Celebrating Children's Day Event

Hi All,

We are in the process of moving. The internet connection at new place won't be active until next 10 to 12 days. For the same reason, I would like to extend the date for 10 days to 10-Dec-2008. I am posting this from my hubby's Phone, so won't be to reply invidually, but I received recipes from Chandni, Athisaya Divya, Purva, Priya, Cham, Jayshree, and Shibani. Please do send your entries to vegetarianmedley@gmail.com. I would really appreciate your participation for this event.

Thanks..


Original Post

After successful celebration of Diwali, Onam, Navratri, Krishna and Ganesh Chaturthi and Rakhi.



Dear friends Purva and Priti have given me the opportunity to host Festive Food Event for this Children's day.

Children are the most innocent, sweet, cute, curious beings. They are the joy of life. Most would agree that the day they became parents was the happiest day of their life. Children don’t know caste, creed, color, or religion. They love you for who you are and don’t expect anything in return, other than a candy once in a while.

Children’s day is celebrated for their love. Most countries in the world celebrate children’s day but on different days. Our beloved country, India, celebrates it on November 14th every year. This is also birthday of Chacha Nehru. Children’s day in India is born out of his love for kids.

Enough of history and philosophy lesson, lets get to business. Lets all the food bloggers celebrate this wonderful day with recipes that children love. Lets be creative and have some fantastic recipes. You can put your favorite recipe as kid or your kids favorite dish.




Take it away girls. Let’s have some simple but wonderful recipes that blogging mothers, current and future, can make for their kids, easy to make delicious.

Rulezzzzzzzzz…………………..

Both email and link back to this post are mandatory. Thank you for your understanding.

1. Cook anything that kids love and post it on your blog from now till December 3rd More recipes the better!!!!

2. Add a link back to this event. Please include the logo!!!!

3. Please send me an e-mail to vegetarianmedley@gmail.com with the following info.

Subject : Children’s Day Recipe Event

1.Dish Name

2.Your post URL

3.Your Blog URL

4. A picture of the dish

5. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

6. If you feel you want to participate but don’t have time for a new creation, I can accept previous entry but please create a new post and link it to this event.

7. If you want to submit multiple entries, please link all the old posts in one new post, link the post with logo and event announcement.

Looking forward to all your enthusiastic participation!!!!

Disclaimer: Images in the logo are courtesy of google.com. Though, I merged them to make the logo.

Khoya Kalakand

The Kalakand is a Bengali sweet dish. This is also very famous in Pakistan and Bangladesh. This is semi-homemade for two reasons. First, I use store-bought khoya. Second, I use powdered-sugar, which has corn-flour which serves as a thickening agent to milk so I don't have to boil it for hours. It serves the purpose well since it saves time and energy without affecting taste one bit. It comes out soft and sweet and it crumbles first and then melts in your mouth.

Ingredients:-

• 2 cups Khoya, crumbled
  
• 1-1/2 cup Whole Milk
  
• 5 tbsp Powdered Sugar
  
• 1/4 cup Granulated Sugar
  
• 1/4 tsp cardamom Powder
  
• 1/2 cup Water
  
• Pinch of Nutmeg
  
• Almonds, chopped
  

Method:-

1. Pour water in the pan. When it starts to boil, add milk.

2. Boil the milk once and turn down the heat and let milk simmer. Stir continuously.

3. After 10 minutes add powdered sugar.

4. Let it come to boil once with high on heat.

5. Add granulated sugar, nutmeg, and cardamom powder.

6. Let it simmer for 5 more minutes.

7. Add crumbled khoya and mix it up well with milk and let it simmer for 3-4 minutes only.

8. Grease deep dish or plate with ghee.

9. Pour Kalakand mixture and let it cool completely. Sprinkle chopped almond on top.

10. After that refrigerate it for 20 minutes.

11. Cut it into square pieces and serve.

Enjoy...

Pav - Bhaji and Award !!!

I am sure when you read, see, or hear this name; your mouth starts watering. Yes, Pav bhaji is everybody's favorite fast food or you can say favorite street food. It basically hails from great state of Maharatsra. It first started in Mumbai and then became famous in all over India. The most popular flavor is Butter pav bhaji. These days you can easily find cheese pav bhaji everywhere. There also other popular flavors like Paneer Pav Bhaji, Amchur Pav Bhaji, or Chinese Pav Bhaji, or Pulav-flavored. I love it, simple and classic. I deliberately did not add any twist in this one, after all its called 'Classic' for nothing.

Pav Bhaji is a mixture of potato-based curry with vegetables. The authentic pav-bhaji vegetables are potato, tomato, cauliflower, green bell pepper, and peas. Nowadays, many people use eggplants, carrot, cabbage, yam, pumpkin etc in bhaji. Somehow, I don't like it.

Pav-bhaji is served with masala pav with lemon and onion, and its perfect with pulav on side. I love mine with extra lemon juice on top, yummm. We eat pav-bhaji every Friday night, it is like our family tradition now. I just love it, love it, love it!!!!

Ingredients:-

• 3 Potatoes, peeled and cut into big wedges
• 1 Small Green Bell Pepper, cut into small pieces
• 8-9 Cauliflower Florets
• 1/2 cup Green Peas
• 2 Medium Onions, finally chopped
• 3 Tomatoes, finally chopped
• 6-7 Garlic Cloves, chopped
• 1-1/2 tsp Ginger, grated
• 1 tbsp Red Chili Powder or to taste
• 1-1/2 tsp Pav-Bhaji Masala or to taste
• 1 tsp Cumin Powder
• 3 tbsp Oil
• 1 tbsp Amul Butter
• Salt to taste
• Lemon Wedges
• Cilantro
• Pav

Method:-

1. Pressure cook potato, green bell pepper, cauliflower, and green peas together.

2. When they are completely cooked, mashed them all together. Make sure there are no lumps in the mixture.

3. Heat oil and butter into the pan, add onion and sauté for 3-4 minutes or until it is translucent.

4. Add ginger, garlic, and some salt. Cook for another 3-4 minutes.

5. Add tomato, red chili powder, and cumin powder. Cook until onion and tomato cooked completely.

6. Add pav-bhaji masala, mix well and cover pan with lid. Cook on low heat for 2-3 three minutes.

7. Add potato mixer with some water and mix well. Simmer for 1-2 minutes, taste and adjust seasoning. Cover with lid and simmer for 10-12 minutes on low heat.

8. Topped with chopped cilantro.

9. Serve bubbling hot with pav, lemon wedge and dollop with butter.

Enjoy...

Dear friends Shreya and Anjali J passed me Good Job Award. Thank you so much glas, you make my day very special :))



I would love to pass this award to Happy Cook, Usha, Sujatha, and jayashree.Congratulations gals :))

Pan Prasad - Ambrosia

Happy Navratri to all of you. This is our favorite prasad in Navratri. I just love this , easy to make, no cooking required, and it's refreshing with pomegranate taste. It is heaven in your mouth and pan flavor jumps out.

Ingredients:-

• 2 Cups Coconut, grated
  
• 1/2 cup pomegranate, fresh
  
• 3 Fresh Pan, chopped
  
• Sugar to taste
  

Method:-
1. Mix all ingredients in bow.

2. Serve at room temperature or refrigerate it for even more refreshing taste.

Enjoy...

Moriyo Khichdi

Moriyo is also known as Samo. We usually eat this while fasting. Moriyo is light and healthy. This is perfect for dieting. It is low in calorie and it has no cholesterol. There are a lot of ways to make this, such as khichdi, poppadum, puri, and even shira .

I always like fresh herbs in my food, as they help lose weight as well. I used fresh mint leaves in this dish. Mint gives perfume and flavor to the dish.

Ingredients:-

• 1 cup Moriyo
  
• 3 Green Chili, chopped
  
• 2 Garlic Cloves, chopped
  
• 3 Cups Water
  
• 1/2 tsp Ginger, grated
  
• 1 tsp Oil
  
• 1 tsp Cumin Seeds
  
• Fresh Mint Leaves, chopped
  
• Black Pepper to taste, ground
  
• Salt to taste
  

Method:-

1. Heat oil in deep vessel.

2. Add cumin seeds. When they start to brown, add garlic, ginger, and green chili.

3. Sauté for 1-2 minutes. Add moriyo and toast for a minute.

4. Add salt and warm water into the vessel and stir well.

5. Cover with lid and cook until moriyo is cooked and creamy.

6. Serve hot with mint leaves and yogurt.

Enjoy...


This is my entry to Divya's Diet Foods Event.




I am also sending this full of protein, and healthy salad to this event Sprouts Salad W/ Roasted Garlic Vinaigrette



Enjoy...

Tamarind Chana Masala

This is yummy tangy dish. This is a makeover of regular chana masala. The tamarind makes this dish yumylicious. :)) I also used red onion to balance the tanginess of Tamarind. The red onion gives little sweet flavor so it is perfect with tamarind dish.

Ingredients:-

• 3 cups Garbanzo, cooked
  
• 2 Red Onions, chopped
  
• 1 Small Tomato, chopped
  
• 6 Garlic Cloves, chopped
  
• 1-1/2 tsp Ginger, grated
  
• 5-6 Green Chili, chopped
  
• 1/2 tsp Turmeric Powder
  
• 1 tbsp Dhania-Jeera Powder
  
• 1 tsp Garam Masala
  
• 1/4 tsp Anardana Powder
  
• 1 tbsp Tamarind Paste or to taste
  
• 2 tbsp Oil
  
• 1 tsp Cumin Seeds
  
• 3-4 Curry Leaves
  
• Salt to taste
  

Method:-

1. Heat oil in the pan. Add cumin seeds. When they start to brown, add curry leaves.

2. Add onion, tomato, garlic, ginger, green chili, turmeric, dhania-jeera powder, and salt. Mix well and cook until onion and tomato are cooked completely.

3. Add garbanzo, salt, garam masala, tamarind paste, and anardana powder. Add little water and mix well.

4. Cover with lid and cook for 12-15 minutes on medium-low heat.

5. Sprinkle chopped onion and serve hot with roti.

Enjoy...

Surti Lilva Nu Shak/ Surti Lilva Curry

This one is hot, sizzling, and spicy curry. Frozen Surti Lilva are easily available in Indian Stores. These beans are little sweet and little bitter. In south Gujarat, there are many recipes for lilva beans, like different types of subzis, pakoras, pulav, biryani, and some snacks. Lilva beans are little heavy to digest so it can upset the stomach, but they are very tasty. To curb their hard-to-digest characterstics, don't forget to add ajwain and asafetida in any dish of lilva.

This is my favorite recipe, because I make it when I am angry with DH :)) wink.::) wink:)) Hope he doesn't read this.

Ingredients:-

• 1 Cup Surti Lilva
  
• 1 Potato, chopped
  
• 1 Big Tomato, chopped
  
• 1 Small Onion, chopped
  
• 1 tbsp Oil
  
• 3-4 Curry Leaved
  
• 1 tsp Ajwain
  
• 1/4 tsp Asafetida
  
• 5-6 Garlic Cloves, chopped
  
• 1 tsp Ginger
  
• 1/2 tsp Turmeric
  
• 1 tsp Red Chili Powder
  
• 2-3 Green Chili, chopped
  
• 1/2 tsp Garam Masala
  
• 1 tbsp Coconut, grated
  
• 1-1/2 tbsp Sesame Seeds
  
• Lemon Juice to taste
  
• Salt to taste
  
• Cilantro, chopped
  

Method:-
1. In pressure cooker, heat oil.

2. Add ajwain. When they started turn little brown, add curry leaves, garlic, ginger, green chili, asafetida, onion, tomato, and salt.

3. Cook for 2-3 minutes. Add potato, lilva, turmeric, red chili, garam masala, sesame seeds, coconut, and 2 cups of water. Mix well and adjust seasoning at this point, and bring it to boil.

4. Cover cooker with lid and let it cook until 2-3 whistle.

5. Let the pressure cooker cool for a little bit. If you feel the water is more than you like, boil it till desired level of consistency is reached. Add chopped cilantro.

6. Squeeze some lemon juice on top and serve with roti, rice, or paratha.

Enjoy...