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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