Beet Root Rice

My daughter like my pink (Beet root) rice.
Requirements:
Boiled Basmati Rice - 2 Cups
Beet Root -1 Cup(finely cut or grated)
Onion -1/4 cup (cut lengthwise)
Green Chili -1 no
Bay leaf - 1 no
Clove -2 no
Turmeric Powder -1/4 tsp
Red chili powder 1/2 tsp
Garam masala -1 tsp
Salt to taste
Oil or Ghee for frying

For Grinding:
Cumin seed - 1/4 tsp
Whole Black Pepper - 1/2 tsp
Grated coconut -1/4 Cup

For Seasoning :
Mustard seeds, Urad dal, curry leaves and a pinch of hing.

Procedure:

• Heat ghee in a frying pan. Once it hot do the seasoning with mustard seeds, Urad dal, hing, bay leaf, clove and curry leaves.
• Saute the onions and green chili.
• Then add all the masalas like turmeric, red chili powder, garam masala and salt .
• Once the raw smell disappears add the grated beet root. If you chopped the beet root pressure cook for 10 minutes before adding. stir it well.
• Grind cumin seeds, Black Pepper and grated coconut without water. Add this grind mixture to the above beet root masala and fry until the raw smell of the coconut disappears.
• Once everything cooked well , mix the cooked rice thoroughly. Check the salt and garnish with coriander leaves.
• Delicious hot Pink rice is ready for school lunch.

Sweet Poori

Very tasty and yummy snack for all ages.

Ingredients:

For Dough:

All Purpose Flour - 1cup
Baking soda- a pinch
Salt to taste
Oil and water

For Icing:

Fried Chenna dal - 1/4cup
Icing sugar -1/4cup
Cardamom -2 pods

• In a large mixing bowl put all the requirements and start knead the flour with water and oil. Make it like poori dough. Keep it aside for an hour.

• Grind all the above icing ingredients together in a blender and keep it aside for spreading.

• Take small amount of the dough and press it like round with rolling bin. It should be very thin. Using cookie cutter cut small poori circles.

• Heat oil in the frying pan. Deep frying these poori. Make sure to poke the pooris with fork before frying.

• Take the fried poori's from the pan and spread them individually on a plate or large bowl. Immediately spread the icing powder so that the sweetness sticks to the poori.

Here hot and sweet poori is ready to eat.

Vendaikai (Okra) Pachadi

Requirements:
Finely chopped Vendaikai - 1cup
Onion chopped- 1/4cup
Tamarind Juice -4tsp(Thick juice)
Salt to taste

For Grinding:
Coconut(grated) - 1/4cup
Jeera -1/4tsp
Green chili -4nos
Garlic -1
In a blender grind all the ingredients with little water and keep it aside.

For seasoning:
Mustard seed- 1tsp
Urad Dal -1/4tsp
Curry leaves -1 spring
Oil for frying.

Procedure:

• In a hot pan add little oil and fry the okra and onions together. Fry it for about 5mins in a medium flame or until it half cooked.
• Then add coconut mixture and the tamarind jucie. Cook till the raw smell of the coconut mixture disappears.Add salt to taste.
• Now do the seasoning with little oil in separate pan, add mustard seed, Urad dal, curry leaves.
• Pour on top of the cooked vendaikai pachadi. 
• Now hot and savor pachadi is ready to serve.

Paneer Curry

Requirements:
Paneer Cubes - 1Cup
Green Peas -1/4cup(Cooked or frozen optional)
Tomato Paste_ 4 Tsp
Jeera -1tsp
Coconut milk powder - 4tsp
Whole milk - 1Cup
Kasoori Methi -1tsp (dry methi leaves)
Turmeric powder -1/4tsp
chili powder -1/2 tsp
Garam masala 1/4tsp
Ginger Garlic paste -1tsp
Oil for shallow fry
Salt to taste

Procedure:

• First shallow fry the paneer cubes with little  oil until it turns brown all the sides. Turn off the heat and soak the paneer cubes in cold water.
• In a hot pan fry the jeera with oil for about a minute and add the tomato paste, ginger garlic paste fry it for 3mins. Then add all the masalas and coconut milk powder fry it for another 2min..
• Now add the whole milk slowly and mix it well. Check the salt now.
• When the milk started boiling add methi leaves and green peas. 
• After 10mins the gravy becomes thicker add the paneer cubes(drain the water). Let it cook for another 5mins. Turn off the heat.
• Garnish with coriander leaves.
• Hot and tasty paneer curry is ready to serve with roti.

Veggie Patty

As a vegetarian i hardly find the veggie patty in stores. So i tried this veg patty in my home. It worked well. And i want to share the recipe with you all.

Requirements:

Cooked Chickpeas - 1Cup

Crushed Garlic -4

Oregano leaves -1tsp

Fresh Coriander leaves- 1/4 Cup(Chopped)

Wheat flour -3tsp(for binding u can add besan, rice or corn flour)

Grated Carrot - 1/2Cup

Bell peppers(Red, Yellow, and Green chopped) -1/4cup

Corn - 2tsp

Chili powder -1/2tsp(add up to your taste) 

Cumin powder -1/4 tsp 

Olive oil - 4tsp

Salt to taste

Procedure:

• Crush all the above ingredients in a food processor except the bell peppers and corn.
• Pour the above mixture in a big bowl and add the bell peppers and corn. Mix it well.
• Check the salt in this stage.
• Divide the mixture in to equal balls and press it like a patty to your desire size.
• Then heat the tava in a medium temperature. 
• Cook the patties both sides with little oil until the raw smell disappears.
• Hot and spicy Home made veggie patty is ready.

Recipe: Eddos (Seppankizhangu) fry

Requirements:

Eddos sliced- 1Cup

Onion - 1/2 cup(cut length wise)

Turmeric Powder - 1/4 tsp

Chili powder - 1/2 tsp

Asafoetida - A pinch

Salt to taste

Oil- 5tp

Seasoning:

Mustard seed -1tsp

Urad dal - 1/2 tsp

Curry leaves

Procedure:

• Steamed the Eddos in an idly cooker until it cook. Don't steam it to much.
• Peel them off and cut into 1/4 inch length wise pieces.
• In a bowl put the cut eddos. Add turmeric powder, chili powder, asafoedita and salt. Mix them well.
• Let it marinate for 5 - 7minutes.
• Heat the oil in a frying pan and do the seasoning with mustard, urad dal and curry leaves. Add onions and marinated eddos. Fry until it turn golden brown.
• Hot and spicy dish is ready to serve with curd rice or any mixed rice esp with moor kulambu.

Recipe: Paneer Mushroom Masala

Requirements:

Paneer cubes - 1cup

Mushroom whole(small)- 1/2 cup

Tomatoes- 3no(Medium size chopped)

Coriander seed -2ts

Cumin seeds -1/4tps

Garam masala -1/2tps

Turmeric powder - 1/4tps

Red chili powder - 1/2tps

Milk -1cup

Salt to taste

Oil as required

Procedure:

• Heat little oil in a pan, fry cumin seeds, coriander seeds for a minute.
• Add chopped tomatoes. After a minute, add all the masalas like turmeric, chilli and garam masala. Fry until raw smell disappears.
• Put the mixture in a blender and make a smooth paste.
• Heat oil in a pan, fry the paneer and mushrooms for a minute.
• Then add the ground paste and one cup of milk. Stir well until it mix together.
• Boil it till the gravy becomes thicker and add salt to taste.
• Garnish with chopped coriander leaves.
• Serve hot with Nan, Roti or Pulao.

Recipe: Milk Kanchi

It is very healthy diet. Easy to prepare and good for kids including toddlers. It digests easily and tastes good.

Requirements:

Uncooked rice-1cup(wash n clean )

Water- 1 1/2cups

Milk-1 cup

Cumin Seeds-1/2 tsp

Garlic pods-8-10nos.

Fenugreek seeds -1/4tsp

Salt to taste(optional)

Jaggery to taste(optional)

Procedure:

• Pressure cook the washed rice with cumin seeds, garlic and feenugreek seeds with one and half cups of water. It will take 5 whistles to cook.
• Once the pressure gone open the lid of the cooker and mash the rice well and add one cup of milk .
• Close the lid again and cook it for one more whistle.
• Now add salt in this stage.
• If u need more milk you can add as per your consistency.
• For side dish you can use Jaggery or lemon pickle.