YUMMY BHAJJI

Ingredients:

Raw banana 1
2 cup Gram Flour
Salt
2 tsp Red Chilli Powder
A pinch of Hing( asafoetida)
A pinch of Baking powder
A pinch of turmeric
Red food Colour (choice is ours)

Method:
Make thin slices of raw banana with cutter. wash and dry them. mix gram flour, salt, turmeric, red chilli powder, soda, baking powder. make a soft thick batter like idli with water. I prefer not to add food colours. Heat oil in deep kadai. Dip banana slices and fry in oil till golden brown. Heat oil on a medium flame. this will enhance the even frying. Serve Hot and Crispy Bhaji with tomato sauce or mint chutney.




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MASALA VADA

Ingredients:

2 Cups Chana Dal
2 inch ginger
2 Whole Garlic
1/2 tsp Turmeric
1 tsp Garam Masala Powder
Salt
1 pinch jaggery
10 to 11 Green Chillies

1 cup Chopped Dill Leaves
1/2 cup Chopped Mint Leaves
1/4 cup chopped Coriander Leaves and Curry Leaves


Method:
Soak Chana Dal for 2 hrs.Drain off excess water and allow it to dry for 10 to 15 mins. Grind Ginger, Garlic, Turmeric, Salt, Green Chillies, jaggery to make a fine paste. Now Grind Chana Dal without adding water. We need to be careful in this step. Grind chana dal to a 3/4 th powder. Now mix the chana dal, Green Chilli paste and chopped Green Leaf. Add a pinch of Sodium bicarbonate to this mixture and mix throughly. Heat oil in deep Kadai and Roll out this mixture like tiny small puris with hand on Betal leaf and deep fry in oil.



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BABY CORN BONDA

How about an yummy evening snack???
Baby Corn bonda would be the right fit on a chilly winter evening and more so when it is raining.
Here is the way to do it.....

Baby corn bonda

Ingredients:

Fresh Baby corn 10 to 12 pieces

2 cup Besan powder

1/2 cup corn flour

Salt

3tsp Red chilli powder

Turmeric

Saffron food colour

2 tsp lemon juice

1/2 tsp Baking powder

1tbsp Ginger Garlic paste

Oil for frying

Method

Mix Besan flour and corn flour, Add all ingredients other than oil. Mix well.

Add required quantity of water to make soft batter just like idly batter. Dip

cleaned baby corn in the batter and deep fry in oil. Serve hot baby corn

bonda with tomato sauce or pudina chutney.



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CHICKEN KEBAB

Hello friends, as all of know kebab is the favorite dish of many people in the world. My two little kids relish this dish in particular, and I love cooking new for them with little twist in ingredients. This , is one of the kind.

Ingredients;
1/4 kg Boneless chicken
1tbsp ginger garlic paste
1 tsp turmeric
1/4 tsp saffron food colour
1 tsp salt
2 tsp Red chilly powder
1 cup corn flour
1/2 cup maida flour
1/2 juicy lemon



Method:
Mix corn flour and maida, To this add ginger garlic paste, salt, Red chilly powder, turmeric, saffron colour,and mix thoroughly. Now add sliced chicken pieces and mix. Add lemon juice to this. Leave for an hour or two. Deep fry in oil. Garnish with sliced onions, lemon. Serve hot.


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MOONG KA MOGRA

Hi Friends,
This recipe has a story behind it. This is one of my favorite recipe. As all of us know many children have less taste for raw food.I include my daughters in that group. They need to be pampered to have raw food. But this one is the first recipe that both my daughters loved to eat. This recipe needs very little cooking as most of its ingredients can be had raw and I hope you like it.

Ingredients:
1 cup Sprouted Moong
1 small chopped onion
1 big chopped tomato
2 to 3 chopped green chilly
1/2 tsp pepper powder
Salt

method:
Heat oil or butter in a pan, add chopped green chilly and fry. add onions and fry for 2 mins. Add chopped tomatoes, turmeric and salt. let the tomatoes leave its juice. Now add sprouted moong and add 1/2 cup water. cook for 6 to 8 mins. Garnish with chopped fresh coriander. Serve hot with chapati or Enjoy as a salad.




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COOKING TIPS

Hi, Many women wonder how to make recipes taste better. Here are some tips which can help you.

Tip no 1: While batter-frying anything, add a bit of soda bicarbonate to the batter. it adds a lovely glaze to the dish.

Tip no 2: If using raw bananas for curry, soak them in plain buttermilk to get rid of any bitter aftertaste. It also cleans the fruit of resin.

Tip no 3: When chopping yam, apply a bit of coconut oil on the palms and the knife to get rid of the itch that yams are famous for.




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IDLY SAMBAR

2 cups Boiled rice

1 cup Raw rice

3/4 cup urad-dal

Salt

1 pinch cooking soda

Method:

Wash and Soak Boiled rice, Raw rice and urad dal for 6 to 8 hrs.





Grind urad dal first and then grind both rice (you can add the soaked urad dal water to grind

the rice and also the soaked rice water, take care not to add more water, the batter should be

thick. Add salt and cooking soda to the batter and mix well. Keep overnight.



Ingredients:





In the morning, mix well the batter. check the consistency of the batter. if it is very thick add

little water and stir. Now steam cook the idlies in idly cooker for 8 to 10 mins. Do apply some oil



to the idly plates for it allows the idly not to stick to plates.

SAMBAR

Ingredients:

1/2 cup toor dal

2 cups water

salt

turmeric

3 tbsp oil

2 chopped tomatoes

2 chopped onions

coriander leaves, curry leaves

1 pinch hing

1tsp mustard seeds

2 to 3 Red chillies

2 tbsp red chilli powder

1 tennis ball size tamarind juice

jaggery according to taste

2 tbsp sambar powder

sambar powder recipe:

Ingredients

1 tbsp coriander seeds

1 tbsp chana dal

1/2 tbsp urad dal

1/4 tbsp moong dal

1/2 tsp mustard seeds

1/4 tsp methi seeds

1/4 tsp jeera seeds

3 to 4 pepper seeds

2 to 3 medium cinnamon stick

Roast all the sambar powder ingredients and grind to a semi half powder. Keep this ready

before hand.






Method:

cook dal, turmeric, coriander leaves, curry leaves, 1tsp oil, with 2 cups of water in pressure

cooker. Heat the remaining oil in deep kadai. Add mustard seeds,when they start spluttering

add curry leaves, hing, red chilly one by one.

Add chopped onions and stir cook for 2 mins. then add chopped tomatoes, allow it to cook for

2 mins. add salt, red chilli powder , tamarind juice, and jaggery. after 2 mins add sambar

powder and stir cook for 5 to 8 mins.

Mash the dal throughly and mix this in the kadai. Boil for 3 to 4 mins. you can

add grated fresh coconut and lassan pieces for taste. But I prefer not to add.

Garnish sambar with chopped coriander leaves. Serve Hot Idly with sambar.

For mouth watering coriandder chutney see my earlier posts.





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