my drafts and made the baked variety. 

Since I had bookmarked from Premascook, I am posting under bookmarked recipes for this week.

Recipe Source here
Ingredients - 

Wheat Flour 1/2 cup
Sooji / Bombay Rava / Semolina 1 Tbsp
Rice Flour 1 Tbsp
Sugar 2 Tbsp
Salt a pinch
Baking Soda a pinch
Ghee / Coconut Oil 1 Tbsp
Cooking Oil for deep frying



Method Of Preparation -


In a mixing bowl, add the wheat flour, sooji, rice flour, salt, sugar, baking soda and whisk them well.

Rub in coconut oil (or ghee) into the flour mixture and mix until the flour resembles bread crumbs.

Sprinkle water as needed and knead into a stiff dough.

Pinch 10-12 small lime sized portions of the dough and roll them into thick discs.

Heat oil in a wok/kadai and gently slide these prepared discs into the oil and allow them to fry evenly until they turn golden brown.

I found that they take a long time to fry (almost 12-14 minutes).

Remove them using a slotted spoon onto paper towels to drain the excess oil.

Serve them warm or store them in airtight container upon cooling.



Preparation Time 20 minutes
Makes 10-12

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BM #106 Week 4 Day 1 - 

This week I shall showcase some of the bookmarked recipes which have become our favorites over time.

After ogling at some of the Peri Peri Masala based fusion dishes in my social media feed, I decided to give it a try and found it very flavorful.

I believe in using homemade spice blends and this one is a no brainer. Keep an eye out to see what I have made using this spice blend.

Recipe Adapted from here
Ingredients - 

Red Chili Powder (Kashmiri) 2 tsp
Black Salt 1/2 tsp
Oregano, dried 1 tsp
Garlic Powder 1/2 tsp
Ginger Powder 1/4 tsp
Cinnamon Powder 1/8 tsp
Cardamom Powder a pinch
Powdered Sugar 1 tsp


Method Of Preparation -


 Mix all the ingredients well and store in an airtight container.




BMLogo




Preparation Time 5 minutes
Makes 2 Tbsp

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Posted by Harini R on Sunday, November 24, 2019


BM #106 Week 3 Day 3 - 

For today I have these delicious brownies which my kids couldn't have enough of. They are simple to bake and my little one wants to bake these as soon as possible again.

I have altered the quantity of cocoa powder to suit my kid's tastes. The flour and cocoa powder can be used in equal proportions also.
Recipe Source here
Ingredients - 

Maida / All purpose flour 3/4 cup
Cocoa Powder 1/4 cup
Baking Powder 1/2 tsp
Baking Soda 1/4 tsp
Salt a pinch
Butter 1/2 cup
Sweetened Condensed Milk 1 can 
Yogurt 2 Tbsp (I used Greek Yogurt)
Hot Water 1/4 cup (Add more if needed)
Chopped Walnuts 1/4 cup



Method Of Preparation -


Preheat the oven to 350 °F.

Sift the flour, cocoa powder, baking powder and salt in a mixing bowl. Sprinkle half of the chopped walnuts.

In another bowl, whisk the butter, condensed milk, yogurt, hot water.

Mix the wet and dry ingredients gently until combined into a stiff batter.

Grease a baking tray and pour the batter. Sprinkle the remaining chopped walnuts on the batter.

Bake in the middle rack for about 25-30 minutes. Check with a toothpick to see if it comes out clean when inserted in the middle.

Remove from the oven. Allow it to cool. Slice and serve with ice cream.

BMLogo

Sending this to Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Baked Dishes.



Preparation Time 15 minutes + Baking time 30 minutes + Cooling time 20 minutes
Makes 20-24 pieces

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BM #106 Week 3 Day 2 - 

In the Baked Dishes series this week, here is a simple baked cracker recipe which is delicious, healthy and vegan. 

Low fat butter, Olive Oil or any other oil can be used as a substitute. I have used raw sugar but it can be substituted with any artificial sweetener as needed.

These crackers turned out very addictive and mildly sweet with a hint of cinnamon. My little one, who is a fan of cinnamon sugar, says these crackers could use a little bit more cinnamon :).

Recipe Source here
Ingredients - 

*Oat Flour 1/2 cup
Whole Wheat Flour 1/2 cup (Plus more for dusting)
Cinnamon Powder 3/4 tsp
Salt 1/8 tsp
Sugar 2 Tbsp 
Coconut Oil 1 Tbsp

* I coarsely powdered Old fashioned Oats


Method Of Preparation -


In a mixing bowl, combine the oat flour, wheat flour, salt, sugar, cinnamon powder and coconut oil. Mix well until the mixture resembles bread crumbs.

Sprinkle water as needed and knead into a stiff dough.

Pinch Golf sized portions of the dough and roll out into thick discs.

Using a cookie cutter, cut the dough into any shape. Knead the trimmed portions of the dough and continue to cut out the crackers until all the dough is used up.

Preheat the oven to 300 °F. Arrange the crackers in a parchment lined tray and bake for 25 minutes. Switch off the oven and let them remain in the oven for about 10 minutes.

Remove them from the oven and allow them to cool. they crisp up as they cool. Store them in an air tight container or serve them immediately. 



BMLogo


Sending this to Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Baked Dishes.


Preparation Time 15 minutes + Baking 25 minutes + 20 minutes Cooling time
Makes 24

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BM #106 Week 3 Day 1 - 

This Week, I shall post some baked dishes which are kid friendly. Today's post was baked by my kids. On a lazy and cold weekend, my kids convinced me that they would bake mini apple pies without needing my help.

I was so happy that the kids were able to bake these mini delights and also served them with ice cream. 

My older one found this recipe in her social media feed and luckily stored it and she referred to it and halved the recipe.

The kids had fun making the lattice, each one with a unique design. I was told that they left some without any lattice as they ran out of dough.

Recipe Source here
Ingredients - 
For the Crust - 
All Purpose Flour/Maida 1 cup
Butter (Chilled) 1/3 cup
Salt 1 tsp
Water 2 Tbsp
Filling - 
Apples, peeled,cored and chopped 2-3 (I used Fuji Apples)
Brown Sugar 6 Tbsp
Cinnamon Powder 1 tsp
All Purpose Flour 3 Tbsp
Butter (Chilled) 1 Tbsp



Method Of Preparation -


Preheat the oven to 425 °F.

To make the filling - 
In a mixing bowl, add all the ingredients except butter for the filling and mix well.

To make the mini pies -
In a mixing bowl, add flour, butter, salt and mix it until the flour looks like bread crumbs.

Sprinkle water and knead into a stiff dough.

Roll out the dough 1/4 inch thick on lightly floured surface.

Using a wine glass (3 inch cookie cutter will work fine), cut circles. Roll out the dough as many times as needed. We got 24 discs. Leave the rest of the dough for the lattice.

Press each disc into a mini muffin pan, so they make a cup.

Spoon the filling into each of the muffin cups lined with the crust.

Decorate the pies with any kind of lattice using the leftover dough or just leave it open.

Bake it for about 15-18  minutes.

Remove and loosen with a spoon and enjoy with a dollop of ice cream.



BMLogo


Sending this to Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Baked Dishes.


Preparation Time 45 minutes
Makes 24 mini pies

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BM #106 Week 2 Day 3 - 

For the last steamed dish in this series, here is a simple everyday dish. I have stuffed a leftover Aloo Sabji in idlis. Feel free to experiment and stuff any dry sabji in idlis and enjoy.

I was reluctant to try out these stuffed idlis but I didn't have enough time to make something elaborate so thought I would give these a shot and I am so glad as these have been accepted by the idli lovers at home.

Ingredients - 

Idli Batter 1 1/2 cups
*Potato Curry, mashed 3/4 cup


* Any dry potato curry which is slightly spicy will work here. 


Method Of Preparation -


Mash the potato curry and make thin flat patties and set aside.

In each of the idli plate moulds, first pour a tablespoon of the idli batter, place the potato patty, cover with idli batter.


Steam the stuffed idlis for about 10-15 minutes.

Allow it to cool. Remove the idlis and serve them warm with a chutney of your choice.


BMLogo




Preparation Time 25 minutes
Makes 12 idlis

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Posted by Harini R on Tuesday, November 12, 2019


BM #106 Week 2 Day 2 - 

For the steamed dishes, today I have this heavenly steamed dessert which can be served warm or chilled.

With very basic ingredients this dessert can wow your family and friends. I have used custard powder instead of cornstarch and vanilla essence. I have used raw sugar instead of white sugar. Is that why the caramel didn't color well? Experts, please chime in on the reason.

Caramel color apart, the desert was all that you expect. A mildly sweet melt-in-the-mouth delight.


Recipe Source here
Ingredients - 

For the Caramel - 
Sugar 1/4 cup
Water 1 tsp
For the Custard - 
Milk 1/2 cup
Yogurt 1/2 cup (I used Nonfat Greek Yogurt)
Condensed Milk 1/2 cup
Custard Powder 1 1/2 Tbsp


Method Of Preparation -


In a mixing bowl, whisk all the ingredients listed under 'For the Custard'. Set aside.

To prepare the caramel, heat a pan with sugar and water. Mix until the sugar melts and changes color. Remove from heat and transfer into steamable containers. I used mini Silicone muffin cups.

Fill the silicone cups with the custard mixture.

Place them on a steamer rack and steam for about 25 minutes.

Allow the steamer to cool for a few minutes. The custard can be refrigerated to serve them cold.

Slowly invert the custard cups onto serving platters and serve.


BMLogo




Preparation Time 40-45 minutes
Makes 12 regular muffin size

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BM #106 Week 2 Day 1 - 

This week, I shall showcase some steamed dishes which have become popular at home. I had bookmarked this recipe from Suma's space couple of months back. 

I had moong dal idlis but never imagined black eyed peas idli and we simply loved the flavors. I didn't have any hopes from the idli haters at home (kids) but we, adults, enjoyed them.

Recipe Source here
Ingredients - 

Black Eyed Peas 1/2 cup
Salt, Green chili , Ginger as needed
Yogurt 3-4 Tbsp
Carrot Grated 2 Tbsp
Coriander leaves finely chopped 1 Tbsp
ENO fruit Salt 1/2 tsp


Method Of Preparation -


Wash and soak the black eyed peas for 4-5 hours.  Drain and grind with salt, ginger and green chili into a fine batter adding as much yogurt as needed.

Mix the grated carrot and chopped coriander leaves into the batter.

Sprinkle ENO fruit salt and gently mix.

Distribute the batter into the idli plates and steam them for 15-20 minutes.

Allow it to cool for a few minutes and remove.

Serve with a chutney of your choice.

BMLogo




Preparation Time 25 minutes + Soaking time 5 hours
Makes 9-10 idlis

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Posted by Harini R on Sunday, November 10, 2019


BM #106 Week 1 Day 3 - 

Hummus is our family favorite and sometime back, I saw a recipe for Sweet Potato Hummus in my social media feed and loved the idea. I could not locate the feed but I vaguely remembered that seasoned sweet potato mash was mixed with Hummus. So that is what I did.

We loved it with pita chips for an afternoon snack. Today I used store bought Hummus and made it in a jiffy. 

Ingredients - 

Sweet Potato 1 medium 
Hummus 1/2 cup
Olive Oil 1 Tbsp
Salt, Pepper, Paprika as needed
Garlic Powder, Onion Powder, Red Chili Powder as needed

Lime Juice 1-2 tsp

Method Of Preparation -


Wash, peel and chop the sweet potato. Boil until tender. {I microwaved the sweet potato for 4 minutes}.

Mash the boiled sweet potato, sprinkle salt, pepper, paprika, onion powder, garlic powder, red chili powder.

Mix well by adding the Olive oi and lime juice. Adjust seasonings as needed.

Serve it with Pita Chips.


BMLogo




Preparation Time 15 minutes
Makes 1 cup

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BM #106 Week 1 Day 2 - 

My family loves Mayonnaise but off late have discontinued its usage as they got a little sensitive to the egg flavor/smell.

So when I was looking at what other condiments my family would love, it struck me that I could try out this eggless Mayo.
They instantly fell in love with the vegetable sandwiches made using the Mayo 

It is so simple and quick to make that my older one was asking me if she can make it at 2 am in her college dorm next year :).

Recipe adapted from various sites on the web
Ingredients - 

Olive Oil 1/2 cup
Whole Milk / Half n Half Milk 1/4 cup
Lemon Juice / Vinegar 1 tsp
Salt and Pepper as needed


Method Of Preparation -


In a tall glass/container add oil and milk. Using a hand blender, pulse it a few times.

Slowly add the lime juice, salt and pepper.

Pulse a few more times until the mixture is emulsified and a thick mixture is formed.

Gently, scoop out the mayo into a container.

Refrigerate until needed. It is supposed to stay good for 5-6 days in the refrigerator.


BMLogo




Preparation Time 5 minutes
Makes 1/2 cup

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Posted by Harini R on Monday, November 4, 2019
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