Oats Poha

Oats Poha 

Ingredients:

Rice Poha(chiwda) - 2 cup
Oats- 1 cup
Onion Chopped -1
Peanuts roasted - 15-20
Potato - 1
Almonds finely chopped - 2
Raisins - 10-12
Fresh coriander finely chopped- 2 tbsp
Mustard seeds (rai)- 1/2 tsp
Slit green chillies - 1
Lemon juice - 1 lemon
Curry leaves- 10-12
Turmeric- as required
Salt - to taste

Method:

1. Wash poha. Add oats over it and keep aside in a strainer
2. Finely chop onions. You can also add carrots or peas to  make it vegetable rich poha
3. Chop potato lengthwise (french fries shaped)
4. In a non stick pan, add 1 tbsp oil and shallow fry potatoes stirring occasionally
5. When potatoes are half done, add peanuts to roast them in same oil
6. Sprinkle salt and turmeric over the poha and oats mixture
7. Add potatoes, peanuts and chopped fresh coriander to it and mix well. If mixture looks too dry then sprinkle some water and mix
8. Remove any extra  oil from pan. Add mustard seeds, curry leaves, slit green chillies, onions, almonds, raisins and cook till onions turns transparent. If you are adding vegetables, add at this stage
9. Add poha mixture to pan and cook on low flame  for 2-3 mins. Stir it to mix all the ingredients. Do not over stir 
10. Switch off the flame. Add lemon juice and enjoy!

Notes

1. Variations can be done by adding veggies of your choice. Carrots and peas go well with this

Tri- colour Veggie Sandwich

Preparation time: 15 mins
Cooking Time: 1 mins
Serves: 2
Ingredients:
Whole wheat bread\White bread- 4
Carrot grated- 1 cup
Spinach (blanched)- 1 cup
Beetroot (grated)- 1 cup
Amul butter -  As per requirement
Hung Curd - 1/4 cup
Mayonnaise - 1/2 cup
Fresh cream -  1 tbsp

Method:

1. Remove the corners of bread slices and cut the slice diagonally. Keep aside
2. Microwave grated carrot and grated beetroot separately for 30 sec. Keep aside and let it cool
3. Finely chop spinach. Bring water to boil. Add spinach to boiling water and stir for 30 secs.
4. Now drain spinach and immediately pour into ice cold water. Again drain and keep aside
5. Mix hung curd and mayonnaise and divide into two portions
6. Mix 1 portion with grated carrot and another with grated beetroot
7. Now spread butter on all slices
8. Spread 1 tsp of carrot mixture over slice. Put the other slice over it with butter side facing up
9. Spread spinach over it with little salt. You can also add grated cheese to make it more yummy.
10. Place another slice over it with butter side facing up
11. Spread beetroot mixture over it evenly and close the sandwich with another slice with butter side facing down
12. Cut from the center and serve 

Notes:

1. Keep them covered with cellophane/plastic sheet to retain its freshness
2. Can be made ahead of time 
3. Cheese can be added to make it more yummy

Sooji Sandwich Dhokla/ Rawa Sandwich Dhokla

Sandwich dhokla

Preparation Time: 10 mins
Cooking time: 5 mins
Serves: 4

Ingredients:

For Dhokla-

Sooji/Rawa/Semolina - 1 cup
Curd (dahi)- 1/2 cup
Turmeric (Haldi)- 1/4 tsp
Salt - 1 pinch + 1 tsp
Eno- 1 sachet
Mint-coriander chutney - 1 tbsp

For  Syrup-

Water  - 2 cups
Mustard seeds(rai)- 1 tsp
Curry  leaves - 7-8
Sugar - 1 tbsp
Salt- 1 tsp
Lemon juice-1 lemon
Slit green chilli -  1-2
Oil- 1 tsp

Method:

1. In a bowl, mix sooji and curd. Add water if required. consistency should be little thicker than  cake batter 
2. Add turmeric and salt. Give it a mix and set aside for an hour
3. Now grease a square shape bowl with oil. Add eno to the batter and mix gently
4. Pour half of the batter immediately into the bowl. 
5. Spread a layer of mint- coriander chutney. pour the remaining  batter over it.
6. Spread it evenly and microwave for 4 mins
7. Let it stand for 1 minute inside the microwave
8. Let it cool and cut into square shapes but a bit smaller size than desired as it will rise after going into syrup
9. For syrup, add oil to the pan . Splutter mustard seeds and curry  leaves.  Add water, sugar, salt and lemon to it. Let it boil. Switch off the flame and let it cool  a bit
10. Now, put sliced pieces of dhokla into some bigger pan. Pour syrup over it and let it rest for atleast 2 hrs or  till all the water gets soaked
11. Garnish with fresh coriander and serve

Note:

1. These can be made in any shape
2. Tamarind chutney can  also be filled in place  of mint-coriander chutney
3. Quantity of sugar and salt  in syrup can be adjusted as per taste