KIDS LUNCH BOX - STUFFED MASALA IDLI WITH POTATO FILLING, SEASONED GREEN GRAM !

LUNCH BOX :  STUFFED MASALA IDLI WITH POTATO FILLING, SEASONED GREEN GRAM , KIWI !

SNACK BOX :  PUFFED SWEET RICE ROLLS , DATES AND BAKED VEGETABLE CHIPS !

LUNCH BOX 

SNACK BOX

STUFFED MASALA IDLI WITH POTATO FILLING

 

This is one variation of masala I do for making Potato masala stuffed idli.  Will try to post another variation soon.

FOR IDLI BATTER :

Idli batter - 3 to 4 cups
Mustard seeds - 1/2 tsp
Green chilli and ginger paste - 1/2 tsp
Cilantro - few finely chopped
Oil - 1/2 tsp
Grated carrots - 1
Fried golden Cashew nut for garnish
Curry leaves - chopped few finely


FOR POTATO MASALA STUFFING:

Potato - 2 medium sized
Green peas - 1/4 cup (I used frozen, if it is fresh cook and boiling water and keep it aside)
Onion - 1/2 finely chopped
Green chilli - 2 (make ginger + chilli to paste)
Ginger - 1 tsp finely chopped
Curry leaves few chopped
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Channa dhal - 1 tsp
Asafoetida - 1/8 tsp
Cilantro few finely chopped
Salt as needed
Lemon juice - 1 tsp (optional)
Turmeric - 1/8 tsp
Oil - 1/2 tbsp

METHOD FOR MAKING POTATO MASALA:

1.  Boil potato, remove the skin, roughly mash and keep it aside.
2. Heat oil in a pan, add mustard seeds once it splutters add dhal when it changes color
add curry leaves, onions and frozen peas.
3. Add Ginger and green chilli paste.
4. Now add turmeric, mashed potato, and salt.
5. Mix everything well until they are combined well.
6. Add chopped cilantro and lemon juice.
7. Keep it aside let this cool completely.

FOR IDLI BATTER:

1. Heat oil in a pan, splutter mustard seeds, add ginger and chilli paste slightly sauté, and add chopped curry leaves.
2. Add the mustard seeds mixture to idli batter along with cilantro. Give it a mix and keep it aside.

FOR MAKING IDLI:

1. Grease the Idli Plates, keep the grated carrots and a cashewnut in the center of the each cavity.
2. Pour 1 to 1 1/2 tbsp of batter idli batter above the carrot, keep 3/4 tbsp of potato masala in the middle of the batter.
3. Now again pour couple of tbsp idli batter as usual above the masala stuffing.
4. Steam the Idles for 10 to 12 minutes.
5. Give 2 to 3 minutes of standing time.  Then remove the Idli from the plates the way you usually do.

Serve hot with your Favorite chutneys or Podi's (Spice powder).


SEASONED GREEN GRAM

INGREDIENTS:

Mung bean/Green gram - 1 cup
Mustard - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves - few
Asafoetida - 1/8 tsp
Lemon - 1/2 tbsp
Coriander - few for garnishing
Shredded Coconut - 1/2 tbsp (optional)
Oil - 1/2 tbsp
Salt as needed
Coriander leaves - 1 tbsp finely chopped
Curry leaves few

Grinding :

Ginger - 1 tsp
Green chilli - 2 to 3 (reduce if you do not want very spicy)

METHOD :

1. Soak Mung bean overnight. Pressure cook or cook in a pot boiling water with adding salt. 
It has to be soft but still holds its shape when you press.  (Do not overcook then it becomes mushy which we do not want)
2. Drain the water.
3. Heat oil in a pan.  Add mustard, Urad dhal and curry leaves.
4. Now add the Asafoetida.
5. Add ginger and green chilli paste.
6. Add cooked Green gram, add lemon juice and salt.
7. Add the coconut, mix well until everything is blended well. Garnish with chopped coriander.

BAKED CARROT CHIPS

INGREDIENTS :

Carrots - 2
Olive oil - 1 tsp
Kosher salt - 1/4 tsp
Black pepper or Chilli powder - 1/8 tsp
 
METHOD :

1. Heat the oven to 350°F.
2. Shave the carrots lengthwise into thin strips using a vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
3. Place the strips in a single layer on 2 baking sheets do not overlap.
4. Bake for 6 minutes, then rotate the pans between the racks.
5. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more.
6. Place the baking sheets on wire racks and let the chips cool completely until crisp.   Store in an airtight container it stays good for a week.

BAKED SWEET POTATO
INGREDIENTS :

Sweet potato  - 1 medium ( I used Japenese purple sweet potato you can use any variety of sweet potato)
Olive oil - 2 tsp (I used coconut oil)
Chilli powder - 1/4 tsp (Add more if you want spicy)
Kosher salt - 1/4 tsp
Rosemary - 1/4 tsp chopped (optional)

METHOD :

1.Heat the oven to 375°F.
2. Slice the sweet potato into very thin rounds(I used slicer). Place them in a bowl, add the oil, chilli powder, rosemary, salt and toss with your hands until they are well coated.
3. Place the slices in a single layer on 2 baking sheets—the rounds can be touching without overlapping.
4.Bake until the edges of the chips centers are just golden brown, and the tops are dry to the touch, about 12 to 14 minutes flipping halfway through.
5. Place the baking sheet on a wire rack and let the chips cool completely.
6. Store them in the air tight container. It stays good for a week.