Cashew cheese Croquettes & Doubledecker Paratha

 #sweetnspicyaromas

#tiffinrecipes #schoolkidstiffinideas #cashewcheesecroquettes #doubledeckerparatha A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too .

I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

Creamy Corn & Capsicum Pan Pizza

Ingredients :

2 cups .........................tomato sauce
1 cup...........................pesto sauce
2 cups..........................creamy corn
2 .................................capsicums cubes and deseeded
6  ...................... pizza bases


For Pesto Sauce :





Grind together coriander leaves, olive oil, melon seeds, pepper powder and salt.


For Creamy corn :



Grind the corn coarsely  for few seconds till they are just crushed.
In a pan put this ground corn, milk , sugar and salt and cook till thick.

Assembling the pizza :

Apply some tomato sauce on the pizza base.
On that spread some pesto sauce.
Now apply a layer of creamy corn and spread capsicum  chunks on it.
Lastly sprinkle grated mozarella cheese and bake in an oven till the cheese melts .

Pan method : 

Heat a flat bottomed pan on a high flame.
When sufficiently hot apply oil on it and keep the pizza in the pan.
Now drizzle some water on the sides and immediately cover the pan with a lid completely.
Keep some weight on it so that the steam doesn't escape.




Lower the flame and cook for 2 to 3 minutes or till the cheese melts.
These pan pizzas are very easy to make and get ready in hardly in any time.

Cocktail Canapes - For SYS

Parties and get togethers always form an important part of our social life. We love to give and take parties and a true party is incomplete without drinks and starters. This cocktail canape is one such easy starter which you will love to make for your party . It will hardly take 5 to 10 minutes to get this starter ready if you chop the fruits and veggies in advance.

The filling can vary as per your liking and you can even add some more veggies like carrot and peas if you want. Pineapple is a must as it gives the much needed tanginess to the canapes. These cheesy canapes taste very delcious . Tarts can be replaced with salty biscuits like monaco or crackers. In that case you don't need to bake them.

I am sending this entry for  sys-w-series-february an event by a dear friend  Viji   as my secret ingredient is pineapple.

Ingredients :

5 tbsp....................pinapple ( finely chopped )
5 tbsp.....................capsicum ( finely chopped )
5 tbsp.....................white sauce ( recipe here )
5 tbsp.................... grated cheddar cheese
15 to 20 ...............tart cases





Method :

Mix first three ingredients .

Fill each tart case with a tablespoon of the mixture.

Sprinkle some grated cheese on top.

Bake in an oven for 5 minutes at 180 degrees.

Top with chopped cherries.

Mozzarella in Carrozza ( For International Food Challenge )

Now you must be confused reading the name of this dish . But Carroza in Italy literally means a carriage. So that means it is yummy cheese in a carriage of crunchy and crispy fried bread. This month for the IFC we were given a few chosen recipes from Campania - Italy by Priya Suresh

 I chose this simple dish not only because of its simplicity but because I am a die hard fan of cheese and just couldn't resist trying it. It turned out to be super delicious and was thoroughly enjoyed by all.

Though the original recipe mentions that we need to deep fry these bread cases. Because of diwali sweets doing the rounds and heavy meals throughout the week I chose to shallow fry them .The taste was truely amazing.

Thanks Priya , Shobana  and Saras  for this lovely dish...

Ingredients :

8 .......................bread slices
4 .......................cheese slices ( I used Britannia )
4 tbsp.................maida
2 ......................eggs
1 cup..................bread crumbs
1 tsp...................pepper powder
salt
oil for shallow frying

Method :

Remove the sides of the bread slices.

Place the cheese slice in between two bread slices.

Evenly apply maida to the slices.

Break the eggs and whip them and keep in a flat plate.

Now dip the slices smeared with maida in egg for 2/ 3 minutes.

Now coat these slices with bread crumbs and cover them properly with crumbs on all sides.

Now shallow fry these slices on a non stick pan .

Brinjal & Peas Uttapizza

Ingredients :

2 cups .................... Uttappa batter (see recipe here)

1 ...........................brinjal ( preferably big sized )

1 cup.....................fresh green peas

1 tbsp....................oil

1 small...................onion ( finely chopped)

1/2 tsp...................turmeric powder

salt

2 tbsp....................red chilly sauce

2 tbsp....................green chutney

1 cup....................mozarella cheese ( shredded)

Method :

Wash and slice the brinjal into thick rounds.
Apply some salt to the slices and keep for half an hour.
Then wash them and shallow fry them on a non stick pan.
Now apply some red chilly sauce to the slices and keep them aside.
Now add oil to the pan and saute the onions for 5 minutes.
Add the shelled and washed peas and saute .
Add green chutney, salt if needed and turmeric powder and cook the peas.
Now on a tawa make a small uttappa , the size of brinjal slice.
Before the batter sets keep one brinjal slice on it and spread spoonful of peas mixture.
Top with grated cheese and cook covered with a hollow lid.
Now carefully turn the uttappa and cook the other side too.
This ensures that the peas are set along with cheese and they don't fall while eating.
Your very own Indian uttappizza is ready to be served.

This is my entry to Viji's SYS-series-october

Sunshine Pizza

When you say pizza kids and adults both are very happy because it is one of the most popular and mess free snack or lunch to have. For this months Groovy Gourmets  decided to make two varieties of pizza , paratha-pizza   and sunshine pizza . Loved and enjoyed making both the varieties.

 But this pizza though is eqally tasty is with a unique twist in the sense this is a grain less , gluten free pizza with aloo methi sabji as a base and eggs are used  for toppings.

Surprised ?? But believe me this pizza was one of the most delicious and healty version of pizza that I have recently made. A very unique way to include methi and eggs in you diet isnt it ?






Ingredients :

4 .........................Potatoes ( chopped)
1 small bunch.......Methi leaves ( picked , washed and chopped fine)
4 ..........................eggs
1/2 cup ...............grated cheese ( mixture of mozarella and cheddar)
fistful...................coriander leaves ( chopped)
1 tsbp..................oil
1tsp....................chilly powder
1/2 tsp................dhana jeera powder ( cumin coriander powder
1/2 tsp.................turmeric powder
salt


Method :

Heat oil in the pan and add the chopped potatoes .
When they are almost cooked add all the masalas salt and chopped methi leaves.
Mix well and cook covered with a lid for 5 more minutes.
Your aloo methi i.e the base for your grain free pizza is ready.

When the aloo methi cools down just mash it roughly with a masher or even hands are fine.
Now smear a non stick tawa with little oil and spread a thick layer of this mixture on it.

Make four depressions and break the eggs taking care to keep the yolk intact.
Arrange the grated cheese on the base .

Now cook this for 5 mintues or till the egg yolks are firmly cooked.
Garnish with coriander.

Aloo Paratha Pizza Wtih Aubergines and Tahini ( For the Groovy Gourmets)

 Since a long time I had been eyeing various pizza varieties made with a grain free crust but did not get a chance to make it. Thanks to  Groovy Gourmets   I got a chance to make it this month. I actually made two varieties . I saw a lot of varieties on the net which used cauliflower mince as a base for the pizza and so decided to use potatoes instead.

I made one with aloo paratha as a base with brinjal slices and tahini sauce . Where as for the other one I used aloo methi base and topped the base with eggs  ( sunshine-pizza ). The recipe of which I will post next. Both the pizza were truly yummy .The results were stunning with two very healthy and  unique pizzas at home.

Though the name pizza sounds sinful and snack full of guilt you can safely have this  any time of day as it is full of nutrition and if you reduce the quantity of cheese that gives you one of the healthiest options of one meal dish to have on week ends.


Everyone at home was equally eager to eat a gluten free pizza and the wait was really worth it. This was one of the best pizzas in taste that we had.

So the recipe is here for all of you to enjoy :

 

Ingredients :

1...................aloo paratha
1/2 cup...........Tahini sauce
2 tbsp..............Green Coriander chutney ( see recipe here)
1 small ............Brinjal (the one used for Baingan bharta)
2 tsbp...........grated cheese ( mozarella )
2 ................cheese slices ( Britannia)
few.................coriander leaves for garnish
salt

For the paratha base :

2 ......................potatoes ( boiled and mashed)
1 1/2 cups ........wheat flour
a fistful ............coriander leaves (chopped)
1tsp.................cumin-corainder powder
1/2 tsp.............turmeric powder
1 tsp................ginger chilly paste

Mix everything and knead a firm dough.
Roll it into a disc of 1/4 inch thickness .
Cook one side of the paratha properly till cooked.
Whereas half cook the other side of the paratha.

For the Tahini Sauce :

1/4 cup...............sesame seeds ( soak in warm water for 15 minutes)
2tbsp....................olive oil
2..........................garlic cloves
1/2 tsp.................pepper powder
2 tsbp..................very thick curd ( or strain it for 15 minutes and drain excess water)
1/2 tsp.................sugar
1tsbp..................vinegar
salt

Grind everythin in a mixer to form a smooth paste.

Arranging the pizza : 

Now apply chutney on the properly cooked side of the paratha.
Arrange the pieces of cheese slices.



This will make the half cooked side face the tawa and will get cooked .
Grill the brinjal slices on a tawa till they are cooked and become soft.
Arrange the grilled aubergine slices as shown .



Liberally apply  tahini paste on each aubergine slice .
Sprinkle the grated cheese on the remaining part of the paratha .





Garnish each slice with coriander .
Now heat a non stick tawa and when hot smear little oil and keep the paratha.
Cover the paratha with a hollow lid and cook for 4 to 5 minutes on slow flame or till the cheese melts.
Cut into slices and serve hot.



Sending this off to     The Groovy Gourmets

And also to :

only-event-for-june-potato   at   nivedhanams

Vegetable Pizza ( Home Bakers Challenge )

The very first challenge of  Home Bakers ( details of which you will get here ) was Pizza, a famous Italian dish which doesnt need any introduction. I am yet to find a person ( kid as well as an adult ) who doesnt like this delicious cheesy bake. 

But dont think it was an easy task . Though I very often make pizzas at home I had never tried my hands at   making  the pizza base at home. 

Yes that was the actual challenge given to us by priya suresh  and this months event was hosted by divya The challenge to make pizza from scratch  i.e to make the base as well as toppings and pizza sauce.

Well all in all it was a very interesting and enjoyable experience . Though first time I tried making a base it did not turn out good. It was over baked and hard . So I had to try for the second time. Still I am not fully satisfied and will have to practice it for some more times. 

So finally this is the pizza I made at my second attempt. Hope you all like it.

Pizza with tomato sauce

Recipe source   Martha stewart

 

   Ingredients for the pizza sauce :

      2 tbsp................ olive oil

      3 to 4 .................tomatoes (finely chopped)

      1 tsp....................oregano

      1tsp ................... salt

      1/2 tsp...................pepper powder

    

                                          Method for the Tomato Sauce :

4.                                        Heat the oil and add the chopped tomatoes.

                                 Add all the other ingredients and cook till the sauce is thick.   

Ingredients for the pizza base : 

(Makes 2 Pizza Bases )

1 cup......................... warm water 

1 tsp........................ sugar

4 tsp..................... dry yeast

3 cups .......................all-purpose flour

1 tsp.......................... salt

3 tsp...........................olive oil

   

                                                     Method for the Pizza Base :

                                                 Heat the oven to 180 degrees.

                        In a bowl pour warm water and add sugar and sprinkle the yeast.

                                             Keep for 15 minutes or till frothy.
                            Now blend this well and add flour and salt and knead .

          Go on adding little oil and keep on kneading ( this should take 15 minutes) till soft and sticky.

                            Keep this dough in a oiled bowl and cover with a plastic wrap.

                                         After 1 hour the dough will be double its size.

                      Punch it and knead for 2 to 3 mintues and again let it rise for 30 minutes.

                           Now take the dough on a greased baking dish and flatten it to form a circle.

                                                Leave a raised border around the circumference.

                                             

                                                  Keep it in oven and bake for 7 to 8 mintues.

 

 Toppings : ( for 2 bases)

      2 ..................baby corns

      1 small .......................capsicum

      50 gm ............paneer
      4 to 5 ..............cherry tomatoes

      1 cup................grated mozarella cheese

                                  Now spread the sauce and the toppings and  spread the cheese on top.

                                                                   Bake for 20 to 25 minutes.
                                                                            Serve hot.

     


Linking this to

Home Bakers Event at                                                                                           and also to

    divyasculinaryjourney                                                                             bake-fest at tangymind 


:

Grilled Cheese Chilly Toast

There are some snacks which are my all time favourites. Grilled sandwiches are one of them and depending on your imagination and creativiy you can simply create a  wide variety of them by just changing the fillings and spices .

This chilly toast has a yummy combination of capsicums and cheese which compliment each other perfectly and beautifully.

We had these grilled toasts for dinner along with soup and thoroughly enjoyed the meal.



Ingredients :

2 cups....................capsicum (finely chopped)
2 cups....................onions (finely chopped)
1 cup......................boiled potatoes (finely chopped)
2 cups .....................Grated cheese ( cheddar)
1/2 cup .....................green pudina chutney
1 pack .................... large sandwich bread

Method :

Apply butter on one side of all the slices .
Take one slice and apply green chutney spread little onion potato mixture on it.
Place another slice on it and spread capsicum and cheese on it.
Take a third slice and again apply chutney to it .
Keep this on top with the chutney side down.
Make all the sandwiches like this.
Grease the sandwich maker and preheat it for 2 to 3 minutes.
Place the sandwiches on grill and grill it till both the sides are crisp and golden brown.
Serve with chutney and ketchup.