Carrot Pumpkin Potato Puree

CARROT PUMPKIN POTATO PUREE

Being a mother of two sweet little angels, I feel overwhelmed to share baby food recipes and toddler recipes. Purees are a great way to feed veggies to infants of 6 to 8 months old. We can make a variety of purees by either single vegetable or fruits or by a creative combination of vegetables or fruits. Here I present the purees what I had made for my little ones. Lets see how to make this carrot pumpkin and potato puree.

                              

Ingredients :

1. Carrot - 1 No.
2. Potato - 1 small
3. Pumpkin - 1 piece

Cooking Method :

• Wash and peel the carrot, potato and pumpkin. 

• Cook it nicely in a pressure cooker adding some water.

• Slice this cooked veggies and blend it in a blender adding the vegetable stock.

• No need to add salt to infants food.

• The carrot potato pumpkin puree is ready to be served.

• We can make variations to this puree by taking only carrot and pumpkin, or carrot and potato or just carrot or potato or pumkin.

                             

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Potato Drumstick Masala Ularthu

POTATO DRUMSTICK MASALA ULARTHU OR URULANKIZHANGU MURUNGAKKA MASALA ITTU ULARTHIYATHU

This is a very spicy recipe. Masala Ularthu basically means that you roast the vegetables in the masala. Here in this recipe we use a traditional masala with the flavours of Red Chilly,pepper and coriander being highlighted. I have used potato and drumstick here. You can try this with any vegetable of your choice. So lets see how to make this spicy potato drumstick ularthu.

Ingredients :

1. Potato - 4 Nos
2. Drumstick - 3 Nos
3. Small Onion (Chopped lengthwise) - 1 cup
4. Ginger (Chopped) - 1 Tbsp
5. Garlic - 12 pods(Chopped)
6. Vinegar - 1 Tbsp
7.  Salt - as reqd

For Masala :

1. Red Chilly - 4
2. Coriander seeds - 4 Tbsp
3. Pepper - 1 Tbsp
4. Jeera - 1/4 tsp
5. Cloves - 6
6. Cinnamon Sticks - 4 small pieces

 For Seasoning :

1. Coconut Oil - 4 Tbsp
2. Small onion (Chopped Lengthwise) - 1/2 cup
3. Curry Leaves - few springs

 Preparation :

• Coarse grind the ingredients mentioned under Masala in a blender and keep it aside.

• Chop the drumstick into 1 - 2 inch pieces.

• Peel the potatoes and dice them into cubes.

Cooking Method :

• Cook Potato, Drumstick, small onion, ginger, garlic, vinegar, salt and the coarse ground masala in a pressure cooker adding very little water. If there is some water in the dish after cooking boil it openly and dry it completely.

• In a kadai, heat the coconut oil. Add small onions and curry leaves for seasoning and saute till small onion starts to change colour. 

• Now add the cooked potato and drumsticks into this seasoning and mix well. Roast this in low flame for 15 to 20 minutes. The masala should get coated very well on the vegetables. Once its roasted well and starts to brown switch off the flame.

• Spicy Potato Drumstick Masala Ularthu is ready to be served. Serve it with hot stemed rice, chappathi, curd rice etc.

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Potato Pomegranate Salad

POTATO POMEGRANATE SALAD

This is a tasty and healthy salad made of potato and pomegranate. Its a great way to get kids eat pomegranate through this salad. Lets see how to make this Potato Pomegranate Salad. 

Potato Pomogranate Salad

Ingredients:

1. Potato - 2
2. Onion - 1
3. Green Chilly - 1 
4. Pomegranate - 1/2 of one
5. Coriander Leaves - 1/4 th of one bunch
6. Lemon juice - juice of 1/2 a lemon
7. Jeera Powder - 1/4 teaspoon
8. Salt - as reqd
9. Curd - 2 Tablespoon

Preparation :

• Cook the potato in boiling water. Dice it into small cubes and keep it aside. 

• Finely chop onion, green chilly and coriander leaves and keep it aside.

• De-seed the pomegranate and keep it aside.

Cooking Method :

• In a big bowl take the cooked and diced potato, chopped onion, green chilly and coriander leaves and pomegranate seeds, lemon juice, jeera powder and salt. Mix this very well. 

• Now add the curd and mix it once again.

• Potato Pomegranate salad is ready to be served.

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Pineapple Green Chilly Salad

PINEAPPLE GREEN CHILLY SALAD

Salads are a great way to include fruits and veggies into our diet. This is a sweet and spicy salad. Very simple and tasty salad. Lets see how to make this Pineapple Green Chilly Salad. Got this recipe from the malayalam magazine Vanitha.

Ingredients :

1. Pineapple (cut into small cubes) - 200 gm
2. Green Chilly (Chopped) -  2 Nos 
3. Green Capsicum ( Diced) - 1/2 of 1
4. Salt - as reqd
5. Pepper - as reqd
6. Lemon juice - 1 tsp
7. Coconut Oil - 1 tsp

Cooking Method :

• Take all the ingredients in a bowl and mix well. 

• Serve it little chilled.

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Paneer Butter Masala

PANEER BUTTER MASALA - RESTAURANT STYLE

Paneer Butter Masala, my all time favorite restaurant recipe. When cooking became my passion, I thought why not try my all time favourite restaurant recipe at home. Trust me its so easy to make and you get almost the restaurant taste also. And Home made is always healthy. Also Cottage Cheese or Paneer is loaded with lots of healthy nutrients and hence a healthy pick for our kids too. So lets get started and see how to make this delicious paneer butter masala.

Ingredients :

1. Paneer or Cottage Cheese - 200gm
2. Onion - 2 Medium sized
3. Ginger - 1 inch piece
4. Garlic - 5 
5. Tomato - 3 Medium sized
6. Cashew nut - 12
7. Turmeric Powder - 1/4 tsp
8. Chilly Powder - 1 Tbsp
9. Coriander Powder - 1/2 Tbsp
10. Garam Masala - 1/2 tsp
11. Cloves - 1
12. Cinnamon - 1 small stick
13. Bay Leaves - 1 Leaf
14. Oil - 1 Tbsp
15. Butter - 2 Tbsp
16. Fresh Cream - 2 Tbsp
17. Kasoori Methi - few leaves
18. Coriander Leaves - Few leaves
19. Salt - as reqd
20. Sugar - 1 tsp

Preparation :

• Cut the onion into four pieces and boil it in water for 10 mins. Once the onions are cooked blend it into a fine paste and keep it aside.

• Cut the tomatoes and make a puree out of it. Keep this aside.

• Soak the cashew nuts in hot water for 20 mins. Grind this to a smooth paste adding 2-3 Tbsp water. Keep this aside.

• Crush the ginger and garlic and a make paste and keep it aside.

Cooking Method :

• Heat Oil + Butter in a kadai. Add the whole spices cloves, cinnamon and bay leaves. 

• When it starts to leave a nice aroma, add the onion paste and saute it well. Saute till the raw smell goes off.

•  Now add the ginger- garlic paste and mix well. When it starts to leave a nice aroma add the tomato puree. Mix and saute well the whole mixture.

• When it starts to boil, add the turmeric powder, chilly powder, coriander powder and garam masala and mix well. 

• Once the raw smell goes off, add the cashew nuts paste and mix well.

• Now add 1-1.5 cups of water and add salt and sugar and mix everything well.Cover and boil it for 5 - 10 mins on low flame.

• Now add the paneer cubes into the curry and mix well. Cover and cook the paneer for 5 mins. Alternately you can slightly fry the paneer cubes and add to the curry. 

• Once the paneer is cooked add the crushed kasuri methi and fresh cream and mix well.Adding kasuri methi gives the restaurant taste.

• Garnish the curry with coriander leaves and fresh cream.

Tasty  and delicious restaurant style Paneer Butter Masala is ready to be served.

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Meen Moru Curry or Fish Curry Malabar Style

MEEN MORU CURRY OR FISH CURRY MALABAR STYLE

This is a gravy type preparation of fish. We call this moru curry because we add a little curd to in its preparation. This is a malabar type of making fish curry. You can use any fish of your choice except prawns, crab, squid and such varieties. I have use kilimeen or Pink Perch here. Anyways lets see how to make this tasty meen moru curry.

Fish Curry

Ingredients :

1. Kilimeen or Pink Perch Fish - 1/2 Kg
2. Onion - 1 No.
3. Tomato - 1 No
4. Green Chilly - 2 Nos(as per your spice bud)
5. Ginger - 1 '' piece
6. Curry Leaves - 1 spring
7. Salt - as reqd
8. Turmeric Powder - 1/4 tsp
9. Chilly Powder - 1 Tbsp

For Grinding :

1. Grated Coconut - 1/2 of one coconut grated
2. Cumin Seeds(Jeerakam) - 1 tsp
3. Curd - 4 Tbsp
4. Tomato - 1 Big

For Seasoning :

1. Coconut Oil - 2 Tbsp
2. Small Onion - 10-12 Nos
3. Curry Leaves - 2 Spring

Preparation :

• Wash and Clean the fish and cut it into small pieces as we do it for fish curry. Marinate this cleaned fish with salt and turmeric powder and keep it aside.

• Grind together grated coconut, cumin seeds and 1 Tbsp of Curd into a smooth paste adding some water. Grind it until it becomes a smooth paste. Keep this coconut paste aside.

• Grind the tomato and make a puree and keep it aside.

• Beat the remaining 3 Tbsp curd and keep it aside.

• Chop the onion, ginger, tomato and  green chilly lengthwise.

Cooking Method :

• Take an earthen pot(Manchatti) or Kadai. Put the marinated fish, chopped onion, ginger, green chilly, tomato, curry leaves and chilly powder in the kadai. Now mix everything very well with your hand. Add some water just enough for the fish to get cooked. We would be adding coconut paste , puree and beaten curd later on, so add very little water so that the curry doesn't become watery later on.It would take about 5 - 10 minutes for the fish to get cooked.

• Once the fish is cooked put off the stove. Now add the coconut paste, tomato puree and beaten curd into the cooked fish. Mix everything well. Take care while mixing as the cooked fish might break. So to avoid this what we do normally is, not use a ladle to mix it. Hold the sides of the Kadai and rotate it well until its mixed well. Check for the salt and add if required. Add water if required and keep the curry back at stove on a medium flame.

• When the curry starts to boil, put off the stove. Normally the curries which we make with curd is not boiled. It is put off just when it starts to boil.

• Next is the seasoning part. Heat a tadka pan and add coconut oil into it. When the oil is hot enough add the chopped small onion and fry until it becomes dark golden brown. Add curry leaves to this and pour it over the fish curry. 

• Delicious Fish in curd gravy is ready to be served. This tastes best with steamed rice and fish fry.

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