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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