orema: November 2013

KIDS FRIENDLY SNACKS RECIPES | INDIAN SNACKS RECIPES FOR KIDS

I have compiled 15 popular kids friendly indian snacks recipes. As we parents always break our head what to make for kids after they come from school. Click on the pictures for the recipes. For detailed Kids friendly recipes, visit the Kids-friendly snack page. More recipes coming soon in the blog.

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TOMATO PANIYARAM RECIPE|SOUTH INDIAN BREAKFAST RECIPES

00.40 | Label: Breakfast Recipes, Snack, Tiffin

Kuzhi paniyarams we generally make with left over Idli| dosa batter. I have already posted the recipe of Chettinad kuzhi paniyaram. Very recently my mom was telling me to try the Thakkali dosai | tomato dosai and with the same recipe given by her i just made thakkali kuzhi paniyaram instead of thakkali dosai. It turned out super soft and you can even try out with the left over idli |dosa batter too.

PREPARATION TIME: 10 MINUTES. COOKING TIME: 30 MINUTES. MAKES: 40-45 PANIYARAMS

IDLI RICE	1 CUP
WHOLE URAD DAL	1/4 CUP
VENDAYAM\| METHI SEEDS	1 TSP
SHALLOTS\|SMALL ONION	10
RED CHILLI POWDER	1 TSP
TOMATO	2
GARLIC	2 PODS
MUSTARD SEEDS	1/4 TSP
SALT	AS NEEDED
CURRY LEAVES	FEW
CHANNA DAL	2 TBLSP(OPTIONAL)

METHOD:
If using leftover idli dosa batter skip the first 2 steps.

Soak the rice, dal and methi seeds together for 4 to 5 hours.
Drain the water and grind this into a very smooth paste by adding water little by little in between. When done, add salt and mix well. Ferment it for 6-7 hours. Batter is ready.

Grind the tomato and garlic into a fine paste and add this to the batter.
Finley chop the onions and in a pan add oil and add in the mustard seeds. Add in the onions and chopped curry leaves. Add red chilli powder and salt and saute for a minute. Switch off the flame.

Add the onions to the batter and mix well. If using channa dal soak it for 10 minutes and drain the water and add to this.

Heat the paniyaram pan and add little oil in each hole. Spoon in the batter and cook on both sides in a medium low flame , till it becomes golden brown.

Serve them hot. This paniyaram pairs very well with coconut chutney. Note:
Let the consistency of the batter be not too thick or nor too watery. If thick the paniyarams will be dry and hard.
You can add finely chopped carrots and coconuts to the batter.
Green chillis can be replaced with red chilli powder. In that case, pulse the ginger and green chilli the mixer once and add, so that it will come while eating.

Technorati Tags: tomato paniyaram,thakkali paniyaram,south indian breakfast recipes,easy breakfast recipes,how to make paniyaram,masala kuzhi paniyaram

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CORIANDER AND LEMON VEGETABLE SOUP| SOUP RECIPES

02.06 | Label: Soups

Coriander and lemon soup i recently tasted during my trip to Hyderabad and was tasted very nice. The cold weather there and this piping hot coriander and lemon flavoured soup was totally out of the world. I just gave this soup a try yesterday and it tasted almost the same. The recipe of this soup is very simple with easily available ingredients at home.

coriander-lemon-soup

PREPARATION TIME:10 MINUTES. COOKING TIME: 30 MINUTES. SERVES:2-3

INGREDIENTS:

CORIANDER LEAVES	A BUNCH
LEMON ZEST	1 TBLSP
WATER	5 CUPS
MIXED VEGETABLES*	1 CUP
PEPPER POWDER	TO TASTE
SALT	TOTASTE
GREEN CHILLI	1-2
LEMON JUICE	1-2 TSP

*I used baby corn, beans, corn kernels,carrots,green peas,cabbage

Coriander-lemon-soup

METHOD:

Wash the coriander leaves and chop them roughly . Add the lemon zest(the skin of the lemon) and green chili (slit the green chilli) in a pan and add 4 cups of water. Let this boil for 15 minutes in a low flame.This is for making the vegetable stock.
Boiling the lemon zest will not taste bitter.
Switch off the flame and strain the water . Discard the cooked coriander leaves.

Meanwhile cut the veggies finely. I added more veggies. It is purely your choice.
In a pan add 1 cup of water and add the veggies to this. Let this boil for 2 minutes.

Add the coriander lemon stock. Let this boil for 5 minutes in a low flame.
Add pepper and salt to taste. Switch off the flame.

Just before serving squeeze in the lemon juice and garnish with coriander leaves.
Enjoy this flavourful and filling soup.

Coriander -lemon-Soup

NOTE:

You can skip the veggies and just add lemon juice, pepper powder and salt to the stock and can have this as a clear soup.

Technorati Tags: Coriander lemon soup recipe,Indian vegetarian soup recipes,veg clear soup recipe,how to make soups

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CAPSICUM DRY CURRY | CAPSICUM BESAN SUBZI

02.03 | Label: dry curry, Side Dish for Roti

Capsicum |Bell pepper ,so far i have used in sambar, paneer curries and other north Indian side dish but never tried a recipe only with capsicum and especially a dry curry. This recipe i learnt from my friend who taught me the Spring onion curry and this capsicum curry was enjoyed by everyone at home even the little one who hates capsicum. I served this curry with Jeera rice and dal tadka (recipe coming next) . Now let’s see how to make this capsicum besan subzi.
capsicum-dry-curry

PREPARATION TIME:10 MINUTES. COOKING TIME:15 MINUTES. SERVES:3-4
INGREDIENTS:

CAPSICUM	2 BIG
ONION	1-2
REDCHILLI POWDER	3/4 TSP
CORIANDER POWDER	1/2 TSP
JEERA POWDER	1/4 TSP
CUMIN SEEDS	1/4 TSP
OIL	2 TSP
BESAN (KADALAIMAAVU)	4 TBLSP
SALT	TO TASTE
GARAM MASALA	2 PINCHES(OPTIONAL)
CURRY LEAVES	FEW (OPTIONAL)

METHOD:

Wash the capsicum and chop them into small cubes. discard the seeds.
Finley chop the onions. In a non stick pan add oil and add the cumin seeds. Add the finely chopped onions and cook till they becomes translucent.

Add the besan (kadalaimaavu) and dry roast it in a low flame for 7-9 minutes.
Now add in the chopped capsicums and add the red chilli powder, coriander powder, jeera powder, salt and garam masala.

Let this cook in a medium low flame. Stir in between without getting burnt.
Saute well till the besan gets cooked and leaves a nice aroma.
Do not cover and cook as it will leave water and make the curry soggy.

Switch off the flame. Capsicum Besan subzi is ready to serve. Serve hot with roti or rice .

Note:

You can add Sambar powder instead of redchilli powder and coriander powder.
Tri colour capsicum can be used to make the subzi more colourful.

Technorati Tags: capsicum dry curry,bell pepper dry curry,capsicum besan subzi,capsicum recipes,easy dry curries,vegetarian recipes,jeyashri's kitchen

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JEYASHRI’S KITCHEN RECIPE INDEX |INDIAN VEGETARIAN RECIPES

22.30 | Label: RECIPE INDEX

My website JEYASHRI’S KITCHEN has a collection of vegetarian recipes which has a good combination of South Indian recipes, North Indian recipes and eggless baking recipes too. The recipes given here are tried at home and i have explained it with stepwise instructions . Feel free to mail me if you have any queries to jeyashrisuresh@gmail.com. Follow jeyashri 's Kitchen on Facebook too - Facebook

Share the recipe collection with your friends too. Happy cooking.

RECIPE INDEX FOR JEYASHRI’S KITCHEN – VEGETARIAN RECIPES

SOUPS