Oats & Sooji Dhokla

Ingredients

Sooji / Semolina( roasted)          : 1cup
Oats                                          : 1 cup
Green chillies                             : 2 nos
Ginger                                       : 1 small piece
Curd                                         : 1 1/2 cups
Cooking soda                           : 1/4 tsp
Coconut grated                        : 1/4 cup
Oil                                           : 2 tbsps
Mustard seed                           : 1 tsp
Cumin seeds                            : 1/2 tsp
Sesame seeds                          : 1 tsp
Turmeric powder
Chopped coriander leaves
Salt

Method 

Dry roast oats and powder it.
Grind the green chillies and ginger to a fine paste.
Mix sooji, oats powder, curd, 1tbsp oil, cooking soda, salt, ginger - green chilly paste, turmeric powder together and make it into a batter.
Let it sit for 1/2 an hour.
Pout the batter into a greased plate and steam cook for 15 mins.
When the batter is cooked cut into small pieces .
Heat oil in a frying pan , add mustard seed , cumin seeds, sesame seeds .
When it splutters add asafotida and pour it  over the dhoklas.
Garnish with coriander leaves and grated coconut.
Serve hot..

Black Eyed Beans Biryani / Pulao

Ingredients

Soaked/Frozen Black eyed beans    : 1 cup
Basmati/Long grain rice                   : 1 1/2 cups
Chopped onion                               : 1/2 cup
Chopped tomato                             : 1/4 cup
Green chilly                                     :1
Ginger - Garlic paste                       : 1 tsp
Red chilly powder                           : 1 tsp
Coriander powder                           : 2 tsps
Garam masala powder                     : 1 tsp
Ghee + oil                                        : 3 tbsps
Cinnamon                                        : 1 small piece
Cardamom                                      : 2 nos
Cloves                                             : 2nos
Salt
Coriander leaves
Mint leaves

Method

Wash & Soak rice for 1/2 an hour
Grind Cinnamon, Cardamom, Cloves,Green chilly, Ginger - Garlic paste,Coriander powder, red chilly powder to smooth paste.
Heat oil + ghee mixture in a pressure cooker ,add chopped onion and fry till golden colour.
Add the masala paste and fry for few mins.
Add chopped tomato,coriander leaves,mint leaves and stir.
Add beans, soaked rice, salt and fry for few mins.
To this add 2 cups of water and pressure cook on a low flame for 1 whistle.
Serve hot with any raita ..

Thayir vadai/ Dahi Vada

Ingredients

Urad dal   : 1 cup
Green chillies : 5
Ginger ( finely chopped) : 1/2 tsp
Curd       : 3 cups
Cashewnuts  : 2 tbsps
coconut        : 1 tbsp
Jeera powder  : 1/2 tsp
Grated carrot   : 1/2 cup
Suger : 1/2 tsp
Coriander leaves
Oil for deep frying.
Salt
Asafotida
Curry leaves

Method

Wash and soak ural dal for an hour.
Soak cashewnuts in warm water for 1/2 an hour.
Drain the water from urad dal completely and grind with 3 green chillies, salt and ginger to a fine paste for atleast 45 mins.
Mix curry leaves and asafotida.
Heat oil in kadai , place a plastic sheet or banana leaf in your palm and wet it with little water.
Take a ball of batter and place it on a sheet/ leaf, flatten it and make a small hole in the middle.
Drop it into the oil, deep fry the vada until it turns golden brown.
Grind soaked cashewnuts, remaining green chillies, coconut to a fine paste.
Beat the curd with little salt, add the cashew paste, salt,sugar and mix well.
Put the vadas in little hot water for few mins, take them out and squeeze out the excess water.
Arrange the vadas on a wide/flat tray, pour the curd mixture over it, while serving garnish with grated carrot, jeera powder and coriander leaves.

Shahi Tukda / Shahi Tukra with leftover Rasmalai Rabri

Ingredients 

Bread         :  4 slices
Milk             : 6 cups
Sugar           : 2 cups
Saffron
Almonds
Cardamom powder
Oil / Ghee

Method

Toast the bread, both sides with little ghee or oil.
Soak saffron strands in 2tbsp of milk.
Boil milk in a heavy bottomed pan , keep heating till it is reduced to a thick consistency.
Add sugar , saffron milk ,cardamom powder and mix well.
Keep boiling until the milk has reduced.
Place the toasted bread slices on a serving plate, pour the milk mixture over the top.
Garnish with almonds and serve chilled.

For Rasmalai Recipe Click Here