INSTANT BROKEN WHEAT AND OATS IDLI

Recipe source: Veginspirations.com

Ingredients

1. Broken wheat/Samba wheat rava(coarsely powdered)- 3/4 cup
2. Oats(coarsely powdered)-3/4 cup
3. Ragi (Finger millet)powder- 1/2 cup
4. Baking soda-1 tsp
5. Salt- to taste
6. Yogurt- 2 cups
7. Grated coconut- 4 tbsp(optional)
8. Grated carrot-3 to 4 tbsp(optional)
9. Frozen green peas- 3 to 4 tbsp(optional)

for tempering

1. Mustard seeds-1/2 tsp
2. Urud dal/uzhunnu parippu-1 tsp
3. Channa dal- 1 tsp
4. Cashew nuts(chopped)- 4 tsp
5. Curry leaves chopped-1 sprig
6. Green chilies (chopped)- 2 nos(or to taste)
7. Oil

Method

• Combine broken wheat ,oats,ragi powder,baking powder and salt together.Keep aside.
• Heat oil in a pan ,add mustard seeds and let it splutter.Add urud dal,channa dal, and cashewnuts ,saute till it turns golden brown.Now add curry leaves and green chilies.Saute for few seconds.
• Combine this with the wheat and oats mixture(as per the recipe you can store this mixture in an air tight container for about 1 week,just add yogurt , grated coconut and veggies just before making idlis)
• Add yogurt and mix well.
• Add grated coconut,carrot and green peas (if using) and mix well.
• Immediately pour the batter into greased idli molds and steam for about 20 minutes.Allow it to cool for a minute before removing the idlis from the molds.
• Serve with chutney and sambar.

EGGLESS CARROT CAKE

Recipe source:Cakes and more

Ingredients

1. All purpose flour- 1 1/2 cup
2. Light brown sugar- 1 cup
3. Baking soda- 1 tsp
4. Baking powder-1/2 tsp
5. Cinnamon powder- 1 1/2 tsp
6. Salt-1/4 tsp
7. Carrot(grated)- 1 to 1 1/2 cups
8. Water-3/4 cup
9. Vegetable oil-1/2 cup
10. Vanilla essence- 2 tsp
11. Vinegar-1 tbsp

Method

• Preheat oven to 175 deg C.Line the baking tray with baking paper or use 7 to 8  of these handmade origami paper cake cases like i did(steep by step tutorial included)
• Whisk together all the dry ingredients(ie. all purpose flour,sugar,baking soda,baking powder,cinnamon powder and salt.
• Now add the grated carrot and mix well.Keep aside.
• In another mixing bowl combine all the wet ingredients(ie water,oil,vanilla essence and vinegar.
• Slowly add this to the dry ingredients and mix until combined(Do not over mix)
• Pour into the prepared pan/paper cases.
• Bake for 30 to 35 minutes or until a cake tester inserted into the center comes out clean. 

They make perfect and delicious Christmas gifts!!

CHOCO ROLLS

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Vatsala of Show and tell.I made these delicious chco rolls from her blog. You can find the original  recipe here.

Ingredients

Chocolate layer

1. Arrowroot biscuit(powdered)-1/2 packet
2. Cocoa powder-1 1/2 tsp
3. Sugar(powdered)-1tbsp
4. Milk- 1/2 cup(approx)

Coffee cream layer

1. Butter-1/4 cup
2. Sugar(powdered)-1/2 cup
3. Vanilla essence-1/4 tsp
4. Instant coffee powder- 1/2 tsp

Method

• Cream butter ,powdered sugar and coffee powder together until light and fluffy.Now add vanilla essence and combine well.Keep aside.
• Now to prepare the chocolate layer combine finely powdered  biscuits,cocoa powder and 2 tbsp sugar.Add sufficient quantity of milk and knead well to form a soft dough(like chapathi dough).
• Roll the dough into a 1/4 inch thick sheet over an aluminium foil.
• Spread the coffee butter cream  on the chocolate layer and start rolling it from the longer side to form a cylinder.(use the aluminium foil to lift and roll the sheet.)
• Cover this with aluminium foil and refrigerate for 30 minutes.
• Cut into 1/4 inch thick pieces and serve.

METHI PARATHA

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Sumedha ofSumee's culinary bites.I made these delicious methi parathas from her blog. You can find the original  recipe here.

Ingredients

1. Fenugreek leaves/Methi leaves- 1 bunch
2. Whole wheat flour- 3 cups + extra for dusting
3. Chili powder- 2tsp
4. Turmeric powder-1/2 tsp
5. Cumin seeds- 1 tsp
6. Ajwain seeds/carom seeds-1 tsp
7. Garlic (crushed)- 2cloves
8. Oil- 1 tbsp
9. Salt to tasste
10. Water

Method

• Wash methi leaves, and chop it finely.
• Combine all the other ingredients with the methi leaves and knead well to form a soft dough by adding sufficient quantity of water.
• Cover and keep aside for 15 to 20 minutes.
• Make  lemon sized balls out of the dough and roll it gently to form a thin circle ,over a surface lightly dusted with flour.
• Heat a non stick pan and put the paratha on the hot pan and cook on medium heat  for about 15 seconds.
• Turn it over and cook on the other side for about 30 seconds.
• Flip it over again and gently press the paratha using the spatula or a clean kitchen towel for a few seconds.
• Serve with raitha and pickle or gravy of your choice.

GUAVA- STRAWBERRY SMOOTHIE

Ingredients

1. Guava- 3 nos 
2. Strawberry- 10 nos
3. Yogurt- 1 cup
4. Water- 1 cup (or as required)
5. Sugar to taste

Method

•  Place all the ingredients in a blender and process until smooth. 
• Pass this through a fine mesh sieve,extracting as much juice as possible. (discard the seeds)
• Serve immediately.

CHILLI TOFU

Ingredients

1. Tofu(firm)cubed-250 gms
2. Cornflour-1 1/2 tbsp
3. Ginger (julienne)-2 tsp
4. Garlic (chopped)- 1 tsp
5. Onion chopped finely- 1 no
6. Green chilies chopped- 1 no(or to taste)
7. Spring onion(chopped)-2 tbsp
8. Red chili powder-1/2 to 3/4  tsp
9. Soya sauce-2 tsp
10. Tomato sauce-1 to 1 1/2 tbsp
11. Pepper powder- to taste
12. Salt to taste
13. Water
14. Oil

Method

• Combine cornflour ,pepper powder and salt to taste with enough water to form a thick batter.
• Add the tofu cubes into this batter and mix carefully.
• Heat oil in a pan and shallow fry the tofu cubes, turning sides in between until it turns golden brown.(You can also deep fry the tofu cubes if you wish to do so)
• Drain this onto a kitchen towel and keep aside.
• Now heat oil in a pan , add ginger , garlic and green chilies and saute till raw smell leaves.
• Add chopped onion and spring onion.Saute till onion turns translucent.
• Add red chili powder and saute for a few seconds.
• Now add soya sauce and tomato sauce.Stir well.
• Add the fried tofu cubes and mix until combined.
• Switch off the heat ,garnish with chopped spring onions.

Enjoy!!

TANDOORI CHICKEN

Recipe source: Suja -Kitchen corner Try it
You can find the original recipe here

Ingredients

1. Chicken leg/thigh pieces-4 nos
2. Oil-4 tsp

First marinade

1. Kashmiri chili powder-3/4 tsp
2. Ginger garlic paste-1 1/2 tsp
3. Lime juice-1/2 tsp
4. Salt to taste  

Second marinade

1. Gram flour-3 tsp
2. Ajwain seeds/carom seeds-1 pinch
3. Cloves-3 nos
4. Cinnamon stick-1`" piece
5. Cardamom- 3 nos
6. Nutmeg- 1 pinch
7. Fennel seeds- 1/2 tsp
8. Kashmiri chili powder- 2tsp
9. Coriander powder-1/2 tsp
10. Mustard powder-3/4 tsp
11. Kasoori methi-1/3 tsp
12. Yogurt-1/2 to 3/4 cup

Method

• Combine all the ingredients for first marinade and keep aside.
• Make 3 to 4  deep slashes( to the bone ) on the chicken leg/thigh pieces and apply the first marinade and keep aside for 1/2 an hour.
• Meanwhile to prepare the second marinade ,heat 2 tsp oil in a pan,reduce the flame to low and add gram flour and  ajwain seeds.Roast for a minute or until it is fragrant.(Make sure you stir this continuously while roasting ,or else it might get burnt).Switch off the stove and allow it to cool.
• Dry roast cloves,cinnamon,cardamom and fennel seeds until fragrant and grind to form a fine powder.
• Combine the roasted gram flour and  masala powder with the rest of the ingredients for the second marinade.
• Apply this marinade on to the chicken pieces and refrigerate for at least 5 hours.
• Preheat oven to 450 deg F and place the chicken pieces on a greased baking tray.
• Bake for 10 minutes and turn over and bake for another 10 minutes.
• Now reduce the heat to 250 deg F  and bake for another 10 to 15 minutes.

Enjoy!!