OATS CUTLET OR OATS TIKKI PATTIES (STARTER)

OATS CUTLETOR OATS TIKKI PATTIES

Oats cutlet is very healthy and nutritious as breakfast. i am sure once you try and would like to have this oats cutlet again & again. Giving Recipe for all readers

INGREDIENTS:-

• Masala oats - 1 cup
•  1/2 bowl cooked mix vegetable carrot, cauliflower, capsicum, french bean ,peas or sprouts depending on your choice
•  1 medium sized potatoes non sticky
• 2 tbs corn flour
• 1/2 tsp dry mango powder
• 1/2 tsp crushed black pepper  
• less than 1/4 tsp red chilli powder
•  1 green chilli, finely chopped
• Less than 1/4 tsp garam masala powder
• 1/4 tsp cumin powder
• 1/2 tsp chaat masala
• less than 1/4 fennel seeds
• 1'' grated ginger
• 2 to 3 tsp chopped coriander leaves
• salt as required

METHOD:-

• Mix all ingredients (above written) in a bowl
• Divide this mixture into 10 no and make each into ball shape 
• Now put one balls between your palms , give a cutlet shape by little pressure your palm.
• Keep ready these cutlets one by one
• Shallow fry these cutlet in non stick fry pan or use skillet by applying little oil like in this picture

• When these cutlets get brown from all sides,take out in plate
• Serve it with green chutney or tomato sauce.

Note:-

You can make these cutlet by leftover mix vegetables,  rice or khichadi with masala oats,then no need to add extra spices. If you add plain oats then must have to add all spices and salt according to your choice

Try and share your valuable comments

RICE IDLI (SOUTH INDIAN DISH)

RICE IDLI

RICE IDLI

To make soft idli batter should be perfect & for that ratio of ingredients should be correct quantity. I am posting this recipe whatever i know.

INGREDIENTS FOR IDLI BATTER

• Rice - 3 cups
• Urad dal without skin - 1/2 cup
• Fenugreek seeds - 1/2 tsp
• Water as needed

Idly rice is different from normal rice .It is pre boiled rice & looks shorter in size than ordinary rice that we use in eating

METHOD TO MAKE BATTER FOR IDLY:-

• Clean rice & urad dal and wash  thoroughly.
• Soak rice , urad dal & fenugreek in water separately for 4-5 hours at least or overnight
• First grind urad dal and fenugreek seeds using very little amount of water. To make smooth paste add 1/2 cup of water and grind it 4-5 minutes.Again add 1/2 cup of water more and use a spatula to wipe up dal .the batter should be light fluffy and have micro bubbles 
• Then grind rice coarsely using less water because it is easy to wash the grinder
• Mix both paste in a big bowl and put salt in it 
• Mix well by hand
• The consistency should be same as pakora batter
• Cover and keep aside in warm place minimum for 12 to 14 hours for fermenting 
• It will be fermented and raised ,the batter stands stiff like foam
• Batter for making idli is ready.You can store in refrigerator and can use it within 3 - 4 days.
• Grease the idly plate before pouring the batter
• After it get cooked for 8 -10 minutes  in steamer and let it sit for 2 minutes until idli comes out without sticking the plate 
•  This batter can also be used for dosa and uttapam

NOTE:-

• By grinding urad dal, You can judge the quality of urad dal
• If the first time You don’t get volume, the idly turns hard
• If the quality of urad dal is not good ,you can add soaked poha along with rice batter that would help to make soft  idly or can also add cooked rice while you grind rice 
• If you buy a good quality of urad dal ,it will give more volume only for 2-3 months. Old dal wouldn’t give more volume
• Cooking time of idly is differ depends upon the size of idly utensils 
• Don't stir the batter when you make idli
• Batter of idly shouldn’t too watery otherwise colour of idly wouldn’t white

AALOO KI SABJI( SIDE DISH) POTATO WITH GRAVY

AALOO KI SABJI

POTATO WITH GRAVY

ALOO KI SUBJI is best combination for Bedmi puri

PREPARATION TIME -15 MINS          COOK TIME - 15 MINS

INGREDIENTS:-

• Potato - 250gm 
• Tomatoes- 2 -3
• Green chillies - 2
• Ginger ` - 1’' piece
• Refined oil -  2 tbs
• Cumin seeds - 1/2 small tsp
• Turmeric - small1/4 tsp
• Coriander powder - 1small tsp
• Red chilli powder - less than small 1 tsp
• Kasuri methi  - 1/2 tsp
• Garam masala -less than 1/4 small tsp
• Green coriander leaves - Chopped & washed

METHOD:-

• Boil four potatoes and some crushed by hand
• Heat oil in a pan  and place cumin seeds and asafoetida 
• Let it splutter & then add tomato puree of two tomatoes
• Put salt, red chilli powder,turmeric powder,coriander and funnel powder
• Roast it till oil leaves all sides of tomato puree then add boiled potatoes pieces,mango powder & kasuri methi
• Cook it on low medium flame and let potato meld in tomato gravy. Mix garam masala 
• Switch off flame 
• Garnish with coriander leaves
• Serve it with Bedmi puri, PUFFY POORI Paratha, Kachori & Samosa & enjoy

NOTE:-

1. This is my tip that when you add potato in gravy add 2-3 piece of mango pickles to make it more tastier.

2. If you make this sabji  in kadahi cook for 15 minutes 

3. Kasuri methi is optional as you desire 

4. If you like onion  finely chopped and cook it after crackle cumin seeds then add tomato puree

Thanks for visiting my blog. Your feedback would help me to continue my best efforts towards my passion Cooking.

BREAD ROLL COATED VERMICELLI (BREAKFAST) SNACKS

BREAD ROLL COATED VERMICELLI

BREAKFAST  SNACKS

Bread roll Coated vermicelli  is new & favourite snack for everyone . Mostly people like it as brunch at breakfast time. Let us try to make BREAD ROLL COATED VERMICELLI

INGREDIENTS :-

* 1/2 bowl cooked mix vegetable , cauliflower, capsicum, french bean,carrot

* peas or sprouts depending on your choice

* 5-6 slices of white bread or brown bread or multigrain bread
* 2 medium sized potatoes non sticky

* 300 gm paneer (cottage cheese)

* 1/2 tsp dry mango powder

*1/2 tsp crushed black pepper

*  *1/4 tsp red chilli powder

* 1 green chilli, finely chopped
* 1/4 tsp garam masala powder
*1/4 tsp cumin powder
*1/2 tsp chaat masala

*1/ 4 tsp carom seeds

*1/4 fennel seeds

*1'' grated ginger
2 to 3 tsp chopped coriander leaves
salt as required

* 3/4 cup plain flour (maida)

*  vermicelli For coating

* Oil for frying

* Tomato ketchup to serve

INSTRUCTIONS:-

* Boil the potatoes.
* When they are still warm, peel and mash them .Mix all vegetables,peas or sprouts with cottage cheese and keep aside.
* Add the mango powder, crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder carom seeds,funnel seeds,ginger and salt.

* Mix the whole filing well.

* First of all cut the all sides of bread

* Make small to medium rolls of the filling depending on the size of the bread and how many you are going to use.

* Take a slice of bread and dampen it with water,

squeeze the water from the bread.

* place the filling in the middle of the bread.

* Roll the bread and close the edges so as to get an even outer cover

make all bread rolls this way and keep aside. 

* Mix the plain flour very well in 11/2 teacups of water. Put some salt & black pepper

 

* Dip the cutlets in this paste and roll into vermicelli 

* Heat oil and fry these bread roll coated with vermicelli  till they become crisp and golden in colour on medium flame.

* Drain the bread rolls coated vermicelli on kitchen paper tissues to remove excess oil.

* Serve the bread rolls coated with vermicell with tomato sauce or green chutney

Note :-

Please share your lovely comments. Awaiting for your feedback

BEL KA SHARBAT (WOOD APPLE SQUASH) बेल का शरबत

BEL KA SHARBAT(बेल का शरबत)

WOOD APPLE SQUASH

Today sharing very laziz summer cold drink BEL KA SHARBAT.This is excellent fruit with medicinal properties and very useful for stomach problems like constipation, loose motion and digestive problem. It is golden in colour that is why it is also called golden apple or wood apple.

Let us start to make BEL KA SHARBAT

INGREDIENTS:-

* Pulp of bel fruit - 1 cup

* Sugar to taste

* Water - 2 glass

* Ice cubes 

YOU CAN ALSO THIS JUICER,as i used this click on link to see http://amzn.to/2DynEAl

METHOD:-

* Place all ingredient in a mixer & mix it well. 

* Strain it with the help of strainer & cool it. 

* Serve & enjoy

NOTE:-

Increase taste you can use black salt, mint, lemon juice and roasted cumin powder. Once you try and share your feedback. Awaiting for your comments.

CARROT & YELLOW PUMPKIN KI KHEER

CARROT & YELLOW PUMPKIN KI KHEER

GAJAR & SITA PHAL (PETHA ) KI KHEER

Very healthy & refreshing dessert is made by carrot & yellow pumpkin. First time i tried at Gulati restaurant & liked it. I made it at home that was awesome in taste.Today i thought to share this delicious recipe to all my blog readers. Pumpkin (Yellow) is also called Petha,Kaddu & Sitaphal In different places in India. Let us start to make CARROT & YELLOW PUMPKIN KI KHEER

INGREDIENTS:-

* Full cream milk - 1ltr

* Carrot (Gajar) - 200 gm              

* Yellow pumpkin - 200 gm

* Sugar - 100 gm

* Almond - 6-7 

* Cashew nut - 5-6

* Raisin - 10-15

* Cardamom - 2-3 crushed

PREPARATION:-

* Peel carrot & yellow pumpkin, then wash

* Grate carrot & yellow pumpkin                        

* Almond dip in water for 6-7 hours and finely chopped all dry fruits

METHOD:-

* Boil grated carrot & yellow pumpkin in pan or pressure cooker

* Place milk in another pan and boil it

* When milk boils, add cooked carrot and yellow pumpkin in it

* Let simmer the milk on low flame & keep stirring in between without any mistake

* when kheer becomes thick, you can test by letting the kheer fall from stirring spoon

* Milk, carrot & pumpkin should fall together

* Now add sugar into kheer & let it cook for 2-3 minutes

* Now kheer is ready & turn off the flame

* Mix all dry fruits, raisin & cardamom powder

* Chill the kheer in refrigerator and serve in a bowl

NOTE:- I didn't use kesar but if you can add for flavour. Without adding kesar colour of kheer is superb.  Try & share your experience 

LACCHA PARATHA (FLAT BREAD)

LACCHA PARATHA

LACCHA PARATHA is very soft and layered flat bread. I thought to make laccha paratha would be complicated but i was wrong. Process of  making laccha paratha is very easy & want to share with my blog readers. Come and start to make LACCHA PARATHA

INGREDIENTS:-

* Whole wheat flour - 1 cup

* Oil or ghee - 1tsp

* Salt to taste

* Carom seeds - 1/2tsp

* Butter or ghee for applying on paratha

* Wheat flour for dusting

PREPARATION :-

* Place wheat flour in a bowl and add oil or ghee, salt and carom seeds

* Mix well and try to make crumbling consistency

* Add water to make the dough like smooth and hard

* Cover it for 10 to 15 minutes

* After that make a round ball from the dough to make a bigger roti by rolling pin

* Now apply ghee or oil on it and then dust on flattened bread with wheat flour

* Cut the strips of flattened bread 

* Start to fold strips one by one until the whole bread is folded in a circle

* Try to make flatten bread very carefully with a rolling pin putting less pressure

METHOD:-

* Heat griddle or pan on maximum flame

* Put rolled bread on griddle and cook it for about 30 second 

* Flip the paratha and repeat on other side

* Cook evenly both sides and prepare all paratha by applying ghee or oil

* Serve hot with any favorite vegetables

NOTE:-

Try and share your experiments or doubts. i would try solve your doubts.