Breakfast, Kids Special Menus, Snacks

Bajra Apple Nankatai

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 Bajra Apple Nankatai
 
Ingredients
1 Cup Bajra Flour
1/2 Cup Wheat Flour
1/2 Cup Ghee
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 Cup Powder Sugar
1 tsp Cardamom Powder
1/4 Cup Grated Apple
Mixed Dry Fruits Powder
 
Method
Roast the Bajra Flour with little ghee. Dry roast the grated apple in the same kadai. Combine Ghee and Powdered Sugar in a bowl and whisk well till fluffy and white in color.
Add the flour and dry fruit powder, roasted apple, cardamom powder. Mix well to form soft dough. Divide the dough in small portions to make a round shaped Nankatai.
Place Nankatai on a baking tray and bake in preheated oven at 190 degrees for 20 to 25 minutes. Allow it to cool for 10 to 15 minutes.
 
Note
You can add Ragi Flour, Semolina too. For a different flavor try adding Rose or Orange syrup.
Snacks

Rava Bonda

Rava Bonda
For the stuffing
1 Cup of Rava (Suji)
1/2 Cup of Coriander Leaves Chopped
1 Tsp Mustard Seeds
1 Tsp Jeera
1 Tbsp Lemon Juice
1/2 Tsp Hing
1/2 Cup Grated Coconut
Salt To Taste
2 Green Chillies finely chopped
A pinch of Sugar
5-6 Curry Leaves
1/2 Tsp Urad Dal
1/2 Tsp Chana Dal
2 Tbsp Oil
1 to 2 Cups of Hot water
 
For the batter
1 Cup Besan
1/2 Tsp Turmeric Powder
1/2 Tbsp Chilli Powder
Salt to Taste
Oil for Deep Fry
 
Method
Heat 1 Tbsp Oil in a Kadai and add the mustard seeds and when they splutter add chana dal, urad dal, hing, curry leaves, green chillies. Roast till they turn light brown. Add roasted Rava(Suji), sugar, salt and lemon juice. Add hot water and stir the mixture till it turns thick. Add Coriander leaves and set aside. Let it cool for 10 to 15 minutes.
 
Now, you can shape it as you wish.
 
In a bowl, mix all the ingredients for the batter. Dip the Suji Mixture ball, making sure that the batter covers all the sides.
Deep Fry on a medium flame. Serve with coconut chutney..
Snacks

Shankarpali with a twist

Shankarpali With a Twist
Ingredients
1 cup Sooji
1/2 cup Rice Flour
1/4 cup Melted Ghee
Salt to taste
1 tsp Cummin seeds
1 tbsp Green chilli paste,
1 tbsp Peanuts fried or roasted
1tbsp Roasted Dalia
1 cup Cornflakes
1/2 cup Badam sliced or roasted
1/2 cup Cashew nuts (7 to 8 cashew nuts) roasted
 
For Seasoning
1tsp Fennel Seeds powder,
1tbsp Sugar Powder (optional)
Rock Salt as per taste,
 
Method
Make a dough by mixing Sooji, Rice Flour, Cummin Seeds, Chilli Paste, Melted Ghee and knead well. Set aside for half an hour.
Roll the dough like a thin thepla (thick roti) and cut into desired shape with a pizza cutter. Golden Fry.
Now in a large bowl, add the fried Shankarpali, Roasted Dalia, Fried or Roasted Peanuts, Cornflakes, Roasted Badam, Cashew nuts. Add Fennel seeds powder, Rock Salt and sugar powder (optional) and mix well.
*You can spice up the recipe by adding fried curry leaves, whole Moong dal, walnuts or chilli powder.
Salads

Stir Moong Dal Salad

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Stir Moong Dal Salad

Ingredients
½ cup spilt moong dal
½ cup grated coconut
Salt to taste

Seasoning
½ tsp mustard seeds
Pinch of hing
Chopped green chilli
1 tsp of oil

Method
Soak the split moong dal for an hour. After an hour, cook the dal for 5 to 10 minutes. Add a little salt while cooking. Take care that the dal should be soft and not sticky.

Heat a tsp of oil, add mustard seeds. When it splutters, add green chilli, and curry leaves. Then add the moong dal and mix it well.  Add grated coconut. Serve warm.