Oats vegetable  idly 

This is a very healthy and tasty recipe .I wanted to try this recipe a long time ago but dint find time to do so ,but when i find this recipe in raks kitchen i couldn't stop myself trying this recipe .I got great comments from my parents for this oats idly ,they never thought that i can cook this much .I should thank raks kitchen for posting such a healthy recipe .


Ingrediants

Oats	1 cup
Wheat  rava /Godumai rava	½ cup
Curd	½ cup
Mixed vegetables	1 cup
Water	Till u reach idly batter consistency
Salt	As per your taste
Eno fruit salt	½ tsp
Lemon juice	Few drops
Green chilly	3 finely chopped
Coriander	½ cup
Ginger	½ tsp

To temper

Oil	5 tbs
Mustard	1 tsp
Urad dal	1 tsp
Channa dal	½  tsp
Curry leaves	Few leaves

Method 

1.  Roast Oats for few minutes in medium flame until nice aroma comes.Cool it and Powder  them  finely. 
2. Heat a pan with oil and temper the items in the to temper table ,and add the veggiesand ginger,green chillies,coriander leaves. Fry them for few mts and add the wheat rava and fry for  3 minutes in medium flame.
3. Transfer to mixing bowl,add salt,curd,lemon juice,water as required and make a batter till you get a idly batter consistency. Add Eno fruit salt just before making idly and mix well. This will give you a airy batter which gives a soft spongy idly.
4. Pour the batter in a greased idly plate and cook just like you cook the regular idly but for more time,say 10-15 minutes,until done.
5. Serve hot with Pudina or tomato chutny

Aval Vegetable Biriyani or Flat rice Veg Biriyani 

This is a very simple and tasty recipe done with minimal ingredients which is readily available  at home . 

Ingredients :

Aval or Flat rice	2 cups
Potato	1 medium size
Carrot	1 medium size
Cauliflower	1 cup
Onion	1 big
Green chilli	3 medium
Ginger garlic paste	1 tbs
Sombu	1 tsp
Kus kus	½ tsp
Bay leaf	2 small
Oil	As needed

Method

1. Take a vessel and wash the aval and drain them immediately .
2. Cut all the vegetable in equal size .
3. Take a pan add oil when its hot add sombu,bay leaf and kus kus let them splutter for a minute.
4. Then add ginger garlic paste saute them until the raw smell vanishes.
5. Then add chopped onion and saute them until golden brown.
6. Add chopped vegetable ,salt and close the lid .
7. When the vegetables are cooked add the drained aval and saute them for a minute and garnish them with corriander leaves.

serve them hot.................................................

Vegetable kurma

This is a very nutritious recipe because it includes carrots,beans, peas and cabbage  and i simply love this recipe with chapati as well as poori . If you wish you can also add potato and beetroot , which will give good aroma and the beetroot color will be very nice .

Ingredients

Carrots	2 medium size
Cabbage	1 cup
Beans	12 nos
Potato	2
Peas	½ cup
Turmeric	¼ tsp
Red chilly powder	1 tsp
Garam masala	1 tsp
Coriander leaves	½ cup
Salt	As per taste

To temper

Elachi	1 no
Bay leaf	2 no
Jeera	1 tsp
Oil	3 tblsp

To grind

Coconut	¼ cup
Onion	2 big sized
Tomato	2 medium size
Ginger garlic paste	2tsp
Green chilly	1 medium sized
Sombu	1tsp

Method

1. Chop the vegetables in equal squares and in a cooker add all the vegetables and pour enough water to cook the vegetables.
2. To the vegetables add chilly power,turmeric and salt .Close the cooker lid and cook for 3 whistles.
3. Take a pan  add little oil fry onion,tomato,ginger, garlic ,sombu and green chilli for 5 to 10 mts.Cool it and grind it to a soft paste
4. separately grind the coconut by adding half a tumbler of water .
5. To the cooked vegetables add the ground paste, garam masala and cook in medium flame for 5 to 10 mts.
6. Then add the coconut paste cook for 5 to 7 mts or until the raw smell vanishes
7. In a pan add little oil add bay leaf,elaichi and jeera let it splutter, then add this to the vegetables.
8. Atlast garnish it with chopped corriander leaves.

serve hot with chapathi or poori................................

Eggless custard jam cookies

Eggless custard jam cookies 

By its name itself we can understand its a very sweet and tasty cookie . It's a cookie with a indent in the centre filled with jam and coated in sugar . These cookies are crispy and flaky . It goes well with hot tea.

Ingredients

All pupose flour	2 cups
Custard powder	½ cup
Butter	1 cup
Any sugar (confectioner sugar or icing sugar)	½ cup
Vanilla extract	2tsp
Any jam (diluted)	As per need
Sugar  (for coating)	½ cup

Method

1.Preheat the oven to 180C, line baking sheet over a baking tray and keep aside.

2.Sift together the all purpose flour and custard powder, add in the vanilla extract, keep aside.

3.Whisk the butter, confectioner's sugar together until they turn creamy, add in the flour-custard powder mixture and gently mix until it becomes a soft dough.

4.Shape the dough into small walnut sized balls, coat it in sugar and flatten them slightly.

5.Make a indent in the center of the cookie with your thumb . Heat the jam with little water. Be careful not to burn. Fill it in the indent.

6.Place them on the lined baking tray and bake for 15-20minutes.

Serve with a cup of tea or coffee.........................

Carrot Halwa

           Its a perfect sweet recipe to celebrate a special occasion but i did this recipe for a evening snack.  I love the taste and colour of carrots . Carrots are full of beta-carotene and vitamin A, as well as soluble fiber so it is very easy to digest. It takes about 30 to 40 mts for the preparation with all the items readily available at home ...So here we go

Ingredients

Carrot, grated	3 cups
Milk	2 ½ cups
Sugar	¾ cup
Ghee	3–5 tbs
Elachi powder	1tsp
Cashew nuts	6-7
Salt	A pinch

 

 Method

1. Take a heavy bottomed pan and add 2tablespoon ghee and  fry the grated carrots  till it turns pale in colour.(say 2-3 minutes) 
2. Add the milk and bring it to boil in a medium flame. 
3. Cook till the milk evaporates and the carrot gets cooked 
4. When the milk is completely evaporated add the sugar and stir it for 10 mts   
5. When the mixture starts thickening,add ghee,elachi powder,cashew nuts fried in ghee.Keep stirring for 5 more  minutes.
6. When the halwa starts leaving the sides transfer it to a serving plate and garnish with your favorite nuts fried in ghee

Serve hot or chilled  .............................

Peas Pulav

Peas Pulav

I prepared this pulav when I dint have any other Vegetables and I got good comments from my husband . The taste and fragrance of the basmati rice was really nice  and if  u wish you can also add some soya chunks .We both had a great lunch .

Ingredients 

Basmati Rice.            2 cups

Briyani leaves.          2

Cinnamon.                 2 

Onion.                        3 (finely chopped)

Peas                           1 Cup ( I used dried peas)

Water.                       4 cups

Ghee.                         3 tsp( optional)

Coriander Leaves.   1 cup finely chopped for garnish

Salt.                           As per taste

Soya chucks.            1/2 cup

Paste

Green chilli               3 medium size

Ginger                       2 medium pieces

Garlic.                        4 

Pudina (mint)          1 cup

Leaves.                

Method

1.Soak the rice for 15-20 mts. Grind ginger ,garlic ,green chilly and pudina keep it separately.

2. In a cooker  heat oil and add the spices. Soak soya in hot water for few mts

3.Add the ginger garlic paste and saute until the raw smell vanishes.

4.Add onions and saute until golden.

5. Add peas and soya saute for a minute. Sprinkle little water, simmer, cover the cooker and cook until the peas is done ( if you are using frozen peas you can skip this step)

6.Add water and salt .

7. When it comes to a boil, add washed and drained rice.

8.Bring it to boil. Stir it once and add ghee and coriander leaves and close the cooker lid

9.Wait till the pressure comes 

10.When the pressure comes put the weight and wait for 3 mts 

11.Switch off heat and leave it for 15 more minutes.

12.serve hot along with raitha of your choice.

Method to do in a microwave

1. Wash and soak rice for 15 - 20 mts.

2. In a microwave safe bowl, add 3 tsp ghee and 1/2 tsp of oil, add all the whole spices, micro for 1 minute.

3.Then add finely chopped onion and ginger garlic paste micro for 2 mts.

4.Next add  3 medium green chilies chopped into 3 pieces along with peas and soya . Micro for 2 mts.

5.Drain the rice and add to the bowl and Stir well. Add 4cups of water,chopped coriander leaves, ghee  and micro for 20 mts.

6.Stir in intervals of 10 mts. Mine was almost done by 19 mins.

Serve hot.........