Oats, Prune and Banana cake

Ingredients: Oats - 1 1/2 cup 

Chopped Dried Prune - 3/4 cup 

Chopped walnuts or almonds - 1/2 cup 

Flavorless oil - 2 tablespoon 

 Banana - 2 nos. Hot water - 2/3 cup 

Brown Sugar/White Sugar - 1/4 cup 

Almond flour 1/2 cup 

Pinch of salt 

Baking Powder - 1 1/4 tsp 

Baking Soda - 1/2 tsp 

 Bread loaf pan 

Baking temperature 360 degrees 

 In a mixie coarsely powder the oats and transfer it to a mixing bowl. Now hot water and keep it aside for 10 minutes. After 20 minutes add the curd and mix it well and keep aside. 

 Take another bowl and mash the banana well. Add sugar to it and mix it well. Now combine this mixture with soaked oats. Add the oil to this mixture and mix well. Add the chopped nuts, prunes, baking powder, baking soda, salt and almond flour to this mixture and fold it gently. Grease a bread loaf pan and add the mixture to it. Tap the pan after leveling the batter with a spoon or spatula. Bake this at 360 degrees for 40 to 45 minutes. Insert a tooth pick and ensure that it is clean. Cool the cake and enjoy. Usually the first day it is little moist and next day the texture improves. This is a healthy cake so the sugar will be low.

Layered Custard

 Ingredients: 

 First Layer: 

 Bread slices - 4 to 6 

Sugar - 1/4 cup 

Rose Essence - few drops 

Ghee for toasting (oven/tawa) 

 Second Layer Custard: 

 Custard Powder - 3 table spoons 

Milk - 1 1/2 cup 

Sugar - 1/4 cup (according to your taste) 

Saffron - 2 pinches 

Third Layer: 

 Gulab Jamuns - 6 - 8 nos.(as required) 

Chopped toasted nuts 

 Toast the bread to golden brown either in the oven using a tawa. It can be shallow or deep fried too in oil mixed with ghee. 

Make sugar syrup to sticky consistency. After the sugar syrup cools add the rose essence. 

Mix the custard powder in 1/4 cup of milk and keep it aside. 

In a pan add the milk and bring it a boil. Now add the custard powder mixture and mix it well stiring continuously to avoid any lumps. Now add the sugar and saffron. Boil it till the milk thickens and then switch off the stove and allow it to cool. 

 Assembling: 

 First Layer: In a square dish add the first layer with toasted bread. Add the sugar syrup on top of the bread. 

 Second Layer: Add 1/2 of the custard mix on top of the bread and spread it well. 

 Repeat the above layers second time. 

 Third Layer: Cut the gulab jamuns into 1/2 and place it on top of the second layer. And spread chopped nuts on top of it. 

 Keep it in the fridge and enjoy it.

Corn Paratha

 Ingredients - 

For Filling:

Frozen Sweat Corn - 3/4 cup (microwave it without water for 1 minute)

Potato - 2 nos big size (boiled and shredded)

Green Chilli - 1 to 2 (chopped)

Coriander leaves - 2 tbspoon (chopped)

Cheese (optional) - 1/4 cup (shredded)

Ginger - 1 inch (finely shredded)

Onion - 1/2 (finely chopped)

Red Chilli powder - 1/2 tsp

Amchur powder - 3/4 tsp

Garam Masala - 3/4 tsp

Chaat Masala - 1/2 tsp

Coriander and Cumin seeds powder - 1 tsp (coarsely ground)

Salt to taste

For Dough :

Atta - 1 1/2 cups

Salt to taste

Sugar - 1/2 tsp

Oil - 1 tsp

Mix all the ingredients under dough  and knead it with water and make a soft dough.  Like a poori dough.  Do not make a loose dough.

Mix all the ingredients under filling and keep it ready.  If it is not tight add some handful of  bread crumbs/almond flour/powdered poha.

Take small portions of the dough and roll it with a rolling pin to a small round.  Now take the filling 1 1/2 size the dough ball and keep it in the middle of the rolled dough.  Close it and start rolling to a bigger round.   Cook both sides of the paratha in a hot tawa add oil on both sides flip it and cook.  Enjoy it with any raita like onion, boondi etc.  Also don't forget to serve some pickle for the paratha. 😂

 

Healthy Sojji Appam

 Ingredients :

Stuffing:

Rava - 1 cup (dry roasted)

Jaggery - 1/2 - 2 cups

cardamon powder - 1/2 tsp

Ghee - 3-4 tbspoon

Nutmeg powder - 1 pinch

Outer Cover:

Wheat flour (Atta) - 1 1/2 cup (or 3/4 cup wheat flour + 3/4 all purpose flour)

Salt - pinch

Oil - 2 tsp

Turmeric powder - 1/8 tsp

Knead the ingredients given under outer cover and keep it aside for 1/2 hour

Make syrup of jaggery with 1/4 cup of water and filter it if required.

In a kadai add 1 1/2 cups of water and switch on the stove.  When the water boils keep the stove in sim and add Rava slowly and keep mixing it also add 2 tbspoon of ghee.   When the rava is cooked add the jaggery water, 1 tbspoon of ghee and mix it till it forms a loose chapathi dough consistency.  Switch of the stove and allow it to cool completely.  Make small balls out of it and keep it aside.

Make balls out of the wheat flour dough prepared equal to the rava roll.   Roll the wheat flour dough into small round and keep the rava stuffind inside it and close it.  Now roll it like a paratha.  In a heated tawa transfer the rolled one and cook both the sides adding ghee/oil to it.   Original version is to fry it in oil.