Mini dosa for kids

Kids love mini dosa with any sidedish and also they always like something different so i always try something new for them.Try this and see....

INGREDIENTS U NEED:

1.Idli batter
2.Ghee

UTENSIL:
Pancake pan or Dosa pan

METHOD OF PREPARATION:

• Heat a dosa tava and pour a ladleful of batter in small size and don't spread it out . The beauty of this batter is thick and dosas come out so well. 
• Drizzle some ghee around and flip to the other side to cook it thoroughly.

GOES WELL WITH:

     Chutney or Moong dhal Sambar

Vermicelli Upma

Vermicelli upma is a very tasty breakfast .I make this so often because it is easy to do.Lets go to the receipe...

INGREDIENTS U NEED:
1.Bambino Vermicelli-2cup
2.Onion-2(Sliced)
3.Green chilli-3(Sliced)
4.Seasoning-Mustard,Channa dhal,urad dhal,Curry leaves
5.Salt as needed
6.Oil

METHOD OF PREPARATION:

• Heat oil in a pan, fry the vermicilli untill it turns out slight brown in colour, keep it aside. 
• In the same pan pour oil ,add mustard seeds,channa dhal,urad dhal and curry leaves allow to splutter, add sliced onions and saute it for few mins .
• Add 31/2 cup water and salt let it boil, To this add the vermicilli  stir together till the vermicilli cooks and  Serve hot.

GOES WELL WITH:

     Any pickle

Homemade Rasam Powder

Homemade rasam powder is always the best taste.Here is how my MIL makes it...

INGREDIENTS U NEED: 
1.Corriander seeds-4tbs
2.Red chilli-10no.
3.Fenugreek seeds-2tbs
4.Mustard-1tsp
5.Cumin-1cup
6.Pepper-1cup
7.Asafoetida-1tsp(dry)

METHOD OF PREPARATION:

• Dry roast one by one everything without oil in simmer .
• Let them cool n grind as bit coarse powder Conserve them in air tightened bottle.

Capsicum Thokku ~ Renu

INGREDIENTS U NEED:

1.Capsicum-2(Thinly Sliced)
2.Onion-1(Sliced)
3.Tomato-1(Chopped)
4.Chilli powder-1tbs
5.Corriander powder-1/2tbs
6.Turmeric powder-Pinch
7.Seasoning-Mustard,Cumin,Curry leaves
8.Salt as needed
9.Oil

METHOD OF PREPARATION:

• Heat oil in a pan,add seasoning let it splutter,then add onion saute it for few mins.
• Now Add tomatoes let it fry for 2mins,add capsicum,turmeric powder,chilli powder,corriander powder and salt and cover it cook it for 10-15mins.
• Finally garnish with corriander leaves and serve it.

GOES WELL WITH:

      Chapathi

Sonti/Ginger Podi

Sonti Podi is nothing but a dry ginger powder.This powder is very good for health.This podi can be used in by adding in the tea and also If anybody is suffering for cold add ginger powder and pepper in the boiling water and strain the water and drink it for couple of days.Ok lets go to the reciepe.

INGREDIENTS U NEED:

1.Dry ginger-10 medium

METHOD OF PREPARATION:

• Take the blender and add the dry ginger , blend it to very fine powder.
• Let it cool down and Store this powder in the airtight container and have it.

Mint Rice(srishkitchen)

INGREDIENTS:

1.Raw Rice - 2 cups
2.Mint Leaves - 1 cup
3.Coconut Milk - 1 cup
4.Onion - 1 (Finely Chopped)
5.Green Chilly - 3 (Slit lengthwise)
6.Ginger Garlic Paste - 1 tbsp
7.Lemon Juice - 1 tbsp
8.Seasoning-Aniseed - 1 tsp,Cinnamon - 2,Cloves - 2,Bay Leaf - few
9.Cooking Oil
10.Salt - to taste

METHOD OF PREPARATION:

• First Grind mint leaves and chillies to a fine paste without adding water.
• Heat oil in a pressure cooker and saute it with aniseeds, cloves, cinnamon and bay leaf. Add onion and ginger garlic paste to it and fry until the onion becomes soft. 
• Then add grinded paste to it and fry until the raw smell leaves off.
• Now add rice to it and fry a while and add the coconut milk, water, lemon juice and required amount of salt and stir it well. when the water starts to boil well, simmer the flame and close the lid. Let it cook for 10 minutes and switch off the flame. 
• Once the pressure is released, open the cooker and transfer the dish to a serving bowl. Mint Rice is ready to serve!

GOES WELL WITH:

     Raita

RATING:
*****

Egg Puffs

Egg puffs is very good evening tea time snack which is very easy and simple to make.Here how it goes..

INGREDIENTS U NEED:
1.Puff Pastry-1 sheet(Thawed for atleast 30 minutes)
2.Boiled Eggs-3(Cut into halves, lengthwise)
3.Onion-3(Sliced)
4.Egg-1(Beat well)
5.Turmeric powder-1/4tbs
6.Pepper powder-2tbs
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• First To prepare Onion egg Masala, heat oil in a pan, add onion, saute until golden brown. Then add salt,turmeric and pepper  powder and  then add boiled egg and mix it well Keep it aside and let it cool down.
• Secondly Cut the thawed puff pastry into 6 squares each approximately about 3.5 inches wide by 5 inches long.
• Place a spoonful of onion egg masala in the middle , cut side down.
• Fold the two ends of th strip, so that it encloses the egg. Seal the edges by applying very little water or  using fork and keep it in the oven tray.
• Brush the top of the puffs with egg wash(Beated egg).
• Preheat oven for 375 deg and Bake these for about 15-20 minutes. Serve hot with ketchup!

Kozhukattai with Stuffed Peanut

Kozhukattai is the favourite dish of Lord Vinayaka which we offer during the puja .My MIL makes different varieties of kozhukattai stuffed with sesame seeds,coconut and peanut .This is stuffed peanut version I learnt from my MIL.Here is how she makes it...

INGREDIENTS U NEED:
1.Rice flour-3cup
2.Peanut-1cup
3.Jaggery-1/2 cup(Grated)
4.Cardomom-2(Crushed)
5.Salt-Pinch

UTENSIL:
Idly cooker

METHOD OF PREPARATION:

• Mix the rice flour with enough water, and a pinch of salt together without any lumps, till it forms a dough consistency,knead it into a soft dough.Make small balls out of this.
• For the filling fry the peanuts and remove the skin and make into powder. 
• Then mix powdered jaggery,peanut powder and cardomom together and make small balls and keep it aside.
• Place a plastic sheet on top and bottom of the riceflour ball and press with a small plate or bowl(round and flat). Place the filling and close it. Seal the edges or mark lines with a fork.
• Steam the kozhukattais in pressure cooker using idli plates for 10-15mins and serve hot.

Beerakai Pulagora

INGREDIENTS U NEED:

1.Beerakai-1medium size(Remove the skin and cut into small pieces)
2.Green chilli-2
3.Tomato-1(Chopped)
4.Tamarind -little
5.Turmeric  powder-1/4tbs
6.Seasoning-Mustard,Cumin,Curry leaves
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• Heat oil in a pan,add mustard,cumin,curry leaves let it splutter,add green chilli saute it for a min.
• Then add chopped beerakai,salt,turmeric powder and tomato let it cook for 10-15mins.
• Finally add tamarind and corriander leaves and let it cook for 5mins and switch off the flame,let it cool down.
• Then mash is using masher untill smooth and serve it.

GOES WELL WITH:

    White rice,Ragi ball and Dosa

Chicken Liver Fry

Chicken liver is high in iron really good for health.I make it quite often here is how i make it..

INGREDIENTS U NEED:

1.Chicken liver-2cup
2.Onion-1small(Finely chopped)
3.Tomato-1small(Finely chopped)
4.Garlic-4cloves
5.Cinnamon-1little
6.Cloves-2
7.Curry leaves -1string
8.Pepper powder-2tbs
9.Salt as needed
10.Oil

METHOD OF PREPARATION:

• First crush the garlic,cinnamon,cloves using mortar and pestle and set it aside.
• Heat oil in a pan,add crushed garlic,onion,curry leaves saute it for few mins.
• Then add tomato fry it for few mins,add liver,salt  and turmeric powder and cover with the lid and cook it untill dry.
• Finally add pepper powder and mix it well and garnish with corriander leaves and switch off the flame.

GOES WELL WITH:

     Sambar rice

Chicken Fry ~ Balamma

INGREDIENTS:

1.Chicken-1lb
2.Onion-1small(Chopped)
3.Mint leaves-1/2cup(Chopped)
4.Corriander leaves-1/2cup(Chopped)
5.Curry leaves-2strings
6.Turmeric powder-1/4tbs
7.Salt as needed
8.Oil

GRIND:
Sombu-1tbs
Cinnamon-1
Ginger-little
Garlic-5cloves
Onion-1
Green chilli-3
Pepper-1tbs
Fry this ingredients in 1tbs of oil and grind it using water untill smooth.

METHOD OF PREPARATION:

• Heat oil in a pan,add onion and saute it for few mins,then add curry leaves,mint leaves and corriander leaves and saute it few mins.
• Now add chicken and salt let it cook for 5-10mins.
• Then add grinded mixture and let it cook for 10-15mins or  untill done and serve hot.

GOES WELL WITH:

      Fried rice

Homemade Sambar Powder/Podi

Homemade sambar podi has nice aroma and always better than store bought one which is used in variety of dishes.Here is how my MIL makes it...

INGREDIENTS U NEED:

1.Redchilli-1cup
2.Corriander seeds-1cup
3.Toor dhal-2tbs
4.Urad dhal-2tbs
5.Channa dhal-2tbs
6.Pepper-2tbs
7.Cumin-2tbs
8.Fenugrrek seeds-1/4tbs
9.Asafoedita-1/4tbs

METHOD OF PREPARATION:

• Roast all the ingredients seperately one by one without oil untill light brown.
• Mix all and make a fine powder using blender and allow it to cool to room temperature.
• Store in a air tight container and use it whenever needed. 

Ragi Appalalu with Peanuts

Ragi appallau or thattai is a healthy snack doesn't consume too much oil.This snack is my kids favorite which i make it so often.Here it goes... 

INGREDIENTS U NEED:
1.Ragi flour-4cup
2.Peanut-3cup
3.Garlic-1whole(Remove the skin and crushed)
4.Red chilli-6
5.Cumin-2tbs
6.Salt as needed
7.Oil

UTENSIL:
Puri presser 

METHOD OF PREPARATION:

• First fry the peanuts slightly for few mins and let it cool down and remove the skin.
• Then coarsly grind the fried peanuts with red chilli and cumin and keep it aside.
• In a large bowl mix ragiflour,salt, grinded peanuts and crushed garlic and mix well.
• To this mixture add water little by little and knead well about 5mins to form a dough.
• Now out of the dough make small balls and roll out dough into thin circular disc by using ziploc or using puri presser. 
• Meanwhile heat oil in a heavy bottomed deep vessel, once the oil become smoking hot gradually slide the circular disc and cook 2mins one side and flip and cook the other side,once they become golden brown color remove from oil and put it in the paper towel to drain excess oil and do the same for the entire dough is finished.
• Cool it and store in the airtight container. 

Banana bread(Indiancookingmadeeasy)

I tried this banana bread it turned out so yummy and delicious. 

INGREDIENTS U NEED:
1.All purpose flour - 1.5 cups
2.Butter- 1/3rd cup, melted
3.Sugar - 3/4 cup
4.Eggs - 2
5.Baking soda - 1 tsp
6.Large bananas - 3 mashed
7.Salt - 1/4 tsp (do not add salt if you are using salted butter)
8.Walnuts or macademia nuts - a handful

METHOD OF PREPARATION:

• Take the melted butter in a bowl. Add the eggs and sugar and beat really well for about 5 minutes. 
• Add the soda, salt, nuts, bananas and the flour and  Mix it altogether.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan. Pour the mixture into the loaf pan.
• Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes. Cut into slices and enjoy them. 

RATING:
*****

Moong dhal Chutney

Moong dhal chutney is another kind which my MIL  makes it.This chutney goes well with dosa and idly and even rice.For idly and dosa add more water it has to be little thinner and for rice it has to be thick.Here is how i make it...  

INGREDIENTS U NEED:
1.Moong dhal-1/2cup
2.Garlic-2cloves
3.Red chilli-1
4.Pepper-1/4tbs
5.Salt as needed
6.Curry leaves-1string
7.Coconut-1/2cup(Optional)
8.Seasoning-Mustard,Cumin
9.Oil

METHOD OF PREPARATION: 

• First roast the moong dhal for few mins untill brown.
• Then add garlic,red chilli,curry leaves,pepper and saute it for 1min and switch off the stove and let it cool down.
• Then grind it untill smooth with enough salt and water.
• Finally  heat oil in a pan ,add seasoning once it pops, pour it into the chutney and serve.

GOES WELL WITH:

      Dosa and Idly

Ennaikathrikai(Veetu samayal)

INGREDIENTS:

1.Brinjals-5
2.Onion-1(Chopped)
3.Curry leaves-Few
4.Tomato-1(Chopped)
5.Tamarind paste-1tbs
6.Jaggery-1/4tbs
7.Salt as needed
8.Oil

GRIND:
Uradhal-1tbs
Channa dhal-1tbs
Shredded coconut-2tbs
Cumin-1tbs
Corriander seeds-3/4tbs
Peanuts-11/2tbs
Sesame seeds-1tbs
Cloves-3
Cinnamon-1
Peppercorns-1/4tbs
Methi seeds-1/4tbs
Red chilli-10

Dry roast all the ingredients  untill golden brown,cool it and grind into fine paste by adding very little water,tamarind paste,jaggery and enough salt.

METHOD OF PREPARATION:

• First make slits in the brinjal like a plus sign,do not remove the top off and stuff the ground paste into the brinjals and set them aside.
• Heat oil in a pan,add mustard,onion,curry leaves with turmeric powder and saute it for few mins.
• Now add stuffed brinjals and the remaining ground masala and fry it for 5mins.
• Then add tomatoes and fry for few mins and add enough water and salt, cover and cook on the medium flame for about 30mins or untill oil comes up.
• Finally garnish with corriander leaves.

GOES WELL WITH:

    White rice

RATING:
*****

Gongura Pachadi

Gongura chutney is very popular chutney or pachadi in andhra.Gongura leaves have sour taste and are rich in vitamins and anti-oxidants.This chutney goes well with rice and dosa i like to eat this chutney with a plain hot rice mixed with a spoon of oil.These greens are used to prepare curries,dhal,poriyal etc.I learned it from my MIL who makes excellent authentic pickles and chutneys.It is called pulicha keerai in Tamil,Gongura in Telugu,Sorrel leaves in English.Its predominant green in andhra cuisine.This chutney is one our favorite dish.... 

INGREDIENTS U NEED:
1.Gongura leaves/Pulicha keerai-2cup
2.Onion-1small(Chopped)
3.Garlic-4cloves
4.Green chilli or red chilli-4
5.Corriander seeds-1tbs
6.Ginger-little
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• Heat 1tbs of oil in a pan add red chilli and corriander seeds fry it for few mins and keep it aside.
• In the same pan add 1tbs of oil,add garlic,ginger,onion,curry leaves fry it for few mins and keep it aside.
• In the same pan add chopped gongura leaves let it cook untill the leaves shrink to almost nothing and all the water has evaporated and keep it aside.
• Now grind all the above fried items together with enough salt and water untill smooth.
• Finally Heat oil in a pan for tempering,add mustard and cumin let it splutter,now add grinded gongura and let it cook untill  dry in the medium flame once it becomes thick switch off the flame.

NOTE:
Store this pachadi in the airtight container for atleast 1month and use it whever needed.

GOES WELL WITH:

     White rice with 2tbs of oil.

Homemade Yogurt/Curd

Homemade yogurt is not only delicious but its also healthy so i make it all the time for my kids.It always the best and quite common in indian households.Here is how i make it...

INGREDIENTS U NEED:
1.Milk-1gallon
2.Fermented yogurt-1tbs

METHOD OF PREPARATION:

• Boil the Milk in a large pot in high flame.
• When the milk starts to raise switch of the stove and allow the milk to come to the room temperature(Lightly warm).
• Now add the starter yogurt (Fermented yogurt) and mix well. Allow it to set for overnight. This process is called Fermentation.(This can be achieved by keeping the yogurt outside during summer and on all the other seasons place it inside the oven and switch the light on).
• Once the yogurt is ready after overnight, keep it in the refrigerator for further use.

GOES WELL WITH:

    White rice

Instant Gulab Jamun

Gulab jamun is my daughters favorite dessert since childhood.I made this gulab jamun from priya jamun mix they turned out pretty good.It is available in all the indian stores. Here is how i make it

INGREDIENTS U NEED:
1.Priya Gulab Jamun mix or any brand- 1 pkt (200gms)
2.Sugar – 4cups
3.Cardamon powder- 3nos(Crushed)
4.Water – 21/2cups (For syrup) 
5.Oil for deep fry

METHOD OF PREPARATION:

• In a bowl, add the mix and gradually add little by little of water and mix well and Gently knead the mixture to make it an even dough.
• In another large vessel, take water and add sugar. Also add cardamom powder to it. Bring it to a boil. Mix it well and boil again.
• Take the dough and divide it into small balls.Roll each portion into a smooth ball. Make all the balls and keep aside.
• In a pan, heat cooking oil for frying the gulab jamuns. Deep fry the gulab jamuns on medium high heat. It should take approx 7-8 minutes to become golden brown.
• Directly add all jamuns to the sugar syrup. Let them completely soak for couple of hours or overnight.
• Gulab jamuns are ready to eat.

Beans with Carrot Sambar - Pressure Cooker Method ~ Ammu

Beans  with carrot sambar made in the pressure cooker   is very quick and easy method .Here is how i make it........

INGREDIENTS U NEED:
1.Toor dhal-1cup
2.Beans and carrot-2cup
3.Onion-1(Chopped)
4.Tomato-1(Chopped)
5.Green chilli-4(Slit)
6.Seasoning-Mustard,Urad dhal
7.Asafoedita-Pinch
8.Curry leaves-2strings(Chopped)
9.Corriander leaves-2strings(Chopped)
10.Tamarind pulp-1/2cup
11.Salt as needed
12.Oil

METHOD OF PREPARATION:

• First pressure cook the dhal for 3-5whistles in the pressure cooker ,once its cool down mash it and pour it in the bowl and keep it aside.
• Now heat oil in a pressure cooker ,add seasoning once it starts spluterring, add onion saute it for few mins,then add all the chopped vegetable and fry it for few mins.
• Then add tomato and salt saute it for few more mins and add mashed dhal,asafoetida,curry leaves,corriander leaves let it cook for 5mins
• Now add tamarind pulp and enough water and cook it for 2-3whistle and switch off the stove and let it cool down and its ready to serve. 

GOES WELL WITH:
    White rice