Beetroot Halwa (Chokandar ka meetha)

                        Today, I am going to end my series of kids vacation special recipes. This is my 10th post in the series and Ramadan is soon approaching so I thought it to call off and for the grand finale I have decided to share the recipe for Beetroot halwa or Chokandar ka meetha.

       

                    

                  Beets are rich in fibre, provide nutrients like Vit C, and minerals such as potassium, calcium, iron among many others. They are low in calories and an excellent choice for weight loss program, this halwa excluded, but it's good to indulge in so once in a while and if you and your kids have a sweet tooth then this is just the right recipe for you. 

                  I never tasted or touched (still didn't touch) Beetroot until Mom made this halwa on Eid a few years back probably 2013 or 14, years pass by so quickly :/ and that year I had a cousin sister visiting us, she could not keep away from the star dish that evening and we had to move away the container from her for the fear of over consumption!

                 If you are looking for more sweet dishes then do check Fruit custard, Orange kheer, Gajar ka halwa, Bread rasmalai and Aloo ka meetha from My Mom's Kitchen.


                The recipe for making Beetroot halwa is somewhat similar to Gajar ka halwa. The old saying "No pain, no gain" perfectly suits this dish for you have to grate the beetroots (you may use food processor) and stir a lot while frying them in ghee or clarified butter. Detailed recipe below :-

Ingredients:

1. Beetroot - 1/2 kg 
2. Sugar - 2 cups or more
3. Ghee - 2 to 3 tbsp
4. Almonds - 8 to 10 nos

Method:

• Peel the beetroots and wash them well. Grate and keep aside.
• Boil the almonds or soak in water for about half an hour. Peel and sliver, keep aside for garnishing. You can also fry them and then use.
• In a heavy bottomed vessel heat ghee.
• Lower the flame, add the grated beetroot. Keep stirring frequently in between and cook till it looks dried up. This may take anywhere between 20 to 30 minutes and this is the most important step in the recipe.
• Add sugar and adjust it to as per your liking. Stir well. 
• After the sugar dissolves completely switch off the flame. (may take around 5 minutes)
• Garnish with slivered almonds and serve warm.

Hope you give it a try. I will be waiting for your feedback in the comments section below.

Happy Cooking!!!

Besan chickpea curry

                Protein is one macro nutrient that is most essential to the body. They are the building blocks of body tissues and also acts as a fuel. For the vegetarians, pulses and legumes are the major source of protein and if to speak of brown chickpeas in particular 1/4th cup of dried chickpeas provide 11gms of protein provided it gives a feeling of satiety. So, today in Kids vacation special recipes is a protein rich curry called the Besan Chickpea Curry.

                  Besan chickpea curry is very easy to make and also very similar to the earlier recipes Drumsticks besan curry  and Besan that I've shared. The curry has basically three steps first soaking and cooking the chickpeas, second preparing the curry and finally mixing the two and delicious besan chickpea curry is ready, detailed recipe below :-

Ingredients:

1. Brown chickpeas - 3/4th cup
2. Besan / gram flour - 2 tbsp
3. Tomato - 2 nos
4. Cumin seeds - 1tsp
5. Ginger garlic paste - 1 tbsp
6. Red chili powder - 1 tsp
7. Turmeric powder - 1/2 tsp
8. Kasuri methi - 1/2 tsp (optional)
9. Coriander leaves - few
10. Curry leaves - 1 sprig
11. Water - 2 cups or more
12. Salt - to taste 

Method:

• Wash and soak the brown chickpeas overnight. Drain the water and pressure cook till tender, will take about 3 whistles or so. Transfer to a bowl. (You can preserve the water and add it to the curry later)
•  You can continue cooking in the same pressure cooker. Heat oil and add cumin seeds when they sizzle add curry leaves.
• Add gram flour followed by 1 & 1/2 cups of water (you can use the preserved chana water) and stir continuously to avoid lump formation, add more water if required.
• Add ginger garlic paste, red chili powder, turmeric powder and season with salt. Mix.
• Add chopped tomatoes and reduce the flame. 
• Adjust the gravy consistency by adding some more water.
• After a few minutes when the tomatoes are almost done, add the chickpeas followed by coriander leaves and kasuri methi. Give a final good mix and leave it to cook on dum or low flame for 2 or 3 minutes. Switch off the flame.
• Serve hot with chapathis or puris.

 

       You may also like to try  Chicken khorma, Dal bhaji, Meethi dal, Sweet corn curry and Tomato chutney from My Mom's Kitchen!

       Happy cooking!!!

Carrot lemon rice

                 We eat with our eyes first and kids follow this mantra to the heart. So, today in kids vacation special recipes is a healthy and colorful rice dish called the Carrot lemon rice.

                Lemon rice is a famous South Indian rice dish which is an ideal food to pack for long journeys or lunch boxes. Carrot lemon rice is basically an addition of beta carotene, fiber, Vitamin C, Vitamin K and iron to the regular lemon rice all owing to colorful orange carrots. A website also suggests that munching carrots helps in keeping teeth and gums healthy.

               For more carrot recipes check out Carrot milkshake, Sweet n sour carrot salad, Carrot capsicum rice, Carrot beans fry and Gajar halwa from My Mom's Kitchen. Now, onto today's recipe :-

Ingredients:

1. Cooked rice - 2 to 3 cups
2. Carrot - 1no
3. Peanuts - 1 tbsp
4. Mustard seeds - 1 tsp
5. Urad dal - 1 tsp
6. Curry leaves - 1 sprig
7. Turmeric powder - 1 tsp
8. Lemon - 1/2 no
9. Salt - to taste
10. Oil - 2 tbsp

Method:

• Heat oil in a pan.
• Add mustard seeds and urad dal. Do not turn the dal brown.
• When the dal starts changing color add peanuts followed by curry leaves .
• Add carrot and saute for a minute.
• Add turmeric powder and mix well.
• Add this prepared mixture to the cooked rice.
• Season with salt and lemon juice. Stir once and switch off the flame.
• Serve hot.

         You may also like to try Tomato rice, Mixed fried rice, Lobia chawal, Sweet corn fried rice and Sinangag (garlic fried rice) from My Mom's Kitchen.

         Do write to us in the comments section below.
      
         Happy Cooking!!!

Abshola (Raw mango drink)

                      Summer is not only season for vacation but also mangoes and before mangoes come raw mangoes. Green and tangy they are loved by one and all and used widely in Indian cuisine. My Mom uses them mostly to make lots and lots of  fresh Kairi ki chutney and today in my kids vacation special recipes I'm sharing a refreshing drink made using raw mangoes called Abshola.

            
                           Raw mangoes contain high amounts of Vitamin C that aids in formation of new blood cells and iron absorption in the body. It is truly refreshing and very easy to make and a healthier choice compared to the packaged juice and soft drinks available widely in the market. You may also like to try Badam milk, Pista milk, Carrot milkshake, Strawberry milkshake and Milk sherbet from My Mom's Kitchen. Now, to today's recipe :-

Ingredients:

1. Raw mango - 1 no
2. Sugar - 1/2 to 3/4th cup
3. Water - as required.

Method: 

• Peel and cut the kairi or raw mango into small slices. Discard the stone.
• In a saucepan take water for boiling the raw mango. 
• Add the sliced raw mango to the water and boil till soft and cooked. Remove from flame.

                                              

• Transfer the cooked raw mango along with the water to a blender jar.
• Add sugar and blend till smooth.
• Adjust the sugar levels as per taste. The drink is not completely sweet so add just enough sugar pertaining how sour your raw mango is.
• Refrigerate the drink and serve chilled.

 

Don't forget to pour in your thoughts in the comments section below.

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Happy Cooking!!!

Vermicelli upma

                      Doing a special series on kids vacation special recipes I myself ended up on an unplanned vacation from the blog. A trip to science museum, planetarium, a midnight ice cream treat and uncountable get togethers....well vacation is all about it. Back from the break, today I have another breakfast recipe. It is mild and very low on spice and hence a favorite among kids. So, here it is Vermicelli upma or sevaiyan upma.

                                Tempered with mustard seeds and curry leaves, Vermicelli upma is a very easy and tasty dish. The addition of cashew nuts gives a crunch to the bite and make you want more and more of it.

                                The first time I had this vermicelli upma was from my friend's lunch box. Her sister packed it for her on a regular basis as it was the most quick and easiest dish to prepare and ever since it has been my favorite. If you are looking for more recipes to try with vermicelli or seviyan then look out for Vermicelli kheer, Kheema Seviyan biryani and Lemon seviyan from My Mom's Kitchen. Now, to the recipe :-

Ingredients:

1. Vermicelli - 3 to 4 cups
2. Onion - 1 no 
3. Cashew nuts - 12 to 15 nos
4. Ginger garlic paste - 1tsp
5. Mustard seeds - 1 tsp
6. Curry leaves - 1 sprig
7. Green chilies - 3 nos 
8. Lemon juice - 1 tsp
9. Salt - to taste
10. Oil - 2 tbsp

Method :

• Cook vermicelli according to package instructions. Keep aside.
• Heat oil in a pan. 
• Add mustard seeds followed by cashew nuts. You can use whole cashews or divide into two.
• When the cashews turn slightly golden add ginger garlic paste and slit green chilies.
• Add curry leaves and onion. Add salt to taste. Saute till onions turn translucent.
• Add this to the cooked vermicelli give a good mix. 
• Adjust the salt and switch off the flame.
• Add lemon juice, mix again. Serve hot.

          Also try Kheema Macaroni, Murmura Upma, Sutriyan, Palak paratha and Egg Macaroni from My Mom's Kitchen!

          Hope your vacation is going good. Do write to me in the comments section below.

          Happy Cooking!!!

Eggless Chocolate cake

                           Kids love chocolate flavor there is no denying of the fact and so today in kids vacation special recipes is Eggless chocolate cake. Okay, we were speaking of healthy recipes all the while but once in a while indulgence is fine and we are also celebrating something special. The kids exam results are out this week and they have passed with flying colors so a treat of this delicious chocolate cake is all worth for their hard work and toil. And moms, you don't worry of any hard work for this cake is super easy to make and bake! ☺

                   Also, I'm submitting this post for a "Recipe of love" contest on a facebook group.While I'm dedicating it to my friend there (who's got a reason to celebrate) here its solely for the kids. First I'd thought for a vanilla chocolate cake but when there is chocolate what does vanilla has to do anyway? This cake is super moist super delicious and egg less. So, let's head onto the recipe :-

 Ingredients:

1. All purpose flour (Maida) - 1 1/2 cups
2. Sugar - 3/4th cup
3. Salt - 1/2 tsp
4. Baking soda - 1 tsp
5. Cocoa powder - 1/4th cup
6. Vanilla essence - 1 tsp
7. Oil - 1/3rd cup
8. Vinegar - 1 tbsp
9. Water - 1cup 

Method:

• In a large bowl take all the dry ingredients together (ingredient no 1 to 5) mix well to combine. Create a well in the center.
• Slowly add the wet ingredients (no 6 to 9) in the center. Mix to combine. After adding water the batter starts taking its shape. Don't over mix.
• Add the prepared batter to a greased baking tin and place in a preheated oven at 180 C for 25 minutes.(Every oven has different settings so keep an eye over your cake after 18 to 20 minutes have passed by)
• Check if the cake is done using a skewer or a tooth pick. 
• Remove from the oven and let it cool for a few minutes before removing to a plate.

• Serve warm.

                                  


                You may also like to bake Chocolate coconut bites, Chocolate vanilla marble cake, Mango sponge cake, and Chocolaty coconut bites from My Mom's Kitchen!

Do share your views with me in the comments section below.

Happy Cooking!!!

Badam milk

                             A refreshing drink is all what you need in this hot summer. And when the drink brings the right amount of nutrition in it and is beneficial to the kid that is all what you want to try so, here is today's post on the Kids vacation special recipes - Badam milk.

                      There are lots of brands that sell badam milk in the market but we always run the risk of chemical agents like preservatives, food colors and what not! Preparing this within the comfort of your home ensures you only use natural ingredients and also there is absolutely no comprising with the taste either. So, let's quickly have a look at today's recipe :-

Ingredients:

1. Milk - 1 glass
2. Almond powder - 1 tsp
3. Sugar - 2 tsp
4. Cardamom powder - a pinch
5. Saffron - 4 to 5 strands (optional)

Method:

• Grind a few almonds to a fine powder using grinder
• Take a glass of boiled milk and add all the ingredients one by one. Stir well.
• Serve chilled.

                              You may also like to try Pista milk, Carrot milkshake, Mango milkshake, Strawberry milkshake and Milk sherbet from My Mom's Kitchen.

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             Happy Cooking!!!