Tag Archives: Recipes

Here are some recipes useful for the modern day lifestyle where we need to prepare tasty dishes which are nutritious, healthy and easy to prepare.

5 Kerala breakfast recipes with Wheat flour

Nowadays many Keralites are either giving up having rice completely or reduce the consumption of rice. There may be various reasons for the abstinence. They might have been asked to stay away from rice because of diabetes. Or they might want to reduce weight. In some cases, the abstinence from rice helps to reduce inflammation.

For a Keralite, there is nothing as torturing as staying away from rice and rice flour food. So they have their cheat day. Some say that it is better to die than to live without having rice.

A doctor opined that ‘wheat is heat and rice is ice’. Since people suffering from arthritis must have warm they must have wheat and avoid rice says the doctor.

Here are a few Kerala breakfast recipes with wheat flour or atta. Recipes like idiyappam, kozhukattai, vellayappam, vattayappam and puttu which are traditionally prepared with rice flour, are here prepared using wheat flour or atta.

To some extent, the craving for the rice-based Kerala recipes can be subsided by having the wheat-based alternatives. All the traditional combinations go well with the recipes. For instance, chickpea curry and atta puttu taste as good as the chickpea curry and rice flour puttu.

A surprise recipe!!

While trying out the atta variation of the Kerala recipes I stumbled upon a new wheat flour recipe – Yeast made of wheat flour. The recipe for the homemade wheat flour recipe is included as a bonus in this post.

Idiyappam

How to squeeze out, effortlessly, the idiyappam dough through the idiyappam maker is the main issue. Preparing idiyappam with rice flour itself requires a good amount of effort. Watch the video to find out how to prepare atta or wheat flour idiyappam easily.

Kozhukattai

I searched the internet thoroughly but could not find the exact substitute for the Kerala Kozhukattai using wheat flour or atta. Here is the wheat flour Kozhukattai which I am experimenting for the first time. The texture was good and the inside portion also cooked well. My family said the kozhukattai tasted good too. You can watch the recipe and improve on it. Send your version of wheat flour kozhukattai and we can publish it.

Vattayappam

Vattayappam is mainly made on Maundy Thursday, the day before Good Friday to remember the last supper that Jesus had with his disciples. Traditionally vattayappam is prepared without yeast. Since the unleavened vattayappam is a bit hard nowadays people add a little yeast. Here is atta or wheat flour vattayappam in particular for those who cannot have food prepared with rice flour.

Vellayappam

Vellayappam with curry is the main food to celebrate Easter and Christmas. And what if you are not allowed to have rice-based food. No issues!! Prepare vellayappam with wheat flour. The appam came out very well and tasted yummy with the festival special curries. Watch the video to know more.

Puttu

Atta or Wheat flour puttu recipe is as old as the arrival of wheat flour to Kerala. It is an easy and commonly prepared breakfast. However I am sharing the wheat flour puttu for those who are yet to learn the art of preparing atta or wheat puttu.


Bonus Recipe

Homemade Yeast with Wheat flour

This happened accidentally. I wanted yeast for a recipe and there was no option for shopping at that moment. That is when I came across various options to prepare homemade yeast. Here is one method using wheat flour. This yeast is good and effective.  Probably takes a bit longer than the dry yeast for fermentation. Check out the recipe here.


4 Lent food of Kerala Christians


3 Kerala Style Apple recipes: When apples are cheaper than onion and vegetables


5 summer drink recipes to beat the heat


Seven Onion Substitute For Everyday Cooking


12 Seasonal Fruits chart in Delhi


3 Recipe with Milk Powder – Nido

 

Celebrate this Christmas with Meetha Paan Cake

During the Christmas season, there is one more day, other than 25th December, which is very anxiously awaited. That is the day of baking cakes.

Since the baking has to be done on a large scale we get the cakes baked in a bakery.

There will be a long queue waiting for their turn to bake their cakes. So we have to book the date and token number in advance. This year our token number was 3, on last Saturday.

When we wait our turn inside the bakery we can learn a lot of tips on how others mix ingredients for their cake.

First, the workers mix the eggs, butter and sugar with a huge whipper. Then the mix is poured into a large wok. And the flour is mixed.

Now it is the turn of the customer to add his or her ingredients that give the customized, specialized or homemade flavour, taste and texture to the cakes.

Some add orange juice. Others add sugar syrup. Others add lemon rinds and so on.

When you see the ingredients, you feel like “oh my God! why didn’t I think of these ingredients. This would have given a special taste to my cakes. No problem, I will add next time”.

When we reached, the bakery, this time, the mixing process of token no. 1 was going on. The customer was coolly monitoring the mixing of the ingredients. When the Baker asked him to finally add his secret flavours the entire scenario changed.

He politely ordered them to divide the batter into three parts. And each part was put a different wok. Now he added pineapple essence in one part. In another, he added cocoa flavour and cocoa chips. The way he administered the measurement of ingredients, I was sure he was not an amateur. Someone whispered that he is a Chef at Hotel Siddharth.

When I talked to him, his name is Hansi Gomes, he said that the third flavour he prepared today was Meetha Paan Cake.

I was on the lookout for a Christmas special article. I knew Meetha Paan Cake would be the best Christmas gift for the readers of lifestyletodaynews.com.

I requested him to share the recipe for the website. He not only agreed to share the recipe but also gifted me one Meetha Paan Cake.

The cake was yummy and refreshing.

For those who were born and brought up in north India, meetha paan brings childhood memories. Meetha Paan, which was the served at the weddings in the past, has a nostalgic feeling.

If you had enjoyed chewing meetha pan, in your childhood, at wedding functions, you are surely going to like this cake.

Meetha Paan Cake

Ingredients

Butter -1 Kg

Maida – 1 Kg

Sugar Powder – 700g

Vegetable Oil – 50g

Vanilla Essence

Eggs – 21 No.s

Baking Powder – 1 tbsp

Gulkand (Rose petal) – 1/2 Kg

Food Colour Yellow

Paan Petta (fine Julienne Cut)- 5

Dry Fruit (Tutti Frutti, Badam, Kajun) -150g each

Peppermint – One pinch

Meetha Paan Cake

Preparation

Take the butter in a bowl and add sugar powder.

Mix it well until the butter is foamy. Now add the eggs one by one.

Whip well for a while. Let the mixture become soft.

Now add vanilla essence, food colour and baking powder. Mix well.

Add the flour little by little and make a lump-free batter.

Add gulkand, peppermint and paan petta and mix well.

Bake it is a tin mould with a butter paper placed at the bottom.

The baking takes at least 45 minutes. In order to know if the cake is properly cooked poke a toothpick at the centre of the cake. If the toothpick comes out clean, then the cake has been perfectly baked.

Meetha Paan Cake

Happy Baking for Christmas!

Hansi Gomes is a Chef at Jaypee Siddharth Hotel, New Delhi.

He was kind enough to share his recipe for Meetha Paan Cake. A novel recipe for aspiring cooks and passionate bakers.

Thank you Mr Gomes for sharing the recipe.

Beetroot Oats Kheer


Top post on IndiBlogger, the biggest community of Indian Bloggers

Iron is an important mineral for our body, especially for pregnant women, and children. Here is a recipe with iron-rich food items which will help in an increased intake of iron in your daily diet.

The dish is prepared tastily which even the children will love the recipe. I know because my Children like the beetroot Oats Kheer that I prepared today.

Preparation

1 Cup Oats

 

 

 

 

 

 

Put the Oats in a Sauce Pan

 

 

 

 

1 Cup Water

 

 

 

 

 

 

Add the water to the Oats.

 

 

 

 

3 Cup Milk

 

 

 

 

 

Add Milk to the Oats.

 

 

 

 

3 Tablespoon Sugar

 

 

 

 

Mix all the ingredients and simmer for 15 minutes.

 

 

 

 

 

1 Beetroot (Small)

 

 

 

 

Peel the Beetroot.

 

 

 

 

 

 

Grate the beetroot.

 

 

 

 

 

Remove the cooked oats from the fire.

 

 

 

 

Add the grated beetroot immediately.

 

 

 

 

Mix well and remove to a serving bowl.

 

 

 

 

 

 

Fry a few Cashews and Raisins in ghee or butter.

 

 

 

Add to the Oat.

 

 

 

 

 

 

Beetroot Oats Kheer is Ready!!

Have the Kheer Hot or Cold.

How to prepare Unniyappam for Nercha (religious food offering)

St Gregorios is a Kerala saint. His death anniversary, on November 2nd, is celebrated by devotees who are settled in different parts of the world. There are Churches with St. Gregorios as a patron saint in many places in India and abroad.
During the festival, the devotees bring unniyappam as offering to the Church. And the unniyappam is distributed to all who come to the Church.
Unniyappam is a fried rice snack with jaggery and sugar, prepared in a special mould. My mother’s generation were experts in preparing Kerala dishes. So they prepare hundreds of unniyappam as offering to the Church.
I learned unniyappam by trial and error method. Searching for recipes on the internet and taking tips from mother and aunties.
This year two weeks before the festival, I made a trial version of unniyappam, so as to get myself prepared for the main day when I have to fry more than a hundred unniyappams.
My friend Manju visited me just a few minutes after I finished preparing the unniyappams. She liked it so much so that she asked me to share the recipe on youtube.
I am sharing the trial version itself.  Newly married girls who are preparing unniyappams on a large scale for the first time, will find the video useful.

The video is shaky and not of high quality since this video was not initially taken for publishing. I hope the video gives some helps you prepare the large number of unniyappams.

In cities like Delhi, where the devotees lack time, they have found some tricks to prepare large quantity unniyappams quickly. I will share the recipe here.

Ingredients

Rice flour – 2 Glass (All purpose rice flours available at Kerala Stores)

Jaggery – 250g (I used a dark brown, chocolaty taste version. Hence the colour and taste were good)

Coconut – 1 full (cut into small pieces)

Sesame Seeds (Til) – 2 tblsp

Ghee – 5 tblsp

Robusta Banana – 4 Nos

Oil – 1 litre

Baking Soda – 1/2 tsp

Method

Melt the jaggery in 1 glass of water. Mash the bananas in a blender. Mix the jaggery and mashed banana.

Roast the coconut in 2 tablespoon ghee, until golden brown.

Mix the coconut, sesame seeds and baking soda in the batter.

Keep aside for 45 minutes.

Keep the unniyappam mould on one gas stove burner. On another keep a frying pan with 2 glass oil.

When the mould is hot add 1/2 teaspoon ghee in each mould. Now fill the moulds with oil. Let it get very hot.

Now pour the batter. If the batter is thick, add warm water or melted jaggery.

When the unniyappam turns brown at the bottoms turn them using a fork or a thin skewer. When both sides are a bit brown, transfer them to the frying pan.  Fry until the unniyappam is Crisp and brown. Remove on a plate spread with tissue paper.

With 2 glass of rice flour, I prepared 50 unniyappams.

 

Christmas Rum Plum Cake

The specific demand for Christmas Rum Plum Cake caught in the heads of the Indian population possibly in the last two decades. During School days friends used to ask just for Christmas Cakes. And mothers used to painstakingly prepare a variety of rum-less cakes without using any electronic kitchen gadgets. The eggs were whipped manually. The eggs were whipped directly out of the refrigerator, because eggs froth better when cold. The batter was mixed with hand and the mixing went on for hours. Sometimes Dads offered a helping hand. The most common cakes were the plain cakes with vanilla flavour, and cardamom.  Then there were marble cakes with vanilla and chocolate flavoured layers. There were rainbow and tri-coloured cakes. In those days the importance was given for the softness of the cake. The mother who baked the softest cakes was the best cake baker in the town and she was approached for tips: Does she cook at midnight, or before dawn; How does she whip the eggs; What was the order of adding the ingredients; the egg white was added first, or the yolk;….

Now when cakes can be baked in less than an hours time, with whippers, ovens and YouTube videos, the importance has shifted to the unique taste and flavour of the cakes. No matter how many flavours or icings you do throughout the year, as Christmas approach friends specifically demand for Rum cake.

Due to popular demand I decided to bake Rum Cakes this year.  I soaked fruits and nuts in rum, a month before the Christmas baking began. Experts say that longer the nuts and fruits are soaked in rum, the tastier the cakes will be. Rums softens the fruits and nuts which makes the texture of the cake softer than plain cakes. I just added enough rum which could be absorbed by the fruits and nuts, so after a month the fruits and nuts look a little shinier, but the liquid just disappeared.  Some say that Christmas Rum Plum Cakes cannot be called Rum cakes, because, while baking the rum evaporates in the oven heat. Some experts rate rum cakes based on the measure of rum — little rum, enough rum and lots of rum cake. My cake was rated as ‘little rum cake’.

After experimenting with rum cake I understand that rum is just another ingredients in cakes. Normally, Rum is used very judiciously (1 tablespoon for baking 250 gram flour Cake). But as we Indian, always Indianize a foreign dish, some add too much rum that the fruits and nuts float in the liquid.  Last year I heard a youth telling his friend that he was disappointed after having rum cake at his friends home. He though that rum will drip with every bite. This is over expectation. Rum is just a marinating ingredient. As long as the rum is added judiciously there is no chance of felling intoxicated.

Christmas Rum Plum Cake

How to prepare a Christmas Rum Plum Cake

Ingredients

All purpose Flour: 250g

Sugar: 250g

Salted Butter: 250g

Egg: 5

Tutti Frutti

Raisin

Cashewnut

Dried Ginger

Vanilla essence

Sugar syrup: 2 tbsp

Garama Masala powder(a pinch of cardamom, cinnamon, 1 nutmeg and clove)

Method

Sift the flour and baking powder. Whip the butter for sometime; add the finely powdered sugar. add the whipped egg. Then add the Garam Masala, vanilla and sugar syrup. Now add the maid and mix for some time. Finally add the fruits and nuts.

(Tip: Buy Cashew, Dates, Raisins, Dry Ginger(different for cakes), Tutti Frutti and any other nuts a month in advance of preparation of cake. Cut them into small pieces. Add some Rum and keep aside. The longer the fruits and nuts remain in rum the softer they become. Soak a large amount of fruits and nuts, so that the ingredients are easily available whenever you feel like baking a cake during the festival season. Also the cakes with rum have a longer shelf life of one month, six month and sometimes even one year.)

 

 

3 Recipe with Milk Powder – Nido

While rearranging old books, I discovered Mother’s recipe book in which she noted down recipes she prepared 30 years back. I remember mother trying out all the recipes and I had also helped in the experiments. Sometimes the recipes came out well in the first trial and sometimes we had to retry and tweak to get the recipe perfectly made.

Since it is Raksha Bandhan I thought why not try out few desserts in the book. I decided to try Gulab Jamun, Milk Chocolates and Rasagulla recipe with milk powder. There was also a Rasgulla recipe with milk, but to add a new twist to the old recipes I thought why not try to make Rasagulla recipe with milk powder instead. Mother used to prepare all the milk powder recipes with Nido, so I too used the same Milk Powder.

Before sharing the recipes I would like to apologise that I am not a cooking expert. I try out new recipes so as to give a creative twist to the daily routine diet, hence there will be a lack of perfection and professionalism in the presentation of the desserts. However, believe me, they are tasty, healthy and nutritious.

Do try out these recipes and post pictures of the desserts in the comment section of this post. I am sure, your preparations will be much presentable than the pictures used in this post. Also, tell us what changes you made to the ingredients, and methods, mentioned in this recipe. The best recipes will receive attractive Gifts.

 Rasgulla

Just discovered mother's book of recipe with milk powder like Rasgulla, gulab jamun and milk chocolate. Mother used Nido in those day, so did I.

Ingredients

Milk Powder      10 tbsp

Water                        1litre

Essence                    1tsp

Vinegar                 1/4Cup

For Syrup

Sugar                  11/2Cup

Water                 3 Cup

Preparation

Boil the water, add the milk powder and stir well. When the milk boils, lower the flame and pour the vinegar. When the milk curdles strain into a cloth. Tie the cloth and hold under a running tap for two minutes. Hang the cloth for three hours. After three hours, squeeze the cloth well to remove any excess water. Transfer the coagulated milk or Chenna from the cloth to a plate. Knead the Chenna well with the palm of your hands till they are soft and make small balls.

Mix the sugar and water in a big vessel. After the sugar boils and becomes a bit sticky, add the chenna balls. Cover and cook on medium heat, turning the vessel around slowly after every 10 minutes. Remove from stove after 35 minutes and add rose essence.

Milk Chocolates

Just discovered mother's book of recipe with milk powder like Rasgulla, gulab jamun and milk chocolate. Mother used Nido in those day, so did I.

Ingredients

Icing Sugar or Sugar       200g

Milk Powder                          50g

Cocoa Powder                      50g

Vanaspati Ghee                 175g

Preparation

Mix the powders and sift three times. Double boil* the mixture in a steel bowl. Add the ghee and stir in one direction until the mixture becomes soft and smooth. Pour the mix into a chocolate mould and refrigerate for an hour. To make chocolate cookies, dip the cookies in the chocolate mix and refrigerate.

Gulab Jamun

Just discovered mother's book of recipe with milk powder like Rasgulla, gulab jamun and milk chocolate. Mother used Nido in those day, so did I.

Ingredients

Milk Powder                             18tbsp (tablespoon)

Maida (All purpose Flour)    4tbsp

Oil                                                      3tbsp

Milk Cream                                200ml

Baking Powder                            1tsp

For Syrup

Sugar                                        3 Cups

Water                                   6-7Cups

Preparation

Mix all the ingredients with milk cream and make a soft dough. Make small balls and deep fry them on a low heat. While frying, let the dough balls remain in oil for a while before turning them slightly.

Mix the water and sugar and boil till the syrup become a bit sticky. Remove from the stove and add the fried balls. Close with a lid and let the jamun’s soak in the syrup for an hour.

*Double Boil: Boil some water in a vessel, and when the water boils remove from the stove. Now place the chocolate mix, in a smaller vessel, in the boiled water and stir.


5 Kerala breakfast recipes with Wheat flour


4 Lent food of Kerala Christians


3 Kerala Style Apple recipes: When apples are cheaper than onion and vegetables


5 summer drink recipes to beat the heat


3 Recipe with Milk Powder – Nido


12 Seasonal Fruits chart in Delhi


 

3 Kerala Style Apple recipes: When apples are cheaper than onion and vegetables

In a Butter Chicken recipe video, Chef Sanjeev Kapoor says that the style of cooking changes with time. Butter Chicken cooking method he demonstrates in the video is different from traditional methods. What he says in the video is right not only about the method of cooking but also about the basic ingredients used for cooking traditional dishes.

In Kerala during my childhood my mother used to cook those items that were abundantly available in that season. During mango season there were mango thoran*, mango coconut curry, mango chutney, mango pickle and so on. During the season of Jackfruit we had Jackfruit thoran, Jackfruit seed fry,  Jackfruit halwa, and so on. When my mother comes to North India she will make thoran, theeyal* and fry of all the locally available vegetables.

This week when I went to the local market, where we can bargain and get fresh vegetables at lower rates  as compared to regular shops, I got onion at Rs 80/Kg and Apple at 40/Kg. I bought 2 1/2 Kg of apples. It is in human nature that when you see an item is surplus, even if it is your favourite thing, you lose interest in having it. The basket of red apples simply lying around reminded me of basket full of mangoes in my mother’s home during summer season. A friend Sudhir suggested adding apple pieces in Sambar, where from I got the sudden Idea of trying out Kerala recipes with apples, as shallots (not onion) are required for the dishes.  And Kerala recipes are a perfect combination with rotis.

No wastage in apple recipes

Apples are fleshier and hardly very little is lost while cleaning the fruit. However if we clean Okra, french beans or yard-long beans there will be lot of wastage while trimming the stem end.  Besides apples need not be skinned like beetroot or papaya.

Why apple is a perfect substitute for Kerala vegetable curries

Thoran, fry, theeyal, pachadi* and pickle is made literally out of every fruit and vegetable available in Kerala – Pineapple, mango, yam, avacado, bottle gourd, bitter gourd, etc. The tinge of sourness and the texture, makes apple a perfect substitute for chambakka (Rose water apples) and mango  recipes of Kerala.

Apple-Coconut Chutney

apple chutney - apple recipes

Ingredients

Coconut –  1 cup (grated)

Dry Chilli – 2 No.s

Apple – Quarter piece of a small apple

Salt – as required

Curry leaf – 3 Nos.

Method

Put all the ingredients in a mixer-grinder and coarsely grind. Add very little water and maker sure the coconut is not ground to a smooth paste.

Apple Thoran

Apple Thoran - apple recipes

Ingredients

Apple: 2 No.s (Medium Size)

Coconut – 1 Cup (Grated )

Green Chilli – 3 Nos

Shallots – 2 No.s

Garlic – 1/2 tsp

Ginger – 1/2 tsp

Turmeric – 1/2 tsp

Mustard seed – 1/2 tsp

Oil -1 tbsp

Salt – as required

Cumin Seed powder – a pinch

Method

Cut the apple 1 inch long and 1/2 inch broad slender pieces and keep aside.  Coarsely grind all the ingredients, except salt and apple, for 3 seconds. Add the grounded mixture to the apple and gently mix with a spoon. Heat a wok and pour the oil, when the oil heats, add the mustard seeds. When the mustard seed crackle add the apple mix and blend with a spoon. Lower the flame and close the wok with a lid. After  5 minute remove the lid, you can see gentle smoke/vapour which means the dish is nearly cooked. Stir and cook with open lid for a few minute and remove from fire.

Apple Theeyal

Apple Theeyal - apple recipes

Ingredients

Apple – 1/2 of a small apple

Coconut – 1 cup (grated)

Shallots – 7 No.s

Garlic –  3 pod

Ginger –  1 inch piece cut is juveniles

Red Chilli – 3 Nos

Coriander powder – 1 tbsp

Fenugreek powder – 1/2 tsp

Cummin seed Powder 1/2 tsp

Tamarind – Size of half a lemon

Curry leaf – 4 to 5

Salt to taste

Method

Soak the tamarind in 1 cup of water for 1/2 an hour. Boil the apple (cut is 1 inch long and 1/2 inch broad sizes) and 3 shallots in tamarind water with salt and turmeric. Cook until the apple and shallot are tender. In a dry wok heat the coconut, when it turns brown add the rest of the shallots, ginger and garlic (all sliced). Stir for a while and add dry chilly, coriander, fenugreek and cumin seed. When the coconut becomes dark brown, remove from fire. let is cool. Grind the coconut mixture to a smooth paste in a mixer-grinder without adding water. Blend the mixture with the cooked apple. Now heat the mix for a while after adding a little water, do not let it boil. Remove from flame when you see the smoke.

Tip

Apply a little salt on the apple pieces so that they do not change colour.

Malayalam words used

Thoran*:  A dish made of finely chopped vegetables and grated coconut.

Theeyal*: A curry made with roasted and finely ground coconut paste.

Pachadi*: A simple side dish prepared in coconut and yogurt.


5 Kerala breakfast recipes with Wheat flour


4 Lent food of Kerala Christians


5 summer drink recipes to beat the heat


Seven Onion Substitute For Everyday Cooking


12 Seasonal Fruits chart in Delhi


3 Recipe with Milk Powder – Nido




 

 

 

Maggi took a break: Now Let us have some ghar ka khana (home made food)

In the hectic lifestyle of the cities, we Aam Admi’s follow a balanced diet – consuming almost equal amount of nutritious food as well as junk food everyday. Everyone knows that junk food and fast food are injurious to health, but due to time constrains we decide that having something – junk or unhealthy – is better than having nothing. At home preparing healthy food, or ghar ka khana, regularly can be stressful so if woman are given a helping hand they can prepare healthy food. It is said that Joseph Maggi invented maggi so that working women can prepare healthy healthy food easily for their kids.

In their busy schedule parent usually prepare lunch box consisting of bread and jam or cooked instant noodles. The lunch box recipes makes no one happy. Neither the children are happy with the  cold snack, nor the parents are happy with the nutritious value of the food packed in the lunch box. If the children are inculcated with the habit of eating home-made food, they never give up that habit. With some quick trick, and 20 minutes to spare, parents can prepare healthy and homely lunch box recipe for kids. Here are a few lunch box recipes, that will bring smile on the face of parent and children.

Tip: To make the cooking easier and happier, both the parents should lend each other a helping hand in preparing the lunchbox. Here are a few recipes to be make the lunchbox of kids tastier, healthier and happier. To know more about lunchbox home delivery system read this post.
  1. Potato tricks: A lunch box recipe that every child will like to pack to school. Boil potato overnight; and in the morning add some spices to make it tastier. Use the potato base as stuffing for roti and sandwich. Add some tomato sauce, kids will love the combination.
  2. Cottage cheese magic: A lunch box recipe with lot of calcium. Crumble the cottage cheese and add spices as per choice. You can also add chopped tomatoes, onion and capsicum. Use the base as stuffing for sandwich and paneer parantha. Or else, cut the paneer into 1”inch cubes; cook the paneer using paneer butter masala. Instant butter panner mix requires less cooking time.
  3. Egg unlimited: Kids love eggs; and its easy to prepare, tasty and nutritious egg snacks. Sandwich or roti rolls can be made by stuffing boiled and crumbled egg; scrambled egg or omelet. Whip an egg and pour it over the roti in the pan, flip the roti over two or three times, until the egg is cooked well – Egg Parantha is ready!
  4. Minced Chicken: Any dish with a hint of chicken in it, is inviting. Minced chicken can be converted into limitless number of dishes. On a busy morning you can go for a minced chicken stuffed sandwich or roti. Or, if time permits, refrigerate, boiled and drained, noodles overnight; in the morning mix it with shallow fried minced chicken and other ingredient to make chicken chow mein.
  5. Vegetables Cutlets: A play-way method lunch box recipe that will inculcate the habit of eating vegetables. At leisure prepare and refrigerate ready-to-fry vegetable cutlets. In the morning fry the cutlets and place it between bread slice along with cucumber and tomato slices. The vegetables can be sliced  and kept beforeitself.

The entire cooking process will take only 15 to 20 minutes. The cooking process is made simple if the dough for roti is prepared and stored overnight.To cook faster utilize all kinds of kitchen gadgets.
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Ancy Abraham

5 summer drink recipes to beat the heat

On scorching summer afternoons, you see parents giving chilled juice bottles to kids as soon as they alight from the School bus. Only few kids are lucky enough to get such minute parental attention as in most homes both parents are working. After School kids come home and serve the food themselves with the result most kids do not eat and drink on time. Drinking a lot of water in very important in the summer season, but due to tiredness and laziness kids will avoid drinking water.

Many kids suffer from stomachaches and they sometimes faint in the classrooms in summer. There is a general feeling of lethargy and sickness which may be the sign of not taking a lot of water to stay hydrated. A medical professional once told me to take a lot of seasonal fruits during the summer like watermelon, pomegranate and strawberry. Kids do not eat fruits unless given forcefully and parents do not have the time to persuade them. The healthiest and the easiest way to make the kids intake the fruits is to prepare juice and refrigerate them.  When the kids return from school the first thing they will do is to open the refrigerator and have some cool homemade, refreshing summer drinks.

It is not true that kids do not like homemade food.  Parents who cook regularly at home say their kids like homemade food. (Tip: understand your kids taste bud and cook accordingly.) The 5 summer drinks mentioned here are not as sweet and yummy as the packaged drinks, and you won’t find them on menu cards, but once the kids develop a taste for these drinks they will drink it without any compulsion.

The summer drinks mentioned here are for people of all age groups and you can easily prepare them using ingredients that are regularly used at homes. Unlike the aerated, sugary, soda drinks, that just quenches the thirst these healthy summer drinks option also provide necessary vitamins to resist heat and diseases.

Healthy summer drink recipes, easy to prepare and refrigerate. Kids rehydrating drink after school - Juices of Aam Panna, Bael phal , Nellikai arishtam...
Aam Panna – Raw mango juice, a refreshing summer drink

Raw Mango Juice (Aam Panna)

As a child, the only time I loved having aam panna was while travelling by train during summer vacations. My Mother carries the aam panna pulp in a small container and sugar in another. We, siblings, make friend with other kids while travelling together for two days. Mother prepares the juice and serves to all the kids. Aam panna in those moments were rejuvenating, soothing and enjoyable like never before.

Ingredients

Raw Mango – 1 Medium Size

Sugar/jaggery- As required

Cumin Seed – 1/4 tsp

Water – 2 cup

Method of preparation

Steam the mango in a pressure cooker/ steamer. Remove the peel on cooling and extract the pulp. Add the cumin seeds, sugar and two cups of water. Stir well. Pass the concoction through a strainer to remove the pulp. You will get a translucent juice.

Health Benefits

Resists heat; provides Vitamin C and anti-oxidants; prevents Dehydration, diarrhoea, Indigestion and Constipation; an effective solution for Diabetes; checks Anemia and Improves digestion.

Healthy summer drink recipes, easy to prepare and refrigerate. Kids rehydrating drink after school - Juices of Aam Panna, Bael phal , Nellikai arishtam...
Gooseberry extract (Nellikai Arishtam) – a summer drink to resist heat stroke

Gooseberry Extract (Nellikai Aristam)

Gooseberry has many medicinal properties hence the extract is known as aristam (medicinal wine). Gooseberry is prepared with jaggery so as to keep the percentage of alcohol low. Mother used to prepare Gooseberry liquor at home which is similar to the process of wine making except that yeast and sugar is not used. Gooseberry extract is the best resistance against heat and resists many diseases. In Ayurveda gooseberry is an essential ingredient for hair products due to its cooling effect.

Ingredients

Gooseberry – 1 Kg
Jaggery – 1 Kg
Cloves and Cardamom – Powdered

Method of preparation

Select fresh gooseberries, wash and dry them. Make small holes on the gooseberries with a fork. In a porcelain jar, place one layer of gooseberries followed by a layer of powdered jaggery. Finally, add the cinnamon and clove on top. Close the lid tightly, cover the lid with a cloth and keep it undisturbed for 2 months.  By now the Juice is extracted. Squeeze and strain the juice and store it for more than a year in a cool, dry place. For kids, a spoon full of gooseberry extract diluted with water is highly refreshing for the whole body.

Health benefits

Gooseberry extract is rejuvenating and it is used as a remedy for jaundice, dyspepsia and cough.

Healthy summer drink recipes, easy to prepare and refrigerate. Kids rehydrating drink after school - Juices of Aam Panna, Bael phal , Nellikai arishtam...
Bael (Stonne Apple) Juice – A traditional Indian summer drink to beat the heat

 

Stone apple (Bael) Juice

There was a bael tree in front of the temple near my home. In those days Bael was common, large fruits hang on the tree like Christmas hangings. When the fruit falls, the hard shell breaks and the yellow pulpy fruit inside is visible. Some passerby will take the fruit and have it. I did not know the value of the fruit until coming to Delhi, where you have to buy the fruit and juice. In the villages in North India Bael (Stone apple) is a holy fruit and the fruit juice is considered as an excellent heat resistor.

Ingredients
Bael / Wood Apple – 2 medium size
Jaggery – 2 tbsp
Salt –  A pinch
Cumin Seed – 1 tsp
Water – 2 glasses

Method of preparation

Split the fruit using a pestle, and scoop the pulp. In a bowl, mash the pulp so as to soften the pulp and separate the seeds. Now add a glass of water and pass the juice through a strainer. If required add more water and press the pulp so that the juice is separated and only the fibre remains in the strainer. Add the rest of the ingredients – jaggery, salt and cumin seed to the juice. Blend it in a mixer and serve it.

 Health benefits

The ripe fruit keeps the body and mind cool, cures acidity also. It helps to improve the digestive system and controls diabetes.

Healthy summer drink recipes, easy to prepare and refrigerate. Kids rehydrating drink after school - Juices of Aam Panna, Bael phal , Nellikai arishtam...
Watermelon Crush – A summer drink which requires no water to be added

Watermelon Crush

Watermelon is sweet and watery so there is no need to add water. We can add some flavours to make the juice tastier and healthier.

Ingredients

Watermelon – 1 medium size

Sugar – 2 tbsp.

Mint leaf – 3 to 4 Nos.

Lemon juice – 2 tbsp.

Method of Preparation

Peel the watermelon and remove the seeds. Blend the chunks in a blender for a minute. Now add the sugar, mint leaf and lemon juice. Blend it again. Pour it directly into a serving glass and cover with a plastic sheet before refrigerating.

Health benefits

Watermelon consist of 90% water, hence the juice helps to stay hydrated and prevents heat stroke. The fibre in the fruit helps to maintain a healthy digestive tract. According to some studies, a glass of watermelon juice before an intense workout helps to reduce muscle soreness.

Healthy summer drink recipes, easy to prepare and refrigerate. Kids rehydrating drink after school - Juices of Aam Panna, Bael phal , Nellikai arishtam...
Lemon Juice – Easiest and most common healthy summer drink

Lemon Juice

When you want to have some chilled summer drink, the first option that comes to mind is the soda lemon juice. Many small juice sellers become famous due to the twist they provide in the lemon drink. In my hometown, a juice seller got customer queuing up because of his famous lemon juice with ginger extract. Multifarious tweaks can be added to the lemon juice, here is the simple recipe that I prepare almost every day:

Ingredients

Lemon: 1/4 Cup

Sugar: 1/2 Cup

Water: 1 Cup

Salt: 1/4 tsp

Method of preparation

Mix the Lemon juice with sugar, salt and water and keep it in the refrigerator. Lemon juice will remain fresh for two to three days.

Health Benefits

Lemon juice helps you to stay calm and cool. It helps to improve the immune system, cleans the stomach and purifies the blood. Lemon is also useful in treating arthritis, rheumatism, obesity, constipation and dental problems.


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