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.

Water Melon Veggie Dosa

Water Melon Veggie Dosa is a healthy & nutritional breakfast/snack for all age groups.

Ingredients:
Water Melon Rind peices                    : 1cup
Rice flour                                                : 1/2 cup
Capsicums                                             : 2
Tomatoes.                                              : 2
Onion.                                                      : 1
Coriander (optional).                             : Handful
Cumin seeds                                           : 1/2 teaspoon
Red chilly powder.                                  : 1/4 teaspoon
Salt.                                                           : 1/4 teaspoon

Preparation:
Cut all veggies into very small pieces. Grind watermelon rind & rice flour along with required quantity of water into a fine batter. Pour the batter into a mixing bowl. Mix cumin seeds, red chilly powder & salt  with the batter.  Heat a non-stick pan at medium flame, when the pan gets hot, pour a laddle full of batter on the pan and stretch it in clockwise & anticlockwise like dosa. Now decorate veggie peices  on it like pizza and with a little spoon of Oil roast two sides of dosa by flipping it . Now switch off the stove  and serve it

Tip:  You can also decorate the dosa  with chopped  Coriander or Spring onions.
Rind lies in  between the pink part & dark green part of a water melon.

Stuffed Capsicum

                   Stuffed Capsicum
Stuffed Capsicum is  liked by all age groups.
Ingredients:
Capsicum          - 6  (small size),
Chutney dal powder.       - 1 cup,
Grated Coconut.             -  1/4 cup,
Coriander  (fresh)                       - handful,
Red chilly powder / green chilly  : 1/2
                                     Pieces
 teaspoon
Roasted Sesame seeds  - 1/2. teaspoon
Salt.               -. 1/2 teaspoon
Onion            -  1/2 cup (small pieces)
Oil.                -.  4 tablespoons
Cumin seeds : 1/2 teaspoons

Preparation:
 Wash all capsicums and make  slits on four sides. Take a bowl and mix all the ingredients (chutney dal powder, coconut, onion pieces, salt, sesame seeds, red chilly powder, cumin & coriander) evenly. Now fill  this mixture inside the slitted capsicums.  Roast these stuffed capsicums with a spoon of oil in a  Non-Stick frying pan on a medium flame for a minute. Flip the other side of capsicums and again fry with another spoon of oil.  Continue thus process, until all sides of capsicums get fried evenly. Switch off the stove and serve it with rice.

Tip: After filling the mixture, layer the outside with a drop of water.