Tag Archives: Freezer Friendly

Cheese Dosai- Kid Approved

You already have the recipe for Dosai Batter but for kids, you really don’t want to serve a crispy dosai, that would only lead to that meal being prolonged. I have been spending a lot of time with my nieces and if your kids are anything like these boogers, the meal already takes an hour, no need to add to it. With the kid version, it is so much easier to make a fat, soft and fluffy dosai topped with cheese. It is very important that you make sure the batter is fully cooked so I recommend turning the heat down to a medium-low or even low if your range runs on the hot side.

1 cup Dosai Batter

Oil for the pan

¼ cup shredded cheese

Cheese Dosai on the stoveCheese Dosai


Heat the pan to medium-low heat and add oil to ensure the batter does not stick. Pour 1/8 cup of batter on the griddle at the four corners of the pan and allow it to cook, once the bottom is golden brown (should take 2-3 minutes) flip with a pancake flipper.

Add cheese to the top and cover with a lid. After another 2-3 minutes, serve. I like to cut them into strips for older kids so they can dunk them. As you can see, both of my nieces are very fond of this dish.

Baby 1 Loving Cheese DosaiBaby 2 loving Cheese Dosai


Vegetable Stew

My family loves soups and stews because they are easy to make, require minimum cleanup and we can make tons of it at a time. My Vegetable Stew is my dad’s favorite and he requests it several times throughout the year. He is really cute! He works weekends all over the country and packs food for the weekend because he is a vegetarian and the options at hospitals are limited. I am always excited to make this for my dad and it makes me smile when he tells my mom that she should get this recipe from me. Isn’t that the main reason why we love to cook? To feed our loved ones and show them how much we truly care. It is so rewarding to see his smile.Vegetable Stew

Makes 6 large servings

Soak 1/2lb beans and lentils overnight in water with ½ tablespoon of salt
4 tablespoons oil
1 onion, diced
4 cloves of garlic, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 stalks of celery, diced
1 carrot, diced
6 tomatoes, diced or 1 can of diced tomatoes
4 sun dried tomatoes, diced (omit if desired)
1.5 tablespoon ground cumin
1 tablespoon ground coriander
3 bay leaves
½ tablespoon red chili pepper flakes
¼ teaspoon of cinnamon
½ teaspoon of dried basil
½ tablespoon salt
¼ tablespoon freshly ground black pepper
2 cups vegetable broth

Garnish/Toppings (feel free to omit or use a combination of the following)
Sour Cream
Chopped Onions or green onions
Cheddar Cheese

Allow the beans to soak overnight, rinse thoroughly and the beans that are floating at the top should be discarded.

In a large soup pan, sauté the onions, garlic, bell peppers, celery and carrots on medium heat until they are soft and translucent.

Add the seasonings and cook for an additional minute.

Add the beans and tomatoes and mix thoroughly.

Add the vegetable broth to the mixture and allow it to come to a boil then turn the heat down to low and cook for 60 minutes. Add additional broth if desired.

Serve with any or all of the suggested toppings.

TIP: I pre-soak bean, shake off the excess water and freeze them for up to three weeks. This allows me to make dinners in a hurry without having to use canned beans.


Valentine’s Day Chocolate Pancakes with Boysenberry Sauce

I love love love love LOVE! So for V-day, I wanted to do something special for my Valentines, my nieces. I made chocolate pancakes with a boysenberry sauce topped with strawberries. What says, “I love you” more than chocolate for dinner? As you can see, my niece full-heatedly endorses them!

My Niece, The Pancake Lover

I know that many people turn to pre-made mixes that require minimal work- add water and stir. This recipe is just as easy. I combine all of the dry ingredients together and store in a Ziploc bag and label them with directions. This makes my life so much easier on those busy days when I want to make something homemade but only have a few minutes!

I also like to make a huge batch, let them cool on baking sheets and freeze them in baggies. They thaw out perfectly in the microwave and everyone loves them!

What makes this recipe so great? The base is actually buttermilk pancakes with a rich chocolate flavor. When I want to make this into a complete meal, I substitute e a part of the flour with protein powder and divide the guilt in half.


2 cups all-purpose flour

1/3 cup Dutch processed cocoa

2 teaspoons baking soda

4 tablespoons sugar

1 teaspoon salt

1.5 cups buttermilk

1/4 cup melted butter

2 large eggs

2 teaspoons vanilla extract

Butter for the pan

Boysenberry Sauce Ingredients

2 cups Boysenberries (feel free to use any other berry if you can’t find boysenberries in your area)

1 cup maple syrup

2 cups strawberries for garnish

Chocolate Pancakes


Combine the dry ingredients in a large bowl and set aside. In a medium bowl, combine the wet ingredients and whisk together.

Incorporate  the wet ingredient into the dry ingredients and whisk for only a minute, if there are lumps- don’t worry they will disappear. Let stand for 15 minutes.

Heat a buttered cast iron skillet (or non-stick) to medium-low and pour the batter using a ½ cup measuring cup.

Depending on how large your pancakes are, this recipe yields 12-20 pancakes.


In a medium sauce pan, place the boysenberry with maple syrup and allow it to come to a simmer.  Immediately turn the heat down to low and allow it to cook for 5 minutes until it thickens.

Serve each pancake with syrup and strawberries.