Oats Idli

Ingredients:
Oats - 3 cups
Fine semolina -1 1/2 cups
Green chillies - 5 to 6 cut very fine ( or according to taste)
Chana dhal, cashew nuts ,mustard seeds - 1 tsp each (for tempering)
Salt - as per taste
Baking soda - 1 tsp
Handful of  cilantro -  cut fine
Oil - 2 tbsp
Plain yogurt  - about 3 cups for the entire quantity of oats idli powder

Procedure:

1. Dry roast the oats in a heavy bottomed pan on medium to medium high heat stirring continuously until it turns creamy/light brown. Keep aside to cool for a few minutes. And rub with hands to make them fine powder.
2. In the meanwhile dry roast the semolina on medium to medium high heat for 3-4 minutes stirring continuously, then remove from heat and keep aside to cool.
3. Mix the cooled semolina and coarsely ground oats together.

4. Add to this mixture salt to taste and baking soda and mix well.
5. Heat oil, add mustard seeds to it, when mustard seeds begin to splutter add split chick pea lentil (chana dhal) and cashews to it and saute for a few seconds. When the lentil and cashews begin to turn brownish, add cut green chillies to it and saute for about a minute until the green chillies start to change color.
6. Pour this oil lentil green chillies mixture on the dry mixture of oats and semolina. Mix very well.
7. Take out the required amount of this mixture and mix with little of plain yogurt and water to make it idli batter consistency Add cut cilantro and mix well.
8. Grease idli moulds and place spoonfuls of this mixture into each mould and steam for about 6 to 7 minutes.

Hint: If you don't have baking soda you can use plain soda water to mix to required consistency. Add less amount of yogurt if using soda water.

Peas Pulao

Ingredients:

Basmati Rice - 2 cups

Green peas - 2 cups

Cumin seeds - 1 tbsp

Oil - 2 tbsp

Onions - 2 cups ( sliced)

Cardamon - 6 pcs

Cinnamon - 4 inch piece

Bay leaves - 3

Ginger - 2 inch piece

Green chillies - 8 ( as per taste)

Salt - as per taste

Garam Masala - 2 tbsp

Coriander leaves - for garnishing

Procedure:

1. Soak the rice for about 20 to 30 min.

2. In a big Pan pour the oil and once the oil is hot enough add Cumin seeds, bay leaves, cinnamon and cardamon. Fry them until a nice aroma comes from the spices.

3. Mean while grind the ginger and green chillies into fine paste.

4. Into the pan add the onions and fry till translucent. Then add the ginger-chilli paste to it.

5. Add the peas and continue to cook for about 10 min.

6. Now add the soaked rice and pour water ( for 1 cup of basmati , I have used 1 and half cup of water. This may vary depending on the brand). Also add the salt and garam masala.

7. Cover the pan with the lid and cook for 10 min on high flame. Then reduce it to low to medium flame until the rice is well done. Be sure to check and stir the rice so that rice would not stick to the bottom.

8. Garnish with coriander leaves and serve hot with any raita.

Zucchini Curry

Ingredients:
Onions -  1 and half cup (diced)
Carrots - 1 cup (diced)
Green peas - half cup (I used Frozen)
Zucchini - 1 and half cup (diced)
Tomatoes - 1 and half cup (diced)
Garam Masala - 1 tbsp
Green Chillies - 3 ( sliced into strips) or as per taste
Ginger - 1 inch (cut into thin pieces)
Salt - as per taste
Turmeric - half tsp
Red chilli powder - as per taste
Coriander leaves - for garnishing

For tempering:
Oil - 1 and half tbsp
Mustard seeds - 1 tbsp
Cumin seeds - 1 tbsp

Procedure:

1. Put a pan on the stove and add the oil first. Once the oil is hot enough add the other tempering  ingredients.
2. Once the mustard seeds and cumin seeds starts spluttering add ginger and stir around for a minute and then add green chillis.
3. Now add the onions and fry them till they become translucent.
4. Add carrots and zucchini pieces and cover the pan and cook till they become little soft.
5. Add the peas, salt and turmeric and again cover the pan again and continue to cook for another 10 min , stirring in-between so that bottom won't burn.
6. Add tomatoes and cook they become tender.
7. Add the garam masala and red chilli powder to the curry and simmer it for another 4 min.
8. Garnish with coriander leaves and serve with poori or rice.