Oats Appo/Appe Dahi Vada

Ingredients for Oats appo:
1 cup oats, plain oats
½ cup rava / bombay rava / semolina / sooji
1 1/2 cup curd
water, to make butter milk
1 tsp sugar
1/2 tsp rock salt
1tsp asofoetida (hing)
few pomegranate (for garnishing)
½ tsp Eco
4-5 cashews chopped
5-7 raisins
salt to taste

Method for Oats Appo:
Take oats and sooji in a large size bowl and mix 1/2 cup of curd to it.Add water as desired.Keep it aside for 30 minutes. (Batter should be think)
Now add raisins, chopped cashews, salt, asafoetida, 4 tsp of water mix the battter. its time to heat the appe / appo pan
(i used non-stick pan so no oil)(if you a different appo/appe pan then grease the pan with 1-2tsp of oil)
Now add the eco into the batter and mix only once. Put the batter in appo/appe pan cover and cook on medium heat.
After 7-8 minutes remove the cover and cook on other side. Do the same with rest of the batter. Once you have prepared all the appo/appe dip them in a butter milk for 1/2 hr.

How to make butter milk?
In a mixer take 4 tsp of curd salt, sugar acc. to taste, 1tsp of asofoetida and 1 1/2 glass of water.
Blend well. Butter milk is ready.

Ingredients for Coriander mint chutney:
2.5 cups fresh coriander (cilantro) leaves
1/2 cup fresh mint leaves
1/4 inch fresh ginger, peeled and chopped – Optional
3 hot green chili peppers, or to taste
2 tablespoons fresh lemon juice
2-3 tablespoon water or as needed to make the chutney
1/2 teaspoon cumin seeds
salt to taste

Method for chutney:
Remove the tough stalks of the fresh herbs.
Blend/puree all ingredients above to a smooth consistency.

Ingredients for Tamarind Chutney
1 teaspoon cumin seeds
1 teaspoon ginger powder
1/2 teaspoon fennel seeds
1/2 teaspoon asafoetida
475ml (16 fl oz) water
225g (8 oz) caster sugar
(you can use jaggery instead of sugar)
40g (about 3 tablespoons) tamarind paste .

Method for tamarind Chutney:
Heat a saucepan over medium heat. Add the cumin seeds, ginger, fennel seeds, and asafoetida dry roast them;
(if you are using jaggery then after dry roasting the spices you can add the jaggery with little water cook till jaggery is completly dissolved)
Now add water into the pan with the spices along with the sugar and tamarind paste.
Bring to the boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon.
This should take 15-20 minutes. The sauce will be thin, but it will thicken upon cooling.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

Plating Time now- take a serving plate -place the wet oats appo/appe , pour 3-4 tsp of curd (curd should be mixed with salt and sugar), then green chutney, tamarind chutney, aloo bhujiya and few pomegranate seeds.

Serve.

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Semolina Potatoes (sooji wale aloo)

Quick and easy recipe
Ingredients:
Baby potatoes- 8-10 (boiled)
Turmeric powder- 1/2 tsp
Red chilli powder- 1/2 tsp
Semolina- (roasted)- 2 tsp
Salt to taste
Water- 2-4tsp
Coriander leaves to garnish

Method:
In a pan add 1 tsp oil and 1 tsp butter , once the butter is melted add turmeric powder, red chilli powder now add boiled baby potatoes cook till potatoes turn golden in colour (make sure potatoes does not break) add salt and roasted semolina cook on low flame. Now add water and chopped coriander leaves. Serve Hot. Hoila its ready... Enjoy.
(serve as starter, side dish or in breakfast)

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Instant Oats Idli

Oats Healthy Idli

Ingredients :
1 cup oats, plain oats
½ cup rava / bombay rava / semolina / sooji
1 cup curd
½ cup water, add accordingly
1 carrot, grated
½ tsp mustard seeds
½ tsp urad dal
½ tsp channa dal
½ tsp jeera / cumin seeds
2 tsp oil
few coriander leaves, finely chopped
½ tsp baking soda, optional
16 cashews
salt to taste

Method:
1. Dry roast the oats for 2 minutes. roast till they turn crisp. i have used rolled oats
allow to cool and then blend to coarse powder. do not make fine powder. keep aside
2. Time to prepare the tempering. add 2 tsp of oil. when the oil turns hot, add mustard seeds, urad dal, jeera, channa dal. saute till they splutter.
3. Fry the grated carrot for a minute or two.
4.Then add half cup of semolina / sooji. and roast for 2 minutes or till thet turn fragrant.
cool down the mixture completely before you add curd.
5. In a large mixing bowl take the roasted sooji along with oats and salt. mix them well.
now add 1 cup of curd and give a good mix.
6. Add in required water to have idli batter consistency and mix well.

7. Add some chopped coriander leaves and soak the batter for atleast 10 minutes.
8. Now just before steaming add in baking soda and mix till batter turns frothy.
after adding baking soda do not let it sit for more time. grease the plates with oil and place cashew in the mould. (This step is optional- you can skip baking soda)
9. Pour the batter into the idli moulds.
and steam it for 15 mins
allow it to rest for 5 mins then unmould. serve hot with any chutney of your choice.

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Quorn Awadhi Curry

Ingredients:
1 kg quorn pieces
2tbsp of of ghee or veg. oil
3-4 cloves
4-5 black cardamoms
2-3 cinnamon sticks
1 tbsp of coriander powder
1.5 tsp of minced ginger
1 tsp of minced garlic
3tbsp of yoghurt
100 gm of cashew nuts
2 large of sliced onions
1 large tomato puree
1/2 cup finely chopped red onions (for garnishing)
1/2 tsp of red chilli powder
2 sprigs of fresh coriander leaves finely chopped
4 tsp of cream for garnish
4-5 almonds
Salt to taste

Method:
Grind ginger and garlic to a fine paste
Fry onions and roast cashew nuts in a little ghee till golden brown and grind to a fine paste
Blanch almonds in hot water, remove skin, slice and roast them
Heat ghee; add whole garam masala (cloves, green and black cardamoms, cinnamon and crackle
Add coriander powder, red chilli powder, ginger-garlic paste, white pepper, powder and yoghurt, stir well.
Add tomato puree cook for 3 mins, Quorn pieces and cook. When the oil separates from the Quorn, add the onion cashew nut paste
Season and garnish with cream, chopped coriander leaves, chopped red onion and roasted almond flakes

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Quinoa Oats and Lentil Dosa

Ingredient:
Quinoa – 1 cup
Oats – 1/2 cup
Chana dal –  1/2 cup
Urad dal – 1/2 cup
Masoor dal – 1/2 cup
Salt to taste
Ginger – chili paste – 1 tbsp
Cumin seeds – 1 tbsp

Method:
1. Wash and soak all dals together, seprately soak quinoa and powder the oats. Soak it for 4 hours.
2. Put soaked dal, powdered oats and quinoa into a blender. Add salt, ginger-chili paste and cumin seeds.
3. Grind it very well using little water. Make it into normal dosa batter consistency.
4. Let it rest for 1 hour.
5. Heat nonstick griddle and pour one big spoon full of batter and spread it into a thin dosa.
6. Apply Oil or ghee or butter.
7. Cook it until golden brown from the bottom.
8. Roll Quinoa oats and lentil dosa. Serve it with Coconut chutney or tomato chutney.

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Stuffed Masala Bati

Ingredients for Stuffed Masala Dal bati
For dough:
Wheat flour -2 cup
Semolina - ½ cup
Ghee - 1/3 cup
Salt - ¾ tsp
Carom seeds - ½ tsp
Baking soda - ¼ tsp
For stuffing:
Potato - 2 (boiled)
Green peas - ¼ cup
Green coriander - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1 pinch
Cumin seeds - ¼ tsp
Ginger - ½ inch piece (grated)
Green chilly - 1-2 (finely chopped)
Mango powder - ¼ tsp
Coriander powder - ½ tsp
Salt - ½ tsp (as per taste)
Turmeric powder - ¼ tsp
Red chilly powder - ¼ tsp

Method to make Stuffed Dal Bati in OTG
Mix flour and semolina in a big utensil. Also add salt, carom seeds, baking soda and ½ amount of ghee (2 tbsp ghee) and mix all ingredients nicely. Add little water at a time and knead dough. Don’t make dough too soft just mix it really well. To knead this much quantity of dough we have used less then 1 cup water. Cover the dough and keep it aside for ½ hour for fermenting.
Stuffing for Masala Dal Baati
Peel potatoes and mash them finely. Heat oil in a pan. When oil gets hot add cumin seeds and asafoetida and sauté for few minutes. Now add ginger, green chilly, turmeric powder, coriander powder and peas. Sauté for 2 minutes. Also add potatoes, salt, mango powder, red chilly powder and green coriander. Mix all ingredients nicely. Stuffing is ready.
After ½ hour grease hands with ghee and knead the dough again. Dough for making baati is also ready.
Make balls from dough. Keep the size equal to the size of ball required for making chapatti (we can make 12 balls from this much dough). Take one ball and flatten it into 2-3 inch diameter circle with help of your hands and place 1-1.5 tsp stuffing on it. Seal it from all sides giving it a round shape. Place the baati on baking tray. Like wise prepare all baati’s.


Bake Dal Bati in Oven
Preheat oven at 230 degree centigrade. Place tray at middle rack of the oven and set it on 230 degree centigrade for 10 minutes. After 10 are over take them out and check. It is little brown in color; bake it for 2 more minutes on same temperature. Baati has become golden brown, it is now ready.
Dip piping hot baati in ghee and place back on the tray. Baati for serving is ready. Serve piping hot baati with mix dal or pickle and chutney.

Suggestion:
You can make stuffing from peas-paneer, mix vegetables, dry fruits or dal accordingly.
Baking time may vary with different oven models. So bake baati for 10 minutes and then check. Bake until baati gets golden brown.

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Papad Katori Chaat

Ingredients to make Papad Katori Chaat
5 pieces of Papad
1 large sized Red Onion finely chopped
1 large sized Tomato finely chopped
half finely chopped cucumber
1/2 bowl Namkeen Boondi
1 green chili chopped
1 tsp Red chili powder
1 tsp chaat masala
Roasted Peanuts few to sprinkle on top
1/2 mint powder
2 tsp Chopped coriander leaves (optional)
1 tsp bhuna jeera powder
Salt to taste (i generally use rock salt for making any chaat)
2-3 tsp Lemon Juice


Method:
Take a bowl--Add in chopped onions, coriander leaves,tomato, cucumber and chopped green chillies now mix. Adjust the seasonings. (Do not add boondi at this time.)
->To make the papad katoris, take a papad, dip it in warm water for a few seconds or until it is soft. Then rest it on a towel.
Grease a bowl of medium size. Wet the papads first and lay them on a kitchen towel. Spread the wet papad over the bowl.
 Gently press the center down and arrange rest of papad in the bowl. Press the papad on the edges of the bowl.
Microwave it for a minute. Wait a minute, then remove it from the bowl. (If there are couple of spots that are still wet, no worries, cook the shaped katori for another 30 seconds.) Set it in a plate and repeat this process with the rest.
Cooked katoris are ready. When ready to serve, heat the mixture in the microwave. Add boondi and mix.
To assemble, take one katori. Fill it up with the above mixture. Top it off with chopped coriander and peanuts
 (You have to be really quick in serving this snack as the papads would go soggy.)
Enjoy your snack with hot cup of tea or coffee.

In same way you can make Papad cones for filling you can add sprouts, chopped onion, cucumber, boiled channa, and garnish with sev and kurkure (Indian snacks)
Seasoning remains the same. (you can always experiment with filling)

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Garlic Cheese Bread

Ingredients:
500g strong white bread flour
7g sachet/1½ tsp fast-action yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
6 garlic clove, crushed
25g soft butter
100g mature cheddar greated
Oregano- 1/2 tsp
handful thyme leaves

Method:
Measure the flour, yeast and salt into a large bowl.
Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme.
Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 50-60 mins.
Heat oven to 200C/fan 180C/gas 6. Remove the cling film, Now roll the dough get a desired circle shape now apply little garlic butter add greated cheese close in half moon shape. Seal the edges with fork.
Now with knife slightly mark the bread dough.
Then bake the bread for 20-25 mins  or until golden and risen.
Leave to cool for 10 mins, then cut into 10 pieces and serve.

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Tacos with Grilled Cauliflower and Broccoli Dash of Avocado sauce and Pineapple Chutney.

Serves 4-6
Ingredients:
500g mixed cauliflower and broccoli, broken into small florets
3 small green chillies (if you like spicy food you can add more)
12 mini corn or wheat flour tortillas ( I made mine corn tortillas at home)
Toasted penuts, to serve
Oil-3 tbsp.

For the marination:
4-6 tsp chickpea flour
1 tsp garam masala
1 tsp salt
1 tsp lemon juice
1 tsp finely-chopped ginger green chilli
1/2 tsp chaat masala/ amchur pwd
1/2 tsp cumin powder

For the Avocado and Coriander Sauce:
1 large ripe avocados
2 tbsp chopped coriander
10-16 mint leaves
3 chopped garlic
¼ tsp salt
Juice of 1 lime
For the Radish and Red Onion Salad:
1 medium red onion, sliced finely
200g radishes, sliced finely
Handful chopped coriander
1 tbsp olive oil
½ tsp salt

For the Pineapple Chutney:
500g pineapple (fresh, canned or frozen)
1 large onion, chopped finely
Juice of 2 limes
½ tsp salt
½ tsp freshly-ground mace
1 star anise
1 tsp nigella (kalonji seeds)
1/2 tsp amchur powder
1tsp honey
1tsp ajwan

Yogurt Dip: Yogurt, salt and cumin powder.

1/2 Cup Roasted Nuts.

Method :
1. To make the avocado and coriander sauce, blend all the ingredients together until super-smooth and creamy. Set aside. (you can use little water).
2. To make the pineapple chutney, chop the pineapple, Place into a large, non-stick pan with the 1stp oil add onion, chopped pineaaple, salt, lime juice,honey and Finally, add the mace, kalonji and star anise. let this mixture cool, now blend in the mixer till smooth.
3. To make the radish and red onion salad, toss all the ingredients together and set aside.
4. To make the grilled cauliflower and broccoli, place the vegetables in a bowl add all the marination ingredients. keep it aside for 15 mins.
5. In a pan add oil put broccalli first onced grilled remove from heat now grill cauliflower.
6. Warm up your tortillas, pile all of the fillings into bowls and plates and serve everything separate at the table for everyone to build their own tacos.

To make your own taco's healthy version- 1 cup puree of sweet corn, 1 cup wheat flour, 1/2 cup powdered bran, 4 tsp powdered oats,
finelly chopped ginger and green chilli, salt to taste. Mix to make a soft dough.
Rest for 25 mins. Now as you make roti make these tacos and keep aside. Once done apply little butter on each Tacos. This helps to keep the tacos soft .

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