Baked Panniyarams

A quick snack made from leftover idli batter

Ingredients:

Idli batter 1.5 cups

Besan 2 tbsp

Turmeric 1/2 tsp

Green Chillies 2, finely chopped

Green Coriander a handful, finely chopped

Salt to taste

Water as required 

Oil as required

Method

Pre heat oven at 200 deg celsius.

Mix the batter, besan, turmeric, green chillies and coriander. Add salt if needed. If the batter is too thick, add water to make it of sauce consistency.

Grease a muffin pan with oil. Pour the batter into the pan and bake at 180 deg celsius till done. To make it crisper, you can brush oil on the tops of the baked panniyarams, turn them over and bake for 2-3 mins.

Serve with ketchup or green chutney.

Alternatives

You can also add tempering (tadka) to the batter before baking. Blanched veggies like peas, beans, carrots also can be added. Pls add a pinch or two of baking soda while baking with veggies. Finely chopped spinach or mint can be used instead of coriander. You can also add tomato puree or spinach puree. Adjust the consistency of the batter accordingly

Veggie delight masala Dosa

Preparation & cooking time: 1 hour, Makes 4 dosas

Ingredients:
Dosa batter: 2 cups
Potato, boiled, peeled, coarsely chopped: 1 medium
Onion, finely chopped: 1 medium
Turmeric powder: 1/4 tsp
Mustard seeds: 1/4 tsp
Cumin seeds: 1/4 tsp
Green chilli, finely chopped: 1
Urad daal: 1/4 tsp
Chana daal: 1/4 tsp
Lemon juice: 1 tsp
Beetroot, boiled, peeled, grated: 1 medium
Spring onions, chopped 1-2
Tomato, chopped: 1 medium
Coriander and mint chutney: 2 tbsp
Oil: as required
Salt: to taste

Method:
To make potato masala: Take 1 tsp oil in a kadai. Add the mustard seeds, cumin seeds, urad daal and chana daal. Once the spices are done, add the green chilli and half of the chopped onions. Saute. When the onions turn translucent, add the potato, turmeric powder and salt to taste. Mix well. Cover and cook for 3-5 minutes. Turn off the gas, add the lemon juice, mix and keep aside.

To make coriander and mint chutney: Blend to a smooth paste, a handful of coriander and mint leaves along with 1 small green chilli and a small piece of ginger. Add salt, mix and keep aside.

To make tomato chutney: Take 1 tsp oil in a kadai. Add the remaining chopped onions. Fry till translucent. Add the chopped tomato. Add salt to taste, stir and cook until the tomatoes are soft and most of the liquid has evaporated. Keep aside.

To make the dosas: Heat a pan. Grease with little oil and pour a ladle of the dosa batter. Spread and cook on one side with a little oil. Turn it and cook the other side. Turn once again and spread the toppings in the following order: Spread the coriander mint chutney and tomato chutney. Sprinkle the grated beetroot and chopped spring onions. Place a tablespoon of the potato masala in the centre. Fold and serve hot with coconut chutney.

Carrot Recipes

Carrot, has always been a favourite amongst moms to feed their children especially since it full of beta carotene and good source of Vitamin A. We get 2 types of carrots; one the red long ones that are the really sweet ones and the stubby orange ones. You can use either type of carrots for the recipes below depending on how sweet you like your carrots.

Carrot Salad

This is the easiest and quickest recipe with carrots. You need:

Carrots, grated 2 cups

Green chillies, deseeded and chopped finely 2

Juice of 1 lemon

Coriander leaves, chopped 2 tbsp

Salt to taste

Mix all the ingredients. Cool in fridge for 10-15 minutes and serve.

Carrot Parathas

A healthy and effective way to get the kids to eat their carrots.

Wheat flour 2 cups

Carrots, grated 1 cup

Turmeric powder 1/4 tsp

Red chilli powder 1 tsp

Coriander powder 1 tsp

Salt to taste

Oil 1 tbsp

Water as required

Mix all the ingredients to make a soft dough. Divide into 8-10 portions. Roll out each portion into rounds and grill on a tava till both sides are well done. Serve with fresh curds and coriander chutney.

Carrot curry (dry)

Carrots, diced 2 cups

Green chillies, finely chopped 1-2

Turmeric powder 1/2 tsp

Mustard seeds 1/2 tsp

Moong daal, soaked in water 1/2 cup

Oil 1 tsp

Lemon juice 1 tsp

Salt to taste

Coriander leaves chopped 1 tbsp

In a pan add the oil. When hot, add the mustard seeds. When they start to splutter, add the chillies, carrots, moong daal, turmeric powder and salt. Sprinkle some water. Cover and cook till the daal and carrot is cooked. Take off the fire, add the lemon juice, coriander leaves and serve hot. This can be served as an accompaniment for any rice dish or chappati.

Carrot curry (gravy)

Carrots, diced 2 cups

Turmeric powder 1/2 tsp

Chilli powder 1/2 tsp

Mustard seeds 1/2 tsp

Moong daal 1/2 cup

Oil 1 tsp

Salt to taste

Coriander leaves chopped 1 tbsp

Pressure cook the carrot and daal with little water, along with the spices. In a pan add the oil. When hot, add the mustard seeds. When they start to splutter add the cooked carrots and daal mixture. Add salt to taste and serve hot garnished with coriander leaves.

Carrot Halwa

Carrot grated 2 cups

Sugar 1 cup (You can more or less sugar depending on the sweetness of the carrots)

Milk 1 cup

Cardamom powder 1 pinch

Cashew nuts 4-5 chopped

Raisins 6-8

Clarified butter (ghee) 1 tbsp

In a heavy bottomed pan cook the grated carrots with the milk. Once the mixture is completely dry, add the sugar and cook till the whole mixture comes together. Take off fire.

Heat ghee. Roast the cashew nuts and raisins. Add to the carrot halwa along with cardamom powder. Stir and serve hot or cold.

Summer Salad

During the summer we always crave for something cool to eat that does not need a lot of slaving in the kitchen. I personally would give anything to stay away from the heat of the stove. Here are 2 quick salads that are not just yummy but easy to make. And filling too!

You need:

Watermelon, de-seeded and cut into cubes: 2 cups

Feta cheese chunks: 1 cup (You can replace these with paneer cubes)

Dressing: 2 tbsp lemon juice, crushed pepper corns, a drizzle of olive oil and a pinch of salt. (No need to add salt if using Feta cheese)

Mix the watermelon and cheese in a large bowl. Pour the dressing on top and toss. Garnish with finely chopped mint. Serve slightly chilled.

Another salad with watermelon... this an all fruit salad.

You need one cup each of watermelon cubes, mango cubes and pomegranate pearls. Mix them together. Pour the dressing mentioned above. Toss and serve chilled.