INSTANT BROKEN WHEAT AND OATS IDLI

Recipe source: Veginspirations.com

Ingredients

1. Broken wheat/Samba wheat rava(coarsely powdered)- 3/4 cup
2. Oats(coarsely powdered)-3/4 cup
3. Ragi (Finger millet)powder- 1/2 cup
4. Baking soda-1 tsp
5. Salt- to taste
6. Yogurt- 2 cups
7. Grated coconut- 4 tbsp(optional)
8. Grated carrot-3 to 4 tbsp(optional)
9. Frozen green peas- 3 to 4 tbsp(optional)

for tempering

1. Mustard seeds-1/2 tsp
2. Urud dal/uzhunnu parippu-1 tsp
3. Channa dal- 1 tsp
4. Cashew nuts(chopped)- 4 tsp
5. Curry leaves chopped-1 sprig
6. Green chilies (chopped)- 2 nos(or to taste)
7. Oil

Method

• Combine broken wheat ,oats,ragi powder,baking powder and salt together.Keep aside.
• Heat oil in a pan ,add mustard seeds and let it splutter.Add urud dal,channa dal, and cashewnuts ,saute till it turns golden brown.Now add curry leaves and green chilies.Saute for few seconds.
• Combine this with the wheat and oats mixture(as per the recipe you can store this mixture in an air tight container for about 1 week,just add yogurt , grated coconut and veggies just before making idlis)
• Add yogurt and mix well.
• Add grated coconut,carrot and green peas (if using) and mix well.
• Immediately pour the batter into greased idli molds and steam for about 20 minutes.Allow it to cool for a minute before removing the idlis from the molds.
• Serve with chutney and sambar.

EGGLESS CARROT CAKE

Recipe source:Cakes and more

Ingredients

1. All purpose flour- 1 1/2 cup
2. Light brown sugar- 1 cup
3. Baking soda- 1 tsp
4. Baking powder-1/2 tsp
5. Cinnamon powder- 1 1/2 tsp
6. Salt-1/4 tsp
7. Carrot(grated)- 1 to 1 1/2 cups
8. Water-3/4 cup
9. Vegetable oil-1/2 cup
10. Vanilla essence- 2 tsp
11. Vinegar-1 tbsp

Method

• Preheat oven to 175 deg C.Line the baking tray with baking paper or use 7 to 8  of these handmade origami paper cake cases like i did(steep by step tutorial included)
• Whisk together all the dry ingredients(ie. all purpose flour,sugar,baking soda,baking powder,cinnamon powder and salt.
• Now add the grated carrot and mix well.Keep aside.
• In another mixing bowl combine all the wet ingredients(ie water,oil,vanilla essence and vinegar.
• Slowly add this to the dry ingredients and mix until combined(Do not over mix)
• Pour into the prepared pan/paper cases.
• Bake for 30 to 35 minutes or until a cake tester inserted into the center comes out clean. 

They make perfect and delicious Christmas gifts!!

CHOCO ROLLS

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Vatsala of Show and tell.I made these delicious chco rolls from her blog. You can find the original  recipe here.

Ingredients

Chocolate layer

1. Arrowroot biscuit(powdered)-1/2 packet
2. Cocoa powder-1 1/2 tsp
3. Sugar(powdered)-1tbsp
4. Milk- 1/2 cup(approx)

Coffee cream layer

1. Butter-1/4 cup
2. Sugar(powdered)-1/2 cup
3. Vanilla essence-1/4 tsp
4. Instant coffee powder- 1/2 tsp

Method

• Cream butter ,powdered sugar and coffee powder together until light and fluffy.Now add vanilla essence and combine well.Keep aside.
• Now to prepare the chocolate layer combine finely powdered  biscuits,cocoa powder and 2 tbsp sugar.Add sufficient quantity of milk and knead well to form a soft dough(like chapathi dough).
• Roll the dough into a 1/4 inch thick sheet over an aluminium foil.
• Spread the coffee butter cream  on the chocolate layer and start rolling it from the longer side to form a cylinder.(use the aluminium foil to lift and roll the sheet.)
• Cover this with aluminium foil and refrigerate for 30 minutes.
• Cut into 1/4 inch thick pieces and serve.