OATS LADDUIngredients:2 cups of oats1 cup powdered sugar1 tbs roasted cashew nuts chopped1 tbs roasted raisinsA pinch of cardamom powder1 cup melted gheelittle oats powder for dustingMethod:Dry roast the oats, cool and grind it to powder in a mixieIn a bowl, add in the ground oats, powdered sugar,Roasted cashew nuts, roasted raisins and the cardamom powder.Mix every thing nicely.Now heat the ghee, pour little by little, mix well.Shape into round balls, roll it in the oats powder.Your oats laddu is ready.
SWEET FRIED PINEAPPLEIngredients:10 wedges of fresh pineapples1 tbs grated coconut stir fried until lightly browned2 tbs butter4 tbs brown sugarLittle lime juice if neededMethod:Heat a non - stick pan with the butter.Add the pineapple wedges and cook over medium heat.The wedges should turn golden in colour on both sides.Now sprinkle the brown sugar on the pineapple wedges.Cook until the brown sugar is dissolved, add lime juice if using.Now sprinkle the roasted coconut and serve.
CRUNCHY BEANSIngredients:250 grms fresh French beans2 tsps extra virgin olive oil½ tsp cumin seeds½ tsp grated ginger¼ tsp black pepper powder1 tbs lemon juiceSalt to tasteMethod:Clean and cut the beans in lengths.Heat a non stick pan, add in the oil.Add in the cumin seeds and let them splutter.Add in the grated ginger and stir for a moment.Add in the black pepper and salt and stir for a second.Add in the beans and stir fry on high flame till the beans are cooked.The beans should be crunchy, add in the lime juice, stir once and remove.Serve hot.
KAMBU KULI PANIYARAMIngredients:1 cup broken kambu¼ cup urad dal1 tsp fenugreek seedsSalt to taste1 tsp oil¼ tsp mustard seeds1 tsp urad dal1 tsp channa dal2 tbs finely chopped onions2 tbs finely chopped green chillies½ tsp ginger paste1 tbs finely chopped coriander leaves1 tsp finely chopped curry leavesMethod:Soak the kambu, urad dal and fenugreek seeds for about 5 hours.Grind to a smooth paste, like a iddli batter.Add salt, mix well and let it ferment for about 6 to 8 hours.After the batter is fermented, heat a pan with the oil.Add in the mustard seeds, urad dal and channa dal.Once they are lightly brown, add in the onions, green chillies, ginger paste,Give a nice stir, add in the coriander and curry leaves.Now add this mixture to the fermented batter, mix well.Heat the paniyaram pan, pour little oil in each hole.Pour the batter in the holes and cook on medium heat.When it is slightly brown, flip it over and cook the other side,Serve warm with a nice chutney.
KAMBU DOSAIIngredients:1 cup broken kambu¼ cup urad dal¼ cup iddli rice1 tsp fenugreek seedsSalt to tasteLittle gingelly oilMethod:Soak the kambu, urad dal, iddli rice and fenugreek seeds.Soak for about 5 hours. Grind to a smooth paste.Add salt and let it ferment for about 8 hours.Heat a dosai kal, pour a ladle of the batter.Spread it like a dosai, drizzle little gingelly oil.Once cooked remove and serve with any chutney.You need not cook on both sides.NOTE: next time I want to try without adding iddli rice.
VEGETARIAN CHICKEN RICEIngredients:FOR RICE:2 tbs vegetable cooking oil3 pips garlic finely minced10 grms ginger cut into fine sticks2 cups of long grain rice washed , soaked and drained2 pandan leaves knotted1 tsp sesame oil3 cups of vegetable brothPinch of pepperPinch of sugarSalt to taste1 tbs spring onion cut into ¼ inches in lengthRICE METHOD:Heat a rice cooker with the vegetable oil. Add in the minced garlic and sauté.Sauté well, till a nice aroma comes. Add in the drained rice, gently stir well.Add in the pandan leaves, sesame oil, salt and the vegetable broth. Add in the ginger,Pepper and sugar.Switch on the cooker and cook the rice. Fluff up the rice when cooked.Garnish with the spring onion and keep the rice warm.RED CHILLIE SAUCE:5 red fresh chillies2 pips garlic 3 cm young ginger½ tsp salt1 tbs sugar6 tbs vegetable broth1 ½ tsp lime juiceMETHOD:Blend all the ingredients in a blender until smooth.Keep aside.SOYA SAUCE:2 tbs sweet soya sauce2 tbs vegetable broth1 tsp sesame oil3 tsp garlic and shallot oilMETHOD:Mix all the ingredients and keep aside.VEGETARIAN DRUM STICKS:8 store bought vegetarian drum sticks.2 tbs vegetarian oyster sauce1 tbs dark soya sauce1 tbs honeyLittle pepper powderLittle 5 spice powder2 tsp ginger and garlic juiceMETHOD:Marinate the drum sticks in the ingredients, for about 20 minutes.Lay the marinated drum sticks on a tray lined with aluminium foil.Pre heat an oven and grill the drumsticks till they are grilled for about 15 minutes.Remove and keep aside. GARNISHES:2 firm red tomatoes cut into slices1 firm cucumber cut into slices.Now scoop the rice in a small bowl. Pat it tight, over turn it on a plate.Arrange the cucumber , tomato slice and the grilled drum stick.Serve the chillie and soya sauce in small containers.If you like you can make simple soup with the vegetable broth.Here is your vegetarian chicken rice ready.
BREAD ROLLSIngredients:1 tbs oil1 medium onion chopped finely1 green chillie, chopped fine¼ tsp chillie powder¼ tsp cumin powder¼ tsp amchur powder2 big potatoes boiled and mashed wellLittle pepper powder1 tbs chopped coriander leavesSalt to taste6 large slice bread, trim the edgesOil for shallow fryingBread crumbs for coatingMethod:Heat the oil, add in the onions and sauté till light brown.Add in the green chillies, sauté well, add in the chillie, cumin, amchur powders.Mix every thing well, add in the mashed potatoes, pepper, coriander and salt.Stir fry every thing well, remove and set aside to cool.When cold, make them into 6 equal oblong shapes.Now dip the bread slice in a bowl of water, remove immediately.Keep the slice in between your hands and squeeze out the water.Spread the squeezed bread slice on a flat surface.Place one oblong potato mixture towards one edge.Roll it and seal the edges by slightly pressing them.Roll it over the bread crumbs.Heat a non-stick pan with little oil. Shallow fry the rolls till golden color all over.Remove and serve with chillie or tomato sauce.
