Wednesday, March 28, 2012

Carrot & paneer Oats uttappam

Oats doesn’t have to be turned into boring porridge. Try these carrot and paneer oats uttappams instead.

It’s no secret – everyone knows the goodness of oats. But not many people know that it is versatile and can blend with almost any type of recipe.

If you are someone who looks at oats only as a porridge then it’s time you wake up and smell the roses. Out of many recipes in the a booklet about oats I recently received, these pancakes/uttappam caught my eye. A very simple recipe to make, but it tastes sumptuous.

Carrot and Paneer Oats Uttappam
Oats doesn’t have to be boring. Try these Carrot and Paneer Oats Uttappams.
  • For the Batter-
  • Oats – 1 cup
  • Wheat flour-1/2 cup
  • Water to blend
  • Salt- 1/2 tsp
  • Asafoetida powder (optional)- 1/4 tsp or dash of it
  • For the topping-
  • Grated Paneer 1/2 cup
  • Chopped green chillies -1 tsp
  • Curry leaves chopped- a few
  • Carrot- 1 (grated)
  • Additional-
  • Oil for greasing the pan
  1. Grind the oats in a mixer to a coarse powder.
  2. Mix all ingredients mentioned under batter together.
  3. Add enough water to the batter to get a thick pouring consistency. Beat well and keep it aside for 1/2 hour.
  4. Mix all ingredients mentioned under topping together. Set it aside.
  5. Heat a non stick pan/tawa. Grease the pan with oil.
  6. With the help of a ladle pour the batter on the pan and spread it a little into a round shape.
  7. Sprinkle the topping and cook the uttappam/pancake on medium/low flame till the edges turn golden.
  8. Flip the uttappam to other side and cook the other side.
  9. Remove from pan and serve it hot with chutney/sauce of your choice

Tuesday, March 6, 2012

Black eyed peas

Black eyed peas are an excellent source of calcium, and rate high in terms of nutritious value. They also blend well with Indian spices.

Once, my friend admitted that her cooking choices depended on how easy it is to cook and clean up the kitchen after cooking. That set my mind thinking. I realised that sub-consciously, even I tend to pick up things that are easier to make than its nutritious value. ah… I know, that doesn’t get me any brownie points. Of late, I have tried to make a sincere attempt at picking groceries with nutrition in mind. My latest venture in this attempt is black-eyed beans. An excellent source of calcium, these peas rate high in terms of nutritious value. I also realised that it is comparatively easier to cook and they blend well with Indian spices. Ain’t that a bonus?

Indian Style Black Eyed Peas Recipe

Recipe type: Side dish
Author: Suchitra Vaidyaram
The not so popular black-eyed beans get jazzed up with Indian spices!
  • 1 ½ cups black eye beans (soaked overnight)
  • 1/2-tablespoon coriander powder
  • 1/2-tablespoon cumin powder
  • 1/2-tablespoon turmeric powder
  • 3/4-tablespoon garam masala
  • One chopped onion (big onion)
  • 3 big cloves garlic (crushed and chopped)
  • 1 teaspoon grated ginger
  • 2 medium sized tomates (chopped)
  • 1/2-teaspoon cumin seeds
  • Dry red chili (2 pieces) -
  • Chopped coriander for garnishing
  • 1 spoon butter
  1. Pressure-cook the black-eyed beans till they are soft and tender.
  2. In a wok add some oil and once it gets hot put in the cumin seeds and dry red chilies (break them into pieces).
  3. As the cumin seeds start sputtering, add the onions and fry them till they are translucent. Add the garlic and ginger. Keep stirring for two minutes.
  4. Add chopped tomatoes and mash them a bit so that it becomes a good thick paste.
  5. Now comes the spices- put the turmeric powder, coriander powder, cumin powder and garam masala.
  6. Cook for around 5 minutes till the oil separates from the mixture.
  7. Add the boiled black eye beans with 1 cup of water and continue to cook till the beans blend well with the spices (which should take just around 5 minutes).
  8. Add salt, butter and cook for one minute.
  9. Before serving add chopped corriander and enjoy it hot with your rotis!


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