Palak Paratha / Spinach Chappathi

Here is the green healthy paratha / chappathi for kids. ;-) The taste will be so yummy that kids who do not eat spinach properly as side dish would love these green paratha. Give a try and leave your comments..!! :-)

Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2

Ingredients:

·         Chappathi flour - 3 cup

·         Thick Curd - 1 tbsp

To saute:

1.      Spinach - 200gm

2.      Turmeric powder - 1 pinch

3.      Chili powder - 1 tsp

4.      Garlic - 2 or 3

5.      Coriander powder - 3 tsp

6.      Cumin powder - 1 tsp

7.      Salt to taste

Procedure:

 

1.   Clean spinach/ palak with fresh water and set aside.

2.   Heat a medium sized pan. Add fresh spinach and all other ingredients given in “To saute”. Keep in medium flame for 3 min. Spinach will shrink and become soft. Allow it to cool.

3.   Once it cools down, transfer it to a mixer. Add curd and grind into smooth paste.

4.   Take chappathi flour in a mixing bowl and add spinach paste and make it into dough. Adjust salt. Add little water if required. I did not add water as the water content in the spinach paste was sufficient.

5.   Make balls from the dough of required size and roll it into paratha.

6.   Heat a small flat pan. Cook one side of the paratha and roll-over to the other side. Take it off the pan once both sides are cooked.

Serve hot with raita

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Spicy Tofu Curry

Preparation Time: 20 min
Cooking Time: 30 min
Serves: 3

Ingredients:

Tofu - 200 gm

Tomato - 4 or 5 big sized

Onion - 2 medium sized

Ginger garlic paste - 1 tbsp

Cardamom - 2 pieces

Cinnamon - ¼ inch

Cloves - 4 pieces

Coriander - to garnish

To marinate:

Ginger garlic paste - ½ tbsp

Turmeric powder - 1 pinch

Chili powder - 1 tsp

Coriander powder - 3 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Curd - 1 tbsp

Salt to taste

Procedure:

1.  Wrap tofu with kitchen towel and keep it aside for 30 min. Drain water from it completely. Cut them into cubes or desired size and shape. Pat with kitchen tissue or soft towel and drain water. In a large mixing bowl and mix all the ingredients given in “ to marinate” section and allow it to rest for 20 min.

2.  Heat a flat pan and add 1 tbsp of butter. Roast tofu on both sides until its golden brown. Repeat it in batches.

3.  Heat a medium sized pan with oil. Add cinnamon, cardamom, cloves and roast for few sec. As nice aroma comes out, add onion and saute for 2-3 min. Onion becomes soft and translucent.

4.  Then add ginger garlic paste. Saute til it raw smell leaves. Add turmeric powder and chili powder. Mix well. Add fried tofu and stir.

5.  Grind tomato into a smooth paste. Add tomato to the pan. You can use tomato puree as well. Add salt.

6.  Add 1 cup of water and adjust salt. Close the lid and keep in low flame for 20 min. Or till the gravy gets thickened to desired consistency and oil gets separated.

This yummy gravy tastes great with appam, egg appam, chappathi, egg chappathi etc..

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Bread Payasam

Starting my diwali recipes in my blog with a simple and easy sweet. Bread payasam is really yummy and ready in minutes. 

Preparation Time: 5 min

Cooking Time: 20 min

Serves: 2

Ingredients:

• Bread - 2 slices
• Milk - 3 cup
• Sugar - equal to bread powder
• Ghee - 2 tbsp
• Cashew nuts - as required
• Cardamom - 1

Procedure:

1.  Heat a small pan and roast bread slices by adding ghee. Once its roasted, make it into pieces. Grind and make it into a powder.

2.  In a medium sized pan, add 1 cup of milk and bring it to boil. Measure the quantity of bread powder and take equal quantity of sugar. Add bread powder and sugar to the boiling milk and keep in low flame.

 3.  As the kheer gets thickened add milk little-by-little and mix. Keep doing this until adding the entire milk. Adding more milk enhances the flavor. Add one cardamom .

 4.  Roast cashew nuts in ghee in a pan and add them to kheer. Stir well.

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Soya Kola Urundai

I prepared soya kola urundai as appetizer for my first potluck and all my potluck friends and their kids too loved it. I tried for the first time and it was delicious.

Preparation Time: 10 min
Cooking Time: 30 min
Serves: 4

Ingredients:

• Meal maker or soya chunks- 200gm
• Small onion - 7 finely chopped
• Coriander- 1/4 cup finely chopped
• Curry leaf- 1/4 cup finely chopped
• Potato - 1- cooked and mashed
• Coriander powder - 2 tsp
• Garam masala - 1 tsp
• All purpose flour - 2 tbsp
• Corn flour - 2 tbsp
• Salt to taste

To powder:

• Potutu kadala or porikadalai - 2 tbsp

To grind:

• Green chili - 4
• Cashew nuts- 10
• Ginger garlic paste - 1 tbsp
• Fennel seeds - 1/2 tbsp
• Cinnamon - small piece

Procedure:

1. Heat a pan or vessel with water and bring it to boil and add soya chunks. Keep in low flame for 10 min. Once it is cooked, squeeze soya chunks and rinse it twice with cold water. Drain water completely by squeezing them tightly.
2. Add the drained chunks to the mixer and grind for few minutes. Soya chunks become shredded. Transfer it to a large mixing bowl.
3. Grind pottukadalai into a fine powder and add them to shredded soya.
4. Then again grind the ingredients given in to grind into a smooth thick paste by adding little water. Add this paste to soya mix.
5. Pressure cook potato. Allow it to cool naturally and peel the skin. Mash it and add to soya mix.
6. Finely chop small onion, cilantro, curry leaf and add them to soya. Add coriander powder, garam masala and salt. Mix them all together.
7. In a small bowl make a thin batter of corn flour and all purpose flour. Make medium sized balls and Coat each balls with the batter and deep fry them.

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Vegetable Idly

Preparation Time: 10 min
Cooking Time: 25 min
Serves: 10 idly can be stuffed

Ingredients:

 ·         Idly batter - 10 cup

Stuffing:

·         Onion - ½ cup

·         Ginger garlic paste - 1 tbsp

·         Green peas - ¼ cup

·         Capsicum - ¼ cup

·         Carrot - ¼ cup

·         Turmeric powder - 1 pinch

·         Chili powder - 1 tsp

·         Coriander powder - 2 tsp

·         Garam masala -  1 tsp

·         Oil - 2 tbsp

·         Salt - to taste

Procedure:

 

1.  Heat oil in a medium sized pan, add onion and saute until it turns soft. To this add ginger garlic paste and saute until it raw smell leaves.

2.  Add all vegetables one by one and saute them. Add salt when vegetable gets cooked. Sprinkle water if needed. Vegetables should be almost cooked.

3.   Then add turmeric powder, chili powder, coriander powder, garam masala powder. Add ¼ cup of water. Close the lid and keep in low flame for 5 min.

4.  In the idly pan, pour half scoop of idly batter and then place the stuffing in the middle of the batter.

5.  Then cover the stuffing with another half scoop of batter. Steam for 10-15 min. It takes usual time as it takes for cooking normal idly.

Serve those fluffy idly with sambhar and chutney....!!! A great treat for kids....!! :)

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Paruppu Urundai Kulambu

This is a very easy and a tasty kolambu. Each urundai tempts everyone to taste. Especially kids love this paruppu urundai kolambu. 

Preparation Time: 5 min
Soaking Time: 2 hrs
Cooking Time: 25 min

Ingredients:

• Oil - 2 tbsp
• Mustard - 1 tsp
• Curry Leaf- 1 sprig
• Red chili - 2
• Onion - 1 medium sized - finely chopped
• Ginger garlic paste - ½ tbsp
• Turmeric powder -1 pinch
• Chili powder - 1 tsp
• Coriander powder - ½ tbsp
• Cumin Powder - 2 tsp
• Salt - to taste

Urundai:

• Kadalai paruppu - ½ cup
• Green chili (or) Red chili - 2
• Curry leaf - 1 sprig
• Fennel  Seed - 1/2 tbsp
• Salt - to taste

Masala Paste:

• Coconut - ½ cup
• Green chili - 1 (for mild spicy, Add more if you need more spicy)
• Kuruma Podi - 1 tbsp

Preparation:

     -  Soak split channa dhal / kadalai paruppu for 2 hrs

Urundai Preparation:

     -  Put the soaked kadalai paruppu, chili, fennel seed and salt in a mixie and grind to a coarse form. Do not add water. Just sprinkle water when it gets thickened.

Procedure for Kolambu:

1. Grind coconut, green chili, kuruma podi, salt into a smooth paste by adding required waste. Set aside
2. Heat a medium sized pan. Add oil, when it is hot add mustard, allow it to crackle. Then add curry leaf and red chili. Roast them well.
3. Add onion and sauté until it becomes soft. Add ginger garlic paste to the onion and sauté until it raw smell leaves.
4. To this add turmeric powder, chili powder, coriander cumin powder. Mix them and add masala paste to this and sauté for 1 min. Add ½ cup of water and salt.
5. When kolambu begins to boil, make small balls from the kadalai paruppu paste. Keep it in low flame and close the lid. Allow it to cook for 10-15 min.
6. Yummy Urundai Kolambu is ready to serve with hot rice.

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