Tomato Shorba / Soup

 

          This is an incredibly simple, comforting and a wholesome Tomato Shorba, where I added few coriander stalks and mint leaves. This combination gives this dish a nice flavor and aroma. Serve along with some croutons, tortilla chips or bread sticks. 

          It is perfect for a winter night. There are many variations to it. For instance, you can add few kaffir lime leaves or curry leaves instead of coriander / mint leaves for a different flavor. So check out the step by step pictorial recipe to prepare my version of this healthy dish.  

 

               Tomato, as we know, is a rich source of nutrients, minerals, proteins and vitamins like A, C, K & B6. It is good for our eyes, fights against cancer, urinary infections, kidney problems and diabetes. 

               It also improves digestion, lowers cholesterol levels, detoxifies our body and reduces inflammation among other benefits. It is also good for babies / kids, during pregnancy and for the elderly too. 

• 5-6 tomatoes, roughly chopped
• 1 tbsp. oil
• 1 tbsp. butter
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1" ginger, sliced
• 2 green chilies, chopped
• 1 tbsp. oats
• salt to taste
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/4 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• handful of coriander stalks
• few mint leaves
• 2 cups water 
• 1 tsp. coriander leaves, chopped (to garnish)
• pinch of pepper powder

          Heat oil and butter in a pan. Add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the oats and sauté for a few seconds. Now add the tomatoes and cook till it is nicely mashed.

          Then add the turmeric powder, cumin powder, coriander powder and red chili powder. Mix everything well and sauté for a minute.

          Add the coriander stalks, mint leaves and salt to taste. Give it a stir and stir fry for a few seconds.

         Add 2 cups water and pressure cook for 2-3 whistles. Keep aside to cool. Then blend into a smooth paste and strain.

          Bring the contents back into the pan and heat through. Add chopped coriander leaves and a pinch of pepper powder. 

          Garnish as desired and serve as a light comfort meal as is or with bread / soup sticks.

          

Heat oil & butter in a pan. Add the onion, ginger, garlic & green chilies. Sauté till light brown. 

                   Add the oats & sauté for a few seconds.

              Now add the tomatoes & cook till it is nicely mashed.

Then add the turmeric powder, cumin powder, coriander powder & red chili powder. Mix everything well & sauté for a minute.

Add the coriander stalks, mint leaves & salt to taste. Give it a stir & sauté for a few seconds.

                       Add 2 cups water.

                    Pressure cook for 2-3 whistles. Keep aside to cool. 

                   Then blend into a smooth paste & strain.

                    Bring the contents back into the pan & heat through.

Garnish with chopped coriander leaves & a pinch of pepper powder.

Garnish as desired & serve as a light comfort meal as is or with bread / soup sticks.

Oats Kheer Golgappa

 

          Check out this simple Oats Kheer Golgappa, an unique fusion dessert. As I had some leftover oats kheer, I decided to stuff them into golgappa shells and drizzled rabri over it. It tastes simply yummy. You can garnish with chopped pistachios, almonds, dry rose petals and few strands of saffron for some visual appeal. The addition of rose water and cardamom powder gives it a mild flavor. It is a perfect party dessert. So go ahead and indulge in this easy to make innovative gourmet dessert and surprise your loved ones. 

          Oats are nutritious, wholesome and low in cholesterol. It contains fibre and is rich in antioxidants. Hence it is advisable to include it in our daily diet. Besides having it for breakfast, they can be turned into yummy desserts. 

          Both oats kheer and pani puri are my favorite. So I decided to combine them and turn into an amazing dessert. In this way, any leftover kheer can be finished off by filling them up in golgappa balls and serving them. 

• 500 ml. full fat milk
• 1/4 cup oats
• 1 tsp. ghee
• a pinch of salt
• 1/4 cup powdered jaggery
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. mixed nuts
• pinch of saffron strands
• few golgappa pooris
• chopped pistachios, almonds, dry rose petals and saffron to garnish

Instant rabri -

• 1 cup evaporated milk
• powdered sugar to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. rose water

  

          Heat ghee in a pan and roast the oats till you get a nice aroma coming through. Keep it aside. 

          Bring the milk and a pinch of salt to a boil. 

          Add the roasted oats, jaggery powder, cardamom powder, mixed nuts and saffron. 

          

          Simmer on a low flame by stirring continuously till it thickens.

          Switch off the flame and add the rose water. Mix well and keep aside to cool down. Then refrigerate till serving time. 

          

Instant Rabri - 

          In a bowl, mix together all the ingredients and keep aside for 15-20 minutes for the saffron to soak well. Your instant rabri is ready.

To serve - 

          Make a hollow in the centre of each golgappa with a spoon. Stuff 3/4 of the poori or fill it up to the top as per your choice with the oats kheer. 

           Then drizzle some of the rabri over it or place the stuffed golgappas over the rabri.

          Garnish with the chopped pistachios, almonds, few dry rose petals and few strands of saffron. 

          Your fusion golgappa dessert is ready. Serve immediately and enjoy the mouthful experience. It is a perfect finish to any meal. 

Oats Thatte Idli Upma

 

            Check out this Upma recipe made from some leftover Oats Thatte idli. As any leftover idlis are a great headache and not knowing what to do, we end up reheating the same and having it again the same boring way. So try making upma out of it. Tastes simply awesome and will disappear in no time. Enjoy it with coconut chutney and sambar. It tastes yummy. Serve it for breakfast, snack or as a lunch box meal. So check out the step by step pictorial recipe to prepare this fusion recipe.

          Thatte Idlis are traditional Karnataka breakfast, which literally translates to plate idli as they are steamed in a plate. However, I steamed in a greased steel tiffin box. They can also be steamed in dhokla plates. 

          They are a speciality from Tumkur region in Karnataka and is a very popular breakfast in and around Karnataka. You can enjoy these Thatte Idlis with sambar and chutney. 

         I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. So thought of giving it a try, but with a slight twist. 

          Instead of the usual rice and urad dal, I made these idlis with powdered oats and semolina with a tempering.

          This is an instant version as there is no fermenting required. So there is a lot of time saving. It is a great evening snack and a lunch box meal too. 

Oats Thatte Idli - 

• 1/2 cup oats
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1/4 cup semolina
• salt to taste
• buttermilk as required
• 1 tsp. eno fruit salt 

Upma with leftover idli - 

• 2 cups of Thatte idli, crumbled
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry chili, broken
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 2 tbsp. roasted peanuts
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice 

 

          Oats Thatte Idli - 

          Dry roast the oats for a few seconds. When cool, grind into a fine powder and keep aside. 

         Heat oil in a pan and temper with mustard seeds, urad dal, asafoetida, curry leaves and green chilies.

          After it stops spluttering, add the semolina and fry till light brown. Add the powdered oats, salt and enough buttermilk to make into a batter like consistency.

         Just before steaming, add the eno fruit salt and a little water over it and mix well.

         Pour the batter into a greased steel tiffin box with a lid. Steam for 15 minutes and set aside to cool. Then demould them. 

Idli Upma - 

          Heat oil in a pan and temper with dry red chili, mustard seeds and cumin seeds. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds. 

          Add the onion, ginger, green chilies and curry leaves. Sauté till light brown. Now add the crumbled idli, salt to taste and roasted peanuts. Stir fry for 2 minutes. 

          When done, switch off the flame and add lime juice and coriander leaves. Serve with coconut chutney and sambar. 

                                   The steamed Oats Thatte idli.

                                  Crumble them and keep aside.

  

                         Heat oil & temper with dry red chili, mustard seeds & cumin seeds. 

                           After it stops spluttering, add urad dal & asafoetida. Sauté for a

                           few seconds. 

                      Add onion, ginger, green chilies & curry leaves. Sauté till light brown. 

                        Add the crumbled idli, salt & roasted peanuts. Stir fry for 2 minutes. 

                          When done, switch off the flame. Add lime juice & coriander leaves. 

                                 Serve with coconut chutney and sambar. 

Diabetic Friendly Cutlet

 

           Diabetic friendly cutlets are an healthy take on any deep fried version. It is prepared using quinoa, foxtail millet, soya granules and oats. It can be enjoyed as an evening tea time snack or as an appetizer with any dip, chutney, ketchup or mayo. You may also serve as an ideal party snack or an after school snack.

           Finely chopped veggies of your choice, cheese or paneer can be added to make them more nutritious and to enhance the flavor. These cutlets can also be used as patties to prepare burger, roll or sandwich. So check out the step by step pictorial recipe to prepare this interesting fusion recipe.

• 1/3 cup quinoa, soaked for an hour
• 1/3 cup foxtail millet, soaked for an hour
• 1/3 cup soya granules, soaked in hot water for 10 minutes & drained
• 1/3 cup oats, dry roasted & ground
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1 tsp. red chili flakes
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder (dry roasted & ground)
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lime
• oil to shallow fry

          Cook the quinoa and foxtail millet in enough water till soft. Drain well. 

          Now Take cooked the cooked quinoa, foxtail millet, drained soya granules & ground oats. Mash them well.

            Now to it, add rest of the ingredients (except oil).

          Divide into equal portions. Make round shaped cutlets out of it and refrigerate for 30 minutes. (Wet your hands with water / oil while shaping the cutlets).

          Heat oil in a pan and fry the prepared cutlets in batches till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with any dip, chutney, ketchup or mayo.

                        Take cooked & drained quinoa, foxtail millet, drained soya granules 

                        & ground oats.

                                  Mash them well.

                                 Now to it, add rest of the ingredients (except oil).

                                  Mix everything well. 

                         Divide into equal portions. Make round shaped cutlets out of it and

                         refrigerate for 30 minutes.

                       Heat oil in a pan & fry the cutlets in batches till golden on both sides.

                                   Drain on a kitchen towel.

                                  Serve them hot with any dip, chutney, ketchup or mayo.

Healthy Pongal (Porridge) with Mixed Lentils, Oats & Foxtail Millet

 

          Looking for a quick meal that is both healthy and nutritious, then pongal made of mixed lentils, oats and foxtail millet is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichdi, this yummy piping hot porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with pickles, coconut chutney, papad, chips, idli podi or fryums. You can also serve it as an evening snack or after school snack. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe. 

          

• 1/2 cup mixed lentils, soaked overnight
• 2 tbsp. oats, dry roasted
• 2 tbsp. foxtail millet, soaked for 15 minutes
• salt to taste
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafetida
• 1 tsp. urad dal (split black gram lentil)
• 1/2 tsp. whole peppercorns, crushed
• 1 tsp. ginger, grated
• 1-2 sprig curry leaves
• handful of cashew nuts
• 2 tbsp. ghee
• coriander leaves to garnish

          Pressure cook the soaked lentils, millet and oats in 2 cups water with salt to taste for 5-6 whistles. Adjust the consistency by adding more water later, if required.

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafetida, curry leaves, peppercorns, urad dal, ginger and cashew nuts. Sauté for a minute.

          Switch off the flame and pour this tempering over the boiled dal mix. Drizzle ghee over it and garnish with coriander leaves. 

   

          Serve hot for breakfast / brunch / tiffin as it is or with coconut chutney, pickle / idli podi.