In a bowl, add idly batter, sooji, salt, red chili powder, ajwain and coriander leaves. Whisk well and Keep aside. Batter consistency should be like toothpaste or thick idly batter. If required then only add some water.
In a small pan heat 1 teaspoon oil. Saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the batter.
Preheat the baking oven to 350 F or 180 C
Grease all molds of the mini muffin tray with oil
Add baking powder and baking soda in the batter and mix well.
Fill ¾th of each mold with the batter.
Place the muffin tray in the middle rack of the oven.
Bake for 20 minutes or till light golden brown.
Take out and let it cool for 10 minutes.
Now using a knife or spoon, take out the muffins carefully.
Serve hot with chutney or ketchup.
Instead of baking, you may make this recipe in appe pan on cooktop as well.
Onion: 1 large, chopped into 1-inch lengthy pieces
Green Chilies: 2, chopped lengthwise
Ginger: ½ Teaspoon, chopped or crushed
Salt: 1 Teaspoon to taste
Sugar: ½ Teaspoon (Optional)
Red Chili Powder: 1/2 teaspoon
Garam Masala Powder: 1/4 teaspoon
Saffron Strands: 8-10, soaked in 1 tablespoon Warm Milk
Pomegranate arils (Anardana): 2 Tablespoon
Grapes (Black/Red): 10-12
Apple: 1, small
Soak 8-10 saffron strands in 1 tablespoon warm milk and keep aside.
Wash Rice for 2-3 times and soak in water for 10 minutes, then drain the water.
Boil 5-6 cups of water in pot. Once water starts to boil, add the soaked rice. Medium the heat and cover the pot. Let the rice cook for 10-12 minutes or till rice is well cooked. Drain the excess water.
Heat 2 tablespoon ghee in a big pan.
Fry the almonds and cashews for 2 minutes, take them out.
In the leftover ghee, add Fennel seeds, Cardamom, Cloves, Cinnamon stick, Bay Leaf and Black Peppercorns. Saute for 1 minute.
Add onion, ginger and green chili and saute for 4 minutes or till onion is light brown.
Add cooked rice, salt, sugar, garam masala powder, red chili powder. Toss everything well.
Add the saffron soaked milk and toss well again.
Garnish with chopped fruits – apple, grapes, pomegranate and roasted almonds and cashew.
Soak the beans in water for 5-6 hours or overnight.
Drain water from the soaked beans and transfer beans to a pressure cooker. Add 1 cup of water and 1 teaspoon salt. Close the lid and cook till 3 cooker whistles in high heat.
Turn off the heat. Wait for 5 minutes or till the hot air goes off the pressure cooker. Then open the lid and keep it aside.
In a pot, add 2 and 1/2 cup of water and let it boil. Once it starts to boil, add the quinoa rice. Lower the heat and cover it for 12-15 minutes or till quinoa rice is done. Make sure you do not overcook the rice.
Heat oil in a pan. Add chopped onion, bell pepper, ginger and garlic. Sauté for 3 minutes or till onions are light brown.
Add tomatoes, green chili, black pepper powder and ½ teaspoon of salt. Saute for another 2 minutes.
Add the cooked beans and quinoa rice. Mix gently. Cover the pan and let it cook for 4-5 minutes.
Turn off the heat. Add lemon juice and coriander leaves. Mix well.
While serving quinoa rice, you may add little grated cheese or powdered parmesan cheese.
You may add chopped vegetables of your choice while cooking the beans