Event Round Up..Healthy Food For Healthy Kids- Preschooler Snacks

 

Hello everyone.

Tomorrow  India celebrates 65 years of Independence. Wishing all Indians throughout the world A Happy Independence Day.

 

 

 

Sorry for suddenly disappearing but I must confess, I’m just too busy these days. Kids, home front and guests have kept me away from blogging. Personally, I need a break for myself but unfortunately the circumstances are not letting me take a one. Cooking happens regularly but I do not get time to click and post.

Since I had taken responsibility to host Nithu’s event, I’m just squeezing out time to post this round up. I was so looking forward to post some amazing recipes for my event ‘Only’ Recipes from Royal Kitchens this month and with the time constraint, I’m just not able to do it..

Any how, I must thank again Nithu for allowing me to host this event, and now here’s the round up of Preschooler Snacks. There are a total of 62 entries, with maximum entries sent by PariCash. PariCash, you are getting a personalized badge for sending maximum entries from Nithu, please pick it up and show it in your blog.Thanks all for all the lovely entries!!

 

1. Adai Dosa by Lavina

2. Masala Mini Idly by Devi

3. Vegetable Cutlet by Roshni

4. Chikoo Nutella Milkshake by Meghana

5. Spring onion thalipith by Meghana

6. Crunchy Walnut Ladoos by Swasthi

7. Green Gram Mixed Veggie Cutlet by Swasthi

8. Perfect Masala Rawa Idli by Amrita

9. No Bake Wheat Biscuits by Amrita

10. Oven Roasted Peas by Roshni

11. Neer Kozhakkatai by Roshni

12. Cutlet Sandwich by Roshni

13. Colorful Almond Burfi with Homemade colors by Swasthi

14. 2 mins Ragi Semiya Kheer by Swasthi

15. Udupi Restaurant Style Pineapple Rava Kesari by Swasthi

16. Homemade Almond Milk Powder by Swasthi

17. Pav Bhaji with home made dinner rolls by Roshni

18. Bundt garlic parmesan Pull apart bread by Pari

 

19.Eggless Choco banana coffee cake by Pari

20. Sakkarai Velli Kizhangu Halwa by Sowmya Karthi

21. Easy Coconut and Pistchio Laddu by Sowmya Karthi

22. Cucumber and Mint Shake by Sowmya Karthi

23. Surprise Roti by Sowmya Karthi

24. Pesaruttu by Sowmya Karthi

25. Chitrana Rice by Sowmya Karthi

 

26. Garbanzo Beans Sundal by Sowmya Karthi

27. Peas Sundal by NithuBala

28. Sweetened Black-Eyed Pea by NithuBala

29. Black Eyed Pea Sundal by NithuBala

30. Chickpeas Sundal by NithuBala

31. Spicy Chickpea by NithuBala

32. Hot & Sour Mochai (Field Bean) by NithuBala

33. Almond and Tutti Frutti Quick Bread by Sowmya Karthi

34. Shahi Tukda with Almond milk by Swasthi

35. Carrot Paneer Tikki by Kavitha

36. Motichoor Ladoo Parantha by PariCash

37. Pasta with Tomato Sauce in 10 minute by PariCash

38. Rajma/Kidney Bean Prantha by PariCash

39. Oats Dessert by PariCash

40. Broken Wheat Upma/Namkeen Dalia by PariCash

 

41. Egg less Mango Cake in Cooker by PariCash

42. Rooh Afza Butterscotch Drink by PariCash

43. Idli Sambhar My Style by PariCash

44. Chana Daal Parantha by PariCash

45. Moong Daal Payasam/Moong daal kheer by PariCash

46. Kaali Masoor Daal Parantha by PariCash

47. Semiya Payasam/Vermicelli Kheer by PariCash

48. Healthy Rajma Paneer Tikki by PariCash

49. Matar Pulao by PariCash

50. Whole wheat Chapati Ladoo Wrap by PariCash

51. Choco Fruit Sandwich by PariCash

52. Whole wheat Almond Oats cookies by Lavina

53. Palm Sugar Caramel Coconut Crunch by Swasthi

54. Oats Dates Almonds Shake by Sowmya Karthi

55. Toffai by Sowmya Karthi

56. Sandwich for Breakfast on Rakhi by PariCash

57. Cheesy Garlic Breadsticks by Sowmya Karthi

58. Kid's Cheese Toast by Kavitha

59. Snack with Ghee Leftover by Kavitha

60. Cheesy Peas Dosa by Kavitha

61. Arisi Upuma by Sowmya Karthi

62. Methi Thepla by Sowmya Karthi

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Rectificatif succinct de l'article de Sud Ouest du 13 aout 2012 suite à l'Assemblée Générale du 10 aout 2012

Notre association « Protection et  Aménagement de Lège Cap Ferret »qui fête cette année ses quarante ans d'existence,souhaite réagir contre les inexactitudes,les erreurs et les omissions du compte-rendu de l'Assemblée générale du 10 aout paru dans le Sud-ouest du lundi 13 aout sous la signature de Annie Peyras.

D'abord sur la fréquentation :
 La salle de la Forestière était installée à grande jauge de 400 places.Quelques dizaines de chaises étaient vides.La salle était donc quasiment pleine,comme chaque année et non pas à moitié vide .En cette journée de canicule ,venir et participer à plus de 3 heures de débat est un exploit,dont acte.
 A la tribune,contrairement à ce qui est dit,le Maire d'Arés n'étaient pas présent ni des représentants de La Teste.Par contre, JP;Hamon, Sous -Préfet, Michel Sammarcelli, Maire de notre commune et Président du SIBA étaient là avec  Michel Daverat, vice-président de la Région représentant Alain Rousset et Christian Gaubert, vice-président du Conseil Général. Étaient présents aussi Jacques Storelli de l'Association du Pyla et Françoise Branger de BAE ,tous deux membres de la CEBA.
 En début de séance,une plante a été remise à Françoise GLOTIN,présidente du Comité de Vigilance en 1970, qui donna naissance à l'Association en 1972.
 Le rapport financier dégage une large excédent ,preuve de la confiance renouvelée de nos adhérents.
 Le rapport moral a permis d'évoquer les grands chantiers en cours :
 Le Parc Naturel Marin (l'action collective avec les professionnels de la mer et les plaisanciers nous permet d'entrevoir un prochain décret de création conforme à nos vœux),
 le SCOT le projet arrêté difficilement par les Maires n'est pas encore voté.Il va y avoir une Enquête Publique.On nous promet 100 000 habitants de plus d'ici 20 ans,
 L'entretien des Parcs ostréicoles qui est en bonne voie malgré l'énormité du chantier grâce à une convention Administration maritime  et la Commission Régionale de l’Ostréiculture),
 La qualité des eaux  suite à l'accident Smurfit. M.le Préfet fit un point précis de la situation de l'usine Smurfit.Les travaux de réhabilitation se poursuivent .L'usine ne démarrera pas avant que les travaux de sécurité soient et que les services de l'Etat -DREAL- aient donné leur accord par un nouvel arrêté préfectoral,sans doute autour du 20 aout.
 7 questions ont été posées à Michel Sammarcelli:
 -le périmètre de risques de La pointe et sur les cartes d'application du Périmètre de submersion qui rendrait inconstructible une partie de la Presqu'ile, la gestion du Domaine Public Maritime ,
 -le devenir du Mimbeau,
 -la politique de l'ONF et le projet de Foret d'exception de le Foret du Truc Vert,
- les pistes cyclables(cette année ,c'est le triomphe du vélo sur la voiture),
 -les problèmes de civilité.
 Michel Sammarcelli tout ces points avec clarté se qui permit de réduire à quelques minutes les questions habituelles de voisinage qui sont le lot obligé mais nécessaire de la participation.
 A la fin de notre assemblée générale , le prix du Capitaine de Vaisseau Pierre Mazodier a été remis à l'Association SONS d'AVRIL en la personne de sa présidente Hélène BERGER,initiatrice d'un concours international de piano en mars
 Lège Cap Ferret était l'une des villes sélectionnées en Europe-la seule avec Paris en France- et surtout du Festival international de musique  qui s'est tenu du 6 au 13 juillet avec un incroyable succès.

Le prix a contribué à l'achat d'un piano de concert qui est à demeure dans la salle de La forestière à la disposition de chacun.

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Spinach Saute

          Since spinach or any green leafy vegetable is a favorite at my home, we have it at least a couple of times in a week, and now after coming to India, we get so many varieties too. Today's dish is a simple saute, though I have called it 'Spinach Saute', I have used Amaranth leaves (Mulai Keerai in Tamil) that you can also get in the US. It's a nice side dish with rice or rotis, not very spicy and needs very few ingredients..

Need To Have

• Amaranth Leaves - 1 bunch
• Tuvar Dal (Split Pigeon Peas) - 1/4 cup
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Urad Dal (Black Gram) - 1 teaspoon
• Dried Red Chillies - 2
• Asafoetida - 1/4 teaspoon
• Grated Coconut - 1 to 2 tablespoons

Method
          Wash and soak the tuvar dal for an hour, clean the amaranth leaves by removing the hard stems at the end, wash and chop, comes to about 2 cups packed. Heat some oil, add the urad dal, mustard and cumin seeds, when it starts spluttering add the asafoetida and the dry chillies, followed by the amaranth leaves and the tuvar dal. Add some salt, cover and cook till the greens is done and the tuvar dal is soft when you pinch it with your fingers. Lastly add the grated coconut, mix and serve warm.

Note
The liquid from the greens is enough to cook the dal, if needed sprinkle some water, stir it in between.
You can add a couple of crushed garlic for flavor and leave out the asafoetida.
Adding coconut at the end is optional, add it if you like coconut.
Can use regular spinach also instead of amaranth leaves, or any greens that doesn't become very mushy when cooked.
You can add red chilli flakes instead of the dried red chillies.          

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Pasta Briyani

         Though I do pasta at least once a week for my daughter, it's mostly with pesto or the pasta sauce, this is the first time I tried something Indian with it. I used fusili pasta, made a briyani with it, lightly flavored with the garam masala, it tasted very good. It was a nice variation to the regular pasta, with all the vegetables in it, a filling one pot meal..

Need To Have

• Fusili Pasta - 3 cups
• Carrot - 1 medium chopped
• Red Capsicum - 1/2 chopped
• Green Capsicum - 1/2 chopped
• Fresh Or Frozen Green Peas - 1/4 cup
• Onion - 1 medium chopped
• Tomato - 1 chopped
• Garam Masala - 1/2 teaspoon
• Chopped Coriander Leaves - 1/4 cup

To Grind

• Garlic Cloves - 4
• Chopped Ginger - 1 tablespoon
• Cashews - 6
• Chilli Powder - 1/2 teaspoon
• Coriander Powder - 1/2 teaspoon

Method 

         Cook the pasta as per instructions with some salt and a teaspoon of oil, drain the water and keep and grind the ingredients given under to grind without adding any water. Heat some oil, add the onions, saute for 2 minutes, then add the ground mixture, saute for 2 more minutes.

         Now add both the capsicums and carrot, saute for a couple of minutes, then add the peas and tomatoes, mix for a minute, add half a cup of water, cover and cook till the vegetables are done. Then add the garam masala, mix and finally add the cooked pasta, mix for a few minutes on reduced heat. Lastly mix in the coriander, serve it warm.

Note
Cook the pasta al dente, can use even pasta shells.
It does not require any side dish, if needed can serve a raitha on the side.

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Beetroot Parathas

          As I have already said, parathas are not an everyday thing in my house, I mostly do them for weekend  brunch or lunch. We can come up with so many varieties of parathas by being a little creative with the filling. I usually make beet parathas by adding them to the flour along with other spices, but for today's paratha I tried a slightly different version. I made a paruppu usili ( lentil curry) with the beets and then used that as a filling, in the process, making the parathas a little more nutritious with protein, thereby making it a complete meal with some curds or raitha..

Need To Have
For The Outer Layer

• Whole Wheat Flour - 2 + 1/2 cups
• Salt - 1/4 teaspoon
• Oil - 1 teaspoon

For The Filling

• Grated Beets - 1 cup packed
• Tuvar Dal (Split Pigeon Peas) - 1/2 cup
• Dried Red Chillies - 3
• Curry Leaves - 10
• Mustard Seeds - 1/4 teaspoon
• Cumin Seeds - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon

Method
          Soak the tuvar dal for an hour, then grind it with the red chillies and the curry leaves, adding as little water as possible. Mix the flour with the salt and enough water to make a soft dough, apply the oil and keep it aside.

         Heat a little oil, add the grated beets and salt, saute it till it turns dry, remove it. Heat oil one more time, add the mustard and cumin seeds, once it splutters, add the asafoetida and the ground tuvar dal, saute it continuously till you get a dry crumble like texture. At this stage mix in the beets and mix well, check for salt, if there are any lumps break them with the back of a spoon, let it cool a bit.

          Roll out slightly a lemon size ball of the dough, keep a tablespoon and half of the filling, close the dough over, make a ball, flatten and dusting it in some flour, roll out again slowly into a slightly thick disc. Heat a skillet, put the rolled out paratha, wait for 1/2 a second, flip, apply some oil, flip immediately, apply some oil on the other side, while waiting for the first side to get brown spots. Now flip it and cook the second side till brown spots appear, remove and serve warm with any pickle and raitha or curd.

Note
See to that, the filling is not wet.
While rolling out the paratha with the filling, roll as lightly as possible, starting on the side you close the dough over the filling, then at the end, flip and roll on the other side.
You can get about 10 parathas with the above quantity of ingredients.

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