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#ReemkaSteam Food Healthy Kid Friendly Lunch Recipes Reem Rice Rice Olaf Rice Recipes

Rice Olaf Lunch Box for Kids

  • By
  • January 8, 2018


Packing lunch for kids is the most hectic job, especially when you have picky eaters it gets even more difficult to pack lunch that your kid will eat. Every day moms are struggling with ways to Jazz up the lunch box so that it doesn’t come back home, full (not eaten).  As part of the series on the blog Fun, Creative and Delicious Rice Recipes, I took the challenge to come up with a creative yet delicious lunch option for kids and here it is OlafLunch box.

Japanese Bento-lunch box have always fascinated me and I so wanted to try making it. With this series I got that opportunity and it was so much fun doing it.  Learning new techniques and methods of cooking or doing things makes you feel so good. In a Japanese Bento Box you pack different into items in a compartmentalized box. This way you get variety of food options in a box.  Lunch box doesn’t always have to be sandwich, it can be rice too. And when it’s your kid’s favorite character, lunch gets even more exciting.

Movie Frozen is the most loved movies of all. While all the characters are a favorite, Olaf is a loved a little more. At first I was a bit nervous in making the Olaf thinking it won’t turn out perfect but with Reem ka Steam BasmatiRice it was so easy. This long grain, fragrant rice is so easy to cook and was even easier to handle while making Olaf. 
It was a moment of achievement when the rice Olaf turned out perfect. The rice was flavored using chicken broth so that it tastes good. The omelet hearts, sausage snowflakes, chicken nuggets and berries complete the box. All ingredients were from the kitchen pantry. The face details of Olaf were supposed to be made with Sushi Nori Sheets but I didn’t have them so used paper instead, to complete the look (don’t add paper to the lunch box – this was for photography purpose only).
This Olaf Lunch box is sure to put smile on faces and kids would finish the box for sure. Jazz-up the lunch box, make rice Olaf, bear or any of the favorite character using  Reemka Steam Rice and keep your kids fueled all day with creative and nutritious meal.

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Rice Olaf Lunch Box
by January-8-2018
Do you want to build a snowman? Jazz-up your kids lunch box with their favorite Olaf made with Rice, omelet hearts, sausage snowflakes, nuggets and fruit. You’ll love the warm hugs too

Prep time: Cook time: Total time: Yield: serving 1 Lunch box

Ingredients

Rice Olaf

Heart Shaped Egg Omelet

  • 2 Eggs, beaten
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper, Crushed
  • Oil

Snowflake Sausages

  • Chicken Sausages
  • Oil to pan fry

Filling the box

  • Salad Leaves
  • Berries
  • Chicken Nuggets

Instructions

  1. Cook Reem ka Steam Rice according to package instruction. Let it cool, best to prepare a day in advance. Using a plastic wrap shape the rice to make the body of Olaf.
  2. Cut small circles out of sushi nori sheet to make Olaf’s eyes, buttons, brows and mouth. Cut circles of sliced cheese for eyes and a thin strip for teeth. Attach them on the face using little mayonnaise to make it stick together. Use the carrot to make the nose.
  3. Heart Shape Egg Omelet: Beat eggs and season with salt and pepper. Heat oil in a pan on low heat. Pour 1/5th of the egg mixture in the pan and spread. Cook the egg until the edges start to turn, start rolling the egg. Move the rolled egg to one side of the pan. Pour another 1/5th of the mixture, spread. Lift the rolled egg a little to spread the mixture under it. When the edges start to turn roll the egg again. Repeat until all the egg mixture is consumed.
  4. Now cut the egg into one-inch pieces. Place the cut side up (the side where you see the egg swirls) Cut diagonally and then turn one of them upside down. Attach to make the heart shaped egg omelet.
  5. Cut Sausages in half. Make cross incision on it and then make another incision on it. Pan fry the sausage, the snowflakes pattern will begin to open.
  6. Place Salad leaves on the base of the box. Position Olaf, fill up the spaces with Heart-shaped Egg Omelet, Sausage snowflakes, berries and nuggets.

If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!

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Easy Appetizer Food Kid Friendly Quick & Easy Recipes Reem Rice Rice Rice Recipes Snack Ideas Snacks Snacks & Burgers

Vegetable Stuffed Rice Balls

  • By
  • January 1, 2018
Got left-over rice? Let’s give it a new delicious twist. Sounds great, right? As part of the series of recipes with Rice that are creative, fun and delicious, this recipe of Vegetable Stuffed Rice Balls is not only delicious but is an awesome way to use those left-over rice and turn them into crispy and flavorful snack.



Inspired by the Italian favorite Arancini (Italian Rice balls) that are made with Risotto (Arborio rice, an Italian rice variety), these Vegetable Stuffed Rice Balls are made with Basmati Rice. I’ve used Reem ka Steam Basmati Rice for creating this recipe. I had so much fun working on rice recipes and specially with Reem ka Steam Rice as the rice quality is great. It’s long grain rice, fragrant and takes less time to cook too. 

What makes these rice balls even more exciting is the stuffing. The crisp outside, soft creamy inside with colorful vegetables, the combination is delicious. The breadcrumbs give the added crunch to it, making it even more crispier. I’ve used vegetables as stuffing for rice balls, you can use meat, cheese or any kind of stuffing as per your liking. You can be as creative as you want and go according to your taste palette.

If you like this recipe, check out other ones on the series Rice Recipes here and here.

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Vegetable Stuffed Rice Balls
by December-29-2017

Crunchy deep-fried rice balls stuffed with vegetables and a hint of sauce. A great way to use those left-over rice and turn them into an exciting snack

Prep time: Cook time: Total time: Yield: serves 4-6

Ingredients

For Rice

Vegetable Stuffing

  • 1/2 Cup Mixed Vegetables, chopped
  • 3 Garlic cloves, minced
  • 3 green chilies, finely chopped
  • 1/2 Tbsp Soy Sauce
  • 1/2 Tbsp Chili Sauce
  • 1/2 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, crushed
  • Mozzarella Cheese diced, as needed
  • 1 Tbsp Vegetable Oil

Breading

  • Flour
  • 2 Eggs, beaten
  • Breadcrumbs
  • Oil for frying

Serve with

  • Chili Sauce

Instructions

  1. Cook Reem ka Steam Rice according to package instructions.
  2. In a large sauce pan bring Chicken Stock to a boil add rice and black pepper. Cook over a very low heat, stirring frequently until the stock has been absorbed. Rice will look overcooked but a perfect texture for rice balls. Keep aside to cool completely or refrigerate overnight.
  3. In another sauce pan over medium heat add oil, green chilies and minced. Saute until light golden and fragrant. Add the vegetables and the seasonings and stir. Cook until the vegetables are soft. Taste check and adjust the seasoning as needed.
  4. Prepare the breading station: In a deep plate beat the eggs and season with a little salt and pepper. In two other deep plates keep flour and bread crumbs.
  5. To make the rice balls: Put some cooled rice in your hand keeping it cupped shaped (make sure you wet your hand a bit for easy handling) and flatten it. Place a tablespoon of filling and a pice of mozzarella in center along. Add a little more rice on the top and start closing it around filling into a ball shape.
  6. Dust the rice balls with flour, then roll in the egg and then in breadcrumbs until completely coated.
  7. Heat the oil in a deep frying pan and fry the rice balls until golden. Drain on kitchen paper.
  8. Serve hot with Chili Sauce.

If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!

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Chicken Recipes Food Kid Friendly Quick & Easy Recipes Snack Ideas Snacks Snacks & Burgers Top Recipes Weekend Recipes

Crispy Chicken Bites – Two Ways

  • By
  • October 20, 2017
Crispy-Chicken-Bites-Two-Ways-TTTB
There are days when you crave for something crunchy, hot and filling. This happens mostly in winters (with me at least) when the temperature drops your body craves for warm, comforting food to keep those winter chills away. While these seasonal craving are unavoidable, one can simply not resist hot crispy chicken on any day specially when it’s tender and spicy too – all in one bite.

Fried-Crispy-Chicken-Bites-TTTB
These chicken bites are a no-hassle finger food, one that can be prepared quickly and the best thing you can get your kids to help. It would be a nice kitchen activity, simply set up a dredging station with bowls of egg and coating and let the kids do this stuff. This will keep them busy while it’s being prepared and then everyone gets to enjoy these delicious chicken bites. So, it’s a win-win. 
There is a secret ingredient in this recipe that makes these chicken bites more crispy and add flavor to it. The ingredient is in it’s coating. These chicken bites are coated with cracker crumbs which give it the crunch, flavor, makes it healthy and full of Proteins!

Baked-Crispy-Chicken-Bites-TTTB

I’m sharing two ways to prepare these delicious chicken bites. One is a healthy version and the other not so healthy version. I just want everyone to enjoy these so that nobody feels left out and hey, these are kid-friendly too.

I love to have these as it is but you can have it the way you like it, the choices are endless. Simply prepare these chicken bites and a bowl of salad – there you have a quick lunch/dinner ready! It’s a great evening snack to have with chai or your favorite drink. Having friends over? No problem, serve these Cripsy Chicken Bites with a side of french fries, coleslaw and some cold drinks. The options are endless and nobody can say NO to such deliciousness. Trust me, you’ll get Big Smiles in return.

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Crispy Chicken Bites – Two Ways
by October-20-2017
Bite-sized Chicken pieces crispy on the outside and juicy inside with a perfect balance of spices. Fry them up or bake them, these golden and crunchy chicken bites make irresistible finger food.

Prep time: Cook time: Total time: Yield: serves 4

Ingredients

For The Chicken

  • 4 Boneless Chicken Breast halves, cut into 1-inch chunks
  • 1 1/2 tsp Garlic Powder
  • 1 tsp Paprika
  • 2-3 Tbsp Hot Chili Sauce,I used Sriracha
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Worcestershire Sauce

For The Egg-Mix

  • 1-2 Eggs
  • 1 Tbsp Mustard Paste
  • 1 Tbsp Hot Chili Sauce
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Paprika

For The Coating

  • 1/2 Cup All-purpose Flour
  • 1/4 tsp Salt
  • 1/2 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1 1/2 Cup Finely crushed Crackers

Instructions

Method 1: Fried Crispy Chicken Bites

  1. In a prep bowl add chicken pieces along with all the ingredients. Stir to coat well and place in the refrigerator for 15 minutes
  2. While the chicken is marinating, set up the dredging station. In a bowl whisk eggs and add the egg-mix ingredients. Whisk it all together until foamy
  3. In another shallow dish, add all-purpose flour and mix in salt, dried oregano, garlic pepper, paprika and black pepper. Mix all the ingredients together
  4. In another shallow dish or bowl add finely crushed crackers
  5. Take the chicken out of refrigerator. Heat oil for frying in a heavy bottom pan over medium heat
  6. Coat the chicken first in flour, then in egg-mix and then generously roll in crushed crackers. You can repeat the steps to make a thick coating
  7. Carefully add the coated chicken pieces in the hot oil, don’t over crowd the pan. Let cook for 4-5 minutes until the chicken is crisp, golden and cooked through
  8. Remove from oil and drain on kitchen towel.
  9. Serve these hot and Crispy Chicken Bites with your favorite dipping sauce

Method 2: Baked Crispy Chicken Bites

  1. Preheat oven to 200 degrees C and grease a baking sheet with oil
  2. In a prep bowl add chicken pieces along with all the ingredients. Stir to coat well and place in the refrigerator for 15 minutes
  3. While the chicken is marinating, set up the dredging station. In a bowl whisk eggs and add the egg-mix ingredients. Whisk it all together until foamy
  4. In another shallow dish, add all-purpose flour and mix in salt, dried oregano, garlic pepper, paprika and black pepper. Mix all the ingredients together
  5. In another shallow dish or bowl add finely crushed crackers
  6. Take the chicken out of refrigerator. Heat oil for frying in a heavy bottom pan over medium heat
  7. Coat the chicken first in flour, then in egg-mix and then generously roll in crushed crackers. You can repeat the steps to make a thick coating
  8. Line the chicken on the greased baking sheet and place in the oven. Bake for 8 minutes and then turn sides. Bake for another 8 minutes until the chicken is crisp, golden and cooked through. Baking time may vary, just make sure the chicken it cooked through
  9. Serve these hot and Crispy Chicken Bites with your favorite dipping sauce

If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!

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©Tickle Those Tastebuds. All images & content are copyright protected. Please do not use my images without prior permission. If you wish to republish this recipe, please link back to this post. Thanks.
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breakfast Food Kid Friendly Pizza & Pasta Quick & Easy quick breakfast recipe Recipes Weekend Recipes

Breakfast Pizza with Pancake Mix Crust

  • By
  • August 31, 2017
Breakfast-Pizza-Pancake-Crust-TTTB

From the title of the post most of you would be like – Pizza for Breakfast? Well, Yes! This one right here is a Breakfast Pizza with no ordinary crust but a Pancake Mix Crust.


Did you know you can make so many delicious things using Pancake mix other than Pancakes of course? Until now, I didn’t. When I came across this recipe on Delish Plan I was so impressed by the idea of using pancake mix as a crust for this breakfast pizza that I had to try it out to experience the taste and flavors.

Breakfast-Pizza-Pancake-Mix-Crust-TTTB

Most of you know already that I’m not a breakfast person at all, but for our new followers – I’m not a breakfast person, which means I’m one of those who skip breakfast (as in proper meal) and are happy to have a cup of chai and call it breakfast. But I do enjoy trying out new breakfast recipes that I find interesting and worth sharing with you all. I also enjoy breakfast plans with friends and love trying out breakfast menus at restaurants, yet I’m not a breakfast person (maybe just at home, lol)
Pancake-Mix-crust-Breakfast-Pizza-TTTB
This gorgeous looking and tastefully delicious Breakfast Pizza is so so easy and quick to make.And the best part, you don’t have to worry about making the perfect dough at all – what else could you ask for, right? You can also play around with the ingredients and add all your favorite things to it, mushrooms, bell peppers, tomatoes, sausage or anything at all . This pizza is versatile like that!
Pancake-Mix-Crust-Breakfast-Pizza-TTTB

This was my first attempt with the pizza, it turned out awesome but the eggs on the crust did not come out perfect – like I wanted them to be. It still looked great and tasted delicious. Next time I’ll be more careful when adding eggs on top so that they stay in shape and come out perfect.

Pancake Crust has been a hit and this Breakfast Pizza is now a favorite! You can find more breakfast recipes here

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Breakfast Pizza with Pancake Mix Crust
by August-31-2017
This gorgeous looking breakfast pizza with pancake mix crust is loaded with cheese, eggs and sausage – a perfect way to revamp your weekend breakfast!

Prep time: Cook time: Total time:

Ingredients

For Pizza Crust

  • 2 Cups Buttermilk Pancake Mix
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/2 Cup Water

For Pizza Topping

  • 1 Cup Mozzarella Cheese (Grated)
  • 6 Chicken Sausage, cooked and chopped
  • 2 Eggs
  • 1/2 Cup Cheddar Cheese (Grated)
  • 1/4 Cup Parmesan Cheese (Grated)
  • 1/4 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, ground
  • 1/2 tsp Red Pepper Flakes

Instructions

  1. Preheat the oven to 425°F or 220°C. Prepare the pizza dish or a cookie sheet by lightly greasing it with olive oil or cooking spray
  2. In a large bowl mix together pancake mix, water and olive oil until well combined.
  3. On a clean counter top or kneading surface sprinkle some pancake mix or flour. Transfer dough from the bowl to the floured surface and knead for about 2 minutes. Place it back in the bowl and cover with a clean, damp kitchen towel and let sit for 5 minutes, undisturbed.
  4. After about 5 minutes dust the rolling pin with flour and start rolling the prepared pizza dough into your desired shape (circle, oblong or a square) keeping it about 1/2 an inch thick. Transfer the crust to the prepared pizza pan and bake for 10 minutes.
  5. Once the pizza crust is ready, top it with mozzarella cheese, cheddar cheese, sausage and Parmesan cheese. Put it back in the oven for 14 minutes. Seven minutes into baking add eggs on the top and continue baking for the next seven minutes or until the egg whites are set
  6. Take it out of the oven and season with salt, black pepper and red pepper flakes. Sprinkle some chopped cilantro or green onion on the top,slice and serve!

Notes

  1. You can choose any topping for your Pizza
  2. This was my first attempt and the eggs did not come out perfect, next time when baking the crust I’ll make indentations on it where the eggs will go, to keep them in shape and to prevent egg whites from sliding around

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Breakfast-Pizza-TTTB
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Baking Cakes & Cookies Easy cookies Food Kid Friendly Quick & Easy

Chocolate Chunk Brownie Cookies

  • By
  • December 29, 2016
Chocolate-Chunk-Brownie-Cookies-TTTB
It’s the Holiday Season, it’s Winters and it’s December – all good things together (not to miss the weddings). In this festive mood chocolate indulgence is a-must to really feeeel that goodness. Relaxing in a cozy corner with a mug of chai (read your favorite hot drink) and these soft baked, moist and fudgelicious cookies with chocolate chunks, Chocolate Chunk Brownie Cookies – is my kind of celebrating winters. 

I’m not into baking as such, but in winters you feel like having all those freshly-baked warm cakes and cookies, and baking it yourself is the best thing to do. These Chocolate Chunk Brownie Cookies are so easy to make that it can be a fun holiday activity with your kids.
Chocolate-Chunk-Brownie-Cookies-TTTB
Chocolate, brownies and chocolate chunks all together in one cookie is a celebration in itself. Everyone loves brownies and when it’s equally good in a cookie form, it’s a marriage made in heaven. And that crackled top is a vision in itself and the way your entire home fills with bakelicious-chocolatey aroma, it’s heavenly!

Brownie-Cookies-TTTB

These are the yummiest, bestest cookies you’ll ever have. I made a batch for my work friends and they all loved it so much that these were gone in no time at all. So bring on those aprons and get baking.

Brownie-Cookies-TTTB

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Chocolate Chunk Brownie Cookies
by December-29-2016
Chocolate Chunk Brownie Cookies – Soft baked, moist and fudgelicious cookies have it all; chocolate, brownies crackled top and chocolate chunks all in one. These are not cookies, these are a celebration!

Prep time: Total time: Yield: makes 24 cookies

Ingredients

  • 1/2 Cup Butter, unsalted (cut into chunks)
  • 2 1/2 Cup Semi-sweet chocolate chips
  • 3/4 Cup Flour, spooned and leveled
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 3 Eggs, large
  • 1 Cup Granulated Sugar
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Cocoa Powder
  • 2 tsp Vanilla Extract
  • 1 Cup Chocolate Chunks (I used Hershey’s chocolate bar)

Instructions

  1. Preheat the oven to 177°C (350°F)and line baking tray with parchment paper
  2. In a bowl over simmering water (double boiler method) melt together butter and chocolate chips. Stirring frequently until smooth. Set aside to cool slightly
  3. In another bowl whisk together flour, salt and baking powder
  4. Beat egg, sugars and cocoa powder using an electric mixer on high until the mixture is thick and doubles in volume (about 4-5 minutes)
  5. Reduce the speed to medium and combine chocolate mixture with the egg-sugar mixture. Now add to it vanilla extract
  6. Reduce the speed to low and add flour mix all at once. Mix until well combined.
  7. Fold in the chocolate chunks.
  8. Using a tablespoon or a cookie scoop, scoop out heaping tablespoons of dough onto the prepared baking sheet
  9. Bake until the top is crackly and edges are set( about 10-15 minutes). Remove from the oven and let cool for 1-2 minutes on the baking sheet. Then transfer to a wire rack to cool completely

Notes

  1. These cookies can be stored in a air-tight jar for 2-3 weeks
  2. You can also add roasted nuts or chocolate chips to the dough

Recipe adapted from Mind Over Batter

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breakfast breakfast dessert brunch Food french toast Kid Friendly Quick & Easy quick breakfast recipe

Strawberry Cheescake French Toast

  • By
  • April 11, 2016
Strawberry-Cheesecake-French-Toast-Ticklethosetastebuds
Weekend breakfast has to be special, especially for a person like me who is a no-breakfast-person all week through. While all the attention on special breakfast is given to pancakes (by most), for me something special for breakfast means French Toast. And if you’ve been following me you must have followed my French Toast recipes too, and today I’m adding another one to the list, it’s Strawberry Cheesecake French Toast.

It’s a breakfast dessert, so double the treat! and that’s what makes it even more special. Imagine for a second, your favorite strawberry cheesecake stuffed in golden crisp bread, drizzled with maple syrup and served with fresh fruit. It did give you that fancy restaurant breakfast feel, right? It’s that special.

Strawberry-Cheesecake-French-Toast-tttb
While you’re still imagining it all, you might also want to look at some other options like this Cheese stuffed French Toast with Ice Cream, or my favorite Nutella stuffed French Toast and if you like the fruit, try these Orange Chocolate French Toast Roll-ups. Now you see, my obsession with French Toasts? How could I even leave strawberries behind, I had to make these Strawberry Cheesecake French Toast.
Strawberry-Cheesecake-French-Toast-2-tttb
This breakfast recipe will leave you happy and glowing with all its goodness and richness. And of course you’ve found a new recipe for your breakfast and brunch parties! 

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Strawberry Cheesecake French Toast
by April-11-2016
Have Cheesecake for Breakfast! *Strawberry Cheesecake French Toast* filled with fresh strawberries and cheesecake spread, served with maple syrup. It’s a breakfast dessert!

Prep time: Cook time: Total time: Yield: serves 2

Ingredients

  • 4 Slices White Bread
  • 4 ounces Cream Cheese, at room temperature
  • 1 tsp Vanilla Extract
  • 1/2 tsp Lemon Juice, fresh
  • 1 Tbsp Honey
  • 1 Cup Strawberries, diced
  • 1-2 Eggs
  • 1/2 Cup Full-Cream
  • 3 Tbsp Sugar
  • 1 tsp Cinnamon Powder (Optional)
  • 1/2 Cup Butter
  • Butter for cooking
  • Maple Syrup for serving

Instructions

  1. To make the cheesecake spread, in a bowl combine together cream cheese, honey,vanilla extract, lemon juice and strawberries using a spoon or a spatula. Let rest for about 2 minutes. Do a taste check and add more honey if required.
  2. Generously spread this cream cheese mixture on one slice of bread, cover with another slice and press slightly. Do the same with other two bread slices
  3. In a shallow dish whisk together eggs, full cream, sugar and cinnamon powder(if using)until well combined
  4. Put a pan over medium heat, add butter. When it melts, dip each stuffed sandwich in the prepared egg mixture, coating it well. Immediately put it in the pan and cook about 2 minutes, flip and cook the other side or until both sides are nicely golden
  5. Serve it warm, dusted with powdered sugar, drizzled with Maple Syrup and some fresh strawberries

Strawberry-Cheesecake-French-Toast-3-tttb
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Appetizer Chinese Kid Friendly Soups & Salads

Hot and Sour Chicken Soup – Restaurant Worthy!

  • By
  • November 28, 2014
Hot-Sour-Chicken-Soup-Restaurant-worthy
Whenever we visit our favorite Chinese restaurant, for soup we always order Hot & Sour Chicken Soup. Its not the only soup we like but this is the family-favorite kind so it has to be this. Here I’m sharing home-made Hot& Sour Soup recipe which is definitely restaurant worthy! and will keep you warm through the winters.

Why I’m calling it restaurant worthy is because its very close to what you get at the restaurant and it tasted really really good. Although its not like the authentic Chinese Hot & Sour soup, as in this part of the world we’ve transformed the Chinese dishes according to our tastes and requirements. As the name suggests its Hot & Sour, here the ‘Hot’ comes from the chili and garlic paste and pepper whereas the ‘Sour’ comes from vinegar.
Many Hot & Sour Soup recipes include Mushrooms, bamboo shoots, Tofu etc. These ingredients may not be available in some areas or can be hard to find so with this soup you can include anything that is available i.e. your choice of meat or vegetables.
If you’re a veggie lover and don’t want chicken in your soup, you can always skip that part and follow the rest and enjoy Vegetable Hot & Sour Soup – it’s that simple 🙂 To dress up the Soup it is served with different sauces that includes: Chili Sauce, Soy Sauce and Green Chilies and vinegar

Soup-Sauces

 This recipe is very easy and I’m sure you’ll be in love with this Hot & Sour Soup!

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Hot and Sour Chicken Soup
by November-28-2014
This Hot and Sour Soup recipe is truly Restaurant Worthy!- Make it to believe it

Prep time: Cook time: Total time: Yield: serves 4-6

Ingredients

  • 6 Cups Chicken Stock
  • 1 Cup Chicken, boiled (cubed or julienne)
  • 1/2 Cup Carrot, diced small
  • 1/2 Cup Cabbage, shredded
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Red Chili sauce with garlic
  • 1/2 Tbsp Black Pepper Powder
  • 2 Tbsp White Vinegar
  • Salt to taste
  • 1 Egg
  • 3 Tbsp Cornflour

Instructions

  1. In a pot bring chicken stock to a simmer, add chicken, soy sauce, red chili sauce with garlic, simmer for a few minutes
  2. Now add carrot,cabbage, salt, black pepper powder, white vinegar and bring to a soft boil. let simmer for 2-3 minutes. Do a taste-check here and adjust seasonings according to taste
  3. Now mix cornflour in water and add to the soup while stirring till soup has thickened and reached desired consistency
  4. Bring the soup to simmer and pour beaten egg in a thin stream in to the soup. Let stand for about 10 seconds and give it a stir. You can do this in 2-3 additions
  5. Soup is ready! Serve hot with the soup dress-up sauces
  6. Garnish with spring onions and serve with crackers, bread sticks or croutons

Soup Dress-up Sauces

  1. For Red Chili Sauce: 1 tsp red Chili powder, 1/4 cup white vinegar and a pinch of salt. Mix all these ingredients together into a sauce
  2. For Green Chili & Vinegar: 2 Green Chilies, sliced, 1/4 cup white vinegar. Add green chilies to vinegar to serve with soup

Tips

  1. For Preparing Chicken Stock: Take 2 Chicken breast pieces, add these to a pot of water along with salt, black pepper corns, garlic cloves and sliced onion. Let chicken cook, once tender remove the pieces from stock and strain the liquid. Chicken stock is ready. You can even use chicken carcass for preparing stock
  2. For a bit crunchier vegetables don’t cook them for long
  3. Consistency of the soup can be thick or runny you can adjust that by increasing or decreasing the amount of cornflour+water mixture
  4. For Vegan version of the soup: Use Vegetable broth instead of Chicken broth, Omit Chicken and egg

Tags: Soup, Chinese,

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easy Kid Friendly Snacks

Crunchy Munchy Snack MIx

  • By
  • October 29, 2014
Crunchy-Munchy-Snack-Mix-Ticklethosetastebuds
Welcoming fall with this Crunchy Munchy Snack Mix recipe. This Snack Mix is by far the best one and you can be as creative with this as you want. With a huge variety of cereals, nuts, fruits, biscuits you can easily make one for you that suits your taste buds!

For me, it had to be more salty and less sweet so I came up with this really BOLD flavored snack mix that is crunchy, salty and has a zing of spiciness and sweetness too. I remember, in my University days ( good ol’ days *sigh*) me and my friends, we always wanted something to munch during lectures and during those 15 minutes break between lectures, we’d rush to the cafeteria to buy some snacks. While I was making this snack mix it reminded me of that time and brought a smile to my face – memories are treasures indeed!
So coming back to the recipe, this can be a great traveling snack, can be served at parties, good for game days, picnics, movie night and also can make a very interesting fall gift or party favor too. Here’s a very pretty packaging idea and free printable tags by Make Bake Celebrate

Please your guests and family with this fun and flavorful Crunchy Munchy Snack Mix Recipe. I bet you won’t be able to stop yourself from eating – this is so addictive, but hey be easy on yourself!

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Crunchy Munchy Snack Mix
by October-29-2014
Crunchy Munchy Snack Mix! loaded with flavor and fun shapes. Bet you can’t stop yourself from munching this

Prep time: Cook time: Total time: Yield: servings 20

Ingredients

  • 2 Cups Corn Chex
  • 2 Cups Wheat Chex
  • 2 Cups Rice Chex
  • 1 Cup windowpane pretzels
  • 1 Cup mini garlic rye chips
  • 1 Cup garlic bread sticks
  • 1 Cup Smoked Almonds
  • 1 Cup Roasted Cashews
  • 1 Cup Natural Pistachio
  • 1 Cup M&Ms or Smarties
  • 1/2 Cup Butter
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 3 Tbsp Worcestershire Sauce
  • 1 Tbsp Tabasco Sauce
  • 1 tsp Seasoned Salt

Instructions

  1. Add the cereal and all the nuts in a large mixing bowl, except M&Ms.
  2. In a microwave safe bowl add the remaining ingredients and microwave until the butter melts. Give it a nice stir and mix into the cereal mixture, stirring while adding the liquid mixture.
  3. Now transfer the mixture to the baking tray lined with baking sheet. Bake for about 1 hour at 250 degrees. Stir every 15 minutes.
  4. Remove from oven and allow to cool. Store in an air tight container.

Tags: Snacks, Easy, Kid Friendly

Recipe adapted from The Pioneer Woman Cooks

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Cakes & Cookies Easy cookies Gluten-Free Kid Friendly Snacks

Easy 123 Peanut Butter Cookies

  • By
  • September 25, 2014
Easy-123-Peanut-Butter-Cookies-Ticklethosetastebuds
If you’re a peanut butter fan just as much as I am, you’ll love this easy and gluten-free recipe for Peanut Butter Cookies. As the name suggests making these is as easy as 1-2-3 and with only THREE Ingredients (yes you heard me only three ingredients) you have those chewy, soft and crinkly cookies.

So if you’re craving for a quick treat, these cookies are perfect and they pair great with a glass of milk too. So if you have kids who are learning to cook or you would want them to engage in some kitchen activity this recipe is again perfect for them too. Its super fun, easy and tastes amazing!

For the ultimate peanut butter goodness on plate follow the recipe below and share your comments and feedback 🙂

Easy 123 Peanut Butter Cookies

Hirra P
Published 09/25/2014
Yield: 12 Cookies
Prep Time: 5 mins. Cook time: 7 mins.
Total time: 12 mins.

Easy Peanut butter cookies that are chewy, soft and crinkly-ultimate peanut butter goodness!

Ingredients

  • 1 Cup Smooth Peanut Butter
  • 1 Cup White Sugar, Granulated
  • 1 Egg

Instructions

  1. Preheat oven to 180 degree C and line a baking dish with parchment paper
  2. In a prep bowl combine peanut butter, sugar and egg. Mix using a spoon,until well combined
  3. Scoop about a tablespoon of dough and roll into a 1 inch ball. Place on the prepared baking sheet and gently press down each cookie with a fork making a criss-cross pattern
  4. Bake for about 7-10 minutes or until the edges start to turn golden brown
  5. Let cool on the baking sheet for a minute before removing
  6. Cookies will be crunchy on the edges and soft and chewy on the inside
Easy-Peanut-Butter-Cookies-Ticklethosetastebuds
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Almond breakfast Comfort Food dessert Festive Kid Friendly Quick Fix Semolina Sooji Suji Sweet Traditional

Semolina (Suji/Sooji) Halwa

  • By
  • September 15, 2014

As the monsoon season begins and the temperature starts to drop, the rain is pouring an instant craving for something warm and sweet begins. In times like those Semolina (Suji/Sooji) halwa is one dish you need to know.


Out of all the Halwa desserts that I know, this is one of my favorite halwa recipe. Just imagine, rain is pouring down, the weather is cool, and you get this warm Semolina Halwa with its sweetness tempered with the spiciness of cardamoms and those chunky bits of almond and pistachios.. aah..mazing! It sure is very comforting and takes less time too.

Besides being a dessert, it can be served as a festive dessert, or even a breakfast delicacy with puris. The tricky thing here is the ratio of Semolins (Suji):Water:Sugar and the ratio I use is 1:2:1  where water is divided as (1 part water and 1 part milk). For more tips & tricks see the end of the recipe

Semolina-Sooji-Suji-Halwa
Cook time: 20 mins.
Total time: 20 mins.
Yield: Serves 6
Ingredients

  • 1 Cup Semolina (Suji/Sooji)
  • 1 Cup Granulated Sugar
  • 1 Cup Water
  • 1 Cup Full Cream Milk
  • 1/2 Cup Ghee
  • 5 Pods Green Cardamom (Split open)
  • 2-3 drops Kewra Water (Essence)
  • 1/4 Cup Almonds (sliced) for garnishing
  • 1/4 Cup Pistachios (sliced) for garnishing

Method

  1. In a heavy bottomed pan add ghee and let it melt over medium heat. When it melts add Semolina (Sooji/Suji) and mix.
  2. Roast the semolina on low to medium heat, stirring occasionally until it turns light golden in color and gives off a faint aroma
  3. While semolina is being roasted, in a separate pan bring mixture of milk, water, sugar and cardamom to a boil, stirring often
  4. While the Semolina has been roasted, and you’ve achieved your desired color (not too dark) gradually add the milk-water mixture into the pan stirring constantly so that lumps are not formed and the mixture is absorbed
  5. Keep stirring on low heat until the mixture is thick, semolina swells and the mixture pulls away from the walls of the pan
  6. Turn off the heat, add the drops of Kewra water (essence) mix the mixture and partially cover the pan for about 10 minutes.
  7. Let it cool to a warm temperature, serve warm garnished with sliced almonds and pistachios. 

Tips & Tricks

  • If you want that very soft consistency to go with puris increase the amount either milk or water in the recipe according to your desired consistency
  • You can be creative with your serving by using different shaped molds to serve your halwa
  • Garnish it with cashew nuts , raisins or coconut
  • This simple halwa can be made flavorsome as Pineapple Semolina Halwa or Orange Semolina halwa too (will post these recipes soon)

~Happy Cooking and Keep Tickling those Tastebuds~

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