1. Tri Color Kids Favorite Salad
Ingredients:
Carrot 1Medium
Grated Coconut Half
Coriander Small Bunch
OR
Any other thick green fruit or vegetable 1 Medium
Honey 1 Spoon
Dates Long Pieces 24
Method:
Grate or make small pieces of carrot and coconut. Clean and chop coriander.
Arrange these three items like Indian flag. Put honey in round shape and arrange dates in that.
It is favorite salad of my friend’s kids in my parties.
2. Fresh Seeds Salad
Ingredients:
Fresh Green Peas 50grams
Sweet Corn Seeds 50grams
Soaked Brown Chick peas 50grams
Soaked Ground Nuts 10 grams
Capsicum 1 Piece
OR
Black Pepper (Optional) 10 Seeds
Tomato 1 Piece
OR
Lemon Juice (Optional) 2 Spoons
Wash nicely all seeds and mix well in one bowl. Cut tomato and capsicum into small cubes mix with seeds. This one we can consume immediately. Otherwise mix black pepper powder in lemon juice and mix with seeds keep it aside for 15 to 20 minutes and enjoy.
3. RIDGE GUARD
(BEERA KAYA IN TELUGU,
TURAYEE IN HINDI)
Ingredients:
Ridge Guard 1Medium
Ground Nuts (Soaked or Roasted) 2 Spoons (10 seeds)
Green Cucumber (Keera) 1 Medium
Remove only string like ridge, head and tail of ridge guard. Wash cucumber and ridge guard. Grate into a bowl mix with nuts. Serve fresh. Good for diabetic and overweight people also as snack or breakfast.
4. BOTTLE GUARD
(SORA KAYA IN TELUGU,
LOKI IN HINDI)
Ingredients:
Bottle Guard 1 Medium
Pine Apple 4 Slices
Pomegranate 2 Spoons (Seeds)
Wash bottle guard cut or grate into small pieces. Cut pine apple slices. Mix both in a bowl garnish with pomegranate seeds. Good for diabetic also as snack or breakfast.
PAKODAS
Ingredients:
Chick Peas Flour 1Cup
(Basin Ki Ata,Senaga Pindi)
Cauliflower Stems Paste 1Cup
Curd Half Cup
Spinach (Palak) 1Cup
Chilies 3
Onions (Optional) 1
Lemon 2
Coriander 1Cup
Ginger Half inch piece
Cumin Seeds (Jeera) 1 tea spoon
Butter (Meegada, Malai) 2 Table Spoons
Step 1: Cut chilies and onions into small pieces and soak in lemon juice for 20 minutes.
Finely chop spinach, coriander and keep aside.
Paste tender cauliflower stem, boil with curd. Paste ginger and jeera roughly.
Step 2: Keep above ingredients in one bowl and add chick peas flour to make tight batter.
Step 3: Place non-stick dosa pan on stove and coat with quarter spoon butter place the batter in tiny pieces on it and roast and turn with fingers to other side and roast until golden brown.
Serve to kids as side dish with rice or as snack as much as they want.
Tomato, Coconut Patties
(Vadalu)
Ingredients:
Chick Peas Flour 1Cup
(Basin Ki Ata,Senaga Pindi)
Tomatoes 3
Coconut Half Cup
Spinach (Palak) 1Cup
Chilies 3
Onions (Optional) 1
Lemon 2
Coriander 1Cup
Ginger Half inch piece
Cumin Seeds (Jeera) 1 tea spoon
Butter (Meegada, Malai) 2 Table Spoons
Step 1: Cut chilies and onions into small pieces and soak in lemon juice for 20 minutes.
Finely chop spinach, coriander and keep aside.
Paste tomatoes, grate coconut, paste ginger and jeera roughly.
Step 2: Place above ingredients accept tomato paste in in one bowl and add chickpea’s flour to make little loose batter mix with tomato paste spoon by spoon.
Step 3: Place non-stick dosa pan on stove and coat with quarter spoon butter place the batter in small round pieces on it and roast, turn to other side and roast until golden brown.
Eat instead of dinner as many as you want once in month.
CHAKKARA PONGAL
Ingredients:
Brown Rice 1 Cup
Whole Green Gram ¾ Cup
Water 1 Cup
Milk 2 Cups
Milk Cream 2 Spoons (Optional)
(Top layer of boiled milk)
Dates Paste ½ Cup
Coconut ¼ Piece
Cashew 5 or 10 pieces
Raisins 10 Pieces
Honey 4 Spoons
Cardamom 4 Pieces
Wash brown rice, light dry fry whole green gram, mix both of them with 1 cup water and 1 cup milk and boil in pressure cooker until 3 whistles. Add one more cup boiled milk in this boiled brown rice and dal mixture. Take pan dry fry cashew, coconut pieces and raisins. Keep in slim flame and mix cardamoms powder and milk cream. Switch of stove and mix dates paste and honey. Enjoy hot Pongal in festivals only yearly once.
