Announcing Kid's Delight~Lunch Box Recipes

I am hosting Valli's Kid's Delight event this month and the theme for this month is 'Lunch Box Recipes'. Cooking for my kid's lunch is one of the toughest things for me. I am always at a loss of ideas on what to pack for them. So I'm asking all of you to please share your kid approved lunch box ideas, so that packing lunch is not going to be a chore but a fun experience.
Any and all lunch ideas are welcome (only restriction being they have to be vegetarian -- eggs are allowed). Here's a few things you need to know:

• Cook any kid approved Lunch box dishes with and post in your blog between July 15~August 15, 2016.
• Link to this post and Valli's Kid's Delight announcement post is mandatory.
• Old posts need to be reposted with links to this post and Valli's Kid's Delight event announcement post.
• Do not have blog, but want to contribute, then email me your recipes to cookshideout@gmail.com. I will post them on my blog and include them in the round up.
• Multiple entries are allowed, in fact they are encouraged.
• Only Vegetarian dishes please, eggs are allowed.
• Use of logo is optional.

Here's how to send in your entries:

Email your entries to cookshideout@gmail.com before end of day August 15, 2016 with the following information:

• Your name
• Blog name/ Blog URL (if applicable)
• Entry Name
• Entry URL (if applicable)
• Include a brief description of the dish and how he/she enjoyed it
• I can take the pictures from your posts, but if you have disabled right clicking in your blog, please send me a picture of at least 580px wide. Non-bloggers please email me a picture along with your recipe details.

Looking forward to all your entries.

Quick Paneer Pulao (Pressure Cooker Method)

We are celebrating Sapana's Virtual Baby Shower' today. Welcoming a new bundle of joy into the family is a very exciting time for the whole family and especially to the mom. So Sapana, here's wishing you 'All the very best for the new arrival'.

So our BM group decided to cook from Sapana to celebrate her Virtual Baby Shower. I picked a simple one-pot dish, Paneer Pulao from Sapana's blog. This dish was a hit with my family. I made minor changes to the original recipe to suit for taste preference.

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Fabulous Feast Friday# 7

Welcome to this week’s edition of Fabulous Feast Friday. What are you feasting on this weekend? Join the Link Up Party so we can all feast with you! 

My blogger friends and I have teamed up so that every week there are two link up parties – One for Vegetarian Recipes ONLY and one for All Recipes. Vegetarian Recipes can link up to both parties. 

Let’s meet the team:

This week’s hosts are me for 100% Vegetarian recipes and Usha for any and all recipes.

There’s only a few simple steps to join the party: 

• Your post must include a recipe with at least one photo. 

• You must follow all of the Hosting Team on one social media platform, per your preference. 

o Mireille Twitter Facebook Pinterest Google+ Blog Lovin’ 

o Sandhya Twitter Facebook Pinterest Google+ Stumble Upon 

o Srivalli Twitter Facebook Pinterest 

o Prachi Facebook Pinterest Blog Lovin’ 

o Usha Twitter Facebook Pinterest Google+

o Pavani Twitter Facebook Pinterest Google+ 

o Saras Twitter Facebook Pinterest Google+ 

o Priya Twitter Facebook Google+ 

• Please insert our logo either in the post or somewhere on your site. 

• Add your post using the Linky Tool below. 

• Support each other by visiting and commenting on a few blogs. Vote for your favorite recipes of the week. Each week the top 3 recipes will be featured.

An InLinkz Link-up

Event Announcement of International Food Challenge { IFC } - A joint effort of Shobana and Saras

International Food Challenge is evolved out of similar interests, passion in exploring all the cuisine from all over the world. As a result, we, Saras of Saras Yummy Bites and Shobana of Kitchen Secrets and Snippets have teamed up to welcome foodies, our talented food bloggers to join in this mission to learn, explore the world cuisine along with the heritage every country possess and get to know some ideas what every country has to offer with respect to food.

Come foodies, let’s all join our hands in this journey of crossing many virtual boundaries in the quest of finding new food, fresh tastes from around the globe through this event IFC. 

How it works: 

• The host and the founders are the one’s who will go through the cuisine of the given month and they will narrow down the results to 3 top most recipes. In the beginning of every month, say on 1st, the host of the given month will let out all the three recipes in detail along with the link and the members have to select the one they like and should submit the challenge on the said date, which is 30/31st of every month. 
• The best presented dish gets the privilege of being the cover picture of our Facebook page for the whole month along with their copyrights. How cool is that!! 

Do u have the urge to learn the world cuisine as simple as that, u want to try some new dish one at a time, then, what’s stopping you foodies, come join us let’s form a group and let’s get started.. Yay!!!

Join our FB group HERE to get in touch with the event as well as for the latest updates.

Kid's Delight-5 Ingredient Fix Roundup

Finally I'm here with the Kid's Delight-5 Ingredient Fix roundup. First off big thanks to Valli for letting me host the event. Thanks to all of you who have sent your delicious dishes to the event. My special thanks to my non-blogging friends and cousins who took time out of their busy schedules to cook, take pictures and write about their kid's favorite dishes.

As Priya said in her email that this is not a tough theme, but it definitely makes you think about what we are feeding our kids. Basically my concept is 'less is more' and that holds good for kids food too. I'm so glad so many of you joined in to share these delicious kid friendly dishes. There might be some dishes that have more than 5 ingredients, but I let them slide since the whole point of the exercise is to have fun.
I think I've included all the entries that I received. If I missed your entry, I sincerely apologize and if you leave a comment on this post with the link, I will update the post with it. Thank you.
So without further ado, here are the entries:

First up is my dear friend Jyothy who sent 3 of her daughter's favorites:

Carrot Rava Laddoo 

Carrot Rava Laddoo

 Sago Murukku (Saggubiyyam Murukulu)

 Sago Murukku (Saggubiyyam Murukulu)

Banana Mini Rounds

Banana Mini Rounds

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Kid's Flower Pot Dessert

Kids love Ice cream. Kids love Cake. So what happens when we combine 2 of their favorite desserts in one easy to make/ assemble dessert -- they will ABSOLUTELY LOVE it. I made these for a party last weekend and all the kids when googoo-gaagaa over it. This is will be my last entry for Valli's Kid's Delight: 5 ingredient fix event happening right here this month.

I saw Pioneer Woman make edible flower pots on her show and thought it is a cool idea to serve cake and ice cream in a little terracotta pot, sprinkled with oreo (dirt) and some gummy worms. I bought tiny terracotta pots (2.25") from AC Moore and they were just the right size for my little guests. 'Ice cream wafer cones' would also be great as edible flower pot.
I used homemade chocolate cake and homemade flavored ice creams (here are recipes for homemade ice creams). But good quality store bought stuff would work perfectly. Pioneer woman used store bought pound cake.

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Banana Nutella Nut Milkshake

I wrote about my son's love for chocolate a lot of times. His mom is obsessed with everything related to cooking and eating and he is obsessed with everything chocolate. The other day when he had to pick between vanilla and strawberry ice creams, he told me very seriously that he doesn't like vanilla. I couldn't help myself from laughing out loud because I wasn't sure if he knew why he didn't like vanilla. My guess is he thinks he shouldn't like vanilla because he loves chocolate :-)

Well anyway, chocolate actually makes him eat bananas, because he eats bananas drizzled with chocolate syrup. Not the best way to eat a fruit, but I'm happy he's at least trying it. I believe in baby steps and I'm sure one day he'll get better at trying and tasting different foods.

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Kid's Delight Event Announcement - 5 Ingredient Fix

This month is probably the busiest I have ever been since I had my daughter, both in blogging and personal life. If you haven't noticed I've been blogging everyday in this month along with some amazing bloggers for our monthly blogging marathon. I signed up Wilton Cake decorating class and that keeps me busy for 3days a week with the baking and prepping for the class and the actual class itself. Then it was my son's spring break, so had to keep him entertained during the day, thank god he's back in school today.
All that introduction was to tell you that I'm also hosting Valli's this month's edition of Kid's Delight event. Since I know how busy all of us are, I thought it would great to compile recipes that use 5 everyday ingredients to make something healthy and tasty for our little ones.
Put on your thinking caps and start cooking some kid approved foods, anything from breakfast foods to desserts, just make sure the dish has 5 INGREDIENTS OR LESS. I'll give you salt/ sugar, pepper/chili powder, oil/butter, tempering ingredients as freebies, everything else will counted towards the 5 ingredients. Lets have fun in coming up with some delicious dishes that our kids would love.

Event runs from April 15th to May 15th, 2013.

Here are the rules:

• Cook any kid approved dish with 5 INGREDIENTS OR LESS and post in your blog between the dates mentioned above.
• Freebies are Salt/ Sugar, Oil/ Butter, Pepper/ Chili powder and tempering ingredients.
• Link to this post and Valli's Kid's Delight announcement post is mandatory.
• Old posts need to be reposted with links to this post and Valli's Kid's Delight event announcement post.
• Do not have blog, but want to contribute, then email me your recipes to cookshideout@gmail.com. I will post them on my blog and include them in the round up.
• Multiple entries are allowed, in fact they are encouraged.
• Only Vegetarian dishes please, eggs are allowed.
• Use of logo is optional.

Here's how to send in your entries:

Email your entries to cookshideout@gmail.com before end of day May 15, 2013 with the following information:

• Your name
• Blog name/ Blog URL (if applicable)
• Entry Name
• Entry URL (if applicable)
• Include a brief description of the dish and how he/she enjoyed it
• I can take the pictures from your posts, but if you have disabled right clicking in your blog, please send me a picture of at least 580px wide. Non-bloggers please email me a picture along with your recipe details.

Looking forward to all your entries.

Chocolate Pizza (Grilled)

Chocolate & Pizza are two of my son's favorites (or can I say, any kid's favorite), so what perfect way to combine these two than make a Chocolate Pizza. I made this chocolate pizza on the grill using the goof-proof grilled pizza recipe I posted the other day. But this can be made in the oven with any of your favorite pizza crust or even store bought pizza crust to save time.

 

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Double Chocolate Zucchini Bread

We begin the 3rd week for Blogging Marathon today and my theme for next 3 days is "Kid Friendly recipes with Chocolate" for Kid's Delight event. I know first hand how much my kid loves chocolate. I mentioned about his LOVE for all things chocolate a number of times here and so when I saw the theme with chocolates, I thought this what could be better than making more chocolate delicacies for my son.

Since all these recipes are going to Vaishali's Kid's Delight - Chocolate event, they have to be eggless. So for today's chocolate delight, I made this "Double chocolate Zucchini Bread" from King Arthur flour site. The original recipe had eggs, but I used egg replacer to make it eggless.

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Panaeng Curry with Tofu & Peppers

Panaeng Curry is one of my favorite Thai curries because it's creamy, mild and not as spicy as other Thai curries. Panaeng curry paste has peanuts and the usual Thai ingredients like lemon grass, galangal, garlic, coriander seeds etc. 

This curry usually is drier than most Thai curries. Its dryness is acieved by reduction, which, at the end, leaves the curry with an intense taste. 

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Dish It Out-Eggplant & Tomato Round Up

First off a big thanks to Vardhini @ Cooks Joy for letting me host Dish It out. Ingredients I chose for this edition were eggplant and tomato. I received some delicious creations from fellow bloggers that I can't wait to try all the dishes.

Here are the entries I received:

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Eggplant-Tomato Kurma (Vankaya-Tomato Kurma)

I'm hosting this month's Dish it Out event on my blog this month and the 2 ingredients I chose are Eggplant & Tomatoes. Eggplant is my all time favorite veggie and that was the first thing that came to my mind when the event creator, Vardhini, asked me to choose ingredients for the event. I didn't want to miss this chance of making new dishes with  my favorite veggie. 

The last day to submit your entries is TOMORROW, MAY 31st. Please rush in your entries before the end of the day tomorrow. 

The first dish I tried is this delicious kurma. I found the recipe for Tomato Kurma in Mallika Badrinath's "100 Gravy varieties" cookbook and I added the eggplant to make this creamy gravy curry. Here's how I made this dish:

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Dish it Out Event Announcement-Eggplant & Tomatoes

"Dish it Out" is a monthly blog event started by Vardhini of Cook's Joy. I will be guest hosting it for this month and my choice ingredients are "Eggplants & Tomatoes". Being a eggplant lover, I want to see what all of you  can dish out with Eggplant and Tomatoes as star ingredients.

So go ahead, start cooking with these 2 ingredients and send in your entries to me by May 31st.

Here are the rules:

• Eggplant and Tomatoes have to be the star ingredients in the dish. You can use other ingredients, but we should be able to taste the aforementioned ingredients.
• Only Vegetarian dishes are allowed. Eggs are allowed in Baking ONLY.
• Use of the Logo is appreciated.
• Link to Vardhini's Dish it Out announcement and this announcement are mandatory.
• Archived entries are accepted as long as they are updated with the above links.
• If you don't have a blog, you can send in your entries via email.

Send your entries to cookshideout@gmail.com with below details:

• Your Name
• Your Blog Name
• Dish Name
• URL for the recipe

Big Thanks to Vardhini for giving me this opportunity to host the event. Looking forward to all your delicious entries.

Injera (Ethiopian Sourdough Crepes)

This is a foolproof recipe for Injera that I found on one of the forums at Fresh Loaf website. I forgot to write down the name of the person who gave the recipe on the forum, but it really works. I have read that many people had trouble making injeras, with stinky batters, crepes sticking to the pan etc. But using sourdough starter and steaming the crepe before flipping them made “the best” Injera I’ve ever eaten (to be honest I ate them only once in my life in, Mesob, an Ethiopian restaurant in NJ). This is another great way to use some of the Sourdough starter.

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Pudachi Wadi for ICC-April

For this month's Indian Cooking Challenge (ICC), Valli chose Pudicha Wadi recipe from Archana's Tried & Tested recipes. I don't think I ever heard about or had this dish before, but the process making this dish looked very interesting. I thought wadis were like pakodas (pakoras) where the veggie (s) are mixed with besan and deep fried, but in this recipe chopped cilantro or kothimeer is stuffed inside a wrapper and then deep fried.

The filling and the wrapper were so flavorful by themselves that I couldn't help myself from snacking on bits of dough and pieces of cilantro while cooking. I thought the addition of roasted and ground coconut, sesame and poppy seeds made the dish extra special. All in all a very yummy dish that is a little time consuming to make but the result is totally worth it. It took me about 1.5hrs to make and we finished all of them in 15minutes. Thoroughly enjoyed making and eating, thanks to Valli for choosing this dish and Archana for a fool-proof recipe.

Here's how I made the dish:

• Filling: In a sauté pan, heat 2tsp oil and add 1 medium onion, chopped. Cook until translucent, about 5 minutes. Add 2 finely chopped green chilies, 1" piece of ginger grated and 2 cloves of garlic, minced. Cook for another 1-2 minutes or until garlic and ginger are fragrant don't smell raw anymore. Remove from heat and keep aside.
• Dry roast until golden 1tbsp sesame seeds, 1tbsp poppy seeds and 2tbsp dry grated coconut, preferably separately and grind them together into a coarse powder.
• In a medium bowl, add 2cups chopped cilantro, cooled onion mixture, sesame-coconut powder, red chili powder (to taste), 2tsp lime juice and salt (to taste). Keep the filling aside.
• Covering: In a bowl, mix ¾ th cup each of Atta (whole wheat flour) and Besan, along with a pinch of turmeric, ½ tsp of red chili powder, 3tbsp of hot oil and salt to taste. Add water as needed to make a smooth pliable dough. Keep aside covered.
• Spreading paste: In a small bowl, mix together 2tsp oil, 1tsp garam masala (kala masala) and 2tsp tamarind paste. Mix well and set aside.
• Making the Wadis: Heat oil for deep frying. Divide the covering dough into small equal sized balls. Roll each ball into a thin disk, spread evenly with the paste, and place about 2-3 tbsp of filling in the middle. Fold the disc in such a way that the edges overlap a little bit in the middle. Fold the corners to cover the filling. Press all the edges with little water to seal. Deep fry until golden brown on both sides, this does not take too long, about 1 minute per side.
• Remove onto a paper towel to drain extra oil, then cut them into bite size pieces and enjoy with sweet imli chutney or green chutney.

We enjoyed ours with sweet imli (tamarind) chutney (from Show me the Curry) and I have to say these wadis are definitely very addictive, even my 3-yr old came back for seconds. Enjoy!!

Soyflour-Chocolate Chip Pancakes for Maitri

All of you foodie bloggers in the US, have you signed up for Maitri yet?? Maitri is foodie friendship chain where you get a box of secret ingredient from a like minded foodie. This is the Videsi version of Arusuvai chain in India. Priya and Reshmi are the organizers for the event and don't forget to check out their blogs for details about Maitri and sign up to get your own secret ingredient.

I got matched with Rashmy who blogs at Amma & baby and I received my mystery ingredient along with a small hint last weekend. She said it's a high protein flour and my first instinct said that it is soy flour and Rashmy confirmed that it is.

Soy flour is gluten free and can be substituted for some of the all-purpose flour in baking which gives the baked goods a protein boost. It also keeps baked goods from going stale. It also adds rich color, fine texture, moistness and tenderness to baked goods.

Today, I used soy flour to make chocolate chip pancakes. I modified the vegan pancakes recipe that I usually use to incorporate the soy flour and added some mini chocolate chips to make them a little fancy since today is yours truly's birthday. Here's how I made them:

Recipe adapted from Vegan with a Vengeance.

Ingredients:

All purpose flour - ¾ cup
Soy flour - ¼ cup
Whole wheat pastry flour - ¼cup
Baking powder - 2tsp
Ground Cinnamon - 1tsp
Almond milk - 1 - 1¼ cup (Soy milk or rice milk can also be used)
Canola oil - 2tbsp
Agave nectar - 2tbsp
Vanilla Essence - ½tsp
Chocolate Chips - ½ cup

Method:

• Sift flours, salt, baking soda and cinnamon in a large bowl.
• In a measuring cup, add milk, oil, agave, vanilla essence, whisk until combined.
• Make a well in the center of the dry ingredients, add the wet ingredients and mix until just combined. Stir in chocolate chips. Some lumps in the batter are OK.
• Heat a skillet on medium flame until nice and hot. Spray with cooking spray and pour ¼ cup of batter for each pancake. Let cook for 2-3minutes or until bubbles are formed to the top. Gently flip and cook on the other side for an additional 1 minute.
• Remove and serve warm with maple syrup and favorite fruits.

Here's a mini Pictorial:

Lemon Posset-A Quick & Easy Summer dessert

This has to be the most decadent and the easiest dessert that I’ve ever made. With only 3 ingredients and about 10 minutes of hands-on time, it’s hard to believe the end result could be this tasty AND the technique is almost fool-proof.

When I saw this recipe on the stone soup blog with mouth watering pictures, I know I was going to make it very very soon. And the minute I saw I had some heavy cream leftover after making mango ice cream (recipe following soon), I made it and was not disappointed at all.

Recipe adapted from the Stone Soup blog:
Ingredients:
Heavy Cream – 2 cups
Sugar – 2/3 cups
Lemon juice – 5tbsp
Ground Cardamom (Elaichi) – 1tsp

Method:

• Whisk cream and sugar together and bring to a boil on medium heat.
• Simmer for 3 minutes.
• Turn off the heat and stir in lemon juice and elaichi. Cool for 10 minutes.
• Pour into individual ramekins or bowls. Chill for at least 6-8 hours or overnight.

Here's a Pictorial for making Lemon Posset.

Enjoy this refreshing, lemony dessert anytime of the day and any season of the year. I think this

will be perfect dessert for summer bbq parties.

This goes to Aipi's Bookmarked Recipe Every Tuesday event - 36th edition.

Quick Tomato Peanut Chutney

I don’t know if I like weekends or not. It seems like they fly by faster than a weekday and I always end up wondering on Sunday night, what the heck I did in the last 48 hrs. My mind is buzzing with things to do for the weekend on Friday night, but come Saturday morning, all planning and to-do lists get scraped and NOTHING gets done. It’s like “Busy with no business”.

This post is not about my “nothing got done weekend”, but about “at last something got done weekend”. So I was very proactive on Friday morning; soaked some urad dal and parboiled rice for idlis, prepared the batter that night and left it to ferment until Sunday morning (With the cold Northeast winter weather, it takes about 24 hrs to have a nicely fermented batter).

But on Sunday morning I was short of time to make my usual peanut-coconut chutney, so I made this equally tasty and quick chutney that my mom usually makes. I keep store-bought unsalted roasted peanuts in my pantry all the time, but if you don’t have these, simply roast some in the microwave for 2-3 minutes.

Ingredients:
Tomatoes – 2 medium, chopped into big chunks
Green chilies – 2, slit
Garlic – 1 clove, crushed
Roasted Peanuts – ¼ cup
Tamarind extract – 2tsp (or more to taste)
Salt – to taste

For tempering:
Mustard seeds – ½ tsp
Dry red chili – 1
Curry leaves – 4-6 (I didn’t have any on hand)

Method:

• In a microwave safe bowl, take tomatoes, garlic and green chilies and microwave covered for 3-4 minutes until the tomatoes turn into a mush.
• Remove and cool for a little bit before grinding them into smooth chutney with the peanuts, tamarind extract, salt and water (use as needed).
• When I don’t have time to wait for the tomatoes to cool, I use my immersion blender and blend all the ingredients while still hot.
• Heat 1tsp oil in a small saucepan and add the mustard seeds and dry red chili; once the seeds start to splutter, add to the chutney, mix well and enjoy with your pillow-soft idlis* or crispy dosas.

Chutney keeps well in the fridge for at least 3-4 days.

* To make Idlis: Soak 1 cup Urad dal (Minapappu) and 2 cups Parboiled rice separately for 4-6 hours. Grind dal into a smooth paste using little water, next grind rice into a coarse paste. Mix them together with 1tsp salt and set aside until frothy and fermented (about 8-12 hours in warmer temps or up to 24hrs in colder weather).

Since this is a bookmarked recipe, courtesy Amma, I'm sending this chutney off to Aipi's Bookmarked Recipe-Every Tuesday event.

Chickpea Romesco with Saffron-Garlic Rice

This recipe is from Veganomicon by Isa & Terry. I love making nut based dishes, be it nut butters or just ground nuts-I think they make the dish creamy and extremely tasty. Romesco sauce is a Spanish style red sauce that is made with almonds, red pepper, vinegar, roasted tomatoes & garlic. It is typically served with seafood, but in this dish chickpeas are simmered in romesco sauce to make a delicious vegetarian/ vegan entrée.

Recipe adapted from Veganomicon.
Ingredients:
Slivered almonds – 1/3 cup
Roasted red peppers (home-made or store-bought) – 2
Fire-roasted tomatoes (or regular diced) – 1 28 oz. can
Garlic cloves – 3, minced
Red onion (or Shallots) – 2 small, finely chopped
Red Serrano chili – 1
Vegetable broth (or White wine) – ¼ cup
Red wine vinegar – 2tsp
Sugar – 2tsp
Dried thyme – 1tsp
Dried Rosemary – ½ tsp, crumbled

Chickpeas – 2 16 oz. cans, rinsed and drained (I used 1 can each of Chickpeas & Cannellini beans)

Salt & Pepper – to taste

Method:

• Grind the almonds into almost smooth, powdery crumbs.
• Blend roasted peppers and tomatoes until smooth and set aside.
• Heat 2tbsp olive oil in a medium-sized sauce pan; sauté garlic, chilies & onions until onions turn golden, about 5 minutes.
• Pour in the tomato & pepper puree, broth (or wine), vinegar, sugar and herbs. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
• Next add the chickpeas, season with salt and pepper and simmer the mixture on medium-low flame for about 20-25 minutes or until the mixture becomes thick and coats the beans. Serve with Saffron-Garlic Rice.

Here’s how I made the Saffron-garlic rice:

Since I was making this dish on a weeknight and it was only for the 3 of us, I used only a little bit of saffron (I use saffron extremely sparingly and guard it with my life, do you remember seeing saffron garnished on any of my dishes—nope, too expensive to use as garnish :0).

Ingredients:

Long grain rice – 2 cups (I used Sonamasoori rice, but Basmati would be excellent here)

Garlic – 3 cloves, minced

Saffron – pinch (or more)

Salt & pepper – to taste

Method:

• Rinse and soak rice in cold water for at least 10 minutes.
• Add 2tbsp hot water to saffron in a small bowl.
• Heat 1tsp oil and garlic in a pressure cooker. Once the garlic starts to sizzle and brown, add drained rice and mix to coat the grains with the oil. Sauté for couple of minutes until rice starts to turn opaque.
• Add saffron water, 4 cups of water, salt and pepper, mix well and cook for 2 whistles on high flame.

Serve hot with the Chickpeas. Yummmm..

This goes to Aipi’s Bookmarked recipe every Tuesday event.