Paneer Potato masala dosa/Aloo Paneer Dosa (kids Spl)

Ingredients

1. Dosa batter    1cup
2. Paneer (grated)     3/4 cup
3. Potato     2 no.s
4. Pepper   1 tsp(freshly ground)
5. Jeera/cumin seeds    1/4 tsp
6. chilli powder   1/4 tsp
7. Garlic   1 clove(finely chopped)
8. Onion      l no.(finely chopped)
9. Tomato     half (finely chopped)
10. coriander leaves   5 strings(finely chopped)
11. Salt   as needed
12. Oil     2 tsp

   This is a easy and simple recipe with few ingredients.today my boys liked this very much.

Pepper powder gives nice flavor with the aloo and paneer. If you don't like pepper skip it.

Method

Paneer Potato Masala

• Heat oil in a pan add cumin seeds let it splutter ,add finely chopped garlic fry for a seconds.
• then add chopped onions and fry till it becomes transparent.
• Now add chopped tomato and stir well.
• Add turmeric powder,cilli powder stir and add boiled and mashed potato.
• Mix the potato well with onion-tomato masala and add enough salt,mix well.
• Saute well and add the grated paneer.
• Stir well and add the pepper powder and mix well.
• Lastly add finely chopped coriander leaves mix well and turn off the stove.
• Paneer potato masala is now ready and keep this aside.
• Heat a tawa,Pour a ladleful of batter and spread it in a circular motion,make it very thin.
• Put a big spoonful of paneer potato masala stuffing in the center and spread gently.
• Close the dose with a lid,cook for 2minutes.
• then open the lid and fold the dosa from both the edges and remove from the tawa.
• Serve hot with tomato sauce.

This can also be used for chapathi roll also.

Veg Paneer Chapathi Roll

Ingredients

1. Chapthi/Roti/Tortilla      5 no.s
2. Paneer      1 + 1/4 cups
3. Carrot    1no.( thin stripes)
4. Capsicum/Bell Pepper   1 no.(Medium size-finely chopped)
5. Onion    1 no.(sliced)
6. Green chili    1 no.(finely chopped)
7. Ginger-Garlic paste    2 tsp
8. Tomato   1no.(small size-finely chopped)
9. Chilli powder    1 tsp
10. Garam masala     1 tsp
11. Curry powder      1/2 tsp
12. Jeera/Cumin seeds    1/2 tsp
13. Fennel seeds   1/4 tsp
14. Corinader  leaves    1/4cup(finely chopped)
15. Salt as needed
16. Oil   1 tbsp

Method

• Heat oil in a wide pan,add jeera and fennel seeds when it splutter add onions and green chillies.
• Fry till onions get half transparent and add the ginger garlic paste.
• Saute till raw smell og ginger-garlic leaves.
• Add the finely chopped capsicum,fry for a minute and add the striped carrot pieces.
• Stir well and keep sauting till carrots get soft , then add chopped tomato and stir well.
• Now add chilli powder and curry powder,enough salt and mix well.
• Fry this masala for a minutes and add the shredded Paneer mix everything well.
• Then sprinkle the garam masala powder evenly and stir well.
• Add chopped coriander leaves and stir well.
• Now the veg paneer stuff is ready for the roll.
• Allow the paneer masala stuff to cool .
• After that take a chapthi ,keep the filling stuff at the one end of the chapathi and roll tightly.
• Insert a toothpick to hold the ends .
• Now the Veg Paneer chapthi Roll is ready to serve.
• No need for any special side dish ,it can be served as such or with tomato ketchup . 

Cabbage Chutney

Ingredients

1. Cabbage           2cups(roughly chopped)
2. Onion           1/2 cup or little more
3. Green chillies    4-5 no.s or dry red chilli  3 no.s
4. Tomato      1no.(small size) or Tamarind    small gooseberry sized peice
5. Ginger    1" piece
6. curry leaves   few
7. Channa dal    1 tbsp
8. Coriander leaves     few
9. Shredded coocnut    1 tbsp
10. Salt as needed
11. Oil      2tsp

To temper

1. Oil   1 tsp
2. Mustard seeds   1/4 tsp
3. Urad dal     1/4 tsp
4. Curry leaves    few

Method

• Heat oil in an available vessel,add chana dal and fry till golden brown. 
• Then add roughly chopped onions,curry leaves,green chillies and ginger,stir well 
• Fry till onion gets light transparent. 
• Then add chopped cabbage and keep stirring. 
• Fry well until cabbage get 90% cooked. 
• then add the tomatoes and corinader leaves ,fry well and switch off the stove. 

• Add the shredded coconut on the top and allow them to cool completely. 
• After that transfer all the content to ab blender and grind well to a little coarse paste. 
• Do not add more water just 1/4 cup is enough. 
• After grinding pour the chutney in to a bowl and keep aside. 
• Heat oil in a tempering pan and add the tempering ingredients one by one ,fry well and add to the chutney. 
• Stir well and now the cabbage chutney is ready to serve. 
• It suits well with idly,dosa,chapathi and godhumai dosa also.

Note:
Green chilli can be replaced by red chilli also..this chutney will taste gud if it is little spicy.
In the updated recipe pics, have used dry red chilli instead green chilli and also replaced tomato with a small piece of tamarind.

Karela Fry / Bittergourd Fry

Ingredients

1. Karela/bittergourd        1/2 lb (cut in to round slices)  
2. Chilli powder     1 tsp
3. Turmeric Powder   1/4 tsp
4. Salt      as needed
5. Olive oil    1 tbsp and 1 tsp

    This is a simple fry but even kids will like to eat karela.crispy too.less bitterness,my boys started eating this karela fry by 11months...they wont eat much just few pieces .For most of the fries i use olive oil,we are not going to heat the oil directly just adding on the top and keep stirring,so can use olive oil also.

Method

• Take wide sauce pan ,put the cut karela and add chilli ,turmeric powder,enough salt .
• Stir well and pour oil all over the karela and mix well.
• Then turn on the stove ,close the pan with lid cook in medium heat for 2-3 minutes.
• After that open the lid ,stir well .
• Turn the heat to low and allow to fry till it becomes crisp and cooked.(Do not cover with lid.)
• Keep stirring occasionally and allow to fry nicely.
• Once it done,Karela is ready to serve.
• It goes well with all variety rices,curd rice,sambar and rasam sadham also.

Today i was in Hurry ,so i dont have time to wait till get crispy but this also taste gud with very very less bitterness 

Potato Podimas / Urulai Kizhalangu Podimas / Potato Dry Curry

Potato, one of our family favorite vegetable and we love potatoes in any form-curry, fry, kurma, omelette, patties, pakora/fritters etc., This Potato Podimas / Dry curry is one my favorite combo for sambar sadham n lemon rice. Very simple & quick curry that does not involve more spices and tastes great and delicious with everything rice, rotis, bread, variety rice and also u can make bonda with this podimas as filling, Pani puri filling etc., Now to the versatile potato podimas recipe...

Vendakkai Sambar / Okra sambar / Okra Lentils Stew

Ingredients

1. Thoor dal / Tuvar Dal    3/4 cup
2. Sambar onions     8-10 no.s(chopped) or medium onion isliced
3. Tomato    1 no.(chopped)
4. Vendakkai/okra    1/2 lb(cut in to 1/2" pieces)
5. Sambar Powder    1 tsp(optional)
6. Chilli Powder    1 tsp
7. Coriander Powder   2 tsp
8. Shredded coconut   1tbsp
9. Tamarind paste    2 tsp(dissolved in 1/4 cup water)
10. Curry leaves     few
11. Coriander leaves    few 
12. Salt   as needed

To temper 

1. Oil     2 tsp
2. Mustard seeds     1/2 tsp
3. Jeera      1/4 tsp
4. Fennel seeds       1/4 tsp
5. Hing       1/4 tsp
6. Pepper corns   3no.s
7. Curry leaves    few

Method

• Pressure cook thoor dal for 2-3 whistles mash and keep aside.
• Heat a pan add few drops of oil and fry the okra pieces for 3-4 minutes and keep aside.
• Heat oil in an available vessel and add all the tempering ingredients one by one ,and allow to splutter .
• Then add onions and saute till onion get transparent.
• And add the chopped tomatoes and fry well.
• Now add the sambar,chilli and coriander powders,stir well and fry lightly.
• Then add the mashed dal with water stir well and allow to boil .
• When it starts boiling pour the tamarind juice mix well and again allow to boil for sometime.
• Then add the fried okra/vendakkai, shredded coconut and mix well.
• Cook for 2 minutes lastly add some coriander leaves and close the vessel with lid and leave it for sometime.
• Now the vendakkai sambar is ready to serve.
• Serve with hot plain rice with ghee on top.

Notes:
Adding sambar powder is optional. the updated pic Sambar is without sambar powder.
After adding okra do not cook sambar for long time.

Bread Sandwich Recipe

This is a simple bread  vegetable sandwich,  no need to cook the vegetable nicely, it needs to be crunchy so cook lightly with the spices. You can use any available vegetables.

Ingredients

1. Bread slices    4 no.s
2. Carrots   1 small size(shredded)
3. Cabbage   !/2 cup (chopped)
4. Green Bell Pepper     1 tbsp (sliced)
5. Mushroom    1no.(Sliced)
6. Onion   1 small size(cut in length wise)
7. Tomato    half(finely chopped)
8. Coriander leaves     few(finely chopped)
9. Fennel Seeds     1/4 tsp
10. chilli powder       1/4 tsp
11. Curry masala       1/4 tsp
12. Salt    as needed
13. Oil     2 tsp
14. Butter     as needed.

    

Method

• Heat oil in a sauce pan, add fennel seeds let it splutter add onions and bell pepper saute lightly
• Then add mushroom saute well and add cabbage mix well and fry for  few minutes.
• After that add carrots and tomato mix well.
• Now add  chilli powder, curry powder and enough salt mix well
• Fry till raw smell goes and add chopped coriander leaves stir well
• Now the vegetable stuff is now ready for sandwich.
• Heat a tawa and spread some butter lightly toast the bread on both sides.
• Transfer the bread slices to the serving plate and keep the prepared vegetable filling and place another slice of bread on the top and serve.
• This vegetable stuff can be used for chapathi roll also.