RECIPES FOR KIDS

Hot dog is a yummy mouth watering dish .It can be eaten as tea time snack.Its an American dish.A  hot dog roll filled with different sauces,and vegetables. HOT DOG Ingredients for Hot Dog Recipe Hot dog rolls 4 Potato sausages 4 Butter 2 tablespoons Onions cut into roundels and separated into rings 2 medium Castor sugar (caster sugar) 1 medium Tomato ketchup for spreading Mustard paste for spreading Mayonnaise 4 tablespoons Potato chips to serve. Method Heat 1 tablespoon butter in a non-stick pan. Place sausages in it and cook, rotating them, on high heat for 1-2 minutes. Transfer onto a plate. Heat remaining butter in the same non-stick pan. Add onion rings and cook till they turn golden. Add castor sugar, mix and cook for 1 minute. Transfer onto the same plate. Slit hot dog rolls without cutting through.Spread some tomato ketchup on one side of the cut side of each roll and some mustard paste on the other side. Place one cooked sausage and put so

Batata Vada Recipe Batata translates into potato. It is a popular snack from the streets of Maharahtra. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney. Batata vada Ingredients Of Batata Vada 500 gm potatoes Oil for deep frying Tempering: 5 gm mustard seeds 2 gm curry leaves 5 gm turmeric powder 3 gm red chilli powder 10 gm green chillies 10 gm ginger 10 gm garlic 1 lime 10 gm coriander leaves Salt Batter: 200 gm gram flour Water 5 gm red chilli powder 5 gm turmeric 3 gm crushed cumin Salt 2 gm soda bi-carb How to Make Batata Vada Cook the potatoes until soft, peel and mash coarsely. Chop or crush together the green chillies, garlic, ginger and the coriander leaves. Using the mentioned ingredients make a thick batter. Heat oil and add mustard seeds, after they crackle add the curry leaves. Mix in all the rest of the tempering ingredients and

 Madhya Pradesh cuisine comprises of both vegetarian and non-vegetarian dishes which are eaten and savoured by all. The cuisine of Madhya Pradesh is as varied as its people, its history and its culture. Sev ki Sabzi  Ingredients for Sev ki Sabzi Recipe Sev hard and thick 1 cup Onion seeds (kalonji) 1/2 teaspoon Oil 1/2 tablespoon Asafoetida 1/4 teaspoon Cloves 2-3 Onion finely chopped 1 medium Green chillies 2 Salt to taste Turmeric powder 1/4 teaspoon Red chilli powder 1/2 teaspoon Tamarind pulp 1 teaspoon Grated jaggery 2 teaspoons Fresh coriander sprigs 7-8 Green capsicum strips for garnishing Method Heat oil in a Frying Pan, add asafoetida, onion seeds, cloves and onion, mix and sauté till the onion is lightly browned. Finely chop green chillies and add along with ½ cup water, salt, turmeric powder, red chilli powder, tamarind pulp and jaggery. Mix well and bring the mixture to a boil. Add sev and mix well. Cook for a minute. Roughly chop coriand

Dal Dhokli  Strips of whole wheat flour rotis cooked in a sweet spicy tempered dal. This one pot meal is a Gujarati classic and a must try if you want to really enjoy the fabulousness of vegetarian Indian cuisine. Served piping hot, topped with chopped onions, coriander and roasted peanuts this is a perfect winter comfort meal. Dal Dhokli  Ingredients  Split pigeon pea (toor dal/arhar dal) soaked for ½ hour 1 cup Whole wheat flour (atta) ¾ + for dusting Gram flour (besan) ¼ cup Asafoetida a pinch + teaspoon Roasted peanuts 1½ tablesp for garnishing Turmeric powder ¾ teaspoon Red chilli powder 1 teaspoon Salt to taste Oil 1 tablespoon Ghee 1 tablespoon Mustard seeds 1 teaspoon Fenugreek seeds (methi dana) ¼ teaspoon Curry leaves 8-10 Dried red chillies 2 Green chilli paste 1 teaspoon Jaggery (gur) grated 2 teaspoons Juice of ½ lemon Onion chopped for garnishing Fresh coriander leaves chopped for garnishing Method Drain pigeon peas and pressure co

A pudding recipe that will add that extra warmth to your winter meal. This dish can be served as is or with freshly cut seasonal fruits. Vanilla Pudding Ingredients Of Vanilla Pudding 2 cups milk 8 gm china grass (agar-agar), chopped & soaked in milk for 1/2 an hour 1 tsp vanilla essence 1/2 cup sugar Walnuts, chopped for garnishing(optional you can use choco chips,or any seasonal fruit) How to Make Vanilla Pudding Bring the milk mixture to a boil and simmer till china grass is dissolved. Add the sugar and cook till dissolved.  Take the pan off the heat, mix in the vanilla essence and transfer on to the serving bowl. Leave to set in the refrigerator. Garnish with walnuts and serve chilled

A rich and cheesy potato gratin with thyme, garlic and loads of cream. cheesy potato gratin Ingredients Of Gratin 2 tsp + 2 tsp butter 1 cup cream 1 tsp thyme(ajwain k phool) 2 cloves garlic, bashed Salt, to taste Pepper, to taste Nutmeg powder, a pinch 3 potatoes, peeled and sliced thinly 5 Tbsp grated cheese  How to Make Cheesy Potato Gratin In a pan add 2 tsp butter with 1 cup cream. Add thyme, garlic, salt, pepper and nutmeg.  Let the cream reduce a little.Add the sliced potatoes and 3 Tbsp cheese.  Let the cream reduce further. (Reduce till thick and coats the potatoes completely) Transfer the creamy potatoes in a greased baking dish/ ramekin.  Top with the rest of the cheese and butter.  Bake till the cheese melts and is golden brown.Serve.

Gajrela!Just the name brings back great childhood memories and a big smile on my face. Served piping hot this halwa is perfect for cold winters. Grated carrots cooked in ghee, khoya, milk, dried fruits and cardamom. Gajrela Ingredients for Gajrela Carrots 8-10 medium Milk 1 cup Pure ghee 4 tablespoons Cashewnuts chopped8-10 Raisins 2 tablespoon Sugar 1 cup Milk solids (khoya) grated1 cup Green cardamom powder 1/2 teaspoon Method Heat three tablespoons ghee in a thick-bottomed pan, add carrots and sauté for three to four minutes. Add milk and cook on medium heat for six to seven minutes or until the milk evaporates and carrot is cooked. Meanwhile heat remaining ghee in a separate pan and shallow fry cashewnuts and raisins till cashewnuts turn golden brown. Drain and set aside. Add sugar to cooked carrots and cook, stirring continuously, for two to three minutes or till the sugar melts. Add khoya and green cardamom powder. Stir and cook for three to four

 Chilli Pakora - Large green chillies stuffed with spicy potato mixture, dipped in gram flour batter and deep-fried. Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes.Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Chilli Pakora  Ingredients for Chilli Pakora Recipe Green chillies 16 large Potatoes boiled and grated 5 medium Red chilli powder 1 tablespoon Garam masala powder 1 tablespoon Chaat masala 1 teaspoon Fresh coriander chopped 1 tablespoon Salt to taste Oil to deep fry Batter Gram flour (besan) 1 cup Baking powder 1 teaspoon Red chilli powder 1 teaspoon Salt to taste Method Slit the green chillies and remove the seeds.

Moong Dal Halwa Recipe Indians just need a reason to prepare this sweet delight called moong dal halwa. Moong dal or split green gram paste is sautéed in ghee on low heat till it goes fragrant and a beautiful golden brown in colour. moong dal halwa Ingredients for Moong Dal Halwa Split green gram skinless (dhuli moong dal) soaked and ground to a coarse paste1 cup Ghee 1 cup Gram flour (besan) 1 tablespoon Milk 1 1/2 cups Saffron (kesar) for garnish Sugar 1 cup Khoya/mawa 3/4 cup Green cardamom powder a pinch Almonds cut into slivers10-12 Chandi ka varq 1 sheet(optional) Method Heat ghee in a non-stick pan. Add gram flour and mix well. Add moong dal, lower heat and mix well. Sauté, stirring continuously, till golden brown or for 20-25 minutes. Heat ½ cup milk in another non-stick pan. Add generous pinch of saffron and mix well for 1 minute. Switch off heat. Heat sugar and 1 cup water in another non-stick pan. Cook till sugar dissolves completely. Ad

Minty lachcha paranthas are easy to make and a must try! MINTY LACHHA PARANTHA Ingredients Of Pudina Lachcha Parantha 2 Green chillies 250 gms wheat flour 75 gms maida 1 Tbsp ghee 2 Tbsp pudina powder 1 tsp black salt 1 tsp chaat masala 1 tsp red chilli powder 1 tsp salt How to Make Pudina Lachcha Parantha: Knead a dough combining wheat flour, maida, salt & ghee. Add black salt, red chilli powder, chaat masala to pudina powder. Grind green chillies to a paste & mix it into the dough.Make dough balls & roll out into long strips of the same length. Add ghee, dust with flour, sprinkle pudina mixture over strips. Overlay them by crossing it with each other. Pat into a square & roll out gently again. Fry with ghee

A sweet dish prepared from chickpea flour and melted ghee. a very simple recipe by ingredients yet complicated recipe with the procedure and executions. this is very similar to soft mysore pak recipe, which contains only ghee but in this recipe it is mixture of ghee and oil. mysore pak Ingredients 2 cups sugar ½ cup water 1 cup besan / gram flour / chickpea flour / kadle hittu, sieve well 1­cup ghee / clarified butter 1 cup oil / vegetable oil Instructions ( 1 cup =255 ml) heat ghee and oil recipe: firstly, in a large kadai add ghee and oil. further get to a boil and simmer till you prepare mysore pak. mysore pak recipe: firstly, in a large heavy bottomed / non stick kadai take sugar and water. get to a boil. keep boiling and stirring till the sugar attains one string consistency. furthermore, keep the flame on very low and add sieved gram flour little by little. give a good stir making sure no lumps are formed. further add more besan and continue sti

 A simple and basic preparation involving maida, ajwain, oil and spices, rolled into thin pancakes and served crisp. Ingredients Of Methi Khakra 1 cup maida 1 tsp salt 1 Tbsp oil 1 tsp ajwain 1/2 tsp red chilli powder 2 Tbsp kasoori methi How to Make Methi Khakra Mix all the ingredients and knead it into a dough. Leave covered for about 30 minutes.  Roll into very thin chapatis and cook over low heat on a tawa, pressing now and then, till crisp on both sides.  When cool, store in an airtight container.

MALAI KOFTA CURRY The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them. MALAI KOFTA CURRY INGREDIENTS: 1⁄4 cup raisins oil, to deep fry 1 teaspoon coriander powder 1 teaspoon turmeric powder salt 1⁄2 cup tomato puree 1 teaspoon red chili powder 1⁄2 cup mawa (khoya) 1⁄2 cup fresh cream 1 teaspoon garam masala powder gravy 3 medium sized onions 3 tablespoons oil 1 tablespoon ginger paste 1 tablespoon garlic paste 2 green chilies 4 -5 medium sized potatoes 100 g cottage cheese (paneer) 2 green chilies 1⁄4 cup cornflour salt DIRECTIONS Boil the potatoes, cool, peel and grate them. Grate paneer. Wash all green chillies, deseed and chop them fine. Peel onions, cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Mix mashed potatoes, paneer, two

Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices. The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich and creamy. Try out this restaurant style recipe at your next family gathering to get accolades of praise your way.  INGREDIENTS: 3⁄4 cup Urad Dal (black matpe beans) 1⁄4 cup red kidney beans (rajmah) 2 teaspoons cumin seeds 8 garlic cloves, chopped 2 inches gingerroot, chopped 1 teaspoon garam masala powder 1⁄2 cup fresh cream 1 teaspoon red chili powder 3 tablespoons butter 2 tomatoes, chopped (extra large tomatoes) 1 onion, chopped 1 tablespoon oil coriander leaves for garnishing fresh cream salt DIRECTIONS: Soak whole black urad and rajma overnight in 3-4 cups of water. Cook the soaked dal and rajma in the

Malai Kofta Curry Recipe Malai koftas are delicious deep fried paneer and flour dumplings that are crunchy outside and soft and creamy inside. In this recipe the paneer koftas are stuffed with a mixture of chopped dried fruits like cashewnuts and raisins that add further to its richness and taste. Finish off with a swirl of fresh cream and your malai kofta curry is ready! Eat it along with chapattis, paranthas or steamed rice and enjoy the pleasures of a grand vegetarian Indian meal. Malai Kofta Curry Ingredients for Malai Kofta Curry Recipe Paneer (Cottage cheese) 150 grams Tomatoes 3 medium Cashewnuts 1/4 cup Melon seeds (magaz) 2 tablespoons Poppy seeds (khuskhus/posto) 1 teaspoon Ginger chopped 1 teaspoon Green cardamoms 2 Red chilli powder 1 teaspoon Salt to taste Oil 1 tablespoon Yogurt 1/4 cup Green cardamom powder 1/4 teaspoon Refined flour (maida) 2 teaspoons Fresh cream 2 tablespoons Garam masala powder 1/4 teaspoon Method Heat a pre

Shahi Paneer Recipe A rich Indian dish that can grace any special occasion, paneer is cooked in creamy makhni sauce. In this gravy cashewnuts add that shahi or royal touch.  Delicately flavoured with aromatic spices the sauce is full of flavours from tomatoes, butter, cashewnuts and cream. It does come with its share of calories, but one bite and you will realize it is all worth it. Shahi Paneer Ingredients for Shahi Paneer Recipe Paneer (Cottage cheese) cut into cubes 400 grams Oil 2 tablespoons Onions finely chopped 2 medium Cashewnuts 15-20 Tomatoes finely chopped 5 medium Red chilli powder 1 teaspoon Coriander powder 1 tablespoon Salt to taste Butter 2 tablespoons Cream 1/2 cup + for garnishing Kasoori methi powder 1 teaspoon Garam masala powder 1 teaspoon Green cardamom powder 1/4 teaspoon Method Heat oil in a non stick kadai. Add onions and cashewnuts and sauté lightly. Add tomatoes and cook for 10-12 minutes or tomatoes are pulpy. Add red chil

Khaman Dhokla Recipe You don’t have to be from Gujarat to have tasted a khaman dhokla. A thick fermented gram flour and yogurt batter steamed till it’s like a soft fluffy pillow.This very same dhokla can be crumbed and served with accompaniments like assorted chutneys, fried green chillies and a delicious raw papaya salad in a different avatar known as khaman. My mother-in-law adds a pinch of sugar to the batter to match every Guajarati’s love for a hint of sweetness in their food. Minus the time it takes for fermentation, it is a quick recipe which makes a delicious snack anytime of the day. Khaman Dhokla  Ingredients for Khaman Dhokla Recipe Gram flour (besan) sieved 2 cups Yogurt beaten 1 cup Salt to taste Turmeric powder 1/2 teaspoon Green chilli-ginger paste 1 teaspoon Oil 2 tablespoons Lemon juice 1 tablespoon Soda bicarbonate 1 teaspoon Mustard seeds 1 teaspoon Fresh coriander leaves chopped 2 tablespoons Coconut scraped 1/2 cup Method Take gram

Peas & Potato Sandwich Recipe Peas potato sandwich is easy to make recipe.Packed between breads slices is a zingy mix of mashed potatoes, peas, spices, curry leaves and lime. Peas & Potato Sandwich Ingredients Of Peas & Potato Sandwich 1 big bowl boiled peas 3 boiled potatoes grated 2 green chilies chopped 1/2 tsp madras curry powder 1/4 tsp coriander powder 4 lime leaves finely chopped 1/4 tsp red chili powder 2 Tbsp olive oil 6 bread slices Butter Salt to taste How to Make Peas & Potato Sandwich Heat the pan and drizzle it with olive oil and flash fry green chilies.  Add the potatoes and saute. Add lime leaves, curry powder, boiled peas, red chili powder, coriander powder and salt. Mash the potatoes and peas and let it cook away for 2-3 minutes. Once cooked leave the filling to cool down. Use slices of bread and butter them evenly.  Evenly spread the filling on bread slices and now cover them each with a slice of breadand t

Batata Vada Recipe Batata translates into potato. It is a popular snack from the streets of Maharahtra. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney. Batata Vada Ingredients Of Batata Vada 500 gm potatoes Oil for deep frying Tempering: 5 gm mustard seeds 2 gm curry leaves 5 gm turmeric powder 3 gm red chilli powder 10 gm green chillies 10 gm ginger 10 gm garlic 1 lime 10 gm coriander leaves Salt Batter: 200 gm gram flour Water 5 gm red chilli powder 5 gm turmeric 3 gm crushed cumin Salt 2 gm soda bi-carb How to Make Batata Vada Cook the potatoes until soft, peel and mash coarsely. Chop or crush together the green chillies, garlic, ginger and the coriander leaves. Using the mentioned ingredients make a thick batter. Heat oil and add mustard seeds, after they crackle add the curry leaves. Mix in all the rest of the tempering ingredients

Namkeen Seviyaan Recipe Make this quick and easy snack at home which is low on oil with the added crunch of peanuts. Namkeen Seviyaan Ingredients Of Namkeen Seviyaan 2 1/2 cups vermicelli / seviyaan, boiled with a pinch of salt and 2-3 drops of oil 1 big onion. chopped finely 1 boiled potato, chopped. 1/2 cup green peas 10-15 curry leaves 1/2 cup roasted peanuts 1 tsp black mustard seeds / rai 2 cloves garlic, chopped 1 tsp ginger, chopped Salt, to taste 1 tsp oil How to Make Namkeen Seviyaan In a wok/ kadhai add oil, mustard seeds and curry leaves.  Once they splutter, add ginger and garlic. Saute for a minute. Add chopped onions and cook till pink. Add potatoes and salt. Cook till the potatoes start to brown a little.  Add the roasted peanuts. Add the boiled vermicelli.  Toss well and serve hot.

Basil Butter Bread Recipe Bread smeared with a flavorful basil butter, topped with grated cheese and baked golden. A quick and easy snack for your brunch party! Ingredients Of Basil Butter Bread 1 French baguette 7 large garlic cloves or 14 small garlic cloves 1 1/2 Tbsp butter (Salted) 1/2 cup basil leaves 1/2 tsp olive oil Salt, a pinch 2 Tbsp processed cheese, grated How to Make Basil Butter Bread In a mortar and pestle crush the garlic cloves.  Add the washed basil leaves and a pinch of salt.  Crush the leaves.Add 1/2 tsp olive oil in it and make a fine paste. In a small bowl add the butter (melted) and mix the basil-garlic paste.  Your basil butter is ready. Cut the baguette in half (from top), then slice it horizontally. You will have 4 portions now.  Apply the basil butter on your baguette/ bread slices. Top it with grated cheese. Bake for 12-15 minutes or till the bread & cheese is golden brown at 200 degrees C. Serve with pasta or as a

Green Peas Kebab Recipe kebabs made with green peas, cashew nuts, chickpea flour and a variety of spices. This can get your party started - a perfect party snack! Green Peas Kebab  Ingredients Of Green Peas Kebab: 1 cup frozen green peas 1/4 cup onions, finely chopped 5 green chillies 1 medium pod garlic 1/2 inch ginger 12 pieces cashew nut powder  2 Tbsp chopped coriander 2 tsp rice flour 2 tsp besan / chickpea flour  1 tsp lime juice 1/4 cup crushed corn flakes 3 Tbsp oil How to Make Green Peas Kebab Wash green peas and drain all the water. In a food processor, add cashews and powder them. Transfer this powder in to a bowl. Add green chilli, ginger and garlic in the food processor and make a fine paste. Add the paste to the cashew powder bowl. Now add green peas to the food processor and make paste. Add the paste to cashew powder. Add salt, chopped onions, coriander, rice flour, chickpea flour and lime juice. Mix well. Divide the paste int

Coconut ladoo Coconut Ladoo (Nariyal Laddu) is a very easy Indian sweet to make at home. This is easy to prepare. One of the simplest recipe to make with few ingredients. Ingredients Of Nariyal Ladoo (Laddu) 2 cups fresh grated coconut (I am using frozen grated coconut, easily available in Indian grocery stores) 1 cup heavy cream 1/2 cup milk 1/2 cup sugar 1 Tbsp coconut powder (for garnishing, optional) How to Make Nariyal Ladoo (Laddu): In a non-stick heavy bottom frying pan add all the ingredients, cream, milk, coconut and sugar, bring it to boil over medium high heat, stir occasionally. After coconut mix comes to boil reduce the heat to medium Lower the heat to medium and let it cook for about 5 minutes stirring occasionally, scraping the sides (otherwise sides will start browning the mix), until mixture start coming together. Lower the heat to low medium, and stir continually this will be consistency of soft dough. This should take about 5 minutes. Turn o

Malpua recipe Malpua is the sweet tasty and easy recipe.It can be made any time .Its a mouth watering recipe. Ingredients: 1 cup all purpose flour 1 tsp fennel seeds,crushed 1/4 tsp of baking soda 4 green cardamon ,crushed 1 tbsp of powdered sugar 3 tbsp of milk powder 3 tbsp of yogurt 3 tbsp of khoya ,crumbled ghee for frying For sugar syrup 1/4 cup of water 1/2 cup of sugar  3 strands of saffron 4-5 almonds and pistachios Method In a bowl, mix all purpose flour,milk,sugar,fennel seeds,milk powder and crushed cardamon . Now add yogurt and khoya to the flour mixture and stir well .Add some water to give the batter a smooth consistency.Leave the mixture aside for 30 mins. To make the sugar syrup ,add water and sugar in a heavy bottom pan and simmer untill the sugar melts completely. When the sugar dissolves ,add the saffron strands and stir well to combine.Add sugar syrup must be sticky now. In another pan ,heat 2 tbsp of ghee and pour a spoon

Recreate the sweet sensation of kaju katli right in the comfort of your kitchen. Quick, easy and an absolute favourite of all. Ingredients Of Zafrani Kaju Katli 1 tsp saffron 100 gm cashew nuts, broken 6 Tbsp sugar 1/2 tsp green cardamom powder 2 sheets silver varq How to Make Zafrani Kaju Katli Grind cashew nuts into a fine powder. Heat sufficient water in a non-stick pan. Add sugar and saffron, mix and cook till syrup thickens. Add cardamom powder and mix well. Add cashew nut powder and mix well, cook for about 3 minutes. Spread the mixture onto a thali and let it cool to room temperature. Transfer mixture onto a worktop and knead a little. Spread the mixture into a burfi tray, garnish with silver varq and let it set. Cut into squares and serve. NUTRITIONAL INFORMATION: Calories 314.7 Kcal Calcium: 16.6 mg Magnesium: 116.3 mg Phosphorous: 150 mg

Bombay Toasty Recipe Its a simple recipe .Its a pan fried recipe .Bombay Toast recipe is the easy and yummy recipe .Any body can make it. Ingredients Of Bombay Toasty 4 slices brown bread 50 gm butter 1 onion, peeled and sliced 1 capsicum, de-seeded and sliced 1 tomato, sliced 1 cucumber, sliced 1 potato, boiled and sliced  mint chutney Salt - to taste Chaat Masala - to taste  Method : Nicely butter the bread slices. Put a layer of mint chutney on the bread. Put potatoes, cucumber, onion, capsicum and tomato slices. Season with salt and chaat masala. Heat the grill frying pan and 1 tsp of butter. Toast the sandwiches on both sides till crispy brown. serve it with tomato sauce ,green chutney and hot tea.

Moong dal ki tikki (Cutlet) is a healthy snacks recipe. It is made of soaked moong dal. INGREDIENTS FOR MOONG DAL KI TIKKI RECIPE: 500gm wash and soaked moong dal 1 medium size onion (chopped) 2 tsp melted ghee Salt to taste ½ tsp Cumin seed 2-3 piece chopped green chilly 1 tsp chopped ginger Coriander leaves Oil for shallow fryinG HOW TO MAKE MOONG DAL KI TIKKI: Start by washing and soaking moong dal in water for half an hour. Heat 1 tsp ghee in a pan. Add cumin seeds, Ginger and stir for a min. when it becomes light brown add soaked moong dal and make it boil. Boil the moong dal with little salt and water. Now cover the lid and cook dal until it becomes soft. Cook dal on low flame open the lid occasionally so that it does not get burnt. Add water if required. When dal becomes soft and the water gets evaporated turn off the flame and makes it cool. Heat 1 tsp ghee in another pan and add chopped onion,green chily and coriander leaves and stir till o

Sambhar is an important part of traditional Tamil cuisine. The awesome smell of fried spices in hot Sambhar draws you to it.  Arhar dal and vegetables are used to make Sambhar. It is tasty as well as nutritious. So lets prepare Sambhar today. Ingredients for Sambar Arhar dal - 100 grams(1 small cup) Gourd(lauki) - 250 grams (1 bowl of lauki pieces ) Brinjal - 1 to 2(small) Lady's finger - 4 to 5 Tomatoes  - 3 to 4 Green chilli - 2 Ginger - 1 1/2 inch long piece Tamarind paste - 1 tsp(if you want) Salt - add to taste Ingredients for Sambar Masala Powder Red chilli  - 3 to 4 Coriander(dhaniya) - 1 tbsp Meethi seeds - 1 tsp Turmeric powder - 1/2 tsp Chana dal - 1 tsp Urad dal - 1 tsp Heeng(asafoetida) - 2 pinch Jeera - 1/2 tsp Black pepper - 1/2 tsp Oil - 1 tsp For Tadka Oil - 1 to  2 tbsp Rie - 1 tsp Curry leaves - 7 to 8 How to Make Sambar Make Sambhar powder Wash Arhar dal and soak it in water fo

Pizza is the most likely cussine. Its an Italian food. We can use vegetables and healthy cheese.  We have used readymade pizza base easily available in  market . A colorful assortment of veggies gives this pizza an interesting crunch, while pizza sauce and a dash of spices and herbs give it an awesome flavor.   Preparation Time: 15 mins   Baking Time:  17 minutes    Baking Temperature:  200°C (400°F)  Total Time: 32 mins      Makes 2 pizzas  Ingredients : 2 thin pizza base (7”) each 1/2 cup pizza sauce 1/2 cup thinly sliced onions 1/2 cup sliced capsicum (red , yellow , green) 1/2 cup grated mozzarella cheese or processed cheese dried oregano for sprinkling dry red chilli flakes (paprika) for sprinkling olive oil for drizzling Method:  Place the pizza base on a clean, dry surface, put ¼ cup pizza sauce on a pizza base and spread it evenly. Arrange ¼ cup sliced onions and ¼ cup sliced capsicum evenly over it. Sprinkle ¼ cup of grated cheese