Re: Beetroot Pakoda thank for reply Carom Seeds (ajmo)available in all stroe no pl add besan no (maida atta) in pakoda pl.try this dish thakns :2thumbsup:
Paneer Tikki Ingredients: For the filling: ½ cup channa dhall 500 gms panner 5 red chilli 2 tsp chaat masala 1 piece ginger 6 green chilli For the tikki: 4 potatoes ¼ tsp corn flour Method: Heat oil in pan.Add ginger and green chillies and fry for minute. Now add channa dhall, salt, red chilli and chat masala. Fry till dhall is done well. Add the panner and mix well. Now take one and half tbsp of potatoes in the palm and flatten it Stuff with ½ tsp of filling into it. Make it into the shape of tikkis and toss it on corn flour Shallow fry it till crisp and brown.
Cheese Hors D'Oeuvre Kids will enjoy this, especially when they come home from school.... Ingredients: 2 to 3 slices white bread 2 tbsp butter (approx.) a little mustard 3 to 4 tbsp grated cooking cheese chilli powder (optional) salt and pepper to taste Method: Toast the bread slices on one side only. Keep it to cool. On the untoasted side, apply the butter and spread with a little mustard. Sprinkle thickly with the grated cheese and a little salt and pepper. Grill until the cheese has melted and browned. If you want, sprinkle a little chilli powder. Cut into fingers or into squares Ready to serve.
Tasty tiffins , Tastier snacks! Rice Flour Chakli:coffee Ingredients: 2 cups rice flour 2 - 3 tea sp. sesame seeds (white til) 1- tbsp curd 2 - tbsp Malai (Cream) 1- tbsp Carom Seeds (Ajamo) 1 - tsp Green chillies Past 1 - tsp Ginger paste turmeric 1/2 tspl Salt to taste Oil to fry. Method: Mix all the ingredients well and make soft dough. Heat oil in a pan. Take 'Chakli disc. Now put one hand full dough in that. Press on the hot oil, and make round Chakli. (Pl. press to paper after add to oil easy prepare now chakli) Turn it once and wait for 2 min. or till it becomes golden brown. Check the crispness by putting one piece on the floor. keep it up container. ketaltsk
Hi Fatima, Here is another very easy and healthy snack for kids. I pack this quite often in my daughter's lunch box. Quick cutlets : INGREDIENTS 2 boiled potatoes 1 cup of cornflakes 1-2 tsp of sesame seeds ( til ) few spoons of oil few sprigs of coriander salt to taste Method : Mash the boiled potato and crush coarsely with your hand the cornflakes. Mix these together with salt, sesame seeds and chopped coriander. Take a blob of this mixture and shape it into a cutlet - rectangle,round or oval. Heat a roti pan, and shallow fry these cutlets with a few drops of oil around them. you can serve these with sauce or tomato ketchup. PS: If you do not have cornflakes, you could crumble a few slices of bread instead. Happy cutletting ! salt to taste
Green Peas Sandwich <TABLE cellSpacing=0 cellPadding=3 width="100%" border=0><TD vAlign=top width=277 bgColor=#ffffff>GREEN PEAS SANDWICH Chock full of nutrients required for growth, green peas make a surprising filling for sandwiches! Cooking Time : 10 mins. Preparation Time : 15 mins. Makes 4 sandwiches. <TABLE cellSpacing=0 cellPadding=0 width="80%" border=0>Ingredients <TABLE cellSpacing=5 cellPadding=0 width="100%" border=0><TD vAlign=top width="15%"><TD width="85%">8 brown bread slices, lightly buttered <TD vAlign=top width="15%"><TD width="85%">1 large tomato, thinly sliced To be mixed into a filling <TABLE cellSpacing=5 cellPadding=0 width="100%" border=0><TD vAlign=top width="15%"><TD width="85%">1 cup green peas, boiled and crushed <TD vAlign=top width="15%"><TD width="85%">1 tablespoon finely chopped celery <TD vAlign=top width="15%"><TD width="85%">¼ cup thousand island dressing, recipe below <TD vAlign=top width="15%"><TD width="85%">Salt to taste For the thousand island dressing (makes approx. ¼ cup) <TABLE cellSpacing=5 cellPadding=0 width="100%" border=0><TD vAlign=top width="15%"><TD width="85%">2 tablespoons thick curds (dahi) <TD vAlign=top width="15%"><TD width="85%">1 tablespoon cream<TD vAlign=top width="15%"><TD width="85%">½ teaspoon mustard (rai/sarson) powder <TD vAlign=top width="15%"><TD width="85%">½ teaspoon sugar <TD vAlign=top width="15%"><TD width="85%">2 teaspoons tomato ketchup <TD vAlign=top width="15%"><TD width="85%">¼ teaspoon chilli sauce <TD vAlign=top width="15%"><TD width="85%">1 teaspoon chopped pickled cocktail onions <TD vAlign=top width="15%"><TD width="85%">1 teaspoon chopped capsicum <TD vAlign=top width="15%"><TD width="85%">¼ teaspoon chopped green chillies <TD vAlign=top width="15%"><TD width="85%">Salt to taste For the thousand island dressing <TABLE cellSpacing=3 cellPadding=0 width="100%" border=0><TR vAlign=top><TD vAlign=top>1.<TD width="93%">Whisk the curds and cream thoroughly to ensure that no lumps remain. <TR vAlign=top><TD vAlign=top>2.<TD width="93%">Add the remaining ingredients and mix well. How to proceed <TABLE cellSpacing=3 cellPadding=0 width="100%" border=0><TR vAlign=top><TD vAlign=top>1.<TD width="93%">Toast the bread slices on both sides on a tava (griddle). <TR vAlign=top><TD vAlign=top>2.<TD width="93%">Arrange the tomato slices on 4 toasted bread slices. Sprinkle some salt over the tomatoes. <TR vAlign=top><TD vAlign=top>3.<TD width="93%">Top with the filling mixture and cover with the remaining 4 slices of toasted bread to make 4 sandwiches. Serve hot. <TABLE width="100%" border=0><TD bgColor=#ffffff cellpadding="2">Tips <TD bgColor=#ffffff cellpadding="2">If your kids are fussy, be innovative and cut the sandwiches into different shapes like triangles, circles or even teddy bears or pussycats.
Murukku Recipe Ingredients: 2 cups rice (chawal) 1/4 cup black gram split (urad dal) 1 tsp cumin seeds 1/4 tsp asafoetida salt (namak) to taste 1/4 cup white butter coconut (narial) oil for frying How to make murukku -Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder. -Broil the urad dal to light brown colour, cool and grind into a smooth powder. -Sieve both the flours together through a fine sieve. -Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter. -To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying. -Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp. -Drain and let it cool before serving them. Store in a dry air-tight container.
Crisp cashews! My sister in law sent me fried cashew nuts and I loved them. Here is the recipe for that- Cashews - 1/4 kg ghee - 1/2 cup red chilli powder and salt per taste See to it that cashew is of good quality. Now heat the ghee in a kadaai. When hot, add handful of cashews and keep on roasting. Reduce the flame to moderate. It would take some time to get roasted, but keep on mixing with a spatula or else the cashews would not roast evenly. When the colour changes to a light brown, remove and drain in a colander. Now add the next batch to the hot ghee. Keep on adding the fried cashews over the ones already in the colander. When all the nuts are fried, add salt and chilli powder and toss or mix with the ladle well. When cool, store in air tight containers. this is very tasty. The left over ghee can be used for making parathas.
Beet roor sev Beetroot sevComputer Typing Ingredients 2 cup Bengal gram flour (besan) ½ cup rice flour 3 tablespoons oil 1 beetroot puree(boil and prepare now puree) salt to taste oil for deep frying Method 1. Combine the Bengal gram flour, oil, beetroot pure ,salt and to make a stiff dough. (prepare now soft dough pl. loose the dough pl add 1 tablespoon Bengal gram) 2. Fill the dough into a sev "press" and press out thin strands into hot oil. Deep fry on a slow flame till light brown and crisp. 3. Cool and store in an air-tight container. Tips Green sev pl add to spinach purée garlic mix ketal:coffee
