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Savory Muffins – Fast and easy breakfast recipes for kidsSavory Muffins ~ Easy breakfast recipe for kids
I don’t know what took me so long to post these savory muffins that I make so often for my son as they are his favorite breakfast or mid morning snack. I am always on the look out for fast and easy breakfast recipes for kids and corn savory muffins recipe fits the bill. They work great for breakfast, school snack and picnic food as well.
Today’s savory muffins recipe uses plain flour but since I make them often for my son, I use half a cup each of plain flour and whole wheat flour and 1/4 cup groud oats. I stock on corn and you will find a packet in my freezer at any given time and I also had some green peas to use up. So sweet corn kernels, green peas, green chili paste, coriander leaves and loads of cheese gave the muffins a lot of flavor. Soft, moist, cheesy and addictive. The variations are endless and few flavorful combinations that I usually make are spinach & corn/roasted bell peppers & corn/ sausages & eggs.Savoury Muffins for Breakfast
The post Savory Muffins appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
Until recently the vegan blueberry muffins was my favorite muffin recipe ever. God knows how many times I have baked it with so many variations! But all that changed one day when I baked these banana Nutella muffins. I don’t know if I’m being bias because I’m a chocoholic. The love for Nutella doesn’t help either! So I think I have to push the blueberry muffins recipe down, give that the second place and these absolutely decadent beauties move to the sweet first spot. My kids loved these muffins so much that they are deliberately avoiding eating bananas so that it would ripen very much and I can make these banana Nutella muffins again.
I have tried a couple of baking recipes using very ripe bananas but this muffin recipe beats them all. I also wanted to include peanut butter in these muffins and then only realized that if I do so my son can’t take it for lunch because of the nut allergies prevalent in school. Sunflower seed butter is a very good replacement for those who can’t eat peanut butter. It has a similar flavor. So I included that too, but that flavor did not show up in the muffins. Adding chopped walnuts or pecans to the muffin batter would have tasted good too but again because I wanted to send it to school I didn’t add it. All I could smell and taste was the bananas and Nutella and I’m not complaining about that at all! Thanks to Jessica for this amazing recipe. I just tweaked it a little to make it egg free.
|Banana Nutella Muffins Recipe||#ratingval# from #reviews# reviews|
Banarasi Aloo Matar Sabji ~ Simple Sabji RecipesBanarasi Aloo Matar Sabji
Even though I have already posted aloo matar recipe earlier, I’m going ahead and sharing a homestyle Banarasi style aloo matar that is not only the simplest recipe with minimalistic ingredients but also the tastiest. I have lost count of the number of times I have prepared Banarasi aloo matar ever since I had bookmarked this recipe.
Less is more holds true for this incredible vegan potato curry where the star player is tomato. Blanched and ground tomatoes add oodles of flavor and the only three spices that go into the dish are cumin seeds, turmeric powder and red chili powder. The original recipe calls for a very watery gravy dish which is highly recommended. The first few times I prepared aloo matar like a runny gravy. For a change, I reduced the quantity of water so you will find that the dish appears like a thick gravy. I served it with Masala parantha and I cannot explain in words how flavorful and comforting our meal was.Aloo Matar Sabji with Masala Paratha
The post Banarasi Aloo Matar Sabji appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
Mangalorean chicken curry with coconut ~ Kori GassiMangalorean Chicken Curry
Mangalorean chicken curry, popularly known as ‘Kori Gassi’, is a speciality chicken dish among the Tulu speaking Bunt community. It is an extremely flavorful chicken gravy that has a quite a few spices going into its making. The ingredient list might appear daunting but don’t let it deter you from giving this authentic Mangalore chicken curry a try. Absolutely heartwarming flavors that is sure to please your palate.
Coconut is an integral part of Mangalorean cuisine and it also happens to be the main ingredient for Kori Gassi along with spices like fiery red chilies, black pepper corns, coriander seeds, cumin, fenugreek seeds, cloves and cinnamon. Traditionally, Mangalorean chicken curry is spicy. The sweetness of coconut offsets the heat of the red chilies to some extent. This spicy chicken gravy is served with pundi (rice balls), rotti, neer dosa and rice.
The post Mangalorean Chicken Curry appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
Do you remember, last week when I told you about buying large qty of ingredients and binning most of it? Well, it happens in the case of this particular recipe. I rarely make chaat at home. Coming to think of it, we don’t eat it from outside also often, hhmm… Surprising, since both of us like chaat. I think the reason is somehow our minds fail to recall it and because of that we dont crave for it. As they say, out of sight, out of mind. I think it’s very true in today’s scenario, where you are constantly fed with tons of information in the form of pics, videos, articles etc; knowingly or unknowingly. Sometime ago, I read an article about “leading a life without internet for 25 days”. You can read it here.
I was really surprised to find out how much my life depended on the internet. We had a blackout recently and I was completely lost for a min! Blackouts are a very rare occurrence here. I was hoping for the power to be back on soon, but it felt like ages. I grew restless and to add salt to the wound, my mobile battery drained out! After a few mins of panicking, I decided to face the “powerless” situation. I made myself a cup of coffee and sat near the window, just watching the world go by. It took me sometime to stop being restless and calm myself. “Being in present moment” is something I find very difficult, say if I’m going for a head massage, rather than enjoying the massage, I’ll be worrying about it getting over soon or if I’m listening to a playlist, rather than enjoying the current song, I’ll think about the next song to come, ggrrr :(( Have you ever felt like that?
Anyways, where were we… yep, chaat. So like I said, even though I make this very rarely, I buy and keep the small puris like it’s going out of stock! If you make and keep the sweet chutney ready, you can make this in no time, if you’ve all the ingredients available. This is my fav chaat item. When I say it’s my fav, I mean it.
Once when we went to Sanjeev Kapoor’s restaurant here, we went for buffet instead of al a carte. I’m not a buffet person at all, but that day since the rest of the gang were in a mood for a buffet, I joined them. At the risk of sounding like a weird kinda person.. let me tell you.. all I had that day was dahi puri from the whole spread, that too under the death glares shooting from a particular pair of eyes ;) Sometimes it drives Jose crazy when I put on an unusual show… so now I’m confused! Did I have dahi puri that day out of love for puri or simply to irk him ;) Well, one thing for sure, I didnt even bother to taste anything else, so let’s assume it must be because of my love for dahi puri.
To enjoy the dahi puri to the maximum, you need to get the whole flavour in one bite. The sweetness and tanginess of Tamarind sauce, spiciness from the green chutney, softness from the potato, the coolness from the yogurt and the crunch of the puri. It’s like a flavour explosion inside your mouth!
So here you go…
Recipe from herePrint Dahi Sev Batata Puri Author: Maria Jose Martin Recipe type: Appetiser, Snack, starter Cuisine: Indian, North Indian Ingredients For Sweet Chutney
A stack of pancakes served with a dollop of butter and maple syrup will make your picky toddler run into the kitchen and begging you for more. Fortunately dear daughter has never been a picky eater but one of her favorite foods has always remained pancakes and this version of mini colorful pancakes served on a stick is always a hit with her! Here’s how I make them:
Note: If you are on a time crunch you can skip using the lollipop sticks, just make pancakes omitting the sticks on it and serve them as a colorful stack.
It is important to adjust the heat between medium to low so the pancakes do not burn and lose the lovely color. Remember you want rainbow pancakes not brown!
Tip: You can use your favorite cookie cutters or just a round one to make funny shapes
Your favorite pancake mix (I used whole wheat pancake mix)
Food Colors of your choice (I used Red, Blue, Green and Yellow)
1. Prepare your pancake mix according to the directions on the box or you can use your favorite homemade recipe.
2. Divide the pancake mix equally in 4 different bowls
3. Drop in few drops (about 6 to 7) of color in each bowl and blend well
How to :
Neer Dosa Recipe with Chicken Curry (Mangalore style)Neer Dosa with Mangalore Chicken Curry
Ever since I posted Mangalorean egg curry that I served with Neer Dosa, I have been bombarded with requests to post Neer Dosa recipe. Last weekend, I prepared Neer Dosa and served it with Mangalore chicken curry. Neer dosa, a Karnataka breakfast fare, literally means ‘water crepe’ since the batter is of flowing watery consistency. Neer in Kannada and Tulu language means water.
These white, light, lacy paper thin crepes are popular not only for the flavor but for the simple preparation and lack of fermentation. My Konkani friends gave me some tips on how to prepare neer dosa (called panpole in Konkani) that does not stick to the pan which I have listed in the ‘Tips’ section below the Neer dosa recipe. The vegetarians enjoy Neer dosa with spicy tomato chutney or coconut chutney, saagu, sambar, rasayana (mango with coconut milk) and a sweet mixture of jaggery and fresh coconut. The non-vegetarians enjoy it with chicken/mutton/fish/egg curry, egg roast or chicken/mutton/prawn sukka. One can enjoy these dosas even after they turn cold.
The post Neer Dosa Recipe appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
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|Monday||Andhra Pesarattu||Red Masoor Dal and Brown Rice|
Khichadi with Twist
|Tuesday||Urad dal dosa||Carrot Savory Salad, Bharli Wangi with Roti||Parath Masala with Curds|
|Wednesday||Leftover rice & poha|
Bisi bele bhat
|Cheese Jalapeno Paratha|
|Thursday||Instant Bulgur Idli with Carrot Chutney||Kakarakaya Kurma|
Pineapple Rasam with Rice
|Friday||Bottle Gourd Dosa||Arachuvitta Sambhar with rice||Foxtail Millet & Wheat Rava Pongal|
Onion Tomato Toast
|Milagu Sadham, Raita||Virudhunagar Ennai Parotta, Vegetable Chalna|
|Sunday||Bermi Parathas||Aloo Potoler Rasa with Lucchi||Ginger Lemon Soup|
|Monday||Rava Idli||Paneer Matar||Keshi Yena|
|Tuesday||Chinese Bok Choy Congee|
Aloo Palak with Rotis
|Wednesday||French Toast||Bihari Kichidi||Thai Mango Salmon|
|Thursday||Johnny Cakes||Roasted Habanero Pineapple Wrap||Paneer Makhanwala|
|Friday||Misal Pav||Kali Dal with Phulka||Triple Schezwan|
|Saturday||Onion Paneer Frankie||Beetroot RasamAvarakkai Paruppu Usili|
|Atta Dal Kachori, Dhaniya Chutney, Aloo ki Jhol|
|Sunday||Sandwich Cutlet Chips||Sindhi Kadhi Chaawara||Tomato Soup|
Here’s a simple and refreshing recipe for summer time. These days I’m on the look out for recipes which are different from the usual kind which I make at home, like curries, but mostly using ingredients which I already have. One of the things that I’ve learnt over the years, is to substitute. Yeah, I know it’s a pretty common sense kinda thing to do, but I never used to do it when I started cooking. If a recipe called for say 10 gms of an ingredient which I rarely use, I used to go n buy the 100 gms packet, just because the 10 gms isnt available and bin the rest of 90 gms, if I get around to make it. Otherwise the whole thing will end up in bin during my cupboard cleaning spree, sigh! Still there are times, when I go n buy those 100 gms, knowing fully well that I’ll use only 10 gms of it. But I’ve trained myself to decide whether it’s worth it or not. This only happens with expensive ingredients, there is no point in over analysing and wasting your time over a few cents, at least in my view.
So coming to this recipe, one of our friends gifted us a carton of Ratnagiri Alphonso Mangoes . At first I thought we will just eat it as is, because those Mangoes are so good that you dont feel like adding anything to it, out of the fear that you may spoil it. We did just that with the whole lot, except for a few. I kept looking for a recipe using Mangoes, with minimal ingredients. I wanted a recipe that highlights the freshness and taste of the mango. After some research I zeroed in on this recipe. When I saw the pic of this salsa, I was sold. You could feel the freshness of the mango in that pic.
Salmon is something that we both like. As I said before, I dont usually do much experiment with Salmon also. Just grill it on stove top with a simple marinade of lemon juice, garlic, salt and pepper. When we have salmon, I usually make some simple sides like mashed potato or stir fried veggies. So for a change, after seeing this recipe, I decided to go with the same combo, even when I had some doubts about how mango and salmon works together. I even kept some mashed potatoes ready, if in case the mango salmon combo backfired. Honestly, I was a bit surprised at how it paired so well! Somehow the whole thing together just turned out perfect!
If you dont eat Salmon, may be you can just try the salsa, it’s very much capable of holding on it’s own. It’s a very refreshing and a perfectly balanced dish with a wonderful flavour from the sweetness of mangoes, heat from the chilli, and a hint of acidity from the lemon juice.
Recipe from herePrint Mango Avocado Salsa With Pan Seared Salmon Author: Maria Jose Martin Serves: 3-4 Ingredients For the salsa