Instant Oats Gunta Ponganaalu / Paniyarams

Reminder: Please remember to send in your Kid friendly dishes to Kid's Delight - What Kids love...for Summer! ENDS July 15th! 

As the long weekend is here, I got some time to relax and enjoy at my mom's house. With my sis also coming over, the kids are enjoying with their pinni and babai! So now I get some time to really breathe, after a hectic last week. Having different kind of breakfasts every morning and then enjoying Mom's cooking too!
Then again comes Monday...well this time its going to be Tuesday and time to fall back into routine of everyday chores and being a driver for the kids. Soon my In-laws will be here and also school vacation is going to start in less than 3 weeks, everything is going to go out of schedule! Late mornings to late bedtimes too! Well lets see what will happen then!

One of the easy and fun breakfast are gunta ponganaalu. Its probably because of the shape and also just like dosas or idlis, they are very easy to make and also very versatile with the flavors you put into it.

All you need is an aebelskiver pan or a gunta ponganaalu pan which is easy available in an Indian grocery store here in US. These are also called appam and a sweet version can also be made. 

But for the breakfast, here is a savory one using instant oats as the key ingredient, which gives lots or fiber and is also light as using this pan, gives us a chance to use very less oil, making it also guilt free.

Ingredients:

1 1/2 cup quick cooking oats
1/2 cup rice flour
1/2 tsp ENO fruit salt
salt to taste
1/4 tsp jeera
1 tbsp chopped coriander leaves
1/2 tbsp chopped curry leaves
1/2 onion chopped
1 green chilli, chopped
enough water to make into batter

Method:

Mix all the ingredients together with a whisk so that no lumps are formed.
Heat the gunta ponganaalu pan or the paniyaram pan.
Put a drop of oil in each of the holes.
Pour the batter to fill the holes.
Let it cook for 2 minutes, until it browns the bottom side.
Slowly flip over and let it brown on the other side too.
Serve hot with chutney or even sambar.
Enjoy!!!

Hop over to the other marathoner's kitchens to see whats cooking!

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Quinoa and mixed vegetable Upma

Reminder: Please remember to send in your Kid friendly dishes to Kid's Delight - What Kids love...for Summer! ENDS July 15th! 


Like I said before on my quinoa blogs..I fell in love with this grain, because of its closeness in taste to rice. Believe me it tastes so much like rice that you can eat it like rice everyday. Cooking it is not difficult and it is as versatile as rice, so we can make all the dishes we make with rice, with quinoa.
Its high is fiber and protein and very good for you!


Here is a simple preparation with all veggies to make a upma just like we do with ravva or semolina. This is very quick to make and if you use frozen cut veggies, it will be even ore simple. You get all the healthiness of veggies as well as quinoa.

Ingredients:

1 cup quinoa
1 water (+ 1/4 cup if needed)


1/4 tsp chana dal
1/4 tsp urad dal
1/4 tsp mustard seeds
1/4 tsp jeera
2 dry red chilies
1 tbsp cashews


1/2 onion
1/2 tsp ginger
3 green chilis
1/2 tomato
1 cup of mixed veggies like carrots, beans, corn, peas


1 tsp oil
coriander leaves for garnish

Method:

Wash Quinoa and keep aside.
Heat oil in a pot.
Add chana dal, urad dal, mustard seeds and jeera. When they splutter, cashews, red chilies and curry leaves. Saute for a minute.
Add onions, green chilies and ginger. Saute till onions turn color.
Add tomato and let it cook down completely. Add the veggies and cook for 2 minutes.
Add water and let it come to a boil.
Lower the heat and add the quinoa. Cover and cook for about 20 minutes.
Keep looking to see if the water has totally evaporated. If it did add more water.
You will know it is fully cooked, when tails come out and quinoa becomes translucent.
Fluff with a fork.
Serve hot with chutney, pachadi or even podi!
Enjoy!!!

Hop over to the other marathoner's kitchens to see whats cooking!

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A quick twist on the regular breakfast or snack - Podi Idli - Steamed Rice cakes tossed up with delicious lentil powder

Fun time is almost here...its almost Christmas and New Year's is around the corner! More importantly school vacation is almost here and Kids will be home 24/7 for 2 weeks.
Well one more week for that to happen, but I need to get prepared before vacation starts...sound proof my ears, increase voice pitch, increase in high energy and decrease on sleep!!! Isn't that the way to go?...How much we like our kids spending a few days at home hoping that we will have a well spent vacation together with quality time, things such as above have to be taken care of ;)) We do enjoy all the things and have lots of fun in the end (by breaking up fights between brothers)....how fast do these kids grow up really...cant they slow down a bit??

So as long as they are at home, I love to cook for them, make a variety of eatables, some which they enjoy, some which I want to cook :). Keep them filled and happy.

Here is a quick and easy twist on the regular idlis, steamed rice cakes. I am sure all of us at one point of time must of ordered this in the South Indian Vegetarian restaurants, so we are familiar with it.
The recipe which is a sharing with you is surely much tastier and different from the ones you get in the restaurants, I should say much more spicier and yummier too..:)

This can be quick breakfast or a mid-day snack!!

I use the mix of Kandi podi and Dhaniyalu podi (coriander spice mix powder), but you are welcome to use which ever powder you have stocked at home.
If using only single powder, don't hesitate to add a little jeera powder and coriander powder to give it a lift in taste.
Leftover idlis are best for this prep, but if using fresh ones, use ones which are cooled down completely, to avoid them breaking apart or falling apart when tossing.

Ingredients: (for single serving)

3-4 leftover or well cooled down idlis, cut into bite sized pieces
1-2 tbsp kandi podi and dhaniyalu podi mixed

1/4 red onion, sliced
2 green chillies, sliced
1/4 tsp chana dal
1/4 tsp urad dal
pinch of mustard seeds
pinch of cumin seeds
2 dry red chilies, broken
few curry leaves
chopped coriander leaves for garnish
1 tsp olive oil or if you prefer neyyi or ghee


Method:

Heat the oil in a kadai or a pan.
Start tempering with urad dal, chana dal. When they are about to turn brown, add in the mustard seeds and cumin. When they splutter add the curry leaves.
Add the onions, red chillies, green chillies and saute till they are almost translucent, but not completely!
Add the pieces of idlis along with the lentil spice mix powders or kandi podi and dhaniyalu podi. Toss the idlis so that they get completely coated with the podi.
Garnish with chopped cilantro leaves and Serve!!
Enjoy with some delicious chutney or plain! Yum!!!

Linking this to Srivalli's Snacks Mela.

Linking this to Sweet Heat Challenge -Let's rock Indian on Michelle's bog!

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Eggy Roti Vegetable Roll

For the last and final day of the marathon, here is how to incorporate more veggies into your diet, but in a fun way --> Eggy roti vegetable roll.
When I tell my kids to eat chapathi with curry, they get bored sometimes. Instead, letting them stuff their roti with with they like cucumbers and carrots, its fun and enjoyable!
Adding some protein, like an egg on the chapati make it healthy more yummy!
For myself, I add bell peppers, onions too. Its something like a katti roll but without the katti part, only with veggies.

Adding egg is an option, you can leave it out if you don't eat egg.
You can add some chat masala on the veggies to give them a flavor, or just salt them!
Its one very easy and quick to put together meal and is also perfect for a lunch box. Just remember to carry the rotis and veggies separately, and do the stuffing later just before eating.

If you are not fond of raw veggies, go ahead and saute them. Veggies like onions, carrots, zucchini, bell peppers can be sauteed with some salt, pepper and amchoor masala, with a touch of chat masala. Saute them only so much, that they are not mushy but still have a crunch. Stuff the chapathi with sauteed veggies and you have a healthy meal put together.

I make it both ways, depends on how much time and how my mood is! :)
I don't mind eating raw veggies, so its much easy to put together all the raw veggies and build myself a roll.

Here you get a balanced diet of a good and perfect meal.

Ingredients:

2 chapathis or rotis

For Egg Mixture:

2 eggs or egg whites, which ever you like
pinch of salt
pinch of turmeric
chilli powder to your taste
Mix together are beat well

Required veggies:

Sliced onions
sliced carrots
sliced green and red bell pepper
sliced cucumbers

Method:

Heat the roti on a tawa.
Spread the egg mixture on the roti.
Let it cook and slowly flip over to let it cook completely.
Remove from the tawa and line all the veggies in the center and roll it tightly.
Serve immediately.
Enjoy!!!



Check out my Blogging Marathoners doing Group 3 BM#4 along with me



Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli





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Nimmakai Quinoa, Lemony Quinoa

For the 6th day of the Marathon, here is another Quinoa recipe which I am in love with. Just like Nimmakaya pulihora, Nimmakaya Quinoa pulihora. Lemony and nutty quinoa.

Its so hard to incorporate healthy food in our daily diet. In my house too, if I make changes to something like dosa, no one complains. But to something like quinoa, no one shows any interest. Its only me who enjoys eating some thing like this! and surely I do enjoy eating it too., so I make it only for myself. I hope someday my family will also enjoy it with me!

Since Quinoa is full of Protein, I am trying to incorporate it into my diet atleast 2-3 times a week. Its very versatile like the rice and is a good substitute for rice. So for diabetics when they want to eat less carbs and more protein, its a very good choice.
Try it in many different forms and you will surely like it!

Cooking Quinoa: Wash Quinoa 2-3 times. Soak for atleast 10 minutes. Bring 1 1/4 cup of water to a rapid boil. Drain and add the soaked quinoa. Bring the heat to a simmer and cover. Cook until all the water is absorbed, for about 15 to 20 min. Uncover and fluff. Cover and keep aside for 10 minutes.


Ingredients:

2 cups cooked quinoa

1-2 tbsp peanuts, groundnuts, palli pappu
1/2 tbsp chanaga pappu, channa daal
1 tsp urad daal, minapa pappu
1/2 tsp mustard seeds
1/2 tsp jeera, cumin
few curry leaves
2-3 slit green chillies
2 dry red chillies broken
pinch of turmeric
pinch of hing, inguva, asfoetida
1 tbsp of oil
salt to taste
Lemon juice to taste

Method:

Heat oil in a kadai.
Saute the peanuts till lightly brown.
Add channa daal and urad daal and saute till brown.
Add mustard and jeera and let them splutter.
Add green chillies, red chillies and curry leaves.
Add a pinch of hing and turmeric.
Add this to the cooked quinoa along with salt and lemon juice.
Mix well.
Serve with any chutney or plain.

Enjoy!!!

Check out my Blogging Marathoners doing Group 3 BM#4 along with me



Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

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Brown Rice and Flax Dosa

So on day 2 of the blogging marathon, continuing with how much and what to eat....here is Brown rice and flax dosas.

Whole grains are very important to everyone and not only the 'diabetics'.
They provide with the necessary fiber which the body need, which is almost eliminated by eating processed foods.
Brown rice and Flax seeds both come under whole grains, rich in fiber. Fiber like protein makes us feel full and so we can eat less of whatever we are eating.
Flax seeds are fiber rich and now easily available to us as whole flax seeds or flax seed meal.

I started using flax seeds only very recently, better later than never.
If you are not sure how and if your family will accept flax seeds but if you are a regular dosa and idli eater, mixing it up with this will incorporate it into their diet.
Accordingly to me, flax seeds have no much taste and will not stand out! My kids haven't complained.

Brown rice is unprocessed rice with more fiber content than the regular white rice. Because of this it has a nutty texture when cooked and a nutty flavor too.

One Basic rule which can be followed (maybe not all the time, but most of the times) is --> SAY NO TO ANYTHING WHITE!! If its colored or colorful, it best for you!!

So therefore here is another recipe, this time Fiber rich food!, Just make sure you don't eat 4 or 5 or these dosas....remember that urad daal has proteins and carbs, rice has fiber and carbs. So if you eat a lot of dosas, you will miss the 40g carb rule.
Eat only about 2 medium sized ones and that will be good enough! :)

Now when you start getting more fiber in your diet, please remember to drink more water too.

Ingredients:

1 cup urad daal, minapa pappu
4 cup brown rice (you can use 3 if you wish)
2 tbsp flax seeds
1 tbsp menthi or methi seeds or menthulu

Method:

Wash urad daal and brown rice.
Add flax seeds and methi seeds.
Soak for at least 6-8 hours or overnight.
Grind into a smooth batter the following soaking along with methi and flax seeds.
Keep in a warm place for fermentation for another 8 hours or overnight.
After fermentation, the batter is ready to be made into dosas.
Add just enough water to make into dosa batter consistency, not too thick or not too thin.
Heat a tawa to about medium heat, to when u put drops of water, they make the 'shhhhh' sound and evaporate.
If its a fresh cleaned pan, rub an half cut onion with few drops of oil. This is so that the dosa doesn't stick!
Take a ladle full of batter and spread it around like a dosa. Sprinkle few drops of oil around. Flip over when brown on one side. Lightly brown on the other side and then its ready to be served!
Serve with chutney or podi, or with chicken curry or potato curry....its tastes just as yum as regular dosas!!
Enjoy!!

Check out my Blogging Marathoners doing Group 3 BM#4 along with me



Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

Sending this also to 'Breakfast Mela', another event started by Srivalli.

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Yummy Pizza Sandwich

Our final day of the blogging marathon....thanks to all of you who come, read, follow and comment. And also all the friends I have made thru this marathon...A Big Thank You guys!!!

For the last day of our blogging marathon, here is a sandwich which I have always enjoyed as a kid and to this day enjoy it with my kids.
It used to be snack which my Mom used to make after school, but it has always been our favorite as kids and now I make it only as a snack but also when ever we feel like it or as quick lunch. My old one loves the spiciness...he doesn't want all veggies but likes all the cheese! :))

We call it 'Pizza Sandwich'. But mind you nothing traditional goes into this sandwich....
You are allowed to make it the way you like it!

I use Maggi 'Hot and Sweet' for it taste...but if you like some other sauce, use that.
Pinch of vamu, ajwain, carom seeds, gives this sandwich the KICK!!!...you will know when you make it!!

A good crusty bread will be nice if you are using the panini grill, but you surely can use any soft bread....sandwich maker it best for soft bread....but grill is fine too!!

(The pics aren't that good...was in a hurry to eat it!...will put new ones soon)

Ingredients:

2 slices of good bread (I like crusty bread, so I used whole grain, whole wheat brown bread) (soft bread if fine too)

Maggi hot an sweet sauce (or tomato ketchup)
pinch of vamu, ajwain seeds, carom seeds
chopped onion, tomato and bell pepper (or any other veggies you choose)
shredded cheese (I used mozarella)

Method:

Spread the maggi sauce on both the slices of the bread.
Sprinkle vamu on one side of the bread.
Arrange the veggies on the bread.
Sprinkle the shredded cheese on the veggies.
Close with the other slice of bread.
Grill in a panini maker or in a sandwich maker.
If you don't have either, you can toast it on the stove top, in a pan.
Cut into triangles and Serve hot!
Enjoy!!!

See what my fellow marathoners have cooked up for the last day...

Champa,

Divya,
Gayathri Anand,
Gayathri Kumar,
Monica,
Padma Dharmaraj,
PJ,
Savitha,
Srivalli,
Usha,
Veena Aravind,

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Aloo paratha

Today me and my fellow blogger friends have started on another blogging marathon, brainchild of Srivalli of Spicing your Life.
I am so happy I could do this again. Last month when we did it, it was so much fun. Got to know many new friends and their blogs.
Last time I chose Rice as my theme and this time I am going with Kid-friendly recipes.
You can find all the recipes of my blog in blogging marathon, under the tag ' Blogging Marathon'

So for the first day of the marathon, I choose Aloo Paratha. Now who doesn't like aloo paratha. Kids and Adults alike enjoy this dish.
I make it with very simple flavors and my kids enjoy it a lot.
Its a very easy aloo stuffing with garlic, jeera, green chillies and coriander.
If you like all these flavors, I am sure you will enjoy this stuffing!

To get perfect paratha, mainly the stuffing has to be dry and not too wet. I bake my potatoes in the MW which really helps is keeping them dry. If you boil them in water, remember to keep them out enough to let them dry out.

Ingredients: (for stuffing)

2-3 large potatoes, boiled or baked in microwave, peeled (if baked, the stuffing will be dry, which is what we need)
salt to taste

4-5 garlic cloves
bunch of coriander leaves
4-5 green chillies
1/2 tbsp cumin, jeera, dry roasted

Method:

Grind the garlic, coriander leaves, green chillies and jeera with some water (as little as possible).
Mix this with the baked potato along with salt.
The stuffing should be dry, if wet, add more potato.

For dough:

3 cup Whole wheat flour
pinch of salt
1 tbsp oil
warm water to knead into dough

Method:

Knead all ingredients together to form a soft dough. Keep aside for 20 minutes.

To make Aloo Paratha: (pictures above for instruction)

Take a small piece of dough.
Flatten it with your hands, the corners should be thinner than the middle.
Take a small amount of the stuffing.
Put in center of the flattened dough.
Close with the thinner edges.
Again flatten it with your hands, spreading the stuffing around evenly.
Now roll it out into a paratha using the rolling pin.
Fry on the tawa until brown spots appear on both side by flipping over.
Add few drops of oil on both sides and brown further.
Serve Hot with plain or spiced yogurt, curry or pickle of your choice.
Enjoy!!!

Check out what my fellow marathoners are cooking in their kitchen by visiting their blogs:

Champa,


Divya,

Gayathri Anand,

Gayathri Kumar,

Monica,

Padma Dharmaraj,

PJ,

Savitha,

Srivalli,

Usha,

Veena Aravind,

Sending this to Suma from Veggie Platter's event - Cooking with Seeds, Wheat

Sending this also to Priya from Now Serving's Event - Fast Food Not Fat Food!

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Poha ~ Simple and easy, My Mom's way..

I hope everyone has voted for their favorite dish in the event..If not go ahead and do it now!!

For the 7th and the last day of the Blogging marathon I chose another version of rice called atukulu or beaten flat rice.
I have always liked Poha right from when I can remember it. I always liked the way my Mom made it.
Poha is made from what we call in Telugu 'Atukulu' or in English 'Beaten Flat Rice flakes'
For making Poha the correct variety of the flat rice is required. You need the thick flat rice. The thin flat rice breaks up into pieces when you prepare it this way. So you will always require the thick one.
When you have the required ingredients, this dish is very easy to make. Its a fun snack, but I love to eat to for lunch, dinner or breakfast too.
My Mom adds peanuts to this dish which makes this dish more so yummy!

Ingredients:

2 cups poha, beaten flat rice, atukulu
1/4 cup peanuts, dry roasted and coarsely ground

1 small onion, chopped
3 green chillies, chopped

1/4 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera or cumin seeds
few curry leaves
2 dry red chillies, broken
1 tbsp of oil
pinch of turmeric
salt to taste

chopped coriander leaves for garnish
lemon juice to taste (optional)

Method:

Wash the rice flakes in water couple of times. Drain all the water, lightly squeeze the flakes to take to excess water. Keep aside for 20 min.
Dry roast peanuts till lightly brown. Grind them to make a coarse powder.
Heat oil in kadai.
Add the urad daal, mustard seeds and jeera, Let them splutter.
Add the dry red chillis and the curry leaves.
Add the onions and green chillies. Saute for couple of minutes. Add the turmeric powder.
Add the soaked poha along with salt and mix well.
Add the ground peanuts. Mix well.
Add the chopped coriander leaves.
Add lemon juice if you wish.
Serve hot!
Enjoy!!!

See what my fellow bloggers who are participating in the marathon have cooked up today, for the final day of the marathon.

Srivalli, Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Sowmya, Suma, Usha, Veena

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Daddo 'Quinoa' like Daddojanam / Quinoa in tempered yogurt

Here is another quinoa recipe.
I am a big time fan to daddojanam or curd rice as it is called. So there was no way I could stop myself from trying this recipe with quinoa. Since I am liking the taste and texture of quinoa with our Indian style, I went ahead and made this.
I loved it truly. It was a nice ending to my meal. Healthy and guilt-free, full of protien and energy! What do you say?

Serve 2

Ingredients:

1/2 cup Quinoa, washed 3 times

1/2 onion, chopped
2 green chillies, chopped
1/2 - 3/4 cup yogurt

1/4 tsp urad daal
1/4 tsp jeera or cumin seeds
1/4 tsp mustard seeds
pinch of asfoetida, hing, inguva
1 dry red chilli, broken
1/2 tsp grated ginger
few curry leaves
coriander leaves, chopped
chopped carrot or grated for garnish
salt to taste
1 tsp oil

Method:

Wash and cook quinoa with about 3 times the water, until soft and fluffy.
After cooked, mix with yogurt.
Heat oil for tempering.
Add the urad daal, jeera and mustard seeds. Let the splutter.
Add the red chilli, asfoetida and curry leaves.
Add in the ginger along with onions and green chillies. saute for couple of minutes.
Add this to the quinoa in yogurt. Add salt to taste.
Mix in the chopped coriander leaves and grated carrot for garnish.
If you like it sour, add few drops of lemon juice.
Serve chilled. Enjoy!!!

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Quinoa Katte Pongali / Quinoa Pongal

I have started experimenting with 'quinoa' only very recently. I tried it at a friend's place and I found very interesting, versatile, not to forget healthy and  simply cute.
Cute?? ya the grains are so tiny and so cute...:))

It is so versatile because it can take on any added flavors just like rice.
Its full of protein and a good substitute for non-meat eaters, to get their daily protein.
I have been seeing so many quinoa related recipes and I was very eager to try it out.
Quinoa being a so healthy, I am determined to make it a part of my diet. Even if not every day, maybe once a week is a good thing isn't it?...:)

The way you know that quinoa is cooked, is when a tiny twisted tail grows out of the grain and the grain becomes translucent! For Pongal I wanted it to be much softer, so I cooked it a little longer. If you don't want it soft, add less water and cover cook on low heat when all the water is absorbed, just like rice.

Makes about 2 - 3servings

Ingredients:

3/4 cup quinoa
1/4 cup pesar pappu, moong daal

3 1/2 cup water
pinch of turmeric
salt to taste

1/2 onion, chopped
3-4 green chillies, chopped
1 tbsp cashew nuts

tempering:

1 tsp ginger grated
1/2 tsp black peppercorns
1/4 tsp mustard seeds
1/4 tsp jeera, cumin seeds
pinch of hing, inguva, asfoetida
1 dry red chilly, broken
few curry leaves
1/2 tbsp oil

Method:

Dry roast pesar pappu until light brown. Wash when cold.
Wash Quinoa atleast 3-4 times.

Mix the roasted moong daal with quinoa,add salt and turmeric, add 3 1/2 cup water and cook until all the water is absorbed. Cover and let cook on low heat till soft and fluffy. Add the onions and green chillies. Keep cooking till soft. Add some more water if required.

Prepare for tempering by heating 1/2 tbsp oil. Roast the cashew nuts till brown.
Add the mustard seeds, jeera, black peppercorns, ginger, red chilly, hing and curry leaves. When everything splutters, add to the cooked quinoa. Mix well.

Serve hot with chutney or plain.
Enjoy!!!

Quinoa

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