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.
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
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.
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
This is absolutely amazing aunty :) Always an inspiration you are!
ReplyDeleteWow..recipe as simple as the story behind it !!
ReplyDelete