CILANTRO CRISPS-PERFECT TEA TIME SNACKS

INGREDIENTS:
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1. All purpose flour- 5 cups
2. Cumin/jeera-1 table spoon
3. Salt-to taste
4. Red chili powder-1 teaspoon
5. Cilantro-5 table spoons
6. Oil-for deep frying

PREPARATIONS:

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1. Chop cilantro very finely wash and place it on a news paper and when it absorbs water its ready to use


2. Take a table spoon of cumin seeds and press in your hands roughly ,so it releases nice aroma

METHOD:

1. Take the flour inba bowl and combine the powders,cilantro,cumin and add little water
2. knead to a fine and smooth dough and divide into portions
3. Now roll each portion to a chapathi as thin layer and use flour if needed to roll the chapathi
4. with the help of pizza cutter cut the chapathi into diamond shapes and deep fry in oil on low medium flame till golden brown
5. Taste few,if u think any of the powders are misssing, dont worry u can sprinkle now
6. Cool them and store it in air tight container
7. Can be stored for many days

BANANA DRYFRUIT DISKS

hi friends,do your kids hate to eat banana then try this healthy recipe,sure they will like it,and never say no to banana.

INGREDIENTS:

1. All purpose flour-1 cup(adjust when kneading)
2. Salt-pinch
3. Melted butter-1 table spoon
4. Riped bananas-2
5. almonds-6
6. cashews-5
7. Sugar powder-1 table spoon
8. rice flour-1 table spoon
9. Oil-3 to 4 teaspoons-to mix rice flour
10. Oil-for deep frying

PREPARATIONS

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1. Peal the skin of banana and blend to fine puree,i prefer ripened bananas for this recipe


2. now take bowl,mix the all purpose flour with a pinch of salt and a table spoon of melted butter,crumble nicely with hands for few seconds,now add the puree of banana and knead well to form a nice dough,add flour if needed
3. Now blend almonds and cashews to fine powder and set a side
4. Take sugar powder in a bowl and set a side
5. now mix 1 table spoon of rice flour with oil and make fine paste ad set a side

METHOD:

1. Divide the dough into portions
2. Take a portion and roll it like a chapathi ,by sprinkling little all purpose flour
3. Brush the chapathi with rice flour paste and roll it
4. now cut the roll into pieces,and press each piece into small disc shape ,u can see layers after pressing it
5. Like this from each chapathi u make 10 to 12 disks,now deep fry the disks on low medium flame till light golden brown
6. And shift the fried one on a tissue paper to absorb excess oil
7. Sprinkle sugar powder and dry fruit powder when it is hot,so that they stick to the disk and gives crunchy and mild sweeter flavour with dry fruit taste
8. Kids will enjoy this snacks a lot
9. Its so simple and very easy to make
10. It took me1 hour time for making the whole box of disks.

SWEET AND SOUR TAMARIND GRAVY ( TIPI CHINTA PULUSU)

This is simple yet traditional dish which i learned from my mom.

INGREDIENTS:

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METHOD:

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1. Heat oil in a pan add cumin,mustard,curry leaves, dry red chilis,green chilis and onion fry well



2. Now add tamarind pulp,some water, roasted peanut powder,red chili powder,sugar ,turmeric and dhaniya powder , salt


3. cook on medium flame till all the powdrs are nicely absorbed by the gravy and till the oil floats on the top and sprinkle coriander leaves


4. Enjoy with pongal or steamed rice

GOBI MANCHURIAN WITH TOMATO FLAVOUR

INGREDIENTS:
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1. Gobi florets-2 cups
2. Maida-4 spoons
3. Corn starch-2 1/2 spoons
4. Salt-to taste
5. Green chilis chopped-1 to 2 teaspoons
6. Chopped garlic-2 teaspoons
7. Tomato ketchup-1/2 cup
8. Spring onions-4 table spoons
9. coriiander leaves-2 teaspoons
10. Oil-for deep frying

ANDHRA RUCHULU-GOBI MANCHURIAN WITH TOMATO FLAVOUR

METHOD:

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1. In a bowl mix corn flour,maida,salt,1 table spoon of hot oil and little water,batter should be of medium consistency


2. Dip the gobi florets in batter and deep fry in oil,and set a side


3. heat 3 teaspoons of oil add garlic,onion and fry well.


4. Now add spring onions and saute for 2 minutes,add tomato ketchup and some water

5.Cook for 3 minutes and add the fried manchurian,sprinkle coriander leaves ,Mix well and serve hot

GOL GAPPA/PANI PURI 9HOME MADE PANI)

INGREDIENTS:
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1. Sore brought puri-1 pack
2. green chili paste-1 teaspoon
3. Tamarind paste-2 teaspoons
4. salt-to taste
5. black salt-1/th teaspoon
6. Dhaniya powder-1/2 teaspoon
7. Pani puri masala-1 teaspoon
8. Coriander-3 table spoons
9. Mint-two table spoons
10. Mixture-1/2 cup
11. Finely chopped onion-1/4th cup

METHOD:

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1. Take a jar and to that add green chili paste,tamarind paste,mint,coriander,pani puri masala,dhaniya powder,black salt,salt and blend to fine paste


2. Transfer to bowl and add sufficient quantity of cold water


3. Now make tiny holes to the gol gappe and stuff with mixture,chopped onions


4. Serve the gol gappe with pani and enjoy

SOYA NUGGETS- SPRINGS FRY

some people avoid soya chunks to eat,but they are highly rich in proteins,you can try this recipe for those people,it really tastes delicious and goes well with rice/roti.The recipe are as follows

INGREDIENTS:
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1. Soy nuggets/meal maker.soya chunks-2 cups
2. Oninon finely chopped-2 table spoon
3. Spring onions finely chopped-1 bunch
4. Coriander-3 teaspoons
5. Green chilis-2
6. Finely chopped tomato-1
7. Oil1 table spoon
8. Salt-to taste
9. Red chili powder-1 teaspoon
10. Garam masala-1 teaspoon
11. Ginger garlic paste-1/4th teaspoon

METHOD:

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1. Put the soya chunks/soya nuggets in the boiling water until the puffs up,and absorbs moisture


2. Now place them in cold water and squeeze water thoroughly,so that no water is remained in them


3. now chop each nugget into two halves and set a side


4. Heat oil in a pan and add finely chopped onions and the spring onions,fry for few minutes and add red chili powder,ginger garlic paste,green chili's,salt,garam masala and mix well
5. now immediately add tomato pieces and the chopped nuggets,and sprinkle some water water
6. Close lid and cook for 5 to 8 minutes
7. Finally sprinkle coriander and serve with roti

CARROT -COCONUT STIR FRY

some kids hate to eat cooked carrot,so you can try this recipe as the fresh coconut and the onions dominates the flavour of carrot and gives a delicious crunchy taste while eating,so the ingredients of the recipe are as follows

INGREDIENTS:

1. Chopped carrots- 2 cups
2. chopped onion1/2 cup
3. fresh grated /frozen coconut-4 table spoons
4. Slitted green chilis-3 to 4
5. Salt-to taste
6. Red chili powder-1 1/2 teaspoon
7. Dhaniya powder-1/2 teaspoon
8. Coriander-3 teaspoons
9. Turmeric-pinch
10. )il-3 to 4 teaspoons
11. Cumin-1 teaspoon
12. Chana dal-1 teaspoon
13. Curry leaves3 to 4
14. Ginger garlic paste-1/2 teaspoon

METHOD:

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1. Pressure cook carrots with little water,for 1 or 2 whistles or until they are tender


2. Open lid once done strain the carrots and set a side


3. Heat oil in a pan add chanadal,cumin curry leaves,ginger garlic paste and saute well


4. Add chopped green chili's and onions,cook for few minutes

5.Now add carrots and cook for few more minutes,now add red chili powder,salt,dhaniya powder,turmeric and fresh grated coconut

6.Cook for 3 to 4 minutes and add freshly chopped coriander and enjoy with rice or pulka.