CARROT SABZI/PALYA

CARROT PALYA



Ingredients:
2 meduim sized carrot-grated
1 meduim sized onion finely chopped
3-4 green chillies-remove seeds and slit
3-4 curry leaves
1tspn.channa dal
1tspn mustard seeds
1tbspn oil
salt as per taste
fresh corriander chopped for garnishing

Method:
1. Heat oil in a pan on meduim flame, add mustard seeds, once it splutters add channa dal once it turns light brown add chopped onions, green chillies and saute.
2. Add grated carrot, salt and cook for 5-6 minutes
3. Once the carrot is cooked garnish with fresh chopped corriander

Serve it hot with chapatis/phulkas. Can also be served as side dish with rice.

BEANS SABZI/PALYA

BEANS PALYA

Ingredients:
250 gms. French beans
1 meduim sized onion chopped
3-4 green chillies/red chillies
1tspn channa dal/urdhal (optional)
1tbspn. oil
1tspn. mustard seeds
2tbspn. grated coconut
fresh corriander chopped
salt as per taste


Method:
1.Finely dice french beans.
2. Heat oil in a pan on meduim flame.
3. Add mustard seeds,once it splutters add chopped onion, chillies and saute till onion turns transulent.
4.Add beans,salt and cook for 7-8min. (Dont over cook)
5.Garnish with fresh chopped corriander and grated coconut.

Serve it as a side dish with rice.

GREENS CURRY/MOSOPPU

GREENS CURRY/MOSOPPU
In kannada soppu means greens. Mosoppu is a curry with mixed greens and dal-prepared in most of the kannadigas houses in Bangalore.
This recipe I learnt it from my mother. I remember during my school days and college days when we use to share our lunch boxes-when my mother use to pack mosoppu saru with rice my childhood friend Anitha, who is settled in Bellary now, use to love this!



Ingredients:
1/2 cup toor dal
small bunch of fresh spinach
small bunch of fresh fenugreek/methi leaves
small bunch of dil/sabsige soppu
1tspn cumin seeds
4-5 green chillies
2 meduim sized tomatoes
1/2 meduim sized onion
5-6 garlic pods
1tbspn grated coconut
salt as per taste

For seasoning
1tspn oil
1tspn mustard seeds
pinch of asafoetida
4-5 crushed garlic pods
5-6 curry leaves

Method:
1.Pressure cook dal with greens,cumin seeds, garlic, green chillies, chopped tomatoes, coarsely chopped onion in 3cups of water
2. Once it is cooked, pick the greens, garlic, green chillies and grind them with grated coconut corsely.
3. Mix the above grinded with the dal.
4. Add salt and let it boil
5. Meanwhile, in a small pan heat oil on a meduim flame - add mustard seeds, once it splutters, add asafoetida, crushed garlic -let it turn slight brown and add curry leaves and saute.
6.Transfer the seasoned to the curry and boil for 2-3 min.
Serve it hot with rice.

Variations:
1.You can just cook with spinach/palak -without other greens or only greens of your choice.
2. You can add tamrind
3. In seasoning you can add red chillies.
4. Coconut -optional.

KOSAMBRI

KOSAMBRI
Kosambri is a typical karnataka dish. All festivals and special occasions have this salad in the menu. Today I will be sharing Hesarbele Kosambri.

Ingredients:
1/2 cup moong dal
1 medium sized cucumber,chopped
3-4 green chillies, remove the seed and slit
1tspn oil
1tspn mustard seeds
4-5 curry leaves
1tspn lemon juice
pinch of asafoetida
fresh corriander chopped
2tbspn.fresh grated coconut
salt as per taste

Method:
1.Soak moong dal for 30minutes and drain it dry and keep it aside.
2.Heat oil in a small kadai or pan on meduim flame. Add mustard seeds-once it splutters,add green chillies, curry leaves and asafoetida. Saute and put off the flame.
3. Add the above seasoned to moong dal.
4. Add chopped cucumber, chopped corriander, grated coconut,salt and lemon juice.

CABBAGE SABZI

Cabbage Sabzi
In kannada, cabbage sabzi is known as yele kosina palya. Most of the marriages and functions in bangalore will have this sabzi in the menu.
This is quite simple and easy. Here goes the recipe!



Ingredients:
1/4 Cabbage shredded
3-4 green chillies -remove the seeds and slit
1/2tspn mustard
1tspn. urdhal
1tbpsn. oil
salt as per taste
fresh chopped corriander

Method:
Heat oil in a pan on a medium flame.
Add mustard once it splutters add urdhal when it turns light brown add slitted green chillies and saute.
Add shredded cabbage add salt as per taste and cook for 7-8 minutes.
Garnish with fresh chopped corriander.
Can be served as side dish with rice /Serve it hot with chapatis/phulkas

DILL JEERA RICE

DILL JEERA RICE

Dill Jeera Rice

This recipe is my own creation. I keep trying different rice's/pulav's. This is one among them, which has been great hit. All my guests from different countries including Indians have really enjoyed it.
It is very simple and tasty!

Ingredients:
2 cups of rice
small bunch of dill-coarsely chopped
1tbspn. cumin/jeera seeds
4 cloves
2-3pcs.cinnamon
1 anistar
1 cardamom
2tbspn oil
Salt as per taste




Method:
1. In a pan, heat oil on medium flame add all the spice and saute.

1. 2. In rice cooking utensil, add rice, coarsely chopped dill,add the sauted spice, salt as per taste and sufficient water to cook rice.

Serve it hot with raitha or any indian curry!

Note: I have always used basmathi rice-I soak for 30min before cooking and the proportion of rice is to water is 1:1.2 i.e., 1cup rice :1.2 cup of water. I cook in electric rice cooker/pressure cooker.

EGG CURRY

EGG CURRY



When we invite friends/guests home -My hubby will prepare one recipe of his and once my set of menu is cooked he starts his. So today I will be sharing my hubby's recipe which,I learnt from him recently. This recipe is quite easy and simple and also tasty and yummy!

Ingredients:


4 boiled eggs
6 button mushrooms-sliced
1 onion-sliced
2 capsicum -sliced
4 cloves
4 cinnamon
1tbspn. ginger garlic paste
2 meduim sized tomato-chopped
2tbspn. oil
1tspn.cumin /jeera powder
1tbspn. red chillie powder
1tbspn.corriander powder
1tspn. garam masala powder
1tbspn. kasuri methi
Salt as per taste
fresh chopped corriander for garnishing

Method:
1.Heat oil in thick bottomed pan,add clove and cinnamon-allow them to splutter then add sliced onions and cook them till they become translucent.
2.Add sliced capsicum,sliced mushrooms ginger garlic paste and saute.
3.Add chopped tomatoes and cook for 3-4minutes till they become soft.
5.Add red chillie powder, corriander powder and saute,cumin powder, salt and saute.
6.Now add the boiled egg(cut it in halves)close the lid and cook for 4-5 minutes.
7.Add gram masala,kasuri methi and cook for 2-3 minutes.
8.Garnish with fresh chopped corriander.

Serve it hot with any Indian bread or Rice

HOW TO MAKE PHULKAS

How to make phulkas?
Here goes the recipe...

Ingredients:
1 Cup whole wheat flour
2 pinch of salt
1/2tspn.oil/ghee
Enough warm water to make the dough soft



Method:
1.Add seived flour in a bowl,add salt and enough water and knead for sometime then add oil or ghee and knead into soft dough. Keep aside for 15-20min.
2.From the dough- divide into equal parts in the size and shape of a lemon.


3.Take sufficient dry wheat flour for rolling the dough- roll it into a form of small puris.


4.Heat the tawa on a medium flame. Put the rolled phulkas on the tawa.
5.Flip and half cook on both the sides.(The top will look dry and small bubbles will form).


6.Remove the phulka from the tawa and put it directly onto the gas flame. It will raise.


With the forceps flip on both the sides without burning.
7. Put off the flame once it is done or remove the phulkas from the flame

SOYA CHUNK FRITTERS

SOYA CHUNK FRITTERS
This is my own original recipe -which turned out great!

INGREDIENTS
20Soya chunks
1cup Gramflour (besan)
1tspn Red chillie powder
A pinch Soda bi-carbonate/ baking soda
Oil to fry
Salt as per taste

METHOD
1. Add chunks and little salt to the warm water and keep for 5 minutes.
2. Chunks will become soft. Squeeze out the water.
3. Take gram flour in a bowl. Prepare a thick batter with water by adding chilly powder, salt and soda.
4. Add the squeezed chunks to the batter.
5. Heat oil in a kadai. Dip each chunk into the besan batter and deep fry in hot oil till light golden brown. Serve with chutney or sauce of your choice.

MAJJIGE HULI OR DAHI KADI

MAJJIGE HULI OR DAHI KADI
Kadi! as I call in my mother tongue, marathi is one of my favourite curry which I learnt it from my mother. It is yummy, easy and quickest yogurt curry.

INGREDIENTS
250 gms Yoghurt
2 tbsp Grated coconut
3 Green chillies
2 tbsp Chopped coriander
2 Whole black pepper
1/2 tsp Turmeric
1 tbsp Oil
1 tsp Mustard seeds
8 to 10 Curry leaves
Pinch of Asafoetida
Salt as per taste

METHOD
1. Grind grated coconut by adding green chillies, coriander, pepper and turmeric.
2. Heat oil in a kadai, add mustard seeds, curry leaves and asafoetida.
3. Add the grinded mixture, salt and boil by adding a little water.
4. Cool the mixture/kadi.
5. Beat yogurt with a whisk to make it smooth.
6. Add the yogurt to the cooled mixture/kadi.
7. You can add boiled ladies finger/white pumpkin/cucumber to the kadi. Serve it hot with rice.

BASMATI RICE KHEER

BASMATI RICE KHEER

INGREDIENTS:

50gramsBasmati rice
1tbspn.Ghee (Clarified butter)
3-4 tbspn Sugar or according to the sweetness you would prefer
1 litre Milk
Cardamom Almond and Raisins
A dash of Saffron

METHOD:
1.Wash and soak rice for 1/2 hour.
2. Drain it and keep the rice aside for sometime till it is completely dried.
3.Heat ghee in a pan. Add the rice and fry till light brown.
4. Add milk to the rice and keep stirring till the mixture thickens or reduces to 1/3rd of the orginal quantity.
5.Add sugar and mix well by partially crushing the rice.
Basmathi kheer is very creamy and has a delightful aroma, especially when seasoned with grounded cardamom, thinly sliced almond and raisins.
A dash of saffron gives the creamy dish a luminous, pale golden color.
Keep in the fridge and serve chilled. It can also be served hot.
Hope you enjoy!

SET DOSA

SET DOSA
This dosa is quite popular in south india.It small in size, very soft and very tasty.
I always felt the following recipe, which I learnt from my mother is yummy compare to hotel one. Everytime it is a great hit! And my guests always enjoy them.
Hope you like it!
Ingredients:
2 cups of rice
3/4 cup of poha
1/2 tsp. of methi seeds
2 tblspn. of curd/yogurt
1tspn of salt
pinch of soda
For garnishing- 1 cup of grated carrot
1cup of chopped fresh corriander
Method:

1.Soak rice,poha and methi seeds for 4 hrs.
2.Grind them into fine paste. Let the consistency of the batter be little thick. Dont make it watery.
3.Ferment the batter overnight.
4.Before making dosas, beat the yogurt/curd and mix in the batter.
5.Add salt and soda.
6.Heat the tava on a medium flame, brush the tava with cooking oil/ghee. Then pour the batter into the tava. Dont spread the batter let it be thick and small in size(pulka size).
7. Flip them on the other side- once you see small pores and feel it is cooked.
Optional-Garnish with grated carrot and chopped corriander on the upper side. This dosa is very tasty and soft.
Serve it hot with veg kurma/saagu and chutneys.Hope u enjoy them...

IDLI & RAVA IDLI-SOFT N TASTY

Idli! -Soft N Tasty!
Is one of my favourite breakfast. I would prefer to eat anytime whether for breakfast, brunch, lunch or dinner. I relish my mother's idli with sambar,chutney and vada.
I prefer eating idli as i feel lite especially whenI am travelling. I always use to enjoy eating idli during my pregnancy. My native, Bangalore with lot of road side hotels like sasyahari and tiffin rooms have idli in their menu throughout the day.. they just taste good!
Everytime when i make idlis, I want to capture idli shots -but, by the time I capture- my casserole is empty hehehe...
So, next time I will defnetly capture and post the pics.

Here goes my recipe-

INGREDIENTS
1 cup of Urdhal
2 cups of Rice or Idli Rava
small cup of cooked rice
5 - 6 methi seeds
1 tspn of Salt
Pinch of Soda/Yeast

METHOD
1.Soak urdhal, rice and methiseeds seperatelyfor 6 to 7 hrs.
2.You can soak the cooked rice for 30 minutes before grinding.
3First grind urdhal into a fine paste. Then grind the rice, cooked rice and methi seeds
NOTE(If you grind rice coarsely - this will result into rava idli)
4.Let the batter consistency be thick. Dont make it watery.
5.Let the batter ferment overnight.
6.Just before cooking them you add salt and soda to the batter.
7.Apply ghee to the idli plates or pouches.
8.Pour the batter into idli plates/pouches. Cook for 12 minutes.

For Rava Idli -
If you are using idli rava. Just soak the idli rava for 1 or 2 hrs. After you grind urdhal with cooked rice and methi seeds, drain the idli rava and mix into the batter. Serve it hot with sambar, chutney and vada. Hope you enjoy them!

RAITHA- CUCUMBER RAITHA

Raitha has always been my favourite. I just love my mother's raitha. She prepares different types of raitha like cucumber raitha, carrot raitha,raddish raitha and mixed raitha with tomatoes,onion and cucumber. My friend Preethi, prepares carrot raitha with dry fruits which tastes good with rice. I would be sharing it very soon!

Lot of variations can be done with one's taste. Recently I had prepared Raddish raitha -It was a great hit-My Japanese friends just loved it!

RaithaーCucumber Raitha

Ingredients

1No. Cumcuber grated

1 cup yogurt

Salt as per taste

Fresh chopped corriander for garnishing

For Seasoning

1tsp oil

1tspn mustard seeds
2－3　green chillies

Pinch of Asafoetida(hing)

1tspn. urad dal(black gram)

Method:

1. Grate the cucumber -keep it aside.

2. Heat the oil on a low flame, add mustard seeds-let it splutter, add urad dal, once it turns slight brown add asafoetida add green chillies. Let the seasoning cool.

3. Whip the curd, add the seasoning, add the grated cucumber, add salt as per taste and garnish with fresh chopped corriander.

ALOO PARATHA

Aloo Paratha - the quickest and easiest recipe.
As it was a weekend -we had got some engagements -din't want to have the same cerels/cornflakes/bread which we usually have. So, thought of something easy,quickest and filling.. What flashed to me was Aloo Paratha!

Ingredients:
For the dough-
1 Cup whole wheat flour
1/4 tsp.salt
1/2tspn. oil/ghee
Enough warm water to make the dough soft


For the stuffing
2 Potatoes-boiled,peeled and mashed
2-3 green chillies,finely chopped
1tspn.corriander powder
1tspn. red chillie powder
1/2tspn.amchur powder
1/2tspn. garam masala powder
1tbspn.fresh corriander, chopped
1tspn. ghee/oil for brushing the paratha


Making dough-
Seive flour,add salt and enough water and knead then add oil or ghee and knead into soft dough. Keep aside for 15-20min.

Making potato filling-
Boil the potato either in pressure cooker or microwave. Once it is cooled,peel and mash it.
To the mashed potatoes add green chillies, red chillie powder, corriander powder, garam masala powder, amchur powder and fresh corriander. Mix well

Making Parathas
Method:
1.From the dough- divide them into equal parts in the size and shape of a lemon.
2.From the stuffing-divide them into same size and shape of the dough
(divide the dough and stuffing into same size and shape)

3. Take sufficient flour for rolling the dough- roll them into a form of small puris.
4. Stuff the potato filling and close it-genlty pat them with ur palms and take enough flour and roll them gently.
5.Now cook the rolled parathas on a tava with a medium flame -once the paratha is cooked on one side flip around, apply/brush some ghee or oil,flip around and apply ghee on the other side and cook till they are light brown.

Serve them hot with curd, pickle/chutneys.

SPONGE CAKE

INGREDIENTS:
1 cup all purpose Flour/Maida

1/2 cup Sugar (powdered)

2 Eggs

75 gms Butter

1/2 tsp Baking Soda

2 drops any essence (Vanilla)

1 pinch food color (optional)

Method:

1. In a bowl, beat the eggs with a beater by adding essence, baking soda and food color.

2. In another bowl, mix butter and sugar.

3. Add all purpose flour/maida.

4. Add the beaten eggs.

5. Now mix well till you don't find any lumps left over.

6. Grease the microwave bowl with butter and pour the above mixture.

7. Pre-heat oven to 300 c.

8. Place bowl inside. Bake at 200 c for 5-7 minutes and 150 c till done. (35 to 40 minutes).

9. Poke with a toothpick and check. Cool completely before doing icing if any.

Note:Follow the baking instructions for cake from your appliance catalog.

Gobi - Shimla Mirch Masala

Cauliflower N Capsicum Curry/Gobi-Shimla Mirch Masala

















Ingredients:

1/2 cauliflower/gobi
1 onion-sliced
2 capsicum -diced (I have also used red and orange bell peper)
3-4 green chillies
1tspn. ginger garlic paste
1meduim sized tomato-chopped
2tbspn. oil1tspn.cumin seeds/jeera
1tbspn. red chillie powder
1tbspn.corriander powder
1tspn. garam masala powder
fresh chopped corriander
Salt as per taste

Method:

1.Heat oil in thick bottomed pan,add cumin seeds-allow them to splutter then add sliced onions and cook them till they become translucent.

2.Add green chillies, ginger garlic paste and saute.

3.Clean and Seperate the cauliflower into small-small florets.

4.Add the cauliflower,salt and cook for 5-6 minutes on medium flame.

5.Add red chillie powder, corriander powder and saute.

6.Add chopped tomatoes and cook for 1-2 minutes.

7.Add diced capsicum and bell pepper and cook for 3-4 minutes.

8.Add gram masala and saute

9.Garnish with fresh chopped corriander

Gajar Ka Halwa in Microwave

Gajar Ka Halwa in Microwave

I felt Gajar Ka Halwa in Microwave is much easier as it avoids stirring. It has always been a great hit! My guests always enjoyed them.

We had our Japanese friends and a friend from Turkey who was here for the lunch last weekend. Our Turkey friend was surprised to know that halwa could be made out of carrot. According to him they have this dessert halwa in their country like badam halwa, wheat halwa.. but not carrot halwa.

Ingredients:
500gms.-Carrot-grated

1/2-cup milk

200ml.-Sweetened Condensed Milk

Sugar as per taste (as the condensed milk is sweetened)

2-3 tbspn.-Ghee/Clarified butter

25 gms- Almond coarsely powdered (Roasted almonds in microwave for 2min and powdered)

1/4 tsp.-Saffron strings

1/2 tsp.Freshly crushed cardamom powder

Raisins and cashew nut for garnishing

Method:

1. Take a deep bottomed microwaveable vessel-mix carrot and milk and microwave on high for 15 minutes. Stand for few minutes.

2. Remove and stir, mix condensed milk and microwave for 15 minutes. Stand for few minutes.

3. Remove and stir, add sugar,add ghee, cardamom powder and almond powder and microwave for 6-8 minutes.

4. Garnish with saffron, raisins and cashew nuts fried in ghee

Serve hot or chilled.

Zucchini with Moong dal

Ingredients:
1-2 zucchini1/2 cup moong dal(green gram pulse)
1 small sized chopped onion
5-6 garlic cloves coarsely chopped
3-4 green chillies chopped1tsp jeera(cumin seeds)
1 meduim sized tomato(optional)
Fresh corriander for garnishing
1/2 tspn turmeric
1tbpsn oil
pinch of asafoetida/hing
Salt as per taste

Method:
1. Pressure cook moong dal with 2cups of water,2 drops of oil, and turmeric.
2. Heat oil in thick bottomed pan, add jeera let it splutter then add chopped garlic, green chillies, chopped onion. cook them till they become translucent.
3.Add zucchini cubes, cook on medium heat till the zuchinis are soft.
4.Add cooked dal, add salt as per taste and boil for 6-7 minutes on a medium heat.
5.Garnish with fresh chopped corriander leaves.

EGG PIZZA

This recipe was accidently born. It was a bad weather, I mean extremely cold. Feeling lazy not in a mood to go for my day to day veggie and milk shopping which they call kaimono in Japanese. But, I had to go or else there is no milk for next day's morning coffee. Called up my hubby and asked him to get while he is returning back home. But, he said he will come home and then we could go. After he came we decided to go to a nearby super market with our 1 yr old naughty son without baby car i.e, either one of us carrying him. We did our veggie shopping which included a pack of 10 eggs. We arrived near the apartment main entrance and thought of exchanging veggie cover with our son. So I was exchanging my son for a veggie bag, didn't hold the carry bag and my hubby didn't notice and dropped the bag-so our eggs were cracked and they were supposed to be treated immediately. I was almost tired for the day and 6 eggs were with huge cracks so, how to get them treated immediately was my question? so, my hubby replied me with his run time recipe within 15-20 min. Here goes his run time recipe- EGG PIZZA- It was real yummy! Today we had some Japanese guest we had decided to add this in our menu. It was a huge hit and they enjoyed it saying Oishii!

Egg Pizza- Serves 4 to 6
Ingredients:
6 Eggs
1 medium sized-Chopped onion
1 Capsicum
1 Red bell pepper
1 Yellow bell pepper
1 Green chilli
4 Button mushrooms
1 medium sized Tomato (Thick with less juice is preferred) Chopped
1 tea spoon Red chilli powder
1 tea spoon Black ground pepper
Butter for frying
½ inch Ginger chopped
4 to 5 cloves Garlic chopped
1 pinch Turmeric powder

¼ cup Mozarella cheese

Coriander and Dill for garnishing (chopped)

Salt – as per taste
1 pinch Sugar
Method
1) Break the eggs into a bowl. Beat well. Add a pinch of sugar and salt and beat again till it froths. Keep it aside.
2) Heat butter in a pan. Add onion and sauté. Add garlic and ginger and sauté. When the onion turns golden brown add other vegetables except tomato and sauté till done. Add turmeric powder.
3) Add salt and red chilli powder, and sauté little more. Now add tomato. Let the tomato not become too soft. Add a pinch of garam masala powder. Remove and keep aside.
4) In a thick bottomed, medium sized pan, add some butter and spread it on the entire pan. Heat the pan on a medium flame. Pour the beaten egg into the pan and cook on low heat.
5) Spread the cooked vegetables on the top. Add coriander and dill. And let it cook on a low heat. If required cover with a lid.
6) Once the egg is done, spread the grated cheese and cover with the lid and let the cheese melt
7) Serve hot with tomato sauce.

GOBI MANCHURIAN

Here in Tokyo at the beginning of the year we have a vacation. It was the second day of the year quite gloomy as it was cloudy. To cheer up our mood and tongue we decided to go for gobi manchurian, which my hubby was longing to have from longtime. It turned out great! Here goes the recipe.

For the Batter
1cup all purpose flour
3tbsp. corn flour
1tspn. ginger garlic paste
1tspn. red chillie powder
salt
water
1 medium size of caulifower

Method
Seperate the florets clean them and drain them dry
Make the batter -let the batter consistency be medium not too thick or thin.
Dip each floret in the batter and deep fry them in the oil on a medium flame.

For the Gravy

1 medium size sliced onion
1 small bunch of spring onion finely chopped
2tsp of garlic finely chopped
2 tsp of green chillies finely choped
2 medium size capsicum
1tsp. soya sauce
2tbsp. tomato sauce
Fresh corriander chopped to garnish
2tbspn of oil
salt as per taste


1 Heat oil in thick bottomed pan, add sliced onions and cook them till they become translucent.
2.Add spring onion, green chillies and garlic and cook them for 2 min.
3. Cut capsicum into half, remove the seeds and make into slices and cook for a minute
4. Add tomato sauce, soya sauce and salt as per taste
5. Add fried gobi and stir well and cook for a min or two
6. Serve hot, garnished with fresh chopped corriander leaves.

Besan Ka Ladoo

This is one of my favourite dessert! Usually prepared during Krishna Janamashtami.
Ingredients
2 cups Gram flour
6-8 Cashewnuts
6-8 Almonds
1/2 cup Ghee
1tspn Green cardamom powder
1 cups Powdered sugar

Method-1. Sieve the besan through a fine sieve and set aside.
2. Coarsely grind cashewnuts and almonds and keep aside.
3. Melt ghee in a kadai. Add besan, cook over low heat till besan is well done and gives an aroma. This takes about 15 to 20 minutes
4. Add Cardamom powder, ground cashewnuts and almonds. Stir and take it off the heat.
5. Let it cool for a while.
6.Add the powdered sugar and mix well by using your hands
7.Shape it into a round or desired shape and store in an airtight container.  ( I have used shape moulds to get kids attention).