Spinach Pasta
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Pasta is kids' fav food. Offering regular routine pasta makes a kid feel bored. Earlier I tried and succeeded with ’ pesto pasta ’ it's a hit recipe. This time I tried ’ spinach pasta ’ which is completely healthy and easy.
Here I have used organic whole wheat pasta.
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Ingredients:
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Spinach - 2 cups
Pasta - 1/2 cup
Garlic - 2
Salt
Cheese
Pepper - 1/4 tsp
Butter/olive oil
Chili flakes
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Method :
🥣 blanch spinach ( boil spinach in water and soak in cold water/ ice water for 10 min to retain the taste and color, easy cooking ). Blend into paste by adding garlic without adding water.
🥣 cook pasta in the boiled spinach water and strain the remaining water.
 🥣 now take a thick bottomed pan and add butter. Once it gets heated add spinach puree, saute for 5 min till the aroma comes.
🥣 Now add cooked pasta and mix. 
Add salt, pepper, chili flakes and give a good mix. Cook for 2-3 min. Serve hot by sprinkling powdered or grated cheese.
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Serves: 1 person
Duration: 20 min
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Tip: you can add ketchup while cooking for a unique sweetened taste. You can add boiled sweet corn kernels. Serve immediately, the pasta thickens fast.
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Vada In Andhra style ( Garelu )
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Vada is the most famous dish prepared during festivals. It is loaded with vitamins and nutrition. Which is good for adults and kids. The taste is delicious and rich. This kind of vada version is originated from Andhra Pradesh. This vada is diff from Medu vada. Medu vada is fluffy and this vada is soft and flat. Absorbs very least oil. It can be done in an easier way. I learned this from my mother. My little one is a huge fan of this vada. Esp we have red chili onion chutney as a combo it tastes delicious!
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Ingredients: 🍩 Urad dal-1 glass ( 225 gms )
🍩 salt
🍩 onions - 1 medium finely sliced
🍩 green chili -2 finely chopped
🍩 curry leaves - 1 sprig
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Preparation : 🍩 Soak Urad Dal in water for 4-5 hours or overnight. Sieve the water completely and blend by sprinkling little water with hands and salt. Use only 2-3 tbsp water to blend. Otherwise, it becomes liquidy.
🍩 the batter should be a little 20% coarse ( which makes vada crispy ) soft, white and fluffy.
🍩 now add the onions, chilies and curry leaves. Mix well. Keep aside.
🍩 take a plastic cover / plastic sheet a wet the sheet with water. Wipe the excess water. Take a little amount of batter and spread with fingers. Make a hole in the center and deep fry in the oil on both sides till golden brown appears. Tada! serve hot with coconut chutney or red chili chutney.
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Tips : 
You can store the better without adding onions for a day in the refrigerator. Adding onions makes the better liquidy. If you are offering to God, avoid using onions. You can preheat the vada’s. .
Source: Amma
Storage; 1 day
Time : 5 hr 30 min.
Serves : 15-17 vada .
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Red chili onion chutney :

Onion - 1/2 chopped onion
Red chilies - 5
Tamarind - 1 tsp
Coconut - 2 tsp
Roasted chana dal - 1 tsp
Salt
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Soak the chilies for 20 min. Grind onions, chilies, tamarind, coconut, salt and chana dal. Add water and grind like chutney. Serve with idli/dosa/vada. .
Storage : 2 days
Preparation time : 30 min
Source: Amma .
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