Oats & Vermicelli Pancake

Post child birth, all a woman wants is to get back in shape. However, she is left with very little time for herself and thus, eating right bacomes the only key to fitness. Oats, which is high in fiber, is one such ingredient that helps in weight reduction and is at the same time very good for lactation. Also this is an interesting recipe for those who don’t like oats.

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Here is how I made it.

Ingredients

1/2 cup oats
1/4 cup medium thick vermicelli
1 cup vegetables finely chopped (carrot, capsicum, peas, french beans, tomato)
1/2 teaspoon turmeric powder
1-2 green chillies (as per taste)
Salt as required
Water as required
Olive oil as required

Method

Dry roast vermicelli in a pan till it turns slightly brown. Boil water in a pan and drop vermicelli in boiling water. Cook for 3-4 minutes or until they turn soft. Remove from fire, drain and run it through cold water immediately. Drain and keep aside.

In a large bowl mix oats and 1 1/2 cup water and leave it for five minutes so that oats soak up all the water and becomes sticky. Now add vermicelli,  vegetables, salt, turmeric powder, green chillies and mix everything well. Let the mixtue reast for five minutes. Check the consistency of the batter. It should not be dry. Add water if required for a medium thick consistency.

Heat a non-stick pan and add a little olive oil. When the pan is hot drop a ladle full of batter and spread. Cover and let it cook for two minutes on medium heat. Remove the lied and flip the pancake. Brush some oil before flipping if you think it is required. Cover and cook for another 2 minutes. Cook on medium to high heat till the pancakes become crisp and golden from both the sides.

Serve with ketchup or any chutney of your choice.

Hope you like this healthy recipe and keep your weight in check. See you soon with another recipe, till then happy cooking.

Namkeen

One day I was feeling too lazy to cook anything and hence I ordered pizza at home. So as usual the pizza delivery boy handed me 4-5 sachets of mixed herb seasoning and chilli flakes. I then realised I have a habit of keeping these sachets and have stored a lot of them in my kitchen. Instead of throwing them I thought of using them for a recipe and that is when I thought of this namkeen. It was an instant hit in my family.

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Ingredients –

1 cup Maida (Refines flour)
1 cup Besan (Gram Flour)
1 cup Suji (Semolina)
2 tablespoon red chilli flakes
2 tablespoon dry basil leaves
2 tablespoon mixed herbs (you can use the herb seasoning that you get with pizza)
1/2 teaspoon crushed black paper
Salt to taste
5 Tablespoon oil. Extra for deep frying

Method –

Add maida, besan, suji, red chilli flakes, dry basil leaves, mixed herbs, black pepper and salt in a bowl. Mix all the ingredients together. Now add 5 tablespoon oil in the mixture and rub it well till you get bread crumb like consistency. Keep sprinkling water as required and make a stiff dough. Let it rest for 15 minutes. Now make lemon size balls of the dough and slightly flatten them by pressing them with your palm. Or you can give them any shape of your choice.

Heat sufficient oil in a deep pan and fry the namkeens on medium heat till golden brown. Remove from oil and keep them on kitchen towel or tissue paper. Serve with sweet chatni or tomato ketchup with a hot cup of tea.

It is a great tea time snack that you can store for 4-5 days.

Dalia Upma

When you are unwell you want to eat tasty food, but unfortunately your doctor suggests otherwise. Last month my health went for a toss (as you can see I did not post any blog), and I was advised to take care of myself and eat HEALTHY food. Now as we all believe that healthy food is never tasty, so I was determined to find out healthier and tastier recipes during this month. Dalia Upma happens to be one of those recipes and also my favourite. I can have it for breakfast, lunch or dinner accompanied by a bowl of fresh yogurt, and thats why I want to share this recipe with you first.

Dalia Upma

Here is how I cook it.

Following preparation will serve 4.

Ingredients –
1 cup dalia (broken wheat)
1 cup chopped vegetables (carrot, capsicum, beans, peas, tomato)
1 small onion chopped
1 tablespoon peanuts
2 green chillies chopped
2 tablespoon oil
½ teaspoon mustard seeds
8-10 curry leaves
¼ teaspoon turmeric powder
½ inch piece ginger grated
Juice of half a lemon
A pinch of asafoetida (hing)
Salt to taste

Method –
Heat oil in a pressure cooker, add mustard seeds and let it splutter. Add asafoetida curry leaves first and then add chopped onion, grated ginger, green chillies, peanuts and turmeric powder. Sauté for a minute before adding chopped vegetables. Cook all the ingredients for another minute and add dalia (broken wheat). Cook for 3-4 minutes on medium heat or till the dalia (broken wheat) turns to light brown in colour. Add 2 cups of water and salt. Close the pressure cooker and cook for 2 whistles or till it’s done. Remove from the flame and open the lid when the pressure is released. Add lemon juice and mix gently.

Garnish with chopped coriander and serve hot.

Corn Roll

Just the other evening while I was relaxing and enjoying the spectacular view of sunset from my balcony, I got a call from my friends. They said they are near my building and would like to drop by for some chit chat with a cup of coffee. I immediately rushed to the kitchen so that I could prepare some light snacks with coffee. So, I picked boiled potato and sweet corn, because they cook fast and you can never go wrong with the combination of these two. Needless to say, we had a great evening with some crispy corn rolls and a nice hot cup of coffee.

Corn Roll
Here is how its cooked.

Following preparation will make 6 rolls.

Ingredients –

1 cup sweet corn, boiled & finely crushed
1 large potato, boiled
1 green chilli chopped
1 teaspoon red chilli flakes
1 teaspoon lemon juice
1 tablespoon mayonnaise
½ teaspoon grated ginger
6 small cubes of cheese or paneer
A generous pinch of mixed herbs or oregano
2 tablespoon corn flour
½ cup cornflakes crushed or bread crumbs
Salt to taste
Oil for deep frying

Method –

Peal and mash potato in a bowl and add crushed corn, salt, mayonnaise, mixed herbs, ginger, chilli flakes, chopped green chillies, lemon juice and mix well. Divide this mixture into six portions, fill each portion with cheese or paneer cubes. Shape them in round or oval as you like with damp hands. Refrigerate the rolls for 5-10 minutes.

Mix corn flour in half a cup of water, dip the rolls in this mixture and coat it with crushed cornflakes. To make the rolls crisper you can repeat the coating process. Refrigerate the rolls again for 5 minutes so that it sets properly. Heat oil in a pan and deep fry the rolls on medium heat till it turns golden brown. Drain on an absorbent paper and serve hot with any sauce of your choice.

To avoid deep frying, you can shape the potato and corn mixture into round patties, coat them as mentioned above and shallow fry on both sides till evenly golden brown.

Hope you enjoyed reading this, would love to hear from you. See you soon with another recipe, till then happy cooking.