Quick Dal Puri (Kids snack ideas)

Oh the long summer vacation has come to a close.Back to hurry burry busy schedule of packing snacks and lunch for kid.

So here is a kid friendly snack box recipe for kids.Healthy as well as filling.Elders too can savor this recipe.Pooris with a health quotient !

Ingredients:

Moong Dal soaked in warm water for 1 hr. 1/4 cup

Atta 1 cup

Salt

Turmeric powder

Chilli powder

Jeera powder

Garam masala

Water to knead the dough

All spice powders are as per taste 

Method:

Grind the soaked Dal to a paste consistency using water and mix all the ingredients and prepare poori dough.

Make sure the dough is not so loose.Alternatively you can add mashed boiled tuvar or moong dal and knead the dough as well.

Using cookie cutters make any desired shape and fry the poori is in medium hot oil.

Serve with chutney or tomato ketchup.The poori is as such tasteful without any side dish because of the flavors added.

Stir Fry Vegetable Wraps

Stir fry veggie wraps with an Italian flavor is a very healthy option for dinner .Very less in calories it fulfills your dinner hunger pangs. You can even munch on the same as an evening snack.With Italian seasoning flavors this is an all-time favorite with my family.With the inclusion of your choice of veggies you can modify the recipe as you like.

Here I have taken Carrots,Beans,BabyCorn,Capsicum and Onions.

Ingredients:

Veggies of your choice cut into thin strips
Garlic 2 pods cut into slices
Onions cut into thin slices
Pepper powder
Oregano and Basil seasonings
Red chilli flakes or powder
Salt to taste
Olive oil
Ketchup optional


Method

1. In a pan drizzle olive oil and add in garlic and onions and give a fry.
2. Now add in the veggies one by one and add salt and close the lid
3.Once the vegetables are slightly tender and not so much over cooked add in all the seasonings and give a stir fry in high flame for few mins.
4.Ensure the crunchiness of vegetables are retained and does not look mushy.
5.You can add a dollop of ketchup for added flavour.

Roll it up with rotis or serve as an evening snack.

Mango N Strawberry Popsicles

Yes the Mango fever is on.To beat the summer heat wanted to try out a Popsicle recipe with the new Popsicle mould I recently picked up from my native.
The combination of mango and strawberries gives an interesting ice-creamy twist to this popsicle.You can very well try the same using small paper cups and enjoy a delicious cool summer recipe that drives you crazy.My Lil one is so fascinated by the colors of the Popsicle mould that he eagerly waits near the fridge to choose his colour and savor the Popsicles:)

Ingredients

Ripe Mango 1 no 

Milk 1/2 half cup

Condensed milk 

Sugar-optional

Cardamom powder

Strawberry fruit or Strawberry flavor

Method

1.Take the pulp of fully ripe mango.Add in the mixer along with milk Add 3tsp of condensed milk. Add more or sugar as per your taste preference.

2.Add a pinch of cardamom powder

3.Mix in 2 to 3 strawberries or you can use a tsp of strawberry flavor syrup.

Give it a grind in mixie.

4.Adjust the consistency using milk.

5.Pour into the moulds and freeze it for min 6 to 8 hrs.

6.After freezing,slightly wash the moulds in running tap water and slowly demould the same.

P.S:Addition of condensed milk gives a smooth texture to the mixture.

Yummilicious mango strawberry Popsicles are ready!

Raw Mango 'N' Coconut Rice

My craving for mangoes is very less in general but this time since there were so many raw mangoes stocked up in my kitchen,wanted to give the usual mango rice with a twist.Planning to prepare a sweet n savoury mango pickle in somedays soon though.

This Mango rice version has a nice tangy flavor with a spicy and coconuty twist..

Do give it a try in this summer and give your palate a tangy treat.

Ingredients:

1 small sour raw mango grated
Green chillies 6 to 7
Red chilli powder as per taste
Turmeric powder pinch
Salt to taste
Coconut finely shredded 1/4 cup
Jaggery 2 to 3 tsp powdered.
Boiled raw rice or basmati rice 1 cup
Fried cashew nuts to garnish.

To temper:

Mustard seeds
Urad deal split
Bengalgram dal split
Asafoetida

Curry leaves and coriander leaves to garnish.

Method:

Step 1: Take half of grated mango and grind together with green chillies.

Step 2: In a kadai splutter mustard seeds followed by dal and hing and curry leaves.

Step 3:Add in some split green chillies.Add the paste of raw mango and green chillies and fry for few mins.

Step 4: Mix in the rest of grated mango and temper the red chilli powder and turmeric powder.Add salt and check for spiciness and accordingly adjust to balance the sour taste of mangoes.

Step 5: Once the mango is sauteed and comes like a ball texture add in some jaggery and mix till it melts.Switch off the gas and add in the shredded coconut,curry leaves and coriander leaves.

Step 6: Add the boiled raw rice or basmati rice add mix well till the flavors blend.Adjust salt and garnish with fried cashews.

Hot Tangy Spicy Mango Rice with a coconut flavor will definitely be a winner in your household. Serve it with nice crispy potato sabzi or chips.

Dry Fruits 'N' Poha Samosa

Poha or flattened rice does not regularly find a place in my kitchen.But recently bought Red Poha which seems to have vital health benefits.So planning to incorporate into my daily cooking in the form of Poha/Aval upma or Sweet poha or as dry snack.Other day  I was just fascinated to use it as a sweet stuffing inside a samosa.Improved the idea to incorporate lots of dry fruits into it and it turned to be a tasty snack for my family.If you have a sweet tooth do try this delicacy and enjoy :)

Ingredients:

For the samosa :

• Maida 1 cup
• Butter 3 tsp at room temp
• Salt to taste
• Water as needed 
• Sugar 1 tsp
• Oil 2 tsp

For the stuffing:

• Red poha 1 cup soaked in required water
• Sugar to taste adjust according to sweetness preferred
• Cherries chopped finely
• Tutti fruity as needed
• Dry grapes chopped finely
• Badam ,Cashews chopped finely
• Milk less than 1/4 cup
• Condensed milk 2 tsp
• Cardamon to taste
• Ghee to taste

Method:

• Prepare the samosa dough by mixing all the ingredients.Knead well and place it in air tight bowl inside refrigerator for 1/2 an hour.
• Meanwhile prepare the stuffing by soaking the poha for 30 mins and then squeezing and drying out excess water from it.In a bowl mix all the ingredients except milk and condensed milk.In a kadai pour little milk and and when it starts to boil add the mixed stuffing.lower the flame and give a stir till poha absorbs the milk and becomes soft.Top it off with condensed milk and a little ghee.The mixture will be lightly sticky.Let it cool for few mins.
• Now roll the samosa dough into circle and cut a semi circle out of it and make a pocket.Seal edges with maida and water paste.
• Now take a small ball of filling and spread into the pocket and seal the edges and shape the edges with a fork.
• Repeat the same and fry the samosas in hot oil.Make sure oil is not too hot nor too low in heat.
• Crunchy outside, Sweet and chewy inside,these samosas will leave you craving for more ,I say !

Stir Fried Vegetable Rice

I love the mild flavor of Classic Vegetable fried rice.Without the addition of Ajinomoto, it can be replicated in our day to day cooking in every household.The perfectly cooked rice grains and the crunchy and not-so boiled veggies would make your recipe a grand success ! :)

The colored vegetables with a mild flavor of garlic and pepper has been an easy-to cook Chinese recipe.Give it a try and munch it on with a Manchurian side dish.(coming soon..) or a simple ketchup.

INGREDIENTS

• Basmati Rice 1 cup -Washed and Soaked for 15 mins
• Water 2 cups
• Baby corn cut into tiny pieces
• Green,Yellow,Red Capsicum -3 cut into tiny pieces
• Carrots,Beans cut into small pieces
• Spring onions- 1/2 cup finely chopped
• Spring onion greens- 1/2 cup -reserve a portion for garnish
• Soy sauce 1 tsp
• Chilli sauce (optional)
• Garlic 5 nos finely chopped
• Olive oil
• Black pepper to taste
• Salt to taste
• Sugar 1 tsp

METHOD:

• Boil 2 cups of water with a drop of olive oil.Once it starts boiling add the Basmati rice (1 cup) and cook it covered.Open and stir frequently and ensure all the water is absorbed and the rice is almost cooked Not so mushy nor under-cooked.Switch off the flame.
• In a kadai,add olive oil,sugar,garlic pieces,spring onions and give a stir.Now add in the Carrots,Beans followed by baby corn pieces.Cook in medium high flame and stir briskly.Now  add the  capsicum and mix it well.
• Now once the vegetables are stir fried for 5 mins(make sure its not over cooked ) add in the soy sauce,green chilli sauce,pepper and salt
• Now add in the spring onions green and stir fry the veggies in high flame for 2 mins.
• Add in the basmati rice and mix it gently without breaking the grains.
• Serve it hot with a perfect side dish.

Paratha Roll Bites/Pinwheels With A Fusion Twist

My kiddos all time favorite is Aloo Paratha.I normally mix n match most of the grated vegetables and add to parathas and there it goes off in a jiffy.This time I wanted to make a snack recipe that fits in my little ones snack box.Thus arrived with this recipe which was an instant hit with my family.You can make this for an evening snack as well.There are many versions you can make with this recipe as you explore your creativity.

I love the idea of pinwheels which makes it bite size and easily snackable.Hence born this creation of mine.I have sauted the rolls in ghee in the final stage.I even had two other options in mind.One was to bake it and the other was to deep fry with a coat of corn flour. You can try any of these and enjoy this most delectable snack .You can use any left over parathas and make this as a quick snack.

Who doesn't love pizzas.To keep it healthy,I chose to use the pizza sauce as a spread on Aloo Paratha made of wholewheat and soya flour.The texture of Parathas were super soft.There comes another secret ingredient that we love as a family-Veg Mayonnaise. Normally we make Coleslaw Salad and serve  it up with brown bread toast and Voila ! The roll ups were amazing and the taste of pizza sauce with a Mayo twist made the taste buds craving for more.

Ingredients:

For the Aloo Paratha:

1. Whole wheat flour 1 cup
2. Soya flour 1/4 cup
3. Potatoes boiled and mashed  2 small 
4. Salt
5. Water to knead dough.
6. Butter 1 tsp

Rest the dough for min 1 hr so that you ll get the required softness

Ghee for toasting.

Fusion Twist Fillings:

1. Pizza Sauce base

• Pizza Sauce spread - readymade or homemade
• Mozarella Cheese grated

2. Mayonaisse Base(Almost like Coleslaw salad)

• Veg Mayo  as required
• Onions very finely chopped 1 small
• Cabbage/Carrots very finely shredded
• Tomato ketchup 1 tsp
• Salt very little to taste
• Chopped coriander leaves
• Dash of pepper

Method:

• Roll 2 Parathas and cut them into 2 big squares.Remove the extra dough and use for subsequent parathas.Cook the parathas with little ghee.

• Spread the 2 fillings in each of the parathas like below,

• Now place one square over the other and start rolling.Close the edges with a mixture of atta mixed with water and seal it tight.This ensures your filling doesn't ooze out.

• Now cut into small roll bites and press it tightly and toast it with ghee on all four sides. 

-  Alternatively you can try to bake it after coating with milk/deep fry after coating in corn flour-water mix.

Serve it hot.Goes well as a starter or an evening snack.The blend of pizza sauce and mayo combination is truly a delight to your taste buds. 

Enjoy it hot ! 

Quick BabyCorn Peas Layer Biryani

Authentic Layer Biryani dressed up in layers,with roasted onions and saffron flavour ,dry fruits is an all time favorite for biryani lovers.(Coming with a yummy recipe soon).But if you are running short of time and wanna quickly relish a flavorful layered biryani,you should try this easy dressed-up- in-minutes recipe.
I have taken babycorn and peas for this dish,one can mix and match different vegetables for this biryani.

What you need:

1. Basmathi  rice 1 cup
2. Ghee 
3. Cardamom,cloves,cardamom,bay leaf,Marati moggu(this gives nice flavour for biryani) as per your flavours
4. Ginger 1 small piece
5. Garlic 4 to 5 pods
6. Green chillies 2 to 3 as per your taste
7. Onions  2 sliced
8. Tomatoes 3 chopped
9. Red chilli powder
10. Turmeric powder
11. Coriander powder
12. Biryani/Garam masala
13. Kasuri methi
14. Coriander leaves
15. Dry fruits as per your choice
16. Boiled Babycorn cut into 1 inch thin slices and boiled peas
17. Lemon juice 2 tsp
18. Salt to taste

How to Proceed:

Step 1: Cook basmathi rice(as per the instructions) after soaking for min 30 mins until its nice and fluffy with each grain separate.Make sure you do not overcook it.

Step 2: Fry raisins,cashews,badam in ghee and keep it separate

Step 3: Parallely,chop babycorn into 1 inch long little thin pieces.Boil both baby corn and peas in water until cooked.

Step 4: In a mixer or gently smash greenchillies,ginger and garlic pods and set aside.

Step 5:Heat oil in a kadai with ghee in it.Splutter cinnamon,cloves,cardamon,marati mogu,bay leaf.Fry onions till colour changes.Add the ginger garlic and chilli paste and fry till raw smell fades. Toss in the chopped tomatoes and stir till it is mushy.

Step 6:Add salt,red chilli powder to taste,turmeric powder,coriander powder and add in the boiled baby corn and peas and cook it with light water till the flavours are absorbed in it.

Step 7:Lastly add a tsp of biryani masala/garam masala ,kasuri methi and coriander leaves.

Step 8: Squeeze lemon for added flavour

Note: You can also add a tsp of curd after adding the vegetables.

Layering:

• In a wide bowl,first layer the roasted dry fruits followed by the base masala for biryani.
• Spread another layer of rice and gently level the surface.
• Alternate it up with masala and rice.
• Add 2 tsp of ghee in the middle for flavour.Press the top surface gently.
• Now tilt the bowl upside down using a plate.
• Garnish it with dry fruits and coriander leaves.

Simply mix it up and enjoy the flavorful yummy quick layer biryani :)

Sweet Corn 'N' Palak Paneer Gravy

Palak Paneer has been one of our family's recent favorite. Started out to experiment with colors in the recipe,I thought of adding sweet corn to the dish as Corn and Spinach goes very well in Pasta recipes.The outcome was amazing.The texture of corn and the creamy taste of the palak gravy gave a new lift to the taste.

Its an amazing combo that goes very well with all Indian breads,rice,jeera pulao and what not.Low in calories and with added health benefits ,do try out this flavorful delight and enjoy a healthy and sumptuous meal :)

Ingredients:
Spinach (Palak) 1 bunch
Onions 1 no very finely chopped
Tomatoes 2 nos pureed
Jeera
Red chilli powder 1 tsp
Garam masala1 tsp
Fresh cream 3 to 4 tsp/ to decorate (I have used Amul low fat fresh cream)
Boiled sweet corn 1/4 cup
Paneer cubes  1/4 cup lightly toasted or directly drop in the recipe as you may prefer.
Lemon juice- 1 tsp
Salt to taste
Oil as required

To grind:
Ginger 1 inch piece
Garlic 3 nos
Green chillies 1 to 2 as per taste
Coriander seeds- crushed slightly (Trust me ! This ingredient gives a whole new flavor to this recipe)

Method:

Step 1:  First blanch the spinach leaves by boiling them after thorough cleaning.Let it boil till cooked.Add minimal water to cook and add a pinch of sugar to retain the green colour.After 5 mins switch off the flame.Filter the water and preserve it for cooking.Let the greens cool a while.

Step 2: Once cooled grind all the ingredients under To grind along with palak leaves.

Step 3:In a kadai,pour oil,splutter jeera,fry the onions till cooked  by adding little salt  and add the tomato puree.Let it cook till raw smell goes.Add red chilli powder and give it a mix.Now add the ground green paste and let it boil for 3 to 4 mins.Now add in the corn and panner and boil for a couple more minutes.

Note:Over boiling of greens is not advisable.

Step 4.Finally top it off with garam masala,fresh cream and a little of crushed coriander seeds and lemon juice. Adjust salt.

Steaming hot creamy Palak Corn Paneer Gravy is waiting to hit your plates !

BrokenWheat BisiBelaBath Recipe

The healthy version of normal rice bisibelabath is made using broken wheat(also called sambha godhumai in tamil).The combination of veggies with the broken wheat gives a delicious twist to the taste buds.

I'm sure you would love the taste and texture of this recipe.The only trick here is the water used to cook wheat.Either it ends too dry or watery.But with ideal measurements you can pull it off very well.I have used readymade MTR Bisibelabath powder which gives an amazing flavor to this recipe.

You can find broken wheat here.Broken wheat
The ones used for upma are little finer,but you need to use grainy, slighly broken ones for this recipe


Ingredients:

• Broken wheat 1 cup 
• Toor dal 3/4 cup

Soak the above ingredients in water for min 30 mins.

Other ingredients:

• Oil as required
• Mustard seeds 1 tsp
• Fenugreek/Methi/Vendhayam 1 tsp
• Curry leaves a bunch
• Asafoetida/Perungayam powder 1 tsp
• Small onions 1 cup - Normal onions can also be used but shallots give amazing flavour.
• Tomatoes chopped 1/2 cup
• Veggies of your choice.I added carrot, beans,potatoes, peas- veggies like drumstick,white pumpkin gives authentic taste.
• Tamarind water from a small ball sized tamarind approx 1/4 to 1/2 cup
• Bisibela bath powder - I used readymade MTR ones. - 5 to 6 tsps.
• Coriander leaves for garnish
• Cashews-1/4 cup fried in ghee
• Jaggery 2 to 3 tsp.
• Red chilli powder - as per taste.
• Water - nearly 51/2 to 6 cups of water

Method:

• In a pressure cooker ghee+oil,splutter mustard seeds followed by fenugreek and cashews.
• When its slightly brown drop in curry leaves and asafoetida powder and give a stir.
• Pop in small onions and mix well till it turns slightly in colour and gives flavour.
• Add in tomatoes.Add half of salt now for faster cooking.
• Once tomatoes are mushy,add in tamarind water ,jaggery and MTR Bisibelabath powder and let it boil for 5 mins.
• Now add in the chopped veggies and give a mix.
• Next step,add in soaked wheat+dal draining the soaked water.
• Check salt.Add red chilli powder for added colour and spice.
• Close the cooker lid and cook for nearly 7 to 8 whistles or close to 25 mins in medium flame.
• Once pressure is released give a stir and pour 2 to 3 tsps of ghee over it.

Garnish with coriander and fried cashews.Potato chips/raita is a great accompliment to this recipe.

P.S: The broken wheat takes a bit long time to cook but worth the wait I promise ! :)

Tip:

• You can adjust the tsp of bisibela path powder /red chilli powder for more spice versions.
• Jaggery gives a good taste and balancing flavour.It is purely optional.
• If you find the recipe little watery after opening from pressure,just give a quick boil for few mins and you get the right consistency ! :)

Enjoy this delicious recipe and share your valuable feedback.

Chickpea Ragi Cutlet (Kabuli Chana N Ragi Cutlet-No Potato/Bread)

Chickpea is a rich source of protein.We make chole/chana pulao frequently with chickpea.
But this combination of chickpea n ragi flour makes this cutlet even more healthier with the added goodness of ragi which is a powerhouse of proteins ,minerals and amino acids.
This "no potato or bread' cutlet is instantly healthy and does more good for kids as well.
Enjoy this tangy delicious nutritious power packed snack without guilt and as a diet snack.

More nutritive info:
Chickpea
Ragi

Ingredients:

Kabuli chana/chickpea 1 cup soaked in water for min 8 hrs and boiled.
Ragi flour 1/4 cup or more desired to adjust consistency (If you any health mix powder,you can add it as a quick fix)
Green chillies chopped finely
Onions chopped finely
Thick Curd 2 tsp
Rava 2-3 tsp

Lemon juice from medium size lemon
Coriander leaves finely chopped
Chat masala as desired
Amchur powder 1 tsp
Red chilli powder to taste
Turmeric powder a pinch
Salt to taste
Pinch of pepper powder.
Oil as needed

Method.

Slightly dry roast Ragi flour to prevent the raw smell and faster cooking when shallow fried.
Mash the chana well and add curd and rava to it.Mix it up well.Add all other ingredients to it.
Knead it till you get a firm dough consistency.
Shallow fry in 2 to 3 tsp of oil/olive oil.
Use more oil if you need it more crispier.Baked version of this is quiet tasty as well which i shall post soon.

Alternate Method: Instead of ragi flour,you can use boiled ragi semiya/sevai.Mash and mix with rest of the ingredients.

Yummilicious Tangy Potato/Bread free Cutlets are sizzling hot.Enjoy it with a cup of hot coffee/tea.
Stay healthy!Stay happy!

Cheesy Rava Balls Recipe(No potato/bread)

Good old Rava upma with a twist ! This crunchy snack is an adaptation from a cookery show.I have modified the coating for this fried snack with healthy ingredients( oats,corn flakes and flaxseeds). The cheese stuffing really melts in the mouth when you dig a bite into it.Try this mouth-watering fried snack with a healthy magic added to it.The traditional rava upma recipe is served with a twist in this snack recipe.

The balls can be shaped as cutlets and shallow fried or baked.

Ingredients:

For the rava upma:

Oil/ghee for additional taste
Mustard seeds
Split yellow dal
Curry leaves
Green chillies chopped very finely or use little red chilli powder for kids
Onions chopped finely
Salt to taste.
Hot Water 2 1/4 cup
Rava 1 cup

Stuffing
Amul Cheese Slice Cut into small squares./cheese cubes/mozarella cheese

Coating
Flaxseeds 2 tsp
Oats 1/4 cup
Corn flakes - 1/4 cup( i used organic corn flakes)

Milk as required to dip the balls.

Method

1.Prepare rava upma,by adding mustartd seed and dal in oil and once they turn brown add in chopped green chillies and onions.
2.Now add in the rava and give a stir till the rava turns light brown.
3.Check salt and add required boiling water and cook it in upma consistency.
4.Garnish with curry leaves.

Next,
5. Mixie the ingredients for coating into a fine powder.
6. Once the upma is cooled,take a small ball out of it.Keep 2 to 3 cheese squares inside it as stuff  and roll it like a ball again.

Next,
Dip each ball inside milk for the coating to stick to it and gently toss the balls in the oats-corn flakes powder and deep fry in medium hot oil.

Crispy hot cheesy rava balls are ready to roll :)

Wholewheat Almond 'N' Chocolate Muffin

Eggless butterless yummy muffins.
This delicious muffin is a healthy snack box recipe for kids.I have used Maida in a very less quantity and palm sugar instead of white sugar, hence you can have a guilt free snack for kids and elders at home ! It can be easily prepared in one hour time.Goodness of badam gives a crunchy twist to this healthy recipe.

Ingredients

Dry Ingredients
Wholewheat flour 1/2 cup
Maida 1/4 cup
Hershleys cocoa powder 2 tsp
Baking soda 1/2 tsp

Palm Sugar powdered 1/2 cup
Salt 1/4 tsp


Wet Ingredients
Water(chilled) 1/2 cup
Oil or melted butter(I used refined oil) 1/4 cup
Vanilla essence 1 tsp
Condensed milk 2 tsp

Others
Sliced almonds 1/4 cup - tossed in flour to prevent sinking to bottom.
Lime juice  1 tsp

Method:
Preheat the oven to 180 degrees

Meanwhile,
Sieve the 4 dry ingredients thrice and mix in salt and sugar and kept aside.
Mix the wet ingredients in a bowl and stir briskly till all oil is mixed up well.
Toss the dry into wet ingredients and add the almonds to it.

Just before keeping the muffins into oven,mix in the lemon juice and stir gently.
Pour the batter(should be running consistency and not too thick like cake batter) into the muffin mould.
Bake the muffins for 30 to 35 mins till it is cooked well.

With very less oil,this recipe turns out be too soft and fluffy.You can add in more condensed milk and reduce the sugar if needed.
Serve this  healthy delight to your kids and enjoy a guilt free snack.
Happy Munching :)

Baby Corn Samosa Bites

This quick savory comes handy for an evening snack for toddlers and elders as well.
Relish the samosas with hot chai or coffee :)

Ingredients:

For the outer cover

• Maida 1 cup
• Salt to taste
• Ghee 1.5 tsp
• Sugar a pinch
• Ajwain optional
• water as needed

For the filling

• Baby corn shredded finely
• Onions chopped finely
• Jeera seeds
• Green chillies chopped or red chilli powder
• Garam masala
• Amchur powder
• Chat masala
• Lemon juice
• Kasuri methi 
• Coriander leaves
• water little

Method:

1. For the outer cover,knead the ingredients given using water needed into a firm dough.
2.Now in a kadai,pour oil,splutter jeera and fry onions till brown,
3.Add in green chillies if using.
4.Fry the baby corn mixture and add salt.
5.Add all the spice powders as per taste.
6.Sprinkle water and let the baby corn cook for 5 mins.- Slightly crunchy texture can be retained.
7.Garnish with lemon juice,kasuri methi and coriander leaves.

The filling should not have moisture.Stir in high flame for last few mins so that all the water is absorbed.

Tip:
Add a little corn flour if the filling is watery.
Final Step for Samosa:

Now roll the maida dough and shape like a triangle pocket.Fill the baby corn stuff and seal the edges with maida water paste.Fry in hot oil and serve with ketchup.

Yummy Crunchy Babt Corn Samosa is hot and ready to serve :)

Eggless Orange N Tutti Fruity Cake

This is my recent favorite bake.The spongy texture is just amazing that you cannot just stop with one bite.To make a even better healthy version of this you can replace 1/4 cup of maida with whole wheat flour.

Ingredients:

1 1/4 cup maida
1 tsp baking powder
1/2 tsp baking soda
pinch of salt

1 cup condensed milk
1 tsp of powdered sugar (optional)
1/2 cup orange juice (fresh juice gives best results)
1/2 cup oil or butter melted.
1 tsp vanilla essence.
 1 tsp lemon juice

1 tsp orange zest.
tutti fruity 1/4 cup dusted with some flour.

Method:
Preheat the oven to 180 degrees.

Sieve all the dry ingredients minimum thrice to get airiness in the cake.
Mix all the wet ingredients and beat till smooth and creamy.

Mix both together until a thick batter is formed.Do not overmix.
Add orange zest and tutti fruity and give a quick stir.

Pour it into a cake tin bake for 30 to 40 mins till a tooth pick inserted in the center comes clean.

Delicious spongy Orange cake is ready to indulge :)