Happy Happy Food

Happy Happy Food

Good old recipes get a twist for better looking, healthier and more fun-filled eating � Obviously Mummy bhi kush tummy bhi kush Khakhra Chivda ...

Good old recipes get a twist for better looking, healthier and more fun-filled eating � Obviously Mummy bhi kush tummy bhi kush Khakhra Chivda Khakhra chivda just got healthier and tastier�as mixed nuts and spices add flavour and nourishment to innovatively used good old khakhra. Preparation Time: 5 mins, Cooking Time: 15 mins, Makes 4 servings happyIngredients Peanuts 1/4 cup Roasted chana dal (daria) 1/4 cup Chopped cashewnuts (kaju) 3 tbsp Sliced dry coconut (kopra) , (optional) 2 tbsp Oil 2 tsp Mustard seeds ( rai / sarson) Q1/2 tsp Finely chopped green chillies 1 tsp Curry leaves (kadi patta) 8 to 10 Asafoetida (hing) 1/4 tsp Turmeric powder (haldi) 1/2 tsp Crushed plain or masala khakhra 1 cup Sev 1/2 cup Powdered sugar 2 tbsp Salt to taste Oil for deep-frying
  • Heat the oil in a kadhai and deep-fry the peanuts, roasted chana dal, cashewnuts and dry coconut individually on a slow flame till they turn light brown in colour. Keep aside.
  • Heat 1 tsp of oil in another kadhai and add the mustard seeds.
  • When the seeds crackle, add the green chillies, curry leaves, asafoetida and turmeric powder and sauté on a medium flame for a few seconds.
  • Add the khakhra, sev, peanuts, chana dal, cashewnuts, dry coconut, sugar and salt, toss well and sauté on a medium flame for another minute.
  • Remove from the flame and keep aside to cool.
  • Add the sugar and toss well.
How to pack Cool slightly and pack in a tiffin box. Tomato Bread Sticks with Veg Cream Cheese Dip Tomato bread sticks with veg cream dip; this yummy colorful snack combines crispy sticks with a cheesy dip. Pack the dip in spill proof tiffin with two separate compartments for an easy to eat snack. Preparation Time: 40 mins, Baking Time: 35 minutes, Makes 4 tamotoIngredients For The Tomato Bread Sticks (makes Approx. 32 Sticks) Whole wheat flour (gehun ka atta) 1 cup Tomato puree 2 tbsp Cheese spread 4 tbsp Sesame seeds (til) 1 tbsp Fresh yeast 1/2 tsp Sugar 1/2 tsp Salt 1 tsp Butter 1 tsp For The Veg. Cream Cheese Dip Grated paneer (cottage cheese) 1/2 cup Fresh hung curds (chakka dahi) 1/4 cup Chopped sweet corn kernels (makai ke dane) 2 tbsp Grated carrot 2 tbsp Finely chopped celery 1 tbsp Salt and to taste
Spaghetti Balls
These balls are an interesting way to eat spaghetti and your little one won't mess his or her clothes too! chopped vegetables make it more nutritious, while the cheese adds a rich, pleasing flavour. Thoroughly enjoyable! Preparation Time: 15 mins, Cooking T ime: 10 mins, Makes 10 balls ballsIngredients Butter 2 tbsp Plain flour (maida) 1/4 cup Milk 1 cup Boiled and chopped spaghetti 1/2 cup Boiled and crushed green peas 1/2 cup Green chilli paste 1/2 tsp Grated processed cheese 2 tbsp Finely chopped celery (ajmoda), optional 1/2 tsp Salt to taste water 1/2 cup Bread crumbs for rolling 1/4 cup Oil for deep-frying For Serving: Tomato ketchup
  • Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 3 to 4 minutes or till it become its light pink in colour, while stirring continuously.
  • Add the milk, mix well and cook on a slow flame, while stirring continuously, for another 4 to 5 minutes or till all the milk is absorbed and the mixture thickens and leaves the sides of the pan. Keep aside to cool.
  • Add the spaghetti, green peas, green chilli paste, cheese, celery and salt and mix well.
  • Divide the mixture into 10 equal portions and shape each portion into a round ball.
  • Dip the balls in the flour mixture and roll it in bread crumbs till they are evenly coated from all the sides.
  • Heat the oil in
  • a kadhai, and deep-fry the balls on a medium flame till they are golden brown in colour from all the sides. Drain on an absorbent paper.
  • Cool slightly and serve immediately with tomato ketchup.
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