Spinach Cheese Paniyaram

Prep Time:5 m        Cook Time:15 m

Makes:25

Ingredients

Dosa Batter      - 2 cups

Spinach            - 1 cup(chopped)

Onion               - 1

Green Chilli     - 1

Cheese             - 1/2 cup

Mustard Seeds - to splutter

Capsicum         - 1/2

Salt                  - as required

Oil                    - 2 tsp

Method

• Heat oil in a pan,splutter mustard seeds,add green chillies,onion,salt and saute till onion becomes soft.Add the capsicum followed by spinach.Saute till spinach wilts.Switch off the flame,add cheese and mix them.Add this to the batter and mix well.
                       
                               
                             
  
• Meanwhile heat a paniyaram pan and grease with oil.Once the pan is hot pour the batter in all the moulds and cook on both sides turning gently with a stick or a fork.Repeat this until the batter is finished.Serve plain or with chutney.
                                 
                
  

Little Words

• Insert a skewer to check if it is cooked.
• Dilute the fermented dosa batter for making paniyarams.

Vangi Bhath/Brinjal Rice

Prep Time:15 m      Cook Time:20 m

Serves:3

Ingredients

Rice                 - 2 cup(cooked)

Brinjal             - 250 g

Curry Leaves   - a sprig

Channa Dal      - 1 tsp

Mustard Seeds - to splutter
Tamarind         - amla sized(soaked in water and extracted)

Oil                  - 1 tblsp

Salt                 - as required

To Roast and Grind

Channa Dal         - 1 tsp

Dried Red Chilli  - 4

Coriander Seeds  - 2 tsp

Cumin Seeds       - 3/4 tsp

Peppercorn         - 1/2 tsp

Fenugreek          - 1/2tsp

Khus khus           - 1/4 tsp

Cinnamon           - 1"piece

Clove                  - 3

Coconut              - 1 tblsp

Asafoetida          - a pinch

Turmeric Powder - 1/4 tsp

Method

• Roast the ingredients from channa dal to clove one by one and powder them along with coconut,asafoetida,turmeric powder.
    
• Heat oil in a pan,splutter mustard seeds,add curry leaves and channa dal followed by chopped brinjal.Add little salt and saute for a while.Now add the spice powder,tamarind extract and required water,salt and cover this with a lid.Allow this to cook.This will take about twelve minutes.
                                       
                             
  
• Once the above mixture is cooked add the cooked rice and gently mix them all together and serve with papads or raita.
                                       
     

Little Words

• Grind the powder without coconut and store it for few months.This can be used for other curries and gravies.

Egg Noodles

Prep Time:10 m      Cook Time:20 m

Servings:1

Ingredients

Noodles         - 1 cake

Garlic             - 3 cloves

Spring Onion  - 2 

Cabbage         - a small portion

Carrot             - 1/2

Capsicum       - 1/4(green and red)

Egg                 - 1

Tomato Sauce - 1 tsp

Soy Sauce       - 1/2 tsp

Salt                 - as required

Pepper            - to taste

Oil                  - 2 tsp

Method

• Boil water in a vessel,add little salt to it.Add the noodles to it for six to eight minutes and strain the water.Show this under cold running water.Set this aside.
                          
  
• Heat oil in a pan,add chopped garlic and white portion of the spring onion and saute.Then add the vegetables cut into strips.Add little salt and saute.
                          
  
• Now move the veggies to the side of the pan and break an egg in the centre of the pan.Sprinkle pepper and salt.Sramble the egg and once they are done stir them with the veggies.Toss in the noodles,add soya sauce and tomato sauce.Stir them well,sprinkle green of spring onion and serve.
                              
                            
                      
                       
  

Little Words

• Eggs can be scrambled separately and then added.
• For chicken noodles add cooked chicken pieces.

Rajma and Peanuts Biriyani

Prep Time:15 m     Cook Time:15+15

Serves:3

Ingredients

Rajma                     - 1/4 cup

Peanuts                   - 1/4 cup

Basmati Rice           - 1 cup(soaked for twenty minutes)

Water                      - 1 & 1/2 cup

Onion                      - 1

Tomato                    - 2

Green Chilli             - 2

Ginger Garlic Paste  - 2 tsp

Bay Leaf                  - 2

Cinnmon                  - 1"piece

Clove                       - 3

Cardamom               - 3

Mint Leaves             - few

Aniseed                    - 1/2 tsp

Khus khus                - 1/4 tsp

Turmeric Powder     - a pinch

Red Chilli Powder    - 1/2 tsp

Garam Masala         - 1/4 tsp

Salt                        - as needed

Oil                          - 1 tblsp

Method

• Soak rajma overnight,add little salt and pressure cook along with peanuts for three whistles.Transfer this to a bowl and set aside.
                        
  
• Heat oil in pressure cooker,add aniseed,khus khus,cinnamon,cardom,clove and bay leaf followed by green chilli and onion.Add little salt and saute this for a while and then add ginger garlic paste and saute till raw smell goes off.
     
• Now add tomatoes,mint leaves,turmeric powder,chilli powder,garam masala and saute till tomatoes are mushy.Add required salt and water.Bring it to a boil and then add soaked rice and cooked rajma and peanuts.Close the lid and wait for five to eight minutes.Switch off the flame and once the pressure is released open the lid,fluff it up with a fork and serve with raita.
                               
                      
     

Little Words

• Yummy biriyani with chunky peanuts and mashy rajma.
• Can be served with onion raita.