Foodie Workz

I decided to prepare this poha for lunch one day for myself as I usually never get to make this.  My kids are not a big fan of the Poha dishes, though this can be a good snack when they get home hungry.  However, as this poha alone would not quite keep me filled up, I decided to add some cooked lobiya to it.   This was quite delicious and enjoyed it thoroughly with some usual seasonings. 1 cup thick poha - washed and soaked in abt 1/2 cup water 1/2 cup of cooked lobiya water drained(I soaked 1/4 cup of lobiya just for this purpose and got a 1/2 cup heaped amount of lobiya -cooked with little salt) 1 tsp mustard seeds 1.5 tsp urad dal hing powder 1 red chilli curry leaves salt to taste 1 tblsp oil grated coconut to taste crushed black pepper to taste Take the oil, splutter the mustard, urad, red chilli, hing and curryleaves, add the poha and salt needed and stir till it combines well.  Add the lobiya, crushed pepper and stir once again....

A very simple and a healthy lunch box dish for the kids which can be prepared even in the busy morning rush.... 4 slices of bread 2 ounces of frozen chopped spinach 2 ounces of grated cheese(used four cheese mexican) salt and pepper to taste 1/4 tsp paprika powder 1 table spoon of chopped spring onions Cook the spinach in the microwave and squeeze out the water.  Combine this, the cheese and the rest of the ingredients in a bowl.  Spread this mixture between two slices of bread.  Apply butter on the outer side and toast on a medium hot tawa until golden brown on both sides. Sending this to  Breakfast Club  event hosted at  Krithi's Kitchen  and to  HLI - Spinach  event of  Kalyani  running at  Sin-a-Mon . Tip:  Add a spoon of flax seeds to the filling mixture for added nutrition

Peas and paneer combination in these parathas make it really enjoyable than the plain peas parathas.  I usually add potatoes but today used these low fat paneer for a change. 1.5 cups wheat flour 1.5 cup green peas thawed 4 oz paneer few coriander leaves 1-2 green chilies 1 tsp paprika 1/2 tsp ajwain 1 tsp garam masala salt to taste small handful of spring onion leaves(great flavor because of these) Process the peas along with spring onions and all the spices and salt.  Saute this in little oil for a few minutes.  Add the finely crumbled paneer to this mixture. Let it cool. Divide the filling into equal sized balls and make the same number with the dough as well. Roll out the dough into a small circle, place the filling, cover and roll out into a bigger circle making sure not to tear.  Cook the paratha on a hot tawa both sides and then with some oil again till brown spots appear. Served this parathas with some Mooli Muthia Kadhi f...

I came upon this simple recipe on the net, while I was just looking for some recipes with dates.  They turned out to be really wonderful and I could never tell that there were dates in them.  It is one good way to get the kids to eat dates which are known for its essential nutrient, mineral and vitamin contents.  I just felt I should have gone with my intuition of toasting the chopped walnuts before adding them.  That would have really brought out the nutty flavor in the cookies. 1.5 cups flour(combined all purpose and whole wheat pastry flour equally) 100 gms softened butter 1/2 cup sugar 1 egg(substituted with a tbsp of milk and 3 tbsp oil combined) 1 tsp baking powder 1 tsp cinnamon powder(i used 1/2 tsp) 1/2 cup tightly packed chopped dates 1/2 cup chopped walnuts 1/4 cup semi sweet chocolate chips(optional) pinch of salt Cream the butter and the sugar in a bowl.  Add the egg to it and beat it further.  In another bowl mix the flour, ...

I had these sprouted moth beans sitting in my fridge for a few days now.....hence decided to make some vadas in combination with green gram.  And they turned out to be the perfect snack for a cold day!!! 1 cup sprouted moth beans 1/2 split green gram with skin 1/4 cup of chopped spring onions(white part) handful of small broccoli florets processed 4 green chilies(about3/4 inch in length) few corinader leaves small ginger piece salt to taste Soak the green gram for 2 hrs.  Drain the water completely and grind into a coarse paste along with moth beans, chilies and ginger.  Towards the end add the coriander leaves and process it further.  To this paste add the onions, broccoli and salt and mix well. Take a small portion of the mix, flatten it in your palm and deep fry in hot oil till a nice golden color. Enjoy these crispies with some chutney or ketchup!! This one is off to CWS-Mung Beans event  at Priya's blog.

This is a very nutritious and refreshing salad which will surely be enjoyed by kids....mine love it so much that they are ready to eat this given anytime of the day.  I usually have this salad ready for them as an after school snack.  It has all the goodness of the proteins and vitamins and keeps them satisfied for some time:)   2 handfuls spinach(salad spinach which come in packages) 3 medium size potatoes boiled, peeled and cut into big cubes 2 small tomatoes 3 inch cucumber piece 1/4 of a small onion 1/2 cup of boiled channa handful of toasted peanuts(optional) Dressing: 3 tbsp olive oil salt, lemon juice and pepper to taste Chop  the spinach coarsely and cut the tomatoes in half and each half into eighths.  Peel and cube the cucumber as well.  Cut the onions into 1 inch length slices.  Combine all these along with the chana and toasted peanuts. Combine the dressing ingredients in a small bowl and whisk them together.  Add ...

Here in the US you get something like the kuzhi paniyaram pan called the filled pancake pan....these are used to make paniyaram like pancakes with fresh fruit fillings of your choice. I came across this in a cookware catalog and fancied it so much that my friend gifted it to me for my housewarming party. Since the time I got this pan, I have not only made the stuffed pancakes but made all kinds of quick paniyarams using pancake mix, paniyarams with idli, dosa and adai batters.....and low calorie bondas and koftas. Anyway, I had to get rid of this lovely pan once it started to wear out. I now have the non stick kuzhi paniyaram pan from India. The holes in this are very much smaller than the pancake pan. Nevertheless, they still give the delicious treats that we are looking for. The quick banana paniyaram is much liked by my kids that I never hesitate to make when I have ripened bananas and some store bought multigrain pancake mix. I very much like this multigrain mix from the l...