Saturday, March 28, 2015

Handprint Monkey | Kids handprint art

Hi friends
Sharing a cute little handprint monkey today. Me and little miss took out all our paints and paper while Mr Dad was out of city watching one of the world cup matches! We did utilize our time fruitfully by spending quality time with one another. We both love to paint and what could be better! I had done this handprint and footprint activity with my girl last year, that was her first time and she was skeptical (initially) of the mess her mom was creating on her hands and But this time she was all ready to splurge  and we had lotta fun :)

Sent this to her uncle and aunt, Do let me know how you liked our little monkey .

Friday, March 20, 2015

Zucchini Oats and applesauce cake | Healthy cake recipe

Hi friends, sharing a yummy and healthy cake with you today. This is my last entry for blogging marathon 50.Do check out the recipe.

1 zhucchini grated (1 cup)
1/2 cup unsalted butter room temperature/ Oil
1 cups brown sugar
1 eggs
1 teaspoon vanilla
2 1/4 cups flour
2 tbps drinking chocolate
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 tsp eno
2 cups applesauce
1/2 cup raisins (optional)
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F.

In a bowl take butter, add the brown sugar and mix. Add the eggs, vanilla, then mix until well till blended and fluffy.Add the grated zhucchini and applesauce

In a separate bowl, sift together the dry ingredients. Add to the creamed mixture. Fold in the raisins and walnuts. Pour batter into mufin mould or greased cake pan. Bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan. Enjoy with a cup of tea!

Wednesday, March 18, 2015

Zucchini Kofte

Sharing a yummy kofte recipe with Zucchini today as my 2nd dosh using Zucchini for blogging marathon 50.


For Kofte:
3 grated zucchini – almost a kg
2 tbsp gram flour
1 tsp Salt
1 tsp red chili powder, garam masala each
A generous pinch of Heeng ( asafoetida)
1 tbsp grated ginger
Oil for frying

For Gravy:
2 medium tomatoes – chopped roughly
1 medium Onions – chopped small
4-5 garlic pods, minced or made into paste
1 piece of ginger- grated or chopped as per your liking
2-3 red chilies
1 tsp Cumin seeds
2-3 cardamom pods, crushed
A pinch of nutmeg, cinnamon each
1-2 bay leaves
1 tbsp Kasuri Methi
2 tbsp Oil
Salt to taste

Squeeze the juice out of Zucchini and keep it aside, we will use this same water in the gravy preparation.
Now mix all the ingredients given above in the “Kofte” list except Sesame seeds and Salt and mix well. Add  salt at the end, else the mixture will release water very soon.
Make small equal sized balls out of the mixture. Heat oil in a wok if you are deep frying the balls and test the temperature by frying a small ball. Deep fry all the balls on low-medium temperature till the outer shell turns brown. Keep them on a kitchen towel to soak extra oil.

Heat oil in a pan, throw cardamom pods, bay leaves, dried red chilies and cumin seeds together and fry for half a minute.
Add in minced garlic, ginger, chopped tomatoes and onion and add salt, cinnamon and nutmeg ( if using ) to it. Cook covered for 5-7 minutes on medium flame stirring in between
Tomatoes should be really mushy and mixed up by now, if the gravy is getting dry add some water to it till tomatoes get all mashed up into a thick gravy. You may use the same water which we squeezed out from zucchini. When the masala is all done, add water and let it come to a boiling point on a medium flame. Turn off the flame, add koftas balls into the gravy and cover it up. Garnish with garam masala or coriander leaves just before serving.

Tuesday, March 17, 2015

Zucchini Pancake/chilla | Healthy Breakfast recipe

Sharing a yummy breakfast recipe with you today. This is full of protein with the goodness of egg and zucchini. You can skip the eggs and add some curd for a vegetarian version. These pancakes are quite filling too and sure to be a hit with children! 

Tried these some time back and i am glad it was liked by all. Health bhi taste bhi..happy me  :)

This is my entry for Blogging marathon 50 - one ingredient -three dishes - chse Zucchini as my ingredient

1/2 Cup Wheat flour
1/2 cup APF/rice flour
1 Zucchini (peeled and grated about 1 cup)
1 small Onion(finely chopped about 1/4 cup)
1/4 tsp Dry mint leaves
Coriander leaves handful
2 Eggs
a small pinch of Baking powder
Salt to taste
1/2 tsp Cumin powder
Oil as needed

Mix all the ingredients adding water as needed to make a thick batter. Heat a non stick pan / griddle and pour a ladle full of batter to make a small thick pancake.Spoon a little oil and fry both sides until done. Serve hot with ketchup or chil sauce.

Wednesday, March 11, 2015

Thread painting | Kids art

This is a very easy art that you can do with young children. Just dip a wool/thread in liquid color (and liquid color works well poster, water, acrylic etc). Take a card stock or drawing paper, Spread the string on one side of the paper and fold it into half keeping one end of the thread outside. Now press the paper with you one hand and gently pull the thread with the other. Unfold the paper and you can see a beautiful symmetrical design. You can dip the thread in different colors and continue this process until you are happy with your masterpiece :)

Linking this to:

Thursday, March 5, 2015

Khaman Dhokla

Khaman dhokla, yummy snack from the streets of gujarat. These can be enjoyed as breakfast, snack or as a farsaan (savoury accompaniment) in the lunch or dinner menu. Traditioanlly it is made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven.

1 cup besan (Bengal gram flour)
1 1/2 tbsp semolina (rava)
3 1/2 tsp sugar
1 tsp ginger- green chilli paste
1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
salt to taste
1 1/2 tsp fruit salt
1/4 tsp oil for greasing

Other Ingredients
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
2 green chillies , chopped
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

For The Garnish
2 tbsp chopped coriander (dhania)

Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.Just before steaming, add the fruit salt and add 2 tsp of water over it.
When the bubbles form, mix gently.Pour the batter immediately into a greased thali/flat vessel and shake the it to spread the batter in an even layer.
Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
Heat the oil in small pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.

Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.

This is my entry for Blogging Marathon #50, Week 1, Day 1, with the theme Colorful dishes for kidswhich also happens to be the theme Varada of Varada's Kitchen is hosting as a part of Srivalli's Kids Delight series.

Wednesday, March 4, 2015

Cheesy Egg Penne Pasta | Kids favorite!

I am basically a vegetarian turned eggetarian after marriage. I was not comfortable eating egg, but would try it because of the health benefits. Now also I cannot have egg in the raw forms like half fries or some bland egg scrambles!
But yes now i do try to include egg in my cooking so that it becomes nutritious for the little one as well as all of us.

Here i have created the sauce with egg, cheese and lots of veggies. I added the egg after adding the boiled pasta to the veggies and stirred it continuously, so that it remains like a sauce.

Do try this out and let me know how you liked it :)


2 cups Penne pasta
2 Eggs
1 Onion
1 tomato
1 tsp Garlic powder
1 tbsp chopped Green capsicum
1 tbsp Red bell pepper cut lengthwise
1 carrot cut lengthwise
1 broccoli floret
1 cheese slice
2 tbsp of mixed grated cheese
half tsp Black pepper powder
Salt As needed
1 tbsp Oil


Cook the pasta according to the package instructions. Drain the water from the pasta and keep it aside. I have used penne

pasta, you can choose any pasta of your choice.

Heat oil in a pan, add finely chopped ginger, garlic and saute until raw smell vanishes.add the onions, salt and saute until they turn golden brown color. Add tomato. Cook until it turns mushy.
Now add the capsicums/bell peppers, broccoli, carrot and fry for 3 to 4 minutes  covered on medium flame or until the vegetable turns soft.
Add mixed herbs,cheese, salt and mix thoroughly until well combined.
Now add the cooked pasta and toss it gently on low flame, Add the egg to the mixture. mix until the vegetables and eggs are well mixed with the pasta.
Adjust the amount of salt, black pepper powder according to your taste.
Switch off the stove and transfer it to a serving bowl.
Finally sprinkle mixed herbs or oregano, garlic powder .drizzle few drops of olive oil and serve them hot.

This is my entry for Blogging Marathon #50, Week 1, Day 1, with the theme Colorful dishes for kidswhich also happens to be the theme Varada of Varada's Kitchen is hosting as a part of Srivalli's Kids Delight series.

Tuesday, March 3, 2015

Baked veggie and bread savory muffins

Hi Peeps
Sharing a recipe on  my bog after almost 2 i didnt stop cooking! Its just that my vagarious mind was in a mood to post all the itty bitty crafts that i did with my little one..hope you enjoyed the :)

Today sharing with you a yummy recipe which instantly became our family favorite! I desperately wanted to try this when I saw the recipe here and got a chance to make this during christmas holidays. So happy that DH and little miss loved it! yeppi..taste bhi health bhi 

These savory muffins can be had as breakfast or evening snack, Makes an excellent snack or kids lunch box. The only catch for me was to get it out of the tin or the muffin liners, I am sure it will come out easily when cooled, but both the times that I made this, we did not have the patience to let it cool! :) This is definitely a must try recipe.

brown bread, chopped – 1 cup (i took 3 slices)
egg – 2
black pepper powder – 1 tsp
butter – 1 tbsp
shredded cheese – ½ cup
salt as per taste
finely chopped vegetables – ½ cup (tomato, bell pepper, carrot, onion)

Preheat oven to 400°F/200°C.
Combine chopped bread, egg, pepper powder, and salt in a large bowl.
Whisk well, and add butter to it. Mix well till butter melts.Add all the vegetables and cheese to it, and mix well. Insert muffin liners into the muffin baking tray.Evenly distribute the batter into muffin pan. Spread some cheese on top. Bake for 20 minutes, or until golden brown. Allow them to cool before eating. We could not wait for it to cool and finished it off within minutes!

This is my entry for Blogging Marathon #50, Week 1, Day 1, with the theme Colorful dishes for kidswhich also happens to be the theme Varada of Varada's Kitchen is hosting as a part of Srivalli's Kids Delight series.


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