Dal and Vegetable Idli

Preparation :15 mins
Cook :0 mins
Total Time :1953 hours 15 minutes
Servings :Makes 4 to 6 servings

Ingredients :

1/2 cup toovar (arhar) dal
1/4 cup yellow moong dal (split yellow gram)
1/2 cup chana dal (split bengal gram)
1 cup fenugreek (methi) leaves , chopped
2 cups chopped coriander (dhania)
1/4 cup boiled green peas
1/4 cup grated coconut
3 chopped green chillies
1 small onion , chopped
1 small carrot , grated
salt to taste
oil for greasing

Method :

Wash and soak the dals together at least 3 hours.Drain and grind to a smooth paste. Add the fenugreek, coriander, green peas, coconut, green chillies, onion, carrot and salt.Add water as required to make a thick batter.Pour into greased idli moulds and steam for 10 to 12 minutes till done.Serve hot.

Medu Vada Tava Sandwich

Preparation :15 mins
Cook :14 mins
Total Time :29 mins
Servings :Makes 4 sandwiches

Ingredients :

4 medu vadas
3 tbsp butter
4 tbsp finely chopped onions
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
4 tbsp finely chopped tomatoes
4 tbsp finely chopped capsicum
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp pav bhaji masala
4 tbsp coriander (dhania)
salt to taste

Method :

Cut each medu vada horizontally using a sharp knife, to get 2 piece of each medu vada. Keep aside.
Heat 1½ tbsp. Of butter on a tava (griddle), add the 2 tbsp of onions and sauté on a medium flame for 1 minute.
Add ½ tsp of garlic paste, ¼ tsp of ginger paste and sauté on a medium flame for few seconds.
Add 2 tbsp tomatoes, 2 tbsp capsicum, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add ¼ tsp of chilli powder, ¼ tsp of garam masala, ¼ tsp of pav bhaji masala, 2 tbsp coriander and little salt, mix well and cook on a medium flame for few seconds, while stirring continuously.
Place 4 medu vada halves, facing the cut portion downwards over the masala, press lightly and cook on a medium flame for 1 minute. Turn over and cook on a medium flame for 30 seconds.
Place 1 piece of the vada over the other half, to form a sandwich.Repeat steps 2 to 7 to make 2 more vada sandwiches.

Cabbage Parathas

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 5 parathas

Ingredients :

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp melted ghee
salt to taste

For The Stuffing
1 cup grated cabbage
1/4 cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
1/2 tsp finely chopped green chillies
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
1 1/4 tsp oil for cooking

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing
For the stuffingSprinkle little salt over the cabbage and keep aside for 10 minutes.
Squeeze out the water from the cabbage, add the paneer, coriander, green chillies and salt and mix well.
Divide the stuffing into 5 equal portions and keep aside.
How to proceed
How to proceedDivide the dough into 5 equal portions.Roll out one portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour for rolling.
Place a portion of the prepared stuffing on half of the circle and fold it over to make a semi-circle.
Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides.Repeat steps 2 to 4 to make 4 more parathas.Serve immediately.

Kanjeevaram Idli

Preparation :20 mins
Cook :15 mins
Total Time :35 mins
Servings :Makes 15 idlis

Ingredients :

1 cup rice (chawal)
1 cup urad dal (split black lentils)
1/2 cup freshly grated coconut
2 tsp oil
1/2 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera)
1/2 tsp chana dal (split bengal gram)
salt to taste
4 green chillies , finely chopped
1 tsp grated ginger (adrak)
5 to 6 curry leaves (kadi patta)
a pinch asafoetida (hing)
a pinch of turmeric powder (haldi)

Method :

Clean, wash and soak the rice and dal in enough water for 2 to 3 hours.Drain and blend in a mixer into a coarse batter.Cover and keep aside to ferment for 8 to 10 hours.Heat the oil in a pan, add the remaining ingredients and saute for 20 seconds.Add this to the batter and mix well.Pour spoonful of batter into greased idli moulds and steam in an idli steamer for 15-20 minutes.Serve hot with cocunut chutney.

Grated Yummy Boiled Egg Sandwich

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 serving

Ingredients :

4 boiled eggs
8 bread slices
salt to taste
freshly ground black pepper (kalimirch) to taste
3 tbsp red chilli sauce

For The Garnish
tomato ketchup
mayonnaise

Method :

Remove the crust from all the bread slices and discard them.Place the 4 bread slices on a clean dry surface.Grate one boiled egg on each slice and sprinkle salt and pepper to your taste.
Spread the red chili sauce on the remaining 4 bread slices and place over the bread slices with eggs, with the chilli sauce side facing downwards.
Yummy Grated Boiled Egg Sandwich is ready to serve or filled in lunch box.Garnish the sandwiches with mayonnaise and tomato ketchup.

Handy tip:
Handy tip:You can also put grated cheese above the sandwich if your kids like that.

Oats Apple Almond Milk Healthy Smoothie

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 2 glasses

Ingredients :

1/4 cup quick cooking rolled oats
1/2 cup roughly chopped apple
1/4 cup almond milk
1/2 cup curd (dahi)
1/4 tsp cinnamon (dalchini) powder
7 ice-cubes
1 tsp maple syrup or honey

Method :

Combine all the ingredients in a mixer.
Blend till smooth.
Refrigerate for atleast 1 hour and serve chilled.

Poha Idli

Preparation :20 mins
Cook :12 mins
Total Time :63210 hours 32 minutes
Servings :Makes 22 servings (22serving )

Ingredients :

For The Poha Idli
1 cup rice semolina (idli rawa)
1/4 cup beaten rice (poha)
1/4 cup urad dal (split black lentils)
salt to taste
oil for greasing

Method :

To make the poha idli, clean, wash and soak the idli rava and beaten rice in water for at least 2 hours.Clean, wash the urad dal thoroughly and soak it in water for at least 2 hours.Drain the idli rava and rice, combine together and blend in a mixer to a smooth batter.Darin and blend the urad dal separately to a smooth paste using a little water.Combine the two batters, add salt and mix well. Cover and keep aside to ferment for 6 to 8 hours.
Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
Repeat with the remaining batter to make more poha idlis.Serve hot.