Ghreen Chilli Moti  5 nos

(or according to taste)
For Gravy
Oil 1 tbsp

Hing /Asafoetida 1 pinch

Salt 1 tsp (or according to taste)

• Wash Green chili properly, wipe with clean kitchen towel.
• Slit them, remove the seeds and keep aside.
• Now we will prepare stuffing.
• Take a small bowl, mash well boiled potato and grated paneer.
• Add salt, jeera powder, black salt and chaat masala mix well.
• Reserve around 2 tbsp of stuffing for gravey.)
• Not take 1-2 tbsp oil in a flat pan and fry stuffed chili from all sides.
• Cover the pan and leave on low flame for around 5-6 minutes.
• Check when chilis are soft switch off the flame and keep aside.
• ake 1 tbsp oil in a pan and heat on high flame.
• When oil is hot enough add jeera and let it cracker.
• Add asafoetida, ginger paste, turmeric powder, coriander powder and fry.
• Add tomato puree and fry till it leave sides of the pan.
• Switch off the flame and cover the pan.
• Now take curd in a small bowl and beat well for few seconds so that their is no lumps.
• Add this curd to the gravy and mix well.
• switch on the gas on medium flame, fry and keep string otherwise it will curdle.
• When a boil comes turn the gas to low flame and add reserved stuffing mix well.
• Add sufficent water (depends how thick you want the gravy) cover the pan and let it boil.
• Check in 3-4 minutes if gravy starts leaving oil.
• Switch off the gas.
• For serving take gravy in a bowl and slip the chills inside.
• Serve hot with puri, naan, chapati or rice.

Ingredients
Spinach/ Palak 3 bunch
Paneer 100 gm
Tomato 1 medium
Onion 1 medium
Green Chili 2 medium
Ghee 1 tbsp
Jeera 1 tsp
Coriander seeds 1 tsp
Hing /Asafoetida 1 pinch
Ginger Garlic Paste 2 tsp
Red Chili 1 tsp (or as per your taste buds)
1 tsp (or according to taste)

Method
Soak washed and clean palak in big bowl filled with water for half an hour, so that all dirt (if letft) sits down in the bottom of bowl.
Boil 3-4 cups of water (with 1 tsp salt) in a deep pan and add washed palak to it.
Cover the pan and leave for 10 minutes on low flame.
Switch off the flame and remove palak in another bowl.
When palak is cooled enough grind it with green chili in mixer jar, set aside.
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, coriander seeds and fry.
Add finely chopper onion and fry untill pink in color.
Add Ginger garlic paste and fry.
Add roughly chopper tomato and fry untill soft.
Add red chilli powder and palak puree fry fow few minutes.
Reduce the flame to low and cover the pan for 5 minutes.
Meanwhile cut the paneer in to approx 1 inch pc.
Heat a non stick tawa on medium flame.
Roast paneer (without using any oil or ghee) on all sides.
When done remove in a bowl.
Now check the palak if done switch off the gas and mix with roasted paneer. 
Serve hot with naan, chapati or rice.

Tips
If you do not eat onion garlic, omit it from recipe.

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

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”

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”
Recipe- Pongal