Vegetable oats upma

  Oats has high fiber content which is proven to lower cholesterol levels. My husband is a borderline health freak and he deserves the credit for this recipe. In this recipe, I tried similar to rava kichdi, just replacing the rava with oats. Definitely simple, but can be made enticing with colorful veggies!

Serves up to 2 people

Preparation time:30 minutes

Ingredients:

1 cup of Oats
1/2 tbsp of chopped ginger paste 
2 slit green chillies
1 chopped carrot
1 small cup of chopped cauliflower
5-6 beans
handful of green peas
1 onion sliced
1/2 tsp of mustard seeds
1 small inch of cinnamon stick
2 cloves 
1 piece of cardamom
1 bayleaf
big pinch of turmeric
handful of coriander leaves

1 tsp of ghee
salt as required

Preparation:

1. Add 1 tsp of ghee to the pan, then add the mustard seeds, cinnamon stick, cloves ,cardamom and bay leaf.
2. As the nice aroma comes add the onion, green chillies and ginger and saute for a minute.

3.Add the vegetables, turmeric and salt to the pan. Saute well. Close the lid and allow the veggies to cook. Add a cup of water and bring it to boil.

4.Dry roast oats in a different pan for couple of minutes. transfer the oats to boiling water. Mix well. Close the lid for 3-4 minutes. Switch off the flame.

5.Add the coriander leaves as garnish. Serve with spicy pickle.

Brussels Sprouts Curry

   Brussels sprouts contains sulforaphane, a chemical believed to have potent anticancer properties. The  method of preparing brussels sprouts for cooking begins with removal of the buds from the stalk. Cut any surplus stem.

Serves up to 3 people
Preparation time: 30 minutes

Ingredients:

14 Brussels  sprouts
1 large chopped onion
1 large chopped tomato
1 tsp of sambhar powder
1/4 tsp of turmeric
1 tbsp of olive oil
salt as required

Seasoning:

1/4 tsp of mustard
1/2 tsp of urad dhal 
sprig of curry leaves
pinch of asafoetida 

For grinding:

2 red chillies
1 tbsp of chutney dhal
1 tsp of cumin seeds
1 tsp of fennel seeds


Preparation:

1.Cut Brussels sprouts in to 4. Sprinkle some salt and microwave for 5 minutes.
2.Heat oil in the pan, add seasoning. Once the mustard sputters, add onion and saute for 2-3 minutes. Grind the ingredients together mentioned above in to a coarse powder.
3.Add tomatoes and saute well till they become mushy. Add turmeric, sambhar and salt to the pan.
4.Now add the brussels sprouts to the pan and mix well. Add the ground powder and close the lid for 10 minutes.

5.Check if the brussels sprouts is cooked and turn golden brown. Serve with roti/ rice.

Badam Halwa

  I wish all my readers a very Happy Diwali. Diwali is arguably the most celebrated festival in India and people enjoy the occasion with sweets, lights and fireworks! This year I tried making badam (Almonds) halwa. I think peeling the almonds is the tricky part as it takes sometime. I did realize that we get peeled almonds from the supermarket and can save some time and effort. Making of halwa itself is not that difficult.

Ingredients: 

1 cup of Badam
1 1/4  cup of sugar
3 tbsp of ghee
1/4 cup of milk
few strands of saffron


Preparation:

1.Soak Badam for 4 hours in warm water. Soak saffron in 1 spoon of milk.

2.Here comes the tricky part, peeling the skin of badam. Grind badam with milk (use as little milk as possible). Take heavy bottomed vessel and pour the mixture.

3.Add fine sugar and keep stirring. When badam paste starts to thicken, add ghee(clarified butter).  Cook in medium flame. Stir constantly.

4.As the halwa bubbles reduce the flame. As it thickens and halwa starts leaving the sides of the pan.

5.Add saffron which gives nice yellow color and flavor.  Mix well.

         

6.Allow them to cool and Badam halwa is ready.