Kid Approved Sweet Potato Chips

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Sweet potatoes. Its one vegetable that has featured in our house only during fasts and in “introduction to solids” phase. Mom used to grate sweet potatoes and pan fry it with peanuts and cumin and salt. Along with Sabudana Khichadi it is on approved food during fasts and eagerly relished by me and my brother. When Varun started solids, sweet potato puree was one thing he used to love. I don’t think sweet potatoes are common as first baby foods in India but they are staple here in US.

Now Vihaan is in that stage of life. Solids, trying to pick up chunks and shove it in his mouth. He drools and coo’s. And along with spinach, pumpkin and apples, we have sweet-potatoes in his menu. I bought a bunch of sweet potatoes at the farmers market and decided to make them into chips – inspired the many Pinterest pins and the Whole Foods Vegetable Chips.

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Baked with olive oil and salt, they have no added ingredients. Other than slicing the sweet-potato it is fairly hands-off. It is crunchy, colorful and healthy. A bunch of them in a paper cone was an interesting afternoon snack. Well, whats not to like about crunchy, colorful snack!

I have read the same method works with beets as well. Thats what I am going to try next!

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Sweet Potato Chips Recipe

  • 1- 2 sweet potatoes, washed and sliced 1/4 ” thin
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon paprika or cumin (optional)
  1. Preheat the oven to 350F. In a large bowl toss the sweet potato slices with olive oil, spices and salt. Taste and adjust seasonings.
  2. On a pre-lined baking sheet, layer the slices in a single layer
  3. Bake for 20 – 30 minutes till the chips crisp and curl up on edges.

Let cool and store in an airtight container.

Cornmeal Pumpkin Anytime Muffins ( No Added Sugar or Butter!)

Cornmeal Pumpkin Muffins

I know, I know the last couple of recipes have been very indulgent. Creamy chocolate pudding and Dahi- Vada. What can I say, I really love them.

Cheese, whole milk, elaborate process, whisking. This recipe is an exact antidote to that.

One pot prep. Healthy. No added sugar. And Varun approved to boot.

Cornmeal, pumpkin and applesauce come together in these muffins to create a naturally sweetened muffin which is great for breakfast with eggs ( or just coffee), after school snack or with chili for dinner.

It has fiber, good carbs and protein.

And did I say no oil, sugar or butter.

They freeze well in an airtight container and are perfect to be made on weekend when your toddler naps or when he wants to help in the kitchen and you are ok with a little mess.

Microwave when needed for a minute for a healthy snack with a pat of peanut butter or as is.

Cornmeal Pumpkin Muffins

Cornmeal Pumpkin Muffins Recipe

  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup applesauce
  • 1 large egg
  • 2 teaspoons sugar for dusting on top (optional, incase you need things to be a little sweet)
  • 2 – 3 tablespoons chopped almonds, walnuts for crunchy topping.

1. Pre-heat oven to 350 F. Line a muffin pan with paper cups.

2. In the meantime, mix all the dry ingredients ( cornmeal, flour, baking powder, baking soda and salt) in a large bowl or a stand mixer.

Dump pumpkin puree, applesauce and egg in the same bowl.

Mix well for couple of minutes ( by hand) or a minute, if using a mixer on low-speed.

3. Scoop the mixture in paper cups.

Dust with sugar. Sprinkle chopped nuts.

4. Bake for 20 – 25 minutes till a tooth pick inserted comes out clean.

Enjoy warm or frezee for later.

Savory Cornmeal Pancakes

Savory Cornmeal Pancakes

I am craving spicy food these days.

Pohe (flaked rice), spicy fish curry, chicken wings with hot sauce, spicy soups, curries and dal. The list is endless. Thanks to mom being here and her cooking; its easier to indulge in the spicier palate.

Yesterday, we made these cornmeal pancakes for breakfast. After routine of eggs, toast and oatmeal; they were a refreshing change.

Savory Cornmeal Pancakes

The pancakes themselves were not too spicy ( though you can kick up heat a notch if you will easily with more green chilli peppers) but with homemade pickle it sure did hit the right note. I suppose some garlic chutney would go well with it too.

I wanted to add grated zucchini or cucumber to them but we didn’t have any on hand so made them plain. This looks like a good vehicle to sneak in some veggies. I made a couple of small-sized ones for Varun. He ate the bits without cilantro so next time I will chop them super fine so he gets in his veggies for the day.

Savory Cornmeal Pancakes

Savory Cornmeal Pancakes Recipe

  • 1/2 cup corn meal
  • 1/2 cup whole wheat flour
  • 3/4  teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup yogurt
  • 1 egg
  • 1/2 cup milk
  • 1/4 teaspoon freshly grated ginger
  • 1 – 2 spring onions finely diced
  • 1 green chilli pepper finely diced
  • 1/2 cup cilantro finely chopped
  • 1  tablespoon oil

1. In a large bowl, mix  cornmeal, flour, baking powder and salt. Set aside

2. In another bowl, beat the egg with milk. Add yogurt and beat well so there are no lumps.

3. Add the milk-yogurt mixture to the flour mix. Add ginger, garlic, chilli pepper and cilantro. Mix well. Taste and adjust seasonings. Set aside for 10 – 15 minutes.

4. Heat oil in a non stick girdle. Ladle 1/4 cup of the mixture on to the girdle when hot. Cook on each side for a couple of minutes till golden brown.

Serve warm with sour cream, pickle or yogurt.

Green Smoothie with Kale and Peaches

Kale and Peaches smoothie

A semi seasonal combination, Kale and Peach smoothie is truly my go to second breakfast combination these days.

As part of the move, we found our Magic Bullet. I love it for its one container usage – prep/make and drink from same container makes it prefect for on the go food recipes, not to mention one less container to wash. So we have begun making smoothies. They are great way to incorporate greens, veggies and fruits.

A Vitamix would make it even smoother and kid friendly (green leafy bits would be blended real fine) but this works for us for now.If we do find ourselves drinking a lot of smoothies consistently then we will consider an upgrade but so far I am a fan of the magic bullet.

Without ado, here is my ginger spiked green smoothie recipe.

Kale and Peaches smoothie

Green Smoothie with Kale and Peaches Recipe

  • 1/2 – 3/4 cup coconut milk
  • 1/2 cup frozen peach slices coarsely chopped
  • 1/4 cup frozen raspberries
  • 4-5 Kale leaves ( Washed and coarsely chopped)
  • 1 teaspoon ginger minced
  • 1 teaspoon sugar (optional)

1. Start layering the coconut milk, frozen fruits, kale and ginger in the magic bullet container. Screw on the blades and give it a whirl till its all blended and smooth.

Divide into 2 small glasses or one tall one.

Serve immediately.

Paneer Masala Toast

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I am in the last few weeks of pregnancy. In the home stretch. So far everything has been same as first pregnancy.

Except that since I am at home ( and pregnant and writing  food blog), I am hungry. A lot. All the time.

After breakfast. After lunch. And mostly immediately after dinner. Also especially around 4:00 pm.

I feel like a cow, grazing all day long.

Fed up with constantly raiding the fridge, I decided to make something more filling and scrumptious so that I could eat it again.

Paneer masala toast was born out of that necessity.

Hot buttered toast, spicy paneer spread on it and topped with cool crunchy tomatoes.

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I ate one. And decided to save one for Varun as he loves paneer. But it was so good that I made myself another one half an hour later. Gobbled it all up. Cleared it all up so there was no trace of it left.

I felt so bad ( for being a bad parent and not sharing it with Varun) and yet so good.

I have to make it again. In a bigger batch. And share with family. Because thats what home cooking and parenting is all about. Right? Right?

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Paneer Masala Toast Recipe

  • 1/4 – 1/2 cup fresh paneer crumbled ( use tofu instead of paneer)
  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 1/2 serrano chili finely diced
  • 1/4 cup finely diced red onion
  • Pinch of Cumin powder, Corriander powder
  • Handful of cilantro leaves finely chopped
  • Salt to taste
  • 2 slices of whole grain bread
  • 1 tablespoon butter
  • 1 tablespoon pesto sauce
  • 2-4 slices of tomato

1. Heat oil in a skillet. Add cumin seeds once heated. As the seeds sizzle, add the chillies and red onion. Let the onion cook for a minute or so taking care not to burn it.

2. Add the spice powder and paneer. Add salt. Mix well.

3. Add cilantro leaves and let cook for another minute or so till the paneer is cooked. Taste and adjust seasonings.

Remove and keep aside in a bowl.

4. In the same skillet, heat tablespoon of butter. Grill bread slices in the buttered skillet. Flipping over once browned taking care not to char it.

5. Once the bread is grilled, spoon pesto sauce on one of the bread slices. Layer the paneer masala filling. Lay the tomato slices on top.

Cover with the other grilled bread. Press down with a spatula.

6. Remove from the skillet and cut in half.

Serve warm with ketchup and hot tea!