Tutti Frutti Cookies

Tutti Frutti Cookies 
Kids Special

Ingredients:
1 1/4 cup Maida/ Refined Flour
50 g Butter melted
1/4 cup Sugar powdered
1/4 spoon Vanilla Essence (optional)
1/4 spoon Baking powder
1/4 spoon Baking Soda
2 spoons Milk
2 spoon Tutti Frutti

Method:
In a bowl, sieve Maida and powdered sugar. Add tutti frutti, baking powder and baking soda into the bowl.
Add melted butter, milk and mix well.
Mix well and see that there are no lumps.
Make soft dough.
Roll the dough to cylindrical shape, cut into small circles with the help of knife and flatten and make round shape.
Place them in a baking tray.
Preheat and bake the cookies at 180 degrees centigrade for 15 minutes in the microwave oven.
After baking is done, let them cool down.
Tutti Frutti Cookies are ready to serve.

Note:
If the cookie dough is  sticky, add 1 spoon refined flour and make soft dough. 

Lunch Menu 
Chapati, RidgeGourd Sabzi, Drumstick Sambar, Rice and Curd.

Jackfruit seeds added to drumstick Sambar.
Crush jackfruit seeds into 2 halves, remove the white skin and discard.
In a pressure cooker, cook toor dal, jackfruit seeds, drumsticks and tomato for 3 whistles.
Follow the recipe of drumstick Sambar in the blog.

RidgeGourd Sabzi 

Ingredients:
2 RidgeGourd chopped
1 Onion chopped
1/4 inch Ginger
2 Green Chillies chopped
1 Tomato chopped
Curry Leaves chopped
Coriander Leaves chopped
1 spoon Mustard seeds
1 spoon Turmeric Powder
1 spoon Masala powder
1 spoon Grated Coconut (optional)
3 spoons Oil
Salt

Method:
Peel the skin of RidgeGourd and chop.
Heat oil in a pan on a medium flame, add mustard seeds, ginger, onion, green chilli and saute well.
 Add  curry leaves, turmeric powder, masala powder.
Add ridgegourd to the pan and mix it to the mixture and cook for 2 minutes.
 Add tomato, coconut, salt, half cup water  and coriander leaves and cook for 5 minutes on a medium flame.

Serve RidgeGourd Sabzi with chapati, rice or jowar roti.

Green Gram Sabzi

Green Gram Sabzi/Hesarukalina Palya 
Healthy Side Dish

Ingredients:
1 cup Green Gram
1 Onion chopped
1/4 inch Ginger
2 -3 Green Chillies chopped
1 Tomato chopped
4 Curry Leaves chopped
1 spoon Coriander Leaves chopped
1 spoon Mustard seeds
1 spoon Turmeric Powder
1 spoon Masala powder
1 spoon Grated Coconut (optional)
3 spoons Oil
Salt

Method:
Pressure cook green Gram in a pressure cooker for 1 whistle.
Heat oil in a pan on a medium flame, add mustard seeds, ginger, onion, green chilli and saute well.
Add  curry leaves, turmeric powder, masala powder.
Transfer cooked green gram to the pan and mix it to the mixture.
Add tomato, coconut, salt, half cup water  and coriander leaves and cook for 5 minutes on a medium flame.
Serve Green gram Sabzi with chapati, rice or jowar roti.

Carrot Kosambari/Salad

Ingredients :
2 Carrots grated
3 spoons Moong dal
2 spoons Coriander leaves chopped
2 spoons Coconut grated
1/4 spoon Lemon juice
Salt

Method :
Soak moong dal in water for 1/2 an hour.
In a mixing bowl, mix grated carrot, coconut, soaked moong dal, coriander leaves, pinch of salt and lemon juice.
Carrot Kosambari is ready to serve as side dish for lunch. 

Lemon Pickle

                                     

Lemon Pickle

Ingredients:
10 Lemons
1 cup Red Chilli powder (Byadgi Chilli)
1 cup Rock Salt powdered
2 spoon Methi seeds
1/2 spoon Turmeric powder
1 spoon Mustard seeds
1 spoon Sugar

Method:
Cut lemon into small pieces.
Add rock salt to the lemon and store in glass jar for 2 to 3 days.
After 3 days, make a fine powder of Mustard seeds and methi seeds.
Add red chilli powder, turmeric powder, ground powder and sugar to the soaked lemons and mix well.
Let it ferment for one month in a glass jar.
After one month, lemon pickle is ready to serve with rice. 

Note:
You can heat 2 spoons oil and add asofoetida and pour to the pickle.
You can store this pickle for 6 months.
For best results, ferment the pickle for 3 months.
Glass jar should be dry and clean.

Mango Sikarne

Mango Sikarne

Ingredients :
6 Mangoes
3-4 Bananas sliced
3 spoons Sugar
1 Clove powdered
2 Elaichi/Cardamom powdered
Pinch of Salt

Method:
Peel the skin of mangoes.
In a mixing bowl, Squeeze out the pulp of mango by hand/ knife.
Add banana slices  to mango pulp.
Mix mango pulp, banana slices, sugar, elaichi, clove powder, 1/4 cup water and pinch of salt.
Mango Sikarne is ready to serve.

Multi Millets Masala Dosa

Multi Millets Masala Dosa 
Multi Millets Flour consists of wheat, jowar, foxtail millet, proso millet and little millet.

Ingredients:
2 cups Dosa Rice
1/2 cup Urad Dal
1/2 cup Moong Dal
1/2 spoon Methi seeds
1/2 cup Poha ( thin)
1 cup Multi Millet Flour
Oil
Salt


Method:
Soak dosa rice in a vessel and keep it aside.
Soak urad dal, moong dal and methi seeds in a separate vessel for 7 - 8 hours.
After 7 hours, grind all the ingredients and add poha while grinding.
Mix multi millet flour to dosa batter.
Dosa batter is ready and it has to be fermented for 8 hours.
After dosa batter is fermented add salt,  it is ready to prepare dosa.
Heat dosa tawa, pour dosa batter and cook both sides with 1/2 spoon oil.
Serve dosa with chutney or potato sabzi.

Note

Here I have used store bought multi millet flour.

Lady's Finger and Capsicum Sabzi 

Ingredients:
10 Lady's Finger chopped
1 Capsicum sliced
1/2 spoon Mustard seeds
1 - 2 Onion chopped
3 Green Chilli chopped
1/4 spoon Turmeric powder
2 spoons Coconut grated ( optional)
1 Tomato chopped
1 spoon Masala powder
4 Curry Leaves
Coriander Leaves chopped
Salt
Oil

Method:
Heat 3 spoons oil in a pan  and add mustard seeds, onion, green chilli and curry leaves on a low flame.
Now add capsicum and saute and cook for 2 minutes.
Add lady's finger, tomato, turmeric powder,masala powder, salt, coconut, coriander leaves and mix well and add 1/2 cup water and cook for  5 minutes on a medium flame.
Serve Lady's Finger Sabzi with rice or chapati.

Rava Idli

Rava Idli 

Instant Breakfast

Ingredients:
2 cups Sooji/ Rava (medium)
1 cup Curd
2 spoons Chana Dal
1/4 spoon Cooking Soda
4 - 5 Curry Leaves chopped
1/4 cup Coriander Leaves chopped
4 Cashewnuts (optional)
Oil
Salt

Method :
In a pan, heat 1/2 spoon oil and roast chana dal and cashew and transfer it to a plate.
Roast sooji/rava for 2 minutes in the same pan.
Add sooji, chana dal, cashew, curry leaves, coriander leaves, cooking soda and salt into a mixing bowl.
Add Curd and 1/4 cup water into the bowl and mix well.
Consistency of Idli batter should not be too thick or too thin.
Grease Idli moulds with oil and pour the idli batter into the moulds.
Steam cook in idli cooker for 10 minutes.
Serve hot Rava Idli with Coconut Chutney or Sambar.

Tips:
You can even add grated carrot to the Idli batter and cook.
Adjust quantity of curd and water while mixing with rava.

Raitha Varieties 
Side Dish for Summer

Onion and Tomato Raitha
Ingredients :
2 cups Curd
1 Onion finely chopped
1 Tomato finely chopped
2 spoons Coriander leaves chopped
Salt

Method :
Mix all the ingredients in a bowl.
Serve with roti, chapati or Pulav.

Cucumber Raitha
2 cups Curd
1 Onion finely chopped
1 Tomato finely chopped
1/2 cup chopped Cucumber
2 spoons Coriander leaves chopped
Salt

Method:
Mix all the ingredients and serve.

Carrot Raitha
Ingredients :
2 cups Curd
1 Onion finely chopped
1 Tomato finely chopped
1 Carrot grated
2 spoons Coriander leaves chopped
Salt

Method
Mix all the ingredients and serve. 

Sabudana Vada

Ingredients :
1 cup Sabudana
3 Potatoes boiled
1/4 cup Peanuts roasted and peeled
2 Green Chillis chopped
1 spoon Jeera/ Cumin seeds
1/2 inch Ginger chopped finely
Coriander leaves chopped
Salt
Oil for frying

Method :
Soak Sabudana in water for 5 hours. Squeeze out the excess water and transfer it to large mixing bowl.
Add boiled and mashed potatoes into the bowl.
Coarsely grind peanuts and mix into the sabudana mixture.
Add green chillies, ginger, coriander leaves, Jeera, salt and mix well and make a dough.
Heat sufficient oil for frying in a kadai. Make vadas from the dough  and fry both sides until they turn golden brown.
Sabudana Vada is ready to serve.

Dry Fruits Roll

Ingredients:
3 cups Dates/ Khajoor (Deseeded)
1/4  cup  Cashewnuts chopped
1/4 cup Almonds chopped
1 spoon Poppy seeds
1 spoon Ghee

Method:
In a mixer jar, grind dates coarsely.
Heat 1 spoon ghee in a pan, roast cashewnuts and almonds until they turn golden brown and transfer it to a plate.
Heat dates in the same pan by adding 1/2 spoon ghee and saute for 2 - 3 minutes.
Turn off the flame, add cashewnuts, almonds and poppy seeds to the dates and mix well.
Make a log shape on a greased aluminum foil or plastic sheet, roll it. Once it cools down cut into pieces.
Dry Fruits Roll is ready and can be stored for a week.

Note:
Grease the aluminum foil with 1/4 spoon ghee.
Dates already have sugar content in it so no need to add extra sugar.