Vegetable Oats upma

Vegetable Oats upma 

Quick cook oats 1 cup 

Onion                  1 

Mixed vegetables 3/4 cup 

Green chilli          3 

Water                  1/2 cup 

Salt                          As needed 

Coconut oil/ 

sesame oil         1 tsp 

To temper

Oil                         2 tsp

Mustard                 3/4 tsp

Urad dal                 1 tsp

Channa dal         2 tsp

Curry leaves         1 sprig

1. Chop all the vegetable and onion finely. Heat the oil in the pan and mustard seeds, urad dal,chana dal and curry leaves then add onion and fry until transparent. Add vegetables, green chillies and if you want you can sprinkle 1/4 tsp sugar to maintain its  colour and fry in medium flame for 2 minutes. Add a little salt just for the vegetables if you want.
2. Add the oats, salt and mix well for a minute. Add 1/4 cup water and mix well and cook covered for 2 minutes
3. Later again sprinkle the remaining water and mix well and cook covered for another 2 minutes. This way it wont turn too gooey but still gets cooked moist. Top with coconut oil or sesame oil if desired.

Lahsun ki Chutney

Lahsun ki Chutney

Ingredients

1 cup garlic (lehsun) cloves, peeled
1 tbsp chilli powder
1/2 tbsp lemon juice
salt to taste

Method

Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.
Before using, dilute with water and use as required.
Store refrigerated.

Batata Vada

Batata Vada

Ingredients

Potatoes,boiled and mashed        600 grams
Ginger                                       1 inch piece
Garlic                                       10-12 cloves
Green chillies                                4-5
Gram flour (besan)                        1 1/2 cups
Red chilli powder                        1 teaspoon
Soda bicarbonate                        a pinch
Oil                                                1 tablespoon  for deep-frying
Turmeric powder                        1/4 teaspoon
Fresh coriander leaves,chopped       2 tablespoons
Salt                                                 to taste

Method

1. Grind ginger, garlic and green chillies and make a paste.
2. Mix gram flour, red  chilli powder, salt and soda bicarbonate and make a thick paste.
3. Heat  oil in a pan.
4. Add ginger-garlic-green chilli paste and sauté for a minute.
5. Add the mashed potatoes and turmeric powder and mix well..Add coriander leaves and salt. Let the mixture cool and then form into lemon sized balls.
6. . Heat sufficient oil in a kadai. Dip the potato balls in the gram flour batter and deep fry till light golden brown. Drain on absorbent paper.
7. Serve hot with lehsun chutney . 

. . . .

Aloo Pizza

Aloo Pizza

Ingredients 

Potatoes Boiled, peeled And Grated3 medium
Whole wheat flour (atta) 1 1/2 cups
Refined flour (maida) 1 1/2 cups
 Baking powder 1 teaspoon
Salt to taste
Milk 1 cup
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Chaat masala 1 teaspoon
Fresh coriander leaves finely chopped2 tablespoons
Green chillies chopped1 teaspoon
Green olives 5
Tomato concasse 1 cup
Green capsicum cut into thin strips1 medium
Onion sliced1 medium
Mozzarella cheese grated1 cup

Method

1.  Combine wheat flour, refined flour, baking powder and salt in a bowl. Add milk and knead into a soft dough. Cover with a damp cloth and set aside for 15 minutes. 
2. Divide dough into large equal portions and shape into pedas.Combine grated potatoes, salt, red chilli powder, garam masala powder, chaat masala, coriander leaves and green chillies in another bowl.  
3. Dust each pedas with refined flour and flatten into a large disc. Place a spoonful of potato mixture, bring in the edges together and seal. Roll each stuffed ball into a kulcha. 
4. Heat a non stick pan, place a kulcha on it. Slice olives.Cook the kulcha till underside is golden. Flip and spread 2 tbsps tomato concasse on it. 
5. Put some capsicum strips and onion slices and top with mozzarella cheese. Place olives, capsicum strips and onion slices once again. Cook on low heat till cheese melts. 
6. Serve hot.  

Appam

Appam

Ingredients

For The Batter

2 cups uncooked rice (chawal) , soaked for 4 to 5 hours and drained

1/2 cup cooked rice

1/2 tsp dry yeast

2 pinches of sugar

a pinch of plain flour (maida)

1 cup coconut milk

salt to taste

2 tsp sugar

Other Ingredients

oil for greasing and cooking

For Serving

coconut stew

Method

Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.

Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.

Put a pinch of plain flour, cover and keep aside for 10 minutes.

Combine the ground paste, coconut milk, salt and sugar and mix well.

Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.

Heat an appachatti (appam kadhai) and grease it lightly with oil.

Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre.

Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked.

Repeat with the remaining batter to make 14 more appams.

Serve immediately with coconut stew.

Aloo Aur Shakarkand Ki Chaat

Aloo Aur Shakarkand Ki Chaat

Ingredients

2 large sized potatoes

2 sweet potatoes (shakarkand)

4 tbsp green chutney

1/2 cup khajur imli ki chutney

1 cup curds (dahi)

1/4 tsp black salt (sanchal)

1/2 tsp roasted cumin seeds (jeera) powder

1/4 tsp chilli powder

4 tbsp melted butter

salt to taste

For The Garnish

1/2 cup grated white radish (mooli)

1/2 cup chopped spring onions

Method

1. Boil the potatoes and sweet potatoes in salted water. Peel and cut into large cubes.
2. Thread the potato and sweet potato cubes onto skewers. Smear them generously with melted butter and grill over a charcoal or electric barbecue
3. Drain on absorbent paper and place in a serving dish.
4. Top with the green chutney, khajur imli ki chutney, curds, black salt, cumin seed powder, chilli powder and salt.
5. Garnish with the grated radish and spring onions.
6. Serve immediately

Tamatari Bhindi

Tamatari Bhindi

Ingredients:

For gravy:

• 4 medium tomatoes puree will make approx. 1-1/2 cup
• 1/4 inch piece of ginger
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida (hing)
• 1 teaspoon coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon corn starch/arrow root powder

Fried bhindi:

• 1-3/4 cup bhindi (sliced from center and cut in half )
• 1/4 cup besan gram flour
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mango powder (amchoor)
• 1 teaspoon fennel seeds coarsely ground (sonff)
• 1-1/2 teaspoons coriander seeds coarsely ground (dhania)
• 1/2 teaspoon red chili powder
• Approx. 3 tablespoons water
• Oil to fry

 Method

Gravy

1. Mix cornstarch with three tablespoons of water and keep aside.
2. Blend the tomatoes and ginger to make tomato puree.
3. Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
4. Add cumin seeds, asafetida and stir for few seconds now add coriander; turmeric, red chili, salt and sugar stir fry for few seconds and add tomato puree. .
5. Cook the tomatoes for about 4-5 minutes, add corn starch and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready keep aside.

Fried bhindi

1. In a bowl put the bhindi and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly bhindi should be nicely coated with spices but the mix should not be runny.
2. Heat the oil in frying pan over medium high heat, frying pan should have about 1 inch of oil. Oil should be moderately hot when you put bhindi in oil it should float right of way but not change the color.
3. Put one bhindi at a time to the oil and fry till they are golden brown both sides this should take about four minutes.
4. Take them out over paper towel.
5. Serve the bhindi over gravy; don’t mix it as you should pick up the bhindi with gravy.