Oats & Honey Porridge#Improv

Another quick and healthy breakfast. I make this for breakfast so often and sometime add fresh fruits too. 

Serves 2
Ingredients
1 Cup Oats
1½ Cup Water
1½ Cup Milk
2 Tablespoons Honey
Handful chopped nuts and fruits (Dates, Almonds,Cashew nuts, Walnuts and Raisins)
1 Teaspoon Chia Seeds

Method

In a saucepan , combine water and  milk,  bring to boil on  medium low flame

then add the oats and give it a quick stir,

Now add the honey and  chia seeds mix in well, keep stirring for 3 - 4 minutes  or till the porridge thickens a little.
Keep stirring in so that it is not burnt at the bottom.

When the oats is  cooked, turn off flame and transfer the contents to a serving bowl,

 Drizzle a little honey
The porridge will further thicken as it starts to cool , so adjust your water and milk quantities accordingly.

Here is the goodness of fruits

Sprinkle all the chopped nuts and fruits on top.  

Enjoy  this healthy breakfast!!
My Notes

Can use any type of oats.
Feel free to add or skip the nuts.
Vegans or lactose intolerant people can use  almond milk,  soy milk or coconut milk instead.

Sending this Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Oats & Honey".
Labels : Oats, Honey, Breakfast, Healthy, Improv Cooking Challenge, Sugar Free, Diabetic Friendly, Vegan, Gluten Free

Oats & Split Green Moong Chillas/Pancakes#Foodieextravaganza

A Happy and Prosperous New Year to all my friends.
The month of December was only parties, weddings etc..
enjoyed food and drinks to the hilt. Now it's  time to start a healthy life style, hope I can maintain this. 

Starting 2019 with a healthy breakfast dish for Foodie Extravaganza. Since the theme for this month is Oatmeal, our host is Wendy Klik . Made these fabulous, healthy pancakes that are high in protein, low in calories and filling.
.
Ingredients
1 Cup Split Green Moong Dal
1 Cup Oats
3 Big Cloves Garlic
2 Green Chillies
½ Teaspoon Grated Ginger
1/3 Cup Rice Flour - * see notes
Salt to taste
Water as required

For garnishing
Grated Cheese or Cottage Cheese - optional
Chutney or Sauce for Serving
Method 

Wash and soak the split moong dal overnight or for at least 4 hours. 
Drain the water and then grind it with rest of the ingredients using water just necessary to make a coarse paste. 

This batter should be thicker than a pancake batter.

 Heat a pancake pan and brush it with oil, take a ladle full of batter spread it into a thin chilla / pancake. Drizzle little oil on it. 

When it cooks it one side then flip it and cook for a minute ( this is optional). 

Fold it into a triangle and serve with chutney or sauce . Garnish with grated cheese.

These were fabulous, healthy and are high in protein.

My Notes
If you do not have rice flour at hand then soak 2 tablespoons heaped of rice grains along with the dal.
Do not brush too much of oil on to pan or else you will not be able to spread the batter.

Labels : Pancakes, Chillas,Crepes, Oats, Vegan, Gluten free, Breakfast, Brunch, Healthy, Foodie Extravaganza Party, Split Green Moong
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes for today's Foodie Extravaganza

Apple Banana Smoothie from Caroline's Cooking
Coconut & Banana Oat Pancakes from Faith, Hope, Love, & Luck Survive Despite aWhiskered Accomplice
Irish Oatmeal Brulee from Jolene's Recipe Journal
Oatmeal Crusted Chicken Strips from A Day in the Life on the Farm
Oats & Split Green Moong Chillas/Pancakes from Sneha's Recipe
Old Fashioned Oatmeal Bread from Karen's Kitchen Stories
Pumpkin Oatmeal from Making Miracles
Quick Cook Cheesy Bacon Oatmeal from Food Lust People Love

Shengdana Chikki / Peanut Brittle#FantasticalFoodFight

Peanuts in Maharashtra is also know as Shengdana.  This  chikki  / candy / brittle is a quick and easy snack from Maharashtra a winter special sweet, crisp made with just two main ingredients - peanuts and jaggery. 

This an easy candy is very popular in India during winter months.  It is a perfect snack to gorge on in winters to keep your body warm.  It's made specially during the festival season of Lohri, Pongal and Makar Sankranti.

Ingredients 
200 Grams Peanuts
200 Grams Jaggery
1 Teaspoon Desi Ghee(optional) - this is used to give a shine

2 Teaspoons Water

Method

First keep all the essentials ready. 

Grease the tray or board the rolling pin with oil or ghee and keep aside.

Grate the jaggery and keep aside.

Roast and skin  the peanuts, separate them into two.

Keep a small bowl of water.

Heat jaggery  with  water   in a pan until it melts on medium low flame. 

Boil the jaggery  and keep stirring it continuously until

 it starts to bubble,  changes color and turns into hard crack consistency. (test its consistency by putting a drop in cold water- it should form a ball crack after you take it out).  Add the ghee and peanuts and mix thoroughly.  

Spread the mixture immediately and use the rolling pin, roll  to a centimeter thickness 

give cuts. Let it cool completely 

Take a knife and lift them up then break  into squares.  

Store them in an airtight container.

Labels: Chikki, Brittle, Candy, Peanuts, Jaggery, Desi Ghee, Fantastical Food Fight, Healthy, Homemade

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical "food fight" recipes this month !

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Green Goddess Chicken Stock

This my fresh mixed herbs Green Goddess Chicken Stock, so flavorful that the aroma in the house was divine.

Ingredients 2 Liters Water
1/2 Kg Chicken Soup Bone
5 -6 Chicken Curry Cut Pieces with bone
A Bouquet off Fresh Herbs
I used Sage, Rosemary, Oregano, Basil, Flat Parsley, Celery, Chives and Scallion Greens

Method

Add all the above ingredients in a big pot, vessel and bring it to a rolling boil. Reduce the flame and let it simmer for 3 hours. Strain it and your Green Goddess Chicken Stock is ready to use.

Use this  flavorful stock to make Leftover Baked Mashed Potato Soup

Labels : Fresh Herbs, Chicken, Soup, Stock, Homemade, Low Sodium, Healthy, Green Goddess 

Roasted Pumpkin Soup#Soupswappers

It's our day of posting for soup swappers, our host of the month is   Ashley of Cheese Curd in Paradise choose the theme  Pumpkin and Squash Soups. 

Made this Roasted  Pumpkin Soup, which is vegan , gluten free and also healthy. 

Serves 6 -7
Ingredients
5 Cups Vegetable Stock
500 Grams Red  Pumpkin
1 Head Garlic
2 Tablespoons Olive  Oil
Salt to taste
Freshly Ground Black Pepper to taste
1 Medium Onion
1/2 Teaspoon Dried Thyme
A Juice Of One Lemon
1 Tablespoon Honey
Chopped Parsley for garnishing

Method

Place the pumpkin in a aluminium foil and toss olive oil over it. Seal the foil and place it in a baking pan. Roast it at 200 degrees C  at 30 to 40  minutes or until the pumpkin is soft.  Then cool it completely.  You can roast  the onion and garlic  too in the oven.  But I, roasted the garlic and onion in the sandwich toaster. 

When the pumpkin, onion and garlic cools.  Peel them and blend them.

In a pan add the stock and the blended puree with salt to taste.  Boil it, when it comes to a rolling boil, reduce the flame and let it simmer for 5 minutes on low flame.  Then add the honey, thyme and black pepper to taste, stir it well and bring it to a boil again.  Taste for salt and spice.  Take off flame add in the lemon juice.  

Serve hot garnished with parsley and enjoy this vegan and gluten free soup. 

Labels : Soup, Roasted Red Pumpkin, Healthy, Vegan, Gluten free, Soupswappers

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