Wednesday, March 13, 2019

Protein Rich Savoury Oats / Homemade Masala Oats

A twist in our regular Masala oats or Savory oats, this dish is creamy, spicy and extremely healthy.



I recently turned Vegan (Have I already told you that in my previous posts?!) and It has made my lie a little more challenging because I have to make 3 different kind of dishes for all three meals almost every day since my little princess has her own demands and I haven't managed to turned my DH into a Vegan yet.



Anyway, I was a hardcore fan of Eggs in Masala oats where I would break 2-3 eggs into the boiling oats + veggies + masalas mixture. I admit that I do miss that sometimes but I have discovered a few things that replace that taste. This Masala oats with Tofu is one of those dishes that is one of my absolute favorites.

Nutritional Information  (Approx) (per serving)
Energy  248.3 Calories
Fat 11.4 Grams
Carbohydrates 29.1 Grams
Dietary Fiber 7.2 Grams
Sodium 45 mg
Vitamin A 79.3 %
Vitamin C 41.4 %
Calcium  43.5 %
Iron  21.3 %
Protein 11 Grams
Sugar 5 Grams





Ingredients 
Onion Chopped 
Curry Leaves a few
Tomato Chopped
Frozen Peas(optional) 3/4 cup
Salt to taste
Oats  1/2 cup (Gives 2 servings)
Chopped Veggies of Choice 1 cup
Tofu cubes 1/2 cup or more
Coriander leaves  a handful
Almonds Soaked (1/2 hr) a handful
Sesame seeds soaked  2 teaspoons
Cooking Oil  1 teaspoon
Mustard seeds       
1/2 teaspoon
Cumin seeds          
1/2 teaspoon
Ginger Garlic paste    
1 teaspoon
Turmeric Powder
1/4 teaspoon
Sambar Powder
1/4 teaspoon
Chilli Powder (Optional)   
1/4 teaspoon
Water
2 cups


Heat oil in a pan, add mustard and cumin seeds. Once they splutter, add curry leaves.


Add Onion, cover and cook for just a minute.


Now, add all the veggies except tomatoes and peas. Add the Ginger garlic paste as well. Cover and cook for 2-3 minutes.


Add 2 cups of water, tomato and peas. Cover again and let it boil while we make almond-sesame mixture.


Grind the almonds and sesame seeds together with water just enough to make a paste.


Add the Almond-sesame paste and salt to the boiling mixture and give a good stir.


Add the masala powders, mix well and let the mixture boil for another minute.


Add oats and Tofu now, mix well so that there are no lumps. Cover and cook in simmer for at least 5 minutes before removing from flame.


Garnish with chopped Coriander leaves and serve hot.



* Add any veggies you want like cauliflower, broccoli, Zucchini and you can also add cooked beans and chickpeas.
* Adding Tofu is optional and if you aren't Vegan, feel free to add Paneer and even eggs.
* For 1/2 cup  oats, I add 2 cups of water but you can add more or less according to the consistency you would like.

Please feel free to watch the video of the same recipe here

Saturday, October 27, 2018

Sorghum or Jowar cake / Vegan Cake / Jowar Jaggery Cake

Jowar or Sorghum Cake is vegan and can also be made Gluten free by just excluding the baking Powder. It is one of the healthiest and deliciously guilt-free cakes you can find.



I know I have been away from this blog for a long time now. As much as I love cooking, I haven't been able to be very active because of some personal reasons. I am hoping to be as regular as I can from now on...


Here's a recipe of a Cake that has no maida, no sugar, no eggs or butter and in case you are wondering how on earth a cake can taste good without all the ingredients that make it tasty, I assure you that it is not only healthy but very tasty too!

Nutritional Information  (Approx) (per serving)
Energy 66.5Calories
Fat1.9Grams
Carbohydrates11.5
Grams
Dietary Fiber0.4Grams
Sodium6.1mg
Vitamin A0.1%
Vitamin C0%
Calcium 0.5%
Iron 0.7%
Protein1.1Grams
Sugar0.1Grams



Ingredients 
Jowar flour1 cup
Soy milk3/4 cup
Jaggery1 cup
Vegetable oil3/4 cup
Salta pinch
Baking powder1 teaspoon
Baking soda1/2 teaspoon
Vanilla essence1 teaspoon
Cocoa powder2 tablespoons
Walnuts choppeda handful
Apple cider vinegar1 teaspoon



Add 6 tablespoons of  warm water to flax seeds powder, mix and set aside.


Sieve and combine all the dry ingredients together except for walnuts and mix well.


In a bowl, add Soy milk, jaggery powder and Flax seeds mixture. Mix well till jaggery is completely melted.


Add oil ,vanilla essence and give it a mix.


Add the dry ingredients to the wet ingredients and mix well to make a smooth batter.


Add a teaspoon of Apple cider vinegar and mix well till combined.


Add chopped and roasted walnuts and fold gently.


Pour the batter to an oiled and lined cake pan and spread the batter evenly.


Bake in a preheated oven for 30 minutes at 180 degrees.


Insert a toothpick in the middle of the cake to check if it is cooked through.


Invert the cake on a plate if you want or cut it in the cake pan and serve hot/cold, enjoy!



** You can use any millet flour and make this cake.
** If you are not a vegan, do use eggs in place of flax gel.
** Be careful while handling the cake. Since this is almost Gluten-free, it tends to break if you tried to move it around too much.

Find the video of the same recipe here

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