Basa Fish Fillet

Crab Sticks

Chicken Corn Kebabs

Chicken kebabs have been on my list for a while. I did prepare them a couple of times, but I liked this version the best and it was certainly kid certified!
Though most recipes for kebabs require chicken mince, I prefer buying chicken breast and mincing at home. I've also kept the spices low, though a classic Indian kebab would be loaded with spices. You can throw in the garam masala and chilli powder if you like it hot. The mint dipping sauce or pudina chutney is another Indian favourite and spicy enough. A good combination on a rainy day. Can be included as part of school lunch.
The winner of the Childrens day giveaway is Kelly Parr. Stay tuned for more giveaways.

Egg Chutney-International Egg Incident

Egg wha?? I hear you say. Yes you read right.This is presenting egg chutney with crouton sticks.

Purple Amaranth Cutlets

Amaranthus, a herb, is an ancient food of the Aztecs and Mayans of Central America and of India as well. It is collectively known as amaranth or pigweed. There are approximately 60 species.The seeds are eaten as a cereal grain. They are ground into flour, popped like popcorn, cooked into a porridge, and made into a confectionery called alegría. The seeds can be germinated into nutritious sprouts.

It is found useful in ailments such as:

• Diarrhea
• Heart disease
• Rheumatoid arthritis
• Cancer

The nutrients found are-

• Iron
• Calcium
• Vitamin C
• Folate
• Potassium
• Phosphorus
• Manganese
• Vitamin B2
• Vitamin A (12)

Purple Amaranth Cutlets
Ingredients-

A bunch of amaranth(tender shoots)

3 potatoes
1large onion
5 flakes of garlic
1tsp ginger paste
juice of 1/2 lemon
1/2cup chopped fresh mint
1/2tsp garam masala
1/2tsp chilli powder
freshly ground pepper
salt to taste

Preparation-

• Wash and chop the amaranth leaves fine.

• Mince the onion and garlic.
• Saute onion, ginger paste and garlic. Add the amaranth, cover and cook.
• Boil the potatoes, when cool enough to handle, peel and mash.
• Combine all the ingredients together.

• Shape into patties and roll into bread crumbs.
• Heat oil in a pan and fry the cutlets till crisp.

• Serve hot with ketchup.

Sending this for Side Dish Showdown.

Bird's Nest

Lindsay from The Chickenless Kitchen threw us a Renaissance Cook Challenge, where we are supposed to cook a dish inspired by our hobby. Though I just returned from a family wedding, I made this dish in a hurry to meet the deadline. I loved the idea and am eager to participate.

Ornithology -the study of birds or Bird watching(no pun intended) in a lay man's terms has been an interest right from my school days. Later I met a few environmentalist friends through whom I was introduced to the finer aspects of bird watching. The Book Of Indian Birds- by Dr Salim Ali has been my guide ever since. My mom's place is located close to a National Park. This gave me the privilege of watching a lot of species from the luxury of our living room, even without a pair of binoculars. Some of the species I have enjoyed watching from home were - Oriental Magpie Robin, Drongo, White-throated Kingfisher, Golden Oriole, Greater Coucal/Crow Pheasant, Egret, Coppersmith Barbet and varieties of Sunbird to name a few. (click on the links for picture).

Sadly urban development has brought about a drastic reduction in the numbers of birds. When I was there last week, I only saw a magpie robin and heard the call of a kingfisher and a coppersmith barbet, other than that I spotted none.

Bird-watching for kids- Bird watching is a great way to teach kids to respect nature and in turn protect nature. Children learn very quickly, my 4 year old can already recognise a few species.

For more fantastic pictures on Indian Birds- Indian Myna [मैना], Forest Warbler, Peacocks and Long-tailed Shrike.

Bird's Nest

Bird's Nest is probably one of the first recipes that I learnt to prepare. I used to go to summer camps in school and this was a favourite for cooking competitions. Kid's love the concept. (Since I was in a mighty hurry to prepare this dish one of my eggs almost threatened to hatch as I fried them!)

Ingredients-
For the shell-
4 large potatoes
salt to taste
bread crumbs

For the filling-
3 button mushrooms
1/4 cup green peas
1 onion
4 cloves of garlic
salt to taste
freshly ground pepper

To decorate-
Roasted vermicilli

Preparation-

• Boil the potatoes and peel when cool enough to handle. Mash add salt and keep aside.
• Chop the onion, garlic and mushroom.
• Heat oil and saute the onion and garlic. Add mushroom and peas, cover and cook.
• When done take of the heat and add salt and pepper.
• Make egg sized balls of the mashed potatoes and stuff with the filling mixture.
• Roll in bread crumbs and fry.
• Roast the vermicilli till brown and cook in water. Use to decorate.

Spinach Burger and the Swallowtail

In my post Mushroom Stew and New Beginings I had mentioned that we had found a pupa on my curry leaves plant.

When we returned from church yesterday here's what we found.....

an empty shell.....

......and the most gorgeous Common Mormon Swallowtail in the nesting box. (Note the corners of the wings had not yet stretched out.)

We were held spell-bound as we watched this beauty stretch out and get its footing.

Amazing how a butterfly naturally takes to a flower!

The more we watched it Joel couldn't bear the thought of parting with it. I finally convinced him that a butterfly was meant to fly free. I remember an old adage-"If you love someone, set him free....."

All stretched out and ready for take off.....

Spinach Burgers
I have been working out many options for my son who is a picky eater. Recently he was fixated on cheese sandwhiches for his snack box. When I asked him if he would take a cutlet, he said "Put a cutlet and a cheese slice and bread on the top" I was happy to hear that! The next time I plan to add some coleslaw to it. Let's see how it goes.

Ingredients-
2tbs spinach puree
3 potatoes
1large onion
5 flakes of garlic
1tsp ginger paste
juice of 1/2 lemon
1/2 cup wholemeal breadcrumbs
1/2cup chopped fresh mint
1/2tsp garam masala
1/2tsp chilli powder
freshly ground pepper
salt to taste
Preparation-

• Boil potatoes, when cool to handle peel and mash.
• Mince onion and garlic and saute.
• Combine all the ingredients well.
• Roll into burger sized patties, flatten, and roll in bread crumbs.
• Fry till crisp
• Slice a wholemeal burger bun in the middle, place a spinach cutlet, top with cheese slice.
• Cover with the top of the bun
• Serve hot.

Fish Cutlets

Fish cutlets is another page from my mom's recipes and a hot favourite in my family through all generations. They are delicious and can be served as starters or snacks or finger foods for babies. They can also be included as part of a school lunch.
They are absolutely unforgettable and have you asking for more.
I have used Indian mackerels, you can use any fleshy fish, preferably with less thorns to save you the trouble.

Ingredients-
3 Indian mackerels
1 onion
8-10 cloves of garlic
1 tsp ginger paste
1 potatoes
1 green chilli
1 egg
1/4 tsp ground red chilli
1/2 tsp garam masala
Juice of 1lemon
Fresh coriander chopped fine
Freshly ground pepper
Salt to taste

For Frying-
Bread crumbs/Rice flour
Oil

Preparation-

• Steam/pressure cook the fish. when cool enough to handle, separate the thorns from the flesh and flake.
• Boil potatoes, when cool enough to handle, peel and mash.
• Mince garlic, onion and green chilli.
• Heat oil in a skillet and saute the minced onion, garlic, chilli and ginger paste.
• Mix all the ingredients together and combine well.

• Here's what the mixture will look like. Taste and check for spice levels and salt and hint of sourness.
• Shape into cutlets and roll in breadcrumbs and press firmly.
• Heat oil in a skillet for frying and fry the cutlets on both sides till crisp.

•  Serve hot with sauce.

Have you made fish cutlets? How do you serve them? Do share.

Beetroot Cutlets

Beetroot Cutlets, no surprises that this could be one of the easiest ways to get anyone to eat the beets. If you havent already read the Health Benefits of Beetroot make sure you do.

The chopped onions and coriander add that extra crunch. Beetroot Cutlets can be served as a starter, or in between meals snack or you can make an extra large one and sandwhich it as part of the school lunch.

Wholemeal Pumpkin Cake

I have been wanting to try a wholemeal cake since a long time, having known the negatives of refined flour. Finally got down to it with terrific results! The pumkin having enriched the cake with its benefits makes the wholemeal pumpkin cake a recommended snack for kids and adults. As I prepare this post, there is none of the cake left at home... all of it completely relished!

Ingredients-

1cup wheat flour

1cup grated pumpkin

1cup salted butter

3/4cup sugar

3 eggs

1tsp baking powder

1/2 tsp ground nutmeg, cinnamon, cloves

Preparation-

• Sift flour and baking powder 3 times.
• Beat the eggs and keep aside.
• Cream the sugar and butter. Add the rest of the ingredients in.
• If the consistency is too thick add some warm milk.
• Grease a baking tray and fill in the contents.
• Bake in a preheated oven or microwave at 200 for 40 minutes. Then at 170 for 15 minutes.
• Leave to stand for 20 minutes.
• Cool completely before taking off the pan and cutting into slices.
• Serve and enjoy!

Mozarella Cheese Cutlets

As a family all of us are cheese-crazy! This has led me to research and experiment with different kinds of cheese.

Rava/Semolina/Sooji Halwa

Sooji Halwa is also referred to as Sheera in Maharashtra. I have made it using milk only, focussing on the nourishment for babies and kids. It is usually made in a mixture of milk and water. If you would like to use is as part of the baby's first foods you can sustitute the broken dry fruits with dry fruit powder, so that its easy to swallow. If you cut it into diamonds as I have it can be easily packed for dessert as a part of the school lunch.

Oatmeal Idlis

A nutritious variation to one of the most popular South Indian breakfast options.

Cheese Omlette

Cheese is an all- time favourite in my family! My adaptation of cheese omlette includes sambhar onions/ shallots. I just love the aroma they give when sauteed. Black pepper is said to improve digestion and promote intestinal health, so am usually generous in my use of it with kids recipes.