Oatmeal - Raisin Cookies

I really love oatmeal cookies and was looking for a good recipe. I stumbled upon this recipe accidentally and found that this one is a keeper. The cookies turn out so good that they disappear in no time. :)

Ingredients: (Yield 30 cookies)
3/4 cup sugar
1/4 cup brown sugar
1/4 cup canola oil
1/4 cup softened butter
1/2 tsp vanilla
1 Tbsp flax meal + 3 Tbsp warm water
3/4 cup all purpose flour
1/4 tsp salt
1/2 tsp baking soda
1 & 1/2 cups quick cooking oats
1/4 cup chopped nuts
1/4 cup raisins

Preparation:
* Add flax meal to warm water and mix well until blended. Let it sit for about 10 minutes.
* Beat the butter and sugars in a bowl until light and fluffy. Next add oil, vanilla and flax meal mixture and beat until well blended. On low speed, beat in flour, salt and baking soda until combined. Stir in oats, raisins and nuts.
* Preheat oven at 375 deg F. Grease the cookie sheets and keep them aside.

Baking:
* Drop dough by rounded Tbsp, 2 inches apart onto cookie sheet. Slightly press them with your fingers.
* Bake until edges are slightly brown or about 10 minutes. Cool and then remove from cookie sheets.

Check here to know what my fellow marathoners are cooking during BM#16.

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Oats Adai

Adais are healthy, quick alternative to the regular dosas and also the short soaking period and no fermentation makes them suitable during time crunches. Adais can be prepared immediately after grinding or the batter can be refrigerated until use. Replacing the rice with oats make them more healthier and they do taste exactly the same as the regualr rice version adais.

Ingredients:
1 cup oats (I use rolled oats.)
A handful each - toordal, urad dal, moongdal and chana dal
A handful each - cilantro and curry leaves
2 pinches of asafoetida powder
6 - 8 dry red chillies
1/4 cup fresh, shredded coconut
Salt to taste
1/2 cup finely minced onion

Method:
* Wash and soak dals together in water for a couple of hours or in hot water for an hour. Throw away the water after the soaking period.
* Add all the ingredients except onion to a blender. Add sufficient water and grind into a thick, coarse batter. The batter should not be runny.
* Next add the minced onion to the ground batter and mix well.
* Heat a tawa / iron griddle. When it is hot enough, pour a ladleful of batter at the center and spread it into a circle. Pour 1/2 tsp oil around the edges and cook for about a minute on medium flame. When it appears done on the bottom side, flip the adai. Pour another 1/2 tsp oil around the edges. Cook for another 30 seconds and remove the adai.
* Repeat the procedure with the remaining batter.
* Adais can be served with chutney / aviyal / sambhar or even plain if they are made spicy. I prefer it with jaggery powder. :)

This is my Day 4 "Oats" post and check what my fellow marathoners are cooking during BM#16.

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Oats Chutney Powder

Another interesting way of incorporating oats in an Indian kitchen and thanks to Priya Suresh. This wonderful idea of adding oats to a spice powder came from her, who had posted another version during last marathon. It sounded so interesting that I tried it last week and nobody could point out the difference between the regular chutney powder and this oats one.

Ingredients:
1/4 cup oats (I used quick oats).
1/4 cup chana dal / Bengal gram
1/4 cup urad dal / Split, skinned blackgram
1/4 cup dried coconut grated
12 red chillies (Less or more depending upon the spiciness preferred.)
1 tbsp tamarind
2 Tbsp jaggery
2 stalks of curry leaves
Salt to taste

Method:
* Toast chana dal and urad dal in a pan on medium flame until they start to change the color. Transfer them to a plate and let them cool.
Add oats and red chillies to the same pan and toast for a minute. Let them cool as well. Dry toast curry leaves and keep them aside.
* Now add all the ingredients to a grinder / blender and grind the mixture to the desired consistency. I usually prefer a coarse powder.
* Store it in airtight container and use it as a side dish for breakfast items like dosa, idli, rice or with plain rice and ghee.

This is my Day 3 "Oats" post and check what my fellow marathoners are cooking during BM#16.

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Oat - Walnut Laddus

My Day 2 post for BM#16 are these healthy and delicious laddus and I would just say that you can't stop with one when they are around. Have to mind the calories though. I really love them since they are ready under five minutes besides tasting really good. I just keep playing with the ingredients whenever I make these kind of super quick, no cook laddus and so end up with a different version each time. :)

Ingredients: (Yield 6 laddus)
1/2 cup oats
1/2 cup walnuts
1/2 cup grated, dried coconut
1/2 cup jaggery powder

Method:
 * Toast the oats on medium flame until you start to smell the aroma. (This step is optional and I skip it sometimes). Turn off the stove and let cool.
* Add the toasted oats, walnuts, coconut and jaggery to a food processor / blender and process until the mixture comes together.
* Remove the mixture from the processor. Take a fistful mixture at a time and shape it into laddus/small balls. 
* Store it in a closed container if you have any leftovers. :)

Check what my fellow marathoners are cooking during BM#16.

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Eggless Oat - Banana Muffins

After a little hiatus, I am back with another edition of Srivalli's blogging marathon. Yes, it's BM# 16 time and my posts this week are going to be "Pick one - Cook all" theme based and my ingredient choice is oats. My first oats post is going to be these yummy muffins that are regular at my home. They are perfect for breakfast or snacking. This recipe particularly comes handy when those overripe bananas need to be put for good use. You can keep the recipe basic without the addition of nuts / dry fruits but I recommend them since they definitely enhance the flavor and make these muffins special.

Ingredients:(Makes 12)
3/4 cup oat flour (Make your own flour by grinding either quick / rolled oats.)
3/4 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup sweetened coconut flakes
1/4 cup raisins
1/4 cup walnuts
1/4 cup melted butter
1/2 cup sugar
4 mashed bananas

Method:
* Preheat oven to 375 deg F / 190 deg C.
* Combine the flours, baking soda, baking powder, salt, coconut flakes and raisins in a bowl.
* Mash bananas in another bowl. Add sugar and mix well. Stir in melted butter. Then stir in dry ingredients.
* Grease or line the muffin pan with paper cups. Spoon the batter into cups so that it fills up to 3/4th of each cup. Sprinkle walnuts.
* Bake until a toothpick inserted at center comes out clean or for about 25 - 30 minutes.

Check what my fellow marathoners are cooking during BM#16.

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Eggless Butter Tarts

If there were no things such as fat and calories to consider and worry about, then I would have not shared any of these tarts and would have finished all of them in one go. :) I will leave it at that and will not write any more to convince how wonderful these butter tarts taste.  Thanks to Gayathri who chose them from Joy of baking website for this month's Baking Eggless Challenge.
These tarts have a crispy, flaky and delectable pastry shell with a moist nut filling. The original recipe contained eggs in the filling and our challenge was to convert it to an eggless one and still maintain the texture and yumminess of the filling. I replaced the eggs in the recipe with cornstarch and these tarts turned out delicious. Also I substituted regular granular sugar for brown one and whole milk for cream.

Ingredients:
For pie crust pastry:
1& 1/4 cup all purpose flour
1 Tbsp sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cut into i inch pieces
Scant 1/4 cup ice water (or adjust)
For filling:
6 Tbsp unsalted butter, softened
1 cup brown sugar (I used 1/4 cup brown sugar and 3/4 cup regular sugar.)
2 Tbsp cornstarch
1 tsp vanilla extract
1/2 cup chopped nuts and /or raisins (I used 1/2 cup walnuts + 1/4 cup raisins.)
1/2 cup milk (at room temperature)
(I also added a pinch of yellow food color.)

Preparing pie crust pastry:
* Add flour, salt and sugar to a food processor and pulse to combine. 
* Next add the butter cubes to the processor and pulse for about 10 15 seconds until it resembles fine crumbs.
* Finally add the cold water and run the food processor for few seconds again. Remove the dough from the food processor, knead to gather and shape into a disc. 
* Cover it with a plastic wrap or put it in a Ziploc bag and refrigerate it for about an hour.

Preparing filling:
* Cream butter and sugar in a bowl using an electric mixer or a hand mixer. Add milk, vanilla, corn starch and beat again until combined. Remove and add walnuts / raisins to the mixture.

* Assembling and baking:
* Remove the dough from the refrigerator and leave it for 5 minutes at room temperature.
* Roll out the dough and cut into 12 four inch discs using a cookie cutter or a bottle lid. If it is hard to roll the entire dough at once, work with 1/4th portion each time.
* Place the discs into a 12 cup muffin tin.
* Pour the walnut filling into each cup, filling up to 3/4th in each muffin cup.

* Bake until the shells turn golden brown and the filling is set, about 20 - 25 minutes at 375 deg F. Remove and let cool before serving.
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Quick Chutneys ~ Green Mango - Cumin Chutney

G for Green Mango Chutney

After "sugar high" blogging marathon last month, I decided this time to refrain from sugar, butter / oil and flour as much as possible. :) I chose to go with themes where I can just deal with posts involving everyday cooking. And so,  most of my recipes during BM#15 have been simple and quick South Indian dishes. If you have missed any of my posts of BM#15, here is a recap.

Under "Accompaniments" theme,
1. Peanut - Roasted Chickpeas Powder
2. Cabbage - Moongdal Curry
3. Eggplant - Tomato - Cilantro Chutney
4. Idli Milagai Podi
5. Beans - Carrot with Sesame Powder
6. Chayote Peels Chutney
7. Beets and Carrots with Toordal

Under "By Alphabet Theme"
1. Aloo - Gobhi in Coconut - Poppy Seed Sauce
2. Bisibelebhath
3. Chocolate - Walnut Pedas
4. Dal Tadka
5. Eggplant Kurma
6. Frozen Banana - Peanut Butter - Choco Milkshake

Now moving to final post of BM#15, here is a green mango chutney that is really simple and quick to prepare and tastes delicious. I try to avoid pickles as much as possible because of their oil and salt content but is an impossible thing to keep them at bay especially if you come from an Andhra household. By default, even the kid looks forward for his first course a pickle / chutney. To avoid pickle consumption and also for variety, I resort to instant chutney versions. I mandatorily prepare a chutney most of the days and so keep looking for new ideas. I got this recipe from the same source where I got the lipsmacking mango - cilantro - peanut chutney. This one also tasted equally good.

Ingredients: (yields about a cup of chutney)
1 cup peeled and cubed green mango
1 tsp cumin seeds
2 green chillies (Adjust the quantity. I used Serrano peppers.)
Salt to taste
For tadka:
1 Tbsp oil, 1 tsp urad dal / skinned black gram, 1 tsp mustard seeds, 1 tsp cumin seeds, 2 red chillies, 1/8 tsp turmeric powder, a pinch of asafoetida and few curry leaves

Method:
* Coarsely grind the first four ingredients without adding water in a food processor or a blender.
* Heat oil and add urad dal and mustard seeds. When the dal starts turning reddish, add the other tadka ingredients and stir. Turn off the stove after cumin changes a shade darker. Let cool.
* Add the tadka to the ground mango mixture and stir.
* Serve with rice / rotis / Indian style breakfast dishes.

Check what other marathoners are cooking during BM#15..

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Frozen Banana - Peanut Butter - Choco Milkshake

F for Frozen Banana - Peanut Butter - Choco Milkshake

I am still not able to believe that I am posting a milkshake recipe for blogging marathon. That too after contemplating for days about the exotic recipe choices I had that started with alphabet F. I can blame the weather around here for this simple post rather than admitting my procrastination. :) Today, it was as cloudy and gloomy as it can get and there was not even a single ray of sunshine to be seen. In fact, I had to wear my winter jacket when I stepped outside. By the time I returned home, my son who had his usual 7 am breakfast (yes, on weekend too) was scouring the kitchen for a quick snack. Before I fixed the lunch, I offered him a milkshake since it would be a quicker option and would keep him full for sometime. While taking out the frozen bananas, I realised that I could use it for today's BM post. I keep adding different ingredients each time I prepare banana milk shake and it was frozen banana - peanut butter - choco chip milk shake today.
The outside weather was not worth the efforts I had to put in creating a "f" dish today, only to end up with gloomy pictures and so went with this 1 minute, creamy and really yummy milkshake that works as a quick breakfast too. The kid enjoyed it so much that he ended up having a second serving. BTW, don't ask me why I would need a cool milk shake on a freezing day. I knew that the kid at home would not complain any way and wait for a scorching summer day to enjoy his cool beverages. After all, the weather in our parts of the world remains on the cooler side for a major portion of the year.

Ingredients: (2 servings)
2 frozen bananas
1 Tbsp peanut butter (I used smooth)
1 Tbsp chocolate chips
1 cup milk

Method:
Blend all the ingredients in a mixer and serve immediately.

Note:
1. I just peel and freeze banana chunks when they are over ripe and I see no signs of anyone at home consuming them. This way, bananas are not wasted and I don't need to add ice cubes to milkshakes. I like creamy ones than watery milkshakes and so I don't dilute them with ice cubes. 
2. Actually the choco chips were a last minute addition since they caught my attention lying on the kitchen counter top but they make the drink yummy. If you don't prefer tiny bits of chocolate in your shake then first powder the chocolate chips before blending the other ingredients.
3. This one is mainly for peanut butter lovers as it's flavor is more overpowering here.

Here is another favorite of ours - Banana-almonds-dates milkshake.



Check what other marathoners are cooking during BM#15..

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Eggplant Kurma

E for Eggplant Kurma

As a kid, I managed to eat eggplants but it never was a part of my favorites' list. The status hasn't changed much since then but I now dearly relish the spicy eggplant rice dish, vangibhath. Especially my in laws' version since it contains crisp fried eggplants and potatoes. My husband on the other hand is a great fan of the vegetable and whenever he spots eggplants starts picking them and questioning me at the same time what I am going to prepare with the stuff he is buying. 
Last week grocery shopping was no different and we ended up buying a large quantity of eggplants. Even after preparing vangibhath, I was left with about 2 dozens more. I was looking for a gravy curry to go with the jeera rice I prepared today and was also looking for ways to use the eggplants. And so I ended up with this rich and flavorful kurma. The husband was very delighted with the dish and so it appears here. :)

Ingredients: (4 - 6 servings)
1 Tbsp oil
1 tsp cumin seeds
Few curry leaves
1/4 tsp turmeric powder
1/2 cup chopped onion (1 big onion)
1 cup chopped tomatoes (2 tomatoes)
2 cups thinly sliced eggplants  (I lengthwise sliced 6 baby eggplants)
Salt to taste
To grind:
2 Tbsp roasted chickpeas / dalia, 10 almonds, 1/2 tsp fennel seeds, 1 tsp poppy seeds, 1 tsp cumin seeds, 2 one inch piece cinnamon, 3 - 4 green chillies, a small piece ginger, 1/4 cup grated, fresh coconut

Eggpant kurma served with jeera rice

Method:
Heat oil and add cumin. When they start to brown, add onion, curry leaves and turmeric. Fry onions on low flame until they turn translucent. Next add tomatoes and cook until mushy. Then add eggplants and cook covered on low flame until they are done. Add a few tbsp of water if necessary.
Meanwhile, grind the ingredients mentioned under "to grind" adding little water. Add this paste and salt to the eggplant mixture,  simmer for about 5 minutes.
Serve with plain or flavored rice / rotis.

Check what other marathoners are cooking during BM#15..

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Delicious Dals ~ Dal Tadka / Tadka Dal / Tarka Dal

D for Dal Tadka

(Dal is the Hindi term used for both dried and cooked legumes.)

A meal of dal and rice spells comfort to most Indians regardless of where they have come from. Legumes play a significant role in both vegetarian and non vegetarian homes of India and a simple, nutritious dal is the most essential part of everyday cooking. The variety of legumes used, the cooking techniques applied or the ingredients that go into the preparation may vary regionally but dal is a part of the rich, culinary tradition of Indian sub continent.  

Dal tadka is one such simple, heartwarming legume preparations from the northern parts of India. Chana dal / toor dal / moong cooked until creamy, flavored with a ghee tadka and served with rice / dal sounds so heavenly. 

Check what other marathoners are cooking during BM#15..

Ingredients (4 - 6 servings):

1 cup chana dal / yellow split peas (or substitute with toor dal)

1 Tbsp oil / ghee

1 tsp ginger grated

1 tsp cumin seeds

5 - 6 Serrano peppers, sliced lengthwise or any other variety green chillies as needed

A pinch of asafoetida

1/8 tsp turmeric powder

1 onion, chopped fine

2 tomatoes, chopped fine

Salt to taste

Chopped cilantro to garnish

Crisp fried onions to garnish (optional but recommended)

(Use garlic if you prefer it. Some add spice powders too to this dish but I keep it to this basic version which is appealing to both my eyes and tummy.)

Method:

* Soak chana dal ahead, for about 1 - 2hours. Cook chana dal in a pressure cooker until the dal reaches break apart stage. You can further whisk it or mash it with the back of a ladle.

* Heat oil in a pan and add ginger. Fry until it turns brown and crisp and then add the cumin seeds. When it starts to brown, add chillies, turmeric and asafoetida. Fry for few seconds, add the onions and keep frying on low flame until it turns translucent. Later add the tomatoes and cook until mushy.

* Add chana dal and salt to the onion - tomato mixture and simmer for a couple of minutes.

* Garnish with cilantro and fried onions.

* Serve with warm rotis / rice.

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