Tasty Channa Daal(gram) Delight...

Ingredients

1. Channa Daal(1 small cup full)
2. Condensed Milk(1 small cup)
3. Milk
4. Sugar(1/4 cup)
5. Khowa(1/4 cup)
6. Badam
7. Kaju(cashwenut)
8. Ghee

Method:

1. Soak Channa Daal for 3-4 hours/till they get soaked well.
2. Cook soaked channa daal till soft in a vessel(do not use pressure cooker as it will over boil)
3. Grind cooked channa daal with milk to a fine paste(dosa batter consistency)
4. Pour this paste in a non-stick vessel mix milk little by little and add ghee occasionally and cook on low flame.
5. This should be cooked foe 20-30 mins on low flame.
6. Add Khowa and add milk to melt khowa with the paste
7. Add sugar now and let it melt
8. If the paste is becoming thick add milk and ghee occasionally.
9. Last step is to add condensed milk 

Garnish:

1. Garnish with badam and kaju fried in ghee...

Masala Oats Recipe

Delicious oats treat

Ingredients
1. Half cup oats
2. 1 sachet maggie masala
3. 2-4 green chillies or as required
4. salt
5. Oil
6. 1 capsicum
7. 1  Carrot
8.  1/4 cup fresh green peas
9. 1 small onion
10. turmeric
11. water

Method
Chop all the vegetable into small pieces as possible.Heat oil in a vessel and fry green chilli and onion first.. Later add all chopped vegetable and fry for 5 mins. Mix 1 sachet of maggie masala(3Rs sachet which you get in supermarket) in 1/2 cup oats(I used Quaker oats) and add this to the vessel and add 2 cup water immediately and leave it to boil on low flame for only 5-10 mins..The oats should be bit liquid consistency..Do not over boil or make it dry..
Hope you will like this version of oats...
Happy cooking..
Please do comment or ask if you have any doubts... 

Raw Mango chutney..

Ingredients:

1. 2 raw mangoes
2. 1/2 cup jaggery
3. 1/2 spoon hing/asafeotida
4. Salt as required
5. Red chilli powder 1/2 cup
6. Mustard/Raiee 
7. Oil 2 spoons
8. 1 cup Dry grated coconut

Method:
Grate the raw mangoes,powder the jaggery. Mix grated mangoes,salt,red chilli powder,jaggery,grated coconut and grind it into fine paste,do not add water. Heat oil in a pan add mustard seeds till they crack out,add hing/asafeotida... Cool this oil to room temperature and mix it well with the grinded paste..
You can store this chutney for more than 1 month even at room temperature and for 3 months in refrigerator.. You can enjoy this with dosa,chapati,or simply mix it with hot rice and ghee.. Very simple and so tasty.. Please do write to me.. 

Instant Kalakand (coming soon..)