Oats & Wheat Rawa Idly

Ingredients

Steel cut oats powdered-1 & 1/4 cup

Wheat rawa powdered-1 cup

Salt to taste

Curd-1 & 1/2 cup

Baking soda-1/2tsp

Water to dilute

Ingredients for tempering

Oil-2tsp

Mustard-1/2tsp

Channa dhal-1tsp

Urad dhal-1tsp

Jeera-1/2tsp

Onion-1/4(optional)

Green chillies-1

Curry leaves -little

Ginger chopped-1/4''

Method

Dry roast oats & wheat rawa till its just hot,cool it.Heat oil in a pan temper it.Pour it in the oats mixture.Add the soda ,water & curd.Mix it well till there is no lumps.Rest it for 10 minutes.Dilute the batter if it becomes thick.Grease idly plates pour a ladle of batter & steam it till done.Serve it with my Onion Coriander chutney.

Tips

Mine was not that soft because i used very little of baking soda.You can increase the quantity if you like.You can also add vegetables to make it more healthy.

Watermelon Skin Chutney

Ingredients

Watermelon skin chopped-2 cups

(only the green & white part)

Salt to taste

Tamarind paste-2tsp

Oil-2tsp

Uraddhal-2tsp

Channadhal-2tsp

Jeera-1tsp

Coriander seeds-1tbsp

Green chillies-4

Ginger-1/2''

Peanuts-1 hand full

Coconut-2tsp

Hing-1/2tsp

Tempering

Oil-1tsp

Mustard-1/2tsp

Jeera-1/4tsp

Red chilles-2

Curry leaves-little

Uraddhal-1/2tsp

Method

Heat oil fry the melon skin till its cooked ,keep it aside.Fry the other ingredients one by one.Cool everything & grind to a smooth paste.Temper it.Serve it with rice or any tiffins.

Tips

Watermelon skin will be very hard to cook fast,so grate it or chop it finely & then fry.

Tuna Puttu

Ingredients

Tuna (tin)-2

(Drain the water)

Salt to taste

Pepper-1 & 1/2tsp

Chopped Onion-1

Chopped Green chillies-2

Chopped Garlic-5

Turmeric powder-1/4tsp

Curry leaves little

Oil-4tsp

Method

Heat oil in a pan fry onions,garlic & green chillies till light brown.Add remaining ingredients & fry in medium heat till golden brown & slight crisp .Garnish it with coriander leaves.

Brinjal Rice

Ingredients

Long purple brinjal cubed-1

(you can also use small brinjals)

Onion-sliced-1/2

Garlic sliced-3

Curry leaves little

Salt to taste

Chilly powder-1/4tsp

Turmeric powder-1/4tsp

Hing-1/4tsp

Basmati rice-1 cup

Bisebelabath masala powder-4tsp

Tempering

Oil-6tsp

Mustard-1tsp

Channadhal-1tsp

Uraddhal-1/2tsp

Jeera-1/4tsp

Red chillies-3

Method

Heat oil in a pressure cooker temper it.Add the onion,curry leaf & garlic fry till light brown.Add the brinjal & all dry powders,fry for 2 minutes.Add rice & water,cook it till done.Serve it with any raita.

Carrot Mysore Pak

Ingredients

Finely grated carrots-1/2 cup

Besan-1 cup
Ghee-2 & 1/4 cups

Sugar-2 cups

Water-1 cup

Method

Fry the carrots & besan each separately with 1tsp of ghee till raw smell goes off.Put it in a bowl,add the remaining ghee to it .Stir it well without any lumps.Boil sugar & water till bubbles appear.Keep it in low heat & add the carrot,besan & ghee mixture.In medium heat keep mixing it(may be for 5 minutes).You will notice that the mixture is leaving the sides of the pan & all the bubbles have come closer(looks like a semi thick paste consistency).This is the stage to remove from heat & pour it on a greased pan.While warm cut into desired shapes.

Tips

Try to use a non stick pan because its less mess & easy to know the stage for removing the mixture.This is a sweet which really requires patience & more concentration.Otherwise your sweet will form into rocks or crumble down in a minute you miss the stage....This also requires some practice,so new comers pl. try with small quantity 1st.

Buttered String Beans

Ingredients
String beans cut into halves-1 bunch
Salt & Pepper to taste
Morjaram or Basil-1tsp
Crushed garlic-1(optional)
Butter-1tsp
Method
Steam the beans with salt & keep it aside.Heat butter in a pan saute the beans,salt & pepper.
Sprinkle morjaram & serve it with Chicken Kheema Spaghetti.

Chicken Kheema Spaghetti

Ingredients for the chicken
Ground Chicken-1 cup
Chopped Onion-3tbsp
Chopped Ginger & Garlic-1tsp
Chopped Green chillies-1
Salt & Pepper to taste
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Curry & Coriander leaves-little
Oil-1/2tsp

Other Ingredients

Cooked whole wheat spaghetti-2 cups

Spaghetti sauce-1 cup

Shredded cheese-little

Salt & Pepper to taste

Olive oil-3tsp

Method

Heat oil in a pan add onion,ginger,garlic,green chillies,garam masala,salt & pepper fry till light brown.Add the chicken & fry it in high flame till its cooked(3 minutes).Add curry & coriander leaves & keep it aside.Heat oil in a pan fry the cooked spaghetti for 1 minute.Add the chicken & sauce,check for salt & pepper.Fry for 2 minutes add the grated cheese & serve it hot with Buttered String Beans.

Cucumber Buttermilk

Ingredients

Cucumber puree-1/2 cup

Curd-1 cup

Water to dilute

Salt to taste

Jeera powder-1/4tsp

Ginger -1/4''

Lime juice-1tsp

Curry leaves chopped- little

Method

Beat all above ingredients together in the blender.Before serving garnish it with curry leaves & jeera.Serve it cold.

Magic Eggs

Ingredients for Stuffing

Ground Chicken-1 cup

Chopped Onion-3tbsp

Chopped Ginger & Garlic-1tsp

Chopped Green chillies-1

Salt & Pepper to taste

Turmeric powder-1/4tsp

Garam masala-1/4tsp

Curry & Coriander leaves-little

Oil-1/2tsp

Ingredients

Eggs-4

Chapathi dough for sealing the eggs- little

Method

Heat oil in a pan add onion,ginger,garlic,green chillies,garam masala,salt & pepper fry till light brown.Add the chicken & fry it in high flame till its cooked(3 minutes).Add curry & coriander leaves & keep it aside.Take the eggs break it open on top with a knife making a very small hole (just for the filling to enter inside the eggs).Remove little white portion & with a back of the spoon beat the remaining mixture inside the egg.Take a spoon of the filling mixture fill it inside the eggs & seal it with chapathi dough(so that the filling doesn't comes out).Steam these eggs (keeping it straight) for at least 10 minutes.Cool it & peel off the shell & serve it.

Tips

Don't fill it till the brim,otherwise while cooking all the filling will come out slowly.Try steaming it by keep it straight.Cook it in medium heat.You can also cover the whole egg with the dough & then steam it.To do this dish you really need patience.

Coriander Leaf Pulao

Ingredients

Basmati rice-1 & 1/2 cup

Coriander leaf chopped -1 bunch

Salt to taste

Garlic sliced-3

Onion sliced-1/4

Peas little(optional)

( I used it only to give nice colour to the dish)

Oil-2tsp

Ghee-1tsp

Whole pepper-10,Cloves-2,Cardamom-2,Cinnamon stick-1/4'',Jeera-1/4tsp

(Whole spices)

Method

Heat oil & ghee in a pan,add the whole spices & fry it.Add the above ingredients one by one till the leaves reduces.Add rice fry a bit ,add salt & water(use 1 : 1 & 1/2 water) .Close & cook it till done.