OATS PANNIYARAM

With plenty of oats left in my pantry cupboard, I wanted to incoprate it in my dishes so end of the day, I am satisfied in serving the family with a healthy dish.

Ingredients

• left over dosa batter (or) rice flour : 1 cup
• Quick oats : 1 cup (If you dont have quick instant cooking oats,regular rolled oats is also OK like I used here.)Grinded the rolled oats into a coarse powder.
• Onion : 1 big
• Green chillies : 4
• coriander : little
• curry leaves : 1 string
• ginger : little
• curd : 1/4 cup
• mustard seeds : 1 tsp
• chana dhal : 2 tbsp
• little oil for seasoning
• shredded carrot : few

Method:

1. Grind rolled oats to a course powder and mix with left over batter or rice flour.
2. If adding rice flour, add 1/2 cup curd or else not needed. Allow it to soak for 10 minutes.
3. Chop onion , green chillies and ginger. Add little oil on a pan,add the seasonings.
4. Soak Channa Dhal for sometime and add it to the batter.
5. Fry onion green chillies,ginger and grated carrot for few minutes. Add it to the batter.
6. Heat the paniyaram pan and pour the batter and cook it to soft spongy panniyaram and ready to be served with tasty chutney or can be eaten as it is. 
7. I CREATED A NEW RECIPE OUT OF THE NEW IDEA...DAHI OATS PANNIYARAM. Felt it was a good replacement for the calorie cautious Thayir Vadai (Dahi Vadai). Try it out and please post your feedbacks! Enjoy your weekend!

Dahi Oats Panniyaram

MOST PREFERD DESSERT : PAAL KOVA

Finally friends I get the time and appropariate pictures to post the most wanted and favourite recipe among my near and dear ones. Paal Kova. It is just so easy when u have a microwave and don't have to stand the long hours in front of the stove!
So get your paper and pen and start noting down and prepare the dessert and bring the pride to your home too!

Paal Kova.

Ingredients:

• 1 can Sweetened condensed milk (14 ounce)
• 3 tsbp Yogurt
• 9 tsp Ghee
• 1 tsbp unsalted nut (cashew/almond/walnut) of your choice.Here I used walnuts.

Method:

1. Take a microwave safe bowl preferably glass which is slightly wide and big. It should be wide to ensure that the milk doesn’t boil over it.  Combine condensed milk, yogurt and 3 tsp of ghee at this point.
2. Mix well and microwave for 4 minutes.
3. At end of 4 minutes, give a standing time of 1 minute.  (This is mainly done to let the bubbling settle orelse it will splash on your face) The bowl will be very hot so carefully remove using a towel.
4. It will appear slightly curdled, use a spoon and mix gently.
5. Add 2 tsp of ghee now and microwave for 2 minutes.
6. Again after that give 1 minute standing time and get it out. . You have to stir gently, the bottom portion will look slightly brown and upper portion will be pale yellow.  Add  2 tsp ghee and then cook for another 2 minutes.
7. Give 1 minute standing time.  Now you will see that the whole content turning brown.
8. Stir gently, add last set of 2 tsp ghee and cook for 2 minutes.
9. Again give 1 minute standing time. When it comes out it will be bubbling and very hot, handle carefully. Let stay for few minutes.
10. Mix the crushed walnuts.

Notes:

• Yield- 1/2 kg / 1 pound / 1 1/2 cups Halwa.  Roughly 10 pieces.
•  Microwave settings differ,so adjust the timing by increasing if the power is low.
• Can also be done with low sweetened milk and reduce the ghee for diet conscious readers.
• To get unsweetened kova for other recipes that need so, can prepare the same with evaporated milk.

ALOO BHINDHI SABZI

Ingredients:

• 2 potatoes, peeled and cubed
• 1/4 kg bhindi/okra/bendakaya, trim ends, cut into 1? pieces
• 2 tomatoes, chopped fine
• 1/2 onion cut to big chunks
• 1/2 tsp cumin seeds
• 1 tsp grated ginger
• big pinch of asafoetida/hing/inguvva
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1/2 tbsp coriander pwd
• large pinch cumin pwd
• little curd
• salt to taste
• coriander leaves for garnish
• 1 1/2 tbsps oil

Method:

1. In a ovenware, pour curd, add little salt,turmeric powder,garam masala powder,chilli powder and oil and mix to a paste.
2. Add okra and potatos and mix well so that the veggies are well covered with the curd paste.
3. MArinate for 20 minutes and in the meantime, preheat the oven to 400 degrees.
4. Place the veggies in the oven and allow it to bake to tender and if possible little brownish.
5. Heat oil in a cooking vessel, add the cumin seeds and let them splutter. Add the grated ginger, asafoetida,onion chunks and fry.
6. Add coriander pwd, turmeric pwd, cumin pwd, red chilli pwd and a tbsp of water and saute for 15-20 seconds.
7. Add the baked veggies and salt.
8. Cover with lid and cook on medium flame for 4-5 mts, tossing in between.
9. Cook without lid and cook till the veggies are mixed well with onion n tomatoes.
10. This is a dry saute dish
11. Garnish with coriander leaves and place lid and let it rest for a few mts before serving. Serve hot with phulkas, parathas or puris.

NOTE:
The same kind of Sabzi (dry version ) can be made with brinjal and capsicum.
Keep the tomato onion ,spices base the same. just replace okra with brinjal or capsicum.
I have tried all the three versions and they are just awesome for Rotis.

Okra Aloo Sabzi

Aloo n Brinjal sabzi

Dhal Makhani (with /without onion)

Ingredients:

• ½ cup urad dal (whole black lentils)
• 1 tbsp rajma (kidney beans)
• 1/2 cup fresh cream
• ½ teaspoon cumin seeds (jeera)
• ½ cup onions, finely chopped(optional)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon chilli powder
• ¼ teaspoon turmeric powder (haldi)
• 2 teaspoons coriander (dhania) powder
• 3/4 cup fresh tomato (pulp)
• 1 teaspoon oil
• salt to taste
• For the garnish: 2 tablespoons chopped coriander

Method:

1. Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
2. Combine the dals, and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.
3. Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions if u prefer else just start to add ginger-garlic paste. If adding onion saute till the onions turn golden brown.
4. Add the chilli powder, turmeric powder, coriander powder and tomato pulp with 1/2 cup of water and saute for 5 to 7 minutes.
5. Add this to the dal mixture and simmer for 10 to 12 minutes till the dal is thick and creamy.
6. Add the cream towards the end after turning off the stove.
7. Serve hot, garnished with the coriander. 

Dhal Makhani .

INSTANT MINT PULAV

Ingredients:

• 1 bunch of mint- Rinsed and leaves and tender stems plucked
• 2 cups of Basmati rice, washed and soaked in 4 cups of water
• 3 green chillies
• Cumin seeds - 1 tsp
• Cloves 2
• Cinnamon 1
• Ghee/oil : 1 tblsp

Method:

1. Cut the mint leaves and keep them ready
2. Heat oil /ghee and add cumin,cloves n cinnamon to splutter..
3. Add mint leaves and fry just for a sec.
4. Add a pinch of sugar to maintain the greenery.
5. Add the washed basmathi rice n fry for some minutes.
6. Add enough water and boil till the rice is half cooked.
7. Add salt for the pulav and cover and cook on low heat for 10 minutes.
8. The Pulav is ready to be served with tasty raita of your choice.

Tasty instant pulav with raita

SAMBHAR RICE

One weekend, we wanted a quick yet nutrisious lunch. Thats when I decided to make Sambhar Sadam. It has all the veggies required and dhal,rice ..etc.
So here goes my wonderful tasty lunch,ready to be shared!
Ingredients

• Rice : 1 cup
• Thur dhal :  1/2 cup
• Mixture of veggies : 1 cup
• Small onions : 7
• Tamarind paste : 1 1/2 Tsp
• Coriander seeds : 1 Tblsp
• Red chilles : 4
• Pepper : few
• Cumin seeds : 1 tsp
• Mustard seeds : 1 tsp
• hing : little
• Curry leaves : few
• ghee : little to taste
• oil : little for fry onions
• salt : to taste
• grated coconut : 1 tblsp
• sambhar powder : 2 Tbsp

Method:

1.  Wash the rice and soak for 10 minutes.
2.  Cook the rice and lentil in a pressure cooker with 5 cups of water for 10 minutes.
3. When the rice is cooked, add the tamarind paste mixed in water, sambhar powder, turmeric powder, asofoetida,grated coconut and the mixed vegetables, cook on low heat until the vegetables are cooked, stirring often. Add salt.
4.  In a small sauce pan heat the ghee add the mustard seeds, dry chillies,gram dhalcurry leaves and the sliced onions, sauté until the onions turn brown and add to the rice mixture.
5. Fry coriander seeds, red chillies, cumin seeds, pepper and add coconut towards the end. Once cooled, grind into fine powder and add at the end of the preparation.
6. Stir well, pour hot ghee over and serve warm with Pappadams.

Sambhar Rice

OATS PAKKORA

Ingredients:

• Oats: 1 cup
• Besan Flour: 1/4 cup,powdered
• Rice flour: 1/4 cup
• Onion :1,chopped finely
• Green chilly: 2,chopped
• Ginger: little
• Salt to taste
• Oil for frying
• Few curry leaves
• Garlic: few cloves
• Butter/ ghee : little

Method:

1. Chop finely the onion,green chillies,ginger,garlic and curry leaves.
2. Soak the oats in water for 30 minutes.
3. Now to the soaked oats add besan and rice flour and mix well.
4. Also add the chopped onion,green chillies,curry leaves,ginger and garlic and mix well.
5. Add salt to taste and also the butter and mix well again.
6. Now fry them in oil on medium flame.
7. Fry till they become light golden brown in colour.
8. Place them on tissue to drain out the excess oil.

ALOO GOBI MATTAR SABZI

Ingredients:

• 2no Potatoes(medium size)
• 1/2 cup Greenpeas
• 10nos Cauliflower florets
• 1no onion
• 2nos green chillies(slit opened)
• 2nos Bay leaves
• 1no Cinnamon sticks(big)
• 2nos Cloves
• 1no Cardamom
• 2tsp Coriander leaves (chopped)
• Salt
• Oil

Grinding:

• 1tsp fennel seed
• 2tsp poppy seeds
• 1tomato
• 1no cinnamon stick
• 3nos cloves
• 2tsp Coriander seeds
• 1tsp peppercorns
• 1tsp Cumin seeds
• 2nos Red chillies
• 1/4cup Grated coconut

Method:

Aloo Gobi Mattar Sabzi

1. Grind finely all the ingredients under to grind list as fine paste with enough water.
2. Chop finely the onions, peel the skin of potatoes n cut them into small cubes.
3. Soak the cauliflower pieces with salt in hot water for 10 minutes.
4. Microwave steam potatoes and cauliflower separately.
5. Heat oil in a kadai, add the bay leaves,  cloves, cardamom n let them fry.
6. Add the finely chopped Onions with 2 pinch of salt, cook until they turns translucent.
7. Add the slit opened green chilies as well as green peas, potatoes cubes n soaked cauliflower pieces n cook for a while.
8. Once the veggies r slightly cooked, add the grounded paste n stir them continously until the oil get separates, keep the flame in simmer.
9. Add enough water to turns them as gravy.
10. Cook them well until the vegetables get well cooked.
11. Garnish with chopped coriander leaves .