Nursery and Playroom Learn Cooking Recipe

Dish it out is the monthly event started by Vardhini and this month I am hosting the event.For this month event I chose Tomato and Garlic as the key ingredients.As these two ingredients are vastly used in our day to day cooking.So make recipes with these two ingredients and link your recipes before Dec.31 2013. Here are the rules to participate in the event. 1. Make a dish using "Tomato and Garlic". Other ingredients can also be used but we should be able to taste the ingredients in the final dish. 2. Only vegetarian entries. Eggs are allowed in baking. 3. Use of logo is appreciated as it helps spread the word. 4. Link to  Dish it Out  announcement page and my page is mandatory. 5. Archived entries are accepted as long as they are linked with both announcements. 6.The event runs from Dec 1st - Dec 31st. Please link your entries in the Linky tool provided. Thank you so much Vardhini for this opportunity to host this wonderful event. Sumber

  I have already posted spinach kootu recipe with masoor dhal,we make spinach kootu with split mung beans(moon dhal).Last week when I chopped the spinach and other preparations to make kootu,then only realized that I ran out of  moong dhal.So without any second thought used whole mung beans and for my surprise the kootu turned out really very tasty.Here goes the recipe........................ Basic Information Preparation Time 10 minutes Cooking time   25 minutes Serves 3 Ingredients Ingredient Quantity Whole mung beans/paasipayaru 1/2cup Spinach/keerai(finely chopped) 21/2cups(tightly packed Tomato(medium size) 1 Turmeric powder/manjal podi 1/8tsp Salt to taste Oil 11/2tsp Grind to fine paste Ingredient Quantity Coconut(grated) 3tbs Cumin seeds/jeeragam 1/2tsp Red chilly/varamilgai 2 Shallots/chinna vengayam 3 For tempering Ingredient Quantity Mustard seeds/kadugu 1/2tsp Urad dhal/uluthamparuppu 1tsp Cumin seeds/jeeragam 1/4tsp Asafo

For the third day of mess free lunch box in Blogging Marathon #35 I am sharing a paratha with moong dhal and spinach.This doesn't need any side accompaniment,with simple pickle,curd and ketchup taste good with this one.I make the paratha slightly smaller in size as it fits to my kiddo's lunch box.Off to the recipe........... Basic Information Soaking time 30 minutes Preparation Time 15 minutes Cooking time 15 minutes Makes 6-7 Ingredients Ingredient Quantity Wheat Flour/gothumai maavu 11/2cups Moong dhal/paasiparuppu 2 tbs Spinach/palak(finely chopped) 1/2cup Aamchur powder 1/2tsp Garam masala powder 1/2tsp Oil 2tbs Red chilly powder/milagai podi 1/4tsp Turmeric powder/manjal podi 1/8tsp Salt to taste Oil(for frying the paratha) 11/2tbs Method  Soak the moong dhal in water for 30 minutes and drain the excess water. M ix everything together and add 2 tbs of oil,mix it well.Make a dough by adding little by little of water and

Vengaya vadagam aka thalippu vadagam is made in our households at the time of summer and in some house holds the same vadagam is made at the time of time of wedding called as Kalyana vadagam. This vadagam is a dried version of shallots and spices which is used for tempering in karakulambhu,fish kulambhu. Chutney made with this vadagam tastes delicious with idly and dosa.In our household this chutney is made for baby shower feast to accompany the rice varieties as it tastes good for the expecting mom taste buds.Now off to the recipe....................... Basic information Preparation time 10 minutes Cooking time 5 minutes Serves 2 Ingredients Ingredient Quantity Vadagam 1tbs Coconut(grated) 2tbs Red chilly/varamilagai 4-5 Tamarind/puli small gooseberry size Shallots/chinna vengayam 4-5 Salt 1/2tsp Oil 2 tsp Method Heat a tsp of oil in a pan,fry the red chilly and vadagam in a medium flame,remove it.Then heat another tsp of oil saute the

  Coming to second day of blogging marathon#34,made ragi cookies for the snack box from Cook like Priya blog .She made the cookies only with ragi/fingermillet flour,I added1/4 cup of whole wheat flour and used confectioney sugar.The cookies came out crispy and crunchy,my lil one also enjoyed the cookies a lot.With no further delay lets move to the recipe........... Basic Information PreparationTime 15 minutes Baking Time  15 minutes Makes 15 cookies   Ingredients Ingredient Quantity Finger millet flour/kelvaragu maavu 3/4 cup Wheat flour/gothumai maavu 1/4 cup Confectionery  Sugar 1/2cup Powdered almonds 1/2cup Melted butter/vennai 1/2 cup+1tbs Baking Powder 1/2tsp Baking soda a pinch Salt 1/8tsp Nuts for topping as needed Vanilla essence few drops Method Dry roast the ragi/finger millet flour in a medium flame for 2 minutes without changing the color.In a mixing bowl add the all dry ingredients and mix it well.To this add the melt

Upma is always a big no in my house but this one and the idly upma is exceptional.My son who is a picky eater and doesn't like to take Indian lunch box dishes likes this fusion upma.As he prefers pasta without cheese and pasta sauce I make masala pasta and upma once in a while for his lunch box. Coming to the recipe,I exactly followed the rava upma recipe,instead I used the elbow shaped pasta. This recipe is off to Blogging Marathon #34 under the theme mess free lunch box.Here is the recipe............................ Basic Information Preparation Time 10 minutes Cooking Time      25 minutes Serves 2 Ingredients Ingredient Quantity Macaroni/pasta(elbow shaped) 11/4cups Onion(chopped) 1(medium size) Tomato(finely chopped) 1(medium size) Green Chilly(slit into two) 2 Curry leaves/karivepillai 5-6 leaves Coriander leaves/kothamalli 1tbs(chopped) Red chilly powder/milagai podi 1/4tsp Tomato Ketchup 1tbs(optional) Cashews(broken) 1tbs Salt to t

Today's recipe is an easy to make rajma curry,hardly takes 30 minutes to cook in the pressure cooker if the rajma is soaked.The recipe I adapted from the booklet which comes with the pressure cooker.This recipe doesn't need any fancy ingredients and tastes delicious with both roti and rice.Now off the recipe............................. Basic Information Soaking time 5 hours Preparation Time 10 minutes Cooking Time 25 minutes Serves 2 Ingredients Ingredient Quantity Rajma/Kidney beans 1/2 cup Channa dhal/kadala paruppu 1/4 cup Onion(finely chopped) 1no.(large size) Green chilly(slit into two) 3 Ginger&garlic paste 2 tsp Tomato(finely chopped) 2(medium size) Coriander leaves/kothamalli as needed(chopped) Cumin seeds/jeeragam 1/4tsp Bay leaf 1 Chilly powder/milagai podi 11/4tsp Garam masala powder 1/4tsp Oil 1tbs Salt 11/2tsp Method Soak the rajma in water for atleast 5 hours,after soaking rinse it with water for couple

Today's recipe is a dry version of cauliflower curry goes very well with rice and roti.My mom uses green peas along with the cauliflower,but I used channa dhal.It came out so delicious and had it with sambar rice.Off to the recipe.................... Basic Information Preparation time 10 minutes Cooking Time 30 minutes Serves 3-4 Ingredients Ingredient Quantity Cauliflower florets 21/2 cups Channa dhal/kadala paruppu 1/4 cup Onion(finely chopped) 1no.(medium size) Green chilly(slit into two) 2 Curry leaves/karivepillai 6-7 leaves Coriander leaves/kothamalli as needed(chopped) Fennel seeds/sombhu 1/4tsp Bay leaf 1 Chilly powder/milagai podi 1/2tsp Corianderpowder/dhaniya podi 1tsp Turmeric powder/manjal podi 1/4tsp Oil 1tbs Salt 11/2tsp Grind to a fine paste Ingredient Quantity Coconut(grated) 3tbs Tomato 1no.(small size_ Fennel seeds/sombhu 1tsp Ginger/inji 1/2inch piece Garlic/poondu 2-3 cloves Cloves/lavangam 2