Monday, December 31, 2012

Instant Oats Dosa (Flatbread)

"Oat is a breakfast cereal. The only meal that can be put together with Oats is Oatmeal."

This  statement is clearly a myth and this myth has now been busted in my life. Gone are the days when I shrugged off the probability of cooking meals with Oats as it was was considered to be a "morning" food.

When I originally put myself on this gluten-dairy-sugar free diet, I was skeptical of relishing any other grain than rice because I was most exposed to two grains while growing up - wheat and rice. If Wheat goes away, I thought, only rice remains.

On my mother and Mr. Husband's insistence, I bought a big bag of rolled Oats from the supermarket thinking that it will either end up getting donated, eaten as oatmeal, or worst case rot then get thrown away.

When I started getting bored of rice, I fell back on besan or chickpea flour to make Cheela. Oats was still not in the picture. I hated the taste of chickpea flour in a flat bread. I started to think what my alternatives were through the process of elimination. OK, my mind sparked, I've got Quinoa! But that turned into a Boo Boo because I've recently developed an allergy to it. I had a stomach ache all night and swore never to ingest Quinoa again! Sigh. I was running low on ideas and zeal at this time. Then it suddenly struck me that I had a big bag of Oats in the pantry and I instantly remembered Priya's versatile recipes with Oats. Then, I googled some videos on Indian recipes with Oats and started to like the thought of cooking with Oats. And I am not disappointed.

The good thing about Oats is that it is high in fibre and neutral in taste. This makes it a perfect and choicest ingredient for several recipes. Unlike chickpea flour or besan, Oat is very submissive and accommodating to any flavour that you may want to impart to it for your final outcome. Being bland actually works in favour of Oats (at least for me)! Spice it up or sweeten it, Oat will be at your disposal!

This recipe was found on youtube. It was easy to make and tasted great with a side of spicy vegetables.

1. Oats and Urad dal (in the proportion 2:1)
2. Salt to taste (optional)
3. Water

1. Make a dry powdered mixture of Oats and urad dal.
Note: I am told that this mixture lasts several months when stored in an air-tight container.
2. Mix with water and salt until you get the desired consistency.
3. Pour a ladle on a lightly greased non-stick pan. Flip and cook on both sides.

Serve warm as dosa or as a roti.

Sunday, December 30, 2012

Oats Upma

As you know, a healthy gluten-diary-sugar free diet is changing my eating as well as cooking habits.  I've been on the lookout for tasty yet fitting recipes for my well-being without having to kill myself over finding the ingredients. Luckily enough, there is a plethora of cooking tutorials on youtube and recipes on the internet. The recipe below has been clearly copied and I take no credit for this work. Also, I want to thank one of my blogger friends, Priya,  who inspired me to cook with Oats. She is the one who introduced me to the versatility of this super-grain. Thanks, Priya!

1. Onion, chopped, 1
2. Garlic pods, 2, minced
3. Green chili, 2, minced
4. Carrot, 1, diced
5. Green peas, 1 cup, frozen
6. Green beans, 1 cup, frozen
7. Oats, 3-4 cups
8. Salt to taste
9. Hing, a pinch
10. Lemon juice to tatse
11. Turmeric powder, 1 tsp
12. Oil
13. Curry leaves from 3-4 twigs
14. Chana dal/bengal gram, a fistful
15. Mustard seeds (optional)

1. Dry roast rolled oats.
2. In a non stick wok, add oil.
3. Add mustard seeds and let it splutter.
4. Add in turmeric powder, hing, onions, garlic, green chili, curry leaves, and bengal gram.
5. Saute until they turn brownish.
6. Add in carrots, green peas, beans and water. Let it boil.
7. Add in lemon juice, salt to taste.
8. Slowly add in oats, mixing thoroughly.
9. Reduce the heat and keep mixing until all the water is absorbed by the oats.

Believe me this tasted as good if not better than the traditional Upma. I do not regret any bit of it. 

Healthy eating? Bring it on!

Hearty Home Made Vegetable Soup

Thanks to my gluten-diary-sugar free diet, I am stepping out of my comfort zone and trying new recipes. This recipe is not mine or someone else's but an amalgamation of various recipes suited to my imagination and pantry availability. It is a warm soothing one pot fare that acts as a perfect satisfying meal on a cold lonely winter night.

1. 1 carrot, diced.
2. green onion, 1 bunch, chopped
3. tomato, 1 chopped
4. Celery stalks, 2, chopped
5. Broccoli heads, 2-3 minced
6. Garlic, 2, minced
7. Dried peas, boiled, a cup
8. Salt to taste
9. Black pepper, freshly ground
10. Oregano
11. Basil
12. Vegetable stalk
13. V8 Vegetable cocktail soup.
14. Water, to the desired consistency
15. Olive oil

1. Add oil to a non-stick wok.
2. Saute garlic and let it brown.
3. Add in green onion, carrots, basil, oregano and saute.
4. Add in broccoli, celery and let it soften.
5. Add in tomato, water, vegetable stalk, juice, pepper and salt.
6. Boil. Adjust the seasoning and consistency with water or juice.
7. Throw in the dried peas and mix well.

Serve warm.

Sunday, December 16, 2012

Stir fried veggies with Charred Salmon

On a Glueten-sugar-Dairy free diet, I am finding life in colourful vegetables, fish, chicken, and a side of rice.This diet has steered me and introduced me to some new recipes. All is well that ends well. And everything is for a reason. Follow on...

1. Mushrooms, sliced
2. Cucumber, diced
3. Broccoli florets
4, Spinach, fresh
5. Soy sauce
6. Garlic chili pepper sauce
7. Salt
8. Oyester sauce
9.Carrots, diced.

1. Stir fry all veggies
2. When the change start to colours, add in ingredients 5-8. Check the flavours and adjust seasoning.
Serve warm with salmon or just by itself.

Seared Salmon and Sauteed Spinach

On a diet lately, I am experimenting outside my comfort zone. And I am finding success and savoury sensations. The below is adapted from a youtube video. Healthy and tasteful, this one is easy to make too!
1. Salmon (skinless, boneless)
2. Spinach, fresh
3. Honey
4. Balsamic vinegar
5. Olive oil
6. Soy sauce
7. Garlic chili pepper sauce
8. Honey

1. Cook salmon on both sides, set aside.
2. Saute spinach, set aside.
3. Make a dressing of ingredients 5-8.
Lay a plate with a bed of the sauted spinach, top with the seared salmon, then drizzle the dressing over it generously.

Serve by itself or with a side of steamed white rice.

Bon apetite!

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