Palak Puri

Ingredients:

1. Palak puree – 1 cup (boil palak in water for 2 to 3mins and blend with salt, ½ sp of jeera and green chilli). Alternatively if you have some palak paneer’s left over gravy, the same can be utilized for the puree. 
2. Wheat flour – 1 ½ cup or a bit more according to ur palak’s paste.
3. Cooking oil for deep fry

Method:

1. Mix palak puree and wheat flour adding 1 or 2 sps of cooking oil. Blend into puri dough. (as shown)
2. Roll them into puri’s and deep fry them. (as shown)
3. That’s it palak puri is ready to serve.

Thill Guddu Paratha / Nuvula Roti

Ingredients:

1. Thill – ½ cup
2. Guddu – 1 cup
3. Wheat flour – 2 cups (make into a dough as we make for chapathis)

Method:

1. Dry roast thill in a pan till they change their color slightly.
2. Blend thill and guddu together into a fine powder. (as shown)
3. Roll the small amount of atta into puri size and place 1 to ½ sp of thill guddu mixture in the middle of that puri and fold it. (as shown)
4. Press it lightly and again roll it into a paratha with the help of dry flour as shown.
5. Fry the paratha on a hot tava, both the sides with ghee. 
6. Serve it hot. Healthy and a tasty dish is ready. And I can say that kids will simply love it.

Daliya Idli / Godhuma Rava Idli / Broken Wheat Idli

Ingredients:

1. Daliya / godhuma rava/ broken wheat – 1 cup (dry roast)
2. Grated carrot – ¼ cup
3. Grated coconut – ¼ cup
4. Curd – 2 cups
5. Fresh coriander leaves chopped – 2 sps
6. Salt to taste
7. For tadka : Cooking oil – 1 tbsp, Rai – 1 sp, Jeera – 1 sp
8. Chanadal – 1 ½ sp
9. Green peas – ½ cup
10. Karipatha leaves – 10 to 15 
11. Kaju – 10 

Method:

1. In a bowl mix daliya, grated carrot, grated coconut, curd, salt and coriander together. 
2. Now heat oil in a pan and one by one, add all the tadka items. Fry them for 2 to 3 mins and add into the above bowl.
3. Mix all the ingredients together and make as idli dough. (as shown)
4. Keep this above dough for 10 to 15 mins aside.
5. Now grease the idli moulds with oil and pour the batter. (as shown)
6. Steam the idli’s for 12 to 15 mins.
7. That’s it ! A very healthy and tasty breakfast is ready to serve. Serve with coconut chutney.

Pudina Egg Pav Sandwich

Ingredients:

1. Pudina – 1 cup
2. Fresh coriander leaves – ½ cup
3. Green chilli – 3 to 4 
4. Salt to taste
5. Onion – 2 (chopped)
6. Tomato – 1 (chopped)
7. Eggs - 4 to 5 (boiled and cut in to 2 pieces)
8. Butter/ ghee – as required for frying pav
9. Pav – 10 to 12 pieces
10. Lettuce leaves (optional)

Method:

1. In a mixer blend pudina leaves, coriander leaves, green chilli and salt to taste. (as shown)
2. Heat the tawa and fry the pav both the sides with ½ sp of butter. 
3. In the inner side of pav spread 1 sp pudina paste and place the egg on 1 side.
4. On the other side place 1 sp of onion and ½ sp of tomatoes. 
5. Fry both the sides and place lettuce leaf and close. Serve it hot.

Red Pumpkin Puri

Ingredients:

1. Red pumpkin - 1 cup (grated)
2. Wheat flour - ¾ cup
3. Jawari flour - ¼ cup
4. Ragi flour - ¼ cup
5. Redchilli powder - 2 sps
6. Turmeric powder - 1 sp
7. Daniya powder - 1 sp
8. Fresh coriander leaves
9. Salt to taste
10. Cooking oil - for deep frying

Method:

1. In a bowl add all the flours together. Then add grated pumpkin, red chilli powder, turmeric powder, daniya powder, chopped coriander and salt to taste.
2. Knead as puri dough with enough water.
3. Make small balls and press them to the shape of puri as shown.
4. Deep fry them in cooking oil as shown.
5. U can even roll them like roti and fry both the side on tawa. (if u r calorie conscious)
6. A very healthy and tasty home made puri is ready. Especially for PURI FANS.

Udit Dal Vada

Ingredients:

1. Udit dal - 2 cups
2. Rice - ½ cup
3. Green chilli - 3
4. Ginger - 2 sps (pieces)
5. Onion - 3 to 4 (chopped)
6. Karipatha - 2 sps (chopped)
7. Fresh coriander leaves - 5 to 6 sps (chopped)
8. Pudina - 3 to 4 sps (chopped)
9. Cooking oil - as req. for deep frying.

Method:

1. Soak the udit dal and rice together in water for 3 to 4 hrs.
2. Blend udit dal, rice, green chilli, ginger and salt (as per ur taste) all together without adding water. (as shown)
3. Add onions, coriander, karipatha and pudina into the above paste.
4. Mix all together. By dipping ur hand in water make vada on ur hand. (as shown)
5. Or else take a wet cloth/milk cover to tap the vada.
6. Deep fry them in oil till golden brown.

Carrot Rava Idly

How to make rava idly batter
Ingredients:

1. Idly rava - 2 ½ cup
2. Udti dal - 1 cup

Method:
Soak idly rava and udit dal in water in separate containers for 6 to 7 hrs.
Grind the above soaked udit dal  into a smooth paste. Blend idly rava ones or twice roughly.
Combine both rava and udit dal paste in a bowl with a lid on it. Keep aside for fermentation over night.
Idly batter is ready to make soft and spongy idly for ur family.

Carrot Rava Idly
Ingredients:

1. Idly batter - 1 big cup
2. Carrot - 2 or 3 (grated)
3. Ghee/oil - 2sps (to grease the idly plates)

Method:

1. First grease the idly plates with 1 or 2 drops of ghee/oil.
2. Place grated carrot 1 sp on the greased idly plates. (as shown)
3. Now pour 1 big round sp of idly batter on the carrot in idly plates. (as shown)
4. Again spread 1 sp of grated carrot on the idly batter. (as shown)
5. Steam the idly trays for 12 to 15 mins.
6. Let the idly plates cool down and then remove the idly from the idly moulds and serve with coconut chutney or curry leaves powder.
7. Kid will really love to eat these idly and also healthy steamed food.
8. Best for breakfast and lunch boxes for kids. U can see coconut chutney and curry leaves/ karipatha powder recipes on my site.

Coriander Paneer Sandwich

Ingredients:

1. Paneer - 1 cup (grated)
2. Bread pack - 1
3. Pudina - ¼ cup
4. Coriander - little more than ¼ cup
5. Green chilli - 2 or 3
6. Garlic flakes - 5 to 6
7. Salt to taste

 Method:

1. Blend the above ingredients (except paneer and bread) to paste as show.
2. Mix the above blended paste with the grated paneer. (as shown)
3. Take a bread slice and spread the paneer mixture on it.
4. Apply butter on both the sides and toast it in a sandwich toaster or on tawa.
5. Simple and tasty coriander paneer sandwich is ready to serve.

Boiled Potato and Egg Sandwich

Ingredients:

1. Boiled and mashed potatoes - 3
2. Capsicum - 1 (chopped)
3. Carrot - 1 or 2 (grated)
4. Green peas - boiled and mashed slightly - ½ cup (optional)
5. Onion - 2 (chopped)
6. Fresh coriander leaves (optional)
7. Red chilli powder - 1 sp/green chilli finely chopped
8. Salt to taste
9. Boiled eggs - 3 (one egg should cut in to 4pieces)
10. Butter as req.
11. Bread as req.
12. Cheese spread as req. (optional)
13. Pudina chutney (pudina, garlic, green chilli and salt blend together)

Method:

1. Mix together all the veggies above. i.e, boiled potatoes, capsicum, carrot, green peas, onion, coriander leaves, red chilli powder and salt. (As shown)
2. On a bread slice spread "cheese spread"/pudina chutney, or else directly place the boiled potatoes mixture. (as shown)
3. Now place 2 pieces of cut boiled eggs between the bread slices.
4. Toast this in a sandwich toaster or tawa (pan). Enjoy with Maggie tomato sauce.

Mix Dal Masala Garlic Puri

Ingredients:

1. Wheat flour - 2 cups
2. Jowar flour - 1 cup
3. Chanadal flour - ½ cup
4. Bajari flour - ¼ or ½ cup (optional)
5. Red chilli powder - 2sps
6. Turmeric powder - ½ sp
7. Daniya powder - 1sp
8. Ajwani - 1sp
9. Thill - 1sp
10. Garlic flakes - 10 to 12 (mashed as shown)
11. Salt as per ur taste
12. Fresh coriander leaves (chopped)
13. Cooking oil - as req.for deep fry

Method:

1. Mix all the above ingredients into a puri dough, with the help of water and 2 sps of oil.
2. RMake small balls of the dough and then roll them into puri-shape.
3. Heat the oil and deep fry them as shown.
4. Best suited for traveling and picnics :) Can be had without any curry or gravy. 

Roti Upma

Ingredients:

1. Chapathi (Roti) - 2 (tear into small pieces as shown)
2. Onion - 1 big (or 2 small chopped)
3. Karipatha 
4. Rai - 1 sp
5. Jeera - 1 sp
6. Groundnut - 2 sps
7. Turmeric powder - ½ sp
8. Red chilli powder - ½ sp (u can use greesn chilli chopped also)
9. Cooking oil - 2 sps
10. Salt as per ur taste

Method:

1. Heat the oil in a pan. Add rai, jeera, groundnuts and karipatha. Fry for 2 mins.
2. Add onions and fry till the onion are cooked. Add chapathi pieces, salt, red chilli powder and turmeric powder. 
3. Mix and fry for 2 mins and close the lid for 5 mins. Garnish with fresh coriander leaves and serve hot.

Mix Vegetable Upma

Ingredients:

1. Semolina (Rava) - 1cup(roasted )
2. Onion - 1 (sliced)
3. Green chilli - 2 (sliced)
4. French Beans - 4 sps
5. Ginger - 1sp (grated)
6. Carrot - 1(grated)
7. Green peas - ½ cup
8. Karipatha leaves
9. Fresh coriander leaves
10. Rai - ½ sp
11. Jeera - ½ sp
12. Chanadal - ½ sp
13. Kaju - optional 
14. Cooking oil - 4 tbsps
15. Salt as per ur taste.

Method:

1. In a pan, heat oil. Add rai, jeera, chanadal and kaju. Fry till they change their colour slightly.
2. Now add sliced onion, green chilli, ginger and karipatha. Fry them 3 to 4 mins.
3. Add all the vegetables and fry them for 5 mins. Add 2 cups of water and salt as per ur taste.
4. Bring this a boil. Now reduce the flame and slowly add semolina (rava).
5. Finally garnish with fresh coriander leaves.

Uttapam

Ingredients:

1. Dosa mixture - 1cup
2. Chanadal- ¼ cup (soaked in water for 1 hr)
3. Carrot- ¼ cup (grated)
4. Capsicum - 1(sliced)
5. Onion- 1(chopped finely)
6. Tomato - 1 (chopped finely)
7. Fresh coriander leaves
8. Salt as per ur taste
9. Ghee or cooking oil

Method:

1. Mix all the above ingredients into the dosa mixture as shown.
2. Heat the pan; pour one big round sp of mixture in the middle of the pan.  Spread it gently.
3. On medium heat fry both the sides of uttapam as shown.
4. U can also use this same mixture to make steam uttapam pokodas as shown.

Aloo Paratha

Ingredients:

1. Aloo-2 cups (boiled and grated)
2. Onion-1 (finely chopped)
3. Carrot- ½ cup (grated)
4. Kasurimethi - 1sp
5. Ajvani-2pinch
6. Amchu  powder- ½ sp
7. Turmeric powder- ¼ sp
8. Red chilli powder- ½ sp
9. Fresh coriander leaves
10. Salt to taste
11. For stuffing: Mix all the above ingredients together (as shown).
12. Butter or ghee - as required to fry the paratha.
13. Wheat flour - 3cups (mix the flour with water)

Method:

1. Take some dough, press it into the size of a puri, place 1 sp of potato stuffing and fold it as shown.
2. Press and roll that into paratha. Heat the pan.  Fry this paratha with ghee or butter as shown.
3. Tasty and mouth watering Aloo Paratha is ready to serve.

Poha

Ingredients:

1. Poha-1cup
2. Onion-1
3. Green chilli-2
4. Groundnuts-2sps
5. Rai & jeera-1sp
6. Turmeric powder-1/2sp
7. Karipath-7 to 8 leaves
8. Cooking oil-2tbsps
9. Lemon- 1/2
10. Salt to taste
11. Fresh Coriander leaves

Method:

1. In a pan heat oil. Add rai, jeera and groundnuts. Fry them for 1 min.
2. Add chopped onions, green chilli, turmeric powder and karipatha. Fry them till the onions are cooked.
3. Meanwhile soak poha in water for 3 to 4 mins and then drain the water out.
4. Now add poha to the fried onions. Add salt and mix well.
5. Close the lid for 3 to 4 mins. Add fresh coriander.
6. Take poha in a serving plate, add few drops of lemon juice and sprinkling of shev.
7. Simple and light breakfast is ready to serve .