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Showing posts with label Carrots. Show all posts
Showing posts with label Carrots. Show all posts

Monday, December 28, 2009

Wheat as Main Ingredient

"Wheaty Wonders:"
Ingredients:
1 cup maida/all purpose flour
1 tsp. salt
3/4 cup milk
1/3 cup oil
4 tsp. baking powder
1 cup whole wheat flour

Preparation:
Have the children help measure and mix the ingredients.
Divide the mixture into 20 parts and have the children knead the dough for about a minute.
Have them press the dough flat to about 1/4 inch thick.
Place butter on a griddle. Place the dough patties on it and fry on each side for about 4 minutes, until brown.
Serve with butter, peanut butter or honey.

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Thursday, December 17, 2009

"T" Tiffins

Trial Mix:
  • 3/4 cup cashews
  • 1 cup walnuts
  • 1 cup raisins
  • 3/4 cup peanuts
  • 3/4 cup shredded coconut
  • 3/4 cup chocolate chips
Mix all ingredients in a large bowl.
Store in an airtight container and refrigerator
Treat yourself to the trail mix whenever you want to munch something!
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Tropical Ball of Cheese:
  • 8 oz light cream cheese, softened
  • 4 oz light tropical fruit cocktail (drained)
  • 1 cup chopped walnuts
Cut the fruit into smaller pieces.
Mix softened cream cheese, fruit and 1/2 cup walnuts.
Chill well in refrigerator.
Mould into a ball and roll cheese ball in remaining 1/2 cup of nuts.
Serve with carrots or crackers.

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Spinach and Carrot Rice

Ingredients:
  • 2 cups cooked rice
  • 1/2 tsp. cumin seeds
  • 2 sliced onions
  • 2 large cloves chopped garlic
  • 2/3 cup grated carrots
  • 2 cups chopped spinach
  • 1 seasoning cube (vegetarian)
  • 2 tbsp. buter
  • salt and pepper to taste
Method:
  • Heat the butter and add the cumin seeds.
  • When they crackle, add the onions and gralic and saute for 2 minutes.
  • Add the carrots and spinach and saute for another minute.
  • Add the rice, seasoning cube, salt, pepper and 1/4 cup of water and mix well.
  • Cook on a low flame for 5 to 7 minutes.
  • Serve hot.

Friday, June 12, 2009

Interesting Puffed Cakes (Idlis)

  • 1 1/4 cups semolina
  • 2 cups buttermilk
  • 1/4 cup chopped, boiled vegetables (carrots, french beans, peas, corn, etc)
  • 2 tsp. ginger paste
  • 1 1/2 tsp. Eno's fruit salt
  • 1 tbsp. oil
  • salt to taste
  • oil for greasing
For Seasoning
  • 1 tsp. mustard seeds
  • 1 tsp. sesame seeds
  • a pinch asafoetida
  • some oil
  1. Mix the semolina, buttermilk, vegetables, ginger paste, oil and salt in a bowl to make a smooth batter. Keep aside for half an hour.
  2. Add the fruit salt, mix well and pour the batter into a greased (idli) pancake mould. Steam for 8 to 10 minutes.
  3. Prepare the seasoning by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle.
  4. Pour over the prepared pancakes.
  5. Cut into pieces and serve hot.