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.

Instant khaman Dhokla

Ingredients:

1 cup besan (bengal gram flour)
3/4 cup buttermilk (chaas)
1/4 tsp citric acid (nimbu ka Phool)
1 1/2 tsp sugar
3/4 tsp eno (fruit salt)
salt to taste

For tempering:

2 tsp oil
green chillies chopped
1/2 tsp mustard seeds (rai)
1/2 tsp sesame seeds (til)
1/2 cup water
litte salt

For garnishing:

cilantro or corriander leaves chopped
coconut shredded

Method:

* In a bowl mix besan, citric acid, sugar, salt, buttermilk and make a thick batter and keep it aside for 10 minutes.
* Boil the water in a steamer.
* Then add eno to a batter and pour it in a greased thali and let it steam for 10 minutes.
* Remove from steamer and cut khaman into square shapes.
* For the tempering heat the oil in a small pan and add mustard seeds. When seeds crackle add sesame seeds, green chillies, water and salt.
* Now pour this tempering over the khaman and garnish it with corriander leaves and shredded coconut.

Potato Chips

Ingredients:

Potatoes (big size)
Salt
Black Pepper (optional)
Red chilly powder (optional)
Oil for frying

Method:

* Peel the potatoes and cut them into thin round slices.
* Dip them in salted water for some time.
* Heat oil in a frying pan and then fry potato slices on low flame till crisp and light golden colour.
* After frying put chips on tissue paper to remove excess oil.
* Sprinkle salt, red chilly powder and black pepper.

Corn Chaat

Ingredients:

1 cup corn kernels
1 tomato chopped fine
1 onion chopped fine
1 small cucumber chopped fine
1 small green chilly chopped fine
1 tsp lemon juice
1/2 tsp chaat masala
1/4 tsp black pepper
salt to taste
1/2 tsp butter
cilantro or coriander leaves chopped
sev for garnishing (optional)

Method:

* Boil corn kernels in pressure cooker until soft in a salted water.
* Take a bowl and add corn kernels, tomatoes, onions, cucumber and green chilly.
* Also add butter, lemon juice, chaat masala, black pepper and salt.
* Mix all ingredients well.
* Garnish with coriander leaves and sev.
* Serve as chaat or salad.

Bhindi ki Sabji

Ingredients:

250gms Bhindi (lady's finger)cut in diagonally or round
1 big tomato sliced thin
1 Onion sliced thin
1 tsp ginger-garlic paste
1 green chilly finely chopped
1/2 tsp cumin seeds (jeera)
1 tsp dhaniya powder
1/2 tsp red chilly powder
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/4 tsp dry mango powder
4-5 tsp oil
salt to taste
coriander leaves for garnishing

Method:

* Heat the oil in a pan and add cumin seeds.
* When cumin seeds crackle, add ginger-garlic, green chilly, onions and fry till onions turn light brown.
* Add bhindi, turmeric, salt and cook for 5 to 6 minutes on low flame stirring in between intervals and also cover it.
* Then add tomatoes, dhaniya, red chilly, garam masala, dry mango powder and fry for 3 to 4 minutes.
* Garnish with coriander leaves.
* Serve hot with roti or parantha.

Rajasthani Gavarfali Sabji

Ingredients:

250gms gavarfali (cluster beans),cut into 1 inch pieces
150gms potato,cut into thin and long 1 inch pieces
1 big tomato cut into long pieces
1 big onion cut into long pieces
1 tsp ginger-garlic paste
1/4 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander powder (dhania)
1/4 tsp red chilly powder
1/2 tsp garam masala
salt to taste
5 tsp oil
coriander leaves for garnishing

Method:

Boil the gavarfali and potato in water for 7-8 min.
Drain and squeeze out the water and keep aside.
Heat the oil in a pan and add cumin seeds.
When the seeds splutter, add the ginger-garlic paste and cook for a few seconds.
Add the onions and cook for a few seconds.
Also add tomatoes and cook for a few seconds.
Then add boiled gavarfali, potato, turmeric, coriander powder,red chilly, garam masala, salt and cook for 2-3 min.
Garnish with coriander leaves.
Serve hot with roti or paratha.

Watermelon Chaat

Ingredients:

3 cups watermelon cubes
1/2 tsp chaat masala
1/4 tsp black salt
1/4 tsp black pepper
salt to taste
1 spoon lemon juice
coriander leaves chopped
mint leaves and lemon slice for garnish

Method:

Take watermelon cubes in a bowl.
Add chaat masala,salt,pepper,lemon juice and coriander leaves.
Mix all well.
Garnish with mint leaves or lemon slice.
Serve chill.

Mango Shake with Vanilla

Ingredients:

1 ripe mango
2 tsp sugar
1 cup milk (chilled)
1 scoop vanilla ice-cream

Method:

Peel and cut mango into pieces.
Crush mango pieces,sugar and milk in a blender or mixer till smooth.
Pass this shake through a sieve.
Take a long glass and pour this shake into it.
And on top of it put a vanilla scoop.
Serve chill and enjoy.

Instant papdi pizza

This is a yummy pizza which kids can also easily make in moments.

Ingredients:

7-8 pieces papdi
1 onion medium (chopped)
1 capsicum medium (chopped)
3 cubes cheese (grated)
pizza sauce or tomato ketchup
black pepper
salt

Method:

Put papdi pieces in a plate.
Spread pizza sauce on them.
Then add onions and capsicum.
Sprinkle little black pepper and salt.
At last put lots of grated cheese on them.

coconut nutty choclate balls

Ingredients:

1 cup condensed milk (sweet)
1/2 cup cashew and almonds (finely chopped)
1/4 cup cocoa powder
1/4 cup flaked coconut
6 or 7 crushed biscuits (marie or parle g)

Method:

In a bowl put condensed milk.
Then add dry fruits, cocoa, coconut and biscuits.
Mix all and make small balls.
Roll the balls in flaked coconut or dry fruits.
Store in refrigerator.

palak (spinach) ki dal

Ingredients:

3/4 cup moong dal (yellow lentils)
1 cup palak (spinach)washed and chopped
2 tomatoes skinned and cut small
1 onion cut small
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp salt or as per taste
4 tsp ghee
2 cloves
1/4 tsp hing (asafoetida)
1/2 tsp red chilly powder
4 cups water

Method:

Wash dal and put in pressure cooker with water, turmeric powder and salt. Allow to cook till 2 or 3 whisles come.

Take a pan and heat the ghee till hot. Add the cumin seeds and when they splutter, add hing, cloves, ginger garlic paste and onion. When onion turns golden add red chilly powder, chopped tomatoes and cook till it becomes soft. Now also add cooked dal along with water and palak. Mix all this well (its consistency should be like thick soup) and let dal boil for 7 or 8 minutes on low flame, stirring it at intervals.

Serve hot with chappati, naan, or rice.

Gud (Jaggery) Kheer
Ingredients:

1/2 cup of rice( washed)
5-6 cups milk
3/4 cup of grated gud (jaggery )
1-2 caradamom seeds ( crushed)
2 spoons almonds
A pinch of saffron

Method:

Boil milk in a pan for few minutes and add rice. Keep the flame low and stir it at intervals, till it becomes thick and soft.

Add gud, cardamom, almonds, saffron and stir till it dissolves completely.

Serve hot or cold and can be decorate with almonds and rose petals.