Tomato coriander chutney

This is my favorite chutney, so my husband has mastered it.

 

Ingredients:

For Chutney:

Onion - 1 large

Tomato - 2 large

Coriander - 1 cup

Coconut - 1 cup

Mustard - 1 tsp

Jeera - 1/2 tsp

Urad dal - 1 tsp

Garlic - 3 cloves 

Pepper - 1/2 tsp

Red chilli - 5 nos

Mint leaves - 5 nos

Salt to taste

Oil for sautéing 

For Tempering:

Oil - 1 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

 

Method:

In a pan, add oil. Once it is hot, add mustard. Once the mustard cracks, add urad dal, cumin, garlic, chilli, onion.

Once onion become translucent, add tomato. Once the skin start to separate, add mint leaves, coriander, coconut and salt.

Switch off and allow it to cool.

 

Once it is cool, grind it to a fine paste.

Temper the chutney.

Serve hot with adai / dosa / idly.

Smoked Paneer Sandwich

 

Ingredients:

Onion - 1 small

Cabbage - 5 leaves 

Paneer - 100 g

Garlic - 10 clove

Chilli paste - 1 tsp

Butter - 2 tbsp

Cheese Slice - 5 nos

Barbecue Sauce as required 

Method:

Cut the paneer into small slices. Layer the onion and roughly tear the cabbage leaves. Apply little oil on it.

 

Roast everything on direct flame.

Keep it aside.

Roast some garlic in a pan.

 

Finely crush the garlic. Add this garlic and chilli paste to 1 tbsp butter.

 

We will use this as a spread on the bread. This will add garlic flavor and some spice to the sandwich. 

 

Apply this garlic chilli butter to the bread and arrange the roasted vegetables and paneer.

 

Squeeze out some sauce on it. I have used homemade bbq sauce as it would complement to the smoked vegetables. You can use any sauce/chutney as per your taste. 

 

Finally keep a slice of cheese. Keep the cheese at the end or first. While toasting, it will help to hold the bread together with the sandwich.

 

Close the sandwich with a slice of bread and toast it on a pan or a toaster. 

 

Keema Fry

This is a keema dish cooked along with cabbage. This is very apt if you want to reduce the meat content. The cabbage just goes unnoticed.

Ingredients:

Mutton keema : 500 gm 

Onion - 3 large sized 

Tomato - 2 medium sized 

Cabbage - 2.5 cup ( finely chopped)

Green chilli - 3 nos

Cumin seed - 1.5 tsp

Coriander seed - 1.5 tsp

Black pepper - 1 tsp

Chilli powder - 1.5 tsp

Turmeric powder - 1 tsp

Ginger garlic paste - 2 tbsp

Coconut milk first extract - 40 ml

Salt as required 

Oil as required 

Marinate the keema with ginger garlic paste, salt and turmeric powder. Allow it to rest in refrigerator for 30 mins.

Method :

In a pressure pan, add some oil.

Once the oil is hot, add green chilies.

Once the chilli is well sautéed, add onion. Onion has to get cooked well.

Once the onion turns golden, add tomato.

Once the tomato is completely cooked, add the cabbage. 

Once the cabbage get cooked, add the marinated keema.

Cook the keema for 5 mins. Add red chilli powder and pressure cook for 7 whistles.

Dry roast and crush the black pepper, coriander seed and cumin seed.

Crush it coursely.

Once the keema is cooked, add this powder. Cook for 2 mins and add the coconut milk.

Cook till you get the required consistency. I have transferred it to an iron kadai and cooked it. You can cook it in the same pan. 

Note :

Adding more onion will enhance the taste.

Instead of cabbage, we can add cauliflower.

Double Ka Meeta

This is a traditional royal dessert from Hyderabad.

It is very rich, delicious and easy too.

Ingredients:

Bread slices - 3 cut into squares 

Condensed milk - 1/4 cup

Boiled milk - 1/4 cup

Oil for frying 

Method:

Deep fry bread pieces in hot oil. If the oil is not hot then bread will absorb more oil. 

 

Mix condensed milk and milk in a cup.

 

Place the fried bread in a cup and pour the milk mixture. Delicious and easy double ka meeta is ready.

 

Note:

You can add saffron to the milk and decorate it with some dry fruits.

Infant food tips

Sweet potato for kids

Sweet potato is a good source of fiber and Vitamin A. It is considered to be one of the best first food for infants. This was the first food my daughter had. Let's see how to prepare it.

Ingredients : 

Small piece sweet potato 

Ghee/clarified butter - 1/2 tsp

Method :

Wash and steam cook the sweet potato. 

Cook with the skin on as it will help retain the nutrients and moisture. 

With the help of a knife, check if it has cooked completely. Peel off the skin. 

Mash it thoroughly to make it soft.

My daughter helps me do this. 

She enjoys helping her mom. Its tasty too...

Involve kids while preparing safe food for them. They will get to know about different texture, shape and taste. They will also know the real look and feel of the vegetable/fruit.

Mash it with the help of your hand so that you can be sure that there are no hard lumps in it. Sweet potato contains fiber so remove it as kids will not be able to swallow it.

Add ghee to it and mix well. No need to add sugar or salt. Make small balls.

Delicious sweet potato is ready to eat.

Kambu Sadham

Kambu Sadham 

Ingredients:

Kambu : 3 cups

Water -  12 cups

Salt as required

Method:

Clean Kambu and measure 3 cups.

Pulse it in the mixi forfew seconds and crush it coarsely. 

 

In a pan add water and salt. Allow it to boil.

   

Once the water start to boil, add the kambu. Stir occasionally. Close and cook till it get cooked.

As the kambu start to cook, it will splutter so keep it covered.

 

Once the kambu has absorbed all the water, pour it in a wide plate and allow it to cool.

 

Make even sized balls out of it.

Place it in a vessel filled with water. This can be kept in room temperature for 3 days and in refrigerator for upto 10 days.

 

Whenever required, take few balls of kambu sadam and mix it with curd. Season it with some fried mustard, urad dal, chilli and onion.

 

Now delicious Kambu Curd meal is ready.