INGREDIENTS:

1. Macroni – 1/2 cup

2. Milk – 1.5 cups ( Full cream is optional)

3. Corn flour – 1 tbsp

4. Pepper – 1tsp

5. Garlic powder – 1/2 tsp

6. salt – to taste..

7. Corriander leaves – 3 twigs

8. Olive oil – 1 tbsp

METHOD:

1. Boil water in a vessel, add 1 tsp salt to it and toss the Macroni to it, until it is half cooked. ( 2 mins)

2. ln a pan, Pour the milk, salt, pepper powder, Garlic powder, chopped corriander leaves and bring to boil.

3. Mix the corn flour in 2 tbsps of water and pour it over the boiled milk.

4. Add the olive oil and the cooked macroni and allow it to boil.

5. Keep stirring until it reaches a thick consistency.

6. Set off the fire and serve it with Ketchup or Chilli sause.

INGREDIENTS:

1. Rawa – 1 cup

2. Onion – 1 med size

3. Green chilli – slit and cut into 2

4. Curry leaves – few

5. Mustard seeds – 1 tsp

6. Channa dal – 1 tbsp

7. Ghee – 2 tsp

8. Oil as reqd

9. Salt as reqd

METHOD:

1. Heat rawa in a deep bottomed vessel with little oil or ghee in a very low flame. ( Do not allow it to turn  brown)

2. Pour oil in a pan, and splutter mustard seeds, n channa dal and fry for  a while until it turns light brown.

3. Then add the chopped onions, salt, curry leaves and saute until the onion turns pink.

4. Now add, 2 and half cups of water and 1 tsp ghee and bring it to boil.

5. Check for salt.( it shd be little salty)

6. Lower the flame and add the rawa and stir simultaneously.

7. Keep stirring until the rawa gets cooked well (n not the sticky consistency). Then, add the rest of the ghee to it and mix well.

8. Serve it with idly podi, sugar, chutney.

INGREDIENTS:

1. Semiya (Vermicelli) – 1.5 cup

2. Rava – 1cup

3. Curd – 2 cups

4. Onion – 1 med size

5. Green chilli (deseeded) – 4 nos

6. Channa dhal – 1 tbsp

7. Curry leaves – few

8. Mustard seeds – 1 tsp

9. Salt as reqd

10. OIl – 2 tbsp

11. Ghee – 1 tsp

12. Ginger garlic (grated) – 1 tsp

13. Baking powder – 1/4 tsp

METHOD:

1. Soak channa dhal in water for an hour and filter n keep aside.

2. Fry the Semiya and Rava seperately with 1/2 sp ghee.

3. Pour oil in a pan, splutter mustard seeds, add the finely chopped curry leaves, green chilli, onions and  ginger garlic paste and saute it.

4. When the onions turn pink, set off the fire and keep it aside.

5. Beat the curd in a vessel with salt and baking powder, and add the rava and semiya to it. ( It need not to be a dosa consistency. Mixture must be thick. Need not add water)

6. Grease the idly plates, pour the mixture and steam cook for 10 mins.

7. Serve it with chutney or Idli podi.

Adai

To make the batter:

Ingredients:

 1. Rice                                     : ¾ cup

2. Toor Dhall                           : ¼ cup

3. Channa Dhall                      : ¼ cup

4. Urad Dhall                          : ¼ cup

5. Small Onion                        : 10 shallots

6. Big onion                            : 1 big

7. Dry red Chilli                      : 4-5

8. Zeera                                   : 1 tbsp

9. Curry leaves                        : few   

10. Coriander leaves               : few

 Method:

 1. Soak ingredients from 1 to 4 together for abt 3 to 4 hours

2. Then Grind with Fresh Small onion – 10 shallots and 1 tbsp Zeera and 4 dry red

chillies.Don’t grind fully .Let the batter be ¾ ground

 3. When u want to make the Adai’s add fresh thinly cut big onions, coriander leaves and

Curry leaves and spread on the pan and cook on low flame on both the sides!!!

 Serve with the Dhall -coconut Chutney!

This is a very simple and healthy recipe for kids..

Required:

Carrot : ¼ cup

Cauliflower : ¼ cup

Cabbage : ¼ cup

Potato : ¼ cup

Method:

Make the Chapatti dough as usual..

Pressure cook all the vegetables with very lil water n mash well

Mix the boiled and mashed vegetables with the Chapatti dough.

Make lemon sized ball. Roll in to chapatti n cook both sides on the pan.

Serve hot.