Moong dal vada

Ingredients 

1 cup Moong dal 

1/4 cup finely Onion 

1 tsp finely chopped ginger

4-5 green chili

Few coriander leaves

Salt

Oil

Ingredients 

Soak Moong dal for 2hours (minimum). Drain this completely and grind to a coarse paste. Transfer this to a bowl and add all other ingredients and mix well. Wet the palms of your hand and divide the mixture into small balls and flatten them gently with your palms. Now divide the mixture into small balls and flatten them gently with your palms. Heat oil for deep frying. When oil is hot, reduce heat to low-medium and gently slide the vada. Fry until crispy and golden brown.Enjoy with tea!!!

Note:

Draining the dal is very important in making vada. Keep it in drainer for 10-15mins, otherwise extra moisture makes to difficult to shape the Vada and also it breaks easily in oil. Don't grind onion along with a dal which gives you a watery batter.

Banana bread(Recipe -2)

Ingredients

2-3 very ripe bananas, peeled

1/3 cup melted butter

3/4 cup of sugar (increase to 1 cup if you want more sweet)

1 egg, beaten

1 teaspoon vanilla extract

1 1/2 cups of all-purpose flour

1 teaspoon baking soda

Pinch of salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8 9x5-inch loaf pan.In a large bowl, combine flour, baking soda and salt(sieve it for better result).In a mixing bowl, mash the ripe bananas with a fork until smooth. Add the melted butter into the mashed bananas.Stir in the sugar, beaten egg, and vanilla extract.Stir banana mixture into flour mixture; stir just to moisten.Pour batter into prepared loaf pan.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes(check at 50minutes). Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Recipe Source : simplyrecipes

Peanut Ladoo

Ingredients 

1 cup peanuts  (unsalted)

1/2 cup grated Jaggery (or more)

1/4 cup powdered mixed dry nuts (Almonds, cashew, walnuts etc.) 

1/2 tsp Cardamom powder

Directions

Roast the peanuts at medium flame and allow it to cool. Then peel the skin off from the peanuts ,put it in a blender and powder it. Then adds jaggery, powdered nuts , cardamom powder and give a quick mix .Transfer this powder into a bowl and make balls.Enjoy it as a snack.

Notes

If you fail to make balls add a very little amount of melted ghee and try again.

Also you (kids) can use this powder as chutney powder for idly/dosa .

Store them in air tight container. They will stay in kitchen counter for a week.

Im happy with 1/2 cup of jaggeryYou can add more if needed.

Vada Koottu curry/Fried lentil dumplings in coconut milk

Ingredients

2 Potato(cubed)

1 small  Onion (sliced)

½ cup urad dal

1 tsp mustard seeds

2 Green chili

2 Dry red chili

1 tsp Ginger 

1 tsp Garlic

Few Curry leaves

½ turmeric Powder

2 tsp Coriander powder

1 ½  tsp Chili powder

3/4  tsp Garam masala

½ tsp Fennel seed powder

1 ½ Cup Thin coconut milk

1 Cup Thick Coconut milk

Coconut Oil

Salt

Directions

Soak urad dal for 2hours (min). Drain completely and grind to a fine paste (use very little water if needed).Add salt and make small balls , press it on your palms to give it a shape and crisp fry in hot oil until golden colour.

For making gravy

Heat a little coconut oil in a pan and splutter mustard seeds, and also add dry chilly, curry leaves and onion in it. When the onion turns golden, put potato and green chilly and continue sautig it. Add turmeric powder, chilly powder, coriander powder, fennel powder, garam masala and salt. Saute until raw smell is gone. Add thin coconut milk and cover cook for around 15-20 minutes or until the potato is cooked. Switch off the flame and add thick coconut milk and vadas into the curry and keep it for some time to allow Vada to absorb some gravy. Serve with rice/chapatti or even idyappam. 

Lemon Rice

Ingredients

1 cup Basmati Rice or Sona masoori Rice

3/4 tsp tsp Mustard 

1/2 tsp jeera

1 tsp Moong dal

2 Dry Red Chilly (long)

1/4 cup Curry Leaves

1/4 tsp Turmeric Powder 

1 cup onion (sliced)

A small piece Ginger

1/2 cup coriander leaves 

4 green chilies

2 tbsp Lemon juice 

1/4 cup Peanuts

Oil 

Salt 

Directions

Soak the rice for 20mins.Cook the rice with 21/4 cups of water and let it cool down. Make a coarse paste of coriander leaves, green Chile, ginger and onion in a blender. Heat oil in a pan , splutter mustard and jeera. And also add dry red chilies, curry leaves, Moong dal and peanuts. Now add the turmeric powder, coriander  paste, salt and saute well. switch off the flame and allow it to cool. Finally mix seasoning, lemon juice and rice using hands. Check the salt and sour taste before serving and add more if needed. Serve with pickle and curd.

Notes:

Add generous amount of oil for nice flavour.

Add lemon juice to the seasoning and store this in refrigerator  upto one week.Mix this seasoning with rice when needed.

Vegetable Cheese Omelette

Ingredients

1 Egg
1 tbsp Milk
1 tbsp Finely chopped carrot
1 tbsp finely chopped broccoli
1 tbsp finely chopped Onions
1 tbsp Finely Chopped Spinach
2 tbsp grated Cheese
Salt and pepper to taste
Butter or oil

Directions

In a mixing bowl , break the eggs. Add milk and beat well. Also add Vegetables, salt and pepper. Heat pan, add oil/butter and pour the egg mixture. Reduce flame and sprinkle cheese on top. when the edges turn into brown turn and cook the other side too.

Notes:
Include whatever vegetables your kids do not eat because our aim is to make them healthy with all the vegetables :).You can even add green chili,garam masala etc.