Soft Vegggie Sandwich (Vegan)

Serves: ~ 6- 8 medium sandwiches

Ingredients:

• Bread slices
• Carrot (grated): 1-2 (medium size)
• Tomato (Finely chopped): 1
• cucumber (grated): 1/2
• Cabbage/ Lettuce leaves: finely chopped
• Houmous
• Tomato ketchup

Method:

• Veggie mix: Mix grated carrot, cucumber, tomato and lettuce leaves.
• Apply houmous on one slice and tomato ketchup on other slice.
• Put 1-2 tbsp of veggie mix on any one of the slices and put other slice on top.
• Gently press it.
• Ready to eat.

PS:

• For best taste, prepare sandwich 2-3 hours before you eat. 

Vegan pasta in white sauce

Ingredients:

• Pasta
• For white sauce with vegetables:
• Vegetables (broccoli, capsicum, cabbage, courgette, onion, garlic, sweetcorn, peas)- cut vegetables in small pieces
• Cornflour: 1 tbsp (mix it with vegan milk)
• Vegan butter: 1-2 tbsp
• Maida: 1 heaped tbsp
• Vegan Milk: 3/4 cup
• Salt
• Oil: 1 tbsp
• Oregano
• Red Chilli flakes
• Black pepper pwd
• Vegan butter/ oil

Method:

• Boil pasta .with ample water salt until cooked. Drain the excess water and keep aside.
• Preparing vegetables: (I've saute'd vegetables here. You can simply boil them and add in white sauce)
• In a pan, add 1 tsp oil. Add garlic. Cook for a min.
• Add onion. Cook for a min.
• Add all other vegetables and mix well.
• Cover and cook until vegetables are semi- cooked.
• Turn off the fame and keep aside.
• White sauce:
• Heat butter in pan. Add maida. Cook for 1-2 mins.
• Add milk. Take a boil.
• Add cornflour. Take a boil and simmer the flame.
• Keep stiring the mixture continuously and cook until the mixture becomes thick. Turn off the flame.
• Add semi-cooked vegetables, salt, oregano, red chilli flakes and black pepper powder.  Mix well. Add pasta and mix well.
• Ready to serve.

Vegan Chocolate Cake

Vegan Chocolate cake

Ingredients:

• Almond/ Soya Unsweetened Milk: 3/4 cup
• White vinegar/ Apple vinegar: 1 tsp
• Apple sauce: 1/2 cup + 1/8cup
• Brewed coffee: 1/4 cup
• Oil: 1/3 cup
• Vanilla extract: 1 tsp
• All purpose flour: 1 cup + 1 tbsp
• Sugar: 2/3 cup
• Cocoa pwd Unsweetened: 1/2 cup
• Baking soda: 1 tsp
• Baking pwd: 1/2 tsp
• Salt: 1/8 tsp

Method:

• Preheat oven to 180 deg C.
• Mix unsweetened almond/ soya milk and vinegar. Set aside for few mins to activate.
• Add oil, coffee, vanilla extract, apple sauce. Beat until foamy.
• Add flour, sugar, cocoa pwd, baking ssoda, baking pwd and salt.
• Mix well with hand mixer. Beat until there are no lumps. Batter should be creamy and of pourable consistency. 
• Check the sugar in batter. If its less, add more.
• Bake for 25- 30 mins until its cooked.
• Check with knife. Put the knife in the centre, if it comes clean- cake is ready. Else bake for some more mins.

Trifle pudding

Ingredients:

• Sponge cake (Cut in small pieces) ( or You can use choc swiss rolls- cut them in small pieces)
• Custard (Ready to use or prepared at home) (500 ml)
• Fruit juice- 1/2 cup
• Thick Cream + Sugar
• Chopped almonds, sweetened cherries, grated chocolate, chopped pista and cashews
• Mixed berries sauce - see recipe below OR Tinned seasonal fruits 
• For decoration: Glazed Cherries; pineapple; chopped nuts

Method 1 ( using mixed berries sauce):

1. In a flat base transparent bowl, put a layer of sponge cake pieces/ choc swiss rolls.
2. Pour  some fruit juice.( to moist cake)
3. Spread custard on the top. Spread mixed berries sauce on it. 
4. Now, whip the cream in a separate bowl  with some sugar. 
5. Spread this sweetened whipped cream on the custard layer.
6. Sprinkle chopped almonds on the top.
7. Garnish with cherries or grated chocolate.

Method 2 ( using tinned fruits):

1. In a flat base transparent bowl, put a layer of sponge cake pieces/ choc swiss rolls.
2. Pour  some fruit juice/ syrup of tinned fruits.( to moist cake)
3. Spread custard on the top.  
4. Now, whip the cream in a separate bowl with some sugar and add fruit pieces. Mix well.
5. Spread this fruit cream mixture on the custard layer.
6. Sprinkle chopped almonds on the top.
7. Garnish with cherries or grated chocolate.

PS:

• If you are using chopped fresh fruits, sprinkle some powdered sugar on them and mix well. 
• Variation: On sponge cake, you can spread sweetened thick cream, then a layer of mixed berries sauce, then a layer of custard, then a layer of cream again. Garnish with chopped almonds and grated chocolate.
• Mixed berries sauce:
• To make a berries sauce, you need 2 cups- mixed berries( strawberry, raspberry and blueberries), 1/4 cup Brown sugar, 1 tbsp Cornstarch and Orange juice from half orange.
• Put all these ingredients in a pan and cook on low flame until the mixture is thick. ( You will still see pieces of berries). Let it cool and refrigerate. ( You can prepare this sauce a day before).

Low Fat Chocolate Brownie

Quantity: 15-16 brownies
Ingredients:

• Maida/ All purpose Plain Flour: 3/8 cup
• Sugar: 1/4 cup
• Cocoa pwd: 1/4 cup
• Drinking chocolate : 1 tbsp 
• Eno: 1 tsp  (Or baking soda: 1/4 tsp + Baking pwd: 1/4 tsp)
• Chopped Nuts
• Choco chips: 1/4 cup
• Fat free Yogurt: 1/2 cup (If yogurt is too sour, add more sugar)
• water: 1/4 cup

Method:

1. Preheat oven at 180C for 15 mins.
2. Grease baking tray lightly so that Aluminium foil doesnt stick with the baking tray.
3. Line baking tray with aluminum foil (even at the edges)
4. Now in a bowl, add plain flour, eno, cocoa pwd, drinking chocolate, sugar and chopped nuts. Mix well.
5. Add yogurt. Mix well.
6. Slowly add water and keep stirring until you get batter like a cake batter.Pour the mixture in the baking tray. Spread choco chips over it.
7. Bake for 12-15 mins. (Put knife in the centre of the cake, if it comes out clean- its ready else bake for some more time)
8. Let it cool for 1-2 hours.
9. Cut in the squares and serve.

PS:

Eno gives better result than baking soda. Make sure you bake your brownies a minute (max) after adding Eno to the batter for a fluffier and softer result.

Kuzhi Paniyaram

Its one of my favourite dish. Paniyaram served with coconut chutney goes well as a snack with tea. :)I have tried salty version of it.

Ingredients:

• Dosa Batter (Fermented): 2 cups
• Salt
• Coriander leaves:  chopped finely
• For tempering:
• Onions:1-2 (chopped)
• Mustard seeds: 1-2 tsp
• Oil: 1-2 tsp
• Ginger: (chopped)
• Green chilli:1-2 (chopped)
• Carrot:1 (grated) (optional)
• Curry leaves: a few
• Chana daal: 1 tbsp
• Washed urad daal: 1 tbsp

Method:

1. For Tempering:
• Heat oil in pan.
• Add mustard seeds. Let them splutter.
• Add curry leaves, chana daal, urad daal, green chilli, ginger and onions.
• Cook until daals turn golden brown.
• Turn off the flame.
2.  Add the above tempering to the dosa batter.
3. Add salt and coriander leaves. Mix well.
4. Now take Paniyaram pan. (see pic on the side)
5. Lightly grease all the holes of the pan.
6. Pour 1-2 tbsp batter in all the holes.
7. Cook on low flame for few mins.
8. With help of stick/ spoon, turn the side and cook it well. 
9. Serve hot with coconut chutney/ sambar.

PS:

• I tried simple version of Paniyaram for my kids (without tempering)

Namkeen Porridge

Ingredients:

• Oats: 1 cup
• Salt: to taste
• Tomato: 1 (chopped) 
• Onion: 1 (chopped)
• Mustard seeds : 1 tsp
• Oil: 1 tsp
• Red chilli pwd: to taste
• Green Peas: 1/2 cup
• Boiled Water: 2 cups
• Fresh Coriander leaves: chopped
• Tomato ketchup: 1 tbsp

Method:

1. Heat oil in pan. 
2. Add mustard seeds. Let them splutter. 
3. Add onions and cook till onions turn brown.
4. Add chopped tomato and green peas . Add salt and red chilli pwd. Cover and cook for 4-5 mins on low flame.
5. Add oats and water. Take a boil. 
6. Cover and cook for 1-2 mins till done on low flame. (If needed, add more water)
7. Add coriander leaves and tomato ketchup. Mix well.
8. Serve hot.

Spaghetti with vegetable gravy

Ingredients:

• Spaghetti: 500 gms
• Oil: 1-2 tbsp
• Salt: 1-2 tbsp
• For Gravy:
• Capsicum / Green pepper: 1 (chopped)
• Onions: 2 (chopped)
• Tomato puree: 1 cup
• Tomatoes: 2-3 (chopped)
• Green beans: 1/2 cup (chopped)
• Zucchini/ Courgette: 1 (chopped)
• Tomato Ketchup: 2-3 tbsp
• Olives: 5- 10
• Carrot: 1(grated/ chopped)
• Salt: to taste
• Red chilli pwd: to taste
• Basil leaves
• Garlic: 2 cloves (chopped)
• Oregano: 1 tsp
• Black pepper pwd: 1 tsp
• Oil: 3-4 tbsp
• For Garnish:
•  Parmesan cheese (grated)

Method:

1. Boil spaghetti with a little salt, oil (1 tbsp) and water(~3-4 cups) till done.
2. Drain the water out in a strainer.
3. Pour some cold water on it. Drain and Keep aside.
4. For Gravy:
• Heat oil in pan. Add garlic. Cook for a min.
• Add onions. Cook for few mins.
• Add carrot, courgette, capsicum , beans, tomatoes. Cook for 10 mins. 
• Add salt , black pepper pwd, olives, oregano and basil leaves.
• Add tomato puree . Cook for 5-7 mins.
• Add tomato ketchup. Mix well. Turn off the flame.
5. Put boiled spaghetti in a plate. Put 1 ladle of gravy on it.
6. Sprinkle grated parmesan cheese on it.
7. Serve hot.

PS:

You can add any vegetable of your choice.

ChickPeas Sandwich

Ingredients:

• Boiled ChickPeas: 1 cup
• Bread slices 
• Onion: 1(chopped)
• Tomato: 1(chopped)
• Potato: 1 (boiled) (optional)
• Garam masala: a pinch
• Fresh Coriander leaves: chopped
• Green chilli: 1 (chopped)
• Ginger: a small piece (chopped)
• Salt: to taste
• Oil: 1 tsp
• Butter/ bread spread

Method:

1. Stuffing:
• Heat 1 tsp oil in pan.
  
• Add ginger, green chilli, onions. Cook for few minutes.
• Add potatoes, chick peas, tomato, salt, fresh coriander leaves, garam masala. Mix well. Cook for 1-2 minutes and turn off the flame.
• Slightly mash the stuffing with aloo masher.
• Stuffing is ready.
2. Take 2 bread slices. Apply butter on one side of each slice. Put masala (stuffing) on one slice and cover it with the other slice. Apply butter on the top.
3. Now the sandwich can be prepared either in sandwich maker or on flat pan.
1. In sandwich maker:
• Place the above sandwich in the sandwich maker and toast till done.(~2-3 mins).
• Ready to serve with Tomato Ketchup or and chutney/ sauce. 
2. On non-stick flat pan/ tawa:
• Heat non-stick flat pan/ tawa.
• Place sandwich on it.
• Cook for 1-2 mins. Slightly press on the top.
• Flip it and cook the other side for 1-2 mins.
• Ready to serve with Tomato Ketchup or and chutney/ sauce.

Veggie Pizza with Herbs

This is my last post for this wonderful year. I hope to try many more delicious recipes in 2014.

Ingredients:

• Pizza Base: 1
• Pizza Sauce or Tomato Ketchup
• Vegetables:
• Onion: 2-3 (Thinly chopped in long strips)
• Green Capsicum: 1 (Thinly chopped in long strips)
• Spinach leaves
• Mushrooms (chopped)
• Sweetcorn
• Carrot: 1 (grated)
• Salt: to taste
• Organo
• Mozrella cheese (grated)
• Black Pepper pwd

Method:

1. Preheat oven for 8- 10 mins at 200 deg C.
2. Spread pizza sauce/ Tomato ketchup on pizza base.
3. Spread a layer of cheese on it.
4. Then spread onions, green capsicum, mushrooms, carrot, sweetcorn and spinach leaves.
5.  Finally a layer of cheese on the top.
6. Spinkle salt, black pepper pwd and oregano.
7. Bake for 12-14 mins at 200 deg C.
8. Ready to serve hot.

Pizza buns

Quantity: 8-10 (depending on size)

Ingredients:

• For Dough:
• Plain flour/ maida: 2 cups
• Instant Dry Active Yeast: 1 tsp (If using Dry Active Yeast, see notes below)
• Salt: 1 tsp
• Sugar:
• Olive Oil: 2 tbsp (You can use any cooking oil)
• For Stuffing:
• Mozrella Cheese: 1/4 cup (~ 2-3 tbsp) (grated)
• Onion: 1 (finely chopped) (optional)
• Green Capsicum: 1/2 (finely chopped)
• Sweetcorn: 2-3 tbsp
• Pizza Sauce/ Tomato Ketchup: 2-3 tbsp
• Courgette: 1/8 cup (finely chopped) (optional)
• Salt: to taste
• Black pepper pwd: 1 tsp
• Oregano: 1-2 tsp
• Ginger Garlic paste: 1 tsp (optional)
• Oil: 1 tsp
• For Garnish: 
• Sesame seeds: 2 tbsp
• Cream/ butter : for oiling

Method:

1. Preparing Dough:
• In a flat pan, add plain flour, salt, sugar, yeast, oil. Mix well. 
• With warm water, knead soft dough (like chapati dough).
• Oil the surface of dough (to prevent it from drying). 
• Fot soft and spongy buns, Knead the dough well for 4-5 minutes till it becomes soft and spongy.
• Cover and keep aside at warm place for 2 hours. (After 2 hours, the dough will rise and double in quantity)
2. Preparing Stuffing:
• Heat oil in pan.
• Add ginger garlic paste, onions. Cook for few minutes.
• Add capsicum. Cook for another minute.
• Add courgette, sweet corn, salt, black pepper pwd, oregano. Cook for few mins.
• Add pizza sauce/ tomato ketchup.
• Keep it aside. Let it cool a bit. (We will use mozrella cheese later)
3. Preparing Pizza Buns:
• With the help of (dry) plain flour, make 8 or more balls from the dough.
• Take 1 ball, flatten it with hands (or rolling pin). Put 2 tsp of stuffing and 1 tsp of mozrella cheese in the center and cover all sides to make a ball again.
• Prepare all stuffed balls in the same way.
• Lightly oil the baking tray and keep all the buns in it.
• Keep this baking tray aside at a warm place for 30 mins. (This will let the buns rise and will now be ready for baking)
• Preheat oven at 200 deg C.
• Oil the top of buns with butter/ cream and sprinkle sesame seeds on it.
• Put the baking tray in oven and bake for 15 mins at 200 deg C till buns are cooked and turn golden brown. (Cook for more time, if needed)
• Pizza buns are ready to serve.

PS:

• If using Instant Dry active yeast- add it directly to the flour while kneading tom make dough.
• If using Dry Active yeast- You have to activate it as under:
• Dry Active yeast: 1 tsp
• Sugar: 1 tsp
• Lukewarm water: 2 tbsp
• Mix all the 3 ingredients. Cover and keep aside for 10 mins.
• Now you can add it while kneading dough.
• For stuffing, you can use any vegetable of your choice.
• For more healthy option, you can use grated paneer (Indian cottage cheese), instead of mozrella cheese.
• Baking time may vary. You might need to use browning function separately to change the clour of buns.

Spinach Idli

Ingredients:

• Dosa batter: 1 cup
• Salt: to taste
• Oil: 2-3 tbsp
• Onions: 2 (chopped)
• Spinach leaves: 1/2 cup (chopped)

Method:

1. Mix all the above ingredients except oil.
2. Slightly oil the idli moulds.
3. Pour batter in the idli moulds and steam them for 10-15 mins. 
4. Serve hot with coconut chutney or sambhar.
5. Serve hot with coconut chutney or tomato chutney and sambhar.

PS:

• If using microwave, 4-5 mins should suffice.
• For idli batter, some people also use idli rava ( instead of boiled rice and idli rice) with urad daal.
• The ratio of idli rava : urad daal is 2.25 cup (idli rava): 1 cup (urad daal)

Bread Spring Rolls

It is a variation to spring rolls that are made with Maida sheets.

Quantity: 12 pieces

Ingredients:

• Cabbage: 1/4 cup (chopped)
• Carrot: 2 tbsp (grated) (optional)
• Onion: 1 (chopped- length wise)  (You can also use spring onion)
• Soya Sauce: 2 tbsp
• Green chilli: 1 (chopped) (optional) (You can also use chilli sauce)
• Salt: to taste
• Capsicum: 2 tbsp (chopped into thin strips) (optional)
• Boiled Noodles: 1 cup 
• Tomato Ketchup: 1-2 tbsp
• (White) Bread slices: 12 (Don't use wholemeal bread)
• Melted butter (for brushing)
• Oil: 1 tbsp

Method:

• Stuffing:
• Heat oil in non-stick pan.
• Add onions/ spring onions, green chilli. Cook for 1-2 mins.
• Add carrots, cabbage, capsicum and cook for another 2-3 mins.
• Add noodles, salt, tomato ketchup, chilli sauce (if using). Cook for another 1-2 mins.
• Turn off the flame. Add soya sauce and mix well. Keep it aside.

• Now trim the side/ edges of the bread slices.
• Roll the bread slices one by one until they become flat.
• Now, take a flattened bread slice. Put 1 tbsp of stuffing on one end of bread. 
• Apply a very little water at the other end of bread. This will help in sealing the roll.
• Now roll it tightly and seal the other end of the bread. 

• Prepare all the rolls in the same way.
• Brush a little butter on all the bread rolls.
• Next step can be done in two ways:
• Baking:
• Bake in pre- heat oven at 200 deg C for 10-12 mins.

• Roasting on non-stick pan/ tawa:
• Take a non-stick pan/ tawa. Lightly brush it with oil.
• Put bread spring rolls on it.
• Cook until rolls become crisp on all sides (by turning them regularly)
• (Or you can shallow fry the rolls)
• Serve with tomato ketchup or coriander mint chutney.

PS:

• Use fresh bread slices of white bread.
• While boiling the noodles, add 1 tsp of oil. This will prevent noodles from sticking.
• You can also deep fry the bread spring rolls.

Chatpati Vegetable Noodles

Ingredients:

• Cabbage: 1/4 cup (chopped)
• Carrot: 2 tbsp (grated) (optional)
• Onion: 1 (chopped- length wise)  (You can also use spring onion)
• Soya Sauce: 2 tbsp
• Green chilli: 1 (chopped) (optional) (You can also use chilli sauce)
• Salt: to taste
• Capsicum: 2 tbsp (chopped into thin strips) (optional)
• Boiled Noodles: 1 cup 
• Tomato Ketchup: 1-2 tbsp
• Oil: 1 tbsp

Method:

• Heat oil in non-stick pan.
• Add onions/ spring onions, green chilli. Cook for 1-2 mins.
• Add carrots, cabbage, capsicum and cook for another 2-3 mins.
• Add noodles, salt, tomato ketchup, chilli sauce (if using). Cook for another 1-2 mins.
• Turn off the flame. Add soya sauce and mix well.
• Ready to serve.

Baked Tortilla Cups

Ingredients:

• Tortillas
• Pizza Sauce/ Tomato Ketchup/ Pasta sauce/ or any sauce of your choice
• Vegetables:  (I used carrots, onion, capsicum only)
• Carrots (Chopped very finely)
• Olives
• Sweet Corn
• Onion (Chopped very finely)
• Capsicum(Chopped very finely)
• Cheese (Grated)
• For Garnish: Coriander leaves (Chopped very finely)

Method:

1. Preheat oven to 200 deg C. 
2. Cut tortilla wraps into small rounds with any cutter.
3. Lightly grease the muffin tray.
4. Place all the small tortilla rounds in it.
5. Apply pizza sauce/ketchup/ pasta sauce on all the tortilla rounds.
6. Put  1 tbsp of vegetables on the tortilla cups.
7. Sprinkle cheese on the tortilla cups.
8. Garnish with coriander leaves.
9. Bake in preheat oven for 10-12 mins until. 
10. Ready to serve.

PS:

• You can use any vegetables of your choice.
• The timings of oven can vary.
• You can spread cheese on tortilla  cups before putting vegetables (This will give an extra layer of cheese)

Vegetable Pasta Bake

Ingredients:

• Pasta: 1 cup
• Onion: 2 (chopped)
• Paste sauce/ tomato puree: 4-5 tbsp
• Mushrooms: 7-10 pieces
• Capsicum: 1 (cut in thin long slices)
• Carrot: 1 (grated)  
• Salt: to taste
• Black Pepper: to taste
• Garlic paste: 1 tbsp
• Oregano: 1 tsp (optional)
• Tomato ketchup
• Olive oil: 1-2 tbsp
• Cheddar Cheese: 1/4 cup (grated)

Method:

1. Boil pasta in 2 cups water. Add little salt while boiling. Boil for 10-15 mins.
2. Drain water and keep boiled pasta aside.
3. Heat oil in pan. Add garlic paste and onions. Cook for 3-4 mins.
4. Add carrots, capsicum and mushrooms. Add salt and tomato puree/ pasta sauce.Cook for 10 mins till all vegetables are done. 
5. Preheat oven at 180 deg C.
6. In a greased baking dish, put a layer of pasta at bottom. Then a layer of vegetables and a layer of grated cheese. Again put a layer of pasta, then vegetables and grated cheese. Repeat till all the pasta, vegetables are done.
7. The final/ topmost layer should be of cheese. Spread little ketchup on top and sprinkle oregano.
8. Bake at 180 C for 15-20 mins.
9. Serve hot.

Mixed Nuts Chikki

Ingredients:

• White Sugar: 3/4 cup
• Mixed Nuts: 1 cup (Peanuts, cashews, pistachios, almonds, walnuts)
• Saffron: 2-3 strands
• Green Cardamom pwd: 1 tsp
• Ghee: 1 tsp + for greasing
• Baking paper/ Butter paper

Method:

• Heat a pan. Dry roast mixed nuts for 2-3 mins on low/ medium flame. 
• Chop them coarsely.

• Before you start, Grease a flat plate/ pan (on which you will spread) and rolling pin . Put baking paper on the flat plate.
• Take a pan. Put 1 tsp ghee in it.
• Add sugar. On high flame, cook sugar till it melts. Keep stirring continuously. (Don't let it stick to the base and get burnt)
• When sugar melts, turn off the gas. Immediately add mixed nuts and mix well.

• Immediately, pour the mixture on the flat plate. Spread them evenly with rolling pin.

• When the mixture is still warm, draw lines with knife in the shape you want to cut chikki. Don't try to cut chikki.
• When the mixture will cool, you can cut chikki with hands as per the lines drawn when the mixture was still warm.
• Store in air tight container. 

PS:

When the sugar will melt, it will automatically turn into brown colour.

Healthy Oats Idli

Qty: 24-26 idlis
Ingredients: 

• Fine Rava/ Sooji: 1 cup
• Oats: 1 cup (Dry roast them for 2-3 mins on low flame and grind to form powder)
• Yogurt/ Curd: 2 cups
• Eno: 1/2 tsp
• Baking soda: a pinch
• For seasoning:
• Chana daal: 1 tbsp (washed properly)
• Washed Urad daal: 1 tbsp  (washed properly)
• Mustard seeds: 1tbsp
• Ginger: a small piece (grated)
• Asafoetida: a pinch
• Salt: to taste
• Dessicated Coconut powder: 2 tbsp (optional)
• Green chilli:  1 (v finely chopped)
• carrot: 1 (grated) (optional)
• Onion: 1 (finely chopped)
• Oil: 1 tbsp

Method:

1. Mix sooji, oats, baking soda and curd properly. The mixture should be semi- viscous / thick. Keep it aside for 15 mins.
2. Heat oil in pan.
3. Add mustard seeds. Let them splutter.
4. Add ginger, urad daal, chana daal, coconut powder, salt, green chilli, carrot and onion.
5. Cook for 2-3 mins. Turn off the gas.
6. Mix this in the sooji and curd mixture.
7. Grease idli plates.
8. Just before putting batter in idli plates, add eno. Mix well
9. Put this mixture in the plates. 
10. Microwave it for 3-5 mins .
11. Ready to serve with coriander chutney or chana daal chutney and sambar.

PS:

• You can add any vegetable (tomato, peas etc) of your choice.
• You can also add cashew nuts if you like.
• Finally, you can garnish idlis with coriander leaves. (Put coriander leaf on top of idlis before steaming)

Vegetable Oaty Porridge

Ingredients:

• Oats: 1 cup
• Salt: to taste
• Tomato: 1 (chopped) 
• Onion: 1 (chopped)
• Cumin seeds : 1 tbsp
• Asafoetida/ Hing: a pinch
• Green chilli : 1 (chopped)
• Oil: 1 tsp
• Red chilli pwd: to taste
• Green Peas: 1/2 cup
• Carrot: 1 (grated/ chopped)
• Boiled Water: 2 cups

Method:

1. Heat oil in pan. 
2. Add cumin seeds and asafoetida. Let them splutter. 
3. Add green chilli, onions and cook till onions turn brown.
4. Add chopped tomato, carrots and green peas . Add salt and red chilli pwd. Cover and cook for 4-5 mins on low flame till vegetables are semi-cooked.
5. Add oats and water. Take a boil. 
6. Cover and cook for 5-7 mins till done on low flame. (If needed, add more water)
7. Serve hot.

PS:

• You can add any vegetables of your choice.

Kozhukattai

I learnt this dish from my friend Sangeetha Girish who cooks yummy South Indian food- http://sangeetha-girish.blogspot.co.uk/

Serves: 18- 20 pieces
Ingredients:

• Rice Flour: 2 cups
• Water: 3.5 cups
• Salt: to taste
• Onion: 1-2 (chopped)
• Curry leaves: a few
• Green chilli: 1-2 (chopped)
• Mustard seeds: 1 tsp
• Chana daal: 1 tsp
• Washed Urad daal: 1 tsp
• Asafoetida/ Hing: a pinch
• Coconut: a small piece (grated) OR Dessicated coconut: 2-3 tbsp
• Oil: 2 tsp

Method:

• Seasoning/ Tadka:
• Heat oil in pan.
• Add mustard seeds and hing. Let the seeds splutter.
• Add curry leaves. salt and green chilli.
• Add chana daal and urad daal. Cook for 5-7 mins till daal is roasted properly.
• Add onions. Cook till onion turn translucent.
• In a separate bowl, mix rice flour with water (make sure there are no lumps). Add it to the seasoning.
• On a low flame, cook till all the water evaporates and the rice mixture starts leaving sides of the pan. It resembles like a dough. This will take approx 5-7 mins.
• Turn off the flame. Let the mixture cool.

• Now wet your hands. Put a little mixture on your palm and make a round shape ball. 
• Repeat the above step (5) to make more balls.
• Place all the balls in the steamer and steam for 12- 15 mins.
• Serve with chutney and/or sambhar.