Vegetable Paratha Rolls:
Ingredients:
Whole wheat flour, grated vegetables (carrot, cabbage, capsicum), spices (cumin powder, coriander powder, salt), oil.
Procedure:
Mix the grated vegetables, spices, and salt. Make dough with wheat flour and stuff it with the vegetable mixture. Roll out parathas and cook them on a griddle with oil until golden brown. Cut into strips and roll them up for serving.
2. Mini Uttapams:
Ingredients:
Idli batter, chopped vegetables (onion, tomato, capsicum), green chilies, salt, oil.
Procedure:
Mix chopped vegetables, green chilies, and salt in idli batter. Heat a non-stick pan, pour small portions of batter to make mini uttapams. Cook until both sides are golden brown. Serve hot with chutney.
3. Banana Pancakes:
Ingredients:
Ripe bananas, wheat flour, milk, sugar, baking powder, oil/butter.
Procedure:
Mash bananas and mix them with wheat flour, milk, sugar, and baking powder to make a smooth batter. Heat a pan, pour small portions of batter to make pancakes, cook until golden brown on both sides. Serve with honey or maple syrup.
4. Poha (Flattened Rice) Upma:
Ingredients:
Poha (flattened rice), mustard seeds, curry leaves, onion, green chilies, peanuts, turmeric powder, salt, oil.
Procedure:
Rinse poha and drain excess water. In a pan, heat oil, add mustard seeds, curry leaves, chopped onion, green chilies, and peanuts. Sauté until onions are translucent. Add turmeric powder, salt, and poha. Mix well and cook for a few minutes. Serve hot.
5. Vegetable Semolina (Sooji) Upma:
Ingredients:
Semolina (sooji), mustard seeds, curry leaves, onion, mixed vegetables (carrot, peas, beans), turmeric powder, salt, oil.
Procedure:
Dry roast semolina until golden brown. In another pan, heat oil, add mustard seeds, curry leaves, chopped onion, and mixed vegetables. Sauté until vegetables are partially cooked. Add semolina, turmeric powder, salt, and water. Cook until the upma is thickened. Serve hot.
6. Masala Dosa Pinwheels:
Ingredients:
Dosa batter, potato masala (boiled potatoes, onion, green chilies, turmeric powder, salt), oil.
Procedure: Spread dosa batter on a hot griddle to make thin dosas. Spread potato masala over the dosa, roll it tightly, and cut into pinwheels. Serve with chutney or sambar.
7. Fruit Salad with Yogurt:
Ingredients:
Assorted fruits (banana, apple, grapes, mango, etc.), yogurt, honey, chopped nuts (optional).
Procedure:
Cut fruits into bite-sized pieces and mix them in a bowl. Add yogurt and honey, toss gently to coat fruits. Garnish with chopped nuts if desired.
8. Besan Chilla (Gram Flour Pancakes
Ingredients:
Gram flour (besan), chopped vegetables (onion, tomato, capsicum), green chilies, coriander leaves, salt
Procedure:
Mix gram flour, chopped vegetables, green chilies, coriander leaves, and salt with water to make a batter. Heat a non-stick pan, pour a ladleful of batter to make pancakes. Cook until both sides are golden brown. Serve hot with ketchup or chutney.
9. Rava (Semolina) Idli:
Ingredients:
Semolina (rava), yogurt, chopped vegetables (carrot, peas, capsicum), mustard seeds, curry leaves, baking soda, salt.
Procedure:
Mix semolina, yogurt, chopped vegetables, mustard seeds, curry leaves, baking soda, and salt to make a batter. Let it rest for 30 minutes. Grease idli molds, pour the batter, and steam for 10-12 minutes. Serve hot with chutney or sambar.
10. Paneer Sandwiches:
Ingredients:
Bread slices, paneer (cottage cheese), tomato slices, cucumber slices, butter, chaat masala, salt.
Procedure:
Spread butter on bread slices. Place paneer slices, tomato slices, and cucumber slices on one bread slice. Sprinkle chaat masala and salt. Cover with another bread slice. Grill the sandwich until golden brown. Cut into triangles and serve with ketchup.
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