CHINESE BHEL

FOR FRIED NOODLES
water 5 cups or as required
1/2 tsp salt
1 tsp oil
hakka noodles  2 packets
oil for frying

boil the water ,add salt and oil.
add the noodles.( follow cover instruction )
dont over cook , it should be firm.
remove and drain the water , pour cold water to stop futher cooking. drain the water.
once the noodle is dried completely, spread the cooked noodles in hot oil.
fry the noodles  both the sides , to crisp and golden brown.
strain off the noodles in a kitchen paper to absorb excess oil.
now slightly crush the noodles and keep aside.

FOR CHINESE BHEL
garlic 1 clove, finely chopped
small piece ginger finely chopped
2 tsp oil
1 big onion finely chopped
spring onion  chopped
1/2 carrot, shredded
1/2 capsicum  ,shredded
1 cup cabbage ,shredded
2bsp schezwan sauce
2 tbsp tomato sauce
1 tsp soya sauce
1/2 tsp crushed pepper
salt

M ETHOD
heat oil and saute garlic and ginger.
sliightly saute onion .
add carrot , capsicum , cabbage , saute tiill they r 1/2 cooked and crunchy.
now add schezwan sauce, tomato sauce, soya sauce , pepper salt.
mix well on high flame.
transfer this mixture to the fried noodles.
add onion and spring onion and mix well.
serve the bhel immediately  , garnished with little more onions.

WHEAT NAAN

NEEDED
Wheat flour - 1 1/2 cup
Curd - 1/2 cup
Salt - 1 tsp
Powdered sugar- 1 tsp
Baking powder-1/2 tsp
Baking soda - 1/4 tsp

Oil 2 to 3 tbsp
Water as required

Knead  this to a soft dough adding water and oil little by little.
Make like a big ball. Spread some oil above the ball.
Cover and keep aside for 15 min.

METHOD
Grateful 5 to 6 big garlic flakes.
Chopped coriander 2 tsp.
Kalonji -2 tsp

Make medium size balls with the dough.
Give it a oval shape. (Use wheat flour for dusting)
Then make oval shape roti.
Sprinkle kalonji, little coriander, garlic paste.
Slight it roll it again, so that it sticks nicely.
Then gently turn the roti.
Apply water  evenly.
Heat the tawa.
Carefully take the roti and place in the tawa(water applied part below)
The bubbles will come, and it will slightly raise.
Remove the tawa, raise the flame and show the tawa upside down.
This is to cook the upper part.
The naan will not fall down, since we have applied water.
Then bring the tawa to normal.
Then remove the naan from the tawa.
Add butter and serve hot.

Note.
Always see the tawa is not too hot while placing the naan, else while turning the naan will not stick, will fall.
Add water nicely  , it should stick to the tawa.
Cook on low flame, increase flame only while turning the tawa.

MIXED FRUIT JAM

NEEDED
Apple - 2 - peel skin ,discard seed
Pomegranate- 2
Pine apple - 10 thin round pieces
Papaya - 1 big - peel skin, remove seed
Banana - 6, peel skin
Guava -2( if possible discard the seed ,or the middle portion)
Orange-1, discard the seed

Food colour - red - pinch
Lemon 1 if big
Sugar  ( measure the pulp after grinding , sugar to be added equally ... 1 cup fruit pulp means 1 cup sugar)

METHOD
Finely chop all the fruits .
Take a deep bottom vessel , so that while u pressure cook the fruits the water does no go inside.
Pressure cook the fruits in a cooker, leave 3 - 4 whistle.( Don't add water to the fruits )
(Don't keep direct cooker also )
Then take out the fruit vessel from the cooker and allow it to cool .
Cooked fruit will leave water naturally.
Do not drain the water .
Then grind the fruits to a smooth paste.
Measure the pulp .
( If u measure 3 cups and 3 cups sugar).
Take a thick bottom pan ( or can use  the cooker also without lid ) , add the the pulp and the sugar .
Keep in medium flame.
The sugar will start melting , keep stirring .
Then slowly it will thicken .
Add food colour red . Keep stirring.
When it sticky and little thick ,remove from flame.
Allow it to cool .
Then squeeze a full lemon .
Mix well and keep aside.
Let it cool  completely.
Then store in a tight jar ..and keep inside the fridge.
( I don't use any preservatives.)

Note:
Even a drop of water may spoil the while jam.

ALOO PURI

NEEDED
wheat flour - 2 cups
potato (250 gms)- 2 medium size
dhaniya powder - 1tsp
turmeric /haldi - 1/2 tsp
chilly powder - 1/2 tsp
garam masala - 1 tsp
kasuri methi - 1 tsp
finely chopped coriander - little
green chilly finely chopped - 1 tsp
ginger paste - 1 tsp
little ajwain
salt to taste

METHOD 

• pressure cook the potatoes .
• peel skin and finely mash or grate the cooked potato.keep aside .
• in a bowl add wheat flour , mashed potato , dhaniya powder, haldi, chilly powder, chilly ,ginger, coriander, salt , garam masala, kasurimethi, ajwain . 
• knead well to a tight dough.
• ( add water little by little if required)
• keep aside to rest for 20 min.

• after 20 min, add 1 tsp oil and knead again for 1 min.
• heat oil , check the heat before frying.
• make small puri  and fry in oil, both the sides, till golden brown 

 note

u can also make roti with the same dough .

THAIR SEMIYA

NEEDED
vermicelli / semiya - 1/2 cup
Milk - 1/2 cup
Curd - 1 cup
Water - 1 1/2 cup
Salt

FOR SEASONING
oil ' 1 1/2 tsp
Green chilly - 1 finely chopped (or 1 red chilly )
Mustard - 1/2 tsp
Hing - a pinch
Curry leaves  or corriander
Grated carrot  little (opt)

METHOD

• In a wok add water , salt and oil.
• When it starts boiling add the semiya  and stir so that no lumps form .
• Close the lid and cook for few minutes.
• When the semiya is  cooked , add the milk .
• Stir continously and remove from flame .
• Allow it to cool.
• Then add curd and mix well.
• In a wok temper mustard , green chilly , hing and curry leaves .
• Add this to the thayir semiya  , mix and serve  garnished with grated carrot .

NOTE:
Can use more millagai instead of green chilly.

KELA PUDDING

NEEDED
1/2  cup - rice flour
1/4 cup - corn flour
1/2 cup - grated jaggery
1 big kela
Coconut milk -  200ml  ( available in all shops)
A pinch salt

METHOD

• In a bowl add corn flour, rice flour , jaggery .
• Add coconut milk , apinch salt and mix well .
• Mash the kela and to this . mix well .
• Now take small cups  and grease it with little ghee.
• Then fill the cups with this batter till half.
• THen cover  it with aluminium foil . (If not covered the water will get into the cups , while boiling)
• Then arrange this in a cooker , and steam it for  30 min. ( medium flame)
• Then remove and  cups , check whether its done.
• REmove the foil   and  using a knife carfully  take out the pudding .
• tastes good  when  hot.

CORRIANDER PALAK PURI

NEEDED:

Wheat flour
Salt
Ajwain- 1/4 tsp
2tsp oil to knead the dough
Oil for frying

TO GRIND

Palak- Chopped - 1 cup
Corriander - little ( opt)
Ginger - 1/ 2 the size of small lemon
Green chilly
Grind this to a paste adding water as required. ( like puree)

METHOD

• In a bowl add wheat flour,  palak puree, salt, ajwain.
• Knead it to a stiff dough. Add 2 tsp oil and knead well .
• Now make small puris and deep fry..

CORN PIZZA

NEEDED:

Pizza base
Tomato ketchup
Cheese slice
Sweet corn
Onion -1 chopped
Tomato - sliced or chopped

Method:

• In 1 tsp oil fry the onion & keep aside.
• Pressure cook the corn.
• Then drain the water.
• In a pan add 2 tsp oil, & temper kalonji.
• Add the corn , salt, chilly powder, garam masala, little amchur powder. 
• Cook for 2 min & remove.
• Take the pizza base .
• Spread the ketchep.
• Then place the cheese slice, tomato , onion & corn on top.
• In a tawa add little butter & place the pizza . Cook on medium flame  for 5 _ 6 minutes & remove.

PIZZA ( made in tawa)

NEEDED;

Pizza base
Grated cheese
Tomato ketchup
Little salted butter

Vegetables:
Carrot, babycorn, onion
Capsicum, tomato.  (Chop the veg)
Paneer - cubed

Method:

• In 2 tsp oil temper 1 tsp kalonji.
• Add the vegetables.
• Add salt  , haldi , chilly powder.close the lid & cook for few minutes. 
• Add the chopped corriander , paneer  &; remove. 
• Now take the pizza base.
• Spread 1 tsp ketchup on the pizza... (above)
• Add the vegetables & grated cheese.
• Heat the tawa , add 1tsp ghee or butter  & place the pizza. 
• Can keep 2 at a time.
• Keep in low flame , cook for few min till the bottom is crisp. 
• Remove & serve.

Note: some cheese melt.can add corn ,mushroom , brinjal also.

HOT DOG

NEEDED:

Hot dog (oval bun)
Cheese slice
Salted butter
1beetroot - grated
1 - 2 carrot - grated
Cabbage little - finely chopped
1 capsicum- chopped
2 tsp oil 
1 tsp kalonji
1/2 tsp saunf
Green chilly,  ginger - grind add add
Little chilly powder
1/4 tsp amchur powder
Salt
Hing
Haldi

METHOD:

• Temper kalonji , saunf in 2 tsp oil.
• Add the vegtables, green chilly ginger paste & other spices.
• Cook for 2 minutes. 
• Cut the bun horizondally.
• Keep the vegetable stuffing in the middle & the cheese slice.
• Heat the tawa & add little butter and place the bun .
• Can keep 2 at a time.
• Keep in low flame & cook on both sides.
• Cut & Serve hot.

MINI IDLY

NEEDED:

Mini idly  - 15
1 tsp mustard
1 tsp urad dal
1/2 tsp jeera
Green chilly - finely chopped or  chilly powder
Haldi
Hing
Oil -2 tsp
Finely chopped corriander
Little finely chopped tomato
Onion  finely chopped

METHOD:

• Temper mustard , jeera, urad dal & green chilly.
• Add the idly, haldi, hing, little salt.
• Mix well  & cook for 2 minutes. 
• Remove & garnish with corriander, tomatoes.

CREAMY PASTA

NEEDED:

pasta /macroni
(carrot , capsicum, onion, boiled peas, garlic)- chopped
jeera
pepper powder
oregano
a pinch garam masala
salt
oil/butter
kisan cheesy spread & cheese cubes-grated
chilly flakes or green chilly
tomato sauce

METHOD:

• boil the pasta with a pinch of salt and  little oil.
• in a kadai put oil/butter and temper jeera . add garlic, onion, g.chilly and  fry till brown.
• then add veg and  cook till its soft, now add pepper powder,oregano,salt, g.masala ,mix well.
• add the cheese spread  and  then the pasta.
• mix well and  cook for 5 min and remove .

sprinkle oregano and  grated cheese and serve hot.
note:
 add spices to ur taste. more u add cheese more tasty.

CARAMELISED PORI (puffed rice)

This is a very simple and  easy snack for the little ones.

NEEDED:

1 cup - pori( it shd b crisp)

1/4 cup -sugar
1/2 tsp butter (optional)

METHOD:

• Melt sugar in a pan without adding water.can add butter if u want.
• the sugar will dissolve and  become brown in color.
• now remove from flame and  add the pori.
• apply little ghee on ur hands and make crispy and tastey caremal pori .

NOTE:
it shd not be hard. it shd be soft and crisp to bite.

MACARONI

Macaroni is a kind of moderately-extended, machine-made dry pasta.The cooking pattern for this receipe is similar to that of Indian curry and can be served in few minutes without much preparation.To summarise this appeals to kids and provides an opportunity to parents to nourish their children with vegetables in an indirect way.

INGREDIENTS

1. small packet macaroni.
2. Small capsicum,carrot,peas,tomato,onion,- (Total 1 cup). chopped
3. Chili powder-2tsp.
4.Salt 2 taste.
5.Mustard 1tsp,jeera 1tsp ,oil 2 tsp for tempering.
6.Tomato Ketchup1/2 -1 tbsp.
7. soya chunks- 5-6 (optional)

METHOD

1.Boil macaroni,chunks and peas together till soft.
2.Drain the water,take out the chunks separately and squeeze out the water.
3.Temper jeera ,mustard and add the vegetables.
4.Cook for 5 minutes and  add the macaroni,chunks and peas.
5.Add the spices and ketchup.
6.cook for another 5 min and serve hot.