Flattened Rice and Oats Thatte (Plate) Idlis

Flattened Rice and Oats Thatte (Plate) Idlis
Ingredients
2 cups thick Flattened Rice
1 cup Oats
1 Cup Urid dal
1/2 cup Rice
1/4 cup Grated Coconut
Salt to taste
Water Or Butter milk
Sesame Oil

Method
Wash and soak the dal and rice for 5 hours. Grind the dal and rice into a thick dropping consistency. Leave it overnight to ferment. Wash the flattened rice and add it into the batter, add oats, salt and coconut. Add water or buttermilk to get the right consistency of the batter. Keep it for 10 minutes.... If required add more water or butter milk.... as oats and flattened rice soaks up the liquid. Take small size plates, apply oil and pour the batter. Steam the idlis in a steamer. Serve hot with green tomato and garlic chutney and sesame and onion chutney....

Green Tomatoes and Garlic Chutney
Ingredients
2  big Green Tomatoes
4 Garlic cloves
2 or more Green chillies as per the taste
1/4 cup Coriander leaves
Salt to taste

Method
Grind all the above ingredients into a thick paste.
 

Sesame seeds and Onion Chutney
Ingredients
2 tbsp Sesame seeds
1 big Onion sliced
2 dry red Chillies
Salt to taste
1 tsp Sesame seed oil

Method
Take a pan, add oil, onion, red chillies and sesame seeds. Fry it till the onions become translucent. Add salt and once it cools down, grind it.

Stired Fried French Beans with Chicken

Stired Fried French Beans with Chicken
Ingredients
250 grams French beans cut into 2 halves
1 cup Boneless Boiled Chicken flakes
1 tsp Garlic minced
1 Onion sliced
1/2 tbsp Soya sauce
1/2 tbsp Oyster sauce
1 tbsp  Red chilli sauce
1 tbsp  Rice vinegar
1 tsp Honey
Salt to taste
1/2 tsp Roasted Sesame seeds
1 tbsp Oil
Method
Boil the French beans till half cooked. Take oil in a pan, heat it. Add garlic and sauté it for few seconds, add onion and fry till translucent. Add the beans and chicken, stir fry on high flame for 2 minutes, add soya sauce, oyster sauce, chilli sauce, rice vinegar, honey and salt. Stir fry the beans for 3 minutes. Sprinkle roasted sesame seeds and serve hot with rice.

Mini Green Moong Dal Uttappa (Split Green Gram Uttappa)

Mini Green Moong Dal Uttappa (Split Green Gram Uttappa)
Ingredients
3 cups Green split Moong dal
1 tsp Ginger grated
1 Onion finely chopped
1 Tomato finely chopped
2 or More Green chillies chopped
2 tbsp Coriander leaves chopped
Salt to taste
3 tbsp Oil

Method
Take the Green split Moong dal , wash and soak for 6 hours and grind it into a thick batter and kept it over night to ferment. Add ginger, salt, onion, tomato, green chillies and coriander leaves. Take mini Uttappa pan. Add a ladle full of batter in each cavity. Drizzle oil on top. Cover and cook from both the sides till brown in colour. Serve with tomato ketchup and green chutney...

Hinger Kochuri ( Asafoetida Kachuri) and Aloor Tarkari (Potato Gravy)

Hinger Kochuri ( Asafoetida  Kachuri) and Aloor Tarkari (Potato Gravy)
For the stuffing
Ingredients
1/2 cup Urad dal washed and soaked for 1 hour or more..
2  Green chillies
1 tsp Ginger paste
1/2 tsp Asafoetida/Hing
1/4 tsp Nigella seeds
1/4 tsp Fennel seeds crushed
Salt to taste
1 tbsp Oil

Method
Drain the water and grind it to a paste with the green chillies. Avoid adding too much of water while grinding. In a non stick pan heat the oil and add nigella seeds and Fennel seeds, once they start to crackle then add in the hing. After few seconds add the ginger paste. Sauté for few minutes, add the dal paste,  and salt. Cook on low flame and stir continuously till the dal has dried up and it starts to form a dough. Keep it aside.

For the dough
Ingredients
2 cup All purpose flour /Maida
2 tbsp oil
Salt to taste
Oil for deep frying

Method
Take all purpose flour in a mixing bowl, add salt and oil. Mix it well. Add little water at a time and start kneading the dough. Knead  the dough for 5 minutes. The dough has to be semi soft. Keep it covered aside for 30 minutes. Take a tennis ball size dough and flatten it on the palm, make a dent in the center  of the dough and add a lemon size stuffing in the centre. Bring the sides of the dough together to cover the stuffing and roll to make a smooth ball. Repeat with the rest of the dough. Heat enough oil in a kadhai/ wok for frying, let the oil heat.  Lightly oil your rolling surface and the rolling pin. Place the stuffed dough ball on the rolling surface and roll the dough into a flat. Slide one kachori in the oil. Fry tilll golden or light brown on each sides. Take it out on a paper towel and serve hot with Aloor tartari (Potato Gravy)

Aloor Tarkari ( Potato Gravy )
Ingredients
4 medium size Potatoes boiled, peeled and cut into 4 pieces
1 Tomotao chopped
2 Green chillies slit
1/2 tsp Ginger paste
1/2 tsp Cumin seeds
2 pinch of Asafoetida
1/2 tsp Sugar
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1/4 tsp Chilli powder
1/2 tsp Coriander powder
1 tbsp Oil

Method
Take a pan, add oil. Let it heat. Add cumin seeds and let it crackle. Add green chillies and asafoetida. Sauté it for few seconds. Add the  ginger paste and sauté it for another few seconds. Add the chopped tomato, salt, sugar, garam masala powder, coriander powder, chilli powder and turmeric powder. Stir it and add 1/4 cup water. Let it simmer till the masalas have cooked well. Add the potatoes and mix it, add 1 cup water and let it simmer for 10 minutes. Serve it hot.

Koraishutir Kochuri / Green Peas Kachuri

Koraishutir Kochuri / Green Peas Kachuri
This dish is quintessentially made in winter and served for breakfast with alur dum (Curried Potato) or cholar dal (Split Chickpea Dal), but it can also be eaten for snacks, lunch or dinner. This is also made for weddings or for occasions. It’s a fried flatbread stuffed with green peas. The green peas are ground into a paste. It’s then sautéed with spices. The pea stuffing is then stuffed a dough, rolled into a disc and fried. 

For health reasons you can take 50 percent all purpose flour and 50 percent wheat flour. 

For the dough
Ingredients
1 cup  All Purpose flour
1 cup Wheat flour
1 tbsp Oil
Salt to taste
Water as required
Method
Take all the dry ingredients and oil and mix it well. Add water and make a firm dough knead it well. Make small balls from the dough and keep it aside.

For the Stuffing
Ingredients
150 grams peas made in to paste with 1 Green Chilli
1/2 tsp Ginger Paste
Salt to taste
1 tsp Sugar 

1/2 tsp Cumin seeds or Nigella seeds
1/2 tsp Asafoetida
1 Bay Leaf

1 Dry Red Chilli
1 tsp Bhaja or roasted masala ( 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and 1 dry chilli roasted and powdered)

1 tbsp Oil

Method
In a wok and add oil, let the heat up. Reduce the flame. Add cumin seed or nigella seeds, let the seeds crackle. Add the bay leaf, red chilli and asafoetida. Sauté for a few seconds. Add ginger paste and continue to cook for another few seconds. Add the pea paste, stir and cook the paste for a minute. Add sugar, stir the paste. Add salt and continue to cook pea paste, till starts to leave the sides and form a dough, add the roasted powder masala and mix it well. Take of the gas. Keep it aside to cool down. 

For making the Kochuri
Ingredients
Dough
Pea Stuffing 

Oil for frying 

Method
Heat the oil for frying in a kadai. Take a lime size dough ball, flatten the dough. Now take a small portion of the peas stuffing and roll the stuffing into a ball.  Place the stuffing in the centre of the fattened dough. Cover up the stuffing with the dough, apply little oil and roll the dough into a disc. Repeat the process. Fry the Kachuris in hot oil and serve it with Alur dum.