Oats veg uthappam

Ingredients (makes around 8 uthappam):

Oats (Quaker old fashioned plain oats ) - 1 1/2 cup

sooji / semolina / rava - 1 1/2 cup

oil - 4 tsp

cumin seeds - 1 tsp

buttermilk - 1 1/2 cup

salt - as needed

big onion (thinly sliced) - 1 fist full

carrot (shredded) - 1 fist full

cabbage (shredded) - 1 fist full

green chili - 2

coriander leaves (fine chopped) - 1 fist full

curry leaves - 10

Method:

• dry roast oats until you get nice aroma and oats color slightly starts changing to golden brown color
  
• grind the roasted oats to a fine powder
  
• in a bowl, mix together powdered oats, rava, cumin seeds, buttermilk and some water
  
• add salt and mix well. The batter consistency has to be little bit thicker than the idli batter
   
• chop green chili, curry leaves and mix together 1/2 tsp of salt, thinly sliced onion, chopped green chili, shredded carrot, shredded cabbage, chopped coriander leaves and chopped curry leaves
   
• heat dosa pan and pour the oats batter
• spread it slowly to a thick circle
• sprinkle mixed veggies over the top and gently press it using a spoon
   
• drizzle few drops of oil
• once the corners start lifting up, turn the uthappam for cooking the other side
   
• once it is cooked, serve hot with chutney and sambhar.
  

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Mango kesari

Ingredients (serves for 4)

Mango pulp (after grinding) - 1/2 cup

sooji / semolina / rava - 1/2 cup

milk - 1/2 cup

water - 3/4 cup

sugar - 1 cup

cardamom powder - a pinch

cashews - 6 nos

raisin - 10 nos

ghee - 6 - 7 tsp

food color (optional) - a pinch

Method:

• heat a heavy bottomed vessel with 4 tsp of ghee and add cashews , raisins
  
• once cashews become golden brown in color, add rava
  
• saute in medium flame till you get a nice aroma and rava color slightly changes to golden brown
  
• add water, milk and food color
  
• when the rava gets cooked, add sugar
   
• stir well till all the water evaporates
• add grounded mango pulp and mix well
  
• add cardamom powder and 2 more tsp of ghee
  
• cook well till the kesari becomes non sticky
  
• Enjoy hot
  

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Oven roasted red baby potatoes

Ingredients (serves for 2)

red baby potatoes - 10 nos

garlic pods - 6 -8 nos (You can replace this with 2 tsp of garlic paste but fresh garlic will definitely enhance the taste)

pepper powder - 1 tsp

red chili flakes - 1 tsp

salt - as needed

olive oil - 3 tsp

Method:

• wash the potatoes well
  
• boil some water in a vessel
• once the water gets boiled, add the washed baby potatoes and cook it for 10 mins
  
• drain the water and cut the potatoes into halves
  
• peel the garlic skin and crush the garlic pieces (You can replace this step with two tsp of garlic paste)
• Mix together crushed garlic, pepper powder, red chili flakes, salt and olive oil
   
• in an oven safe pan or tray, coat the potatoes with the olive oil mixture
   
• pre heat the oven to 425 degress Fahrenheit
• place the potatoes upside down (skinless part down) and roast in the oven for 20 - 25 minutes
   
• You can flip the potatoes after 15 mins for even browning. 
• serve hot
  

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Poondu urugai / Garlic pickle

Ingredients 

Garlic (peeled and cut into halves) - 2 cups (1 cup size = 150 ml)

fenugreek seeds - 1 tsp

coriander seeds - 1/2 cup

lemon juice - 1 cup

mustard seeds - 2 tsp

sesame oil - 1 cup

powdered jaggery - 1 tablespoon

red chili powder - 1 1/2 tsp

salt - as needed

Method:

• dry roast coriander seeds and fenugreek seed and grind it to a  fine powder
   
• heat sesame oil in a vessel and add mustard seeds
  
• once it splutters, add garlic pieces
  
• fry in medium flame for 5 minutes until garlic becomes soft
  
• add lemon juice and let it cook for 5 minutes in medium flame
  
• add powdered coriander and fenugreek seed, red chili powder and salt
  
• mix well and let it cook for 5 mins in medium flame
• finally add powdered jaggery
• switch off the flame when oil oozes out and raw smell is gone
  
• transfer it to an airtight container once it gets cooled down completely
• serve as side dish for paratha and curd rice. 
  

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Cauliflower kurma

Ingredients (serves for 2)

cauliflower - 20 - 25 florets

fennel seeds - 1 tsp

grated coconut -  4 - 5 tsp

green chili - 2 - 3

onion - 1

ginger garlic paste - 1/2 tsp

cinnamon sticks - 3 small sticks

tomato - 1

coriander leaves - for garnishing

red chili powder - 1/2 tsp

garam masala - 3/4 tsp

salt - as needed

turmeric powder - 1/4 tsp

oil - 2 tsp

Method:

• clean the cauliflower florets by keeping it in hot water and turmeric mixture for 15 mins
  
• chop onion and tomato
• grind grated coconut, green chili and 1/2 tsp of fennel seeds to a smooth paste
  
• heat a vessel with oil and add cinnamon sticks and 1/2 tsp of fennel seeds
  
• once it splutters, add chopped onion
  
• fry till it becomes transparent and then add ginger garlic paste
• saute till the raw smell goes off and then add chopped tomato
  
• add salt and cook till the tomatoes become mushy
• add cleaned florets and cook covered for 4 - 5 mins
   
• add red chili powder and garam masala. Mix well
  
• once the cauliflower is cooked, add grounded coconut paste
  
• add some water and cook covered till the raw smell goes off
  
• garnish with coriander leaves and serve hot with roti, chappathi or steamed white rice. 
  

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