Peppery Oats Rasam Vada

Peppery Oats Rasam Vada

This dish has a twist... it is made with Oats... Instead of using Tur dal in the rasam... I have used Oats on it... Similarly the Oats is used in the Vada too. The taste is the same and it healthy and delicious too 😊 

This is my winning recipe from #KelloggsREALCHEF

Rasam Powder

Ingredients 

1 tbsp Coriander seeds

1 tsp Chana dal

1 tsp Tur dal 

15 Pepper corn

2 Red Chillies

2 Pinches of Asafoetida 

1/2 tbsp Dry Coconut  grated / Desiccated Coconut

Method

Take a pan, add coriander seeds, chana dal, tur dal, pepper corn and red chillies. Roast it for 2 minutes. Add the coconut and asafoetida.  Roast it for a minute. Let it cool. Add the ingredients in to a grinder and grind it in to a powder.

For the Rasam

Ingredients

1 big Tomato finely chopped

4 tbsp Oats (soak it in 1 cup of hot water)

1/2 tspTamarind paste

1/4 tsp Turmeric powder 

2 sprigs Curry Leaves

Salt to taste

1/2 tsp Mustard seeds

Pinch of Asafoetida 

Rasam powder 

1 tsp Ghee

Few Coriander leaves chopped

Method

Take a pot. Add 3 cups of water, tamarind paste, tomatoes, few curry leaves, turmeric powder and salt. Put the pot on simmer for 10 to 15 minutes. Add the soaked oat along with 3 cups of water. Let it simmer. Add the rasam powder. Let it simmer for 5 minutes. Take another pan. Add ghee. Add mustard seeds, let it crackle. Add curry leaves and asafoetida. Sauté for few seconds. Add the seasoning to the rasam. Switch off the flame. Garnish it with coriander leaves. Serve it hot.

 

For the Vada 

Ingredients 

2 cups Oats

1/2 cup washed and soaked Urid dal for 2 hours

1 Green Chilli chopped 

1/4 tsp Cumin seeds 

Pinch of Asafoetida 

Salt to taste 

1/4 tsp Pepper corn coarsely ground 

Oil to deep fry

Method 

Add 1 cup oats, soaked urid dal, salt and water as required in a grinder. Grind it into a coarse batter. While grinding don't add too much of water. Take is out from the grinder and add remaining oats, cumin seeds, pepper, chilli and water as required.  Mix it well.  Take oil in a wok. Let it heat. Take a tbsp of the batter and drop it into the oil. Fry it till golden brown. Serve the vadas with hot rasam.

Gosht Falak Numa (Spicy Tangy Mutton Curry)

Gosht Falak Numa (Spicy Tangy Mutton Curry)

While net searching, This Pakistani dish attracted my attention for it's beautiful name. 

It's a very tasty and easy mutton recipe. The mutton is cooked in curd base sauce with cashew paste, saffron and spices. A must try recipe. 

Ingredients

1/2 kg Mutton  pieces

2 large size Onions sliced

2 tbsp Garlic and Ginger paste

3 Green chillies cut lengthwise

2 tbsp Cashewnuts paste

2 cups Curd

1 tbsp Garam Masala powder

1 tbsp Chilli powder

1/2 tsp Saffron

Salt to taste

Water as required

4 tbsp Ghee / Oil

Few Coriander leaves chopped

                    

Method

Take a pressure cooker, add 1 tbsp oil or ghee. Heat it. Add mutton, salt, ginger and garlic paste. Sauté it for 3 minutes. Add 2 cups of water. Stir it.  Cover and pressure cook it till 4 whistles. Take a pan, heat the remaining ghee or oil. Let it heat. Fry the onions and 2 green Chillies till the onions are brown in colour. Take curd, add cashew paste, chilli powder, saffron and garam masala powder. Mix it well. Pour the curd into the pan. Stir and cook on low flame for 5 to 10 minutes till the oil releases from the curd. Add the boiled  mutton along with the broth. Check the salt, add if required. Stir it.  Cover and cook for 15 minutes. Garnish with coriander leaves and remaining green chilli. 

Asam Pedas (Sour and Spicy Fish Curry)

Asam Pedas (Sour and Spicy Fish Curry)
It is an Indonesian, Malay curry dish. Vegetables like okra,  brinjal, potato and tomato are added in the dish along with the fish. Fish like mackerel, sting ray, prawns or sweet water fish can be used.

For the Wet paste
Ingredients
6 Shallots chopped
4 Garlic cloves
1 inch Ginger
2 stalks Lemongrass
1/2 tsp Shrimp paste
3 Candlenuts ( I did not have it so I used 5 Cashew nut)
6 Dry Red Chillies
1/2 tsp Turmeric powder

2 tbsp Oil

 

Method
Grind all the above ingredients into a fine paste. 

For the Curry
Ingredients
6 pieces Rohu Fish marinated with 1/2 tsp Turmeric powder and salt.
2 Onions sliced
6 Okras cut vertically
1 Potato peeled and cut into wedges
1 small long Brinjal cut into wedges
1 Tomato cut into wedges
2 tbsp Tamarind paste
2 handful Laksa leaves (did not have so used coriander leaves)
Salt to taste
Wet paste
Oil to fry the Fish and make the Curry
2 cups of Water

Method
Heat the oil in a wok. Fry the fish until brown. Remove it and keep it aside. Remove the excess oil from the wok and let 2 tbsp of oil remain. Add the paste, saute it for 2 minutes. Add the potato, onion and brinjal.  Stir it. Add water and cook it till the vegetables are almost done. Add the tamarind paste, okras and green chillies. Let it simmer for 2 minutes.  Add tomatoes, salt and the fish pieces.
Lastly, put in the fried fish and coriander leaves.  Let it simmer for 2 minutes.  Serve it with hot steam rice.  

Oats and Mango Cookie Bowl Garnished with Cream of Mango

Oats and Mango Cookie Bowl Garnished with Cream of Mango...... 

This an experiment in my kitchen. Mango the king of fruits... can be made in any ways... In this dessert, the base is a mango and oats cookie and is fillied with cream of mango... I have used ripped dried mango to give this dish a tangy and sweet taste. Do try out... I am sure you will like it. 

For the Cookie Bowl 

Ingredients

1/4 cup Oats Powder

1/4 cup Whole Wheat Flour

5 tbsps Powder Sugar

1/4 tsp Baking powder

1 tbsp Aam Papad (Dried Ripe Mango)

chopped

2 tbsps Mango puree

2 tbsps Butter

Method

In  a  bowl  take  butter and  sugar  and  beat it  well  until  smooth. Keep  it aside. In  another  bowl  mix whole wheat flour, oats powder and baking  powder.  Mix  the flours and 1 tbsp chopped aam papad in to the butter mixture,  slowly start stir mixing it.  Add  the mango puree and form a dough. Let  this  sit  for  20  minutes covered. Preheat  the  oven  to 190 degrees celcius. Roll the dough into thick sheet and placed the roll dough in a greased bowl, giving it a shape of a bowl. Bake  at  190 degrees celcius  for  15  to 20 minutes.  Take  it out  of  the  oven  and  cool  it  on  a  wire  rack. Unmould it. Place  the cookie bowl on a plate upside down. Bake it again for 5 minutes, turn and bake again for 5 minutes. Take it out and cool it completely before garnishing. 

For the Cream of Mango

Ingredients

1/4 cup Fresh cream

2 tbsp Sugar

1 tbsp of Aam papad chopped

2 tbsp Mango puree 

Method 

Garnish the cookie bowl just before serving. 

Beat the cream with the sugar. Add the Aam papad. Mix it. Pour the cream in the cookie bowl, garnish with mango puree and few pieces of Aam papad.

Oats and Mango Phirni

Oats and Mango Phirni

Ingredients

1/2 cup Mango Puree 

4 tbsp Oats roasted

1 tbsp Rice washed and soaked

1/2 liter Milk

4 tbsp Sugar

Pinch of Salt

Pinch of Cardamom powder

Few Mango pieces for garnishing 

Method

Add the roasted oats, rice and 4 tbsp water in a grinder and grind it into a paste.

Take a pot, add milk. Simmer the milk for 5 minutes. Add sugar, salt and cardomom powder, let the sugar dissolve. Add the oats and  rice paste and keep stirring it on low flame continuously, till the milk thickens. Take it off the flame and keep stirring till a bit cool. Add the mango puree and mix it well. Take small mithi bowls, add the oats mango phirni in the bowls. Garnish it with mango pieces. Cool it in the fridge till served.