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Wednesday, 17 January 2018

Sambar Oats Porridge



          Oats is a wonder cereal and should be included in our daily diet as much as possible. It is nutritious, wholesome and is low in cholesterol. It contains dietary fibre, is rich in antioxidants and is good for diabetics. So you need not have to consume only with milk and fruits. 

          Make it more appetizing and yummy by giving it a South Indian flavour. Prepare a porridge out of it by adding some sambar powder to enhance the taste. Enjoy it with some fried / roasted papads and pickle for a soul satisfying and sumptuous first meal of the day. 








  • 1 cup oats
  • 1/2 cup boiled tuvar dal (pigeon pea lentil)
  • 1 drumstick, cut into 2" pieces
  • 1 small carrot, cut lengthwise
  • 4-5 beans, cut into 2" pieces
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • 1/2 tsp. pepper powder
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. sugar
  • 2 tbsp. sambar powder
  • 1 tsp. tamarind paste mixed with 1/2 cup water
  • 8-10 roasted cashew nuts
  • 1 tsp. ghee
  • 1 tsp. coriander leaves to garnish








          Boil the veggies in 1 cup water for one whistle. Keep aside. Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida, curry leaves, onion, ginger and green chilies. 

          Stir fry till light brown and then add the oats. Saute for 1-2 minutes on a medium flame. Add 2 cups water and simmer till it is cooked and slightly thick.

          Now add the boiled tuvar dal, boiled veggies, salt, turmeric powder, sugar, sambar powder, pepper powder, cashew nuts tamarind water and required quantity of water to have a porridge like consistency. 

          Combine everything well and simmer on a medium flame for 2-3 minutes. Switch off the flame and drizzle some ghee. Garnish with coriander leaves and serve along with papadams, curd chilies and pickle. 





















Savoury Tart



         Tried my hand at making Fancy Crumbly Savoury Tarts / Pies with few of my leftovers. I made use of soya nuggets that I ground and made the base. I then filled it up with some semolina upma and topped with beetroot hummus. And the end result was this yummy Tart which can be served as appetizers or snacks in any in-house parties.








  • 1 cup ground soya bean granules / chunks 
  • 2-3 tbsp. chilled butter
  • 2 tbsp. beetroot puree
  • pinch of salt
  • 1 cup cooked upma
  • 2-3 tbsp. beetroot hummus





          Mix together powdered soya with the butter till it resembles bread crumbs. Add salt and beetroot puree and combine everything well.

          Take 1/2 of the soya mix and line a tart tin. Refrigerate for half an hour. While serving, demould the soya crust very gently and place on a serving plate.

          Fill it up with the prepared upma and topp with some beetroot hummus. Garnish with a sprig of mint and relish as an appetizer.





Tip - Please note that the base is very fragile. It is not as sturdy as in Tarts as it is made up of ground soya nuggets. Hence it is crumbly. This recipe is a fancy concoction of all the leftovers that I used. But the end result is this particular snack / appetizer that is simply yummy.

















Nalla Karam Podi (Gun Powder - Andhra Style)



          Podi also known as Gunpowder is an essential accompaniment to any South Indian breakfast. They can very easily be made at home with a few basic ingredients available in every kitchen. This yummy podi can be stored in an airtight container for a longer period. 

           So let me share an Andhra style podi that I sometimes use as a spread on bread toast / parathas / chapattis with a drizzle of some ghee or melted butter. Make it further interesting by sprinkling it on pizza, burger, hot dog, etc. Choice is yours.








  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. fenugreek seeds
  • 2 tbsp. urad dal (split black gram)
  • 8-10 dry red chilies
  • 1-2 sprigs curry leaves
  • 1/2 cup coriander seeds
  • 1 tbsp. sesame seeds
  • 5-6 garlic cloves
  • 2 tbsp. roasted chana dal
  • 1 tsp. tamarind paste
  • salt to taste









          Heat oil in a pan and temper with cumin seeds and fenugreek seeds. Saute for a few seconds. Add rest of the ingredients (except tamarind paste and salt).

           Stir fry for 2-3 minutes on a low flame. Set aside to cool. Then grind along with tamarind paste and salt. Store in airtight container and relish as an accompaniment to idli, dosa, upma or any south Indian breakfast.
















Sunday, 14 January 2018

Chicken Sausage Stir Fry


          
          This is a yummy and chatpata side dish made with some homemade chicken sausages. You can add any veggies of your choice to make it more wholesome. It takes very less time to dish out and goes well with either plain pulao, plain biryani, jeera rice rice or any Indian bread. 








  • 3-4 chicken sausages, sliced & shallow fried 
  • 2 tbsp. oil
  • 1 tsp. cumin seeds 
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 1-2 fresh red / green chilies, chopped
  • 1/4 cup coriander roots, chopped
  • 1 tsp. tomato paste
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. garam masala powder
  • 1 tsp. lime juice
  • 2 tbsp. coriander leaves, chopped









          Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the onion, ginger, garlic and chilies. Stir fry till light brown.

          Add the tomato paste, followed by the sausages and all the dry spices. Saute till well combined and stir fry for 1-2 minutes on a medium flame. 

          Switch off the flame and add th lime juice and coriander leaves. Serve as  side dish with either rice or chapattis.










                   Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a
                   few seconds. Add the onion, ginger, garlic & chilies. Stir fry till light brown.



                               Add the tomato paste, 




                    followed by the sausages and all the dry spices. Saute till well combined and
                    stir fry for 1-2 minutes on a medium flame. 



                            Switch off the flame and add th lime juice and coriander leaves. 




                               Serve as  side dish with either rice or chapatis.












Saturday, 13 January 2018

Homemade Chicken Sausages



           Chicken sausages are always welcome and liked by most people. So how about some homemade sausages prepared in your own kitchen? They are so easy and simple to make that they can be a perfect brekkie - English style if paired with toasted bread or served as hot-dog. 

          They can also be relished as appetizers with green chutney, tomato ketchup or mayo. Serve them to your kids as a lunch box meal or after school snack. Options are plenty. So check for a step by step guide with pictures to prepare it.










  • 2 chicken breasts, ground to a smooth paste (makes 4-5 sausages)
  • 1 onion, chopped finely
  • 1 ginger, grated
  • 2-3 garlic cloves, grated
  • 1-2 green chilies, chopped
  • 2 tbsp. fried onions
  • 2-3 tbsp. coriander leaves
  • 2-3 tbsp. spring onion, chopped
  • 2-3 tbsp. grated cheese
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1 tbsp. oil
  • 1 tsp. lime juice
  • oil to deep fry





          In a bowl, combine all the above mentioned ingredients into a dough. Refrigerate for 25-30 minutes.

          Take a small portion of the dough and form into a log. Place it on a greased aluminium foil and wrap it by fastening both the ends securely. Make similar sausages with the remaining dough.

          Bring sufficient water to a boil. Drop the wrapped sausages in it and cook on a medium flame, covered for 8-10 minutes. Drain and allow it to cool down, before unwrapping them.

          Heat 1-2 tbsp. oil and shallow fry them till light golden in colour.   Serve as a tea-time snack, as an appetizer with tomato ketchup / green chutney / mayo or stuffed in hot dog buns. They can also be served as a lunch box meal or after school snack. Options are plenty. 







                       


                        In a bowl, combine all the above mentioned ingredients into a dough. 
                        Refrigerate for 25-30 minutes.



                   Take a small portion of the dough and form into a log. Place it on a greased
                    aluminium foil.



                               


                               Wrap it by fastening both the ends securely.



                               Make similar sausages with the remaining dough.




                    Bring sufficient water to a boil. Drop the wrapped sausages in it and cook
                    on a medium flame, covered for 8-10 minutes. Drain and allow it to cool 
                    down, before unwrapping them.






                            Heat 1-2 tbsp. oil and shallow fry them till light golden in colour. 






                       Serve as a tea-time snack, as an appetizer with tomato ketchup / green 
                       chutney or stuffed in hot dog buns.











Friday, 12 January 2018

Chicken Oats Porridge / Congee


          
          Looking for some healthy and nutritious breakfast to start your day? So why not with some Chicken Oats Porridge? It is super easy to make, is wholesome and keeps you satiated till lunch. This diabetic friendly and soul satisfying one-pot wonder can be had guilt free for lunch or dinner too. Garnish with your favourite toppings (not to forget ghee if you can - it is pure bliss) and enjoy this yummy dish just as it is or with your favourite pickle. Happy Brekkie!!








  • 1 chicken breast, boiled & shredded
  • 1 cup oats
  • 3-4 cups chicken stock
  • salt to taste
  • 1 tbsp. olive oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1 tsp. ginger-garlic, grated
  • 2 tbsp. fried onions
  • 1/4 tsp. pepper powder
  • 2 tbsp. spring onion, chopped
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. ghee / lime juice
  • 1/4 tsp. red chili flakes or to taste








          Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and garlic. Stir fry for a few more seconds.

          Add the oats, salt and the stock. Simmer on a low flame till the oats are cooked and the consistency thickens slightly. 

          Switch off the flame and pour into individual serving bowls. Garnish with the shredded chicken, pepper, chili flakes, spring onion, coriander leaves, fried onion and a drizzle of some ghee / lime juice. Enjoy this amazing one-pot wonder for a soul satisfying meal.




















Chao Ga (Vietnamese Chicken Rice Porridge / Congee)


          
          This is a Vietnamese style comforting breakfast of chicken and rice congee. It is also a common meal that is relished for lunch and dinner. A wholesome and a nutritious first meal of the day is a heart warming and a soothing food that needs to be had to believe. 

          It can never be that simple and easy. Very few ingredients are required to dish out this amazing and yummy one-pot wonder. The thickness of the porridge can be adjusted according to individual preference. 








  • 1/4 cup rice, soaked for 2-3 hours
  • 3 cups chicken stock
  • salt to taste
  • 1/2 tsp. sugar (opt)
  • 1/2 cup boiled & shredded chicken
  • 1/4 tsp. pepper powder
  • 1-2 tbsp. chopped spring onion
  • 1-2 tbsp. coriander leaves, chopped
  • 1 tsp. lime juice (opt)
  • 1 fresh red chili, chopped  (opt)








          Bring the stock to a boil. Then add the rice, sugar and salt. Simmer and cook till the rice becomes soft and mushy. (Alternatively it can be pressure cooked for 8-10 minutes on a low flame after the first whistle.

          Garnish with pepper powder, shredded chicken, spring onion, coriander leaves, fried onion, lime juice and fresh chilies. Serve as an one-pot meal.




Note - 
1.  1-2 chicken cubes for the stock and mashed leftover rice can be made use of for an instant version.




















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