Breakfst: Oatmeal...

Oats is a quick, easy and healthy option for a wholesome breakfast. It has sort of grown onto me. I have enjoyed it as a porridge with milk, sweetened to taste. Another way I would enjoy it is with Buttermilk. Here is yet another addition to the buttermilk porridge that adds a bite and is yummy!!!

Ingredients:
Oats - 4 Tbsp
Water - 1 cup
Salt to taste
Buttermilk - 1/2 cup
Oil - 1/4 tsp
Jeera - 1 pinch
Curry Leaves - 2 to 3, chopped
Onions (Shallots) - 4, sliced

Instructions:
Soak oats in water while you organise the remaining ingredients.
Cook over a medium flame, stirring until it comes to a boil. Simmer for a couple of minutes.
Add salt and remove from flame.
In a separate pan, heat oil and add jeera and curry leaves. Once they splutter, add onions and cook for about 2 minutes.
Add it to the cooked oats along with buttermilk. Stir well until combined thoroughly.
Enjoy!!!

Muffin Monday: Honey Lemon Olive Oil Muffins with Lemon Glaze

My first Muffin Monday Treat! It has been a while since I baked. And I was really excited. This Lemony treat has been adapted from 'Pinch My Salt'. I love the lemony tang of the muffin. It disappeared real fast :)

Muffin Monday is an initiative by Baker Street - a culinary journey of sharing a wickedly delicious muffin treat every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Ingredients:

For the Muffin:

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup honey (preferably local)

1/2 cup sugar

1/2 cup extra virgin olive oil

1/2 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons grated lemon zest (from about 2 lemons)

2 tablespoons fresh-squeezed lemon juice

For the Glaze:

1/2 cup powdered sugar

2 tablespoons fresh-squeezed lemon juice

Instructions:

For the Muffin:

Preheat oven to 350 degrees.  Spray a 12 muffin cups with non-stick baking spray or line with paper cups (spray the inside of the cups with baking spray to prevent muffins from sticking to the paper).

In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.  Set aside.  In a separate medium bowl, combine honey, sugar, olive oil, buttermilk, eggs, lemon zest, and lemon juice.  Whisk together until well combined.

Pour liquid ingredients into the flour mixture and stir with a wooden spoon just until all of the flour is incorporated.  Don’t overmix.  Divide batter between muffin cups using a large spoon or mechanical ice cream scoop – the cups should be mostly full.

Bake for 17 – 21 minutes or until the center of a muffin springs back lightly to the touch or a toothpick inserted into the middle of a muffin comes out clean.  Check early and watch carefully, they will brown fast.

For the Glaze:

Mix Lemon juice with powdered sugar with a whisk.

Let muffins cool in pan for 5 minutes then remove to a wire rack.  Brush the tops of the muffins with glaze while they are still warm.  Let cool completely.

Arisi Uppuma

Another traditionl favourite - Uppuma. Arisi Rava is another staple stored in our homes, as a ready reckoner for instant tiffin / snacks. Come summer, my grandmother would get busy preparing the staples. The benefactors list was always a LONG one. 

Arisi Uppuma rava is now easily available in the market. At home we make uppuma (it was always Arisi Uppuma) with onions and red chillies. I omit the onions and like to add vegetables, to add colour and nutrition.

Traditionally we serve with Sambhar / Pachadi / Coconut (Red) Chutney. Of these Pachadi is the oft preferred one.

Ingredients:
Rice Rava - 1 cup
Oil - 2 Tbsp
Mustard - 1/4 tsp
Urad Dal - 1/2 tsp
Jeera - 1/4 tsp
Curry Leaves
Dry Red Chillies - 2, broken
Onion - 1, chopped fine
Water - 3 cups
Salt to taste

Method:
Heat Oil and splutter the mustard, urad dal and jeera. Add curry leaves and red chillies.
Then add onions and saute till transparent. Add vegetables (if using) and salt to taste along with water. Bring to a boil.
Simmer and sprinkle handfuls of rice rava in batches. Stir gently. Check taste at this stage.
Once most of the water is absorbed, spoon 1 tsp oil around the edges and cover with a lid. Cook until fluffy and dry. DO NOT STIR.
Just test a few grains from the top.
Keep covered for another 5 minutes before serving.

Leftovers:
Uppuma Kozhukattai is a tasty snack and an excellent way of using up leftover Uppuma. Amma makes extra Uppuma just to make these kozhukattai for B.Fast / Snacks the next day.
I have used a melon scoop to make tiny Kozhukattai.

Leftover Arisi Uppuma - 1 cup
Oil - 1 tsp
Grated Coconut -  1/4 cup
Water
Salt

Heat oil in a kadai. Add the uppuma and coconut.
Sprinkle water - about 1/4 cup and add salt (if necessary).
Using a masher, mash well. Stir cook to blend it all together.
Make small Kozhukattai.
Reheat in a microwave before serving. Alternately, steam in an Idli Steamer for 4 to 5 minutes.
Serve with Ketti Chutney.

Chettinad Maa Urundai

Happy New Year! Maa Urundai is essentially Chettinad. It is protein rich. Nutritious and very very tasty. We make this for evening snacks and ocassions. This is a part of our Maapillai Palgaram!

Happy New Year!!!

Will post the recipe shortly.

Cabbage and Corn Rice

Rice is our staple food and the very basis of our energy. An entertainment menu almost always revolves around delicacies with Rice. Though there are various negatives (healthwise) with regards to white rice we must agree on one point that it is DELICIOUS. Fortify plain rice with various vegetables for a nutritiously balalnced meal.

The addition of Corn and Capsicum makes it colourful and flavourful.

Ingredients:
Basmati Rice - 1 cup
Water - 1.5 cups
Salt to taste

Oil + Butter - 3 Tbsp
Cloves - 2
Cardamom - 2
Onion - 1, chopped
Capsicum - 1, chopped
Boiled Corn - 1 cup
Cabbage - 2 cups, shredded
Tomato - 1, chopped
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Dhaniya Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt to taste
Vinegar - 1 tsp

Instructions:
Wash and pressure cook rice with salt to taste. Cool.
Heat oil in a kadai. Add the spices.
Toss in the onions and saute until pink.
Add capsicum and corn. Stir cook for 4  minutes.
Next, add cabbage and turmerric powder. Saute until cabbage is half cooked.
Add tomatoes, chilli powder, dhaniya powder, garam masala and salt. Mix well and stir fry on high heat for 2 minutes.
Mix in rice and vinegar. Mix well and take off heat.
Serve with Tomato Salsa.