Mango Pudding using China Grass

China Grass Packet Mango Flavour
Milk 1/2 l
Mangoes - Chopped few.


Method :

Boil 1/2 litre milk in a pan and when its boiling add the pack of mango pudding powder and bring it to a boil and cool it and pour it into cups and refrigerate it,While serving Add mangoes or nuts to this.Serve Chilled.

Tamarind Rice ( Temple Style)

Tamarind - Big Lemon Size
Boiled Rice - 3 cups
Mustard and urud dhal- 1 tsp
Channa Dal - 2 tsp
Red chilli - 5-7 nos
Curry Leaves - few
Hing - 1 pinch
Cashews - 10 nos
Turmeric powder - 1/2 tsp
Ground nuts - 1/4 cup ( half powdered)
Gingelly oil and salt as required


To fry and grind into powder

Red Chilli - 5 nos
Channa Dal - 2 tsp
Coriander seed - 2 tsp
fenugreek - 1/4 tsp
sesame seeds - 1 tbsp

Heat a pan and fry them in a drop of oil cool it and grind it into a powder.


Method :

1.Pressure Cook Rice and put it on a plate and cool it, Keep Aside.

2. soak and Squeeze tamarind into thick pulp and keep Aside

3. In a pan, add oil and when heats add mustard and Urud dhal to this when it splutters add the other items Channa dhal, cashews,curry leaves, hing, red chilli and fry it..don't leave it to go black.

4. Add tamarind Pulp to this and add salt and turmeric powder and leave it to boil.

5. Wait till oil oozes out and pulp thickens.

6. Before you switch of the flame add 2 tsp of ground powder and mix it and cool it.

7. Now Add the tamarind mix to the rice and put the remaining ground powder and ground nuts(half powdered) to this and check salt and mix them well. Add 2 tsp of gingelly oil to this mixture to make the rice soft.

8. Serve with papad or apalam

I have not added Much of nuts to this as my child wont like it. but you can add more channal dhal, chilli,ground nuts etc.

Chicken Noodles

Noodles - 2 packets
Chicken - 1 cup (boneless cooked)
Onion - 1 big sliced
Capsicum - 1 cup
carrot - 1/2 cup
Cabbage - 1/2 cup
Ginger garlic paste 1 Tbsp
Egg - 3 num
Soya sauce - 2 tsp
Red chilly sauce - 2 tsp
White or black pepper - 2 tsp
Ajinamoto - 1 Tsp
Oil, salt as required.

For Making chicken
Batter

Red Chilli Sauce - 1 Tsp (Insted of this you can also use Chilli powder)
Ginger Garlic Paste - 1 Tsp
Corn flour - 1/2 cup
Maida - 2 tbsp
Pepper - 1 tsp
Kesari powder 1 pinch
Salt As required

Method :
1. Boil noodles with a drop of oil and when its cooked run thorough the cold water, drain the water and keep aside in a plate. If you are boiling noodles in Microwave then microwave it on hight for 8 to 10 mins and do as above.

2. Marinate chicken with the above batter ingredients for 30 mins and deep fry in oil and cut them into small pieces and keep aside.

3. Now in a Pan add oil and when its heats add onion and saute it, Add chilly sauce and Ginger garlic paste and stir again.

4. Add the cut vegetables like carrot, capsicum, cabbage and stir it, close the lid and wait until its cooked.

5. Now add the eggs to this and keep siring to scramble it, add little salt and Ajinamoto and mix it well.

6. Add chicken to this give a mix and add boiled noodles little by little and keep stirring for the vegetables, and egg to mix well.

7. Check salt and if needed add as required, add pepper and soya sauce to this and mix well until the mixture blends well. Ones its done stop the flame

8 Serve hot. with chilly chicken, or any spicy gravies.

I have not added spring onions or Coriander leaves, as My son doesn't like them. You can add it.Beans can also be added.

Bread Pakoda

Bread - 6 slices
Onion - 2 chopped
Ginger - 1 tsp grated
Green chilly - 1 or 2 Chopped finely
Curry leaves few
coriander leaves few
Rice Flour - 4 Tbsp
Roasted Gram dhall - 4 tbsp ( Pottukadalai Mavu)
Cashew nuts - 1 tbsp Broken
Peanuts - 2 tbsp Broken
salt, water and Oil As required.

Method:

1. Powder the bread slices in a mixer and add all the above ingredients to it and Salt as required. Red Chilly powder or pepper can be replaced with green chillies. As some kids may not want green chilly.
2. Add little water to this mixer and mix it to get a dough texture. It can be a lose dough as its pakoda.
3. In a Vok, add oil for deep frying and put the bread mixture slowly batch by batch to get this cooked and changes to golden brown.
4. Serve hot with Tea in the evening. Its a good snack in the evening.

You can also store this in a Air tight container for a couple of days.

Pal Peni

Pal peni is a sweet you will get in all Sweet shops like Adyar Anandabhavan,Gupta Bhavan, Etc. Its white in colour and more like semiya with good smell of dalda and ghee. Its good for children to increase weight.

Pal Peni - 1 cup
Milk - 1/2 cup
Condensed Milk - 2-3 tbsp
Sugar - 2 tbsp
cashews and raisins few
ghee - 2 tsp

Method :

1.In a Bowl add pal peni and keep aside.To this add Condensed Milk.
2. Dissolve sugar in a hot milk and pour it into the pal peni.Milk needs to be hot when you pour into peni
3. Close the bowl and leave it for few mins. This will get the pal peni boiled in the hot milk and form a thick payasam like texture.
4. In a small pan add ghee and fry cashews and raisins to this and mix well and serve hot or cold.

This can be used as a quick desert if you have some guest come home suddenly.Simple and tasty.

Carrot Beans Poriyal

Carrot - 1 cup
Beans - 1 cup
Onion - 1 Finely Chopped
Curry leaves few
Chilly powder - 1 Tsp
Grated Coconut - 3 Tbsp
Poriyal Powder - 1 1/2 tsp
Salt and Oil as required.
Little Water

For seasoning
Mustard and urud dhall - 1 Tsp
Red chilly 2 nos

Method:

1.Chop the vegetables and Keep aside. In a Vok, Add oil and season it with mustard urud dhall and chilly when it splutters, add onion and curry leaves to this.
2. When onion is cooked add the carrot and beans and mix well, after 1 min add salt and chilly powder to this and Mix well.
3. Sprinkle some water or pour 1/4 cup of water to this mixture and close the lid of Vok and simmer the flame.
4. After few mins open the flame to see the vegetables are cooked, Make sure to stir them again and wait for the water to evaporate completely.
5. Ones its fully cooked add the grated coconut and Mix again and then add the poriyal powder to this and give it a stir wait for a min and switch of the flame.
6. Serve hot with Rice.

Poriyal powder is optional. Its adds more taste to the poriyal and it can be used in all kinds of poriyal we make. I have already added a post for this.

Cashew Peas Cutlet

Potato boiled - 4-5
Green peas Boiled 1 cup
Cashews broken - 1/2 cup
Onion 1 chopped finely
coriander leaves chopped finely few
Turmeric powder 1/2 tsp
Chilli Powder 1 tsp
Garam masala powder - 1/2 tsp
Jeera Powder - 1 Tsp
Pepper - 1 tsp
Bread crumbs - 1/2 cup
Maida - 2 Tbsp
Oil as required
salt as required

Method :

1. Boil potato and smash it.To this add all above masala powders, salt and coriander leaves and mix it well with your hand.

2. In a pan add oil and chopped onion to this and fry them, next add peas and again fry them well. add little salt for this mixture.

3. To this add cashews and fry again, Now add the potato mixture to this and keep frying until it blends well with peas and cashews. Now switch off flame and cool it.

4. In a plate mix maida with little water and make it a paste. In another plate keep the bread crumbs ready.

5. Take the potato mixture and make them into balls and flatten it to bring in to a cutlet shape.

6. In a Pan add oil to shallow fry the cutlets and heat it.

7. Now take one by one dip it in maida paste and then to the bread crumbs, coat it well.

8. When the oil is ready put them in one by one and shallow fry it.

9. Serve with Tomato sauce.

Note : If you are Non vegetarian you can use egg i the place of Maida Paste.

Tomato Rice

Boiled Rice - 3 cups
Tomato - 3 to 4 numbers
onion - 1 chopped
green chilli - 2 chopped
green Peas - 1 cup
Red chilli powder 1/2 tsp
chilli powder home made - 2 Tbsp
turmeric powder - 1/2 tsp
cashews - 6-7 numbers (optional)
curry leaves few
coriander leaves few
Mustard and urud dhall - 1 Tsp
Salt, water, ghee and oil as required.

Method:

1. Pressure cook rice and cool it.

2. In a Pan add oil and season it with mustard and urud dhall. When it splutters add Onion, curry leaves and green chilli to this and fry them till cooked.

3. Now add tomatoes saute them till raw smell goes and it blends well.

4. Now add peas and Mix it.

5. Add turmeric powder, chilli powder, home made powder and salt to this and sprinkle 1/2 cup of water and close the lid with low flame until it cooks well.

6. Make sure the water evaporates and oil separates out.

7. Now switch off flame and add rice and coriander leaves to this and mix them, check salt.

8. In another pan add little ghee and fry the cashews and add it to the rice and mix again and serve with raita, appalam, vathal or papad.

Note : If you are using it for lunch make sure you add 2-3 Spoons of Gingely oil so the rice remains soft.