Tapioca Sweet or Sago Rasmalai #Recipe 😋😍 Ingredients:✨☘️ For Sago Balls: Sago (sabudana / tapioca pearls) – 1 cup Water – for soaking Sugar powder – 2 tbsp Milk powder – 1 tbsp Ghee as needed For Rabri (Milk Base): Full cream milk – 1 litre Sugar – 4 tbsp (adjust to taste) Cardamom powder – 1/2 tsp Milk powder 1/2 cup Chopped nuts (almonds, pistachios, cashews) – 2 tbsp Instructions:✨☘️ 1. Soak Sago: Wash and add a little water and the soak sago for 30 minutes or until they turn soft. 2. Make Sago Balls: Blend and Mix soaked sago with powdered sugar, and milk powder Apply ghee on your palms and Make small round balls. 3. Prepare Rabri (Milk Base): Boil the milk in a thick-bottomed pan. Add the sago balls, milk powder, cardamom powder, sugar Simmer for 10-12 minutes and stirring occasionally. Add chopped nuts (optional) Let it cool slightly. Garnish with chopped nuts Chill in the fridge for 30 mins for best flavor.

Green Moong Dal #Dosa #Recipe 😍😋 --- Ingredients:✨☘️ Whole green moong dal (with skin) – 1 cup Raw rice (or idli rice) – ½ cup Ginger – 1-inch piece Green chilies – 1–2 (adjust to taste) Cumin seeds – 1 teaspoon A handful of coriander leaves Salt – to taste Water – as needed Oil or ghee – for cooking (Optional additions: chopped onions, coriander leaves, curry leaves) --- Instructions: 1. Soaking: Wash the whole moong dal and rice thoroughly. Soak them together in enough water for 4 to 6 hours or overnight. 2. Grinding: Drain the water. In a blender, add soaked dal and rice, ginger, green chilies, cumin seeds, coriander leaves and salt. Add little water as needed and grind to a smooth or slightly coarse batter (like dosa batter consistency — not too thin). 3. Resting (Optional): You can use the batter immediately or let it rest for 30 minutes for better flavor. 4. Making Dosa: Heat a non-stick or cast iron tawa (griddle). Grease lightly with oil. Pour a ladleful of batter in the center and quickly spread it outward in a circular motion to make a thin dosa. Drizzle a little oil or ghee around the edges. Cook until the bottom is golden brown and crispy. (Optional) Sprinkle some chopped onions or coriander leaves on top. Fold it and Remove 5. Serving: Serve #hot with coconut chutney, #tomato chutney, or sambar. --- Notes: You can add a handful of spinach or methi leaves (fenugreek leaves) to the batter for extra nutrition. If you prefer a spicier dosa, you can add more green chilies. Fermentation is not required for this dosa. ---

Crispy and #Spicy Mini Kachori #Recipe including the ingredients and method: --- Mini Kachori Recipe (Crispy & Spicy) Ingredients For the Dough: All-purpose flour (Maida) – 1 cup Ghee – 2 tbsp Carom seeds (Ajwain) – 1 tsp Salt – to taste Water – ¼ cup (adjust as needed) For the Moong Dal Masala Filling: Moong dal – ⅓ cup (soaked for 2 hours and coarsely ground) Oil – ¼ cup Cumin seeds – 1 tsp Crushed fennel seeds – 2 tbsp Asafoetida (Hing) – a pinch Turmeric powder – ½ tsp Coriander powder – 1½ tsp Gram flour (Besan) – ⅓ cup Chopped green chillies – 2 Grated ginger – 1 tsp Kashmiri red chilli powder – 1 tsp Red chilli powder – ½ tsp Dried mango powder (Aamchur) – 1 tsp Garam masala – ½ tsp Kasuri methi (dried fenugreek leaves) – 2 tbsp Baking soda – a pinch Salt – to taste --- Method 1. Prepare the Dough: In a bowl, mix maida, ghee, ajwain, and salt. Gradually add water and knead into a firm dough. Cover and let it rest while preparing the filling. 2. Prepare the Filling: Heat oil in a pan. Add cumin and crushed fennel seeds. Add a pinch of hing, turmeric powder, and coriander powder. Mix well. Add gram flour and roast for 2 minutes. Add chopped green chillies and grated ginger. Sauté briefly. Add coarsely ground moong dal and sauté for a few minutes. Add both red #chilli powders, aamchur, garam masala, and salt. Add kasuri methi and a pinch of baking soda. Mix well. Turn off the heat and let the mixture cool slightly. Once cooled, make small balls from the mixture and set aside. 3. Assemble the Kachoris: Knead the dough again for 5–7 minutes. Divide into small balls. Flatten each one and place a moong dal ball inside. Seal and shape into mini kachoris. 4. Frying: Heat oil on low heat (do not let it get too hot). Gently drop in the kachoris and fry on low heat until they are golden and crispy. --- Serve hot with green chutney or tamarind chutney. Enjoy your crispy mini kachoris!