Seduce Your Tastebuds

Seduce Your Tastebuds

Thursday, 5 January 2017

Oats Paniyaram

Our family is a bit partial when it comes to paniyaram. We can have it for breakfast, as a snack and even for dinner.I have a soft spot for Oats. So combining these two, I made these Oats Paniyarams and served it with coconut chutney and it was washed down with a a cooling Cucumber and Mint flavored buttermilk.We don't prefer heavy dinners in Summer and these type of light dishes looks perfect!

While you are around here, take a look at the other recipes with Oats and indulge on a delicious and nutritious meal.

This post is for Blogging Marathon #7, Week 1 ,Day 1, and the theme I have chosen for this week is Vegetarian Dinners.




I used:

Quick Cooking Oats- 1 cup
Chili powder- 1/2 teaspoon
Salt- to taste
Chopped curry leaves- a few
Buttermilk - as needed
Oil- 1 teaspoon
Mustard- 1 teaspoon
Chana dal- 1 teaspoon
Urad dal- 1 teaspoon
Onion -1, finely chopped

Take the oats in a pan and roast it on low flame till fragrant.Take care not to burn the oats.Cool and powder to a semi coarse powder.


Take the powdered oats in a bowl and add salt, chili powder and curry leaves.Mix and add buttermilk little by little to make a thick batter.


Heat oil in pan and add the mustard, urad dal and channa dal. When teh mustard pops and dal turns brown, add the onion. Saute till the onion turns translucent.Pour this into the batter and give it a mix



Heat a paniyaram pan and smear oil in the moulds and drizzle a little oil[optional]and cover and cook for a few minutes. The sides will turn crisp.Gently remove the paniyarams from the moulds and turn them over using a spoon / skewer. Once both sides turn crisp, remove from the pan and repeat for the remaining batter.Serve with a side of your choice



 We had it soaked in sambar, sprinkled with a little sev, and a small bowl of coconut chutney.


BMLogo 

Bon Appetit...

Wednesday, 4 January 2017

Sprouted Green Gram Dal Dosa


When we prefer to go for a full fledged dinner, it means the family wants Idli / Dosa. Almost always the fridge houses a box of batter that can be made into either of the two based on when it was ground. But on those rare occasions when I do run out of batter [read-when I forget to soak the rice and urad dal], I turn to instant dosas that need no fermentation. But sometimes, I also make dosas that need no fermentation yet need to grind the batter' kinda dosas

This dosa is 'sort of' instant if you have the sprouts ready. Sprouting is no rocket science and if you have some at hand, then try this nutritious dish.

This post is for Blogging Marathon #7, Week 1 ,Day 1, and the theme I have chosen for this week is Vegetarian Dinners.



Sprouted Green Gram- 1 1/2 cups
Urad Dal- 1/2 cup
Salt to taste

Soak the urad dal for 3-4 hours


Drain the urad dal and grind to a smooth batter adding as little water as possible. Remove onto  a big vessel.Grind the sprouts to a smooth batter adding very little water.Mix this with the ground urad dal batter


Add salt and mix well.Keep aside for 15 minutes [optional] and during that time you can prepare a side dish of your choice :)

Make Dosas and serve hot with a a chutney of your choice.


We had this with a simple tomato onion chutney.



Note:
  • To up the spice quotient,add a few green/ red chilies, ginger while grinding the sprouts.
  • You can also add finely chopped onions to the batter and prepare the dosas. 
  • I  added grated carrot and finely chopped coriander leaves when I made it the second time and the kids liked it.
  • Store the left over batter in the fridge and try to use within two days. After that the batter gets a slight bitter taste.

BMLogo 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sending this to Rafeeds who is hosting the 103rd edition of MLLA , an event conceptualized by Susan and hosted by Lisa.


Bon Appetit...

Tuesday, 3 January 2017

Spinach and Vegetable Soup

Sometimes when we are in need of a very simple / light dinner and when the usual options look boring, we used to turn to soups. Well that phase began when I did Around The Worl in 30 Days with Soups and Salads as the theme. Lil Angel used to join me in having soups for dinner and this continued for a while.

I paired this Spinach and vegetable soup with a Libyan Herb Bread. The soup by itself is very filling and the I ended up eating more soup than the bread. Lil Dude just just the bread and Lil angel loved to soak up the soup with the bread and eat the veggies separately!

This post is for Blogging Marathon #7, Week 1 ,Day 1, and the theme I have chosen for this week is Vegetarian Dinners.



I used:

Oil- 1 teaspoon
Onion-1, sliced
Garlic-3 pods, sliced
Ginger- a small piece, sliced
Tomato -1 roughly chopped
Mixed vegetables- 2 cups [I used carrots, beans cauliflower]
Tomato puree- 1 cup
Red chili powder- 1 teaspoon [ adjust to taste]
Salt to taste
Boiled peanuts- a handful
Boiled sweet corn- a handful
Boiled dried beans - 1 handful
Spinach-1 small bunch, chopped

Heat oil in a pressure cooker and add onion, garlic and ginger.Saute for a minute.Add the tomato , chopped vegetables, tomato puree.Now put in 1 1/2 cups of water .


Put in the chili powder, salt and bring to boil. Pressure cook for 3 hisses/ 10 minutes.



When the pressure releases, remove the lid and simmer the soup. Ad the peanuts, sweet corn ,beans and spinach. Mix and let it simmer for 5 minutes. Remove from heat and serve.


Enjoy the light meal!!

Note:

  • Use any vegetable that you have at hand. You can include peas, potato along with the vegetables used here and add mushrooms in the end along with the spinach.
  • I had a little of boiled peanuts, sweet corn and dried beans and so added them at the end. You can soak them for 4-5 hours and add them along with the vegetables too.
  • Adjust the quantity of water to suit your taste
BMLogo 


Bon Appetit...