Cheese Omelette

Ingredients 

2 Eggs
2 tbsp milk
2 tsp chopped onion (optional)
1-2 cheese slice
2 tsp butter
1/2 cup filling (refer notes)
1/2 tsp pepper
Salt

Directions

Beat egg with milk. Add onion, pepper and salt. Mix well and Keep it aside. Heat 1 tsp butter in a pan and saute mushroom,chicken (cooked) and bell pepper with salt .In the same pan add more butter and pour the eggs , Continue to move the skillet in a circular motion.When the outside edges have firmly cooked, place the filling and cheese on the top. Press the fillings gently and fold the omelet in half, being certain to cover the cheese slices. Garnish with black pepper powder.Serve with toasted bread.

Note

I used mushroom,bell pepper and chicken(cooked) .

Masala Idli

Ingredients

6 idly

1 Onion  

1 Tomato Sliced

1 Green Chili Chopped

1 Tbsp Ginger Chopped

1/4  Turmeric Powder

1tsp Chili Powder

½ tsp  Sambar powder(or vegetable masala)

½ Thick Coconut Milk(or Water )

1 tsp Mustard Seeds

2 Dry Red Chilies

1 tsp Uzhunu Paripu(urad dal)

1 Sprigs Curry Leaves

Coconut Oil 

Salt

Directions

Heat oil in a pan. Splutter mustard seeds and urad dal. When colour changes, add red Chilies , curry leaves, ginger and green chilies .Add onion and Sauté till translucent .Add turmeric Powder, Chili Powder, and saute for 1-2 mins. Then add tomato and sauté for a few more minutes. Once tomato turns soft,add sambar powder,salt and coconut milk(or you can add 1/2 cup of water).Once this gravy starts thickening throw in Idli ,stir well and cover the pan with a lid for a minute.Remove and serve hot.

Idiyappam

Ingredients

2 cups Fine Rice Flour

Approx 2 cups Water 

1/2 cup Grated Coconut 

Oil

Directions

Heat the water with salt. Add hot water little by little to the rice flour and make a smooth dough.Keep it aside.Once it is half cooled knead well .While the dough is resting, grease the idiyappam maker and the idli plates. Spread a small amount of coconut to each mould.The dough will be easier to handle once the heat reduces.Squeeze the prepared dough slowly through an idiyappam maker into an Idiyappam steamer (or an idli maker).Repeat the process for the rest of the dough.Steam for 12-15 minutes.Serve with Stew.

Notes :
I used Nirapara idiyappam podi .
Don't use boiling water since that will cook the rice flour and make it hard to press. The water just needs to be very hot.

Pancakes

Recipe Source:  Joy of Baking
Ingredients

1 cup  All Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp salt
2 tbsp granulated white sugar
1 large egg, lightly beaten
1 cup milk 2 tbsp unsalted butter, melted

Directions

In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture and stir with a wooden spoon just until combined. (Do not over mix the batter.) Pour or scoop the batter onto the griddle, and cook until bubbles appear on the surface. Flip with a spatula, and cook until lightly browned on the other side.Serve immediately with butter and Chocolate Syrup.

For Blueberry Pancakes: Sprinkle fresh or frozen blueberries on the tops of the pancakes just as bubbles start to appear on the top surface of the frying batter.

Inji/Ginger Pachadi

Ingredients

1/2 cup grated coconut
1/4 cup curd
2-3 shallots
A small piece Ginger
3-4 Green chilies
1-2 Dry red chilies
Mustard seeds
Few curry leaves
Salt
Oil

Directions

Grind coconut, shallots and ginger. Add curd and salt. Mix well. Season it with mustard seeds, dry red chilies, curry leaves and pour over the chutney. Serve with Dosa/idly.

Aloo Sandwich

Ingredients 

Bread slices

3 Potato(cooked and mashed)

1 Onion 

1 tsp Pepper powder

1/4 tsp turmeric powder

½ tsp Chilie powder

½ tsp Vegetable masala

½ tsp Lemon juice

Salt

Oil

Directions

Saute onion in oil till soft .Add chili powder,turmeric powder,pepper powder and vegetable masala .Mix well and saute for a minute.Now add potato and mix well. switch off the flame and add lemon juice. Set aside to cool. Cut the edges of the bread .Spread a spoonful of stuffing on one bread and cover it with another bread. Grease the toaster with butter and toast the sandwich.

Notes:

Also you can spread the chutney onto one slice.

You can use other veggies of your choice like carrots, beans etc.

Toast on stove top until golden brown if you do not use toaster.

Apple sauce

Ingredients

5Apples
5tsp Sugar

Directions

Peel, core, and slice apples.Combine apples with just enough water to prevent sticking in a large stainless steel saucepan.Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 20-25 minutes, until apples are tender (time will depend upon the variety of apple).Remove from heat and let cool slightly, about 5 minutes. Using a hand blender or potato masher, puree until smooth. Return apple  purée  to saucepan. Add sugar Bring to a boil over medium-high heat, stirring frequently to prevent sticking until you get the desired consistency. Maintain a gentle boil over low heat and transfer to a bowl.

Note:

You can add cinnamon for extra flavour.

we can use this as spread on idlis,dosa,chappathi for kids.

Adjust sugar according to the sweetness of apple.

Banana Bread

Ingredients

2 cup All purpose flour
3 Banana(overripe)
3/4 cup Sugar
2 Eggs
1tsp Baking powder
1tsp Baking soda
1/2 tsp Cinnamon powder(optional)
1/2 cup Apple sauce(optional)
1/2tsp Vanilla essence(optional)
1/2 cup Canola oil

Directions

Mash the banana with a fork.In a bowl add 2 cups of flour, sugar, baking powder, baking soda and cinnamon powder. Give it a mix and stir in the eggs, apple sauce, vanilla essence and canola oil. Now add the mashed banana mixture and mix well.Grease a baking tray or loaf pan and pour the mixture.  Preheat the oven at 350 F and bake for 1 hour until a toothpick inserted into the center comes out clean. Take it out and let it cool in the pan for around 10 mts or so. Cut into slices and enjoy!!

 

French Yogurt Cupcakes

Ingredients

1/2 cup Granulated sugar
2 Eggs  (small)
1/4 tsp Vanilla extract
1/4 cup Plain yoghurt
1/2 cup All purpose flour
1 tsp Baking powder
A pinch of Salt
1/4 cup Flavorless oil.

Directions

Whisk together the sugar, eggs, vanilla extract and yoghurt in a mixing bowl until well combined and a pale yellow, approximately 3 – 4 minutes.Add the all purpose flour, baking powder and salt. Mix well to combine.Add the oil and fold in lightly, you don’t have to whisk vigorously.Line a 6 muffin / cupcake pan and pour the batter until 3/4th full.Place in a pre-heated oven 350 F (175C) and bake for 20 – 22 minutes. Take them out and leave to cool completely on a cooling rack.

kadala curry

Ingredients

1cup kadala/Channa (Black or white)
½ cup Onion chopped
½ cup Tomato chopped
2-3 Green Chili
Few Curry leaves
1.5tsp Ginger  Garlic paste
2tsp chili powder
1tsp Coriander powder
 ½ tsp Pepper
¼ tsp Turmeric
1 tsp Garam Masala
Fennel seeds a fat pinch
salt

Directions

Soak kadala/Channa overnight. Wash and pressure cook with with 1:3 water, onion, tomato and green chili till it is well cooked(cook in medium flame for 6 whistles).Wait till the pressure releases. Heat oil in a pan add fennel seeds and ginger garlic paste and sauté for 2min reduce the heat at this stage and add curry leaves and  all the powders,fry for a min and add to the cooked kadala/channa.Again cook the chana/kadala in medium flame till you get the desired consistency.

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Healthy vegetarian side dishes 

Dish-it-out-light-dinners 

Semiya Upma

Ingredients

2cupsVermicelli ( Roasted in ghee)

1 Cup Water 
1 finely sliced Onion.
3-4 Green chillis (slit).
1tsp Ginger Sliced
1 Carrots (sliced)
Grated coconut(optional)
½ tsp Bengal gram.
Ghee.
Oil
Salt


Directions

Add vermicelli to the boiling water with salt and cook till soft.Once the vermicelli is cooked(stir occasionally) drain completely and keep under cold running water 15-30 secs not more than that).Heat oil in a pan and add mustard seeds and let it splutter, then add curry leaves, Bengal gram and  green chilies. Add the sliced onions  green chills,ginger,curry leaves saute till onion becomes translucent.Add carrots and saute on medium heat for 4 minutes and little salt.Now, add the cooked semiya,and also grated coconut and combine well.Drizzle ghee on top of it and cook in low-medium flame for 2 minutes.

Garlic chutney

Ingredients

7-10 Dry red chillies
25-30 Garlic cloves
Tamarind pieces (lemon size)
1/2 cup Curry leaves
2tbsp Gingelly oil
Salt

Directions

Heat few drops of oil, fry red chillies,tamarind,curry leaf and keep it aside.In the same pan, fry the garlic cloves until they turns golden brown.Take everything in a mixie jar along with gingelly oil, salt and enough water and grind a bit coarse paste.Serve with Dosa idli or rice.

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Healthy vegetarian side dishes 

Dish-it-out-light-dinners 

Vegetable stew

This is a healthy, rich , easy and quick to make the dish where In this dish, Vegetables are cooked in coconut milk. This vegetarian dish is served with  Appam/dosa.

Ingredients

1.5 Potatoes 
1 Big white onion 
4 beans-4
2 Small Carrots 
1 tbsp Ginger chopped 
2(2" sticks) Cinnamon 
6-7 Cloves 
1/4 tsp Cardamom seeds 
2 Bay leaves
3 sprig Curry leaves 
3 Green chillies
1/2 tsp Ground pepper 
1 3/4 cups Thick coconut milk 
1/2 cup Thin coconut milk 

Directions

Heat 1 tsp of coconut oil in a pan and add crushed cinnamon, cloves, cardamom along with bay leaves  and saute for few seconds.Add crushed ginger garlic and saute till raw smell goes.Add sliced onions and green chillies and saute till onions turn transparent.Add salt and pepper and mix well.Add the potatoes,carrots,beans and thin coconut milk.Bring to a boil, reduce heat and cook until the veggies are cooked. Once the veggies are cooked let the water drain off and Add thick coconut milk. Cook for a few minutes more till the curry has attained a creamy consistency. Add freshly torn curry leaves along with a few drops of coconut oil, mix well and remove from heat.

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