Tuesday, 13 December 2011

Indian nachos

As a mother I faced a lot of problems when it can came to feeding my kids, especially my eldest daughter. Sometimes it becomes hard to make kids eat the regular food, roti-sabzi. Here's a quick fix for all you mothers to make them eat what you want while they enjoy it too.

4 Chapatis
Any sabzi
2 tbspn green/red pesto
1 cube cheese
2 tomatoes (finely chopped)
1 onion (finely chopped)
1 cucumber (finely chopped)
2 tbspn oil

Cut chapati into 4 pieces, heat oil in a pan and roast the chapatis till they turn crisp. Mix pesto in the sabzi and grate cheese in it. Spread the sabzi on roasted chapatis, top it with chopped tomatoes, onion and cucumber. You can garnish it with more cheese if you wish. serve it to the kids with a glass of milk shake. I am sure they'll love it. If your kid doesn't like pesto you can use salsa dip or plain tomato ketchup instead.

Monday, 12 December 2011

Nimboo, adrak, muli, hari mirch ka achaar (Lemon, ginger, raddish, chilly pickle)

Ginger 100 gms
Radish 3
Green chillies 100 gms
Mustard seeds 15 gms
Salt 2  tbspn

  • Wash and peel ginger and radish and cut them into thin and long slices. 
  • Remove the cap of green chillies and make a lengthwise cut in them. 
  • Cut lemons into 8 pieces. 
  • Crush mustard seeds, mix all the ingredients in a glass jar and keep it sun for 2 to 3 days. 
  • It's ready to eat after 3 days.
Note: This pickle should be consumed within 3-4 days or should be stored in refrigerator.

Sunday, 11 December 2011

Nimboo ka khatta achaar (Lemon pickle - sour)

25 Ripe Lemons
Salt - Equal to the weight of 5 lemons
Hing 2gms
Garam masala 4 tbspn
Roasted ajwain powder 2 tbspn
Red chilly powder 4  tbspn
Sugar 2 tbspn

wash lemons and let them dry. Cut them into 8 pieces. Take lemon pieces in a pressure cooker, add rest of the ingredients and cook them. remove from gas after two whistles. Let it cool and transfer in a glass jar. Pickle is ready.                                                                                                                                                    

Saturday, 10 December 2011

Nimboo ka meetha achaar (Lemon pickle - sweet)

Ripe lemon 50   
Clove 20  
Black cardamom 15
Black pepper 20gm  
Cinnamon 5gm 
Mace(javitri) 5gm 
Bayleaf 5
Nutmeg (jaifal) 1/2 
Asafoetida (heeng) 1/2 tsp
salt - equal to 10 lemon (in weight)
Sugar - equal to 20 lemon (in weight)  

Wash lemons and dry them. Cut each lemon into 4 pieces. Grind all the spices a bit rough (mota). Put all the lemon pieces in a glass Jar (martaban), add heeng, salt, sugar and ground spices.Cover the jar with a clean cloth and keep it in the open (under the sky) for 15 days (and nights). After 15 days Pickle will be ready to eat.

Note: for this pickle sun light (dhoop) and dew (oas, shabnam) are equally important.                                                                    
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