Showing posts with label Vegetarian Recipes. Show all posts
Showing posts with label Vegetarian Recipes. Show all posts

Onion Samosa

                                                                                                  

How To Make Onion Samosa

Samosa is one of most famous snack in India.  The size and shape may vary but most of them are in triangular. Samosas are served hot with tomato sauce or green chutney. Samosas are crispy in nature and filled with potato curry or with onion mixture. 

Ingredients:

Maida – 1cup (100 Grams)
Wheat flour – 1cup (100 Grams)
Onion – 1 (finely chopped)
Poha – ½cup
Red chili powder -1teaspoon
Chaat masala – 1teaspoon
Salt to taste 
Green chili – 3 (finely chopped)
Coriander leaves – 2bunches
Garam masala powder – 1/2tablespoon
Oil for deep fry






Preparation method:

In a large mixing bowl add a cup of Maida, wheat flour and also add salt as per taste.
Mix all ingredients properly.
Now add a tablespoon of oil and mix it properly, samosa will be crispy in nature due to the addition of oil in the wheat flour.
Now add water gradually and start kneading the dough.
Now cover it with a wet cloth and keep it aside for 15 minutes.
In the meanwhile, take another mixing bowl and add finely chopped onions and poha, mix it well.
Now add a teaspoon of red chili powder, a teaspoon of chat masala and ½ teaspoon of Garam masala powder, finely chopped coriander leaves, salt to taste and mix all the ingredients.
Squeeze the mixture gently for onions to release the moisture further.
Now take another small bowl, add a tablespoon of Maida and water.
Mix it well. This Maida paste is used for folding of samosa.
Now take the portions of the dough and smoothen it with fingers to form a ball.
Repeat the same process for rest of the dough.
Now take a rolling pin and roll it like a roti.
Keep it aside and repeat the same process for rest of the dough.
Now take a rolling pin and roll each ball into a slightly thin roti.
Now switch on the stove and heat a non-stick pan.
Then fry the rolled roti for 2seconds.
Now take a knife and cut the edges of the roti and then make three rectangular shapes from the fried roti.
Then make a fold to make a triangle shape and hold it between your thumb and index finger and seal to enclose the stuffing.
Press the ends firmly with the Maida paste and close the samosa such that the filling does not come out during the frying process.
Repeat the same process for rest of the dough.
Now switch on the stove and heat enough oil for deep fry.
Now drop the samosas into the oil and reduce the flame from high to medium.
Fry them till golden color and then turn carefully to the other side so that it cooks evenly.
Fry them on medium flame.
Once fried remove the samosa using spatula or drainer to drain the excess oil and place them on a paper napkin and allow them to cool.
Then once again fry them till golden brown and remove with a drainer.
Place them on a paper napkin and then transfer the fried samosas to a serving plate.

Serving suggestion:

Serve these samosas in the evening as appetizers or tea time snacks.

Nutrition facts:

Serving size: 1 samosa

Fat – 9g
Total carbs – 33g
Protein – 5g

Coconut Jaggery Laddu

How To Prepare Coconut Jaggery laddu 


Coconut jaggery laddu is very simple to make and tasty too. Some places in Andhra called this coconut jaggery as “kobbari louz” and can be prepared with either sugar or jaggery and the main ingredients used for making the laddus are coconut, jaggery, and ghee. This is sweet dessert-snack and Coconut laddus are offered as prasadam for gods during the festival seasons. 

Ingredients required:

•    Coconut -1
•    Jaggery -1cup (grated)
•    Cashew nuts – 1 tablespoon
•    Cardamom powder – ½ tablespoon
•    Ghee – 1 tablespoon







Preparation Method: 

•    Chop the coconut into small pieces and clean it with fresh water.
•    In a blender, add chopped coconut and grate it. Keep it aside in a plate.
•    A cup of jaggery is enough for 2 cups of coconut powder.
•    Now switch on the stove and heat a pan.
•    Now add a cup of grated jaggery and ½ cup of water and melt it on low flame.
•    When the jaggery completely melts, switch off the stove.  
•     Filter the jaggery syrup using a strainer in order to remove the impurities.
•    Now switch on the stove and heat the same thick bottom pan.
•    Then pour the jaggery syrup into the pan and also add grated coconut into the pan, and boil it.
•    Mix it well and adjust the flame to medium.
•    Stir it continuously until the moisture evaporates.
•    Then add ½ tablespoon of cardamom powder into the mixture and mix it well.
•    Cardamom powder gives a nice taste and aroma to the laddus.
•    Then add cashew nuts which are optional and mix it well.
•    Then finally add ghee and mix it well.
•    Continue to cook till all the moisture evaporates and begins to look dry.
•    Then switch off the stove and transfer the coconut mixture into a bowl.
•    Then grease your palms with ghee and roll the mixture into the small sized ball.
•    Repeat the same process for the rest of the mixture.
•    Transfer the laddus to a serving plate.

         Tasty and delicious coconut jaggery laddus are ready now

               Coconut jaggery laddus can be served as an evening snack and can be offered as naivedhyam for the gods during festivals.


Note:
  •    Adjust the jaggery quantity to suit your taste.
  • These coconut jaggery laddus can be stored in an airtight container in cool and dry places and serve.

Nutrition facts:

Servings:  1 laddu

  • Total fat - 2g
  • Cholesterol – 6mg
  • Sodium – 20mg
  • Potassium – 5.8mg
  • Total carbs – 9g
  • Dietary fiber – 0.1g
  •  Sugars – 9g
  • Protein – 1g

Breakfast Recipes

Breakfast Recipes

 Top 10 breakfasts for kids

Breakfast is the most important meal of the day to everyone. Any breakfast is better than no breakfast. Don’t eat pastries all the time which doesn’t have any kind of proteins and nutrients that kids really needs.  Try to take a variety of breakfasts that includes fruits, vegetables, grains, proteins, eggs etc., here are the few breakfast recipes.

1. Eggs along with bread (toad in the hole)

Ingredients required:

Wheat bread – 2 slices
Eggs – 2
Salt as per taste
Pepper to taste

Preparation method:

Switch on the stove and heat a frying pan over medium flame.
Spread a teaspoon of butter all over the pan.
Now take a cookie-cutter and cut out the bread to your favorite shape in the center.
Now apply the butter to the bread along with the cutout piece.
Then place the butter side bread on the frying pan and fry it.
Then break an egg into the small dish, and then gently pour it into the hole of one of the bread slices.
Repeat the same process for remaining egg and bread slice.
Cook up to a minute or two minutes until the egg turns to a golden color on the bottom.
Then gently flip to cook on another side of the bread slice until toasted.
Then flip the cut-out pieces of the bread slice and toast it on another side for another minute.
                     
                     Tasty and Healthy Egg Bread is ready now

2. Applesauce pancake recipe

Ingredients required:

Eggs – 2
Applesauce – ¼ cup (unsweetened)
Almond meal – ¼ cup
Baking powder – ½ teaspoon
Vanilla extract – ¼ teaspoon
Honey syrup – ½ tablespoon

Preparation method:

Whisk the eggs in a small mixing bowl and then add ¼ cup of apple sauce, ½ tablespoon of honey syrup and ¼ teaspoon of Vanilla extract.
Mix all the ingredients well.
Then add ¼ cup of Almond meal and ½ teaspoon of baking soda into the syrup and egg mixture and mix it well.
Now switch on the stove and heat a non-stick pan and add a few drops of coconut oil.
Once the oil is heated pour 3 spoons of the egg mixture.
On medium flame cook it for 4 minutes.
Once you see them brown and top of the cake is no longer too runny, then gently flip them with a spatula.
Once flipped allow it to cook on another side for 3 minutes.
Cook until lite brown color on both sides.
Then remove gently using a spoon or spatula onto a serving bowl.

                                    Tasty and simple apple sauce pancake is ready now

3. Paneer toasty recipe 

Ingredients required:

Paneer slices – 6
Tamarind extract – 2 tablespoon
Chili sauce – 1 tablespoon(sweet)
Mint sauce – 2 tablespoon
Chat masala – 1 tablespoon
Bread slices – 4
Butter – 20gms
Onion – 1 (julienne)
Tomato – 1 (sliced)
Salt as per taste
Kashmiri chilies – 2
Garlic cloves – 2
Oil – 2 tablespoons

Preparation method:

In a large mixing bowl add 2 tablespoons of tamarind extract, a tablespoon of sweet chili sauce, 2 tablespoons of mint sauce and a tablespoon of chat masala.
Mix all the ingredients well.
Now butter the bread slices for toasting.
Now add julienne onion, sliced tomatoes, and salt as per taste into the bread.
Then dip the Paneer slices into the tamarind extract mixture and place it on the bread slices.
Furthermore, add Kashmiri chilies and garlic cloves in the bread and close the bread with another bread slice.
Now switch on the stove and heat a pan.
Add butter on the pan and spread it evenly.
Then toast the bread on medium flame cook it for 4 minutes.
Once you see them brown and top of the cake, and then gently flip them with a spatula.
Once flipped allow it to cook on other side for 3 minutes.
Cook until lite brown color on both sides.
Repeat the same process for the remaining slices.
Then transfer the Paneer toasties into a serving bowl

                                  Tasty Paneer Toasties are ready now          
               
4. Moong Dal Cheela Stuffed with Panner

Ingredients Required:

Moong dal – 200gm(soaked and drained)
Peas – 20gms
Ginger – 1 inch(peeled and chopped)
Garlic cloves – 2
Green chilies – 2(chopped)
Salt as per taste
Turmeric powder – ¼ teaspoon
Water – 100ml
Onion – 1(finely chopped)
Few chopped coriander leaves
Baking soda – ¼ tablespoon
Oil

Ingredients for filling:

Paneer – 100gms(grated)
Green chilies – 2(finely chopped)
Ginger-garlic paste – ½ tablespoon
Carrot – ½ cup(grated)
Baby corn – ½ cup
Capsicum – ½ cup(finely chopped)
Lemon – 1(juice extracted without seeds)
Chaat masala – ½ teaspoon
Salt as per taste

Preparation method:

In a blender add ginger, garlic cloves, 2 chopped green chilies, salt as per taste, ¼ teaspoon of turmeric powder, 200gms of soaked dal and water.
Grind it to a smooth paste and keep it aside in a mixing bowl.
Now add chopped onions, coriander leaves, chopped peas and soda to the dal batter and mix it well.
Cover the batter and rest it aside for 1 hour.

Preparation of stuffing:

Switch on the stove and heat a pan.
Add 2 tablespoons of oil into the pan and heat it.
Then add chopped green chilies and ginger – garlic paste and fry them for a minute.
Then add grated carrot and baby corn into the garlic paste and fry them well.
Cover the pan and sauté for 2 minutes.
Then add chopped capsicum, chaat masala and salt, stir it constantly.
Cover the pan and cook on low flame until cooked crunchy and through.
Finally, add chopped coriander leaves and then turn off the flame.
Transfer the cooked vegetable mixture to a plate and keep it aside to cool down for some time.
Then add grated Paneer into the mixture and mix it well.
Stuffing is ready now.

Preparation of Cheelas:

Switch on the stove and heat a Tawa. Add a tablespoon of ghee into the tawa and spread it all over the Tawa and heat it.
Now pour a tablespoon of dal batter over the Tawa and spread it over the Tawa keeping it a little bit thin just like dosa and now pour oil around the cheela.
Let it roast for a minute under the medium flame and add 3 tablespoons of Paneer mixture over the cheela and roast it from beneath until it turns golden brown.
Once done fold the sides of the cheela in order to cover the stuffing and transfer to a serving bowl.
Repeat the same process with rest of the batter is done.

                         Tasty, spicy and crunchy dal cheela with stuffed paneer is ready now.

5. Instant Bread Dosa

Ingredients required:

Bread slices – 8
Bombay Rava – ½ cup
Rice flour – 2 tablespoons
Curd – ¼ cup
Water as required
Salt as per taste
Oil

Preparation method:

Cut the edges of the bread slices and crumble well with your hands.
In a mixing bowl add crumbled bread slices, ½ cup Bombay Rava, 2 tablespoons of rice flour, ¼ cup of curd, ¼ cup of water and salt as per taste.
Mix them well and rest for 20 minutes.
Now in a blender add the soaked ingredients and grind it to a smooth batter just like dosa batter.
If required add water.
Switch on the stove and heat a non-stick pan.
Now pour a spoonful of batter and spread it over the pan just like dosa.
Pour the oil around the dosa.
Cover and cook till it turns to golden brown and crisp and then folds the dosa into half and transfer to a serving plate.

                                       Tasty and easy Bread Dosa is ready now.
                       Serve bread dosa hot with coconut chutney or with any other of your choice

6. Methi Makai Roti Recipe 

Ingredients Required:

Maize flour – 4 cups
Fenugreek Leaves – 500gms
Green chilies – 3(finely chopped)
Onions – 2(large size and finely chopped)
Ajwain  - 1 teaspoon
Red chili powder – 1 teaspoon
Ginger – 1 inch(finely chopped)
Oil

Preparation method:

Switch on the stove and heat 5 cups of water till lukewarm.
In a large mixing bowl add fenugreek leaves, chopped green chilies, onions, ajwain, red chili powder and ginger pieces.
Mix all the ingredients well.
Now add lukewarm water and knead into soft dough.
Divide the dough into small balls.
Now drizzle oil and roll out each portion between 2 plastic sheets with your fingers to a small roti.
Then place a Tawa on the stove and heat it.
Then cook the roti till brown color and then flip.
Cook until both the sides are evenly done.
Then transfer the roti’s to a serving plate and top with a dollop of butter.

                                Tasty and Healthy Makai Methi Roti is Ready Now
         Serve Methi Makai Roti with Dal Makhani or Mixed Vegetable Raita or with any other curry of your choice

7. Stuffed Moong Dal Sprouts Dosa


Ingredients Required:

Sprouted Moong Dal – 1cup
Rice flour – 4 tablespoons
Salt as per taste

Ingredients For Stuffing:

Potatoes – ½ cup(peeled, boiled and mashed)
Carrot – 2 tablespoons (grated)
Beetroot – 2 tablespoons(grated)
Cabbage – 2 tablespoons(grated)
Onions – 1 (finely chopped)
Tomatoes – ¼ cup(finely chopped)
Mustard seeds – ¼ teaspoon
Few curry leaves
Turmeric powder – 1 pinch
Asafetida – 1 pinch
Few coriander leaves
Chaat Masala – ½ tablespoon
Salt as per taste
Oil – 2 tablespoons

Preparation Method:

a. Preparation of Dosa:
In a blender add sprouted moong dal and ¾ cup of water and grind to a smooth paste.
Now transfer the batter to mixing bowl and add 4 tablespoons of rice flour to the batter and mix it well.
Add water if required and rest the batter for 15 minutes.


b. Preparation of Stuffing

Switch on the stove and heat a pan and add 2 tablespoons of oil.
Then add mustard seeds when they crackle add curry leaves, turmeric powder and asafetida.
Mix all the ingredients and sauté for a minute.
Then add all the vegetables one by one and mix them well.
Cover and cook for 5 minutes and then add coriander leaves, chaat masala and salt and mix it well.
Then cover and cook for another 5 more minutes under medium flame.
Cook until oil separates from the curry.
Then switch off the stove and allow it to cool for some time.
Then divide the curry into equal portions and keep aside.


c. Preparation of dosa:

Switch on the stove and heat a non-stick pan.
Grease the pan with oil.
Now pour a ladleful of batter and spread it evenly just like dosa.
Drizzle oil around the dosa and cook till the dosa change into brown color.
Now place a portion of stuffing on the dosa and allow it to cook for a minute and then fold the dosa.
Then repeat the same process till the rest of the batter is done.

                                     Tasty and healthy sprouted moong dal dosa is ready now
                              Serve hot with coconut chutney or with tomato chutney of your choice


8. Poha Dhokla Recipe

Ingredients Required:

Crushed and beaten rice – ½ cup
Bombay rava – ½ cup
Curd – 1 cup
Green chili paste – 1 tablespoon
Salt as per taste
Oil – 2 tablespoons
Fruit salt – 1 tablespoon
mustard seeds – ½ tablespoon
asafetida – 1 pinch

Preparation method:

In a mixing bowl add a cup of curd, water, Bombay Rava, beaten rice, green chilli paste and salt.
Mix all the ingredients well and rest it for 15 minutes.
Before steaming add fruit salt and little of water into the batter.
Mix it well when bubbles start forming.
Now place them in the steamer and steam for 15 minutes and remove from the steamer and rest it to cool.
Now switch on the stove and heat a pan for tempering.
Add a tablespoon of oil and heat it, then add mustard seeds, asafetida and curry leaves then switch off the stove.
Now pour the tempering over the dhoklas and cut into desired shape and size.

                                           Tasty Dhoklas are Ready Now
                                       Serve hot Dhoklas with Mint chutney

9. Oats carrot Dal Dosa

Ingredients required:

Moong dal – ½ cup
Oats – ½ cup
Carrots – 2(peeled and grated)
Salt as per taste
Black pepper powder – 1 pinch
Cumin seeds – ¼ teaspoon
Chaat masala – ¼ teaspoon
Asafetida – 1 pinch
Few coriander leaves – finely chopped
Oil

Preparation method:

Wash the moong dal and keep it aside.
Switch on the stove and heat a pan.
Add ½ cup of oats and roast them under medium flame until it turns lite golden color.
Now soak roasted oats along with washed moong dal for about 30 minutes.
Now in a blender add soaked oats and moong dal and grind to a fine paste.
Now transfer the batter to mixing bowl and then add salt as per taste, a pinch of black pepper powder, cumin seeds, chaat masala and asafetida.
Mix all the ingredients well.
Now add grated carrot into the batter and mix it well and adjust that the batter looks like a pancake batter.
Now switch on the stove and heat a pan.
Now grease the pan with a spoon of oil under medium flame.
Then pour a ladleful of batter in the middle of the pan and spread it out like dosa.
Then pour oil around the dosa.
Cover and cook the dosa under low flame till the bottom portion of dosa turns golden brown color.
Then remove the cover and flip over and cook for another 2 more minutes.
Then transfer the dosa to a serving plate.
Repeat the same process until the remaining batter is done.

                                  Tasty and healthy Carrot Oats Dosa is ready now 
                               Serve hot with coconut chutney or with tomato chutney

10. Dates and Almonds roll recipe

Ingredients required:

Wheat flour – 1 ½ cups
Water for kneading into dough
Salt as per taste

Ingredients For filling:

Oats – ½ cup
Dates  - 10(finely chopped)
Almonds – 10 (roasted and finely chopped)
Butter – 1 tablespoon
Cardamom powder – ½ tablespoon
Ginger powder – ½ tablespoon(dry)

Preparation method:

In a large mixing bowl add wheat flour and salt as per taste and knead the flour with water and make a smooth dough.
Cover and keep it aside.
Switch on the stove and heat a pan.
Then add a tablespoon of butter and heat it.
Then add oats and roast them under medium flame until it turns into golden color.
Now add dates and cook until they turn pulpy.
Then add almond powder, cardamom powder and dry ginger powder.
Mix all the ingredients well and then switch off the stove.
Keep it aside in a plate.
Now divide the dough into equal sized balls.
Now take a ball and dip in wheat flour and then roll it into a thin circle like chapatti and keep its side on a plate.
Then repeat the same process until all the chapattis are made.
Now divide the dates and almond filling into small equal portions and keep it aside on a plate.
Now switch on the stove and cook the chapatti for a minute and pour ghee around it and then place a portion of filling in the middle of the chapatti and then roll it.
Cook it for 2 more minutes and then transfer to a serving plate.
Repeat the same process until all the chapattis are done.

                                 Tasty and delicious Almond and Dates are ready now
                                    Serve hot by drizzling honey over the rolls.

Wheat Flour Bonda

 How To Make Wheat Flour Bonda


Wheat flour bonda is an easiest snack which is made in less time and also instantly. It is also rich in fiber. It is also healthy for everyone. It is mostly preferred as an evening snack.

Ingredients Required:

Wheat Flour – 1 cup
Rice Flour – ¼ cup
Onion – 1 (Finely Chopped)
Ginger – 1 inch piece
Green Chili – 3
Cumin Seeds – ¼ Teaspoon
Cooking Soda – ¼ Teaspoon
Oil – For Deep Fry
Salt – As per Taste
Butter milk – 1 Glass
Curry Leaves – 2 Bunches (Finely Chopped)
Coriander Leaves – Small Bunch (Finely Chopped)




Preparation method: 

1. First chop the green chilies and ginger into small pieces and take a mixer jar and grind chilies and ginger into a coarse paste.
2. Keep the grinded paste aside in a bowl.
3. Take a mixing bowl and add a cup of wheat flour and ¼ cup of rice flour.
4. Then add salt as per the taste and mix it well.
5. Now add a glass of butter milk slowly and mix it so that it will turn into batter for bonda.
6. You can also add water into the batter till it reaches the consistency for making bonda as shown in video clip.
7. It will be tasty if you prefer buttermilk.
8. Now mix the batter roundly in the bowl so that no lumps will form.
9. Now rest the batter for 2 hours.
10. If you have no time, soak it for minimum1hour so that it will get more taste.
11. Cover the batter with a lid while resting.
12. After 2 hours add finely chopped onions and coarsely grinded chili-ginger paste into the batter.
13. And also add finely chopped curry leaves and chopped coriander leaves.
14. Then add ¼ teaspoon of cumin seeds and also add ¼ teaspoon of cooking soda in that batter.
15. Now mix all these ingredients well.
16. You can also add other grated vegetables of your choice in this bonda batter to get more taste.
17. Mostly bonda is made with maida which was not healthy so you go to wheat flour for making bondas.
18. Now mix the batter by beating it in the mixing bowl so that no lumps are formed.
19. The batter must not be more loosen or more thicken.
20. You can add water to the batter if required till it reaches the consistency for making bondas.
21. Now take a kadai and switch on the gas.
22. After kadai gets heated, pour oil into kadai for deep frying the bondas.
23. After the oil gets heated make your hands wet with water and take small amount of batter and make it in round shape and leave it in the oil.
24. Repeat the same process for remaining bondaS.
25. Cook these bondas in medium flame.
26. If you cook it in high flame, the color of the bondas will change and it will not cook properly inside.
27. If you cook in low flame bondas will absorb more oil.
28. So cook the bondas only in medium flame.
29. Fry these bondas until it turns into golden brown color.
30. Now use a drainer to take the wheat flour bondas  and transfer them to a paper napkin which absorbs excess oil.
31. Repeat the same process for remaining batter.

                              Crispy and tasty Wheat Flour Bonda is ready..

Serving suggestion:

Serve this Wheat Flour Bonda with Tomato chutney or Groundnut chutney.

Note:

Before frying Wheat Flour Bonda ensure that oil is sufficiently hot.
Remember that frying as to done on medium flame to achieve that golden brown color.

Nutrition facts:

Serving – 1cup(120g)

1. Calories – 104
2. Fat – 3.39g
3. Carbs – 15.54g
4. Protein – 2.68g



Rava Toast

How To Prepare Rava Toast Recipe


Rava toast or sooji toast recipe is a quick and easy method to prepare, mostly preferred in morning breakfast or evening time snack. It is a famous Indian snack.

Ingredients required:

Bread slices – 4
Sooji or Semolina or Upma rava – 1 cup
Curd – ½ cup
Ghee – 4 table spoons
Salt as per taste
Green chilies – 3 (finely chopped)
Green capsicum – 2 table spoons(finely chopped)
Carrot – 3 table spoons(finely chopped)
Curry leaves – 2 bunches(finely chopped)
Coriander leaves – 4 bunches(finely chopped)
Tomato – 1(finely chopped to small pieces)
Yellow capsicum – 3 table spoons(finely chopped)
Tomato ketchup – 4 table spoons
Ginger-1/2 inch piece(finely chopped)




PREPARATION METHOD:

1. In a mixing bowl, add a cup of Sooji/semolina/upma rava , ½ cup of curd and salt as per taste.
2. Now mix it well by adding water slowly until it turns to smooth paste.
3. Now keep the bowl aside and let the mixture rest for 15 minutes.
4. By letting this mixture for rest it will absorb more moisture and it becomes as a thick paste.
5. After 15 minutes add finely chopped green capsicum and yellow capsicum pieces.
6. Then add finely chopped carrot pieces and finely chopped tomato pieces.
7. And also add finely chopped green chilies and ginger pieces.
8. Then add 2 bunches of finely chopped curry leaves and 4 bunches of finely chopped coriander leaves.
9. Now mix all the ingredients well so that moisture in the vegetables will loosen the paste.
10. We can add salt if required as per your taste and keep it aside.
11. Now take bread slice in a plate and apply tomato ketchup evenly on the bread slice or else you use green chutney instead of tomato ketchup.
12. Now add the sooji and vegetable mixture on the bread slice and spread it evenly and thinly.
13. Repeat the same process for all the remaining bread slices.
14. Now take a non-stick pan and switch on the stove.
15. Apply 1 tablespoon of butter on the non-stick pan.
16. After the butter melts take a tissue paper and spread it all over the pan.
17. After the pan gets heat, toast all the bread slices with sooji vegetable mixture down side on the pan.
18. Toast all the bread slices in medium flame.
19. Now apply butter on the other side of the bread slices for getting crispiness.
20. Meanwhile you have to check whether the bread is toasted or not.
21. After toasting for 5 minutes we have to flip the bread slices to other side and let it fry for 1 minute.
22. And again we have to flip the bread slices so that sooji and vegetable mixture will be downside and let it fry until it turns to golden brown color.
23. Now take out the bread slices from the pan and put it in serving plate.
24. Repeat the same process for remaining bread slices by adjusting the flame.
25. Cut all the bread slices diagonally as shown in the video clipping.

                                 Crispy and tasty Rava Toast is ready...

NOTE:

You can prefer brown bread instead of milk bread.
You can serve this rava toast as a breakfast or as snacks for kids.
You can also add leafy vegetables also.

Nutrition facts:

 Servings - 1.0(2 slices)

1. Calories – 120
2. Total Fat – 2g
3. Total Carbs – 5g
4. Protein – 18g

Parle-G biscuit cake

How To Bake Parle – G Biscuit Cake Recipe


Sponge cake is a kid friendly Indian dessert. This cake can be made easily for your kid’s birthday parties and everyone is going to love this. It is really easy and does not require any special appliances like micro wave oven.  While making this cake, try to use the biggest burner on your stove, keeping at a low flame, so that the base of the vessel heats up slowly and uniformly.

Ingredients required:

Parle –G Biscuits -250gm
Sugar – 4 tablespoons
Baking powder – ¼ tablespoon
Warm milk – 250ml
Vanilla Essence – 1 teaspoon
Maida – 1 tablespoon
Melted butter – 1 tablespoon





Preparation method:

In a blender add some biscuits pieces and grind to a fine powder and keep it aside in a bowl.
Grind the remaining biscuits into fine powder.
In another blender add 4 tablespoons of sugar and grind to fine powder and keep it aside in a bowl.
In a mixing bowl add biscuit powder and mix it well and ensure that no lumps either.
Now add grinded sugar powder into the biscuit powder and mix it properly and ensure that no lumps are formed.
Then add ¼ tablespoon of baking soda and mix all the ingredients evenly.
Now add 250ml of warm milk in to the mixture and mix it well.
Then add warm milk gradually, so that you can keep the track of the consistency and know when to stop.
Make a smooth thick batter and add a teaspoon of vanilla essence into the batter and mix it well.
Addition of vanilla essence to the batter gives a nice flavor to the cake.
Keep whisking gently until no traces of biscuit powder remain.
Whisk to a smooth batter, but don’t overdo the mixing.
Then take a wide bottomed vessel or cooker and fill it with sand or salt and spread it all over the cooker and place it on the stove and allow it to heat for 5 minutes.
Now cover the cooker by removing the gasket and heat it.
Now in a cake mould add a tablespoon of ghee or melted butter and spread all over the mould.
Then sprinkle the Maida flour in the cake mould and shake the mould gently so that the flour spreads evenly and then remove the extra flour.
Now fill the ¾th part of the mould with the batter and gently tap the sides.
After 5 minutes, open the cooker and then place the vessel containing the batter and cover it with a plate and bake it under low flame for about 20minutes.
Then check if it done, insert a tooth pick or sharp knife in the center of the cake, it should come out clean or with a few cake crumbs.
Allow it to bake for another half an hour and check it by inserting a knife in the center of the cake.
Then switch off the stove and remove the cake mould from the cooker and let the cake become warm or cool down at room temperature then remove the cake from the vessel.
Run a knife around the edges and gently invert the cake on a plate.
Cut the cake after it is completely cooled. Serve it.
 
                         Tasty and delicious Parle-G biscuit is ready now

Note:

Decorate the cake with cream of your choice.
You can top it with dry fruits, cherries etc.,
Refrigerate the leftovers.

Nutrition facts:

Servings: 1

Total fat – 20g
Sodium – 152mg
Potassium – 87mg
Total carbs -18g
Dietary fiber – 2g
Protein – 3g
Vitamin A – 9%
Calcium – 1%
Iron – 7%

Amla Pickle Recipe

How To Make Amla Pickle

(Spicy Amla pickle)

Amla pickle is a very famous Andhra pickle, which is a rich source of vitamins. It is very simple to prepare and can be stored for about a year. Amla has antibacterial, cardio- tonic, antiviral, and resistance building properties. Its properties help in preventing the infections.



Ingredients required:

Amla – ¼ kg (wash and dry amla)
Salt as per taste
Red chili powder – ½ cup
Turmeric powder – ¼ teaspoon
Tamarind – 50 g
Peanut oil – 1 cup
Mustard powder – 2 teaspoons
Few Garlic pods – peeled
Fenugreek powder – 1 teaspoon




Preparation method:

Switch on the stove and heat a pan.
Now add a cup of peanut oil into the pan and heat it.
In the meanwhile make a few incisions on each Amla and keep them aside in a plate.
Now take a mixing bowl and add 50 g of tamarind and clean it with water.
Soak the tamarind in water for some time and extract the pulp using a slotted spoon or plate.
Now add little bit of water into the tamarind pulp and dilute it.
When the oil is hot add the Amlas and fry them under low flame.
Fry them until Amlas starts to change color.
Now transfer the fried Amlas to a bowl and switch off the stove.
Once again heat the pan and add the tamarind pulp.
Stir it well and cook for some time in medium flame till the mixture thickens.
Then switch off the stove and keep it aside in a bowl.
In the fried Amlas, now add salt as per taste, half cup of red chili powder, ¼ teaspoon of turmeric powder, 2 teaspoons of mustard powder, a teaspoon of fenugreek powder, garlic pods and finally tamarind pulp.
Mix all the ingredients well.
Then add oil in which Amlas are fried and mix altogether.
Marinate the pickle for 3 days and adjust the salt if required.
Store the Amla pickle in a glass jar.
If it looks dry, then add in more oil.

                                Tasty and spicy Amla pickle is ready

Serving suggestion:

Serve this pickle with hot rice and ghee.
Serve this pickle with the side assortment of dosa or idly in the morning breakfast.

Note:

The pickle lasts longer when refrigerated.
Adding more oil increases the life of pickle.
Use a dry spoon while taking the pickle out.

Nutrition facts:

Total fat – 0.5g
Protein – 1g
Total carbs – 10g
Dietary fiber – 5g
Vitamin A – 6%
Thiamine – 3%
Vitamin B6 – 4%
Calcium – 25mg
Iron – 0.9mg
Potassium – 198mg
Sodium – 1mg
Magnesium – 10mg

Aloo/Potato Curry

  How To Make Aloo/Potato Curry


Potato/Aloo curry is one of the most famous recipes. This is the basic curry even a newbie can prepare. There are quite a number of variations while preparing the potato curry. Andhra style potato curry goes perfectly with plain white rice or chapattis or with roti’s etc. this potato curry is very easy to make. 





Ingredients required:
Potatoes – 2 (peeled, chopped and soaked in water)
Tomatoes – 2 (chopped into small pieces)
Onions – 3 (finely chopped)
Green chilies – 6 (sliced)
Ginger – garlic paste – 1 tablespoon
Salt as per taste
Turmeric powder – 1 pinch
Red chili powder – 1 tablespoon
Oil – 2 tablespoons
Few Coriander leaves 





Preparation method:

Switch on the stove and heat a pan.
Add 2 tablespoons of oil into the pan and heat it.
Now add chopped onions and green chilies into the oil and mix it well.
Cover the pan and cook for 2 minutes.
Stir the onions once again and add salt as per taste and a pinch of turmeric powder into the onion mixture.
Mix altogether once and fry them
Close the pan with a lid and cook for 5 minutes.
Then add chopped potatoes and tomatoes into the onion mixture and mix them well.
Now cover the pan and cook for 2 more minutes. 
Then stir it once again and add a tablespoon of Ginger- garlic paste into the potatoes mixture.
Mix all the ingredients well.
Once again cover the pan and cook for 3 more minutes.
Then add a tablespoon of red chili powder into the potatoes and mix it well.
Then add a glass of water into the curry and allow it to boil.
Now close the pan and cook for another 2 minutes.
Then add chopped coriander leaves into the curry, which gives a nice taste and flavor.
Mix altogether once and cover the pan and cook for 3-5 minutes till it oozes out the oil on the sides.
Then switch off the stove.
Transfer the potato curry to a serving bowl.
Garnish with some coriander leaves.

                                        Tasty and spicy potato curry is ready

Serving suggestion:

Serve this potato curry steaming hot along with the side assortment of plain rice or with pooris or perfect with rotis too.

Note:

You can also use boiled potatoes for the preparation of curry.
You can add cream which gives a nice flavor and taste to the curry.

Nutrition facts:

Total fat – 9 g
Sodium – 314 mg
Potassium – 11 g
Dietary fiber – 6 g
Sugars – 1 g
Protein – 5 g
Vitamin A – 11%
Vitamin C – 1%
Calcium – 35
Iron – 7%

Pappu charu

How To Make Pappu charu


Pappu charu is a traditional Andhra recipe prepared mainly with toor dal and tamarind pulp without using any masala powders. This pappu charu is very easy to make and also easy to digest for everyone. This pappu charu goes well with potato fry.


Ingredients required:

Toor dal – 1 cup
Tamarind – 1 big lemon size
Red chili powder – ½ tablespoon
Turmeric powder - ¼ teaspoon
Oil – 1 tablespoon
Salt as per taste
Mustard seeds – ¼ teaspoon
Red chilies – 4
Garlic pods – 6
Cumin seeds – ¼ teaspoon
Onions – 3(small size)
Curry leaves – 2 bunches
Green chilies – 6(sliced)
Few Coriander leaves
Okra – 3
Tomatoes – 2(chopped)
Sweet potato – 1(small size, peeled and chopped)
Carrot – 1 (small size, sliced)





Preparation method:

Boil the toor dal until tenderized and mash it into a fine paste.
Now extract the tamarind pulp and keep it aside.
Take a pressure cooker; add mashed toor dal, tamarind pulp and mix them well.
Now add water as per needed and mix it well.
Then add salt as per taste, ¼ teaspoon of turmeric powder and ½ tablespoon of red chili powder.
Now slice the onions on four sides.
Then add all the vegetables one by one into the mixture and mix altogether.
Add water as per needed.
Now pressure cook for about 2 whistles on high flame and then switch off the stove.
Open the lid after the complete pressure goes out from the pressure cooker.
Now switch on the stove and heat a pan.
Add a tablespoon of oil into the pan and heat it.
Then add ¼ teaspoon of mustard seeds, when mustard seeds begin to splutter, add ¼ teaspoon of cumin seeds, mashed garlic pods, sliced red chilies and fry them for a minute.
Then add curry into the tempering and cover the pan.
Then stir it well and switch off the stove.
Now transfer the whole tempering into the pappu charu and mix all the ingredients once.
Let it come to boil again for 2 minutes on high flame by covering the cooker.
Then switch off the stove and transfer the pappu charu to a serving bowl.

                            Tasty, spicy and delicious pappu charu is ready

Serving suggestions:

Serve this pappu charu steaming hot along with the side assortment of plain rice or with papads, omelette or with idly in the morning breakfast.

Note:

If the pappu charu is too tangy then balance it with little bit of sugar.
You can add Asafoetida in the tempering process.

Nutrition facts:

Total fat – 2g
Sodium – 800mg
Total carbs – 29g
Protein – 9g

Coconut Burfi sweet

How To Make Coconut Burfi

(Without Milk)

Coconut burfi is a traditional Indian sweet made with coconut and sugar. Coconut burfi can be made in two ways. The first is made with fresh coconut and the second is made with desiccated coconut. The desiccated coconut may not yield good result. You can garnish with kismis or nuts of your choice.


Ingredients required:

Coconut – 1(chopped into small pieces)
Sugar – 1 cup
Ghee as needed
Kismis as needed
Cardamom powder – 1 tablespoon





Preparation method:

Peel the coconut and grate it or grind it in a blender and keep it aside in a bowl.
A cup of sugar is enough for a cup of grated coconut.
Now switch on the stove and heat a pan.
Add 2 tablespoons of ghee and heat it.
Now roast the kismis and keep aside in a plate.
Now in the same pan add another 2 tablespoons of ghee and add grated coconut and mix it well.
Fry the grated coconut under medium flame for 2-3 minutes.
Now switch off the stove and keep it aside in a bowl.
Now take a wide bottomed nonstick pan and heat it.
Then add a cup of sugar and half cup of water into the pan and mix it well.
Mix it till the sugar dissolves completely.
Keep stirring continuously once the syrup starts boiling and allow it to simmer till the solution becomes thick and is of one string consistency.
At this stage add fried coconut into the sugar syrup and mix it well.
Now take a plate and grease it with ghee.
Stir the coconut mixture often so that it does not stick to the bottom of the pan or vessel.
After a short while, the coconut mixture will start thickening well and looks like one mass and will begin to leave the sides of the pan.
Now add 2 tablespoons of ghee to the mixture and mix it well.
Then add 1 tablespoon of cardamom powder in to the mixture and give a quick stir.
After some time it will form a mass without sticking.
Then switch off the stove and transfer the coconut mixture to a greased plate and spread it evenly and level it well.
Now cut the mixture into desired size and shape and garnish with kismis when it is still warm.
Now transfer the coconut burfi to a serving bowl.

                                     Tasty and delicious Coconut Burfi is ready
                               Taste of this romatic mixture is simply divine! Enjoy!


Note:

Set them aside to cool completely.
Store them in an airtight container and serve.
Adjust sugar to suit your taste.

Nutrition facts:

Total fat – 3g
Sodium – 11mg
Potassium – 27mg
Total carbs – 8g
Sugars – 7g
Protein – 1g
Vitamin A – 1%
Calcium – 3%

Aratikaya Pesarapappu Curry

How To Make  Aratikaya Pesarapappu Curry


Raw Banana mixed with Moong dal is a South Indian famous recipe. This is a simple, quick and easy recipe. Raw banana can be used in a variety of Indian food recipes like paratha curry, chutney etc.., this banana curry recipe is a good addition to the menu since it is healthy, simple, tasty and delicious.


Ingredients required:

Raw Banana – 1(peeled and chopped into small pieces then soaked into salted water)
Moong dal – ½ tablespoon(soak in water for about 30 minutes)
Ginger – Garlic paste – 1 tablespoon
Few coriander leaves
Oil – 2 tablespoons
Garam masala powder – 1tablespoon
Red chili powder – 1 tablespoon
Turmeric powder – ¼ teaspoon
Salt as per taste
Onion – 1(finely chopped)
Green chilies – 5(sliced)
Bengal gram – ½ tablespoon
Urad dal – ½ tablespoon
Cumin seeds – ¼ teaspoon
Mustard seeds – ¼ teaspoon
Garlic – 4 pods crushed
Red chilies – 2(sliced)





Preparation method:

Switch on the stove and heat a pan; add 2 tablespoons of oil and heat it.
Now add ¼ teaspoon of mustard seeds, ½ tablespoon of Bengal gram, ½ urad dal, ¼ teaspoon of cumin seeds and crushed garlic pods and fry them for a minute.
Now add sliced red chilies into the tempering and fry them.
Then add chopped onions and sliced green chilies into the tempering and fry them.
Cover and cook for 2 minutes.
Then add chopped banana pieces and soaked moong dal into the onion mixture and mix all the ingredients well.
Cover and cook for a minute.
Now add salt as per taste and ¼ teaspoon of turmeric powder and mix it well.
Cover and cook for 2 minutes.
Then add 1 tablespoon of Ginger – Garlic paste into the banana mixture and mix it well.
Cook for 2 minutes by covering the pan.
Now a tablespoon of red chili powder and mix it well.
Add ½ glass of water into the banana mixture and mix it properly.
Cover and cook for a minute.
Then add a tablespoon of Garam masala powder into the curry and mix all the ingredients well.
Cover and cook for 2-3 minutes and add chopped coriander leaves into the curry.
Mix it well and cook for 2 minutes.
Now transfer the banana moong dal cuury into a serving plate.

                                    Tasty and Spicy Banana Moong Dal Curry is ready

Serving suggestion:

Moong dal with raw banana fry steaming hot along with the side assortment of rasam or with plain rice or with phulka or with rotis.

Nutrition facts:

Total fat – 3g
Total carbs – 18g
Sugars – 3g
Protein – 4g
Sodium – 380mg
Potassium – 554mg
Dietary fiber – 6g
Vitamin A – 38%
Vitamin C – 78%
Calcium – 21%
Iron – 56%

Bread Upma Breakfast Recipe

How To Make Bread Upma


Bread Upma is an instant healthy dish and easy to prepare. It can be served as a breakfast in the morning or as a snack in the evening. The main ingredient used in this recipe is bread, if using fresh bread slices then no need to slice the edges.


Ingredients required:

Bread slices – 8
Onion – 1 (finely chopped)
Tomatoes – 2 (finely chopped)
Green chilies – 3 tablespoons(finely chopped)
Ginger – 1 tablespoon (finely chopped)
Salt as per taste
Turmeric powder – ¼ teaspoon
Red chili powder – 1 tablespoon
Few coriander leaves
Curry leaves – 2 bunches
Urad dal – 1 tablespoon
Bengal gram – 1 tablespoon
Mustard seeds – ¼ teaspoon
Cashew nuts – 2 tablespoons
Butter – 2 tablespoons
Lemon juice – 2 tablespoons
Asafetida – 1 pinch




Preparation method:

Cut the bread slices into medium size pieces and keep aside in a plate.
Now heat 2 tablespoons of butter in a pan, add ¼ teaspoon of mustard seeds and let them crackle and pop.
Add a tablespoon of Bengal gram and urad dal into the melted butter.
Stir and sauté for half a minute till they change their color.
Now add cashew nuts and fry them.
Then add curry leaves into the mixture and fry it.
Now add asafetida into the tampering and mix all the ingredients.
Now add chopped ginger and green chilies and fry them.
Add finely chopped onions into the mixture and fry them.
Cover and sauté until they turn golden color.
Now add chopped tomatoes, ¼ teaspoon of turmeric powder and also add salt as per taste into the onion mixture and stir it well.
Cover and cook for 2 minutes under low flame.
Now add red chili powder and mix it well.
Then add 2 tablespoons of lemon juice (extracted without seeds) and few coriander leaves into the onion – tomato mixture and mix altogether.
Cover and cook for 2 minutes until tomatoes turn soft.
Add ½ glass of water into the mixture and stir it once.
Cover and cook for 2 minutes, until the mixture turns thick.
Add bread pieces and mix them well with the rest of the mixture.
Sauté the bread pieces for 4-5 minutes till they become slightly crisp from the edges.
Now switch off the stove and transfer the bread upma to a serving plate.

                                             Tasty and delicious Bread Upma is ready

Serving suggestion:

            Serve bread upma hot with tea as evening snack or as a morning breakfast.

Note:

You can add vegetables of your choice.
Add green chilies according to your taste.

Nutrition facts:

Total fat – 3.6g
Sodium – 159.2mg
Potassium – 507.9
Total carbs – 31.1g
Dietary fiber – 4.7g
Sugars – 1.3g
Protein – 5.7g
Vitamin A – 17.5%
Vitamin C – 108.7%
Vitamin E – 5.9%
Calcium – 6.3%
Iron – 24.6%

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