Pav Burger

A simple innovative child friendly, box friendly snack!!
Thanks to Kirti Govind prabhu and his wife Nandini mataji for introducing this. I am sharing this recipe so that all can enjoy the effortless burger.

Things needed:
Laadi Pav 8 or 16 as much as you need.
Capsicum 3 large ones cut to pieces.
Tomatoes 5 or 6 medium sized ones cut to pieces.
Salt
Chilli powder
Butter for toasting
Cheese for the stuffing

Method for the stuffing:
Just toss fry capsicum and tomatoes with salt and chilli powder and keep them aside.

To toast the burger:

1. Slit the pav with a knife, just a few cms, you will find the hollow inside the pav. Dont cut too deep.
2. Inside the pav now stuff some cheese and then this vegetable mixture.
3. Slightly press the pav from top using a flat bottomed cup or bowl, so that it becomes thinner.
4. Smear butter on both sides of the pav and toast it over a hot tawa.

Serve hot... 

See who will say no for this. I bet you will be tired of making, kids love it any time !!!!

Easy Vegetable Rice

Things needed:

1. Rice (basmati or ordinary) 200gms
2. Carrot 1, cubed
3. Beans 10 lentils, cut ot small pieces
4. Cauliflower 2 florets optional
5. Capsicum 1, cut to pieces
6. Red chilli powder
7. Salt 
8. Tomato 2, cut to pieces

For seasoning:

1. Oil
2. Lavang 2
3. Sounf 1/2 tsp
4. Jeera 1/2 tsp
5. Badi elaichi a small scrap
6. Bay leaf 1/2 cut piece
7. Ginger a little bit, grated
8. Coriander

Procedure:

1. Take preferably a small cooker.
2. Heat oil in the cooker.
3. Add all the seasoning items except coriander.
4. Add the cut vegetables, toss them for a while.
5. Add red chilli powder and salt according to your taste.
6. Then add the washed rice to it, stir well, add 400 ml of water and pressure cook as you cook rice.
7. Once it is done, open the lid and season it with chopped coriander leaves.

This serves a good lunch box item.

Goes well with raitha or some kurma or simply curd or even with out any of them.

Kuzhi Paniyaram

Things needed:

1. Raw rice 2 cups
2. Boiled rice 2 cups
3. Urid dhal 1 cup
4. Methi seeds 2 tsp
5. oil
6. salt

Soak these grains together for at least 4 hours.
Grind them in a wet grinder adding sufficient water.
Ferment this batter over night.
Next morning add salt as needed to part of the batter.




Heat the kuzhi paniyaram pan, add 1/2 tsp of oil into each of the kuzhis.

Then pour the batter in to each kuzhi.
Let it roast on one side. Once the batter gets roasted it will come out of the pan, then you can turn it down side up to roast the other side.





Once both sides are cooked well, serve it with red hot chutney or idli podi (chutney powder) 

Cheesy Pasta - the Indian style

Things needed:


Pasta 500gms
Cubed carrots 2 cups
Capsicum cut to pieces 2 cups
Tomatoes finely chopped or pureed 3/4 kg
Coriander leaves a handful
Ginger finely chopped 1spoon
Corn pearls (optional) 1/2 cup
Red chilli powder 1tsp or more according to your taste
Oil 2 tbsp

Procedure:

First cook the pasta and keep aside. To cook pasta, use a large container letting space for the water and pasta and boil well. As per the instructions on the pasta cover, we may use 2 litres of water for cooking 500gms of pasta. Let the water reach boiling point, bubbles come up when the pasta can be added. Cook for 15 minutes on high flame, with occasional stirring. It might tend to bubble out of the container, hence needs constant watch and stirring. Add few drops of oil and some salt to the cooking pasta. Once it is done drain and run over cold water and keep aside.

Along side the procedure for the pasta sause or gravy can proceed.

Add oil on a large pan, heat it and add ginger and saute it. Then add the carrots and tomatoes. Let them cook very well, that the tomato gets mashed.

Now add redchilli powder and salt. Cook in medium flame until tomato leaves oil. Then add the capsicum and corn pearls. Both these are added later because they lose their flavor on over cooking. they need not cook as much as tomatoes do.

Toss for a while then add the finely chopped coriander leaves. Now the pasta sause is ready.

Now add the cooked pasta and stir well. At this point add the grated cheese while still on flame. Once the cheese melts and blends stop the flame. The cheesy pasta is now ready for serving.

Vendaikai Pachadi (ladies finger pachadi)

Note: Pachadi is supposed to be raitha or a dish made with curd in popular understanding. But in Chettinad cuisine pachadi is made out of tur dhal and some vegetables while raitha is referred to as thayir pachadi, not simply pachadi. So readers who might feel, what is bindi pachadi, come out of the feeling that it is a raitha kind of a dish, then read on.

Things needed:
Bindi 1/2 kg
Tomato 3
Green chillies 5 to 7
Tamarind little bit optional
Sambar powder optional
 Thur dhal 75gms

For seasoning:
Rai
Jeera
Heeng
Curry leaves
Red chilly 2

Procedure:

1. Pressure cook the dhal, not too soft but just cooked and keep aside.
2. Cut the tomatoes and ladies finger, slit the green chillies.
3. Heat the oil in the pan, add the seasoning in order of rai, jeera, heeng, red chillies and curryleaves.
4. Add the ladies finger pieces and the green chillies and fry them for a while.
5. Then add the tomatoes as well. Fry for a while add the tamarind paste and sambar powder and salt and let it boil until the vegetables cook.
6.  Once they are cooked add the precooked dhal to it, let it come to a boil, mix it well add the coriander leaves for nice flavour and switch off flame.