BARLEY OATS IDLY

Barley is a delicious whole grain that can be used in number of ways like in soups, porridge, salads idly or dosa..Drinking barley water on regular basis helps keep away many health issues and nourishes our body. Its also supports in weight loss, lower cholesterol and controls diabetes. Now coming back with recipe, barley oats idly is one of the healthy breakfast for people who look of weight loss. You can also poha in this recipe to make the idly super soft. My family just love this and I make sure monthly thrice I do this :)

INGREDIENTS

1 Cup Barley.

3/4 Cup Idly rice.

1/4 Cup Urad dal.

1/2 tsp Methi seeds.

1/2 Cup Oats

Salt to taste.

Method.
Soak barley, idly rice and urad dal separately for about 6 hours. Make sure you rinse the barley minimum 3 times. Grind urad dal first followed by rice. Just as the way you make for normal dosa or idly batter. Then grind barley and oats adding required amount of water in mixer. Combine the grind ed batter and mix well adding salt.  Let it ferment for 10 hour. After that its ready to make idlies by steaming in idly maker for about 15 min. Serve hot with ur favourite chutney or sambar.
With the same batter you can also make cute little paniyarams :)

Enjoy!!

CHIMBAD SMOOTHIE (BLONDE CUCUMBER)

Blonde cucumbers are one of the unique cucumbers which have creamy greeny yellowish skin. These are amazing. refreshing and healthy. The tender flesh inside tastes slight sweet with delicate flavour.
Chimbad is what we call in konkani. Normally in  Kerala we eat this fruit along with grated coconut and jaggery where some grind this along with milk and sugar and make a drink.

In this recipe I have grinded the fruit with coconut and jaggery along with milk that ended up with thick yummy smoothie. The flavour of elachi and the bits of coconut texture is just outstanding. Its the best drink on summer.

INGREDIENTS

2 Cups Sliced Blonde cucumber.

3/4 Cup Grated Coconut.

1/2 Cup  Grated Jaggery or Honey as required.

2 Crushed Elachi.

1 Cup Chilled Milk.

METHOD.

Peel of the chimbad skin and separate it from the flesh. Remove the seeds and chop them roughly.
Blend all the ingredients into the mixer for about 3 min and until smooth.
Serve chill.

ENJOY!!

MUSHROOM PANEER IN CORIANDER GRAVY

MP in coriander gravy is rich and creamy texture that goes well with puries, chappati, phulka or even with simple pulav. It has nice attractive look with simple flavours of simple ingredients.  I learned this awesome tasty dish from my dear friend Shubangi :) Thanks for sharing with me yaar :) I and my family truly loved it.

INGREDIENTS

2 cups Chopped Mushrooms

3/4 cup Chopped Paneer.

1 Big Chopped Onions

1 tsp Garam masala (optional)

1/2 cup Fresh Cream or Milk

2 tsp Lime juice

1 tsp Pepper powder.

1 tbsp Butter or Oil.

Salt to taste.

INGREDIENTS FOR GRINDING MASALA

1 Bunch of Coriander leaves along with stem.

1 Sprig of Curry leaves.

10 Cloves of Garlic

1 tbsp Ginger

1 tsp Khus khus.

2 Green chilly.

Little water.

METHOD

Grind the ingredients first into a smooth paste and keep it aside. Heat oil in a pan. Fry onions till translucent. Then add mushroom, season with salt and cook for 5 min. Once its done, add paneer and grounded masala and stir. Cover with a lid under low flame for another 5 min. Lastly add fresh cream and sprinkle pepper and lime juice on top. Serve hot with chappati or phulka or pulav.

ENJOY!!

QUICK CHOCOLATE CAKE (MICROWAVE)

 This is the quick and easy moistest homemade chocolate cake I ever had. It tasted just like the brownies. Its a big super treat for chocolate lovers. Me and my daughter also my mom just adore this delight :) Guys its a must try because it hardly takes overall just 2 mins thats it.So hurry up ;)

INGREDIENTS

1 Egg

1 tbsp Flour

4 tbsp Sugar

2 tbsp Oil (sunflower)

2 tbsp Coco Powder

Pinch of Baking soda

1/2 tsp Vanialla essence

METHOD

Combine all the dry ingredients and mix well. Next add the liquid and stir well till all the ingredients gets mixed up. Transfer the batter into the greased the coffee mug and micro for 1 min 20 sec or until the batter has risen.  Do not overcook. Let it sit for 2 to 3 min. Powder them with powdered sugar or coco powder. Serve hot :)

ENJOY!!

ORANGE PEEL CURRY

Just like we prepared mango curry or ambe umman in konkani style, my motherinlaw prepared using orange skin which turns really good. Infact its peel is very helpful in reducing the chances of constipation, reduces heartburn, and mainly high in fiber content which helps in weight loss. Now coming back with recipe, in this curry, you can feel the taste of slight bitterness of the peel, its sweet, sour and spicy due to the addition of crushed pepper. Not most of the people would love this but if possible do give it a try :)

INGREDIENTS.

2 Orange skin

1 Cup Jaggery.

2 tbsp Raw Rice.

3 Dried Red chillies.

1 tbsp Crushed Black peppercorns.

1 tsp Mustard seeds.

1 tbsp Urad dal

1 tsp Jeera.

Few Curry leaves.

1 tbsp Coconut oil.

Salt a pinch.

Water nearly 2 cups or plus.

METHOD.

Firstly soak rice nearly for 40 min. In a pan dry fry dried red chilli and peppercorns separately. Make sure it does not burnt. Now blend the soaked rice with dried fried red chilly. Add water as per needed. Finally add the peppercorns and give a quick grind so that its not finely powdered but like a crushed process. Keep it aside.
Meanwhile wash orange skin thoroughly and cut them into medium size. Place them into cooking vessel with adequate water. Put Jaggery piece and allow it to sit for about half an hour. This will make jaggery melts soon.Later bring them to boil and Sim until the orange peel are well cooked. Then add the blended mixture and stir adding a pinch of salt according to taste. Remove from flame.
Last but not the least. Heat oil in a pan. Add mustard seeds followed by jeera, urad dal and curry leaves. Fry them and pour it on to the orange skin curry.

Serve hot hot.

Enjoy!!