Sweet potato Masala

Sweet potato could to be a very good snack for kids.

sometimes when my daughter is back of school and want something different,  I prepare this .

it's a very simple process, boil sweet potato,  peel the skin,  cut into round circles.

Then shallow fry on the pan, sprinkling little salt and pepper and whatever the spices you like.  I have used pepper and salt to keep it simple so take one or two sweet potatoes for 2-3 children or adults,  enjoy it with coffee or tea.

Bajra Rotti (Pearl Millet Rotti)

 Bajra

A cereal, used a lot in rural India, it has a high fiber content. The most common millet is pearl millet i.e bajra, which is an important crop in India. India is the largest producer of pearl millet. Very famous in Rajasthan, it is the most famous type of millet. Bajre ki roti with sarsoon da saag is one of India's signature dishes from the farms. These brown grains incorporate a nutty and bittersweet after taste. It is commonly prepared as a bread and stuffed parathas whereas the flour can be used to make dokhlas and chaklis. Bajra should always be consumed fresh therefore it is best to purchase it in small quantities.  

Bajra is well known in Gujarat and other parts even though in Karnataka they use less,  but few people still the use Bajra.  The names are different, known as Black millet, pearl millet  or SAJJE in karnataka.

This is actually a simple recipe what you need is
Bajra flour about one cup or 200 grams
Vegetables of your choice (I have used cabbage cucumber and carrot) 100 gms altogether.
Either you grate it or cut it, 
Cumin seeds: 2 spoons 10 gms 
Gollowreen chillies: 2 or acoording to ur spice intake.
Coriander leaves: 1 cup 
Salt to taste
Oil for brushing.

Follow the pictures shown

Poha Bisi Bele Bath

A quick dish which is really yummy to eat hot...........

Ingredients you need 

Poha 150 grams for 4 servings 

Any vegetables 3 to 4 type your choice finely chopped.

Toor Dal  50 grams

Tamarind juice 2 tablespoons

Mustard seeds two teaspoons 

Asafoetida pinch

Turmeric Powder

2 red chillies

Curry leaves few strands.

Ghee for Tadka 

Salt to taste.

Bisi Bele Bath powder 1 tbsp 

1 inch of jaggery.

Method:

Take a cooker add Dal and vegetables in that pressure cooker and pressure cook for 3 whistle, 

Take a kadai, add ghee,  add mustard seeds,  curry leaves and  asafoetida. Then add tamarind 

juice add bisibelebath  powder,  turmeric powder, and  jaggery. Once it comes to boil, add cooked dal

and vegetables. Leave it for 5 minutes, check the consistency of that if required  water

(poha will get smooth very fast) after adding poha, swich off the stove and leave it for 5 min. 

Poha will be smooth, take out and serve hot.

Cabbage Upma

Whenever we say upma for breakfast, most of them make funny faces, I love the way my mother and granny makes it, I always tell her that I need upma whenever I visit her.  

The above is a simple recipe I have replaced onion with cabbage and rest goes the same.

200 gms of cabage finly chopped.

 Green chillies according to the spice you want 

Coriander leaves chopped about fist full

curry leaves few 

 200 grams of Rava which is roasted before 

Chana dal 2 teaspoons 

Asafetida pinch

Jeera and pepper powder 1:1 teaspoon

Mustard and cumin seeds about 2 teaspoons each.

(Optional)of about 100gms coconut grated.

Take a kadai, add 1 tablespoon of mustard and cumin seeds, once they splutter add chana dal, curry leaves,  green chillies and asafoetida. 

Add Cabage and leave it for 5 minutes.

Add 1:1and a half cups of wayer shotwell that one is too true water.

Once it comes to boil add salt, jeera pepper powder

Once it comes to boil, add salt and suji, keep stirring and switch off the gas and 

 close the lid and leave it for 5 minutes.

Finally add grated coconut.

Serve hot.....

Alu Parota

This is one of well known and liked by friends and my family, Simple recipe                                  All you need                                                          is for 5 servings,    cooking time 10 min, preparation time:    20 minutes                                                                                                               Take three medium sized potato, 1 or 2 green chillies, hand full of coriander leaves, red chilli powder, saunf powder (optional) Onion one medium sized (optional) and salt to taste.

Take 250 gms of Take 250 grams of wheat flour, add 2 teaspoons of oil and salt. Knead it into a smooth dough and keep it aside, till you prepare the stuffing or leave it for 15 minutes so that it will become smooth.

I normally do not prefer onion. 

Pressure cook potatoes, mash it and add all the above mentioned in it and keep it aside.

 Take small balls from the  dough, flatten them and roll it and then place the stuffing in between and join the edges to make a ball, close it , roll it again to make a round parata. 

                                         

 

Fry the rolled parata and spread the ghee. Fry  both the sides well and serve it with  chutney or pickles or chutney powder with curd.

Mango Milk shake

Who does not like Mangoes and milk shake of fresh mangoes, here is a simple drink with milk and cardamom powder and brown sugar.

Required a mango, half a glass of milk, cardamom powder, Sugar(white or brown) your choice,

Take out the pulp in a juice jar add, milk cardamom, sugar and  blend it and enjoy.

Mango Kasaribath

Who doesn't like sweet  Suji Halwa and that too if you mix it with  mango 

Just wanted some twist in halwa so used mango in that rest of the recipe goes same as in suji halwa

For 3 servings 100gms of chiroti rawa
100 gms sugar or Jaggery
100 gms ghee
1 teaspoon of cardamom powder
water 2 cups 
Dry fruits make small pieces and fry in ghee and add it.

First fry chiroti rawa till you get the aroma.
Take an bowl add water and jaggery 
Once it starts boiling add cardamom powder and little ghee.
Later add rawa and then add mango slices.
Finally add cardamom powder and ghee

Once it starts leaving the edges of the vessel take out from the stove and serve hot poured ghee on it.