Thengai Sadham (Coconut Rice)

Category:  Lunch / Rice
Preparation Time: 15 mins  
Cooking Time: 15 mins
Servings: 2-3 Servings 

Thengai Sadham

 Ingredients:

• Rice - 1 cup or 2-3 cups of cooked rice

  

  Yummy Coconut Rice!

• Fresh Coconut, grated - 1 cup
• Coconut Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Channa dhal - 1 tbsp (soaked for atleast 15-20 mins in hot water)
• Urad dhal, split - 1 tbsp
• Curry leaves - few
• Cashews, broken - 8-10 nos
• Red chillies, broken - 1-2 nos
• Green chilly, split - 1 no
• Asafoetida - a pinch
• Salt - to taste

Method:

1. Wash and soak 1 cup of rice for atleast 30 mins and then cook as usual in such a way the grains are separate. Once its done, spread it in a plate and allow it to cool
2. Soak Channa Dhal in hot water for atleast 15-20 mins and then drain it and keep aside
3. Grate the fresh coconut and keep it ready
4. Heat Oil in a pan, once it becomes hot add the mustard seeds and allow it to crackle
5. Then add the soaked & drained Channa dhal followed by Urad dhal, Curry leaves and Cashews; saute in medium flame until the dhals turn golden brown
6. Then add the chillies and fry for a min and add asafoetida
7. Now add the coconut gratings and saute in low to medium flame for 3-4 mins
   
8. Then add the cooked rice along with required salt and gently mix well until all gets combined
   
9. Switch off and serve hot!
   

Mini Omelette Muffins

Category: Breakfast / Snack 
Preparation Time: 10 mins  
Cooking Time: 10 mins
Servings: yields 24 mini muffins

Mini Omelette Muffins are nothing but making omeletts in the mini muffin pan. This is an easy recipe, just we need to prepare it and pour and bake :)  This comes in handy for making for kids with different preferences of veggies in the omlette.

Mini Omelette Muffins

Kids will enjoy eating it as well as helping in the kitchen. These are so adorable and we can make it all together without standing near the stove on a relaxed or even on the busy mornings.

 Ingredients:

• Eggs - 8 nos (at room temperature)
• Mixed Veggies, finely chopped and boiled - around 1 cup (I used Broccoli, carrot and sweet corn)
• Spring Onion - 3-4 stalks, finely chopped
• Turmeric powder - 1/2 tsp
• Milk - Around 2 Tbsp (Optional)
• Pepper powder- to taste
• Salt - as required
• Oil - for greasing

Method:

1. Pre heat oven to 350F 
2. Finely chop the veggies and cook till it becomes soft but still remains crunchy, drain any excess water and keep it ready
3. Wash the spring onion stalks and trim the roots off, finely chop

Carrot-Zucchini Dhal Fry

Category: Dhal Recipes
Preparation Time: 10-15 mins
Cooking Time: 20 mins
Servings: 3-4 servings

Carrot-Zucchini Dhal Fry

Ingredients:

For Pressure Cooking:

• Toor Dhal - 2 tbsp
• Channa Dhal - 2 tbsp (soaked for atleast 30 mins)
• Masoor Dhal - 2 tbsp
• Green Split Moong Dhal - 2 tbsp
• Castor Oil - few drops
• Turmeric Powder - 1/2 tsp
• Water - around 2 cups

Veggies:

• Carrot -1 small sized, grated
• Zucchini - 1 small sized, grated (or 1/2 of a big sized one)
• Small Onion - 4-5 nos, finely chopped
• Tomato - 1 no, finely chopped
• Ginger - 1/2 inch piece, grated
• Garlic - 2 cloves, grated
• Green chilly - 1 no, chopped (Optional)

For Tadka / Tempering:

• Oil - 1 tsp
• Ghee - 1 1/2 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - few
• Red Chillies - 1-2 nos, broken
• Asafoetida - a pinch

Spice Powders:

• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Garam Masala - 1/4 tsp

Other Ingredients:

• Kasoori Methi - 1 tsp, crushed
• Lemon juice - around 1 tsp
• Salt - as needed
• Water - as needed

Method:

1. Here I used mix of dhals, we can use either all the dhals or any one or two of them. If using Channa dhal, its advisable to soak it alone for atleast 30 mins to 1 hour for easy cooking. Wash the dhals and pressure cook it with turmeric powder, few drops of castor oil and required water. Once its done, mash it well and keep it ready
   
   
   
   
2. Chop and grate all the veggies and keep them ready. No need to peel off the skin from Zucchini
   
3. Heat Oil+Ghee in a pan, once it becomes hot add mustard seeds, followed by Cumin seeds, curry leaves, red chillies and asafoetida
   
4. Add grated ginger and garlic and saute for 2 mins till the raw smell goes off. If using green chilly, we can add now 
   
5. Add onions and saute for 2 mins
   
6. Add chopped tomato pieces and saute well until it becomes soft and mushy
   
7. Now add the grated carrot and zucchini, saute for 3-4 mins in medium flame
   
8. Add the spice powders and fry for a while in low flame
   
9. Now add the mashed dhal and mix well
   
10. Add required salt and adjust water consistency; allow to boil in medium low flame for few mins (Dhal will get thicken once it cool down, adjust accordingly)
11. Once it reaches the desired consistency, add crushed kasoori methi and mix well
    
12. Switch off and finally add the lemon juice before serving
    
13. Serve hot with Rotis / rice (For Kids I prefer slightly thicker dhal)