Aloo Paratha

Prep Time:30 m        Cook Time:25 m

Makes: 8 - 10

Ingredients

For the Dough

Wheat Flour - 1 &1/2 cup 

Salt               - to taste
Ghee/Oil      - 2 tsp

For the Stuffing
Potato                   - 3(boiled & mashed)
Onion                   - 1
Chilli Powder       - 1 tsp
Garam Masala      - 1/4 tsp
Coriander Leaves - 2 tblsp
Oil                        - 2 tsp
Salt                       - to taste

Method

• In a bowl mix together flour,salt and oil or ghee.Add required amount of water and knead into a smooth dough,cover it and set aside.
  
• Heat oil in a pan and add finely chopped onion and little salt.Saute till onion becomes transparent and add chilli powder and garam masala.
     
• Add mashed potato and salt and mix well.Then add coriander leaves and mix them well and make small balls and set aside.
     
• Now make balls from the dough and roll slightly.Place the potato stuffing and seal it completely and gently roll ino a paratha.Heat a tawa and cook the parathas on both sides brushing with little oil or ghee.
                      
                          
                                         
     

Little Words

• Serve with onion raita and pickle.
• Ensure that you place right amount of stuffing.If stuffing is in excess then it may come out while rolling and if it is less it feels like plain paratha.While making balls from the dough and the stuffing let them be of almost equal size but the stuffing should not be larger.    

Kadhamba Poriyal/Mixed Veg Poriyal

Prep Time:15 m     Cook Time:15 m

Serves:3

Ingredients

Carrot,Beans,Peas,Potato

Radish,Carrot                    - about 1/4 cup each

Green Chilli                      - 2

Onion                                - 1

Mustard Seed                    - to splutter

Curry Leaves                    - a sprig

Coconut(grated)                - 1 tbl sp

Oil                                     - 2 tsp

Method

• Chop all the vegetables finely.Heat oil in a pan,splutter mustard seeds,add curry leaves,onion and green chillies.Add little salt and saute for a while.
     
• Now add all the vegetables,add required salt and add little water,cover with a lid and cook until the veggies are done.
     
• Remove lid,add grated coconut and give it a toss and serve with rice.
                                     
     

Little Words

• Goes well with sambhar and rasam rice.
• All the leftover veggies can be used in this way and colourful too to attract kids.

Paneer Kati Roll

Prep Time:20 m          Cook Time:20 m

Makes:3 rolls

Ingredients

Wheat Flour - 1/2 cup

Salt               - to taste

Ghee             - 1/2 tsp

For the Filling:

Paneer                - 1/2 cup(crumbled)

Jeera                  - 1/4 tsp

Capsicum           - red and green half each

Onion                 - 1

Tomato               - 1

Grated Ginger     - 1 tsp

Curry Leaves       - a sprig 

Salt                      - to taste

Turmeric Powder - a pinch

Oil                         - 1 tsp

Method

• Mix salt and wheat flour.Rub ghee into this and make a soft dough by adding water and set aside.
• Heat oil in a pan,splutter jeera,add curry leaves and onion and saute.When onion becomes translucent add grated ginger and saute till raw smell leaves.Now add turmeric powder,salt, capsicum and tomato.Saute this for few minutes and add crumbled paneer and give it a mix.
                        
     
• Divide the dough into three equal portions.Roll them into chappathis and cook on a tawa until half done.Place about two tablespoons of paneer mix and roll them tightly.Place it on tawa again so that they bind together,cut into halves and serve.
                                   
                           
     

Litttle Words

• Ideal for travel packing and for lunch boxes.
• Can be given as after school snack too.
• Yummy potato rolls can also be prepared.

Mint Lassi

Prep Time:5m        

Serves:2

Ingredients

Yoghurt            - 1 cup

Mint Leaves     - 1/4 cup

Sugar                - 2 tblsp

Cumin Powder - 1/4 tsp

Method

• Place all the ingredients in a blender,add required amount of water and blend.Pour in glasses and serve cold or with ice cubes or crushed ice.
                    
     

Little Words

• Cool and refreshing drink with the flavout of mint.
• Ideal drink after a spicy meal on hot days.

Wheat Pancake

Prep time:5 m           Cook time:10 m

Makes:3

Ingredients

Wheat Flour     - 1/4 cup

Grated Jaggery -2 tblsp

Ghee                 - as desired

Honey              - as desired(optional)

Method

• Mix flour and jaggery with little water into a thick batter.
  
• Heat a tawa and pour a ladle of the batter and drizzle ghee on the sides and on top.Cook on a medium flame and flip to the other side and cook until golden in colour.
     
• Serve hot with honey on top.
     

Little Words

• An excellent after school snack for kids on a healthier and tastier side.
• After pouring batter on tawa gently tap with the back of ladle and not spread.
• Mashed banana can also be added for even more softer pancakes.

Crunchy Baby Corn Stir Fry

Prep Time:15 m          

Cook Time:15 m

Serves:2

Ingredients

Baby Corn       - 200 g

Capsicum         - 1 each

(red and green)

Onion               - 1

Oil                    - 2 tsp

Salt                   - to taste

Pepper Powder - to taste

Lemon Juice     - 2 tsp

Method

• Wash baby corn and pressure cook for one whistle with little salt.Meanwhile chop onion and capsicum into small cubes.
  
• Heat oil,add onions and saute for a while.Add capsicum and saute for few minutes and add salt and pepper.Now add the cooked baby corn cut into one inch pieces and toss them well.Finally squeeze in some lime juice and serve.
                                  
     

Little Words

• Goes well with fried rice and other rice varieties too.
• Scrambled egg can also be added to this for a variation.
• Crunchy colourful stir fried vegetables that could be made easily.