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.

Chilli Idli

Prep Time:15 m      Cook Time:20 m

Serves:2

Ingredients

Idli                        - 8

Onion                    - 2

Tomato                 - 3

Ginger                  - a small piece

Garlic                   - 3

Mustard Seeds       - to splutter
Chilli Powder        - 1/2 tsp

Coriander Leaves   - to garnish

Tomato Ketchup     - 2 tsp
Masala Chilli Sauce - 2 tsp
Oil                          - 4 tblsp
Salt                         - to taste

Method

• Cut the idli into small bite size pieces and fry them in a shallow pan with two to three tablespoons of oil.
     
• Now heat a tablespoon of oil,splutter mustard seeds and add onion and saute for a while till onion becomes soft.Then add grated ginger and garlic and fry till raw smell goes off.
     
• Add the chopped tomatoes,turmeric powder,chilli powder and salt.
     
• Cook this for about five to ten minutes and then add tomato ketchup and masala chilli sauce.Then stir in the fried idli pieces and toss well so that the masala coats well with the idli pieces.Garnish with coriander leaves and serve with onion raita.
                       
     

Little Words

• Tastes yummy with onion raita.

Paneer Paniyaram

Prep Time:20 m      Cook Time:20 m

Makes:21

Ingredients

Dosa Batter             - 1 & 1/2 cup

Paneer                     - 1/2 cup(grated)

Onion                      - 1

Ginger Garlic Paste- 1 tblsp

Curry Leaves          - 2 sprig

Coriander Leaves   - 2 tblsp

Green Chilli           - 4

Aniseed Powder     - 1/2 tsp

Oil                          - 2 tsp

Salt                         - to taste

Method

• Heat oil in a pan,add onon,curry leaves,green chilli and aniseed powder.Add little salt and saute till onion becomes soft.Now add ginger garlic paste and fry till raw smell goes off.
                            
  
• Now add grated paneer and coriander leaves and give it a mix.
     
• Add this to the batter and mix well.Grease a paniyaram pan with oil and pour the batter into each of the moulds.Cook on medium flame turning both sides till golden brown.Serve with any favourite chutney or sambhar.
                               
                     
     

Little Words

• Well fermented dosa batter is good for paniyarams.

Rawa Pongal

Prep Time:15 m      Cook Time:25 m

Serves:4

Ingredients

Rawa/Sooji/Semolina - 1 cup

Moong Dal                 - 1/2 cup(soaked for 15m)

Water                         - 5 cups

Turmeric Powder       - 1/8 th of tsp

Salt

To Temper

Ghee                  - 2 tsp

Cashew             - 6

Cumin Seeds     - 1/2 tsp

Curry Leaves     - 1 sprig

Pepper Powder  - 1/4 tsp

Peppercorn        - 1/2 tsp

Method

• Soak the moong dal for fifteen minutes.Dry roast rawa till aroma wafts out and set aside.Bring a large pan of salted water to boil and add the soaked moong dal.Add a very tiny pinch of turmeric powder to this and wait till the moong dal gets cooked enough that it gets powdery when pressed between fingers.
                              
                     
  
• Now add the roasted rawa little by little stirring continuously so that no lumps are formed.
  
• Heat ghee in a pan,roast the cashews and add it to the pongal.Temper the other items and mix with the pongal.Serve with chutney or sambhar.
                                                
                                      
     

Little Words

• Moong dal can be pressure cooked for one whistle and then added.
• Add little more water if all the water has been used up for cooking moong dal.
• Take the roasted rawa in a bowl and sprinkle with one hand stirring continuously with other hand so that no lumps are formed.
• Add pepper powder while preparing for kids.
• Ideal for toddlers as it is easily digested.
• Melts in the mouth and yummy too.

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.