Namkeen

Namkeen is a crispy snacks recipe which is loved by all age groups.

Ingredients:
Wheat Flour                 : 1cup,
Rice Flour                    : 1&1/2 cup,
Maida.                           : 1cup,
Butter.                           : 1/2 cup,
Carom seeds(Azwain) : 1spoon,
Cumin (Jeera).              : 1spoon,
Moong dal.                     : 1/2 cup,
Red Chilly Powder.        : 2spoons,
Salt.                                 : 2 spoons,
Kasoori Methi.                : 1spoon,
Oil.                                    :  For Deep Frying.

Preparation:
Take a big bowl, mix all the above ingredients ( wheat flour, rice flour, maida, red chilli powder, salt, azwain jeera, kasoori methi, sooji, butter, moong dal) with a glass of warm water & 1spoon of oil. Knead into a soft dough & cover it,  and keep it aside to rest for 10minutes. Now take a kadhai, put  Oil in it for deep frying on a slow medium flame. From the dough, make small balls and with the help of rolling pin, roll the balls into a flat shape roti by applying flour in between. Now cut the roti according to your favourite shapes with mould cutter or you can directly cut into diamond shapes with a  knife. Now deep fry these small pieces in kadhai until they turns into golden brown colour on a medium flame. Now enjoy them with tea, or eat them  directly.

Ugadi Pachadi/Mango Drink

Ugadi Pachadi/ Mango Drink is a South Indian  healthy drink prepared at the beginning day  of Chaitra Masam. You can also prepare it  throughout the summer, according to availability of Neem Flower Petals.

Ingredients:
Raw Mango :.           1,
Neem Flower Petals :. 1cup,
Jaggery crushed                     :.   1/2cup,
Salt.                             :.    1/2 Spoon,
Red Chilli Powder.     :.     1/2 spoon,
Tamarind Juice.         :.      1/2 cup.
Coconut Peices (small). : 1/2 cup.

Preparation:
Wash Raw mango properly with water and peel it's skin. Now cut it into very small peices. Take a bowl, add these Mango peices, Jaggery, Neem Flower Petals,  Tamarind Juice, Salt, Red Chilly Powder, Coconut peices and mix them  thoroughly.  Now serve it directly or refrigerate it to cool.

Palak- Baby Corn Recipe

Palak-Baby Corn Recipe:

Ingredients:
Spinach (palak).             : A bunch.
Baby Corn.                      : 1cup.
Garam masala.               : 1/2spoon.
Coriander powder.          : 1/2 spoon.
Cumin powder.               : 1/2 spoon.
Ginger- Garlic Paste.      : 1 spoon.
Onion (finely chopped).  : 1/2 cup.
Cashew nuts paste.         : 2 spoons.
Cream.                               : 3 spoons.
Red chilly powder.           : 1/2 spoon.
Salt.                                    : 1 spoon / according to taste.
Turmeric.                           : A pinch.
Mustard seeds.                 : 1/2 spoon.
Cumin.                                : 1/2 spoon.
Cornflour paste               :  1 spoon.
Oil.                                     :. 1spoon.
Butter.                                : 1small  cube.

Preparation:
First of all blanch palak and keep it aside. Now put a kadai on stove at medium flame, add oil, mustard and cumin seeds into it. When the mustard start tampering, add ginger- garlic paste and onions to it. Fry until the onions peices turns light brown colour, and add baby corn, turmeric, red chilli powder, salt, coriander powder, cumin powder, garam masala powder. Saute it for 2 minutes and keep a lid on it.  Now grind the palak into a fine paste. Add this paste into the baby corn mixture and mix well. Add cashew paste, cream and cornflour paste and stirr it for 1 minute. Switch off the stove and Palak- baby corn recipe is ready to serve.

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Ragi Laddoos

Ingredients:
Ragi powder                         : 1/2cup,
Wheat flour.                          : 1/2cup,
Chutney dal powder.            : 1/2 cup,
Jaggery.                                : 1cup.
Badam & Cashew powder.  : 1/2 cup,
Elaichi Powder.                     : 1/2spoon.
Ghee.                                      : 3 spoo ns.
Water.                                     : Just to get jaggery dissolve, a little bit.

Preparation:-
First put a kadhai on stove at low flame add two spoons ghee to it. Now mix all the powders and pour it into kadhai and start roasting until it gets a nice smell.  Now remove the roasted powdered mixture from the kadhai and keep it aside in a plate. Now add Jaggery with a little water into the same kadhai, stirr it until you get a syrup mixture.  Now slowly add the roasted mixture by stirring it gradually. Make sure no lumps are formed. Now add a spoon of ghee and elaichi powder and keep stirring until it gets thick.  Switch off the stove and remove the whole mixture into a plate. Now make ladoos by applying ghee on your hands and serve.  It's very healthy for all age groups.

Green (Katcha)Tomatoes Pickle

Ingredients:

Tomatoes( Green)      :. 8                      
Mustard Powder                       : 1/2cup.
Red Chilly Powder                    : 1cup.
Iodized Salt                               : 1/2cup.(approx)
Sesame Oil                                : 1/2cup.(approx)
Fenugreek Seeds                     : 1 tablespoon.


Preparation:
Make sure that chopping board and Tomatoes   are not wet, presence of wet  can spoil the pickle.Cute Tomatoes into small  size pieces along with its skin. Take a mixing bowl, add Mustard Powder, Red Chilly Powder, Iodized Salt,  and Fenugreek Seeds and mix them properly with your hand. Now add the chopped tomato 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 Tomato 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.

• 

Chole-Palak.

Chole-Palak is a mouth-watering recipe. It is very tasty and delicious as compared to Palak-Paneer.


Ingredients:

Palak (spinach)                             : 1 bunch.
Chole (soaked)                              :  half cup.

Ginger-Garlic paste                        : a table spoon.

Cashew nut paste(optional)             : a tablespoon.

Green chillies                                 : 2.

Red chilly Powder                           : half spoon.

Salt                                               : a table spoon.

Turmeric Powder                             : a pinch.

Sugar                                             : half spoon.

Oil                                                  : a table spoon.

Onions(chopped)                              :half cup.

Curd (perugu)                                   :a table spoon.

Chole masala                                   : half spoon.

Mustard seeds                                  :half spoon.

Jeera                                                : half spoon.

Preparation Method:

First of all, boil the soaked Chole in pressure cooker with adding sufficient water, salt & turmeric in it. Then boil the Palak bunch in another bowl with a little water, Green chillies without putting lid on it. Now after getting cooled, grind the boiled palak bunch into a fine paste. Now heat Oil in a kadhai. When the oil gets heated, add Mustard seeds, Jeera & Ginger-Garlic paste and saute them. Now add chopped Onions and saute them until they turns into golden brown color.  Now add Turmeric, Red chilly powder, Chole masala, Sugar & Palak paste and cook it for 5 minutes until it becomes little thick gravy. At last add curd to it and Chole palak is ready to serve with Chappathi or Rice.

Onion Pakoda

Onion Bhaji is a mouth-watering and delicious snack which tastes good when it is raining.

Ingredients:
Onion                                       : 1.
Besan (Gram Flour)                  : 1cup.
Rice Flour                                 : 1/2cup.
Baking Soda                              : a pinch.
Azhwain (Vaamu)                       : 1spoon.
Ginger Paste                               : 1spoon.
Green Chillies                              : 2.
Red Chilly powder                       : 1/2spoon.
Salt                                              : 1/2spoon.
Water                            : 3/4th cup.
Curry Leaves                 : handful.
Oil                                 : required quantity used for deep frying.

Preparation:
Cut the Onion into slices and Green Chillies into two equal halves. Now take a mixing bowl, add Besan, Onion slices, Green Chillies halves, Rice flour, Baking Soda, Red Chilly Powder, Salt, Azhwain, Ginger paste, & Curry Leaves and mix them with Water and make a little thick mixture (batter). Now heat a kadhai with required amount of Oil used for deep frying in it. When the Oil gets heated, take a very little portion of batter and dip into the Oil and fry them until they turns into golden color. When they turns golden color, remove the bhaji from kadhai and place on a tissue paper to remove the excess Oil. Continue this process. Now serve hot and bhaji is ready to eat.

Note: Before dipping the batter into hot Oil, just add 3/4th spoon of Hot Oil into the batter, which gives crispy and the bhaji won't absorb more Oil.