Spicy Bread Pudding

Ingredients:

6-Slices whole wheat bread with crust removed

1tbsp-Polyunsaturated margarine/butter

1-Green capsicum,halved and seeded

1-Yellow capsicum, halved and seeded

2-Tomatoes,chopped

1-Red onion, finely chopped

2-Greenchillies,finely chopped

1/2cup-Low fat cheddar cheese,grated

2-Eggs,beaten

2cups-Skimmed milk

1tsp-Dried mixed herbs

Ground black pepper to taste

Salt to taste

Method:

1. Spread bread with the margarine and cut each slice into four triangles.
Place capsicum on a rack and broil for 10minutes under the grill until slightly blackened.
Place the capsicums in a polythene bag with tongs, seal and let cool.peel the skins and discard.
Slice the capsicum into thin strips.

2. Layer the bread, peppers,tomatoes,onion,greenchillies and half of the cheese in a large ,shallow ovenproof dish.

3. Mix the eggs and milk together with herbs, salt and pepper to taste and pour over the bread.Allow to sit for 30minutes.

4. Sprinkle the remaining cheese over the dish and season.

5. Bake in the oven at 160'c for 45minutes untill set and risen,serve hot.

NOTE: This can be prepared with leftover bread and vegetables

Carrot and raisins scones

 

Ingredients:

250gm-Self raising flour,sifted

1Tsp-Baking powder

Pinch of salt

50gm-Butter,diced and chilled

25gm-Castersugar

50gm-Raisins

75gm-Carrots,grated

250ml-Buttermilk

Milk to glaze

Preheat the oven to 220'c/gas7/425'F,place a ungreased baking sheet to heat up in the oven.

Put the flour, bakingpowder,salt and butter in a bowl,mix with hands until the mixture turns into crumbs.

Add sugar,raisins,carrot and buttermilk, use a knife to mix everything together.

Knead the dough lightly on a floured surface to make a smooth dough.Roll out the
dough to a thickness of about 2.5cm/1inch.

Dip a 2.5inch plain cutter insome flour then use it to stamp out 8rounds of dough.

Use a palette knife to lift the scones onto preheated bakingsheet.Brush the tops
with milk and bake for 12-15minutes until the scones are risen and pale golden.

Serve with cream cheese.

Vegetable/Tarakari Bajji

Ingredients:

Besan-1cup
Jeera-1tsp
Ajwain(oma kalu)-1/2tsp
Kalonji/nigellaseeds/erulibeeja-1/2tsp
Sodabicarb-1/2tsp
Chillipowder-1tsp
Salt to taste

Vegetables used are:

Potato,plaintain(balekaayi) and onion,each thinly sliced into roundels.

Method:

Mix the besan, jeera,ajwain,kalonji, water, chillipowder,sodabicarb and salt in a bowl, beat till smooth. Leave this batter aside for half an hour.

Heat the cooking oil in a deep pan.

Take vegetable slice one by one, dip into the besan batter and deep-fry till golden brown

Place the bajji's on paper towels to absorb excess oil.

serve with tomato ketchup or green chutney.

NOTE:Vegetables like ridgegourd,bananapeppers bajji's can be prepared in the same manner.

While serving sprinkle chaat masala if you like.

Rava Idli

Rava idli is a speciality of the state of Karnataka in India and was invented by the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore.[1] Rava-Idli translates to semolina-idli in the native Kannada language.

During World War II, when rice which is the staple item used in idli was in short supply, Mavalli Tiffin Rooms experimented in making idli using semolina and hence Rava Idli was invented.


Ingredients:

Rava/sooji(course) -2cups
Ghee-2tbsp
Mustard-1tsp
Hing-pinch
Uraddal-1tsp
Channadal-1tsp
Dry redchilli-1
Broken cashewnut pieces-1tbsp
Curryleaves-few
Greenchillies-4
Ginger-1tsp
Coriander-1tbsp
Eno salt-2tsp
Yoghurt-1cup
Salt to taste
Sliced tomatoes ,grated coconut and coriander for garnishing

Method:

Heat the ghee in a kadai and add mustard seeds.

When they start popping, add hing, channa dal,uradal, dry
chillies,cashewnuts and allow them to splutter.

Reduce the heat,add rava fry until you get nice aroma.transfer the mixture to another bowl,leave it cool.

To the yoghurt add salt,greenchillies, coriander leaves, curryleaves and mix well,add this to rava mixture and add water to get right consistency.

Smear idli plates with oil.Place one tomato slice and sprinkle coconut and coriander to each cups on top of that pour the mixture to each cups.

Steam for 10-15 minutes in a pressure cooker (without whistle) like normal idli's.

Serve hot with coconut chutney.

pomogranate shrikand

INGREDIENTS

Greek-style yoghurt-1cup
milk- 1/4cup
saffron threads-½ tsp
icing sugar, or to taste
cardamom powder-1/4tsp
chopped unsalted pistachios-2 tbsp
flaked or sliced almonds-2 tbsp
pomegranate seeds

Method

1. Line a large sieve with a double layer of paper kitchen roll. Place a bowl under the sieve and pour in the yoghurt. Refrigerate for as long as possible to allow the liquid to drain off the yoghurt. This will take a minimum of 5-6 hours.

2. Heat a little milk in a small pan. Place two teaspoons of the milk into a small bowl and crumble the saffron strands into it (the rest of the milk can be used in another dish). Allow the saffron to infuse the milk for about ten minutes using the back of a spoon to crush the saffron further into the milk.

3. Remove the yoghurt from the fridge (the liquid in the bowl below can be discarded). Sift the sugar into the thickened yoghurt, then add the saffron milk and ground cardamom. Cover and chill in the fridge.

4. To serve, divide the yoghurt among four bowls and garnish with the nuts and pomegranate seeds.

Oats Upma

Oats has been cultivated for over 5,000 years. Over the centuries, oats were generally regarded to be fit only for animal feed. Oats is a field grain which is harvested in early summer.

The oils in oats cause them to become rancid, so they must be processed more quickly than other grains. Today, the primary use of oats is as animal feed. Still, with the pressure of advertising, we are all aware of the nutritional value of oats in our diet. Oats have a higher level of soluble fiber than all other grains. Among the benefits of oats in the diet, is the value that they have in lowering cholesterol, are soothing to the digestive process,

Oats are available in several forms. Oat groats are the whole seed with only the outer hull removed. Rolled oats are the familiar breakfast form. Steel cut oats are oats seed that have been chopped into pieces. Quick Oats are rolled steel cut oats, and instant oats are pre-cooked, dried and flattened steel cut oats. The finest form is as flour.

We are all acquainted with oats, which are very popular in granola, cookies, as well as a breakfast food.The traditional uppuma with rava is replaced by oats is a success with taste and texture as i want to share my version as follows..

Ingredients:

Oats- 1cup

Water- 2 cups

Onion- 1big (sliced)

Tomato-1(chopped)

Green chillies-2

Curry leaves-10

Ginger-1/2inch(crushed)

Oil-1tbsp

Mustard seeds-1/2tsp

Cumin seeds-1/2tsp

Channa dal-1/2tsp

Urad dal-1/2tsp

Fresh coriander for garnish

Lemon juice-1tsp

Salt to taste

Method:
First slightly fry the oats and keep it aside.
Heat oil in a pan add musturd,cumin seeds when they begin to splutter, add channa and urad dal fry about 2 minutes until golden colour now add onion, curryleaves,green chillies and tomato, fry until they become soft.
Add 2cups of water,add salt to taste.When water begins to boil add oats with continously stirring.add lemon juice. Stir until all the water is gone.garnish with coriander and serve hot.