Tuesday, February 23, 2016

Chilly chicen


Wednesday, February 17, 2010

Hot Chilli Sauce

Things You'll Need:

  • 1 packet of dried red whole chilies (long or round)
  • Black pepper to taste
  • 1 cup of sugar
  • 2 cups of tomato ketchup
  • 1/3 cup of vinegar
  • Water and a pan
  • Food processor/blender
  • Instructions
  1. Step 1

    Buy a packet of chilies from your local food store. Rinse them thoroughly. Remove any attached stems and place them in a deep pan. Add water until all the chilies are covered. Place the pan on the stove and let it boil and cook at a medium flame.

  2. Step 2

    Remove the pan once the chilies are completely soft and there is still some water left at the bottom of the pan. Let the chilies cool.

  3. Step 3

    Put the chilies and the remaining water in a food processor or a blender. Add vinegar, tomato ketchup, sugar and black pepper. Blend the ingredients until they resemble a fine paste.

  4. Step 4

    Taste the chili sauce before placing it in air-tight containers. Store the containers in the refrigerator.

Tips & Warnings
  • Use fresh ingredients.
  • If the chili sauce is too sharp, add more sugar.
  • If the chili sauce is too thick, add a little bit of vinegar and some water and blend again.
  • Add a few pieces of garlic to the pan when boiling to create different flavor.
  • Store the chili sauce up to 6 months.
  • Do not blend chilies in the blender or food processor while they are still hot. Wait for them to cool down.
  • Avoid contaminating the chili sauce with wet fingers or wet utensils.

Monday, February 15, 2010

Veg. with Tosted Bread


4 round slices of cucumber
4 tab sp chopped veg. like carrots, beans, bell pepper and tomato.
4 slices boiled potatoes
4 slices carrot
4 slices oval or round bread (brown )
1 tsp. mint leaves chopped
1 tsp. tomato sauce
1/2 tsp. chilli sauce
1 pinch sugar
1/4 sp salt
1 pinch agno moto
2 tbsp. butter
1 tbsp. cheese or paneer grated


Heat half sp. butter in nonstick pan, add chopped vegetables, stirfry till tener.
Add mint, chilli sauce, salt to taste, sugar, salt and agno moto
Stir and cook well.
Use the balance butter to make toast. keep aside.
Arrange overlapping slices of carrot and potatoes.
Use two slices of each vegetable over one bread.
Garnish with grated cheese and drops of tomato sauce.
Serve hot.

Note: Use brown bread preferably since it contain much more fibre than white bread.

Potato chat

Potato chat

1 small boiled and salted potato diced
1 small carrot grated
1 stem spring onion finely chopped
1 tsp. coriander leaves finely chopped

1 small tomato (semi fruit) chopped
1 bread toast crumbled coarsely OR
2 tbsp. puffed rice OR
2 tbsp. cornflakes OR

2 tbsp. kara boondi OR
2 tbsp. sev
2 pinches pepper powder (optional)
1/2 tsp. sugar ground
1/4 tsp. vinegar white (optional) OR

1/2 sp lime juice
salt to taste


Mix all the veg. in a big bowl.
Add any one from the list like kara boondi or sev.
Add sugar, pepper powder and vinegar or lime juice.
Mix well and serve.

Bread with fruit pulp


1/2 cup fruit pulp
1 tsp. sugar
1 pinch cardamom powder or 1 drop vanilla essence

2 slice wheat or milk bread
2 tbsp. sweetened milk

Prepare coarse pulp from any desired fruit by just mashing with fork.
You may use mango, banana, chickoo, papaya, etc.
Use a transparent small bowl so that kids can see the layers.
Put 1 -2 sp fruit pulp in the cup.
Place slice of bread at bottom (cut it round with out the edges)
Mix the milk with cardamom powder or essence and the balance pulp.
Put one or 2 spoons of pulp on it.
Cover it by another bread slice.
Allow it to set for a while in the fridge.
Serve chilled on a hot summer afternoon.

Colourful Veg. Dosas/ Pancakes


1/4 cup each gram flour, rice flour, moong flour
1 grated carrot
1 onion finely chopped
1 tomato finely chopped
1/2 beetroot grated
1 bunch spring onion finely chopped
3 green chillies crushed fine (optional)
2 tbsp. oil
salt to taste
Oil to shallow fry


Mix all ingredients. Add enough water to make batter.
Spread a big spoonful thickly on a hot dosa or non-stick tawa.
Pour oil turn over, roast other side.
Cool, pack with ketchup.

Note: Whenever you make dosa or chappati make it very small. Children will like them.

Rice roti with greens


1 cup ordinary steamed rice
1/2 cup wheat flour
1 tsp. red chilli powder
1/4 tsp. cumin seeds
1/4 tsp. sesame seeds (til)
1 tbsp. butter
salt to taste
1 tbsp. of yoghurt or curds
1 tbsp. fresh corriander leaves /fenu greek leaves or spinach leaves

oil to shallow fry


If using greens, wash and drain very well in colander.
Mix all ingredients well except oil to shallow fry.
And form a dough like chappati dough.

Divide in 5-6 round balls.
Roll into chappatis, and make chappati.

Pack with chutney or sauce.

Note: You can add any veg. of your child's choice instead of greens. Or even you can use apple and banana.