Oats Idly

Ingredients

Old fashioned Oats (Steel cut oats, rolled oats) 2 cups

Rava ¼ cup

Sour curds 2 cups

Salt to taste

A good fresh tadka of mustard, urad, channa dhal, red chillies and hing.

Finely chopped carrots, cilantro and curry leaves.

A pinch of Baking soda

Method:

Roast the oats and rava, on amedium flame, till it becomes pinkish (oats) and golden (rava)

Powder by pulsing to a fairly coarse paste, add salt, tadka, carrots, cilantro, curry leaves and the curds. Mix very well and let it sit for about 10 mins. Add water if it becomes thick, it should be a pourable batter, like idli batter, for soft idlis.

Just before you are getting ready to pour into the idli molds, add a pinch of soda and mix very well. Pour into the molds, do not over fill, it tends to really swell. Steam as you would for regular idlis, till a toothpick comes out clean. It might take a little longer than normal idlis.

Enjoy with any chutney of your choice.!

Choclate ckae

1 1/2 sticks (12 tablespoons, 6 oz) unsalted butter, at room temperature

1 1/4 cups (8 3/4 oz) sugar

1 teaspoon water, at room temperature

2 teaspoons instant espresso powder

3 large eggs, at room temperature

1 cup (5 oz) all-purpose flour

1/2 cup (2 oz) unsweetened Dutch-process cocoa powder

1/4 teaspoon baking powder

pinch of salt

1/2 cup (4 oz) buttermilk, at room temperature

Method:

Preheat oven to 350 F. Spray the wells of the bundt pan thoroughly with cooking spray.

In a medium bowl, whisk the flour, cocoa powder, baking powder and salt together. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until very light in color (almost white) and fluffy, about 4-5 minutes. Scrape down the sides of the bowl. In a small bowl combine the water and espresso powder, stirring until smooth. Add the eggs to the bowl with the espresso mixture and beat to blend. With the mixer on medium speed, add the egg mixture about 1 tablespoon at a time, incorporating each addition fully before adding the next. Scrape down the bowl occasionally.

With the mixer on low speed, alternately add the flour mixture and the buttermilk, beginning and ending with the flour mixture (dry, wet, dry, wet, dry). Beat just until combined. Use a rubber spatula to scrape down the bowl and make sure everything is well blended.

Distribute the batter evenly among the six wells of the mini bundt pan (about 1/2 cup batter in each). Bake for 16-19 minutes, until a toothpick inserted in the center comes out clean. Transfer the bundt pan to a wire rack and cool for 10 minutes before turning the cakes out. Let the cakes cool on the wire rack.

Gummadi halwa

Kashi Halwa ( Original Recipe Credit Ms. Mallika Badrinath)

Grated white pumpkin   2 cups

Sugar              1 cup

Ghee              2 tablespoons

Roasted Rava       1 tablespoon

Saffron/orange food color

Elaichi

Add all ingrediantes to a PC and cook with weight on for about 15 – 17 minutes on low heat..