recipe

Mini idli Manchurian

Ingredients
Steamed mini idli - 4 cups
Ginger - thumb size
Garlic - 8 - 12
Red chily color powder - 1/4 tsp
Green chillies - 8 or 10
Onion - 1 big size
Tomato ketchup - 1/4 cup
Soy sauce - 5 sp
Ajinomoto - 1/2 tsp
salt to taste
Oil to deep fry

Method
1. Deep fry the mini idly and set a side.
2.Chop the onions, slightly bigger and ginger, garlic, green chillies finely
3. In a pan - add oil, onion, ginger, garlic and green chilly, red chilly color powder and fry them well.
4.. Then add soy sauce, Tomato ketchup and then add the fried mini idli and mix well.
5. Garnish with spring onions, and cilantro - serve hot !

Tip : you can also cut the regular idlis and make the above recipe.

Paneer paratha

Ingredients:
Whole wheat flour 2 cups
Water 1 cup
Methi leaves As required
Ghee 2-3 tbsps.
Salt ½ tsp.
For the Filling
Paneer, mashed 100 gms.
Onions, chopped 1 no.
Green chili, chopped 1 no.
Red chili powder ¾ tsp.
Garam masala ¾ tsp.
Salt ¾ tsp.

Method:

1. Knead the whole wheat flour and salt into a soft dough by adding enough water and keep aside.
2. Make the filling mixture for the paratha.
3. Divide the dough into equal balls, flatten each ball, roll out, then spread the ghee and then the filling.
4. Then mould into a ball again, roll out to a round disc, sprinkle some methi and press with the rolling pin.
5. Fry the paratha on a heated tawa and once done smear ghee on both sides.

Kanjeevaram Idli

Method :
1. Soak both dals at least for 4 ~ 8 hours
2. Drain and grind to a thick idli batter consistency
3. Ferment the batter overnight
4. Powder cumin seeds and crush the pepper coarsely
5. In a kadai, add ghee and then add pepper, jeera, cumin powder
6. Then Fry coconut, gree chillies, cashewnuts, ginger, curry leaves, channa dal
7. Add to the batter chopped coriander leaves and asafoetida
8.  steam the batter in  a idli steamer or microwave idli cooker
9.  serve with coconut chutney
Chef tips : Alternatively, you can add the above seasoning to a idli batter
( rice & urad dal mixture ) and steam
Traditionally this batter is poured in the cups made of dry leaves and steamed.

Idli Upuma

Ingredients
10  cooked idli
1 big size onion
1/2 sp mustard seeds
1/2 sp  Channa dal
1/2 sp   urad dal
5 sp     Oil
Curry leaves
Cilantro for garnish
Method:
Add oil to a non stick deep Kadai.
Add mustard, channa dal and urad dal and let it turn to golden brown
Add chopped onion and curry leaves and fry , then add turmeric powder and mix well
In a separte dish, use wet or moist hand to scramble the idlis
Next add finely scrambled idlis at a low heat and mix it well .
Finally add cilantro to garnish.

Tomato dosai

Ingredients
4 cups idli rice.
1/2 cup urad dal
8 tomatoes
1 sp cummin seeds

Method:
1. soak rice and dal separately, over night
While grinding add chopped tomatoes and cumin seeds.
Let the batter ferment
Before cooking add chopped cilantro

Karai Dosai

Ingredients
3 cup idli rice
1/2 cup chana dal
1/2 cup urad dal
1/2 cup thoor dal
1/2 cup whole moog dal ( opt )
1 sp cummin seeds
1/2 cup finely chopped fresh coconut
Salt ot taste
Method:
1. soak rice and dal separately, over night
Grind not to a fine or a smooth batter
while grinding add coconut and cumin seeds.
Let the batter ferment
Before cooking add chopped cilantro
Grated carrot can also be added.

Thirupathi Adai

Ingredients
4 cups idli rice
1 cup  black whole urad dal
5 sp finely chopped ginger
2 sp crushed black pepper corns
3 sp ghee

Method :
Soak rice overnight
Soak urad dal one hour before grinding.
The batter texture should not be fine or smooth
Add salt to the batter and let it ferment
In a non stick pan add ghee and when melted,
Add crushed black pepper and ginger.
Add this saute to the fermented batter .
In a non stick griddle make thin dosai
Serve hot with Garlic chutney

Gobi Paratha

Ingredients
1/2 sp fennel seeds
2 cups boiled smashed cauliflower
Add little turmeric while boiling
1/2 curry masala powder
1/2 sp garam masala powder
Salt to taste
Oil

Method
Preheat a non stick kadai, add oil
When the oil is heated, add fennel seeds
Then add smashed cauliflower
Add Garam masala powder and curry masala powder
Cook until they are mixed well
Add this to a chapathi flour  with salt and water.
After mixing, keep the dough about an hour or two before cooking
You can either cook in a roti maker or on a non stick tawa.

Aloo Paratha

Ingredients
1/2 sp fennel seeds
2 cups boiled smashed pototoes
1/2 curry masala powder
1/2 sp garam masala powder
Salt to taste
Oil

Method
Preheat a non stick kadai, add oil
When the oil is heated, add fennel seeds
Then add smashed potatoes
Add Garam masala powder and curry masala powder
Cook until they are mixed well
Add this to a chapathi flour  with salt and water.
After mixing, keep the dough about an hour or two before cooking
You can either cook in a roti maker or on a non stick tawa.

Spinach Uthappam ( kid’s favourite )

Ingredients
2 Cup frozen spinach
1 cup grated cheese ( mozzarella )

Method
Defrost the spinach to room temperature
spread the spinach and then the cheese to a thick uthappam.
Slow cook the uthappam with a lid covered for even cooking.
Let it cook on both sides.