my favourite cooking varieties

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.

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.