Savoury Oats Pancake

Ingredients:

1 cup Oats Flour2 tbsp Sooji2 Chillies finely chopped1 tsp Red Chilli powder1 tsp Cumin Seeds1 tsp Coriander powder1/2 tsp garam masala1/4 tsp Turmeric powder1/4 cup Chopped Red Pepper1/4 cup finely chopped Onion1 cup chopped Spinach1 1/4 cup water2 tbsp Lemon juice

Method

Put quick oats in to a blender and grind them till they get flour types texture.Now take a cup of oats flour in to mixing bowl.To that add sooji and mix well.Then add turmeric powder, whole cumin seeds, red chilli powder, garam masala, coriander powder, salt and mix well.Add water and mix well.Add red pepper, onion, spinach, lemon juice, green chillies and mix well.Set the bowl aside for 10 mts.Now heat up skillet over medium high heat.Drizzle some oil at the center of skillet.Pour ladle full of pancake batter the the center of skillet and spread that around to make that in to round shape.Drizzle some oil around it.Let that cook up till it starts to leave the sides of the skillet.Now flip and cook till it gets deep golden color.Serve hot with peanut garlic chutney!

Mirchi ka salan

Ingredient
Green chilli 250 gm
Onions 2-3
Green chilly choti vaali
Red chilly powder 1/2 tsp
Haldi 1/4 tsp
Salt as per teste
Gg peste 1-1/2 tsp
Hing 1/2 tsp
Jeera 1/2 tsp
Safed til 2-3 tsp ( paste bnaa lay )
Kaaju nd baadam 1 cup mixe ( bhego k peste bnaa lay)
Oil
Amchur powder 1 tap
Kis mis 1/2 cup
Coriander leaf for garnish

Method
Sabsay pahlay mirchi ko lambaai m cut kar lay fir achay say wash kar lay agar aap cahay ho seeds nekaal day...... Fir ek kadaai m oil gram karay us m jeera nd hing daalay fir mirchi ko daal k 2-3 min paknay day fir onion nd green chilly ka peste bnaa lay or usay nd gg peste ko add kar day jab vo cook ho jaye to sabhi sukhay masaaly add kar day fir jab oil upar aa jaye to till nd kaaju baadam ka peste daal day nd 1-2 min baad thoda paani jetna aap ko jarurat ho add kar day nd slow  flame par 5-7 min cook karay nd gas off kar k coriander leaf say garnish karay

Full chicken 🐓fry ☝

Clean the chicken n make cuts.. Take curd, add gg paste, salt, haldi n green chillies paste n tandoori chicken masala. Mix well n spread this masala all over to the chicken. N cook it till the chicken becomes soft n masala gets dried up ( should be little lach lacha).  Now coat garam masala powder on it...add one boiled egg inside the chicken... Finally coat bread crumbs n egg n then fry it..

Puri from left over rice

Make yummy Puri from Left over Rice .Simple......................,1 full mug mashed left over Rice             half  cup roti  ataa      salt..little haldi ........one tea spoon adu lasan..one table spoon oil.....salt to yr taste...one table spoon methi  or thaniya                    mix  everything make like chapati ataa ....make  luwa size of Roti roll small size of Puree   Deep Fry in hot oil   like Puree                keep on pouring hot oil untill  Puree is fluffy remove when golden Brown

Quick n easy cake

Quick n easy cake 👆�
In 5 mn
Parle g biscuits-10pcs
Hide n seek biscuits-10pcs
Milk
Powdered sugar
1pckt eno plain without flavour

Grind biscuits mix sugr pwdr n mix milk n make batter ( jst as idli batter) NW tk pour in microwave proof bowl n mix 1pct eno n put emigetly in ovn n microwave it fr 5mn ur fluffy cake is ready to eat😋😋😋

Stuff idli

Ingredients:

3 cups Idli batter(links follows)

1 cup Potato curry(recipe follows)

a pinch of cooking soda

 

Idli batter recipe:

Idli recipe using Idli rawa

   (or)

Idli recipe using Idli rice

 

for Potato stuffing:

2 large Potatoes,boiled

1/3 cup boiled fresh/frozen Green Peas

1 medium Onion ,finely chopped

3-4 Green chillies, chopped fine

1/4 tsp Turmeric powder

1 tbsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

2 tbsp Coriander leaves, finely chopped

8-10 Curry leaves, finely chopped

salt to taste

2 tsp Oil

 

Method:

to prepare potato stuffing:

Mash the peeled and boiled potatoes and keep it aside.

Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.

Add chopped green chillies,curry leaves and onions and fry until they turn pinkish in color.

Add boiled fresh/frozen peas and fry well.

Add turmeric,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.

Add coriander to it and mix properly and keep it aside to cool down.

Make small gooseberry sized balls out of the mixture and flatten them and keep aside.

to prepare stuffed Idlis:

Take out the required portion of Idli batter and add a pinch of cooking soda to a spoonful of water and mix it well and add to Idli batter and mix nicely.

Grease the idli plates and switch on the steamer with enough water.I use my cooker and steam without whistle(weight).

Pour 1 tbsp of idli batter into each impression and place the flattened potato stuffing and pour 2-3 tbsp idli batter to cover the filling.Stack up all the idli plates and steam for 10-12 mins.Rest it for another 3-4 mins.

Dip a clean wide spoon in water and remove the idlis from the plate.Keep dipping the spoon in water in between which helps in taking out the idli easily.

Keep them in hot box or serve directly on to a plate.Always serve these idlis hot..
Notes:

For potato stuffing you can even add grated carrots along with peas.

You can even use mixed vegetable stuffing instead of potato stuffing in the recipe.

Make sure that the Idli batter is thick to get perfect stuffed Idlis. If the batter is thin there are chances that the filling would settle down in the Idlis.

BIRIYANI MASALA

Ingredients 
-------------------

• 1 bay leaf (tej patta)
• 1½ tsp fennel seeds (saunf)
• 2 star anise (chakri phool)
• 6 green cardamoms (elaichi)
• 2 black cardamoms (badi elaichi)
• 1 tsp black peppercorn (kalimirch)
• 5 cinnamon sticks (dalchini)
• 1 tbsp cloves (lavang)
• 4 tbsp coriander seeds (dhania)
• 2 tbsp caraway seeds (shahjeera)
• 3 medium sized stone flowers (dagad phool)

Method:
-------------

• Clean the spices, discard stones and debris if any..

• On a low flame, dry roast all the spices separately and cool them.

You can also sun dry them for a day or two till they become crisp.

• Blend them to a fine powder. Sieve and store in an airtight glass jar.

Use 1 tsp per cup of rice when making biriyani.

Note:
---------

• Do not put the coarse powder that is left after sieving in your biriyani as it will ruin the dish. You can put it in curries or while making masala tea.

• Roasting the spices, or drying them in the sun, brings out the aroma of the spices and prevents the masala from going bad or getting worms.

• If you like the flavour of saunf, you can increase the quantity to 1 or 1½  tbsp. 

* You can also use this masala for preparing all kinds of dry non veg dishes.