COCOMELON JUICE

Watermelon is not only delicious, but tremendously healthy, as well. watermelon is 92% water, so they have very little nutritional value. Watermelons are an excellent source of several vitamins: vitamin A, vitamin C,. Tthis is one of my favorite bits of summer refreshment.
Coconuts are one of the most nutritious of all fruits
Fresh coconut juice is one of the highest sources of electrolytes known
Other health benefits of coconuts and coconut oil include:
Help you lose weight, or maintain your already good weight
Reduce the risk of heart disease
Lowers cholesterol ,Improve conditions in those with diabetes


I wondered how it would taste if I mixed watermelon juice ,lime juice and coconut water, but I thought let me give a try And the result was a refreshment drink which tasted wonderful.

Ingredients
1/2 watermelon (seedless)
juice of one lemon
1 generous water of coconut
Sugar to taste
ice cubes, to serve

Procedure
Scoop out the watermelon flesh and dice (you may want to reserve a few slices for garnish).
Put the watermelon in the blender. Puree.
Strain the puree.
Pour back the strained watermelon juice into the blender, add the lemon juice, coconut water and sugar . Pulse a few times to mix
Put ice cubes into glasses and pour in the mixed drink Or Refrigerate or place in a cool place for about half an hour before serving

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Omelette Burger

Omelette Burger - This is a delicious high protein burger . This can be enjoyed them as breakfast or take them out in your picnic basket.

Ingredients
Eggs 2
Salt To taste
Black Pepper powder To taste
Butter 1/2 tsp
Burger buns 2
Tomato ketchup 1 tbsp
Mayonnaise 1 tbsp
Salad leaves
1. Beat the eggs properly and mix in salt and pepper and whisk well
2. Meanwhile, heat butter in a pan, add egg and make burger sized omlette .
3. now cook to make an omelette.
4. cut burger bread into half
5. now take a pan and put some butter and fry the bread on it.
6. Apply ketchup on one part of the burger bread
7. And the mayonnaise on the base of the bread
8. Now place the omlette on the base bread and top it with other on it
9. now place some salad leaves on it .
10. Serve with tomato ketchup.

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Jantikalu or Sev

Jantikalu or Sev is a classic traditional savory snack prepared especially during festivals.A favorite recipe among many homes and students,which can be had as tea time snack .Sev can alo be used as topping for chaat items,garnishing curd,little effort goes in pressing the sev but it very easily done and very less ingredients go in making of it .The deep frying of sev has to be done on medium flame to ensure crispness in cooking. There are many variations in preparing it but this is the easiest one,so here goes the recipe of crunchy janthikalu or sev given by mom....

Ingredients:
1 cup besan ,senaga pindi
1 tbsp ajwain/vaamu
1 tsp red chilli pwd
salt to taste
oil for deep frying

Mix the besan or bengal gram flourajwain seeds,red chilly powder,salt well
Add water slowly till you get a soft dough.
Heat a kadai and put enough oil in it for deep frying.
Fill this dough into the press and press it out once the oil is hot by reducing the flame as you press the dought into the kadai u can see bubbles forming in it which geventually reduce after while and the u can turn the jantikalu .Fry them till they are golden colour and crisp.
Cook on both sides and drain to a kitchen towel.
Crush gently with hands before storing.
Cool completely before storing in an air tight or metallic container.

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Kajjikalu

Kajjikalu is one of my favourite sweet .It Kajjikayalu can be eaten anytime of the day and makes a great tea time snack or an after lunch/dinner dessert . mom really make delicious kajjikalu , I really don’t have a sweet tooth but when it comes to kajjikalu I really have one , the outer layer of it is very crispy and the inner is filled with a sweet filling and as u bite u can feel the relishing taste which satisfy ur taste buds and still making u long for more.The outer layer is made with All purpose flour or Maida and is stuffed with different fillings.

Ingredients
for the layer:
500 gms maida (all-purpose flour)
enough water to knead the maida
salt to taste
oil for deep frying

For the filling:
dry coconut /fresh coconut finely grated
putnala pappu/roasted chick peas
1 cup sugar you can increase as per ur taste
1 tsp cardamom powder

1.Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft.. Keep aside covered for half an hour.
2.Meanwhile grind the ptnallu papu sugar and coconut if dry coarsely.
3.Then mix all the ingredients and add cardmom powder and mix well.
4.Divide the dough and shape into small balls .
5.Now, roll each ball with the rolling pin into a thin puri.
Kajjikayalu are normally made in half moon shapes. different shape moulds are available these days so we can also make in those molds available.
6.Now place the rolled puri on the mould .
7.Spread a tablespoon of the filling on one half of the rolled out dough.
8.Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.
9.Press the ends firmly so that the filling doesnt come out during the deep frying process.
10.Heat enough oil in a wide pan vessel to deep fry the stuffed kajjikayalu.
11.Drop 3-4 kajjikayalu into the oil slowly
12.And deep fry them till golden brown, on medium flame turning them carefully to the either other side so that it cooks on all sides.
Once they are done drain them on to a tissue paper to remove excess oil.
Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.

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