Oats idli... (Steamed cake)

INGREDIENTS:

1 cup oats. (heaped)

1/2 cup almonds.

1/2 cup cream of wheat.(roasted)

1/2 cup yogurt.

1/4 tsp salt.

Enough water or vegetable stock to mix.

1/2 tsp baking soda. (little less than 1/2 tsp)

METHOD:
Grind together, the first two ingredients, fine. (Do not powder).
In a bowl, mix all the ingredients except baking soda. Add enough water and make in to a thick batter. Let it soak for 10 to 15 minutes. Stir in the baking soda.
Mix well and pour in greased idli trays and steam for 5 to 7 minutes.
Serve with sweet or hot chutney.

VARIATIONS:
To add chopped veggies, place them on idli trays and then pour the batter or mix with the batter and make.

"ENJOY COOKING AND EATING"

 

Bagara Baingan.....

INGREDIENTS:

5 small brinjals.
5 to 6 red chilies.
2 tbsp grated coconut.
1/2 tsp coriander seeds.
3 garlic cloves.
1 tsp sesame seeds.
1/4 cup diced onion or 5 pearl onions.
2 to 3 tbsp gingelly oil.
1/4 tsp turmeric powder.
1 sprig curry leaves.
2 tbsp tamarind juice.
1 tsp jaggery or brown sugar.

METHOD:
Roast the ingredients from chilies to onions.
Cut the brinjals, lengthwise in quarters.
Heat oil, fry the brinjals with little turmeric powder, curry leaves, till the skin gets a brownish color.
Remove the fried pieces and keep aside.
Grind the roasted ingredients and saute in the same oil.
Add turmeric powder, salt, fried brinjals, tamarind juice and cook stirring constantly on medium fire.
Stir in jaggery and cook till the gravy thickens, and remove from fire.

"ENJOY COOKING AND EATING"

Oats idli (Oats steam cake)

INGREDIENTS:

1 cup oats (heaped).
1/2 cup cream of wheat.
1/2 cup almonds (optional).
1/2 cup yogurt.

1/2 cup grated carrot.
1/2 tsp baking soda.
Salt to taste.
Enough water or vegetable stock to mix.

To temper:
1 1/2 tbsp olive oil.
1 sprig curry leaves.
2 dried red chilies, (seeded).
1/2 tsp mustard seeds.
1 tsp split green  gram.
1 tsp split black gram.

METHOD:

Roast the cream of wheat.
Grind the oats and almonds coarsely.  

Soak the above ingredients with yogurt and enough water for 15 minutes. 

Heat oil, add mustard seeds, when it sputter add the chilies, grams, curry leaves and fry.

Pour over the soaked mixture,  add  carrot, salt, enough water and mix well.
Stir in the baking soda.  Pour in the greased idli plates and steam for 7 to 10 minutes.
Serve with spicey chutney or sweet chutney.