Potato-Cheese Nuggets

                    Potato-Cheese Nuggets
Potato-Cheese Suggests is a snack item, which will be loved by children.

Ingredients :
Potatoes                 : 6 (medium size)
Red Chilly flakes.   : 1/2 tablespoon(approx)
Mozzarella Cheese  : 1/2 cup(grated)
Salt.                             : 1/2tablespoon(approx)
Mixed herbs.            : 1/2 tablespoon
Coriander (chopped). : 1 tablespoon
Corn flour.                     : 1 tablespoon
Bread Crumbs Powder   :  1 cup
Oil.                         : Required for deep frying

Preparation:
1. Wash & peel Potatoes and boil them with sufficient water in a cooker. Wait for three whistles. Drain out the water and keep aside.
2. Take a mixing bowl, mash these boiled potatoes and add the ingredients (grated cheese, red chilly flakes, salt, mixed herbs & chopped coriander) and mix properly.
3.  In a small bowl, make cornflour liquid paste with sufficient water (the paste should not too thick & too thin)
4. Heat a kadhai with required quantity of Oil used for deep frying on medium flame.
5. In a meanwhile, take a small portion of dough and make a oval shape with your palms, now dip these into cornflour liquid paste and immediately take out and roll them in bread crumbs powder.
6. Continue this process until all the dough completes.
7. When the Oil gets hot, fry these rolled oval shaped nuggets til they turns into golden brown colour on medium flame.
8. Switch off the stove, remove into  serving plate & serve them  with Tomato Sauce.

Note:   make sure that the dough rolls should be covered properly coated with bread crumbs powder.

Tri-Rang or Tri-Color Curry

 

                            Tri-Rang Curry
Tri-Rang  Curry or tri- colour curry  is a very healthy & nutritional recipe.  It is a combination of Carrot, Mooli(radish) & Green Peas.   It tastes perfect with rice /chapati.

Ingredients:
Carrots                : 5
Radish.                :  5
Green peas(frozen).       :  Handful
Coriander (chopped).  : Handful
Oil.                                  :  1 tablespoon
Red Chilly Powder  :  1/2tablespoon(approx)
Salt.                           : 1/2 table spoon(approx)
Turmeric                   : a pinch
Urad dal.                   : 1 teaspoon
Mustard seeds        : 1 teaspoon
Cumin seeds.          : 1 teaspoon

Preparation: 1

  Wash carrots & radishes  and peel out their skin.  Now grate them separately.  Squeeze out the juice from grated radishes.

2. On medium flame, heat a kadhai with oil. When the oil gets hot, add urad dal, mustard seeds &  cumin seeds and roast them until  urad dal turns golden colour.
3. Now add grated carrot, Green peas & squeezed radish and mix properly  and let it cook for 2 minutes on medium flame by covering the kadhai with a lid.
4. After 2 minutes, add turmeric, red chilly powder & salt and mix and let it cook for another 2 minutes with lid.
5. Turn off the stove after two minutes, garnish it with chopped coriander and serve it with rice/chapati.

Tip: Squeeze the juice from grated radish before cooking.
You can make carrot-mooli paratha also from this curry. Click on  the  link for Carrot-Mooli Paratha given below👇
https://myfavouritecookingvareities.blogspot.com/2011/02/carrot-mooli-paratha.html?m=1

       

Rajgira Laddoo

                           Rajgira Laddoo

Rajgira laddoos is a healthy & nutritional snack for all age groups.

Ingredients:
Rajgira.                  :. 1 cup
Groundnuts          : 1/2 cup
Chutney dal (putaana). : 1 cup
Cashew/Almond pieces. : 6
Elaichi powder.          : 1/2 teaspoon
Baking soda.              : A pinch
Ghee.                           : 1 tablespoon
Jaggery                      : 1/2 cup

Preparation:
1. Roast Groundnuts on medium flame in kadhai. Remove it's skin by crushing with palm after cooling.
2. Add half tablespoon of ghee and roast cashews/ almonds until they turn into light golden colour. Remove them into a plate after getting roasted.
3.  Prepare jaggery syrup on medium flame with a little quantity of water. When the jaggery gets melted, add elaichi powder, baking soda & half tablespoon of ghee and stir it.
4. Grind roasted groundnuts, roasted cashews/almonds and chutney dal ( keeping a handful ) into a fine coarsely powder.
5. Now add rajgira, remaining chutney dal  and roasted coarsely powder into the syrup and mix properly.
6. Switch off the stove and prepare laddoos by applying ghee to your palms, while it's hot.

Tip. Store these laddoos in an air-tight container for three weeks after getting cooled.
prepare laddoos by applying ghee to your palms, while it's hot.

Murmur Laddoos ( Puffed Rice)

                           Murmur Laddoo

Murmur Laddoo is easily prepared sweet snack.  It is very healthy & nutritional sweet for all age groups.

Ingredients:

Murmur ( puffed rice).     :.  2 cups

Chutney dal ( putana dal).   :  Handful

Cashew & Almond pieces.   : 2 tablespoons.

Ghee.                                       : 1/2 tablespoon

Jaggery. ( Grated)                   : 1 cup

Elaichi powder.                      : 1 teaspoon

Baking soda.                          :  a pinch

Preparation:

1. Heat a kadhai on medium flame, roast cashew & almond pieces until they turns light golden colour.  Remove these roasted pieces into a plate.

2. Again in same kadhai, melt jaggery with a very little quantity water to prepare syrup on medium flame.

3. When the jaggery gets melted, add elaichi powder, baking soda & ghee and stir it for one minute.

4. Now add murmur (puffed rice),  chutney dal and roasted cashew & almond  pieces into the syrup and mix properly.

5. Switch off the stove,  prepare laddoos while it's hot by applying ghee to your palms. 

6. Store these laddoos in an air-tight container for three weeks. 

Tips: Switch off the stove immediately after mixing murmur into syrup.

Make laddoos while the mixture is hot.

Crispy Nachos

                             Crispy Nachos

 Crispy Nachos is a perfect snack item with tea and  can be prepared easily.

Ingredients:

Wheat Flour.             : 1cup.

Maida.                         : 1/2 cup

Baking Soda.             : 1 teaspoon.

Salt.                            : 1/2 tablespoon

Hot Ghee.                   : 1 tablespoon

Oil.                      : Required for deep frying.

Red chilly powder : 1/2 tablespoon (approx)

Ajwain (carom seeds).   : 1 teaspoon.

Preparation:

1.  In a mixing bowl, mix the ingredients (wheat flour, maida, red chilly powder, salt, baking soda, ajwain & hot ghee) evenly with required quantity of water and knead it into a soft & smooth dough.

2. Keep this dough to rest for 10 minutes by covering the bowl with a lid..

3. After 10 minutes, take a small portion of dough and prepare a round & flattened shape chapati (by dusting some maida to the dough in between ) with the help of rolling pin.

4. Simultaneously, heat a kadhai with required quantity of Oil used for deep fry at a medium flame. 

5. Cut the chapati into small square shapes  and gently remove these square shapes into a plate.

6.  When the Oil gets hot, fry these square shaped Nachos on medium flame until they turns into light Golden brown colour.

7.  Now remove these golden brown square shaped Nachos  into a serving plate.  Continue this process until  the dough completes.

 8.  Store these crispy Nachos in an air tight container for 3 weeks approximately.

Tip:  You can also prepare them with only Maida

Kaja sweet with Maida

                             Kaja  sweet with Maida

Kaja sweet with Maida  is also a  traditional snack item can be prepared anytime.  

Ingredients:

Maida.                         : 1 cup

Baking Soda.             : 1/2teaspoon.

Salt.                            : 1/2 teaspoon.

Hot Ghee.                   : 1 tablespoon

Oil.                      : Required for deep frying.

Elaichi powder.    :  1 teaspoon

Jaggery (grated).    : 1 &1/2 cups

Ajwain (carom seeds).   : 1/2 teaspoon.

Preparation:

1.  In a mixing bowl, mix the ingredients ( maida, salt, baking soda, ajwain & hot ghee) evenly with required quantity of water and knead it into a soft & smooth dough.

2. Keep this dough to rest for 10 minutes by covering the bowl with a lid..

3. After 10 minutes, take a small portion of dough and prepare a round & flattened shape chapati (by dusting some maida to the dough in between ) with the help of rolling pin.

4. Simultaneously, heat a kadhai with required quantity of Oil used for deep fry at a medium flame. 

5. Heat  another kadhai and  prepare Jaggery Syrup (Jaggery & a little quantity of water, elaichi powder & a pinch of baking soda) on medium flame. Stir until the jaggery gets melted and becomes a little thick (one string). Switch off the stove. 

6. Cut the chapati into small square shapes  and gently remove these square shapes into a plate.

7.  When the Oil gets hot, fry these square shaped kajas on medium flame until they turns into light Golden brown colour.

8.  Now remove these golden brown square shaped kajas and immediately transfer them into jaggery syrup. 

9.  Let them soak in the syrup for 2 minutes. After 2 minutes, remove these soaked kajas into a serving plate. Continue this process until  the dough completes.

10. Store these sweetened kajas in an air tight container for 3 weeks approximately.

Tip:  You can also prepare this sweet with sugar syrup. Process will be same just replace jaggery with sugar.

If you are interested in making this sweet  with Wheat Flour &  Maida, then check the below link here👇

Sweet Kaja

                             Sweet Kaja
Sweet Kaja is a traditional snack item can be prepared anytime.

Ingredients:
Wheat Flour.              : 1cup
Maida.                         : 1/2 cup
Baking Soda.             : 1 teaspoon.
Salt.                            : 1 teaspoon.
Hot Ghee.                   : 1 tablespoon
Oil.                      : Required for deep frying.
Elaichi powder.    :  1 teaspoon
Jaggery (grated).    : 1 &1/2 cups
Ajwain (carom seeds).   : 1 teaspoon.

Preparation:
1.  In a mixing bowl, mix the ingredients (wheat flour, maida, salt, baking soda, ajwain & hot ghee) evenly with required quantity of water and knead it into a soft & smooth dough.
2. Keep this dough to rest for 10 minutes by covering the bowl with a lid..
3. After 10 minutes, take a small portion of dough and prepare a round & flattened shape chapati (by dusting some maida to the dough in between ) with the help of rolling pin.
4. Simultaneously, heat a kadhai with required quantity of Oil used for deep fry at a medium flame.
5. Heat  another kadhai and  prepare Jaggery Syrup (Jaggery & a little quantity of water, elaichi powder & a pinch of baking soda) on medium flame. Stir until the jaggery gets melted and becomes a little thick (one string). Switch off the stove.
6. Cut the chapati into small square shapes  and gently remove these square shapes into a plate.
7.  When the Oil gets hot, fry these square shaped kajas on medium flame until they turns into light Golden brown colour.
8.  Now remove these golden brown square shaped kajas and immediately transfer them into jaggery syrup.
9.  Let them soak in the syrup for 2 minutes. After 2 minutes, remove these soaked kajas into a serving plate. Continue this process until  the dough completes.
10. Store these sweetened kajas in an air tight container for 3 weeks approximately.

Tip:  You can also prepare this sweet with sugar syrup. Process will be same just replace jaggery with sugar.
If you are interested in making this sweet only  with Maida, then check the below link here👇

Rajma-Veg Dosa

                               Rajma-Veg Dosa
Rajma-Veg dosa is a simple and easily prepared  breakfast.

Ingredients:
Rajma (Kidney Beans).   :. 1 cup
Rice flour.                          : 1/2 cup
Cumin seeds.                   : 1 teaspoon
Red chilly powder.    : 1/2 tablespoon(approx)
Salt.                             : 1/2 tablespoon(approx)
Oil.                               : 3 tablespoons
Chopped Veggies.   : 1/2 cup (capsicum, onion, tomato, cabbage, carrots)

Preparation:
1. Soak Rajma in sufficient warm  water overnight. Next day morning, drain out the water.
2. Blend these soaked rajma  &  rice flour by pouring a little quantity of water into smooth paste batter.
3. In a mixing bowl,  add red chilly powder, salt & cumin seeds to the batter and mix properly.
4. Heat a pan on  medium flame. When the pan gets hot, pour one laddle full of batter and spread evenly on the pan like dosa.
5. Now sprinkle chopped veggies on the dosa and press it slightly with ladle and spread one spoon of oil at the middle & edges of the dosa..
6.Roast it on medium flame until it turns light golden brown colour on one side. Now flip it and roast the other side until it turns to light golden brown colour.
7. Now remove the roasted dosa into serving plate. Serve it with chutney  of your choice or tomato sauce.

Tip:  Add some more rice flour, if you feel the dosa is not coming smoothly from the pan.
You can also refer my Rajma dosa preparation in  other form, from the below link👇

https://myfavouritecookingvareities.blogspot.com/2011/03/rajma-uttappam.html?m=1

Sweet Shells (Gavvalu)

                           Sweet Shells(Gavvalu)

Sweet shells is a traditional sweet made  during vacations. Children feel happy if we involve them too in preparation.

Ingredients:

 Maida                    : 1 cup.

 Salt                        : a pinch.

Baking Soda.       :  a pinch + a pinch

Jaggery. (Grated)       :  1 cup

Elaichi powder.            : 1 teaspoon

Oil.                         : Required for Deep fry.

Hot Ghee.            : 1 tablespoon

Preparation:

1. Take a mixing bowl, add evenly the ingredients ( maida, baking soda & salt) with a spoon of hot ghee. 

2.  Now knead it properly  and make  a soft dough by adding a little quantity of water.  Keep it aside to rest for 10 minutes covering the bowl with a lid.

3. After 10 minutes, take a very small portion of dough . Press it into flattened shape on Fork and roll it evenly . You will notice the shell designs on the outer surface. Continue this process, until the whole dough completes.

4. Heat a kadhai with required quantity of Oil used for deep frying on a medium flame. Simultaneously, heat another kadhai to prepare jaggery syrup 

5. For preparing jaggery syrup, heat a kadhai with jaggery and a very little water on  medium flame. Stir it until, the syrup becomes little thick ( one string) . Now add Elaichi powder & a pinch of baking soda into the syrup and turn off the stove.

6.  When the Oil gets hot, fry these shells on  medium flame until they turns golden brown colour.

7. Remove these fried golden brown shells and soak them immediately into jaggery syrup, stir and wait for 2 minutes. 

8. After 2 minutes, remove these soaked shells into a serving plate.

9. Store these shells in an air-tight container for 3weeks.

Tip:  1. You can also use Shells mould to prepare these  shells. Here I used fork instead of shell mould.

2. This sweet can also be prepared with Sugar syrup. Just replace jaggery with sugar.

Raw Banana Chips@Homemade

Raw Banana Chips @Home made

Raw Banana Chips can be easily made and stored in an airtight container for years.

Ingredients:
Raw Banana.              : 4
Salt.                             : 1/2 teaspoon
Lemon Juice.            : 1tablespoon
Turmeric.                   : 1tablespoon

Preparation:
1. Wash all Raw Bananas and peel them.
2. With the help of slicer, make thin & round slices and soak them in a bowl containing sufficient water for 2 minutes.
3.  Drain out the water and heat a vessel with sufficient water on a medium flame.
4. Add lemon juice, salt & turmeric into the vessel and stir until the salt gets melted.
5. Now pour these soaked Banana slices to boil, and wait for one bubble.
6. After one bubble, immediately strain out the hot water with the help of strainer, and pour a glass of cold/normal  water on these pieces and strain the water completely.
7. Place these pieces on a cloth without overlapping under sunlight for one day.
8. For every 3 hours just flip the pieces
9. When the pieces gets completely dried, deep fry them with sufficient oil and sprinkle red chilly powder & salt on it and serve.

Tip:. The  pieces will be sticky  while putting on cloth and may turn into blackish colour after drying.

Sabudana Veg Dosa

Sabudana Veg Dosa

Sabudana Veg  Dosa is an healthy breakfast.

Ingredients:
Sabudana (Sago).       : 1cup.
Wheat flour.                  :1/2 cup
Rice flour                      : 1cup
Green chillies              : 5
Ginger.                          : Small cube
Cumin seeds              : 1 tablespoon
Salt.                          : 1/2 tablespoon(approx)
Oil.                             : 3 tablespoons(approx)
Mixed veg peices.  : 2 tablespoons.
(Onion, Tomato & Capsicum). 

Preparation:
1. Soak Sabudana with sufficient water for 2 hours. Drain the water away after 2 hours.
2. Grind the ingredients ( Sabudana, Wheat flour, riceflour, green chillies & ginger) with required water into a fine & smooth batter.
3. Heat a pan on a medium flame. When the pan gets hot, pour a ladle full of batter and spread evenly.
4. Sprinkle with veggies and fry with a spoon of oil on both sides on medium flame, until two sides becomes light golden brown colour.
5. Continue this process, until the batter completes. Serve it in a serving plate with your favourite chutney or sauce.

Tip: You can also add baby corn, carrots & beans peices on the top of the batter as in the below picture.

Corn Cutlets

                                Corn Cutlets
Corn Cutlets is a Nutritional  breakfast.

Ingredients:
Corn Kennels.           :. 1& 1/2cups
Green chillies.           : 6
Ginger.                       :  1 small piece
Salt.                            : 1/2 tablespoon (approx)
Cumin Seeds.          : 1 tablespoon
Corn flour.                : 1 tablespoon
Rice Flour.                : 3 tablespoons
Chana dal.                : 2 table spoons
Oil.                              : 2 tablespoons (approx)

Preparation:
1. Grind the ingredients ( corn kennels, green chillies, ginger, salt) into a fine paste and remove into a mixing bowl.
2. In a mixing bowl, add rice flour, corn flour, cumin seeds, chanal dal and mix properly with the corn paste.
3. Heat a Non-stick pan on medium flame . When the pan gets hot, take a small portion of the batter and make a flattened shapes and roast them on the pan with a spoon of oil  on a very low flame until it turns  golden brown colour.
4. Now flip it other side and fry for 2 minutes until it turns golden brown colour.

Tip:
No water is required while grinding, as sweet corns are fresh & juicy .

Bhakarwadi

Bhakarwadi

Bhakarwadi is a famous tea time snack in Pune.

Ingredients:
Maida.                         : 1 cup
Besan( Gram flour).  : 2 tablespoons
Red chilly powder.     : 1/2 tablespoon
Salt.                              : 1 tablespoon(approx)
Sesame seeds.          : 1 tablespoon
Sugar.                           : 1/2 tablespoon
Garam masala.          : 1/2 tablespoon
Turmeric.                    : 1/4 tablespoon
Oil.                               : Required for deep fry.
Dry Mango powder (aamchur).  : 1/2 tablespoon
Tamarind paste(sweet).       :  5 tablespoons (approx)
Cumin seeds.                   : 1tablespoon
Coriander seeds.             : 1 tablespoon
Carom seeds                   : 1/2 tablespoon
Dry coconut powder.     :  1 tablespoon

Preparation:
1. Grind the ingredients (coriander seeds, cumin seeds, red chilly powder, salt, sugar, garam masala, aamchur, turmeric & sesame seeds) into a fine powder.
2. In a mixing bowl, mix the ingredients ( maida, besan, salt, carom seeds ) properly with a tablespoon of oil and sufficient water and prepare a soft dough. Keep this dough aside for 20 minutes..
3. After 20 minutes, again knead dough to bring it more soft and cut into equal halves and prepare round balls.
4. Heat a kadhai with required oil for deep frying on a medium flame.
5. In the meantime, press the dough ball into a thin chapathi with rolling pin, apply a little  tamarind paste and spread evenly a tablespoon of prepared masala on the top of the thin sheet.
6. Apply & rub water on the edges of the dough thin sheet. Now roll the dough evenly while holding it's edges. Now cut 2cms sized shapes.   Press slightly with finger on  both sides of the shape. Continue this process till all dough completes.
7. When the oil gets hot, fry these shapes on medium flame by stirring until they turns into golden brown color.
8. Remove these fried Bhakarwadis into a serving plate and serve or store in an air tight container.

Tip: Make sure the rolls should not loose, they should be tightly rolled.
Sweet tamarind paste is prepared by boiling tamarind pulp with jaggery/ sugar until it becomes thick paste.

Chawli( Alasandalu/Bobbarlu) Dry curry

                 Chawli (Alasandalu) dry curry

Chawli/Alasandalu/Bobbarlu/Lobia , this vegetable is popular with different names in different states. The chawli dry curry is very healthy and can be served with rice/roti.

Ingredients:

Chawli (alasandalu).  : 250gms

Moong dal.                  : 1 cup.

Cumin seeds.             : 1 tablespoon

Mustard seeds.         : 1 tablespoon

Chana dal.                  : 1 tablespoon

Urad dal.                     : 1 table spoon

Curry leaves.             : Handful

Grated coconut        : 2 tablespoons

Red chilly powder.  : 1 &1/2 tablespoons(approx)

Salt.                        : 1 tablespoon(approx)

Oil.                    : 2 tablespoons

Preparation:

1. Soak moong dal with sufficient water for atleast 2 hours and strain out the water and keep it aside.

2. Wash chawli and cut them into small round pieces.

3. Heat a kadhai with oil on medium flame. When the oil gets hot,  prepare tadka (chana dal, urad dal, mustard seeds, cumin seeds & curry leaves). 

4. When the tadka is ready, add chawl pieces & soaked moong dal and mix properly and sprinkle a handful of water on the curry and cover it with a lid and cook for 2minutes.

5. After 2 minutes, remove the lid , stir it. Now add Turmeric, Red chilly powder & Salt and mix properly and cook it for another 2 minutes by covering it with a lid on medium flame.

6. After 2 minutes, remove the lid,  add grated coconut and mix properly and cook for 1 minute without lid on medium flame.

7. Turn off the stove, remove the curry into a serving bowl and garnish it with a little bit grated coconut and serve with rice/roti.

Tip: If you feel that the moong dal is not cooked properly, then sprinkle a handful of water into the curry and let it cook for another 2 minutes.

Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi is a famous breakfast in Maharashtra.  It tastes delicious.

Ingredients:
Sabudana(Sago).      : 1 & 1/2 cups
Groundnuts.               : 1/2 cup
Green chillies.            : 6
Salt.                             : 1 tablespoon(approx)
Cumin seeds.            : 1tablespoon.
Mustard seeds.        : 1tablespoon
Onion (big).               : 1
Potato (big).            : 1
Curry leaves.           : Handful
Ginger-Garlic Paste. : 1tablespoon
Turmeric.                    : 1teaspoon
Oil.                               :  3tablespoons
Ghee.                          : 1tablespoon.

Preparation:
1. Soak sabudana with sufficient water for overnight.
2. Next day morning, strain out the water and keep it aside. Cut onion into slices, potato into small cubes, and slit and cut green chillies into finger size.
3. Heat a kadhai and roast groundnuts without oil until they get roasted on a medium flame. Remove them and  keep it aside to cool. Grind them into coarsely powder.
4. In same kadhai, heat oil. When the oil gets hot, add mustard seeds & cumin seeds and stir it for a minute on low flame. When the mustard seeds starts tampering, add the remaining ingredients ( onion slices, potato cubes, green chillies, ginger-garlic paste,turmeric,  curry leaves & salt) and cook them on medium flame for 2 minutes by covering the kadhai with a lid.
5. After 2 minutes, if you find potato cubes well cooked, then add ghee and soaked Sabudana into it and mix properly with ladle. And cook it for another 2 minutes on low flame by covering with a lid.
6. Now turn off the stove and sprinkle the coarsely grinded groundnut powder on it and mix properly and serve it in a serving plate.

Tip: If you want to serve it as an evening snack, then soak sabudana with sufficient water atleast for 2 hours before preparing.

Stuffed Karela

Stuffed Karela

Generally, children won't like karela, but if you prepare like this, they will definitely love.

Ingredients:
Karela(bitter gourd).  : 6 (small size)
Chutney dal(putaana dal). : 1/2 cup
Cumin seeds.      : 1tablespoon
Coriander powder  : 1 tablespoon
Red Chilly Powder. : 1/2tablespoon(approx)
Salt.                           : 1/2 tablespoon(approx)
Carom seeds.         : 1/2 tea spoon
Onion(big).               : 1
Oil.                             : 3 table spoons (approx)

Preparation:
1. Wash all karelas and slit on one side at the middle and remove a few seeds  only. And boil them with sufficient water on medium flame for 2minutes.
2. Strain out the water  completely and keep them aside.  Grind chutney dal into a fine powder.
3. Cut the onion into very small pieces. In a mixing bowl, mix all the ingredients ( chutney dal powder, cumin seeds, red chilly powder, salt, carom seeds, onion pieces, coriander powder) properly.
4. Stuff this mixture inside the karelas and apply with a water droplet from outside on the slitted edge.
5. Now heat a non-stick pan with a spoon of oil on a medium flame. When the pan gets hot, keep all these stuffed karelas and pour a spoon of oil covering all the karelas, and fry them by covering with a lid on a low flame for 2 minutes.
6. After 2 minutes, open the lid and flip the other side of karelas and again add a spoon of oil, and cover it with a lid and fry for another 2minutes.
7. If the mixture is still left, you can sprinkle it on the top of karelas and fry for another  minute.
8. Now remove the roasted karelas into a serving plate and serve it with rice.

Tip: For every stuffed vegetable curry, just apply a drop of water after stuffing is done on the sliited areas, by doing this the mixture will not come out of the stuffed vegetable while frying.

Adai Dosa

                             

                             Adai Dosa

Adai Dosa is a healthy breakfast recipe and is famous in Tamil Nadu.

Ingredients:

Rice.                    : 1 & 1/2 cup

Toor dal.             : 1/4 cup

Chana dal.         : 1/4 cup

Moong dal.        :  1/2 cup moong dal

Green chillies.     : 5

Ginger.                 : Small peice

Cumin Seeds.     : 1 tablespoon

Salt.                      : 1/2 tablespoon(approx)

Oil.                   : Required  for roasting   dosa.

Preparation:

1. Soak all the ingredients ( rice, toordal, chana dal & moong dal) with sufficient water for 2 hours.

2. Grind all the soaked ingredients along  green chillies & ginger  into a smooth batter with sufficient water.. The consistency of the batter should not be too thick or too thin.

3. Add Cumin seeds and salt to the batter and mix properly.

4. Heat a pan on medium flame,  when the pan gets hot, pour the batter on it and spread evenly with ladle and pour a few drops of Oil along the edges and in the middle of Dosa .

5. Now flip the other side of dosa and wait for another 1 minute on a medium flame. 

6. Continue this process till the batter finishes.

7. Serve this Adai dosa with your favourite chutney.

Tip: You can also add onions, tomatoes, coriander on it and make this dosa.

Dhokla with Chana dal

                      Dhokla with Chana Dal
Dhokla is a famous Gujarati  tasty snack. It can be prepared in different varieties. Here I prepared it with Chana dal  with my friend's  guidance.

Ingredients:
Chana Dal.               : 1 cup
Idli Rawa.                 : 1 & 1/2 cups.
Salt.                           : 1 tablespoon(approx)
Ginger & Green chilly paste. : 1/2 tablespoon
Baking Soda.           : 1 teaspoon
Mustard seeds.       : 1 tablespoon
Curry leaves.           : Handful
Asafoetida(Hing).   : 1/4 teaspoon
Sugar                         : 1 &1/2 table spoon
Coconut (grated).    : 1 table spoon
Turmeric                    : 1 teaspoon
Oil.                              :  1 tablespoon

Preparation:
1. Soak Chana dal & Idli rawa in separate bowls with sufficient water for 2 hours.
2. After two hours, grind this Chana dal & idli rawa into fine batter with sufficient water.
3. Add Ginger - Chilly paste  & Salt  into the batter and mix it properly and keep it aside to ferment for overnight.
4. Next day morning, mix batter properly and add turmeric, baking soda and again whisk properly with the help of whisker for 5 minutes.
5. Now heat a pressure cooker with sufficient water on a medium flame.
6. When the cooker gets hot, grease  idly plates or cake mould with oil and pour this batter into it and tap it for 3 times.
7. Place the idly plates or mould I to the cooker and steam it on a low flame without whistle for 10 minutes.
8. After 10 minutes, unmould these dhoklas into a serving plate and cut into cube pieces.
9. Now heat a pan with Oil  on medium flame,. When the oil gets hot, add mustards seeds, curry leaves & Hing and fry them until the mustard seeds start tamper.
10. Add 1 /2 glass water and sugar and stir it until the sugar gets dissolved completely. Now pour this hot syrup on the top of  dhokla peices evenly. Garnish it with grated coconut and serve.

Tip:  More the  fermentation, more  the dhoklas become soft & spongy.

Chutney Dal Chikli

                         

Chutney Dal Chakli

Chutney dal chakli is very  simple snack to prepare.  Children will love to eat.

Ingredients:

Chutney Dal (Puraana Dal) : 1cup

Rice flour.                             :  1& 1/2 cup

Butter.                            : 1 small cube.

Cumin seeds               : 1 tablespoon

Red chilly powder.     : 1 tablespoon (approx)

If you like spicy you can add some more depending on your taste.

Salt.                               1 tablespoon(approx)

Moong dal.                 : 2 tablespoons

Oil.                      : Required for deep frying

Preparation:

1. Grind chutney dal into fine powder.

2. Take a mixing bowl, mix all the ingredients (rice flour, chutney dal powder, red chilly powder, salt, cumin seeds, moong dal and butter) properly with a little boiling water & normal water until the dough consistency is free of lumps

3. Heat a kadhai on low flame with required quantity of oil used for deep fry.

4. When the oil gets hot, pour a spoon of hot oil into the dough and mix properly.

5. Fill the chakli mixture into the chakli maker with star plate in it.

6. Press this mixture into the oil and fry chaklis on a low flame until the two sides of chaklis turns golden brown colour.

7. Continue this process until the dough gets  completed and serve .

Tip : Grease the chakli maker with hot oil, which helps in free flow of the dough from the maker.

Potato Chips @Home

       

Potato Chips can be easily made at home. It's very healthy and can be stored for  years. This recipe was guided by my elder sister

Ingredients:
Potatoes.              : 6
Salt.                        : 1 tablespoon
Lemon                    : 1/2 slice
Turmeric.               : 1/2 teaspoon

Preparation:
1. Wash & peel all the potatoes. And cut  into slices evenly with slice maker.
2. Soak all these slices in normal water  for 1 hour.
3. Strain out all water and again fill the slices with normal water until all the slices are and add salt & squeeze lemon juice in it , stir properly and keep aside to rest  overnight.
4.Next day morning, strain the water  & again fill the vessel with water and boil it on a medium flame until bubbles appear.
5. Turn off the stove and  strain out the boiling water and keep the strainer with slices under tap water for 30 seconds.
6. Place the slices one by one on a cloth and let them dry under the Sun for one day completely.
7. For every two hours flip these slices, in order to get dried quickly.
8. When the slices turns into crispy, fry these chips with required quantity of oil on a low flame and sprinkle red chilly powder & salt on it and serve.

Tip:  you can also prepare these chips in a lot, with same process.

Bhel Puri

                           Bhel Puri

Bhel puri is a quick & easy snack item to prepare.

Ingredients:

Puffed Rice(murmur).     : 1cup

Navratan Mixture.           : 1cup

(You can read this mixture preparation in the below link

https://myfavouritecookingvareities.blogspot.com/2017/07/navratan-mixture-preparation-at-home.html

Onion(small).               : 2

Tomatoes.                    : 3

Tamarind pulp.            : 3 tablespoons

Raw Mango pieces.    : 1 tablespoon (optional)

Red chilly powder.       : 1/2 tablespoon (approx)

Salt.                       : According to your taste

Jaggery (grated).  :  1tablespoon

Coriander powder.  : 1 tablespoon

Chaat Masala.          : 1 tablespoon

Coriander(chopped). : Handful

Preparation:

1. Cut Onions & Tomatoes into very small pieces.

2. Take a mixing bowl, mix all ingredients (puffed rice, navratan mixture, red chilly powder & salt) properly.

3. Now heat a pan on a low flame, add tamarind pulp and jaggery to it.

4. When the jaggery melts completely, add coriander powder & chaat masala and stir it properly. Now turn off the stove.

5. Pour this syrup to the mixture and mix evenly along with onion & tomato pieces.

6. Garnish with coriander and serve it.

Tip:  You can store the mixture readily.( puffed rice , navratan mixture, red chilly powder) , whenever needed just add onion & tomato peices and tamarind masala to it and serve.

Coconut -Dal Dry Curry

                    Coconut - Dal  Dry Curry
Coconut -Dal dry curry is very delicious curry and  is a perfect combination in rice along with rasam.
Ingredients:
Coconut (whole)    : 1
Toor dal.                  : 1 cup
Turmeric.                : 1 teaspoon
Red chilly powder   : 1 tablespoon (approx)
Salt.                           : 1 tablespoon (approx)
Oil.                             : 2 tablespoons
Red chillies.             : 2
Curry leaves.          :  1 stem
Chana dal.              : 1&1/2 teaspoons
Urad dal.                 : 1& 1/2 teaspoons
Cumin seeds.        :  1 teaspoon
Mustard seeds.     : 1teaspoon

Preparation:
1. Grate the whole  coconut and keep it aside.
2. Roast toor dal in a khadai on  a medium flame until it turns golden brown colour.
3. Cook the toordal with a little quantity of water( until the dall gets soaked) on a low flame in a cooker. Wait for three whistles.
4. After three whistles, strain the excess water ( you can use this water in the preparation of rasam) and keep it A-side until it gets cooled.
5. Now heat a kadhai with oil and prepare tadka(chana dal+urad dal+mustard seeds + cumin seeds+ curry leaves+ Red chillies)
6. Add cooked dal,  grated coconut, turmeric, red chilly powder & salt  to this tadka and mix properly and cook for 5 minutes without lid.
7. Cook until the curry gets dry consistency. Turn off the stove and serve it with rice.

Tip:  While cooking dal in a cooker, add a teaspoon of ghee or oil into the dal water . Make sure the dal should be pasted. or overcooked.

Masala Bhendi Fry

                         Masala Bhendi Fry
Masala Bhendi is a North-Indian Curry, which tastes delicious and can be served with rice or roti.
Ingredients:
Lady Fingers(Bhendi).      - 250gms
Onions  (medium)                - 4
Red Chilly powder.           - 1/2 tablespoon
Salt.                          - 1/2 tablespoon (approx)
Turmeric.               - a pinch
Coriander powder.    - 1/2 tablespoon
Dry Mango Powder.  - 1/2 teaspoon
Roasted Peanut powder - 1 & 1/2 tablespoons(coarsely)
Grated Coconut.        - 1& 1/2 tablespoon
Cumin seeds.            - 1/2 tablespoon
Carom seeds.          - 1/2 tablespoon
Oil.                           - 2 tablespoons

Preparation:
1. Wash & Cut lady fingers at the middle  and slit at one side,  cut Onions into slices.
2. Heat a pan on a medium flame and fry these lady fingers with a spoon of Oil for a minute and remove from the pan and keep aside.
3. Roast cumin & carom seeds with a spoon of oil.
4. When the cumin starts changing it's colour, add onion slices for 2 minutes until they turn into light golden brown colour
5. Now add fried  lady fingers and mix properly and cook for 1 minute by covering with a  lid
6.  After 2 minutes,  remove the lid and add masala (red chilly powder, salt, turmeric, coriander powder & aamchur powder) and cook it for another 2 minutes without lid.
7.  Turn off the stove,  sprinkle the  peanut powder &  coconut and mix evenly and serve it with rice or roti.

Tip: If you want more crispy, then fry the lady fingers with another extra spoon of Oil.

Aaloo Bhujiya

                             Aaloo Bhujiya
Aaloo Bhujiya is perfect for evening snacks. Children loves to eat.
Ingredients:
Potatoes.                   : 6
Gram flour.                : 1 & 1/2 cup
Rice flour.                  : 2cups
Cumin seeds powder. : 1 tablespoon
Dry Mango Powder(aamchur). : 1 tablespoon
Butter.                         : 1/2 spoon.
Red chilly powder.           : 1 tablespoon (approx)
Salt.                                    : 1 tablespoon (approx)
Oil.                   : Required quantity for deep fry.

Preparation:
1. Peel all the potatoes , cut into cubes and boil with required quantity of water in a pressure cooker on medium flame. Wait for three whistles.
2.  After three whistles, remove the boiled potatoes into a mixing bowl and mash them into a fine paste.
3. Add gram flour, rice flour, cumin powder, aamchur powder, red chilly powder, salt  &  butter along with required quantity of water and mix thoroughly.
4. Make sure the batter consistency should not be too thick and too thin
5. Now heat a kadhai with required quantity of Oil on a low flame.
6. When the Oil gets hot, fill the batter into the sev moulder (select your choice shape plate) and press and fry the sev at medium flame until it turns golden brown colour.
7. Continue this process, until all the batter is completely done.
8. Store in an airtight container when it gets cooled.

Tip:
Always grease hot oil inside of the sev moulder before filling the batter.  Add half spoon of hot oil into the batter before mixing.

Mango Rawa Cake

                     
Mango rawa cake is a very tasty & healthy cake.
Ingredients:
Sooji Rawa.                     : 2cups
Powdered Sugar.           : 1 cup(approx)
Mango puree.                 : 1cup
Elaichi powder.               : 1/2 teaspoon
Butter.                               :  1 cup
Refined Sunflower Oil       : 1spoon
Cashews/Almonds pieces : 1/2cup
Baking powder.                     : 1spoon
Baking soda.                         : 1/2 spoon
Milk.                                  :  1 cup (approx)
Preparation:
1. Take a mixing bowl, mix the ingredients (sooji, sugar powder, mango puree, elaichi powder, Oil, & butter) properly.
2. Whisk these ingredients thoroughly with the help of whisker.for 5 minutes.
3. Keep it aside for 30 minutes to rest by covering it with a lid.
4. After 30 minutes, add baking soda, baking powder and again whisk properly.
5.  Now heat a pressure cooker by removing it's gasket & whistle on a medium flame.
6. In order to get it's consistency, add some more milk and mix it .
7. Apply ghee to the cake mould and dust it with a little maida.
8. Pour the cake batter into the mould and tap it three times and decorate it with cashew & almond pieces.
9. Now keep this mould into the cooker and cover the cooker lid and bake it on a low flame  for 45 minutes approximately.
10. After 45 minutes, check the cake by pinching it with a toothpick. If you still find batter consistency, then again bake it for another 10-15minutes.
11. Now remove the cake from the cooker, and let it be cooled in that mould for another 10 minutes.
12. When the cake gets cooled, then unmould it from the mould and serve .

Tip: Never use a gasket & whistle while baking a cake in pressure cooker.

Mango Pickle

Mango Pickle is a famous South-Indian spicy pickle, is also known as "Aavakaaya" in Telugu.

Ingredients:

Mango                                      : 1.

Mustard Powder                       : 1cup.

Red Chilly Powder                    : 1cup.

Iodized Salt                               : 1/2cup.

Sesame Oil                                : 1cup(aprrox)

Chick Peas                                : 1spoon.

Fenugreek Seeds                     :  1teaspoon.

Preparation:

Cut the Mango into cube size pieces along with its skin. Take a mixing bowl, add Mustard Powder, Red Chilly Powder, Iodized Salt, Chick Peas and Fenugreek Seeds and mix them properly with your hand. Now add the chopped Mango Pieces and again mix them. Now mix them thoroughly by slowly pouring the Sesame Oil on it. Mix them properly and keep this pickle in a glass bottle. After 2 days, you will see that the Sesame Oil gets oozed from the pickle and stays on the top of the pickle, which indicates that the Mango Pickle is ready to serve and eat.

Note: In case of  Ordinary Salt generally take an equal quantity comparing with Red Chilly Powder. In case of Iodized Salt, take half of the quantity in comparison to Red Chilly Powder.

Mixed Veg Kofta Curry

                     Mixed Veg Kofta Curry
Mixed veg kofta curry is a very tasty & delicious recipe can be consumed with rice or roti/naan.
Ingredients:
Grated Cabbage             : 1cup
Grated Carrot.                 : 1cup
Maida.                              : 1/4 cup
Corn flour.                        : 1/4 cup
Cumin seeds.                 : 1/2 spoon
Mustard seeds.              1/2 spoon.
Ginger & chilly paste      : 1/4 spoon
Red chilly powder.           : 1/2 spoon
Sugar.                                : 1/4 spoon
Salt                                   : 1/2 + 1/2 spoons
Coriander powder.        : 1/2spoon
Cumin powder.              : 1/2 spoon
Elaichi powder.              : A pinch
Butter.                              : 1spoon
Cashews.                        : 10
Fresh cream.                 : 4 spoons
Ginger & Garlic paste.   : 1/4 spoon
Onions.                             :  6
Tomatoes.                        : 6
Oil.                 : For deep fry & 1spoon for gravy

Preparation:
1. Cut onions & tomatoes into cubes. Cook them along with cashews with a spoon of oil in a kadhai on medium flame by covering with a lid.
2. Turn off the stove, once they become soft and let them cool at room temperature.
3. Blend them together to make a smooth  puree with the help of mixie.
4. Take a mixing bowl, mix the ingredients (grated cabbage, carrot, cumin seeds, ginger& chilly paste, maida, cornflour, & salt ) properly and make small round shape balls with your palm
5. Take a kadhai with required quantity of Oil used for deep fry and fry these balls on a low flame till they turn into golden brown colour.
6. Turn off the stove, and keep aside these fried kofta balls.
7. In order to make gravy, heat a pan on a low flame with butter & a spoon of Oil. When the butter gets melted, fry cumin & mustard seeds.
8. When mustard seeds starts tampering, add ginger & garlic paste for a while. Now add the puree and stir it on a low flame by adding required amount of water for gravy.
9. Add sugar, coriander powder, cumin powder, elaichi powder, salt, red chilly powder  and mix them by properly on  continuous stirring.
10. After 5 minutes, add fresh cream and stir it for another 2 minutes.
11. Switch off the stove,  now add koftas to the gravy and serve hot with rice /roti.