All posts by Anita

Main Course

Mango Sasive

Mango Sasive
Ingredients
3 to 4 mangoes (medium size)
1 cup Coconut scrapped
2 to 3 Red chillies
1 Green chilly (Use if you like more spicy)
1 tbsp Coriander seeds
1/2 tbsp Jeera seeds
1 tsp Mustard seeds
1 Onion (optional)
5 to 6 Curry leaves

Seasoning
1 tsp Mustard seeds
Pinch Hing
1 tsp Jeera seeds
1 tsp Urad dal
Curry leaves
1 Red chilly (whole )
Jaggery as per taste, (depend how much the mango is tangy)

Method
First of all peel the mangoes, and remove the juice. Keep the seed aside with some mangoes (do not remove all mangoes from seed). In a pan, roast dry masala with coconut. Once cool, grind with little water, make a fine paste.
Heat a kadai, add the mango puree with seed, add salt and boil for 2 minutes, now add grind masala stir properly. Add jiggery. Taste it. It should spicy sweet and sour in taste. Now add the tadka of mustard, jeera, asafoetida, red chilly, curry leaves and pour on mango curry. Serve hot with steamed rice.

Breakfast, Kids Special Menus

Tom Cheesy Balls

Tom Cheesy Balls

Ingredients
1 cup boiled and smashed Potato
1 cup grated Cheese
1/4 cup Tomato puree
2 cup Oats (out of which 1 cup is for coating)
1 tsp Pepper powder
1 tsp Chaat masala
1 /2 tsp Red Chilli flakes
Salt to taste (*Cheese also contain salt. So take care while adding extra salt)
Finely chopped Coriander leaves
1/2 cup Bread crumbs

Method
In a pan, add tomato puree, oats and saute for 1 to 2 min. Now switch off the flame and mix well.
Let it cool completely. Now, add smashed potato, cheese, pepper powder, chat masala, red chilli flakes, salt, coriander leaves and mix properly to make small balls out of it. Now in another plate, take oats and bread crumbs and coat the balls. Freeze it for 1/2 hour. After half an hour, remove the balls from fridge and deep fry in a high flame till golden brown. Serve hot with ketchup.
Yummy Tomato Cheese Balls are ready to eat.

Breakfast, Kids Special Menus

Beetroot Paneer Wrap

Beetroot Paneer Wrap

Ingredients
1 cup Paneer – Grated or Crumbled
1 Onion, finely chopped
1 Tomato, finely chopped
1 cup Fresh Methi (Fenugreek) leaves, chopped
1 tsp Garam Masala
1 tsp Pavbhaji Masala
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Mustard seeds
1/2 tsp Jeera seeds
Pinch of Asafoetida
Salt to taste
Fresh Coriander

For the Roti Wrap
1 cup Jowar Flour
1 cup Wheat Flour
1/4 cup Maida(optional)
1/2 tsp Oil
Tomato Sauce or Green Chutney
1/2 tsp Chat Masala
1 cup Beetroot, boiled and grated

Method
In a bowl mix the jowar flour, wheat flour, maida, salt and knead a dough. Make thin rotis from it. Heat oil in a pan. Add Mustard seeds, Jeera seeds, asafoetida. When it splutters, add chopped onion and saute till the onion turns golden brown. Add tomato, saute for another 2 to 3 mins. Now add chopped methi leaves, garam masala, pav bhaji masala, salt, saute. Last, add the crushed paneer and saute lightly. The delicious stuffing is ready.
Take the roti, spread tomato sauce or green chutney, chopped beetroot, sprinkle chat masala. Spread paneer bhurji, coriander leaves, now wrap the rolls tightly so that the stuffing does not come out. Roast this ready wrap by applying some butter or ghee for around 1 to 2 mins.

Snacks

Palak Rasam Wada

Palak Rasam Vada
Ingredients
250 gms Mix Pulses (Tur Dal, Moong Dal, Urad Dal, Masoor Dal, Green Slit Dal, etc. )*
1 Inch Ginger,
1 to 2 Green Chillies
Salt to taste
 
Method for Wadas
Soak the pulses for 02 Hrs.
Grind the above ingredients into a fine paste using little water. Make small wadas and deep fry till light golden brown.
 
For the Palak Rasam
1 cup Blanched Palak Puree
1/2 cup Tur dal
1 cup Chopped Tomato
Salt to taste
5 to 6 Curry Leaves
1/2 tsp Pepper Powder
1/2 tsp Roasted Jeera Powder
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder,
1 tsp Tamarind Paste,
Jaggery (optional)
1/2 Cup Coriander Leaves
1/2 tsp Asafoetida
1/2 tsp Mustard Seeds
 
Method
Pressure cook the Tur dal adding Tomato, Turmeric & Jaggery. Cook the dal till soft. (Approx 5 to 6 whistles)
After the dal cools, churn it properly. In another pan, add a little oil, put Mustard seeds, Asafoetida, Curry leaves. Let it splutter. Then add the dal mixture, Jeera powder, Chilli powder, Pepper powder, Salt and Blanched Palak puree and cook for another 3 to 4 min. Garnish with Coriander leaves and pop in the Dal Wadas.
 
Note
Nowadays, mix pulses are easily available in the market.
Don’t overcook the Rasam, after adding palak else it will changes color.
You can serve the Rasam as soup also.
And eat the wadas as is.. 🙂
Mocktails

Rasa Sar

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Ingredients

2 Oranges
2 Sweet Lime
½ tsp Lemon juice
Mint leaves 14 to 15
A pinch of Pepper powder
Sugar to taste
A pinch of Salt

Method
In a mortar take mint leaves, lemon juice, sugar, salt, pepper powder. Pound finely. Take out orange and sweet lime juice, add the pounded mixture in it. Stir well, add some orange, Sweet lime and Lemon slice, Stir again and serve chilled.

Note : Pound the mint leaves finely so that it blends well and enriches the drink.