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Steamed VadaCurry

Ingredients:
  • Channa dal - 1 cup
  • Red chillies - 3
  • Fennel seeds - 1 tsp
  • Garlic pods - 3  (optional)
  • Onion - 1 
  • Tomato - 1
  • Ginger-garlic paste - 1 tsp
  • Chilli powder - 1 tsp
  • Corainder powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt as required
  • Cinnamon -1
  • Cardamon - 1
  • Bay leaf - 1
Method:
  • Soak channa dal for 3 to 4 hours. I soaked it overnight. Grind red chilies, garlic pods, fennel seeds followed by soaked channa dal,ground it rough. Add little salt to this mixture. 
  • Make small balls from channa dough, flatten it and steam it in idli maker or steamer for 10 minutes.
  • Heat oil in a pan, add cardamon, cinnamon, bay leaf, chopped onion, saute this for a minute and add ginger-garlic paste, saute till raw smell disappears, now add tomato.
  • When tomato softens, add chilli powder, coriander powder, turmeric powder, salt, add 1.5 cups of water. Meanwhile smash steamed channa patti. When the water start boiling, add smashed channa and cook it for about 5 minutes more till everything blend well. 
  • Vada curry should not be thick, should be like gravy consistency, serve this hot with idli or dosa.

Podi Idli - Kids Special

Ingredients:
  • Idli - 4
  • Idli podi - 1 to 2 tsp 
  • Grated carrot - 1/2 cup
  • Urad dal - 1 tsp
  • Mustard seeds - 1 tsp
  • Curry leaves - little
  • Oil - 1 tsp
Method:
  • Cut idlis into small pieces. In a pan, add oil, mustard seeds, curry leaves, urad dal and saute it in low flame.
  • Then add idli pieces, idli podi, carrot and toss it nicely until idli is coated with the podi. 
  • Serve hot.
  • I made less spicy and without much decoration, you can add-in peanuts, coriander leaves and so on. My kids like it plain.

Baked Omelette - kids special

Ingredients:
  • Egg -6
  • Pepper powder - 1/2 tsp
  • Salt as required
  • Onion - 1 
  • Tomato - 1
  • Grated cheese - 1/4 cup
  • Oil - 1 tsp
Method:
  • Chop onion and tomato finely. Whisk all six eggs in a large cup with pepper and salt.
  • Apply oil in each cup of the muffin pan and add little onion, tomato, cheese in each cup. Now pour whisked egg mixture to each cup in the pan such that the mixture covers 3/4 of the cup (because after baking the omelette rises and if the cup is full, the omelette becomes messy).
  • Bake this 10 minutes high. Baking timing may vary according to each oven, you can remove the omelette once it rises very well.
  • Serve hot, this is the best breakfast for kids.

Thavala Vada

Ingredients:
  • Raw rice - 1/2 cup
  • Toor dal - 1/4 cup
  • Channa dal - 1/4 cup
  • Urad dal - 1/4 cup
  • Moong dal - 1/4 cup
  • Sago - 1/4 cup
  • Red chillies - 6
  • Chopped corainder leaves - few
  • Chopped onion - 1/4 cup
  • Grated coconut - 1/4 cup
  • Hing - little
  • Salt as required
  • Oil for frying
Method:
  • Soak rice and other dals for 4 hours. Grind red chillies first, followed by rice and dals.
  • Take the ground items in a wide bowl, add sago, coriander leaves, onion, coconut, salt, and hing.
  • Mix everything nicely. Heat oil in a pan, when it starts boiling, reduce it to medium.
  • Take little vada batter, flatten it in your palm, fry it golden brown in oil.
  • Serve hot with any chutney.

Rava Dosa

I Could not take better picture, my boys were in hungry mode, this is the best i could manage :)
Ingredients:
  • Semolina/ Rava - 1/2 cup
  • Thick buttermilk - 1/2 cup
  • Rice flour -  1 cup
  • Maida/All purpose flour - 2 tbsp
  • Finely chopped onion - 1/2 cup
  • Green chillies - 2
  • Finely chopped coriander leaves - 1/4 cup
  • Cumin seed - 1 tsp
  • Pepper - 1/2 tsp
  • Salt as required
  • Water and oil for drizzle
Method:
  • Mix rava with buttermilk and keep it aside for 15 minutes. Then add rice flour and maida little-by-little with water. Mix it nicely without any lumps. The batter should be watery, i added 2 cups of water.
  • Then add onion, chopped chillies, coriander leaves, cumin seeds, pepper, and salt to the above batter. 
  • Heat a flat pan(non-stick preferably), drizzle oil first and then drizzle water, take a ladleful of batter, pour it from the edges and let it run to the centre.
  • Flip and cook on both sides.
  • Serve hot with your favorite chutney or sambar. 

Aval Upma

Ingredients:
  • Aval/Flattened rice - 1 cup
  • Chopped cabbage - 1/4 cup
  • Chopped carrot - 1/4 cup
  • Cumin seeds - 1/2 tsp
  • Soaked and cooked green gram - 1/4 cup
  • Onion - 1 
  • Tomato - 1
  • Green chilli - 1 or 2
  • Salt as required
  • Turmeric powder - 1 tsp
Method:
  • Wash rice flakes in cold running water for 2 minutes and let it rest for 15 minutes.
  • Chop onion and tomato. 
  • Heat oil in a pan, add cumin seeds, onion, green chilli and tomato. Saute for a minute and add vegetables, saute everything for 2 minutes, finally add turmeric powder.
  • Drizzle water while cooking, too much of water will ruin the recipe.
  • When the vegetables are almost cooked, add rice flakes, give a nice stir and cook for 2 more minutes in low heat.
  • Finally add cooked green gram and give a quick stir. 
  • Serve hot.

Crispy Fried Coconut Chicken

Ingredients:
For Marinating:
  • Chicken breast piece - 2
  • Soy sauce - 2 tsp
  • Flour - 2 tsp
  • Coriander leaves - 1 tsp
  • Mint leaves - 1 tsp

For dipping:
  • Maida/ Flour - 1 tbsp
  • Pepper - 1 tsp
  • Salt - 1/2 tsp
  • Dried coconut flakes - 1 cup
Method:
  • Clean chicken, slice each piece into strips and marinate it with soy sauce first, refrigerate it for 1/2 hour. Then again marinate it coriander leaves, mint leaves, and flour. Keep it aside.
  • Prepare dipping with flour and little water. Add pepper and salt to this dipping and keep it ready.
  • Heat oil in a wide pan, reduce the flame from low to medium, coconut tends to burn immediately, if you are not sure then cook in low flame.
  • Take a piece of marinated chicken, dip it in flour dipping, roll it in coconut flakes and fry it brown in hot oil. Repeat the process with the rest.
  • Serve hot with sauce of your choice.

Badhusha

Ingredients:
  • Maida - 1 cup
  • Butter at room temperature - 60 gm
  • Baking soda - pinch
  • Baking powder - pinch
  • Sugar - 1 cup
  • Lemon juice - 1/8 tsp
  • Sliced pistachio - for garnishing
  • Saffron stands - little
  • Oil for frying.
Method:
  • Prepare sugar syrup with sugar covered with enough water, lemon juice and saffron strands. This syrup should be one-string consistency.
  • Mix butter, baking soda and baking powder in a bowl nicely. Add maida little-by-little to butter and mix it. Maida will be crumbled, now add water and knead it for atleast 10 minutes (this is very important as kneading helps to prevent cracks in badhusha). 
  • The dough will be very soft. Make small balls, flatten it and make small dents in the middle. You can make simple folds around the  corner of the flatten balls.
  • Deep fry this badhusha in hot oil over medium heat. Dip this fried badhusha immediately in sugar syrup.
  • Once all the bashushas are finished, spread it in a plate for 10 minutes and then store it.
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