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Saturday, September 29, 2012

Capsicum/Bell Pepper Rice

  • Parboiled Rice – 1 cup
  • Onion – 1 chopped
  • Tomato – 1 chopped
  • Garlic – 4 flakes (crushed)
  • Red Capsicum – ½ Big sized chopped
  • Fennel Seeds – ½ tsp
  • Red chilli powder – ½ tsp
  • Oil – 2 tbsp
  • Salt to taste


Wash rice and leave in a strainer to drain. Do not soak.

Heat a pressure cooker. Add oil, once it is hot add fennel seeds, fry it. Add chopped onion and fry until transparent. Add tomato fry until soft.

Add crushed garlic, fry for few minutes. Add red chilli powder, mix well. Add rice and stir fry for 5 minutes. Add chopped capsicum, salt and mix well.

Add 2 cups of water. Cover and cook for 3 whistles or till the rice is soft and cooked. Remove from heat and serve hot.

You can replace parboiled rice with long grained rice.

Linking this to Julei's EP Series-Oregano & Paprika guest hosted By Kavi @ Foodomania

Sunday, September 23, 2012

Milk Halwa

This halwa tastes like pal gova. Flavoring agent is not necessary for this halwa. If you wish you can garnish with some chopped nuts of your choice. If you prepare in microwave delicious halwa is ready within 12 minutes. Recipe source Adupankarai.

  • Milk – 2 cups
  • Sugar – 3/4 cup
  • Ghee – ½ cup
  • Rawa/Semolina – ¼ cup

Take a microwave safe bowl, add all ingredients and mix. Microwave it on high for 10 minutes or until it reaches the right consistency. For every two minutes take it out, stir and put it back in microwave.

Once done transfer it to a greased bowl. Garnish with chopped almonds & pistachios and serve.

Alternatively take a heavy bottomed pan, add all ingredients and mix. Bring it to heat on medium flame. Stir continuously till it become thick and leaves the sides of the pan.

Remove from heat and transfer it to a greased bowl. Garnish with chopped almonds and pistachios.

I added ¼ cup of ghee instead of ½ cup.

Linking this to

Friday, September 21, 2012

Carrot Milk

  • Carrot – 1 medium size
  • Milk – 2 and 1/2 cup
  • Sugar – 2 tbsp or as per taste
  • Cardamom – 2 pods


Wash the carrot and peel off the skin. Cut the carrot into small pieces, add it to the pressure cooker, add 1 cup of water and cook it until soft.

Drain the water and reserve the water for later use. Add little drained water to the cooked carrot and blend it in a blender into a paste.
Heat the milk, bring it to boil, crush cardamom and add it to the milk. Add sugar and stir. Finally add carrot paste & drained water to milk and stir, keep it for few seconds and remove from heat.
Serve hot or refrigerate it and serve cold.

More healthy recipes for kids.......

                                            Toddler Foods

Ragi Kazhi/Poridge
for 6+ months old babies

Dhal (lentil/paruppu) and Mixed Veg Rice
for 8+ months old babies

Pasi parupu /Moong  dhal sadham
for 8+ months old babies

Feeding/Weaning Your Baby Tips
Feeding/Weaning Your Baby Tips

from 1+ year old babies

Carrot Milk
from 18+ months

Dates Paratha
from 18+ months

Banana Paratha
from 18+ months

Sweet Pasta with Fruits
from 18+ months

Sweet Rice Bread
from 18+ months

Chicken Soup
from 18+ months

Cheese Thosai
from 18+ months

Orange China grass pudding - A healthy dessert for kids
from 24+ months


Thursday, September 20, 2012

Stir Fried Cauliflower with Paprika

  • Cauliflower – 1 small size
  • Turmeric Powder – a pinch
  • Paprika – 1 tsp
  • Oil – 2 tbsp
  • Salt to taste


Cut cauliflower into florets. Take enough water in a bowl to boil cauliflower and bring it to boil. Once the water starts boiling add cauliflower florets, turmeric powder and salt. Continue cooking for 5 more minutes and remove from heat. Drain water and keep aside.

Let it warm. Now cut the florets into small pieces. Add paprika and toss to coat.

Heat a non-stick fry pan, add oil. Add cauliflower and stir fry for 5-7 minutes. Remove from heat and serve hot with rice.

Sending this to Julei's EP Series-Oregano & Paprika guest hosted By Kavi @ Foodomania

Saturday, September 15, 2012

Coconut Rice/Thengai Sadam

  • Basmati rice – 1 cup
  • Grated coconut – ¾ cup
  • Mustard Seeds – 1 tsp
  • Dried red chilli – 2 no.s
  • Curry leaves – few
  • Ghee – 2 tbsp
  • Salt to taste

Wash rice; add it to the pressure cooker. Add 1 ½ cup of water and salt to rice and cook it for 3 whistles.

Heat a pan, add ghee, and add mustard seeds let it splutter. Add dried red chilli & fry. Add curry leaves fry for a minute.

Add grated coconut and fry for 6-7 minutes. Add cooked rice and mix well, remove from heat and serve hot.

Serve with potato fry or any curry.

Linking this to Chef Mirellie’s event Taste of the Tropics - Coconut hosted by Nivedhanam

Thursday, September 13, 2012

Scrambled Tofu with Carrot

  • Silken Tofu (Soft Tofu) – 300g
  • Carrot - 1
  • Ginger Garlic paste – ½ tsp
  • Turmeric Powder – a pinch
  • Chilli Powder – ½ tsp
  • Salt to taste
  • Oil – 2 tbsp


Squeeze all water from Tofu. Scramble well with hands; add ginger garlic paste, chilli powder and mix. Keep aside for 10 minutes.

Grate the carrot and keep aside.

Heat a non-stick fry pan with oil. Add scrambled tofu and fry till all moisture evaporates. Add grated carrot, salt and stir. Remove from heat once the carrot is cooked.

Serve hot with rice.

Linking this to Pari's Only Series hosted by Preeti

Sunday, September 9, 2012

Idiyappam/String Hoppers/Idi Appa


  • Roasted raw rice flour or idiyappam flour – 2 ½ cup
  • Water – 2 ½ cup
  • Grated Coconut – ¾ cup
  • salt to taste


Place the flour in a mixing bowl, add salt and mix well. Bring water to boil.
Add 1 ½ cup of hot water to the flour and mix. Add remaining hot water and mix to get soft dough.

Stuff idiyappam press with the dough and gently press on idly plates.
Spread some coconut on top of the idiyappam and steam it for 15 minutes or until done. Alternatively use microwave vegetable steamer and microwave it for 2 ½ minutes.

Remove from heat and serve hot with sugar or any curry.


You can avoid coconut and make idiyappam.

Saturday, September 1, 2012

Oats Thosai/Thosa/Dosa | Oats Pancake

My cousin was with us for the past few days and we had a great time. She prepared oats thosa/Pan cake for breakfast and we just loved it. Now oats dosa is one of our favourite breakfasts. It would be best if served with coconut chutney.

  • Instant Oats – 1 cup
  • Semolina/Suji - ¼ cup
  • All purpose flour/Maida – ¼ cup
  • Rice flour – 1 tbsp
  • Yogurt/Curd – 3 tbsp

  •  Salt to taste


Dry grind the instant oats into a fine powder.
Bring semolina, maida, rice flour and ground oats in a mixing bowl, and mix well.Add salt and yogurt to the above mixture and mix well.Add enough water to get dosa/thosai batter consistency.
Heat a dosa/thosai pan, apply oil, spread one ladleful of batter and cook.Turn dosa/thosa and cook the other side.
Remove from the pan once done and serve hot with dry coconut chutney.

For dry coconut chutney,


  • Grated Coconut – 1 cup
  • Cumin Seeds – 1 tsp
  • Garlic – 2-3 cloves
  • Red Chilli Powder – ½ tsp
  • Tamarind – 1/2" inch size
  • Salt to taste


Bring all ingredients together and mix well.
Grind the coconut mixture coarsely without adding water.
Transfer coconut thuvaiyal/chutney into a serving dish.

You can add chopped onions to the batter and make dosa if you like.

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