Methi Aloo Stir Fry

Prep Time:10 m      Cook Time:20 m

Serves:3

Ingredientsd 

Potato              - 2

Methi Leaves   - a fist ful

Mustard Seeds - to splutter

Cumin Seeds    - 1/2 tsp

Curry Leaves    - 2 sprig

Chilli Powder   - 3/4 tsp

Salt                   - to taste

Oil                    - 2 tsp

Method

• Heat oil in a pan,splutter mustard seeds,cumin seeds,add curry leaves and chopped potatoes.Toss them well,add salt and saute the potatoes for five minutes.Then add chilli powder, sprinkle water,cover with a lid and cook for further five minutes till the potatoes are soft.
                                     
     
• Now add roughly chopped methi leaves and toss them well.Saute for two more minutes and serve.
                              
  

Little Words

• A nice combo for rice,curd rice,sambhar rice,chappathi..can be used as a filling for sandwiches.
• Potatoes can be fried in the pan by adding little more oil or can be parboiled and then tossed in.

Varagarisi Upma/Kodomillet Upma

Prep Time:5 m        Cook Time:25 m

Serves:3

Ingredients

Varagu Arisi    - 3/4 cup

Onion               - 1

Red Chilli        - 3

Curry Leaves   - 2 sprig

Mustard Seeds - to splutter

Channa Dal     - 1 tblsp

Water              - 3 cup

Salt                 - to taste

Oil                   - 2 tsp

Method

• Dry roast varagarisi/kodo millet until aroma wafts out and set aside.
     
• Heat oil in a pan splutter mustard seeds,channa dal,curry leaves and dry red chillies.Then add sliced onions ,salt and saute till onion turns translucent.
     
• Add water and bring it to boil.Now add required salt and add roasted varagu arisi.Cover with a lid and cook.
                          
                
  
       
  
  
  

Little Words

• Serve with coconut chutney.
• Ideal for breakfast or dinner.
• Add vegetables if desired.

Sabudana Vada/Javvarisi Vadai

Prep Time:15 m+soaking time    Cook Time:20 m

Makes:16

Ingredients

Sabudana/javvarisi - 3/4 cup

Potato                     - 2(medium sized)boiled and mashed

Green Chilli           - 2

Coriander Leaves   - 1/4 cup

Peanuts                   - 1/2 cup

Lemon Juice           - 1 tblsp

Salt                         - to taste

Oil                          - to deep fry

Method

• Soak Sago for two hours and drain the excess water.Blanch or roast peanuts and remove the skin.Grind coarsely reserving two tablespoons of peanuts.Mix all the ingredients except oil into a dough.
                                 
     
• Make small balls and meanwhile heat oil in a kadai.Flatten the balls between palm and deep fry in hot oil till golden brown or the bubble sound ceases.Serve with green chutney or as desired.
                                        
                                 
     

Little Words

• Crunchy outside and spongy inside.
• Adding few broken peanuts gives a crunchy bite amidst the spongy vadai.
• Squeeze the excess water in sago.
• I microwaved the potatoes for four minutes.
• I have used blanched peanuts.Roasted peanuts can also be used.
• A delicacy from north of India ideally prepared during fasting.

Capsicum Paneer Sandwich

Prep Time:10 m     Cook Time:15 m

Makes:4

Ingredients

Bread Slices     - 4

Capsicum         - 1/2

Onion               - 1/2

Ginger Powder - 1/4 tsp

Paneer              - 1/4cup

Salt                   - to taste

Oil                    - 1 tsp

Method

• Heat oil in a pan and add onion and saute for a while.Then add sliced capsicum,salt,ginger powder and saute for three minutes.Lastly add crumbled paneer and give it a mix.Place the paneer capsicum mixture on a bread slice and cover it with another.Place it in a sandwich toaster or on a hot tawa until golden in colour.Cut into triangles and serve.
                                
                             
                      
     

Little Words

• Any colour capsicum can be used.Other vegetables can be used as well.

Mixed Vegetable Chutney

Prep Time:15 m      Cook Time:15 m

Serves:3

Ingredients

Mixed Vegetables - 1 & 1/2 cup(carrot,peas,cauliflower)

Onion                    - 1(medium sized)

Capsicum              - 1(any colour)

Coconut                - 1/4 cup

Salt                       - to taste

Oil                        - 1 tsp

To Temper

Oil                  - 1 tsp

Mustard Seed - to splutter

Curry Leaves  - 1 sprig

Method

• Heat oil in a pan,add onions and saute for a while.Then add finely chopped carrots,cauliflower and peas.Add salt,cover with a lid and cook on medium flame tossing in between for five to ten minutes.
                                   
     
• When the vegetables are almost done add the chopped capsicums and saute for two minutes.Switch off the flame and add grated coconut.Let it cool slightly and grind.
                                        
     
• Lastly temper with curry leaves and mustard seeds.Serve with hot spongy idlis.
                                
  

Little Words

• A great way of incorporating veggies for fussy little ones.
• Tastes great with idli,dosa...can also be used as spread for sandwiches,as a dip for snacks...
• I haven't used chillies as the spiciness of capsicum was enough.You can use red or green chilli as well.
• Sprinkle little water if needed to cook veggies.
• Finely chopping the veggies helps in easy cooking for the chutney.Adjust the consistency of the chutney as desired.