Recipe- Rava 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- Paneer Roll/ Wrap
Ingredients
Paratha/ Chapati 4 nos
Paneer 100 gm
Capsicum 1 medium
Onion 1 medium
Tomato 1 medium
Pizza/ Pasta sauce 2 tbsp
Ginger Garlic paste 1 tsp
Crushed Black pepper 1 tsp
(or according to taste)
Mixed Herbs 1 tsp
Method
- Take 1 tbsp oil in pan and heat on high flame.
- Add onion and fry until golden brown in color.
- Add Ginger garlic paste and fry.
- Add tomato and fry until soft.
- Add Pizza/ pasta sauce and fry for few seconds.
- Add capsicum mix well and reduce the flame to low.
- Cover the pan and leave for 2-3 minutes.
- Meanwhile cut paneer in small pieces (around 0.5 inch cubes).
- Now add Paneer, black pepper, salt and mix herbs and mix well.
- Cover and leave for another 2-3 minutes on low flame.
- Adjust the consistency (if gravy is too thick mix some water and boil once).
- Switch off the gas.
- Now for spread cum dip take curd in a small bowl, beat well and mix with chutney.
- .
- Roll and wrap in aluminium foil.
- Serve with dip and hot tea or coffee.
Tips
- This could be put in a tiffin for a quick and convenient outdoor meal.
according to your child taste and tolerance. - Best for office, school or picnic.
- Vegan can use shortening instead of ghee.
- See more Indian Bread Recipe here.
“Be Vegetarian be Happy”
“Live and Let Live”
Recipe- Daal Makhni
Ingredients
Urad whole Black Daal 0.5 cup
Rajma 1 tbsp
Ghee 1 tbsp
Jeera 1 tsp
Hing /Asafoetida 1 pinch
Ginger 1 inch pc (sliced thin strips)
Salt 1 tsp (or according to taste)
Milk 2 cups
Cream 1 tbsp
Garam masala powder 1 tsp
Daal makhni masala 2 tsp (Store Brought)
Method
- Wash and soak Urad daal and Rajma overnight.
- Pressure cook (1 whistle on high flame and then 3-4 whistle on low flame) with 1 tsp salt and 2 cups of water.
- When done open the pressure cooker and check if daal is cooked well.
- Add 1 cup milk and keep it on low flame for 0.5 an hour. (Do not close lid you may just cover with a plate)
- Keep stirring at regular intervals.
- After half an hour take 1 tbsp ghee in a pan and heat on high flame.
- When ghee is hot enough add jeera and let it cracker.
- Now add hing and ginger strips, fry.
- Add Daal makhni masala and fry for few seconds.
- Add this tempering to daal and mix well.
- Add one more cup of milk and lets cook for another half an hour on low flame.
- Keep stirring at regular intervals.
- When daal reaches to desired consistency,mix garam masala and switch off the flame.
- Garnish with cream and ginger.
- Serve hot.
Tips
You may also add onion, garlic and tomato while frying.
While serving if daal is thick add some milk and heat it on high flame until desired consistency.
If you do not have daal makhni masala add 1 tsp red chilli powder, 1 tsp Coriander powder 1 tsp bhuna jeera powder, 1 tsp garam masala and 1 tsp dry aamchur powder.
“Be Vegetarian be Happy”
“Live and Let Live”
Recipe- Vermicelli 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
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.