Oats cheela

Course                   Breakfast
Cuisine                    Indian
Cooking Time          20 minutes


INGREDIENTS

1. Oats 3/4 cup 
2. Besan 1/4 cups
3. Onion 1 small finely chopped
4. Tomato 1 small finely chopped
5. Capsicum 1 small finely chopped
6. Carrot 1 small grated
7. Cabbage 1/4 cup cut in small pieces
8. Green chilli 1 small cut into small pieces
9. Coriander leaves 1/4th cup chopped
10. Red chili powder as per taste ( I use 1/4th teaspoon kashmiri lal mirch)
11. Salt to taste
12. Turmeric powder 1/4th teaspoon
13. Water 3/4th cup (add if required)

STEPS

1. Grind oats in a mixer until powdered.
2. Then in a mixing bowl, add powdered oats, besan and spices.
3. Next add onion, tomato, capsicum, carrot and cabbage. Add water and mix well to form a batter with smooth consistency
4. Leave it covered for 10-15 mins so that oats soak up the water.
5. Then, heat a non-stick tawa and pour little oil over it.
6. Pour a ladle of batter and gently spread with the back of ladle, such that the cheela doesn't break.
7. Once the top is dried, pour a little oil over it and flip.
8. Cook from both sides until golden.
9. Once done, serve with coriander chutney or sweet tamarind chutney and enjoy!

Banana Chocolate chip pancakes

A perfect breakfast choice for weekends. Delicious pancakes with the goodness of bananas.

Course                      Breakfast
Difficulty                     Easy
Cooking Time          30 minutes
Preparation Time     05 minutes
Total Time               35 minutes

INGREDIENTS

• Eggs    1
• Milk    1 cup
• Vanilla Essence  1/2 teaspoon
• All purpose flour  1 1/2 cups
• baking powder    1 tablespoon
• Brown Sugar   2 tablespoons
• Cinnamon   1/2 teaspoon
• Salt   1/2 teaspoon
• Butter for frying and serving
• mini chocolate chips   1/4-1/2 cup
• Bananas, mashed   2(about 1 cup)

STEPS

• Whisk flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
• Whisk milk, egg, melted butter, and vanilla in a large measuring cup. Add wet ingredients to dry, add bananas, and stir until combined. Stir in chocolate chips. ( Add less than 1/2 cup if you want less chocolaty).
• Spray pan or griddle with cooking spray. Drop desired amount of pancake batter onto preheated griddle or pan. Cook until small bubbles form then flip until the bottom is a light golden brown.
• Serve plain or with maple syrup.

Pancake

A perfect breakfst choice for weekends.

Course                     Breakfast
Difficulty                 Easy
Yield                        16 numbers
Cooking Time          30 minutes
Preparation Time     05 minutes
Total Time               35 minutes

INGREDIENTS

1. Eggs                      2
2. Milk                      1 3/4 cup
3. Vanilla Essence     1 teaspoon
4. Self raising flour   2 cups
5. Caster Sugar         1/3 cup
6. Butter for frying and serving
7. Maple Syrup to serve

STEPS

1. Whisk eggs, milk and vanilla together in a jug. 
2. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.
3. Heat a large non-stick frying pan over medium heat. Grease pan with butter or spray with cooking oil. 
4. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. 
5. Turn and cook for a further 1-2 minutes or until cooked through. 
6. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, greasing pan with butter or cooking oil between batches.
7. Serve with maple syrup and extra butter.

Notes-

1. Instead of self-raising flour, you can use 2 cups all-purpose flour with 1 tablespoon baking powder.

Rava Masala Idli

A perfect blend of health and taste. Slight twist to the regular idli makes it the choicest snack.

Course                      Breakfast
Cuisine                     Asian
Yield                         8 numbers
Cooking Time          10 minutes
Preparation Time     20 minutes
Total Time               30 minutes

INGREDIENTS

1. Rava (sooji/semolina)    1 cup 
2. Curd    1 1/2 cups 
3. Salt    to taste 
4. Black pepper    1/4 tsp 
5. Urad daal    1 tsp 
6. Chana daal    1 tsp 
7. Rai/mustard seeds    1 tsp 
8. Cashew nuts cut into small pieces    10 
9. Grated carrot    1 
10. Fresh green coriander    
11. Oil    1 tsp 
12. Fruit salt (Eno)    1 tsp

 STEPS

1. Mix rava, curd, salt and black pepper together and keep aside for 10 mins. 
2. In the mean time, add oil to the saucepan and add mustard seeds. When the seeds crackle, add urad daal and chana daal. 
3. Saute for 5 mins and then pour this tempering over the rava batter. 
4. Add carrot, coriander and cashews to the mix. 
5. Add fruit salt to the batter and mix well. 
6. Pour the spoonfuls of batter in greased idli mould and steam for 10 mins. 
7. Serve hot with coconut chutney. 

Notes-

1. Prick the idli with a toothpick and it should come out clean. If not, then steam for 5 more mins. 
2. Cook on medium flame.