OAT BARLEY ADAI

Ingredients

1 cup brown rice

1/2 cup moong dal

1/2 cup pearl bar;ey

1/2 cup cooking oats

6-7 green chili , according to your taste

7-8 curry leaves

3-4 dry red chili

1 tsp chopped ginger

asafoetida pinch

salt to taste

tsp sesame oil

Method

In a large bowl mix first four items. Wash and drain these four grains together.

Soak the grains in sufficient water for 3 hours .

Drain water and grind these in blender with curry leaves, ginger, green chili, red chili ,oats along with water.

This does not have to be ground very smooth, the grains could be texture of rava.

The batter should be of pouring consistency but not too thin and runny. Add salt to taste.

Heat a tawa on medium high heat.

When tawa is hot, pout ladle full of batter abd spread quickly and evenly to create thin circle.

Pour sesame oil on the side facing uo.

When lower side is browned, flip it over ans cook other sides for few seconds.

Serve with chutney.

ORANGE POPPY SEEDS PANCAKE

Ingredients

1 cup flour

1/2tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup rolled arts

1tsp orange zest, grated

1/2 cup sunflower seeds

1/4 cup poppy seeds

1 cup milk

1/3 cup orange juice

Method

In a medium bowl , stir tiger here flour, baking powder, baking soda, salt, oats, orange zest, sunflower seeds, poppy seeds.

Add milk and juice , stir until just mixed.

Portion out 1 cup batter into hot non stick pan and cover with lid.

Let it sit until the centre starts to bubble .

Flip pancake over and cook other side until golden brown. 

INDIAN SPICY MASALA PORRIDGE

Ingredients

1 cup porridge oats

1 tsp cumin seeds

2 1/2 cups water

1/2 onion, thinly sliced

1 tomato diced

1 small carrot, diced into 1/2 cm

2 broccoli florets , cut into small chunks

1 green chili finely chopped

salt as per taste

1 tsp turmeric powder

1/4 tsp paprika

1/2 tsp garam masala powder

1/4 tsp amchur (optional)

handful coriander leaves, finely chopped

Method

Heat a kadai, add porridge oats and cumin seeds.

Toast on medium heat for 305 minutes, stirring continuously

When you see oats changing color and become darker, add water immediately.

Increase the heat to high and add onions, tomatoes, carrots, broccoli, chillies.

Mix well, add salt, and all spices.

Allow porridge to thicken and come to a boil.

Reduce to medium heat and cook until oats and vegetables are cooked.

Sprinkle coriander leaves and remove from heat.

Enjoy your porridge with yogurt and pickle.

IDLI MANCHURIAN

Ingredients

8 - Idlis
1/2 tsp chilli powder
1 small onion chopped into 1 inch pieces
1/2 cup Greeen & Red Pepper , cut into 1 inch cubes
3 spring onions, chopped with white and green parts seperate
3 green chillies, chopped finely
1 tsp ginger chopped finley
2 tsp garlic , chopped finely
1 tbsp soya sauce
1 tsp sriracha sauce
1-2 tbsp ketchup
1 tbsp cornflour (mixed with 1/4 cup water)
2 tsp oil or enough to spray on idlis
Salt and pepper to taste

Method

Preheat oven to 375 F. Cut idles into small pieces ( I made about 9 pieces with each idli)
Toss with some chili powder and spread on a baking sheet , coat with some oil spray. Place in oven and bake with 15-20 minutes or till golden and crispy.
Heat 1 tsp oil in a pan and add chopped green chilies, ginger, garlic, spring onion white and onions. Cook till they are translucent.
Add bell peppers and salt and saute till they are crisp- tender.
Push veggies to edges of the pan and in the middle pour remaining 1 tsp oil.
In this oil toss in the sauces with a sprinkle of pepper and salt, as required. When they are heated through, toss with the veggies and the baked idli pieces.
Now add cornflour mixed with water to this and toss for a few more minutes till it all comes together and gets a slight glaze.
Garnish with spring onion tops and serve hot.

MASALA PARATHA

• Ingredients

• 1 1/2 cups Whole wheat flour 

• 1 tsp Red chili powder 

• 1/2 tsp Turmeric powder 

• 1tsp Garam masala 

• 1 tsp Coriander powder 

• 1tsp Cumin seeds 

• 1/2 tsp Carom seeds (Ajwain)

• Salt - to taste

• 2 tbsp oil or more for frying paratha 

• 1/4 cup Cilantro  chopped finely

• 1/2 cup Water 

• 
  

Method

Take atta and spices in a bowl. Add oil and cilantro; rub using your fingertips and mix.

Add little water at a time and start kneading the dough. You might need less or more water depending on the quality and freshness of the flour. Dough should be soft like plain paratha dough.

Let it rest for 15 minutes covered.

After 15 minutes, knead the dough once again and smooth out. Divide it into 9 equal portions.

Make smooth ball and flatten it between your palms. Simultaneously, heat the tawa or skillet on medium to fry the 

paratha.

While it is heating, work with one flatten ball a time, roll into about 5 inch diameter circle.

Then oil and fold as per shown in the method above.

Then roll again keeping the square shape, if you manage.

Now tawa should be hot, fry the paratha using little oil till it is browned and cooked from both sides.

Repeat the same process till all the parathas are ready. 

Serve with any pickle or yogurt. 

HEALTHY EGG MUFFIN CUPS

I love that these healthy egg muffin cups can be made in advance. These muffin cups have less the 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast. ( I did'nt add spinach and mushroom  as my children will be fussy about it , but I do put lots and lots of bell pepper)

Ingredients

1 tablespoon olive oil

4 whole eggs

4 egg whites

2 cups baby spinach - roughly chopped (measured/packed before chopping)

1 cup red pepper (measured after chopping)

1 cup green pepper (measured after chopping)

1 cup yellow onion (measured after chopping)

1 cup mushrooms (measured before chopping)

Salt, to taste

Hot sauce, optional for drizzling on top!

Method

Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach!Crack some eggs! I used 4 whole eggs and 4 egg whites. 

Whisk the eggs together in a large four cup measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!

Now, heat a non stick pan over medium heat. Once hot, add in olive oil. Then add in the red pepper, green pepper, yellow onion, and a pinch of salt. Saute for about 5-7 minutes, or until the peppers are tender. Add in spinach and mushrooms and cook for another 2 minutes.

Taste and re-season with salt if necessary!

Pour the cooked veggies into the whisked eggs. Stir to combine. If you like, you could even add in a little hot sauce.

Preheat the oven to 350 degrees F and grease a muffin pan with cooking spray.

Pour the egg/veggie mixture evenly into the muffin pan. You'll have enough for all 12 muffin slots!

Bake for about 15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.

Let cool in the pan for a few minutes, before removing! Serve immediately or let finish cooling on a cooling rack. Store in an airtight container in the fridge for no longer than 4 days. You can, however, store these individually in the freezer! To thaw, remove from the freezer the night before and store in the refrigerator. Then just pop it in the microwave in the morning until warm.

OATS PONGAL

Ingredients:

3/4 cup Oats
400 ml  milk
3/4 cup Jaggery
1 tbsp Ghee
Few Almonds ,Cashews

Method:

Chop nuts into small pieces and fry them in ghee and keep it aside.
Take a tsp of ghee in a pan and fry oats for few minutes and keep it aside.
Take the milk in a thick bottomed vessel and allow it to boil in low flame until it boils.
Reduce the flame and add oats to milk. Now simmer the flame and allow the oats to cooked.
Once it cooks and thickens, add jaggery to it and mix well.
In a few minute entire jaggery will melt and blend with oats.
Finally add nuts to pongal and mix well.

TOMATO RAVA UPMA

Ingredients

1/2 cup Rava

1 onion finely chopped

1-2 tomatoes finely chopped

1 green chilli chopped

1/2 tsp chilli powder

1 cup water

salt as per taste

1 tsp mustard seeds

1 tsp urad dal

1 sprig curry leaves

2 tbsp coconut oil

Method

Roast rava well in medium flame . 

Heat a nonstick pan , add oil and add mustard seeds, urad dal, curry leaves.

Now add chopped onions , green chilli. Fry until onion is soft. 

Add chopped tomatoes , chilli powder and salt.

Fry until tomatoes turn mushy. Add water , sugar and check for salt.

Bring it to a boil and add roasted rava . Mix well and cook covered in low flame for 5-7 minutes.

In between stir once to ensure even cooking. Fluff once done.

Notes- Add tomatoes and chilli powder as per your taste buds. 

MILLET DOSA

Ingredient

1 cup Foxtail Millet 

1 cup Idli rice

1/4 cup poha

1/2 cup ural dal

1/2 tsp methi seeds

salt to taste  

Method

Wash Millet, rice, urad dal, poha and methi seeds and soak millet, urad dal separately and rice and poha together in a bowl and soak for 2-3 hour.

After that In a grinder bowl or mixer jar, first grind foxtail millet then to it add rice, poha, urad dal, methi seeds and grind everything to a fine coarse batter using little water for 25-30 in grinder.

Then transfer the ground batter to a big bowl or container add enough salt mix altogether and allow to ferment for 8-10 hours or overnight.

After 8-10 hours of fermentation you will see the volume of the batter is little raised, stir the batter gently, if its properly fermented the batter will be so light, airy and fluffy.

The next day, stir the fermented batter once again and that's it the batter is ready to make soft idlis and crispy dosa.

Notes-

If using idli rice the adding poha is optional.

If using sona masoori the adding poha is must.

This batter gets sour soon, so grind with 1-2 cups and noit more than that. 

KAPPA ULARTHIYATHU

Ingredients  1 Kg Tapioca(Kappa) 1 cup Shallots, sliced thinly 4-6 Green Chillies, slit  1 -2 tsp turmeric powder1 tsp Mustard seeds  4 Dry Red Chillies,  2 sprigs Curry Leaves 2 tbsp Coconut oil  Salt to taste Method Clean and cut kappa into 1/2 " cubes and wash well.  Boil kappa in salt water until it becomes soft . Strain in colander and keep aside. Heat coconut oil and add mustard seeds , let it splutter..  Add dry chili, curry leaves.  Add shallots and green chillies and fry till brown. Add boiled kappa and mix well. Serve with fish curry or chicken curry.

KADALA CURRY

Ingredients

1 cup Black Chana

1 tsp Turmeric powder

1 large Onion sliced and chopped

3 nos Green chillies  slit

1 tsp Red chilly powder

1/2 tsp Mustard seeds

2  Dry red chillies

Coconut oil – As required

Salt as per taste
few Curry leaves

To roast and grind to a paste

1/4 cup Grated coconut

2 tbsp Coriander powder

Whole spices – (Fennel seeds – ¼ tsp, cardamom – 2, cloves – 3, Cinnamon stick – 1, Whole pepper corns – ½ tsp, star anise (thakolam) – 1 petal)

Method

Soak the kadala overnight and cook in a pressure cooker till soft alongwith salt. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Keep it closed for 20 mins. Drain the water and save it for making gravy.

Heat 1 tsp oil in a pan and add the coriander seeds & whole spices. Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.
In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies.
Now add the sliced coconut pieces. Saute until they turn brown.
Add the sliced onion, pearl onions, green chillies and curry leaves. Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala. Bring to a boil and add the ground coconut paste and cooked kadala.
Mix well and cook until the gravy achieves your desired consistency.  Switch off and serve hot with puttu.

Notes

N.P. -The gravy tends to thicken a bit after sometime, so adjust the gravy accordingly. If you are using coriander powder instead of coriander seeds, add it along with chilly powder & turmeric powder while making the gravy. Add around 2-3 tsp of coriander powder. I added a little salt while making the gravy too. Do a taste test after adding the cooked kadala to the gravy and add salt, if required

GOAT CHEESE, CARAMALISED ONION QUESADILLAS

Ingredients

4-8 inches whole wheat flour tortilla

4 ounces semisoft goat cheese

2 medium tomatoes , thinly sliced

2 cups baby spinach

2 cups thinly sliced onions

1/4 tsp salt

1 tbsp olive oil or butter

• Method

• Heat the oil in a large nonstick pan over medium-high heat. 
• Add the onion, sugar and salt; cook, stirring occasionally, until onion is dark golden brown. Remove from pan. 
• Add the spinach and 1 tablespoon water to thepan  cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat. 
• Spread a quarter of the goat cheese on each tortilla and top with spinach, tomato and onion,fold closed and press lightly.
• Heat the skillet and place two folded quesadillas in it, cook two minutes per side, or until golden brown and lightly crisp. Repeat it .

SPINACH ALU PARATHA

Ingredients

2 cups whole wheat flour/atta

200- 250 grams spinach/palak

2 green chilies, finely chopped

2 tsp oil or ghee

a pinch of asafoetida/hing (optional)

salt as required

oil or ghee for frying the parathas

Method

Rinse the spinach leaves very well in water, drain them.

Heat water and boil the spinach leaves in hot water for 5 to 7 minutes.Strain and keep some of the stock in which we have boiled the spinach leaves.Puree the spinach in a blender.

In a large bowl mix the whole wheat flour with salt, green chili and asafoetida.

add the spinach puree and 2 tsp oil, mix well.

Add required amount of stock or water and make a smooth dough.

Take a medium size ball from the dough, roll the dough ball into a small circle. 

Spread some oil or ghee on the top of the rolled dough. Fold one side, apply the oil or ghee on the folded side, again bring the edges together and fold.

You will get a triangular shape,roll into a medium sized parathas.

On a hot tava, cook the palak paratha with some oil or ghee till they are crisp and brown from both side.

Serve the palak paratha hot with yogurt or pickle.

VEG OATS PANCAKE

Ingredients

1 cup oats flour
1/2 cup grated carrot
1/2 cup finely chopped spinach 
2 tbsp finely coriander leaves
2 tsp finely chopped green chilli
salt to taste1/2 tsp fruit salt 
1 1/2 tsp oil for greasing and cooking

Method

Combine all the ingredients, except the fruit salt, along with 1 cup of water in a deep bowl and mix well to form a batter of dropping consistency.

Just before making the pancakes, sprinkle the fruit salt and 2 tsp of water over the batter.

When the bubbles form, mix gently.

Heat a non-stick tava (griddle) and grease it using ¼ tsp oil.

Pour a spoonful of the batter on it and spread in a circular motion .

Cook, using ¼ tsp of oil, till it turns light brown in colour from both sides.

Repeat with the remaining batter to make 4 more pancakes.

Serve immediately with maggi masala chilli sauce.

VENDHAYA DOSA

This Dosa recipe is taken for Raks Kitchen. This is different from regular dosa batter and it has less of urad dal. I thought of giving it a try and it was really good .

Ingredients

3 cups Idli Rice

2 tbsp Urad dal

3 tbsp Fenugreek seeds

Salt as per taste.

Method

Soak everything except sal for 3 hours.

Grind until smooth with water as needed. It should be a bit watery than idli batter. It takes some time to get ground smooth because of methi seeds.

Lastly add salt while grinding and transfer to a large vessel. Leave it overnight.

Next day morning, mix the batter with a ladle and add water if necessary.

Heat a dosa pan and grease it with few drops of sesame oil.

Spread the batter to t thick dosa and cook it covered in medium flame until gets cooked. It takes less time to cook.

Serve steaming hot dosa wit sambhar or any podi of your choice.

ALU PARATHA

Ingredients

2 cups Wheat flour
4 medium potatoes boiled
1 tbsp Coriander powder
1 tbsp Cumin powder
1/2 tbsp Amchur powder
1 green chili finely chopped
Red chilli powder according to taste
Salt as per taste
Garam masala as per taste
1/2 cup Finely chopped cilantro
Butter as required

METHOD

Peel off the outer shell of the boiled potatoes and mash it well  with hands.
Add coriander powder, cumin powder, amchur, chopped green chillies,chilli powder, garam masala salt and cilantro in the mashed potatoes. Mix it well and set it aside.
Pour wheat flour in a bowl and add water into it to make a dough . The dough should not be too hard or too soft - if dough is too tough , add little more water. If dough is too soft add more flour.
Knead the dough for a few minutes on a lightly greased surface to make it soft.
Make small balls of the dough and make it slightly thicker than chapatis in a circle form.
Place a little of potato mixture on the centre of the d ough. After this, roll the dough into a ball.
Seal the edges completely so that the stuffing does not come out.
Flatten the dough balls, and press them thin with both hands in the form of a circle.
Heat the tawa . Spread little oil or butter and cook the paratha over low heat .
After few minutes , turn the paratha and spread butter or oil on other side. Continue cooking both sides, until colour of paratha becomes golden brown,
Remove form tava and it hot.

1. 
   

PUTTU

Ingredients
2 cups Double Horse Puttu Podi
1 tsp Salt
Coconut as needed
1 1/4 cup Water

Method 
Take the rice flour in a bowl.
Add salt. Mix well. Add water little at a time kneading all the time. (We are trying to make a powdery wet flour. The end result should be wet to touch, should be able to roll into a ball with the fist, but should powder back when crumbled. But incase you do not get the right stage, don't worry. If you add less water, it will come out a little powdered out of the kuzhal after steaming. If you add more, it will stick to kuzhal. Other than that taste does not vary much.)
Let it sit for 30 minutes. Time to fill the kuzhal. There is a chip at the base of the kuzhal. Put that in. It acts as stopper. Heat and bring to boil water in the bottom pot.
Add a small layer of coconut about 1 tbsp. Add a handful and some more of rice flour. Fill to half the kuzhal. Add another layer of coconut. Add another handful of rice flour and top with a layer of coconut. Close the lid. Put it on the top of the boiling pot of water.
Steam for about 10-12 minutes. Steam will come out of the top of the kuzhal. If you did everything perfectly, you may even see the puttu pushing out of the lid.
Remove from the pot and push the puttu out by using a stick or a knife. Serve with Kadala Curry .

PAALAPPAM

Ingredients

2 cups Idli rice 

1/4 cup sugar

tender coconut water

Salt – To taste

Method

Soak the idli rice in water for at least  4 -  5 hrs.

In a bowl mix the tender coconut water with 1/4 cup sugar. Keep aside to ferment.

Grind the idli rice to a fine paste adding sufficient water. Reserve 3 tbsp of this sugar-coconut water mixture and grind again to a very fine paste.

Heat a pan and add the 3 tbsp reserved batter and stir it for a few minutes (pavu kachuka or kappi kachuka) until you get a thick paste. This is done to make extra soft appams. Leave aside to cool. 

When it is completely cooled, mix it well with the batter. Allow it to ferment in a warm place ( You can keep it inside your oven after heating it for 20 – 30  seconds or leave the oven light on) for at least 6 – 8 hrs. Remember to transfer the batter to a large container otherwise it may overflow. When fermented, the batter will almost rise double.  If the yeast is of good quality, fermentation might take place in lesser time.

 Before making appams, add little salt and check for sugar. If it is thick, dilute it by adding milk or coconut milk. We need a loose batter .

Heat the appachatti at medium flame and pour a ladle full of appam batter into it. Remember to smear the appachatti lightly with oil if its not nonstick. Hold both the handles of the appam chatti, lift from the stove and gently swirl it to spread the batter around, in one direction. You need to swirl it only once for a thin lace on the edges. Now bring down the flame and cover with its lid. Cook until done on one side only. It will take around 2 – 3 mts at low flame. Remove and repeat until the batter is finished. Serve warm with any stew/kadala curry/vegetable korma/ egg curry/ fish moli or any curry of your choice. 

P.S.  You can use the normal frying pan too and make appam as you would make dosa. 

MASALA RAVA UPMA

Ingredients

1cup Rava roasted

1  onion finely chopped

1/2 tsp Turmeric powder 

3 1/2 cups Water 

1 small carrot finely chopped

1/4 cup Green peas 

2-3 nos Green chillies  ( add more if u want more spicy)

1/2 tsp ginger garlic paste

1tsp Mustard seeds 

1 tsp Urad dal 

1 tsp garam masala powder

6-8 nos Curry leaves 

2 tsp Ghee

Salt as per taste
Coriander leaves – 1/4 bunch

Method

Dry roast rava for 5-7 minutes in low flame without changing its color.Rava will be non-sticky after roasting. Set aside. 
Heat a non  stick kadai, add ghee and mustard seeds, ural dal, curry leaves.
After the dals turn golden brown , add chopped onion. Saute well till onion turns transparent.
Now add ginger garlic paste , saute until raw smell goes off.
Add chopped carrots, peas and chillies, saute on low flame.
Add turmeric powder, garam masla powder , fry for 30 seconds.
Add 3 1/2 cups water along with salt and boil, simmer the flame and add rava slowly using one hand and stir the mixture using other hand.
Mix well and add chopped coriander leaves and close the kadai with a lid.
Let it cook for 5-8 minutes on medium flame, stir once or twice in the middle.
Now upma will be non sticky to touch and it starts to roll in the pan leaving the sides. Make sure it has some moisture content in it, switch off the flame and enjoy your masala rava upma. Yummy !!!!!!!

 

 

EGG AND BEAN BURRITO

 

This is a tasty and easy breakfast burrito! We are always looking for some breakfast ideas for our weekend breakfasts. 

Ingredients

4 (10") whole wheat tortillas

1red onion finely chopped

1green chilli finely chopped

1/2 tsp cumin powder

1 can black beans, drained and rinsed

2 eggs

1/4 cup salsa 

1 Avacado, sliced

1-2 tbsp sriracha sauce

1 tbsp olive oil

Salt as per taste

Method

Heat a non stick frying pan. Add olive oil over medium heat.

Add chopped onions and chilli , cook until soft.

Add cumin powder, and drained black beans, stir. 

When beans are hot, add eggs and cook until fluffy, stirring with a fork. 

Add the salsa and mix thoroughly. Add salt . Turn off the heat.

Toast the tortillas for 1-2 minutes in a pan over medium heat . 

Lay out tortillas and divide the egg and bean mixture evenly among them. 

Now place the Avacado slices on top of it. 

Add 1 tbsp sriracha sauce on top of it. ( I like very spicy so I add on more sauce )

Roll it up and enjoy this burrito for a weeknight dinner or brunch.