Instant Uzhunnu Vada

Ingredient

½ Cup Rice 
½ Cup urad dal (uzhunnu)
5 green chilies finely chopped (or to taste) 
2tsp finely chopped ginger
2 sprig curry leaves (chopped)
Salt
Oil

Directions

Wash and Soak rice and urad dal in a bowl for 2hours.After 2hours grind to a paste. Add green chili, ginger, curry leaves and salt to the ground mixture and mix well. Heat oil (only 3/4th of each pit) in unniyappam Kara / appachatti, and when the oil is hot, lower the flame to medium. Drop tablespoons of batter into the pan When the bottom gets a light brown, turn it with a spoon and cook the other side too.Remove and drain excess oil.Repeat the same for rest of the batterServe hot.

Note:

I used idli rice.you can also use pachari(normal white raw rice).

You can do this in normal pan also.

While grinding i had to use almost 3/4-1cup water.Check the consistency and add more or less.

Paneer Fried rice(kid's Version)

Ingredients 

3 cups Basmati(cooked and cooled)
1/4 Cup carrot
1/4 cup Beans
1/4 cup Capsicum (I used green)
1 cup  Paneer (crumbled)(Refer notes)
1 tbsp Tomato sauce or Ketchup
2 tbsp chopped celery
1 tbsp butter or olive oil
Salt

Directions

Heat butter in a pan. Saute carrot and beans for 2mins in high flame. Also add capsicum and saute for another min. Now add Ketchup and paneer. Add salt , rice and mix well. Garnish with celery!!

Note:
You can also add pepper.To make it kids friendly ,i didn't add Pepper for this dish.
keep the panner immersed for 10 minutes in boiled water. Then drain from water and crumble it roughly.

Chicken Bezule

Ingredients

1/2 kg chicken (Boneless-Bite size pieces)
1 tsp ginger (finely chopped)
1 tsp garlic  (finely chopped)
3 finely chopped green chili
2 strand finely chopped curry leaves
3 tbsp coriander leaves
1/2 tbsp chili powder
½ tsp garam masala
1 tbsp curd
1 tbsp lemon juice
2 tbsp rice flour
1 tbsp all-purpose flour
Pinch of red food color(optional)
Oil

Directions

Coarsely grind curry leaves, curry leaves and green chilies .Combine ground paste, chili powder, curd lemon, Maida, corn flour , salt and chicken. Marinate the chicken for minimum 2 hours.
Deep fry in oil.

Mango ice cream

Ingredients

1 can Mango pulp (30 Oz )
1 can Sweetened Condensed milk (14 Oz)
1 Whipped cream ( I used Kraft, Cool Whip 8 Oz)

Directions

In a freezer safe bowl, combine both Mango pulp and cream. Beat this at low speed for about 1-2 mins. Add condensed milk and mix well. Cover the ice cream with cling wrap (to avoid ice formation) . Transfer to the refrigerator and in between lightly beat, for about 3 to 4 times and finally just leave it undisturbed in the freezer preferably overnight. Ice cream is ready :) .

Mango Milk Shake

Ingredients

2 Mangoes (large sized, Chilled)

1 cup frozen milk

1 tbsp milk

1 tbsp cashew nuts

1 tbsp Sugar (or to taste)
A pinch of cardamom(optional)

4 small ice cubes

Directions

Wash the mangoes and peel them. Chop the mango into small pieces. Soak cashew nuts in milk for 10-15mins.After 15mins transfer it to a blender and make it a smooth paste. Add mangoes and blend again .Add frozen milk , cardamom and sugar .Turn the blender on and gradually add ice cubes until you achieve the thickness that you want. Check the sugar and transfer it to a serving glass.

Kappa puttu with chicken filling

Ingredients

Kappa/Tapioca

Grated Coconut

3 cup cooked and shredded Chicken (Refer notes)

1 ½ cup chopped onion

1 ½ tbsp finely chopped Ginger

1 ½ tbsp finely chopped garlic

5 Green chili

1 Tomato (large sized)

½ tsp Turmeric powder

1 tbsp coriander powder

1tbsp pepper powder

1 tbsp Garam Masala

¼ tsp Fennel seed powder

Curry leaves

Coconut oil

Directions

Peel and wash kappa/Tapioca. Grate it and place it in a bowl. Add water to the bowl ,squeeze kappa/Tapioca and discard the water. Repeat the process for 2-3 times.Mix salt and keep it aside.

Heat oil in a pan and sauté onion until golden brown. To this add ginger, garlic, curry leaves and green chilies and sauté. Add turmeric powder, coriander powder, pepper powder and fennel seed powder and sauté till raw smell goes.. Add tomato and cook till soft. Now add cooked chicken and garam masala. Mix well and cook for another 2-3mins.

Layering:In Puttu Kuti/Puttu maker, layer 1 tbsp Grated coconut , then grated tapioca, add chicken mixture and then again Kappa/Tapioca. Heat water in a pressure cooker. When the steam starts coming out , Keep the puttu Kutti and steam it for 8-10mins in medium flame.Repeat the process for remaining mixture.Serve hot!!

Notes: Cook the chicken by adding tumeric powder and salt.

Thattikootu kappa

Ingredients

3 cups Kappa/Tapioca 

1½ tbsp Crushed chili (chili flakes) 

½ tsp turmeric powder

3 cloves of garlic(crushed)

1 tbsp Coconut oil 

1 sprig curry leaves

Salt

Directions

Wash and peel Kappa/Tapioca. Cut it into cubes. In a pressure cooker, add tapioca,1½ cups of water, turmeric powder , salt and cook for 2 whistles in high flame. Let it cool down and smash it well with spoon.

Seasoning : Heat oil in a pan , add crushed chili, garlic ,curry leaves and pour it over the curry.Serve with Kattan chaya/Black tea.