Cooking ABC pasta with my sous chef daughter

ABC pasta is  light, funky and playful and my daughters favourite. Eat while you learn is my favorite statement:) . Here is a simple way to prepare this pasta and then watch your kids face light up !!!

Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess

 

I am a very private person when it comes to my family and i usually don’t share details on social media. This privacy also means that people on Instagram or Facebook get to see a lot of travel pics or just food / bake related pics.

Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess

Today i am going to introduce my daughter to you all, a chirpy, naughty and very perceptive 5 year old.  She is my one true love and she is my partner in my cooking experiments. A true foodie with a very very sweet tooth. A pasta lover, she started eating pasta at the age of 2 years and still loves it.

We bought this ABC Pasta packet during our vacation abroad and one fine Sunday couple of weeks back we made it for lunch. We had so much fun, initially we arranged the letters for A – Z (i think we didn’t find some of them), then tried to make words out of them and then we made a warm pasta dish out of it.

Making of ABC Pasta

To make this ABC pasta, we divided our responsibilities 🙂 . She filled the water for boiling the pasta, i boiled it. She washed the vegetables, i cut them finely. She ate some butter, I cooked with it. That Sunday the kitchen was filled with a laughter and mess, such a awesome time. I thank God for every thing and all the time and happiness ( i might sound philosophical but one must always count their blessings).

Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess
She very carefully arranged the letters in the middle with a little help from me

We picked vegetables of different colours and the end product – pasta looked like a rainbow with red, green, yellow colours.

A little note form this mommy to all other mommies, take out time from your busy schedule and spend with your kid…these are small pleasures of life 🙂

Print Recipe
ABC Pasta | Rainbow pasta for kids
Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 -25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 -25 minutes
Servings
people
Ingredients
Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess
Instructions
  1. Boil water and cook the paste till al dente. Was the pasta in cold water o stop overcooking of the pasta. Coat the pasta with some oil so that they do not get sticky and set aside
  2. Heat oil in a vessel and add garlic to it and saute on low flame
  3. Cook all the vegetables in with the garlic (season as required)
  4. Add the seasoning to the vegetables and mix well
  5. Add the pasta and toss it nicely ( add some oil if required)
  6. Serve warm with some bread and nice soup

Moong and cabbage Rice | A Simple one pot rice recipe

Sometimes i just want to throw all things together in a pot and get something nice to eat. This Moong and cabbage rice is exactly that, a one pot recipe filled with deliciousness. 

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

 

These days whenever we have friends over for dinner or lunch, i make this moong and cabbage rice instead of a pulao. It is easy, simple and one pot 🙂

The secret to this recipe you ask?? nothing..every time i cook this, i use whatever ingredients i have on my hand on that day or what my stomach fancies !!! Its that versatile a recipe, and makes a humble vegetable like cabbage tasty.

I have used left over rice (from previous night) in this recipe, but one can easily use freshly cooked rice for this recipe. Also this recipe can be tweaked in many ways, depending on what ingredients are available at home.

Different ways to make it more tasty and healthy:

  1. To make this version healthy, you use cooked broken wheat or brown rice.
  2. I have added peanuts, but to make it luxurious, use cashew nuts and walnuts.
  3. I have also added capsicum and carrots to it to make it colourful, you could add green onions, potatoes, peas etc
  4. Masalas : anything that you have on hand, a bit of garam masala at the end and the aroma is fabulous.
  5. Protein: I have added cooked moong , you can use kabuli channa or black channa or even cooked rajma. Another intersting idea would be to add mixed sprouts as garnish to add texture to the rice.

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

If you are in a mood for some thing simple, serve this with cucumber raita or plain curd else serve this with channa masala or rajma or even kali dal.

Here are some more rice recipes to make :

  1. Mango Rice
  2. Capsicum Rice (with mint)
  3. Sasve Kai Chitranna ( Rice with mustard and coconut)
Print Recipe
Moong and cabbage Rice |
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a kadhai and add mustard, jeera and curry leaves to it.
  2. Once the mustard splutters, add garlic, onions and saute well
  3. Now add the tomatoes and all the masala powder mentioned above.
  4. Once the tomatoes are cooked, add the carrots,soaked moong and sliced capsicum
  5. Stir them briefly and add the cabbage and mix well
  6. Add the required amount of salt to this mixture, stir and close the lid of the kadhai and let the mix cook for about 10 -15 minutes (stir once every couple of minutes so that the sabzi does not stick to the kadhai)
  7. Once the cabbage sabzi is completely cooked, add rice and mix well
  8. Close the rice pot with a lid and let it cook on low flame
  9. Garnish with chopped coriander and serve hot with raita or plain curd
Recipe Notes

Note:

1. While using broken wheat or red rice, try and cook them al dente or the mix would go soggy.

2. Addition of butter, cashew nuts and green chillies would make this luxurious.

3. Mint leaves also can be added to give this recipe an interesting twist.

4. Grated coconut also can be added at the end to give the recipe a slight sweet hint.

Homemade Healthy Whole wheat and oats burger buns

Really simple, step by step instruction on how to make Homemade healthy whole wheat oats burger buns.These are a wonderful snack for children.

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Hello, fellow bakers, moms and dads. Today I want to share a really simple, step by step recipe. Here are  instructions on how to make Home made healthy whole wheat and oats burger buns. These are soft and a little dense but wonderful to make burgers for a party or a trip.

Really simple, step by step instruction on how to make Homemade healthy wholewheat and oats burger buns.These are soft and little dense but wonderful to make burgers for a party or a trip[

I love breads and that is quite evident with me baking breads for us and for friends through out the week. Generally I just use all-purpose flour or maida for breads. Of late I am trying my hand at replacing maida with other flours such as rye, ragi, whole wheat and oats.

Different flours result in different texture and a very different taste. Experimentation will mean multiple recipes and that means lots of permutations and combination of ingredients. This just opens the doors to so many recipes ! (Phew that was a long sentence :D)

This is a recipe I made for friends and this was also my first use of 100% whole wheat and oats as a combination to make burger buns. I am yet to get them soft like buns made with maida but this is definitely a step in the right direction.

So here is my step towards healthy baking: Home made healthy whole wheat and oats burger buns !

If Healthy baking is your cup of tea, you’d love this recipe for Raisin and Walnut Bread loaf.

Umm, just the sound of it makes your mouth water, right?

Print Recipe
Homemade Healthy Whole wheat and oats burger buns
Prep Time 30 mins
Cook Time 25-20 mins
Passive Time 1.5 hours
Servings
buns
Ingredients
Prep Time 30 mins
Cook Time 25-20 mins
Passive Time 1.5 hours
Servings
buns
Ingredients
Instructions
  1. Sieve both the flours and set aside in a bowl.
  2. Set aside all the other ingredients in individual bowls before starting.
  3. In a large mixing bowl, add the yeast, sugar, flours, eggs, salt and warm milk and start kneading ( alternatively one can add all the ingredients to a stand mixer, attach the dough hook and start kneading)
  4. Knead the dough just till all the ingredients come together (Over kneading increases the gluten in the dough and the buns become dense after baking)
  5. Grease another large mixing bowl with little oil and lay the dough into that.
  6. Cover the dough with cling film or a plate and let it rest for 45 minutes to 1 hour ( or till the dough doubles in size).
  7. Remove the plate / cling film, punch down the dough and knead a little a bit.
  8. Portion out the dough into small balls and set aside ( i weighed each ball to approximately 70 - 75 gms)
  9. Grease a baking tray and set aside.
  10. Tighten by rolling each ball between your palms and tucking the skin / edges to get a smooth skin on top.
  11. Roll all the dough balls and place them slowly on the baking tray ( leave at least 1 inch space between each ball).
  12. Cover with a wet towel or cling film and let it rise for another 30 minutes ( till the dough balls double in size).
  13. While the dough balls are resting pre-heat the oven to 200 degree C.
  14. Once the dough balls rise, remove the cling film, apply egg wash using a brush and sprinkle sesame seeds on them.
  15. Bake the buns in the oven for 15-20 minutes or till it turns golden brown in colour.
  16. Once baked remove the buns and set aside for 5 minutes ( always wear mittens while removing anything hot from the oven). Apply butter on top of the buns while they are hot.
  17. Remove the buns from the tray and set aside on a wire mesh to cool.( cover them with a dry towel so that the top does not dry out)
  18. Use them to make burgers or have them as is !!!
Recipe Notes

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Rosemary rolls..

The thing that used to make me enter any bakery, is the smell of baked bread…hmmmm…yummm…this is rolls my style with rosemary..I dont have a kitchen aid or mixer…so all by kneading hand 🙂

Print Recipe
Rosemary rolls..
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degree C.
  2. Measure all the ingredients and set aside.
  3. Take the yeast, sugar and 40 - 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
  4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
  5. Add the salt and continue kneading.
  6. Add water little by little and knead till the dough becomes a thick mass, at this stage add the butter and knead the dough till all the butter is incorporated into the dough.
  7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
  8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for 10 - 15 mins.
  9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
  10. Roll the dough into a thick sausage and cut 6 equal portions and set aside.
  11. Grease a 8 inch cake mold with oil or butter.
  12. Roll each portion of dough into round balls and place them as shown in the pic...
  13. Sprinkle the rosemary & chilli flakes on the rolls and rest them again in the same mold in a warm place for 15-25 mins or till the rolls double & puff up in size as shown in Pic... ( I kept the mold inside a switched off microwave, guess kitchen cupboard should also be fine).
  14. Once they have risen nicely, brush the top of the rolls with milk or eggs and bake for 10 -15 mins or till they get a nice brown colour.
  15. Once they are baked, remove from oven and set aside to cool. Brush the hot rolls with some butter..yumm...
  16. Once they have cooled for 5-10 mins, try and slowly remove the rolls out of the mold and place them on a tissue or butter paper (this will ensure that there is no collection of moisture at the bottom of the rolls and it does nor become too wet).
  17. Eat as a pav or with some olive oil or as is...enjoy!

Borscht – A russian soup affair to remember!!!

Ah…….. at last I have been able to take time out of my busy office schedule and write a post… this was a veryy simple soup that i made some time back..it is also called the Classic Russian Borscht… I have made the vegetarian version on this soup…here goes

Print Recipe
Borscht - A russian soup affair to remember!!!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pressure cook all vegetables, bay leaf etc with little water ( 3 whistles at least)
  2. In a food processor grind the vegetables and butter (remove the bay leaf while grinding).
  3. Add the required amount of salt and pepper and pour equal amount in soup bowls.
  4. Garnish with sour cream or in my case thick creamy curd and chopped coriander leaves and wolla a purpleish pink soup is ready to eat.

WBB#22 May Mango madness – Mango crepes

The day that i heard of Mango madness, i knew i had to make the lovely crepes and post it….the king of all fruits was an obvious choice as a stuffing for the crepes

Print Recipe
WBB#22 May Mango madness - Mango crepes
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix the maida, eggs, salt, sugar, water, melted butter and milk to form a nice batter.
  2. To make the stuffing, heat a little butter (1 tsp), add 1 tsp sugar and add the fruits and let the sugar-butter liquid quote the fruits. mix it once and set aside....
  3. Take a non stick tawa, coat the tawa with little butter and pour the batter on the tawa with a ladle.
  4. Smear it to make a thin dosa out of it...
  5. Cook on one side and then flip it to cook on both sides....
  6. Stuff the fruits and present it warm or cold to one and all...
Recipe Notes

This is my contribution to  WBB#22 May Mango Madness by Arundati 

Corn Mushroom n Cheese Omlete

Hi everybody, a post here after a looooong time….. This is something which D made as lunch for us last week..so here goes

Print Recipe
Corn Mushroom n Cheese Omlete
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Take the eggs and whisk them nicely in a bowl till it becomes frothy.
  2. Add the milk to this along with salt and sugar.
  3. Heat 1 tsp butter in a non sticky pan, add the egg mixture to it and spread it nicely so that it coats the pan uniformly.
  4. On top of this add tomatoes, onions, mushrooms and corn.
  5. Sprinkle the grated cheese & 1tsp butter on top of this and put powdered pepper and oregano and close the pan with a lid for 10 mins ( till the cheese spreads nicely on top of the omlete and the corners start becoming brown).
  6. Serve hot with toasted bread

Creamy pasta with vegetables

Last week made a pasta preperation…made according to D’s guidelines…simple and yet delicious and does not consume much time

Print Recipe
Creamy pasta with vegetables
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook the penne pasta till al dente and after washing it in cold water set aside (While cooking the pasta always add some oil and salt)
  2. Take a pan, add butter and cook the diced vegetables in it.
  3. Once the vegetables are cooked, add the pasta to it, add salt and mix well.
  4. Add chilli flakes, oregano, rosemary etc and cook for 5 more minutes
  5. Add the cream, mix well and let it simmer once. (if the pasta looks very thick, one could add some milk to get it to the right consistency)
  6. Serve hot...
Recipe Notes

As a variation one could also add garlic while sauteing the vegetables...