Oats Idli - Instant Idli with Oats and semolina

 Today I am posting a healthy south Indian  breakfast  using 

Oats. Eating oats porridge daily will be boring , so do try various recipes with this grain.

    Idli being announced as the world's top healthiest food , which is a common breakfast in the south Indian Homes. 

    Idli with oats , semolina and tempering mixed with curd, makes instant idli batter. 

Requirements:

  One cup rolled oats

  Half cup semolina / Rava

  Half cup sour curd

  one cup water

  1/2 tbs Lemon Juice

  Salt to Taste

  Half tsp sodium bi carbonate

  one tbs cooking oil 

  Half tsp Mustard seeds 

  Half tsp Split Channa Dhal

  A sprig of curry leaf

  Half tsp chopped ginger

  Two green chilli finely chopped 

  Chopped coriander leaves

  Half carrot finely chopped

   Method :

     Dry roast semolina and oats separately.

     Grind oats to a coarse powder.

  In a bowl , add the coarse oats , semolina , salt ,  sodium bicarbonate  and mix well.

    Heat oil in a pan , add the mustard seeds  and let it splutter. 

    Add the channa dhal , curry leaves ,chopped ginger ,  chopped green chilli and saute for a minute.

      Add the tempering to the mixture along with chopped carrot and coriander leaves.

   Add the water and curd , mix well without any lumps. Let the batter rest for ten minute.

    In the mean time , grease the idli plates if using stainless steel plates with ghee or cooking oil .

  After ten minutes , mix the batter well. If you find the batter is very thick add enough water to adjust the consistency same as idli batter.

  Pour a laddle full of batter and steam on medium flame for 20 minutes.  

      

   Switch off flame and wait for ten minutes till the idli cools, then demould the oats idlis.

 Oats idli is ready to be served. Serve with coconut chutney .

Betel Leaves Chutney / Vetrillai Thuvaiyal

Betel leaf is a must in offerings to god and is usually served   following a feast in India.

Betel leaf are good for digestion , so our ancestors followed it as a custom after the feast and is good for pregnant ladies as it helps them in lactation.

I had already posted a rice recipe using this betel leaf , Vetrillai Poondu Sadam , a flavorful Rice with betel and garlic .

Ingredients :

Betel leaves  ( small ) – 5 -6

Chopped cilantro leaves – ½ cup

Urad dhal – 2 tbs

Red chillies – 2

Tamarind – a small marble sized

Oil – 1 tsp

Salt to taste

Method :

Wash and pat dry and chop betel leaves.

Heat oil  in a pan , add urad dhal and sauté till golden .

Add in dry chillies and sauté for a minute.

Let it cool and add in the chopped betel leaves , coriander              leaves and tamarind.

Grind along with salt and little water .

Betel leaf chutney is ready to serve.

Serve along with plain rice , idli or dosa.

We had it with  plain dosa.

Ragi Pakoda / Finger Millet Fritters - Kongunadu Style

  Ragi pakoda is one of the common snack of the kongu region. The speciality of this pakoda is we add murungaikeerai / drumstick leaves to this pakoda in our region.We all  like this snack a lot .  It was healthy as both ragi and drumstick leaves are rich in Iron.

  This pakoda will be crispy and crunchy . Kids will like it for sure.

Ingredients:
Ragi flour – 2 cup
Onion – 1
Green chilli – 4
Drumstick leaves – a handful
Salt as required
Curry leaves
Water
Oil for frying

Method :

Chop the onion and green chillies to fine pieces.

In a bowl , add the flour , onion , green chillies , curry leaves , drumstick leaves , salt and mix well.

Sprinkle little water and mix well to make a smooth tight batter.

Heat oil in a kadai , add the small pieces of the dough and deep fry till crisp.

As the color of the ragi is brown , we can’t able to check from its color.  Cook in medium flame for 10 minutes is enough.

Ragi pakodas are ready to serve.

Tastes best when warm.

Carrot Rava ladoo / Carrot semolina sweet ball

  Ladoo were my favorite sweet. I can gobble any number of ladoos . This ladoo with carrot I made for a birthday celebration. It was a huge hit in our family.  

   This ladoo  with the natural colour from the carrot gives it a eye catchy orange colour. This will be a easy way to make kids to have  carrot. We can even tell kids that this was the ladoo which Chotta Bheem ( Animated character in a Indian show ) used to have for his strength.

Requirements :

Rava / Semolina / Sooji –  1 cup

Carrot  - 1 ( Large )

Sugar – ½ cup

Clarifies butter / Ghee –  4 tbs

Milk -  2tbs

Cashew

Raisins

Cardamon – 2  ( optional )

Method :

Peel off the skin and grate the carrot. I used a small grater so the carrot blends well and there won’t be large pieces.

Heat a tablespoon of ghee and fry the cashew and raisins separately.

 Then , add the grated carrot to the  same pan and sauté for two minutes and take off from pan and keep separately.

 In the same pan , add the rava and roast till the nice aroma comes on a medium flame.

 Grind the Cardamon along with the sugar to a fine powder.

In a bowl , add the roasted rava , carrot , cashew , raisins and powdered  sugar combine well.

Warm the remaining ghee and  add this to the rava mixture and mix well.

 If you were not able to shape  ladoo , add the warm milk and shape.

Let it to dry for an hour and store in airtight container.

Carrot Rava Ladoo are ready to serve.

I got around 15 ladoos , it depends on the size of the ladoo.

NOTES:

Cardamon powder can be skipped as the carrot gives a unique flavor.

Milk is used to bind the contents as we finished the ladoos within two days.

More ghee can be used to make the ladoo , if you wish to store for more days , skip the milk.

Bublik - Russian Bagels #BreadBakers

     For this months Bread Bakers the theme was whole grains . I first thought of making whole wheat  naan bread then  changed to whole wheat bagels . Then finalized  on making this Russian bread - Bublik .

        Bublik ( also Booblik or Bublyk ) is a traditional Eastern European Bread roll . It is similar to a bagel , but somewhat bigger and has a wider hole. Bubliks often have a much denser and chewier  texture  than bagels.

        Bubliks are members of  a class of  bread products made from dough that has been boiled before  baking , which also includes bagels, baranki , sushki and other similar breads.

      Bubliks are  made from yeast – leavened wheat dough that commonly contains milk , butter and egg whites and is rather sweet.  Poppy seeds are popular addition to the dough.

     Bubliks are featured by professional bakers in their shops and at country fairs and regional markets.

 In Russia and Ukraine bubliks are usually treated not like bread , but like a type of pastry , eaten as a complement to tea or coffee.

    Bublik are the Russian equivalent to bagels. The difference is that bubliks are  a little smaller and slightly  sweet .

      In Russia , they are sold in dozens strung on a string.

 Eaten as a pastry with a cup of coffee or tea , rather than as a honking great sandwich.

Requirements :

 For dough :

Wheat flour – 3 cup  + for dusting

Milk – 1 cup

Instant yeast – 2 ¼  tsp

Butter – 1 tbs

Salt – ½ tsp

Sugar – 4 tbs

For simmering bath :

Water – 4 cup

Salt – ½ tsp

For the Glaze :

Butter

Poppy seeds

Method :

 Keep the milk in luke warm temperature.

In a bowl , add the flour , sugar and yeast , combine well.

Add in the milk , salt and butter.

Make into a soft dough.

Place the dough on countertop and knead well for 10 minutes.

 Place the dough again in a bowl  and cover with clingform or a damp tea towel.

 Let it raise for 2 – 3 hour.

Shaping of bublik :

 Punch on the raised dough and make into small  round balls.

Let it rest for another 15 minutes.

Take each ball and poke a hole in the center with the thumb and gently stretch from center to form a circle.

Repeat this for all balls and let all rest for another 10 minutes.

Poaching of Bublik :

In  a large pan , boil about four cups of water along with salt.

When the water boils , simmer the heat to medium.

Add a bublik at a time and  let it in the water for 60 seconds turn after 30 seconds .

Use a slotted ladle to take the poached bublik.

Repeat the same for others.

Baking of bubliks :

Arrange the poached bubliks in the baking tray. Brush milk on top of each bublik and sprinkle generous amount of poppy seeds.

 Preheat the oven to 220 * C  and keep the baking tray inside the oven.

Bake for about 20 – 30 minutes.

Bubliks are ready to serve.

Serve along with sourcream or Jam accompanied with tea or coffee.

Blueberry Banana Oat Bread from Hezzi-D's Books and Cooks

Bublik - Russian Bagels from Sara's Tasty Buds

Bulgur Wheat Bread from Food Lust People Love

Cilantro and Garlic Oat Bread from Simply Veggies

Corn Pizza on Multigrain Crust from Cook's Hideout

Gluten Free Honey Oat Bread from A Day in the Life on the Farm

Kitchen Sink Bread from What Smells So Good?

Multigrain Country Bread from La cocina de Aisha

Potato Whole Wheat Dinner Rolls from Passion Kneaded

Rosemary, Garlic, and Parsley Whole Wheat Bread from Karen's Kitchen Stories

Tomato and Rosemary Einkorn Focaccia Rounds from A Shaggy Dough Story

Whole Grain Maple Oat Scones from Cali's Cuisine

Whole Grain Oatmeal Blueberry Banana Bread from Hezzi-D's Books and Cooks

Whole Grain Zucchini Macadamia Bread from The Schizo Chef

Whole Wheat English Muffins from Spill the Spices

Whole Wheat Date Nut Bread from Magnolia Days

Whole Wheat Naan from Spiceroots

       

   

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.

Sending to Bready Steady Go happening  @  Jen’s Food and Utterly Scrummy Food For Families