Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Tasty nibbles for brats
|
Sample these simple eats to tempt your fussy child
|
Only mothers of all those fussy eaters know how difficult it is to createdishes to make their little one eat. The difficulty doubles with summer vacation when children want to just play and not eat. Here are certain interesting eats and light snacks that can be sure-fire hits with kids. Try out and succeed like the all the `ad-mothers'.
Chicken masala (Mangalorean style)
Ingredients
Chicken - 1 kg
Curd (plain yoghurt) - 4 tbsp
Turmeric powder - 1 tsp
Onions (chopped) - 1 cup
Ginger powder - 1 tsp
Garlic powder - 1 tsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Oil - Quarter cup
Salt to taste
Method: Cut chicken into pieces and marinate with curd and salt, and keep aside for an hour. Heat oil and fry turmeric. Add onion and fry till light brown.
Then add ginger and garlic powders mixed in a tablespoon of water and stir well. Then add chilli and coriander mixed in four tablespoons water. Stir well till oil comes out clear.
Now add the chicken and sufficient water to make good sauce. Cover and let cook on gentle fire till chicken is done.
Cooking takes about half-an-hour to 45 minutes, depending on the size of chicken pieces and level of heat. All of the curd (we used plain yoghurt) curdled (no pun, I think this is how you would describe it). So, we made another batch of sauce, using all of the ingredients except the chicken. This was not hot, just spicy enough. You could probably spice it up with more chilli powder and more garlic, or fresh garlic instead of the powder.
Kodbale
Ingredients
Raw rice - 1 seer (approx 5 cups)
Milk - Half litre
Table salt - 4 tsp
Oil for frying
Butter - Half cup
Method: Wash the rice. Spread on a piece of cloth, dry it and then powder it finely in a mixer. Prepare a fairly stiff dough (as for chakkuli or murku) by adding milk, salt and butter. Knead well.
Take small portions of the dough, and roll them like wicks (about 2" x quarter" size) on a wooden board, using fingers. Bring both ends together and join to form kodbalas. (Press the ends together; they should not open out while frying later). Keep aside the kodbalas on a plate. Deep fry gently in oil, kept at smoking point, on a low flame, a few at a time (depending on the size of the vessel) turning over now and then, till they become golden brown and crisp.
Moong fingers
Ingredients
Green gram dhal (moong dhal) - Half cup
Bread - 8 slices
Onions (finely chopped) - 2 tbsp
Salt as required
Coriander (chopped) - 1 tbsp
Red chilli powder - Half tsp
Garam masala powder - Half tsp
Ginger, green chilli paste - One-and-a-half tsp
Oil to deep fry
Method: Cook dhal in enough boiling water till it splits. Drain water completely and squeeze dhal to remove excess moisture.
Dip bread slices one by one in water quickly and squeeze out moisture. Add to the dhal with other ingredients. Mix well and make lemon-sized balls. Flatten out into finger shape and deep fry in hot oil till crisp. If the finger loses its shape while frying (which shows there is excess moisture), add little rice flour or dry breadcrumbs, mix well and then shape it.
Lasagna (stuffed potato bajji)
Ingredients
Bengal gram flour - 1 cup
Turmeric powder - a pinch
Red chilli powder - 1 tsp
Dhania powder - 1 tsp
Salt as required
Cooking soda - 1 pinch
Oil for deep frying
Small potatoes - Quarter kg
For stuffing
Grind together...
Garlic - 4 flakes
Red chilli powder - 3 tsp
Cumin seeds - 3 tsp
Cumin seeds - 1 tsp
Salt - One-and-a-half tsp
Method: Pressure cook potatoes. Peel outer skin and make a slit from top to 3/4th of its depth. Stuff with ground paste. Mix gram flour, turmeric powder, soda, salt, dhania powder, chilli powder with water to make a batter of dropping consistency. Dip potatoes in this batter and deep fry in hot oil. Serve hot with ketchup.
Note: Select tiny potatoes for this recipe
The writer is Executive Chef with ITC Hotel Kakatiya Sheraton and Towers
O.P. KHANTWAL
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
|
