Paneer Potato Rosti & Vermicelli Fried Rice

 #sweetnspicyaromas

#tiffinrecipes #snacksforschool #schoollunchideas #paneerpotatorosti #vermicellifriedrice

A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too .

I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

Shevayee Upama ( Vermicelli Upama )

Shevayee or Vermicelli as they are commonly known can be cooked into various ways . You can make sweet sheera or savory upama or even make payasam . Make the upama healthier by adding lots of groundnuts and chana to it .

Planning nutritious breakfast everyday is a challenging task for every woman .  This yummy upama will truely satisfy your need for providing nutritious breakfast as well as your family's need of having a tasty breakfast .

Ingredients :


2 cups ....................... Shevai ( vermicelli )
1/4 cup .....................groundnuts
1/4 cup ...................roasted chana daal ( daale )
2 tbsp .....................oil
1 / 2 tsp ..................mustard seeds
2 ..........................green chillies ( cut into 4 pieces )
1/4 tsp ..................hing ( asefoetida )
10/ 15 .................curry leaves
3 / 4 tbsp .................scraped coconut ( for garnishing )
fistful ......................fresh coriander leaves chopped ( for garnishing )
sugar and salt to taste

Method :


In a kadhai heat oil and add mustard seeds.

When mustard seeds splutter add hing , curry leaves and chillies .

Add groundnuts and roasted channa daal and stir for 5 minutes.

You will get a nice nutty aroma.

Now add the shevai and stir for 2 minutes till they are light pink in colour .

Add 3 cups water , salt , and sugar .

Cover the kadhai with a lid and  cook on a low flame till all the water is absorbed.

If you find the upama dry add some more water as needed .

Garnish with coconut and chopped coriander and serve hot with tea or coffee .

Shevayacha Sanja (Vermicelli Upma)

Upma ... One of the easiest or you can say the easiest Indian breakfast. But still liked by many and regularly prepared in every kitchen. I prepare upma at least twice a month. Rawa upma,Shevai upma, Idli upma, Dhokla upma (also known as khaman) are some upma varieties which are prepared in same way but still each dish has a unique taste of its own.

Shevai upma tastes yummy. This dish can be prepared in any oil of your choice , but I usually prepare it in coconut oil and top it with little ghee. This enhances the taste of this dish.




Ingredients :


1 bowl ....................vermicelli ( I used Bambino brand)
2 tbsp....................coconut oil
1 tsp......................mustard seeds
2 .......................green chillies ( cut)
2.......................dry red chillies ( broken to pieces)
10 to 12.................curry leaves (chopped)
1/2 tsp.................asefoetida (hing)
2 tbsp...................fresh coconut (grated)
2 tbsp.................coriander leaves ( chopped)
1 tbsp...................ghee
salt
sugar

Method :

Heat coconut oil and add mustard seeds.
When they splutter add green and red chillies, curry leaves and hing.
Add the vermicelly and stir fry till they are light pink.
Add double the quantity of water, salt and sugar and let cook with a lid covered.
When almost cooked drizzle a dollop of ghee and again cook for some time.
Garnish with coconut and coriander and serve hot.