Stuffed Potato Tikki

Ingredients for Tikki

Potato 3(Boiled peeled and mashed)

Cornflour 2 tsp

Turmeric 1/2 tsp

Salt as per taste

Green chilly 3(finely chopped)

Oil 2 tsp

 

For stuffing

Green peas 1/2 cup(I have used frozen peas)

Ginger garlic paste 1 tsp

Cumin seeds 1/4 tsp

Lime juice 1/2 tsp

Salt as per taste

Coriander leaf

 

Method

Mix all the ingredients mentioned for tikkis in a bowl.

Heat 1 tsp oil in a pan add green peas and saute for a min add rest of the ingredients mentioned under stuffing and mix for 2mins, allow to cool.

Make tikki of potato mixture, slightly press and make like a cup and keep the peas stuffing and close carefully, shallow fry in medium hot pan and serve hot with ketchup.

 

 

Sent to Latha's‘Healthy Food for Healthy Kids-Kids Lunch Box Recipes

 

 

Black Chickpeas Tikki

Ingredients

Black chickpeas 1 cup

Chana dhal 3 tsp

Garam masala 1/2 tsp

Green chilly 1

Turmeric 1/2 tsp

Ginger garlic paste 1 tsp

Red chilly powder 1 tsp

Coriander powder 1/2 tsp

Pudina and coriander leaves few(finely chopped)

Onion 1(finely chopped)

Oats powder 2 tsp

Oil 2 tsp

Method

Soak black chickpeas overnight, drain the water and pressure cook until soft.

Soak chana dhal overnight and drain the water.

Make a coarse paste of all the ingredients except oil, make like tikkis into cylindrical or roundh shape.

Shallow fry on medium hot pan, drizzling oil, cook on both the sides until the tikki turns golden brown.

Serve hot chickpeas tikki with ketchup or any chutney of your choice.

 

Sent to Latha's ‘Healthy Food for Healthy Kids-Kids Lunch Box Recipes

 

 

 

Cabbage Dhal

A simple and delicious dhal which goes well with both rice and rotis.

Ingredients

Cabbage 1 medium(Medium chopped)

Moong dhal 1 small cup(yellow)

Green chilly 2

Turmeric 1/2 tsp

Onion 1 (finely chopped)

Tomato 1 (finely chopped)
Garlic cloves 2

Garam masala 1/2 tsp

Salt as per taste

Oil 2 tsp

Hing 1/2 tsp

Mustard 1/2 tsp

Cumin seeds 1/2 tsp

Curry leaves few

Method

Wash the moong dhal and pressure cook with cabbage,salt and turmeric ans slit green chillies.

Heat oil add mustard, cumin seeds when they splutter add hing, curry leaves.

Now add onion and garlic and fry until onion turns slight pink, finally add tomato and fry for a min.

Pour the tempered things to the cabbage dhal and mix.

Gobi Simla Mirch Sabzi

Ingredients

Cauliflower 1 small

Green capsicum 1 medium

Kasuri methi 1 tsp

Turmeric 1/2 tsp

Oil 2 tsp

Green chilly 1(finely chopped)

Cumin seeds 1/2 tsp

Onion 2 (Finely chopped)

Tomato 1(medium pieces)

Ginger garlic paste 1 tsp

Red chilly powder 1 tsp

Garam masala 1/2 tsp

Salt as per taste

Method

Chop cauliflower and capsicum into medium pieces, put the cauliflower florets in boiling water with turmeric for 5-6 mins, drain the water and set aside.

Heat a tsp oil saute capsicum and cauliflower florests until half done and keep aside.

Heat the remaining oil in the same pan add cumin seeds, when they crackle add finely chopped onion and saute for 2-3mins or until onion turns slight pink, now time to add ginger garlic paste and saute for a min or until raw smell goes.

Now add green chilly, turmeric, red chilly powder garam masala and fried cauliflower and capsicum.

Add kasuri methi and salt, mix everything well and finally add tomato close the lid and cook for 5-6 mins or until tomato is soft but not mushy.

Cauliflower and capsicum will get cooked by adding tomato, so no need of adding water.

Garnish with coriander leaves and serve hot with rotis.

Stuffed Chilly Bajji

Most of us must have tried the chilly bajji, but how about stuffed chilly bajji for a change for your tea time snack.

Ingredients

Bajji Chilly 3-4

Oil for deep frying

For stuffing

Boiled Mashed potato 2

Grated paneer 4 tsp

Ginger garlic paste 1 tsp

Coriander leaves few

Cumin seeds 1/2 tsp

Salt as per taste

For the batter

Besan 4 tsp

Rice flour 2 tsp

Soda a pinch

Red chilly powder 1 tsp

Garam masala 1/4 tsp

Salt as per taste

Method

Boil the potato with turmeric and water, cool peel the outer skin mash the potato, add rest of the ingredients mentioned for stuffing knead without any lumps set aside.

Make a dropping consistency batter with all the ingredients mentioned for batter.

Wash the bajji chilly, slit in between keeping the edges intact, and remove the seeds.

Keep the potato stuffing inside the bajji chilly, dip in besan batter and deep fry in medium hot oil until golden brown.

Repeat the same procedure with the remaining chilly and enjoy your stuffed chilly bajji with grated carrot and finely chopped onion on top.

 

Sent to Anu's Healthy Kitchen

 

Vermicelli Payasam

Ingredients

Vermicelli 1 cup

Milk 2 cups

Ghee 3-4 tsp

Cashew & Raisins 1/2 cup (Mixed)

Sugar 1 cup

Cardamom powder a pinch

Method

Add vermicelli in 1 tsp ghee until it turns golden brown and keep aside.

Bring milk to boil, when bubbles form, simmer add fried vermicelli and cook for 10-12mins.

Add sugar and mix until sugar dissolves.

Fry cashew and raisins in remaining ghee and add to the payasam with cardamom powder.

Serve yummy vermicelli payasam immediately or chill.

Suggestions

1tsp rose water can also be added after cooking the payasam, for a different version.

Mysore Masala Dosa

Ingredients for dosa batter

Raw rice - 4 cups

Urad dhal - 1 cup

Toor dhal 1/4 cup

Salt as per taste

Wash and soak the dhals and rice overnight.

Grind to smooth batter add salt mix and set aside to ferment for 5-6 hours

Red chutney to spread(This is the most important thing in masala dosa, so never skip this)
Dry red chillies 8
Onion 1(Big)
Garlic 3-4 cloves
Fry these lightly in 1/2 tsp oil and make a paste with salt and water.

Masala Palya(potata masala)

Potatoes 5-6(Boiled, peeled and mashed)
 Onions 2(thinly sliced)
Green chillies 3(slit)
Ginger - 1 tsp, finely chopped
Curry leaves - few, chopped
Coriander leaves - few, chopped
Oil 2 tsp
Mustard seeds - 1/2 tsp
 Urad dhal - 1 tsp

Salt as per taste

In a kadai, heat oil, add the tempering ingredients, ginger, green chillies & onion

Fry till onion becomes transparent.
Add potatoes, salt., both leaves & mix well.

Chutney

Coconut - 1 cup

Fried gram 1/2 cup

Onion - 1, chopped

Green chillies - 3,4( I have used dry red chilly for my chutney for a change)

Salt

To temper:

Oil - 1 tsp

Hing - ½ tsp

Curry leaves - few

In a kadai, in 1 tsp oil, fry in order, onion, red chillies.

Switch off the stove & add coconut to get lightly heated.

Grind with salt & temper

To proceed with our Mysore Masala Dosa

Heat a flat tava.

Smear with oil & water on the tava & spread a thin dosa.

Pour the oil-ghee mixture around it.

When the bottom starts turning golden, in just half of it, smear the red chutney lightly.

Wait for a minute for the chutney to get cooked

Then on the same half, keep 2 tbsp of potato masala.

Fold the other half over this & serve with chutney.

This dosa is not turned over.

Enjoy your hotel style mysore masala dosa

 

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Masala Sambhar

Ingredients

Toor dal 1 cup

Beans and Carrot 1 cup

Onion 1(finely chopped)

Garlic 5(Finely chopped)

Tomato 1(Finely chopped)

Sambhar Powder 3 tsp

Red Chilly powder 1 tsp

Turmeric 1 tsp

Salt as per taste

Oil 2 tsp

Mustard 1/4 tsp

Cumin seeds 1/2 tsp

Hing 1/2 tsp

Curry leaves few

Fresh coconut 4 tsp

Clove powder 1 tsp

Cardamom powder 1 tsp

Garam masala 1 tsp

Coriander leaves few

Method

Wash and pressure cook toor dhal carrot and beans with turmeric until soft and not mushy.

Seasoning is the important thing in this sambhar which gives all the taste and delicious flavour.

Heat oil add mustard when it splutters add cumin seeds, curry leaves and hing and fry for a min or two.

Now add onion garlic and tomato and saute until tomato softens, add turmeric, sambhar powder, garam masala, clove powder cardamom powder, red chilly powder and salt.

Fry for 2mins add coconut and mix well. Pour the seasoning over the boiled toor dhal and vegetables.

Mix well and serve hot with rice and a dollop of ghee.

Suggestions

This delicious sambhar can be prepared with vegetables like brinjal and pumpkin also.