Spaghetti in White sauce

Another one of H's favourite. I am not a fan of pasta in white sauce - I prefer pasta in red sauce with lot of tomatoes.... But this is a very big hit among kids with lots of cheese and butter in the recipe.
My third contribution to BM#38 - Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38

Ingredients:

1.      Spaghetti– 200 grams

2.      Vegetables – ½ cup or more (boiled)

For the sauce

1.       Garlic – 1 clove

2.       Butter – 2 tsp

3.       All purpose flour/ Maida – 1 tbsp

4.       Milk - 1 ½ cups

5.       Cheese – 2 small cubes 

6.       Chilli Flakes – ½ tsp

7.       Oregano – a big pinch

8.       Pepper powder – ½ tsp

9.       Salt to taste

Method

• Cook the Spaghetti as per the instruction on the packet. Drain and refresh with cold water, drain again and keep aside. 
• Add the boiled vegetables to it. I used carrots, capsicum, mushroom and paneer. Just boiled these in microwave oven and added.
• Heat a non stick pan with butter, add crushed garlic and sauté.
• Next add maida and sauté for a few minutes or till the raw smell disappears.
• Now slowly add the milk while whisking continuously, so that no lumps are formed. Let this cook for about 2 to 3 minutes or till the sauce starts boiling.
• Next add in one cube of grated cheese and mix well. Now add the chilli flakes, oregano and pepper powder and salt to taste. Mix well.
• Now add the cooked spaghetti and the vegetables. Mix well without breaking the pasta.
• Finally, before serving add another cube of grated cheese.

That’s yummy and delicious Spaghetti is ready to dig in. Serve hot!!! Kids would be overjoyed to have this after-school.

Linking this to after-school snacks, valli's page

Sundal - Black Channa | black chick peas stir fry

These were my favourite evening snacks as a kid.... I used to enjoy the navarathiri season for these snacks. So posting one for the BM #38 series of kids delight. Very easy to prepare except that we need a little planning since the chick peas needs to be soaked for about 8-12 hours. This sundal can be prepared with a lot of other items like white chick peas, peas, channa dal etc...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38




Ingredients:

Black Channa - 1 cup - 125 grams
Grated Coconut - 1/2 cup - 50 grams
Salt - to taste
Mango pieces (grated) - 2 tspn
Oil - 2 tspn
mustard seeds - 1 tspn
urad dal - 1/2 tspn
Red chillies - 3 nos
Curry leaves - few

Method:

• Soak the black channa / chickpeas for about 8-12 hours of overnight.
• Pressure cook the channa / chickpeas with salt and turmeric powder and enough water until the channas are cooked soft. Drain the water and keep aside.
• In a kadai pour oil. Add the mustard seeds. Once mustard splutters add the urad dal and fry for about 10 seconds.
• Add the curry leaves and the red chillies. Fry for about a minute.
• Add the grated coconut and grated mangoes (raw). Fry for about 5 minutes in low flame. 
• Add the cooked chickpeas and mix well. Heat for another 2 minutes.

Sundal is ready!!! This can be served hot or cold!!!!

We at home enjoy this with rasam-rice also...

Linking this to after-school snacks, valli's page

Coconut stuffed wheat dosa | a quick snack with grated coconut and sugar

This is my first port for the Blogging Marathon. I am participating in BM#38. But I guess I started at the wrong time. There was no internet connectivity and hence I missed the first day. I should actually be publishing this post on 3rd March but alas I am posting on 4th March. Anyways I will compensate by pusblishing 2 recipes today. And My first choice was kids recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38
So here goes my first recipe for the Blogging Marathon series.

H introduced me to this recipe. And this is a big hit among kids mainly because it is sweet. A quick to make evening snack and most of the ingredients you would find at home!!! grated coconut, sugar, wheat flour.... And the snack is ready in 10 minutes...



Ingredients:

Wheat Flour - 1 cup - 125 grams
Water - 3/4 cup
Egg - 1
salt - to taste

Stuffing:
Grated Coconut - 1/2 cup - 50 grams
Sugar - 1/4 cup - 30 grams
Cardamom powder - 1 tspn - 5 grams

To Temper:
Oil - 1 tspn - 5 grams
Mustard - 1 tspn - 5 grams
urad dal - 1/2 t spn - 3 grams

Coriander leaves - few

Method:

• Mix the wheat flour and salt. Add water and make it into a batter similar to that of dosa batter consistency.
• Beat one egg and add this to the batter and mix well. This makes the dosas very soft. For vegetarian people this step can be avoided. Instead add a pinch of baking soda.
• Chop the coriander leaves and add this to the batter. Mix well
• For the stuffing - just mix the grated coconut, sugar and cardamom powder and keep it ready.
• In a kadai, pour oil, add the mustard seeds. Once mustard splutters, add the urad dal. Fry until urad dal turns light pink - add this to the batter and mix well.
• Heat a dosa pan. Make a thin dosa of the batter. Cover and cook for 2-3 minutes. 
• Put 2 spoons of the stuffing in the middle as shown in the below picture.

• 
• Fold the dosa from both sides and press with the ladle so that the dosa seals itself.
• Cook for another one minute.

Serve hot!!!!

A quick and healthy snack is ready!!!!

We sometimes have this for a late breakfast on weekends since this is very easy to prepare :-) and filling.

Linking this to after-school snacks, valli's page