This is a quickie,and made with less oil.
Now for the recipe
1 cup oats
1/4 cup flax seed or powder
1 cup curd.
1/4 cup cut spring onions or onions
2 green chillies finely cut
Small piece of ginger chopped fine
1 egg (optional)
1/2 tsp chilli powder (optional)
Salt to taste
Lightly roast the oats till slightly crisp.Powder coarsely.Mix with the curd and set aside for minimum 15 minutes. Add rest of the ingredients. Pour into kuli paniyaram moulds(see spinach fritters recipe).You could drop spoonfuls into oil and shallow fry too.I prefer the moulds as it consumes minimal amount of oil.
You can serve with coriander or coconut chutney.
This dessert can be made with thick fresh coconut milk or tinned coconut milk.It is classified mostly as an Asian dessert.(white watalappan).
For the recipe
1 tin coconut milk or 2 cups thick coconut milk.
1/2 cup white sugar /brown sugar.
1/4 tsp.cardamon powder
A pinch of nutmeg powder
1/2 tsp rose water.
Few cashewnuts and raisins.
Beat eggs and sugar together.Add in the coconut milk.Add the rest of the ingredients. Pour into desired mould and steam for 30 minutes.
serve warm or cold
This is an Eggless mousse. You could make this with mango puree or mango nectar juice.You can use raspberry or strawberry jelly.For a richer taste you could top with chocolate or vanilla mousse, or even any custard or blancmange.
3 cups mango puree
200 ml fresh cream
3/4 cup sugar
1/2 cup water.
1 Packet jelly crystals
Sprinkle the gelatine in half cup water and allow to bloom.Heat the mango puree and sugar on a slow fire for 5 minutes.Add the gelatine and heat till the gelatine dissolves. Remove from fire and set aside.Now beat the fresh cream till stiff(no need to be very stiff).Gradually mix into the mango mixture.Pour into individual glasses and set in the refrigerator.Once it’s set make the jelly and pour over the mousse.
You could serve plain mango mousse with cream and grated chocolate.