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Madras Style Drumstick Soup

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Madras Style Drumstick Soup Ingredients: Drumstick - 2 Turmeric powder - 1/4 tsp Ghee - 1 tbsp Cumin seeds - 1 tsp Curry leaves - 1 sprig Onion (finely chopped) - 1 Garlic cloves (chopped) - 5 Ginger (grated) - 1/2 tsp Tomato (chopped) - 2 Salt to taste Black pepper powder Fresh coriander leaves Lemon juice - 1 tbsp Method: 1. Cut drumstick into pieces 2. Pressure cook them with 3 cups of water, turmeric for 2 whistles 3. Once they are cooked, separate drumstick from water and keep the cooking water aside 4. Let the drumstick cool and then scrape out the pulp with the help of a spoon 5. Heat ghee and add cumin seeds, curry leaves 6. Add onion and saute until soft 7. Add chopped garlic, ginger and cook for a minute 8. Add tomatoes and cook until they become mushy 9. Let them cool and then blend this tomato mixture 10. Blend the drumstick pulp 11. Transfer the blended tomato in a pan and start boiling 12. Add the drumstick pulp and the reserved cooking water 13. Season with salt, black p...
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Easy Kala Chana Tikki for Toddlers | Nutritious & Protein-Rich Snack

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Kala Chana Tikki for Kids Ingredients: Kala chana (boiled) - 1/2 cup Poha - 1 tbsp Coriander leaves - 1 tbsp Onion (chopped) - 1 tbsp Garlic clove - 1 Thick Dahi - 1/2 tbsp Fennel powder - 1/4 tsp Coriander powder - 1/2 tsp Hing - tiny pinch Salt to taste Method: 1. In a blender add boiled kala chana, poha, coriander leaves, onion, garlic, dahi, fennel powder, coriander powder, hing, salt 2. Blend until smooth 3. Shape into tikkis 4. Grease a pan with ghee 5. Place the tikkis on it and brush them with ghee 6. Cover and cook on low flame for 2-3 minutes 7. Flip and cook till the tikkis are golden from both sides 8. Let the kids enjoy as breakfast, evening snack or can also be packed in their tiffin
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Sago / Sabudana Flour Crispy Onion Uttapam

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Sago Flour Crispy Onion Uttapam  Ingredients: Sago flour - 1 cup Sooji - 3 tbsp Onion (chopped) - 3 tbsp Coriander leaves - 2 tbsp Green chilies (chopped) - 2-3 Salt to taste Oil to make dosa Method: 1. In a bowl add sago flour, sooji, salt, mix it  2. Add 2 cups of water and mix 3. Keep aside for 8-10 minutes 4. Now add chopped onion, coriander leaves, green chilies and mix nicely 5. Check the consistency and add more water if required. Batter should be of running consistency 6. Heat nonstick tawa and add little oil with the help of a tissue 7. Stir the batter and pour a ladleful of batter around 8. Drizzle little oil over it 9. Cook for 3-4 minutes on low heat 10. Then flip it carefully and cook until it is little brown and crispy 11. Sago Dosa is ready. Enjoy Sago Dosa with Coconut Chutney
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Crisp Rava Dosa

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Crisp Rava Dosa Ingredients: Semolina / Rava / Suji - 1 cup Maida / Refined Flour - 1/2 Cup Rice Flour - 1 Cup Curd (Preferably slightly sour) - 1/2 Cup  Green Chillies - 2 to 3 Cumin Seeds - 1 tsp  Curry Leaves - 10 to 12 Salt to Taste Oil for making dosas Method: 1. Pound green chilly pieces and Jeera into a coarse paste. 2. To a large vessel, add the rava, rice flour, maida, green chilli-jeera, chopped curry leaves, and salt, and mix well. 3. Whisk the curd till it is smooth and add 1/2 cup water to it. Mix well 4. To the flour mix, add the diluted curd a little at a time and mix well. This step will help you avoid lumps in the batter. 5. Slowly add 3 cups water to the batter and mix well to get a batter of flowing consistency. 6. Let the batter rest for at least an hour. This will help the rava absorb water and soften. 7. Mix the batter well and add 1/4 cup water. 8. Heat a flat tava till it is hot. The tava must be really hot for you to get a lacy and crisp dosa. 9. Add s...
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Protein Rich Summer Special Cucumber Sandwich (No cook)

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Perfect Cucumber Sandwich Ingredients: Bread Slices - 4 Cottage Cheese (Chhena) - 2 tbsp Cucumber - 1/2 Salt - 1/4 tsp Black pepper - 1/4 tsp Butter - 1 tbsp Dill or Mint leaves (finely chopped) - 2 tbsp Method: 1. Remove crusts from bread 2. Take cottage cheese in a bowl and add 1/4 tsp salt 3. Mix it nicely to make it smooth 4. Spread butter on 2 slices of bread 5. Spread creamy cottage cheese on other two slices of bread 6. Peel and slice the cucumber thinly 7. Layer the cucumber slices on the buttered slices 8. Sprinkle over the dill or mint leaves 9. Slap cottage cheese bread on top of cucumber bread. 10. Enjoy them straight away  11. You can store them for 2-3 hours tightly wrapped with a plastic wrap in an airtight container
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Boondi Ki Kadhi

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Boondi Ki Kadhi Ingredients: Besan - 1/2 cup Curd - 2 cups Water - 4 cups   Salt - 1 tsp Turmeric powder - 1/2 tsp Ghee - 3 tbsp Methi Dana - 1/4 tsp Cumin seeds - 1 tsp Hing - 1/4 tsp Dry Red chilli - 2 (broken into two pieces each) Curry leaves - 8-10 Boondi - 1 cup Mustard seeds - 1 tsp Red chilli powder - 1 tsp Method: 1. In a large bowl add curd, besan, salt, turmeric powder and whisk nicely 2. Now add water in it and mix nicely so that no lumps are formed 3. Heat 2 tbsp ghee in a kadahi 4. Add methi dana, cumin seeds, hing, dry red chillies, curry leaves 5. Saute for 10 seconds 6. Add besan curd mixture and combine nicely 7. Let it cook on high flame and let it come to a boil 8. When the boil comes, lower the flame to medium, cover it and cook for 20 minutes 9. Soak 1 cup boondi in 2 cups of water for 20 minutes 10. Take out boondi from water and squeeze it lightly to remove extra water 11. Add boondi to the kadhi and mix gently 12. Let it cook for 10-15 minutes on mediu...
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Refreshing Cold Soups for Summer - BEETROOT YOGURT SOUP

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BEETROOT YOGURT SOUP Ingredients: Yogurt - 1.5 cups Beetroots (boiled) - 3 Cucumber -1 Garlic clove - 1-2 Potato (boiled) - 1  Mint leaves - 1/2 cup Salt to taste Pepper to taste Fennel seeds - 2 tsp A dash of water Fresh cream - 1 tbsp Spring onions (chopped) - 1 tbsp Method: 1. Keep the boiled beetroots, cucumber, yogurt in refrigerator so that they are nice cold before we begin the preparation 2. Roughly chop the beetroots, cucumber and boiled potato 3. In the blender jar add beetroots, cucumber, garlic cloves, potato, mint leaves, salt, fennel seeds, 1/2 cup water and blend nicely to get a smooth paste 4. Add yogurt and again blend it 5. Nice creamy soup is ready. Keep it in refrigerator for an hour before serving 6. For serving take it out in the bowl, garnish with little black pepper, cream and some pieces of spring onions.
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