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Doraemon's Dora cakes

My daughter loves Doraemon cartoon. As Doraemon loves Dora cake, she too loves Dora cakes as well. So here is Doraemon's favorite Dora cake!



All purpose flour   2 cups
Milk                  1 3⁄4 cups
Caster sugar        3⁄4 cup
Vanilla essence 1 tsp
Egg 1 number
Dairy milk or any chocolate   1


1 Mix in egg vanilla essence caster sugar and milk in one bowl.
2 Sieve all purpose flour in another bowl. ( in case using maida, please add 1 tsp baking powder and a pinch of baking soda to it. )
3 Slowly add in this mixture to the egg mixture and mix well till there is no lump formation.
4 In a hot tava or a pan, pour 1/4rth of a scooped spoon or a ladle of the mixture. The ideal size of a Dora cake is inner palm size.
5 Once bubble starts to form, its time to flip. Be careful while doing so.
6 Cook for around a minute. Move it to a plate.
7 Continue doing this till all the mixture is over.
8 Boil water in a vessel and place another vessel over it to cream the chocolate.
9 Spread the chocolate cream on a pancake and place the other over it. Do the same for the rest and refrigerate for the chocolate to solidify.
Serve half cur or as a whole! Yummy Dora Cakes ready! Don't forget to share it with Doraemon!
Kids would love this.

Khandvi rolls

Gram flour:  1/2 cup
Butter milk: 1 cup
Salt: to taste
Turmeric powder:  1/4rth tsp

Mustard seeds: 1 tsp
Sesame seeds or sil: 1/2 tsp
Cumin seeds or jeera: 1/2 tsp
Corriander leaves: 1 tsp chopped
Curry leaves: 2 strandgreen chilly: 2 chopped
Coconut: 4 tblsp scrapped
Oil: 2 tblsp

Seive the gram flour. Mix it with the rest of the main ingredients. Heat the mixture in a kadai on medium flame through continuous stiring till about the mixture becomes thick, paste like. On a steel place, spread oil and put in a spoonful of the mixture. With the back of the spoon spread it all over and try making an even coat. Keep aside for it to cool for a good 5 minutes. With the help of a cake knife or any delicate knife cut strips. Then delicately roll each strip and place on the serving plate.
In a vessel, heat oil. Put mustard seeds, sesame seeds and jeera. Wait for it to pop. When done add gren chilly and then xurry leaves.
Garnish the kandvi rolls with coconut shreds and corriander leaves. Top it with the mustard sesame garnish. Serve!.

Banana strawberry shake

Plantain banana: 2
Robust banana: 1
Stawberry icecream: 3 scoops
Tonned Milk: 500ml
Sugar: 3 tblsp

Put in all the ingredients in a juicer and blend it in for a minute or two. Add drops of vanilla essense if required.
Add a cube or two of ice and serve on a hot day.  Healthy and yummy!

Fried bread and dragon dip

Dragon dip
Dragon fruit:1
Fried bread
Oil: to fry
Bread: 5 breads cut in triangle
Run the dragon fruit in mixer. Add it to the milkmaid and 1egg. Beat the mixture for 2 minutes. Cook it at medium flame for 5 minutes till the dip becomes thick. 

Heat oil smoking hot put in triangled bread into it and fry. Serve it with fried bread.

Chatpata fruit salad

Kiwi: 2
Pomegrenate: 1
Plantain banana:1
Small banana:2
Sugar: 1/2 cup
Chat masala:1 tblsp
Pepper: 1/4th tsp
Cut all fruits into small cubes. Take out all pomegranate seeds all into a big bowl. Powder the sugar and all it, chat masala and pepper into the fruits. Mix well and serve.

Gajar Halwa


Indian red carrots: 1 kg
Sugar 1 to 2 bowls
Khova/mava: 100g
Elaichi: 6 to 7
Ghee: 4 to 5 tblspoons

Grate carrots to thin shreds. in a deep vessel, preferably a large pressure cooker as you need lots of room to stir, pour in ghee and stir fry the grated carrots till the raw smell of the carrots are gone. Then add in crushed khova and sugar with crushed elaichi seeds. Mix in very well till it reaches its thick consistency. It will take around half an hour for the halwa to reach its desired consistency. You can garnish it with sliced almonds and pistachios if desired. Serve hot. 




Puliogere powder:3-4 tblsp
Tamarind paste: 1 bowl
Jaggery: 1 bowl (crushed)
Dry coconut: 1/2 cup (powdered)
salt: to taste

urud dal: 1 tsp
chana dal:1tsp
peanuts nut: 1 cup(roasted)
curry leaves: 2 strands
oil: 5 tblspoons

Cooked rice: as much required.
[1 tblspn puliogere paste would be enough for 2 bowls of rice in case required, can add more].

Simmer the tamarind paste to become thick. Add jaggery and stir for it to melt. As it melts, add salt and puliogere powder and mix well. This will turn it into a thick pulpy form.Off the flame and add dry coconut powder. Mix well. In another pan, heat oil and put in all the dals. When they turn brown add roasted peanuts and curry leaves. add this to the paste and mix well. You can keep this paste for more than a week.

Take in cooked rice and 1 to 2 tblspn of puliogere paste and mix well. add salt if required and chopped coriander leaves if preferred.
N.B-> jeera rice or basmathi rice is best suited for it but here in the picture i used picture i have used boiled rice.


Powder thick Poha/Aval. Wash the powdered poha. keep aside for it to fluff up. Mix in lemon juice and salt into it with chopped corriander leaves. In a vessel, heat oil, pop in a tsp of mustards and jeera. Put in some chopped onions saute till soft add a tblsp of puliogere paste mix well add the fluffed up poha/ aval powder. mix well. Serve.

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