TIFFIN
COCONUT COOKIES
Cookies
Coconut cookies
Ingredients
White flour(maida) – 250gm
Coconut powder – 100gm
Caster sugar -100gm
Butter – 100gm
Egg – 1
Baking powder – 1/2 tsp
Vanilla essence- 1/2 Tsp
Salt one pinch
Method
1. Take maida, baking powder, and salt. Sieve all three dry ingredients together and keep aside.
2. Take an egg in a bowl. Whisk the egg, add sugar and butter. Mix well.
3. Now add coconut powder and sieved ingredients and mix well. Add vanilla essence also. Mix it well. The mixture is ready.
4. Now make small cookies of your favorite shape with cookie cutter of one-inch thickness.
5. Place the cookies on a baking tray. Bake in a preheated oven of 170 degrees temperature for thirteen minutes.
6. Now coconut cookies are ready. Take out of the oven and allow it to cool down in room temperature. You can store them in an airtight jar. Serve them as tea time snacks.
Kids will also love it for any time.
POHA CORN PANEER ROLL
Poha corn paneer roll
Poha Corn paneer roll
Ingredients:
Beaten rice (chuda) – 1 cup
Curd – 2 tbsp
Flax seeds – 1 tbsp
Sesame seeds – 1 tsp
Chat masala powder – 1 tsp
Salt to taste
STUFFING:
Boiled and crushed corn -1/2 cup
Paneer crumbled – 1/2 cup
Mustard sauce (Kasundi) – 1 tsp
Roasted Red chilli and cumin powder 1/2 tsp
Pepper powder – 1/2 tsp
Green chili chopped – 1 tsp
Corriander leaves chopped – 2 tbsp
Oil and butter
Salt to taste
Method:
1.Take a bowl , add all stuffing ingredients , mix well, keep aside.
2. Wash and drain out the beaten rice rest it for 5 minutes.
3. After 5 minutes add curd, Chat masala, salt and knead and make smooth dough.
4. Take lemon size ball out of dough, spread it and stuff. Seal it.
5. Sprinkle little sesame seeds and flax seeds
6. Heat oil and butter, shallow fry the Poha roll otherwise you can deep fry also.
7. Tasty and healthy poha corn roll is ready to serve with sauce.
SPROUTS LOLLIPOP
Sprouts lollipop
INGREDIENTS:
Boiled sprouts (crushed) – 1cup
Boiled peanut (crushed) – 1 tbsp
Boiled potato (smashed) – 1
Green chili(chopped) – 1 tsp
Cheese ( grated) – 1/4 cup
Garlic (chopped and little saute with butter) – 1 tsp
Lemon juice – 1 tbsp
Roasted chili and cumin powder / kitchen king powder- 1 tsp
Mint and coriander leaves (chopped) – 2 tbsp
Wheat flour – 1/4 cup
Black pepper powder – 1 tsp
Butter and Oil
Salt to taste
Method:
1. Take a bowl,add all ingredients except wheat flour, oil
and butter.Mix well.
2.Take a plate add wheat flour, salt and little black pepper powder and mix well.
3. Heat little oil and butter in a thick base pan.
4. Make small lemon size balls out of sprouts mixture and little flatten help with palm.
5. Coat the wheat flour and shallow fry both the sides evenly.
6. Tasty and healthy sprouts lollipops are ready to serve with sauce.
Note – very little amount of oil/ butter is required for cutlet shallow frying. If you put extra oil your cutlet may not have ideal shape. Fry gently and Change the side and cook in low flame.
INSTANT MANGO IDLI
Instant mango idli
Ingredients:
- Instant mango idli
Oats – 1 cup
Semolina (suji) – 3 tbsp
Mango pulp – 1/2 cup
Curd – 1/2 cup
Sugar – 1/2 tsp
Ginger (fine chopped) – 1 tsp
Green chili (chopped) – 1 tsp
Cashewnut(kaju) – 15 (chopped)
Mustard seeds – 1/2 tsp
Curry leaves – 10
Fruit salt (Eno) – 1 tsp
Oil
Salt to taste
Method:
1. Take curd in a bowl and beat well. Add oats, suji, little water and sugar . Mix thoroughly and keep aside for 10 – 15 minutes.
2. Heat oil in a pan add green chili and ginger fry some time add chopped cashewnuts. fry it and keep aside.
3. After 15 minutes add fried spices and mango pulp,salt and fruit salt mix properly.
4. Heat water in a pan and brush oil in idli frame pour batter and steam for 7- 8 minutes then keep aside.
5. Heat oil in a pan add mustard seeds and crackle it. Switch off the burner, add curry leaves saute some time add idli mix well.
6. Tasty and healthy idli is ready to serve with sauce.
HOMEMADE ATTA NOODLES
Home made Atta noodles
Ingredients:
Wheat flour (Atta) – 1 /2 cup
Garlic and ginger (fine chopped) – 1 tsp
Cabbage – 2 tbsp
Carrot – 2 tbsp
Onion – 2 tbsp
Green chili chopped – 1/2 tsp
Spring onion – 1 tbsp
Pepper powder – 1/2 tsp
Soya sauce – 1 tsp
Tomato sauce – 1 tbsp
Lemon juice – 1 tsp
Chili flakes – 1/4 tsp
Coriander stem (chopped) – 1
Honey – 3/4 tsp / sugar – 1/2 tsp
Oil – 2 tsp
Salt to taste
1. Take wheat flour,1/2 tsp oil and salt in a bowl. Mix well, add water slowly, knead to make a smooth dough. Cover it, keep aside for 10 minutes.
2. Heat water in a deep pan ( I use lemon grass water) , add little salt and 1/2 tsp oil.
3. Take a sew making machine, put the dough and close it. Rotate to make noodles.
4. Adjust so that Noodles fall directly in boiling water. Boil the noodles.
5. After it is boiled , switch off the flame ,drain out the hot water. Pour normal water and keep aside.
6. Take a small bowl . Add soya sauce, tomato sauce, lemon juice, chili flakes, honey and pepper powder mix well and keep aside.
7. Heat oil in a thick bottom pan. Add ginger, green chili and garlic. Saute a while, add onion, cabbage, carrot, capsicum and salt. Mix well, Cook food some time in high flame.
8. Add boiled noodles, add mixed sauce and little salt. Mix throughly.
9. Healthy and tasty atta noodles is ready. Sprinkle spring onion roasted sesame seeds, coriander stem and serve with love to children.
Note – With the quantity of wheat flour used to make these noddles, three chapati can be prepared.
CHUDA GHASA
CHUDA GHASA
INGREDIENTS
- Beaten rice (Chuda) -2cup
- Sugar powder -¼ cup
- Coconut scrap -½
- Ghee -3tbsp
- Black pepper -15
- Camphor( Kapoor) – ½ pinch
- Cardamom powder -3Â
METHOD
- Grind the chuda into porous powder and take it in a bowl.
- Add ghee into it and rub it for 15-20mins with clean bare palms of your hand.Â
- Add sugar powder and scraped coconut and mix it well.
- Add cardamom powder, black pepper and half pinchJanmashtami of Kapoor(powdered) and mix it well.
- You may add fruits to it for added flavor.
- The chuda ghasa is ready to eat.
Trivia- The chuda ghasa exercises your hand and helps in blood circulation.
Chuda ghasa is also offered as prasad in Ganesh pooja, Radha Ashtami, Janmashtami, Vishwakarma puja, and Saraswati pooja.
VEG CHOP
Click here for video veg chop recipe https://youtu.be/YY4OWIr7Aic
- INGREDIENTS
- Boiled potato – 6
- Chopped beetroot – 2
- Chopped carrot – 2
- Green peas – 1/4 cup
- Cashew nuts – 12
- Raisins – 15
- Chopped onion – 1
- Chopped ginger – 1 teaspoon
- Chopped garlic -1/2 teaspoon
- Green chili chopped – 1 teaspoon
- Chilly flakes – 1/2 teaspoon
- Garam masala powder – 1/2 teaspoon
- Black salt – 1/2 teaspoon
- Jeera – 1 teaspoon
- Coriander leaves – 2 tablespoon
- Maida – 1/4 cup
- Oatmeals powder – 1/2 cup
- Salt to taste
- Oil for deep frying
METHOD
Heat the oil in a kadhai, put jeera and crackle it then add chopped onion and green chillis and saute it for 2 minutes. Then add chopped ginger and garlic saute it for another 2 minutes. Then add cashews and raisins and chopped beetroot, carrot, and peas, add salt and mix it well and cover it and leave for 2 minutes. Then add chilly flakes, boiled potato, smash it and mix well and add coriander leaves and garam masala. And leave it to cool.
Take maida and black salt in a bowl and add water as required to make a thin batter. Keep the oatmeals powder on a plate for covering.
Take the stuffing and make it into cylindrical shapes and roll it over the maida batter and roll it over the oatmeals powder and put it into oil for deep frying till golden brown in color. Veg chop is ready to be served.
Serve it with a salad/chutney.
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