my favourite cooking varieties

Wheat Flour Laddoos

Wheat flour laddoos are very tasty, healthy & easy to prepare.

Ingredients:
1. Wheat Flour. : 1 cup,
2. Groundnuts :. 1 cup,
3. Chutney Dal. : 1 cup,
4. Rajgira. :. 1 cup,
5. Cashews. :. 15
6 Jaggery. : 1 cup
7. Ghee. : 3 tablespoons
8. Elaichi Powder. : 1/2 teaspoon
9. Water. : 1/2 tea glass ( approx)

Preparation:
1. On a medium flame, roast Groundnuts in a kadhai for 5 minutes.
2. Remove the roasted groundnuts from the kadhai and keep them aside to get it cooled.
3. Roast Wheat flour with two spoons of Ghee in kadhai at a low flame, until it turns light brown colour.
4. Pour roasted flour into a mixing bowl..
5. Grind roasted groundnuts, chutney dal , cashews separately into a fine powder.
6. Mix these powders along with roasted wheat flour thoroughly in a mixing bowl.
7. Now melt jaggery with a little amount of water in a kadhai on a low flame, until it gets dissolved.
8. Once the syrup is formed, add all these mixed powder ingredients.
9. Keep stirring continously, by adding elaichi powder & ghee, until all ingredients are mixed properly.
10. Turn off the stove, apply a pinch of ghee on your both palms, make a round shaped laddoos with the dough.
11. Store in an air tight container when they get cooled.

Flax Seeds Laddoos

Flaxseeds Laddoos
Flax Seeds laddoos contains nutritional benefits & healthy for all age groups.
Ingredients:
Flax Seeds : 1/2 cup,
Peanuts. :. 1/2 cup,
Chutney Dal Powder : 1/2 cup,
Rajgira :. 1/2 cup,
Jaggery powder. : 1 cup,
Ghee : 1 cup (approx.)
Elaichi Powder. :. 1/2 teaspoon.
Preparation:
1. Heat a kadhai on a low flame, roast Flax seeds in it for two minutes. If the seeds starts popping, remove them to get cooled.
2. Again roast Peanuts on a low flame. When the two ingredients gets cooled, now grind them separately into smooth powders.
Heat Ghee on a low flame until it gets hot.
3. Take a mixing bowl, mix all the above ingredients evenly by adding hot ghee.
4. Make small laddoos by applying ghee on your palms and serve. Store in an Airtight container & will stay fresh for more than two weeks.

Coconut-Rava Laddoos

Coconut-Rava Laddoo
Coconut-Rava laddoo is a famous South-Indian sweet.

Ingredients:-
Grated Coconut                : 2cups.
Sugar.                                : 1cup.
Water.                                : 1/2 glass(small).
Sooji Rava.                      : 1cup.
Ghee.                                 : 3 tablespoons.
Elaichi powder.                : 1/2 teaspoon.
Cashewnuts.                    : 10.

Preparation:
1. Heat a kadhai on stove with medium flame. Fry cashews with one spoon of ghee, until they turn into golden brown. Now take out the cashews and keep them aside in a plate. Fry grated coconut in that kadhai for 1minute, until it turns into light golden brown and take out in a plate. Roast Sooji rava in same kadhai with low flame for 2mins, until it smells aromatic and turns into light brown colour, and transfer this into the plate. Mix all the above roasted mixture with the help of ladle..
2. To make sugar syrup, heat kadhai on medium flame by adding sugar and water. Mix well until sugar melts and gets one string consistency.
3. Slowly, add the rava mixture to the sugar syrup and thoroughly mix to avoid lumps for 2minutes.
4. Turn off the stove, add elaichi powder, ghee and cashews and mix well. Make round shaped laddoos by applying a pinch of ghee on your palms. Coconut-Rava Laddoos are ready to serve.or store in an airtight container for two weeks .

Madras Cucumber Chutney

Ingredients:
Madras Cucumber : Medium size.
Tamarind Paste. :1 tablespoon.
Red Chillies. : 4.
Green Chillies. : 5.
Salt : 1 tablespoon (approx)
Roasted Fenugreek Powder : 1 teaspoon.
Asfoetida( Hing). : Pinch.
Oil : 1 & 1/2 tablespoon.
Mustard Seeds. : 1 tablespoon.
Cumin : 1 tablespoon.
Urad Dal. : 1 tablespoon.
Coriander (chopped) : handful.
Turmeric powder : pinch.

Preparation:

1. Wash madras cucumber, peel it's skin and cut it into small cube sized pieces.

2. Now put a pan on stove at medium flame, add oil, Urad Dal, Mustard seeds and cumin seeds . Stir them until Mustard Seeds start tampering, now add Red Chillies, Hing and Green Chillies and cover the pan with a lid.

3. Stir it for 1minute and switch off the stove. Let this tadka be cooled.

4. After 5 minutes, grind this tadka( keeping a small quantity) along with red chillies & green chillies into fine coarse paste.

5. Now add madras cucumber pieces, turmeric, salt, roasted fenugreek powder & tamarind pulp and grind into chutney. Remove this chutney into serving bowl and garnish with remaining tadka & chopped coriander and serve it with rice/dosa.

Tip: Always use whipper button for chutneys as it will give a perfect taste to chutneys.

Sabudana Idli.

Ingredients:
Sabudana ( Sago). - 1cup.
Idli Rawa. - 1cup.
Salt. - 1/2 spoon.
Curd. -1 & 1/2 cup.
Water. - as per requirement to make batter.
Baking soda. - a pinch.

Preparation:
Take a mixing bowl, mix Sabudana & Idli Rawa with curd and add a little bit of water if required to get thick batter consistency. Cover the bowl with a lid and keep it overnight to get fermented.
Next day add baking soda and salt to that batter and mix it properly to get a batter consistency with water, if required. Now heat pressure cooker with a glass of water on a medium flame, apply ghee on idli stand and put small quantity of batter in it. When the water in the cooker starts boiling, put this idli stand into it and cover the cooker with its lid by removing whistle on a medium flame. Wait for 10 minutes approximately to get idli cooked properly. After 10 minutes, remove idlis from stand and serve idlis in a serving plate along with your favourite chutney.

Cheesy-Veg Sandwich

Ingredients:
Grated Beetroot - 1/2spoon.
Grated Carrots. - 1/2spoon.
Grated Cabbage - 1/2spoon.
Green Peas -3 or 4.
Cheese - slice.
Coriander Chutney - 1/2spoon
Baby Corn - roundly chopped
Tomato - big size.
Capsicum (chopped) - 1/2 spoon.
Multigrain bread slices - 2.
Butter - for toasting.
Chaat masala - a pinch.
Preparation:
First of all, take two slices of bread and spread coriander Chutney on it. Stuff all mentioned above veggies into the bread and sprinkle a pinch of chaat masala and now keep a cheese slice in between the two bread slices and tightly press and toast it in a sandwich maker by applying butter on both sides. Serve hot & tasty Sandwich with tomato sauce.

Baadushah/Balushahi

Baadusha/ Balushahi is an Indian sweet dish mainly prepared in festivals or occasions.

Ingredients:
Refined Flour(maida) : 2 cups.
Baking Soda. : 1/2 spoon.
Curd. : 1/2 cup..
Sugar. : 2 cups.
Water. : Required for dissolving sugar to get syrup.
Ghee ( hot). : 1/2 cup.
Cardamom powder. : 1spoon.
Lemon pulp juice. : 1 spoon.
Oil. : Required for Deep frying.

Preparation:
Step1: First of all,take a mixing bowl, mix maida,baking soda, ghee, and curd properly. Now with a very little water mix mixture into a thick dough. Keep it aside with a wet cloth for 45 mins.

Step2: Now heat a kadhai with sugar and required amount of water, Cardamom powder to get sugar syrup on a medium flame.Stir it until all the sugar gets into dissolved and gets a little thick syrup. Now pour lemon pulp into syrup in order to avoid the syrup getting crystalized on cooling. Switch off the stove.

Step3: Heat another kadhai with required quantity of oil for deep frying on a low flame. Now take a small portion of dough and roll it under your palms to get a round shaped ball. Now press with your palms evenly to get a peda shape.and a slightly press in the middle of the peda with thumb finger. Continue this process for the remainder dough.

Step4: When the oil gets hot, fry these pedas on a low flame until they turns into golden brown. Now remove this golden brown pedas and dissolve them into hot sugar syrup. Wait for 10mins to get sugar syrup absorbed by pedas. Remove them from sugar syrup and serve them. Tasty tasty Baadushas are ready to eat.