Oats Idli
Ingredients
2 Cups Oats
1/2 liter Curd (slightly sour)
1 tbsp Mustard seeds
1 tbsp Urad dal
1/2 tbsp Channa dal
1/2 tbsp Oil
2 tsp Green chilies, finely chopped
1 Cup Carrots, grated
2 tbsp Coriander, finely chopped
1/2 tbsp Turmeric powder
2 tbsp Salt
A pinch of Eno fruit salt
How to Make
1.On a tawa, dry roast the oats until it turns slightly brown and then powder the oats in a mixer.
2.In a pan, add oil, mustard seeds, urad dal, channa dal and allow the mustard to splutter and the dals to turn golden.
3.To this, add the chopped chilies, coriander, and grated carrots.
4.Add the turmeric powder and fry for a minute.
5.Add this seasoning to the powdered oats mixture and add the curd to it to make a batter like that of idli batter’s consistency.
6.You can add as much curd to the mixture to achieve the consistency, but do not add water to the batter.
7.Grease the idli steamer plates with oil and pour the batter into each area of the steamer.
8.Steam the idlis for 15 minutes.
Dal ka Paratha
Ingredients
1 Cup Wheat flour
2 tsp Oil
1 tsp Salt
For the Filling:
1/2 Cup Dhuli Moong Dal(soaked)
1/2 tsp Cumin Seeds
1/8 tsp Turmeric Powder
A pinch of Asafoetida
1/2 tsp Chilli Powder
2 tsp Oil
1 tsp Salt
As per need Ghee
How to Make
1.Sieve the flour and knead into a soft dough by adding enough water. Keep aside.
2.Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida.
3.When the seeds splutter, add the cooked dal, salt, turmeric powder, chili powder and mix well.
4.Cook until the dal mixture is dry. Let it cool.
5.Break small rounds of the dough. Roll each round a little flat and place some filling in the center.
6.Close from all sides and roll as thin as you can without tearing.
7.Heat a tawa (griddle), and fry the parantha with the ghee, till brown on both sides.
Methi Ka Thepla
Ingredients
2 Cups Atta
2 Tbsp Oil
1 Tbsp Dried Methi
2 tsp Salt
2 tsp Ginger and Green Chillies (make a paste)
1 tsp Garlic
2 tsp Coriander Powder
1 tsp Sugar
To knead Yogurt
As needed Water
How to Make
1. Take all ingredients in a bowl. Mix well.
2. Knead the ingredients well with yogurt and some water.
3. Make thin paranthas out of the dough.
4. Cook the paranthas from both sides, over high flame till greenish brown.
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Moong Dal Cheela
Ingredients
200 gm moong dal
4-5 diced paneer pieces
1 tsp crushed paneer mixed with chaat masala
1 tsp capsicum and cabbage – chopped
1/2 tsp onions – chopped
1 tsp cashew nuts
Salt – to taste
Ghee – for frying
How to Make
Soak the moong dal overnight and grind it with some salt into a consistent flowing batter.
Heat tawa and spread some batter in a circular motion over it.
Add the cashew nuts and all the vegetables.
Dab some ghee on top and flip it over to cook for a few minutes.
Misal Pav
Ingredients
To make the paste for gravy/sauce:
2 Tbsp oil
1 tsp ginger paste
1 tsp garlic paste
1 cup chopped onion
1 cup chopped tomato
3/4 cup grated coconut
To make gravy/sauce (Kat in Marathi)
3 Tbsp oil
Spice Paste (as above)
Salt to taste
1 tsp red chilly paste
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp cumin-coriander powder
1/2 tsp cinnamon & clove powder
3 cups water (or as required to adjust the consistency)
To make usul:
3 Tbsp oil
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp hing (asafoetida)
1 1/2 cups steamed matki (moth) soaked overnight
1 cup boiled potato (cut into square pieces)
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp cinnamon-clove powder
1 lime juice
3 cups water (or as required)
Salt to taste
For Garnishing:
Chopped onion
Mix dry farsan
Chopped coriander
How to Make
To make the paste : Heat oil in a pan.
Add ginger paste, garlic paste, and chopped onion.
Saute till the onion is transculent.
Then add chopped tomatoes and grated coconut.
Mix well and saute it for few minutes.
Allow the mixture to cool.
Grind it into a smooth paste.
To make gravy/sauce (‘Kat’ in Marathi): Heat oil in a pan.
Add the ready paste into oil and saute it for 2 minutes.
Then add salt, red chilly powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it.
Then add water to it.
Cook till the mixture starts leaving oil.
Transfer it to a bowl and keep it aside.
To make Usal:. Add ginger paste, garlic paste and asafoetida.
Saute it for a minute.
Then add soaked & boiled sprouts and potatoes. Mix it.
Then add salt, turmeric powder, garam masala, clove-cinnamon powder and lime juice.
Add water to it.
Cook it for 8-10 minutes.
Transfer it to a separate bowl.
To make Misal:
Take a serving bowl.
First, pour ready usal in the bowl.
Then pour the red gravy over it.
Thereafter, add finely chopped onion, farsan to the mixture.
Garnish it with chopped coriander. Serve it with pav and a slice of lemon
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