Sunday, August 28, 2016

Brocolli soup

As I am dieting I am on my healthy diet as usual. Thought of sharing one of my fav brocolli soup which is not only nutritional, healthy but helps in weight loss.
Brocolli belongs to kale, cauliflower vegetable family. The beautiful small trees looking florets are super nutritious. These powerhouses supply loads of nutrients for little calories.
This is very healthy soup as I have not used cream, cornflour or any such thing which can contribute to fat component. One serving of brocolli soup has 200 calories approx. As I have not strained the soup, it is high on fibre too.  You may strain it for smooth texture but if you are dieting I would suggest keep the fibre in soup intact and dont filter it.

Preparation time 10 mins
Cooking time 12 mins
Serves 2
Calories per serving 200

To make Brocolli soup You require

Brocolli 1 cup chopped (with stems)
Onion 1 small
Garlic 2_3 cloves
Vegetable stock 3 cups
Black pepper/ white pepper and salt as per taste
Butter 1 tsp
1 tsp oregano and 1 tsp mixed herbs - optional as per taste
1/2 cup milk optional
Water to adjust the consistency

To garnish we need little blanched and finely chopped brocolli florets. Its optional.

How to make

Wash, blanch and chop brocolli ( both florets and stems)

Chop onion. Mince garlic. Keep aside.

In a heavy bottom pan add butter. When starts melting add onions and garlic. Saute until onion turns translucent.

Add chopped brocolli, salt and saute for 4 mins. Add vegetable stock and cook on sim gas until brocolli becomes soft. Or you may give it a whistle in cooker.
Let it cool down. Puree the same. Add water as required and put it back on flame in pan.

When hot. Switch off the gas and add lukewarm milk slowly.
Serve immediately.
Add pepper, herbs, origano to taste. Garnish with brocolli.

This is a stomach filling meal in itself.

Tuesday, August 9, 2016

Oats pancake

Oats oats oats !! So much oats around me and I cant help it, I am on diet dude !! 😂😝
Oats is the best option if you are trying to manage your weight. Yes dear you have to give up on those white flours in your kitchen and replace them by oats.

Not so famous earlier, some says it was horse food.. some even says it was poor man's food. All great excuses not to include it in their meals, probably they dont like it. Oatmeal, oatbran are significant sources of dietary fiber. Health effects of oats are best if half to one cup of oats are eaten daily.

Oats are best if taken in breakfast yet can do good to you even if you manage to include it in meal. Easiest and quick to prepare is Oats pancake. Hint of mint gives it a special aromatic touch while curd makes it little tangy, the combined grinded and ungrinded oats makes it thick yet soft pancake. Once tasted it will leave the desire to have more. Believe me, you are yet to explore your taste buds. Come on, you can give this recipe one more chance to prove that its really not boring tasteless option oats was once tagged to. People then never experimented with it perhaps.

So here's my take on pancakes ,

We need
1 cup rolled oats
1 cup water
2 tbsp curd whisked
Red chilly flakes
Dry mint leaves /flakes
Chooped coriander leaves
Grated carrot few tsp (optional)


In a pan dry roast oats for a min. Keep aside to cool down.
Take a big bowl, add half of the oats, chilly flakes, curd , salt and give it a good mix.
Add water. Mix well to avoid forming any lumps. Now grind this to a smooth running batter.

Take out the mixture in bowl and add rest of the ungrinded oats, grated carrot and chopped coriander leaves.

In a non stick pan pour a laddle of batter. Spread but dont try to make it thin like dosa. It wont. This is pancake. 😂. Let it cook till brown.

Apply just little oil for namesake. And flip the side and cook for a min.

Serve hot with chutney.

Friday, August 5, 2016

Instant CurdOats and Overnight Curdoats

14 yrs back when I came to Mumbai , I could sense the devastating change of food culture from north I was going to face. When I had hot white matar wale gol gappe first time I was staring at gol gappa wala bhaiya like what the hell had you served me. My dejection has slowly been converted to addiction with time 😂. Yup, now I like mumbaian food a lot. Being metropolitan city it serves all states food and people from all states are residing here, hence south indians, gujaratis, oriya, bihari and bengalis are more around me besides north and marathi people.
Curd rice was my staple food initially as it was easily available at any resto and was yum. I explored with a south indian friend how its been prepared but could not actually dare to try it myself as the process of making it seemed difficult to me. Fear of spoiling milk and cooked rice overpowered my courage to experiment with it.
Lately, when I almost gave up rice making the same dish with oats came to my mind. Yes I replaced rice by oats. Believe me the difference didnt really disappointed me. Rather I can enjoy it more guiltfree.

Now when I am dieting I find this more easy and quick to start my day and it fits best in my healthy recipes.

For making curd oats I did not follow similar process as curdrice, but the result is awesum. Lets make it,

Instant curdoats


Oats - 1 cup
Curd - ½ cup
Milk - 2 tbsp
Pomegranate seeds - 4 tbsp (optional)
Carrot [grated]- 2 tbsp (optional)
Ginger [grated] - 1 tbsp
Green chilli [chopped] - ½ tbsp
Dry red chilli - 1
Bengal Gram - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Curry leaves -  few
Coriander leaves - little chopped
Asafetida a pinch
Salt to taste
Oil - 1 tbsp
Water – 1 cup


In a bowl add oats,boiling water, salt n milk.
Mix and keep covered for 5 mins
Let it cool and add curd.Mix well.

Heat oil in a pan add mustard seeds & let it splutter.
Add bengal gram, urad dal, asafetida, ginger, curry leaves, green chilli, dry red chilli and carrot n saute.
Add this tadka to the oats mix & garnish with chopped coriander leaves.
Finally sprinkle sum pomegranate seeds if you want.
Serve hot.

Overnight Curdoats -another way of making it is soaking overnight -

Sometimes when I am sure I dont have time in morning, I make overnight curdoats with same ingredients but qty differs.

1 cup oats
3/4 cup curd
1/2 cup water
2 tbsp milk
Rest ingredients are same as above


For this Soak oats in water first for 5 mins. Then add curd (unwhisked) , salt and keep it in fridge overnight.

In morning add milk and loosen a little as oats soaks and becomes thick.

Give tadka same as above. Done. Enjoy chilled curdoats !!

Wednesday, August 3, 2016

Chana Dal Oats Dhokla

I never knew I would become so addictive of dhoklas. I can bet no one makes or brings so much variantions in it as I do. I keep making them so often that they are easily put to my experiments but my efforts never go waste. They always turn out nice, soft, spongy and flavourful. Be it in combinations or just plain I keep changing the ingredients. For last 2-3 yrs dhoklas are always there in breakfast minimum twice a week. Rest days I experiments with idlies 😂😂. Lol by now you all know how my mind works... I am more inclined towards steamed and non oily breakfast. Yes lighter to stomach.  On weekends and holidays I prefer skipping breakfast and do brunch at one go so dhoklas are my weekdays preference and also they are quick to prepare, thus making it an easy choice to opt for when I am short of time.

Dhoklas known to be gujarati's savoury can be made with different ingredients and combinations. I had earlier posted many such variations. Some needs to be fermented, some are instant. My Oats Khandvo is also a kind of dhokla - we call it pan dhokla. Its my unique recipe. Generally Dhokla or khaman , if prepared with fermented batter needs no raising agent but if it has to be prepared instantly we use eno or soda to make a fluffy batter for more softer and spongy dhoklas. I added eno though my batter was very much fermented out of fear 😂

Coming to my recipe, today I am sharing Chana Dal Dhokla.

We need :
Chana dal 1.5 cup
Curd 3/4 cup
Salt as per taste
Haldi / turmeric powder pinch
Eno 1 tsp
Gramflour / besan 2 tbsp
Oatmeal 2 tbsp
Green chilly ginger paste 1/2 tsp (optional)

For tadka
Oil 1 tbsp
Rai, curry leaves, hing pinch, red chilly powder.

Chopped coriander leaves.

Method : soak chana dal overnight or for 8 hrs.
Grind it and keep it to ferment for 5-6 hrs

In a big bowl now take this dal batter and beat with curd till fluffy. Add rest ingredients one by one (except eno) folding and mixing without any lumps formed. Add water if required to make running consistency.

Grease your vessel with oil. Add eno just before pouring the batter and mix thouroughly.

Steam it in microwave on high for 4-5 mins.

Let it stand for sometime. Loosen its sides with the help of knife.

Put a pan on gas. Add oil. When warm add rai, kari patta, hing, red chilly , and give tadka. Pour this over dhoklas.
Garnish with coriander leaves and cut them into pieces while serving.