Vegetable sabudhana Kichadi For kids

sabudhana(Sago) 1 Small cup
cumin seeds 1 tsp
carrot all veg 1/2 cup
peas
potato
Groundnuts(optional)some kids get allergic don't need to use
coriander to Garnish
urud dal
Green chili 1
Ghee 1-2 tsp




In the Bowl Add ! cup of sabudhana (Sago)add in the water in that level sabudhana or little more and keep aside for 2-3 hours.

Remove the remaining water if Any.Add in the rice Flour to to Get Rid Of Stickiness.

Prepare the Peanut to be fried and get it grounded to add in the sabudhana kitchadi at last before garnish.(optional for kids kichadi)

In A kadai(Pan)Add in the 1 tsp of oil .Once get heated Add in the Cumin seeds,Curry leaf,Urud Dad,Green chili-
2 tsp of peanuts(Groundnuts),Asafoeatida.mixed vegetables.Fry well.

Add in the soaked Sabudhana(Sago into the Pan.Mix well..Add in little ghee from top so that All get Mixed well.Add in the salt.Add in the Grounded peanut powder on the top fry in till the sabudhana colour changes its color to light brown.Add in the boiled and chopped cubed potato Mix in well. Keep Aside..

kids will Really love it.Ghee is the only flavour kids really love to have..

sabudhana (SAGO ) kichadi Maharashtrian dish

Sabudhana (soaked in water for 2-3 hours) 1 cups
Cumin Seeds 2 tsp
oil 2 tbsp
kadi pata (curry leaves 1 string
Green Chilli 3 Nos(slitted)
urud dal 1 Tsp
Peanut(Groundnuts) (Roasted and dry Powdered)
Rice Flour 1 handful
Asafatida A pinch
Coriander Leaves To Garnish
Potato(small cubes) 1 optional
Sugar 1 tsp (optional)
Salt To taste


Method

In the Bowl Add ! cup of sabudhana (Sago)add in the water in that level sabudhana or little more and keep aside for 2-3 hours.

Remove the remaining water if Any.Add in the rice Flour to to Get Rid Of Stickiness.

Prepare the Peanut to be fried and get it grounded to add in the sabudhana kitchadi at last before garnish.

In A kadai(Pan)Add in the Oil.Once get heated Add in the Cummin seeds,Curry leaf,Urud Dad,Greenchilli1-2 tsp of peanuts(Groundnuts),Asafatida.

Add in the soaked Sabudhana(Sago into the Pan.Mix well..Add in little oil from top so that All get Mixed well.Add in the salt.Add in the Grounded peanut powder n the top fry in till the sabudhana colour changes its color to light brown.Add in the boiled and chopped cubed potato Mix in well. Keep Aside..

Garnish with Corriander leaves.

Can Be served with any chutney.

Potatoes can also be added as little cubes
Sugar is optional ....


Next in the way is For kids Vegetable sabdhana kitchadi kids will Love it.

Masala Dahi Bath(Gujrathi )

Ingrediants Quantity
Onion Finely chopped 1 big
Ghee 1-2 tsp
Musturd 1 tsp
Cummin seeds 1 Tsp
Saunf -1 tsp
kadi patha (curry Leaf) a little
Red chilli Powder 1/2 Tsp
Garam Masala 1/2 Tsp
Dahi(curd) 1-2 cup
Leftover Rice or cooked Rice 1 cup
salt to taste
sugar 1 tsp
Corriander for garnishing


Method

In a bowl Add in the Rice, curd ,garam masala,redchillipowder,salt sugar.and mix it well and tight.keep aside

In a pan Add in the ghee.when it get heated Add in Musturd,Jeera(cummin seeds),saunf,curry leaves and let it splatter .

Add on the mixed Dahi Masala Bath into it and mix well..and keep it aside.

Garnish with corriander leaves

Side dish with any pickle goes with it...

(This is the Gujrati Dish .So The sugar is added.You can omit sugar if not needed)

Pineapple Upside Down Cake

This PineApple upside down is my family favourite dessert which they love to Have....Once come into States I have been making it for the special ocassions of my family and my friends)First time I made it was in 2007 on my Two friends birthday This was the Third cake prepared on the same day December 2007... Let me tell u about the previous two cake latter....It was a surprise birthday party at my place we gave....unforgettable.Also the other thing was on my daughter 3rd birthday celebrated with Family (grandma and grandpa (eggless PAUSD cake......)

Ingrediant

1 cup All Purpose Flour
1/4 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, softened
1/2 pineapple syrup
1 egg
1/2 tsp vanilla
1 can pineapple slices in syrup
Glazed Cherry or dried


Method
Use an 8" square or round pan.prepare the size of parchment paper before we add in ingrediants.

Drain can of pineapple, saving the syrup.

Place butter in 8" pan, melt in the oven while preheating to 375°F.

Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan.

Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, egg, vanilla and 2 tablespoons of the pineapple syrup.

Pour batter into the pan being careful not to disturb the pineapples and cherries.

Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm

Needed

8 inch Round baking pan
parchement paper
sissors
butter for stick

Vegetable Kofta Curry

Ingredients
For Kofta
Grated vegetable
(cabbage,Carrot,Radish and onion) 1 cup
Ginger garlic 1 tsp
Saunf 1/2tsp
GaramMasala 1 tsp
Danya or Coriander powder 1/2 tsp
Dry methi Leaves 1 Tsp
Cornflour/Gram Flour(besan)/ rice flour 1-2 tbsp for making thick paste
Water for making paste
salt to taste
oil for frying


For Curry

Onion 2 big(nicely chopped\
Tomato 1-2
Jeera
Ginger/Garlic paste 1 tsp
Cashwenut 10pieces
Yellow color a pinch
Red Chili powder 1 tsp
Garam Masala 1/2 tsp
salt to taste
Corriander leaves for Garnish

Method for Kofta

Grate cabbage,carrot Radish and Onion.Add in Little Ginger garlic Paste,Saunf Garam Masala Danya or Coriander powder Dry methi Leaves and salt
In the pan Add Little oil Add This Mixed ingredients together and saute well till the Raw Aroma Disappear.Keep aside
Make a corn four paste or besan/Rice four paste.
In other kadai Pour in the Required oil for Deep frying till the oil gets heat up.
Make that vegetable masala into small Round or oval shaped balls and dip it in the prepared cornflour paste and fry in oil till golden brown and remove and place it in the plate which has tissue paper in it to absorb the extra oil from fried kofta.


For curry


In the Pan Add in the oil.when it gets heat up add in Jeera, cashew nuts Ginger garlic Paste,Finely chopped Onion, Tomato,Red chili powder ,salt little water till it gets mixed and cooked well.keep it aside.

Grind together all into the paste.

In a pan Add little oil .Add in the Grind ed paste and little water till the bubbles forms and raw Aroma leaves .Keep aside .In the heated form of curry add of the fried kofta balls into the curry
and mix well Garnish with Coriander leaves.

Good to Eat with Nan or Rice or roti


Tips for making the Best kofta

To avoid break up of ball during the frying

When you make the any kind of kofta either it can be veg or non veg .

Dip the Ball first in the dry four(con flour /besan /rice four )then into the thick paste before frying to avoid bad shape or breakup.


Kofta can be made in varieties .

VEGETABLE MACARONI CHEESE AND MACARONI UPMA (SOUTH INDIAN STYLE

vegetable MacaRoni cheese





Macaroni 1 cup(any kind)
water 1/2 cup (vegetable and macaroni)
milk 1/2 cup
butter 1 tbsp
onion 1
Broccoli peas beans 1 cup
cheese Parmesan /Italian cheese
Italian seasoning for flavour(optional)
olive oil optional

Method

In a pan or microwavable bowl add Macaroni water and salt and cook till it gets tender(for 5 minutes)
Slowly add milk butter and cheese cook till butter and cheese melts(3-5 minutes .
Side by in the other pan add fry onion and add the above vegetables till It gets cook and keep aside..
Add in the fried vegetable in the cooked macaroni cheese and mix well and keep in the microwave for 2 Min's

Optional(pepper ,traditional pasta sauce) can be added
it can be done in stove microwavable or oven at 250-350 degrees till cheese gets melted...

serve in a bowl or the plate...

kids will really love this



MACARONI UPMA(SOUTH INDIAN STYLE

Macaroni 1 cup
water 2 cup
salt 2tsp (whole recipe)
Ginger 2 tsp
Onion 1 tsp
Green chilies 3Mmustard 1/2 to 1 tsp
Channa Dal 1 tsp
Peanut 1-2 tsp
curry leaves little
Oil 1-2 tsp
vegetables (optional)
coriander leaves for garnishing

In a Microwavable bowl Add in the water and salt and cook it for 15-20 minutes.


remove it and strain off all the water and keep it aside reatain ur macaroni and wash it with cold water ..

In a pan Add oil(vegetable oil) put on Mustard,Chandal peanut curry leave ginger green chili (slits) till it get splatter and cook accordingly.(You can add any chopped vegetable IE peas carrot potato).

Add off the cooked macaroni salt and mix well till ingredients get together well..

Garnish with coriander leaves.Can Be served with indian pickle

No need to Grind Macaroni

Parupu urundai Mor Kulambu(south Indian Dish)

purupu urundai

Chana dal 1 cup
red chili 3
salt
rice flour (for make it ball shape)

Mor Kulambu

Curd 1 cup
coconut shredded
jeera 1 tsp
curry leaves 1 string
ginger ver small peice
greenchille 2-3
corriander leaves
asafetida little for taste

Soak the Chana dal for an Hour
Grind with little water with other ingrediant
red chili salt and little asafetida for flavor to the smooth paste .
Make the paste into round balls on the covering with rice flour so that urundai doest not break off.Steam it in greased idli plate for 15- 20 mins till it gets cooked.

For mor kulambu

Grind togeather little chanadal,greenchilie ,coconut,curryleaves,corriander leaves into paste.
In the kadai add little oil and put the grounded paste with little water till the Raw flavour leaves .
when the paste get thickening.Add in the Curd and leave it to boiled for some time it both get mixed well keep it off in side
Finally add the Steamed Balls (urundai).
with little cocont oil in kadai add musturd and fenugreek and curry leave allow to splatter.Add it on the top of parupuurundai Mor Kulambu

Serve it with Rice and any porial.....