Eggless Pista flavoured biscuits

Ingredients

1 cup all purpose flour/maida

1/2 cup vanaspati/shortening

3/4 cup sugar powdered

1 tsp pista essence

2 tbsp unsalted pista cut into small pieces

Sieve the sugar and flour together to remove any lumps. Add the essence, pista and mix well. Add the vanaspati little by little and keep mixing till you get a dough. Make small balls of it and flatten them a bit.

Preheat oven to 180 deg. Arrange the flattened balls leaving some gap between each biscuit. Bake in convention mode for 8 mins. Cool for 10 minutes before storing in an air tight container.

* You can even add a bit of green food colour if you wish to..

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Broken corn paniyaram

When you grind batter with broken corn and blackgram dal, you can make idlis, dosa and paniyarams with the same batter.

Ingredients

1 cup Corn idli /dosa batter

1 small onion chopped

Finely chopped coriander leaves

1/2 tsp ginger paste

Few curry leaves

2 tsp oil

1 tsp mustard seeds

1 tsp blackgram dal

1 tsp bengalgram dal

1 tsp chopped green chillies (optional)

Heat 1 tsp oil and add mustard seeds, blackgram dal and bengalgram dal. When it splutters, add the curry leaves and add it to the batter. Add coriander leaves, chopped onions, green chillies and ginger paste to the batter and mix well.

Heat the paniyaram pan and add a few drops of oil in each hole. Pour a spoon ful of batter in each hole and cook on medium flame till golden brown on one side. Slowly turn and cook on other side as well. If you want the paniyarams to be more crispy, add a few more drops of oil.

Serve hot with chutney/sambar of your choice.

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Sprouted Horsegram paratha

Ingredients

For stuffing :

1 cup sprouted and cooked horsegram

1 small onion chopped finely

Salt to taste

1/4 tsp red chilli powder

1/2 tsp garam masala powder

Bit of ajwain powder

Finely chopped coriander leaves

For dough :

2 cups wheat flour

Salt to taste

Oil /Ghee as required

Make a soft dough of wheat flour, salt and water and keep covered with wet cloth for 1/2 hour. Divide into medium sized balls.

Slightly mash the cooked sprouted horsegram and add onions, salt, red chilli powder, ajwain powder, garam masala powder and coriander leaves. Mix well and make small balls of it.

Dust the balls of dough with flour and roll into thick roti. Place the stuffing ball in the center and cover it from all sides with the dough. Dust again slightly with flour and roll into thick parathas without the stuffing coming out. Cook on hot tava with few drops of oil/ghee till brown spots appear on both sides.

Serve hot with curds and pickle.

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Iyengar bakery style toast

Ingredients

6 bread slices

1/2 cup chopped cabbage

1/2 cup grated carrot

1/2 cup chopped onions

Salt to taste

1/2 tsp Red chilli powder

1/4 cup chopped capsicum

1/2 tsp Lemon juice

4 tbsp tomato sauce

Finely chopped coriander leaves

2 tsp oil

Butter as reqd for bread

Heat oil and add chopped onions. When it turns pinkish add chopped cabbage, capsicum and carrot and cook till soft. Add salt, red chilli powder and 2 tbsp tomato sauce. Mix well and add coriander leaves. Finally mix in some lemon juice.

Toast the bread slices with little butter and apply little tomato sauce. Spread a generous filling of the vegetable mix on the bread and cover it with another slice. Press slightly and serve.

* Instead of toasting the bread slice you can even grill the sandwich after filling the vegetable mixture

* You can fry some tomato pieces along with the onions instead of using tomato sauce.

* You can even add any other vegetable like potato, beans to make it more nutritious

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