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Kids Meals


Discussions on "Kids Meals" in "Health and Kids Food" forum.


  1. #11
    Ganga's Avatar
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    Re: Kids Meals

    Hi Banu,

    Thanks u so muchhhhhhhh........Great job.....100kisses for u from my daughter....will try it n tel u...

    Ganga


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    கங்கா
    விழாமல் இருப்பது பெருமையன்று. விழும் போது எல்லாம் எழுவது தான் பெருமை!!


  2. #12
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    Re: Kids Meals

    Welcome Ganga. Convey my wishes to her. My kisses also to ur angel.

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  3. #13
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    Re: Kids Meals

    Vegetable Kati Roll

    For rotis:

    1 1/4 cups whole wheat flour/atta
    1/2 cup maida/all purpose flour
    1/2 tsp salt
    water to knead the dough
    For filling:
    2 cups julienne mixed vegetables, beans, carrot, capsicum, beans and cabbage
    1 tsp ginger-green chili paste
    pinch of turmeric pwd
    1/2 tsp chaat masala pwd
    1 tsp Kitchen King Masala (optional)
    2 eggs, beaten (optional)
    1 tbsp lemon juice
    2 onions, finely sliced
    few tbsps of greenchutney
    few tbsps of guacamole
    2-3 tbsps olive oil
    salt to taste


    1
    Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
    2
    Blanch the french beans for 3 mts and keep aside. Heat a tbsp of olive oil in a vessel, add the ginger-green chili paste and saute for few secs. Add carrots, cabbage and capsicum and saute for 7-8 mts. Add the blanched beans and saute for another 3 mts. Add turmeric pwd, kitchen king masala and chaat masala pwd and combine. Turn off heat.
    3
    Add the lemon juice and salt to taste and mix. Keep aside.
    4
    In a separate bowl, combine the raw sliced onions with 2-3 tbsps of Green Chutney and keep aside.
    5
    Beat eggs in a bowl, add salt and pepper and keep aside. (Vegetarians can omit this step)
    6
    To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
    7
    Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
    8
    At the time of serving, drizzle some oil on a tawa, fry the roti on one side for 4-5 secs and on top pour 2-3 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.
    9
    Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Spread some guacamole or you can skip this part if you do not have guacamole. Place 3-4 tbsps of vegetable filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!
    Note:
    Vegetarians can omit the egg part of the recipe. Use a spread like Guacamole, eggless mayonnaise or green chutney and follow the rest of the recipe.

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  4. #14
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    Re: Kids Meals

    Ingredients:6-8 left over idlis, cut each into 8-9 pieces
    2 tbsps maida/all-purpose flour
    1 tbsp cornflour
    1 tsp ginger-garlic-green chilli paste
    a little less than 1/2 cup warm water
    salt to taste
    For sauce:
    1/4 cup spring onions, finely chopped
    1/2 capsicum, finely sliced
    1 tbsp finely minced garlic
    1/4 tsp finely minced ginger
    1-2 finely chopped green chillis
    1/4 tsp red chilli pwd (preferably Kashmiri)
    1/2 tsp soya sauce
    1/4 tbsp chilli sauce
    1 tsp vinegar
    1 1/2 tbsps tomato sauce
    1/2 tsp brown sugar (optional)
    salt as required
    1 1/2 tbsps sesame oil
    1 tbsp finely chopped coriander leaves OR finely chopped spring onion greens


    1.Heat oil for deep frying in a heavy bottomed vessel.
    2. In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the idli pieces into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till it turns lightly brown. Increase the flame towards the end of the cooking process and fry till it turns golden brown. Remove onto absorbent paper and keep aside.
    3. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
    4. Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
    5. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 4-5 tbsps of water and cook for 2 mts.
    6. Add the deep fried idli pieces and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens or coriander leaves.


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  5. #15
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    Re: Kids Meals

    Manga Semiya Pulao

    Ingredients:1 1/2 cups vermicelli, roast in a tsp of ghee for 4-5 mts till golden brown
    3-4 slit green chilies
    1″ ginger finely chopped
    3/4 cup grated raw mango (peeled)
    10-12 cashew nuts, break into pieces
    1/2 tbsp oil
    1/2 tbsp ghee
    salt
    For seasoning:
    1 tsp mustard seeds
    1/2 tbsp split black gram
    1/2″ cinnamon stick (optional)
    12-15 curry leaves

    1
    Boil 4 cups of water and add the vermicelli along with 1/2 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicelli into a colander to drain completely and pour cold water over it and keep aside.
    2
    Heat oil and ghee in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram, cinnamon stick, cashew nuts and curry leaves and saute till the dal and nuts turn slightly red and a nice aroma emanates the kitchen.
    3
    Add the green chilies and ginger and saute for few secs.
    4
    Add the grated raw mango and saute on medium heat for 3-4 mts. Add salt to taste (remember you have already added salt to the boiling vermicelli, so add accordingly).
    5
    Now, add the cooked semiya to the sauteed mango base and mix it lightly and see that no lumps form. Adjust salt.
    6
    Serve hot with chutney or pickle of your choice.
    Note:
    For variation, garnish with grated coconut.

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  6. #16
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    Re: Kids Meals

    Poha Pulao

    Ingredients:

    2 cups beaten rice/rice flakes/poha, wash, sprinkle water and leave aside for 6-7 mts
    1 onion, chopped
    2 green chilies, slit
    1/4 tsp turmeric pwd
    1 potato, cubed (optional)
    3/4 tbsp grated jaggery or sugar
    1 tbsp lemon juice
    pinch of cinnamon-clove pwd
    2 tbsp chopped coriander leaves
    salt to taste
    1 tbsp peanuts or broken cashewnuts


    For tadka/seasoning/tempering:
    1 tbsp oil
    1/2 tsp mustard seeds
    1/4 tsp cumin seeds
    10-12 curry leaves

    1
    Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds, broken cashews, green chillis and curry leaves and saute them till the cumin seeds turns slightly brown and a nice aroma emanates the kitchen.
    2
    Add the chopped onions and saute for 4 mts. Add the turmeric pwd and combine. Add the cubed potato, grated jaggery and salt and saute for 7-8 mts, placing lid. Cook till the potato turns soft.
    3
    Now, add the softened poha and mix it lightly and see that no lumps form and it combines well. Cook on low flame for 4-5 mts. Add lemon juice and cinnamon-clove pwd and combine. Turn off heat, and garnish with coriander leaves.

    Note:- For variation u can add greenpeas or Grated Coconut.

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  7. #17
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    Re: Kids Meals

    This is Special Receipe for ur Cuteeee Ganga. ( if u r a pure vegeterian , Sorry skip it.)

    Ingredients:

    4 large eggs
    1 cup sugar
    1 cup milk
    1 cup oil (corn, vegetable or canola)
    2 cups maida/all-purpose flour
    1 tsp vanilla essence
    3 tsps baking powder
    2 tbsps dark cocoa powder


    1
    Combine eggs and sugar in a bowl till light and creamy. Add milk, oil and vanilla essence and beat till smooth.
    2
    In a separate bowl, combine maida and baking pwd. Slowly add the dry ingredients to the wet ingredients and beat until the batter is smooth and the dry ingredients are completely incorporated. Do not overbeat.
    3
    Divide the batter into two. Add the cocoa pwd to one portion and combine well.
    4
    Preheat the oven to 180C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan. Pour 3 heaped tablespoons of plain batter into the middle of the baking pan. Then pour 3 tablespoons of cocoa batter in the center on top of the plain batter. Continue alternating with plain and cocoa batter without pausing for the batter to spread.
    5
    Bake for 40 minutes. Insert a toothpick into the center of the cake it should come out clean when ready. Remove from the oven. Run a small thin knife around the sides of the pan to loosen the cake. Leave aside for 15 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.



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  8. #18
    Ganga's Avatar
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    Re: Kids Meals

    Appada she is eggetarian...So no problem dear....n Thank u so much for d recipes.....

    Ganga

    கங்கா
    விழாமல் இருப்பது பெருமையன்று. விழும் போது எல்லாம் எழுவது தான் பெருமை!!


  9. #19
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    Re: Kids Meals

    K Enjoy Ganga, I will post some other recipes also.

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