Oats Pongal

I have always been on a constant search to use Oats other than the ordinary porridge.  Turning traditional south indian breakfasts into healthy ones with Oats sounds a good option.  But other than idly and dosa, Pongal is also another option.  But since the consistency of Pongal is also like a porridge, except it tastes  better with Rice.  So, I was always hesitant to try this.  But I came across this Oats Pongal in Gita's Kitchen.  The method she follows help us to control the consistency.  The pongal tasted wonder.  Thank you Gita for this wonderful recipe.  I have noted down the recipe again in this online cook book of mine

Ingredients

• Oats - 1 cup (I used Quaker)
• Moong Dhal - 1/2 cup
• Pepper corn - 1 tbsp
• Cumin seeds - 1 tbsp
• Ginger - 1" piece, finely chopped
• Green Chilli - 1, slit lengthwise (optional)
• Oil - 1 tbsp
• Salt to taste

Method

Wash the Moong Dhal and add about twice the amount of water.  Add the finely chopped ginger, slit green chilli and salt to taste.  Close the lid and pressure cook till dhal becomes mushy.  Let the pressure subside and discard the green chilli.  

In a small pan, add the oil and sputter some cumin seeds and pepper corns.  Add this to the above vessel with Dhal.  To this add about 1.5 to 2 cups of water if no water is remaining.  Add the Oats and turn on the heat.  Keep stirring so that it doesn't get burnt at the bottom.  In a  couple of minutes it gets cooked.  

Serve hot with Sambar or Chutney

I am sending this recipe to the Pongal Feast event being hosted by Kurinji at Kurinji Kathambam. 

Cauliflower Peas Subzi (Poriyal)

This is one regular poriyal in my house.  It goes nicely with any rice, esp. with Sambar rice or variety rice.  Just loosen the consistency and serve it with rotis or any flat indian breads.  The convenient thing about this subzi is that it can be made in a jiffy, and can be varied with any other combinations of vegetables too.

Ingredients

• Cauliflower - 1, big (Crumbled into small florets)
• Peas - 1 cup
• Onion - 1
• Tomato - 2
• Garlic - 4 pods
• Mustard seeds  - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Chilli pwd - 1 tsp
• Dhania pwd - 1 tsp
• Turmeric pwd - 1/2 tsp
• Oil - 2  tbsp

Method

Cut the cauliflower into florets and wash them thoroughly.  Boil about 2 cups of water and bring it to rolling boil.  Now immerse those cut florets in them and place a lid.  Allow it to boil for about 5 mins.  This process ensures that all the  germs are killed and worms if any will pop out of the florets.  Also it will make them a bit tender, so take care not to overcook them.

Now, big florets can be used for Bajjis, Gobi 65 and variety rice whereas the crumbled smaller ones can be used for curries and Kurmas.  So, for this we have to crumble those half done florets into even smaller ones.

Heat a skillet and add some oil.  When the oil is hot, add the mustard seeds.  When they sputter add the cumin seeds.  Add the onions and fry till they are translucent.  Add the crushed garlic to it and fry till the onions are golden brown.  Next add the tomatoes and cook till everything gets pulpy as one.  Add Turmeric pwd, Chilli pwd, Dhania pwd and Salt to the pulp and add water to the desired consistency.

Add the peas next.  I have used frozen peas here. But the fresh peas is also fine as they are in season now.  When using those dry ones, take care to soak  overnight and pressure cook till tender.  Add it to the above gravy.  When the peas are done, add the crumbled Cauliflower and allow it to absorb the spices (About 5 mins with the lid on).  Serve hot with rice.

I am sending this recipe to Complete My Thali - Sabji event being hosted by PJ at Seduce your Tastebuds.  CMT is the brainchild of  Jagruti

Apple Halwa

It has already been a week since the start of this year and I am getting busier with each passing year.  The last year was not a good year to me.. I had a lots and lots of down and a small up once in a while.  It was a very low time for me and blogging had taken a back seat.  I hope and pray that this year would be good and prosperous to all of us.  I start this new year entry with a sweet that I learnt from Kurinji.  It was really good (a guilty indulgence) and an alternate way to enjoy this delicious fruit when its available in abundance during winter.

Ingredients

• Apple pulp - 1 cup or 2 whole apples
• Sugar - 1/2 cup
• Ghee - 1/4 cup
• Cashew - 10
• Food color - 1 pinch

Method

Peel and core the apples and make a pulp of them using the food processor.  Heat a non stick pan and add a few tbsp of ghee.  Roast the Cashews till golden brown and keep aside.  Add some more ghee and add the apple pulp to it.  Keep stirring till they reduce giving away all the water content.  It will absorb all the ghee at this stage.  Add the sugar and the food color to this .  Keep stirring till you see ghee at the sides.  Add the roasted cashews to the halwa and serve hot.

The ratio of pulp : sugar : Ghee - 1:1/2:1/4

See Kurinjis post to have a look at the pics of the Halwa in making.

Awards

I am honored that a few of our blogging friends has passed a couple of awards to me.  Though I had been slagging the entire year, it was a big boost to post even the few recipes.  Thank you girls..

Gayathri of Gayathri's Cook Spot and Amritha Kalyani of AK's Vegetarian Recipe World have both passed on the One Lovely blog award.

 

Soumya of Soumya's Kitchen has passed the Stylish Blogger award

My other blog

In the mean time, to escape the tantrums of life, I had turned myself to Books and Movies.  Now I have got addicted and have started a blog (TELL A STORY) to review all the movies and esp the books I had enjoyed.