Cheese Bread Sandwich Easy Snack Recipe Preparation.
Oats Idli Recipe IngredientsInstant oats 1 cup Wheat Rava - 1/2 cup Curd - 1/2 cup Water - 3/4 or as required Carrot - 1 medium sized grated Mustard Seeds - 2tsp Green chilli - 1 tsp finely chopped Salt - to taste Hing - 1/2 tsp Coriander leaves - 2 tsp finely chopped Baking soda - 1/2 tsp Oil - to grease idli plates Dry roast oats for 3 minutes and set aside. Cool it completely then grind it to a fine powder, Dry roast rava till nice aroma rises....it may take 3-4 mins, then set aside. Transfer to mixing bowl. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves. Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, hing, baking soda and sauted carrot with tempering done. Add required water to make a batter consistency of our normal idly batter. Grease the idli plates with little oil. Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done. Serve hot with any chutney of your choice. The taste is very close to rava idlis with the additonal tag of healthy. Isnt that good to start off the day with a healthy breakfast without compromising on taste .
INGREDIENTS All purpose flour (maida): 1 1/2 cup Dry yeast: 1/2 tbsp Sugar: 1/2 tbsp Salt: 1/2 tbsp Water: 1/3 cup, warm Curd: 1 tbsp Milk: 1/2 cup Garlic: 1 tbsp, finely chopped Butter: 1 tbps To Make Naan Dough In a bowl take 1/3 cup of lukewarm water and mix dry yeast, sugar and salt. Stir till the yeast dissolves in the warm water. Keep aside for 5 minutes to activate yeast. In another bowl take plain flour (maida) and add yogurt, milk and activated yeast water. Mix well using spoon or hand and knead into dough. Add more milk while kneading if required. Cover the naan dough with a moist kitchen towel and keep aside in a warm place to rest for 1 to 1.5 hour. The dough will doubles as the yeast activates. Once ready divide the naan dough into roughly equal size dumplings. To Make Garlic Naan On Tawa Peel off the garlic, finely chop and keep aside in a plate. Take each naan dumplings on a dusted board and roll into naan using rolling pin. Alternatively you can make naan with hand stretching the dough in naan shape. Sprinkle finely chopped garlic on naan and using rolling pin press it in naan. Turn on the gas and keep tawa to preheat. Turn the naan to other side and apply water using hand. Place the naan on hot tawa wet side down garlic side up. Gently press using hand to stick in on tawa. Cook for 1 min on high flame. Turn the tawa upside down on gas flame as shown in photo. Move the tawa carefully on flame to cook naan evenly. Take the garlic naan in a serving plate and smear some butter. Cook remaining naan dumplings using above steps. Serve garlic naan hot with Punjabi curries like palak paneer, matar paneer etc.
Ingredients 1 cup split washed urad dal (available in Indian stores) 1/8 teaspoon asafetida (hing) 2 teaspoon whole coriander seeds (sabut dhania) 1 tablespoon green chili chopped 2 tablespoons cilantro chopped (hara dhania) 1 teaspoon salt Oil to fry
Ingredients 1-1/2 cup vermicelli roasted, available in Indian grocery stores 1/2 cup carrots cut into small pieces 1/2 cup green beans cut into small pieces 1/2 cup corn kernels I am using frozen corn 3 tablespoons oil 1 teaspoon mustard seeds/rai 8-10 curry leaves 1/4 teaspoon turmeric/haldi 1 green chili finely chopped 1-1/4 teaspoons of salt, adjust to taste 2 teaspoons lemon juice 3 cups water ¼ cup cashews broken fro garnishing
Ingredients 8 slices of white bread 2 tablespoon oil For Filling 3 tablespoons shredded coconut; I am using frozen shredded coconut, available in Indian grocery stores 1/4 teaspoon salt 2 teaspoons ginger finely chopped 2 teaspoons green chili finely chopped 2 teaspoons sliced almonds For Serving 1-1/2 cups yogurt 1/4 cup tamarind chutney put the link check the recipe on my website 1/2 teaspoon salt 1/2 teaspoon red chili powder
3 slices of white bread 3 tablespoons sooji coarse (semolina) 3 tablespoons all-purpose flour, (maida, plain flour) 1/4 tablespoons yogurt, (curd, dahai) 1 teaspoon salt 1/4 teaspoon cumin seeds (jeera) Approx. 1/4 cup bell pepper finely chopped Approx. 1/4 cup tomatoes finely chopped, remove the seeds I green chili finely chopped, adjust to taste 2 teaspoons ginger finely shredded Approx. 2 tablespoon cilantro finely chopped Approx. 1-1/2 tablespoon oil
Preparing the Parathas: 1. On a rolling board, take a medium size ball of the dough. 2. First we will make the parathas. Now you can make the Parathas in two ways…. One is the folding method and the other is the layer method. 3. Or just make a simple chapati.... 4. You have to make the paratha one at a time and fry it. 5. When the paratha is is getting cooked on the griddle, you prepare another paratha and so on. 6. Heat the tava or griddle. 7. Take the rolled paratha and keep it on the tava. 8. Cook the parathas on a medium flame. 9. Pour some oil or ghee on the sides of the paratha and let it cook till its ¾ cooked. 10. Pour 4-5 tbsp of the egg mixture on the paratha which is half cooked. 11. You should be able to see brown spots on the paratha on both sides. 12. Spread the egg mixture on one side of the paratha with the help of a spoon. 13. Pour some oil or ghee on the egg mixture as well. 14. Turn over. 15. Now the egg mixture is getting cooked below. 16. Drizzle some oil or ghee on the sides. 17. Flip and let the base cook for some seconds. 18. Flip again and cook the egg mixture again. 19. Once the egg paratha is cooked well… that is when it is browned well, the egg mixture has also browned and cooked – like an omlette.. than the parathas are done. 20. Serve the Egg Parathas or Baida Roti hot.
#7DaysForMom We planned to surprise and cook for our mom with the dish she loves the most, Idlis! Well, something exotic with idlis "Tawa Idli". Quite famous as a street food. Love you mummy, Happy Mothers Day :) #7DaysForMom