THAI SHRIMP CAKES

Shrimp Cakes are easy and simple to make in few minutes. If you like crab cakes, you should also definitely try making this shrimp cake. First time I tasted this shrimp cake in Thai restaurant and I liked it a lot. I just tried making it at home with store bought red curry paste and I am not much satisfied with the taste. So I customized and make the red curry paste at home according to my taste with fresh spices. I avoid adding fish sauce in it because I don’t want my shrimp cakes saltier. Traditional Thai shrimp cakes have string beans in it, which I tasted in thai restaurant. I served these shrimp cakes as an appetizer for my guests and they all loved it. So I am happily sharing it here with you all.

Thai Shrimp Cakes

Shrimp Cakes are easy and simple to make in few minutes. If you like crab cakes, you should also definitely try making this shrimp cake. First time I tasted this shrimp cake in Thai restaurant and I liked it a lot. I just tried making it at home with store bought red curry paste and I am not much satisfied with the taste. So I customized and make the red curry paste at home according to my taste with fresh spices. I avoid adding fish sauce in it because I don’t want my shrimp cakes saltier. Traditional Thai shrimp cakes have string beans in it, which I tasted in thai restaurant. I served these shrimp cakes as an appetizer for my guests and they all loved it. So I am happily sharing it here with you all.

• 25 no SHRIMP
• 0.50 cup BREAD CRUMBS
• 1 no EGG YOLK RAW
• 4 no RED CHILIES
• 2 no GARLIC
• 0.50 tsp CORIANDER SEED
• 0.50 tsp CUMIN SEED
• 0.50 tsp SALT TABLE
• 1 tbsp CILANTRO (CORIANDER)LEAVES RAW
• 3 tbsp OIL
• 0.25 cup COCONUT MILK
• 0.50 tsp GINGER
• 2 no SHALLOTS RAW

1. Blend shrimp and egg yolk together in a food processor.

2. Dry roast the shallots, red chilies, coriander stems, garlic, ginger, cumin seeds, coriander seeds together until onion becomes soft and garlic changes its color into golden brown and makes a fine paste.

3. In a pan heat coconut milk and add the grounded spices paste. Cook until it becomes thick and allow it to cool completely. Add it to the Shrimp mixture.

4. In a medium bowl combine grounded shrimp mixture and salt together. Divide them into small sized balls.

5. Spread bread crumbs on a plate and roll the shrimp balls. Make thin patties out of it, by pressing in between the palms.

6. Heat oil in a skillet and roast the shrimp patties on both sides until the color changes into golden brown.

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MOONG DAL LADOO – EASY INDIAN SWEET

Moong dal ladoo is an easy and simple Indian sweet with only a few ingredients. You can make these laddoos in a bulk and store for up to 15 days.

 

Homemade ghee:

Homemade ghee tastes more flavorful and aromatic compared to the store bought ones. Ghee is easy and simple to make at home in just a few minutes and keeps well for up to six months. I use ghee almost every other day from making bread toast to desserts. So I regularly make ghee at home. I made these moong dal laddoos with homemade ghee that adds an extra flavor to the ladoos. Check out the recipe for homemade ghee.

Smart Cooking Tips:

1. Make sure to roast the moong dal until the color changes to golden brown. Otherwise, the laddoos will end up in a raw moong dal taste.

2. Powder the moong dal to a fine texture. This helps to make a smooth laddoo. If you are making in a bulk, powder the moong dal in batches. Still if you find the powdered moong dal is not in a fine texture, sieve once using a flour sifter.

3. You can replace the powdered sugar with jaggery powder.

4. You can add chopped nuts and raisins in these laddoos.

5. Adding powdered sugar is important for a smooth laddoo. If you do not have powdered sugar at home, powder the regular granulated sugar using a blender.

Easy snack for kids:

Moong dal ladoo is an easy and energetic kid-friendly snack that you can pack in a school snack box too. The best thing about this ladoo is, it stays good for up to 15 days. So you can make these laddoos in large quantity when you have some free time and store for a long time. I make these moong dal laddoos whenever my son is in holidays, even I pack some ladoos for picnics too that keeps my son fuller and energetic for a long time. Check out the other kids friendly snack recipe that you can store for a while, nankhatai, roasted gram ladoos and dates nuts ladoo.

How to serve moong dal ladoo?

Serve moong dal ladoo as a snack or dessert.

MOONG DAL LADOO – EASY INDIAN SWEET

Moong dal ladoo is an easy and simple Indian sweet with only a few ingredients. You can make these laddoos in a bulk and store for up to 15 days. 

• 1 cup MOONG DAL
• 0.25 cup GHEE
• 0.75 cup SUGARS POWDERED
• 2 no CARDAMOM

1. In a pan add moong dal and roast over a medium heat until the color changes to golden brown. Spread the roasted moong dal on a wide plate and allow to cool. Powder the roasted moong dal to a smooth texture using a blender. 

2. In a bowl add powdered moong dal, sugar, crushed cardamom (you can add cardamom powder too) and mix well.

3. Heat the ghee slightly in a microwave oven or in a small pan (warm enough to handle with your hand) and add to the powdered moong dal mixture and mix well. Shape them into the small balls and serve or store in an airtight container for up to 15 days. 

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Vegetable Seekh Kebabs

Vegetable seekh kebabs are the easy and delicious finger food, crispy on the outer and soft inside. These vegetable kebabs are an excellent way to sneak vegetables in the kids diet.

Vegetable kebabs in the oven:

Vegetable kebab is the easy and healthy finger food with mixed vegetables. You can bake these crispy and delicious vegetable kebabs in the oven. Kids would love these vegetable kebabs, it is an excellent way to sneak in vegetables in the kids diet. You can serve these vegetable kebabs as an afterschool snack or pack in the lunch box with some chopped fruits and toasted bread or chapati or any rice varieties for a healthy and filling meal. If you like this vegetable kebab, you would also another similar type of kebab, chicken seekh kebab.

Smart Cooking Tips:

1. You can add any of your favorite vegetables like finely chopped beetroot, broccoli, cauliflower and crumbled or grated paneer in this recipe.

2. You can deep or shallow fry these vegetable kebabs until golden brown or roast in the skillet with less amount of oil.

Party Finger Food:

Vegetable seekh kebab is an easy and delicious party finger food that is crispy on the outer and soft inside. Though these kebabs are little time-consuming, it requires chopping and boiling the veggies but easy to bake in the larger quantities for the parties. You can serve these kebabs as it with cilantro chutney or simply with ketchup. Check out the other party finger foods onion pakora, aloo bonda, chicken pakora, cabbage pakora and masala vadai.

How to serve vegetable kebabs?

Serve vegetable kebabs with any of your favorite sauces like cilantro chutney, ranch or ketchup.

Vegetable Seekh Kebabs

Vegetable seekh kebabs are the easy and delicious finger food, crispy on the outer and soft inside. These vegetable kebabs are an excellent way to sneak in vegetables in the kids diet.

• 2 no Potatoes medium size
• 0.50 cup Carrot finely chopped
• 1 cup Cabbage finely chopped
• 0.50 cup Sweet Peas
• 0.50 cup Onion finely chopped
• 1 tsp Ginger Garlic Paste
• 1.50 tsp Salt (to taste)
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1 tsp Lemon Juice
• 1 tsp Garam Masala
• 2 tbsp Besan (Chickpea) Flour
• 0.50 cup Bread Crumbs
• 5 no Bamboo Skewers

1. Soak the bamboo skewers in water for 30 mins. 

2. Boil and mash the potatoes and sweet peas together until smooth without leaving any chunks. In a wide plate spread the bread crumbs and keep it ready.

3. Preheat the conventional oven to 400 degrees Fahrenheit and grease the baking sheet with oil.

4. In a pan, heat oil, add finely chopped onion and cook until the onion becomes soft. 

5. Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell.

6. Add finely chopped carrot, cabbage and cook until the vegetables become tender. 

7. Roast the besan flour separately for a couple of minutes over a medium heat until the besan flour loses its raw smell. 

8. Combine boiled and mashed potatoes, sweet peas, cooked vegetables, roasted besan flour, lemon juice, salt, red chili powder, coriander powder, garam masala and mix well.

9. Divide into small portions and mold the veggies mixture around the bamboo skewers evenly.

10. Roll the kebabs on the bread crumbs gently and arrange on a greased baking sheet with 2-inch space between each kebab.

11. Spray the cooking oil on the kebabs and bake in a pre-heated 400 degrees oven for 20 minutes and turn the kebabs to the other side, spray cooking oil and bake for another 20 minutes.

12. Turn on the broil mode and broil the kebabs for another 2 minutes. Serve the vegetable kebabs with ketchup or with any of your favorite sides.

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MALAI LADOO – INDIAN SWEET RECIPE

Malai ladoo is an easy and delicious Indian sweet recipe with paneer and condensed milk. If you have paneer handy, you can make this sweet in 15 minutes.

How to make paneer at home?

Paneer is also known as Indian cottage cheese. It is easy and simple to make at home by separating the curds from whey. Homemade paneer tastes soft, fresh and flavorful compared to the store bought ones. Paneer is widely used in the Indian cooking, it is an excellent source of protein for vegetarians. You can make varieties of dishes using paneer like paneer butter masala, kalakand, broccoli paneer paratha, paneer pakora and paneer tikka masala.

1. In a heavy bottomed pan add milk and bring to a boil. Turn off the heat, add the vinegar and set for 2 – 3 mins. The milk starts to curdle and separates from the whey ( a light green color liquid).

2. Strain the curds from whey using a cheese or muslin cloth and rinse using cold running water. This helps to take off the vinegar smell from curds.

3. Squeeze out the excess water from the curds and place a heavy weight on the curds for at least 30 mins and cut them into small squares. It is not necessary to set the paneer for this sweet recipe by keeping the weight on the curds.

Smart Cooking Tips:

1. Make sure to knead the paneer to a smooth texture without leaving chunks. This helps to make the soft and smooth laddoos.

2. If you are using a store bought paneer, grate the paneer first and then knead until smooth or blend the condensed milk and grated paneer together in a blender.

3. Cook paneer and condensed over a medium flame because the condensed milk tends to get burn quickly.

Easy Indian sweet recipes:

Indian sweet recipes are easy to make at home. Many of the Indian sweet recipes includes ghee and milk. Many of the Indian sweets are simple to make in under 30 minutes like sooji halwa, rava ladoo, coconut ladoo, walnut fudge, besan ladoo, moong dal ladoo and vermicelli kheer.

How to serve malai ladoo?

Serve malai ladoo as a dessert.

MALAI LADOO – INDIAN SWEET RECIPE

Malai ladoo is an easy and delicious Indian sweet recipe with paneer and condensed milk. If you have paneer handy, you can make this sweet in 15 minutes. 

• 8 cup WHOLE MILK
• 0.25 cup VINEGAR
• 14 oz CONDENSED MILK SWEETENED
• 2 no CARDAMOM

1. For making paneer: In a heavy bottom pan, add milk and bring to a boil. Add vinegar and set for 2 – 3 minutes until the curds (chenna) separates from the whey.

2. Strain the curds from whey using a cheese or muslin cloth and rinse in a cold running water. Squeeze out all the liquid content thoroughly from the curds and knead to a smooth texture. If you have store bought paneer, grate the paneer first and knead them to a smooth texture.

3. In a pan add the paneer, condensed milk, crushed cardamoms and mix well. Cook over a medium flame until the paneer mixture becomes thick. 

4. Allow the paneer mixture to cool and shape them into small balls. Garnish with chopped nuts.

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SOUTH INDIAN SPICY POTATO MASALA

Potato masala is the popular South Indian side dish that served with puri. Kids would also like this potato masala and also a perfect lunch box recipe.

SOUTH INDIAN SPICY POTATO MASALA

Potato masala is the popular South Indian side dish that served with puri. Kids would also like this potato masala and also a perfect lunch box recipe.

• 2 no POTATO
• 1 cup ONION CHOPPED
• 4 tbsp OIL
• 0.50 tsp MUSTARD SEEDS
• 0.50 tsp URAD DAL
• 2 no GREEN CHILIES
• 0.25 tsp HING (ASAFOETIDA)
• 10 no CURRY LEAVES
• 2 tbsp CILANTRO (CORIANDER)LEAVES RAW CHOPPED
• 0.25 tsp TURMERIC POWDER
• 1 tsp SALT (to taste)

1. Peel and chop the potatoes roughly. Discard the skin. In a sauce pan add the chopped potatoes, water, salt, and boil until the potatoes become soft. Strain and discard the water from the boiled potatoes.

2. Mash the potatoes using a potato masher or with fingers. Avoid mashing the potatoes to the smooth texture, it should be little chunky.

3. In a pan heat oil, add the mustard seeds and allow to splutter. Add the urad dal, asafoetida(Hing), curry leaves, sliced onion, green chilies and cook until the onion becomes soft.

4. Add the turmeric powder, sprinkle little amount of water and mix well. Cover and cook for a couple of seconds.

5. Add the mashed potatoes, salt and mix well. Check for the salt and garnish with chopped coriander leaves.

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RAGI IDLI (FINGER MILLET) WITH RAGI FLOUR

Ragi Idli is a healthy and gluten-free breakfast for kids. Ragi Idlis are an excellent way to include the healthy cereal ragi in kids diet.

Health Benefits of Ragi:

Ragi is known for its nutritional values. It is healthy cereal packed with calcium, fiber and iron. Ragi is widely consumed in South India in the form of porridge, idli and dosa. Because of its nutritious profile, it is highly recommended for the babies in India. It helps to build the strong bones in the growing children. It is not only an excellent food for babies but also for the diabetes patients. The fiber in the ragi helps to control the blood sugar level and make them feel fuller for a long time.

Smart Cooking Tips:

1. I used store bought ragi flour in this recipe; you can use ragi grains instead of powder. Just soak a cup of ragi in water and grind to a smooth texture.

2. Keep the batter in the warm place that helps for proper fermentation. Nice fermented batter yields soft and spongy idlis.

3. Mix the ragi flour, ground rice and urad dal batter with hand. The warmness from the hand helps to trigger the fermentation.

If you make idlis and dosas regularly buying a high power blender like Blendtec is a better idea. I grind idli batter at least twice a week using the blendtec, it just grinds the rice and lentils in just a few minutes. Also, I am satisfied with the end results, the idlis turn out soft and spongy and the dosas turn out crispy.

Check out the different Blendtec models with its price range here.

 

Often you can get a better deal for the refurbished Blendtec from the Blendtec company itself. Check out for the refurbished Blendtec.

 

 

How to serve ragi idli?

Serve ragi idli with sambar and chutney.

RAGI IDLI (FINGER MILLET) WITH RAGI FLOUR

Ragi Idli is a healthy and gluten-free breakfast for kids. Ragi Idlis are an excellent way to include the healthy cereal ragi in kids diet.  

• 1 cup RAGI FLOUR
• 1 cup IDLI RICE
• 0.50 cup URAD DAL
• 0.50 tsp FENUGREEK SEEDS
• 1 tsp SALT TABLE

1. Soak the urad dal separately in water for 3 hours. Soak the rice and fenugreek seeds together in water for 3 hours (I grind the batter using a Blendtec, if you grind with a grinder, soak the rice for at least 5 hours).

2. After 3 hours, drain and discard the water from soaked rice and fenugreek seeds and grind to a smooth batter ( little coarse texture is fine) by adding water little by little.

3. Drain and discard the water from soaked urad dal and grind to a smooth batter and fluffy batter by adding fresh water little by little.

4. Combine the rice batter, ragi flour, salt and urad dal batter together with a hand. Cover the batter using a lid and allow to ferment for overnight. 

5. After fermentation, the batter becomes light, and the quantity of batter has risen. Mix well with a spoon once and add water if necessary to adjust the consistency (the batter should not be too thick or thin).

6. Grease the idli molds with oil and pour a spoonful of batter and steam in an idli cooker for 10 – 12 minutes. Allow the idlis in the cooker for 5 minutes and remove the idlis from molds using a spoon and serve.

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COCONUT CHUTNEY WITH CORIANDER LEAVES

Coconut chutney is a quick and delicious side dish for idli and dosa. It is a famous South Indian dish with coconut, fresh coriander leaves, and roasted grams.

South Indian Chutney Recipes:

Idli, pongal, and dosa are an ideal breakfast in South India that serves with chutney and sambar. There are different varieties of chutney recipes like tomato chutney, coconut chutney, peanut chutney, mint chutney, coriander chutney, onion chutney and garlic chutney. Chutney recipes are easy to make in few minutes that taste spicy, flavor and thick sauce like consistency. Coconut chutney is a traditional South Indian recipe that tastes so delicious with a nutty flavor from coconut. Coconut chutney and crispy dosa are my favorite combination that I can eat every day.

Smart Cooking Tips:

1. Make sure to thaw the frozen coconut thoroughly in a refrigerator or microwave oven or according to the package directions before grinding.

2. Use warm water for grinding coconut chutney, this helps to avoid separating the fat from the coconut while grinding.

3. Add water little by a little while grinding. If you add more quantity of water, then the chutney will end up with a coarse texture instead of a smooth texture.

4. Adding coriander leaves is optional, but it gives an excellent flavor and taste to the chutney. Personally, I love fresh coriander taste in the coconut chutney.

How to make coconut chutney in 10 minutes?

Grating the coconut is a time-consuming work in making coconut chutney. But nowadays, shredded and grated coconut is easily available in grocery stores, so you can quickly make coconut chutney in few minutes at home. For making restaurant style coconut chutney, you need a powerful blender like Blendtec that grinds the coconut and other ingredients to a smooth consistency with less amount of water. Being a South Indian, I regularly make batters, chutneys, curry powders, healthy sweets with jaggery at home. So almost every day I use Blendtec, it is my favorite blender so far that grind batters and chutney in just seconds. The best and my favorite thing about Blendtec is, it is easy to clean and compact that fits under my kitchen cabinet.

You can easily buy Blendtec now at amazon that comes with the twisted jars.

 

How to serve Coconut Chutney?

Serve coconut chutney with idli, Dosa, Pongal, and Upma.

COCONUT CHUTNEY WITH CORIANDER LEAVES

Coconut chutney is a quick and delicious side dish for idli and dosa. It is a famous South Indian dish with coconut, fresh coriander leaves, and roasted grams.

• 1 cup COCONUT SHREDDED
• 2 tbsp ROASTED GRAM
• 1 tsp SALT TABLE
• 2 no GREEN CHILIES
• 0.50 cup CILANTRO (CORIANDER)LEAVES RAW
• 1 tsp GINGER GRATED
• 1 tsp OIL
• 0.25 tsp MUSTARD SEEDS
• 0.50 tsp URAD DAL
• 0.25 tsp HING OR ASAFOETIDA
• 0.50 tsp CHANNA DAL RAW
• 5 no CURRY LEAVES

1. In a blender add shredded coconut, green chilies, grated ginger, coriander leaves, roasted grams, and salt. Add water little by little and grind it to a smooth texture and transfer it to a bowl.

2. In a small skillet heat a tsp of oil, add mustard seeds and allow it to splutter. Add urad dal, channa dal, and roast until the color changes to golden brown and turn off the heat. Add asafoetida, curry leaves and mix well in the oil and add to the ground coconut chutney. Mix well and serve.

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