Sharmis Passions

Bread Recipes | 15 Easy Bread Recipes For Kids

2013-05-18T05:40:00.000-07:00

Here is a collection of bread recipes:

Shahi TukdaEggless Savoury French ToastPaneer Bread Balls

Eggless Caramel PuddingEggless Sweet French ToastCheesy Corn Capsicum Sandwich

Chilli Cheese ToastMasala Bread UpmaBaked Bread Rolls
Bread PizzaBread Masala SandwichHomemade BreadCrumbs
Bread CupsOnion Mint SandwichBread Dahi Chaat

Sabudana Khichdi | Sago Recipes

2013-05-17T04:25:00.000-07:00

Sabudana khichdi is a popular vrat recipe with no onion and garlic.It is so filling for breakfast or even as a snack. I saw this recipe in a cookbook when I was having a pack of sago in hand so instantly tried it,. The crunch in the peanuts is the highlight of the recipe, do try this for yourself or for your kids.

Sabudana Khichdi Recipe - Ingredients
Cooking Time:30 mins Serves:2

Sago - 1 cup
Potato - 1 big sized
Peanuts (whole de-skinned) - 1/8 cup
Lemon juice - 1/2 tbsp
Coriander leaves - 1/2 tbsp chopped finely
Sugar - a small pinch (optional)
Salt - to taste

To temper:
Oil / Ghee - 1.5 tbsp
Jeera - 1 tsp
Curry leaves - 1 sprig
Green Chillies - 1 chopped finely

Method:

1.Rinse sago well with water and soak sago overnight with enough water just to immerse it well...Dont add more else it will become mushy.After the mentioned time if you see the sago must have absorbed the water well and ig you press it with your fingers it will be soft, Set aside. Dry roast peanuts till golden brown then grind it coarsely.

2.Pressure cook potatoes until soft for 4-5 whistles, cube them and make it ready. In a pan - heat oil and add the items under 'to temper' let it splutter.Then add potatoes along with little salt, give a quick stir.Then add the sago pearls.

3.Keep cooking stirring it until the sago starts turning transparent.Take care not to mush it up and also make sure it doesn't stick to the bottom.Even if it starts sticking, just keep fluffing it up.Add crushed peanuts at this stage, give quick mix and switch off. Add lemon juice and garnish with coriander leaves.

Serve hot either as a teatime snack or for breakfast!

My Notes:

Take care while adding water to soak sago...this is a very important step....if you add more water then it will become mushy.If you are soaking in the mrg then you can check it now and then, fluff it up inbetween this gives nonsticky sago.

Make sure you switch off and leave 5mins before lemon juice is added else there are chances for the upma to turn bitter.

Toss the sago well to avoid sticking to the bottom.

Dont choose the nylon variety sago....the other bigger variety suits well for this upma.

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Sakkarai Pongal Recipe (Sweet Pongal Recipe) - Traditional Method

2013-05-15T04:39:00.001-07:00

Sakkarai Pongal (Chakkarai Pongal) is my fav...anything sweet I just cant resist. I have already posted a sweet pongal recipe with milk but saw this traditional temple style recipe with only jaggery from a chettinad book my athai gave me. Having tried this recipe many times now thought to share the recipe here. I made only a small quantity so made it in pressure cooker but will surely update this post with steps of the traditional pot method later.

Sweet Pongal Recipe - Ingredients
Cooking & Prep Time:45 mins Serves:2

Raw Rice - 1/2 cup heaped
Moong Dal(Pasi Paruppu) - 1/8 cup +1 tbsp
Jaggery - 3/4 cup
Water - 3 cups(for cooking rice) + 1 and 1/4 cup(for jaggery syrup)
Ghee - 2 tbsp
Cashews - 8 broken
Raisins - 1 tbsp
Edible camphor - a very tiny pinch (optional)
Cardamom powder - a pinch

>We use this vengala paanai(brass pot seen below) to make pongal on the festival day. Though in our native we used to make it in veragu aduppu(firewood oven)......through the days we have changed to gas stove but use the traditional pot to make the pongal. Now I have to keep up my promise to update the stepwise pics for the traditional pot method....hopefully by next pongal :) Now on to the recipe....

Method:

1.Dissolve jaggery in water, use hot water to dissolve easily. Then heat it up until for the remaining lumps to get dissolved, let it come to a rolling boil.

2.Switch off and strain to remove impurities.Then add edible camphor(a very tiny pinch not more than that), cardamom, set aside.

3.In a pressure cooker dry roast moong dal till golden brown.Then add rice and give a quick stir.

4.Add 3 cups of water and pressure cook for3-4 whistles until mushy.Mash it well.Then add jaggery syrup.

5.Add the jaggery syrup and cook well in medium flame for 5mins.If it starts getting dry add ghee and keep mixing till you get the pongal consistency.Finally add the ghee fried cashews,raisins and switch off.

Serve hot with ghee drizzled.
And this adds on to my fav clicks list :)

My Notes:

I used paagu velam to get the dark brown color. You can use normal jaggery too.

Pressure cooking time of rice depends on the variety of rice so adjust accordingly.New rice needs little lesser water whereas old rice requires more.

Pongal gets thicker in consistency after cooling down so switch off accordingly. If it get dry, while serving add little ghee and milk.

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Instant Mango Pickle Recipe - Maangai Oorugai Recipe

2013-05-13T07:50:00.000-07:00

Mango Pickle and that too instant...who can resist?! Forget about the soaking and waiting time....this is a instant version, can be done in a jiffy and served instantly.I have already posted a sweet version of mango pickle and manga thokku already....so have your pick :) Curd rice and mango pickle....my anytime fav combo!

Mango Pickle Recipe - Ingredients
Cooking Time: 30 mins

Raw Mango - 1 chopped
Red Chilli powder - 1 tsp
Turmeric powder - a generous pinch
Salt - to taste

To roast & grind:
Fenugreek seeds - 1/2 tsp
Red Chillies - 2

To temper:
Oil - 1.5 tbsp
Mustard seeds - 1 tsp
Hing - 1/4 tsp

Method:

1.Wash the raw mango, chop into bite sized pieces, set aside. In a pan, dry roast fenugreek seeds and red chillies till golden brown.Transfer it to a mixer.

2.Grind it to a semi coarse powder,set aside. In a pan, heat oil - add mustard seeds let it splutter. Add roasted powder,red chilli powder,hing and turmeric powder.

3.Give a quick mix and switch off. Transfer this to the chopped raw mango pieces,add salt and mix well.Let it to rest.

Serve with curd rice.

My Notes:

Make the powder a bit coarse so that it adds a nice crunch to the pickle.

Adjust spice level according to your preference.

Keeps well for 3-4 days in room temperature. May be it wil keep well for 2 more days of refrigerated.Additional oil can be used oil must be boiled and cooled before adding to the pickle to increase the shelf life of the pickle.

Choose raw mangoes that are firm.Amma said if more oil floats on top (as for any pickle) it increases shelf life so may be add 1/4 cup oil if you want more shelf life.Always use clean spoon everytime. Also dont keep eversilver spoon immersed in the pickle, the pickle will get spoiled easily.

This is instant pickle and you need not wait till soaking time.Just make it and serve it.

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Beetroot Raita - Beetroot Thayir Pachadi Recipe

2013-05-11T05:56:00.002-07:00

Beetroot has always been my fav veggie since childhood days. I was/am always fascinated to see the baby pink color when beets is mixed with curd rice. I love any recipe with beetroot either a simple poriyal or pakoda or this raita. How is it with you?

Beetroot Raita Recipe - Ingredients
Serves : 2
Cooking & Preparation Time: 30 mins

Beetroot - 1 (comes to 1/2 cup tightly packed)
Thick Curd(Yogurt/Dahi) - 1 and 1/2 cups
Salt - to taste
Water - as required to cook beets

To temper:
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - 1 sprig
Ginger - 1/2 tsp chopped finely
Green Chillies - 1 chopped

Method:

1.Grate the beetroot using a grater,set aside.Saute it in a kadai till it shrinks and raw smell leaves.Then add little water till immersing level.

2.Cook covered till it turns soft.Whisk the curd, add cooked beetroot. Give quick mix.

3.Heat oil - temper the items listed under 'to temper' let it splutter, transfer it to the raita,add required salt and mix well.

Serve with any parathas or variety rice.
My Notes:

The ratio of curd : beetroot is purely your choice. You can change it according to your taste and preference.

Use thick yogurt for any raita variety. If your curd is little watery then hang it in a muslin cloth for 15-30 mins to drain off the excess water.

While tempering you can replace green chillies with red chillies.

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