Friday, September 23, 2016

Ravva / Suji Laddu

Here am with a sweet savoury

What We Need:

Suji / Ravva / Karachi nuka - 1cup
Sugar - 1cup (can be varied according to your taste)
Milk maid - 2spn
Dry fruits of your choice
Ghee - 1 spn
Milk - 1/2 cup (warm)

How To Do:


  • Fry suji until light golden color.
  • Heat ghee and fry the dry fruits
  • In a wide plate add fried suji, sugar, fried dry fruits, milk maid and mix well. 


  • Check if you can make laddoos with that consistency orelse slowly keep adding warm milk to get the consistency to make laddoos. Dont add the full milk at a time coz we may not need full cup of milk.
  • Start making laddoos of your desired size.

Here are my Ravva Laddoos to eat .....
You can add more ghee and if you dont have milkmaid handy you can increase sugar quantity.

Wednesday, May 6, 2015

Beetroot Roti

Here am with roti version with very healthy  and colorfull beetroot .....



What We Need :

Beetroot - 1 no medium size
Wheat flour / Atta - 2 cups
Ghee - 1 spn
Red chillie powder - 1/4 spn
Sambar Powder - 1/2 spn
Water to make dough

Salt as per to your taste

How To Do :


  • Finely grate beetroot and transfer into a mixing bowl, add salt, ghee, sambar powder, red chillie powder mix them.
  • Now add wheat flour to this mixture by adding sufficient water make it as a regular chapathi dough, let it knead for 1/2 hr.
  • Now next process is as we do with our regular roti or chapathi. Make a large lemon size balls of dough, with the help of a rolling pin press the ball to roti shape, do dusting with wheat flour, this roti should be thin.
  • Fry on a hot pan either by applying butter or ghee.

Serve hot with sugar yogurt or sugar curd. Best and easy and healthy and colourfull beetroot rotis are ready for kids lunch box.

Thursday, January 8, 2015

RidgeGourd Curry

One simple, easy, fast and healthy curry with RidgeGourd ...

What We Need :

Ridgegourd - 1/2 kg
Onion - 1 medium size
Green Chillies - 2no
Red Chillie powder - 1/2 spn
Turmeric Powder - a pinch
Mustard Seeds - 1/4 spn
Cumin Seeds - 1/2 spn
Curry leaves - a sprig
Oil - 1 spn
Cilantro - optional

Salt to your taste

How To Do :


  • Peel outer layer of ridgegourd, dont throw this in dustbin we can make dosa with this outer layer for procedure click here .
  • Chop ridgegourd into small pieces, keep it a side.
  • In a kadai heat oil add mustard seeds & cumin seeds , split green chillies, curry leaves ones they start splutter, saute chopped onions, add chopped ridgegourd pieces and keep lid on for 5minutes. Water starts woozing out from ridgegourd and let that dry out.
  • Now add salt, red chillie powder, turmeric powder. Fry for another 5minutes.
  • Switch off the flame add finely chopped cilantro and keep lid on top of it.



It goes well with rice.

Most of the time my granny makes this curry when we suffer with constipation problem this ridgegourd helps our digestive system.
When ur health is not good and doctor suggests you to take light food this would be perfect for you.

Monday, November 17, 2014

Cabbage Vada

Here am with a healthy and tasty vada with cabbage



What We Need:

Urad dal - 1/2 cup
Cabbage chopped - 2 cups
Green Chillies - 1no
Ginger - 1 inch piece
Jeera - 1/2 spn
Coriander leaves / Curry leaves

Salt to your taste
Oil for deep fry.

How To Do:


  • Soak urad dal for 4 hrs and grind to paste.
  • Boil chopped cabbage in pressure cooker for 1 whistle.

  • Take a big bowl mix urad dal, boiled cabbage, finley chopped green chillies, finely chopped ginger, salt, jeera, chopped coriander leaves / curry leaves. Mix well.
  • Heat oil for deep frying and take a round ball of the dough on your palm and flatter it. Slowly leave into hot oil as we do for regular vadas .

Here are hot hot Cabbage Vada ready to eat ........

Sending this Breakfast Event at Cooking for all seasons ........


Tuesday, August 26, 2014

Mango Banana MilkShake

Here am with cool cool mango banana juice .......



What We Need:

Mango - 1 cup pieces
Banana - 1/2 cup pieces
Milk - 2cups ro as per your consistency
Sugar - 1/2 cup can be varied according to your taste

How To Do:

Blend all of them together for a smooth juice.


Serve by adding few ice cubes ......... thanda thanda cool cool mango banana milkshake is ready .........

Here i skipped ice cubes in this as we don't like too cold instead i added some cold milk to them so that its not too cool and also satisfies our taste buds ;)

Bhel Puri

Here am with hot and spicy item for this rainy season .....



What We Need :

Puffed Rice (Muri / Moramora) - 2 cups
Tamarind Chutney - 1 spn
Green Chilly chutney / sauce - 1 spn

Chopped onion , tomato, coriander leaves, sev , fried peanuts, papdi - a fistful these can be changed according to your taste.

Salt, red chillie powder  - to your taste

How To Do :

There's only one procedure for this just keep all ingredients together in a big bowl and mix well with your hand.



I served this bhel puri as topping on salt biscuits just for a change and LO loved them to eat ....


For this recipe there are no specific measurements for any of the ingredient just keep changing according to your taste buds. I have added a little more of tamarind chutney for this as my LO (Little One) loves that taste. And also i replaced Green chutney with sweet chilly sauce so that my LO can enjoy the taste....

Tuesday, May 20, 2014

Egg Paratha

Here am with my little ones favorite Egg Paratha .....
My little one is ready to have this as her breakfast, morning snack at school, lunch, evening snack and even for dinner too .......

What We Need:

Atta - 2cups

For stuffing:
Eggs - 4no
Cilantro - fistful of chopped coriander leaves
Chaat masala - 2pinches
Salt to your taste

Eggs - 2no
Onion - finely chopped half onion
Red chilli powder - a pinch
Salt - a pinch
Turmeric powder - a pinch
Cilantro - a few , finely chopped

oil to fry - 2 - 3spoons

How To Do:


  • Mix atta dough with salt, 1 spoon oil using water as you do for regular paratha.
  • Boil 4 eggs

  • Let them cool and grate using a grater.

  • Mix salt, chopped corainder leaves, chaat masala in grated egg, keep it a side. Your stuffing is ready.

  • In a bowl crack 2eggs add chopped onions, salt, turmeric powder, red chilli powder, chopped coriander leaves. Mix well with a spoon and keep it a side.

  • Using a rolling pin roll your atta as you do for chapathi.Stuff the egg stuffing in your rolled chapathi.
  • Fold this paratha in a square shape.





  • Dust with little atta powder and press gently with your rolling pin.


  • Heat a pan grease a little oil fry this square paratha on one side till it turns light golden color turn to the other side pour cracked egg mixture slightly with the help of a spoon on top of the paratha.




  • Repeat the same on the other side of the paratha. Fry on both sides of the paratha.

Your egg paratha is ready to eat. It tastes really good when its hot.
I tried this in triangle shape as well for my little one.




One more in triangle shape.

Note:
  • Instead of chaat masala you can use either garam masala powder or chole masala powder or can skip this masala powders as per to your taste.
  • After stuffing the paratha, you can keep some holes using a fork so that if any air bubbles are there they will come out and will make your paratha pressing easy.
  • You can also skip pouring craked egg on top of the paratha, if you feel that we used too many eggs.
  • This measurements will make you around 4 - 5 egg parathas.
Sending this to Come ,Join us for Breakfast at Cooking for all seasons ......


Friday, March 7, 2014

Vangi Bath Version 2

Here am with another version of Vangi Bath which is different taste that we already tasted before on Vangi Bath version 1

What We Need:

Rice - 2cups
EggPlants - 4no
Green Chillies - 2no
Mustard seeds - 1/2 spn
Cumin Seeds - 1/2spn
Ghee - 1spn
Cashew nuts - fist full
Cilantro / Coriander leaves

For Masala Powder
Cloves - 3no
Cardamom - 1no
Cinamon - 2inch stick
Javitri / Mice - 1/8th part of the flower or just a pinch
Anasa Puvvu - 1/2
Coriander seeds - 2 spns
Kus kus - 2 spns
Dried coconut pieces - 1cup
Red chillies - 3no
Bay leaf - 1no
Sesame seeds - 1 spn

Salt to your taste

How To Do:


  • Boil rice as usual and keep it a side
  • Dry roast all the ingredients under Masala powder let them cool and grind along with salt.
  • In a wide pan heat ghee let the mustard seeds splutter then add jeera followed by green chillies, cashew nuts and chopped eggplant (i chopped eggplant length wise so that it gives a nice look as well it takes less time to fry)
  • Add masala powder ones eggplant done, fry for 30 seconds in masala add chopped coriander leaves and then rice. Simply toss the rice well.


Here is my vangi bath, my little one loved to have this as it is without any side dish but i like to have along with onion raitha.