For Kids

Ingredients

Sago / Sabudana - 1 cup
Water to soak
Peanuts (roasted, crushed)
Onion (optional)
cumin powder
Salt

Method :

Wash sabudana lightly and soak it in water for 3-4 hours.
Boil and peel the potatoes.
Mix add potates and mash them evenly. Now add sabudana, finely chopped Onion, cumin, peanuts, and salt. Mix well.

Apply little oil on your palms. Make tikki or cutlets.

Heat the Tawa (non stick) (you can fry if you like in hot oil)
I personally avoid too much oil for kids

Grease pan with little oil and add Tikki.... It should be golden and crispy.


Sabudana Tikki are ready to serve.

Ingredients:

• tamarind, seeded 150 gms
• sugar 2 1/2 cups  - 100 gms jaggery
• boiling water
• Roasted ground cumin seeds 1 1/2 tbsp
• Salt
• black salt 1tsp
• Red chili powder 1/2tsp
• Black pepper 1/2 tsp
• ginger powder

Method:

1. Break the tamarind into small pieces and soak in hot boiling water for 1-2  hours.
2. Mash it into a pulp and strain so that all the pulp comes out.
3. Add sugar to the pulp mix well.
4. Add the remaining ingredients. Mix again well.
5. Cook again on medium flame till jaggery / Sugar dissolves completely and the chutney gets semi thick(not too thick) (Add more sugar, salt or pepper as needed.)

Ingredients:

Suji/Semolina – 1 cup
Oil
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Channa Dal – 1 tsp
Raw Peanuts – 2 tbsp
Urad Dal – 1 tsp
Cashews – 1 tbsp (optional )
Turmeric Powder – 1/4 tsp
Dry Red Chili – 1-2
Pinch of Asafoetida
Curry Leaves – few
Green Chili – 1 finely chopped
Ginger – 1 tsp, grated or use ginger paste
Onions – 1 small, finely chopped
Peas 1/4 cup
Salt – to taste
Water – 1.5 cups
Cilantro – garnish, finely chopped


Method:
1. Heat the pan, pour 1 tsp of Oil. Add the Suji and roast till it starts to get a little golden color
2. Once it beome golden brown.. remove it from gas
3. On medium heat, in a non-stick pan, add 1 tbsp of Oil. then add the Mustard Seeds.
4. Once they start popping, add in the Cumin Seeds, stir and add in Channa Dal & Peanuts.
5. Cook for a minute and then add Urad Dal and Cashews and allow them to turn light golden in color. Add Dry Red Chili, Turmeric Powder, Asafoetida(hing), Green Chili, Curry Leaves, Onions and Peas.
6. Saute until the Onions till they are cooked.( light golden color) and add salt (according to taste).
7. Add water into the pan. Mix well and allow the liquid to come to a boil.
8 . Once it comes to a boil, add Suji little at a time.Mix well
9  Cover and cook for 2-3 minutes.
Serve with Cilantro as garnish (lime juice optional).

Ingredients:

• cauliflower (cut into small florets) - 1 big
• potatoes - 2
• ginger or ginger paste
• coriander powder (dhania) - 3 tsp
• turmeric (haldi) - 1/4 tsp
• Red chilli - 1/4 tsp
• Oil
• Pinch of Asafetida (Hing)
• Cumin seeds (jeera) - 1/2 tsp
• Green chilies 2
• Salt (to taste)
• Tomato - 2 small
• 2 tablespoons of chopped cilantro (green coriander)

Method:

1. Heat the oil in a pan.
2. Add hing and cumin seeds to the oil after seeds crack add Potoatoes, cauliflower and green chilies and stir for a few seconds.
3. Next, add the spices and stir for a minute.
4. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
5. at last add Tomatoes. Cover the lid again for 2- 3 mints. Mix well and cover for a minute.
6. Add Dhaniya (cilantro).
7. Serve hot with Roti

Cottage Cheese (Paneer)  - 250 gm
Capsicum (Shimla Mirch) - 2-3
Onion (Pyaj)  1 big
Tomato - 2
Ginger paste
Red Chili Powder - 1/2 tsp
Bay Leaf (Tej Patta) -1
Oil /Ghee
Coriander Leaves

Method

• Cut cottage cheese, capsicum in long pieces.
• Heat the Kadai, add 2 tbs oil or ghee
• Add bay leaf, then add onion
• When onion become golden brown add tomato, and ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces and cook on low flame for 5 - 8 mints
• When the capsicum are done turn off the gas
• Garnish With Coriander LEaves and Serve Hot

Rajma/ Kidney beans - 2cups
Onion, finely chopped - 1
Tomatoes, chopped - 2-3
asafoetida
Cumin Seeds 1 tsp
Ginger, peeled and grated 1 inch
Green chillies - 2
Red chilli
turmeric powder  1/4tsp
Coriander powder - 1 tsp
Salt to taste
Coriander Leaves


Spice bag

black pepper - 4-5
Cloves - 2-3
whole green cardamoms
cinnamon stic
bay leaf - 1


Method

1. Soak the kidney beans overnight
2. Put the spice bag in pressure cooker while cooking kidney beans. Also add Salt (as per taste)
3. Let them cook for 15-20 mints. Once done remove them from gas.
4. HEat the pan. Add 2-3 tbsp oil
5. Saute Cumin seeds, then add onion, asafoetida, and ginger
6. When onion become golden brown, add tomatoes. cook untill tomato become soft.
7. add Turmeric, Red chilli and Coriander powder. cook the gravy untill the oil begins toseprate from the masala.
8. Now add cooked Rajma
9  Serve Hot ..... Garnish it with fresh Coriander leaves.

Mint leaves (Pudina) - 2 tbsp ( wash them and make a paste)
Cumin seeds, roasted (Jeera) - 1/2 tsp
lemon (Nimbu) - 1
Black salt (kala namak) - 1/2 tsp
Salt or to taste
red chilli powder
corriander leaves (Dhaniya patti) (paste)
Water

Method:

1. Combine all the ingredients and blend in a mixer
2. Take a bowl or jug , mix paste and water. Add lemon juice to it.
Add chilled water and Ice.

Serve with Boondi and Mint leaves .