Instant Cracked Wheat & Oats Idli (T&T-Priya's Easy N Tasty Recipes)

This is a very nutritious version of idlis.

Click here for original recipe.
Ingredients:
Cracked wheat - 1 cup
Quick cooking oats - 1 cup
Sour curd - 1 cup
Carrots (small) - 2 (grated)
Ginger - 1 tsp. (grated)
Green chillies (deseeded) - 2 (chopped)
Coriander leaves - a few (chopped)
Salt (to taste)
Eno fruit salt - 1 tsp.

For tempering:
Mustard seeds - 1 tsp.
Chana dal - 1 tsp.
Split urad dal - 1 tsp.
Oil

Method:
(The original recipe goes for rolled oats but instead I used quick cooking oats)
Dry roast cracked wheat for 2-3 minutes.
Cool.
Grind them like rava.
In a mixing bowl, add the ground cracked wheat, oats and salt and mix well.
Now add carrot, ginger, green chillies, coriander leaves, sour curd and salt and mix well.
Add reqired water and mix it to form a thick idly batter.
Temper the given ingredients and add it to the batter.
Grease the idli plates and keep them ready.
Now add 1 tsp. of eno salt and mix immediately.
Pour this batter in the idli plates.
Steam cook for 10 minutes.
After 10 minutes remove from heat and let it cool for 5 minutes.
Carefully remove the idlis and serve with any desired chutney.

Sent off to "T&T-Priya's Easy N Tasty Recipes" hosted by PJ; event owned by Lakshmi.

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Microwave Chocolate Thirati Paal (T&T) - Priya's Easy N Tasty Recipes

Original recipe here.
Ingredients:
Sweetened condensed milk - 1 can (400gms)
Yogurt- 3 tbsp.
Ghee - 1 tbsp.
Dark chocolate powder - 2 tbsp.
Nuts of your choice for garnishing

Method:
In a microwave safe bowl, add condensed milk, yogurt, ghee and dark chocolate powder and mix well.
Microwave high for 10-12 minutes or according to your oven power. Stir every 3 minutes and continue cooking.
Remove and add in a bowl. Garnish with chopped nuts.

Enjoy!

Sent off to "T&T-Priya's Easy N Tasty Recipes" hosted by PJ; event owned by Lakshmi and "MEC-Sweets" hosted by Priya and started by Srivalli.

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Methi Baigan Masala

Ingredients:
Methi/Fenugreek leaves - 4 cups
Green chillies - 4 (de-seeded and chopped)
Eggplants/brinjals - 6 (big) or 10 (small)
Onions - 4 (chopped)
Oil
Salt (to taste)
Dry mango powder/Amchur powder - 1/2 tsp.
Kashmiri red chilli powder - 3 tsp.
Besan/Gram flour - 1/2 cup
Baking soda - a pinch
Mustard seeds - 1/2 tsp.
Curry leaves - 2 sprigs
Ginger - garlic paste - 1.5 tbsp.
Tomato puree - 1/2 cup
Coriander powder - 1 tsp.
Turmeric powder - 1/2 tsp.
Cumin powder - 1 tsp.
Garam masala powder - 1/2 tsp.
Coriander leaves - few (chopped)

Method:
For fenugreek leaves:
Wash and chop (I didn't chop) the leaves. Heat oil in a pan and add 2 chopped green chillies, 2 chopped onions and saute till translucent. Add the fenugreek leaves and salt. Saute till it is cooked well. Keep aside.

For Brinjal/eggplant:
Wash and slit at the base of eggplants with the stem intact. In a small plate, mix 1/2 tsp. of amchur powder, 1 tsp. of red chilli powder and salt. Apply this mixture to the eggplants.
In a mixing bowl, sift the gram flour and baking soda. Add 1 tsp. red chilli powder and salt to taste. Mix well.
Now add required water to form a batter without any lumps.
Pour oil in a kadai to deep fry the eggplants and heat it.
Dip the eggplants in the batter and slowly slide them in the hot oil. Deep fry carefully till golden colour. Make sure that the eggplants are cooked well. Keep aside.
Note: If the batter is too thin, it won't coat on eggplants. Be careful while deep-frying the eggplants.

For the gravy:
Heat oil in pan and add mustard seeds, curry leaves, 2 chopped green chillies and ginger-garlic paste. Saute till the raw smell fades away.
Add 2 chopped onions and saute till translucent. Add the tomato puree and stir till it releases oil. Reduce heat and add red chilli powder, cumin powder and coriander powder and sitr. Add turmeric powder and garam masala powder and saute for a minute. Add 1.5 cups of water or required water and bring it to a boil. Add chopped coriander leaves and salt. Simmer for a few minutes.

Arranging the dish:
Spread the fenugreek/methi leaves on the plate. Arrange the eggplants and pour the gravy on top. Serve immediately with rice or chapathi
Recipe: Sanjeev Kapoor

Sent off to Priya's "Bookmarked Recipes-Every Tuesday (Volume 16)" event.

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Jain Punjabi Chole

Ingredients:
 White chickpeas - 1 cup
Goose berries/Amla - 3 (sliced)
Tea leaves - 2 tsp.
Salt (to taste)
Green chillies - 2 (slit)
Cumin seeds - 2 tsp.
Tomatoes - 4
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Pomegranate seeds (anardana) - 2 tsp. (powdered)
Oil
Corinader leaves (few) - (chopped)

Method:
Soak the chickpeas overnight. Tie tea leaves and amla/gooseberry slices (original recipe goes for dried amla) in a piece of muslin cloth. Add fresh water to the chickpeas, required salt and tea muslin cloth. Pressure cook upto 3 to 4 whistles. Remove the muslin cloth and strain the chickpeas.
Dry roast 1 tsp. of cumin seeds, cool and powder them. Puree 3 tomatoes.
Heat the oil in a pan and add 1 tsp. of cumin seeds. When they sizzle, add green chillies and saute for a minute.
Add tomato puree and saute till the oil separates.
Reduce heat and add red chillies, coriander, cumin and pomegranate seed powders and saute for a few seconds.
Add the chickpeas and saute. Check for salt and simmer for 5 minutes. Remove from heat.
In another small pan, add 1/2 tsp. of oil and add a tomato (diced) and saute for a minute. Add this tomato to the chickpeas and cover for 5 minutes. Finally garnish with coriander leaves.
Enjoy with poori or roti.
Recipe: Sanjeev Kapoor.

Note:

I cooked chickpeas separately.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Naan

Naans are cooked in tandoors or clay ovens. I don't own either, so I cooked my naans on a tawa and grilled a few of them.

Grilled Naan

Ingredients:
APF/Maida - 3 cups + extra flour.
Yeast - 1 tsp.
Sugar - 1 tsp.
Salt - 1 tsp.
Warm milk - 1/2 cup
Warm water - 3/4 cup
Yogurt - 2 tbsp.
Oil

Method:
Dissolve yeast in warm water and add milk and sugar. Keep aside until it becomes frothy.
Add salt to the flour and mix well. Add yogurt, 2 tsp. of oil and yeast water amd mix well.
At this stage, the dough becomes sticky, so add little flour and knead it into a pliable dough.
Pour a little oil on the top of the dough and cover with cling wrap or a kitchen towel. Keep it in a warm place till the dough becomes double the size.
Punch the dough slowly and divide it into equal-sized balls.
Dust the rolling surface with a little flour and flatten the balls thicker than chapathi in oval or round shape.
Cook the naan on a tawa on both sides. Sprinkle and apply oil on the top of naan and cook.
Serve hot with any of your fav side dish. Don't serve cold.

Naan cooked on tawa

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Pudina/Mint Chicken

Ingredients:
Chicken - 1/2 kg (cut into bite-size pieces)
Pudina/Mint leaves - 1 cup
Onions - 4 (chopped)
Tomato (small) - 3 (chopped)
Garlic - 6
Ginger - 1 inch
Pepper powder - 1 tsp.
Kashmiri red chilli powder - 1.5 tsp.
Coriander powder - 3 tsp.
Turmeric powder - 1/2 tsp.
Salt (to taste)
Oil
Peanuts - a handful
Green chillies - 3 (slit)
Coriander leaves - few (chopped)
Curry leaves - 2 sprigs

Method:
Dry roast the peanuts and remove the skin. Grind garlic and ginger into a paste. Chop the mint leaves.
Heat oil in a pan and add curry leaves, peanuts and green chillies. Saute carefully.
Add onion pieces and saute till it changes color.
Add mint leaves and saute for a minute.
Add ginger-garlic paste and saute till the raw smell fades away.
Add the tomatoes and salt and saute till mushy.
Add chicken and mix well till the chicken changes color. Reduce the heat and add red chilli, turmeric, pepper and coriander powders.
If required add little water (I didn't add any water). Close the pan with a lid and cook the chicken till tender by stirring occasionally.
Finally add the coriander leaves.
Serve with roti or rice.

Sent off to Sameena's "Chicken Recipes Event".

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