Oats Gundapangala

Oats have become one of my favorite ingredients now :). I love to experiment with oats in any way I can. I tried this recipe by accident and everyone at home just loved it!

Ingredients:

1/4 cup Chana dal

1/4 cup Toor dal

1tbsp Urad dal

1tbsp Mung dal

1 cup Oats

2 tbsps grated Ginger

3 Green chilies

1/2 cup finely chopped Onions

1/2 tsp Eno (or baking soda)

salt to taste

oil or oil spray

water as needed

 

Method:

1. Soak all the dals for 4 hours. Grind oats to a course powder. Grind all the soaked dals along with Green Chilies to the consistency of broken wheat, mixing as little water as possible.
2. Mix ground dals, Oats, Salt, grated Ginger, Onions and Eno.
3. The batter should have the consistency of free flowing, but not as thin as dosa batter.
4. Heat the 'Gundapangala pan' and pour the batter in the pan, and cook for on a medium flame till done flipping the gundapangalas once.
5. Serve hot with Sambar and Coconut Chutney.

Note: You need to cook the gundapangalas for more time since the dals need to get cooked.

Pudina (Mint) Chutney

I have always loved different varieties of Chutneys and Chutney powders. My Grandmother used to experiment with different kinds of chutneys just for me. Recently, one of my colleagues Uma, got Pudina Chutney for lunch and it was so tasty that I had to try it right away!

Ingredients:

2 cups Pudina (Mint)
4 tbsps Peanuts
2 tbsps white Til (Sesame seeds)
2 Red Chilies
1/4 tsp Coriander seeds
1/8 tsp Cumin seeds
Salt to taste
1/4 tsp tamarind paste
1/2 tsp Jaggery (optional)
Vaggarane

Method:

1.  Heat the pan and dry roast Til, Peanuts, red Chilies, Cumin seeds and Coriander seeds
2. Dry roast Mint leaves
3. Grind all the ingredients together, use very little water if needed
4. Garnish with Vaggarane
5. Serve with Rice, Chapati, Phulka or use it as a spread on sandwiches

Gobi Manchurian (Baked Cauliflower Manchurian)

 

Ingredients :

3 cups Cauliflower florets (medium chuncks)

1 cup Rice Flour

4 tbsps Maida (All Purpose Flour)

Salt to taste

Water as needed

2 tbsps Oil

3 cloves of crushed Garlic

1/2 cup finely chopped Onions

4 green finely chopped Green Chilies

1/2 cup Tomato Ketchup

2 tbsps Soy sauce

Method:

1. Wash the Cauliflower florets and drain well.
2. Mix  All purpose flour, Rice flour, Salt and Water to a thick paste.
3. Heat the oven to 375 degrees and line the baking sheets with aluminum foil.
4. Spread the flour dipped florets on the baking sheets and bake for 15 minutes.
5. Turn the florets and bake for another 15 minutes or till done.
6. Heat the Oil in a pan and saute Onions, green chilies and garlic.
7. Add the baked Cauliflower florets and stir well.
8. Add Tomato ketchup and stir well. Keep the flame low and stir occasionally for 5-8 minutes till the florets absorb the ketchup
9. Serve hot.

Menthe Kaalu Kosambari (Methi (Fenugreek) Sprouts Raita)

Here is the variation of Mung Sprout Raita with Mung replaced by Methi (Fenugreek) sprouts.

 

 Ingredients:

1 cup sprouted Methi (Fenugreek seeds)

1/4 cup finely chopped Tomatoes

1/4 cup grated Carrots

4 tbsps finely chopped Onions

2 tbsps Raisins soaked in water

6 tbsps grated Coconut

2 finely chopped Green chilies (optional)

2 tsps Lime juice

2 tbsps finely chopped Cilantro

Salt

Vaggarane

Method:

1. Soak 1/2 cup Methi seeds in water for at least 8 hours.
2.  Wash and tie Methi seeds in a piece of cloth for about a day for sprouting (you can also use a sprout maker)
3. Mix all the ingredients well and garnish with Vaggarane.
4. Serve cold.

Molake Kosambari (Mung Sprouts Raita)

Making healthy food tasty is definitely a challenge! When I made this Raita with some leftover sprouts, everyone at home loved it and it was over even before we started our lunch!

Ingredients:

2 cups sprouted Mung
1/4 cup sprouted Peanuts
1/2 cup finely chopped Tomatoes
1/2 cup grated Carrots
1/4 cup finely chopped Onions
2 tbsps Raisins (soaked in water)
1/4 cup grated Coconut
2 finely chopped Green Chilies (optional)
2 tbsps Lime juice
2 tbsps finely chopped Cilantro
salt
Vaggarane

Method:

1. Soak a cup of whole Mung and raw Peanuts in water for at least 8 hours
2. Wash & tie the soaked Mung and Peanuts in a cotton piece of cloth for about a day for sprouting (you can also use a sprout maker)
3. Mix all the ingredients and garnish with Vaggarane.
4. Serve cold as side dish.

Happy New Year

Friends,

Wish You All a Very Happy New Year!! Thanks for all your encouragement and comments which is keeping my blog alive :). One of my new year resolutions is to post as many recipes as possible and I hope I will keep up to that.

Thanks again to all the followers and random visitors. May the new year bring lots of fun and joy...

Rashmi

Chapati Upma (Leftover Magic :))

This is one of the leftover dish my son (and me too :)) loves.

Ingredients:

3 leftover chapatis

1/4 cup chopped onions

3 chopped green chilies

1 tsp lemon juice

salt to taste

vaggarane (tadka)

Method:

• Break chapati into pieces. Rub chapati pieces with both hands till the pieces are small and soft.
• Prepare vaggarane. Add green chilies and chopped onions. Saute onions till completely cooked.
•  Add chapati pieces, add salt and mix well while keeping the heat on low medium.
• Add lemon juice, mix well.
• Serve hot.

Note: You have to have leftover chapatis to prepare this dish. Since fresh chapatis are soft, they cannot be broken into pieces.

Onion Uttappa

Ingredients:

2 cups of Dosa Batter
1/2 cup finely chopped onions
4 finely chopped green chilies (opitonal)
3 tbsps finely chopped cilantro
1 tsp cumin seeds
salt to taste
2 tbsps oil or oil spray

Method:

1. Mix all the ingredients together. Heat the skillet and spread as you would spread dosa but not as thin.
2. Bake for 2 minutes on medium flame. Flip the uttappa and bake on the other side till it turns slightly brown.
3. Serve hot with Coconut Chutney and butter.

Just an update!

Hi Friends,

Thank you for all your support and comments. Life has been really hectic for past two months (new job, deadlines and the mundane stuff) and I am unable update my blog on a regular basis. I havent seen the updates I got from cooking blogs I have subscribed to and leaving a comment or trying the dishes seems impossible for now!

I will try my best to keep my blog updated and read the recipe updates by many of my friends (including you) :).

Thanks for your support again.

Rashmi

Shyaavi Dindina Bhajji (Taro Stem Raita)

Shyaavi dindina bhajji is one of my favorites. It goes both with Rotis and Rice.

Ingredients:

8 Taro leaf stems

1/4 cup plain curds

salt to taste

1/2 tsp salt

Vaggarane

Method:

1. Peel the skin of the stems and break the stem into equal parts.
2. Heat oil in a pan and fry the stems till they are completely done. Let cool.
3. Mash the sauted stems well, mix with salt and curd.
4. Garnish with Vaggarane.

Shyaavi Vadi (Alu/Taro Vadi)

Shyaavi Vadi reminds me of my childhood. My grandmother used to make vadis at least once a week since those were my favorite. I have tried the ones from the store (both canned and frozen), but I have realized they contain more besan than the leaves! But I got the taro bulbs and now I get fresh leaves from my backyard!

Ingredients:

8 taro leaves
1 1/2 cups besan (chickpea flour)
1 tsp cumin seeds
1 tsp chili powder
a pinch of hing
salt to taste
1/2 tsp turmeric
2 tsp gud (jaggery)
Vaggarane
1 small lemon size tamarind soaked in water
water as needed
3 tbsps white til

Method:

1. Mix hing, besan, cumin seeds, salt, chili powder, turmeric, tamarind water and gud. Make a thick paste. Add water if needed.
2. Clean the taro leaves and apply besan paste on the back side of the leaf.
3. Apply besan paste folding as you fold the leaf (refer pictures below).
4. Repeat for all the leaves.

1. Steam the leaves for 15 minutes either in Idli cooker or pressure cooker.
2. Once they are done, cut them into desired size.
3. Make vaggarane and add til. Saute for 30 seconds and add taro leaf vadi.
4. Saute on low flame till crisp while stirring occasionally.
5. Serve hot with Phulka or as a snack or appetizer.

Baked Aloo Bonda (Potato Bonda)

With almost everyone on a diet, a cook has to find a way to prepare meals which is low in both calories and fat. I used to make potato bhajia with bread, and unfortunately I was out of bread that day. So tried this new recipe, and it was a super hit.

Ingredients:
2 cups Dry Potato vegetable
1 cup besan (gram flour)
3 tbsps oil or oil spray
salt 2 pinches
water as needed

Method:

1. Add salt, besan and water together. Consistency should be of a thick paste.
2. Make small fist size balls of potato vegetable, dip them in the batter. Roll it and cover the ball with batter.
3. Drop the balls in appam pan. Drop a drop of oil or drizzle with oil spray. Bake till both sides are cooked.
4. Serve hot with ketchup or coconut chutney.

Kootu (Mixed Vegetable)

Ingredients:

1/2 cup each (boiled)- cubed potatoes, chopped cauliflower, thinly sliced carrots, peas, long cut beans
1/4 cup chopped onions.
1/4 cup coconut
3 green chilies (optional)
salt as needed
5 cloves
10 peppercorns
2 chakra moggu (star anise)
2 pieces of cinnamon (1 inch each)
3 Bay leaves (broken in half)
1 tsp cumin seeds
Vaggarane
3 tbsps chopped cilantro
water if needed

Method:

1. Grind coconut, green chilies and cumin seeds together, adding a little water.
2. Prepare Vaggarane and add onions. When the onions are half done, add bay leaves, cloves, chakra moggu, cinnamon sticks and peppercorns. Fry till the raw smell is gone.
3. Add all the vegetables and pour the coconut mixture. Add water if needed.
4. Cook for 3-4 minutes. Add salt, mix well and cook for 3 more minutes on medium high flame.
5. Garnish with cilantro and serve with Phulka, chapati or poori.

Watermelon Dosa

Interesting enough that Watermelon is a vegetable but its sweet and loved by everyone at home. Watermelon is 92% water. I had read in a magazine (about 15 years ago) about watermelon rind dosa, and thought of trying it at home.

Ingredients:

4 cups watermelon rind (white part)
salt to taste2 cups whole wheat flour
1/4 cup maida
3 tbsps rava
1/4 cup finely chopped onions (optional)
5 finely chopped green chilies (optional)
3 tbsps chopped cilantro
1 tbsp cumin seeds
Water if needed
oil or oil spray to sprinkle

 Method:

1. Add salt to the grated watermelon rind, onions and green chilies. Keep it aside for 30 minutes.
2. Add wheat flour, maida, cumin seeds, cilantro and rava. Mix well. If the batter is thick, add water for consistency.
3. Heat the skillet and spread the batter on the skillet as you spread dosa (but watermelon dosas will not be think and crispy).
4. Sprinkle a 1/4 tsp oil or use oil spray to spread little oil. Bake dosa for two minutes on medium high. Flip dosa and bake on the other side for two minutes.
5. Serve hot with coconut chutney.

Note: You can freeze grated watermelon rind divided in required portions and thaw before using.

Award

Thank you Manisha for Passing me this Award.

Raagi Rotti (Finger Millet Roti)

We have a saying in Kannada - Raagi tindava Nirogi (The one who eats Raagi will have no diseases). Raagi is high in Protein, fiber and low in fat. Raagi cools down the body hence its eaten more during summer. My son LOVES Raagi Rotti and calls it 'Raagi Chapati'. Here is how I prepare, hope you like the dish too (I add all the vegetables since its easier to feed my picky eater son).

Ingredients:

1 cup grated carrots
1 cup grated cucumber
1/2 cup finely chopped onions
3 tbsps finely chopped cilantro
2 finely chopped tomatoes (optional)
1 cup grated mooli (radish)
4 finely chopped green chilies or 1/2 tsp red chili powder (optional)
1 tsp cumin seeds
2 1/2 cups Raagi Flour
2 tbsps rice flour
salt to taste
2 tbsps of oil or oil spray
1/4 cup plain yogurt (if needed)

Method:

1. Mix grated carrots, cucumbers, cilantro, radish, chopped onions, tomatoes, cumin seeds, green chilies. Add salt and mix well. Set aside for 30 minutes.
2. Mix all the flours in the mixture. If the dough is too tight, add plain yogurt. Do not add water since it will make Raagi rotti chewy and hard.

1. Spread 1/2 tsp of oil on the aluminum foil. Make small fist size balls and pat as thinly as possible on the oiled foil. If the dough sticks to your hand while patting, dip your hand in water and pat.
2. Put the foil on the hot skillet and bake for 30 seconds on medium high flame. Remove foil.
3. Flip Raagi rotti and bake for one more minute or till completely baked.
4. Serve hot with butter, chutney powder and yogurt.

Note:

Bake on low flame for 3-4 minutes for crispier Rottis.

Aloo (Potato) Paratha

Aloo Paratha is the tastiest, easy to make dish. Being the favorite of my husband, I generally prepare Aloo paratha once a month.

Ingredients:

3 Medium Potatoes
2 green chilies
1 clove garlic
2 tbsps cilantro
salt to taste
1 tbsp grated ginger
3 cups of whole wheat (chapati) flour
1 1/2 cups of water
2 tbsps oil

Method:

1. Mix whole wheat flour and water and make soft chapati dough. Set aside.
2. Bake Potatoes till done and peel off the skin.
3. Grind ginger, garlic, cilantro and green chilies together adding no water.
4. Mash potatoes, add salt and the ground spices mix well.
5. Take a small fist sized chapati dough and roll it till its 6 inches in diameter on a flat surface dusting occasionally.
6. Take a small fist sized ball of potato stuffing, put the stuffing inside the chapati roll and close it, making it a small ball.
7. Dust the surface of the ball and roll the paratha as thin as possible.
8. Pat little bit of oil on the top and bake it on the hot skillet till done flipping sides.
9. Serve hot with butter, Chutney or plain yogurt.

Vegetable Sandwich

My favorite food has always been sandwich which is healthy, quick and easy to make. Thanks to Prathibha of The Chef and Her Kitchen for a great recipe and pictures. I was hungry last night, but was bored of eating the regular food. So thought of making Veg. sandwich. Here is my version of vegetable sandwich.

Ingredients:

4 slices of bread (crusts removed)
1 tbps butter or oil spray
1 boiled egg and sliced (optional)
blackpepper powder to taste
5 thin slices of green, yellow, orange and red bells (optional)
2 slices of tomatoes
4 slices of cucumbers
2 slices of onions
1 medium boiled potato sliced
Green Chutney

Method:

1. Apply butter on one side of the bread (or use oil spray). Put the buttered side on the toaster. Apply Chutney.
2. Arrange sliced eggs, cucumbers, bell peppers, potatoes, tomato and onion slices. Garnish with black pepper powder.
3. On the other bread slice, apply chutney on one side and butter on the other. Put the chutney side down on arranged vegetables.
4. Repeat for other two slices and put them in sandwich maker. Bake till both sides are crispy and brown.
5. Serve hot with Ketchup.

Award

Thank you Sangeetha for passing me this award. Nice to know that I am creative too LOL..

Backyard Buffet

Today, my lunch consisted of the stuff grown in my backyard. Thought of sharing with my blogger friends.

I plucked some Shyaavi yele (taro leaves) and prepared Shyavi vadi (patra). Last night, I found a tender ridgegourd and made chutney. From the taro stems, prepared bhajji. I also had a couple of organic cucumbers from the backyard. Isnt that fun to grow your own food!

Clcokwise - Chapati, Shyaavi dindina bhajji (taro leaf stem bhajji), Heerekai chutney, Shyaavi vadi (taro leaf vadi also known as patra) and cucumbers.