Carrot Paniyaram

I am not sure if this dish already exists :).As far I am concerned it was an improvisation I made by myself to normal kuzhi paniyaram and certainly happy with the results. Infact nowadays I never make kuzhi paniyaram without carrot!! It makes an yummy breakfast on relaxing weekend with minimal efforts. You can suprise sudden guests too with this as a tea time snack. Sharing the recipe and hope you find it useful!!

Carrot Paniyaram

Cuisine: Indian Category: Breakfast Difficulty level: Easy Prep Time: -- Cook time: 30 mins Servings: 4

Ingredients Dosa Batter 2 Cups Onion 2 medium sized Carrot 1 small sized Green Chilli 2 Salt 1/4 Tsp Oil 1/4 cup To Temper Oil 1 Tsp Mustard 1/2 Tsp Asafetida A generous pinch

Method            1.     Chop the onions and green chili very finely and grate the carrot. In pan add oil and temper with mustard and Asafetida.   2.     Add the onions and green chili. Saute till the onions become translucent and add the grated carrot along with salt. Saute for few minutes and add this to the dosa batter.     3.     Heat the paniaram pan and add 1/2 tsp oil for each mould. Add the batter and cook in medium flame for 2-3 minutes.Gently flip and cook the other side for another 2 mins by adding little oil.     4.     Serve hot with any chutney of your choice!

Notes      ·         The batter should be bit sour. I usually make idly for first two days followed by dosa for next two days and finish off with paniyaram/oothappam.      ·         You can add ginger, 1/4 tsp vendayam while tempering if you like that taste.      ·         since paniyaram needs little more oil than dosa I prefer it for breakfast. You can make it as evening snacks/ dinner too.

Taste yumm with idli podi too!!! 

Peanut Chutney

I learnt this chutney only after marriage. We usually pair Idly with coconut chutney, tomato thokku or sambhar. One day I got bored of all these and surfed in net for new chutney recipe and landed up in this chutney. We usually find it difficult to empty peanuts so I instantly liked the idea of making chutney  :). Did some minor variation according to our taste preference. Hope it helps you also!

Peanut Chutney

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 15 mins Cook time: 5 mins Servings: 4

Ingredients Peanut/Verkadalai 1/4 cup Grated coconut 2-3 Tsp Channa dal 1 Tsp Ginger 1 inch piece Green Chili 3 medium sized Tamarind A small pinch Salt 1/2 Tsp flat To Temper Oil 1 Tsp Mustard 1/2 Tsp Curry leaves 1 spring Asafetida A generous pinch Preparation     1.     Soak tamarind in little hot water for 10 minutes. Chop the green chilli, ginger and coconut. Dry roast the peanuts for 2-3 minutes, cool down and discard their skin.

Method             1.     In pan add oil and roast the channa dal for 2-3 minutes in medium flame. Once the dal turns golden brown switch off and add this to mixer along with peanuts, ginger, green chili, coconut, tamarind and salt. Add water little by little and grind to a smooth paste. Temper with ingredients mentioned.     2. Enjoy with hot idly/dosa. Goes well with paniyaram too!!                                         Notes

·         You can use the skin less peanuts and make the process more easier.      ·         First grind to a smooth paste by adding little water. Then you can add more water according to your desired consistency.       ·         You can chop coconut to small chunks instead of grating. But make sure you don't add big pieces as they won't get ground.

I personally love to pair idly along with this chutney and idly podi :) !!! 

Aloo gobi matar Sabji

This sabji is a life saver during our vedanta days. Due to the "great taste" of our canteen food we were forced to start cooking on daily basis and bring lunch. Since we used to start by 8 AM itself we mostly make this type one pot sabjis :P along with rotis for lunch. Being a beginner I tend to add more water so my room mate usually allocates me the work of making phulkas. Till date I remember her whenever I make this sabji and those precious days :). Hence no need to mention that this is a great lunch box recipe as it can be made in a jiffy and tastes great even after it gets cold. Sharing the recipe and I hope it helps you too for hectic days.

Aloo gobi matar Sabji

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 20 minutes Cook time: 10 mins Servings: 4

Ingredients Potato 2 medium sized Onion 2 medium sized Tomato 2 medium sized Cauliflower 1 small sized Green peas 1/3 cup Salt 1 Tsp Turmeric 1/4 Tsp Red Chilli Powder 1 Tsp Dhania Powder 1 Tsp Garam masala/Sabji masala 1 Tsp Coriander leaves 2 Springs To Temper Oil 2 Tbsp Mustard 1 Tsp Jeera 1 Tsp Preparation    1.     Slice the onions and dice the tomatoes. Cube the potatoes and separate the cauliflower florets. If you are using frozen peas soak them in hot water for 5 mins.

Method            1.     In pressure pan add oil and once it gets heated temper the ingredients mentioned. Add the onions and saute till it becomes translucent.      2.     Add the potatoes and cauliflower and saute for few mins till they get slightly roasted. Add the tomatoes ,green peas along with salt and turmeric.     3.     Add all the spice powders along with 1 cup water. The water should just immerse the veggies as shown. Mix everything well and pressure cook in medium flame for 4 whistles.      4.     Garnish with fresh coriander leaves and serve with roti or rice!!

Notes      ·         You need not blanch the gobi. If needed you can soak it in hot water along with turmeric for some time to remove worms if any.      ·         To get an idea about how to separate gobi florets check here.      ·         I recommend mustard oil as it gives nice flavour to this sabji. You can use sunflower/corn oil if you don't have mustard oil.         ·         Both sabji masala and garam masala works well for this sabji.

Gives lot of volume suitable to surprise sudden guests too!!!