Recipe- Rava Idli

Rava/ Semolina Idli



Ingredients 
Suji/ Semolina 2 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 2 tsp
Mustard Seeds 1 tsp
Oil to temper

Method
Take suji in a deep bowl add curd and salt, mix well.
Add sufficient water to make a medium thick batter.
Cover and keep aside for 1-2 hours.
Take 1-2 tsp oil in a small pan and heat on high flame.
When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
Add this tempering to the batter and mix well.
Now pour sufficient water in idli stand pan and heat it. 
grease the idli mould. 
When water comes to boil mix 2 tsp Eno salt to the suji/ rava/ semolina batter.
Fill the greased idli mould with this batter and place the mould in the boiling water inside the pan.
Note the time and reduced the flame to low after 2-3 minutes. 
After 20 minutes check if idlies are cooked. For this, use a knife and insert it in the idlis.
If knife does not have batter traces, it means idles are ready. 
Remove the idli mould and keep aside for 5 minutes before taking out idlies from it.
Serve with Chutney

Tips
Do not beat too much after adding Eno salt.
Fill the moulds as soon as you mix Eno salt to the idli batter.
If you do not have idli stand you can place idli mould in a pressure cooker but without whistle.
Always keep checking if steam is coming out of the pan (to ensure availability of steam inside the pan).
Make Idli fry out of it. (If you have big Idli mould cut each idli in four.)

“Be Vegetarian be Happy”

Recipe- Idly Fry

Idly Fry



Ingredients
Mini Idlis 1 medium bowl
Tomato 1 small (Roughly chopped)
Carrot 1 small (Sliced in thin strips)
Capsicum 1 small (Sliced in thin strips)
Salt 1 tsp (or according to taste)
Turmeric Powder 1 tsp
Red chili Powder 1 tsp
Mustard Seeds 1 tsp
Sambhar Masala 1 tsp
Ghee 

Method
Take 1 tbsp ghee in a non stick pan and heat on medium flame.
When ghee is hot enough add 1 tsp Mustard seeds and let it cracker.
Add tomato and fry until soft.
Add turmeric powder and red chili powder mix well.
Add all other vegetables with 0.5 tsp salt, fry for few seconds.
Cover the pan and reduced the flame to low, check after 4-5 minutes. 
When vegetables are soft, raise the flame to high and add Mini idlis.
Toss well on high flame when idlis starts change in color, switch off the flame and sprinkle sambhar masala powder.
Serve hot with chutney.

Tips

Jains or others who don’t eat root vegetables, can cook this recipe without carrot. 
You can use yellow or red capsicum as well to make the dish more colorful.
Best for tiffin as well.
Make sure to adjust chilli if you are serving to kids.

“Be Vegetarian be Happy”
“Live and Let Live”



Recipe- Vermicelli Poha

Vermicilli Poha

Vermicelli 1 cup
Onion 1 small (Sliced in thin strips)
Carrot 1 small (Sliced in thin strips)
Capsicum 1 small (Sliced in thin strips)

Salt 1 tsp (or according to taste)
Turmeric Powder 1 tsp
Red chili Powder 1 tsp
Mustard Seeds 1 tsp
Ajwain/ Carom seeds 0.5 tsp
Method

  • First dry roast vermicelli in a non stick pan untill golden brown.
  • Meanwhile take 3 cups of water in a pan and bring it to boil.
  • When done add roasted vermicelli to the boiling water with 1 tsp of salt and 1 tsp oil.
  • Cover half the pan and leave it around 4-5 minutes on medium flame.
  • When vermicelli is boiled strain and wash with cold water. Keep aside.
  • Now take olive oil in a non stick pan and heat on medium flame.
  • When oil is hot enough add Mustard seeds and ajwain and let it cracker.
  • Add Onion and fry till change in color.
  • Add Turmeric powder, Red chili powder and all other vegetables with pinch of salt. 
  • Fry for few seconds, cover the pan and reduced the flame to low .
  • Check after 4-5 minutes when vegetables are soft mix vermicelli and toss well on high flame. 
  • Now cover the pan and leave it on low flame for 1-2 minute.
  • Serve hot. 


Tips
You can use yellow or red capsicum as well to make the dish more colorful.

according to your child taste and tolerance.

Recipe- Suji Uttapam

Suji/ Semolina Uttapam




Ingredients (2 nos)
Suji/ Semolina 1 small cup
Curd 2 tbsp
Crushed black pepper 1 tsp
Salt according to taste
Chopper onion 2 tbsp
Chopper tomato 2 tbsp
Chopper capsicum 2 tbsp

Method

  • Take suji in a deep bowl add curd and salt, mix well.
  • Add sufficient water to make a thick paste.
  • Cover and keep aside for 0.5-1 hours.
  • Heat a non stick tawa on a medium flame.
  • Apply some oil and pour half of the suji batter on tawa.
  • Spread in thick layer (around 0.5 inch thick) making a round shape.
  •  after spreading it on tawa reduce the flame to low. 
  • And start sprinkle all the vegetables (use only half of quantity)
  • When done spread a layer of paneer and sprinkle salt and crushed black pepper.
  • Press gently with a flat spoon and spread 1-2 tsp of oil on the top.
  • Now check if uttapam has started leaving sides flip it very carefully.
  • Fry other side as well at low flame for around 4-5 minutes
  • Check if done turn it again n fry on medium heat for 1-2 minute.
  • Serve hot with ketchup or chutney.

You can use yellow or red capsicum as well to make the dish more colorful.
Be very careful when you flip the uttapam as it might break.
according to your child taste and tolerance.

Recipe- Bread Poha

Bread Poha

Ingredients
Bread slice 6 (Cut into 1 inch pcs)
Tomato 1 small (Roughly chopped)
Onion 1 small (Sliced in thin strips)
Carrot 1 small (Sliced in thin strips)
Capsicum 1 small (Sliced in thin strips)
Crushed black pepper 1 tsp
Salt 1 tsp (or according to taste)
Add all other vegetables, fry for few seconds, cover the pan and reduced the flame to low .
 0.5 tsp salt and 1 tbsp tomato ketchup.
Raise the flame to high and add bread pcs, pour ghee and sprinkle salt.
Toss well on high flame when bread pcs starts looking crispy and golden brown in color, switch off the flame and sprinkle crushed blacked pepper.
Serve hot. 

Tips
You can use yellow or red capsicum as well to make the dish more colorful.
To make it more healthier add sprouted green moong with vegetables.
according to your child taste and tolerance.

“Be Vegetarian be Happy”
“Live and Let Live”



Recipe- Suji/ Semolina Pancake

Suji/ Semolina Pancake

Ingredients (4 nos)
Suji/ Semolina 2 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 2 tsp
Mustard Seeds 2 tsp
Sesame Seeds 2 tsp 
Oil to temper

Method

  • Take suji in a deep bowl add curd and salt, mix well.
  • Add sufficient water to make a thick paste.
  • Cover and keep aside for 0.5- 1 hour.
  • Divide the mixture in 4 portions.
  • Take 1-2 tsp oil in a deep pan and heat on high flame.
  • When oil is hot enough add 0.5 tsp Mustard seeds and let it cracker.
  • Meanwhile take a small bowl add one portion of suji paste and mix 0.5 tsp Eno salt to it.
  • Pour this batter in the heated pan and sprinkle 0.5 tsp of sesame seeds over it.
  • Cover the pan and reduce the flame on low.
  • let it cook for 5 minutes on low flame.
  • Check if its upper side is cooked. 
  • Otherwise cover the pan for another 1-2 minutes and check again.
  • Turn pancake carefully and cover the pan again. 
  • Let this side also cook for 5 minutes approx.
  • When both sides are cooked and golden brown in color.
  • Remove and serve hot with chutney.
  • Make other pancakes following the same steps.

Tips
Do not beat too much after adding Eno salt.
Eno salt.
according to your child taste and tolerance.

“Be Vegetarian be Happy”