Instant Oats Idli

These days there are shortages of various items in the super markets. And when you can't find the items you have to improvise. I have been looking for masala oats in the Indian stores for quite some time and I haven't been able to find it. SO instead of masala oats, I am using instant oats which are readily available in the grocery stores here. Only difference is, you might have to add more spices like garam masala and chilli powder to it, if you want it really spicy. But I like it not too spicy.

Instant Oats Idli

Instant Oats Idli

Ingredients

1. 1 cup instant oats
2. 1/2 cup ravva or sooji fine samolina
3. 1 tablespoons+ extra oil for basting the idli moulds
4. 1/2 teaspoon each of cumin and mustard seeds
5. 1 teaspoon baking soda or Eno Fruit salt
6. 1 teaspoon Chana dal soaked in water for 10 minutes
7. 1/2 cup plain yogurt
8. 1 teaspoon lemon juice 
   
9. 1 tablespoon each of finely chopped ginger, green chillies and cilantro, cashew, green peas
10. 2 tablespoon each of grated carrot, beetroot

In a pan heat the oil and fry the cumin, mustard seeds, few curry and fry for a minute. Add cashew and fry for a minute. Add Chana Dal and all the veggies and fry for 3 more minutes. Add soji and instant oats and fry/roast for 5-7 minutes.

In a bowl mix the yogurt with lemon juice. Add the oats and sooji to the yogurt and set aside for 10 minutes. Add baking soda or eno fruit salt and add more water to get the consistency of a thick pan cake batter.


Prepare the idli pans by applying oil with a finger. Add a tablespoon of batter. Stream in a cooker for 15-17 minutes. Let the steam escape and cool for a minute before taking the idlis off the pan. Enjoy with your favorite chutney or curry leaf powder

More idli recipes

Classic Plain Idli

Carrot Idli

Ravva Idli

Mint Idli

Corn Meal Idli

Ravva Idli #2

Instant Idli
Masala Oats Ravva Idli
Raagi Idli

 

Baked Eggplant Parmesan

 I have been wanting to make this dish for the longest time, but I just can't bring myself up to make something easily which has frying involved in it. I found this recipe with baked eggplants and it turned out pretty awesome. The eggs plants were melt in your mouth delicious.

Baked Eggplant Parmesan

Baked Eggplant Parmesan

Ingredients:

1. 1 American eggplant peeled and sliced 1/2 cm thick
2. 2 eggs beaten
3. 2 cups Italian breadcrumbs
4. 1/2-3/4 cup all purpose flour
5. 1/4-1/2 cup parmesan cheese
6. 1/2 teaspoon pepper
7. 11/2-2 cups marinara sauce (I used Ragu old fashioned)
8. 1/2-1 cup mozzarella cheese shredded 

Set up the dredging stations. 1. Flour mixed with pepper 2. Beaten eggs 3. Bread crumbs.

Have a baking sheet sprayed with cooking spray ready.

Dredge the egg plan slices in the flour on both side. Dip in egg and dredge with breadcrumbs on both side. Press it gently in the breadcrumbs so that they stick.

Pre heat oven to 375 degrees. Bake the eggplants 5 minutes on each side.

Prepare a baking dish with some marinara sauce spread at the bottom. The layer with the baked eggplant slices. Add some mozzarella and a spoonful of marinara and some parmesan cheese. (I did not add a lot of the cheese , as one of the diners' at home doesn't like too much cheese). Repeat the layers. 

At the top I added more marinara sauce so as not to show to cheese (again for the picky cheese eater in my house)

Bake it at 350 degrees for 30-35 minutes. Let it cool for 5 minutes and enjoy.

I served with Beef Stagganoff