Now make small balls from the mixture, Heat Ghee OR vegetable oil and put the small balls in it, keep the heat lower and fry them till they become brown. Now take out and drop them in the syrup immediately.

Keep them aside and allow to cool the gulab jamun naturally (less)

Now make small balls from the mixture, Heat Ghee OR vegetable oil and put the small balls in it, keep the heat lower and fry them till they become brown. Now take out and drop them in the syrup immediately.

Keep them aside and allow to cool the gulab jamun naturally (less)

Keep it aside. Prepare dough from white flour, small amount of salt, oil and water.

Prepare the filling and keep in a bowl. Make a roll with the rolling pin.

With the help of a spoon place the fillings at the centre of the dough. Prepared dimsums ready to be steamed Preparing the fold: With the help of your fingers press the edge of the dough slightly against each other and give it the shape of a crown.

The prepared structure will be that of a sack with a crown on the top. Transfer the prepared structures to a microwave proof idly stand and put it in `microwave mode` for 5 minutes.

You may grease the idli mould with slight oil so as to avoid sticking of the same. Your homemade dim sums are ready to serve.

Place it in a plate and serve it with sauce of your choice. Recipe and image: swetawriter RELATED RECIPES Easy Matka Pista Malai Kulfi Chinese-style desi noodles Baby Corn Manchurian Chicken mushroom saute Easy Cauliflower Manchurian Ingredients: 300 gms - white flour 4 - onions, medium sized and nicely chopped 4 - capsicum, medium sized and nicely chopped) 3 - tomatoes, medium sized and nicely chopped 1/2 portion of a small sized cabbage, nicely chopped 3 tsp - tomato sauce 3 tsp - chilli sauce 2 tsp - garlic sauce 1/2 tsp - vinegar (less)

Mix all the vegetables, chopped onion, tomato, potato, grated carrot and puffed rice in a bowl. Add a spoonful of mint chutney, lemon juice, and salt to taste and give it all a good mix.

Add sev and cilantro leaves and mix once more. To prepare the sandwich, take one bread slice, spread mint chutney over it with a spoon.

Add bhel on top of the chutney. You may add extra sev if you wish.

Place the other slice on top of the bhel mixture. Tasty bhelpuri sandwich is ready.

RELATED RECIPES Tandoori tofu sandwich Vegetable Masala Sandwich Healthy Soya Sandwich Desi Monaco Sandwich Anglo-Indian mustard sauce for sandwiches Ingredients: 100 gms plain puffed rice 1 medium onion, finely chopped 1 medium tomato, finely chopped 1 medium potato, boiled and chopped 1 carrot, grated Mint chutney (see recipe) Salt to taste Lemon juice to taste Sev/mixture for garnishing, a spoonful A few sprigs of cilantro/coriander leaves, finely chopped For the mint chutney: 1 bunch mint leaves 1 bunch coriander leaves 1-2 green chillies Sandwich bread slices (less)

Boil water (very less) and add sugar and chopped greens. Cook until the stems get soft and drain the water.

Reserve to use it in sambar or in some other gravy that you prepare. First grind peeled garlic and salt in the mixer.

Then add the cooked, cooled keerai and grind well to make a puree consistency. Serve with hot rice and ghee! Accompany with any curry and enjoy the healthy and tasty masiyal.

Recipe courtesy: Rak`s Kitchen RELATED RECIPES Methi Chapathi Agathi keerai curry Keerai sambar Mudaikathan Keerai Dosa Venthiya Keerai Kara Kuzhambu Ingredients: 1 bunch - keerai 3-4 cloves - garlic Salt as needed 2 pinches - sugar (less)

Spread coconut onto another large plate. Slide pieces of fruit onto the skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end.

Hold your kabob at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut.

Repeat these steps with another skewer. RELATED RECIPES Lemonade Mango salad Eggless dry fruits cake Jackfruit halwa Tea fruit punch Ingredients: 1 - apple 1 - banana 1/3 c.

- red seedless grapes 1/3 c. - green seedless grapes 2/3 cup - pineapple chunks 1 cup - nonfat yogurt 1/4 c.

- dried coconut, shredded Utensils: knife (You'll need help from your adult assistant.) 2 - wooden skewer sticks large plate (less)

Takes around 10-12 minutes. While that`s cooking, prepare the beet greens.

Chop off the tops from the beets. Give the leaves a good rinse with cold water.

Break off (or cut with a knife) the hard stems from the leaves. If the beets are fresh and young, the stems will be tender and you can use them in your cooking.

Chop them finely along with your greens. Chop the greens coarsely.

Now wash these greens once again in water. Drain.

Meanwhile in a saute pan, prepare the tempering. Heat 2 tsp of oil (or ghee or mix of both) and then add mustard.

Once it starts popping, add the black gram. When it turns brown, add the chopped onions.

Give it a quick stir for 1 minute and then add the tomatoes. Add salt and cook until its soft Add the chopped greens to it.

In about 2 minutes, the leaves will wilt. Reduce the heat to low.

Take the cooked lentils from the pressure cooker, and add it to the greens. Mix until combined.

You can add another 1 cup water to this or as required for your preferred consistency. The lentils take on a beautiful pink color thanks to the beet greens.

Squeeze fresh lemons towards the end of the cooking to taste and to aid the absorption of iron. Serve warm with roti, parathas or steamed rice.

Courtesy: http://chefinyou.com/ RELATED RECIPES Mango greens dal Khatti dal Beetroot curry with onion Dosa batter bonda Microwave beetroot halwa Ingredients: 1 cup Moong dal/Green mung beans - skinned and split 1/2 tsp Turmeric powder 1 med-large Onion, chopped 2 med-large Tomatoes, chopped 1 inch Ginger, peeled and chopped finely Beet Greens from beet bunch of 6 1 tsp Mustard Seeds 1 tsp Urad Dal (black gram, skinned and split) 1-2 green chillies, as per taste Lemon juice (fresh) to taste Salt to taste (less)

Add the leaves, salt, tamarind paste and garlic to masala powder in mixie and grind it to make a paste. A little water may be added while grinding.

Heat the remaining oil and prepare tempering with hing, mustard seeds, red chilli and curry leaves. Pour this over prepared chutney.

Mix well and serve with plain rice/dosa/idli. Variation: You can substitute green chillies in place of red chillies.

This is a healthy, tasty chutney as the vamu leaves have a lot of medicinal properties. Click here for more chutney recipes | ajwain recipes RELATED RECIPES Thotakoora Pesarapappu Koora Raw banana curry with methi leaves Crisp arbi leaves pakoda Aloo methi with drumstick leaves Gongura pachadi Ingredients: 125gms - ajwain leaves (vamu) 1 tbsp - channa dal 6 pods - garlic (no need to peel) 1/2 tsp - jeera 5+1 - red chillies 1 tsp - coriander/dhania seeds 1/2 tbsp - oil 1/4 tsp - mustard seeds 8 - curry patta leaves Salt 1/2 tsp - tamarind paste Hing, a pinch (less)

Wash and chop the mint leaves very finely, then the spring onions and tomatoes. Mix these ingredients together with the parsley.

Drain the burghol into a fine sieve and then squeeze it in handfuls to remove excess moisture. Mix the burghol thoroughly with the parsley, mint and tomato.

Mix equal parts of oil and lemon juice together, add salt and black pepper and finely chopped or crushed garlic if desired. Pour onto the salad and mix in thoroughly.

Chill for about an hour in the refrigerator before serving. To serve, line a bowl with crisp lettuce leaves and place the salad on top.

Garnish with some lemon twists, black olives, cherry tomatoes and serve chilled. RELATED RECIPES Mint and Lemon Couscous with Tabouleh Tabouleh - Middle Eastern Salad Ingredients: 2 cups fresh flat leaf parsley, finely chopped 1/2 cup fresh mint leaves, finely chopped 1/4 cup burghul/ (cracked wheat) daliya 2 spring onions, finely chopped 2 cloves garlic, very finely chopped 2 medium sized tomatoes A few crisp lettuce leaves Juice of 2 lemons Olive oil as required S Salt and black pepper to taste (less)

Wash and chop the mint leaves very finely, then the spring onions and tomatoes. Mix these ingredients together with the parsley.

Drain the burghol into a fine sieve and then squeeze it in handfuls to remove excess moisture. Mix the burghol thoroughly with the parsley, mint and tomato.

Mix equal parts of oil and lemon juice together, add salt and black pepper and finely chopped or crushed garlic if desired. Pour onto the salad and mix in thoroughly.

Chill for about an hour in the refrigerator before serving. To serve, line a bowl with crisp lettuce leaves and place the salad on top.

Garnish with some lemon twists, black olives, cherry tomatoes and serve chilled. RELATED RECIPES Mint and Lemon Couscous with Tabouleh Tabouleh - Middle Eastern Salad Ingredients: 2 cups fresh flat leaf parsley, finely chopped 1/2 cup fresh mint leaves, finely chopped 1/4 cup burghul/ (cracked wheat) daliya 2 spring onions, finely chopped 2 cloves garlic, very finely chopped 2 medium sized tomatoes A few crisp lettuce leaves Juice of 2 lemons Olive oil as required S Salt and black pepper to taste (less)