Monday, February 29, 2016
Tuesday, February 16, 2016
It was quiet surprising when my son asked me to make Tomato Soup for dinner when he doesn't like tomatoes at all. He has a small kids recipe book with him. Whenever he has mood to cook he will open the book and start looking for recipes. That's what happened last Sunday. I guess he was tempted by the color of the tomato soup and he wants to give a try. That good. My son starts exploring to add more vegetables in the list.
Now is time for grocery shopping. This time he brought the recipe book itself for shopping. I just let him to find the ingredients himself from the shelf. As usual things which was not in the list also added in to the cart. I must really learb to control myself and to stick with the budget..hehe
Since the recipe is meant for kids, its really simple. I added few more ingredients according to my preference.
Shallots - 2
Garlic - 1(opt)
Plum Tomatoes - 1 can
Carrot - 1 large
Chicken stock - 1/2 cup (opt)
Olive oil - 1 tbsp
Bread - 6 slices
Heat a vessel and add 1 tbsp of olive oil. Chopped garlic and shallots finely then add to the heated oil. Stir for few seconds. Now add the sliced carrots and keep stirring for few more minutes.
Add chicken stock to the carrot. Close the lit. Let it simmer in slow fire till the carrot are soft.
Now add the canned tomatoes. Normally canned tomatoes are semi cooked. Stir the mixture and mash the tomatoes using the spatula. Add little bit salt. and let it simmer for 20 minutes in slow fire covered with lid. After 20 minutes turn off the fire. Let the soup cool before blend in a food processor. After blend the soup is ready to serve with croutons.
Spread butter to the slices of bread. Bake for 10 minutes. Remove from the oven and sprinkle grated cheddar cheese. Bake again for another 5 minutes. Remove from fire and cut into cubes. Bake again for another 3 minutes. Homemade croutons are ready.
Serve the croutons with the tomato soup.
My son finished the bowl without any complaints. That was most important for me.
What a nutritious combination?
Chickpeas is a legume of the family Fabaceae, are high in protein than any other legumes. Normally we cook chickpeas in curry or sundal. Its a must have prasatham when you visit temples.
Sweet Potatoes which normally have orange color flesh is a source of beta carotene and known to increase Vitamin A in blood stream. It is also rich in complex carbohydrates and dietary fibre.
Moringa Oleifera a.k.a drumstick tree not only serve as high nutritious food but also with various medicinal values. The edible part of the tree mainly leaves, flower and fruit. Here in this recipe I used the leaves. The leaves are source of multivitamins.
I have combined this 3 important highly nutritious source of food into one simple patties...
1 cup chickpeas soaked and cooked and drained
1 cup Moringa oleifera (murungai) leaves
2 sweet potatoes cooked and mashed
1 cup breadcrumbs
1 onion chopped
1 inch ginger chopped finely
1 tsp garam masala
1 tsp chili powder
1 tsp cumin seeds
Oil for fry
corn flour (optional)
Combine cooked chickpeas, cooked sweet potatoes, murungai leaves, chopped onions, chopped ginger and all the spices. Combine together in a bowl. Add 1 to 2 tbsp of flour if the dough is too watery. But normally if the excess water is drained completely from the chickpeas and potatoes, the dough will be just nice to form patties. Don't forget to add salt. Otherwise the patties will be tasteless. Form patties and roll in breadcrumbs. Keep aside.
Heat oil in a shallow pan. 2 to 3 tbsp of oil is just enough. With slow fire cook the patties each side about 5 to 8 minutes. Remove from fire. Serve with any condiments...
Healthy and nutritious snack for your entire family....
Friday, February 12, 2016
Source : Azlita Masam Manis
Hi viewers, I'm back with new recipe for the year after few months.
A simple recipe which is very popular right now in all the social medias. Churros.....simple fritters originated from Spanish. Usually serve hot with chocolate dipping sauce or cinnamon sugar. Frankly speaking this is my second attempt after failed with previous recipe. But this time I have succeed with new recipe sourced from Azlita Masam Manis. My son just loved it and he requested to do again next time. Even he helped me coat the churros with cinnamon sugar. He will be super excited when i request him to help me in the kitchen.
1 cup of water
a pinch of salt
1 tbsp fine Sugar
1 cup Self Raising Flour
1 tsp vanilla essence
1/2 cup icing sugar
1 tsp ground cinnamon
Combine sugar and cinnamon powder and keep aside.
Now combine together water, salt, sugar and butter in a medium saucepan. Bring it to boil.
Turn off heat. Stir in flour which already sifted together with baking powder if use normal flour. In this recipe I used self raising flour. Keep stirring the dough while adding the flour. Mix well. You will find it grainy texture. Next add in egg and vanilla essence. Beat the dough till all the ingredients well incorporate and the dough is spongy and smooth. Cool the dough while prepare for frying process.
Get a star nozzle to pipe the dough. Heat oil in a heavy bottom vessel or wok. Fill in the dough in a pastry bag. Pipe the dough straightway to the hot oil cutting to 4 to 5 inches length with kitchen scissors. Fry till golden browns. Toss in a kitchen towel and immediately sprinkle with cinnamon sugar.
Serve the churros warm with hot tea.... Yummy Churros for your tea time with your love ones!