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Lilva/Avarekal Kachori

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Lilva/Avrekal Kachori This is one of my favorite dishes as well as my kids'. Kachori traditionally is more famous with moong dal fillings but i personally love this one instead. I started making Kachori when we were in Warsaw. I explored many different types of Kachori and this is the one I like the most. My kids love this snack in their lunch boxes, and it is quite filling too. Kachori is more famous in the North and western part of India. Every region like Rajasthan, Gujarat, and Uttar pradesh prepare in their own unique style. While preparing fillings, the spice we use can differ according to family preferences and taste. Note: The key for making Kachori is that the outer covering should be soft and crispy at the same time. For that, while making the dough, you should add ghee/oil and dry shift nicely with your hand. Secondly, while frying, you should fry slowly at a low-medium flame. Thirdly the fillings should be dry. Ingredients : For dough: 1 cup Maida/Al
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Capsicum Tambuli

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                                                                  Capsicum Tambul       Tambuli, as I mentioned earlier, is an easy, healthy, nutritional recipe prepared for boosting and helping digestion. It helps in regulating and balancing the effects of vegetables and grains. Our old Indian menu is structured in such a way that we get all the nutrition in a correct proportion and balanced way. That is why we should always stick to our old traditions our parents and grandparents taught us and pass them on to the next generation. Here I have explored the recipe using capsicum. I learned this recipe from my sister. I have never thought of using capsicum (bell pepper) in this way. It works out for me as my son doesn't eat capsicum otherwise. Bell peppers are a rich source of Vitamin C. Ingredient: 1/2 big capsicum chopped 1/4 cup fresh grated coconut 1/4 cup yogurt/curd 1-2 tsp ghee 1/2 tsp cumin seeds 1 inch ginger grated A pinch of hing (asafotodia) Salt as per
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Huli Avalakki

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                                                                     Huli Avalakki   Huli Avalakki is a very authentic dish of the kundapura district of Karnataka. It is usually prepared for special occasions. It's a tangy, sweet, and spicy recipe. It can be eaten hot or cold. In my mom's house in Mangalore, they prepare it in a slightly different style. This is a very favorite dish of my father-in-law and I learned it from my mother-in-law. She makes it very tasty. In our house too, my kids and husband love this recipe. My husband does prefer a little milder in the spice level from the usual style. I had made this recipe several times when I called my friends (ladies) for Haldi -kumkuma during Navratri times. It tastes very close to Gojju Avalaki which is famous in Mysore. It is usually prepared as a snack for engagements and breakfast for weddings and during festivals. They say Avalakki (beaten rice/Poha) is a favorite dish of Lord Krishna. It is also very good fo
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Dal Makhanni

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                                                                                                              Dal Makhani                                        Dal makhani is one of my favorite dals. My son also simply loves this dish so much that he finishes his food so fast whenever I cook it. Dal Makhani is a North Indian/Punjabi recipe cooked with whole black gram dal. Usually many dishes are made with Toor, Moong (Green gram), and Chana (Bengal gram) dal, but this is the one and only recipe made with whole black gram. It's a very healthy lentil and this recipe makes use of a lot of butter and cream as the name Makhani reveals. Its a very rich dish and used for special occasions. Ingredients: 1 1/2 cups black gram (whole black urad dal) 1/4 cup Rajma (red beans) 1 big onion finely cut 2-3 tomatoes finely chopped 2-3 green chilies (1 1/4 tsp green chili, ginger, cumin seeds, and corriander leave paste) 1 inch ginger finely chopped 3-4 garlic pods finely chopped
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French Toast

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                                                                      French Toast French Toast is a breakfast dish. It's a collection of Latin recipes. I started making this breakfast because my son loves this and partly because this will allow him to eat some form of egg in the morning. I saw many different recipes and made my version which my kids like. You can explore with many ingredients.You can use any type of bread: white, whole wheat, french, or Italian. Ingredients: 2 eggs 6 slice of bread 1/4 cup banana-apple-almond milk shake/plain milk 1/4 tsp cinnamon powder 3-4 tsp brown sugar as per your taste Maple syrup 1 tsp powder sugar 2 tablespoon butter Procedure: Take a bowl and put the eggs, sugar, cinnamon powder, and milk. Beat them nicely.  Take a skillet and melt 1 tablespoon of butter. Dip two slices of bread nicely in the egg mixture on both sides. Place them in the pan on the hot melted butter. Flip both sides and cook until bo
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