HAI FRIENDS, Thanks for your support and endeavour.Let me announce to you the launch of my websitehttp://sindhura-bayleaf.blogspot.com I would like to post all my recipes there, so i suggest your kindselves to catch me up there!! Regards, Sindhura
Take a bowl and add maida, baking powder, cardamom powder, sugar powder, and butter, mix well and make the prepared mixture as balls or else in required shapes. Now take a plate and grease it with butter and place the cookies on it. Scoop a portion of the cookie in required shape and bake them in an oven for about 10 minutes or until they are golden brown in colour. Once they are ready take them out. In the scooped portion fill with jam or jelly. Serve them.
SERVING TIP—Garnish them with roasted cashew and almonds.
NOTE-You can mix dry fruits/choco chips in the above mixture and can make nutty cookies also.
Fry 4 slices of bread in oil till they are light brown in colour. On the remaining 4 slices of bread apply fresh cream and keep aside. Now mash boiled potatoes, add carrots, crushed peas, ginger, chaat masala, ginger garlic paste, salt and chilly powder. Mix well.
Make a flat tikki of the size of the bread with the above mixture and fry till golden in little oil. Place a slice of creamed bread in a plate and cover it with fried bread. Place cucumber slice, tomato slice, tikki, onion slice, capsicum slice, cheese layer, fried bread and then creamed bread.
Roast the oats in a pan without oil for about 3 mins and keep it aside. Heat some oil in the pan and add urad dal, chana dal, mustard seeds, green chillies , dry red chillies and fry for some time till the dal turns golden brown. Now add sliced onions, minced ginger and curry leaves. Sauté the onions till they are tender, add asafetida and salt. Add water and allow it to boil for some time and then add the roasted oats. Keep stirring till all the water is absorbed and oats are thoroughly cooked and serve hot!!
SERVING TIPS- TASTES BEST WITH TOMATO CHUTNEY, AND SHOULD BE CONSUMED IMMIDIATELY WHEN HOT ONLY!!
Oats is a whole grain like wheat, barley or corn! It is really good for health. Let me tell you how?
·A study said that consumption of at least 3 gms of daily as a part of diet reduces the risk of heart ailments!
·Oats contain higher soluble fibre than any other grains
·Oats help in reducing cholesterol.
·Oats are high in dietary fibre and protein.
·Oats are high in Iron and magnesium.
NOW DO YOU AGREE OATS ARE REALLY GOOD FOR US! SO HERE ARE THE 2 YUMMY RECIPES!!
INGREDIENTS-
Oats- ½ cup (Grind in order to make a powder)
Suji (semolina)-1/2 cup
Yoghurt- 1 cup
Water- 1/2 cup (approximately)
Salt- as required
Fruit salt—3/4 tsp (optional
Ghee- for greasing
PROCEDURE—
Grind oats in order to make a powder and keep it aside. Put oat’s powder, suji, yoghurt, and salt in a bowl and beat the mixture well. Add enough water to make a smooth batter of thick yet slightly pouring consistency. Keep the idly batter aside for 15-20 minutes. Boil 2 cups of water in a cooker and grease the idly stand. Now add fruit salt to the prepared batter and mix well. Put 2 tbs of batter in each idly cup. Place the idly stand in boiling water and place the lid. Cook on steam for about 15 mins on medium flame. Remove the idlies and serve hot.
SERVING TIPS-TASTES GOOD WITH COCONUT CHUTNEY AND SAMBAR
INGREDIENTS-- * Blanched Almond -1/4 th cup * Milk- 2 cups * Cardamom seeds - 1/4 th tbsp * Honey - 3 tbsp PROCEDURE-- Place the nuts in a blender and process until finely chopped. Add 2/3 cup mil and process until smooth paste. Pour the milk into a heavy-bottomed pan and whisk the remaining milk. Place the milk over moderately high heat and, stirring constantly, bring it to full boil. Remove the pan from the heat, add cardamom seeds. Place the pan over high heat and bring to boil. Remove the pan from the heat and add honey. Again place the pan over heat and bring the milk to just boiling point, pour it the strainer resting over a pan. Pour the milk back and forth from one pan to another for at least a minute or until frothy.
Ingredients: PASTRY: 225g flour 50 g ghee or clarified butter 1/2 tsp salt 1/2 tsp caraway seeds or ajwain 75 ml warm water FILLING : 2 tbsp oil 1 tsp cumin seeds 1.5 cm. ginger, grated fine 1 tsp garam masala powder 2 c boiled, peeled, small diced potatoes 1 tsp red chilli powder 1 tsp mango powder 2 tsp coriander powder 1 1/2 tsp cumin powder 1 tsp chilli powder salt to taste 1/2 c green peas, boiled in water with a little salt 2 green chillies, deseeded and chopped fine 1/2 c coriander leaves, chopped 1 tbsp lemon juice oil for deep frying Method: To prepare the filling: Heat the oil over medium heat. Add the cumin seeds. When they sizzle, add the coriander, red chilli, cumin and mango powders. Add the ginger and green chillis.
After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning. Cover and cook for 1-2 minutes. Remove from heat and allow to cool. Add the chopped coriander and mix well. Stir in the garam masala powder, green chillies. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves. To prepare the pastry: Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone. Now moisten the top edges and press them hard together. Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.
FOR STUFFING Paneer--1 cup grated carrot--1/2 cup grated cabbage--1 cup grated onions-3 chopped tomato--1/2 cup chillies--3 chopped spring onions--2 chopped Salt--to taste pepper--2-3 tbsp chilly powder--2-3 tbsp garam masala--2-3 tbsp Tomato sauce---1 tbsp PROCEDURE-- First take a pan and heat oil in it.
Then add onions and fry till the raw smell subsides.
Now add chillies,spring onions,carrot,cabbage,tomato,and fry.
Then add salt,pepper powder,garam masala.
Mix well and keep it aside. INGREDIENTS-- Red and green capsicum pieces---6-8 maida--1 cup corn flour--1 cup oil-to fry coriander--3-4 pepper--2 tbsp salt-- to taste PROCESS-- Take capsicum and cut it into square pieces preferably into large size.
Remove the seeds part from inside.
Take a bowl and add maida and corn flour in 1:1 ratio.
To that add salt,pepper and coriander.
Mix all these with water and the consistency should be like the batter of dosa.
Take a single piece of capsicum and add the panner stuffing on it.
Then dip the capsicum in the maida,corn flour mixture.
Repeat the same procedure for the rest of the capsicum pieces also.
Take a pan and heat the oil.
Fry these capsicum pieces in oil.
THEN TAKE THE PIECES ASIDE AND TRANSFER IT INTO A SERVING PLATE.THEN GARNISH WITH PURPLE AND GREEN CABBAGE,AND TOP IT WITH TOMATO PIECE AND SERVE IT WITH TOMATO SAUCE.
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I would like to post all my recipes there, so i suggest your kindselves to catch me up there!! Regards, Sindhura