Broccoli Cheese Tikkis

Makes  - 8 - 10

Prep Time - 40 m

Cook Time - 20 m

Ingredients

Broccoli & Cauliflower Florets  - 1 1/2 cup

Potato                                      - 2(boiled & mashed)

Onion                                       - 1

Green Chilli                              - 2

Garlic                                       - 4

Cheese                                     - 1/4 cup

Corn Flour                               - 2 tblsp

Bread Crumbs                          - to coat

Salt                                          - to taste

Oil                                           - to fry(2 to 3 tblsp)

Method

• Bring a large pan of salted water to boil.Add the florets and leave to stand for five minutes.Remove and chop them finely.Heat oil an a pan,add onion,green chilli and chopped garlic and saute.
        
• Add cauliflower and saute for a while.Then add chopped broccoli,salt and saute well until cooked. 
       
• Add corn flour,grated cheese and mashed potato,mix well.Switch off the flame and allow to cool.
      
• Make lemon sized balls,flatten between your palms,coat with bread crumbs and shallow fry till golden brown in a frying pan.Serve with sauce or plain or spiced yogurt.
                
                    
  

Little Words

• Yummy tikkis perfect for after school snack.
• It can be made with either broccoli or cauliflower.

Onion Pakoda

Ingredients

Onion                -   2

Rice Flour          -  1 cup

Gram Flour        -  1 cup

Chilli Powder     -  1 1/2 tsp

Asafoetida         -  a pinch

Bi carb of soda  -  a pinch

Salt                    - to taste

Oil                     - to deep fry

Method

• Slice the onions and spread on a tray.In a mixing bowl,mix all the powders.
       
• Add this to the onions and mix.Sprinkle water just enough to hold them tight.
       
• Take a fistful and drop in small portions into hot oil and fry till golden brown.
      

Little Words

• Crispy pakodas make an excellent teatime snack.
• If you are making in large quantity,mix flour and onion and then sprinkle water for a small portion and then repeat the same.This helps in preventing the mixture becoming dry.

Onion Tomato Chutney

Ingredients

Tomato             -  3(medium sized)

Onion               -  1

Red Chilli          -  2

Tamarind Paste  -  1/4 tsp

Salt                  -  to taste

Mustard Seeds   -  to temper
Oil                   -  2 tsp
Coriander Leaves- to garnish

Method

• Heat a taespoon of  oil in a pan and fry the red chillies and set aside.Add roughly chopped onions and tomatoes and fry till they are cooked thoroughly.
     
• Add salt and tamarind paste and little water(if needed) and grind.Temper with mustard seeds and garnish with coriander leaves and serve with idli,dosa,chappathi.
     

Little Words

• A quick, tangy and  spicy chutney that comes to hand on the go.
• Yummy with idli,dosa...

Sambhar Idli

Ingredients

Idli                         -as per need

For Sambhar

Toor Dal                  -  1/2 cup
Sambhar Powder     -  1 tblsp
Tomato                    -  1(big sized)
Onion                       -  1
Garlic                       -  4 cloves
Curry Leaves            -  few
Coriander Leaves     - to garnish
Chilli powder            - 1/2 tsp
Tamarind Paste        - 1/2 tsp
Turmeric powder     -  1/4 tsp
Asafoetida               - a pinch
Mustard Seeds        - to splutter
Oil                          - 2 tsp
Salt                         - to taste

Method

• Soak dal for half an hour,add turmeric powder,salt and pressure cook for 2 whistles.Heat oil in a pan,splutter mustard seeds,add asafoetida,onion,curry leaves and fry for a while.
       
• Add the tomatoes, sambhar powder and add required amount of water.When it comes to a boil add the dal,tamarind paste and garnish with coriander leaves and switch off the flame.
                      
       
• Cut the idlis into bite size pieces and arrange them in a serving bowl.Pour the sambhar over the idlis and sprinkle finely chopped raw onions and enjoy hot.
       

Little Words

• Let the consistency of the sambhar be running so that the idlis absorb the sambhar.
• Give atleaast ten minutes for the idlis to absorb sambhar.
• Raw onions add to the taste,do add them.
• While pressure cooking dal add a teaspoon of castor oil which helps in faster cooking.

Palak Paneer

Ingredients

Palak           - 1 1/2 cup

Paneer         - 150 g

Onion          - 1

Ginger         -  1" piece

Garlic          - 4 cloves

Green Chilli - 2

Cashew      - 10

Cumin        - 1/2 tsp

Milk           - 1/4 cup

Butter        - 2 tsp

Oil             - 2 tsp

Method

• Heat oil in a pan,add cumin seeds,green chilli,chopped ginger and garlic and the onions.Fry till they slightly turn brown and add the cashews at last.Cool and grind to a smooth paste.
      
• Add the cleaned and washed spinach to the pan and let it wilt.Now add milk to this and grind into a paste.Set this aside.Melt butter in the pan and add the onion cashew paste and fry for a while.
  
• Add palak puree to this and add salt.Add the paneer pieces slightly fried in a pan and serve.
                     
      

Little Words

• Ginger garlic paste can be used as well.
• A rich creamy texture is obtained by using onion cashew paste.
• If you are using fresh paneer you can add it directly to the gravy.
• Tomatoes can be added to the onion and ground but I prefer this for the bright green colour.

Idli Laddoo

Ingredients

Idli        -  6(referigerated & crumbled)

Ghee     -  2 tblsp

Jaggery  - 1/4 cup(grated)

Coconut - 1/4 cup(grated)

Nuts & Raisins - as desired

Method

• Heat ghee in a pan and add raisins and remove them once they pop up and then roast the nuts(cashew,pista,almond).
  
• Add grated coconut and raisins.To this add the finely crumbled idlis and mix them well.
       
• Add the grated jaggery,give it a good mix and shape into small balls when the mixture is hot.

                

Little Words

• A simple healthy dessert for kids.
• Even after hours the laddoos were smooth and intact.
• It can be had as puttu before shaping into balls and this consumes less ghee.
• Referigerating idlis help in easy crumbling.Leftovers are best suited.

Cucumber/Vellarikkai Kootu

Ingredients

Cucumber       -  1

Mung dal        -  1/4 cup

To Grind
Grated coconut   - 1/4 cup
Red Chilli           - 2
Cumin Seeds      - 1 tsp

To Temper
Oil                 -  2 tsp
Mustard Seeds -  1/4 tsp
Urid Dal          -  1/2 tsp
Channa Dal     -  1/2 tsp
Curry Leaves   -  few

Method

• Peel the skin and cut cucumber into small pieces.Let it cook adding little salt.Meanwhile cook the mung dal separately.Add the coconut paste and give it a mix.
     
• Add the cooked mung dal to this.Heat oil in a small frying pan and temper and add this to the cucumber mung dal kootu and serve.

          

Little Words

• This is an excellent dish which soothes burning sensations in stomach.
• Can be had with plain rice.