Chocolate Oats Smoothie

Smoothie is the 'in-thing' nowadays.The perfect pick-me-up drink in the morning.You can either make it the healthy way or go indulgent. 

Smoothie has a milkshake consistency and has many many variations.Basic smoothie has milk as its base.Some have crushed ice,frozen fruit,fresh fruit,yogurt,ice cream,soy milk and the list goes on.The health conscious people sweeten it with honey,for kids its with different flavors of ice creams.

Here is a very healthy smoothie with oats.

Chocolate Oats Smoothie

Ingredients:

Instant Oats - 1/2 cup
Milk- 1 cup
Drinking Chocolate/Cocoa Powder- 2 tbsp
Honey- 3 tbsp

Method:

1.Soak the oats in milk for five minutes.
2.In a blender,take the soaked oats,cocoa powder/chocolate powder,honey and beat till well blended.
3.Pour in a tumbler and serve chilled.

Chocolate Oats Smoothie

Sprinkle with some mini-chocolate chips.Enjoy your mornings...

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Baked Masala Eggs

Come Sunday, I would think of preparing  a very lazy breakfast.  Bread and eggs would always top the list. But then I thought...why not bake the egg and see how the results would be. I did some search on the net, but the recipes were eggs baked separately.

I thought of going ahead giving the egg, a desi avatar and the result were really good.

This a very fuss free recipe which would suit anyone on a Sunday morning. 

Baked Masala Egg

Ingredients:

Eggs -4
Onions- 2
Tomato- 1
Mushrooms- 1/2 cup
Red Chilly Powder-1 tsp
Pepper(Crushed)- 1/2 tsp
Double Cream - 1 cup
Salt to taste

Method:

1.Finely chop the onions ,mushrooms and tomatoes.
2.Take a kadai/wok,add 1 tsp of vegetable oil and saute the finely chopped vegetables.
3.Now add the red chilly powder, salt, and crushed pepper.Mix and cook further for another 5 minutes on a medium flame.
4.Remove from fire and set aside.
5.Preheat the oven at 180 degrees centigrade for 10 minutes.
6.Beat all the eggs in a bowl and now add the sauteed vegetables and double cream.

7.Take a baking tin or a borosil dish.Coat the sides with little oil to prevent sticking.(I had used a silicon loaf tin)
8.Pour the contents and bake in the pre-heated over for 20 minutes.Check in between if the eggs are done by piercing a fork.It should come out clean.

9.Yummy and healthy Sunday breakfast is ready.

You could have it just like that, but goes well with toast too.

Tip : 
1.Add a pinch of oregano for extra flavor.
2.You can use any vegetable you fancy.Spinach,boiled peas,shredded carrot would be great to try with.

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Open faced Vege n Olives Sandwich(Danish Smørrebrød)

After moving to Copenhagen, I was quite amazed to see the sandwiches served here ,were 'open'. Open, in the sense, just one slice of bread with the cheese, butter, or meat. This is known as smørrebrød in Danish.
You can't go far in Denmark without noticing the beautifully decorated open-faced sandwiches!! The best thing was when we had ordered for a sandwich at a restraint, we were quite surprised to see the other slice of bread missing.

At home I decided to try the vegetarian desi-version of open faced sandwich. This would give you a truly unique Indo-Danish experience.

Open Faced Sandwich

Ingredients:

Bread Slices - 8
Cheese(Mozzarella)- 1 cup
Olives(Sliced)- 1/2 cup
Capsicum(Green,Red,Yellow)- 1 cup
Tomatoes(Finely Chopped)- 2
Olive oil- 1 tbsp.
Salt
Pepper(crushed)- 1/4 tsp

Method:

1.In a wok/kadai, take a tablespoon of olive oil, add the finely chopped tomatoes,capsicum and sauté for 2 minutes on a medium flame.
2.Add the salt and pepper, toss and remove from fire.
3.Preheat the oven for 180 degrees centigrade from 10 minutes.
4.On a baking tray, apply some oil or line with parchment paper. Place the bread slices and drizzle with some olive oil on the bread slices.
5.Take one teaspoon of the vegetable mixture and spread on all the bread slices. Place the olives on top.
6.Grate mozzarella cheese and bake for 8-10 minutes. Place the tray on the middle rack of the oven for all the sides of the bread to get toasted.

Yummy, open sandwiches are beaming at you.

Note: You can use shredded chicken, tuna, feta, canned pineapples, anything that catches your fancy.

Sorry, could not take any final pictures ,it got over in few seconds.

If you stop by,please do to leave a comment.

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Carrot Peas Paratha

Carrot n Peas Paratha

Whenever I need to invent something new for breakfast, I can only think of stuffed paratha where you can decide ,what should be stuffing depending on what vegetables you have at home.
A paratha/parantha/parauntha is a  wholewheat flatbread like a roti.There are two ways of making a parantha, you either mix the stuffing with the wholewheat flour or the stuffing is enveloped between two rotis and then cooked.For this carrot and peas parantha, I have used the latter method. This kind of parantha opens with crispier shell like layers.


Ingredients:
Wholewheat Flour - 2 cups
Carrot(Grated)- 1 cup
Peas(Boiled and mashed)- 1 cup
Jeera Powder/Cumin Powder- 1 tsp
Red Chilly Powder- 1 tsp
Dry Mango Powder/Amchur Powder - 1 tsp
Carrom Seeds/Ajwain- 1 tsp
Turmeric Powder - 1 tsp
Vegetable Oil - 4 tbsp
Salt to taste


Method:
1.In a bowl combine the flour, salt ,turmeric powder, and ajwain. With enough water knead into a soft dough.
2.In a wok/kadai,take 2 tbsp of oil, add shredded carrot, jeera powder, amchur powder, red chilly powder ,salt and saute on medium heat for 5 minutes without adding any water.
3.Now add the boiled peas and cook further for 5 more minutes. Let it cool down to room temperature.
4.Make equal sized balls of the dough. Roll two flat balls into chapatis/rotis of equal size and thickness.
5.On the kitchen counter , first place the rolled out chapati. Now take two teaspoon of the vegetable filing and spread it evenly across the chapati.
6.Now take the second chapati and place it on top of the vegetable filling. Gently press all sides without leaving any gaps in between.

 

7.Heat a tava and gently place the stuffed parantha. Drizzle 1 tsp of oil on each side and cook uniformly.
8.Serve hot with pickle of your choice and yogurt.

Goes well with sliced cucumbers too.

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Brokenwheat Idly

Brokenwheat/Samba Rava/Godhumai Rava is a fibre rich and low fat ingredient which can be used in many ways in our normal day to day food.Whenever I  hear of brokenwheat, the only dish that would come to my mind is the 'Brokenwheat upma'.

As I was making Rava idly(semolina) the other day,a thought just crossed my mind as to why not try making idlies with brokenwheat.I did give it a try and the result was delicious..





Ingredients:

Broken Wheat - 1 cup
Buttermilk - 1 cup
Carrot(Grated) - 4 tbsp
Beans(chopped finely and steamed) - 10
Channa Dal/Kadalai Parappu - 2 tbsp
Curry Leaves(chopped finely) - 1 sprig
Corinader Leaves (chopped finely) - 2 sprigs
Jeera/Cumin seeds - 2 tbsp
Appam Soda/Soda-bi-carb - 1/4 tsp
Vegetable Oil -2 tbsp
Salt to taste

Method:

1.In a kadai/wok,heat 2 tbsp of oil and now add the jeera and channa dal and fry till the channa dal becomes golden brown.Now add the broken wheat and saute for 5 minutes on low flame.
2.Transfer the contents of the kadai into a bowl and allow it to come to room temparature.
3.Soak the broken wheat with 1 cup of butter milk along with salt and soda-bi-carb to taste for an hour.
4.After an hour, you would notice that the broken wheat has absorbed the butter milk.(If the mixutre looks dry adjust the buttermilk accordingly)
5.Now include the chopped curry leaves,coriander leaves,grated carrots and boiled beans to it.
6.Set aside for 15 minutes.
7.Grease the idly plates with oil.
8.Pour a ladle of the batter into each idli plate.As you would steam idlies, steam the same for 10 to 12 minutes.
9.After removing from the pressure cooker or idli cooker, let it cool for 10 minutes.
10.With a help of a sharp spoon,demould the brokenwheat idlies.



Brokenwheat Idly

Best when had hot with coconut chutney or tomato chutney.You can dunk it in sambar too..!!

Everyone will be beaming at the breakfast table for sure.
 

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Masala Dosa

Masala Dosa/Masal Dosai is one of the famous breakfast items on the menu in any South Indian household. Its such a well balanced meal ,so perfect for having a good day ahead.

Masal Dosai
 

Ingredients: 



Dosa Batter-2 cups



For Potato Filling:Potato(Boiled)- 2 medium sized
Onions(sliced lengthwise) - 1 medium sized
Curry Leaves - 8 to 10
Mustard Seeds/Rai - 1 tsp
Dry Red Chilly - 2
Cumin Seeds- 1 tsp
Kadalai Parapu / Bengal gram Dal - 1 tbsp
Salt to taste



For Red Chutney:
Tomato - 1/2 medium sized
Dry Red Chilly - 3
Coconut(Grated) - 4tbsp
Salt to taste



For Coconut Chutney:
Coconut(Grated) - 8 tbsp
Roasted Bengal Gram Dal/ Pottu Kadalai - 4 tbsp
Green Chilly - 2
Salt to taste



Method:

Before we make the dosas, we need to prepare the potato filling ,red chutney and
the coconut chutney.



For the Red Chutney:
1.De seed the tomato, and grind finely with coconut,salt and dry red chillies with
just little water to grind them well.Set it aside.
2.Tempering will not be required for this chutney as we would be spreading this on
the dosa and will not be served as a side dish.
Note: This chutney should not be very watery.

For the Coconut Chutney:
1.Finely grind the coconut,green chillies,salt and pottu kadalai with just enough
water to grind finely.
2.Temper this chutney with curry leave,1/2 tsp of mustard seeds and 1/2 tsp of cumin
in 2 tsp of oil.

For the Potato filling:
1.In a kadai/wok, take 4 tbsp of oil, add kadalai parapu,remaining mustard seeds 
,cumin, dry red chilly and curry leaves.
2.Once they start to splutter, add 1 tsp of turmeric powder and thinly sliced
onions.
3.After the onions have started to brown, add the boiled potatoes(cut into small
cubes).
4.Lower the flame ,add salt to taste and cook for another 5 minutes.
5.Transfer into a bowl and set aside.

After the above preparation have been done,we will go ahead making the masala dosa.



For Masala Dosa:
1.Heat a tava/griddle and apply some oil.Take a ladle of dosa batter and pour onto
the gridle and in circular motions spread it around,like how you would do for any
dosa.This has to be very thin.
2.Sprinkle 1 tsp of oil for the dosa to cook.
3.Once one of the sides is done, flip over and cook for 2 minutes on medium flame
till the dosa starts to brown.
4.Flip it again and lower the flame.Now take a tsp of red chutney and smear it over
the dosa.
5.After this, take 2 tbsp of potato filing in the centre as show in the picture
below.

 

6.Close the dosa on both side like an envelop and flip it gently onto the serving
plate.
7.Masala dosa is ready to be served with coconut chutney and sambar.
 

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Corn Peas Delight

 Quicky Breakfast Idea !!


Corn Peas Delight

Ingredients:

Fresh Corn kernels - 1 cup
Peas - 1/2 cup
Chopped Onions - 1/2 cup
Chopped Tomato - 1/4 cup
Ginger-garlic paste - 1/2 tsp
Chilly flakes - 1 tsp
Chat Masala - 1/2 tsp
Jeera Powder/Roasted Cumin Powder - 1/2 tsp
Tomato ketchup - 2 tbsp
Olive Oil/Vegetable Oil - 3 tbsp
Salt to taste

Method:

1.Pressure cook the corn kernels and peas with a pinch of salt for two whistles in a pressure cooker or microwave for 5 minutes till tender.
2.Allow it to cool and coarsely grind the cooked corn and peas,and set aside.
3.In a kadai or wok, heat 3 tbsp of olive oil ,saute the chopped onions and tomato for 5 minutes with ginger-garlic paste.
4.Now add the chat masala, jeera powder ,salt,coarsely ground corn-peas and saute for 10 more minutes.
5.Remove from fire and add the chilly flakes and 2 tbsp of tomato ketchup.
6.Toast two slices of bread on a gridle with butter/oil on either side.
7.Spread it in between the toasted bread/garlic bread and serve hot.

Best and wholesome breakfast ever.

Note:
If you like Olives/Jalapenos, you can include few of them.

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Shredded Vegetable Sandwich



Shredded Vegetable Sandwich

Ingredients:

Shredded Carrot-2 cups
Green Capsicum - 1
Oregano- 2 tbsp
Black Pepper-1 tbsp
Sesame Seeds- 1 tbsp
Whole Wheat Bread- 4 slices
Butter-1 tbsp
Olive oil- 2 tbsp
Salt to taste

Method:

1.Finely dice the capsicum,you can use red and yellow capsicum as well.
2.In a wok or kadai, heat 2 tbsp of olive oil and add sesame seeds.
3.Now add the capsicum and shredded carrot and saute on high flame for one minute.
4.Add the oregano and and freshly ground black pepper along with salt to taste.
5.Saute for one more minute and remove from fire.

Sauteed shredded vegetables

6.Spread the butter one side of the whole wheat bread and toast on a hot tava for a minute.
7.Once the bread sliced have browned on either side,transfer them onto a plate.
8.Keep 2 tsp of the shredded vegetable mixture on one slice of the bread and diagonally slice with a knife.

Very healthy breakfast to jump start your day !!

Some variations:
1. Add 4 tbsp of tomato ketchup to the shredded vegetable mixture and mix well.

2.Add a dollop of cheese-spread to the shredded vegetable mixture for a very yummy bite.

3.Diagonally cut cheese slices and place them between the shredded vege and the bread.Again,toast the sandwich on a hot tava/gridle until the cheese melts a little.
 

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Andhra Pesarattu



Ingredients:

Whole Green gram Dal- 1 cup

Rice-1/2 cup

Dry Red Chillies-5

Turmeric Powder-1 tbsp

Curry Leaves-10 to 12

Fenugreek Seeds/Vendayam - 2 tbsp

Cumin Seeds/Jeera – 2 tbsp

Salt to taste

Method:

1.Wash and soak the whole green gram dal and fenugreek seeds for 5 to 6 hours.

2.Take a damp muslin cloth and put the soaked green gram dal and fenugreek seeds to germinate overnight.

3.Soak the rice overnight.

4.In a mixer, grind the germinated green gram dal,fenugreek,rice,dry red chillies, curry leaves,turmeric powder, cumin seeds, and salt into a very fine paste. This should have a dosa batter consistency.

Pesarattu Batter

5.Now you can go ahead making crispy pesarattu on a tawa as you would make dosas.

Very yummy when had with spicy Tomato chutney.

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