Savory Cookies/ Khara Biscuits

Savory Cookies/ Khara Biscuits 
Kids Special

Ingredients:
1 1/4 cup Maida/ Refined Flour
50 g Butter melted
2 spoons Sugar powdered
1/4 spoon Baking powder
1/4 spoon Baking Soda
2 Green Chillis finely chopped
8 Curry Leaves chopped
2 spoons Coriander Leaves chopped
2 spoons Milk
Salt as per taste

Method:
In a bowl, sieve Maida and powdered sugar. Add green chilli, curry leaves, coriander leaves, baking powder, baking soda and salt 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 20 minutes in the microwave oven.
After baking is done, let them cool down.
Khara Biscuits are ready to serve.

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

Chiroti

Chiroti 

With step by step pictures 

Ingredients :

2 cups Maida/ Refined Flour 

1/2 cup Chiroti Rava/ Semolina fine (optional )

1/2 cup Sugar (powdered)

2 spoons Ghee

2 Cardamom powder.

Oil for frying

Method:

Mix maida and rava in a mixing bowl, make stiff dough by adding little water and leave it for 10 mins.

Mix powdered sugar and Cardamom powder and keep it aside. 

Now make 4 balls from the dough and roll roti size.

Spread ghee on all 4 rolled ones. 

Now overlap one by one, start rolling tightly from one end.

Cut 1 inch size from knife equally. Press cut dough pieces and roll it puri size.

Roll all the pieces and keep it aside.

Fry in the oil on medium flame.

After frying, sprinkle sugar and cardamom powder on both sides of chiroti in a plate.

Serve chiroti with warm milk.

Note: You can prepare 25 chirotis for this given measurement.

Mixed Beans Sambar 
Side Dish

Ingredients:
1 cup Toor Dal
1/4 cup Rajma
1/4 cup Black Channa
1/4 cup Moth Bean/ Matki
1 Tomato chopped
1 Onion chopped
2 Garlic cloves chopped
3 spoons Tamarind extract
1/4 cup Coconut grated
1/2 spoon Turmeric powder
2 spoon Sambar powder
2 - 3 spoons Red Chilli powder
1/2 spoon Mustard seeds
Pinch of Asafoetida
1 spoon Jagerry powdered (optional)
Salt
Oil

Method:
Soak Rajma in water overnight.
Cook toor dal, soaked rajma, black channa, Matki, pinch of turmeric powder, 2 drops of oil, tomato and water in a pressure cooker on a medium flame for  3 - 4 whistles.
For seasoning, in a tadka pan, heat 1 spoon oil, add mustard seeds, garlic, onion and asafoetida and turn off the flame.
Now grind coconut and tomato into a fine paste in a mixer jar.
Pour paste, seasoned mix, tamarind extract, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, jaggery, add salt and cook for 5 minutes on a medium flame untill sambar starts boiling.
Mixed Beans Sambar is ready to serve with rice. 

Gobi Paratha

Gobi Paratha 

Ingredients :
Dough
2 cups Wheat Flour
Salt
Oil

Filling :
1 cup Gobi grated
1/2 Onion finely chopped
1 Green Chilli chopped
1/2 spoon Jeera
1/2 spoon Turmeric powder
Coriander leaves chopped
Salt

Method:
Take a bowl, mix wheat flour, salt and water.
Knead the dough and add 1 spoon oil while kneading. Keep it aside for 10 - 15 mins. Dough is ready.
Heat 2 spoons oil in a pan, add Jeera, onion and green chilli.
Add grated gobi, turmeric powder, coriander leaves, salt and cook for 2 minutes.
Now take small portion of dough and make a ball. Roll it into small puri size and fill the gobi mix into it.
Roll it gently and cook on roti tawa on a medium flame both sides.
Gobi Paratha is ready to serve with curd or raita.

Note: Do not over cook the filling.
Do not roll paratha too thin. 

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Tindora Sabzi/ Tondekayi Palya

Ivy Gourd/ Tindora Sabzi/ Tondekayi Palya
Side Dish

Ingredients:
15 Tindora/ Tondekayi chopped
1/2 spoon Mustard seeds
1 Onion chopped
2 Green Chilli chopped
1/2 Tomato chopped
1/4 inch Ginger finely chopped
1/4 spoon Turmeric powder
1/2 spoon Masala powder
2 spoons Coconut grated
4 Curry Leaves
Coriander Leaves chopped
Salt
Oil

Method:
Heat 2 spoons oil in a pan  and add mustard seeds, ginger, onion, green chilli, curry leaves and saute on a low flame.
Now add tindora, tomato, turmeric powder, masala powder, salt, coconut, coriander leaves, 1/2 cup water, mix well and cook for 10 - 15 minutes on a medium flame.
Serve Tindora Sabzi with Chapati or Rice. 

Garlic Chutney

Garlic Chutney 
Side Dish for Dosa, Idli, Chapati or Rice.

Ingredients :
4 Garlic Bulbs
1 cup Dry Coconut/ Kopra grated or powdered
4 Dry Red Chilli ( Bydagi)
10 Curry Leaves
Tamarind pea size
Salt

Method:
Remove the skin of garlic cloves and keep it aside.
Dry roast Red chillis and Curry leaves.
Grind all the ingredients in a mixer jar coarsely without adding water.
Serve with dosa or rice.

Note:
You can store it in an airtight for 1 week. 

Bhakarwadi

Bhakarwadi 

Ingredients :
Dough
1 cup Maida/ Refined Flour
1/2 cup Besan Flour
1 spoon Red Chilli powder
Salt
Oil

Filling :
1/2 cup Dry Coconut/ Kopra grated
2 spoons Sesame seeds
1 spoon Jeera
2 spoons Red Chilli powder
1/2 spoon Coriander seeds
1 spoon Sugar
2 Clove
1/4 inch Cinnamon stick
1/2 spoon Turmeric powder
1/2 spoon Dry Mango powder(optional)
1 spoon Poppy seeds/ KhusKhus
Salt
Oil for frying

Method:
In a bowl, make dough by mixing Maida, besan flour, red chilli powder, salt and water.
Make soft dough and add 1/2 spoon oil while kneading the dough, keep it aside for 10 minutes.
For filling, grind all the ingredients in a mixer jar to a coarse powder.

Take small portion of the dough and roll into roti size.
Spread 1 spoon oil on the rolled dough.
Spread masala powder prepared for filling evenly on the dough.
Now roll from one end tightly.
Cut into equal size about 2 inches, leaving the edges.
Start frying in oil on a medium flame both sides until golden brown.
Bhakarwadi is ready to serve and once cooled down, store it in an airtight container.

Peanut Chutney Powder

Peanut Chutney powder

Ingredients
250 grams Groundnuts/ Peanuts (roasted)
5 cloves Garlic
5  Dry Red Chillis (Byadgi) 
1 spoon Jagerry
1 marble size Tamarind
10 Curry leaves
Salt.

Method:

In a pan, Dry Roast Peanuts on a low medium flame. 
Remove the skin of roasted groundnuts.
Grind all the ingredients in a mixer jar into a fine powder.
Dry chutney powder is ready to serve with dosa, rotis or rice.

Note:
You can store for 15 days in an airtight container. 

Bottle Gourd Yogurt Curry/ Sorekayi Majigehuli

Bottle Gourd Yogurt Curry/ Sorekayi Majigehuli 


Ingredients :
1 cup Bottle Gourd diced
2 cups Buttermilk
1 spoon Mustard seeds
Pinch of Asafoetida
2 spoons Chana Dal soaked
1/4 cup Coconut grated
1 Onion sliced
1 Green Chilli
1 spoon Jeera
1 spoon Pepper
2 Garlic cloves
10 Curry Leaves
Coriander leaves
1/2 spoon Turmeric powder
Salt
Oil

Method:
Cook bottle gourd/ sorekayi in a vessel with 1 cup water for 10 minutes.
Soak chana dal in water for 4 hours.
Grind soaked chana dal, coconut, 4 curry leaves, onion, green chilli, garlic, pepper, Jeera, coriander leaves and water in a mixer jar into a fine paste.
Cook bottle gourd in coconut ground paste,
add turmeric powder, salt, 1/2 cup water and cook for 5 minutes.
Add Buttermilk and mix well.
For seasoning, in a tadka pan, heat 2 spoons oil, add mustard seeds, curry leaves and asafoetida, pour it to buttermilk.
Bottle Gourd Majige Huli is ready to serve with rice.

Note:
Buttermilk should be of thick consistency.