Sarson Ka Saag

 Sarson ka saag is a very popular and easy to prepare north Indian dish made with mustard greens and spinach cooked with spices.Very tasty Sarson ka saag goes well with roti, paratha and steamed rice.

The following ingredients are needed to prepare Sarson Ka Saag.

Ingredients :

Mustard greens.  -1 bunch
Spinach (Palak).  -1 bunch
Radish.                -1
Onion.                 -2
Tomato.               -2
Ginger.                 -1 inch
Green chilly.        -2
Garlic cloves.       -6 large
Asafoetida.           -1/4 tsp
Turmeric powder. -1/2 tsp
Red chilly powder.-1/2 tsp
Cumin powder.      -1/2 tsp
Garam masala.       -1/2 tsp
Cumin seeds.         -1/2 tsp
Corn flour.             -2 tbsp
Water.                     -as needed
Salt.                        -to taste
Oil.                         -1tbsp
Ghee.                      -2 tbsp
Butter.                     -1tbsp

Instructions:-

Wash and finely chop mustard greens and spinach (palak). Peel and chop radish into thin round slices. Finely chop ginger, green chillies, garlic cloves, onions and tomatoes.Keep aside.

Method:

1). Heat 2 tbsp ghee and 1tbsp oil in a pressure cooker and splutter cumin seeds. Add chopped ginger, chopped green chilly, chopped garlic cloves, asafoetida (hing powder) and saute well for a few seconds until fragrant.

2). Add finely chopped onion, finely chopped tomato, thinly chopped radish slices, turmeric powder, red chilly powder, garam masala, cumin powder, required salt, chopped mustard greens, chopped spinach (palak) and 1 and 1/2 cup of water into the cooker. Cover and cook for 5-6 whistles on high flame.

3). Once the pressure is released open the cooker lid and allow the cooked mustard green mixture to cool. Once cooled blend the cooked mustard green mixture along with cooked water to a smooth puree.

4). Transfer the saag puree to a pot and heat on low flame. Add 2 tbsp corn flour mix with little water into the pot. Stir well and cook on low flame till the gravy thickens. Lastly garnish sarson ka saag with butter on top.

Very tasty Sarson Ka Saag is ready to serve hot with roti, paratha or steamed rice.

Vegetable Cutlet

Vegetable cutlet is very easy to prepare deep fried teatime snack using potatoes, carrot, green beans and onion. 

The following ingredients are needed to prepare Vegetable Cutlet.

Ingredients:

Potato.                -3 medium
Carrot.                -1
Beans.                 -5
Onion.                 -2
Green chilly.        -2
Ginger chopped.  -1tbsp
Turmeric powder.-1/2 tsp
Pepper crushed.   -1/2 tsp
Garam masala.     -1/2 tsp
Coriander leaves. -2 tbsp
Corn flour.            -3/4 tsp
All purpose flour. -2 tbsp
Water.                   -as needed
Bread crumbs.      -1 cup
Salt                        -to taste
Oil.                        -1&1/2 tbsp
Oil.                        -for deep frying

Instructions:

Boil potatoes with skin. Peel and mash the boiled potatoes. Finely chop carrot, green beans, onion, green chilly and ginger. Keep aside.

Method:-

1). Heat 1& 1/2 tbsp oil in a pan. Add chopped ginger and chopped green chilly into the pan and saute well on low flame until raw smell goes. Add finely chopped onion and saute well till onion turns translucent. Add chopped green beans and chopped carrot and saute well. Add 1/2 tsp turmeric powder, 1/2 tsp salt, 1/2 tsp crushed pepper and 1/2 tsp garam massla and mix well. Add mashed potatoes and finely chopped coriander leaves into the pan and mix with the carrot onion mixture. Switch off the flame and allow the potato carrot onion mixture to cool.

2). Once cooled mix the mashed potato mixture using your hand. Check for salt and add required salt if needed. Take a lemon size portion of the mashed potato mixture in your hand and make a round ball shape. Repeat the process and make ball shaped potato mixture and keep them on a plate.

3). In a small bowl add 3/4 cup corn flour, 2 tbsp all purpose flour and add required water little by little into the corn flour all purpose flour mixture and mix well without lumps and make a loose corn flour water mixture and keep aside.

4). Take a ball shaped potato mixture in your hand and dip it in the cornflour water mixture and roll it in bread crumbs. Slightly press it and make cutlet shape. Make cutlet shape with the remaining ball shaped potato mixture. Keep them on a plate.

5). Heat oil in a deep frying pan. Once the oil is hot drop the shaped cutlet one by one in hot oil and deep fry them on medium flame. Do not over crowd them in oil. Once oil bubble stops and the cutlet turns brown colour flip them with a flat spatula to cook the other side. Once done remove from hot oil and transfer to a tissue paper to absorb excess oil.

Crispy and tasty Vegetable Cutlet is ready to serve. 

Try the Vegetable Cutlet recipe and enjoy the teatime snack.

Saag Paneer Restaurant Style

Saag paneer is very tasty and easy to prepare restaurant style curry made with leafy greens that goes well as a side dish with roti, paratha, naan and rice.

The following ingredients are needed to prepare Restaurant Style Saag Paneer.

Ingredients:

Mustard leaves.- 1 bunch
Spinach / Palak  .- 1/2 bunch
Shallots.              -2
Garlic cloves.      -1+3
Ginger.                 -1 inch
Onion.                  -1
Tomato.                -1
Cumin seeds.        -1tsp
Dry red chilly.       -1
Turmeric powder.  -1/4 tsp
Red chilly powder.-1 tsp Kashmiri
Coriander powder. -1&1/2t sp
Garam masala.       -1tsp
Water.                     -as needed
Salt.                        -to taste
Butter.                     -2 tbsp
Oil.                          -2 tbsp

Instructions:

Wash and clean mustard leaves and spinach /palak. In a pot of boiling water add washed mustard leaves, spinach, shallots and 1 garlic clove. Once blanched drain water and transfer into cold water. Squeeze the water out and transfer the blanched ingredients into a mixer jar and grind (pulse it 2 to 3 times) coarsely without adding water. Keep aside the ground mustard leaves spinach mixture.

Method:

1). Heat 2 tbsp oil in a wide bottom pan and splutter cumin seeds. Add dry red chilly and saute well. Add finely chopped ginger, 3 chopped garlic cloves and saute well until the raw smell goes away. Add finely chopped onion into the pan and saute well until onion turns translucent.

2). Add turmeric powder and Kashmiri red chilly powder into the pan and saute well. Add finely chopped tomato and saute well. Cover and cook for 2 minutes on low flame until the tomato becomes soft and mushy.

3). Once the tomato becomes mushy add the ground mustard leaves spinach mixture into the pan and mix well. Add 1cup of water into the mixer and add the water into the curry. Cover and cook the curry for 5 minutes on low flame.

5). Add garam masala into the pan and mix the curry well. Lastly add 2 tbsp butter into the curry and mix well. Switch off the flame and cover the curry with a lid for 2 minutes. After 2 minutes open the lid and mix the curry well.

A very tasty Restaurant Style Saag Paneer is ready to serve.

Instant Garlic Chutney / Poondu Chutney

Poondu chutney /Garlic chutney is very tasty and easy to prepare instant chutney goes well with dosa and rice. The following ingredients are needed to prepare Instant Garlic Chutney / Poondu chutney.

Ingredients:-

Garlic cloves /Poondu -20 big
Red chilly powder. -1tsp
Coriander powder.  -1 tsp
Turmeric powder.   -1/4 tsp
Garam masala.       -1tsp
Salt.                        -1/2 tsp
Lemon juice.          -1tsp
Gingelly oil.           -5 tbsp

Water.  - as needed

Instructions:

Peel and finely chop garlic cloves.

Method:-

1). Heat 5 tbsp gingelly oil in a pan. Add finely chopped garlic cloves into the pan and saute in oil.

2). Add red chilly powder, turmeric powder, coriander powder and garam masala powder into the pan and mix with garlic cloves on low flame.

3). Add 1 tsp  lemon juice, required salt and required water into the spicy garlic mixture. Mix well and allow it to cook until oil separates from sides. Stir in between to avoid sticking to the pan.

4). Transfer the garlic chutney /poondu chutney to a serving bowl.

Instant Garlic Chutney / Poondu Chutney is ready to serve with dosa and rice.

Raw Mango Shallots Curd Curry / Pacha Manga Thayir Curry

Raw mango shallots curd curry also known as Pacha manga thayir curry is a very tasty and easy to prepare raw mango curry adding curd and can be served as a side dish with rice.

The following ingredients are needed to prepare Raw Mango Curd Curry / Pacha Manga Thayir Curry.

Ingredients:-

Raw mango.       -1
Curd.                  -3/4 cup
Grated coconut. -1/2cup
Green chilly.      -4
Cumin seeds.     -1/2 tsp
Asafoetida.        -1/2 tsp
Mustard seeds.  -1tsp
Shallots.            -8 crushed
Dry red chilly.   -1
Curry leaves.     -few
Salt.                   - to taste
Coconut oil.       -1tbsp

Method:-

1). Chop raw mango into small pieces with skin. Grind grated coconut along with chopped raw mango pieces, green chilly and cumin seeds to a thick and smooth paste adding very little water.

2). Heat 1tbsp coconut oil in a pan and splutter mustard seeds. Add crushed shallots and saute in oil. Add dry red chilly broken pieces and curry leaves and saute in oil. Add asafoetida /hing powder into the pan and mix well.

2). Add ground coconut raw mango mixture and required salt into the pan and mix well on low flame for 2 minute and switch off the flame

3). Add curd into the pan and mix with ground coconut raw mango mixture.

4). Transfer the raw mango curd curry to a serving bowl.

Raw Mango Curd Curry / Pacha Manga Thayir Curry is ready to serve as a side dish with rice.

Ivy Gourd Potato Sambar / Kovakka Sambar

Ivy gourd potato sambar /Kovakka sambar recipe is with step by step photos. Kovakka sambar /Ivy gourd potato sambar is a very tasty and easy to prepare curry made with ivy gourd and potato adding tamarind, asafoetida and spice powders and goes well with rice.

The following ingredients are needed to prepare Kovalka Sambar / Ivy gourd Potato Sambar.

Ingredients:-

Ivy gourd /Kovakka.-12
Potato. -1
Toor dal. -1/4 cup
Onion. -1 big
Turmeric powder. -1/4 tsp
Red chilly powder.-1tsp
Coriander powder. -2 tsp
Sambar powder. -2 tsp
Asafoetida. -1tsp
Tamarind. -a gooseberry size
Urad dal. -1/2 tsp
Mustard seeds. -1tsp
Cumin seeds. -1/2 tsp
Dry red chilly. -1
Curry leaves. -few
Water. -as required
Salt. -to taste
Coconut oil. -1tbsp
Coriander leaves. -few

Instructions:-

Wash and pressure cook toor dal and chopped potato pieces adding 2 cups of water for 4 whistles or till soft. Keep aside the cooked toor dal potato mixture along with cooked water.

Method:-

1). Heat 1tbsp coconut oil in a wide bottom pan. Add urad dal and saute well. Splutter mustard seeds and cumin seeds. Add 1 dry red chilly broken pieces and few curry leaves into the pan and saute in oil. Add thinly chopped onion slices and saute well till onion turns translucent.

2). Cut and remove both the ends of ivy gourd / kovakka and chop each ivy gourd into 4 lengthy pieces. Add chopped ivy gourd/ kovakka pieces into the pan and saute in oil.

3). Add turmeric powder, red chilly powder, coriander powder, sambar powder and required salt into the pan and mix well for a minute on low flame.

4). Soak tamarind in little water. Squeeze the soaked tamarind in soaked water and extract tamarind juice. Add the tamarind juice and 1cup of water into the pan and mix well. Boil and cook the ivy gourd pieces on low flame.

5). Once the ivy gourd pieces are cooked add cooked toor dal potato mixture along with cooked water into the pan and mix well.

6). Add some water if needed to adjust the consistency. Add asafoetida into the pan and mix well.

7). Mix all the ingredients in the pan and boil the sambar for 2-3 minutes on low flame and switch off the flame.

8). Add finely chopped few coriander leaves and transfer the kovakka sambar / ivy gourd potato sambar to a serving bowl.

Very tasty Kovakka Sambar / Ivy Gourd Potato Sambar is ready to serve hot with rice.

Avocado Chocolate Mousse

 Avocado chocolate mousse recipe is with step by step pictures. Avocado chocolate mousse is a sweet dessert.The following ingredients are needed to prepare Avocado Chocolate Mousse.

Ingredients:-

Avocado.           -1ripe
Honey.               -2 tbsp
Chocolate chips.-1/4 cup
Vanilla Essence.-1tsp
Oil.                    -1tsp
Almond.            -2

Method:

1). Cut ripe avocado into two halves. Remove the seed and scoop out the flesh. In a mixer add avocado flesh, honey, vanilla essence and pulse 3 times until well combined.

2). In a bowl add 1/4 cup choco chips.

3). Microwave the choco chips for 30 seconds and mix well. Add 1tsp oil and microwave for 1 minute. Mix well until melted.

4). Add the melted chocolate into the avocado honey mixture in the mixer and pulse 2 times.

 

5). Transfer the avocado chocolate mousse in 2 serving cups top up with some crushed almonds and serve immediately.

 

You can keep the avocado chocolate mousse in the fridge for one hour and serve chilled. Avocado Chocolate Mousse is ready to enjoy.

Soft Idlis with Onion Tamarind Chutney.

Idli is a steamed healthy breakfast food in South India. Soft idli is made using idli rice, whole white urad dal, fenugreek seeds and can be served with onion tamarind chutney. Soft Idlis recipe and Onion Tamarind Chutney recipe is given below.

The following ingredients are needed to prepare Soft Idlis and Onion Tamarind Chutney.

For Soft Idlis Recipe

Ingredients:

Idli Rice.             -2 cup
Whole Urad dal. -1cup
Cooked Rice.      -1 cup
Salt.                    - to taste
Fenugreek seeds.-1/4 tsp 

Instructions:-

1). Wash and soak the whole white urad dal and fenugreek seeds (methi seeds) together in water for 5 hours.Soak idli rice in water for 5 hours.

2). Grind soaked urad dal and fenugreek seeds together to a smooth paste. Transfer the ground urad dal fenugreek seed batter in a vessel.Grind soaked idli rice along with cooked rice to a smooth but little coarse batter.Transfer the rice batter to the same vessel.Mix both the batter in the vessel together using your hand. Add required salt and mix the batter again. Keep aside the vessel to ferment the batter for 8 to 12 hours.

Method:-

1). Grease Idli moulds with little oil. Mix the fermented idli batter and pour the batter on greased idli moulds using a ladle and keep the moulds with idli batter on the idli stand.

2). Boil sufficient water in an idli steamer. Place the Idli stand with idli batter in the steamer and close it with lid. Steam cook the idlis for 12 to 15 minutes on medium flame.

3). Switch off the flame. Open the steamer lid and take out the Idli stand from idli steamer and allow the steamed idlis to cool. Once a little cooled remove the steamed idlis from idli moulds using a spoon and transfer to a serving plate. Soft Idli is ready to serve with Onion Tamarind Chutney.

For Onion Tamarind Chutney Recipe

Ingredients :-

Onion.                   -2 medium size
Tamarind.              - a gooseberry size
Red chilly powder.-2 tsp
Hing powder.        -1tsp
Mustard seeds.      -1tsp
Curry leaves.         -few
Jaggery crushed     -1/4 tsp
Water.                    -as needed
Sat.                        -to taste
Coconut oil / Oil.  -2 tsp

Method:-

1). Heat 2 tsp coconut oil in a pan and splutter mustard seeds. Add curry leaves and fry in oil for a second. Add finely chopped onion and required salt into the pan and saute well till onion becomes translucent.

2). Lower the flame and add red chilly powder and hing powder/asafoetida into the pan and mix well.

3). Soak tamarind in little water. Squeeze and extract tamarind pulp. Add the tamarind pulp, crushed jaggery and little water into the pan and mix well. Boil for 2 minutes on low flame and switch off the flame.

4). Add 1tsp coconut oil over the onion tamarind chutney and mix well.Transfer the onion tamarind chutney to a serving bowl. A tasty Onion Tamarind Chutney is ready to serve with Soft Idlis.

Try the Soft Idlis With Onion Tamarind Chutney recipe and enjoy the breakfast.

Rava Coconut Ladoo / Semolina Laddu

Rava coconut ladoo /Suji coconut laddu /Semolina laddu is a sweet ball made with suji rava /semolina, desiccated coconut, cardamom and sugar.

The following ingredients are needed to prepare Rava Coconut Laddu /Suji Coconut Laddu / Semolina Laddu.

Ingredients:

Rava /Suji /Semolina -1 cup
Sugar.                         -1 cup
Desiccated coconut.   -1/4cup
Cardamom.                 -4
Black Raisins.             -10
Almond                        -5
Cashew nuts.                -5
Water.                           -1/2 cup
Ghee.                            -3 tbsp

Instructions:

Chop almond and cashew nuts into pieces. Crush cardamom. Keep aside.

Method

1). Heat 3tbsp ghee in a wide bottom kadai. Add rava /semolina and saute in ghee on medium flame for a minute or until a nice aroma comes out. Add desiccated coconut into the kadai. Mix well and roast the rava coconut mixture till golden colour. Switch off the flame and transfer the roasted rava coconut mixture to a plate to cool.

2). In the same kadai boil water. Add sugar and crushed cardamom into the boiling water and stir well for 5 minutes.

3). Add roasted rava coconut mixture into the sugar syrup and continuously stir the mixture.

4). Add black raisins, chopped almond and cashew nut pieces into the mixture. Stir well and mix everything till combined. Switch off the flame.

5). Apply little ghee on your palm.When the mixture is slightly cooled take a small portion of the rava coconut sugar mixture in your palm and make a round shape laddu. Make rava coconut laddu with the remaining mixture before the mixture cools down. Keep the rava coconut ladoo /semolina laddu to a plate to cool. Once cooled store the rava coconut ladoo /semolina laddu in an airtight container. 

Rava coconut ladoo / Suji Coconut Laddu / Semolina Laddu is ready to serve

Raw Papaya Coconut Gravy

 Papaya coconut gravy is very tasty and easy to prepare papaya curry goes well with rice.

The following ingredients are needed to prepare Raw Papaya Coconut Gravy.

Ingredients:-

Raw papaya.        -1
Green chilly.        -2
Curry leaves.       -1sprig
Shallots.               -8
Turmeric powder.-1/4 tsp
Water.                  -as needed
Salt.                     - to taste

For grinding Coconut Cumin Paste:-

Grated coconut.-3/4 cup
Cumin seeds.    -1/2 tsp
Water.               -1/2 cup

For Seasoning:-

Mustard seeds.      -1/2 tsp
Dry Red chilly.      -2
Red chilly powder.-1/2 tsp
Curry leaves.          -few

Instructions:-

1). Remove the outer skin and chop raw papaya into medium thick pieces. Peel and chop shallots /small onions into thin lengthy pieces. Slit green chillies lengthwise. Keep aside.

2). In a mixer jar add grated coconut, cumin seeds and 1/2 cup of water and grind to a smooth paste. Keep aside the ground coconut cumin paste.

Method:-

1). In a wide bottom pan add chopped raw papaya pieces. Add slit green chillies, thinly chopped shallots, curry leaves, turmeric powder, required salt and 1 cup of water into the pan and mix well. Cover and cook the raw papya pieces till soft.

2). Add freshly ground coconut cumin paste into the pan and mix with cooked raw papaya pieces. Do not boil the gravy. Heat the papaya coconut gravy for 2-3 minutes on medium flame and switch off the flame.

3). Heat 1tbsp coconut oil in a small pan for seasoning and splutter mustard seeds. Add dry red chilly broken pieces and curry leaves into the pan and fry in oil for a second. Add 1/2 tsp red chilly powder into the pan and mix in oil and switch off the flame.

4). Pour the seasoning into the papaya coconut gravy and mix well.

Very tasty Raw Papaya Coconut Gravy is ready to serve with rice.

Snake Gourd Tomato Curry / Padavalanga Curry

 Snake gourd tomato curry / Padavalanga curry is a coconut masala curry made with snake gourd tomato and toor dal goes well with rice.

The following ingredients are needed to prepare Snake Gourd Tomato Curry / Padavalanga Curry.

Ingredients:-

Snake gourd.-1medium size
Tomato.        -2
Toor dal.       -1/4 cup
Salt.              -to taste

For grinding Coconut Masala Paste:-

Grated coconut.   -1 cup
Dry red chillies.   -6
Turmeric powder.-1/4 tsp
Cumin seeds.       -1tsp

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1tsp
Cumin seeds.    -1/2 tsp
Curry leaves.    -1 sprig

Instructions:-

1). Scrap the outer skin of  snake gourd / padavalanga and chop snake gourd into 2 halves vertically and remove the seeds. Again chop the snake gourd into small pieces.Chop tomatoes into very small pieces. Pressure cook toor dal along with chopped snake gourd pieces and tomato pieces adding 1 and 1/2 cup of water for 3 whistles on low flame. Keep aside the cooked toor dal snake gourd tomato mixture along with cooked water.

2). Grind grated coconut dry red chillies, turmeric powder and cumin seeds to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

Method :-

1). In a wide bottom pan add pressure cooked toor dal snake gourd tomato mixture along with cooked water. Add required salt into the pan and mix well. Boil and cook for 2 minutes on low flame.

2). Add ground coconut masala paste into the pan and mix well. Boil and cook for 2 minutes on low flame and switch off the flame.

3). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds. Add curry leaves and fry in oil for a second and switch off the flame. Pour the seasoning into the snake gourd tomato curry and mix well.

A very tasty Snake Gourd Tomato Curry / Padavalanga Curry is ready to serve with rice.

Papaya Ice Cream

Papaya ice cream recipe is with step by step photos. Homemade papaya ice cream is a healthy frozen dessert with ripe papaya.

The following ingredients are needed to prepare Papaya Ice Cream / Homemade Papaya Ice Cream.

Ingredients:-

Ripe Papaya.     -1
Milk.                  -1 &1/4 cup
Sugar.                 -1/2 cup
Custard powder. -3/4 tbsp
Fresh cream.      -1/4 cup

Instructions:-

Peel the outer skin and cut ripe papaya into halves. Remove the seeds and chop the ripe papaya into small pieces. Keep the chopped ripe papaya pieces in the freezer for 1 hour. Mix 3/4 tbsp custard powder in 1/4 cup of milk and make a custard powder milk mixture. Keep aside the frozen ripe papaya pieces, custard powder milk mixture, sugar, milk and fresh cream.

Method:-

1). In a small vessel boil 1 cup of milk adding 1/2 cup sugar and mix well using a spoon. When it comes to boil add custard powder milk mixture into the boiling milk and stir well on low flame for a minute. When it becomes a thick mixture switch off the flame. Allow the thick milk sugar custard powder mixture to cool.

2). In a blender add frozen ripe papaya pieces, boiled and cooled thick milk sugar custard powder mixture and fresh cream.

3). Blend or pulse together ripe papaya pieces and milk sugar custard powder mixture to a smooth paste.

4). Pour the pulsed papaya custard fresh cream paste in an airtight container.

Cover the container with a lid and keep it in the freezer for 4 hours.

5). Remove the container from the freezer and add the frozen papaya custard fresh cream paste into the blender and pulse it to a creamy consistency.

6). Transfer the pulsed creamy papaya custard fresh cream mixture again into the container.

Close the container with lid and keep it again in the freezer for 5 - 6 hours.

7). After 5- 6 hours remove the container from the freezer. Scoop out required papaya ice cream from the container using an ice cream scooper and transfer it into an ice cream bowl. Homemade Papaya Ice cream is ready to enjoy.

Level the top of the remaining ice cream in the container using back of the ice cream scooper. Close the container with lid and keep the remaining ice cream in the freezer. 

8). Homemade Papaya Ice Cream is ready to serve.

Try the recipe and enjoy the homemade ice cream. 

Oats Carrot Dosa

Oats carrot dosa is healthy and easy to make instant breakfast. No fermentation is needed. Oats Carrot Dosa recipe is with step by step photos.

The following ingredients are needed to prepare Oats Carrot Dosa.

Ingredients:-

Oats.                     -2 cup
Semolina/ rava.    -1/2 cup
Rice flour.            -1/2 cup
Curd.                    -1/4 cup
Carrot.                  -1
Onion.                  -1
Green chillies.      -2
Coriander leaves. -few
Cumin seeds.       -1/2 tsp
Water.                  -4 cup
Salt.                     - to taste
Ghee. - for roasting dosa

Metod:

1). Heat a pan and dry roast oats and allow to cool. Once cooled grind the dry roasted oats to a smooth powder. In a vessel add powdered oats, semolina (rava), rice flour, and little salt.

2). Add 2 cups of water into the vessel and mix the powdered oats with semolina, rice flour and salt.

3). Add 1/4 cup curd into the vessel.

4). Add 1 cup of water into the vessel and mix the curd with oats semolina rice flour mixture. Keep aside the oats batter mixture to rest for 20 minutes.

5). Mix together thinly chopped green chillies, little salt, grated carrot, finely chopped onion, finely chopped few coriander leaves.

6). After 20 minutes add cumin seeds and carrot onion mixture into the oats batter mixture in the vessel and mix well.

7). Add 1 cup of water into the vessel and mix together all the ingredients in the vessel and make a dosa batter consistency.

8). Heat an iron dosa tawa on medium heat and apply little ghee on dosa tawa. Lower the flame and pour a ladle of oats carrot dosa batter on tawa. Spread the batter and make a round dosa.

9). Apply little ghee over oats carrot dosa and flip it to cook the other side.

 

10). Once done flip the cooked oats carrot dosa again and fold it to one side.

11). Remove the oats carrot dosa from tawa and transfer it to a serving plate.Repeat the process and make oats carrot dosa with the oats carrot dosa batter.

 

You can keep the left over oats carrot dosa batter in the refrigerator for next day use.

Oats Carrot Dosa is ready to serve with or without chutney

 

Soya Chunks Roast

 Soya chunks roast is a very tasty side dish made with mini soya chunks and spice powders and can be served with chapathi, jeera rice or fried rice.Soya Chunks Roast recipe is with step by step photos.

The following ingredients are needed to prepare Soya Chunks Roast.

Ingredients:-

Mini Soya chunks.-1 and 1/2 cup
Onion.                  -1 large
Tomato.                -2
Ginger chopped.  -2 tsp
Green chillies.      -2 slit
Curry leaves.        -few
Fennel seeds.        -1tsp crushed
Cinnamon stick.   -1 inch
Cardamom.           -2
Turmeric powder. -1/4tsp
Pepper powder.     -1tsp
Red chilly powder.-2 tsp
Coriander powder. -3 tsp
Garam masala.       -1/2 tsp
Tomato ketchup.    -1tbsp
Water.                     -as required
Salt.                        -to taste
Oil.                        -3 tbsp

Instructions:-

Boil 3 cup of water in a vessel adding 1tsp salt. Add mini soya chunks into the boiling water in the vessel and boil for 2 minutes. Switch off the flame and keep the soya chunks in the boiled water for 15 minutes to soak. Then drain water and wash the soya chunks under running water for 2-3 times. Squeeze out the water completely from boiled soya chunks and keep aside.

Method:-

1). Heat 3tbsp oil in a wide bottom pan. Add cinnamon, cardamom and crushed fennel seeds into the pan and saute well.Add chopped ginger and slit green chillies into the pan and saute well. Add thinly chopped onion slices into the pan and saute well on medium flame till golden colour.

2). Add turmeric powder, pepper powder, red chilly powder, coriander powder and garam masala into the pan and mix well.

3). Add chopped tomato into the pan and saute well.

4). Add 1 cup of water into the pan and boil on low flame. Cover and cook tomato till soft.

 5). Add boiled mini soya chunks into the pan.

6). Mix well and cook mini soya chunks on medium flame till the water evaporates.

7). Add tomato ketchup and red chilly sauce into the pan and saute well on medium flame.

8). Once the water is evaporated and the curry becomes dry add curry leaves into the pan and mix together all the ingredients. Switch off the flame.

 

A very tasty Soya Chunks Roast is ready to serve with chapathi, jeera rice or fried rice.

Try the Soya Chunks Roast  and enjoy.