Oats veggie Idli (instant)

This was my first trail with ‘oats idli’ and trust me it was very testy, so I thought I will share this simple and easy recipe with you all. The recipe is similar with ‘rava idli’ recipe, but it is much healthier as we are using oats instead of ‘rava’. I hope you and your family will like it .. please let me know your feedback..

Ingredients:
1. Oats – 1cup,
2. Whole wheat rava/semolina – ½ Cup,
3. Yogurt – ½ cup,
4. Water- 1 cup or as needed
5. Salt to taste,
6. Baking soda – ½ tsb,
7. Onion chopped- 1 small,
8. Mustard seeds – ½ tsb
9. Oil – 1tsb,
10. Chopped veggies of your choice – ½ cup, I used red bell pepper, carrot, beans,
11. Curry leaves- 1 or 2 finely chopped,
12. Green chilies- 2 finely chopped

Procedure:
Step 1: Dry roast the oats in a pan for 5 mins in high flame to make it crispy. Cool it little bit, blend it to a fine flour in a blender.
Step 2: In a bowl add Oats flour, whole wheat rava or semolina, pinch of salt, yogurt, baking soda, water and mix it well. Stir the idli batter very well, the batter should have a medium consistency. Cover and allow the batter to sit for at least 10 minutes.
Meanwhile we will prepare the veggie

Step 3: In a pan heat oil add curry leaves and mustard seeds sauté till the mustard seeds crackle. Add green chilies, chopped vegetables and salt to taste. Sauté for 4~5 mins, turn off the heat.
Step 4: Add the sautéed vegetables to the Idli batter, mix well. 
Step 5: pour the oats idli batter in a greased idli plates.
Step 6: Place the plates in the steamer, cover and steam the idlis for about 10 to 12 minutes. Take out the idlis from the steamer, serve hot with your favorite chutney.

Kali Chana Pulao

 Today I will share one of our family Ramadan special recipes “Kali Chana Pilao”. Both my moms (mom and mother in law) make this pulao at least once for ifter during the holy month of Ramadan. 
This pulao is usually made with small basmati rice (Gobindo bogh rice in bengali) but you may replace it with normal basmati rice. Kali chana pulao is a complete dish, you can serve it as it is or with some raita or achar. I hope your family will like it.

Ingredients:
1. Small basmati rice – 500gm (2 cups)
2. Black Pea (Kali chana) – 250gm
3. Onion – 1 large , thinly sliced
4. Green Chili – 5
5. Refined oil – 2tbs
6. Ghee – 1tsb
7. Salt – to taste
8. Water – 4 cups (double of rice)
9. Garam masala – 1/2tsb
10. Whole cumin seeds – a pinch
11. Whole green cardamom – 2
12. Cloves – 2
13. Ginger Garlic paste – 1 tsb
Procedure:

Step 1: Wash and soak the black pea overnight or for 8 to 9 hours in water. Dain them and add to the pressure cooker with 3 to 3.5 cups water. Pressure cook for 6 to 7 whistles or more, till the black peas are tender and cooked well. Drain the cooked black peas and keep aside.
Step 2:  Wash the rice nicely in water then soak the rice in enough water for 30 mins. Strain and keep aside.
Step 3: In a nonstick pan add the refined oil and the ghee. Once the oil and ghee is hot add the whole spices – cumin seeds, green chilies cardamoms and cloves.
Step 4: Add the sliced onions and sauté them until they are translucent in color, add the ginger garlic paste mix well.
Step 5 :Add the soaked rice and boiled black peas to the pan. Mix all together and cook fry everything for 5~6mins while stirring continuously so that all the rice grain are fried properly.

Step 6: Add the water, salt to taste, garam masala mix well and cover the pan with an air tied lid. Cook in medium heat for around 12mins. Check after 12mins, check the rice, if it is cooked more than 90% turn of the heat cover the lead for another 10 mins and you kali chana pulao is ready to serve. Gently fluff the rice and serve. Enjoy