Monday, 15 February 2021

Healthy Oats Chilla How to make a quick and easy Oats Chilla

Chilla is another name for a savoury pancake generally eaten for breakfast in Indian homes. It is a vegetarian preparation, shaped like an omelet it is the perfect substitute for egg. Chilla is made with Gram/ Besan flour. This flour is made with ground chickpeas.

The diet conscious substitute gram flour to make it still healthier Oats Chilla. This Oats Chilla is scrumptious and drool worthy packed with oats and vegetables. It is a low calorie dish that be made very easily in very less time. If you are thinking of easy healthy options then this recipe of oats chilla is a good option.

 

Easy Oats Chilla


Ingredients

Will make 2 large Chillas

 

1/2 cups Oats
 1 tsp semolina (sooji)
 2-3 tbsp Curd
 ½ finely chopped onion
½ finely chopped tomato
 1 chopped green chili
1 tsp finely corriander leaves
Salt and pepper to taste
½ tsp cumin powder
Water to make the batter
Oil for cooking Chilla


Easy Oats Chilla


Instructions


1. First dry roast the oats in a nonstick pan for 2- 3 minutes on medium flame by constantly stirring.  Take them out then let it cool down.


2. Now add the oats to a blender and blend to a course powder.

3. Add the semolina, salt, pepper, spices to the oats.  Now add the chopped onions, tomato, chilli and coriander leaves and lightly mix all ingredients together.

4. Add the curd and water and blend to make a smooth batter (Like for dosa or pancake)

5. Keep the batter aside for 10 minutes.

6. Now place a non stick pan on the flame, add oil and let it heat. Take one portion of batter and in a circular motion form a round shaped chilla.  

7. Cook on one side and then flip it to cook on other side. Cook well till brown.

8. You can make chillas according to the size you want. Serve it hot with ketchup or chutney.

Easy Oats Chilla



 

Friday, 15 January 2021

Chinese Style Soupy Rice Bowl

Chinese Style Soupy Rice Bowl 

Bored of making the same Chinese fried rice with Manchurian gravy at home? Well, you just need to be a tad bit creative like me. So this is what I tried instead of that. I cooked up one pot Chinese style soupy style pot rice. It was spicy with Asian flavors, goodness of veggies and added egg for protein. You can add chicken instead or even paneer if you prefer to be vegetarian.

The Sauces mixture is made with just soy sauce, Oyster Sauce, shezwan sauce, lime juice and pepper. You can add the sauces you have in your refrigerator. This makes a  perfect winter dish, it was soupy, saucy, tangy and so much more.

 


HOW I MAKE CHINESE STYLE SOUPY RICE

To get this simple recipe right you have to remember a few things.

A) SEPARATELY COOK THE RICE- Par cook the rice and then cook together when needed in recipe

B) SEPARATE VEGETABLES FROM LEAFY GREENS- In this recipe you can add any type’s of veggies available in the house. You need to cook veggies like carrots, beans, capsicum/bell peppers, broccoli, cauliflower and corn a little more than cabbage and green leaves. The purpose of this so we can add the stems to cook with the rice, then just wilt the leafy part using residual heat while the rice is resting.




Ingredients

2 tbsp oil

2 garlic cloves, minced

1 piece grated ginger

1 finely chopped onion

1 ½ cup assorted chopped vegetables( carrot, bell peppers, baby corn, zucchini,  broccoli)

1 ½ cup Rice

1 Maggi seasoning powder packet

1 cup chicken/vegetable stock

2 chopped green chillies

2 eggs

Salt and pepper to taste

Spring onion greens for garnish


Sauces
2 tbsp soya sauce

1 tsp oyster sauce

1 tsp Shezwan sauce

1 tsp lime juice 

 



Method

1. Mix all the sauces together,to make a marinade and keep aside  

2. Wash, clean and cut all the vegetables into small cubes or long pieces. 

3. Beat two eggs, add salt and make an omelet. Once cool cut the omelet into small strips and keep aside.

4. Par cook the rice in water and add maggi seasoning powder to this. 

5.  Now heat 1 tbsp oil in a pot/kadai. Let the oil heat,  add onion, garlic, ginger and cook for two minutes. 

6. Add the vegetables, sauté the vegetables for two minutes on high flame.

7. Add the Chinese sauce marinade  and a cup of stock. Bring to a boil.

8. Now add the par cooked rice and mix well. Cook till the liquid is absorbed and rice is cooked.

9. Add the omelet to this. See that the dish is not too dry. If it is dry add stock to make it soupy.

10. Add the spring onion greens, and salt to taste. Now serve this Chinese style soupy Rice bowl with pride but serve it piping hot. 

 


NOTES

You can make it an all Veg Pot Rice. Add cubes of Tofu or cottage cheese instead.

Also add other Asian Greens - like pak choy, bok choi etc. Cut per recipe but scatter across top rice when its cooked.

 

Healthy Oats Chilla How to make a quick and easy Oats Chilla

Chilla is another name for a savoury pancake generally eaten for breakfast in Indian homes. It is a vegetarian preparation, shaped like a...