I came to know about this Blogging Marathon in December
through Priya’s Versatile Recipes, when I was thinking to join, found the
registration was closed, waited for next month, still I missed the last date. I
need to thank srivalli for accepting me for late registration.
My first theme is kids Lunch box recipes; lunch box recipe
is an easy task, but when it comes to kids, it’s a tough task. My twin girls
are three year old and started two hours schooling from last year. Couple
months back they started to take lunch once in a week. I started to try lunch
box foods, that too for picky eaters it’s really a tough time to find a good
recipe.
Today’s recipe is Stuffed Idli. Few weeks back my little
once started to eat idli only with milk, but they love to eat like that so
planned this stuffed idli with milk for lunch. It worked for me. Instead of
milk you can use chutney or curd.
Ingredients:
Idli batter
|
as needed
|
Carrot
|
1 small size
|
Beans
|
5-6
|
Cauliflower
|
¼ cup
|
Potato
|
1 small
|
Onion chopped
|
¼ cup
|
Green chili
|
1
|
Garam masala
|
½ tsp
|
Pav baji masala
|
½ tsp
|
Coriander leaves
|
few
|
Salt
|
|
Oil
|
Direction:
- Using food processers chop the vegetables. Boil potato and peel the skin and mash it.
- Heat oil in a pan, sauté onion and green chili until pink, now add the vegetables and cook until raw smell goes. In this stage add mashed potato.
- Now add garam masala, pav baji masala and enough salt cook for another 2 minutes. Add coriander leaves and turn off the stove and allow it to cool completely.
- Meanwhile grease the idli molds and pour one tablespoon idli batter. Add one tablespoon vegetable stuffing and cover with another tablespoon of batter.
- Steam cook for 10 minutes and serve with chutney.
Tip:
Curd (Thalicha thayir) is a nice combination for idli.
Thalicha thayir
Fry mustard seeds, urad dal, dry red chili and ½ cup
onion, add to 1 cup curd with salt.
Sharing to: CookCookandCook, Thoushaltcook
