Oats moong toast

http://www.youtube.com/watch?v=Mf0ioox-3EU

Sooji toast

http://www.youtube.com/watch?v=dNBuDzJ0WyY

Chicken Tikka recipe

Chicken Tikka Masala Recipe

Apr 3, 2012 4:01 pm

The national dish of England is Indian. Score.

BY JESS KAPADIA

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I've spent a lot of time cooking and writing about Indian food, and a lot of my Indian food writing time on why not to order, eat or even acknowledge chicken tikka masala. That's right, with all due respect to bangers, mash and the people who love them, England's inexplicably lofty population of Indians won out. Chicken tikka masala takeaways are among the most popular dinner options in England.

But, sorry to break the news, it's not really Indian food.

It translates well enough: "chunks of chicken in a curry environment." Masala itself is hard to define. It does mean "spice," but the underlying context can designate something else entirely. When I do gripe about chicken tikka masala, it's about how Westernized it is, not how it tastes (which is absolutely delicious). So to everyone who ever demolished a container of delicious lo mein right out of the box and called it Chinese, I recommend knocking out a batch of chicken tikka masala and touting your exotic new skills with a fake British accent.

+ ENLARGE

Photo: SteFou! on Flickr

My one question for the Queen of England? Her thoughts on chicken tikka masala.

 

Servings:4

Ingredients

For the marinade

1 cup plain yogurt

2 tablespoons lime juice

2 tablespoons garam masala

1 tablespoon fresh ginger root, minced

1 teaspoon salt

4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes

For the masala sauce

1 medium red onion, roughly chopped

2 cloves garlic, peeled

1 1-inch piece peeled ginger root, roughly chopped

2 tablespoons clarified butter or ghee

3 teaspoons garam masala

1 whole red chili, crushed slightly with the back of a knife (optional)

2 large ripe tomatoes, deseeded and finely chopped

1 cup heavy cream

salt to taste

Directions: 

1. Mix all marinade ingredients and pour over chicken in a large bowl. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight. 
2. Cook chicken in a large pan over high heat until nearly cooked through, then transfer to a plate and set aside. You'll want the chicken to finish cooking in the sauce. Discard the remainer of the marinade.
3. Combine onion, garlic and ginger in a blender until smooth. Heat the clarified butter in a medium saucepan, then pour in onion mixture. Cook on medium heat for 10 minutes, stirring frequently. If you want yours on the spicier side, throw in a whole red chili.
4. Add garam masala and tomatoes, lower heat slightly and cook until tomatoes cook down into the sauce, about 15 minutes.
5. Add chicken, and cook for another 15 minutes.
6. Add heavy cream, remove from heat, fish out the whole chili, taste for salt and allow to stand and thicken for 5-10 minutes.
7. Serve with basmati rice, chopped cilantro, yogurt and lime wedges.

Level of Difficulty: 

Easy

Prep Time: 

30 minutes, plus overnight refrigeration

Cooking Time: 

45 minutes

kashmiri chicken

http://www.foodrepublic.com/2011/08/22/kashmiri-chicken-recipe

Kashmiri Chicken Recipe

Aug 22, 2011 5:31 pm

Indian chicken curry that's simple and delicious

BY ANJUM ANAND

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This is a simple curry that uses loads of tomatoes and whole spices to get maximum flavor. In Kashmir, cooks traditionally use large pieces of chicken (this dish would normally be made with a small quartered chicken), but you can use anything you have access to. The flavors are simple, rustic and well-rounded. Simply served with boiled rice, chicken is transformed into a delicious dish for dinner or lunch.

+ ENLARGE

Every good cook has a chicken curry dish in the repertoire.

 

Servings:4 servings

Ingredients

4 tablespoons vegetable oil

2 bay leaves

4 cloves

6 green cardamom pods

2 black cardamom pods

1 small-medium onion, peeled and sliced

1/4 -inch piece fresh ginger, peeled

5 garlic cloves, peeled

salt to taste

3/4 teaspoon pure red chile powder, (or paprika or Kashmiri chile powder, for color)

1 rounded teaspoon ground cumin

1 rounded teaspoon ground coriander

3 medium-large tomatoes, pureed

1 1/2 pounds chicken pieces, or 4 leg quarters, skinned

Directions: 

1. Heat the oil in a large nonstick saucepan and add the whole spices; let them splutter (a.k.a. simmer) for 15 seconds.
2. Add the onion and cook until translucent, about 5 minutes. 
3. Meanwhile, using a blender, make a fine paste of the ginger and garlic with a little water. Add to the pan and cook until the excess liquid has evaporated and the paste has fried for 30 seconds.
4. Add the salt, powdered spices and tomatoes. Cook, stirring occasionally, until oil is released from the masala sauce, around 10–15 minutes.
5. Add 3/4 cup water and bring to the boil, then taste and adjust the seasoning. Add the chicken pieces and cook, covered, until the chicken is cooked through, around 25 minutes.
6. Take off the lid and add a splash of hot water if the gravy has reduced too much or, if necessary, cook off excess liquid over high heat. Serve with rice.

Level of Difficulty: 

Moderate

Prep Time: 

15 minutes plus overnight refrigeration

Cooking Time: 

45 minutes

More about: 

• chicken,
 
• curry,
 
• garam masala,
 
• indian food,
 
• rice

Oats bisebelabath

http://www.sailusfood.com/2012/09/22/oats-bisibelabath-healthy-indian-recipe/

Oats Bisibelabath

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Oats BisiBelaBath ~ Healthy One pot meal

Oats Bisibelabath

The mix of ingredients that go into the making of today’s Indian style Oats recipe is very interesting, aromatic and outright finger licking good. Dear readers, I have for you Oats Bisibelebath, a Karnataka classic rice, lentil and vegetable dish where the rice has been substituted with oats. A wholesome, one pot meal with all the nutritious goodness going into it in the form of oats, protein rich dal, mixed vegetables and warming spices.

Roasted spices to make Bisi Bela Bath powder

The key to this oats recipe is the spice blend aka bisi bela bath powder. There are variations to this spice powder and I have tried to stay close to the authentic bisi bela bath spice mix. It works for me and I am hoping you will like it as well. 

Oats Bisi Bela Bath

Oats Bisibelabath Recipe

Prep time: 20 min

Cook time: 20 min

Yield: 4

Main Ingredients: oats vegetables tur dal

Ingredients

• Oats - 1 cup, dry roast on low flame for 5 mts
• Tur dal - 1/4 cup, washed and cook till soft
• Carrot - 1, peel and cube
• Potato -1, peel and cube
• French beans - 6, string and cut into small pieces
• Green peas - fistful (optional)
• Tomato - 1, large, finely chopped
• Onion - 1, finely chopped
• Tamarind extract - 1 1/2 tbsps (thick extract)
• Jaggery - 1/2 tbsp
• Turmeric powder - 1/4 tsp
• Salt to taste
• Oil - 1 1/2 tbsps OR 1 tbsp ghee and 1/2 tbsp oil
• For tempering:
• Mustard seeds - 1/2 tsp
• Curry leaves - 5-6
• Oil - 1 1/2 tbsps oil OR 1 tbsp ghee and 1/2 tbsp oil
• For Bisibelabath powder: (roast in a tsp of ghee or oil for 3-4 mts)
• Chana dal - 1/2 tsp
• Urad dal - 1/2 tsp
• Coriander seeds - 1 tbsp
• Cumin seeds - 1/2 tsp
• Black Pepper corns - 5 to 6
• Red chilies - 2-3, tear and de-seed
• Cinnamon stick - 1/2"
• Cardamom - 1
• Cloves - 1
• Marathi Moggu - 2 (Dried capers)
• Poppy seeds - 1 tsp
• Dry coconut - 1 tbsp
• Raw rice - 3/4 tbsp
• Fennel seeds - 3/4 tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - pinch (methi)
• Curry leaves - 1 sprig
• Asafoetida - 1/4 tsp

Method

1. Peel and chop the vegetables. Pressure cook the vegetables till soft.
2. Pressure cook the dal. Prepare the bisi bela bhath powder. Dry roast all the ingredients listed above for bisi bela bhath powder in a teaspoon of oil or ghee for 3-4 mts. Remove onto a plate and cool.
3. While the spices cool, dry roast oats for 3 mts on low to medium flame and keep aside.
4. Blend the cooled spice ingredients to make bisi bela bath powder. Keep aside.
5. Heat oil in a heavy bottomed vessel. Add mustard seeds and as they splutter, add curry leaves and mix. Add chopped onions and saute for 4 mts. Add turmeric powder and mix. Add chopped tomato and cook for 3 mts. Add the vegetables along with any left over water and jaggery and cook for 2 mts.
6. Add cooked dal and mix. Add tamarind extract along with a cup of water and cook for 4-5 mts.
7. Add 1 1/2 tbsps of bisi bele bath powder and salt and mix. You need to mix the powder well such that you do not find any lumps of the spice powder. Add a cup of water at this stage and cook for 2 mts.
8. Add oats and mix. Place lid and cook on low flame for 5 mts. Turn off heat and remove onto a serving bowl.

Tips

• At the time of serving you can top with roasted cashew nuts or sev for a crunchy experience.
• Vegans can omit ghee and use only oil.
• You can add any vegetable of your choice like capsicum, cauliflower, brinjal etc.
• Add more water for a thinner consistency of bisibelabath.

How about a spicy, tangy Oats breakfast? Try Oats Bisibelabath, a healthy Indian recipe with oats, mixed vegetables, turl dal and a blend of Indian spices.

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Tagged as: bisi-bele-bath, bisibelabath, indian-recipes-with-oats, oats

Oats recipe

http://www.sailusfood.com/tag/indian-recipes-with-oats/



http://www.sailusfood.com/tag/indian-recipes-with-oats/

Oats cutlet

OATS TIKKI RECIPE | OATS RECIPES | OATS TIKKI WITH MOONG DAL

I have a pack of Oats and i wanted to try out something new recipe with Oats, other than the Oats Upma and Oats Idli . I came across this recipe of Oats recipe , a healthy and diabetic friendly recipe snacks with oats. Try out this easy and tasty oats tikki which i adapted from Tarla Dalal’s cookbook.

INGREDIENTS: YIELDS 11 TIKKIS

QUICK COOKING OATS	1/2 CUP + 1/4 CUP
YELLOW MOONG DAL	1/3 CUP
ONION	1
CARROT	1
GARAM MASALA	1/4 TSP
RED CHILLI POWDER	1/4 TSP
CORIANDER LEAVES	FEW
OIL	3-4 TBLSP
MILK	2-3 TBLSP
SALT	TO TASTE

METHOD:

• Dry roast the  1/2 cup of Oats  in a pan for 5 minutes, without getting it burnt.
• When it is cool make into a fine powder.

• Cook the yellow moong dal till it becomes soft. No need to pressure cook it. If you soak it for 10 minutes in water and cook in open flame it will be done in 10 minutes.

• Drain the excess water and allow this to cool.
• Grind the moong dal coarsely without adding any water.
• Put this to a wide bowl and add the oats powder, finely chopped onion, grated carrot,coriander leaves, red chilli powder,garam masala and salt.

• Combine this nicely and make it into small tikkis.

• Dip this in milk and roll in the dry oats (1/4 cup which is mentioned in the ingredient list).Coarsely grind this before using.

• Place this on a tawa and cook it by adding little oil on both sides till it becomes golden brown.

• If you wish to deep fry also can do it.
• Serve it hot with  green chutney.

             
Note:

• While grinding the moong dal ensure that it doesn’t have water in it.
• Instead of moong dal you can add boiled potato too.
• Finely chopped capsicum, cabbage , corn kernels can be added to the tikkis.
• I used the rolled oats, you can use the quick cooking oats too

Banana Oats smoothie

http://www.tarladalal.com/Banana-Oats-Smoothie-(-Burgers-and-Smoothie-Recipe)-36265r

The banana oats smoothie, as you might have figured out already, is an intelligent choice for breakfast! the use of bananas, oats, flax seeds, curds and honey (instead of sugar) marks up the nutrition quotient of this recipe remarkably.
Add your private notePreparation Time: 5 mins
Makes 2 big glasses
Show me for  big glasses 

Ingredients

1 cup chilled and roughly chopped bananas
1/2 cup quick cooking rolled oats
1 cup chilled fresh curds (dahi)
2 tbsp honey
2 tbsp flax seeds (alsi)
1/2 cup ice-cubes

Method

1. Combine the curds, honey, bananas, oats, flax seeds and ice-cubes and blend in a juicer till the mixture is smooth and frothy.
2. Pour equal quantities of the smoothie into 2 individual glasses.
3. Serve immediately.