Instant Rawa(cream of wheat) Idli

Ingredients:

• Rawa(cream of wheat)-1 Cup
• Sour Curds-1 Cup
• Soda bi carb-¼ Tsp
• Green Chilies- 4
• Mustard Seeds -½ Tsp
• Cashew Nuts-15
• Ginger-¼ Inch
• Curry Leaves-1sprig
• Coriander Leaves-2tbsp
• Salt to Taste
• Oil as needed

Method:

• Dry roast rawa till it is slightly brown and allow it to cool.
• Heat a teaspoon of oil and add  mustard seeds, remove when it splutters. 
• Add curry leaves, coariander leaves, chopped ginger,salt,chopped green chillies and broken cashew nuts.
• Mix all the ingredients to a batter consistency
• Grease idli moulds or small cups and fill with the batter.
• Steam cook idlis.
• Serve with chutney or sauce.

Idli upma(scramble)

Ingredients

idli-4
onion-1
green chillies-2
mustard seeds-1/4 tsp
urad & bengalgram dal-1 tsp
turmeric powder-1/8 tsp
curry leaves-few
coconut and/or carrots grated-2 tbsp
oil 1 tbsp

Method

Sprinkle 1tbsp of water on ilis and crumble
Chop onion and green chillies
Heat oil in a pan add mustard seeds and when it splutters add dals.
Saute till the dals are golden,add chopped onion and green chillies.

Fry till the onion is transparent
Add crumbled idlis and turmeric powder.
Saute till everything is combined well and heated through.

Garnish with coconut and carrots

ROCK TOAST

I have posted recipe for Rock toast here which makes a great breakfast /snack/lunch box favorite.
 I have posted in thegreatvegproject blog

rawa khichdi slide show

RAWA KICHDI

 

Ingredients
White rawa(cream of wheat)-1cup
Onion-2
Tomato-2
Carrot-2
Peas-1/4 cup
Beans-10
Bay leaf-2
Caraway seeds-1 tsp
Clove-2
Cardomom-2
Green chilli-1
Crushed garlic flakes-3
Salt to taste.
Oil -6 tbsp

Method  

•  Peel and chop onion and carrots.
• Chop beans and tomatoes
• Heat 1 tbsp oil in a pan and add bay leaves,cloves,caraway seeds and cardomom.
• Add 3 flakes of crushed garlic.
• Stir add onion and green chillies,
• Saute till onion is tranparent,add peas chpped beans and carrots.
• After a few minutes add tomatoes and salt.
• When the tomatoes become soft add 2 cups water and bring to boil.
• Lower the  flame,add rawa ,mix well and cover .
• Cook for a few minutes, add remaining oil and stir in between
• Garnish with chopped coariander leaves and serve with chutney of your choice.

  

PONGAL

PONGAL
A savoury rice and dal dish.

Ingredients:

• 1 cup rice
• 1/2 cup moong dal(greengram dal)
• 5&1/2-6cups water
• ¼ inch Ginger
• 4 tbsp. Ghee
• 1 tsp. Whole black pepper.
• 1 tsp. Cumin seeds
• 10 - 15 Cashew nuts
• Curry leaves few
• salt to taste

Method:

• Wash  rice and  moong dal .
• Add about 4 times water ,salt to taste and pressure cook until it is  cooked till soft. 
• It should be semisolid/watery.
• You can add more hot water if needed to get right consistency
• Cut or grate ginger into fine pieces.
• Take 1 tbsp ghee in a frying pan and add 1 tsp whole black peppers and 1 tsp cumin seeds.
• When roasted add ginger pieces .
• Add cashew nuts and remove the pan when the cashews are roasted .
• Add this to cooked dal-rice mix.
• Add crushed  curry leaves and mix well.
• Add some ghee while serving.
• Serve with coconut chutney.

      Tips:

•    Open lid of cooker immediately after the pressure subsides.
•  If you leave it for long time pongal will become hard like cake.
• You can use 1/2 tsp each of powdered pepper and zeera also(instead of whole pepper & zeera)

Mushroom Stuffed Potato Pancakes

Mushroom Stuffed Potato Pancakes

A crispy pancake with a creamy filling.

Ingredients
450g potatoes, peeled and grated


2 eggs, beaten

salt and pepper

1 onion, chopped or grated

100g flour, sifted

2g baking powder

75ml milk

150 ml oil

1 tomato, quartered


For the Filling:

25ml oil

25g butter

450g mushrooms, sliced

50g fresh breadcrumbs

5g chopped parsley

salt and pepper

50ml double (heavy) cream
 
Method:
 
1. Place the grated potatoes in a clean tea towel and gently squeeze out the moisture, then place in a bowl.


2. Blend in the beaten eggs, seasoning and chopped or grated onion. Add the flour and baking powder. Gradually add the milk, beating all the time, to form a thick batter.

3. Heat 30ml oil in a frying pan. Drop in 2or 3 spoonfuls of the mixture. When it is cooked underneath turn the pancake over and cook the other side. Remove and keep warm. Repeat until all the mixture is used up.

4. Meanwhile, make the filling, Heat the oil and butter in a frying pan and shallow-fry the mushrooms for 4 minutes until soft. Mix in the breadcrumbs, chopped parsely and seasoning. Then stir in the cream. Gently heat the filling through.

5. Place some mushroom filling in each pancake, fold over and serve. Garnish with tomato quarters.

Serves: 4

VEGETABLE AND CHEESE OMLETE

Vegetable omlete
Enjoy fresh vegetables in this delicious omlete!
Ingredients

• 6 eggs
• 3 tablespoons milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons Oil
• 1/4 cup chopped green pepper (capsicum)
• 1/2 cup grated carrot
• 1/4 cup chopped onion
• 1/4 cup grated cheese

Method:

• Whisk together eggs, milk, salt and pepper in medium bowl.
• Heat oil in a pan. Add green pepper. Cook and stir over medium heat until tender. Stir in carrot and green onion.
• In a pan pour egg mixture cook 2-3 minutes till cooked on one side.
• Spread vegetable mixture and sprinkle cheese on top.
• Grill in oven till cheese melts.Cut in to wedges and serve immediately.

BROKEN WHEAT(DALIA) UPMA

Dalia Upma (Serves 4)
Ingredients
1 cup roasted dalia
¾ cup water
1 tbsp oil
1 tsp mustard seeds
½ " piece ginger (finely chopped)
1 small onion (chopped)
1 small carrot (chopped)
½ capsicum (chopped)
1 tbsp green peas
1 potato (chopped)
1floret of cauliflower (chopped)
1 tbsp chopped coriander leaves
juice of ½ lemon
salt to taste
Method
Soak the dalia in ¾ cup of water for half an hour.
Heat oil in a pan and add mustard seeds.
Let them splutter for 30 seconds.
Add ginger and onion. Stir for 1 minute.
Add the vegetables and stir well for a minute.
Add salt. Cook covered on a low flame till the potatoes get cooked.
Drain the dalia and add to the vegetables. Stir for 3-4 minutes.
Add 1 ½ cup of water. Cover to cook on low flame for 2-3 minutes or till the water is completely absorbed.
Add lemon juice and sprinkle coriander leaves on it. Serve hot.