FUN RAVA IDLI

INGREDIENTS
Rava/Semolina-1 cup
Yogurt/curd-6-8 tblsp.
Baking powder-1 1/2 tsp.
Salt-to taste
Carrot puree-2 tblsp.
Spinach paste-1-2 tblsp.
Vegetables-Carrot, peas, tomato etc.

METHOD

1.Add little water to yogurt and beat well till there are no lumps left. Add this yogurt solution to semolina/rava and make a batter whith is neither too thick nor too thin adding more water if required.(don't add much water,add puree later on)

2.Add salt and baking powder and mix till well combined and divide in 3 seperate bowls with 1 bowl having 2/3 and the other 2 having 1/3 of the batter i.e. 1 bowl should have more batter than the other two.

3.With the bowl having more batter(2/3), add 2 more tblsp. of yogurt and mix well.

4.Add the spinach puree and carrot puree to the other two bowls till you get the desired colour and mix well. Make sure all the batters are of same consistency.

5.Cut veggies very finely in desired shapes and forms and place them in the greased idli mould. I made a smiley, soccer ball and star shape, be creative and use what your kids love. And pour the yogurt batter(plain coloured over them) and place them in the idli stand and then prepapare the tricolour idli.

6.Pour 1/2 tsp. of batter side by side from each batter i.e. plain, spinach(green) and carrot(orange) batter till you get the tricolour effect and keep dong it in the rest of the idli moulds untill all the batter is over. Alternatively, you can make 3 colours seperately and join them with a toothpick.

7.Put the idli mould on the stand and put it in an idli steamer already with water boiling in it.Place a tight lid and steam for about 15 minutes.

8.Wait for 5-10 minutes after switching off flame, before lifting the lid as it would be easier to get the idlis out of their mould this way. Wet spoon and scoop out the idlis.

Serve hot with tomato ketchup or green chutney. Your kidz will absolutely adore your creation. Share your ideas and photos too.

ADDITIONAL TIPS

1.Other natural colours that you can use is purple from beetroot(steam and puree), pinkish-red from tomato puree, yellow colour from turmeric(but idnt knw about how it would taste), yellowish-orange from saffron(soak in milk).

2.Make sure that your batter is not too thick otherwise you will have hard rava idlis.

3.You can do this with the normal idli batter, the one with raw rice and urad dal.

WHOLE WHEAT CARROT MUFFINS

INGREDIENTS (Makes 12)
Whole wheat flour-1 1/2cups
Oats-1 cup
Baking powder-1 tblsp.
Brown sugar-1/4 cup
White sugar*-1/2 cup
Cinnamon powder-1/2 tsp.
Salt-1/4 tsp.
Egg-1
Milk-1 1/4 cup
Vegetable oil-1/4 cup
Vanilla essence-2 tsp.
Carrot grated-1
Cashew nuts(optional)-1/4 cup
Raisins(optional)-1/4 cup

METHOD

1.Preheat oven to 375 degrees F/ 190 C/gas mark 5.Grease muffin tin with butter or line paper cases.

2.Combine all dry ingredients i.e. ww flour, oats, baking powder, both sugar,cunnamon powder and salt.

3.In another bowl, combine all the wet ingredients i.e. egg, milk, oil and vanilla essence.

4.Slowly fold in the wet mixture to the dry mixture and mix till well combined(do not over mix). Add the grated carrots, cashewnuts and raisins.

5.Spoon into muffin pan and bake in the preheated oven for 20 minutes or until toothpick inserted comes out clean. Remove from oven and cool for 5 minutes.

Enjoy healthy and wholesome muffins!!!

WHOLE WHEAT CHOCOLATE MUFFINS

INGREDIENTS (Makes 12 muffins)

Whole wheat flour-2 cups
Sugar-3/4 cup
Cocoa powder-1/3 cup
Baking powder-1 1/2 tsp.
Bakingsoda-1 tsp.
Salt-1/2 tsp.
Yogurt-1 1/2 cup
Egg-1 lightly beaten
Milk-1/4 cup
Coconut oil-1/2 cup
Vanilla essence- 1 tsp.

METHOD

1.Preheat oven to 400 F/gas mark 6. Place paper cases or grease and flour a 12 cup muffin pan.

2.In a large bowl, sieve/combine all the dry ingrdnts. i.e. the first 6 items.

3.In another bowl, whisk together the wet ingrdnts i.e. last 5 items. Whisk until the oil has blended with other ingredients.

4.Fold the wet mixture into the flour/dry mixture until well combined. Pour batter into 12 paper cases or directly to the muffin pans.

5.Bake for 20-25 minutes, until tops are a rich dark brown colour and lightly crispy. Remove and cool on a wire rack.

Enjoy sinful, delicious, moist,crumbly and last but not the least HEALTHY chocolate muffins without any guilt!!!

NOTES:

1. Instead of full fat yogurt, you can use low-fat one. Otherwise if you want a moister texture, sour cream would work very well or you can combine both yogurt and sour cream.

2. Instead of adding milk, you can add water to enhance the chocolatey flavour.

PAPAYA COCONUT MUFFINS

Makes 12 muffins

INGREDIENTS

1 1/4 cup whole wheat flour

3/4 cup all purpose flour

1 tsp. baking soda

1/4 tsp. cinnamon powder

1/2 tsp. salt

1/2 cup sugar

1/2 cup grated coconut

1 egg lightly beaten

1 cup papaya puree

2 tblsp. butter

1/2 tsp. vanilla essesnce

METHOD

1. Puree papaya in a blender and preheat oven to 325 F/160 C/gas mark 3.Line muffin tray with papaer cases.

2. Sift or combine together all the dry ingredients i.e. the first 6 ingrts. and mix grated coconut into this flour mixture.

3. In another bowl, whisk together the wet ingredients i.e. d last 4 ingdts.

4. Add the wet mixture to the flour mixture.

5. Stir until well combined. If you find it not coming together, you can add a splash of milk.

6. Pour scoops of batter into paper cases and bake at 325 F for about 25 mins or until toothpick inserted comes out clean.

7. Take it out from the oven and cool for about 10 minutes. If you do not have papaya in season, you can also try this recipe for mango.

A healthy & yummy breakfast treat for your family!

OATS PANCAKES WITH ORANGE SAUCE

INGREDIENTS

Oats-3/4 cup
Butter milk*- 1 3/4 cup divided
Whole wheat flour-3/4 cup
Baking powder-1 1/2 tsp.
Baking soda-3/4 tsp.
Cinnamon powder-1/2 tsp.(optional)
Salt-1/2 tsp.
Egg-1
Oil/Butter-2 tblsp.
Brown sugar-2 tblsp.

METHOD

1.Soak oats in 3/4 cup buttermilk for 15 minutes.

2.Sieve together wwflour, baking powder, baking soda, cinnamon powder and salt in a large bowl.

3.Whisk together egg, butter, brown sugar, remaining buttermilk and oat mixture into dry ingredients until combined.

4.Heat a non stick frying pan or gridle over medium heat and lightly brush with oil. Pour about 1/4 cup batter onto frying pan and cook until bubbles appear on surface and underneath it becomes golden brown about a minute. Flip with a spatula and cook other side till golden brown in colour.

5.Makes about 6 to 8 pancakes. Serve with orange sauce below and you get yourself a healthy meal!

ORANGE SAUCE

INGREDIENTS
Orange juice-1/2 cup (freshly squeezed from 4-6 oranges)
Corn flour-1 1/2 tsp.
Sugar-1 tblsp.

METHOD
1.Mix together orange juice, cornflour and sugar in a sauce pan.Bring to boil slowly over medium heat.
2.When the sauce thickens take it off the stove and serve warm with pancakes.

*Instead of buttermilk, add equal amount of milk with 1tblsp. vinegar

WHOLE WHEAT APPLE PANCAKES

INGREDIENTS

1 cup whole wheatflour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon powder
1 egg
1 cup milk
2 tblsp.oil (can use olive oil or any floavourless oil)
2 tblsp. honey
1 apple (peeled and grated)

METHOD

1.Sieve all the dry ingredients(1st 4 ingredients.) into a bowl. In another bowl, whisk together all the wet ingredients(next 4 ingredients).

2. Make a well in the dry mixture and slowly add the wet mixture and mix till well combined.

3. Add grated apple into the mixture and stir well.

4. Heat a non stick frying pan on medium high heat and pour a ladle full (1/3 cup approx.) in the center and flatten a bit.

 5. When bubbles start to appear and the edges appear done then carefully lift and see if its turned golden brown in colour. Immediately flip and brown the other side too.

6. Serve warm with honey or chocolate syrup drizzled over.