2. Grind rice coarsely like fine suji and grind dal very smooth adding enough water. Add salt and mix well. The batter should be thicker than dosa batter.

3. The batter should ferment well so keep it over night in summer and nearly 2 days in winter.

4. Grease idli mould with oil and fill them with batter, leaving some space to expand.

5. Steam them in an idli stand(without weight) for nearly 10 mins.To test, pierce with a fork and the batter should not stick to the fork. Remove with a spoon after 2,3 mins.The second batch

6. will take only 7 mins.

7. Serve hot with idli powder, sambar, onion chutney or coconut chutney.

8. (NOTE:- Ghee or til oil may be spread on the idlis if desired. You may make use of rice suji(2 or 2 and ¼ cup) for ¾ cup urad dal .If the batter is very thick, you may add 2,3 tsps water and 1 tsp oil to the batter. This helps in making soft idlis)

Ingredients

* 1 3/4 cups cooked rice (white or brown)
* 2 tablespoons fat-free egg substitute or 2 egg whites
* 1 cup broccoli, chopped
* 3/4 cup corn
* 1/2 cup carrots, chopped
* 3 whole mushrooms, sliced
* 1/3 cup onion, chopped
* 2 tablespoons cilantro, chopped
* 1 1/2 tablespoons flour
* 1 cup non/lowfat grated cheese
* 1 cup nonfat evaporated milk
* 1 cup fat-free egg substitute or 8 egg whites
* 2 tablespoons grated non/lowfat Parmesan cheese

Directions

1. To make the crust, combine rice and egg whites, and stir well. Coat pie pan with nonstick cooking spray (nonfat), and pat the crust mixture over bottom and sides of pan.
2. Combine the remaining ingredients, stir well, and pour into crust.
3. Bake at 375 degrees F for 45-50 minutes. Remove dish from oven, and let sit for 5-10 minutes.

Ingredients

* 6 eggs
* ham slices
* cheddar cheese
* sour cream

Directions

1. Spray a 9 x 11 casserole dish with cooking spray. Layer bottom of pan with the ham slices.
2. Put shredded cheese over ham, making 6 “nests”.
3. Break an egg into each “nest”, without breaking the yolks.
4. Put a dollop of sour cream on each egg.
5. Bake at 350 degrees for 20-30 minutes or until eggs are set.

Story

This is our special dish for when we have company. The kids also request it for breakfast Christmas morning. It’s so easy, and so good!

Ingredients

* 10 eggs, slightly beaten
* 2 green peppers, chopped
* 2 tsp parsley flakes
* 1 tsp oregano
* Salt and pepper to taste
* 2 C diced cooked turkey
* 2 TBSP onion flakes
* 2 tsp dried chili pepper flakes
* 1/2 tsp garlic powder

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, slightly beat eggs.
3. Add green peppers, parsley, oregano, turkey, onion flakes, chili pepper flakes, garlic powder, salt and pepper.
4. Spray an 8 in cake pan with non-stick cooking spray.
5. Pour quiche mixture into pan and bake until set approximately 30-35 minutes.
6. Cut and serve immediately.

Ingredients

* 2 1/2 C all-purpose flour
* 1 TBSP baking powder
* 1/2 tsp salt
* 1 3/4 C milk
* 2 eggs
* 1/3 C vegetable oil
* 1/3 C packed brown sugar
* 1 C semi-sweet chocolate chips
* Powder sugar for dusting
* 3 inch metal heart shaped cookie cutters

Directions

1. Combine flour, baking powder and salt in large bowl.

2. Gently fold in chocolate chips.

3. In a separate bowl combine milk, eggs, oil and brown sugar.

4. Add to flour mixture.

5. Stir just until moistened (do not over mix)

6. Heat a griddle or skillet over low to medium heat.

7. Brush the heart-shaped cookie cutters with a little oil and place in griddle.

8. Pour 1/4 cup batter into cookie cutters and cook until pancake starts to bubble.

9. Remove the cookie cutters then turn and cook for another minute on the other side or until slightly golden brown.

10. Sprinkle with dusting sugar and serve.

Story

Why save these for Valentine’s Day. Make them every morning for the love of your life or for your kids. They’ll remember how mom always made them pancakes ‘with love’.

This would also be a great idea for Mother’s Day, a birthday or anniversary, or Father’s Day.

Ingredients

* 1 8 oz pkg cream cheese, softened
* 1/2 C powdered sugar
* 1 TBSP vanilla extract
* 1/2 t cinnamon
* 8 slices bread, white or whole wheat
* 3 C strawberries, hulled and sliced
* 3 eggs, beaten
* 2 TBSP milk
* 4 TBSP butter, optional
* 2 TBSP powdered sugar

Directions

1. Mix until smooth cream cheese, 1/2 C powdered sugar, vanilla and cinnamon.
2. Spread on one side of bread.
3. Top with sliced strawberries, covering the spread completely.
4. Spread more of the mixture on another piece of bread and place on top.
5. Press sandwich together gently to enclose strawberries inside.
6. Mix eggs and milk together and set aside.
7. Preheat oven to 200 degrees.
8. Spray a baking sheet with cooking spray and place in oven.
9. Melt 1 Tablespoon of butter in a skillet.
10. Take sandwiches and place in egg and milk mixture covering both sides.
11. Lay sandwich in the skillet and cook until the first side is lightly brown.
12. Flip sandwich and cook the other side.
13. Once both sides have browned, place it on the baking sheet in warm oven.
14. Before serving, top French toast with remaining strawberries and powdered sugar.
15. Drizzle with maple syrup or Strawberry topping below.

Ingredients

* 3 boneless chicken breasts
* 1/2 jar (16 oz size) salsa
* 1 (14.5 oz) can refried beans
* 1 (8 oz) pkg. shredded Fiesta blend cheese
* 1 (8 count) pkg. burrito size soft tortillas

Directions

1. Lay the chicken breasts in the bottom of a Dutch oven.
2. Pour the salsa in on top of the chicken being sure to cover the chicken completely.
3. Pour some water over the mixture to just above the chicken.
4. Place on the stove over medium temperature.
5. Bring to a quick boil.
6. Lower the heat to the lowest setting and allow to cook 15 minutes.
7. When done the chicken will be completely white all the way through.
8. Take the chicken pieces out of the pan and place them on a plate to cool enough for you to work with.
9. Once the chicken has cooled shred each piece.
10. Place the shredded chicken back in the pot with the salsa.
11. Bring the mixture back to a quick boil.
12. Allow the mixture to boil until it becomes as thick as you like.
13. The longer it boils the thicker the mixture will become.
14. Once it as thick as you like remove the pan from the heat.
15. Lay a tortilla flat.
16. Spread 3 TBSP of the refried beans down the middle of the tortilla.
17. Spread 4 TBSP of the chicken mixture over the top of the beans.
18. Sprinkle the cheese right down the middle.
19. Fold the sides of the tortilla over on top of the mixture and roll until completely closed.
20. Each tortilla should be filled and rolled in this same manner.
21. Serve as is.
22. To freeze for later use wrap each tortilla in wax paper and secure tightly.
23. Place the wrapped tortilla in a freezer bag.
24. Burritos will stay fresh for up to 3 months.
25. To cook after freezing place the burritos in the microwave for 3 minutes on defrost.
25. Place the defrosted burrito on a cookie sheet.
26. Preheat oven to 350 degrees.
27. Bake the burrito 10 minutes or until the burrito stars to turn a light brown.

Ingredients

* 2 large cooking apples, such as Jonathan or Granny Smith, peeled, if desired, and finely chopped (about 1 1/2 C)
* 2 tsp. lemon juice
* 1 1/2 C whole wheat flour
* 2 TBSP sugar
* 2 tsp. baking powder
* 1/2 tsp. ground cinnamon
* 1/4 tsp. salt
* 1 egg
* 1 1/2 C milk
* 3 TBSP cooking oil or melted butter
* Cooking oil (optional)
* Unsweetened applesauce (optional)

Directions

1. Place the chopped apples in a large bowl.
2. Add the lemon juice to the apples and toss to coat.
3. In a different bowl sift together the flour, sugar, baking powder, cinnamon and salt.
4. In another bowl place the egg and beat slightly.
5. Pour in the milk and oil or butter and beat together well.
6. Pour the egg mixture into the dry ingredients and mix together just until moistened.
7. Fold in the apples with a rubber spatula just enough to incorporate them into the batter being sure not to over mix.
8. Heat a griddle over medium heat until a drop of water bubbles on the surface.
9. Add cooking oil to the griddle if you would like.
10. Place about 2 spoonfuls of batter on the hot griddle.
11. Cook about 3 minutes or until edges begin to bubble.
12. Flip and continue cooking until a nice golden brown, about 2 minutes.
13. Continue until all the batter has been used.
14. Top with the applesauce and enjoy.

Story

Once I got the hang of making pancakes from scratch, I discovered a whole world of flavor and varieties. This pancake really hits the spot! The apples and cinnamon combination smells in the kitchen make breakfast seem like a holiday. Enjoy!