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.