Condensed Milk Toast

Prep Time:5 m       Cook Time:10 m

Makes:4

Ingredients

Egg                     - 2

Condensed Milk - 1/4 cup

Ghee/Butter        - to drizzle(optional)

Method

• Break eggs into a bowl and add condensed milk to this.Beat them well together.Heat a tawa.Dip the bread slices in this and cook on low heat till golden brown on both sides.Drizzle ghee if desired.
                                    
                                           
     

Little Words

• Ideal for breakfast or as a snack at any time of the day.
• Let the heat be low.
• Removing the edges is optional.

Broccoli Pulao

Prep Time:15 m      Cook Time:20 m

Serves:2

Ingredients

Cooked Rice           - 1 & 1/2 cup

Broccoli                  - 1/2 flower

Capsicum                - 1/2 each of red and green

Sweet Corn              - 1/4 cup

Onion                       - 1

Ginger Garlic Paste - 2 tsp

Cinnamon                - 2 small pieces

Clove                       - 2

Salt                          - to taste

Oil                           - 2 tsp

Method

• Heat oil in a pan,add cinnamon,clove,onion and saute for a while.Then add ginger garlic paste and saute till raw smell goes off.
     
• Add the broccoli cut into small florets,add salt,corn and saute for few minutes.When the broccoli florets are almost done add the capsicum and saute again for two to three minutes.
                
     
• Now add cooked rice and gently toss them all together and serve with any favourite side dish.
                               
  

Little Words

• Broccoli and corn can be cooked separately and used as well.
• We had it with bittergourd pakodas in tangy sauce and it was good.
• To cook basmati rice,boil a large pan of water and add a teaspoon of oil.Add rice and check a grain with your fingers and if it breaks drain the excess water and spread the rice in a plate until used.

Homemade Nutella/Hazelnut Spread

Prep Time:15 m             Cook Time:15 m

Makes:200 g approx.

Ingredients

Hazelnut            - 1 cup

Cocoa Powder   - 1/2 cup

Sugar                 - 1/2 cup

Oil                     - 1/4 cup

Vanilla Essence - 1/2 tsp

Method

• Roast hazelnuts in a pan for ten to twelve minutes and spread them on a kitchen towel.Rub them with palms and remove the skin.Blend/blitz /pulse in a blender.
                         
     
• Add sugar and blend again.Add cocoa powder,oil,vanilla essence and blend again.Store in an airtight container.
                       
                       
     

Little Words

• Keeps well for a week and for two weeks when stored in fridge.
• Use a clean dry spoon always.
• A tasty delicious spread..
• Other nuts can also be used.
• Adjust the quantity of oil as per need.
• A favourite spread for grown ups too..

Broccoli Carrot and Capsicum Stir Fry

Prep Time:5 m        Cook Time:15 m

Serves:3

Ingredients

Broccoli          - 1 small flower

Carrot              - 2

Capsicum         - 1

Pepper Powder - 1/2 tsp(optional)

Salt                   - to taste

Oil                    - 2 tsp

Method

• Bring a pan of salted water to boil.Add the broccoli florets and remove with a slotted spoon after five minutes.Set this aside.In the same pan add carrot cut into strips and remove after five minutes.
                      
  
• Discard the water and give it a rinse.Heat oil in the pan and saute the capsicum pieces.Then add blanched veggies to this.Sprinkle pepper powder and salt to taste.Give it a toss and serve with steamed rice.
                 
     

Little Words

• Crunchy stir fried vegetables that goes well with rice.
• Colourful and flavourful too.

Seviyan Kheer/Vermicelli Pudding

Prep Time:5 m       Cook Time:20 m

Serves:3

Ingredients

Seviyan/Vermicelli - 1 cup

Milk                        - 2 cup

Saffron Strands       - few

Condensed Milk     - 1/4 cup

Ghee                       - 1 tblsp

Nuts                        - few

Method

• Heat ghee in a pan and roast the nuts and add milk to this.When it is hot enough add saffron strands and let it boil.Add the roasted vermicelli and cook on low flame.Stir in condensed milk and serve.
                        
                                
                               
     

Little Words

• A delicious dessert prepared during Ramadan.
• Condensed milk can be substituted with milk and sugar.
• Using condensed milk reduces cooking time.
• Seviyan is thin semiya.Normal semiya can also be used as well.

Kiwi Strawberry Banana Smoothie

Prep Time:5 m              Cook Time:Nil

Servings:2

Ingredients

Kiwi           - 4

Banana       - 1

Strawberry - 5

Method

• Peel off the skin of kiwi and cut them into small pieces.Remove the core of strawberries and cut them into pieces.Add the banana pieces and blend them all.Pour into serving glasses.
                                
  

Little Words

• Add sugar if desired.
• Ideal for breakfast.

Coconut Laddu/Kopparai Thengai Laddu

Prep Time:5 m       Cook Time:6-8 m

Makes:8

Ingredients

Condensed Milk        - 1/2 tin

Desiccated Coconut/

Kopparai Thengai      - 1&1/2 cup + for rolling

Method

• Heat the condensed milk in a pan and add the desiccated coconut,mix them well.Take small portions and shape into laddoos.Roll the laddus in remaining coconut and serve.
                         
                                     
     

Little Words

• Grated dry coconut/kopparai or store bought desiccated coconut can be used for this.
• A sweet that could be made in less than ten minutes.
• Roasted gram dal powder can be added reducing the amount of coconut.