OATS AND VEGETABLE SOUP

Ingredients: 

4-5 tablespoons Quaker oats
1/2 teaspoon rice bran oil
2 cloves
1 medium onion – chopped fine
4 cloves of garlic – chopped fine
1 cup mixed vegetables (shelled peas and chopped broccoli, carrots, beans)
A fistful of coriander leaves
1/2 green chilli
1/4 cup boiled skimmed milk
Salt to taste
1/4 teaspoon pepper powder

Method

Dry roast the Quaker oats on low flame for 2 minutes and set aside.
Heat the oil in a pan and add the cloves, as the cloves splutter, add the chopped onions and garlic. Saute for 2 minutes.
Add 4 cups of water and bring to boil.
Add the mixed vegetables and simmer for 4-5 minutes.
Add the roasted oats and simmer for 2 minutes. Switch off the flame.
Remove the cloves with a spoon and discard.
Remove 1/2 cup of the cooked vegetables and oats with a ladle.Grind it coarsely along with the coriander leaves and green chilli. Add this mixture back into the cooking soup.
Switch on the flame and allow the soup to simmer on low flame. Add the milk, salt and pepper and simmer for a minute. Switch off the flame.
Serve in a smart bowl and see how it gets emptied at the speed of lightning. You will be delighted to see your children asking for more!

OATS DHOKLA

Ingredients

200 gms besan

50 gms oats flour

5 gms sugar

7 gms citirc acid or lemon juice 

3 tbsp oil

300-350 ml water

salt to taste

5 gms baking soda

Tempering

4-5 green chillies split 

1 tsp mustard seeds

few curry leaves

500 ml water

75 gms sugar

5 gms citric acid

Few coriander leaves for garnishing

Method

Pour 3 cups of water in a steamer at bottom and heat it over medium flame.Make sure steamer is heated 5 minutes before placing plates filled with batter in it.

Mix all dry ingredients in a big bowl. Add water and whisk until a smooth batter.

Pour 1/3 rd of batter immediately into greased plate and shake the plate clockwise to spread it to make even layer.

Place the plates in the stand and then in the steamer , steam it for 15-20 minutes.

In the meanwhile we will prepare tempering, add 2 tbsp oil and add split green chillies , fry for seconds and remove and keep aside.

Now add mustard seeds and curry leaves , after it splutters add 500 ml water and let it boil .

Now add sugar and boil until dissolved.

Add 2 tsp lemon juice  and mix well, add fried chillies into it. 

The steamed dhokla is ready to take out from steamer. 

Now pour the boiled solution into the dhokla and let it sit for some time for the dhokla to absorb all the favours.

Cut dhokla into desired shapes and garnish with coriander leaves. Enjoy !!!!!

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. 

BROKEN WHEAT BISIBELE BAATH

Broken wheat has nutty flavour, chewy and a delightful taste. It is nutritious and has a better glycemic index than rice. Broken wheat is considered as a super food for diabetic. It is an excellent source of fibre and fits in  low diet .

Ingredients

1 cup Broken wheat

1/2 cup toor dhal

1 small carrot , cut into bite sized pieces

6-7 pieces beans , cut into bite size pieces

1 drumstick , cut into 2 inch long

10 small onions, chopped roughly

3 tomato finely chopped

1/2 tsp turmeric powder

Big gooseberry size tamarind soaked in 1 cup water

1/2 tsp garam masala powder

1/2 tsp asafoetida powder

2 tbsp ghee

For tempering

1 tsp mustard seeds

1 sprig curry leaves

1 tsp urad dal

5-6 nos cashews (optional)

1 tbsp oil

For BBB powder

6-8 dry red chillies (according to your taste|)

4 tsp coriander seeds

3 tsp chana Dal

1/4 tsp fenugreek seeds

1/2 tsp cumin seeds

1 tbsp grated coconut

Method

Wash broken wheat and toor dhal and pressure cook by adding 5 cups of water for 4-5 whistles along with turmeric powder, asafotieda and salt, till it becomes soft. Once it is done, mash it using ladle and keep aside.

Squeeze the soaked tamarind and keep aside,

For BBB powder , dry roast the ingredients by adding one by one. Add coconut at last and fry till brown and grind altogether, keep this aside.

Take a kadai, add oil,  mustard seeds, after it splutters add remaining ingredients , one by one.

Once it is done add small onions and tomatoes with little salt, fry till tomatoes becomes soft. 

Now add chopped vegetables with little water, Allow it to cook till it becomes soft. Keep aside.

Place pressure cooker on the gas, add tamarind extract to broken wheat and Dal mixture , stir well. 

Keep on medium flame, add cooked vegetables and BBB powder, garam masala powder , mix well. Add ghee and simmer for 5 minutes, 

Garnish with coriander leaves and serve hot.

BANANA CHIA CAKE OR BREAD

Banana Chia Bread is moist and makes a great snack or quick breakfast.

Ingredients

1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1 large egg at room temperature
2 tbsp whipped butter, softened
1/2 cup sugar or brown sugar
1/3 cups chia seeds
2 lasrge bananas, smashed
1/2 cup almond milk

Method

Preheat oven to 400 degrees and grease a medium loaf pan and set aside.
In a large bowl mix butter , egg, banana and sugar.
In a medium bowl add flour, salt baking powder and mix well.
Slowly add flour mixture and milk to wet ingredients, alternating until incorporated.
Fold in chia seeds, place batter in loaf pan or cake pan and place in oven for 60 minutes or until a tooth pick inserted in the middle comes out clean.

FLAXSEED CHUTNEY

Ingredients

1/2 cup Flaxseeds

1/4 cup urad dal

8-10 nos red chillies

handful copra pieces

marble sized tamarind

1 tsp salt

1/2 tsp jaggery powder

1/2 tsp turmeric powder

1/2 tsp cumin seeds

few curry leaves

2 tsp cooking oil

Method

Heat a pan and add flax seeds. Dry roast them on  medium flame with continuous stirring till they start spluttering. Transfer it to a container and add urad dal to the same pan. Dry roast them as well till they turn brown.

Assemble all roasted ingredients in a container and let them cool down to room temperature. Add salt, cumin powder, turmeric powder, jaggery and tamarind with it.

Now put everything in a blender and grind them to a coarse powder. 

Transfer it to a bowl and store in a airtight container when cools down.

Note -

Roasting should be carried out in medium flame with continuous stirring , otherwise it will burn and taste bitter

If you dont have copra, add grated coconut and roast it till moisture evaporates from it.

SOYA CHUNKS MASALA DRY

Ingredients

100 gms Soya chunks

1 1/2 tsp chilli powder

1 tsp pepper powder

1-2 tbsp gingergarlic paste

2 tsp coriander powder

2 onions chopped finely

1 tsp turmeric powder

1 1 /2 tsp gram masala

1 tomato chopped

2 tbsp chopped coriander leaves

curry leaves

Method

Place the soya chunks in a bowl and fill it up with enough hot water so that the soya chunks are completely immersed. Leave it aside for 20 minutes.After soaking in water, the soya chunks would appear double in volume. Squeeze all the water from the soya chunks. I prefer to cut soya chunk pieces into smaller ones.

Marinate it with pepper powder, chilli powder, ginger garlic paste and salt for 10 minutes.
Heat oil in kadai. Add onions, curry leaves and some salt, salt absorbs moisture from onion and helps onion to get cooked fast. Saute it well until onions turn light brown.

Add turmeric powder, coriander powder and garam masala. Fry it well.

Add tomato and saute until it becomes soft.
Add marinated soya and 1 cup water. Adjust salt. Cover and cook it for 15 minutes.
Now open the lid and cook until the water evaporates.
To have a perfect dry, add 2 - 3 tsp oil. Saute it well until it turns dark in color.            
Garnish it with coriander leaves. Serve it with rice or Indian breads. Enjoy !!!!