Oats dosa

Ingredients:

Quick rolled Oats-1 cup
Rice flour-1/2 cup
Yogurt-1/2 cup
Water-1 1/4 cup
Salt-to taste
Green chillies-3
Jeera-1 tsp
Hing-pinch
Eno-pinch for each dosa

Method:

1. Grind oats and keep it aside.
2. Mix oat flour, rice flour, salt, jeera and hing.
3. Add smoothened yogurt, green chillies and water. Keep it aside for 15 min.
4. Adjust the consistency to dosa batter by adding more water.
5. Take 2 ladle spoon full batter and sprinkle 1/8th tsp of eno. Mix gently and pour on the pan. Spread evenly and let it cook till the dosa starts to peel off. Flip and cook for a minute or till golden brown.
6. Serve healthy, oil-less oat dosa with peanut chutney.

Egg roll

Servings-2 rolls

Ingredients:

Eggs-2
Milk-2 tbsp
Green chillies-1
Salt-to taste
Onion-1/2 small
Tomato-1/4 small
Corriander-1 tbsp
Roti-2
Oil-1 tsp

Method:

1. Make roti and cook on one side. Leave the other side uncooked. Keep them aside.
2. Beat eggs in a bowl and add all the ingredients listed above. Mix well and keep it aside.
3. Heat 1/2 tsp oil in a non stick pan and pour half of the egg mixture. Place the roti on the top of egg mixture with cooked side facing down.
4. Cook until the mixture solidifies and cook the roti on the other side.
5. Repeat with the remaining mixture.
6. Sprinkle chopped onions, apply sweet and sour maggi sauce, roll it up and serve warm.

Chana Paneer

Ingredients:

Dry kabuli chana-1cup
Paneer-1 cup
Onions-2 medium
Tomatoes-3 medium
Oil-1.5 tbsp
Ginger garlic paste-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Salt-to taste
Chilly powder-1/2 tsp
Corriander powder-2 tsp
Chole masala-1 tsp
Corriander-to garnish

Method:

1. Soak chana overnight. Pressure cook with a pinch of salt for 5-6 whistles depending on the chana and pressure cooker. Keep it aside. Do not throw the water.
2.  Heat 1 tbsp of oil in a pan and add 1 in cubed onion. Saute till translucent. Turn off the stove and keep it aside.
3. Chop tomatoes and blend with the onions cooked above. Add tomatoes first to the blender for ease of blending.
4. In the same pan, heat the remaining 0.5 tbsp oil. Add cumin and mustard seeds. Add ginger garlic paste. Cover the pan at this step to prevent it from splashing. Saute for 30 sec.
5. Transfer onion-tomato paste to the pan, mix well.
6. Cook with lid half covered until water evaporates and oil starts to leave from sides.
7. Add all the masalas and cook for a minute.
8. Now add cooked chole with water. Adjust for spices, consistency and bring to a boil.
9. Add paneer cubes and cook till they become soft.
10. Garnish with corriander and serve with roti or jeera rice.