Churma Laddo

Churma ia a traditional Rajasthani sweet made with wheat flour and the laddus made with churma are known as churma laddo, which is a favourite of Lord Ganesha.Let us learn how to make them.

Churma Laddo

Ingredients:
2 cups wheat flour
1/4 cup sooji/semolina
2 cups ghee
1 cup powdered sugar
1/2 cup water
1/2 cup milk
1 tsp cardamom powder

Method:

1: Mix wheat flour, sooji, 2 tbsp ghee. Add milk and water and knead into a dough.

2: Heat ghee in a frying pan. Make small balls/muthias out of dough (shape is not important). Deep fry the balls/muthias a few at a time in ghee on low heat till it becomes golden brown in colour.

3: When they cool down, churn and grind them to  make a coarse powder.

4: Mix ghee (left over from frying) and  fry it for 5 minutes on low heat.

5: Allow it to cool completely and add powdered sugar, cardamom powder, mix well. Now the churma  is ready.

6: Prepare the laddus of the churma and you can store it in airtight container for about 15 days)

Note:

When the churma is ready check whether you can make the laddus. If they break mix some more ghee.



Meet you all again with another interesting recipe, till then it is bye from Archana.

Vegetable Buying Guide

Fresh vegetables are key ingredients in the kitchen.With the right preparation they make meals everyday just as magical as special occasions.Here are some tips to follow to buy fresh veggies from market.

Potatoes:
Potatoes should be smooth,without cuts and well shaped. 2 types of potatoes available in market- old and new. New potatoes are good for boiling and salads. They have thinner skins, cook fastly and spoils soon. Old potatoes will have heavy weight, Dark in colour and will not spoil for couple of days.

Onions:
When buying onions, choose those that are heavy and medium in size, papery skins
and free of moistness. Young onions are sweeter than old ones.

Tomatoes:
They should be round, red and heavy for their size. Dont choose juice leaking and
cracked skins.

Ginger:
Look ginger with smooth skin and heavy in weight. If it's wrinkled or cracked , it means the ginger is old. Make sure it has a fresh, spicy fragrance.

Garlic:
Always look for heads that are firm with plenty of dry, papery covering, soft and medium in size. Garlic that is very old will crumble under a gentle pressure from the fingers.

Green Beans:
Choose beans that are crisp, bright colored and free from cuts.

Cauliflower:
When purchasing cauliflower, look for a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided. Heads that are surrounded by many thick green leaves are better protected and will be fresher.

Vada Machine

Vegetable Spring Rolls

Vegetable spring rolls is a popular and delicious dish from the streets of China. If you buy spring roll sheets, the whole process is very quick. Discover how to make vegetable spring rolls easy and delicious with Archana.
Ingredients: For Filling: 1 cup chopped and shredded mixed vegetables - carrot, beans, cabbage, capsicum, spring onions 1 onion, thinly sliced 1 tsp soya sauce 2-3 green chillies, finely chopped salt to taste 1 tsp black pepper powder 2 tsp oil For pastrys: pastry sheets oil for frying Method: 1: Heat oil in a pan and fry onions until transparent. 2: Add green chillies, vegetables, salt and cook until soft , yet crunchy. 3:Add soya sauce, black pepper powder, mix well and remove from fire and let it to cool. 4: Defrost the spring roll sheets to room temperature before separating the sheets.

5: Lay out 1 sheet, add 1-2 tbsp of vegetable filling towards 1 corner.

6: Fold in the end of the corner and then both sides.

7: Once these ends are firmly placed, start rolling towards the other end until fully done. For the store-bought pastry sheets, the end was easy to just stick to the rest of the roll.

8:Once you have made the required number of rolls, deep fry until golden brown.

9: That's it! Serve hot with some tomato sauce.

Meet you all again with another interesting recipe, till then it is bye from Archana.

Rice Balls

Rice balls is an easy snack or appetizer made with left over rice and deep fried. I hope you like this recipe........

Rice Balls

Ingredients:

1 cup leftover rice
2 tbsp besan (gram flour)
2 green chillies, finely chopped
1 tbsp coriander leaves, finely chopped
salt to taste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin seeds
oil for frying balls

Method:

1: Mash the rice and mix all the ingredients.

2: Make small balls of the mixture and shallow fry in the oil on medium heat til they turns to golden brown or crispy.

3: Serve with tomato sauce as a snack.

Thank's for visiting Archana's Kitchen - Indian Vegetarian Cooking!

Vegetable Burger / Burger With Vegetable Patty

 Archana's Kitchen provides a easy and simple recipe to make vegetable burger. It is a snack usually served with french fries and salad.

Vegetable Burger / Burger With Vegetable Patty

Ingredients:

4 burgers
1 cucumber
2 tomatoes
1 onion
100g butter

For Vegetable Cutlet:

100g carrots, chopped
100g beans, chopped
150g potatoes, boiled, peeled & mashed
1 lemon
1/2 tsp pepper powder
3 green chillies, finely chopped
2 tbsp all purpose flour (maida)
oil to fry patties
Salt to taste

Method:

1: Mix the chopped carrots and beans in a bowl and boil with 1 glass of water.

2: Add these vegetables to the mashed potatoes with salt, pepper powder, green chillies and lemon juice. Mix well and divide into four balls.

3: Sprinkle some all purpose flour to the balls and press round cutlet with your palms to make a patty.

4: Heat oil on a flat pan and fry the cutlets on both sides until brown.

5: Cut each burger roll into half, apply butter to burger rolls and fry on the same pan for few minutes.

6: Make a thin slices of cucumber, onion & tomatoes.

7: Place the fried patty on the bottom slice of the burger. Place the onion, cucumber & tomato slices on the patty. Cover it with the upper slice of the burger.

8: Serve with tomato sauce or ketchup.

Aloo Pudina Rice / Potato Mint Rice

Aloo pudina rice - As it sounds, the recipe is quite interesting to make and taste. Learn how to make Aloo pudina rice by following these easy steps.

Aloo Pudina Rice / Potato Mint Rice

Ingredients:

2 cups basmati rice, cook and allow to cool
1/2  bunch of mint leaves, wash and keep
1 potato, cut into cubes
1/2 cup green peas, frozen
4 green chillies
1/2 tsp cumin seeds
2 tsps oil
ginger, small piece
salt as per taste

Method:

1: Grind mint leaves, green chillies, ginger together and keep aside.

2: Heat oil in a pan, add cumin seeds and let it to splutter.

3: Now add potatoes, green peas, little salt and cook for 5-7 minutes.

4: Now add the grinded masala and let it cook till potatoes become soft. Switch off the flame and allow it to cool little.

5: Add the potato mixture, salt to the rice, mix well. Adjust the salt and serve with raitha or gravy curry.

Corn Fried Rice

Corn fried rice is very easy to prepare and everyone loves it......Learn how to make this delicious, yummy rice recipe.

Corn Fried Rice

Ingredients:

2 cups rice,cook and allow it to cool
1 1/2 tbsp oil
1/2 tsp garlic paste
4-5 green chillies, thinly sliced
1 cup corn seeds (boiled)
1 1/2 cup chopped vegetables (beans,carrot,peas)
1/2 cup chopped fresh mint leaves
1 tsp soya sauce
salt to taste
coriander leaves for garnishing

Method:

1: Heat oil in a pan, add garlic paste and stir for 30 seconds. Now add green chillies and saute for couple of minutes.

2: Then add all vegetables, salt, mint leaves and let it cook till they becomes soft and tender.

3: Now add soya sauce, corn seeds and stir for 3-4 minutes.

4: Add cooked rice and mix well.

5: Garnish with coriander leaves and serve hot with gravy or raitha.

Tamarind Rice or Pulihora

Pulihora is south Indian rice recipe which is very famous across India. It is served as prasad in temples and as a meal in all the occossions. 

 
Tamarind Rice or Pulihora

Ingredients:
2 cups rice, cook and let it to cool
70 grams tamarind
5 tbsp oil
2 tbsp mustard seeds
2 tbsp cumin seeds
few curry leaves
4 tbsp bengal gram (chana dal)
2 tbsp black gram (urad dal)
1 tsp fenugreek seeds (methi)
4-5 green chillies
3-4 red chillies
1 1/2 tsp turmeric powder
1/2 tsp hing
100 grams peanuts
20 grams jaggery
salt as per taste
coriander leaves, finely chopped

Method:
1: Soak tamarind in hot water and extract thick juice from it. Throw the pulp.

2: Heat oil in a pan, add mustard seeds, cumin seeds, hing, fenugreek seeds, peanuts, bengal gram and black gram. Fry till they start changing colour.

3: Now add green chillies, red chillies, curry leaves. Fry the seasoning well, add turmeric powder and mix well.

4: Add tamarind pulp, salt, jaggery and let it boil till it becomes thick and looses oil. Let it to cool.

5: Add tamarind mixture to the prepared rice and mix well gently. Adjust salt according to your taste.

6: Garnish with coriander leaves and serve after 3 to 4 hours.

Note:

1: After rice is cooked , spread it on a broad vessel to cool down. While spreading the rice, use a fork so that the rice grains will not get mashed up.

2: The tamarind infused rice tastes better and also gets its colour when rested for few hours.

3: You can add less or more tamarind paste according to how sour you want the rice to be. Adjust as per your preferences.

4: You can store the paste in the refrigerator and use it when required.

Lemon Rice

I love lemon rice since its so simple to make and it is served during festivals, and as prasad at temples. Let us learn how to make delicious lemon rice.


Lemon Rice

Ingredients:
2 cups rice, cook and leave it to cool
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chana dal
1 tsp urad dal
pinch of hing
1/2 cup groundnut
2 dry red chillies, cut each into 2 pieces
4-5 green chillies
1/2 tsp turmeric powder
few curry leaves
salt as per taste
5-6 tbsp lemon juice
coriander leaves, finely chopped

Method:

1: Heat oil in a pan, add mustard seeds, cumin seeds and let them splutter.Now add green chillies, red chillies and saute for 30 seconds.

2: Add urad dal, chana dal, groundnuts and fry till they turn red on medium heat. Then add turmeric powder, curry leaves, hing and fry for 10-15 seconds. Turn off heat.

3:Mix lemon juice, salt and the sauted mixture to the rice. Adjust salt and lemon juice.

4: Garnish with coriander leaves.

5: Yummy lemon rice is ready to serve.

Note:

1: You can use leftover rice to make lemon rice.

Masala Khichdi

Khichdi is one of the most easiest and simplest to make. This recipe is best and easy for bachelors to make. It can be had as it is or with yogurt or any pickle. Personally I like to mix some mango pickle in yogurt & have it with khichdi.

Masala Khichdi

Ingredients:

1 cup rice
1/2 cup yellow moong dall
2 small potatoes, cut in cubes
2 tomatoes, cut in cubes
1 onion, cut in cubes
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch of hing (optional)
salt to taste
few curry leaves
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
3 green chillies, cut lenghtwise
coriander leaves, for garnishing
3 cups water

Method:

1: Wash the rice and yellow moong dall together, drain water and keep aside.

2: Heat oil in a pan, add mustard seeds, cumin seeds and let it splutter

3: Then add hing, turmeric powder, curry leaves, green chillies and saute for 30 seconds.

4: Now add onions and fry for 1 minute. Add potatoes, tomatoes, red chilli powder, coriander powder, garam masala and saute 1 more minute.

5: Add this mixture to the washed rice, salt, 3 cups of water and cook either in rice cooker or on stove.

6: After it is cooked, mix well, garnish with coriander leaves and serve hot.

Tamarind pulp/paste

Tamarind pulp/paste

Just add water and tamarind in a pressure cooker and allow the cooker to whistle 3 times. Turn off the stove and allow it to cool before opening. Strain it and freeze up to months or u can put it in ice cube trays. Once frozen, remove the tamarind cubes from the tray and puts in ziploc and use according to your needs.

Sprouts

How to make sprouts:

1: Soak the whole moong for 10-12 hours. Water should be about four times more than the Moong.

2: Wash the moong, drain the Water and loosely wrap the moong with the muslin cloth.

3: Store the soaked moong in a warm dark place. For example, store the moong in a closed oven or cover with a heavy cloth. Within a day or two, the seeds will have sprouted.

4: Spread it on a plate, dry it for 5 minutes and your sprouts are ready to be use.

Note:

1: Water should be drained well otherwise the sprouts will rot.

2: Sprouts can be refrigerated for 4-5 days.

Sambar

Sambar

Ingredients:
1 cup toovar (toor) dal
1/2 onion, thinly sliced
3-4 beans, cut in long strips
1 chopped tomato
1/2 cup bottle gourd (lauki),
1/2 cup chopped cucumber,(dosakaya)
1 drumstick, cut in 4 pieces
1 carrot, cut in long strips
2 green chillies, cut in long strips
salt as per taste
2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
pinch of hing (optional)
1/2 tsp garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp sambar masala
1 tbsp tamarind pulp
1/2 tsp garam masala
Method:

1: Wash and soak the dal in enough water for 20 minutes.

2: Pressure cook dal , cucumber for 4-5 whistles. Allow the steam to escape before opening the lid. Whisk the dal thoroughly, add little water and keep aside.

3:Combine beans, tomato, bottle gourd, carrot, drumstick pieces, green chillies, salt, water in a deep pan and boil till vegetables becomes tender and keep aside.

4: Heat oil in a pan, add cumin seeds, mustard seeds, hing, garlic paste, turmeric powder, onions and cook till onions become tender.

5: Now add red chilli powder, saute for 15-20 seconds and add boiled vegetables along with water.

6: Cook for 3-4 minutes, add sambar masala, tamarind pulp, dal, salt and bring it to a boil. Check the consistency you desired, if needed add little water.

7: Add garam masala, coriander leaves, boil for 4-5 minutes and serve hot with rice/idli/vada etc.

Besan Shimla Mirch / Capsicum-Besan

A delicious vegetable recipe, though it doesn't need lot of preparation and spices. But still it tastes awesome. In my school days, when my mom used to cook this curry, i thought it was really tough for me to cook, but when i made this curry yesterday i realised it was very easy.

Besan Shimla Mirch / Capsicum-Besan

Ingredients: 2 capsicums, cut into 1 inch cubes
4 tbsp besan (gram flour)
3 tbsp oil
1tsp cumin seeds
1 tsp mustard seeds
1/4 tsp hing
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
salt to taste
1 tsp lemon juice

Method:

1: Dry roast gram flour in a non stick pan with coriander powder on a low flame stirring continuously. When it starts sticking to the pan and nice aroma comes, add red chilly powder, mix and remove from fire.Take out in a plate.

2: Heat oil in a pan, add cumin seeds, mustard seeds, hing, turmeric powder and saute for few seconds.

3: Now add capsicum / shimla mirch, salt and cook till soft on low flame.

4: Add lemon juice, besan / gram flour mix well, sprinkle few drops of water, cover with a lid and cook for 3-4 minutes stirring in between otherwise gram flour will stick at the bottom.

5: Serve hot with roti, chapati.

Note:

1: Since i like besan in this curry, so i added 1 cup of besan. That's why u can see more besan in the pic.

Bharwa Bhindi

Bhindi, also known as okra and ladyfinger is a easy vegetable to cook. Serve it hot with rice, roti or chapati.

Bharwa Bhindi

Ingredients:
12-15 bhindi
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of hing (optional)
1/2 tsp turmeric powder
2 tsps red chilli powder
salt to taste
1/2 cup tamarind juice
3 tbsp groundnut powder
3 tbsp sesame powder
1 tsp coriander powder
1/4 tsp garam masala
coriander leaves, finely chopped

Method:

1: Wash the bhindi and dry with towel. Make long slits on the bhindi and cut each bhindi in 3 pieces.

2; Heat oil in a pan, add mustard seeds, cumin seeds, turmeric powder, hing and saute for few seconds. Now add bhindi, salt and after few seconds add tamarind juice, mix and cover with  lid and let it cook stirring occasionally.

3: When it is 75% done add groundnut powder, sesame powder, red chilli powder, coriander powder, garam masala and cook on low flame till it loses oil (stir in between).

4: Garnish with coriander leaves and serve with rice or roti.

Aloo Capsicum Curry

 Aloo capsicum is a simple and delicious curry which can be served as a side dish for chapati or paratha. Aloo and capsicum together makes a nice combination. 

Aloo Capsicum Curry

Ingredients:
2 potatoes, boiled
1 capsicum
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch of hing
1/4 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
salt to taste
2 tbsp lemon juice
coriander leaves, finely chopped

Method:

1: Heat oil in a pan, add mustard seeds, cumin seeds, hing, turmeric powder, capsicum, salt and cook for 3-4 minutes.

2: Now add potatoes, red chilli powder, coriander powder, salt, lemon juice and saute for 2- 3 minutes.

3: Sprinkle coriander leaves and serve hot with chapati.

Dondakaya Kobbari Koora / Tindora Coconut Fry

 Dondakaya or Tindora with coconut is a south Indian curry and is a great accompaniment for rice. This curry recipe is very easy and one of my favourite  curry.

Dondakaya Kobbari Koora / Tindora Coconut Fry

Ingredients:

250 gms dondakaya/tindora (cut in lenghtwise, into 6 pieces)
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
few curry leaves
pinch of hing
1/2 tsp turmeric powder
1/4 cup groundnuts
1/4 cup grated coconut
1 tsp red chilli powder
1 tsp coriander powder
2-3 tbsp lemon juice
salt to taste
coriander leaves, chopped

Method:

1: Heat oil in a pan, add mustard seeds, cumin seeds and let them splutter. Add hing, curry leaves, groundnuts and fry til the groundnuts turn to light brown colour.

2: Add turmeric powder, dondakaya / tindora, salt and mix well.

3: Cover with lid and let it to cook properly. Keep checking in between, sauteing them so that they don’t burn.

4: Now add red chilli powder, coriander powder, lemon juice, grated coconut and mix well and let it sit for couple of minutes on low flame.

5: Turn off the heat after adding the coriander leaves.

6: Serve it with hot rice or roti.

Note:

1: wash your hands with cold water/hand wash after chopping dondakaya as it stains and is sticky.

2: Do not over cook. Dondakaya should always carry the crunchiness with it.

Chapati Chaat

Amazing chaat made with left over chapatis. Other day i was thinking what to prepare with left over chapatis and i got this idea of making chapati chaat. I hope you all like this recipe.

Ingredients:

3 leftover chapatis
1 tomato, finely chopped
1 onion, finely chopped
1/2 tsp chaat masala
1/2 tsp red chilli powder
salt as per taste
1/2 tbsp lemon juice
oil for frying
coriander leaves, finely chopped

Method:

1: Keep the chapatis in an open air for 2 days so that they can dry and becomes crispy.

2: Cut the dried chapatis in small pieces (approx.1 inch).

3: Heat oil in a pan and deep fry the chapati pieces till they turn to golden brown. Transfer it on a paper napkin to drain the excess oil.

4: Take fried chapati pieces in a large bowl, add all the ingredients, mix well.

5: Garnish with coriander leaves and serve.

Note:

1: You can add grated carrot or sprouts to make it more tasteful. 

 Thank's for visiting Archana's Kitchen - Indian Vegetarian Cooking!

Sweet Corn Chaat

 A very simple recipe of sweet corn liked by all, easy to make and good to taste, its simply superb chaat......


Sweet Corn Chaat

Ingredients:
1 cup sweet corn
1 onion, finely chopped
1 tomato, finely chopped
1 tsp lemon juice
salt to taste
1/2 tsp chat masala
1/2 tsp chilli powder
few coriander leaves, finely chopped

Method:

1: Boil the sweet corn in water till its soft.

2: Drain and mix all the ingredients.

3: Garnish with coriander leaves and enjoy!


Note: You can add any indian namkeen mixture (2 tbsp) as variation as it taste yummy.

Rawa Dosa

Rawa dosa is popular south Indian, crispy and is one of the breakfast recipe. It is very easy to make and it takes less time to make batter. Whenever i feel hungry, i prepare this wouth watering rawa dosas as this is my all time favourite recipe....

Ingredients:

1 cup rava (sooji)
1 cup rice flour
1/4 cup maida
1 tsp cumin seeds
salt as per taste
1 onion, finely chopped
1 tsp grated ginger
2 -3 green chillies, finely chopped
coriander leaves, finely chopped
oil as required
water

Method:

1: Combine all the ingredients except oil and make a thin batter.

2: Heat the tawa, when hot, spill the mix all over, note the word, just spill them in any shape, make sure you don’t spread them out like you make ordinary Dosa. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.

3: Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle and allow it to cook  till they turn to golden brown and then flip them to other side. Cook for 1 minute and then take it in a plate.

4: Serve hot with coconut chutney.

Meet you all again with another interesting recipe, till then it is bye from Archana.

Cauliflower Masala Dosa

I love dosas. Masala dosas have many fillings, Cauliflower masala is one among them. It makes the dosa light and tasty.

 Ingredients:

2 cups dosa batter
oil

For Masala:

1 cup cauliflower cut into small florets
1 onion, chopped
2 green chillies, finely chopped
1 inch piece of ginger, 1 garlic clove,(make into a paste)
salt as per taste
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander powder
2 tsps oil
coriander leaves, finely chopped

Method:

1: Heat oil in a pan, add cumin seeds, green chillies, ginger garlic paste, onions and saute for few minutes.

2: Now add turmeric powder, cauliflower florets, salt, chilli powder, coriander powder, cover with lid and cook for 7-9 minutes or till they becomes tender.

3:Remove the lid and stir fry, garnish with coriander leaves and keep aside.

4: Make plain dosa, spread the masala in the center and serve hot with chutney or sambhar.

Meet you all again with another interesting recipe, till then it is bye from Archana.

Noodle - Spring Dosa

I love dosas. I just love this noodle - spring dosa as i was tired of eating potato filling everytime. It was too good and just melts in mouth and this filling was really mouth-watering. Let me know how did you like it:-)

Ingredients:

2 cups dosa batter
oil as required

For filling:

1/2 cup shredded cabbage
2 carrots, cut in long thin strips
1 small capsicum, cut in long thin strips
1 onion, finely chopped
2-3 green chillies, finely chopped
1 cup boiled noodles
2 tsp soya sauce
2 tbsp tomato sauce
1 tsp vinegar
1 tsp chilli sauce
1/2 cup spring onions, finely chopped
salt to taste
2tsp oil

Method:
1: Heat oil in a pan, add green chillies,onions and fry for 3-4 minutes.

2: Add all the vegetables, salt and fry for 3-4 minutes.

3: Now add soya sauce, tomato sauce, chilli sauce, vinegar and fry for another 2 minutes.

4:Lastly add noodles, mix well and fry for 1 more minute, then add spring onions and keep aside.

5: Heat a tawa, when its hot, pour a ladleful of batter and spread it evenly and thinly.


6: Apply little oil round the edges, put the filling at one side of dosa and cook until the dosa is golden brown in colour.


7: Roll the dosa into a cylindrical shape and cut into small pieces. If you like, serve with sambar and chutney.

Meet you all again with another interesting recipe, till then it is bye from Archana.

Fried Toast

Fried toast is  yummy, delicious, easy recipe, great for breakfast and kids lunch box too....

Fried Toast

Ingredients:
For Topping:
1 cup besan (gram flour)
1/4 cup finely chopped onion
1/4 cup carrot, grated
1/4 cup cabbage, finely chopped
1/4 cup palak (spinach), finely chopped
2 tsp green chilli paste
1/4 tsp turmeric powder
1 tsp red chilli powder
2 tsp cumin seeds
2 tsp oil
salt as per taste

For Toast:
bread slices
oil for frying toast

Method:
1: Add all the ingredients of topping in a bowl and make a thick paste using little water.

2: Take 1 tbsp of topping paste and spread on the one side of bread slice.

3: Heat non-stick tawa and keep the bread in such a way that the topping side should be down on the tawa.

4:Spread little oil on the sides and fry till the topping turns to reddish.
5: Now turn and fry again.

6: Make 6-9 pieces of each fried toast and serve hot with green chutney or tomato sauce.

Vegetable Uthappam

Uthappam is a variety of dosa which is slightly thicker than dosa. It is usually made with left over dosa batter. There are varieties of uthappams like onion uthappam, tomato uthappam,  vegetable uthappam etc. It is very simple, tasty, easy to prepare.

Ingredients:

2 cups dosa batter

For topping

1 onion, finely chopped
1 tomato, finely chopped
3 tbsp carrot, grated
2 tbsp capsicum, finely grated
1 tbsp beetroot, grated (optional)
4 green chillies, finely chopped
coriander leaves, finely chopped

Method:

1: Mix all the ingredients of topping in a bowl.

2: Heat the tawa, take a ladle of batter and spread it on the tawa in a circle. Uthappam should be thick as seen in the picture.

3: Drizzle a tsp of oil around the uthappam. Small holes will appear on the top as it gets cooked.

4: Sprinkle the finely chopped vegetables (topping mixture) evenly on the top .

5: After the base is cooked (it will become golden brown in colour) flip it over to the other side.


6: Let the other side also get cooked.

7: Serve it hot with chutney or sambar.

Meet you all again with another interesting recipe, till then it is bye from Archana. 

Cold Coffee

Get ready for the summer, cool down with this awesome drink! Its perfect drink to beat hot summer days. Be hurry to make this drink and refresh.

Ingredients:

2 glasses cold milk
2 tsp instant coffee powder
1 scoop vanilla icecream (optional)
2 tbsp cream (malai)
3 tbsp warm water
sugar to taste

Method:

1: In sealable jar, combine coffee powder, warm water and sugar.Cover the jar and shake until it is foamy. For high quantities you can use blender to whisk.

2: Now add cold milk, cream, vanilla icecream to the above mixture and grind for few seconds.

3: Pour into tall glass, sprinkle little coffee powder and serve.

Meet you all again with another interesting recipe, till then it is bye from Archana. 

Chocolate Milkshake

A cool, refreshing milkshake that have vanilla icecream and chocolate flavour. Its easy and delicious. Thi was the first milkshake i have made and i really liked it. 

Ingredients:

1tbsp cocoa powder
1 cup cold milk
2 tbsp sugar
2 tbsp cream or 1 scoop vanilla icecream

For garnishing:
coffee powder
sliced almond (optional)

Method:

1: In sealable jar, combine cocoa powder, warm water (1 tbsp) and shake until it is smooth.

2: Now add cold milk, cream or vanilla icecream to the above mixture and grind for few seconds.

3: Pour in a glass, sprinkle little coffee powder, garnish with almond and serve immediately.

Meet you all again with another interesting recipe, till then it is bye from Archana. 

Banana Orange Milkshake

A delightful blend of orange and banana - filling enough to have as a breakfast!

Ingredients:

1 banana
2 oranges, peeled and segmented
1/4 cup sugar
2 scoops vanilla icecream
2 cups cold milk
crushed ice (optional)

Method:

1: In a blender, combine milk, oranges, banana, sugar, icecream. Blend for about 1 minute. Insert ice cubes, and blend until smooth.

2: Pour into glasses and serve.

Meet you all again with another interesting recipe, till then it is bye from Archana.