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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chapathi papad churma

It has been raining on and off since last week and today it was all cloudy. Though it didn't rain heavily, we had a few drizzles. This is the climate that makes us to feel like having some
Chat pata. And as I was expecting my Dh to return early from his session bit early ,so I wanted to make something new and delicious Since it was evening, I was not in the mood for snacks which consume my time as I don’t want to miss the view of the clouds and the pleasant weather.
So I quickly moved into the kitchen to check what was at handy and I found out some leftover chapathi from the lunch and just then mom called up and in between the conversation she told me a sweet dish which can be made by the left over chapathi or roti , as I was in no mood to make any sweet , I decide to make some hot out of it so used part of mom recipe and also the papdi chat recipe which I had the other day and atlast I had a wonderful outcome ,rather I would say a healthy snack whick can made very easily and also relishes the taste buds

So here it goes

Ingredients

4 Chapathi Or Rotis (preferably leftovers)
5 or 6 Papads -
2-3 green chilies
1 big onion-finely chopped
1 tsp lemon juice
1 tsp chat masala
1 tsp red chili powder(optional)
1/2 tsp turmeric powder
2 tablespoons oil
1/2 tsp mustard seeds
1/2 tsp jeera
pepper powder
Coriander finely chopped
Salt to taste

Directions
1. Heat a tava and slightly heat the chapathi till the become hard
2. Allow them to cool and then grind them coarsely ( be careful while grinding
as they should not be powdered they have to be just crushed to pieces)
3. Take the papads. And roast them on either side without any oil
4. Take them out and crush them (after 5 mints time) into tiny pieces.
5. In a bowl add the crunched grinded chapath, crushed papad ,salt, chat
masala , coriander powder ,pepper powder and mix them well with all the
ingredients.
6. Take oil in a frying pan and splutter some mustard seeds along with jeera.
7. Add green chilies and fry them well. ( skip these if u don’t like spicy)
8. Put onions in it and sauté them for a second.
9. Put the crushed chapathi and the remaining spices.
10. Fry for a 2-3 seconds maximum m.
11. Then sprinkle the lemon juice and toss them well
12. Garnish with coriander leaves.
13. Serve hot with sev or chopped onions

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Samosa Ragada

Whenever i go out i usually prefer eating chat as it really tastes good and especially when it is a rainy season having chat is a unique experience , but this time i wanted to try this at home as well and it tasted much more better than the chats served in bangalore. Though I had eaten it many times at roadside vendors, I had never attempted to prepare it at home until I came here. Since I dont like the chat served in bangalore so i thought of making it by myself . It was on one such rainy day that I made decided to make samosa chaat. I had Chickpeas, hence the twist in the tale is i didnt have samosas so i ended up using the ready made ones ,Chaat of any form amuses me a lot .My mouth is already watering while writing the recipe


here is what u need for ragada


1 cup Chickpea (Soaked overnight and pressure cooked until soft)
1 1/2 tsp roasted Cumin and Coriander powder
1/4 tsp Turmeric powder
1/2 tsp chilli powder
1 tsp chat masala
Salt to taste
1/2 tsp Oil


Home made or readymade samosa(2)
Onions - finely chopped(2)
Yoghurt/curd- fine paste, but not too thin.
Imli sauce or normal tomato sauce

Green coriander leaves, chopped finely.



Take a tawa or flat bottomed pan and heat oil in it.
now put half the onions and fry them
now smash the samosa and add the chickpeas to it and mix both of them together no add the turmeric, chilli,corriander,chatmasala and stir well by adding little water,
Add salt,,coriander leaves and allow it to boil till the gravy is semi-thick and then take it out in a bowl and keep aside.

In a bowl, take the samosa and peas mixture then add remaining onion pieces. Add the fine paste of curd or yoghurt and mix. Add Imli / tomato sauce. Garnish with green coriander leaves and sev .

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RAVA LADOO

one of my favourite in ladoos is rava ladoo and when had fresh it really tastes yummy
and it is easy to make it hardly takes about 20 mts ( for 2 to 3 servings ) so whenevr i fell like having I just start making them
as i always keep some spice handy at my home and for this not much ingredients are not needed.


Ingredients:
1 cup rava
3/4 cup sugar ( if u like more sweet u can add little more)
2 tbsp. ghee
1/4 cup milk
elachi powder

Dry Fruits(optional) but tastes godd if you add them
cashewnuts
badam


METHOD :-

First in a bowl boilmilk and allow it t cool

Take ghee in a deep saucepan and heat.
Fry all the dry fruits and keep them aside.
In the same ghee now add rava and cook on low heat. Stir continuously.
When the rava turns light brown or the raw smell goes add the sugar. Stir for 1-2 minutes ,and anow dd cardomom powder and remove from the fire

Keep aside and let it cool for some time.

Add little milk and all the dry fruits . Mix well. Wet hand with milk and shape the mixture in ladoos,and keep on adding milk as needed.

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