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Kids lunches: Tangy pasta recipe

Here is a quick and easy lip-smacking pasta recipe you can make for kids lunches as well as weekday breakfast.

Fusion Cuisine Kids Lunch Ideas Kids lunches Pasta

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© 2010-2020, Reshma Seetharam. All rights reserved.

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Video recipe: Cooker Strawberry sponge recipe

Here is an easy strawberry sponge cake recipe that can be made in the oven or in your cooker/heavy bottom pan on the stove. I have personally experienced that when you need to make small scale home made cakes, stove-top cakes work great.

What you need: Makes 2-6 inch cakes
( I made an 8 and 6 inch cake here)

3 cups all-purpose flour
4 eggs
1 cup butter, at room temperature
2 cup sugar, powdered
2 tsp baking powder
1/2 teaspoon salt
1 tsp strawberry flavor and color
1 cup milk, at room temperature

Preheat the cooker or heavy bottom pan on the stove-top, on low heat. If you want to use the oven, preheat at 350 degree F/180 degree C
Combine baking powder, salt and flour in a bowl, and whisk or sift them all together. Set aside.
Grease the baking pans with butter, flour dust after. Coat the pans evenly, set aside.

Whisk the butter and sugar until creamy and the sugar has dissolved. Add in the eggs one at a time and beat them until light and fluffy. Add strawberry flavor and combine.

Add the flour into…

Almond obbattu/holige/puran poli - almond stuffed sweet bread

Yet another version of obbattu/holige/puran poli. This version is crisp and flaky, similar to a coconut obbattu.

Jilebi recipe

Jilebis are circular rings crunchy on the outside, warm and sweet on the inside. These are one of those classics that you will find in every Indian sweet stall. I thought they were rocket science until my niece insisted that we try making them at home during the lockdown.
And so we did, they turned out amazing! Believe me, they are so easy to make, you will never go back to store-bought again.
Makes about 30 jilebis, 3 inch in diameter
Ingredients: For the jilebis: 1 cup maida/AP flour 3/4 cup water 2 tsp yogurt/curds 1 Tbsp ghee A pinch of salt 1/2 tsp baking soda or ENO salt 1/4 tsp turmeric An empty ketchup bottle or plastic bag
About 3 cups oil to fry
For the sugar syrup: 1 cup sugar 1 cup water A few strands of saffron 1/2 tsp lime juice

Place a shallow pan on the stove and add oil, set on low heat.
Now to make the sugar syrup, add the syrup ingredients in a bowl. Bring it to a rolling boil, then on medium heat, until the sugar syrup gets a little sticky. Add lime juice and sti…

Tamarind goat curry

My telugu (people from Andhra, a southern Indian state) friends make this curry so well, I just fall for the color of the curry, and the way the tamarind soaks the meat to make it tender and juicy. Yum, try it. You may use goat, lamb or pork.
What I used: Serves 4
2lb goat meat with bone
½ cup tamarind cleaned and soaked in 1 cup water or 3 tsp thick tamarind paste
Whole garam masala (4-6 cloves,1 inch cinnamon, 2 cardamoms, 2 bay leaves, 1tsp fennel seeds)
1 tsp black pepper seeds
2 tsp ginger garlic paste
2-3 tsp red chili powder
½ tsp cilantro seed powder
2 cups red onion diced
¼ cup dry coconut powder
4tsp canola oil
Salt to taste

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.
Back in the large pot, Add oil, on m…

Kasi soppina haalu saaru/ Ganike haalu saaru/ Greens milk curry

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it.
What you need: Serves 4 3 cups kasi soppu/ganike soppu/solanum nigrum leaves 3-4 Garlic 4-5 Black pepper seeds 3 red chilies 3 tsp dry coconut 2 tsp ghas ghase/khus khus /poppy seeds 1/2 cup milk 1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds.
If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside.
In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…

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