Vegetable Manchurian - Dry

Ingredients:

Minced Vegetables - (Carrots/Beans/Peas/corn/Cabbage/Cauliflower)

Minced Green chillis - 1 sp

Red Chilli Powder - 1/2 sp

Salt

Sugar - a pinch

Soy Sauce - 1 sp

Ginger Garlic Paste - 1 sp

Lime Juice - 1 sp

Thick Poha/Boiled Rice - 2 tbsp or as required

Corn Flour - 1 or 2 sp or as required

Oil to deep fry

Mince all vegetables finely and steam it with as little water possible. Squeeze them dry.

Add the spices.

Wash the poha and add, this takes out moisture from the vegetables. If u dont have poha, u can use some boiled rice.

Add 1 spoon of corn flour and mix well.

Make small balls of this mixture, if its still moist, add more poha/boiled rice/corn flour.

Deep fry until golden brown.

You can have this as an appetizer with tomato sauce or can use to make Manchurian gravy.

Oats - Granola Bars

My husband is a fan of Granola bars and I make this regularly for his snack. This recipe doesn't call for All purpose flour. You can find the original source here I tried couple of recipes and liked this one better than the others. Since then, I stopped spending bucks on buying this outside. I am following this recipe. Also its good to make at home as I make my own modifications every time to vary the flavors. I did few additions to the original recipe, like adding coconut powder and condensed milk, sometime caramel syrup etc for an extra flavor. Otherwise no big changes.

Try it, Enjoy !

Ingredients:

Oats - 4 Cup

Brown Sugar - 1 Cup

Salt - 1/4 tsp

Melted unsalted Butter - 2/3 Cup

Honey - 1/3 Cup

Nuts - 1 Cup (Or per your choice)

Raisins - 1/4 Cup (Or per your choice)

Optional Ingredients to give extra flavour:

Cinnamon Powder - 1/2 tsp

Condensed Milk (or)Caramel syrup- 1 tbsp

Vanilla - couple of drops

Chocolate Chips - a handful

Dry Coconut Powder - a handful

I used chopped Almonds/Walnuts and sometimes Peanuts too.

You can really play around with your choice of optional add-ons adding them however less or more per your choice.

I have no idea why one day I tried adding caramel syrup into this, but I dont regret it, it gives an excellent taste to this.

Use a big bowl, Mix dry ingredients first, mix well. Then add the rest. Mix until they are well combined.

They might not be of the form to hold a shape, will be a little loose but they will set once they are baked.

Take a 9x13" baking dish,line with parchment paper/foil and stuff in the granola mixture and tighten them using ur palm or more preferably a flat plate or something.

Bake at preheated 350' oven for about 20-30 mins. You can see the sides will start to brown. You might stretch the period if u like ur granolas on the crispier side. We like it a bit chewy, so I take it off at this point.It is really suggested to take a peek at about 20 mins, as oven timings vary.

Cool down for 2 hrs atleast. Cut into squares or rectangles.

P.S: They tend to harden much more when cooled for couple of hours.

Crispy Rava dosa

I love Paper thin crispy rava dosas. This dosa does not need any fermentation and could be prepared quickly. I took the proportion from lathas blog and its pretty accurate.

Ingredients:
Rava - 1 cup
Rice flour- 1/2 cup
All purpose flour - 1/2 cup
Water - 6 cups
Salt
Chopped Green chillis - 3 to 4
Whole/Coarsely ground black pepper - 1 sp
Tempered Mustard - 1 sp
Cumin - 2 sp
1 or 2 Chopped onions

Oil - For making dosas

Mix all ingredients together ( except onions). Let it rest for 1 hour minimum (Rava tends to absorb the water). The batter will be a very thin pouring consistency, like butter milk.

Heat the tava, once it is well heated up sprinkle the onions on top (This way the onions bind well with the dosa, also it gets beautifully browned)

Mix the batter well and start pouring the batter (using a laddle or a small cup) from outside of tava to inside forming a circle, wait until bottom is nicely brown. This will take some time. Top will be automatically cooked, if required you can flip and cook the other side for few seconds. Use oil if its not a non-stick pan.

Wipe the tava with tissue, sprinkle onions on tava and proceed with next dosa. Maintain high heat for better results.

Give the batter a nice mix before making each dosa.

I saw an alternative method of making this dosa here and I had followed this method and the results were really good. Give the batter a good mix , try to take handful of batter WITH YOUR HAND and sprinkle on the hot tava. Repeat this 3-4 times trying to fill in the tava here and there with the batter and until u see a decent round shape on the tava. Let the bottom brown, flip and serve.

This method was really successful for me (Infact I did not use a bit of oil in my nonstick pan except for my first dosa) and the dosa came off pretty well maintaining its shape with much ease.