Curd Aval Ingredients: 1 cup thick Aval 1 cup curd 1 sp grated ginger ( optional) 2 tab sp grated carrot 1 green chilly 1 sp chopped coriander leaves Salt Method: Soak washed and cleaned aval in curd or thick butter milk. Add salt, grated ginger, carrot, chopped chilly, coriander leaves and salt. Mix well and serve. Note: You can avoid chilly and add black pepper. You can make seasoning with mustard seeds. You can add any grated veg. in this.
Chilly potato rolls This is a good breakfast recipe and it's only quick if you have some left-over cooked potatoes in the fridge and a couple of chapattis handy. If you don't have the chapattis, you could make sandwiches with some other kind of bread .The left-over potatoes, chapatti or bread are the essential ingredient. Ingredients Cooked potatoes Chilly Red Powder Salt Vegetable oil, margarine or butter for frying Chappati Method: Cut the potatoes into 1 or 2 cm pieces and fry them in a little oil for a few minutes. They'll stick to the pan, but that's okay. Use a wooden spatula and scrape the pan as you go. The crispy fried bits will add to the taste. Add chilly and salt, stir, then put the mixture in chappati and roll them up. You can use butter or ghee instead oil.
Wheat Bread Sandwiches Ingredients 6 slices wheat bread 3 slices thinly cut or grated paneer (cottage cheese) 1 tomato, 1 onion, 1 cucumber, 1 (boiled with salt) potato cut into thin slices 3 tsp green chutney 3 tsp. tomato sauce butter to apply on bread salt to taste Method Butter the slices of bread. Apply chutney on 3, sauce on 3. Place a slice, chutney side up on a board. Pile and arrange few slices each tomato, potato, cucumber, onion and cheese (paneer) over it. Top with sauced slice, sauce side down. Press down well. Serve either as it is. Or roast in a sandwich toaster and cool before packing for lunch. Or you can serve immediately. Children will like this very much.
Veggie Parathas with rice and wheat flour Generally children wont eat veg. so for them you can prepare this colour ful veggie paratha. Try once. In this you can add grated paneer also. Ingredients: 1/3 cup wheat flour 1/3 cup rice flour 1 small carrot grated 1 small sprig spring onion finely chopped 1 small onion finely chopped 1/4 tsp. ajwain seeds (or cumin seeds as per your child's wish) salt to taste 2-3 leaves mint finely chopped 1 tsp. coriander finely chopped 1 1/2 tsp. butter Method: Use only half the butter. Keep other half aside. Mix all ingredients well. Knead into stiff dough, using a little water. Shape small thick rounds and shallow fry using remaining butter. Serve hot with sauce, or chutney.
Bread Pizza Ingredients: 4 round slices of cucumber 4 slices boiled potatoes (boiled with salt) 4 slices carrot 2 slices oval or round white bread 2 tbsp. pizza sauce 1 pinch sugar 1 tbsp. butter 1 tbsp. grated cheese Method: Heat half butter in nonstick pan; add vegetables, stir fry till tender. Add salt and sugar. stir carefully. Stir and cook till moisture evaporates. Butter slices of bread with remaining butter, keep aside. Spread pizza sauce over buttered breads Arrange overlapping slices of carrot, cucumber and potatoes. Use two slices of each vegetable over one bread. Garnish with grated cheese Grill in oven or over tawa for 3-4 minutes till bread is crisp and cheese melts. Serve hot.
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