Hello,
Good morning. I think we mothers spend most of our time thinking about how to make our growing children eat well. Kids just love pizza and pasta but when it comes to more nutritious Indian food they do fuss. Atleast I have seen my children fussing over every day rice and roti!! Yes I know what we always try to convince them as its our staple food...all goes in vain when the youngster have decided not to eat rice for lunch! There comes your maturity and creativity handy in making the same rice and roti to a more acceptable version. Tough job you might say, yes its is my dear! A little creativity and a little magic your kids will thoroughly enjoy eating various kinds of rice preparations and of course rotis too. For today after school snack I thought of making aloo dum, puri and mango pulp. I know my kids enjoy it. So try it for a change and do write to me your feedback.
Mango pulp
Ingredients
Ripe banganapalli/ malligai - 2
sugar/powder jaggery - 2 tbsp(optional)
elachi - a pinch
Method of Preparation
Wash, peel and cut the mango flesh. Make sure you remove the entire flesh from the mango, use you hands to remove the excess pulp from the seed. In a mixer add mango cubes, sugar/jaggery and elachi, Blend to a fine paste. Remove to a serving bowl. Keep it refrigerated till you serve.
Poori
Ingredients
Atta - 2 cups
sooji rawa - 2 tbsp(optional)
salt - as required
Ajwain - 1/2 tsp
water for kneading the dough
For frying
sunflower oil- sufficient quantity to immerse poori.
Method of Preparation
In large bowl knead atta, sooji, salt and ajwain by adding less water at a time. Make fresh pliable dough for poori. Do not make dough very tight as you may find it difficult to roll. Or make it too soft as it may absorb oil. So make sure your poori dough is just right! Keep aside. In a heated kadai pour oil and heat it. Roll small poori using very less powder or just using little oil. Immerse in the hot oil and allow the poories to puff. Remove in a plate. Make sure you spread a kitchen napkin which will absorb the excess oil from poori.
Aloo dum
Ingredients
Baby aloo - 1/2 kg
Kashmiri red chilly powder - 2 tsp
garam masala - 1 tsp
curd - 1/2 cup
saunf - 2 tsp
coriander powder - 2 tsp
sugar - 1 tsp
salt as required
ginger powder - 1 tsp
hing - a pinch
For tadka
cardamom - 2
clove - 2
cinnamon stick - 1
Bay leaves - one
Ghee - 2 tbsp
sunflower oil - 2 tbsp
Method of Preparation
Wash potatoes and pressure cook for two whistles by adding salt and turmeric. Peel potatoes and prick them with a small fork or toothpick. Make sure you prick the potatoes well so that potatoes absorb all the delicious masalas and rich flavour added to it. In a thick bottomed pan pour oil and deep fry potatoes till golden brown. Keep aside.
Heat ghee in a non stick pan or heavy bottom kadai add clove, cinnamon, cardamom, sauf, bay leaves and saute. Now use a hand blender to blend the curd add kashmiri chilli powder and hing to it. Add this to the whole masala. Add 2 cups of water, ginger powder, coriander powder and salt. Allow the mixture to boil keep stirring. When bubbles come in water as it boils add roasted potatoes and mix well. Cover the pan and reduce the flame. Allow the potatoes to further absorb all the rich masalas and delicious flavours for about 10 - 15 minutes. Now you will notice that the gravy has already thickened and potatoes are floating on the sides and top. Now it time to add sugar, garam masala and fresh coriander leaves. Mix gently make sure you don't break the potatoes. Serve hot with freshly made puri and mango pulp.
Children will thoroughly enjoy the rich gravy in potato and mango pulp!!
Good morning. I think we mothers spend most of our time thinking about how to make our growing children eat well. Kids just love pizza and pasta but when it comes to more nutritious Indian food they do fuss. Atleast I have seen my children fussing over every day rice and roti!! Yes I know what we always try to convince them as its our staple food...all goes in vain when the youngster have decided not to eat rice for lunch! There comes your maturity and creativity handy in making the same rice and roti to a more acceptable version. Tough job you might say, yes its is my dear! A little creativity and a little magic your kids will thoroughly enjoy eating various kinds of rice preparations and of course rotis too. For today after school snack I thought of making aloo dum, puri and mango pulp. I know my kids enjoy it. So try it for a change and do write to me your feedback.
Mango pulp
Ingredients
Ripe banganapalli/ malligai - 2
sugar/powder jaggery - 2 tbsp(optional)
elachi - a pinch
Method of Preparation
Wash, peel and cut the mango flesh. Make sure you remove the entire flesh from the mango, use you hands to remove the excess pulp from the seed. In a mixer add mango cubes, sugar/jaggery and elachi, Blend to a fine paste. Remove to a serving bowl. Keep it refrigerated till you serve.
Poori
Ingredients
Atta - 2 cups
sooji rawa - 2 tbsp(optional)
salt - as required
Ajwain - 1/2 tsp
water for kneading the dough
For frying
sunflower oil- sufficient quantity to immerse poori.
Method of Preparation
In large bowl knead atta, sooji, salt and ajwain by adding less water at a time. Make fresh pliable dough for poori. Do not make dough very tight as you may find it difficult to roll. Or make it too soft as it may absorb oil. So make sure your poori dough is just right! Keep aside. In a heated kadai pour oil and heat it. Roll small poori using very less powder or just using little oil. Immerse in the hot oil and allow the poories to puff. Remove in a plate. Make sure you spread a kitchen napkin which will absorb the excess oil from poori.
Aloo dum
Ingredients
Baby aloo - 1/2 kg
Kashmiri red chilly powder - 2 tsp
garam masala - 1 tsp
curd - 1/2 cup
saunf - 2 tsp
coriander powder - 2 tsp
sugar - 1 tsp
salt as required
ginger powder - 1 tsp
hing - a pinch
For tadka
cardamom - 2
clove - 2
cinnamon stick - 1
Bay leaves - one
Ghee - 2 tbsp
sunflower oil - 2 tbsp
Method of Preparation
Wash potatoes and pressure cook for two whistles by adding salt and turmeric. Peel potatoes and prick them with a small fork or toothpick. Make sure you prick the potatoes well so that potatoes absorb all the delicious masalas and rich flavour added to it. In a thick bottomed pan pour oil and deep fry potatoes till golden brown. Keep aside.
Heat ghee in a non stick pan or heavy bottom kadai add clove, cinnamon, cardamom, sauf, bay leaves and saute. Now use a hand blender to blend the curd add kashmiri chilli powder and hing to it. Add this to the whole masala. Add 2 cups of water, ginger powder, coriander powder and salt. Allow the mixture to boil keep stirring. When bubbles come in water as it boils add roasted potatoes and mix well. Cover the pan and reduce the flame. Allow the potatoes to further absorb all the rich masalas and delicious flavours for about 10 - 15 minutes. Now you will notice that the gravy has already thickened and potatoes are floating on the sides and top. Now it time to add sugar, garam masala and fresh coriander leaves. Mix gently make sure you don't break the potatoes. Serve hot with freshly made puri and mango pulp.
Children will thoroughly enjoy the rich gravy in potato and mango pulp!!
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