OATS IDLY !!!!!!!

I adapted this recipe from my sweet & cute FB friend Pallavi Nayak. & she got it from the blog KAMALAS CORNER. This is just like rava idly & takes no time to cook. Low in cholesterol & healthy too. I used only half quantity of these ingredients & made 8 idlies in m/w cooker. 

INGREDIENTS:-

curds - 400 ml
oats - 3/4 cup
bombay rava (sooji rava) - 3/4 cup
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp
bengal gram dal - 1/2 tsp
cashew nuts - few
coriander leaves, finely chopped - 1/2 cup
salt to taste
fruit salt - 1 tsp
curry leaves - few strands
oil for seasoning

METHOD:-

1. In a thick bottomed kadai, put the oil & when it is hot add mustard seeds, when it starts spluttering add urad dal+bengal gram dal+curry leaves & fry till dals become light brown.
2. Fry cashew nuts in little ghee till golden brown & keep aside.
3. Now add oats+rava to the seasoning & fry for few seconds or till it is hot to touch (need not fry for a long time).
4. Cool it. Add beaten curds & salt+ chopped coriander leaves & soak it only for 5 to 10 mins.
5. Put the ENO fruit salt on the top of idly batter & pour 1 tbsp of water on fruit salt. Then mix well. If necessary add little water & make the batter like idly batter.
6. Pour water in idly cooker & bring to boil. Grease idly plate & keep one cashew nut in the centre & pour idly batter over it & steam cook it for 8 to 10 mins. Make sure that the water boils well before keeping the idly stand in the idly cooker. ( but i cooked it in m/w cooker for 4 mins).
7. Serve hot with your choice of chutney.

Note:- 1.Before pouring the batter in the idly plate,  you can sprinkle little carrot gratings/tomato cut into small stripes in the idly plate & then pour the batter over it. You will get colourful idly. Also u can add a cup of cut vegetables like green peas, carrot, cauliflower to the batter & make vegetable idly also.
2. You can use pepper, jeera & finely chopped ginger while seasoning also.
3. If you are using whole oats, then just grind to a coarse powder like rava & then add it.
4. If u do not have fruit salt at home, add a pinch of cooking soda to the batter.

HAPPY COOKING :))))))))

CHUTNEY FOR SANDWICHES, CUTLETS !!!!!!

INGREDIENTS:-

coriander leaves - 1 small bunch
pudeena(mint) leaves - 10 -12 (only leaves)
freshly grated coconut - 1/2 cup
green chilly - 1 -2 (depending on your taste, if you want little spicy add 2 chillies)
onion - 1/2
garlic cloves - 7-8
salt to taste

METHOD:-

1. Roughly chop coriander leaves & wash them along with pudeena leaves, peel onion & roughly chop it, peel garlic flakes, cut green chilly into 2.
2. Grind all the items mentioned under INGREDIENTS into a smooth paste by adding very little water.
3. Put it in a bowl & use it for SWs.

Note:- You can use same chutney for cutlets too.

HAPPY COOKING :)))))))

MOOGA GHASHI/ GREEN GRAM IN COCONUT GRAVY !!!!

MOOGA GHASHI  is a konkani delicacy & this s a less spicy curry. Moogu means green gram in English, Moong in Hindi & Hesaru bele in Kannada. We use sprouted moong for this gravy. You can use yam/raw jackfruit/tender bamboo shoot/potato/raw banana/bread fruit as a combination with it. But mostly we use yam with this curry. And last but not least this is my sons most favourite konkani curry.

INGREDIENTS:-

sprouted moong - 1 cup
yam, cut into small cubes - 1 cup
salt to taste

For masala:-

freshly grated coconut - half
fried red chilly - 3-4
tamarind - small chana size
mustard seeds - 1/2 tsp
turmeric pow - 1/2 tsp

For tadka:-

oil - 2tsp
mustard seeds - 1tsp
curry leaves - 3 strands

METHOD :-

1. How to sprout moong ?

Sprout the green gram at home by soaking it in water overnight. Drain water next morning. & tightly close it with a lid. At night again soak it in water. Morning it will be sprouted completely & you will be able to peel the skin.

2. Grind all the ingedients together except musterd seeds to a coarse paste. Now add mustard seeds & grind it to a smooth paste & keep it aside.
3. In a vessel, put sprouted moong + enough water & cook it directly on flame. (do not over cook it).
4. Cook yam cubes into pressure cooker till ther are soft.
5. Transfer cooked moong+yam into a broad based vessel & add ground masala+salt to taste+water(as required to make it a curry) & bring it to boil stirring every once a while.
6. In a tadka pan, heat oil & add mustard seeds. On spluttering add curry leaves. After few seconds switch off the stove & add this tadka to boiling dish & close the gravy with a lid.
7. Serve hot with rice/idlies.

HAPPY COOKING :))))))

MILK MAID PEDA !!!!!!!

INGREDIENTS:-

1/2 teaspoon butter / ghee
1 tin Milkmaid sweetened condensed milk (400 g)
4 tablespoon milk powder (Nestle Everyday / Britannia /Amul are the leading brands in India)
1 tablespoon sugar
2 pinches cardamom powder
1/2 teaspoon extra ghee

METHOD:-

In a thick non stick pan, heat 1/2 teaspoon butter /ghee. Reduce the heat to medium. Add milkmaid condensed milk and stir continuously for 15 - 18 minutes on a medium to low heat or until the mixture slightly thickens.

At this stage, add milk powder and sugar. Stir continuously for another 15 minutes until thickens and leaves from the sides of the pan. Sprinkle cardamom powder and mix well. Switch off the heat and keep aside to cool for half an hour.

Apply remaining ghee on both the palms and shape the mixture into small balls / pedas. Decorate with cashew nut splits / almond /.. (optional).

HAPPY COOKING :))))))))))))))))))))))))

FRIED EGGS !!!!!!!!

INGREDIENTS:-

eggs - 2

oil - 2 tsp

salt & red chilly powder/sambar powder/pepper powder

METHOD:-

1. Heat the non-stick tawa & put 1 tsp oil ,  Now break the egg & slip it to a pan one at a time. Now immediately reduce the heat. 

2. Cook slowly until white is completely set & yolk begin to thicken but not hard. 

3. Now flip it over in pan & cook another side to desired doneness.

4. Sprinkle salt & red chilly powder/sambar powder/ pepper powder & serve hot.

5. Repeat the same procedure for 2nd egg too.

NOTE:- To get desired shape, break the eggs into any mould as i have done here.

HAPPY COOKING :)))))))

BREAD GULAB JAMOON !!!!!!!

INGREDIENTS:-

bread slices - 5
maida - 2 tsp
sugar - 1/2 cup
water - 1 cup
cardamom pow - 1/4 tsp
milk - as desired
butter - 1 tsp
oil for deep frying

METHOD:-

1. For the sugar syrup:-

Add sugar+water & boil till it becomes thick syrup in consistency , add cardamom pow & switch off the stove.

2. For the balls:-

Cut out the brown edges of the bread & mix maida+butter. Now add milk till u get a dough consistency. Make into small balls & fry in oil till golden brown.

Put these balls in sugar syrup. Serve when cool.

HAPPY COOKING :))))))

CHEESY MACRONI MUSHROOM PIE !!!!!!

INGREDIENTS:-

macroni - 175 gm
butter - 50 gm
onion, chopped - 1 small
garlic cloves, chopped - few
mushroom sliced - 100 gm
maida - 50 gm (1/3rd cup)
milk - 4 cups (900 ml )
salt & pepper - according to your taste
chedder cheese, grated - 75 gm

METHOD:-

1. Cook macrone in boiling water (add salt) & drain well.
2. Melt the butter in a saucepan, add the onion & cook for 10 mins/until browned.
3. Add the mushrooms & cook gently for few mins.
4. Stir the flour & cook for 1 min.
5. Gradually pour in the milk stirring continuously. Bring to boil, stirring, until the mixture has thickened.
6. Add salt & pepper to taste, then stir in cooked macroni.
7. Pile the mixture into a greased dish & sprinkle cheese.
8. Cook in the oven until the sauce is bubbling & cheese melted.

HAPPY COOKING :)))))

TIRAMISU !!!!!!

I adapted this recipe from APY COOKING. But made slight changes in this as we dont get ladyfingers & mascarpone cheese here. I substituted ladyfingers to VANILLA SPONGE CAKE & mascarpone cheese to AMUL CREAM CHEESE. First day it tasted salty (i dont know how:D) but the next day taste was too good. As i am a coffee lover i liked this cake very much. And i used only half a quantity of these ingredients. 

INGREDIENTS:-

Expresso syrup:-

boiling water - 1 cup

expresso pow ( i used instant coffee pow) - 2 tbsp

sugar - 4 tbsp

vanilla essence - 1 tsp

Filling:-

heavy whipping cream - 1 1/4 cup ( i used BLUE BIRD WHIPPED CREAM here)

Amul cream cheese - 400 gm

vanilla esssence - 1 1/2 tsp

sugar - 6 tbsp(add more if you like it sweeter)

expresso syrup - 2 tbsp

Other:-

VANILLA SPONGE CAKE  (see the link here) 

Grated chocolate - 2 tbsp

cocoa pow - 2 tbsp

METHOD:-

1. Bake VANILLA SPONGE CAKE. Cut it into half & then divide it into 4 pieces.

2. Take any dish tray round/square( i used the same baking dish in which i baked VANILLA SPONGE CAKE) & line the base with foil/clean wrap( i used clean wrap here). (Since this is a no bake dish, you can use any container & scoop out the tiramisu if you wish).
3. Prepare the EXPRESSO SYRUP by combining all the ingredients mentioned under it.
4. Prepare the FILLING. For this, with an electric mixer , beat heavy whipping cream for a few mins till soft peaks form( i used BLUE BIRD WHIPPED CREAM here. Follow the instructions on the packet).

4. In a separate large bowl take the amul cream cheese & mix well with vanilla essence+sugar+2 tbsp of expresso syrup. Fold the whipped cream into the cream cheese mixture & mix.

5. Now start layering:-

a. Line the base with clean wrap/aluminium foil. a. Layer half of cream cheese filling at the bottom first. 
b. Cut the 4 pieces of vanilla sponge cake exactly in the middle ( now you get 8 pieces). 
c. Now dip the 4 pieces in the expresso syrup, very lightly, for just a second. ( or u can place them in container & then pour expresso syrup carefully on them). & arrange it on cream mixture.
d. Now layer with remaining cream cheese filling & sprinkle grated chocolates.
e. Make another layer of vanilla sponge cake on the top.( this is going tobe the base of this cake)
f. Cover it with a lid & refrigerate for at least 4 hrs /overnight.

6. Just before serving unmould the cake. Dust cocoa powder on top.

HAPPY COOKING :))))))

Rice aubergine casserole !!!!!!!

I adapted this recipe from GEETHS DAWATH. Usually i don't like brinjal but liked it very much in this dish. And i used only half a quantity of ingredients in this recipe. But i used 2 cubes of cheese because i am a cheese lover.  Original recipe says bake it in convention mode , as i don't have convention mode in my oven i baked it in m/w mode for 13 mins and t came out well.

INGREDIENTS:-

Rice - 1 cup
bay leaves - 2
round brinjal or aubergine - 1 large cut into 1" pieces
capsicum - 1 large, cut into 1/2" pieces
oil for deep frying

RED SAUCE:-

oil - 2 tbsp
onions - 1 1/2 chopped
tomatoes - 4 large pureed
oregano - 1 tsp
salt - 1/4 tsp
pepper pow - 1/4 tsp
red chilly pow - 1/2 tsp
sugar - 1/2 tsp

CHEESE SAUCE OR WHITE SAUCE:-

butter - 2 tbsp, softened
flour - 2 tbsp
milk - 2 cups
cheese - 2 cubes, grated
salt - 3/4 tsp
pepper pow - 1/4 tsp
mushroom - 1 cup, chopped (optional) - i didn't use

METHOD FOR BRINJAL:-

1. Sprinkle 3/4 tsp salt on the brinjal pieces, mix & keep aside for 1/2 an hour to sweat.
2. Pat dry the pieces on a paper napkin or kitchen towel.
3. Heat oil & deep fry until golden brown & keep it aside.

METHOD FOR THE RICE :-

1. Boil 5-6 cups of water with 1 tsp salt , bay leaves, add washed rice & cook till tender.
2. Strain excess water run a fork through the hot rice to separate the rice grains & keep aside.
3. You may also prepare the rice in rice cooker.
4. Or the third option is put washed rice+salt+bay leaves+water(double the quantity of rice i. e. 1:2) in a pressure cooker & pressure cook for 2 whistles and keep it aside. (i used the 3rd option)

METHOD FOR THE RED SAUCE;-

1. Heat oil and chopped onions & cook till it turns light brown.
2. Add pureed tomatoes_sugar+salt+pepper+oregano+red chilly pow.
3. Cook for about 5 mins till slightly thick remove from heat & keep it aside.

METHOD FOR THE CHEESE SAUCE OR WHITE SAUCE:-

1. Heat butter in a clean pan, add flour & stir on low heat for 1 min.
2. Add milk & stir continuously till it comes to a boil, cook for about 2 mins till it coats the spoon well.
3. Add  mushrooms & cook for 4-5 mins (optional).
4. Remove from heat, add cheese, salt & pepper, the sauce should be thin.
5. Keep it aside.

TO ASSEMBLE:-

1. Spread half the cooked rice in a medium oven proof dish.
2. Spread half the aubergine & chopped capsicum on the rice.
3. Top the brinjal with half the red sauce, sprinkle half the white sauce.
4. Again spread the rice, then brinjals & then the red sauce, top with white sauce & lastly spread capsicum.

 5. Cover the dish with an aluminium foil & bake in a preheated oven for about 10 minutes at 200*c, uncover the casserole & bake further for 5 mins. ( as i don't have convention mode in my oven, i microwaved it for 13 mins, uncovered).

6. Serve hot.

HAPPY COOKING :))))))

MUSHROOM PEPPER FRY !!!!!!!

I prepared this on hubby's demand. I tasted mushroom pepper fry in some hotel near my moms place and that was too good. i just tried to prepare like that and it almost tasted same. 

INGREDIENTS:-

button mushrooms - 200 gms
curry leaves - a fistful
garlic pods - 3
green chilly - 1
pepper powder - 3 tsp
salt to taste ( i added 1 tsp)
maida - 1 tsp

METHOD:-

1. Clean n cut mushrooms into half & keep it aside.
2. Finely chop garlic & green chilly.
3. In a kadai, put oil and fry curry leaves+garlic+green chilly till curry leaves are crispy and keep them aside.

4. In the same kadai, add mushrooms & pepper powder & mix well & close the lid till mushrooms are cooked (do not add water).

6. When mushrooms are cooked & water dries up, add salt & maida & mix well.
7. Finally add curry leaves+garlic mixture & mix well.

HAPPY COOKING :)))))