Wednesday, January 19, 2011

Oats and Pea Nut Masala

Tried and tasted by Nivedita
Hi All,
Oats, the healthiest intake at any time of the day. And you can be more creative with it instead of sticking only to the porridge recipe.
I always try to add Oats in the food whenever and where ever it is possible. In my kitchen Oats usually goes into chapati atta. I add it with instant dosa batter, I add it with idly batter, I make oats idli, oats dosa(Powdered oats as a main ingredient) I tried it adding in parathas, cookies. But I don't know why I was reluctant to use it in Upma or masala. When ever I saw the recipes in my blogger friend;s blog, I always saved the recipe to try it soon, but that soon never came!!
Last week when I came across This  recipe, I decided to make it the same day. But oats was over in the kitchen(First time my kitchen was Oatsless!! )  I rushed to the MORE got 2 packets and before my daughter was back from school it was ready. I loved it. My daughter was not much happy as she does not like the taste of pea nuts. But I am sure if I replace the pea nuts with almonds next time, she will love it.
Thanks Dershana for sharing this wonderful recipe.
Here is the photo and the recipe:
(The original recipe has Jumbo oats and the normal one.)

Ingredients :
Oats - 2 cups
Roasted peanuts - 2 tbsp
Oil - 1 tbsp
Onion - 1 medium, finely chopped
Green Chilly - 2 Slit into two
Curry leaves -few
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Lime juice - 1 tsp
Sugar - 1 tsp
Fresh or dry coconut - grated, 2 tbsp
Fresh coriander - handful
Method :
Add 1 tbsp oil to the thick bottomed kadai, Keep it on flame. Once the oil is hot, add mustard seeds, cumin seeds and curry leaves. After half  minute, add chopped onions, fry till transparent. Add green chilly and roasted peanuts. Fry for a minute. Add Salt and lime juice. Mix well. 
Add the oats. Mix well and fry for few seconds. Add sugar and sprinkle some water(2 tbsp) Close the lid and cook for 2 minutes. Open the lid, add dry coconut and fresh coriander. Adjust the seasoning.  Mix well and cook for 2 more minutes.
Remove from the fire. Serve it with hot cup of tea or coffee.
Sending it to 
(Which was started by Kiran.. )

Keep Smiling,

Tuesday, January 18, 2011

Kaap (Shallow fried Brinjal)

Tried and tasted by Nivedita
Hi All,
Brinjal is one such vegetable which is verrrry common in North Karnataka. In most of the houses, it is prepared everyday, either in a form of sabji or gravy or sambhar or fried form. Its is prepared stuffed, sliced, boiled, mashed.
I am sharing the recipe of Kaap which is a simple shallow roasted brinjal. It goes well with hot rice and dal or even with chapati. Good food while travelling.


Brinjal - 2 medium
Oil for shallow fry
Semolina(Fine sooji) - 1/4 cup
Red chilly powder - 1 tsp
Salt to taste
Cumin seeds powder - 1 tsp
Dry mango powder - 1 tsp

Mix all the ingredients in a bowl except the Brinjal and oil.
Wash the Brinjals. Cut in to medium thick round slices. If you are not using it immediately, keep the slices in the water.
When you are ready,
Keep tawa or pan to heat.
Take the slices and roll on the ready semolina mix on both the sides. Take care to cover the semolina mix evenly on both the sides.
 Put a tbsp of oil on tawa and spread it evenly.
Arrange the brinjal slices and close the lid. Cook on slow flame for 2 minutes. Open and turn the slices on the other side. Close the lid and cook for 2 more minutes.  Open the lid and cook on high flame for half a minute.
Remove from fire. Cool it and serve it or pack it for travelling.
Sending it to
Kavita of Seasoned & Dressed's ongoing event;
Event - Healing Foods - Eggplant
which is the brain child of  Siri's Healing Food 

Keep Smiling,

Search This Blog

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog