Monday, September 30, 2013

Whole Wheat Macaroni and Cheese topped with scrambled egg ~ Kids lunch box Ideas

I hear moms whining about kids lunch box. I totally agree with them, it is not easy to please the kids especially when it comes to lunchbox. They bring it back or dump them saying it was not good. My simple and short answer for Mommy's are to make the lunchbox look more appealing. Don't give them the same kind off stuff everyday, cook something simple but different, tasty and healthy as well. I bought a pair of partitioned lunchbox for my kids so that I can send them some fruits/veggie and a small dessert along with a main meal. So instead of stuffing a big main meal, I always include my kids favorite fruits or crunchy veggies and a small dessert. Don't you think its a good idea to sent them a combo, instead of a fully loaded lunch??

How difficult is to make Macaroni and Cheese??? Especially when you know your teddy is so very fond of Mac n Cheese. Make them healthy by buying Whole Wheat or Whole Grain pasta shells. Would love to make it a full meal? Top them with scarambled eggs, includ some juicy strawberries and a petite Madeleine Cake. I bet kids will never say 'no' to this delicious yet healthy lunch. So Enjoy making healthy and delicious lunchbox for your little ones. Nothing satisfies you better than the little ones empty lunchbox, do you agree??

  1. Whole Grain or Whole Wheat Macaroni/Pasta Shells - 2 Cups
  2. Organic Low Fat Milk - 1 Cup
  3. Cheddar Cheese Slice - 2
  4. Shredded Mozarella Cheese - ¼ cup(optional)
  5. Salt - 1 tbsp + more as required
  6. Dry Basil Leaves - 1 tsp
  7. Water - 5 Cups
  8. Organic Eggs - 2
  9. Pepper -¼ tsp
  10. Salt - ¼ tsp
Preparation Method:-
  • Make the Egg scramble ready. For this, break open eggs into a bowl, add salt and pepper and beat well to combine
  • Heat up a small pan, spary some cooking oil, pour the beaten eggs and stir until eggs are scrambled. Set aside.
  • Now pour water to a pot/wide vessel and bring to boil. Add the pasta shells and salt, stir till the bottom of the pan and let cook till al-dente.
  • Drain off the water using a colander and set aside.
  • In a wide pan, add milk and bring to boiling point. Reduce the heat to medium and add the cheddar cheese and stir till it melt.
  • Add the macroni and stir well to mix. Cover and let it cook in medium heat till it become creamy. Add Salt only if required.
  • Rub the dry basil leaves under your palm and add to the pasta. Cover and cook again for another two minutes.The milk should be mostly absorbed by now but should not be too dry but creamy.
  • Take off the stove. Move to a serving dish/lunch box and serve topped with scrambled eggs and some shredded cheese(if required)

So Signing Off until I'm back with more healthy and yummy recipes. Have a great time everyone !!!

Tuesday, September 24, 2013

Carrot Semiya Payasam/Carrot Semiya Kheer

Carrot Semiya Payasam/Kheer is a very ezee and delicious Payasam which can be whipped up in very less time and tastes utterly delicious. As many of you might know my son loveeee Payasam/Kheer and always prefer white payasam(Milk based) over Brown ones(Jaggery-Coconut milk based). This payasam is one of his favorite and he just relishess this given at any point of time. We did not have much Onam celebrations at home this time, but I made this payasam for kids. So here comes an ezee, breezy payasam/kheer which can prepared at home whenever unexpected guests shows up or for any ceremomys or just as a dessert. Hmm, do you really need any reason to make this delicious payasam??? So make this home and relish with your loved ones !!!!

  1. Grated Carrot - 3 Nos(~1 Cup)
  2. Roasted Semiya/Vermicelli - 1 Cup
  3. Ghee - 2 tsp
  4. Thick Milk - 5 Cups(Full fat or 2%)
  5. Water - 2 Cups
  6. Sugar  ~ 1 Cup(Add more according to your tolerant level)
  7. Cashews/Raisins a handful
  8. Freshly Ground Cardamom - From 4
Preparation Method:-
  • If using unroasted Semiya/Vermicelli, dry roast it well till golden brown and set aside.
  • Heat up a wide pan, add ghee. Roast the Cashews till light brown and move to a bowl. Add Raisins and saute till they puff up, remove from the pan to a bowl.
  • Now add the grated carrot to the same ghee and saute for about five-seven minutes till they change the color to deep orange and become soft. Move the carrot to another bowl and reserve.
  • Add 2 Cups Milk + 2 Cups Water to the same pan and let it boil. Add the roasted Semiya/Vermicelli and let it cook in medium heat till it become soft.
  • Add Sugar + 2 More Cups of Milk and let it cook again for another five minutes till the sugar is blended well and milk is reduced.
  • Spread the sauteed carrot and gently stir to blend with Semiya. Add 1 More Cup of milk and let it boil for another five minutes till the payasam/kheer is creamy.
  • Sprinkle the cardamom powder and mix gently. Let it reduce in low heat covered for another two minutes to infuse cardamom flavor.
  • Switch off the stove and add ghee roasted cashews and raisins.
  • Move to serving bowls and serve warm or cold.

Linking this to Favorite Recipe Event : Kheer/Payasam started by Swathi hosted at Rafeeda's The Big Sweet Tooth

Tuesday, September 10, 2013

Madhura Kozhukkatta / Sweet Modak / Steamed Rice Dumplimgs With Sweetened Filling

Vinayaka Chathurthi Wishes to Everyone!!!

How did Lord Ganesha's birthday celebration go everyone?? We did a small pooja and offered Lord Ganesha with flowers and his favorite Sweet Modak. Being a week day everyone here found their way to school and office after the Pooja. Here is the recipe for the Modak made at home for Ganesh Chathurthi celebration. You can make them home anythime for breakfast or snack. Everyone here love Modak, especially the little ones. So make this home for your loved ones and Enjoy !!!


For Outer shell Rice Dough:-
  1. Rice Flour - 2 cups
  2. Salt - ¾ tsp
  3. Water - 1cup + more if required
  4. Oil/ghee - 1tsp
For Filling:-
  1. Grated Coocnut - 1 cup
  2. Jaggery -4 to 5 cubes
  3. Water - ½ Cup
  4. Fresh ground cardamom powder - 1tsp
  5. Ghee/Oil - ½ tsp
Preparation Method:-
  • Put the rice flour into a wide bowl.
  • In a pan/pot bring water to boiling, add salt and stir to dissolve. Take off the stove
  • Pour the boiled water to the flour little by little mixing well with a spoon or spatula till the flour is well combined.
  • Once the heat is reduced, knead the flour to a smooth dough without any lumps. Apply some oil or ghee and smoothen the dough.
  • Make dough balls now and Keep it covered with a cling wrap or damp cloth till you prepare the sweetened filling
  • For filling, heat a pan, add oil/ghee and saute the grated coconut till it start giving nice aroma and light brown color in medium heat.
  • Meanwhile boil water in a pot, add the jaggery cubes and melt it completely. Filter the jaggery syrup to emove any impurities.
  • Add this jaggery syrup to the sauteed coconut and keep stirring in medium heat till the mix become sticky. Add the cardamom powder and stir well to mix.
  • Make sure the mix is not not too dry and hard. Take off the stove and let it cool a bit.
  • Once the mix is of tolerant hot, take a tsp each and make small balls.
  • Now apply some water in your left palm, take the rice dough small and place in the hand and flatten it making the edges a bit curvy.
  • Keep the sweetened ball in the middle of the dough and cover the edges. Smoothen the edges to a cone shape with you hands taking out any excess dough.(Not necessary you have to make it cone shape, you can just make it round and smooten it, take out if there is excess dough and use it for making spare modak)
  • Repeat the process with rest of the rice balls and filling.
  • Steam them in a steamer or idli cooker for around seven-ten minutes. Take off the lid of the steamer and let it cool a bit. 
  • Move to a serving dish and Serve Warm.

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