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.

Fish Curry

http://neethuskitchentoyours.blogspot.in/2010/06/kerala-fish-curry.html

Kerala Fish Curry With some Secret tips! ;)

Ingredients

6- 7 slices of cleaned fish( I used  Tilapia, You can use any fish of your choice like King Fish or Salmon)
8 Small Onions, sliced
4 chillies
1 small piece Ginger,sliced
3 Tblsp Coconut oil
1 cup thin coconut Milk ( Munnam Paal)
3/4 Thin Coconut Milk ( Randam Paal)
1/4 Thick Coconut Milk ( Onnam Paal)
2 tsp chilly powder
3/4 tsp coriander powder
1 tsp pepper powder
1 Sprig Curry Leaves
2-3 pieces of Kodam Pulli , Soaked in little hot water(Gamboge)
Sea Salt, according to your taste


Directions

1. Clean the fish well with  little turmeric to avoid fish smell.


2. Crush Ginger, chillies and onions together seperately.


3.  Add chilly powder, coriander powder and pepper powder to 1 cup coconut milk seperately.Mix well.


4.Take a earthenware ( Curry chatti), add coconut oil, sea salt and crushed ginger, chillies and onions. Crush them with your hands for 30 seconds. Add Kudam-pulli water along with the 2 small Kodam Pulli pieces. Then add the 1 cup coconut milk (with the spice mix) and then the 3/4 cup coconut milk. Mix everything well.

5. Switch on the stove ( Only now....Secret#1) at medium heat and let the above mix come to a boil. Let it boil for 5 minutes. Add the fish and let it cook for another 10 minutes or until you see a thin layer of oil on the sides. ( While it is boiling, check the level of sourness and adjust by adding or removing the pieces of Kudam- Puli). DO NOT COVER with  a lid (Secret #2;)...).


6.  Reduce the heat to low flame.Add the 3rd coconut milk in circular motion. Let it cook for 3 - 5 minutes. Just 1 minute before switching off the stove,add the curry leaves on top.


7. Do not cover the chatti with a lid until the curry cools down ( Secret#3 ;)...).


I love it with Tapioca or White rice :). Everytime my mom makes me this, i could hog and hog forever!! Hope you all will love it as much as I do :) And Yea, ur welcome!! ;-D

Savoury French Toast

http://www.sharmispassions.com/2009/04/eggless-french-toast-my-first-award.html



Eggless French Toast (Savoury version) Recipe - Ingredients
Bread - 4 slices
White Rava(Sooji) - 1/2 cup
Yogurt - 1/2 cup
Big Onions chopped - 1/2
Red chilli powder - 1 tsp
Coriander leaves chopped - 2 tsp
Turmeric powder - a generous pinch
Ghee to toast
Salt - to taste

Eggless French Toast
Method:
1.Mix all the above ingredients except bread and make a semi thick batter.Take a spoon full of the batter and spread on each slice of bread to coat well. You can even coat batter on both the sides and place it on the tawa.
Eggless French Toast
2.Heat a tawa - Add 1/2 tsp ghee, place the breads carefully then coat the other side with batter. Once it gets cooked on one side, flip and toast the bread slices till its golden brown on both the sides.
Eggless French Toast
Serve with tomato sauce.
Eggless French Toast

Kadalai Kulambi

http://www.sharmispassions.com/2013/08/kerala-kadala-curry-recipe.html

Kerala Kadala Curry Recipe

Preparation Time : 15 minutes + soaked overnight | Cooking Time : 30 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: Kerala

Black Channa - 3/4 cup
Small Onion - 5
Tomatoes - 2 medium sized chopped roughly
Red Chilli powder 1 tsp
Coriander powder - 1.5 tsp
Garam masala powder - 1/2 tsp
Oil - 1 tsp
Salt - to taste

To roast and grind:

Coconut - 1/2 cup
Red Chillies - 2
Coriander seeds -1 tbsp

To Temper:

Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - a sprig
Small Onion - 5 (optional)
Jeera - 1/2 tsp

Method:

1. Soak black channa overnight and pressure cook for 6-7 whistles or until soft.Dont drain water, set aside.In a pressure cooker heat oil add tomatoes and onions, fry till mushy and raw smell of toamtoes leave.Then add red chilli powder, coriander powder and garam masala powders.
2. Fry till raw smell of spice powders leave, add required salt then add channa along with water and pressure cook for 1 whistle(this step is purely optional) - but I recommend doing so as it makes the channa soft and blend with the masalas well. Heat a pan and add the ingredients listed under 'to roast & grind'.
3. Roast till nicely browned to a darker shade.Then transfer it to a mixer,add little water and grind to a smooth paste.
4. Add the paste to the gravy (add water it its too thick)and let it boil for 3mins. Then heat oil in a tadka pan - add the items listed under 'to temper' let it splutter.Fry till onions turn golden brown.
5. Add the tadka to the gravy  - I transferred it to the pan at this stage as I needed my pressure cooker for making the puttu :). Adjust salt....Allow it to boil till the curry thickens to the desired consistency.Switch it off.

Serve hot with puttu, the best combination or with appams.

My Notes:

• Make sure you dry roast the ingredients listed to nice dark brown.
• You can even skip small onion while tempering.
• Pressure cooking chana along with the masala gives a great blend and flavour too.But if you dont prefer pressure cooking then allow it  to boil for 5mins then go to the next step.
• Adding coconut milk at the final stage gives a great flavour.
• Instead of garam masala you can even roast and grind whole spices(cinnamon,cloves,cardamom) along with coconut.