Oats Cheela

Ingredients

Plain Oats - 1 cup
Semolina (Fine Rawa, Durum Wheat) - ½ cup
Wheat Flour - 2-3 tbsp
Curd - ½ cup
Grated Carrot - ½ cup
Finely Chopped Onion - ½ cup
Finely Chopped Tomato - ½ cup
Finely Chopped Coriander - 2-3 tbsp
Chopped Green Chilli - 2-3
Water - 2 cup
Oil - for cooking
Salt - as per taste
Black Pepper - 1-2 tsp

Method

Step 1: In a blending jar, add 1 cup of instant oats. Blend it into a fine powder.

Step 2: Transfer the powdered oats into a bowl. Add wheat flour, semolina, curd and salt as per taste. Mix it well.

Step 3: After that, add all veggies and black pepper. Add water a little at a time and make a lump-free batter by continuously mixing it. The batter should not be too thin and the consistency should be slightly thick.

Step 4: Heat the tawa and brush oil on it. Take a ladle of batter and drop it in the centre. Spread it in a round shape.

Step 5: Smear oil on all the corners and on the cheela. Cook the cheela for a few min, until the bottom side gets cooked well or gets light golden in colour. Flip the cheela and cook the other side too until it is cooked well too. Flip again until both sides become golden colour.

Serve it with green chutney and a cup of hot tea.

Rajasthani Ghevar

Ghewar is a Rajasthani dessert traditionally associated with the "Teej" festival. There are many varieties of Ghevar, like Plain Ghevar, Mawa Ghevar or Malai Ghevar. Ghevar is a special dessert for the festival of Sawan, Teej and Raksha Bandhan.

Ingredients

All Purpose Flour - 150 gm.
Pure Ghee - 60 gm (¼ cup)
Besan (Gram Flour) - ½ tbsp
Water - ½ litre
Lemon Juice - 1 tbsp
Oil, Ghee or Vanaspati - For deep frying
Ice cubes - 8-10 pc

For Sugar Syrup:
Sugar - 1 cup
Water - ½ cup
Kewada Essence - 1 tsp
Dry Fruits - For garnishing

Method

Step 1: In a mixing bowl add ghee and ice cubes. Rub the ghee with hand, making sure that the ghee gets cold with the ice. Use your palm to smoothen the ghee until no grains are left in the ghee and it gets a creamy texture, instead of a grainy texture.

Step 2: Add the all-purpose flour and besan to the creamy ghee.

Step 3: Add a little water and make a thick batter. Whip the mixture well for about 5 min, until there are no lumps remaining the in the batter.

Step 4: Add lemon juice and the remaining water to the mixture. It will form into a thin batter.

Step 5: The batter needs to be cold. So now keep the batter in the fridge for about 30 min.

Step 6: In a wok, heat the ghee for frying. When the ghee is hot, pour the batter by using spoon or sauce bottle. Pour 1-2 tbsp batter at one time.

Step 7: Make a little space in the centre so that it becomes easy to move the Ghevar.

Step 8: Pour the batter after every 10-15 seconds from a little height only in the centre of the wok. Repeat same process 10-15 times. Heat should be medium.

Step 9: Once poured enough batter for the Ghevar, pour hot oil on the top of the Ghevar with ladle.

Step 10: When sides start to release, take a wooden stick or tongs to take out the Ghevar. Keep it on a wire rack. Repeat this to prepare all Ghevar.

Step 11: In a pan, add sugar and water to make the Sugar Syrup. Cook on medium heat for 3-5 mins.

Step 12: Pour it on the top of the Ghevar and repeat it 2-3 times until syrup spreads properly all around it. Garnish with chopped dry fruits

Tip: To make mawa Ghevar, lightly roast the mawa until it gets light golden. Then spread evenly on the Ghevar.