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r a long time add mustard seeds and let them pop now add the rava stir well and roast over low flame until the rava starts to turns reddish brown stir in salt switch off heat and let the mix cool when it is completely cool transfer to an air tight container this can be stored at room temperature for a week and in the refrigerator for over a month optional additions you can add chopped onion too to the mix if you choose to then this should be added while the chillies are being sautéed and you should saute the onions over a low flame until they are brownish black and all traces of moisture is gone from the onions to make upma you should cook 1 part of the upma mix in 2 5 parts of water i usually carry a small rice cooker and make upma in it this is my entry to blogging marathon under the theme kids delight travel food check out the blogging marathon page for the other blogging marathoners doing this bm 86 this also goes to srivalli s kids delight event guest hosted this month by me on the theme travel food posted by jayashree at 11 40 pm 13 comments email this blogthis share to x share to facebook share to pinterest labels blogging marathon easy food just add water kids delight quick rava ready mix ready to make travel food upma vacation sunday march 18 2018 air fryer masala peanuts hunger and distance from home are directly proportional in my opinion the moment you step out of home you tend to feel hungry and that feeling intensifies with the distance that you travel away from home when there are kids in the picture then hunger tends to be of specific kinds like hunger for potato chips thirst for soda juice and so on whenever we travel i try to pack some home made snacks that we can munch on whenever we feel like it one of the recent snacks that i tried making in a relatively oil free and healthy manner is this masala peanut which was well received by the kid and the rest of the family what you need shelled peanuts 1 cup chick pea flour besan gram flour 1 tbsp rice flour 2 tsp red chilli powder 1 2 tsp salt to taste oil 1 tsp water in a bowl mix the flours chilli powder and salt add water a little at a time to make a thick paste add the oil to this and mix well add in the peanuts and mix well making sure that the peanuts are coated well with the masala mixture preheat air fryer to 350 degrees farenheit arrange the peanuts in a single layer separating them out as much as possible in the fryer basket air fry for 4 minutes stir the peanuts and heat for a further two minutes remove and let cool the peanuts will become more crisp as they cool once completely cooled store in an air tight container these will stay good for 3 4 days at room temperature this is my entry to blogging marathon under the theme kids delight travel food check out the blogging marathon page for the other blogging marathoners doing this bm 86 this also goes to srivalli s kids delight event guest hosted this month by me on the theme travel food posted by jayashree at 10 34 pm 12 comments email this blogthis share to x share to facebook share to pinterest labels air fryer almost no oil besan blogging marathon chick pea flour gram flour kids delight masala peanuts peanuts quick snack travel food thursday march 15 2018 kids delight announcement travel food if your family travels whether on long vacations or short road trips chances are you have spent some time thinking of the food that you will eat while traveling if your kids are anything like mine you will not be surprised to hear them say i am hungry just as often as are we there yet preparation is key to keep hunger at bay that brings us to this month s kids delight theme travel food any dish that you have tried and tested and has the seal of approval from your kids which fits into the category of travel food can be sent in as an entry it could be a quick snack a complete meal a home made ready to cook mix that you carry with you when you travel basically anything that will take the stress off planning meals and lets you enjoy your trip it is totally optional but would be great if you could share some food related travel tips and even some food related memories from your travels there are a few simple ground rules to follow when you send in your entries first off feel free to send in as many entries as you want to any entries posted from today through april 15th can be sent in the entries must be new posts not from your archives since my blog showcases vegetarian food i would appreciate it if you could send in entries that fit in to the vegetarian theme however eggs are ok in your post please make sure that you add the line with link backs this is my entry to srivalli s kids delight event guest hosted by jayashree on the theme travel food it is mandatory to link to both srivalli s original announcement and this announcement of mine please mail your entries with the subject line entry for kids delight travel food and a photo to luvgoodfood gmail com i would greatly appreciate it if you could add this logo to your post as well posted by jayashree at 10 42 pm no comments email this blogthis share to x share to facebook share to pinterest labels announcement event announcement kid approved kids delight travel food wednesday march 07 2018 27 breakfast ideas to help you start your day on the right note everyone must have heard at least once that they should not skip breakfast a good breakfast one that is a balanced mix of proteins carbs and essential vitamins and minerals fills you up with energy and helps you get ready to face the day if you often find yourself making the same dishes for breakfast and wanting to break out of your routine i have just the thing for you in february some of my fellow bloggers i participated in the blogging marathon and posted breakfast dishes from different places this is a round up of all those breakfast dishes in one place we have an amazing array of not just one or two but 27 breakfast dishes from around the globe priya a versatile blogger who doesn t shy away from experimenting with different cuisines brings us mekitsa a fried dough from bulgaria brioche buns and homemade english muffins whether you make these ahead for breakfast or decide to try these out for a lazy weekend brunch these are sure to delight sandhya s cooking journey showcases rava kichd i sabudana kichdi and neer dosa a lacey soft crepe try these out to wow your family and friends whether you are fasting or feasting bhawna has you covered she brings us sabudana vada instant dhokla and gobi parathas sushma s posts are a perfect amalgamation of north and south indian breakfast foods khara bhath and pesarattu from the south vie with mooli parathas from the north for your attention the diversity of indian food is perfectly showcased by srivalli whose brain child the blogging marathon is aloo parathas from amritsar mirchi vada pav from rajasthan and lauki nu muthia from gujarat offer a power packed and tasty way to start your day jayanthi brings in some steamed goodies her idiyappam upma kozhakattai and kanchipuram idli are a healthy and tasty way to begin the day sandhya showcases some quick breakfast dishes in the form of no ferment dosas and upma check out her neer dosa rava upma and ragi dosa if you are looking for something that combines nutrition and taste look no further than pj s aval upma oats dhokla and matar poha chura my contributions to the breakfast theme are rava rotti bedmi poori and raswala aloo which are great not only as breakfast dishes but also make for a hearty weekend brunch posted by jayashree at 11 31 pm 4 comments email this blogthis share to x share to facebook share to pinterest labels blogging marathon breakfast dishes breakfast dishes from different places breakfast ideas fellow bloggers round up sunday february 25 2018 raswala aloo curry juicy potato curry the bedmi puri that i posted about yesterday is usually served with a potato curry sans onions and garlic this curry predominantly has a tanginess from tomatoes and a mild spiciness from the spices used paired with spicy bedmi puris this makes for a filling breakfast or brunch what you need potato 2 medium sized cooked peeled and diced tomato 3 large pureed along with a 1 inch piece of ginger oil 1 tbsp cumin seeds 1 2 tsp turmeric powder 1 4 tsp red chilli powder 1 2 tsp cumin powder 1 2 tsp coriander powder 1 2 tsp garam masala 1 2 tsp salt coriander to garnish heat oil in a kadai wok add cumin seeds reduce the flame and add in the turmeric red chilli cumin and coriander powders saute for a few seconds until fragrant taking care not to let the spice mix burn add in the tomato puree and let it boil until most of the moisture evaporates add the diced potatoes garam masala salt and 1 cup of water let it come to a boil switch off and garnish with coriander serve hot with bedmi puri this is my entry to week 4 of blogging marathon 85 under the theme breakfast dishes from different places check out the blogging marathon page for the other blogging marathoners doing this bm posted by jayashree at 9 45 pm 15 comments email this blogthis share to x share to facebook share to pinterest labels aloo aloo curry bedmi puri blogging marathon breakfast curry no garlic no onion potato tomato bedmi poori a delight from the holy city of varanasi varanasi or kashi as it is known in south india is famous for being one of the holiest cities known to indians people often spend their last days in this city in the belief that breathing their last there will give them moksham liberation from the cycle of life and death the food of the city is just as good as something that you would expect from the holy city however it is not as well known outside as the food of mumbai or delhi bedmi pooris are usually associated with agra and new delhi however this is a popular breakfast dish in varanasi as well coarsely ground urad dal with spices is mixed with wheat flour and then deep fried to make these delicious spicy puris it is usually served with potato curry to make a complete meal what you need urad dal 1 2 cup green chilli 2 ginger small 1 inch piece coriander powder 1 tsp red chilli powder 1 4 tsp garam masala 1 tsp cumin powder 1 2 tsp wheat flour 1 cup sooji rava semolina 3 tbsp salt oil for deep frying 1 tbsp wash urad dal well and soak in cold water for 1 hour drain and grind along with green chilli and ginger to a coarse paste add coriander powder red chilli powder cumin powder and garam masala to this along with a little salt mix in wheat flour and rava and more salt if needed add water a little at a time and knead to a stiff dough knead in 1 tbsp of oil cover and keep aside for an hour to make puris pinch out small lemon sized balls of the dough roll each dough ball into a 4 5 inch circle deep fry in hot oil cooking until both sides puff up and are slightly reddish brown serve hot with aloo curry this is my entry to week 4 of blogging marathon 85 under the theme breakfast dishes from different places check out the blogging marathon page for the other blogging marathoners doing this bm posted by jayashree at 12 00 am 15 comments email this blogthis share to x share to facebook share to pinterest labels bedmi bedmi puri benares blogging marathon breakfast deep fried kasha north india puri tiffin urad dal varanasi wheat flour saturday february 24 2018 rava rotti a traditional karnataka dish breakfast on most weekdays for me is something quick and easy i do try and make it as nutritious and protein packed as i can so that we have a healthy start to the day it is on weekends that i am really able to try out elaborate dishes that sometimes also double up as brunch this rava rotti though not an elaborate recipe by itself does require some time mostly because the dough needs to rest for a while packed with vegetables this is quite a filling meal by itself or paired with any simple chutney i had it for the first time at a friend s house and it is there that i learned that this is a traditional dish from karnataka w hat you need rava sooji semolina 2 cups carrot 1 grated cucumber 1 skinned and grated spinach 1 4 cup chopped fine onion 1 4 cup chopped fine green chilli 3 minced coriander and curry leaves a little chopped fine oil 1 tbsp water salt take the all the vegetables in a large bowl mix in the rava and salt add water a little at a time and knead into a loose dough mix in 1 tbsp of oil cover and leave aside for at least an hour but if possible for 3 4 hours if the dough is not loose after the resting period add some more water and knead again take a banana leaf or any oiled surface to which the dough will not stick pinch out a large golf ball sized piece of dough place this on the oiled surface and pat into as large a circle as you can without tearing it turn this over onto a hot tawa after a few seconds peel off the banana leaf since i do not have access to fresh banana leaves i used a special type of paper called holige paper which is non stick in nature and can be turned on to a hot surface without burning spoon some oil over the rotti and on the sides flip over and cook the other side as well the rotti is done when the color changes from white to a creamish yellow shade and both sides have brown spots this is best eaten hot it can be eaten as is or with peanut or coconut chutney or pickle note the addition of cucumber makes the rotti soft if you do not add it the rotti will turn brittle it is important to rest the dough for at least an hour the longer you let it rest the softer your rottis will be any other greens of your choice can be added this is my entry to week 4 of blogging marathon 85 under the theme breakfast dishes from different places check out the blogging marathon page for the other blogging marathoners doing this bm posted by jayashree at 12 21 pm 15 comments email this blogthis share to x share to facebook share to pinterest labels blogging marathon breakfast carrot cucumber dinner flatbread indian karnataka pancake rava rava rotti rotti sooji tiffin traditional older posts home subscribe to posts atom about me jayashree mn united states eternal optimist foodie from birth child woman blogger dreamer book lover finder of joy in small things view my complete profile search this blog followers links archana aroma hope asha chitra ammas kitchen creative saga sowmya edible garden nags en ulagam revathi food blog arundathi food for thought ashwini foodies hope asha foodworld blog aggregator injimanga lg kailas kitchen jayasree lalitha mahanandi indira my dhaba vkn my diverse kitchen aparna my kitchen treasures happy cook onceuponafeast ruth passionate trials nirmala saffron trail nandita salkkaaram seena sizzling bites nidhi spicy chilly bharathy srivalli sunshine mom harini tangerines kitchen rachel taste of india the yum blog when my soup came alive sra blog archive 2018 16 march 5 pulikachal an instant spiced tamarind mix to mak rava upma ready mix make your own ready to cook air fryer masala peanuts kids delight announcement travel...