Healthy and Tasty Curry Leaves Chutney Powder

Healthy and Tasty Curry Leaves Chutney Powder

Ingredients

• 1 cup fresh curry leaves  (washed, dry)
• 1 tbsp chana dal
• 1 tbsp urad Dal
• 1 tsp tamarind
• 10 whole red chilles
• ¼ tsp asafoetida
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• Salt as per taste
• 2 tsp oil

Method (How to make curry leaves chutney powder at home)

• Heat oil in a pan add chana dal and fry till light brown, add urad dal and fry together till light brown remove from the pan.
• Add cumin seeds, mustard seed and asafoetida in the remaining oil in pan, add tamarind, whole red chilles and  fry till chillies turn crisp and brown switch off the flame and remove from the pan.
• Add 1 tsp oil in the pan and add curry leaves and fry on low flame till crispy.
• Switch off the flame and let it to cool down.
• Put all ingredients in the mixer jar and make powder.
• Keep in the air tight container and serve with idly, dosa and rice.
• This chutney powder can be store for 1 month.

Quick and Spicy Semolina (sooji) Halwa

Quick and Spicy Semolina (sooji) Halwa

Ingredients

• 1 cup semolina (sooji)
• 6 cup water
• 1 tsp mustard seeds
• 1 small capsicum (finely chopped)
• 2-3 green chillies (finely chopped)
• 4-5 tomato (finely chopped)
• 2 tbsp ghee or oil
• Salt as per taste
• 1 tbsp Coriander leaves (chopped)

Method

• Heat oil or ghee in a pan, add mustard seed, and fry for few seconds.
• Add green chilles, and chopped capsicum and fry few minutes.
• Add chopped tomatoes and salt and cover with lid cook till tomato get mashed and cook.
• Boil 6 cup water in a separate bowl.
• Add boiled water in the masala pan and mix, add sooji slowly and stir continuously.
• Cook till water absorbed on low flame.
• Switch off the flame.
• Garnish with chopped coriander leaves and serve hot.

Semolina – Sooji Cake in Pressure Cooker

Semolina – Sooji Cake in Pressure Cooker

Ingredients

• 1 cup fine sooji
• ¼ cup maida
• 2/3 cup lukewarm milk
• ¼ cup thick curd
• ¼ cup refined oil or melted butter
• ½ cup powder sugar
• ½ tsp baking soda
• ¼ tsp baking powder
• 1/8 tsp salt
• ¼ tsp cardamom powder
• 1 tbsp chopped cashew and almonds
• 1 tbsp tutti fruity
• 1 -1 tsp oil and flour for greasing pan

Method

• Mix powder sugar, oil and curd in a mixing bowl and mix.
• Add maida, sooji and half of the milk and mix nicely. Keep aside for 30 minutes.
• Add remaining milk, baking powder, baking soda, salt, cardamom powder  and half of the nuts and tutti fruit and mix well.
• Greese 7 inch cake pan with oil and sprinkle flour to make a fine coating.
• In a pressure cooker add one cup salt and put one wire stand on it, heat on  medium flame for 4-5 minutes.
• Remove the vessel and gasket of the pressure cooker.
• Pour cake batter in the cake pan, add remaining chopped nut and turri fruity over it, tap gently to remove air bubbles.
• Carefully put the cake tin in the pressure cooker and close the lid, bake the cake on low flame for 35-40 minutes or till toothpick insert came out clean.
• Remove tin from the cooker and demold the cake, cut in the slices and serve.

Leftover Chapati Churma Laddo

Leftover Chapati Churma Laddo

Ingredients

• 4-5 leftover chapatti
• 1 tbsp ghee
• ½ cup powder sugar
• ¼ tsp cardamom powder
• ¼ cup chopped dry fruits (pistachios, cashew, almonds)
• ¼ cup powder coconut

Method (How to make Churma Laddo with leftover chappati)

• Heat tawa or pan and put chapatti, apply ghee on both side and roast on low flame till golden brown and crispy from both side.  Roast all chapatti and keep aside to cool down.
• Make small pieces of the chapati and grind to make coarse powder.
• 
• Mix sugar powder, powder coconut, chopped dry fruit, cardamom powder and mix well with hand. Make small lemon size balls with the mixture and store in an air tight container. 

Leftover Rice Lolly-pops for kids

Leftover Rice Lolly-pops for kids

Ingredients

• 1 cup cooked or leftover rice
• 1 cup boiled and mashed potato
• ½ cup grated paneer (optional)
• ¼ cup chopped onion
• 1 tsp ginger garlic paste
• ½ cup bread crumbs
• 1-2 green chillies chopped (optional)
• ½ cup chopped vegetables (carrot, cabbage, capsicum or any vegetable of your choice)
• Salt as per taste
• ¼ tsp Pepper powder
• 1 tsp chat masala or maggi masala
• Oil for deep frying
• 20 toothpicks

Method (how to make leftover rice balls for kids)

• Mash rich with masher or with fork, mix boiled and mash potato, chopped vegetables, chopped onions, ginger garlic paste, green chillies, half bread crumbs, chat masala, pepper powder, salt and mix well with hand.
• Make small balls with the mixture and roll over the remaining bread crumbs  and keep in fridge for 1 hr.
• Heat oil in a deep frying pan and fry balls till crispy and lightly brown from both side.
• Put toothpicks on all balls and serve hot with green chutney or tomato sauce.

Eggless Carrot and Walnut Cake In pressure Cooker

Eggless Carrot and Walnut Cake In pressure Cooker

Ingredients

• 1 cup all Purpose flour
• ½ cup grated carrot (squeeze to remove excess water)
• ½ cup sugar
• ¼ cup refined oil
• ½ cup curd
• ½ tsp baking soda
• ½ tsp baking powder
• 1/8 tsp salt
• 1 tsp cinnamon powder
• 2 tbsp chopped walnuts

Method (How to make eggless walnut and carrot cake at home in pressure cooker)

• Add maida, baking powder, baking soda, salt and cinnamon powder and sift the flour.
• Add curd, refind oil and sugar and mix well, add grated carrot and mix.
• Add sifted flour on it and mix well, don’t over mix the batter just remove the lumps.
• Add 1 tsp maida on chopped walnut and mix walnuts into cake batter.
• Heat one big size cooker pour one cup salt and cover the bottom of the cooker, put 1 wire stand and heat for 5-6 minuts on high flame.
• Grease one 7 inch pan with oil and sprinkle some maida.
• Pour the cake mixture and tap to remove air bubbles.
• Place cake tin carefully in the cooker and cover with lid (remove the gasket and vessel of the cooker).
• Cook on the low flame for 40 minutes or till done, insert one toothpick if toothpick came out clean from the, cake cooked otherwise cook some time more.
• Remove the cake tin from the cooker carefully, scarp the side of the cake and remove from the cake tin.
• Let it to cool down completely on the wire rack, cut on the pieces and serve and enjoy!!

Orange Pudding

Orange Pudding

Ingredients

• 1 cup sweet condensed milk
• 3 tbsp Gelatine or agar agar powder
• 2 cups Fresh Cream
• 3 cups Orange Juice
• 1 Orange

Method  (How to make Orange Pudding)

• Soak gelatine or agar agar powder in ¼ cup or water and heat till dissolved
• Add orange juice and mix well and keep aside.
• Whip cream till light and fluffy, add condensed ad mix well.
• Mix in juice and gelatine mixture and pour into a wet mould and freeze for 1-2  hrs.
• Decorate with orange slice and peeled.
• Unmould serve and enjoy in summer.