Suji Ball

Ingredients 

For Sooji Balls:

• 1 cup semolina (sooji)
• 2 ½ cups water
• 2 tsp oil
• 1 tsp ginger chili paste
• ¼ cup desiccated coconut
• Salt to taste
• 1 tsp red chilli flakes
• ¼ tsp turmeric powder
• Handful of chopped coriander leaves
• Juice of 1 lemon

For tempering:

• 1 tsp oil
• 1 tsp mustard seeds
• 1 sprig curry leaves

Method

1. Dry roast 1 cup semolina (sooji).

2. Add salt to taste, ¼ turmeric powder, 1 tsp red chili flakes, 1 tsp ginger chili paste, a handful of chopped coriander, ¼ cup desiccated coconut. (Update: I recently made this recipe and added 2 tsp red chili flakes instead of 1. I loved the kick. You can adjust the same as per your liking. However if making for kids keep it upto 1 tsp only.)

3. Add juice of 1 lemon and 2 tsp oil.

4. Mix everything well.

5. Add 2 ½ cups water.

6. Stir continuously. Ensure there are no lumps. Bring the dough together.

7. Cover and let it cook on low flame for 3 minutes.

8. After 3 minutes, take out in a mixing bowl or plate and let it cool down till it is warm and workable.

9. Knead for 5 minutes.

10. Make the smooth dough. Make sure it is not too soft. (If it is too soft, add rice flour as much required.)

11. Now make lemon size balls with the dough.

12. Steam balls for 15 minutes.

13. Take them out and let them cool.

14. Heat 1 tsp oil. (You might have to use upto 2 tsp if not making in a non stick pan.)

15. Add 1 tsp mustard seeds (raie).

16. Once the seeds crackle, add 1 spring of curry leaves.

17. Add steamed sooji balls.

18. Sauté well for 3-4 minutes.

19. Bon Appétit: Serve sooji balls with tomato ketchup or coconut chutney.

Rawa Toast

Ingredients

1. 1 cup Rawa/Suji
2. 1/4 bowl curd/cream
3. 1/4 water
4. 1/2 spoon salt
5. 2tsp butter
6. 1/2 spoon salt
7. 1/2 spoon red chilli powder
8. 1/2 spoon soonf
9. 1/4 spoon Garammasala
10. leaves Coriendor
11. 1 chopped green chilli
12. , 2 tbsp onions,
13.  2 tbsp tomato, 
14. 3 tbsp capsicum, 
15. 2 tbsp carrot .
    

Method

• firstly, in a small mixing bowl take ½ cup rava, ¼ cup curd and ¼ cup water.

  
• combine all the ingredients well and make a batter.

  
• further add 1 green chilli, 2 tbsp onions, 2 tbsp tomato, 3 tbsp capsicum, 2 tbsp carrot and coriander.

  
• combine all together.

  
• further rest for 10-15 minutes or till rava turns soft.
• now spread green chutney over bread slice.

  
• furthermore spread prepared rava batter.

  
• toast it over hot tawa.
• also spread butter on the other side of the bread.

  
• once the rava side bread roasts well, turn over.
• roast the butter side bread till it turns golden and crisp.
• finally, cut the rava toast and serve for breakfast.

  

Egless Carrot Cake In Pressure Cooker

Ingredients

• Flour - 1 Cup
• Carrots - ½ to ¾ cup [finely grated]
• Sugar - ⅔ cup
• Salt - a pinch
• All Spice - ½ tsp
• Baking soda - ½ tsp
• Baking powder - ½ tsp
• Oil - ¼ Cup
• Yogurt - ½ cup
• Nuts - 2 tbsp or upto ⅓ cup. {walnuts or almonds preferred}
• Salt - 2 Cup [For Baking]
  

Method

1. Start by heating a cooker with - 2 cups of salt, over that place a wire stand and a perforated plate. Cover and let it preheat.
2. In a mixing bowl, add flour, powdered sugar, baking soda, baking powder, salt(a pinch), all spice powder, walnuts & whisk all well together.
3. In another bowl jug mix - yogurt & oil. Whisk together to combine.
4. Grease a 7" cake tin with oil, or a bundt pan of the same size.
   
5. Pour the wet mixture, to the dry ingredients mix, also add the grated carrot and mix to combine all together. If the batter too thick, you can add a couple tbsp(s) of milk. It was good & dropping consistency for me.
6. Pour the batter in the cake tin, and place inside the cooker. Try to keep in center for an even bake. Keep the flame low-medium and bake for 20-22 minutes.
   
7. Check the cake with a skewer after 20 minutes by poking it in. If it comes out clean, its ready. If not, keep for some more time.
   
8. Take the cake out of the cooker, and let it cool. Then using a knife, loosen the edges, and take the cake out. Serve with a dusting of powdered sugar or frost it with some cream cheese frosting and Enjoy the amusingly light & spongy carrot cake with tea, coffee or just as it is!

Notes

1. You can use upto 1 cup of grated carrots.
2. Nuts can be added upto ⅓ cup.
3. If you don't have all spice powder, you can also add some nutmeg & cinnamon powder or our very own garam masala.
4. I had a small 5.5" bundt pan so i used a normal 7" pan cause the bundt pan is too small to accommodate the cake batter. If you have a 7" one or bigger, use that!
5. Time the cake takes to bake will completely depend upon the size of cake tin, shape and also the flame. I used a 7" cake tin, and it was in low-med. Check the cake after 20 mins if you are using the same thing. In case of a 7" bundt pan, it will take about 25 mins.