Palak Paneer

Now a days kids will be away from green leafy vegetables, so we the mom's have to present them with some colorful dishes. Palak is rich in iron, where in the Paneer is rich in calcium. Which are very important for the kids growth as well as for everyone. It is very tasty and has got high nutritional value as a rich source of iron and calcium.

Ingredients:

Spinach(Palak) - 2bowls

Green chillies- 6-8

Jeera - 1tbspn

Onion - 1(sliced length wise)

Paneer - 100gms

Oil - 3-5tbspn

Salt - To taste

Sugar - 1/2 tspn

Procedure:

Heat 3tbspn oil into a kadai, then add jeera, green chillies, palak, salt, and sugar and fry for 5-10mins. Then roughly grind these fried ingredients.

In the same kadai heat the remaining oil, add sliced onion and suite it. Then add the grounded palak paste into it. Allow it to boil for 5mins. Then add the paneer cubes and allow it to boil for another 2mins. Remove from the flame and your Palak Paneer is ready to serve.

Serve with roti, chapati, or as with your favorite combination.

Pooha Dosa

Ingredients:

Dosa rice - 2cups

Pooha - 1cup

Coconut - 1 cup

Cooking Soda - 1pinch

Salt - To taste

Procedure:

Soak rice and pooha for minimum of 3hrs. Grind the coconut, rice and pooha like dosa batter. Now add salt and cooking soda mix well and keep it overnight for fermentation. after fermentation prepare dosa with oil and ghee. Donot over turn the dosa. Serve with coconut chutney or alu bhaji.

Kara Pongal

Ingredients:

1. Moong dal - 1/4cup
2. Rice - 1cup
3. Green Chillies - 2-3
4. Garlic - 10-15pods
5. Ginger - 1inch
6. Pepper corns - 1tbspn
7. Jeera - 1 1/2 tbspn
8. Coriander leaves - 1 fist
9. Mustard seeds - 1tspn
10. Curry leaves - 1stick
11. Oil or ghee - 4-5spn
12. Salt - Taste

Procedure:

First roat the moong dal till it leave the raw smell, when it starts to change in color add the rice and fry for 2mins. Now add the required amount of water or little more also is fine and close the cooker lid and cook for 2-3 whistles.

After the cooker cools, in a separate kadai put oil or ghee and allow it to heat up. Meanwhile chop the ginger and garlic into small small pieces.

Once the oil heats up, add the mustard seeds, Jeera, Pepper corns, curry leaves, green chillies, ginger and garlic and fry for 2mins. Add this to the cooker with some boiling water and salt. Cook for 5mins on medium flame.

Remove it from fire, and server hot with ghee and coconut chutney.

Khichadi

Ingredients:

1. Moong dal - 1/4cup
2. Rice - 1cup
3. Green Chillies - 2-3
4. Garlic - 10-15pods
5. Ginger - 1inch
6. Cinamon - 2inch
7. Cloves - 8-10
8. Coriander powder - 1/2 tspn
9. Coriander leaves - 1 fist
10. Mint leaves - 1/2 cup
11. Marati moggu - 6-8
12. Onion - 1 sliced long
13. Oil - 4-5spn
14. Salt - Taste

Procedure:

First grind the ginger, garlic, cinamon, cloves and coriander leaves without adding water. 

Wash the rice and leave it to soak. Keep required amount of water to boil on the other stove, so that cooking will be faster.

Heat the pressure cooker, add oil. Once the oil get heated add marati moggu, sliced onions, green chillies, grounded paste and mint leaves suite for 2mins. Then add moong dal and fry for 2-3 mins untill it changes its color lightly. Now add the boiling water and add soaked rice. Add required amount of salt, turmeric powder and coriander powder. Close the lid of the cooker and cook for 3 whistles.

Remove it from fire, and server hot with ghee and raita.