Idli, Sambar and Chutney

Idli, Sambar and Chutney
Breakfast

Recipe for Idli
https://palateobypushpa.blogspot.com/2018/02/idli-ingredients-2-cups-idli-rice-34.html


Recipe for Sambar

Ingredients:

1 cup Toor Dal

2 Carrot diced 

1 Tomato

1 Onion chopped

2 - 3 Garlic cloves crushed

2 spoons Tamarind extract

1/2 spoon Turmeric powder

2 spoon Sambar powder/ Masala Powder

2 - 3 spoons Red Chilli powder

1/2 spoon Mustard seeds

Pinch of Asafoetida

1 - 2 spoon Coconut grated

8 Curry Leaves

1 spoon Jaggery powdered 

Salt

Oil

Method:

Cook toor dal, carrot, tomato, pinch of turmeric powder, 2 drops of oil,  and water in a pressure cooker on a medium flame for  3 whistles.

For seasoning, in a tadka pan, heat 1 spoon oil, add mustard seeds, onion, garlic, curry leaves and asafoetida and turn off the flame.

Grind coconut and tomato into a fine paste and pour into the cooked dal.

Pour seasoned mix, tamarind extract, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, add jaggery, salt and cook for 5 minutes on a medium flame untill sambar starts boiling.

 Sambar is ready to serve with rice or Idli.

Tips
You can even add beans, potato and drumstick to sambar.

 Lunch Menu  
Chapati, Cabbage Sabzi, Rice and Sambar.

Recipe Link for Cabbage Sabzi  
https://palateobypushpa.blogspot.com/2018/03/cabbage-sabzi-easy-and-quick-recipe.html

Recipe for Sambar

Ingredients:

3/4 cup Toor Dal

1 cup Carrot diced

1 Tomato

2 Garlic cloves chopped

2 spoons Tamarind extract

2 spoons Coconut grated (optional) 

1/2 spoon Turmeric powder

1 spoon Sambar powder

1 - 2 spoons Red Chilli powder

1/2 spoon Mustard seeds

!/2 spoon Jeera

Pinch of Asafoetida

Salt

Oil

Method:

Cook toor dal, Carrot, pinch of turmeric powder, 2 drops of oil, tomato and water in a pressure cooker on a medium flame for 3 whistles.

For seasoning, take tadka pan, heat 1 spoon oil, add mustard seeds, jeera, garlic and asafoetida and turn off the flame.

Now grind coconut and tomato into a fine paste in a mixer jar.

Pour paste, seasoned mix, tamarind extract, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, add salt and cook for 5 minutes on a medium flame untill sambar starts boiling.

Sambar is ready to serve with rice.

Badam Milk
Kids Special

Ingredients:
1 cup Boiled Milk
1/2 spoon Sugar 
2 Badam/ Almonds powdered
Pinch of Cardamom powdered

Method:
Boil milk, badam powder, sugar and cardamom powder for 1 minute.
Serve hot badam milk.

Set Dosa with Mixed Vegetable Sabzi

Set Dosa with Mixed Vegetable Sabzi

Recipe Link for Mixed Vegetable Sabzi

https://palateobypushpa.blogspot.com/2019/06/mixed-vegetable-sabzi-south-indian.html

Recipe for Set Dosa

Ingredients :

2 cups Dosa Rice

1/2 cup Urad Dal

1/2 cup Moong Dal

1/2 spoon Methi seeds

1/2 cup Poha ( thin)

Oil

Salt

Method:

Soak dosa rice in water and keep it aside.

Soak urad dal, moong dal and methi seeds in water in a separate vessel for 7 - 8 hours.

After 7 hours, grind all the ingredients and add poha while grinding.

Dosa batter is ready and it has to be fermented for 8 hours.

After dosa batter is fermented add salt,  it is ready to prepare dosa.

Heat dosa tawa, pour dosa batter thick and cook both sides with 1/2 spoon oil.

Serve dosa with chutney or potato sabzi.

Lunch Menu
Chapathi/ Roti, Carrot Halwa, Dal Makhani and Dhokla.




Recipe Link for Carrot Halwa
https://palateobypushpa.blogspot.com/2018/02/carrot-halwa-kids-recipe-easy-and-quick.html


Recipe Link for Dal Makhani
https://palateobypushpa.blogspot.com/2019/05/dal-makhani-side-dish-ingredients-1-cup.html


Recipe Link for Dhokla
https://palateobypushpa.blogspot.com/2018/07/dhokla-healthy-evening-snack.html

Coconut Cookies

Coconut Cookies
Kids Special

Ingredients:

1 1/4 cup Maida/ Refined Flour

1/2 cup Coconut grated

50 g Butter melted

1/4 cup Sugar powdered

1/4 spoon Vanilla Essence (optional)

1/4 spoon Baking powder

1/4 spoon Baking Soda

2 spoons Milk

Method:

In a bowl, sieve maida  and powdered sugar. Add grated coconut, baking powder and baking soda into the bowl.

Add melted butter, milk and mix well.

Mix well and see that there are no lumps.

Make soft dough.

Roll the dough to cylindrical shape, cut into small circles with the help of knife and flatten and make round shape.

Place them in a baking tray.

Preheat and bake the cookies at 180 degrees centigrade for 25 minutes in the microwave oven.

After baking is done, let them cool down.

Coconut Cookies are ready to serve.

Note:

If the cookie dough is  sticky, add 1 spoon refined flour and make soft dough.

You can add 3/4 cup coconut instead of 1/2 cup.

Vermicelli Upma

Vermicelli Upma

Easy and Quick Breakfast 

Ingredients:

2 cups Vermicelli (Wheat)

1 Onion chopped

1/2 Capsicum sliced ( optional)

2 Green Chillies chopped

6 Curry leaves chopped

1 spoon Coriander leaves chopped

1 spoon Lemon Juice

1/2 spoon Mustard seeds

1 spoon Chana dal

2 spoon Peanuts

1/2 spoon Turmeric powder

Oil

Salt

Method 1 :

For seasoning

In a vessel, heat 3 - 4 spoons of oil.

Add mustard seeds, chana dal, peanuts, capsicum, onion, chillies and curry leaves.

Fry for 2 mins on a medium flame.

Lastly add turmeric powder and salt, keep it aside.

Now boil water (4 cups) separately, when water starts boiling add only vermicelli . After 5 minutes it gets cooked. Drain the water when its cooked

Now mix vermicelli into the vessel and garnish it with coriander leaves and lemon juice.

Vermicelli Upma is ready to serve.

Note
Thickness of the vermicelli differs from one brand to another brand and so the cooking time.
Thin vermicelli takes less cooking time.
Here I have used bambino  brand wheat vermicelli.

Mixed Vegetable Sabzi 
South Indian Style ( Beans, Carrot and Brinjal)

Ingredients
10 Beans chopped
3 Carrot chopped

2 medium sized Brinjal chopped

1 Onion chopped

4 Green Chillies chopped

1 Tomato chopped

2- 3 spoons Oil

1 spoon Mustard seeds

5 Curry Leaves

1/2 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Coconut grated 

1 spoon Roasted Gram Powder

1/2 spoon Sesame Seeds ( optional)

Salt

Method:

In a pressure cooker, pressure cook beans and carrot for 2 whistles.

In a pan, heat oil, add mustard seeds, onion, green chillies, curry leaves and saute well.

Add brinjal, tomato, turmeric powder, masala powder and 1 cup water and cook for 5 mins on a medium flame.

Add cooked beans and carrot into the pan.

Grind coconut, roasted gram powder and sesame seeds into a fine paste in a mixer jar.

Lastly add salt, ground paste, mix well and cook for 5 mins.

Serve it with idli, chapathi or dosa.

Tips

You can even add potatoes with beans and carrot.

Cabbage Paratha

Cabbage Paratha
Breakfast/ Kids Lunch Box

Ingredients:

1 cup Wheat Flour

1/2 cup Cabbage grated

1/2 spoon Red Chilli powder

1/4 inch Ginger finely chopped

4 spoon Coriander Leaves chopped

1/4 spoon Garam Masala powder ( optional)

1/4 spoon Turmeric powder

1/2 spoon Jeera

Oil

Salt

Method

In a mixing bowl, add wheat flour, cabbage, red chilli powder, ginger coriander leaves, garam masala powder, turmeric powder, jeera, salt, mix well  and little water.

Make stiff dough, add 1/2 spoon oil while kneading the dough.

To make paratha, divide the dough into small balls.

Roll into roti size.

Heat tawa on a medium flame and cook paratha on both sides by adding 1/4 spoon oil.

Cabbage paratha is ready to serve with dal or any sabzi, raitha or butter.