Instant Rasam / Arachuvita Rasam

Ingredients:

Tomato - 2
Black pepper corns - 1 tsp
Cumin seeds - 1 tsp
Garlic - 3 (without skin) + 2 (with skin)
Tamrind - small piece
Curry Leaves - 2 sprigs
Coriander Leaves - Little (fine chop)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Dry Red Chilly - 1 (deseed)
Dal Water/ Water/ Rice Water - 1 1/4 cup
Hing - Little
Salt, Oil - As reqd

Method:

• In a blender add in ripen tomatoes, pepper corns and cumin seeds.
• Add in garlic without skin and add in tamrind piece(small amla size).
• Add in salt, hing and a sprig of curry leaves.
• Blend this to fine paste and set aside.
• Heat oil in pan and add in mustard seeds and cumin seeds.
• Add in curry leaves, crushed garlic and dry red chilly.
• Add in blended paste and saute in medium flame.
• When oil oozes out, add in water/dal water/rice water.
• Cook in medium flame for 2 mins.
• Garnish with coriander leaves and serve hot.
• You can have this as soup or can mix in rice.

Pudhina/ Mint Podi

Ingredients:

Coriander seeds - 2 tbsp
Channa dal - 2 tbsp
Urad dal - 2 tbsp
Black pepper corns - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Dry Red Chilly - 8
Kashmiri Red Chilly - 2
Mint Leaves - Handful
Garlic (with skin) - 5 
Hing - a pinch
Salt - As reqd
Oil - 2 tsp

Method:

• Heat a tsp of oil and cook in medium flame.
• Add in coriander seeds and saute for a while.
• Transfer this to plate.
• Now add in channa dal and urad dal and saute in low flame.
• Add in fenugreek seeds and saute.
• Once color changes transfer to plate.
• Now to the same pan add in salt and hing and saute for few seconds.
• Transfer this to plate.
• Add in garlic and saute for a min and transfer to plate.
• Now add in a tsp of oil and add in chilly and saute.
• Transfer this to plate.
• Add in mint leaves and saute in low flame.
• Transfer this to separate bowl.
• Blend everything other than mint leaves.
• Finally add mint leaf and blend it.
• Let it cool and store in air tight container.
• Yields 90 g.

Kaara Podi - Andhra Style

Ingredients:

Coriander seeds - 2 tbsp
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Channa dal - 1/2 tbsp
Urad dal - 1/2 tbsp
Groundnut(with skin) -  1/2 tbsp
Black sesame seeds - 1/2 tbsp
Garlic (with skin) - 5 cloves
Tamrind - small amla size
Turmeric powder - a pinch
Oil - 1 tsp
Salt - As reqd

Method:

• Heat a pan and cook in medium flame.
• Add in coriander seeds and saute for a sec.
• Then add in mustard seeds, cumin seeds, channa dal.
• Add in urad dal,groundnut and saute for few mins.
• When dal color changes to mild brown add in sesame seeds.
• Saute for a min and then add in garlic and saute
• Transfer this to plate.
• To the same pan add in tamrind piece and saute in low flame.
• It will dry up, transfer this to plate.
• Add in oil and roast the chilly in medium flame.
• Transfer this to plate.
• To the same pan add in salt and saute for few seconds.
• Let it cool.
• Add salt, chilly and tamrind to blender and blend them.
• Then add other ingredients and add in turmeric powder.
• Blend them to a coarse powder.
• Transfer to plate.
• Let it cool and then store in air tight container.
• This podi goes good with idly/dosa.
• Also can use for any type of poreyal too.
• This yields 75 g.

Spot Idly - Hyderabad Street food

Ingredients:

Idly batter - As reqd
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Kaara podi - 1 -1 1/2 tbsp
Coriander leaves - Little
Curry Leaves - Little
Butter - As reqd

Method:

• Heat a tawa and add in oil.
• Add in onions and saute for a while.
• Add in tomato and saute till it turns mushy.
• Cook in medium flame.
• Add in salt and kaara podi and mix well.
• Now reduce the flame to low.
• Divide the masala to 4 equal parts.
• Form a circle (refer pic).
• Pour the batter over each portion and cover with lid.
• Cook till done.
• Transfer to plate and sprinkle little podi.
• Serve hot.

Sooji Potato Bites / Mini Cutlets

Ingredients:

Potato - 3
Sooji - 3 tbsp
Onion - 1 (fine chop)
Red Chilly powder - 1/2 tsp
Garam Masala - 1/4 tsp
Cumin powder - 1/2 tsp
Coriander leaves - Little
Curry Leaves - Little
Salt, Oil - As reqd

Method:

• Boil the potatoes and grate it.
• Add this to a bowl.
• Add in sooji or rava to this.
• Now add in onions, spice powders and salt.
• Add in chopped coriander leaves and curry leaves.
• Mix well, don't add water.
• Heat oil in pan.
• Make desired shape from dough and fry them in medium flame.
• Serve hot with ketchup.

Masala Rice - Leftover Rice Recipe

Ingredients:

Rice - 1 1/2 cup
Onion - 1 (fine chop)
Tomato - 1/2 (fine chop)
Poondu Paruppu podi - 1 1/2 tsp
Briyani Masala - 1/4 tsp
Cumin powder - 1/4 tsp
Garam Masala - 1/8 tsp
Coriander Leaves - Little (fine chop)
Salt, Oil, Ghee - As reqd

Method:

• Heat oil in a pan.
• Add in onions and saute in medium flame.
• Add in ginger garlic paste and saute for a while.
• Add in tomatoes and cook till it is mushy.
• Add in spice powders and salt and mix well.
• Add in boiled rice and mix gently.
• Add in a tbsp of gheee and cover and cook.
• Cook for a couple of mins.
• Garnish with coriander leaves and serve hot.

Note:

• You can add egg to this and make it as egg rice.
• Or you can either veggies to this to make veg masala rice.

Wheat Bonda

Ingredients:

Wheat fllour - 1/2 cup
Besan flour - 1 tbsp
Rice flour - 1 tbsp
Onion - 1 (fine chop)
Curry Leaves - Little (fine chop)
Coriander Leavs - Little (fine chop)
Red chilly powder - 1/2 tsp or as reqd
Ginger garlic paste = 1/4 tsp
Cumin powder - 1/4 tsp
Garam Masala - a pinch
Turmeric powder - 1/8 tsp
Hing - a pinch
Baking soda - a pinch (optional)
Salt, Water, Oil - As reqd

Method:

• In a bowl add in flour and salt.
• Mix this well.
• Add in onion, coriander leaves and curry leaves.
• Add in ginger garlic paste and spice powders and mix well.
• Add water little by little and make a semithick batter.
• Add in baking soda and whisk it.
• Heat oil in pan.
• Add in batter little by little and fry them in medium flame.
• Serve hot with chutney of your choice.

Nankhatai III - Chocolate

Ingredients:

All purpose flour - 75 g
Sooji / Rava - 30 g
Besan flour  - 50 g
Sugar - 100 g
Baking soda - 1/2 tsp
Melted butter - 100 g
Cocoa powder - 2 tbsp
Chocolate chips - Little

Method:

• In a bowl add in all purpose flour, sooji and besan flour, baking soda.
• Mix this well.
• Add in sugar, cocoa powder  and mix well.
• Now add in melted butter and gently gather the dough.
• If mixture is crumble drizzle ghee and gather the dough.
• Now make small balls and top them with chocolate piece.
• Place them in a lined baking tray.
• Leave gap between each cookie as it spreads while baking.
• Refrigerate for 10-15 mins.
• While refrigerating, preheat the oven.
• Bake them at 160°C for 15-20 mins until slightly firm.
• I baked them for 18 mins and then checked baked 3 more mins extra.
• Let this cool and transfer to airtight container.
• Yields app 15-16 cookies.

Nankhatai II - Kesar Pista

Ingredients:

All purpose flour - 75 g
Sooji - 30 g
Besan flour  - 50 g
Sugar - 100 g
Baking soda - 1/2 tsp
Melted butter - 100 g
Saffron strands - Little
Milk - 3/4 tbsp
Pistachios - 4 tbsp (chopped)

Method:

• Add saffron milk to warm milk and set aside.
• In a bowl add in all purpose flour, sooji and besan flour,baking soda.
• Mix this well.
• Add in sugar and mix well.
• Now add in melted butter and gently gather the dough.
• Add saffron milk and gather to make a soft dough.
• Now make small balls and top them with chopped postachios.
• Place them in a lined baking tray.
• Leave gap between each cookie as it spreads while baking.
• Refrigerate for 10-15 mins.
• While refrigerating, preheat the oven.
• Bake them at 160°C for 15-20 mins until slightly firm.
• I baked them for 18 mins and then checked baked 3 more mins extra.
• Let this cool and transfer to airtight container.
• Yields app 15-16 cookies.

MotiPak

Ingredients:

Boodhi:

Besan flour - 125 g
Water - 50 ml 

Syrup:

Sugar - 150 g
Water - 70 ml

Unsweetened Khoya - 80 g
Elaichi powder - a pinch
Saffron strands - Little
Ghee - 2 tbsp
Cashews - 10-12 
Pistachios - 10
Kesari Colour - Little
Oil - To fry
Silver leaves - As reqd

Method:

• Grease a plate with ghee and line with butter paper.
• Ser this aside.
• Chop the pistachios and cashews and set aside.
• In a bowl add in besan flour.
• Add water little by little and make a batter.
• If should be idly batter consistency.
• Now heat oil in pan and use boodhi laddle or laddle with holes.
• Fry these boodhis in low flame and transfer to plate.
• Let it cool a bit.
• Add in to blender and blend coarsely.
• Now in a pan add in sugar and little water.
• Add in saffron strands and kesari color and mix well.
• Add in ghee, elaichi powder  and mix well.
• Once it boils add in blended moti and mix well.
• Cook in low flame for min 5-7 mins.
• Now add in crushed khoy and mix well.
• It will melt in heat.
• Once everythig is mixed, turn off range and let it sit for 20-25 mins.
• After this transfer this greased plate.
• Dap it with a spatula greased with ghee.
• Drizzle the chopped nuts and gently press it.
• Add in silver leaves and set this aside for 10-25 mins.
• Slice and enjoy.

Egg Masala Semiya

Ingredients:

Semiya - 1 cup
Egg - 2
Onion - 1 (fine chop)
Tomato -  1 1/2 (fine chop)
Curry Leaves - a sprig (fine chop)
Tumeric powder - 1/2 tsp
Fennel Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Kashmiri Chilly powder - 3/4 tsp
Black pepper powder - 1/2 tsp
Coriander powder - 1 tsp
Salt, Oil - As reqd

Method:

• Heat water in pan and let it boil.
• Add in semiya and cook for 2-3 mins.
• Strain the water and set this aside.
• Heat oil in pan and add curry leaves.
• Add in onion and saute.
• Add ginger garlic paste and saute till onion turns in mild brown color.
• Low the flame and add in tomatoes.
• Cook till it turns mushy.
• Now add the spice powders and salt and mix well.
• Add eggs one at a time and keep stirring, till the egg crumbles are coated with masala.
• Now add the semiya and mix well.
• Garnish with coriander leaves and serve hot.

Pudhina / Mint Chutney #2

Ingredients:

Mint leaves - 2 cups
Coconut - 4 tbsp (grated)
Onion - 1
Garlic - 5
Ginger - small piece
Green chilly - 3
Urad dal - 1 1/2 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Dry Red Chilly - 1
Curry Leaves - a sprig
Coriander Leaves - Little
Salt, Water, Oil - As reqd

Method:

• Rinse the mint leaves in water and strain it and set aside.
• Heat a tbsp of oil in pan.
• Add in a tsp of urad dal.
• Add in cumin seeds and saute in medium flame.
• Once the color of dal changes add in onions and saute.
• Add in garlic and saute.
• Add in coriander leaves.
• Add in a sprig of curry leaves, green chilly and saute.
• Add in mint leaves and saute.
• Now let it cool, then transfer to blender.
• Add in coconut and salt and blend it.
• Add water acc.
• Transfer this to bowl.
• Heat oil in pan and add in mustard seeds.
• Add in dry red chilly and curry leaves.
• Add this to chutney.

Idly Batter Bonda

Ingredients:

Idly batter - 1 cup
Rava - 1 tbsp
Rice flour - 1 tbsp
Chilly powder - 1/2 tsp
Onion - 1 (fine chop)
Curry Leaves - Littler (fine chop)
Mustard seeds - 1/2 tsp
Hing - a pinch
Oil - To fry

Method:

• In bowl add in idly batter.
• Add in chilly powder and whisk well.
• Add in rava, rice flour and mix well.
• Heat little oil in pan and add in mustard seeds.
• Add in onion and curry leaves and saute.
• Add this to batter and mix well.
• Heat oil in pan and add batter with spoon or drop like ball using fingers.
• Cook in medium flame.
• Once it turns golden brown, transfer to plate.
• Serve this with chutney of your choice.

Coconut Burfi

Ingredients:

Coconut - 170 g
Sugar - 160 g
Water - 15 ml
Elaichi powder - a pinch
Cashews - 7-8
Ghee - 2 tsp

Method:

• Grease a tray with ghee and line with butter paper.
• Set this aside.
• Use fresh coconut.
• Grate that and set aside.
• Heat 1/2 tsp of ghee and add in cashews (chop it fine).
• Roast them and set aside.
• In other pan add in sugar and water and cook in medium flame.
• After 4 mins add in coconut and whisk well.
• Keep stirring in low flame for 12 mins.
• You will see crystals at the edges of pan.
• At this stage add in ghee,  cashews and mix well.
• Add in elaichi powder and mix it.
• The color of coconut should not change.
• Now transfer this to greased pan.
• Use flat spatula(greased with ghee) and flattten it.
• Let it sit in counter for 20-30 mins.
• Then slice it and enjoy.
• Yields 16-20 burfis.
• Store this in airtight container.

Mango Milkshake

Ingredients:

Mango - 1
Chilled Milk - 1 cup
Sugar - 2 - 3 tbsp
Saffron strands - Little

Method:

• Wash and peel skin of the mango.
• Roughly chop them and add to blender.
• Use boiled and chilled milk.
• Add in saffron strands, sugar and little milk and pulse it.
• Transfer to bowl.
• Adjust the consistency by adding milk.
• Transfer this to bowl and serve.
• You can also add in ice cubes to thin the consistency.

Custard Black Raisins Cupcake

Ingredients:

All purpose flour - 75 g

Custard powder - 25 g

Powdered sugar - 75 g

Milk powder - 50 g

Baking powder - 3/4 tsp

Milk - 150 ml

Unsalted butter - 50 g (melted)

Method:

• Now in a bowl add in dry ingredients.
• Mix well.
• Add in melted butter and milk and whisk well.
• Add in esc if using any.
• Whisk to have a lump free batter.
• Pour this in lined muffin tray.
• Top it with black raisins.
• Bake this in a preheated oven at 180°C for 18-20 mins.
• Yields 9 cupcakes.

Moong Dal Halwa - Quick Sweet

Ingredients:

Moong dal - 90 g
Rava - 1 tbsp
Sugar - 135 g
Milk - 100 ml
Saffron strands - Little
Elaichi powder - A pinch
Cashews - 8-10
Ghee - 4 tbsp

Method:

• Rinse and wash dal with water.
• Now strain this and add to a pan.
• Dry roast in low flame till raw smell goes off.
• Transfer it to plate.
• Let this cool and blend to a fine powder.
• Boil milk in other pan and transfer to a cup.
• Add saffron strands to this and set aside.
• Heat ghee in pan and roast cashews and set aside.
• Now to the same pan add in rava and saute for few mins.
• Add in blended dal powder and saute in low flame.
• Till you the aroma of dal.
• Now add in hot saffron added milk to this.
• Keep whisking till the mixute turns thick.
• Now add in sugar and mix well.
• It will loosen out.
• Cook in low flame for few more mins.
• It should leave the edges while whisking.
• At this stage add in elaichi powder, cashews and ghee.
• Give a mix and cook for 2 more mins.
• Serve hot.

Boost Cookies

Ingredients:

Wheat flour - 150 g
Oats - 75 g
Rice flour - 25 g
Boost - 100 g
Cocoa powder - 1 tbsp
Brown sugar - 70 g
Unsalted butter - 150 g
Vanilla esc - 1/2 tsp
Milk - 1-2 tbsp

Method:

• In a bowl add in dry ingredients and mix well.
• You can either coarsely blend and add oats or add as such.
• I added them as such.
• In other bowl cream butter and sugar.
• Add in dry ingredients and gather them to form a dough.
• If needed add(sprinkle) little milk to make a dough.
• Cling wrap and refrigerate the dough for 30 mins.
• Line a baking tray with butter paper.
• Now divide the dough to equal size balls.
• Gently flatten it and arrange them.
• Leave gap between cookies.
• Make indentations(optional) using toothpick or fork.
• Bake this in a preheated oven at 180°C for 15-18 mins.
• Yields 21 crispy cookies.

Note:

• This cookie will be of less sweet.
• If needed adjust sugar acc to your taste.

Leftover Rice Adai

Ingredients:

Leftover rice - 155 g
Besan flour - 2 tbsp
Cumin seeds - 1 tsp
Onion - 2 (fine chop)
Red Chilly powder  -  1/2 tsp
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/8 tsp
Hing - a pinch
Curry Leaves - a sprig (fine chop)
Coriander Leaves - Little
Cashew nuts  - Little(semi coarse)
Salt, Oil - As reqd

Method:

• Add boiled rice to blender and blend it  by adding a tsp of water.
• Transfer this to bowl.
• Add in onions, cashews, spice powders and besan flour.
• Add in chopped curry leaves and coriander leaves.
• Add in salt and cumin seeds and mix well.
• Grease a banana leaf and place a small ball from the dough.
• Dap it with finger and flatten it (not too thin).
• Drizzle oil in tawa and flip the adai from leaf.
• Cook in low flame.
• Flip and cook both sides.
• Serve hot with chutney of your choice.
• Yields 9-10 medium size adai.

Vegetable samosa

Ingredients:

For dough:

All purpose flour - 1 cup
Oil - 1 1/2 tbsp
Salt, Water - As reqd

For Filling:

Onion - 1 (fine chop)
Carrot - 1 (fine chop)
Beans - 4-9roughly chop)5 (fine chop)
Potato - 2 
Ginger garlic paste - 1 tsp
Turmeric powder - 1/8 tsp
Kashmrii chilly powder - 3/4 tsp
Chilly powder - 1/4 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Chaat masala - 1/2 tsp
Coriander leaves - Little
Salt, Water - As reqd

Method:

• In a bowl add in flour, salt and mix well.
• Add in oil and mix well.
• Add water little by little and make a soft dough.
• Cover and let it sit for 30 mins.
• Boil potatoes and set aside.
• Heat oil in a pan and add in onions.
• Saute this in medium flame.
• Add in carrot, beans and saute.
• Add in spice powders, salt and mix well.
• Add in potatoes and mix well.
• Add in little water and cook till veggies are done.
• Using masher mash the masala.
• Garnish with corainder leaves and set aside.
• Now take dough and make balls out of it.
• Roll out a dough and cut it into half.
• Shape it as in pic, add in filling.
• Seal the edges with slurry.
• Repeat the same.
• Now heat oil in pan and fry these samosas in medium flame.
• Fry till it turns golden brown.
• Yields 15-16 small samosas.
• Step-wise pictures will be uploaded soon.

Kadala Curry

Ingredients:

Brown channa - 1 xup
Big onion - 2 (fine chop)
Tomato - 2 (fine chop)
Red Chilly powder - 1/2 tsp
Kashmiri Chill powder - 1 tsp
Coriander powder - 2 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - a sprig
Coriander leaves - Little
Salt. Water, Oil - As reqd

To grind:

Small onion - 8-10
Coconut - 1/4 cup (grated)
Cinnamon stick - small piece
Elaichi - 1
Cloves - 3
Fennel - 1/2 tsp
Black pepper corns - 1 tsp
Cumin seeds - 1 tsp
Garlic - 4
Ginger - small piece

Method:

• Soak channa overnight.
• Strain it.
• Add in little salt and 2 cups water to this and pressure cook.
• Heat oil in pan and add in items under "to grind".
• Add in garam spices, pepper corns, ginger and garlic.
• Saute them in low flame.
• Add in small onion , spice powders and coconut.
• Saute well.
• Transfer to blender and add little water and blend it to fine paste.
• Heat oil in pan and add in mustard seeds.
• Add in curry leaves, onions and saute in medium flame.
• Add in tomatoes and saute till it turns mushy.
• Add in blended paste and cook in low flame till oil oozes out.
• Add in boiled channa with water.
• Add in salt acc as we have added salt while boiling channa.
• Cook for few mins.
• Garnish with coriander leaves.
• Gravy will be of thin consisitency.
• Goes good with idiyappam.

Capsicum Pappu

Ingredients:

Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Green Capsicum -  1 (fine chop)
Thoor dal - 1 cup
Turmeric powder - 1/2 tsp
Sambar thool - 1 1/2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Dry Red Chilly - 1
Curry Leaf - a sprig
Hing - a pinch
Salt, Water, oil - As reqd

Method:

• In a bowl, add in dal and water.
• Add in turmeric powder, hing and pressures cook.
• Pressure cook till dal is done.
• Strain the dal water and mash the dal and set aside.
• Now heat oil in pan and add mustard seeds, cumin seeds.
• Add in curry leaf, deseed and add chilly and saute.
• Add in onions and saute.
• Add in tomatoes and saute till it turns mushy.
• Add in capsicum and saute in low fame for min 3 mins.
• Or till raw smell goes.
• Add in sambar thool, salt and mashed dal and dal water.
• Mix well.
• Cook till it thickens.
• Garnish with coriander leaves.
• Goes good with rice.

Butter Cherry Cake

Ingredients:

All purpose flour - 200 g
Powdered sugar - 150 g
Milk powder - 100 g
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Milk - 300 ml
Vinegar - 1/2 tsp
Melted butter - 100 g
Esc - Little
Dried berreis - 100 g
Nuts - 1/2 cup (fine chop)

Method:

• To the warm milk add in vinegar and mix it.
• This will be your buttermilk.
• If you don't have vinegar, you can just use milk and skip vinegar.
• Now add in dry ingredients to a bowl and mix well.
• Add in melted butter, milk and esc and whisk well.
• Make a lump free smooth batter.
• Add in dried berries and fold in the batter.
• I poured the batter in tow bakewaere moulds and one in loaf mould.
• Topped it with nuts.
• Bake this in a preheated oven (OTG) at 160 °C for 30-35 mins.

Leftover Rice Chapathi

Ingredients:

Leftover rice - 1 cup 
Wheat flour - As reqd
Salt - As reqd
Oil -  As reqd

Method:

• In a blender add in leftover rice.
• Add in 3 tbsp of wheat flour and 1 tbsp of rice flour.
• Add in a tbsp of water.
• Blend it to smooth paste and transfer to bowl.
• Add in salt ( if you add salt while boiling rice then skip this)
• Add in wheat flour acc to form a soft dough.
• No need to add water.
• Drizzle oil and let it sit for 2 mins.
• Roll out the dough and make chapathis.
• Yields 8 chapathis.
• Served this oniontomato sabzi.

Mango Kesari

Ingredients:

Mango Puree - 97 g (app) 
Rava -  70 g
Sugar - 75 g (app)
Cashew nuts - Little (fine chop)
Saffron Strands - Little
Elaichi powder - a pinch
Water - 250 ml
Salt - a pinch
Ghee - 3 tsp

Method:

• I used Imamapasand mango.
• Peel skin and chop into pieces.
• Add it to blender and make a puree.
• Boil water in a pan and set aside.
• To this add in saffron strands.
• Heat ghee in pan and roast cashews and set aside.
• To the same pan add in rava and saute in low flame.
• Add in hot water with saffron strands.
• Add in mango puree and cook in low flame.
• Cover and cook till rava is cooked and consistency will be thick.
• Now add in sugar, salt  and mix well.
• Keep mixing till it is thick and leaves edges.
• Add in ghee, roasted cashews and elaichi powder and mix well.
• Serve hot.

Note:

Adjust sugar amount according to the sweetness of mango.

Onion Tomato Sabzi / Masala

Ingredients:

Big Onion -  1 1/2 - 2 (thin slices)
Tomato - 1 - 1 1/4 (fine chop)
Ginger garlic paste - 1 1/2 tsp
Kashmiri Chilly powder - 1 tsp
Garam Masala - 1/4 tsp
Chole masala - 1/4 tsp
Coriander powder - 1 tsp
Fennel powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add mustard seeds.
• Add in onions and saute in medium flame.
• Add in ginger garlic paste, curry leaf.
• Saute this till onions turns folded brown.
• Add in spice powders and mix well.
• Add in tomatoes and salt and mix well.
• Cover and cook in low flame for app 4 - 5 mins.
• Or till the oil oozes out.
• This goes good with poori/chapathi.

Candy PopCorns

Ingredients:

Act 2 Popcorn - 1 sachet
White chocolate - As reqd

Method:

• Make popcorns as per package instructions.
• Transfer to bowl.
• Using double boiler method, melt the chocolate and set aside.
• You can divide the melted chocolates and add colors to match up the theme.
• I did this for mermaid theme so added colors acc.
• Add in the warm melted chocolate to popcorn and mix well.
• Spread them on a tray lined with butter paper.
• Pop them in freezer or refrigerate till in sets.
• Then break it to pieces and serve.

Note:

You can do the same with dark chocolate too.