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Sunday, 21 January 2018

Curd Oats Congee


          Oats is a wonder cereal which is nutritious, wholesome and low in cholesterol. It contains dietary fibre, is rich in antioxidants and good for diabetics. So there are various ways in which you can consume it, besides having it with milk and sugar. 

          Today I paired it with some curd, which has a cooling effect, is good for digestion and treats an upset stomach. This super easy and yummy congee / porridge is ideal for breakfast, brunch or whenever desired. 








  • 1 cup oats, dry roasted
  • 3/4 cup curd 
  • water as required
  • salt to taste
  • 1 tbsp. oil
  • 1 tsp. mustard seeds 
  • 1-2 dry red chilies
  • pinch of asafoetida
  • 1 tsp. urad dal (split black gram lentil)
  • 1 tbsp. chana dal (Bengal Gram lentil)
  • 1 sprig curry leaves
  • 1-2 tbsp. roasted peanuts
  • 1 tbsp. coriander leaves, chopped





         
           In a pan add the oats, 1 cup water and salt. Cook on a low flame till it turns slightly thick. Switch off the flame and it keep aside to cool down.

          In a bowl, mix together the cooked oats, yoghurt, peanuts and required quantity of water (according to the consistency desired).

          Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, urad dal and chana dal. Saute for a few seconds.  

          Pour this tempering over the oats congee and garnish with coriander leaves. Serve this healthy dish for breakfast or whenever desired


          















Begun Pora (Roasted eggplant - Bengali Style)


          This is a traditional Bengali delicacy and is had as part of an everyday meal. It tastes yummy when served with plain steamed rice. You may also relish it with chapati if preferred. It is a simple recipe with no cooking involved and can be dished out in no time. 

          Just roast the eggplant and mix with all the ingredients. That's it. Takes very little time, except of course the roasting part, which can be done earlier and kept aside to save time. This recipe is almost similar to Baba Ganoush which is a Mediterranean dip.











  • 1 large eggplant (those used for bharta)
  • 1 onion, chopped
  • 2 green chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • 1 small tomato, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder (opt)
  • 1/4 tsp. red chili powder (opt)
  • 1 tsp. mustard oil









          Slit the eggplant halfway through till the stalk. But let it remain intact. Smear some oil on the eggplant and roast on an open flame till it is charred on all sides. 

          When cool enough to handle, peel off the charred skin and mash well. Mix with all the above mentioned ingredients and serve with plain steamed rice.

























Saturday, 20 January 2018

Bhuna Oats Khichdi / Porridge


       
          This is a diabetic friendly recipe, which I prepared the same way as I cook Bengali type Khichdi. The only difference is that I have replaced rice with oats. Oats is nutritious, low in cholesterol and wholesome. It contains fibre and is rich in antioxidants. 

          This healthy one-pot wonder can be relished with some begun bhaja (eggplant fry), fried red chilies, any side dish and lime wedges for a soul satisfying meal. So check for a step by step method with pictures to prepare it.





  • 1 cup oats, dry roasted
  • 1/2 cup split green gram (moong dal), dry roasted
  • 2 cups chopped potato, carrot, beans & cauliflower
  • 1/4 cup green peas (I used frozen Peas)
  • 3-4 tbsp. mustard oil
  • 1 tsp. cumin seeds 
  • 2 bay leaves
  • 2 dry red chilies
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 tsp. ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. garam masala powder
  • 8-10 almonds (opt)
  • 1 tsp. ghee





          Boil the roasted moong dal in 1 cup water for 4-5 whistles. Keep aside. Marinate the chopped veggies with a pinch of salt and turmeric powder.

          Heat 2 tbsp. oil and fry the marinated veggies in batches till light brown. Then pressure cook in 1 cup water for 1 whistle. Keep aside.

          Heat remaining oil and temper with dry red chilies, bay leaves, cinnamon, cardamoms, cloves, ginger and cumin seeds. Saute for a few seconds.

          Now add the oats, all the dry spices and 2 cups water. Mix well and simmer on a low flame till it is cooked and slightly thick. 

          Add the boiled dal, boiled veggies, almonds, green peas and 1-2 cups water (depending on the consistency desired).

          Mix well. Cover and simmer for 2-3 minutes. Switch off the flame and drizzle some ghee over it. 

          Serve with begun bhaja (eggplant fry), fried red chilies, any side dish and lime wedges for a soul satisfying meal. 




                     Heat 2 tbsp. oil and fry the marinated veggies in batches till light brown. 




                               Then pressure cook in 1 cup water for 1 whistle. Keep aside.




                       Boil the roasted moong dal in 1 cup water for 4-5 whistles. Keep aside. 




                  Heat remaining oil & temper with dry red chilies, bay leaves, cinnamon, 
                  cardamoms, cloves, ginger and cumin seeds. Saute for a few seconds.



                               Now add the oats, 




 all the dry spices 



and 2 cups water. Mix well and simmer on a low flame till it is cooked.






                   Add the boiled dal, boiled veggies, almonds, green peas and 1-2 cups water 
                   (depending on the consistency desired).



                   Mix well. Cover & simmer for 2-3 minutes. Switch off the flame and drizzle
                   some ghee over it. 



                      Serve with begun bhaja (eggplant fry), fried red chilies, any side dish and
                      lime wedges for a soul satisfying meal. 











Thursday, 18 January 2018

Sambar Sadam / Rice (South Indian Style)



          Sambar Sadam or Sambar Rice is a classic every day dish from the State of Tamil Nadu. It is almost similar to Bisi Bele Bath of Karnataka. It is a quick fix meal that can be enjoyed for breakfast, lunch, dinner or as a lunch box meal too. It is a very popular menu in any South Indian restaurants. There are various methods to preparing it. 

          This is an instant verison where I have made use of leftover cooked rice and boiled tuvar dal which I simmered with few boiled mixed veggies and all the powdered spices. For a diabetic friendly recipe, rice can be easily replaced with oats by following the same procedure. So enjoy this one-pot delicacy with fried / roasted papad, pickle and fried curd chilies. Check for a step by step procedure with pictures to prepare it. 





  • 2 cups cooked rice
  • 1/2 cup boiled tuvar dal (pigeon pea lentil)
  • 1 drumstick, cut into 2" pieces
  • 1 small carrot, cut lengthwise
  • 1 small radish, cut lenfthwise
  • 4-5 beans, cut into 2" pieces
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1-2 whole dry red chilies
  • 1 sprig curry leaves
  • 1 onion, chopped
  • 1 tsp. garlic, grated
  • 1 tomato, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. sugar
  • 2-3 tbsp. sambar powder
  • 1 tsp. tamarind paste mixed with 1/2 cup water
  • 8-10 roasted cashew nuts
  • 1 tsp. ghee
  • 1 tsp. coriander leaves to garnish





          Boil the veggies in 1 cup water for one whistle. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida and whole dry red chilies. 

          After it stops spluttering, add the onion, garlic and curry leaves. Stir fry till light brown and then add the chopped tomatoes. Cover and cook till it is mashed. 

          Now add all the dry spices. Combine everything well. Add the boiled veggies, followed by the boiled rice, boiled dal, tamarind water, some more water and roasted cashew nuts. 

           Cover and simmer on a medium flame for 2-3 minutes till it is slightly thick. Switch off the flame and drizzle some ghee. Garnish with coriander leaves and serve along with papad, curd chilies and pickle. 




                 Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida and
                 whole dry red chilies. 



                   After it stops spluttering, add the onion, garlic and curry leaves. Stir fry till
                   light brown.



                               Add the chopped tomatoes. Cover and cook till it is mashed. 



                               Now add all the dry spices. Combine everything well. 



                                Add the boiled veggies, 




                               followed by the boiled rice, boiled dal, tamarind water, 



                   some more water and roasted cashew nuts. Cover and simmer on a medium
                   flame for 2-3 minutes till it is slightly thick. Switch off the flame and drizzle
                   some ghee. 



               Garnish with coriander leaves & serve along with papad, curd chilies and pickle. 









Wednesday, 17 January 2018

Sambar Oats Porridge



          Oats is a wonder cereal and should be included in our daily diet as much as possible. It is nutritious, wholesome and is low in cholesterol. It contains dietary fibre, is rich in antioxidants and is good for diabetics. So you need not have to consume only with milk and fruits. 

          Make it more appetizing and yummy by giving it a South Indian flavour. Prepare a porridge out of it by adding some sambar powder to enhance the taste. Enjoy it with some fried / roasted papads and pickle for a soul satisfying and sumptuous first meal of the day. 








  • 1 cup oats
  • 1/2 cup boiled tuvar dal (pigeon pea lentil)
  • 1 drumstick, cut into 2" pieces
  • 1 small carrot, cut lengthwise
  • 4-5 beans, cut into 2" pieces
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • 1/2 tsp. pepper powder
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. sugar
  • 2 tbsp. sambar powder
  • 1 tsp. tamarind paste mixed with 1/2 cup water
  • 8-10 roasted cashew nuts
  • 1 tsp. ghee
  • 1 tsp. coriander leaves to garnish








          Boil the veggies in 1 cup water for one whistle. Keep aside. Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida, curry leaves, onion, ginger and green chilies. 

          Stir fry till light brown and then add the oats. Saute for 1-2 minutes on a medium flame. Add 2 cups water and simmer till it is cooked and slightly thick.

          Now add the boiled tuvar dal, boiled veggies, salt, turmeric powder, sugar, sambar powder, pepper powder, cashew nuts tamarind water and required quantity of water to have a porridge like consistency. 

          Combine everything well and simmer on a medium flame for 2-3 minutes. Switch off the flame and drizzle some ghee. Garnish with coriander leaves and serve along with papadams, curd chilies and pickle. 





















Savoury Tart



         Tried my hand at making Fancy Crumbly Savoury Tarts / Pies with few of my leftovers. I made use of soya nuggets that I ground and made the base. I then filled it up with some semolina upma and topped with beetroot hummus. And the end result was this yummy Tart which can be served as appetizers or snacks in any in-house parties.








  • 1 cup ground soya bean granules / chunks 
  • 2-3 tbsp. chilled butter
  • 2 tbsp. beetroot puree
  • pinch of salt
  • 1 cup cooked upma
  • 2-3 tbsp. beetroot hummus





          Mix together powdered soya with the butter till it resembles bread crumbs. Add salt and beetroot puree and combine everything well.

          Take 1/2 of the soya mix and line a tart tin. Refrigerate for half an hour. While serving, demould the soya crust very gently and place on a serving plate.

          Fill it up with the prepared upma and topp with some beetroot hummus. Garnish with a sprig of mint and relish as an appetizer.





Tip - Please note that the base is very fragile. It is not as sturdy as in Tarts as it is made up of ground soya nuggets. Hence it is crumbly. This recipe is a fancy concoction of all the leftovers that I used. But the end result is this particular snack / appetizer that is simply yummy.

















Nalla Karam Podi (Gun Powder - Andhra Style)



          Podi also known as Gunpowder is an essential accompaniment to any South Indian breakfast. They can very easily be made at home with a few basic ingredients available in every kitchen. This yummy podi can be stored in an airtight container for a longer period. 

           So let me share an Andhra style podi that I sometimes use as a spread on bread toast / parathas / chapattis with a drizzle of some ghee or melted butter. Make it further interesting by sprinkling it on pizza, burger, hot dog, etc. Choice is yours.








  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. fenugreek seeds
  • 2 tbsp. urad dal (split black gram)
  • 8-10 dry red chilies
  • 1-2 sprigs curry leaves
  • 1/2 cup coriander seeds
  • 1 tbsp. sesame seeds
  • 5-6 garlic cloves
  • 2 tbsp. roasted chana dal
  • 1 tsp. tamarind paste
  • salt to taste









          Heat oil in a pan and temper with cumin seeds and fenugreek seeds. Saute for a few seconds. Add rest of the ingredients (except tamarind paste and salt).

           Stir fry for 2-3 minutes on a low flame. Set aside to cool. Then grind along with tamarind paste and salt. Store in airtight container and relish as an accompaniment to idli, dosa, upma or any south Indian breakfast.
















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