For the second day of Easy Tiffins, I have something that was done in just about 10 - 15 mins of time and I really feel nothing can beat this, if you have all the necessary ingredients handy.
The ingredients that have gone into this are Konda's favorite, plus it was quesadilla, so I was sure she was going to love it. She has sports practice and comes home tired, however doesn't want to eat the regular dishes. I really didn't have an idea of what to make, when she suddenly said she was so hungry that she was going to faint!
All that while the three of them were playing chess, which is the latest addiction with them. Infact couple of days back, they pulled me to play with them and the game went through late night as all three of them wanted a chance. The surprise part was Konda beating me at the game and it was most unexpected. If I wasn't doing what I am doing now, I might have become a chess player. Or in my dreams I am sure.
Anyway the game was keeping them occupied, and the moment it got over, she was so hungry that she said she couldn't even walk or talk. Well that only meant I had about 10 mins to whip up something and this was the quickest tiffin I could make. Sweet corns and Capsicums are always stocked. So is cheese. And all I had to do is warm up the tortillas and get everything on it!
Quesadillas are really such a quick and easy ones to make for your kids, if they are fond of cheese and corn.
Quick Sweet Corn, Capsicum Quesadilla with Italian Seasoning
Wheat Tortillas - 2
Capsicum, julienne - 1/2 cup
Sweet Corn - 1/2 cup
Red Chili flakes - 2 tsp
Italian Seasoning - 2 tsp
Salt to taste
Oil - 1 tsp
Cheese, grated - 3/4 cup (mozzarella, Cheddar Cheese, processed cheese)
How to make the quick quesadilla
Finely chop the capsicum.
Blanch the sweet corn kernels for 1 min in MW.
In a non stick pan heat the oil, saute the capsicum and corn for 5 - 7 mins.
Sprinkle the seasoning, salt and chili flakes. Combine everything well.
In a tawa, warm the tortillas on both the sides.
On the top, place a layer of mixed grated cheese, the filling and another layer of cheeses. Flip one over the cheese and flip, cook again in sim.
Slice into serving slices with corn salsa
Serve right away when it is still warm.
Vary as per what the kids prefer, with onions and tomatoes as well.
We are starting another new edition this week and it's already BM#42. We are on the seven month of this year and in BM group we are almost progressing towards to the ninth month, looking forward for the BM # 44 International ABC Cooking. When I pause over it, I feel bad that we are hurrying up through the days, not even lingering a moment to enjoy the day.
Anyway I am sure all of us enjoy the journey as well.. Coming to this week's theme, I opted to do Easy Tiffin. The idea was to arrive at simple, quick tiffins that can be served to kids when they get back home after school. I was hoping this might be easy for me to decide. Needless to say, it was so hard for me to meet the conditions of at least getting approval from two of them. I ended up making these Eggless French Toast from Sapana and both Konda, Peddu loved it so much.
Chinnu doesn't eat bread, so it was impossible to get him to even taste. However the other two loved it so much that I had to make it again for their breakfast the next day. Peddu even wanted me to pack it for his Snacks. So you can imagine the popularity this quick dish seem to have got so quickly.
Making this is very easy, except for the sticky pan you will end up having to clean.
While I was making it again the next day, Konda was telling me how she liked it and also why this was called French Toast. I told her about the French Toast, that used to be my favorite as a kid. Hearing that she was curious to taste that and wanted me to make it for her. So one of these days I might make it for her.
Until then, it is going to be Eggless French Toast.
Eggless French Toast
Sandwich Bread - 4 slice
Milk - 1 cup
sugar - 2 tsp (as per taste)
Butter as required for cooking
Custard Powder - 2 tsp
How to make Eggless French Toast
In a bowl mix the custard powder with little milk to form a lump less paste.
Heat the remaining milk with sugar and add this paste and quickly stir well. Make sure it's lump less.
Cook till it becomes thick. Remove and keep it aside.
Heat a non stick an or tawa, spread butter over it. Dip the bread slice on both the sides and cook on the tawa.
Let it toasted well and then flip it to other side and cook .
Remove from pan and serve
If you are expected a browned expect this doesn't happen. It will have a nice buttery aroma and texture. The bread becomes soft and soggy over a period. Unless you cook for longer period.
I tried making a design with chocolate sauce, it flopped and I sort of salvaged the results.
We come to Jharkhand and I have their special Daal Pithas served with Tomato Chutney. As I said in my Bihar post, I got both Bihar and this from my colleague. The moment it was decided to make Indian State food, I was after her to get me rare dishes. So she was literally breaking her head, because everything she suggested, I said I knew or have already made.
She suddenly remembered these Pithas that her Mom makes. The speciality of these are that, these are served for breakfast or as snack or as dinner as well. Only the size, shapes differ, depending on what time of the day you are serving this. For snacks, her mom makes this as very small balls, both steamed, boiled or deep fried. The deep fried versions are simply popped in and munched.
The Pithas that are served for the dinner, are mostly very huge or big ones. That you are sated with just 2 -3 pithas. And as with typical of Bihar cuisine, green chilies are used more than Red chilies or red chili powder. Infact my colleague says she got used to adding chili powder only after coming down south.
For a trial round, and for the fact I reminded so much of her home town, she made these and got me to see if I would like the taste. I right away said these taste just like our Kozhukattai.
Anyway, this was not the time to air such thoughts right. So went ahead short-listing these Daal Pithas. The best part is that, these pithas are served with this simple tomato chutney that's just like the Salsa that's made in Mexican cuisine.
Both the combination was so good, I really wasn't expecting it to be so good. Knowing that Hubby dear may not like this, I had made another dinner for him, while we enjoyed this feast. I was trilled when I took these for my colleague to taste next day, she loved it and said I got it exactly like how they make.
How to make Daal Pitha
How to make the Daal Stuffing
Raw Rice flour – 1 cup
Water – 1 & ½ cup
Salt to taste
For the Stuffing
Chana daal – 1 cup (soaked in water for 3 hrs)
Cumin seeds – 2 tsp
Garlic - 3 -4 big cloves
Green Chilli - 3 long
Salt – as per taste
Oil – as required for greasing hands and steaming vessel + 1 tbsp for seasoning
How to make the Daal Pitha
For the Outer Rice layer
Heat a pan with water with salt added. When the water starts boiling, simmer and add rice flour and quickly stir everything together. Even if there are lumps, it’s alright.
Cook till everything blends together and keep it covered.
When it cools down, take it and with your hands knead it to a soft dough. Always keep it covered with a muslin cloth so that the dough doesn’t get dried up.
For the Chana Dal stuffing
Wash and soak the chana dal in water for atleast 3 -4 hrs. Once it is soaked well. drain the water and take it in a mixer.
Add chopped green chilies, garlic, salt and cumin seeds. Grind it to a paste, making sure the dal is not complete a paste, you can let it be a bit coarse.
Heat a pan with a tsp oil, saute the ground dal mix and cook it for couple minutes, making sure the stuffing is not burnt but cooked well. The paste should still be moist.
To make the Pithas
Divide the dough into equal balls, with greased hands, Flatten the balls, with sides thin and centre thicker, place the dal mixture and enclose it completely.
Fold it to make gujiya/kajjikaya like shape. Work the seam with oiled hands so as to get smooth edges. Or you can make it as Kozhukattai
Steam these pithas in a greased steamer till the daal filling gets cooked and knife comes out clean.
Take out the pithas from the steamer and let cool.
These can be served as such once it is cooled to handle. Or you can cut through them and serve as bite size pieces.
You can saute these in tadka of oil, jeera and serve with Tomato chutney or Green chutney.
The similarities this recipe has with other states, can be directed to the Ulundhu Kozhukattai made in Tamil Nadu
We are starting the third week of Blogging Marathon # 38. This week I am going to do my favourite and my kids ever favourite chocolate dishes. Gayathri, who is hosting the Kid's Delight event this edition, has asked everybody to make chocolate dishes and here I am with a very simple, yet delicious Dark Chocolate Mousse.
The making of this is so simple that you even wonder how with just handful of ingredients and such simple steps you land yourself in chocolate wonder world! This makes for great mini individual serving and I made just the use of it.
The recipe is inspired from Amma's mobile app and the moment I was glancing through the app, the first thing that was noticed was this recipe. I am not sure if it was by design. Anyway the recipe called for complete dark chocolate, however I replaced it with milk chocolate. Only dark chocolate is not so much loved by the boys. The moment they saw me making it, they were after me and with great difficulty I was able to refrain them from attacking these.
Still sweet that they are, they confirmed if I have clicked pictures. They loved everything about it, the fact that I was doing individual serving, with cream topping and ribbons on sides, they simply loved it.
Having returned from trip, I haven't cooked anything new for the blog. Konda was reminding me that and wanted to know what I was doing. I have have to plan out something more. Infact I had planned for a Chocolate Mela, you know what I might still announce it!
Dark Chocolate Mousse
Dark Chocolate - 1 cup
Milk Chocolate - 1/4
Powdered Sugar/ Castor Sugar - 2 -3 tbsp
Milk - 1/2 cup
Cream - 1/2 cup
Honey - 2 tbsp
Cream for topping as required
How to make the Chocolate Mousse
Roughly chop the dark chocolates and in a MW safe bowl, take it along with milk.
MW for 30 secs, remove and blend with a whipper.
MW again for 30 secs. Pass through a sieve if you find any lumps or whey.
Else add the sugar, honey and temper again.
Transfer to a serving bowl and refrigerate for 1 -2 hours.
We are starting the BM 29th Edition today and I am going to blog about sweet treats for Kids this week. When I talk about sweets, my kids are not so keen into sweets, other than chocolate treats and cakes. And if at all they eat, it's only sweets that we make at home. Nothing of the store bought sweets for them, other than Sonpadi.
So I know I will end up making cakes and chocolates when I decided to do this theme. However we were surprised when Konda loved this laddo that Amma made for us. It's a quick fix and something I end up doing with these whole grains. Makes a healthy snack as well.
Samba Broken Wheat - 1 cup
Sugar - 1 cup
Fresh Coconut - 1/2 cup
Ghee as required
Nuts for garnish
How to make the Laddo
Fry the wheat till it turns colour slightly. Roast the nuts and keep it aside.
Cool and powder it fine. Powder the sugar separately and take both wheat powder along with sugar, coconut, nuts in a bowl. Add melted ghee and press out balls. If the laddos don't hold it's shape, sprinkle hot milk over the mix and quickly shape out laddoos.
Frying can be done without ghee. If you want you can add a tsp and fry.
Since milk is added, take care to store it properly.
When I am planning on the themes for the BM, I get inspiration from so many quarters. Like for the Eggless bakes with fruits and nuts, I was talking to Athamma, who was complaining to me about the numerous dry fruits, canned fruits and nuts that were occupying so much space in our precious little freezer compartment. Apart from these, I normally end up storing different flours, grated coconut, coconut paste, and what not.
In fact, I am forever lamenting over the fact that I have so little refrigeration space. I keep telling Amma that I would have got a refrigerator as huge as hers, had I known that I would end up stocking so much. Well I know someday I will replace our existing one for a bigger one, no doubt. But meanwhile I still have issues to handle right now. So while I was hearing what she has to say about it through one ear, I was busy thinking how I should quickly dispose those fruits. Obviously not trashing them, knowing how expensive the nuts are. Well that was the thought behind the theme.
The fact that I baked only one, while my fellow bloggers did so many baked dishes with fruits and nuts, it is true that my stock is still intact. While planning on the next bake I should be doing, I suddenly remembered the brownie that Laks had got for us when we met. She packed some for home and hubby dear liked it so much. He always keeps mentioning that brownie. I had wanted to bake it for chocolate mela, but it never happened. I decided that now was the most perfect timing for that recipe.
Imagine my joy when I reread the recipe to note that it's a microwave cake. Two birdies in one shot, rather 3 when it comes to BM themes and MEC on top. It was the perfect frosting I must say!
The brownie not only came out awesome, it was a marathon. On the day I baked this cake, I had some time on hand before leaving for work. However we have a scheduled power cut at 10 am and I knew I had to get this done before the power goes off. I was hurrying up with mad rush and pushed the tray just on time. It was a close call and the cake got done exactly a minute before the power shutoff!
The cake will fit Vegan Friendly Dishes, Kid's Delight - Easy to make Snacks under 30 mins and Eggless Baking with Fruits and Nuts as well!
Chocolate Brownie with an Apple and Banana flavour
Preparation time: 10 minutes,
Baking time: 5 minutes in microwave
All purpose flour - 1/2 cup Cashew and Almond Powder - 1/4 cup
Almonds - 1/4 cups
White sugar - 1/2 cup Sugar (1/3 a cup for a less sweet taste)
Dark Chocolate - 50 gms, Scharffenberger 70% Cacao Bittersweet Chocolate 50 gms.
Apple Puree - 1/2 cup
Banana Puree - 1 large
Instant Coffee powder - 1 tbsp (opt)
Vanilla Essence - 1/2 tsp
a pinch of salt (optional)
1/4 tsp Baking powder**
How to bake the Chocolate Brownie:
Grease a microwave safe bowl. Or Line the baking dish with wax paper.
To make the apple puree, peel, core and slice the apples. Micro on high for 3- 4 minutes and blend in a blender. Ensure to check in between. Strain through a strainer and repeat till you get a smooth puree.
Coarsely chop both the Chocolates into small pieces and transfer to a microwave safe glass dish. Micro on high for 1 minute. Stir the chocolate every 30 seconds.
Alternatively you can simply take both apples and chocolates and micro for 2 minutes. Both gets soft and you just have to whisk them together with spoon.
In a large bowl mix the All purpose flour, powdered nuts, chopped nuts, salt and sugar.
Add chocolate apple mixture, flavorings – coffee and vanilla along with banana puree and whisk into a smooth batter. Add baking powder and mix well.
Transfer to baking dish and Microwave on high for 5 mins. Check in the center to check for doneness.
Cut into pieces after cake cools completely and store in an air tight container.
Notes from Laks:
Apple Puree and Powdered Nuts have been used as butter substitutes to add richness to the Cake. Apple Sauce can be used in place of Apple Puree though this might make the cake sweeter.
Banana and Baking Powder have been used as substitutes for Egg. Banana also serves as a natural sweetener.
Over cooking can result in cake becoming very crumbly.
My brownies were very much of banana flovour, I must measure out the puree next time.
Since this batter has lot of moisture, the cake will get baked very well in a microwave mode.
Read laks post comment for some interesting conversation on the fat and egg replacement.