Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Friday, May 30, 2008

Wholesome Oats upma

1) Oats - 1 cup
2) Finely chopped assorted vegetables - 2 cups (onions, carrots, beans, green peas, sweet corn, mushrooms etc)
3)White broad beans/paneer/chicken fillets - 1/2 cup (you can choose any one these based on your preference, this adds the protien part to the dish)
- If you opt for the white broad beans soak for about 3 hrs and pressure cook for 4 whistles. drain all water.
- If you opt for paneer, dip in chilled water for 2 minutes and cut into cubes- If you opt for chicken fillets, cut them into strips and saute them in a teaspoon of oil till the meat turns a white opaque colour.

4)chopped Green chillies - 3
5)chopped ginger - 1 teaspoon
6) Kashmiri chillie powder - 1 teaspoon
7) Garam masala or kitchen king masala - 1/4 teaspoon

Heat 1 teaspoon of olive oil in a skillet , add the ginger, green chillies and saute. Add the rest of the vegetables and cook till 3/4th done. Add the broad beans/chicken/paneer and saute for 2 mts. Add the oats. sprinkle water and cook covered for a minute on low flame. Add the chilie powder and garam masala. Add salt to taste. Stir fry till oats is cooked (about 2 minutes) sprinkling more water if necessary)PS: Its important to just sprinkle water. If you pour as you would for regular sooji (semolina), this upma becomes soggy and porridge like.

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