Meal haven

Oats Uthappam (Savoury Pancakes with Oats)

A healthy breakfast with oats. I am aways on the look out for pancakes with oats, quinoa or millets and this one with veggies was awesome. Serve it with some carrot chutney (check chutney’s section) and watch your family enjoy this nutritious breakfast.

Makes approximately 8.

Ingredients:

Rawa/Semolina – 1/2 cup

Oats powder – 1 cup

Rice flour – 2 1/2 tbsp

Onion – 1 small

Carrot small – 1/2 (grated) – optional

Capsicum – 1 small

Green chillies – 1

Curry leaves – 4 or 5

Coriander leaves – 1 sprig

Thick buttermilk – 1/2 cup

Salt- as required

Water – 1 cup

Oil for cooking

Preparation:

Heat a pan. When hot, add oats and saute it for 2 minutes. Remove and let it cool. When it cools down, transfer it to a mixie and powder it. The powder should not be very fine but slightly coarse.

Chop onion, capsicum and green chillies very fine. Also, chop curry leaves and coriander leaves. If you are adding carrots, grate and keep it aside.

In a mixing bowl, add the oats powder, rice flour, semolina and combine it well. Next, add the chopped carrots, capsicum, onions, curry leaves, green chillies and coriander leaves. Mix it well and slowly add the butter milk and water. Add salt and stir well to combine. Adjust the quantity of water required for the batter.

The batter should not be too thick or runny. The consistency should be like that of a pancake or dosa consistency.

Next, heat a tava or skillet. When it becomes hot, reduce the flame to medium low and grease it with oil. Pour 1/2 cup or 3/4 th ladle of batter on it and slightly spread it in the middle. Try and spread it as thin as possible. Pour 1/2 tsp of oil all around the uthappam and cook. When it becomes golden on one side, flip it to the other side and cook it to a golden colour.

Remove and serve hot with carrot chutney or coriander chutney and sambar.

Note: If you keep the batter for a long time, the semolina will soak up all the water and the batter will become thick and soggy. Add buttermilk and water just before you begin to prepare the uthappams or savoury pancakes.

Vendakkai Molee (Okra/Ladies Finger in Creamy Coconut Sauce)

Uncategorized

A coconut milk based curry from the kitchens of Kerala that can be served with rice or rotis. A mildly spiced curry, this one will not disappoint if you love coconut milk.

Ingredients:

Ladies finger – 300 gms

Tomato – 1 medium

Green chillies slit – 3

Bay leaf – 2 small

Onions – 1 big sliced

Turmeric powder – 1/2 tsp

Garlic sliced – 4 sliced

Oil – 1 tbsp

Salt – to taste

Curry leaves – 1/2 sprig

Coconut milk powder – 2 tbsp or Thick coconut milk – 1/2 cup

Preparation:

Cut the ladies finger into 1/2 inch long pieces. Slice the onions, slit the green chillies and chop the tomatoes.

Take a pan. Heat it and add oil. When it becomes hot, add the bay leaves and then the sliced onions and chopped garlic to it. Saute well and add the green chillies and the curry leaves and stir it for 2 minutes. Next, add in the tomatoes and the turmeric powder and saute well till the tomatoes become mushy. Then, add the chopped ladies finger and saute lightly. Add salt and the coconut milk (if using coconut milk powder, dissolve 2 tbsp in 1/2 cup water) to the ladies finger.

Lower the flame to low and cover and let it cook for 3-4 minutes. If it absorbs all the liquid, add 2 tbsp of water. Make sure that it does not stick to the bottom of the pan.

When it is done, remove and serve with rice or rotis.

Cheese balls

Uncategorized

Get the party started with these amazing cheese balls. A hit with adults as well as kids, these have a crispy outer crust with a oozing cheesy inside. Indulge yourself with this super easy recipe….

Makes 10 balls

Ingredients:

Grated cheddar cheese – 2 cups

Fresh Breadcrumbs – 1 cup

Cornflour – 1 tbsp

Maida or All purpose flour – 2 tbsp

Black pepper powder- 1/4 tsp

Ginger – 1 1/2 inch piece finely chopped

Lemon juice – 2 tsp

Baking soda – a pinch

Red chillie powder – 1/4 tsp

Green chillies – 2 finely chopped

Roasted cumin powder/ Roasted Jeera powder – 1/4 tsp

Coriander leaves – 1 tbsp

Oil for frying

Salt to taste

Water – 1 tbsp

Preparation:

Take 3 to 4 pieces of fresh bread and powder it coarsely in mixer. Keep it aside.

In a mixing bowl, add cheese, bread crumbs, cornflour, maida, ginger, pepper powder, lemon juice, chopped ginger, chopped green chillies, roasted cumin powder, salt, coriander leaves and 1 tbsp of water. Mix it all well.

Take small portions of the the mixture and shape it into small balls.

Heat oil. When the oil becomes really hot, lower the flame to low and slide the balls gently into the oil. When it becomes golden, flip it to the other side and fry.

When it becomes golden and crisp, take it out and drain it on a kitchen tissue.

Serve hot with ketchup.

More Kolambu (Tamilnadu style)

Vegetarian

A buttermilk based curry which can be served with rice. It is spiced up with ginger, green chillies and seasonings.

You can also make this curry using ladies finger or ash gourd (white pumpkin), taro roots (arbi or seppankilangu) or chow-chow. I have prepared using watermelon rinds.

Boil the watermelon rind pieces in water

Ingredients:

For Seasoning:

Mustard Seeds – 3/4 tsp

Udad dal – 1/2 tsp

Turmeric powder – 1/4 tsp

Cumin seeds/Jeera – 1/2 tsp

Asafoetida – a generous pinch

Whole Red chillies – 2

Curry leaves – 1 sprig

Fenugreek seeds – 1/4 tsp

Chana dal /bengal gram dal – 1/4 tsp

Oil – 3/4 tsp

Other ingredients:

Thick Curds – 1 1/2 cup

Watermelon Rind cubed (without the green outer portion) – 2 cups

Water – 1/2 cup

For grinding:

Ginger – less than 1/2 inch piece

Green chillie – 2 or 3

Tur dal – 1 1/2 tsp

Raw Rice – 1/2 tsp

Coriander seeds – 1 tsp

Jeera – 1/2 tsp

Coconut grated- 1/2 cup

Preparation:

Grind all the ingredients listed under ‘grinding’ to a fine paste in a mixer. You can add 2 to 3 tbsps of water while grinding.

Chop the watermelon rinds into bite size pieces and boil them in 1 cup of water with salt and turmeric powder. After it is cooked, keep them aside. Do not throw away the water left after boiling the watermelon rinds. It can be addded to the curry.

Add the ground coconut mixture to the cooked watermelon. Add 1 cup of water and and boil it for 6-7 minutes on low flame until the raw smell disappears. Put off the flame and keep the curry aside. When it cools down and is warm, add the thick curds to it and stir gently. You can keep it on fire and heat it gently on low fire for 1 minute making sure that the curds does not curdle.

Place a seasoning and heat it. Add oil and add the ingredients “under seasoning”. Pour the seasoning on top of the more kolambu or buttermilk curry. Mix and serve with rice.

Cucumber Lassi (A blend of cucumber and yogurt)

Beverages

A refreshing summer drink that will cool your body.

Ingredients:

Small Cucumber – 1 1/2

Thick yogurt – 1 cup

Water – 1/2 cup

Roasted jeera powder – 1/4 tsp

Salt – to taste

Heavy whipping cream – 1/4 cup (optional)

Preparation:

Combine all ingredients in a blender and blend it until it is completely smooth. Serve chilled in glasses. Garnish with mint leaf.

You may adjust the water according to your preference for a thicker or thinner beverage.

Pancakes

Breakfast

Soft and fluffy pancakes which just melt in the mouth. You can serve it with honey or maple syrup.

Makes 10-12.

Ingredients:

All purpose flour/Maida – 2 cups

Granulated sugar- 2 tbsps

Baking powder – 2 tsp

Salt – 1/4 tsp

Milk – 1 1/2 cups

Whole Eggs – 2

Oil – 1 tbsp for the batter

Bananas – sliced

Oil for cooking

Honey or Maple syrup – to drizzle on top

Rasberries and blueberries or any other fruits – for toppings

Ingredients:

Combine the maida, sugar, baking powder and salt in a bowl. Next, add the milk, eggs and oil. Whisk all together until smooth.

Let the batter sit for 10 minutes. Heat a skillet. (I prefer to use an iron griddle). When it is medium hot, reduce the flame to low and grease the skillet with little butter or oil. Pour 1/4 cup of batter and slightly spread it in the middle.

When the pancake turns golden on one side, turn it to the other side and add 1/4 tsp of oil and cook for 2 minutes on low flame. If the flame is high, the pancakes will not cook and will be raw inside.

When it turns golden, transfer to a plate and serve. Drizzle it with honey, and add berries and bananas on top.

Mango Float

Desserts

A no-bake layered dessert that you can never get enough of. This will please even the most discriminating palate. So, come and celebrate summer with this truly delicious dessert.

Ingredients:

Whipped cream or Dream Whip or Cool Whip – 1 packet

Cream cheese – 200 gms

Digestive biscuits or Plain Oreos – 200 gms

Mango puree – 2 cups

Powdered Sugar – 1/4 cup (to be adjusted depending on the sweetness of the mangoes)

Mangoes cubed – 1/2 cup

Thick yogurt – 1/2 cup

Lime juice – 1/2 tsp

Preparation:

Crush the digestive biscuits by hand and make sure that you do not pulse them in a mixie. Coarsely crush them and keep it aside.

Cream cheese:

Place the cream cheese in a bowl. Add powdered sugar to it and yogurt and mix it well using a whisk or an electric hand-held mixer. Then, add the 1 cup mango puree and mix well again. Keep it aside.

Whipped Cream or Dream Whip:

In another mixing bowl, prepare whipped cream as per the instructions on the packet (I added 1/2 cup of cold milk to one sachet of whip mix powder and beat it well for about 5 minutes until stiff peaks form). You need not add sugar to the whipped cream or dream whip/cool whip.

Mango Puree:

If you are using fresh mangoes, take the flesh off 2 mangoes and puree them in a pulser to a smooth paste. If you are using a store bought canned mango puree, take 1 cup of it and add lime juice and blend until smooth.

Assembly:

Take a loaf pan. You need not grease the pan. Add a layer of the crushed biscuits. Follow it up with a layer of cream cheese and then a layer of the mango puree. Next, add a layer of the whipped cream and a layer of the chopped and diced mangoes.

Repeat the layering again. Once done, wrap it with a cling wrap tightly and freeze it for 24 hours. Top it with crushed pistachio nuts and cut it in squares and serve.

Mango Froyo Bar (Frozen Yogurt Bars)

Desserts

Mango froyo bars are a perfect way to store the mangoes even after the season is over. With a tinge of cardamom powder and sprinkled with pistachios, these are super simple to prepare and makes for a quick refreshing dessert.

Ingredients:

Mango puree – 1 cup

Thick Yogurt – 1 cup

Carrdamom powder – 1/4 tsp

Sugar – 2 tbsp (optional) or honey

Crushed pistachois – 2 tbsps

Preparation:

Wash and peel the mangoes and dice them. Blend them well in a mixie and puree it. Keep it aside.

Line a baking tray with parchment paper. You could also use cake pan, if you have.

Next, in a blender, add 1 cup of the mango puree, cardamom powder, yogurt and sugar or honey. You can adjust the sugar according to the sweetness of the mangoes.

Blend it well and pour this mixture into the tray lined with parchment paper. Gently, shake the tray so that the mixture is spread evenly.

Sprinkle it on top with crushed pistachois and freeze them for 4 to 5 hours. After 4 hours, check if it frozen well, remove and cut it into squares and serve.

Seeraga Kozhumbu (Jeera/Cumin seeds Curry)

Vegetarian

A simple recipe which can be made using items available in your pantry. This curry acts as a good stomach cleanser and is good for digestion too. We make this quite often and can be prepared when you do not have any vegetables at home.

It is best served with rice and any poriyal of your choice.

Soak a small piece of tamarind in water for 15 minutes

Ingredients:

Onions – 2 medium (finely cut)

Tomato – 2 medium (finely cut)

Red chillie powder – 1/2 tsp

Sambar powder – 1 tsp

Tamarind – a small ball

Water – 1/4 cup (for soaking tamarind)

Water – 1 cup

Gingelley oil – 1 tbsp or any other cooking oil

To grind:

Oil – 1/2 tsp

Shallots – 6

Jeera/Cumin seeds – 1 – 1 1/4 tsp

Peppercorns – 3/4 tsp

Coconut pieces – 1 1/2 tbsp

Water – 2 tbsp

For Seasoning:

Mustard seeds – 1 tsp

Udad dal – 1/2 tsp

Fenugreek/Methi seeds – 1/4 tsp

Jeera/Cumin seeds – 1/2 tsp

Curry leaves – 1 sprig

Preparation:

Soak the tamarind in 1/4 cup of water for 10 minutes and squeeze it well. After 10 minutes, remove the water and keep it separately.

In a pan, add 1/2 tsp oil . Wait till it becomes hot and add the peppercorns and jeera. Do not overburn the jeera or the taste may turn bitter. Next, add the shallots and saute for 2 minutes. Turn off the flame and keep it aside. When it becomes cold, transfer to a mixer and grind it alongwith coconut and 2 tbsp of water to a fine paste.

In another pan, add oil. Add the mustard and when it starts to splutter, add the udad dal, methi seeds and jeera. Add the finely chopped onions and curry leaves and saute till it becomes golden in colour. Then, add the tomatoes and keep stirring until it becomes pulpy and a paste. Now, add the ground paste, chillie powder, sambar powder, tamarind water and salt. Also, add 1 cup of water and let it boil on medium flame for 6 -7 minutes until the raw smell goes off.

Garnish with coriander leaves and serve with rice and any vegetable poriyal/thoran.

Note: For a more authentic taste, use gingelley oil. If you have vadagam, you can use it for seasoning instead of the items mentioned under ‘seasoning’.

Restaurant Style Chicken Masala

Non-Vegetarian

A fragrant chicken masala with ground spices, onions and tomatoes. Served with some fresh rotis/rice and dal/sambar (lentils), it can be a soul satisfying meal.

Ingredients:

Chicken – 1 kg

Onion – 1 1/2 cup (finely chopped)

Tomato – 1 1/2 cup

To grind:

Chillie powder – 2 tbsp

Coriander powder – 3 tsp heaped

Turmeric – 1 tsp

Khus-Khus (Poppy Seeds) – 3 tsp

Pepper – 15

Cloves – 6

Cardamom – 2

Cinnamon – 6 -7 very small pieces

Saunf/Aniseed – 3/4 tsp

Ginger – 1 1/2 inch piece

Garlic – 15 cloves

Shallots – 20 or Medium onion -2

Curry leaves – 1 sprig

Preparation:

Grind items listed under “to grind’ in a mixer to a fine paste and keep it aside.

Rub this masala on the chicken pieces and keep it aside for 10 – 15 minutes.

Next, heat oil in a pan. Add chopped onions and saute till it becomes medium brown in colour. Then, add the tomatoes and curry leaves and saute again for 3 to 4 minutes. Now, add the chicken, 1/2 cup of water and adjust the salt. Close the lid and let it cook for 6 -7 minutes. Open and stir it in between. If you like a thick gravy, cook for a little longer time till the gravy becomes a little thick.

Garnish with chopped coriander leaves and serve with chapathis or rice.