OATS DOSA WITH CURRY LEAVES {INSTANT}

INSTANT OATS CURRY LEAVES DOSA RECIPE

Gluten-free, vegan instant Oats dosa with goodness of curry leaves for quick breakfast,snack

Author:	KSR	Category:	Breakfast	Cuisine:	South Indian
Prep Time:	5 Mins	Cook Time:	10 Mins	Total Time:	15 Mins
Yields:	4 Dosa

INGREDIENTS:

• 1 Cup - Instant Cooking Oats
• 1 Cup - Water
• 1 tbsp - Chopped Coriander Leaves
• To Taste - Salt
• To Cook - Oil
To Grind
• 1/2 Cup - Curry Leaves, packed
• 2 - Green Chili
• 1/2 tsp - Chopped Ginger
• 1/4 tsp - Cumin Seeds
• 1/4 tsp - Carom Seeds/Ajwain (optional)
• 4-5 - Fenugreek Seeds/Methi (optional)

METHOD:

1. Grind oats to slighly coarse powder, don't make fine powder, keep aside. You can also roast oats 1-2 mins in medium flame before grinding.
2. Grind all ingredients listed lunder 'To Grind' into paste, add 1 tbsp water if required.
3. In a bowl add powder oats, curry leaves paste, water, salt, coriander leaves and mix everything without any lumps
4. Heat a tawa or pan and pour 1 full ladle or 1/2 cup of batter, spread gently to form dosa drizzle oil on dosa edges. We can't make this into thin dosa, it will be little thick. Cook in medium to slow flame until dosa starts edges start to leave tawa and becomes golden brown, turn dosa carefully and cook another side for a minute too in medium to high flame. Don't be in hurry to flip the doas or it will break. Repeat same for rest.
5. Serve hot with chutney, sambar of choice, I served with  coconut chutney this time.
   Notes
   • You can also roast oats 1-2 mins in medium flame before grinding.
   • You can add more or less of curry leaves.
   • Make sure to first cook the dosa well until the edges becomes brown and flip carefully, if not while turning dosa will break.
   • Cook well dosa both sides if not it will raw from inside.
   • You can add 1/4 cup of rice flour or rava (sooji) with other ingredients to make the dosa crisp.
   • This instant oats dosa taste best when served hot.

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Posted By KSR

Seviyan Kheer (Semiya)

Ingredients:

Seviyan/Semiya/Vermicelli - 1 Cup 
Boiled Milk - 3 Cups  
Sugar - 1/2 Cup [ to taste] 
Condensed Milk - 2 tbsp [optional]
Cardamom powder - 1/2 tps 
Cashew Nuts - 6-7 [chopped]
Raisins - 1 tps 
Ghee/Clasified Butter - 1 tsp [optional]

Method:

1. In a pan heat ghee, fry the cashews, raisins until golden brown in medium flame & keep aside OR dry roast the cashews in case of not using ghee.
2. In a same pan fry the seviyan/semiya until golden brown and keep aside OR dry roast the seviya in case of not using ghee.
3. Add boiled milk to seviyan and cook in medium flame until it starts to boil, add sugar, condensed milk and stir well to mix.
4. Cook for 3-4 mins until seviya gets soft on medium flame, add half of cashew, raisins, cardamom powder, give a gentle stir and off flame. 
5. Garnish with remaining nuts.  Serve warm or cold.
Variations ~

~ You can cook semiya in water and then add milk, this way semiya doesn't get thicker very fast.
~ You can skip condensed milk if you wish.
~ Normally payasam tends to get thicker once it cools down, you may add boiled milk again and stir while serving.
~ Add few stands of saffron for richer kheer.
~ I used less than 1/2 cup of sugar, adjust sugar according to taste. 

COCONUT KHOYA GULKAND LADOO (LADDU) RECIPE

Delicious Ladoo made with coconut, khoya (mawa) and filled with gulkand, perfect for any festival. 

Author:	Priti	Category:	Sweets/Dessert	Cuisine:	North Indian
Prep Time:	10 Mins	Cook Time:	5 Mins	Total Time:	15 Mins
Yields:	10 to 12 Ladoo

INGREDIENTS:

• 2 Cups - Desiccated Coconut
• 3/4 Cup - Unsweeten Khoya/Mawa
• 3/4 Cup - Sugar
• 4 - Green Cardamom/Elachi
• 2 tbsp - Gulkand
• 2 tbsp - Warm Milk
• A Pinch - Saffron (optional)
• 2 tbsp - Chopped Pista (optional)

• METHOD:

  1. Soak saffron in warm milk for 5 to 10 mins and meanwhile finely chop pista, keep aside.
  2. Grind sugar and cardamom in to powder.
  
  3. In a wok or kadai add khoya/mawa and cook in slow flame for 2-3 minutes or until it's melts, loosen up, off flame. Add saffron milk, sugar powder to khoya and mix well, allow to cool. (Keep flame only in slow/low or khoya will get burnt).
  
  4. Add desiccated coconut with khoya mixture and combine well to form smooth dough.
  
  5. Divide into equal 10 to 12 portions, take one piece and roll in to ball/laddu, flatten it like cutlet or tikki.
  
  6. Fill 1 to 2 tsp of gulkand in center and carefully bring edges together and form in to ball or laddoo again.
  
  7. Do this carefully so gulkand doesn't leaks from sides and from sides if gulkand then gently press it. If you get gulkand small dots in ladoo it's same it does make it look good. Repeat same for rest of ladoo and garnish it with chopped pista or roll in descciated coconut.
  

  Garnish with remaining dry fruits and fruits and serve.
  
  Notes
  
  • If using sweet khoya then reduce sugar or don't use sugar atall.
  • If you don't have gulkand, fill ladoo with finely chopped nuts of choice or chocolate rice etc.
  • If you can't bind ladoo add little more desiccated coconut and mix well.

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Posted By KSR

RAMADAN SPECIAL SESAME LADDU

DATES AND SESAME LADDU RECIPE

Dates, sesame and coconut laddu is vegan, sugar-free, quick and easy. 

Author:	KSR	Category:	Sweets/Desserts	Cuisine:	South Indian
Prep Time:	15 Mins	Cook Time:	2 Mins	Total Time:	17 Mins
Yields:	10-12 Laddus

NGREDIENTS:

• 1 Cup - White Sesame Seeds
• 3/4 Cup - Chopped Dates
• 1/2 Cup - Dessciate or Dry Grated Coconut

  METHOD:

  1. Remove seeds from dates if not suing pitted dates and finely chop it. If you keep dates in fridge then take it outside a night or day before, this will make dates soft, easy to chop and make laddus. Dates has to soft so it can bind well.
  
  2. Dry roast sesame in a pan or wok until it light golden brown around 1-2 minutes in medium flame, keep aside to cool. In the same pan add coconut, stir and off flame
  
  3. Grind sesame in a mixer or coffee grinder only for 3-4 seconds, don't not grind more than that, we want to light crush the sesame seeds and not powder it. While you grinding count to 3 so you don't over do it :) OR you can also pound sesame seeds in mortar and pestle.
  
  4. Take sesame seeds in a large bowl, add chopped dates, coconut (keep 1 tbsp of coconut aside) and mix well to combine everything together well and to bind it, using hand is best option.
  
  5. Take small amount of mixture and roll it in hand to form a ball or laddu shape, roll prepared laddu in coconut we save and repeat same for rest.
  
  Our laddu is ready, store in air tight container.
  
  Variations 
  
  • If you dates are not sweet enough then add more dates.
  • If mixture is not binding well then add 2-3 tbsp of honey to help it bind well.  For Vegan version use oil. 
  • You can use brown or black sesame seeds or a mix or white, brown/black sesame seeds too.
  • Use fresh good quality of dates.

Copyright © Home Book

Posted By KSR

Baklava Rolls Lebanese

Summary: Our Lebanese Baklava Rolls recipe is very easy to prepare at home and it yields delicious authentic Baklava fingers.

Baklava Rolls Ingredients (12 servings)

• 1 pack of Fillo Dough, thawed
• 1 cup of coarsely grinded walnuts*
• 1/3 cup of finely grinded pistachio
• 7 drops of Orange Blossom Essence**
• 1/3 lb of sweet/unsalted butter, melted
• 2 teaspoons of sugar
• optional: A tiny hint of nutmeg powder, ground cloves and ground cardamom

* You can substitute walnuts with pine nuts, pistachio, cashew or your favorite nuts ** You can substitute Orange Blossom Essence with twice the quantity of Orange Blossom Water

Baklava Sugar Syrup Ingredients

• 1 cup of sugar
• 3/4 cup of water
• 1/2 teaspoon of lemon juice
• 1 teaspoon of  Orange Blossom Water

Preparation Method

1. Baklava Stuffing: Mix the ground walnuts or your favorite nuts with 2 teaspoons of sugar and a few drops of Orange Blossom Essence. Alternatively, you could use 1 teaspoon of regular Orange Blossom Water.
2. Baklava Rolls: Place one sheet of thawed fillo dough on a cutting board then lightly brush it with melted butter. Repeat the process by placing 3 more fillo dough sheets on top of one another while buttering each sheet prior to placing the next one. Add 4-5 teaspoons of the Baklava Stuffing along the width of the dough. Roll tightly until the thickness of the roll is about 3/4th of an inch. Cut along the roll to separate it from the leftover fillo dough sheet, which could be used for another roll. Cut the Baklava roll into a few pieces, a couple of inches each then place in a buttered baking tray and brush rolls one last time with a bit of butter. Bake in oven at 350 degrees for about 30 minutes. The color of a perfectly cooked baklava dough should be light brown/golden, but not too dark as the taste can change.
3. Preparing the Simple Sugar Syrup: While the Baklava is baking, mix 1 cup of sugar with 3/4 cup of water, place in a pot on medium heat stirring occasionally. Once it starts to boil add the lemon juice then lower the heat to the min and let simmer for 10-15 minutes. Once done, add the Orange Blossom Water at the end and let it rest and cool down. In our case and since we like to avoid bleached products, we used brown sugar in preparing the syrup which yielded the dark brown color. However you can make it with white sugar which would yield a transparent syrup with a lighter flavor.
4. Soaking the Baklava: After the Baklava is baked and while it’s still hot, immediately pour a few tablespoons of simple sugar syrup all over the rolls and let the dough absorb it. Sprinkle a bit of pistachio on each piece for decoration and let rest for 45-60 minutes prior to serving. Baklava can be stored at room temperature (in an air-tight container) for 2-3 weeks.Preparation time: 1 hour(s)

Cooking time: 30 minute(s)
Diet type: Vegetarian
Number of servings (yield): 12
Culinary tradition: Middle Eastern
Copyright © Home Book

Posted By KSR