Roasted Beet Salad

Roasted Beet Salad

Does your child eat well?

You have tried many things to get the child to eat varied his diet, bribed him, cajoled him. Still no success?  

Have you tried using colours to attract a child to eat? This is true especially in the case of babies and toddlers.

Let me narrate a true incident.

My younger daughter was 7-8 months old she loved to rock. I used to generally sit with her on my lap and she used to look outside the window and rock all the while, of course  she needed support.

I had finished my meal and hubby dear had come back from the market with cherries. He had, as per our practice let them soaking in salted water, gave me some in a plate.

Hearing him kiddo turned round to smile at him and she saw the plate of cherries, red luscious berries!! She almost jumped out of my hands to get them. 

That is the power of colour!!

To add colour to your child’s plate read here.

This week I will try and include colour in our plate.

Roasted Beet Salad

Adapted from: Here

 Ingredients:

• 8 medium-size beets, tops removed and scrubbed
• ½ cup balsamic reduction
• ½   cup good olive oil
• 2 teaspoons mustard
•  Salt and freshly ground black pepper
• 4 oranges, separated in segments (I used baby oranges)
• Few cashew nuts
• 1 tsp toasted sesame seeds 
• dhania/ coriander leaves to garnish

Method:

• Preheat the oven to 200°C/400°F.
• Wrap each beet in aluminium foil and roast them in a tray for about 50 minutes to 1 hour. Basically this will depend on the size of the beets. You have to roast them till a sharp knife inserted in the middle indicates that they are tender.
• Cool a little and unwrap and set aside till they cool down to allow you to handle them.
• Meanwhile whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside.  
• Peel the beets and cut them to bite sized pieces/ wedges according to your choice in a large bowl.
• Add half of the vinaigrette (warm beets absorb more vinaigrette). Check the seasonings.
• Mix the oranges.
• Arrange on the serving platter and then add the cashew nuts, and the sesame seeds.
•  Drizzle with additional vinaigrette, salt and pepper if desired garnish with dhania/ coriander leaves.
• Serve warm or at room temperature. 

Roasted Beet Salad

Linking to Varadha’s and Srivalli's Kid's Delight.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Paneer Tikka Kathi Roll – SNC April Challenge for Southern Team

Paneer Tikka Kathi Roll

I am just in time to post for SNC this time.  For some time I thought I will not be in the blogging world as my site has crashed and just when I think it’s up and about it’s back down in a heap. So I am presently back here to post my current escapades in the food world.

Do check out my virtual travel around the India this month. It’s been a hectic trip round the cuisines of India.

Right now I am however posting a delicious snack and meal item in my place as Rotis in the morning are generally not acceptable. However you can serve them for breakfast. They are very filling and are originally intended as such.

ThanksMinnie   and Divya we loved it.

Paneer Tikka Kathi Roll – SNC April Challenge for Southern Team

Recipe Author: Minnie@thelady8home

Cuisine: Indian

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 12 pieces

Ingredients:

For the paneer:

• 2 cups paneer cut into two inches cube
• 1 cup chopped green peppers
• 1 large onion cut into quarters
• 1 large tomato cubed small
• 1 tsp kasoori methi
• ½ cup coriander leaves (optional)
• 4 tbsp oil

Masala for grinding:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 green cardamoms
• 2 cloves
• 1 dry red chilli
• 1 2″ stick cinnamon

For marinating:

• 1 tsp gram flour (besan)
• 1 tsp red chilli powder
• 1 tsp chat masala powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp black pepper powder
• ½ cup yogurt whipped

For the Roti:

• Atta
• Salt and oil
• ½ cup coriander leaves or spinach leaves (I used coriander leaves)

For setting up the Kati roll:

Roti

The paneer filling

Kuchumber

Foil

Method:

Initial preparations:

• Mix the atta, salt and a little oil with water make a soft but pliable dough.
• Cover and set aside.
• Marinate the paneer with all the marinating spices and yogurt, cover and keep aside for 15 minutes to an hour.
• Make the kachumber.
• Meanwhile roast and coarsely grind the masala for grinding.

To make the Kachumber:

 Ingredients:

• ½ cup carrots, juliennes
• 1 cup cucumber, juliennes
• 1 large tomato, sliced in long thin stripes
• ¼ cup onions sliced very fine
• 2 tbsp coriander leaves, finely chopped
• 1-2 green chillies, chopped fine (optional)
• 3 tbsp lemon juice 
• ¼ tsp black salt
• ¼ tsp sugar

Method:

• Mix all the vegetables together.
• Drizzle lemon juice, and sprinkle salt and sugar.
• Mix well.
• Add coriander leaves and green chillies.
•  Using a fork, mix it one more time and serve.

Note: 

• You can use other vegetables and fruits like avocados, pomegranates etc

 To make the roti:

• Roll out a roti about 4 inches diameter and place the coriander leaves in between.
• Starting from one side, start folding in the sides, overlapping them over the previous fold.
• Once the folds are closed, roll it into a ball.
• Roll out the roti using a rolling pin. It should be roughly 8 inches in diameter.
• Cook on a tava or griddle.

For cooking the paneer:

• Heat oil in a skillet and fry the roast and ground spices
• Add green peppers and sauté for a minute
• Add marinated paneer and stir until it’s nicely coated with the spices.
• Let the paneer pieces fry for 5 minutes. Stir them gently every once in a while, making sure they don’t stick to the pan.
• Now add kasoori methi, onions and tomatoes.
• Let it cook until the tomatoes soften and the onions look translucent.

 To assemble:

• Place a roti
• Fill with 1 tbsp kuchumber
• Fill the 1 heaped tbsp paneer
• Roll and wrap in foil/butter paper
• Serve whole or cut in half with ketchup.

Note:

• You can make all of these overnight.
•  To assemble next day, heat a tsp oil in pan, and heat the roti on both sides.
• Heat paneer separately in microwave or skillet.
• Place paneer and kuchumber in the roti, roll and serve.
•  You can make the rolls in plain roti.

  Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Bajre ki Khichidi and Lassi ~Indian State Haryana

BAjre ki Khichidi Aur Lassi

In Haryana food is simple especially in the rural areas.  The first meal of the day is lunch which is roti made from either bajra, wheat or gram with salt and green chillies. In the evening it’s the simple meal of khichri of bajra or rice and moong.

In urban areas   however breakfast is a common feature again roti from bajra and bejhar (gram and barley mixture) flour was used but now wheat is more popular. Saag, a vegetable is common as is  milk,  curd  and buttermilk.  he afternoon meal is usually a simple affair yet again, but at night the menu can be very varied with meat and vegetables sitting side by side.

The food of Haryana or Haryanvi food as it is called is fuss free made with the intention that the eater must relish every part of the food.

 Haryana can also be regarded as ‘the land of the rotis’ as the natives cannot resist the steaming hot and delicious rotis.

Haryana is popular for its cattle wealth and is an ideal home for Haryana cow and Murrah buffalo. There is no dearth of milk as well as milk products Haryanvi Cuisine.   Ghee and butter are prepared at home and are used liberally in their regular diet.

Buttermilk and lassi and tea is a common drink and don’t forget Thandai. If you want a change go in for sharbat and nimbu pani.

Fresh vegetables are eaten daily. On special occasions you may see Pethe ki subji. The most relished dishes are Raabri and Bajre ki khichri with lassi. Teet ka achar is a pickle made of Kair tree. Some of other dishes are in Haryanvi cuisines are Singri ki sabzi, Kachri ki Sabzi, Methi Gajar, Mixed Dal, Hara Dhania Cholia, Kadhi Pakora, Tamatar Chutney, Bathua Raita, Khichri, Mithe Chawal, Besan Masala Roti Makhan, Bhura Roti Ghee, Bajra Aloo Roti Makhan, bathua raita Churma, Kheer and Malpuas!

Ragi Cupcakes BM#24

After I made these strawberries once they disappeared encouraged I made them again. Only to be told they are too sweet. Unwilling to bin them I made these muffins.  

The basic recipe is what I learnt at Vandana’s I have only replaced the maida with ragi.

Ingredients:

·        100 grms ragi flour

·         100 grms amul butter

·         1 cup strawberries & chocolate puree

·         100 grams sugar( you can use upto 125 grms but then I found these sweet enough)

·         2 eggs

·        About 40 grams chopped walnuts (optional)

·         ½ tsp vanilla essence

·         ½ tsp baking powder

Method:

1.      Melt butter in aluminium container carefully. Cool it.

2.      Beat the eggs and sugar in a mixer and keep aside.

3.      Sift the ragi with baking powder.

4.      Pre heat the oven to 150°C for 5-10 minutes.

5.      Add the sifted ragi to the butter. Mix.

6.      Add the eggs and sugar mix.

7.      Add the vanilla essence and mix.

8.      Finally add the pureed strawberries and nuts (if using) I did not. Reserve a few for garnishing.

9.      Pour the batter in the prepared tin and bake at 150°C in a prepared tin bake for 1 hour or 1 hour 10 minutes till the knife inserted in the centre comes out clean.

Notes:

1.      After 10 15 minutes remove the batter and add nuts on top.

Blogging Marathon page for the other Blogging Marathoners doing BM#24 
Sending this to Kids delight, valli's page, WTML, Makar Sankranti, New U, Makar Sankranti, 

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too! 

Chibud ~A Fruit

Come monsoons and in Goa we get a lot of local vegetable and fruits.

 One of the most famous one is “Chibud”. Looks like a muskmelon when cut but is different.

Ingredients:

class=“ingredients”>
• Chibud
• Sugar
• Lime
• Pepper

 This is how I served it

Cut and scoop out the seeds, the skin.

Collect in an air tight container.

Add sugar as per taste.

A dash of lime.Coarsely ground fresh pepper.

 Mix. Almost immediately you have a lot of syrup and the chibud almost disintegrates and the levels go down. 

 And how my Kid served it.

Basically the  same way . She has scooped out the Chibud with the scooper added 2 oranges peeled ,separated and 2 apples (she tried scooping them but could not), sugar and pepper. Since she is my Official Zester she has added a lot of zest then passed the bowl to me as she did not like the taste!! 

   

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First
 

Jowari Muddi

My father used to have a lot of touring duties. Every time he went on tour the rest of us i.e. my mom, sister, brother and I used to insist of one dinner of "Muddi"!

Amma used to make "Muddi" generally out of" Jowar" flour as Jowar was something we consumed on a regular basis. You must have heard of Ragi Muddi  this is my mom's innovation out what she had and her wish that we eat healthy but something easy to make.

So the other day I decided to make it for breakfast. Since I was sure hubby dear would not eat I made only a little for my FIL and me.

My S-I-S asked me if I made it like "Ambil" which is with buttermilk. This never did occur to me I made it like "Pithla/Zunka".

May be next time……….

Celebrating with Dalia Khichidi

Guess what The Mad Scientist’s Kitchen has reached the 1, 00,000 mark.

Yeah! I have a lakh page views.

It has all been possible all because of you out there supporting me and encouraging me to give my best. 

Thanks a lot.

To celebrate I would like to share a diabetic friendly dish. Dalia Khichidi!

I would also like to announce that Kitchen Chronicles.. Go Nuts is extended till 15th July. So ladies please wear your thinking hats and send me your yummy recipes. I promise to have the linky up by tomorrow.

Let’s get down to the recipe without much ado.

Almond Meal & Banana Muffins~ Eggless Baking

I have in an effort to get rid of my lethargy joined new groups where I will be challenged to push my limits and try new recipes.

One of them happens to be Eggless baking by Gayatri.   This is my first time here and I am already behind schedule. Sorry Gayatri!  Will try to toe the line next time... mind you will try... : D! 

We are to try out banana muffins this time. There are 3 issues in my place one the kids should not know there are bananas in the muffins two there has to be chocolate in it and three has to be healthy read no maida or all purpose flour in it.

Well in an effort to experiment I surfed the web and found a delicious recipe here. To be honest I have not checked out the whole fare here but that I plan to rectify shortly.

Paneer, Bottle Gourd and Mint Parathas-Working Lunch Thali

When Valli was floating her idea of Indian Thali Mela I was quiet. 

That is quite unlike me. Usually I like to be in the thick of things if not doing anything else at least making a noise.

You may wonder why I was quiet. Well there is a reason no three reasons

1. Will I be able to cook an entire festive thali all by myself? I do not know why I wanted one festive thali but I wanted it. I still want to make one but

 2. Will I have eaters? For my family is one are very fussy eaters so I did not want my hard work go down the drain.

3. The most important reason is I do not know how to click it. The pictures suck.  

So I decided to let the festival go by. But I hate failures or giving up before I try so I decided to try. I would love to see your comments on improving my pics.

Whole Wheat and Corn Flour Muffins~ A Blog Hop

Last time I was sure it was my last Blog Hop as I missed the dates.

 I posted on 14^th instead of 11^th lucky for me I just caught the linky. The question that kept on seeping in my thoughts was “Am I still a member of this group.” Can you imagine my happiness when I saw Radhika’s mail informing about my partner for Blog Hop. Thanks Radhika.

For this times Blog Hop I am paired with Priya Srinivasan of Enveetu Kitchen!!

The choice of the recipe was easy as there was a demand for muffins, the chocolate chip ones from the kids. I generally do not want to use refined flour while baking so any recipe that uses whole wheat in muffins and cakes I bookmark. This is one down on my bookmark list but they are so delicious, tasty and soft that I will be making these muffins repeatedly.

Alande or Cow Peas

As a part of Blogging Marathon I have chosen Kid Friendly Snacks, snacks that can be ready under 30 minutes. This is my entry for  BM#14, Group 2, Day 1.

We have store brought snacks in the evening as I am too tired and frankly it never did occur to me that some planning and precooking in the morning can get me delicious and healthy snacks.

Basically I want to try out something that my elder daughter (who hates cooking but   cooks beautifully when needed, read when I am not well) can make in a jiffy when she comes with her friends.

Kandya- che-Appe

One recipe that had caught my eye long ago was on Priya’s Blog at Now Serving was Baked Pakoda.

And the wonder of wonders I followed her instructions the only place I deviated was( when I the kids got hungry and wanted immediate feeding ) I had to get out my appe patra also know  as gunpangala or paniyaram tava. 

They disappeared as fast as they appeared on the plate. Barely managed the pics.

Here is the original recipe.

Thus ends the story of baked pakaoda which turned into Kandya-che -Appe as my niece called them!!
Thanks Priya this one rocks!!

Sending this to Bookmarked Recipes by Aipi and Priya

Kalyani's Valentine Fest-Served with love

Sangeetha's Show me your Hits

Archana

Yorkshire Parkin(?)/Cake

Why the question mark after the Parkin you may ask?

 Well I did not know what Parkin is till this moment and what I have baked is definitely not parkin.  Parkins are North English form of ginger bread. I left out the most important ingredient ginger not because I don’t have it my people do not like ginger much. So it is more of a cake than a parkin.

The whole story began When Susan of a The Well-Seasoned Cook put up this beautiful picture of Yorkshire Parkin I flipped.

 I had to make it!

Dates Ladoo ~A Blog Hop & An Award

Variety is the spice of life and Blog Hop adds to it.

As this is where you try out dishes from your partner’s blog to suit your palate the idea is Radhika’s brain child.

How does Blog Hop add to variety? Well I go through my partner’s posts in greater detail so in this sense I am coming to know newer likeminded people. All of us are connected through our love for food and serve a better variety with love.

Raw Banana/Plantain Curry

This month I have two events running both close to my heart.
Back to roots where you can repost your own recipe with new pictures and send it to me and the other is Priya’s Veggie/Fruit of the month-Raw Bananas hosted by me.

Raw Bananas or plantains as they are called are high in starch content. So they can replace potatoes in most cases. Get the hint?

Healthy Instant Corn Dhokla

We all love dhokla.

Would you like some now?

 For this instant no need to wait for the batter to ferment? Do you want it to be healthy, with veggies and no complaints from the kids?

If your answer is yes then this recipe is for you! 

I came across in Tarla Dalal’s Cooking & More that I had borrowed from our library. I don’t have the copy of the recipe but I noted down the recipe. 

The only change I have made is added 1 tsp of garlic paste and steamed it in a vessel.

Ingredients:

1 cup sweet corn

½ cup curds

1 cup rava

½ tsp ginger green chilli paste

Salt

1 tsp fruit salt

¼ tsp lemon juice

¼ tsp oil

1 tsp garlic paste(my addition)

Method:

1. Blend sweet corn and curd in mixer till smooth.
2.  Add rava, ginger garlic paste, green chilli paste, salt & half cup water mix well.
3.  Just before steaming sprinkle fruit salt and lemon juice. Mix gently
4.  Spoon in greased muffin/ vati moulds and steam for 15-20 minutes. Cool and serve.

Sending this to Anyone Can Cook  Series

 and to my event Fast Food Not Fat Food started by Priya

And to Kirthi's Serve it series :Serve It Steamed started by Danny

 

I am sure you all make healthy recipes that fall in this category do link up here and send me the FAT volume of entries!!

Archana

Celebrating My 250 th Post with Corn & Sprouts Salad!!

This is my 250^th post!

 I never thought I will make it to this milestone! Thanks all of you, as without your encouragement this was never possible!  

Ganesh or Chathurti is celebrated in a big way in Goa. People come from far and near to their ancestral homes and celebrate the festival. Schools & collages are closed down for one week (how I wish I was in school)!!  Since we do not have these festivities we have been visiting friends and having a gala time feasting on Nevro, Chaklis, Shev, Churma, Khatkhate and the ultimate Mangane. 

Nevro are karanji or karchikai or ghujia, Churma is a sweet and pungent dish made out of Maida very tasty, Khatkhate is a medley of vegetables in a coconut gravy and Mangane is a sweet kheer (vegan) made out of chana daal. Slurp!!   

Now that I have you all drooling about the dishes I have been hogging on let me tell you about a simple healthy & fast salad I made today!! ;)

You will need  

1 cup fresh sweet corn kernels

2 tblspn sprouted moong

1 tomato

½ capsicum

1 tsp lemon juice (optional)

½ tsp pepper, freshly ground

Salt

Method:

1.     Boil the corn in the cooker 2 whistles. If you are using corn directly then remove them with a sharp knife and then boil the corn. Cool.

2.     Mix all the ingredients and serve chilled.

Sending this to event Fast Food Not Fat Food started by Priya of Now Serving & I have the privilege of hosting! 

And event Life is Green

& Monsoon Medley 

Archana

Chilli Corn Wedges~~Blog Hop 3

 For this week’s Blog Hop initiated by Radhika  of Tickling Palates I was to visit Monika of Sin-A-Mon.

 The place is wonderful to say the least. Lovely recipes and pictures! As I was going through her blog I came across this recipe Chilli Corn Muffins!!

Honestly they are Chilli Corn Muffins to a person who associated muffins with sweets this was a full stop, my choice for today’s BlogHop,all the other delicious recipes that I have bookmarked will be tried later.

Here is the recipe that I have used.

Ingredients:

1 ½ cup corn flour

½ cup Maida

3 eggs

¼ cup corn kernels

1 onion, chopped

2 green chillies (could have used more)

4 flakes garlic

1 tsp chilli flakes

½ tsp oregano

3 leaves of basil

3 mint leaves

½ cup cheese

½ cup milk

1 tsp baking powder

 Salt to taste

Method:

1.     First I washed the corn kernels added enough water to cover the corn and salt and pressured cooked them for 2 whistles.

2.   Since I have one kid who does not like biting in chillies I decided to grind the chillies, garlic but since the quantity was too little for the mixer I added ¼ cup of onions, the oregano, mint and basil to make a fine paste.

3.     Preheat the oven to 180°C.

4.     Next mix both the flours and the baking powder and salt.

5.     Since I cannot fin the muffin papers here in Goa I decided to use the regular round mould (by hindsight I should have used a smaller one or the ice cream tray) greased   well.

6.     Beat the eggs and milk and mix in the flours till well incorporated.

7.     Fold the chilli paste, corn, cheese.

8.     Transfer to the mould and bake for 30 minutes.

9.     Once done let it sit in the tray for 10 minutes before turning it on the wire rack.

10.   If you are lucky family will wait for it to cool down, you can cut them and dish them beautifully else you get pictures like mine here.

Off these go to 

Archana