Rava Paniyaram

Ingredients:

Maida - 1 cup
Rawa -1cup
Sugar -1cup
Milk -1 cup
Ghee or oil - for frying
Cardamom Powder -as per taste
Cooking soda- 1/4 




Yield : 24 paniyarams

Caloric value: 1 paniyaram = 86 calories

Method:


1. Mix maida and rawa with sugar and milk at room temperature.
2. Keep aside for one hour.
3. If necessary add little more milk.
4. Mix cardamom powder and soda powder just before pouring.
5. Heat paniyaram pan with 1/2 tea spoon of ghee in each pit.
6. Pour the batter in each cup till half  filled.
7. Cook in medium flame, turn over carefully with a spoon by loosening the sides.
8. Add another spoon of ghee or oil on top.
9.When it is cooked properly remove with the help of a spoon. serve hot or cold.

Pinwheel sandwich

Ingredients:


Bread slices
Jam




Method:




Cut the corners of the bread slices. Apply a little water to one side of a bread slice and press another slice over it. Repeat for one more slice to get a long slice of bread.

Spread jam over it leaving a little space in the corners. Now roll it tightly and ensure that the ends dont open up. Tie it tightly in a cloth and keep for 15 minutes. Now cut it into rounds without breaking it.

A quick idea for kids breakfast.

Stuffed Paneer puri

Ingredients:


1 cup wheat flour
Salt to taste
Oil to fry

Stuffing-

1 cup crumbled paneer
Salt to taste
1/2 tsp garam masala powder
1/2 tsp red chilli powder
Finely cut coriander leaves.

Method:

Make a soft dough of wheat flour, salt and water and keep aside for 5 mins. Mix all the ingredients of the stuffing and keep ready.

Make medium sized balls of the dough and roll out into thick poori. Place some stuffing in the center and close from all sides with the dough. Press lightly, dust with flour and roll out into thick poori. Repeat for the rest of the dough and deep fry the poori in hot oil till brown spots appear on both sides.

Serve hot.

Toasted Tofu sandwich

Ingredients:


2 TBS olive oil
1 cup onion, chopped
14 oz. package Tofu (EXTRA FIRM)
1/4 cup coriander, finely chopped
1 cup diced tomato
1TSP chili flakes
2 TBS dried oregano flakes
1/4 tsp. black pepper
1 tsp. salt
6 Sliced whole wheat bread
1 TBS butter.



Method:

In a large pot, sauté chopped onions in olive oil over medium heat.

Open the tofu package and drain away the water. With a sharp knife, cut the tofu into small segments. Once the onions turn translucent, add the tofu blocks into the pot. With a potato masher or large fork, pound the tofu blocks in the pot until they turn into a crumble. The pieces should be smaller than 1/4" cubes.

Stir the crumbly mixture with a wooden spoon. When there is little water left at the bottom of the pot, add the diced tomatoes. Do not allow the tofu to get dry or brown.

When the juice from the tomatoes is reduced to a minimum, add the chopped coriander and spices to taste and for one more minute.

Toast the bread slices. Apply butter or margarine to the toasted bread, spread a layer of tofu crumbles between the slices, and enjoy while it’s hot. Any kind of hot chutney, sauce or fries can be served along with it.

Coconut sevai

Ingredients:


Mtr sevai mix
Bit of oil
Little mustard seeds, blackgram dal and bengalgram dal
Green chillies slit
Some grated coconut
Finely chopped coriander leaves
Curry leaves
Salt to taste
Few roasted cashews.


Method:

Cook the mtr sevai as directed in the pack. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies, curry leaves. Now add the sevai to it and salt. Mix well and finally add grated coconut.

Garnish with cashews and serve hot.

Idli upma

Ingredients:




Leftover idlis (Batter recipe)
1 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 green chillies
1/2 tsp turmeric powder
1/2 tsp lemon juice
Finely chopped coriander leaves.


Method:

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies and turmeric powder to it. Finally add crumbled idlis and very little salt (since idlis already have salt). Mix well and add lemon juice and coriander leaves.

Serve with sambar/chutney

7 Grain flour instant dosa

Ingredients for 7 grain flour:

Rice flour
Wheat flour
Ragi flour
Bajra flour
Jowar flour
Bengalgram flour(besan)
Rajgira flour

Mix all the above flours in equal measurement and store in an air tight container. (More recipes with this flour coming up soon)

For dosa

Ingredients:

1 cup 7 grain flour
Salt to taste
Water as required
Oil as required

Make a thick yet flowing batter of the flour, salt and water. Heat tava and prepare dosas as usual cooking with few drops of oil till done on both sides.

Serve with any spicy sidedish or chutney/sambar.

A quick, nutritious, instant and no fermentation dosa ready.

Rava upma

Ingredients:




1 cup roasted sooji/rava
1 3/4 cups water
Salt to taste
1/2 tsp ginger paste
Few curry leaves
Bit of asafoetida
Finely chopped coriander leaves
2 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 green chillies.



Method:

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and green chillies. Add water, ginger paste and salt to it. When it boils, add the roasted sooji to it and cook on low flame covered for five minutes till it is cooked.

Add finely chopped coriander leaves and serve with chutney/sambar.