Rice noodles/rice sevai with vegetables

A quick and fast breakfast for those busy mornings.  I add plenty of vegetables in dishes like this so that we get sufficient quantities of fiber, vitamins and carbs. 

Vegetables rice sevai

200 grams of dry rice sevai, soak in boiling water, cooked for 3 minutes, drain excess water, spread on a tray, keep aside

1 zucchini - Thinly sliced 

A few mushrooms - wash, clean, wipe and slice 

1/2 bell peppers any colour of your choice, sliced, I add the seeds, it actually gives a delicate flavour. 

1 onion sliced 

1cgreen chilli sluced

1 small piece ginger sliced 

A few cauliflower florets 

1 carrot, washed, peeled and sliced

2 tbsp grated coconut 

A small bunch of coriander leaves, parsley and curry leaves, washed, thinly chopped 

1 tbsp gingly oil

Method 

*200 grams of dry rice sevai, soak in boiling water, cooked for 3 minutes, drain excess water, spread on a tray, keep aside

*In a preheated kadai, pour gingly oil, add onion, ginger, green chillies, carrot, cauliflower florets, bell peppers, zucchini, mushrooms and mix in, add a little salt. 

*Cook for about 5 minutes, add turmeric powder, garam masala, and spread the cooled rice sevai, gently mix in. Add grated coconut. 

* Finally garnish with chopped coriander, curry and parsley leaves. Serve with coconut chutney. 

The perfectly cooked rice sevai blends well with different ingredients. Its delicious and soulful. Best for kidoos tiffin.

Cheesy mixed vegetables soup

The best way to make fussy kids eat their lunch is to serve them a nutritious soup with their favourite bread.

https://www.healthline.com/nutrition/is-soup-healthy

Cheesy mixed vegetables soup

Ingredients

1 Zucchini 
3:Tomato 
2 Carrot 
Cabbage a small piece
Garlic a few
1 Potato 
Pumpkin a small slice
1 cup Sweet corn kernels 
1/2 tsp Rosemary 
1/2 two Basil 
1/2 two Oregano 
1/4 two Crushed pepper 
Salt as required
4 tbsp Grated mozzarella cheese 

Method

* Wash, peel carrot, pumpkin, potato, garlic, chop into thin slices.

* Chop zucchini, cabbage, tomato.

* Pour olive oil saute onion, garlic followed by potato and other vegetables in medium flame till golden brown. 

*Add herbs, Adjust salt. Add 6 cups of water, pressure cook for two whistles.

*Off stove. Open lid, pour in serving bowl.

* Garnish with grated cheese, chopped parsley, spring onion shoots and serve with bread toast.

Pav bhaji

What's cooking for evening? I just started sorting out. By the time kids ask me, mom what are you planning? It's street food relished by us, homemade bhajji tastes yum. 

Bhaji

Ingedients:

1 tsp jeera

2 tomatoes roughly chopped 

2 medium onions chopped 

1 bell pepper finely chopped 

1 cup green peas

1 beetroot 

3 small potatoes (boil and cubed) 

2 medium carrot 

A few florets of cauliflower

3 tablespoons of  pav bhaji masala

salt to taste 

11/2 teaspoon red  chilli powder

1/2 tsp turmeric powder

1/2  tsp dried methi leaves 

1/2 tsp ginger/ garlic paste 

1 tbsp lime juice extracted

3 finely chopped green chillies 

4 tbsp ghee

Fresh coriander chopped 

3 tbsp amul butter 

  

Method:

*In a pressure cooker add  ghee/oil and add jeera allow it to splutter. 

*Now add  Pav Bhaji masala, turmeric, ginger garlic paste, green chillies and sauté  add the chopped vegetables like carrot, beetroot, cauliflower, peas, boiled potatoes and mix with well with the masala 

*It's time to add water 1 1/2 cups of it. A little salt and pressure cook for two to three whistles on medium flame. 

* Off the stove, keep the cooker aside let it cool down. 

*In a preheated kadai add ghee/oil butter to this gently mix in finely chopped capsicum and sauté then add  onions and sauté again till translucent. 

*Let's add the remaining pav bhaji masala,  Kasuri methi. 

* By this time the pressure cooked vegetables can be opened and mashed. .

*Add the mashed vegetables and mix in the prepared masala. 

 *Please remember to keep hot water, as you mash in the vegetables the pav bhaji masala becomes thick, add a little hot water and get the desired consistency. Adjust salt and cook for a few more minutes, off stove. We will now add chopped fresh coriander and lemon extract and mix them together. 

A few green non spicy  chillies tossed in little oil, salt, heeng and lemon juice can be prepared to be served with pav bhaji. 

In a non stick tawa spread a little butter, place a half cut pav, cook it till it becomes golden brownish. 

Serve with prepared bhaji, green chillies a little chopped onions on top of the bhaji, little butter on top, a slice of lemon.

PS :You can try adding fresh ground masala if you want that fresh aroma. 

Inspired by Ranu Kochaar in our group, Chef at large 

Fruits, vegetables and lentils salad

How about a bowl of salad for lunch? I enjoy fresh fruits, vegetables and a handful of soaked moong dal quickly tossed into a salad. Its filling and quick to prepare. While you are busy with your work a few spoonfuls will keep you going.

Ingredients

Apple 1
Pomegranate 1
Carrot 1
Cucumber 1
Boiled peas a handful
Cabbage a small slice
Lemon juice 1/2 tsp

*chop apple, carrot, cucumber, cabbage
*Boil peas and remove excess water.
*soak moong for about 1/2an hour and strain excess water.

In a large bowl mix in lentils, apple, cabbage, carrot, cucumber, peas, pomegranate. Toss,squeeze lemon, adjust salt. Serve.

Kosambari

A quick salad

Ingredients

Moong dal soak in water and drain excess water. 1/2 cup
Carrot 1
Cucumber 1
Grated coconut 1 tbsp
Lemon extract 1/2 lemon
Salt as required
Green chilli optional

Method of preparation

Grate carrots, cucumber and coconut. Mix in with moon dal, add lemon extract adjust salt. Serve as a side dish. I like to eat it as salad.

Veppallaikatti

Veppallaikatti (lemon leaves with spices)

I've collected fresh lemon leaves from my grandmother 's garden. Removed the thin vein and left it for drying. Today crushed them to a coarse powder. Added red chilli powder, hing, and salt. Mix well. Finally add lemon/kafir lime extract. Gently mix them. Roll into spherical shape. Store in air tight containers. You can add a pinch of veppallaikatti with curd, buttermilk or enjoy as a side with curd rice.

Adai

Happy teacher's day

I remember the little babies who not only enjoy learning but made it worth spending every single moment teaching, learning and enriching our knowledge. Dedicated to all teachers.

Teaching young children is the best profession any parent can take up. The time spend with kids is priceless. I could recollect many incidents where I have felt extremely happy being a teacher. Each child leaves you with a lasting impression of their unique personality. Happy teacher's day my friends. Do you remember all those lovely teachers who taught you? My list is long...... there were so many teachers, lectures and professors whom I fondly remember.

Happy teachers day.....

The best teachers teach from heart not from book♥️

Breakfast is rice and lentil crepe(adai)

Batter prepared by soaking raw rice, tuvar dal and chana dal. I have substituted black urad dal with chana dal. Grind to a coarse consistency by adding green chillies, salt and hing. Fermented for about 8 hours.

Before making adai added chopped onions and coriander leaves.

Served with jackfruit jam  curd garnish with veppallaikatti (kafir lime leaves)