Potato snacks are kids favourite one. Here a wonderful recipe with potato , which is very crispy and tasty.
Take 2 potatoes, remove the peels , then cut it into small thin pieces, wash it well, then drain water, add salt, chilly powder. turmeric and maida into it, mix all well. Heat oil in a pan, take potato mix with your fingers and make small balls, put it in oil, then fry it well.
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Ajwain is common in Indian food. It has a strong, bitter taste with an aroma similar to thyme. The “seeds,” which are actually fruits, are typically dry-roasted or ground and used in spice mixtures. They are also used in Ayurvedic and Siddha medicine to help treat numerous issues. These are healing systems that involve the belief that your overall health and wellness depend on a balance between your body, mind, and spirit.
Active enzymes in ajwain improve the flow of stomach acids, which can help to relieve indigestion, bloating, and gas. The plant can also help to treat peptic ulcers as well as sores in the esophagus, stomach, and intestines.
Lets see how to use ajjwain to get reliefe acidity
dry roast ajjwain, then crush it with rock sugar, have this powder occationally, it helps to get reliefe from gastrouble issue
Boil ajjwain with tulsi leaves and water, drink the water for cough …
Animal research indicates that carom seeds may lower cholesterol and triglyceride levels. High cholesterol and triglyceride levels are risk factors for heart disease.
The wealth of nutrients in ajwain includes a good source of dietary fibre, essential fatty acids and protein. It is also loaded with different types of essential oils like thymol, cymene, pinene, terpinene and limonene. The host of plant compounds in ajwain offers numerous health benefits and promotes overall well-being and health.
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Juicy halwa can be made with just three ingredients. Its specialty is that it does not require oil or ghee.
Ingredients
Aval – 1 cup
Jaggery – 300 grams
Coconut – one
How to prepare
• Roast it well and grind it.
• Melt the jaggery in half a cup of water and strain it.
Take the first milk, second milk and third milk of a coconut. You need three cups of coconut milk with everything.• Add powdered aval in coconut milk and grind it well. Pour it into a pan, add a cup of water and put it in the oven. When it reduces a little, add jaggery juice and boil it well until it become thick and non sticky. then. Transfer it to a bowl. Halva is ready. When cool, cut into desired shapes.
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A five-rupee bru coffee packet can be used to prepare a delicious cake to accompany afternoon tea.
To prepare this, first put a sieve into a bowl, add one cup of flour and half a teaspoon of baking soda to it, sieve well and set aside.Now in a mixing jar, add two eggs, half a cup of sugar, a quarter cup of sunflower oil, a quarter cup of milk, bru coffee powder, a teaspoon of vanilla essence and blend them well.After pouring this into a bowl, add the dry ingredients prepared earlier in two or three times and mix well.Pour this batter into a cake tin and bake it by preheating a large pan in the oven.Put the cake tin into it and cover it well and wait for 45 minutes on low flame.
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Here is a delicious juicy halwa recipe made with ripe jackfruit
To prepare this you can take a plate full of jackfruit and after removing the seed add it to the mix jar and grind it well. Pour 3/4 cup of water into 600 grams of jaggery and melt it and keep it aside. Now put a pan in the oven and add a tablespoon of ghee to it and add the jackfruit mix. Now when it starts boiling, you can add jaggery to it and don’t forget to keep stirring it well. Add half a cup of cornflour to a whole coconut milk and mix it and then add it to the pan and mix it well. After mixing well add cardamom powder and little ghee and mix well next add white sesame seeds. Switch off the gas when the mix becomes thick and the oil starts to clear. Transfer it to a container and set it tightly with a spoon.Cut and use when cool
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Momos are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan and India. This is favourite food of kids. Lets make it at home..
Preparation
First prepare the dough for momos. For this, mix one and a half cups of flour and enough salt in a bowl with a little sunflower oil and add a little water and knead it well to make it soft. Keep it aside.Next we can prepare the filling for the momos.For that,break 4 eggs in a pan and scramble them well. Add enough salt and pepper powder and then transfer it to another bowl. Add chopped onion, some coriander leaves, some soya sauce and some salt to it and mix it and keep it aside. Now let’s prepare the momos chutney, for this add two chopped tomatoes and three quarters of Kashmiri chillies to a pan, add a little water and cook it well. After it gets hot, you can pour the mixture in a jar and beat it again, put it in a fan, after pouring some oil, add this mix, add salt, soy sauce, vinegar and tomato ketchup to it and mix it. When it boils well and becomes short, you can switch off the flame, now you can prepare the momos. Take small balls from the kneaded dough and spread it on a chapati board with a little powder. flatten it into nice layer , Cut a small circle with a small cap. Put each egg filling in the palm of your hand and then hold it tightly from the side and cover it well on the top and make it into a momos shape. Once everything is prepared like this, it can be steamed and eaten with the chutney prepared earlier.
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A sponge like soft tea time cake is ready in pistachio flavor.
First spread oil in a cake tin and put butter paper and keep it aside, Add one cup of flour powder and 1 teaspoon of baking powder in a bowl and mix it. In another bowl, break 3 eggs and add to it, add sugar, one teaspoon of vinegar, one teaspoon of vanilla essence and three or four drops of pistachio essence and beat well. Beat it till it becomes smooth, add two tablespoons of sunflower oil and mix it again, green food color can be added, then add flour powder little by little and mix it. Add this batter to the cake tin that has been set aside and tap it well and bake it in the oven.
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A mouth-watering dish can be prepared with Rs.10 Parle-G Biscuits
Preparation
Take a packet of biscuits, heat a little oil in a pan and fry these biscuits on both sides., Then take it out of the pan and keep it warm. In a bowl, mix a quarter cup of milk powder and half a cup of milk and keep it aside. Add half a cup of sugar, half a cup of water and two cardamoms in a pan and bring it to a boil, then take off the cardamoms. Add the milk mix to it and boil it again. When the biscuits are hot, grind them in the mixer and add them to the boiling milk. Then stir it well and cook till it thickens. When it comes out of the pan, you can turn off the flame. Add crushed almonds to a glass templar and pour the prepared mix on top of it. After leveling, let it cool and then cut it and use it.
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We usually prepare Upma with semolina, but you can make soft appam with semolina for breakfast, you can see this recipe that can be prepared in a very short time.
Preparation
Take a mixie jar, add 1 1/2 cup of semolina, 3/4 cup coconut, 1/2 tsp yiest, salt, 2 tsp sugar and water, then grind it into fine paste like dosa batter. Heat a pan, pour the batter with laddle, round it , once the holes come out completely, take it from pan.
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Indian Carrot Dessert with detailed photo and video recipe. An extremely simple and popular North Indian dessert recipe made with carrots, coconut milk, and dry fruits. It is perhaps one of the most popular and simple Indian desserts which is appreciated not just in India but across the globe. There are myriad ways to make this simple halwa recipe which may or may not involve complex steps, but this recipe post contains a simple cooking method.
Ingredients
Carrot:- Red colour 3 nos
One medium sized grated coconut
Extract coconut milk (1st thick milk, grind the grated Coconut with 2 teaspoon water and second milk by adding half litre of water)
Raw Rice Powder -: 150g
Cooked chana dal :- 50g
Butter/ Ghee
Cardamom Powder
Preparation
Grate carrot first, then cook it well, add cooked carrot to a mixie jar, then grind it into fine paste, add this paste to a pan, add second extract of coconut milk into it, then add rice flour and sugar, combine well, then turn on flame, stir it well, once it starts thickening add thick coconut milk, add cardamom powder, continue stirring, once it become non sticky and transparent add cooked dal, after combining it well, transfer the mix to a oiled plate, then set well, once it become tight, cut it into desired shape.
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