Enchanting Elves School Kilpauk Review

I would never recommend this school to any parent. I had put my 2 yr daughter in that school for only reason its walkable distance to my home. The principal Aarthi is a self boasting, manipulative lady and very talented in speaking...she will never allow parents to talk even if your views are right.
The school has nothing to offer its just a play school. There is no privacy in that school Aarthi will discuss and pass comments about your kid mentioning name of the child to other parents.
School takes next academic year term fees 6 months in advance by threatening parents that kid will not get seat next year from play group to pre-school. If you had paid fee in advance and unexpectedly you cannot continue in that school forget about your hard earned money as there in no refund. If you ask for refund then you will see true principal she first ignores you, then treat you like slave with no respect and finally she will yell at you with harsh and hateful words.

My personal bad experience with Enchanting Elves Kilpauk:
They took next academic year term fee of Rs 7500 in 6 months advance in Dec, as we got opportunity to travel to Sydney, we informed them within a month n asked for refund. They said they will discuss about refund when school ends.
As the school closed we asked principal Aarti for atleast partial refund. But she avoided to talk to us and when we met in person she insulted both me and hubby in a very arrogant manner using harsh and hateful words.
Feeling ashamed to put my daughter in Enchanting Elves School.
If the school intention is to cheat and earn money do not run a educational institution, you can do some third rated business.

Moong dal Curry Recipe

Moong Dal Curry

Adapted from Raghaven Iyer's 660 Curries

Ingredients

Whole Moongdal - 1/2 cup

Minced Onion - 2 tbsp

Tomato medium chopped - 1 no

Garlic cloves chopped - 2 nos

Green chilli - 1 no

Coriander leaves chopped - few tbsp

Ginger and Garlic paste - 1 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1 tsp

Garam Masala powder - 2 tsp

Cumin seeds - 1 tsp

Bay leaf - 1 no

Ghee - 2 tbsp and Oil - 2 tbsp

Salt to taste

Water - 1 and 3/4 cups

Side dish for chapati - Dal

Method

Wash and soak whole Moongdal dal in water for 2 hours.

Pressure cook Moongdal along with 1 cup water, turmeric powder, green chilli and bay leaf until moongdal is well cooked and mushy.

Heat ghee and oil in a pan, when hot add cumin seeds and allow to splutter. 

Add minced onion, garlic cloves and ginger-garlic paste, saute for few minutes.

Add chopped tomatoes and saute till tender.

Reduce heat and add red chilli powder, garam Masala powder and required salt, saute for few seconds.

Remove green chilli and bay leaf from cooked moongdal and mash dal well.

Add the mashed dal to the pan, mix well and add 3/4 cup of water.

Bring to boil for few minutes, garnish with chopped coriander leaves. 

Serve along with roti or rice

Dal Tadka Fry

Chicken Pakoda

Chicken Pakoda

Ingredients

Chicken pieces - 250 gms

Red chilli powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger and Garlic paste - 1 and 1/2 tbsp

Vinegar - 1/2 tsp

Salt - 1/2 tsp

Ingredients for pakoda batter

Bengal gram flour / Chickpea flour - 1/4 cup

Rice flour - 1/4 cup

Cooking soda - less than 1/4 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Chopped curry leaves

Salt - 1/4 tsp

Water required

Oil to deep fry

Chicken Pakora

Method

Mix chicken pieces with red chilli powder, turmeric powder, ginger - garlic paste, vinegar and salt, mix well and marinade chicken pieces for 1 hour.

To the marinated chicken pieces add bengal gram flour, rice flour, cooking soda, red chilli powder, turmeric powder, chopped curry leaves and salt. If required sprinkle little water, mix well until thick batter is coated on chicken pieces. Deep fry chicken pakoda in hot oil till golden brown and crispy.

Crispy chicken fritters

Aloo Masala Sandwich

Aloo Masala Sandwich

Ingredients

Aloo tikki - click here for recipe

Green chutney - click here for recipe

Sandwich Bread

Finely chopped onion

Finely Chopped tomato

Finely Chopped green chilli

Finely Chopped coriander leaves

Aloo bhujiya or Sev

Butter

Potato Sandwich

Method

Spread butter on a slice of bread on both sides. Toast the bread on hot tawa until crispy. On one side of toasted bread spread a tsp of green chutney. Slightly smash aloo tikki and place on top of green chutney. Sprinkle some chopped onion, chopped tomato, chopped green chilli, chopped coriander and sev. Cover with another toasted bread slice and serve.

Indian Bread Sandwich

Paneer Kathi Roll

Paneer Kathi Roll

Ingredients

Romali Roti / Pulkas- 6 nos

Paneer- 250 gms

Capsicum large sliced- 1 no

Onion medium sliced- 1 + 1 nos

Red chilly powder- 2 tsp

Shahi masala powder- 1 tsp

Ajinomoto- 1/4 tsp

Tomato sauce- 2 tsp

Kasoori methi crushed- 1/4 tsp

Salt to taste

Oil- 4 tbsp / Butter- 2 tbsp

Coriander leaves- few tbsp

Paneer Masala

How to prepare stuffing

Heat oil in a pan when hot add 1 no slices onion and fry for few mins. Reduce pan heat, add red chilli powder, shahi korma powder, ajinomoto, tomato sauce, kasoori methi and saute on low heat for 2 mins. Now add paneer, required salt and 2 tbsp water, stir well until masala well coated on paneer pieces. Next add sliced onion and capsicum, increase pan heat and stir well without breaking paneer pieces. Finally add chopped coriander leaves, toss well and remove paneer stuffing from heat.

To assemble

Spread romali roti or pulka on kitchen counter. If using romali roti fold it into half. Place a spoonful of paneer stuffing in the middle of roti, fold the bottom and sides of roti and roll it into cylinder keeping the stuffing secure. Wrap it with a foil papper or butter papper and serve hot.

Paneer Roll