Oats Poha and a Liebstar Award

Oats and Poha?? I know I had the same feeling when my husband asked me to make Oats Poha couple of months back. One of his colleague brings oats Poha at work and that is when he asked me to try making Poha. Men are men, I was sure he will not check with his colleague for the recipe and yea I was right when he gave me a weird look when I asked him to do so ha ha ha :) But at the end when I started making it this way and it was well enjoyed by all my husband said he is gonna patent it in his name since the great idea was him. wow, what an idea sirji, dimaakh jiska patent uska? he he..

We are so familiar with Oats Porridge, dosa, Oats mixed roti's, cookies etc and oats freaks like me and my husband can eat anything with oats. I was so confused about making Oats Poha as you know normally Poha is dry and non-sticky where as when oats combines with even little bit of water becomes very sticky and mushy. I gave it a lot of try and at the end I started making it with out adding any water and sautéing it by sprinkling water little by little till Oats leave its raw flavour. I must say this recipe comes with a lot of trial and errors but all the trials were worth trying it. This has become our family favorite dinner from quite a while especially on those days when we do not want to have any heavy dinner. So try it friends especially those who like oats or try this for the elderly people at home who are regular in having oats at night. Lets give them a break from the same porridge, I'm sure all will enjoy this.

                                             

Ingredients:-

• Old fashioned Quaker Oats - 2 cups
• Onion finely chopped - 1
• Tomato finely chopped - 1(optional)
• Green chillies finely chopped - 3(or more as per your spice level)
• Ginger finely chopped - a small piece or say 1 tsp
• Turmeric powder - 1/2 tsp
• salt to taste
• Curry leaves - a few
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tp
• Chana dal - 1 tsp
• Raisins few(optional)
• Cashews few(optional, adding dals and nuts r optional they give a great taste though)
• Coriander leaves finely chopped - 2 tsp(optional)
• Lemon juice - 2tsp
• Water - 1/4 cup(use more/less as needed)

Preparation Method:-

• Heat a non-stick pan and pour the oil to oil. Add mustard, when they start crackle reduce the heat to medium and add urad dal, chana dal, curry leaves and stir. Add cashews and rasins ad saute for few more secs.
• Add chopped onion, ginger, green chilly and saute well till golden color(light brown color only).
• Add finely chopped tomato as well and saute well till tomato's blend well with onion.
• Add turmeric powder and stir for few secs. Add oats and stir well and mix with onion-tomato mix. 
• When the mix becomes very dry sprinkle a handful of water and stir well again. 
• Check for the salt and sprinkle little more salt if the oats have not absorbed salt taste .
• Keep stirring and sprinkling water 3-4 times till oats leaves it raw smell and absorbs the taste of the seasoning.
• At the end add lemon juice and stir well to mix. Switch off the flame and move to a serving dish.
• Garnish with chopped coriander leaves and serve warm.

Liebster Blog Award

I received this Liebster Blog award from Julie @ Erivum Puliyum. Thank you so much Julie for this wonderful Award!!

'Liebster' means favourite or dearest in German. So this award is to honor your dear blogger friends.

The simple rules of this awards are: -

1. Thank the person that gave the award and link back to their blog.
2. Copy and paste the award to your blog.
3. Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
4. Hope they pass it forward by accepting and awarding it to blogger they would like to honour.

5. Thank all those you read your blog and follow you.

 I would like to pass it over to the following wonderful blogger friends of mine. Please visit their site too and appreciate them in their venture of cooking.. 

1. Nalini at Nalini's Kitchen

2. Priya at Priya's Feast

3. Christy Gerald at My Kitchen Flavors-Bon Appetit

4. Ramya at Ramya's Recipe

5. Vineetha at Ruchi

Raagi Dosa with Egg Roast

Raagi dosa as I call it, is made with Raagi and wheat flour. My concept of Raagi flour was to be used to prepare baby food which we call 'kurukku' and even I loved the leftovers of that 'kurukku' because it was so sweet like any kheer. I had seen my grandma and aunt making it for my cousin brother when he was a baby. And when I had my son and I went to India for vacation my grandma made the same for my son too. Anything other than Raagi was really out of question for me and this Raagi dosa evolved out from my mother-in-law who was bit diabetic and a person who avoid eating rice at night. So on a normal India call to my mother-in-law I  asked her what did she made for dinner and she told me she had made Raagi dosa. So she gave me the recipe of this Raagi dosa and from then I started making this dosa regularly whether it is for breakfast or dinner with a bit of variation. Even me and my hubby is not fond of eating rice at night, so this is a better and healthy substitute for rice or for those who go lazy to roll the chappathi for dinner(of course we all have some of those lazy days to make dough, roll out the roti and make rotis out of it).

                                        

Ingredients for Dosa:-

Raagi flr- 3/4 cup
wheat flr- 3/4 cup
salt - 2 tsp
Jeera/Cumin - 1 tsp
water 3 cups (u can add/reduce water as needed, batter should be of normal dosa batter consistency)

In a bowl add ragi flour and wheat flour and mix well with a spoon. Add water and keep mixing so that no lumps are formed. Add in salt and Jeera and mix well. Heat a non-stick pan, pour a laddle of batter and spread in a circular motion to make a nice round dosa, drizzle oil if necessary(I did not use any oil). Let it cook for few seconds or a minute till they turn light brown color. Fold it into half and take out from the pan. Make required amount of dosas like this and serve hot with egg roast..

Ingredients for Quick n Ezee Egg Roast:-

Boiled eggs - 5(make slits on each egg using a knife)
Onion - 2 big( finely sliced)
Tomato - 1(finely sliced)
Green chillies -3(sliced into half)
Ginger - 1 tbsp finely chopped
Turmeric pdr- 3/4 tsp
Chilly pdr - 2 tsp(u can add/reduce it according to your spice level)
salt to taste
curry leaves - a sprig
oil- 2 tbsp

In a frying pan add oil and saute onion, ginger, green chilly and salt. When onion turn light brown add tomato and saute for a while. Add turmeric powder, chilly powder and some more curry leaves and stir for 2 mins. Add eggs and mix it well with masala(check for the salt in btw). Cover the pan with a lid and let it cook for 5 mins in low flame. Switch off the flame and serve hot with Raagi dosa/chappathi. Garnish with few more curry leaves and coriander leaves if desired...

Note:-Without adding wheat flour Ragi dosa will be very sticky and might not come out clean from the tava. Adding cumin seed is optional, I add while making most of the dosas.