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Showing posts with label indusladies. Show all posts
Showing posts with label indusladies. Show all posts

Sunday, October 12, 2014

Friday, September 19, 2014

Cheesy Quesadillas ( Three Cheese Quesadilla )

The third and final post for the Indusladies Kid's lunchbox event. This time I have chosen to do a three cheese quesadilla as most kids happen to love the cheesy filling in almost everything. Quesadilla's are quite healthy if one substitutes the white flour for the whole wheat version. The cheese provides the much needed proteins that children require and the veggies pack in an impressive amount of fiber and nutrients.

Read on for the recipe -

Sending this as a contribution to the Indusladies event 100 Kids Lunch Box Recipes. Check out more details here - http://www.indusladies.com/food/kids-lunch-box-recipes/

Preparation Time - 25 mins (plus some standby time)

Ingredients -

For the Tortilla/rotis -

  • 1 cup wheat flour or maida
  • 1 tsp butter
  • salt to taste
  • a dash of pepper
  • warm milk for kneading

For the filling and final touches -

  • 1 cup chopped vegetables ( I used lettuce, peppers and tomatoes )
  • 4 tsp grated Cheddar cheese
  • 4 tbsp cream cheese ( one can also substitute it with softened/crumbled paneer )
  • 4 tbsp grated processed cheese (I used Amul processed cheese)
  • pinch of pepper
  • a bit of grated garlic
  • a dash of vinegar/lemon juice (optional)
  • salt to taste
  • EVOO for brushing the quesadillas.

Preparation- Take the flour in a wide plate. Add salt, pepper and butter. Rub in.

Add milk to the flour, little by little and keep on mixing so that it is well incorporated into the dough. We want a soft dough. It is ok if it is slightly sticky but too sticky means more flour should be added.

Cover dough with moist cloth and rest aside for 30 mins.

Take the veggies in a mixing bowl. Add the cheddar cheese, cream cheese, pepper, vinegar/lime juice, garlic and salt. Mix well and keep aside.

Pinch small balls from the dough. Dust a working surface with flour and roll out into thin circles.

Cooking - Heat a tawa/flat pan. Put the roti/tortilla on it. Wait till small bubbles begin to form. Add some of the veggie filling to one half of the circle. Sprinkle processed cheese on the veggies. Fold over the other half so that the veggies and the cheese are sandwiched inside.

Slightly press with a spatula for 1 minute or so to allow the cheese to melt from the heat. Brush some olive oil on the side. Flip over and brush more olive oil on the other side. Cook for 30 seconds.

Remove from tawa and keep aside. Repeat with the remaining dough and filling.

Serve immediately or cover tightly with a foil wrap before putting in the lunchbox.

Tuesday, September 16, 2014

Roasted Peppers Pasta (with Sambar masala)

This is my second entry for the Indusladies Kid's Lunchbox event. Most kids love pasta given that it is paired with the right kind of sauce. A sweet, tangy one with a hint of chili works well with the little ones. Red peppers (especially roasted ones) have a natural sweetness to them and are a popular choice for making pasta sauce. Roasted peppers with herbs and cheese, roasted peppers with balsamic vinegar, roasted peppers with tomatoes, roasted peppers with red wine. These are just a few of the varieties that one can find over the internet. While I have tried some of them, my son's current favorite (and mine too!!) happens to be one with sambar masala. Yeah, it might sound strange but it is a real good combination. But in case you are skeptical about it, leave out the sambar masala and add some good old processed cheese in it's place.

Read on for the recipe -

Sending this as a contribution to the Indusladies event 100 Kids Lunch Box Recipes. Check out more details here - http://www.indusladies.com/food/kids-lunch-box-recipes/

Preparation Time - 20 mins

Ingredients -

  • 1 cup pasta 
  • 1 big red bell pepper
  • 1 medium sized tomato
  • 1 medium onion
  • 1/4 tsp coriander powder
  • 1/5 tsp red chili powder
  • 1 tsp sugar
  • 1/4 tsp sambar masala
  • 2 tsp rice bran oil
  • salt

Preparation - Roast the pepper on a low flame till the outer skin turns black.

Keep aside till it cools down to a bearable temperature. Peel/remove the blackened skin and chop up the flesh. Discard the seeds.

Finely chop the onions and tomato and keep aside.

Cooking - Bring water to boil in a large saucepan. When the bubbles start to form, add the salt.

Once it gets to a rolling boil, add pasta. Cook till al-dente and another minute extra ( do give a stir 2-3 times in between so that the pasta does not catch at the bottom) on a medium flame. Drain the water ( while preserving 1 cup for the sauce ) and keep aside.

Add 2 tsp oil to a skillet. Add the onions. Fry till they turn translucent. Add the chili powder and coriander powder. Fry for 20-30 secs.

Add the chopped tomato to the skillet and cook till it softens up. Transfer the roasted and chopped pepper to a food processor/mixer jar. Buzz it to get a smooth paste.  Add this paste along with the sambar masala to the skillet. Cook for 2 mins.

Add the pasta. Cook for another 2-3 mins till the sauce thickens and coats the pasta. ( Add a few teaspoons more of the pasta water if the sauce feels too dry )

Serve hot or cold.

Note - While pasta is supposed to be cooked al-dente, it makes sense to make it a little softer for the younger kids who are reluctant to chew their food.

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