Showing posts with label Stuffed. Show all posts
Showing posts with label Stuffed. Show all posts

Stuffed Onions - Ratatouille Style

By    5:40 PM // No comments
If you have watched Pixar movie titled "Ratatouille" you would recognize this name as well as the dish. Traditional Ratatouille from French cuisine is a vegetable stew made from eggplants, zucchini, onions, bell peppers and tomatoes,  and a variation of this dish was created by lill Chef Remy in the above movie to impress the restaurant critic. Although, it has been on my to do list since the time I watched this movie, the muhurat never came. 

Its only during this weekend, while carrying out my regular chore of scanning the refrigerator, I found some mushroom, bell peppers, tomatoes in smaller quantities lying in the vegetable storage box. Immediately I decided to make this French dish. I had everything except eggplants so I went ahead to prepare some Stuffed Onions - Ratatouille style inspired from the recipe here. 

An impressive side dish, this easy recipe will surely be a crowd pleaser. You can sneak in more veggies (according to veggie availability) into this dish to make it more colourful and healthy. The bonus point is, this dish can be cooked ahead of time and rewarmed at the time of serving.



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Stuffed Appo/ Paniyaram With Potato Subzi

By    9:02 PM // No comments
I hardly have any control on what actually happens during school lunch break time and don't know whether my kids really pay attention to eating during the breaks. According to my elder one his story goes like this ~ they need to go to toilet, wash hands, as well as PLAY [in caps because majority of the break time is spent in playing] besides eating. The younger one being in kindergarten , no clue about what he does. As of now its trial and error basis with his lunch box, where sometimes it comes empty and sometimes not. At the beginning of every academic year [during PTM's], we are reminded by the Principal of the school ~ try not to pack messy foods in the tiffin box and not to pack in such quantity as if they have come to school just to eat the food. To highlight his point, he told us about an incident of sambhar spill that happened in one of the kindergarten classroom and the mess that followed after this spill ... I can totally understand the apprehension of the mom who packed such a lunch box for her kindergartner.  So you see its not just about "What we should pack?" but also thinking about "What not to pack?" and that will make this lunch box idea exercise fruitful. I came across a good read here on certain don'ts while packing the lunch boxes. Hope you find it helpful. Few additions from my side to the above article: I always try out a particular new dish at home to check kids liking and this way they can also practice eating it at home. Apart from this let them practice opening the boxes, water bottles, juice bottles, etc and as they master the art of eating from their tiffin box, the concern of spilling will disappear gradually.




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Stuffed Brinjal - Maharashtrian Style

By    12:31 AM // No comments
I had posted Brinjal Sagle, an amchi way of making stuffed brinjal. Today I post yet another version, Maharashtrian style of preparing them. [Posting this recipe which was lying in my drafts since many days now]  The below recipe is adapted from a marathi cookery show, Sugran which gets telecasted on Saam TV.




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Capsicum Paneer paratha

By    9:53 PM // 2 comments
We always want our kids to eat healthy food and kids prefer it to be tasty, irrespective of whether that food is nutritious or not. Thus, this becomes a challenging task to think something new and innovative everytime we pack our kids tiffin. In continuation to my lunchbox ideas for kids, I am back with yet another paratha recipe. I had mentioned earlier paratha is a wholesome meal by itself. Read about savoury stuffed aloo paratha here and sweet stuffed sheera poli here. 

 This time its capsicum paneer paratha. The name must have suggested you by now what's the stuffing that goes in this paratha :). I prepared this for the first time and was eager to see kids reaction. The dish was served as an evening snack with cup of milk to kids and they loved it. Surely this recipe is a keeper.


Recipe credit: Kiranmayi Kamath


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Sheera Poli/ Sanjori

By    4:57 PM // 3 comments
Now that my younger one has started with his preschool/playgroup I prefer to pack easy and less messy to handle foods in his tiffin. Stuffed parathas is one such food because apart from being less messy this is one wholesome meal by itself. I try different variations by adding different spices and veggies and each variation is loved at home. Kids can have them anytime and want it every time :). I have already posted the recipe of Aloo paratha and you can read it here. 

 Sanjori is almost similar to north indian stuffed parathas. We can find the difference only on tasting as the stuffing in this paratha is sweet sheera (roasted semolina halwa). I remember tasting these polis for the first time from my friend's tiffin during my school days and she used to call them as sheera poli. I thought let me try making them for my kids tiffin too. And so yesterday I made these polis with sweet stuffing. I adapted SK recipe from here. The outer covering is usually made of maida/APF but I have replaced it with wheat flour, obviously to make the dish healthy.

 While browsing for more details on sanjori I read about the difference between sanja and sheera [either of them can be used as stuffing in this dish] explained in simple terms by Anjali of Anna Parabrahma which you can read here. You can make these polis more flavored and nutritious by adding cinnamon powder to plain sheera or adding drynuts like chopped cashews and raisins. You can also try adding some fruits in the stuffing eg mango sheera, pineapple sheera or apple sheera.


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Brinjal/ Vaingana Sagle

By    10:42 PM // No comments
A konkani version of stuffed brinjals is Vaingana sagle. This traditional side dish goes well with rice and dalitoy or chappatis. Preferrably to use small size purple brinjals but if you can get hold of Gulla/green brinjals from the udupi region then you can use them and the dish would be called as gulla sagle. Below is the recipe mentioned by Jaya V. Shenoy in her book titled "Dakshin Bharath dishes". 



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