Oats veggie Idli (instant)

This was my first trail with ‘oats idli’ and trust me it was very testy, so I thought I will share this simple and easy recipe with you all. The recipe is similar with ‘rava idli’ recipe, but it is much healthier as we are using oats instead of ‘rava’. I hope you and your family will like it .. please let me know your feedback..

Ingredients:
1. Oats – 1cup,
2. Whole wheat rava/semolina – ½ Cup,
3. Yogurt – ½ cup,
4. Water- 1 cup or as needed
5. Salt to taste,
6. Baking soda – ½ tsb,
7. Onion chopped- 1 small,
8. Mustard seeds – ½ tsb
9. Oil – 1tsb,
10. Chopped veggies of your choice – ½ cup, I used red bell pepper, carrot, beans,
11. Curry leaves- 1 or 2 finely chopped,
12. Green chilies- 2 finely chopped

Procedure:
Step 1: Dry roast the oats in a pan for 5 mins in high flame to make it crispy. Cool it little bit, blend it to a fine flour in a blender.
Step 2: In a bowl add Oats flour, whole wheat rava or semolina, pinch of salt, yogurt, baking soda, water and mix it well. Stir the idli batter very well, the batter should have a medium consistency. Cover and allow the batter to sit for at least 10 minutes.
Meanwhile we will prepare the veggie

Step 3: In a pan heat oil add curry leaves and mustard seeds sauté till the mustard seeds crackle. Add green chilies, chopped vegetables and salt to taste. Sauté for 4~5 mins, turn off the heat.
Step 4: Add the sautéed vegetables to the Idli batter, mix well. 
Step 5: pour the oats idli batter in a greased idli plates.
Step 6: Place the plates in the steamer, cover and steam the idlis for about 10 to 12 minutes. Take out the idlis from the steamer, serve hot with your favorite chutney.

Bibimbap(비빔밥 Korean Rice Mix)

Today we will learn about one of the most popular Korean dish Bibimbap (비빔밥). 'Bibim(비빔)' means 'mix' and 'Bap(밥)' means rice, so Bibimbap is a bowl of rice topped with a array of individually cooked/boiled vegetables, meat(optional) and seasoned with a special sauce prepared with Korean hot pepper paste(gochujang). As, 'gochujang' or Korean red pepper paste is not available everywhere, I tried to make a substitute, which tastes quite similar.

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FYI, you may use any vegetables of your choice, traditionally in Korea they use- soybean sprouts, spinach, zucchini, carrots, fernbrake, dried seaweeds, Shiitake Mushrooms and egg.

This recipe may look little long, as we have to cook all the vegetables separately but the procedure is very simple. I hope you like this Bibimbap recipe :) .

For this recipe I used the following ingredients for 1 serving,

1. Short Grain rice - 1/4 cup,

2. Button mushrooms- 1/2 cup sliced

3. Carrots- 1/3 julienned,

4. Zucchini -1/3 julienned,

5. Spinach- 1/2 cup cleaned and chopped,

6. Egg- 1 fried, sunny side up,

7. Dried Seaweed- 1 julienned,

8. Onions -1/3 sliced, In Korea they generally use white onions,

9. Oil to Sautee the vegetables(Sesame oil if possible)

10. Chopped Coriander leaves - I added this, as I like it but Koreans will never ever use Coriander leafs they just hate the smell,

11. Black pepper powder

For Bibimbap Sauce- Combine all the following ingredients mix well and keep aside

1. Hot chili ketchup - 2 tsb,

2. Hot chili powder - 1/4 tsb,

3. Vinegar - 1/4 tsb

4. Sugar- 1/2 tsb

5. Roasted sesame seeds - 1tsb

Procedure:

Step 1(cooking rice): Cook the rice and keep it aside, we will use it during assembling the dish.

Step 2(Sautéing vegetables): Now we have to cook all the Vegetables(one by one) according to their tenderness. We should not cook the vegetables very soft, it should be little crunchy. We will use the same pan to sauté all the vegetables

~Carrots: Heat some oil in a pan, add the julienned carrots, salt to taste and a pinch of black pepper powder, cook in high heat for around 3~4mins. Carrots takes little longer time than the other vegetables. Takeout the carrots and keep aside.

~ Zucchini: Add very little oil, julienned zucchini, salt to taste, pinch of black pepper and cook for 1 min in high heat.

~Onions: Sauté the onions similarly for 1~2mins.

~Mushrooms: I generally cook the mushrooms at the end, as it may leave some water in the cooking pan . Sauté it similarly for 1~2mins.

~Spinach: boil 1 cups water in a pan or microwave. add pinch of salt to the hot water and stir. then add the spinach leaves in the hot water. close with a lid and let the spinach leaves sit in the water for 1~2 mins. strain the spinach leaves and immediately add to a bowl of ice cold water, it will help to preserve the nice green color. after few mins drain the water.

We are done with sautéing all the vegetables now we need to assemble rice and vegetables in a bowl

Step3(Assembling): Place the rice in a big bowl as base. Nicely arrange a small amount of each prepared vegetable, the julienned seeweeds over the rice. Drizzle a little sesame oil over. Top with the fried sunny-side up egg and serve with the red 'Bibimbap Sauce'(1 or 2 tsb according to your taste) we prepared.

How to eat~ Combine rice, all vegetables, egg and the special sauce together, mix it very well with a spoon. The rice should become red :) , enjoy your Bimimbap..

Health Fruit Cake recipe

Is there someone who don't like fruit cakes??? It is so colorful and delicious I beat everybody in your family will just love it. I replaced "Sugar" with "brown Sugar", and "Butter" with "Refined Oil", to make the cake little bit healthier. I hope you will like it.

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N.B: While making fruit cakes, the batter needs to be heavy enough for the dried fruit and nuts to be suspended in it; if it's too thin the fruit will sink to the bottom.

Ingredients:

1. All-purpose flour - 2 Cups,

2. Refined oil- 1 cup,

3. Dry fruits of your choice - 1 cup (I used-A mixer of chopped dates, raisins, walnuts, cashews, chopped fresh cherries)

4. Brown Sugar- 1 cup,

5. Baking powder- 1 teaspoon,

6. Eggs- 2,

7. Milk - 1/2 cup

Procedure:

1. Pre heat the oven at 325 degrees F (160 degrees C). Grease a oven proof pan with the refined oil.

2. Beat the eggs until it is light and fluffy. Gradually add the sugar and the oil, Mix well.

3. Add the flour and slowly fold it together with the egg, sugar and oil mixer. Add the milk and combine together.

4. Add the dry fruit mixer to the cake batter. Combine fruit/nut mixture with creamed ingredients and mix well to distribute the fruit and nuts evenly.

5. Pour the batter into the prepared pan. Bake for 45~60 minutes until a toothpick or wooden skewer inserted into the center comes out clean.

6. Remove the cake from the oven and place on a wire rack to cool completely. Enjoy

Black Chickpea (kala chana) Masala

Kala chana masala or black chickpea masala curry is a healthy recipe as chickpeas are full of protein. Because it is full of protein it is one of the must have dishes during Ramadan in our place. Not only it is healthy it is very testy as well. So, let’s get started 
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Ingredients:
1.       Dried black chickpea- 1 cup,
2.       Onion – 1 big, finely chopped,
3.       Tomato- 1 big, finely chopped,
4.       Ginger garlic paste- 1 tsb,
5.       Cumin seeds- ½ tsb,
6.       Coriander powder- 1 tsb,
7.       Cumin powder- ½ tsb,
8.       Chili powder- ½ tsb,
9.       Garam masala – ½ tsb,
1.   Oil- 1 and ½ tsb,
1.   Coriander leaves for garnishing,
1.   Salt to taste

Procedure:
Step1: Soak the kala chana/chichpea in water over night (or for 8-9 hours). Boil the chickpeas in a pressure cooker for 10-15mins.
Step2: In a frying pan heat the oil, add the cumin seeds wait until the seeds start cracking.
Step3: Add the chopped onions Wait until the onions become translucent. Add ginger garlic paste and cook for another 5mins in medium heat.
Step4: Add the chopped tomatoes, salt, cumin powder, coriander powder, chili powder mix all together and cook for 4~5 mins.
Step5: Add 1 cup water, the boiled chickpeas, mix all together, cover the lid lower heat and cook for at least 10mins. Check in-between, if it is too dry add ½ cup of water.
Step6: Open the lid cook the whole thing is medium high heat for another 5 mins. Add garam masala turn off the heat cover lid and give 5~6 mins sitting time and serve.

Soya Chunks Curry(Vegetarian)

Today we will make a curry with 'soya chunks' which is also called 'meal maker' or 'soya nuggets'. It is an easy to cook recipe :) ,as you may know I always try to share easy to cook but delicious dishes. This recipe can be served with plain rice, fried rice, roti, pathas whatever you like. So let's get started.

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Ingredients:

1. Soya Chunks - 1/2 cup

2. Onion- 1, finely chopped,

3. Tomato- 1 big, finely chopped,

4. Potato- 1 big,

5. Ginger-Garlic paste- 1tsb,

6. Cumin seeds- 1/2 tbs

7. Yogurt/Curd - 1/4 cup,

8. Turmeric powder- 1/2 tbs,

9. Coriander powder- 1/2 tsb,

10. Garam masala- 1/2 tbs,

11. Red chili powder - 1/2 tsb,

12. Salt- to taste,

13. Cooking oil- 2 tsb,

14. Fresh Coriander leaves- chopped for garnishing

Procedure:

Step1: Wash n soak the soya chunks in hot water until they become soft and doubled in size. Discard the water ,squeeze off the extra water and keep the soya chunks aside.

Step2: Peel and cut the potatoes into one inch sized cubes, keep them in water.

Step3: Heat the oil in a pan, add the cumin seeds. When they start crackling add the onions. Wait until the onions become translucent.

Step4: Add ginger garlic paste and cook for 4-5mins. Add the chopped tomatoes, potato squares and salt to taste. Cook for another 2~3 mins in medium heat.

Step5: lower the heat and add the yogurt/curd and cook in low heat for 2~3mins.

Step6: Now add turmeric powder, coriander powder, chili powder and 1/2 cup of water mix all together. Cover the lid and cook for 4-5 mins in medium high heat.

Step7: Open lid, add the soya chunks, 1/2 cup of water mix everything together. Cover lid and cook for another 4-5 mins in medium high heat, so that the soya chucks soaks all the flavors from the spices.

Step8: After 4-5 mins open the lid add the garam masala cover the lid cook for 2mins in high heat and trun off the heat. Give 5-10 mins sitting time garnish with fresh coriander leaves and serve. Enjoy your meal.

Alu Posto( Potatoes with Poppy seeds)

Alu posto is one of the most popular dish in Bengali Cuisine. It goes well with hot pain rice and Daal(lentil soup). Being a Bengali I can say, our vegetarian meal is incomplete without a posto dish :) :) . It is true that opium and posto(poppy seeds) comes from same plant, but you won't feel sleepy or heavy after consuming poppy seeds, nor you can extract opium from poppy seeds :) :) . I hope you will enjoy this easy but very delicious dish.

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Ingredients:

1. Green chillies-3~4

2. Medium potatoes- 5 - 6

3. Ghee -1 tsp

4. Mustard oil - 2 tblsp

5. Poppy seeds (khuskhus/posto) - 1/2 cup

6. Salt to taste

7. Coriander powder - 1/2 tsb

8. Garlic cloves (optional, if you are preparing pure veg, you may not use garlic)- 4~5 finely chopped

9. Onion chopped (optional, if you are preparing pure veg, you may not use garlic)- 1 cup

Procedure:

Step1. Peel and cut the potatoes into one inch sized cubes, keep them in water.

Step2. Soak poppy seeds in one cup warm water for fifteen to twenty minutes. Remove and grind to a fine paste.

Step3. Heat up mustard oil in a pot till it just reaches smoking point. Lower the heat.

Step4. Put the chopped onion and garlic to the oil and fry till they become golden brown. if you are not using garlic and onion skip this step.

Step5. Now add the potato pieces, salt and stir fry on medium heat up for 4~5 minutes, stirring frequently.

Step6. Add the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat till the potatoes are almost done.

Step7. Take off the lid, mix in salt, coriander powder and slit green chillies.

Step8. Continue to stir fry for a minute more or till potatoes are completely cooked, add ghee at the end. Serve with plain rice. Enjoy your meal

Paneer Makhana

Paneer Makhana is a paneer dish with makhana(Puffed Lotus Seeds). Very basic ingredients are needed to make this delicious dish.

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Ingredients:
1. Makhana - 1 cup
2. Paneer cubes - 250 gm
3.Onion paste - 1 and 1/2 cup
4. Tomato paste - 1 cup
5.Ginger Garlic paste - 1tbs
6.Milk - 1/2 cup
7. Red chili powder - 1tbs
8.Turmeric powder - 1/4 tbs
9. Coriander powder - 1/2 tsb
10. Cumin powder - 1/2 tsb
11. Cashew nut paste(optional)- 1/2 cup
12.Ghee- 2 tsb
13. Cooking oil
14. Garam masala - 1/2 tbs
15. Chilled water - 2 cups
16. Salt - to taste

Procedure:
Step1: Heat ghee in a pan. Fry makhana in the ghee until they are slightly golden brown. Remove them and keep aside.
Step2: Pour 2 tbs oil in the same pan, fry the paneer cubes, when the color changes little bit, remove from the pan and dip inside the chilled water. This will make the paneer very soft.
Step3: Again add 2 tbs oil in the pan and add onion paste, tomato paste and ginger garlic paste and cook it till it becomes mild brown.
Step4: To the mixer add red chilli powder, salt, turmeric powder, coriander powder, cumin powder and the milk. Cook for 5~8mins.
Step5: Add the cashew nut paste to the mixer and cook for another 3~4mins.
Step6: Add 1 cup of water(you can use same chilled water) wait until the mixer comes to boil. Now add the fried makhana and paneer to the mixer. Cover the pan, simmer the heat and cook for another 4~5min.
Step7: Turn of the fame wait for 4~5 mins and serve with roti/paratha/rice . Enjoy your meal

Baingan ka Bharta

One of my favorite Punjabi recipe, which goes well with both rice and roti. I just love the smoky aroma and flavor of the baigan :) hope you like it.

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Ingredients:

Eggplants(baigan)-2 large
Onions-finely chopped 2 medium
Tomatoes-3
Yogurt-250 g
Red chilli powder-2 tsp
Turmeric powder-1 tsp
Coriander powder-1 tsp
Salt to taste
Oil- 3~4 tbs
Ginger+garlic paste-2 tsp
Garam masala-1 tsp

Ghee- 1 tbs

Chopped coriander leafs-to garnish

Procedure:  

Step1: Put an eggplant on medium flame of fire to roast.
Step2: After the eggplant turns black and brown let it cool down, remove the skin.
Step3: Mash the eggplant.
Step4: Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped tomatoes. Stir till oil separates.
Step5: Add red chillies, coriander powder, turmeric and salt. Stir and gradually add stirred yoghurt.
Add mashed egg plant and stir.
Step6: Allow mix to simmer for around 8 minutes. Pour the ghee at the end.
Step7:Garnish with green chillies, green coriander and garam masala powder.

Bharwan baingan(Stuffed Eggplants)

Hello, I am back with another recipe :) hope you will enjoy it. You cal also follow me in my face book page -https://www.facebook.com/sabvalo

 Ingredients:

  1.small eggplants -6
  2.Onion -1 medium(finely chopped)
  3.Coriander leaves- to garnish
  4.Mustard oil- 1/2cup

 For filling:

  1.ginger-garlic paste- 1tbs
  2.Turmeric powder- ½ tbs
  3.Cumin powder- ½ tbs
  4.Coriander powder- ½ tbs
  5.Red chilli powder- ½ tbs
  6.Cashew nuts(paste)- ½ cup 
  7.Salt – to taste
  8.Yogurt- 2tbs
  9.Hot Water - to make the filling

 Procedure:

  1.Wash and split the eggplants into four parts, while keeping them together at the stalk. Keep them   aside.
  2.Take a bowl and mix all the ingredients in the ‘filling’ section to make a smooth paste, adjusting   the amount of water.
  3.Stuff the masala firmly into the eggplants. Keep aside the reaming masala, we will use it in the   gravy.
  4.Heat the oil in a pan in medium flame, until it is hot. Add the chopped  onion and cook them till they   become translucent. Now add the eggplants and turn around a few times on high heat(around2-3mins).
  5.Reduce heat , add the remaining masala cover and cook till tender, stirring a few times.
  6.Garnish with chopped coriander leaves and serve hot with paratha or rice. Enjoy  