Oats Cashew nuts cookies

Oh!!!!!!
Its long back i updated my blog.....Really bad I am...... :(
              After I started baking.. i was on R n D I came out with a good cake following Chitra's  recipe but could not upload it... enjoying full time motherhood u know.... :D
Today i baked some cookies and u know what..they came out very delicious...
So i thought.... now or never... so here is the recipe... Actually i tried to follow one recipe could not happened so im modifying one common basic recipe to my comfort...

INGREDIENTS:


1 cup Oats
1 cup Whole wheat flour
8-10 Cashews / Almonds /Walnuts
1 cup powdered Sugar
1/2 cup Butter / Clarified Butter (Ghee)
1 tsp chocolate powder
1/2 tsp coffee powder
1/2 tsp Baking powder
2-3 tbsp Milk
pinch of Salt


PREPARATION:

• Dry grind Oats and Nuts for 3-5 seconds @ speed 1
• Take the mixture in a mixing bowl. Add the flour,sugar,chocolate powder,coffee powder,baking powder, salt and mix well.now add the butter part ( I used Ghee as i could not arrange butter at the moment)and mix again to get a sticky dough.
• Now add the milk part and make it proper dough. If you thing dough is too sticky can adjust with little more wheat flour.
• Now divide the flour into about 20 parts and give them shape as you require.
• Now preheat the oven @180 C and grease the cookie sheet and place the cookies an inch apart.
• bake these cookies @ 180 C for 20 mins.
• You can check them once @ 16 to 18 mins and continue if required.
• Once the cookies are done leave them for 3-5 mins for cooling before remove them from the sheet.
• Serve the cookies with a cup of tea or milk or just as  it is...

Gatte ki Sabji

INGREDIENTS:
1 cup Besan
1 tsp Haldi, Methi seeds, jeera
2 tsp red chilli powder,amchur,dhaniya powder, jeera powder and garam masala
1 onion finally chopped
1-2 tomato puree
salt to taste 
6-10 tbsp Oil to shallow fry and tadka


PREPARATION:

• Take  Besan in a mixing bowl add methi seeds, 1/2 tsp haldi, 1 tsp of all powders.
• Add little water and make a stiff dough . now devide the dough into 2 portions and roll the each portion of dough on a flat surface and make a even surfaced long pipe shape.
• Now cook this pipe shaped dough in boiling water for 15-20 mins or till cooked.
• Remove from the water and slice them in round shape.
• Heat  about 6-8tbsp oil(or little more if required) in a kadayi. put these boiled basen pieces into it and shallow fry till golden brown keep aside.Gattes are ready.
• Now put 2-3 tbsp of oil into the same kadayi .once the oil is hot put jeera.
• Now add the onion and cook till golden brown. and add Tomato puree to it.
• Add haldi to the mixture.make proper gravy. then add the rest dry masala powders and salt to taste.
• Adjust the gravy thickness by adding water.if its little watery no issues. once the gravy started boiling add the fried gattes to the gravy boil it for next 5-8 Mins.
• Serve with Rotis or Pulkas.

Note: These Gattes can be put into khadi as well instead of pakode.

Channa Masala

INGREDIENTS:

1 cup Channa

1 onion finally chopped

Coriander / curry leaves for garnishing

1 tsp channa masala powder

½ tsp amchur / lime juice

¼ tsp garam masala

Salt to taste


PREPARATION:

•  Soak the channa for 3-4 hours or overnight. Cook them in a pressure cooker till soft.
• (while cooking the channa little haldi and ½ tsp oil can be used to make channa more soft.)
• Remove the water and keep the channa in a mixing bowl.
• Add all the ingredients except coriander leaves.
• Now garnish with the coriander leaves and serve.

Mango Pickle

INGREDIENTS:
2 big size Mangoes ( max possible sour in taste)

1/3  cup salt

½ cup sesame Oil

5-6 tsp mustered seeds

4 tsp jeera

3-4 tsp red chilli powder

A pinch hing


PREPARATION:

• Wash the mangoes and wipe it properly and keep aside.
• In a frying pan take salt and fry it properly, keep aside.
• Cut the mangoes into 1” cubes and mix with the salt.
• Fry jeera and mustered( keep1/2 tsp mustered for seasoning) separately and dry grind it to fine powder.
• Mix the powder with red chilli powder.
• Now add this to mangoes and mix it very nicely.
• In a pan heat the sesame oil, once it is hot add hing and mustered seeds.
• Once the mustered started spluttering turn off the heat and let the oil cool down.
• This oil is to be added to the mango mixture.
• Mix it well and store it in a dry container with out touching for 5-8 days.
• Now the mango pickle is ready to use.

Poode /Chille

INGREDIENTS:

1 cup besan

2 potatoes medium size

2 onions medium size

3-4 Green chills

Salt to taste

Oil or ghee for cooking


PREPARATION:

•  Grate the Potato and onions in a mixing bowl.
• Put beasn to it and pour water. Mix it with a pourable consistency.
• Chop the chillis and add to it. Add salt.
• Heat the tawa put a tsp oil / ghee and the pour one ladle ful or basen batter.
• Spread it in round shape with the back of the ladle.
• Put oil/ ghee on the edges as well and cook on both sides till little brownish.
• Serve hot wit mixed  or any pickle of your choice.

Ghiya ka Raita

INGREDIENTS:

1 small Ghiya

2 cups buttermilk

1-2 tsp red chilli powder

1 tsp jeera

1 pinch hing

Salt to taste


PREPARATION:

•  Grate the ghiya and cook it with a little water
• Drain all the water and keep aside.
• Now fry the jeera in a frying pan and crush them to powder form
• In a bowl pour the buttermilk add jeera powder, hing chilli powder and salt. mix well.
• Now add the cooked ghiya to the mixer and mix well
• Refrigerate it to settle .
• Serve chilled with rotis 

Mung ka halwa

INGREDIENTS:

1 cup mung dal

1 ½ cup ghee

¾ cup sugar

2 cups milk

¼ cup crushed dry fruits

A pinch food color Or haldi Or Kesar


PREPARATION:

• Soak mung dal for 2-3 hours.remove the water and grind it to smooth paste.
• In a frying pan take 2 tbsp ghee and fry all the dryfruits.
• Heat the ghee in a heavy bottomed khadayi. And pour the mung paste into it.
• Start stirring to avoid lumps.(lumps will be formed as soon as we pour the paste into ghee but we can stir and remove those lumps)
• Add Haldi or kesar. Keep stirring until the paste cooked and ghee comes out on edges.
• Now add dry fruits, sugar and milk. Mix nicely and continue stirring.
• Continue the process until the halwa leaves the ghee on edges.
•  Serve hot as it does not taste so grate when refrigerated.

Rice patties

INGREDIENTS:

2 cups cooked rice

½ cup rawa

1 onion chopped

1 capsicum chopped

8-10 Green chillis Or 4 tsp green chilli paste

½ tsp mustered seeds

Salt to taste

Oil for cooking


PREPARATION:

•  In a frying pan heat 2 tbsp oil add mustered seeds.
• Then add chopped onions. Cook till golden brown.
• In a big mixing bowl take chopped capsicum, rawa chopped green chillis /green chilli paste.
• Mash the rice nicely ad and to the mixing bowl. Fried onions to be added to the bowl
• Add salt and mix it well.(Optionally coriander leaves can be added).
• Now heat the tawa. Wet your palms and take a lemon sized mixture and press in between palms to make it flat.
• Put it on hot tawa . put oil on edges. cook both side till light brown color.
• Serve hot with tomato sauce.

Alloo Palak

INGREDIENTS:

2 Big Potatoes

2-3 bowls chopped palak

1-2 greenchillis cut into small pieces

1/2 tsp ginger garlic paste (optional)

1 onion finally chopped

1 tomato puree / cut into small

A pinch Hing

Little pepper powder

1-2 tsp red chilli powder

1 tsp coriender powder

1 tsp jeera powder

A pinch garam masala

Salt to taste

1/2 cup refined Oil 

2 tbsp Refined / Mustered Oil

PREPARATION:

• Cook palak and greenchillis in a pressure cooker with little water added (on full flame 2-3 whistles i wait for).
• Once the cooker is done remove all the water separately, do not discard. mash the Palak into paste ( i put into mixer grinder once to get a smooth paste) 
• Cut the potatoes into 1' cubes keep aside ( peeling off skin or not is your wish)Heat the oil in a frying pan and shadow fry the potatoes. while frying add little salt and pepper powder.
• Now heat the refined or mustered oil in a kadayi. once the oil is hot put the Hing. then onions and ginger garlic paste,cook till golden brown color.
• Then add the tomatoes wait till they are mashed and oil is separated.
• Now ad all powders and salt except pepper powder. mix well. after a minute add mashed palak and fried potatoes.
• Adjust the consistency with the palak water. Cook for another 5-6 minutes. turn off the heat.
• Serve with Rotis or pulkas.

Paneer Burji

INGREDIENTS:
200 gram paneer
1 onion finally chopped
1 tomato finally chopped
1/2 capsicum chopped (Optional)
1 tsp Garam masala
1-2 green chiilis  or pepper powder
2 tbsp Oil
salt to taste

PREPARATION:

• Grate the Paneer and keep aside.
• Heat the oil in a frying pan. Add onions and capsicum (optional). Cook till golden brown.
• Now add the tomatoes and chillis /pepper powder.
• Once the tomato is cooked and mashed add Garam masala and salt.
• Finally add the grated Paneer and cook till the oil comes out from the edge.
• Serve with Rotis.