SHREDDED CHICKEN A DELICIOUS SIDE IN 30 MINS. MY FAMILY SPECIAL

SHREDDED CHICKEN A DELICIOUS SIDE IN 30 MINS. MY FAMILY SPECIAL.

Shredded Chicken with Spices, Onion, and Curry leaves, a perfect dry side dish for any rice entree. This is my family’s special recipe made In 30 mins.

 

Special Dry Chicken breast Side Dish:

My mother in law makes this recipe, whenever we need a quick side. That too if we wanted a chicken dish. This chicken recipe is a dry one and an excellent side dish for any rice variety. Especially for sambar, rasam or curd rice.

It tastes less spicy, with lots of crisp and flavor. It is also the best alternative for the fried Indian Chicken recipes, which is usually not healthy because of frying.

Kids love this Chicken too, because of the mild spice taste and flavor. As this is made only with chicken breast, it is filled with protein and easy to eat as well.

If you are looking for similar kind of dry Chicken Recipes, Check this Chicken Sukka.

  

Smart Tips:

1. Avoid adding more amount of water for cooking chicken, chicken by itself oozes water when cooking.

2. Shred the chicken into small pieces, so the spices will mix well and also helps the chicken to turn crispy quickly.

3. Onion and Curry leaves give a unique taste to this recipe. Avoid adding too much of oil in this recipe, because the chicken should become completely dry and crispy.

 

 

How to serve this Shredded Dry Chicken?

This shredded dry chicken tastes best with Sambar Rice, Yogurt Rice, and Rasam Rice. My favorite combo is Sambar rice and Shredded Chicken.

Don’t forget to tell me if you tried it, if you liked it ill pass it on to my mother in law.

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CELERY MOONG DAL KOOTU WITH COCONUT

CELERY MOONG DAL KOOTU WITH COCONUT

Celery moong dal kootu is an easy and simple side dish for chapati in less than 30 minutes. Celery, moong dal and coconut together make a tasty side dish.

Kootu Recipe with Moong Dal:

Moong dal is an excellent source of protein and low-carb lentil. Also, it stays light and gently in the tummy. Moong dal is widely used in Indian cuisine. It is used in many dishes like moong dal payasam, moong dal vada, moong dal khichadi and pongal. Kootu recipes are a popular side dish in South India with vegetables and lentils. Traditionally, kootu recipes are made with cabbage, spinach, lauki, toor dal and chana dal. I used celery in this kootu recipe that turned out good. This celery kootu recipe is an excellent recipe for the one who do not like celery. Because with moong dal, the celery taste remains subtle and you don’t even realise that this kootu includes celery in it.

Smart Cooking Tips:

1. Chop the celery finely so that it blends with the moong dal properly. If you like to have the crunchy celery taste in this recipe. Cook celery separately with onion and add the cooked moong dal to it.

2. Avoid adding more water to this kootu recipe. It should in a thick consistency.

3. You can also replace the celery with other vegetables like spinach and cabbage.

A simple and healthy side for chapati:

Celery kootu is a simple and healthy side dish for chapati in under 30 minutes. Celery is a healthy and low-calorie vegetable. It is an excellent source of Vitamins and Minerals. As I mentioned before moong dal is packed with protein and low in carbohydrates. Celery and moong dal together makes a healthy and delicious side dish for chapati. Check out the other healthy sides for chapati Cabbage egg bhurji, Tomato Egg Bhurji, cabbage with moong dal, spinach moong dal curry and Palak Paneer.

How to serve celery moong dal kootu?

Serve celery moong dal kootu with chapati or white rice.

CELERY MOONG DAL KOOTU WITH COCONUT

Celery moong dal kootu is an easy and simple side dish for chapati in less than 30 minutes. Celery, moong dal and coconut together make a tasty side dish.

• 1 cup CELERY RAW
• 0.50 cup MOONG DAL RAW
• 1.50 cup WATER
• 1.50 tsp OIL
• 0.50 cup ONION CHOPPED
• 0.50 tsp MUSTARD SEEDS
• 0.50 tsp URAD DAL
• 1 tsp CUMIN SEEDS
• 0.25 tsp HING OR ASAFOETIDA
• 0.25 tsp TURMERIC GROUND
• 0.25 cup SHREDDED COCONUT
• 2 no DRY RED CHILIS
• 1.50 tsp SALT TABLE

1. Chop the celery finely. In a pressure cooker add moong dal, chopped celery, water and cook up to three whistles. Allow the pressure cooker to cool naturally.

2. Grind the shredded coconut with red chilies and cumin seeds together to a smooth paste using a blender.

3. In a pan heat oil add mustard seeds and wait until it splutters. Add urad dal and saute until the color changes to golden brown. Add asafoetida and mix well in the oil until the raw smell goes off.

4. Add chopped onion and cook until the onion becomes soft. Add turmeric powder and cook until the turmeric powder loses its raw smell.

5. Add the cooked moong dal and celery mixture from a pressure cooker, salt, ground coconut red chilies mixture and mix well. Allow it to boil over the low heat for a minute and serve.

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MANGO COCONUT BURFI OR MANGO FUDGE IN 20 MINS

MANGO COCONUT BURFI OR MANGO FUDGE IN 20 MINS

Mango Coconut Burfi or Mango Fudge is an easy and delicious dessert with fresh mango puree and coconut in 20 minutes.

Quick and Easy Mango Dessert:

Mango Coconut Burfi is an easy and quick dessert to make in less than 30 minutes. As we all know Mango is a king of fruits and taste. It’s excellent flavor, taste and aroma makes a delicious dessert. Mango and Coconut together makes a wonderful combination, milk helps to give a soft texture to the burfi. It is an excellent dessert for parties and potlucks. If you are not a big fan of mango taste and flavor, you can simply make a Coconut Ladoo with coconut and milk and without mango.

Smart Cooking Tips:

1. Avoid adding extra ghee in this recipe, because coconut by itself oozes out oil when cooking.

2. Make sure to cook the coconut and mango mixture completely until it becomes thick, it might take 10 – 15 minutes. If you do not cook completely until it gets thick consistency then shaping the burfi becomes difficult.

3. Milk and coconut tend to burn quickly, so keep stirring in between.

4. If you are using frozen shredded coconut make sure to defrost it completely before making burfi.

5. Make sure to use sweet ripe mango for this recipe, if the mango tastes sour adjust adding sugar according to your taste.

6. Choose less fibrous mango like Alphonso variety for this recipe.

7. You can also replace the whole milk with 2% reduced fat milk, but whole milk gives rich taste to the burfi.

8. You can also use store-bought mango puree in this recipe. I used one fresh Alphonso mango in this recipe. One medium size Alphonso mango yields 0.50 cup to 0.75 of puree. If you are using store-bought mango puree use 0.50 cup of puree.

How to serve Mango Coconut Burfi?

Serve Mango Coconut Burfi warm or cold.

MANGO COCONUT BURFI OR MANGO FUDGE IN 20 MINS

Mango Coconut Burfi or Mango Fudge is an easy and delicious dessert with fresh mango puree and coconut in 20 minutes. 

• 1 no ALPHONSO MANGO
• 2 cup SHREDDED COCONUT
• 0.50 cup MILK
• 2 no CARDAMOM
• 0.25 cup SUGARS GRANULATED
• 1 tsp GHEE

1. Peel and chop the mango flesh roughly. Discard the mango skin and seed. Blend the mango flesh to a smooth puree without any lumps ( if you are using store-bought mango puree, use half a cup of puree). Grease a wide plate with ghee and keep it ready.

2. In a pan heat ghee and add shredded coconut. Mix well with ghee and cook until a nice coconut aroma comes out.

3. Add milk, mango puree and mix well. Cook until it becomes thick and loses its moisture content. Keep stirring in between to avoid burning the mango and coconut mixture.

4. Add sugar, cardamom and mix well. Cook, again until it becomes thick and forms a big lump. Transfer the mango coconut mixture into the greased plate and allow it to cool.

5. When the mango coconut mixture is warm, garnish it with your favorite nuts like pistachios, almonds or cashew nuts and slice it into small square shape burfis or slice it into your desired shapes like rectangle or diamond.

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HOMEMADE GHEE (CLARIFIED BUTTER) IN 20 MINUTES

HOMEMADE GHEE (CLARIFIED BUTTER) IN 20 MINUTES

Ghee is also known as clarified butter or Indian clarified butter; that is widely used in Indian cuisine. It is easy and simple to make at home in 20 minutes using butter.

How to make Ghee at home?

Ghee is made by boiling the butter and removing the milk solids from it. Salted or unsalted butter can use to make the ghee, but mainly unsalted butter is preferred. It is easy and simple to make at home in few minutes. All you need is a heavy bottomed pan, wire mesh strainer or cheese or muslin cloth, butter and an air-tight glass container to store. The color and flavor of the ghee depend on the quality of butter. Here are the few smart cooking tips to make ghee at home. Two cups of unsalted butter yield 15 oz of ghee.

Smart Cooking Tips:

1. Use a heavy bottom deep pan to make a ghee. Because when boiling butter it will bubble and foam, so to avoid overflow use a deep pan.
2. I used Kirkland unsalted butter to make ghee; you can use any brand of your choice. But good quality butter yields flavorful and aromatic ghee.
3. Make sure to use a clean glass container without any moisture content to store ghee for a good shelf-life.
4. You can store ghee in a room temperature or refrigerator. I store it in a room temperature because it is easy to melt quickly and use it in a dishes.
5. Strain the milk solids as soon as you finished cooking or when it is warm because ghee tends to solidify quickly. I clicked the photo as soon as ghee is done, so it is in liquid state otherwise it is in a creamy texture.

How did I start making ghee at home?

I started making ghee at home after my son Aldrich started his solid foods. When he was ten months old, I introduced Dal Rice to him. Dal rice is a staple baby food in India. It is made by cooking the dal and rice together to a soft and mushy consistency and topped with ghee. That’s when I started making ghee at home. After I started making ghee at home, I completely stopped buying ghee from stores. Also, homemade ghee is economical and flavorful compared to store bought. By the time I finished making ghee my home is filled with an excellent aroma. For the first time, I came through the ghee recipe in wellness mama.com.

How to store and use ghee?

Store ghee in a clean and dry air-tight glass container. Always use a clean spoon without any moisture content in it for a good shelf-life. You can store ghee in a room temperature or refrigerator for 3 months or more. Ghee is a healthy alternative for a butter, so you can replace it with ghee in cooking. Ghee is also available in Indian grocery stores, but homemade ghee is more flavorful, aromatic and fresh. You can use it in desserts, rice varieties, veggies stir-fry, roti and chapati. Here are the few recipes with ghee Ghee Rice, Moong Dal Payasam, Carrot Halwa, Pineapple Kesari, Banana Kesari, Carrot Burfi and Sooji Ladoo.

Health Benefits of Ghee?

Ghee is a healthy alternative for butter, people who are lactose intolerance also can tolerate ghee. Because ghee is made by boiling and removing milk solids completely from it. Though it has traces of lactose, ghee may to people with severe lactose intolerance. Ghee contains healthy monosaturated fats and helps to lower unhealthy cholesterol. It helps to boost energy and immune system in growing kids. Ghee contains butyric acid, that helps to reduce the inflammation of gastrointestinal track.

HOMEMADE GHEE (CLARIFIED BUTTER) IN 20 MINUTES

Ghee is also known as clarified butter or Indian clarified butter; that is widely used in Indian cuisine. It is easy and simple to make at home in 20 minutes using butter. 

• 2 cup Unsalted Butter

1. Place unsalted butter in a heavy bottom deep saucepan and allow it to melt completely. You can also chop the butter into small pieces to reduce the melting time, but I use it without chopping because butter takes less time to melt.

2. When the butter gets melt down completely reduce the flame to medium heat and boil it for approximately 10 – 15 minutes.

3. First, the butter will form a foam, then bubble, then again foam. The ghee is ready when it is started foaming for the second time. Turn off the heat and allow it to settle down. All the foam will disappear and you notice a golden color ghee with milk solids deposit in the bottom of a pan.

4. Strain the ghee using a wire mesh or muslin cloth or cheesecloth and store it in an airtight container for a long time. You can store it in a room temperature or refrigerator.

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EGG THOKKU – SOUTH INDIAN EGG RECIPE

EGG THOKKU – SOUTH INDIAN EGG RECIPE

Egg thokku is an easy and quick side dish that serves with chapati and rice. It tastes spicy and flavorful with spices, tomatoes and tamarind.

How to make perfect hard boiled eggs?

Hard boiled eggs are a quick and cheapest source of protein. You can serve the boiled eggs for breakfast, snack or as a side with rice varieties like tomato rice and pulao. Hard boiled are simple to make in few minutes boil and stays good in the refrigerator for up to a week.

1. In a saucepan place eggs in a single layer, add water to cover the eggs, add a pinch of salt and bring to a vigorous boil. Turn off the heat and cover the pan with a lid.
2. Allow the eggs to sit in the hot water for 15 minutes. Drain the water from eggs completely, crack open the eggs and serve.

Smart Cooking Tips:

1. Cook tomatoes thoroughly until soft and mushy. If the tomatoes remain uncooked then the gravy will taste raw tomato flavor.

2. I used store bought tamarind concentrate in this recipe, you can also use raw tamarind. Soak raw tamarind in warm water for 5 – 10 minutes, extract juice and add to the gravy.

3. Avoid adding a large quantity of water in this recipe. The gravy should be in a thick consistency.

Indian Egg Recipes:

Indian egg recipes are spicy and flavorful. Egg thokku is a delicious South Indian recipe with spices, tomatoes, and tamarind. This is one of my favorite recipes because I love tangy curries and gravies. Personally, I like chapati and egg thokku combination. It is an excellent side dish that serves with chapati and rice. It is easy and simple to make in just 30 minutes. Check out the other spicy and tangy Indian egg recipe, egg curry, egg pepper fry and egg kheema.

How to serve egg thokku?

Serve egg thokku with chapati, dosa, and rice.

EGG THOKKU – SOUTH INDIAN EGG RECIPE

Egg thokku is an easy and quick side dish that serves with chapati and rice in 30 mins. It tastes spicy and flavorful with spices, tomatoes and tamarind.

• 4 no ROMA TOMATO
• 1 cup ONION
• 3 tbsp OIL
• 0.50 tbsp CORIANDER POWDER
• 1 tsp RED CHILI POWDER
• 1 tsp FENUGREEK SEED
• 0.50 tsp MUSTARD SEEDS
• 0.50 tsp URAD DAL
• 10 no CURRY LEAVES
• 0.50 tsp TAMARIND
• 0.50 cup WATER
• 1.50 tsp SALT TABLE
• 4 no EGG WHL RAW FRSH
• 4 gms GARLIC RAW

1. Boil the eggs separately: In a saucepan place eggs and add water to cover the eggs. Add a pinch of salt and bring to a rolling boil. Turn off the heat and cover the pan with a lid and allow the eggs to sit in a hot water for 15 mins. Crack open and slice each egg in a half.

2. In a pan heat oil add mustard seeds and allow it to splutter. Add urad dal, fenugreek seeds and cook until the fenugreek seeds color changes to golden brown. Add curry leaves, chopped garlic and saute until the garlic color changes to golden brown.

3. Add chopped onion and cook until the onion becomes soft. Add turmeric powder and cook until the turmeric powder loses its raw smell.

4. Add chopped tomato, salt and cook until the tomatoes become soft and mushy (keep stirring in between to avoid the tomatoes getting burned.

5. Add coriander powder, red chili powder and mix well. Cook until the spices lose its raw smell. Add tamarind paste, water and bring the mixture to a boil. Cook until the gravy becomes thick and the oil separates on top of a gravy.

6. Add boiled eggs and mix gently. Cook the gravy over a low heat for five minutes and serve.

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OATS SESAME LADOO WITH ALMONDS IN 20 MINS

OATS SESAME LADOO WITH ALMONDS IN 20 MINS

Oats Sesame Ladoo with almonds is a healthy snack for kids. These ladoos are an energetic snack for kids that is loaded with protein, iron, and fiber.

A healthy snack with a good shelf life:

Oats sesame ladoo is a healthy snack that you can store for up to a week in the refrigerator. If you are using ghee instead of milk, these ladoos stay for up to 2 weeks. Oats ladoo is an excellent recipe for the busy moms with younger kids. Spend few minutes and make these ladoos in bulk and store it in an air-tight container. So you can serve these healthy ladoos as a snack for kids instead of junk foods. The best part in this ladoo is you can serve as it is without heating.

Smart Cooking Tips:

1. For a longer shelf life, you can replace the milk with warm ghee for binding.

2. Roast the sesame seeds and oats in a medium heat to avoid getting burned.

3. You can also replace the jaggery with sugar. But jaggery gives an excellent taste to the ladoos.

4. If you do not have grated jaggery or powdered jaggery handy, you can easily make it at home by slightly warming the jaggery in a microwave for 10 – 20 seconds and grate it using a cheese or vegetable grater. Still if you found difficult to grate, warm jaggery for another 10 – 20 minutes and grate. But avoid heating the jaggery for a long time because it will melt down and get burned quickly.

5. You can replace the almonds with unsalted peanuts and jaggery with brown sugar.

6. Use warm milk or ghee for binding. Add milk little by little and make ladoos out of it.

7. Use quick cooking oats in this recipe.

Iron and Fiber Rich Snack For Kids:

Sesame seeds are an excellent source of iron, copper, manganese and dietary fiber. Oats are an excellent source of fiber that supports cardiovascular health. Almonds are pack with the nutrients and minerals. Also, it is an excellent source of Vitamin E that promotes skin health. Jaggery is used as a healthy sweetening agent in these ladoos. It helps to keep the kids energetic for a long time. Oats, Sesame seed, Jaggery, and Almonds together make a healthy and energetic snack for kids. Especially these ladoos are an excellent snack for the kids in Iron deficiency. Kids would love these laddoos, even picky eaters would also love this snack.

How to serve Oats Sesame Ladoo?

Serve sesame ladoos as it is. You can make these ladoos in a bulk and store it in an air-tight container and serve.

OATS SESAME LADOO WITH ALMONDS IN 20 MINS

Oats sesame Ladoo with almonds is a healthy snack for kids. These ladoos are an energetic snack for kids that is loaded with protein, iron, and fiber.

• 1 cup OATS
• 1 cup SESAME SEEDS
• 28 gms ALMONDS
• 1 cup JAGGERY
• 1.50 tbsp MILK

1. Dry roast oats in a medium heat until nice nutty aroma comes out, it takes approximately 5 – 6 minutes. Transfer oats to a plate and allow it to cool.

2. Dry roast sesame seeds in a medium heat until the sesame seeds start to pop and the color changes into a light golden brown. Transfer sesame seeds to the plate and allow it to cool.

3. Dry roast almonds until it becomes crispy. Allow it to cool (if you have roasted almonds handy, skip this step).

4. In a blender add roasted oats, sesame seeds, almonds, grated jaggery and blend it to a fine powder. Transfer it to a wide bowl.

5. Add warm milk little by little and shape them into small balls. Decorate the ladoos with cashew nuts or any nuts of your choice (optional).

6. Cool them completely and store it in an airtight container for up to a week in the refrigerator (You can also replace the milk with ghee for a longer shelf life).

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SWEET DOSA WITH JAGGERY AND COCONUT

SWEET DOSA WITH JAGGERY AND COCONUT

Sweet dosa with jaggery and coconut is an easy and delicious snack for kids. This dosa tastes more like a dessert with coconut, cashew nuts, and raisins.

Vella dosa:

This sweet dosa is known as vella dosa in South India. It is prepared in many Indian households. My mom makes this sweet dosa often and sometimes she adds a ripe banana too. My little son Aldrich loves this sweet dosa, so I make this often as a snack, sometimes I pack in his lunch box too. Making jaggery syrup is a little time-consuming task in this dosa though it is very easy to make. Here, I am sharing a simple tip to make jaggery syrup faster in a microwave oven. You can use this jaggery syrup in many recipes like moong dal payasam and sweet pongal. 

How to make jaggery syrup in a microwave oven?

1. In a microwave safe thick bowl, add jaggery, water, and heat until the jaggery melts down completely. Take out the bowl from a microwave oven at every 20 seconds interval and stir once to avoid the jaggery from getting burned.

2. Filter the jaggery syrup using a cheese or muslin cloth and use in the recipes.

You can make the jaggery syrup on the stove top too using a saucepan. In a saucepan add jaggery, water and cook until the jaggery melts down completely. Keep stirring to avoid the jaggery from getting burned. Filter the jaggery syrup using a cheese or muslin cloth and use in the recipes.

Smart Cooking Tips:

1. You can replace the jaggery with white sugar but jaggery gives an excellent taste to the dosa.

2. Adding cashew nuts and raisins are optional.

3. Make sure to cook the dosa until the bottom side of a dosa turns to a golden brown then flip and cook on the other side. 

4. You can replace the oil with ghee. Always, filter the jaggery syrup this helps to remove dirt and impurities from the syrup.

How to serve sweet dosa?

Serve sweet dosa as a snack or breakfast.

SWEET DOSA WITH JAGGERY AND COCONUT

Sweet dosa with jaggery and coconut is an easy and delicious snack for kids. This dosa tastes more like a dessert with coconut, cashew nuts, and raisins. 

• 0.50 cup WHEAT FLOUR
• 1 tbsp RICE FLOUR WHITE
• 100 gms JAGGERY
• 0.50 cup WATER
• 3 gms RAISINS GOLDEN SEEDLESS
• 3 gms CASHEW NUTS RAW
• 1 no CARDAMOM
• 2 tbsp COCONUT MEAT RAW

1. In a microwave safe thick glass bowl, add jaggery, half a cup of water and heat for a minute or until the jaggery melts down completely. Take out the bowl from microwave oven at every 20 seconds interval and stir once with a spoon or spatula. Filter the jaggery syrup using a cheese or muslin cloth to remove the dirt and impurities from the jaggery.

2. Allow the jaggery syrup to cool. Add wheat flour, rice flour, grated coconut, chopped cashew nuts, raisins, crushed cardamom and mix well.

3. In a hot skillet pour a spoonful of batter and spread to a slightly thick circle. Sprinkle oil on the sides of a dosa and cook on both the sides until the color changes to golden brown. Sweet dosa is ready to serve.

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BEETROOT HALWA – A HEALTHY DESSERT

BEETROOT HALWA – A HEALTHY DESSERT

Beetroot halwa is a delicious and healthy sweet with beetroot, milk, ghee, and honey. Beetroot halwa tastes similar to the carrot halwa. 

Halwa Recipes:

There are varieties of halwa recipes like carrot halwa, bread halwa, moong halwa, sooji halwa and wheat flour halwa. All the halwa recipes are much more similar to one another but with different ingredients. Beetroot halwa is similar to the gajar(carrot) halwa, grated or shredded beetroot cooked with milk, sugar, and garnish with roasted cashew nuts, crushed cardamom, and raisins. I replaced the sugar with honey for a healthier option.

Smart Cooking Tips:

1. You can replace the honey with sugar. Adjust adding honey or sugar according to your taste.

2. You can replace the whole milk with 2% reduced fat milk.

3. Adding cashew nuts are optional. You can add raisins or any nuts of your choice.

4. Keep stirring the beetroot and milk mixture in between to avoid getting burned.

Healthy Dessert Recipes:

Beetroot halwa is a healthy dessert recipe with beetroot, milk, and honey. From kids to everyone loves this healthy dessert. You can store this dessert in a refrigerator for 2 to 3 days. Check out the recipe for other healthy desserts, date nut laddoo, peanut burfi, ragi peanut laddoo and oats sesame laddoo.

How to serve beetroot halwa?

You can serve beetroot halwa warm or cold.

BEETROOT HALWA – A HEALTHY DESSERT

Beetroot halwa is a delicious and healthy sweet with beetroot, milk, ghee and honey. Beetroot halwa tastes similar to the carrot halwa.  

• 2 cup BEET ROOT
• 0.25 cup HONEY
• 1 tbsp GHEE
• 2 cup MILK
• 3 gms CASHEW NUTS RAW
• 1 no CARDAMOM

1. Rinse, peel and grate the beetroot using a vegetable grater or food processor.

2. In a saucepan, heat ghee, add cashew nuts and roast until the color changes to golden brown. Remove the cashew nuts from ghee using a spoon and keep aside until needed.

3. Add grated beetroot and cook until the beetroot becomes soft. Add milk and cook until the beetroot and milk mixture becomes thick.

4. Add honey, crushed cardamom and mix well. Cook again until the beetroot mixture becomes thick. Garnish with roasted cashew nuts and serve.

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CREAMY CARROT KHEER

CREAMY CARROT KHEER

I made this kheer for my kid’s birthday party, and it is a huge hit among his little friends. The Beautiful orange color kheer attracted the kids. Whenever I buy a big bag of carrots from Costco, after using it in different recipes always ended up in making this kheer. If you would like your kheer to be creamier add in some Cashew nuts paste or blanched Almond paste. I used whole milk though it is high in calorie, but it gives nice rich and creamy kheer. I used mixed nuts like Pistachios, Almonds and Cashewnuts for garnishing. Of course, it is purely your option to add your favorite nuts.

Chill it in a refrigerator and garnish it with chopped nuts and raisins, before serving.

CREAMY CARROT KHEER

Carrot Kheer is an easy and creamy milk based dessert. Kids would also love this dessert and also a delicious way to incorporate carrot in their diet. 

• 0.50 lb CARROT
• 2 cup MILK
• 0.25 cup SUGARS GRANULATED
• 4 gms RAISINS GOLDEN SEEDLESS
• 4 gms CASHEW NUTS RAW
• 4 gms ALMONDS
• 4 gms PISTACHIO NUTS RAW
• 2 gms CARDAMOM

1. Wash, peel and chop the carrots roughly.

2. In a sauce pan add a cup of water and chopped carrot. Cover and cook until the carrot becomes soft. Allow to cool and blend the carrots into a smooth paste using a mixer or blender.

3. In a separate saucepan heat the milk. When the milk is warm add the carrot puree and allow to boil for 10 – 15 minutes until it becomes creamy. Keep stirring in between to avoid the milk getting burned.

4. Add the sugar, roughly crushed cardamoms and mix well. Cook until the sugar gets dissolved. Allow to cool and chill it in a refrigerator. Garnish with chopped nuts and raisins before serving.

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SOOJI UPMA WITH VEGETABLES IN 20 MINUTES

SOOJI UPMA WITH VEGETABLES IN 20 MINUTES

Sooji upma or rava upma with mixed vegetables and homemade ghee is a quick and simple South Indian breakfast, which can be made in 20 minutes.

 

 

Simple South Indian Breakfast Recipe:

Sooji/Rava is always a handy ingredient for the busy moms. You can make Instant Dosa, Idli and even desserts using sooji. Sooji upma is one of the quickest dish using sooji that can done in under 30 minutes.

I added mixed vegetables and ghee in this upma for making it healthier and tasty for kids. It is also the best recipe for beginners who are learning to cook Indian food.

You can also make many more interesting recipes with Sooji, some of them are Sooji dosa, Banana Sooji Kesari, Pineapple Sooji Kesari.

 

 

Smart Tips:

1. Avoid roasting Sooji for a long time or until the color changes to golden brown.

2. Avoid over cooking the vegetable it should be little crunchy in this recipe. Over cooked vegetables tend to become mushy and will get mashed with sooji.

3. Adding ghee is purely your option you can also use oil instead of ghee, but ghee amplify flavor and taste.

4. Add Sooji slowly in the boiling water and keep stirring it, to avoid lumps in upma.

5. You can also make this upma even simpler without adding vegetables or add your favorite vegetable.

 

How to serve Sooji Upma?

Serve Sooji upma with coconut chutney, peanut chutney, sambar or just with sugar.

SOOJI UPMA WITH VEGETABLES IN 20 MINUTES

Sooji Upma or Rava Upma with mixed vegetables and homemade ghee is a quick and simple South Indian breakfast, which can be made in 20 minutes. 

• 1 cup SOOJI (RAVA)
• 1 cup ONION CHOPPED
• 0.25 cup CARROT CHOPPED
• 0.25 cup GREEN BEANS CHOPPED
• 0.25 cup PEAS GREEN RAW
• 2 tbsp OIL
• 0.50 tsp MUSTARD SEEDS
• 1 tsp URAD DAL
• 10 no CURRY LEAVES
• 0.25 tsp HING OR ASAFOETIDA
• 2.50 tbsp GHEE
• 0.25 cup CILANTRO (CORIANDER)LEAVES RAW
• 3 cup WATER
• 1 no GREEN CHILIES
• 0.50 tsp GINGER
• 1 tsp SALT TABLE

1. In a pan heat a tsp of ghee, add sooji and roast it until nice aroma comes out. Remove the roasted sooji from the pan and keep aside until needed.

2. In the same pan heat 2 tbsp of oil and 2 tbsp of melted ghee. Add mustard seeds and allow it to splutter.

3. Add urad dal and wait until the color changes into golden brown. Add asafoetida, curry leaves, grated ginger, chopped onion, green chilies and cook until onion becomes soft.

4. Add chopped carrot, beans, peas and mix well. Cook until vegetables get half cooked. 

5. Add 3 cups of water and bring it to boil. Add salt and check for the salt at this stage (the boiling water should be little salty). Add roasted sooji and keep stirring. Cook until all the water content gets absorbed by the sooji. Garnish it with chopped cilantro.

The post SOOJI UPMA WITH VEGETABLES IN 20 MINUTES appeared first on Anto's Kitchen.

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BANANA OATMEAL SMOOTHIE WITH DATES

Banana Oatmeal Smoothie

Banana oatmeal smoothie with dates is an easy healthy breakfast. Date fruit adds sweetness to this smoothie, so no sugar is needed. Making it a healthy smoothie.

Easy and Healthy Breakfast Smoothie:

Banana Oatmeal Smoothie is an easy and healthy breakfast smoothie. Oatmeal is loaded with fiber and make us feel fuller for a long time. Check the health benefit of oatmeal.

Oatmeal smoothie for kids:

Banana and Dates together gives an excellent flavor and sweetness to this smoothie. Because of its sweet taste, Kids would also love this smoothie. As we all know Banana and Dates is an excellent source of natural sugars, and it help us keep energetic.

Banana, Dates, Oatmeal, and Milk together makes a perfect breakfast smoothie; it tastes more like a dessert.

Banana Oatmeal Smoothie:

I used quick cooking instant Quaker Oats in this smoothie. It took only 2 minutes to cook, so I made this smoothie in 5 minutes.

Overripe banana works best for this smoothie; it gives nice sweet taste to the smoothie, and it is one of the best ways to use the banana before throwing it out.

Overripe banana is an excellent source of anti-oxidants, So instead of throwing it in the trash, we can make use it in smoothies. If you are looking for overripe banana recipes other than a smoothie, Check out the collection these tasty banana recipes.

Adding dates are purely your choice, but date fruit gives a nice sweetness to this smoothie. If you do not like your smoothie to be too sweet, you could also skip the date fruit.

I used low-fat milk in this smoothie, you could also use whole milk. I never tried this smoothie with almond or soy milk, if you are going to try it, Do let me know how the smoothie turned out.

 

Serve this smoothie immediately. If you are interested in a low-calorie, vegan banana smoothie, check out this strawberry banana spinach breakfast smoothie.

BANANA OATMEAL SMOOTHIE WITH DATES

Banana oatmeal smoothie with dates is an easy healthy breakfast. Dates add sweetness to this smoothie, so no sugar is needed. Making it a healthy smoothie.  

• 1 no BANANA
• 2 no DATES MEDJOOL
• 2 tbsp OATS
• 1 cup MILK

1. Prepare Oatmeal Separately according to the package directions and allow it to cool completely. Blend oatmeal, banana, dates and milk together until smooth and serve immediately.

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