recipe

Methi Paratha

Ingredients
1/2 sp cumin seeds
4 cups chopped Methi leaves
Little turmeric powder
1/2 sp garam masala powder
Oil

Method
Preheat a non stick kadai, add oil
When the oil is heated, add cumin seeds
Then add the chopped methi leaves
Add Garam masala powder and turmeric powder
Cook until methi turns its colour.
Add this to a chapathi flour  with salt and water.
After mixing, keep the dough about an hour before cooking
You can either cook in a roti maker or on a non stick tawa.

Ultimate spinach omelet

Ingredients
2 eggs
5 spoon frozen spinach
2 sp milk or water
2 sp grated cheese
A dash of ground black pepper
oil and salt as required

Method
Whip the eggs,spinach with milk or water and salt in a mixie or a hand blender
Preheat a non stick griddle add oil and then pour the whipped egg
Spread cheese and season with black pepper powder
Slow cook with a covered lid.
Let is cook on both sides

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.

Minced Chicken Uthappam

Ingredients
1/2 Cup chopped onion
1 Cup Minced chicken or Meat
Little turmeric powder
1/2 sp Gram masala powder
1 sp curry masala powder
1/2 tsp sombu
salt to taste
3-5 sp oil

Method
In a non stick Kadai, add oil , sombu and then saute onions
Add Minced chicken or Meat
Add turmeric powder, curry masala powder and gram mamsala
Add little water to mix , and let it cook, and turn dry.
Top the cooked content to a thick uthappam.
Close the uthappam with a lid for even cooking.
Let it cook on both sides.

Pizza dosai ( kid’s favorite )

Ingredients
1/2 Cup chopped onion
2 finely grated carrot
5 finely chopped green beans
1/2 cup finely chopped cabbage
1 tomato finely chopped
1/2 cup grated cheese ( Mexican )
Chopped jalapenos ( optional )
salt to taste

Method
In a non stick Kadai, add oil , and saute onions and tomato
Add carrots, beans and cabbage
Add little salt
Add little water to mix , and let it cook for a while and turn dry.
Top the cooked content to a regular dosa.
Spread grated cheese over
Close the dosa with a lid for even cooking.
Let it cook on both sides.

Carrot Uthappam
Ingredients
1/2 Cup chopped onion
2 or 3 finely grated carrot
salt to taste
few Cashew nuts
1/2 sp garam masala

Method
In a non stick Kadai, add oil , and fry cashew nuts
Saute onions
Add carrots and gram masala
Add little water to mix , and let it cook for a while and turn dry.
Top the cooked content to a thick uthappam.
Close the uthappam with a lid for even cooking.
Let it cook on both sides.

Aloo-Gobi Uthappam

Ingredients
1/2 Cup chopped onion
2 Boiled and smashed potatoes
2 cup half cooked cauliflower
little turmeric powder
1/2 sp Gram masala
1/2 tsp sombu
salt to taste
3-5 sp oil

Method
In a non stick Kadai, add oil , sombu and then saute onions
Add potatoes and cauliflower , turmeric and gram masala
Add little water to mix , and let it cook for a while and turn dry.
Top the cooked content to a thick uthappam.
Close the uthappam with a lid for even cooking.
Let it cook on both sides.

Spicy Paniyaram

Ingredients
Onion - Finely chopped 1 Cup
Green Chillies - Finely chopped - Few
Curry leaves - few
Mustard seeds
Oil

Method
It a fry pan , heat oil and add Mustard seeds, let it splutter
Then add onion, chillies and curry leaves, saute until onions are translucent.
Add this saute to the idli batter and mix well.
Heat the paniyaram Pan
Add 1/2 sp oil to its cavity
Then pour the above mixed batter
Close the pan with a lid , for even cooking
Shallow deep fry both sided, until brown.
Serve hot with, coconut chutney.

Sweet Paniyaram

Ingredients
1 cup Pacharisi
1 cup Pulugarasi
½ urad dhal
1 tbsp fenugreek
Ghee and gingelly oil
1 tsp Salt
200g brown sugar

Method:
Soak rice varieties, urad dhal and fenugreek for two hours and blend into thick mixture adding salt. Leave the mixture overnight. The next day morning, put the blended brown sugar with 4 tbsp water into a pan and stir under heat till it dilutes and pour it into the mixture after filtering. Take the paniyaram pan and pour oil and ghee mixture and pour mixture and continuously turn the paniyaram till it turns light brown.

Egg Spinach paniyaram

Ingredients
2 eggs
5 spoon frozen spinach
2 sp milk or water
oil  as required

Method
Whip the eggs,spinach with milk or water and salt in a mixie or a hand blender
Add the whipped eggs to the idli batter and mix well
Heat  the paniyaram Pan
Add 1/2 sp oil to its cavity
Then pour the above mixed batter
Slow cook with a lid covered, for even cooking
Shallow deep fry both sided, until golden brown.