Broccoli Stir-Fry

Ingredients:

1. Olive oil - 2 tbsps
2. Salt -1/4 tsp
3. Pepper - 1 tsp
4. Broccoli - 2 heads

Method:

1. Heat oil in a frying pan. Cut the brocolli florets.
2. Put them in the pan.
3. Season them with salt and pepper. Stir and cover them.
4. Cook them in medium heat.
5. Open the pan, insert a fork into one of the stems. If it's tender, it's done else leave it for 5 more mins.

Notes:

This Serves 2 person.

This broccoli stir-fry is good with lemon pasta. Instead of broccoli , Asparagus and brussel sprouts can also be used. Brussel sprouts should be cut lengthwise for this recipe. For Asparagus, hold one and snap the end, the wooden part breaks and use the rest of it.

"Orange" Juice

Ingredients:

1. Orange Juice - 3/4 cup
2. Carrot Juice - 1/4 cup

Method:

You can buy or prepare both the juices separately. Mix them in a container, refrigerate and serve.

Kids who hates to eat or drink vegetables will never know there is a vegetable in it.

Spaghetti and Peanut Butter

I know the following recipe sounds weird until you try it! Kids love them.

Ingredients:

1. Whole wheat Spaghetti - 1/4 box
2. Smuckers natural Peanut butter - 1 tbsp
3. Pepper - 1/4 tsp
4. Salt - to taste.
5. Cooking oil - 1/4 tsp.
6. Frozen chopped spinach or finely shredded carrot - 1 tbsp

Method:

1. Cook Spaghetti as per the instruction in the box.
2. Cook spinach or carrot in a microwave safe bowl by adding just a tbsp of water for 1 minute.
3. Drain the spaghetti with little starchy water in it.
4. Add the peanut butter, salt, pepper, cooking oil, Spinach or Carrot when the spaghetti is hot.
5. Close it for five minutes, let it all get mixed.
6. Ready to eat.

Note:
This is not for kids with peanut allergy.This is an excellent meal for the kids who love peanuts. Carrot or spinach is good to add, since they never change the taste. Instead of pepper you can add "Curry Leaf powder" or "Sambar powder" or "Garam masala powder".

Rasam without Rasam Powder

Ingredients:

1. Tamarind (ping-pong ball size)
2. Chopped tomatoes (1 cup)
3. Pepper corns (1/4 tsp)
4. Corriander seeds (1/4 tsp)
5. Red chillies (2 nos)
6. Cumin seeds (2 tsp)
7. Garlic ( 3 cloves)
8. Methi seeds ( less than 1/4 tsp)
9. 1/4 tsp of mustard seeds, urad dal, cumin and curry leaves
10. Asafoetida
11. Corriander leaves for garnish
12. Salt to taste.

Method:

1. In a saucepan, add a tsp of oil, mustard seeds, urad dal, cumin seeds, asafoetida and curry leaves.
2. Add the tamarind water to it, allow it to boil.Meanwhile, grind the chopped tomatoes, garlic, pepper, cumin seeds, methi,red chillies.
3. As soon as the tamarind water boils, add the ground mixture , a cup of water, and allow it to boil.Look for the consistency and sourness.If it's more add more water.
4. Garnish with corriander and turnoff the stove.

Note:

Serves a family of 4.

Rasam Powder

Ingredients:

1. Corriander seeds (2 tbsps)
2. Black Peppercorns (1tbsp)
3. Red Chillies (2 tbsp)
4. Toor dal (1 tbsp)
5. Cumin seeds (3 tbsps)
6. Methi seeds (1/4 tbsp)

Method:

1. In a non-stick pan add the ingredients according to the above order.Fry it in the low flame.
2. All the ingredients should loose its moisture.
3. Cool and grind them.
4. Store it in an air-tight container.

Note:

After using the powder, you can add or reduce the chillies in it.