Kids Corner Oatmeal Cookies Oatmeal-Buttermilk Pancakes Raagi Malt Rice Flour Mini Idlis ********************************************************************************** Oatmeal Cookies Ingredients: 2 cups quick-cooking oats. 3 1/2 cups all-purpose flour. 1 cup raisins. 2 sticks unsalted butter, softened. 2 cups light brown sugar. 1 teaspoon pure vanilla extract. 2 eggs. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. Pinch grated nutmeg. 1/4 cup buttermilk. 3/4 cup chopped toasted pecans. 3/4 cup white chocolate chips. Preparation: Preheat the oven to 350 degrees F. Lightly grease 2 large baking sheets and set aside. Place the raisins in a medium bowl and cover with boiling water. Let sit until plump and moist, 15 to 20 minutes. Drain well. In a large bowl, with an electric mixer cream the butter and sugar until fluffy. Add the vanilla extract and eggs, and beat to combine. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into the butter mixture, and add the buttermilk, stirring to mix. Fold in the oatmeal, raisins, nuts, and chips, blending well. Drop the dough onto the baking sheets by rounded tablespoons, spacing them 2 inches apart. Bake for 10 to 12 minutes. Let cool on the sheets for 5 minutes, then transfer to wire racks to cool. ********************************************************************************** Oatmeal-Buttermilk Pancakes Ingredients: 3/4 cup rolled oats. 2 1/2 cups buttermilk. 1 1/2 cup All Whole-wheat flour. 1/4 cup toasted wheat germ or Almond flour. 1/4 cup packed light (Splenda)brown sugar. 2 teaspoons baking powder. 1 teaspoon baking soda. 1 1/2 teaspoon ground cinnamon. 1/2 teaspoon salt. 1 large egg. 2 large egg whites. 2 teaspoons canola oil. Maple syrup. Preparation: Combine buttermilk and rolled oats in a small bowl; let stand for 20 to 30 minutes to soften oats. Stir together flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Mix together egg, egg whites and 1 teaspoon oil in another bowl with a whisk or fork. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined. Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and place over medium heat. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing the pan with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired. ********************************************************************************** Raagi Malt Ingredients: Raagi - 250 gm. Wheat - 250 gm. Moong (whole) - 250 gm. Sabudana - 50 gm. Barli rice - 25 gm. Rice - 25 gm. Pista - 10 gm. Badam - 10 gm. Cashews - 10 gm. Dry dates - 10 gm. OM (ajwain) grains - 1 tsp. Black Pepper - 3. Preparation: Soak raagi,wheat,moong separately in water and let these sprout. Set these for drying at room temperature. Dry fry the sprouts later after they are dry. Dry fry all the items and mix all of them. Powder this in the flour mill. This above mixture will be about 1 kg. If you want more quantity then increase all the items proportionaly. Method: Add 1 big tsp of raagi malt to little water and keep it stirring on the stove. Add jaggery , pinch of salt to it and cook for 2 minutes till it comes a good consistency. Add milk to it and bring it to boil. Serve this hot raagi malt with ghee. -By Geetha Venkat. ********************************************************************************** Rice Flour Mini Idlis Ingredients: 1 cup Rice flour. Hing. 2 tsp Oil. 2 tsp Jeera. 1/4 tsp Red Chilly flak.es Salt to taste. Coriander leaves. Preparation: Keep 1/2 cup of water to boil , add salt to it. Mix little rice flour in the water in a seperate bowl , break the lumps and mix well. Add this to the boiling water , mix well and take it off the heat. Add rest of the rice flour and knead well like chapati dough. Devide the dough into small pieces and shape them like mini idlis place them in idli stand and pressure cook them like idli's for 6-10 minues. In a pan add oil, once it gets heated add jeera , red chilly flakes, hing and fry them. Add the baked idlis to that pan and fry them for 5 minutes. Add little coriander leaves and serve them. This goes well with Rasam/Sambar also.