VEG MANCHOW SOUP

My Clearification About All Recipes
From : Indobase
Ingredients: • 2 tbsp French Beans (finely chopped)
• 2 tbsp Baby Corn (finely chopped)
• 2 tbsp Cabbage (finely chopped)
• 2 tbsp Carrots (finely chopped)
• 2 tbsp Onions (finely chopped)
• 2 tbsp Red Capsicums (finely chopped)
• 3 tsp Corn Flour
• 1 tsp Vinegar
• ½ tsp White Pepper
• ½ tsp Soy Sauce
• 2 tbsp Tomato Sauce
• A pinch Orange-Red Food Color (optional)
• A pinch Ajinomoto (optional)
• 2 sprigs Spring Onions (for garnishing)
• 2½ cups Water
• Salt to taste
• Oil for frying

For Chinese Chilly Chutney • 4-5 Dried Red Chilies
• 1 Onion (small)
• 1 Garlic (head)
• 1 tsp Tamarind Pulp

How to make Vegetable Manchow Soup: • Soak dried red chillies in hot boiled water for about 10 minutes. 
• Take out the chillies and grind it with the remaining ingredients (for Chinese Chutney) to form a fine paste. 
• Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside. 
• Heat oil in a pan and saute all the vegetables for 1-2 minutes. 
• Add Chinese Chutney Paste to the vegetables. 
• When aroma arises, pour water into it. 
• When the water starts boiling, add corn starch gradually and stir constantly until it thickens. 
• Garnish the soup with spring onions. 
• Serve it hot. 

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VEG FINGERS

My Clearification About All Recipes
From : Indianrecipe
Ingredients
1 cup cabbage, finely chopped
1 cup string beans, finely chopped
1 cup grated carrot
1 cup grated onion
1 tsp. black pepper
Salt according to taste
3 tsp. green chili sauce
2 tsp. soya sauce
2 tbsp. ginger-garlic paste
1/2 tsp. Chili powder
Oil for frying
3-4 tbsp.. of all-purpose flour
Serve with
Tomato sauce or hot chili sauce

Method
1. Boil the vegetables till they are soft and mushy.
2. Add all the other ingredients along with the flour to the boiled vegetables and knead the dough into small finger
shaped pieces.
3. Deep fry these pieces in hot oil and drain. Serve hot.

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SPRING ONION N CHINESE SPINACH PAKORA

My Clearification About All Recipes
From : srinithyasandhrarecipes.blogspot.com
INGREDIENTS:

1.Idli batter-1/2 cup
2.All purpose flour/maida/self raising flour-3 table spoons
3.Besan flour/chik pea flour-2 table spoons
4.Salt-to taste
5.Redd chili powder-1/4th teaspoon
6.chopped chinese spinach-4 table spoons
7.Chopped spring onions-2 table spoons
8.Chopped onion-1 table spoon
9.Whole dhaniya/coriander seeds-1/2 table spoon
10.Garam masala-1/4Th teaspoon
11.Ginger garlic paste-1 teaspoon
12.Cumin-1/4 th teaspoon

METHOD:
1.Mix all the ingredients in a bowl,add some water if needed
2.Heat oil in a frying pan,add the batter little by little,
3.deep fry on low medium flame till golden brown
4.Delicious fritters are ready to serve
5.Serve hot with tomato ketchup

 

1.Idli batter-1/2 cup
2.All purpose flour/maida/self raising flour-3 table spoons
3.Besan flour/chik pea flour-2 table spoons
4.Salt-to taste
5.Redd chili powder-1/4th teaspoon
6.chopped chinese spinach-4 table spoons
7.Chopped spring onions-2 table spoons
8.Chopped onion-1 table spoon
9.Whole dhaniya/coriander seeds-1/2 table spoon
10.Garam masala-1/4Th teaspoon
11.Ginger garlic paste-1 teaspoon
12.Cumin-1/4 th teaspoon

METHOD:
1.Mix all the ingredients in a bowl,add some water if needed
2.Heat oil in a frying pan,add the batter little by little,
3.deep fry on low medium flame till golden brown
4.Delicious fritters are ready to serve
5.Serve hot with tomato ketchup

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HAKKA NOODLES

My Clearification About All Recipes

From : Kitchenparivar.com
Preparation time: 10 mins
Cooking time:15-20 mins
Serves: 4 people
Ingredients:
hakka noodles-1 packet
maggi magic cubes (optional)-1 cube
spring onions, chopped-1 cup
celery, chopped-1/2 cup
green chillies, finely chopped-1 tbsp
garlic, grated-1 tbsp
dark soy sauce-1 tbsp
salt-1 tsp
black or white pepper powder- 1/2 tsp
sugar-1 tsp
oil-2 tbsp
cabbage, chopped lengthwise-1/2 cup
carrot, chopped lengthwise-1/2 cup
french beans, chopped lengthwise-1/2 cup
capsicum(bell peppers), chopped lengthwise-1/2 cup
babycorn(optional), thin slices-1/2 cup

Method:
1. First heat 4 cups of water in a pan, when the water starts bubbling, add few drops of oil and salt in the water. Then add hakka noodles and stir it properly. Boil the noodles on medium to high flame. Check by holding one noodle and if it breaks, then noodles are boiled. Remove the noodles in a strain and by applying some oil in your palm mix the noodles properly and keep them aside.
2. Heat oil in a wok (kadai or pan). Put the gas on medium to high flame .
3. When the oil is heated, add the maggi magic cube, garlic and chillies. Saute these masalas for 1 minute.
4.Then add cabbage, carrot, french beans and capsicum and saute on high flame for one minute stirring continuously.
5.Then add boiled noodles, soy sauce, salt, pepper and sugar and mix all the ingredients properly, stirring continuously for one minute on high flame .
6. Lastly add spring onions and celery and serve hot.

Tips:
1.For boiling the noodles, always add raw noodles when the water starts bubbling. After the noodles get boiled, mix them with oily hands so that the noodles don’t stick.
2. If the noodles get overcooked, then immediately put them in cold water , strain it and spread it on a dry cloth and put it below a fan for half an hour.
3.Chinese cooking is always done on high flame because we don’t have to cook the ingredients too much.
4. Saute the vegetables for only 1 min because in chinese cooking we need to keep roughage and have some fibrous food. When you add boiled noodles and cook it and then switch off the gas , the vegetables will get cooked in the steam itself. Believe me, it will taste same as restaurant noodles if you don’t cook the noodles too much.
5.The maggi magic cube which i have mentioned, is the masala cube which we get in supermarkets. It is also available in other brands such as knorr and adding this cube is completely optional.
6.It is recommended that we use dark soy sauce for cooking and light soy sauce as a dressing. Similarly, we use brown vinegar for cooking chinese dishes and white vinegar only as a dressing.

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CHINESE STYLE POTATOES

My Clearification About All Recipes

From : everydayandnotsoeveryday.blogspot.com
Ingredients

4 large potatoes,
1 tsp chopped garlic,
½ tsp chopped ginger,
1 tsp chopped green chillies,
½ cup tomato ketchup,
2 tbsps soya sauce,
½ tsp spicy red chilli sauce,
2 tsp cornflour,
4 tbsp oil,
1 cup of water,
Salt to taste,
2 tbsps chopped spring onion greens

Method

Boil the potatoes till they are about 80 % done. Peel and cut into longitudinal wedges. Heat oil in a wok or karahi on a high flame, add the potato wedges in batches and fry till light brown and completely cooked. Drain and keep aside.

In the same oil add the chopped ginger, garlic and green chillies. Fry for half a minute and add the tomato ketchup, soya sauce, chilli sauce, salt and fried wedges. Stir fry for a minute. Mix the corn flour in water. Add this to the potatoes and cook for about 2 minutes. Serve hot topped with the spring onion greens

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DEEP FRIED TOFU WITH MUSHROOM SAUCE

My Clearification About All Recipes

From : Sulekha.com
Ingredients :
250 gm Firm tofu
150 ml Vegetable stock
20 gm sliced Shiitake mushrooms
1 Button mushroom- cut into 2 inch
1 thinly sliced Carrot
1 small thinly sliced Onion
1 1/2 tbsp Soy sauce
1 tbsp Cornflour
150 ml Oil

Method :
1.Wrap the tofu in a paper towel and remove the liquid and set aside for 10 minutes.
2.In a medium pot, add the vegetable stock and soy sauce, simmer over medium heat.
3.Add the carrot, shiitake mushroom, onion and button mushroom, bring to boil.
4.Mix the cornflour with 1 tbsp of water and add to the mushroom sauce.
5.Stir well the sauce and remove from heat.
6.Cut the drained tofu into halves and dust with cornflour.
7.Heat the oil and fry the tofu until turns to brown color.
8.Serve the tofu with mushroom sauce.

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VERY IMPORTANT PLEASE READ IT

Dear Friends
Please read it carefully. Its very important. All recipes are my collection and not my recipes, but i like to share with you. In my each post i have clearly mentioned author name or website name or blog name. If any one have problem to publish their recipes by me on this blog please let me know i will remove these recipes. my Email id swalawade@gmail.com please send recipe link on this id. surely i will remove that recipes.

Thanks

Swapna Walawade

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MINTY PANEER STUFFED CAPSICUM

Ingredients: 5 - large green bell peppers or capsicum
1 - cup grated paneer
1 - cup grated potato
1 - teaspoon chilli powder
1 - teaspoon jeera (cumin)seeds
2 - teaspoon jeera (cumin) powder
2 - teaspoon dhania (coriander) powder
1 - teaspoon amchur (dried mango) powder
4 - green chillies chopped
4 - tablespoons fine chopped mint/ pudina leaves
salt to taste
vegetable oil
Few sprigs of mint and some chopped or broken paneer to garnish

Note:
The quantity of ingredients can be varied in accordance with your taste

Method
Halve the capsicums through the stalks (leaving the stalks on) and remove the seeds.
Rub salt and about 4 table spoons of oil inside and outside the capsicum and place them on an oven proof dish.
Heat 4 - 6 tbsp of oil in a pan and add the jeera seeds then the grated potato. Cover and cook on medium heat for 5 minutes.
Add the grated paneer and the salt, chilli, cumin and coriander powder and half a glass of water.
Cover and cook on medium heat for 5 - 8 minutes/until the water has evaporated/the potato are cooked.
Take the pan off the heat and add amchur powder, chopped chillies and chopped mint - mix them well.
Spoon the mixture into the capsicum cavity and bake in preheated oven (200 C) for 5 minutes.
Garnish with sprigs of mint and broken or chopped paneer and serve hot.

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GARLIC PANEER STARTERS

From : Sify
Ingredients: 250gms paneer
4 green chillies
1/2 cup curd
1 tsp red chilli powder
1/2 tsp cumin powder
1 loaf peeled garlic crushed finely
4 tsp corn flour
2 cups coriander
Salt to taste
Oil to fry

Method
Cut paneer into 1-inch pieces.
Grind coriander with all the spices except corn flour and garlic.
Now make a paste of corn flour with water and add the garlic.
Mix this with ground masala, dip paneer pieces in it and deep fry.
Serve with green chutney or tomato sauce.

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THYME AND LEMON PANEER

From : Perisspiceladle
Ingredients2 cups milk (whole or 2% milk works best, low fat can also be used)
3 tablespoons fresh lemon juice
½ teaspoon chopped thyme leaves
½ teaspoon salt
¼ teaspoon cracked black pepper

DirectionsHeat milk in a saucepan, making sure the milk does not come to boil but just heats up till small bubbles form around the edge of the milk.
Turn off the flame and stir the flavorings and seasoning into the milk. Next add the white vinegar OR lemon juice, as per the recipe.
The milk will instantly curdle when the white vinegar or lemon juice is added to it. Leave the milk to completely separate into curd and whey for 5 minutes in the saucepan.
Lay a double layer of clean cheesecloth or muslin cloth on a strainer or colander. Drain the curdled milk through the strainer, discard the whey (watery yellow strained liquid) and leave the fresh cheese standing on a colander, to drip into a bowl for 30-45 minutes.
Note on Paneer consistency: The hardness of the cheese will depend on how well it has been drained. So based on intended use of the cheese; drain for only 20-30 minutes for softer spreadable cheese, and for harder well-set cheese, drain for 45 minutes to an hour.
Once drained, lift and twist the ends of the cheese cloth along with the cheese, and set it in a plate, add another flat bottom plate on top and lay weight on it (about ½ lb of beans, pack of frozen peas or a book, all work well.)
Refrigerate for 3-4 hours before consuming as desired.

Serving Ideas for Thyme and Lemon Paneer
• For an interesting appetizer, drizzle lemon juice over the Paneer and serve cubes of cottage cheese on a platter.
• A perfect midday snack, served with sliced apples, pear or dried nuts.
• Add slices of Thyme and Lemon Paneer to your favorite burger, sandwich or sub.

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PANEER WITH A HINT OF WARM SPICES

From : Perisspiceladle
Ingredients
2 cups milk (whole or 2% milk works best, low fat can also be used)
2 tablespoons white vinegar
¼ teaspoon garam masala
Pinch of ground coriander
½ teaspoon salt

DirectionsHeat milk in a saucepan, making sure the milk does not come to boil but just heats up till small bubbles form around the edge of the milk.
Turn off the flame and stir the flavorings and seasoning into the milk. Next add the white vinegar OR lemon juice, as per the recipe.
The milk will instantly curdle when the white vinegar or lemon juice is added to it. Leave the milk to completely separate into curd and whey for 5 minutes in the saucepan.
Lay a double layer of clean cheesecloth or muslin cloth on a strainer or colander. Drain the curdled milk through the strainer, discard the whey (watery yellow strained liquid) and leave the fresh cheese standing on a colander, to drip into a bowl for 30-45 minutes.
Note on Paneer consistency: The hardness of the cheese will depend on how well it has been drained. So based on intended use of the cheese; drain for only 20-30 minutes for softer spreadable cheese, and for harder well-set cheese, drain for 45 minutes to an hour.
Once drained, lift and twist the ends of the cheese cloth along with the cheese, and set it in a plate, add another flat bottom plate on top and lay weight on it (about ½ lb of beans, pack of frozen peas or a book, all work well.)
Refrigerate for 3-4 hours before consuming as desired.

Serving Ideas for Paneer with a Hint of Warm Spices
• Cut into dices and add this Paneer to your favorite curry like Palak Paneer (spinach) or Aloo Mutter Paneer (potato & peas.)
• Stir fry Paneer with a hint of cayenne pepper and cumin along with assorted vegetables.
• Spread coconut cilantro chutney on sliced bread and add slices of Paneer for a delicious Paneer Chutney sandwich.
• For a quick party appetizer, set the Paneer in a round shape, drizzle olive oil, sea salt and fresh cracked pepper over it, served as a spread along with crusty baguette or crackers.

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HONEY AND CINNAMON FLAVORED PANEER

From : Perisspiceladle
Ingredients2 cups milk (whole or 2% milk works best, low fat can also be used)
2 tablespoons white vinegar
1 teaspoon honey
1/4 teaspoon ground cinnamon

Directions
Heat milk in a saucepan, making sure the milk does not come to boil but just heats up till small bubbles form around the edge of the milk.
Turn off the flame and stir the flavorings and seasoning into the milk. Next add the white vinegar OR lemon juice, as per the recipe.
The milk will instantly curdle when the white vinegar or lemon juice is added to it. Leave the milk to completely separate into curd and whey for 5 minutes in the saucepan.
Lay a double layer of clean cheesecloth or muslin cloth on a strainer or colander. Drain the curdled milk through the strainer, discard the whey (watery yellow strained liquid) and leave the fresh cheese standing on a colander, to drip into a bowl for 30-45 minutes.
Note on Paneer consistency: The hardness of the cheese will depend on how well it has been drained. So based on intended use of the cheese; drain for only 20-30 minutes for softer spreadable cheese, and for harder well-set cheese, drain for 45 minutes to an hour.
Once drained, lift and twist the ends of the cheese cloth along with the cheese, and set it in a plate, add another flat bottom plate on top and lay weight on it (about ½ lb of beans, pack of frozen peas or a book, all work well.)
Refrigerate for 3-4 hours before consuming as desired.

Serving Ideas for Honey and Cinnamon Flavored Paneer• Cubes of Honey and Cinnamon Flavored Paneer make a perfect dipper for chocolate fondues and fountains.
• Serve slices of this sweet Paneer as a dessert with chocolate truffles on the side.
• Top your favorite crackers with sliced Honey and Cinnamon Flavored Paneer and arrange them on a platter for a simple appetizer.

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CHILI CILANTRO HOME MADE COTTAGE CHEESE

From : easyfoodsmith
Yield: 300 grams approx
Ingredients1.6 L full-fat milk (for softer cheese, full fat milk is recommended)
¾ tsp-1 tsp citric acid OR 2-3 tbsp lemon juice
Muslin or Cheese cloth
A heavy bottomed pot
2tsp red chilli flakes
½ tsp dry roasted and crushed cumin
1 tbsp chopped cilantro (hara dhaniya)
Salt to taste

Method
Boil the milk in a heavy bottomed pot. As it comes to a boil, switch off the heat and after about 3-4 minutes add which ever curdling agent you are using - citric acid (add ¾ tsp first and if required add a little more) OR lemon juice (add 2 tbsp and if required add more) and give a stir.
The milk will curdle leaving light greenish whey. Add the red chilli flakes, crushed cumin and cilantro
Carefully drain the contents into the muslin cloth to separate the curds from the whey. Wash the contents.(You may keep the whey & use it to cook dal or knead dough for chapattis or discard it)Add salt and stir the cheese with spoon to mix it well. Hang the cloth to drain the excess water and once done, tie the muslin cloth around the cheese in a knot to prevent the curds from escaping.Put some heavy weight over it. Keep it for 10-15 minutes (depending on the amount of weight you have used). Remove the paneer from the muslin cloth and serve.
Snack on it or serve it as finger food. Cut a thick slice of paneer and enjoy it with a buttered slice of toasted bread.

Suggestion: Try this cottage cheese with cracked black pepper or jalapeno. Basil and sun dried tomatoes make for an interesting flavour too. Let your creativity guide you on this one.

Note: Keeping the weight for too long may release too much moisture and leave the paneer dry. Note: If you do not have lemon juice or citric acid you can instead use yogurt as the curdling agent.
Note: For use in curry and tikka, keep the paneer plain i.e. without condiments and herbs.

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HOMEMADE PANEER - INDIAN COTTAGE CHEESE

From :  Dishingwithdivya
Ingredients:

Milk - 6 cups (i used 2%)
Lemon juice - 2 tablespoons
Homemade Curd - 1/4 cup
Ice cubes - a big bowl full

Method:Whisk Curd and lemon juice in a separate bowl.
Boil the milk. once the milk rises slow down the stove to low flame.
Add Curd and lemon juice mix and keep stirring rising the flame to medium
Milk starts curdling and whey gets separated.Keep stirring until you see a clear whey
When curdled milk comes to the center and raises as it boils, switch off your stove.
Spread a muslin cloth/cheese cloth(Make sure its enough to get tied up) and drain the curdled milk.
Now bring the edges of the cloth together and immerse it(up and down process) in a bowl filled with ice cubes-cold water. Slightly rub the bag so that it releases the lemon juice flavor and bring the curdled milk together to a ball.
Squeeze the excess water and tie the bag. Hang it on your shelf holder or water tap for 1-1/2 hours and do not disturb the setting.
Now on a flat plate, first place the sack, then a tawa or plate and finally some heavy weight. This helps to squeeze all excess water. Let it set for 2 more hours without disturbing the setup.
Open the knot and Remove the paneer from the cloth to your dicing board and cut them to your required size or to pieces.
Store them in an air-tight container or ziplock. It can be used upto a week if refrigerated

Note:•We can use whole milk or skimmed milk or organic milk, whichever is used in your family.
•Remember to use lemon juice and curd in room temperature. using curd directly from the refrigerator not only takes more time in curdling the milk but also will not mix well with the milk.
•The whey water can be used for making chappathi batter.
•Immersing paneer in ice-cube filled water bowl helps to cool down the heat easily and makes it easier to remove the lemon flavor.
•Try to squeeze the maximum water possible before hanging.
•The time to drain water depends on the cloth you use to strain. always use a muslin cloth or thin cotton cloth(with more pores).
•Do not rush with drain process. Give time to set. Remember there is nothing wrong in draining longer because the more the water gets drained the perfect the paneer will be.
•I prefer to simply hang and drain water when i need crumbled paneer for making Malai kofta, Paneer cutlets.
•Putting on the weight is to release the last drop of water and to get the paneer set well as it helps in cutting them to cubes.
•Refrigerate paneer after cutting them to pieces in case your are not using them immediately.
•Use the homemade paneer within a week's time preferably.

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PANEER OATS CUTLET

From : Lemonkurry
Ingredients for making cutlet:
1.Paneer - 100 gm
2.Oats - 100 gm
3.Onion - 1 finely chopped
4.Green chilli - finely chopped
5.Chilli powder - 1/4 tbsp
6.Garam masala - 1/4 tbsp
7.salt - to taste
8.oil - required
9.Flattened rice - roasted and crushed into coarse pieces

Method:
Crumble the paneer and kept aside.
Roast the oats and kept aside to enable crispyness in cutlet.
Roast flattened rice and crush into coarse powder and mix with flattened rice and kept aside.
Mix paneer and all the ingredients given above with required salt and knead well.Add oats and knead well.
In a pan grease oil for making cutlets.
Make balls from the dough and flattened them.Roll over the flattened rice and place gebtly in the pan.
Cook both the sides well and cook in medium flame.
Serve this with tomato sauce or chilli sauce.

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OATS DATES ALMOND MILKSHAKE

From : Paduskitchen
Ingredients needed
Oats - 2 tbsp
Dates - 3
Almonds blanched - 3-4
Jaggery/sugar/ honey - 2 tsp (I used powdered jaggery)
Milk -3/4 cup
Preparation
Soak almonds in boiling water and peel the skin.




Method
Cook oats in 1/2 cup of water and allow it to cool.
Blend almonds, dates in little milk first, then add cooked oats, jaggery, rest of the milk and blend for a few more seconds.
Pour into tall glass and serve chilled.

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OATS WITH BANANA AND DATES IN MILK

From : Paduskitchen
Serves-1
Ingredients needed
Oats - 1/4 cup
Milk - 1 cup
Banana - 2 small or 1 big
Dates - 3 chopped
Powdered Jaggery - 1 tbsp
Preparation
Blend bananas and dates with little milk separately and keep it aside.

Method
Combine oats with little water and cook till it reaches a thick consistency.
Add jaggery to taste. Leave it to cool.
Then add the remaining milk, grounded banana and dates paste. Mix well and enjoy.

Variations- You can add any dry fruits of your choice.

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OATS SOUP

From : Padukitchen
Prep time - under 5 mins
Cook time- under 5 mins
Serves -1
Ingredients needed
Oats - 2 tbsp (I used Quaker oats)
Skimmed milk -3/4 cup
Onion - 2 tbsp finely chopped (I used pearl onions)
Garlic -2 cloves minced
Pepper powder to taste
Salt to taste
Oil - 1 tsp
Preparation
Finely chop or mince onion and garlic.

Method
Heat oil in a pan, saute onion and garlic until onion turns translucent. Keep it aside.
Cook oats in 1/2 - 3/4 cup of water stirring continuously until it thickens.(This will take only 3-4 minutes)
Then add milk and bring it to boil. Switch off the flame. Add onion+garlic mix, salt and pepper powder to taste.
Serve piping hot with toasted whole wheat bread.

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OATS PANEER BHURJI

From : Sify
Serves: 4 persons
Preparation time: 10 minutes
Cooking time: 5 minutes

Ingredients: 4 tbsp. white oats
300 gms. paneer (crumbled)
1 no. white onion (medium sized)
1/2 cup chopped red and green capsicum
1 tsp. oil
Cumin seeds, salt and pepper to taste
A handful of coriander leaves for garnishing

Method
Cut the white onion into fine pieces.
Add the cumin seeds and chopped onions to the oil in a pan.
Saute until the onions turn transparent.
Add the capsicum and sauté for a few more minutes.
Add the oats and cook for 2 mins. on a low flame.
Add the crumbled paneer, salt and pepper.
Stir for a few mins. until all ingredients blend together.
Garnish with chopped coriander leaves.
Serve hot on toasted brown bread.
Tip: The paneer bhurji can be served on an open toast, as a roll or wrap stuffing, or as a samosa or mushroom filling.

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OATS AND BROKEN WHEAT PORRIDGE

From : Jeyashriskitchen
INGREDIENTS:
BROKEN WHEAT 3 TBLSP
OATS 3 TBLSP
LOW FAT MILK 1/2 CUP
SUGAR 1 TBLSP
CINNAMON POWDER 1/4 TSP
APPLE SLICES 1/2 CUP
BANANA SLICES 1 CUP
BUTTER 1/2 TSP



Method
Wash the broken wheat nicely and drain the water.
Heat the butter in a pressure cooker, add the broken wheat and sauté for 3 to 4 minutes.
Now add oats and saute for 2 mins.
Add the milk and 1 cup of water and pressure cook for 2 whistles.
Add the cinnamon powder and sugar and mix well.
Keep this in the refrigerator.
Serve with sliced apples and bananas.

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