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Oats upma is one of the healthiest dishes we can eat it on a regular basis due to its health benefits.It is very quick and easy to make and tasty to eat.It is Healthy, nutritious and guilt free breakfast.
Ingredients :-
Oats (instant) – 1 cup
Mixed vegetables (carrot,corn,peas) –2 cups
Onion – 1, small, chopped
Green chillies – 2, slit lengthwise
Oil – 1 tbsp
Salt
Water – 2 cups
Mustard seeds – 1/2tsp
Cumin seeds - 1/2tsp
Chana dal – 1 tbsp
Urad dal – 1 tbsp
Curry leaves – few
Method :-
Heat oil in a pan and add mustard seeds.Let them splutter and add cumin seeds,urad dal, chana dal,green chillies and curry leaves. Add chopped onions. When onions turns soft, add all the vegetables and sauté them for 2 mins . Add water to the vegetables and bring to a boil. Add salt to taste and oats, and mix thoroughly. Cover and cook over a medium flame for 10 minutes until the oats is cooked through and absorbs all the water. It should not turn very mushy. It tastes best if it still remains chewy.When done, oats should be soft, but chewy. Garnish with coriander and serve hot with yogurt and pickle :-)
This could be a tiffin, breakfast and also a lunch-box dish for sure.
Stuffed Bitter Gourd (Karela) / Kakarakaya Ulli Karam
0 comments Posted by ST at Wednesday, August 11, 2010
Bitter gourd also known as Bitter Melon.As the name implies, this vegetable is a melon that is bitter.Though it is bitter it has tons of nutritional values. It stimulates digestion and is also very good for diabetes people.People who don't like bitter gourd / Karela should try this recipe and I am sure they will start loving it.
Ingredients:
8 Bitter gourd /Bitter melon /Kakarakayalu /Karela
2 medium onions,roughly chopped
1 and 1/2 tsp red chilli powder(add according to your spice level)
1 1/2 tsp tamarind pulp (small lemon sized tamarind)
a pinch of turmeric
salt to taste
Method:
1) First wash Bitter Gourd, cut into pieces and remove the flesh from inside of bitter gourd using back of a spoon, just be careful and don't remove all, keep the last stab of flesh at the bottom of the piece.
2) Place a steam cooker on the stove. Fill the cooker with quarter water. Add a teaspoon of salt to water. Place the Bitter Gourd and little bit of tamarind in a steamer basket. Cover tightly with lid. Bring the water to boil and steam-cook the bitter gourd to tender. Takes around five minutes. Pay attention and do not overcook the bitter gourd otherwise it would become mushy. Remove the basket and let the bitter gourd cool.
3) Grind onion,red chilli powder,salt,tamarind pulp and turmeric to a coarse paste.
4) Heat 1tbsp oil in a kadai /pan and add the ground paste and fry until the raw smell goes away(approximately 10 mins).Remove the paste and keep it aside.Let it cool.
5) Stuff the steamed bitter gourd with the fried onion mixture.
6) Heat a tsp of oil in the kadai /pan place the stuffed bitter gourd in it and add remaining onion mixture to it and fry on medium high flame for 5-6 mins until it is golden ,turning frequently.Take care not to blacken or burn them.
7) Serve it hot with hot Rice ,Dal /sambar ,yogurt.
Cracked wheat is very healthy and ideal for people on diet.Since these dosas are made up of wheat all diabetes patience can take this without any hesitation.This is a light meal for adults and kids.These dosas tastes amazing :)
Ingredients:-
* 1 cup Wheat Flour
* 1 tsp Cumin seeds
* 1 cup Cracked Wheat /Godhuma Rava /Daliya
* 1/2 cup sour curd
* 1/2 tbsp Black Pepper Powder
* Salt to taste
* Water
* Oil
Method:-
Mix all the ingredients wheat flour , cracked wheat , black pepper powder, cumin seeds ,salt ,sour curd and add some water to make into a thin batter . Keep aside.
Heat a non-stick pan .Pour a ladleful of the batter and quickly spread into a circle. Spread little oil around the dosa and leave it for some time to cook.Allow it to get brown on one side.
Then flip the dosa over and let it cook other side too for some time again.
Remove the dosa from the pan and transfer to a serving plate.
Serve hot with desired chutney and sambar.
Tip:-
If dosas are breaking cover the pan and cook.
Serves 3-4 persons
Cuisine: Maharastrian
Shelflife: Best fresh
Potatoes - 2 boiled and cubed
Green chillies - 2 finely chopped
Roasted peanuts - 1 /2 cup ground coarsely
Jeera (cumin seeds) - 2 tsp
Ghee / oil - 1 tbsp
Sugar - 1/2 tsp
Salt to Taste
Soak the Sabudana overnight. The sabudana should be soaked in such a way that just a layer of water remains on top of it. Don’t put EXCESS WATER. After around 2-3 hours all the water should get soaked in and the sabudana should be moist yet dry to touch. You want the sabudana to soak in all the water that you put in.... so just keep adding or sprinkling water into it in between, to make it more soft.
Now once the sabudana in ready.... put in the roasted peanuts into the dana and mix it well. Keep aside.
Now in a big pan, take some ghee/ oil. Add in the cumin seeds, green chillies and toss it well in the oil. Now add in the chopped potatoes and fry them... till it becomes light brown in colour. Next come the sabudana , add it to the kadai and mix well. Add the salt and sugar and cook it for 10 minutes. You can see the sabudana turns a bit transparent from it natural white colour. Now that the sign which say that the sabudana is cooked well. Mix well in medium flame till it becomes a khichidi of nice and transparent balls.
