Sweet Corn Capsicum Sandwich

Sandwiches fill you up and are great breakfast items if you want to avoid all oil and heavy carbs.

For all those who are checking their calories sandwiches make a fulfilling course.

We have some great sandwiches indian style recipes for you guys.

This dish makes for 2 sandwiches

Ingredients:

sweet corn - 1/4 cup

yellow capsicum- 1/2

green capsicum- 1/2

olive oil- 1 tspn

multi grain bread- 4 slices ( or any bread).

salt- 1/2 tspn as per taste

chilli powder- 1/4 tspn as per taste

Procedure:

clean the sweet corn and boil them in a wok.

cut the capsicum into small pieces and keep aside.

Once the sweet corn is boiled drain the water and keep aside.

take a pan and add olive oil.

add the capsicum pieces,salt and mix it well. close lid and let it cook for 5-8 mins.

once capsicum is half cooked add the sweet corn and let it cook completely for 5 mins.

add the chilli powder and let it cook for a minute.

keep it aside to add into sandwich.

In this dish the bread was dry toasted without any butter. Ive used a toaster to toast it or you can use pan and toast them. or make the sandwich and put it in sandwich maker.

You can use butter if you want but if you are trying to reduce calories you can skip butter altogther and it will still taste amazing.

after toasting the bread add the cooked mixture and spread on the bread evenly and close with another bread.

If you love cheese you can add a cheese slice .

red capsicum potato multi grain cereal vth rice wheat oats n coriander

palak multi grain vth rice wheat n oats

Garlic Podi

First recipe from my mom's cookbook and the most simplest and tasty of all :)

This is one recipe which will go with idly, dosa, rice, upma or any other breakfast recipe if you want to spice it up!! One of my mom's favorite !!!

Here is the recipe for you all

INGREDIENTS:

Garlic pods (6 to 8)
Cumin seeds (1 tsp)
urad dal (1 tsp)
red dried chilli - around 8
dried coconut - two small pieces
mustard seeds - 1 tsp
tamarind - small ball of size of amla
salt to taste

PROCEDURE:

Roast the cumin seeds, urad dal, red chilli , mustard seeds until nice aroma comes. Now grind all the ingredients (garlic can be with skin) together. Do not add water.

Tasty and spicy garlic podi is ready !!! It will stay fresh for more than a month

broccoli carrot porridge

broccoli and carrot are very good for health and its great for kids as they help in vision and brain development. I would suggest to give broccoli atleast once a week for kids .

This dish is made for 6m+ kids. can do a variation of this for toddlers without mashing it and giving in similar combinations.

Ingredients:

broccoli- 2-3florets

carrot medium sized slices- 4 

ghee- 1/4 tspn

salt - a pinch ( can be ignored if youve decided not to give salt until 1 year)

rice powder - 1 tbspn

water - 3/4 cup for rice

Procedure:

clean the carrot  and peel it off.

slice it into medium pieces and use 4 for this dish remaining can store in food container.

clean broccoli and cut few florets for this dish.

boil carrot and broccoli .

in another bowl add water and once it boils add rice  powder.

let it cook in low flame till its cooked.

in a food processor add the cooked veggies, rice ,salt and ghee and run it till it forms a paste.

if the baby is teething no need to make a paste can grind coarsely.

Aloo kaju masala (Potato cashewnut curry)

A simple yet rich curry dish to accompany your roti or enhance your rice. If you loved eating kaju curries in restaurant try this and you would now love to make it at home instead.
If you are diet conscious then make sure to reduce ghee and oil. 

Ingredients:

Potatoes - 2
cashewnuts - 5 tbspn
onions - 2
tomatoes -2
garlic -10 pods
ginger - 1 small
cinnamon stick - 1
garam masala - 1 tspn
coriander powder - 1tbspn
ghee - 1 tbspn
oil - 2 tbspn

pumpkin peas porridge (for babies)

For all the moms and dads out there. When you have a kid you are searching for all different food to give her and make it as delicious and as varied as possible. 

We at vegcookhouse have done lots of research around  babyfood esp for 6m+ kids as the first weaning food.

Not forgoing the traditional food given to babies and adding some zen we came up with tasty food which allows the babies to enjoy it and try all flavors, vegetables and fruits.

So we are coming up with babyfood series which will be posted once a week atleast . My baby is having these foods so this is safe and consulted with doctor . 

Ingredients:

pumpkin- 4-5 pieces

fresh green peas- half handful around 15 peas

ghee- 1/4 tspn

salt - a pinch ( can be ignored if youve decided not to give salt until 1 year)

rice powder - 1 tbspn

moong dal powder - 1/2 tbspn

water - 3/4 cup for rice

Procedure:

clean the pumpkin and peel it off.

remove the seeds and inner flesh and cut into pieces.

boil pumpkin pieces and green peas.

If fresh peas arent available its okay to use frozen peas.

in another bowl add water and once it boils add rice and moong dal powder.

let it cook in low flame, its okay if there is more water as it should be soft and little runny.

once vegetables are cooked . mash them with fork. for peas make sure the skin is removed/mashed .

mix the vegetables and rice add ghee and salt and mash well.

If the baby has teeth you can feed him this directly, or u can use any food processor and mash into fine paste and feed him.

sweet potato rolls

-- by Mrs Padmakala

Its great to have guest posts.. They bring out fresh recipes to the blog which are many times focused on only the authors taste and ideas. Gives out new ideas and delicious recipes. 

Once we spread out in our friends circle inviting for guest posts Padmakala garu came up immediately with  this delicious recipe. Never imagined sweet potato can be made into this delicious recipe.

VegCookHouse thanks her whole heartedly and  waiting for more great recipes.

Ingredients

Sweet potatoes       - 2 

fresh coconut flakes small cup

Ghee                        3 tsp

Sugar                        4tsp( according to u r taste)                        

Pista nuts                10

Procedure

  Boil the sweet potatoes and  peel  the skin . 

 Smash them nicely 

 Add sugar, ghee and mix well with  hand 

Make small round balls and keep them aside

Add fresh coconut flakes on a plate.

Roll the balls on fresh coconut flakes .

Garnish with pista on top .

 For kids it's very healthy and energetic

Double ka Meetha

Ingredients:

Bread pieces - 6
ghee - 1/2 cup
sugar - 1 cup
water - 1 cup
milk - 1 cup
cardamom - 3
cashew nut pieces - 1 tbspn

Mango Halwa

Best thing about summer is having lots and lots of mangoes. Having a large box of mangoes at home been trying different dishes to complete them and also eat it in a different way one was mango crepes. I absolutely love halwas esp Carrot so why not a mango halwa.. tried this out came out awesome.. so for all those with tons of mangoes at home and searching for dish this is the best…

Ingredients:

Mangoes – 2
Sugar – 3 cups
cashews – 6
ghee – 1 cup
cardamom – 3

Procedure:

Squeeze out the pulp from the mangoes . Take a flat botton vessel pour out the pulp and sugar . keep in medium flame for 15 mins stir occasionally. fry the cashews in ghee. powder the cardamom. add the cashews and cardamom once the mangoes start to thicken. add ghee slowly while stirring . mix the ghee completely with mangoes and keep it in low flame for 5 mins. Once the ghee starts coming out remove from flame . Eat it hot.

carrot pumpkin mash

boil carrot and pumpkin
boil rice and dal

ghee salt, vegies and rice mash in mixie

pumpkin mash

peel pumpkin and boil it
boil rice with dal

ghee salt ,veg and rice mash in mixie

yoghurt banana mash

add fresh yoghurt, banana, pinch of salt , boiled rice and mash in mixie

curd mash

add curd to boiled rice powder and mash in mixie

veggies coriander mash

add carrot/beetroot/green peas
coriander and boil

boil rice

ghee salt, veggies and rice mash in mixie

carrot green peas mash

boil carrot and green peas
boil rice

ghee salt veggies rice mash in mixie

cabbage mash

boil cabbage
boil rice and dal
ghee, salt , veg and rice mash in mixie

carrot cabbage mash

boil carrot and cabbage,
boil rice and dal
ghee ,salt, veg and rice mash in mixie

sweet potato mash

boil sweet potato
boil rice and dal
ghee, salt ,veg ,rice and mash in mixie

potato mash

boil potatoes
boil rice
add ghee salt potatoes, rice and little boiled milk and mash in mixie

beetroot mash

boil beetroot
boil rice and dal
salt,ghee veggies and rice mash in mixie

methi mash

take methi leaves without stem

boil methi leaves.

boil rice with moong dal powder

add ghee pinch of salt and methi rice and mash in mixie

carrot rice mash

boil carrots
boil rice with moong dal powder and mash everything in mixie

beetroot carrot minty food

boil beetroot, carrot
once its almost boiled add mintleaves and coriander leaves .


cook rice powder and moong dal powder till its soft.

add some ghee, pinch of salt and boiled veggies and rice and run in mixie till its mashed.

Veg stir fried rice (without masala)

This serves 2 people

Ingredients:

Carrot -1
capsicum- 1
potato -1
baby corn - 4
onion -1
green chillies - 3
salt as per taste

rice - 1 cup ( use flavored rice basmati/thai jasmine rice)
water

Procedure

Since we are not adding any flavour enhancers or masala it would be more tasty if flavoured rice is used. We can use basmati rice or thai jasmine rice or any other variety.

If using basmati rice. soak the rice for 1/2 hour before cooking with the ratio of rice to water 1: 1 1/2 . If basmati rice is soaked then the rice will be cooked with long grain how we see in hotels.

If using jasmine rice. no need to soak cook with ratio 1:1, as it might be sticky if more water is added.

Use long grained rice for this variety.

Cook the rice and fluff it with fork and keep aside.

I have cut all the vegetables into thin long pieces, you can cut your vegetables as you wish. can add leeks, spring onions, beans or other veggies if wanted.

take a big wok so that there is space to fry it properly.

add 2 tsbpn of oil. once oil is heated add green chillies, onions and fry it till transluscent.
add the remaining vegetables and fry it for 5-10 mins. you can also cook with closed lid for 5 mins and without lid for 10 mins so that the moisture is not there.
add salt to the veggies and mix it well.
Once the veggies are cooked add the rice and mix it properly. Keep in high flame and fry with continuously sauteing it for 2-3 mins.

Chemagadda tamarind Curry (Colocasia with tamarind jus)

Colocasia/chemagadda is one of our fav vegetables especially when added in sambar. My mom makes the best curry out of it. Though there are different ways of preparing curry this is my fav as it can be had with both roti and rice and has some gravy to it in the form of tamarind jus. It dosent take much time to prepare this. But this curry is quite heavy so not recommended when you wanted to eat something lite.Best way of having it is with rice and lots of ghee.

Ingredients:

Colocasia /Chemagadda/ chemadumpa / arbi – 6

tamarind – 1 small cup (enough to make 1 cup jus)

mustard seeds – 1 tspn
cumin seeds – 1 tspn
salt – 1tspn
red chilli powder – 1tspn
channa dal – 1tspn
oil – 1 tbspn

Procedure:

Tamarind Jus
Take a cup of warm water and soak tamarind for 5 mins. gently sqeeze the tamarind with the water . sieve the mixture to get jus

cook colocasia either using pressure cooker or boiling in water. peel of the skin and cut into medium pieces.

in a wok/kadai add oil. once oil is heated add channa dal, cumin seeds, mustard seeds. once the seeds start to splutter add the tamarind jus.
add salt and chilli powder and mix it well

add the cooked colocasia and mix well. cook with closed lid for 5 mins.till the jus is reduced from watery state.

If the tamarind jus is more sour add water.You can try adding jus in steps to arrive at your acceptable acidity. salt reduces the sourness too.

You can have this as side dish with rice/roti/chapati.