Cashew Burfi

     Actually i should name this post as "Kaju Katli" unfortunately named it as "Cashew Burfi". You like to know the reason, keep reading :) Recently bought a big tin of cashews from wholesale store. It looks sooooo fresh and with decent shape. Each time i see that, it was calling me to prepare Kaju Katli :P Being a NOT lover person of sweets, i was keep on hesitating its call. Finally, it was diwali season last week, thought of trying it. Even i tried but the outcome became burfi, instead of kaju katli, its all because of i missed a minute to put off the flame :( Eventhough there was a small disaster, taste was too gud !

ALL YOU NEED:

Cashewnuts	1 cup
Sugar	1/2 cup
Water	1/4 cup
Salt	Pinch
Ghee	To grease

METHOD:
     Take a dry mixer, add the cashews (should be in room temperature for a while) and grind it to a fine powder in a single shot i.e. without opening the lid of the mixer. Its because, if you give a gap, the powder will stick to the mixer. So, please take a care on that. Suppose, if it is sticky, not a problem but it will take some time to mix up with sugar syrup by forming lumps. Once grinding the cashew, now take a heavy bottomed, add sugar and water. Keep stirring until it reaches syrup consistency. To check that, take some water in a small bowl, add a drop of sugar syrup, when it form a string shape, its the perfect consistency. Now add the cashew powder, give a hard stir until it mix up with the sugar syrup. Let it be in flame for 5 mins and put off the flame. Grease a plate with a spoon of ghee, now pour the cashew mixture to the plate and cut as per your desired shape. Same procedure to be followed for "Kaju Katli" but you should put off the flame, when you can make it as small round balls.

♬ Sangeetha♡Nambi ♬

Oats Idly

     Only me being a oats lover in my family, i don't feel like trying variations using oats. But still one day, i was totally blank on what to try for dinner. Suddenly this strikes my mind. Without asking my husband opinion, i started my preparation which is same as Rava Idly and every at home including my lil one enjoyed thoroughly.

ALL YOU NEED:

Instant Oats	1 cup
Wheat Rava	1/2 cup
Sour Curd	1 cup
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Grated Ginger	1 spoon
Broken Cashews	1/4 cup
Green Chilly	1 No.
Baking Soda	Pinch
Urad Dhall	1 spoon
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Heat a pan, dry roast instant oats (i used Quaker Oats) for 3 mins and set it aside. In the same pan, dry roast wheat rava for 3 mins again. Let it sit for a while. Now powder the roasted oats in a blender and put it in the wide bowl and also mix the roasted wheat rava too. Now heat a spoon of oil in a pan. Once done, add mustard, urad dhall, chopped green chilly, chopped coriander leaf, grated ginger, turmeric powder and broken cashew too. Do fine sauting until it all mixed up and put off the flame. Let it cool down.

    Once done, mix it with oats and wheat rava mixture. Mix well by adding 1 cup of sour curd and required salt. Give hard stir. Let it sit for a a while. If the batter is too thick, add required water. Now add pinch of baking soda, just before you steam the idly. Now grease the idly pan with ghee or oil, pour the batter in the mould and steam it for 10 to 15 mins in simmer. Enjoy hot with Chutneys.

Note: You can also add grated carrot while tempering.

♬ Sangeetha♡Nambi ♬

Quinoa Spinach Chapathi

    Few days back i bought a frozen "Quinoa Spinach Tikki" which was tempting me to buy that. As soon as i back from shopping, i was so eager to taste. But i didnt liked the taste personally. I was totally fed up. Still, i don't feel like wasting it. Suddenly i got an idea to add in all dough/ batter. From then on, am adding it while making poori, chapathi, dosa etc. etc. :) now thought of sharing it to you all.

ALL YOU NEED:

Wheat Flour	2 cups
Quinoa Spinach Tikkis	3 Nos.
Water	To Knead
Salt	To Taste
Oil	2 spoons

METHOD:
    Knead wheat flour with all the ingredients under "All You Need" except oil. Make it as soft chapathi dough. Add a spoon of oil, at the end of the kneading and allow it to sit for 30 minutes. After 30 mins, make it as small round shaped balls and roll it using rolling pin and heat a tawa, add a spoon of oil, place the rolled chapathi dough and toss it on both sides. Serve hot with raitha or any curry.

♬ Sangeetha♡Nambi ♬