#QuakerBowl Meet

when i went to the  #QuakerBowl Meet i was very excited to go as my favourite chef vikas khanna would be there. i was very happy to meet him and he remembered me and gave me a warm hug. It was a very wonderful moment. 
i had the time of my life at the event and learnt a lot of new recipies and got a lot of knowledge about Oats and its uses. 
    

BisiBelaBath is a very famous recipie in south but as it contains rice it sometimes becomes a no no for some diet holics. hence an easy twist can be given with using Quaker oats and the same magic can be created 



Ingredients Needed

Quaker Oats - 1 cup
Toor dal - 1/2 cup
Tamarind - small lemon sized ball

Pearl onions -15
Beans - 4-5
Carrot - 2
potato - 1
peas - handful
Tomato - 1
Capsicum - 1

Masala (fry and dry grind)

Kopra/Dry coconut powder -1/2 cup
Coriander seeds - 1 tbsp
Red chillies - 6-7
Channa Dal - 2 tsp
Urad dal - 1 tsp
Fenugreek - 1/2 tsp
Cinnamon - 1 inch piece
Cloves - 2
Cardamom -1
Khus khus -1 tsp

Heat a tsp of  olive oil, roast the above ingredients, adding coconut at the end. Roast everything till it becomes slightly brown in colour and dry grind it. You can prepare this a few days before if you are using kopra as it will not get spoiled. Store it in an airtight container.

For the seasoning

Mustard -1 tsp
Fenugreek - 1/4 tsp
Curry leaves - little
Asafoetida - 1/4 tsp

Method

Boil Oats in a pan for 12-20 mins

Pressure cook dal with a cup of water and keep aside. Mash it well. I usually soak dal for 15 -20 minutes in hot water as it takes less time for cooking.

Heat a tbsp of  olive oil and add the ingredients for seasoning. When mustard splutters, add onions and sauté till it they become transparent. Then add all the vegetables (except capsicum) and sauté for a few more seconds.

Now add tamarind extract, needed salt and the masala powder. Let it boil well till the raw flavour goes.

Then add cooked dal, cooked rice and 4-5 tsp of ghee and mix well .


this is literally an twist to the traditional recipie. and both my daughters love this ver much as rice is not used hence there is no worries of calories. 

HAPPY EATING
HAVE AN AMAZING WEEKEND

Curd-Kiwi-Almond Smoothie

INGREDIENTS
Kiwi: 2small
Thick Curd or Yogurt: 3tbsp
Almond: 5

METHOD
Grind all together and enjoy smile emoticon

PS
You can make this as Popsicle's too.
Also you can add Organic Honey instead of regular White Sugar.

Arisi usili - saaptu romba naal aatchu!

 1 cup arisi, 1 chinna karandi payatham paruppu, 3 red chillies. Dry roast both arisi n paruppu wash n keep aside. In a pressure pan heat 2 table spoons of oil ( I use nallennai n thengaayennai for flavour), add 1teaspoon mustard, 2 teaspoon split ulundu n Kadala paruppu, and cut red chillies, karuvepilai n little grated coconut (optional), add 2 1/2 glasses of water, when it startes boiling add the washed rice n dhall n pressure cook till 4 whistles.

dum dum briyani south style

s

soak basmati rice in Luke warm water for 20 mins and Drain it. Take a vessel and pour water in it... Add ghee,jeera, salt , mint and coriander leaves.. After it boils , add rice and close it for 5-6 mins in low flame.. Drain it and add 1 or 2 TSP of ghee so that rice will not stick together...

Take heavy bottom vessel and add ghee n butter.. Cinnamon (pattai) ,krambu , brinji leaves ,elachi ,jeera, shahi jeera(optional) , 2 onion, 2 green chilliesand saute it until it becomes golden brown... Add ginger garlic paste 2 TSP and veggies (cauliflower, carrot,peas,beans)... Saute for ten mins... Add a big tomato... After 5 mins add dhaniya powder (2tsp) ,chilly powder , turmeric powder, salt,gharam masala(2 TSP).. Add 200 ml of curd...add coriander and mint leaves (chopped) saute for 10 mins... add the boiled rice.... Don't stir it.. Add safron , coriander leaves ,mint leaves and 2 tbsp ghee.

Close the lid. Dum cook it by keeping it on dosa tava(iron). 10mins high flame and 15 mins on low flame.
Stir it and serve hot
NOTE : Close the holes in lid for dum cooking..