Poha recipe

Ingredients

2 cups poha (beaten rice)
1 boiled potato chopped
1 onion chopped fine
1 or 2 green chillies chopped fine
6 or 7 curry leaves (kadi patta)
2 tsp lime juice
1/4 tsp mustard seeds (rai)
1/4 tsp turmeric powder (haldi)
1 tsp powdered sugar (bura)
2 tsp oil
salt to taste
coriander leaves for garnishing

Method:

* Wash the poha in water and drain out all water and keep aside.

* Heat oil in a pan and add mustard seeds. When seeds pop out add onions, green chillies and curry leaves. Fry till the onions get light golden brown.

* Add boiled potatoes, poha, turmeric powder, salt, sugar, lime juice and mix all well and cook on medium flame for 1 or 2 minutes.

* Garnish with coriander leaves and serve hot.

Chickpea (Kabuli Chana) Salad

Ingredients :

1 cup chickpeas (boiled)
1 small tomato finely cut
1 small onion finely cut
1 small cucumber finely cut
1 small green chilly finely cut
1/2 cup pomegranate
1/2 tsp lime juice
1/2 tsp chaat masala
1/4 tsp black salt
1/4 tsp black pepper
salt to taste
coriander leaves for garnishing

Method :

* Mix all ingredients in a bowl and mix well.
* Garnish with coriander leaves and serve.

Funny Bunny Face

children will love making this cute rabbit face.

Ingredients:

2 slice of bread
1 strawberry cream biscuit
2 black pepper (for eyes)
1 gems or smarties (for nose)

Method:

* For the face cut the bread in round shape using a bowl.
* For ear cut the bread in shape with knife.
* Take out cream from biscuit and make shape for the inner pink part of the ear.
* Now place all the ingredients in place and make rabbit face.

Chivda (Crispy beaten rice snack)

Chivda is one of the very popular indian tea time snacks.

Ingredients:

2 cups thin poha (thin beaten rice)
1/2 cup unsalted peanuts
2 tsp cashew nuts (cut in halves)
2 tsp raisins
2 tsp dry coconut (sliced thin)
1/2 tsp sesame seeds
2 green chillies chopped
1/2 tsp red chilly powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
2 tsp sugar
oil
few curry leaves
salt to taste

Method:

* Fry poha in oil till light golden or roast them in oven or pan by taking 1-2 tsp oil until crisp and keep aside.
* Heat 2-3 tsp oil in a pan and fry peanuts, cashews, raisins, dry coconut, green chillies, curry leaves, sesame seeds till light golden brown and crispy.
* Add poha, turmeric powder, coriander powder, red chilly powder, salt, and stir all well for 2 minutes on medium flame.
* Turn off the gas and finally add sugar and mix well.
* Allow it to cool and store in air tight container.

Moong Dal Namkeen ( Crispy & Salted yellow split lentils )

Moong Dal Namkeen is one of the crispy, tasty and protein rich tea-time snack of India.

Ingredients:

1 cup Moong Dal(lentils)
1 cup milk
oil for frying
salt

Method:

* Wash the dal and soak it in water (also add milk in the water) for overnight.
* Next morning drain all the water and spread dal on cloth to dry for 10 to 15 minutes.
* Heat the oil in a frying pan.
* Fry dal on medium flame till light golden colour for 2-3 minutes.
* Drain on paper napkin to remove extra oil.
* Sprinkle salt and mix well.
* Let it cool and store in a air tight container.

Funny face from Biscuit

Making funny faces from biscuits is fun for kids and also great for bithday parties. Here this is recipe of my daughter which i am sharing with u.

Ingredients:

1 any plain round biscuit for face
grated chocolate for hair
sliced cherry, smarties or gems for eyes
1 thin long piece of cucumber for nose
1 half part of cashew for lips

Method:

* Arrange all this ingredients in a plate and make a funny face.
* Also other different ingredients can be used to make faces.

Vermicelli Pudding (Seviya kheer)

Ingredients:

1 cup vermicelli (seviya) broken in small pieces
6 cups milk
4 tsp clarified butter (ghee)
3/4 cup sugar
1/4 tsp cardamom powder (elachi)
2 tsp almonds chopped
2 tsp raisins
a pinch saffron (optional)

Method:

* Heat ghee in non-stick pan and add seviya.
* Fry them stirring continuously over low flame till golden brown.
* Add milk and cook for 20-25 minutes stirring frequently on low flame till it gets thick consistency.
* Add sugar, cardamom powder, saffron and cook for another 5 minutes stirring continuously.
* Garnish with almonds and raisins.
* Serve hot or chilled.

potato fritters

Ingredients:

1 cup besan (gram or chickpeas flour)
2 potatoes cut in long pieces
1/2 tsp ajwain (carom seeds)
1/2 tsp jeera (cumin seeds)
1/2 tsp sauf ( fennel seeds)
1/2 tsp red chilly powder
1/2 tsp chaat masala
1/2 tsp ginger paste
1/2 tsp green chilly chopped fine
1 tsp cilantro chopped
salt to taste
oil for frying

Method:

* In a bowl mix together the besan, ajwain, jeera, sauf, red chilly powder chaat masala, ginger paste, green chilly, cilantro and salt.
* Add water and make thick batter consistency.
* Dip potato pieces in batter and fry in hot oil till golden brown.
* Drain on paper towel.
* Serve hot with tomato ketchup at tea time.

Masala Papad

Masala papad is popularly eaten as a starter before main course.

Ingredients:

1 papad (moong dal)
2 tsp onion finely chopped
2 tsp tomato finely chopped
1/2 tsp green chillies finely chopped
1 tsp coriander leaves chopped
1/4 tsp lemon juice
chaat masala
salt to taste

Method:

* Roast or fry the papad.
* Mix onion, tomato, green chillies, lemon juice and salt in a bowl.
* Spread this mixture on papad.
* Then sprinkle chaat masala and coriander leaves on it.
* Serve immediately or it will become soggy.

Sooji (Rava) ka Halwa

Ingredients:

1 cup Sooji
3/4 cup sugar
2.5 cup milk (lukewarm)
3/4 cup ghee
4 tsp raisins
2-3 cardamom (powdered)
Almonds and cashew (grated)

Method:

* In a pan or kadai fry sooji in a ghee till light brown in colour.
* Add raisins and cardamom powder.
* Then slowly add milk and stir well.
* Add sugar and cook for 2 to 3 minutes stirring continuously.
* Garnish with almonds and cashew.