Broken Wheat Vegetable Upma | Oil Free Cooking

As I mention in my broken wheat pongal post I am working on reader request for healthy recipes so one more on the series is this broken wheat upma and guess what it's Oil Free.  Don't worry you will not miss oil a bit, it very filling and taste delicious.  Along with cracked wheat goodness we have lots of vegetables and also moong dal to increase our humble upma's nutrition value.

The recipes seems long cause I tried to take each step picture but it's actually quite a easy recipe to treasure.  Perfect for breakfast, lunch, dinner or lunch box, the choice is yours.  For all the weight watchers I guess you  going to love this one.  Did I mention this upma doesn't get sticky even without oil? So let's not waste any more time and check out the recipe.

Ingredients for Broken Wheat Upma [Serves 3-4]

Broken Wheat - 1 Cup
Onion - 1
Tomato - 1
Green Chilli - 3
Minced Ginger - 1 tsp
Grated Carrot - 1 cup
Chopped beans - 1/2 cup
Chopped capsicum - 1/4 cup
Peanuts - 1tbsp
Urad & Channa Dal - 1 tbsp
Yellow Moong Dal - 1/4 cup
Curry Leaves - few
Coriander Leaves - 2 tbsp
Water - 4 cups
Salt - to taste

Method:

1. Slice onion, chill and dice tomato.
2. In a pan roast wheat until light brown and aromatic.

3. Now roast moong dal until light brown and keep aside.

4. Roast peanuts and keep aside, you can remove peanut skin if wish.

5. In same pan add channa & uard dal and roast until light brown, add onion, green chilli, ginger.

6. And saute until onion becomes soft around 2 minutes in medium flame. Add beans and saute for 2 minutes.

7. Add tomato, capsicum mix well, cover pan & cook until tomato gets mashed.

8. Now add grated carrot, peanuts, roasted moong dal, curry leaves ( I didn't use curry leaves) and  mix well.

9. Add roasted cracked wheat and stir well.

10. Add 4 cups of water, salt, bring it to boil.
11. Cover and cook for 20 minutes in medium flame or until wheat is cooked well.
~ You may cook little less or more than 20 minutes depending on your flame level, so keep a eye after 15 minutes.

12. Off flame, Add cilantro & stir to mix everything.  Cover pan again and leave it for 10 minutes before serving.

Serve warm with with curd, any chutney or curry, I had it with curd and peanut chutney.

Have a nice day ~~

Soya Chunks Pulao

This Soya Chunks or Mealmaker Pulao is somewhere near to the Soya Chunks Biryani I posted, but this recipe takes less time and can be done in jiffy if we have cooked rice in hand, also a very good way to use leftover rice.  I was getting bored of same soya chunks biryani so one day I tried this recipe and now I make this often.  Perfect for lunch box or even for a party, pair up with a simple raita and that’s all it makes a delicious meal. 

You can also add any other vegetable of you choice like peas, carrot, potato, capsicum etc to make this simple pulao even more interesting.  I missed to take step-vise pictures, I will try to update it again sometime.

Ingredients for Soya Chunks Pulao [Serves 2]

Cooked Rice –  2 Cups [ I used basmati rice]
Soya Chunks – 3/4 cup
Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp
Cashews – 7-8
Sliced Onion – 1
Red Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Salt – To Taste
Chopped Cilantro – 2 tbsp
To Grind
Green Chilies – 3
Ginger – 1/2” Pieces
Garlic – 1 pod [2 if using small]
Cilantro –1/4 cup

Method:

1. Cook and spread rice in plate to cool down.  Pressure cook soya chunks for 2 whistles or microwave for 4 minutes or cook in boiling water for 6-7 with little salt, squeeze excess water and keep side.
2. Grind all the ingredients in smooth paste, use 1-2 tbsp of water only if required.
3. In a pan or wok heat oil add cumin, fennel seeds and allow to splutter, add cashews and fry until light brown.
4. Add onion and sauté until translucent,  add grinded paste and sauté for 2-3 minutes until raw smells goes.
5. Add soya and mix well, now add chili, turmeric and salt and mix well sauté for 3-4 minutes.
6. Add rice, garam masala and mix everything well, garnish with cilantro and off flame. 
~ If using leftover rice then mix rice and sauté for 4-5 minutes.

Serve warm with your choice of raita.

Have a nice day ~~

Eggplant Curry Sandwich | Leftover Magic

Remember my Eggplant and Tomato Curry Recipe?  With the leftover curry I got this idea of making sandwich for breakfast and it was just too good, DH simply loved it.   It’s so simple, easy to do and takes less than 10 minutes with just 3 ingredients, it doesn't really get better than this.  No one can make out the stuffing is eggplant, if you have anyone doesn't like brinjal then this is a good way to add brinjal in their diet.  A great way to use your leftover curry in a form of new dish, perfect for breakfast, snack or even for lunch box.  You can use any other leftover curry of your choice just make sure you are not selecting something which has lot of gravy, a semi-dry curry works best here and get’s dry faster when cooked.  I usually make sandwich in my sandwich maker but for blog post had to toast the bread in tawa so you can see the step vise pictures.  If you want just spread chutney, curry over bread and toast in your sandwich maker. 

Ingredients for Eggplant Curry Sandwich [Serves 2]

Eggplant Tomato Curry – 1 Cup
Bread Slice – 4 [ I used white bread]
Green Chutney – 2-3 tbsp

Method:

1. Heat a wok/pan and add leftover eggplant tomato curry, cook in medium flame until it becomes dry and mash eggplant pieces with back of ladle, stir in intervals. 

2. Heat a pan/tawa and toast bread pieces both side.

3. To Assemble, apply green chutney on one side of bread and then spread generous amount of curry, top it up with another pieces of toasted bread, cut and serve.

That’s all our super easy and delicious sandwich is ready in less than 10 minutes.  Have it with tea/coffee for a filling and yummy breakfast or evening snack.

Variations ~
~ You can use brown or multi-grain bread
~ Spread butter before chutney if preferred.

Have a nice day ~~

Olive & Herbs Focaccia Bread

Baking own bread is always pleasure, I wanted to try focaccia for a very long time and finally I baked this focaccia with olive and herbs along with Plum Streusel Muffins.  Focaccia (pronounced as Fo-Ka-Cha) is Italian flat bread with topping of any choice.  Perfect to have it as it is or when focaccia is warm try it dipped in olive oil it taste fabulous, or use this bread to make any sandwich of your choice for a mostly tasty sandwich or a side for soup.

Broken Wheat Pongal

Other then broken wheat halwa aka Lapi I also use broken/cracked wheat for pongal some times.  It’s very filling to eat and easy to prepare, a perfect weekday dinner recipe for me or a perfect breakfast for a healthy start of day.  I had last year resolution to post reader’s request recipes but I was not doing that seriously so this year again I made this resolution and will try to post requested recipes.  I have quite a few requests to post healthy/diet friendly recipes and now I guess I should start doing something about it, so starting the series with this delicious, filling, healthy and quick cracked wheat pongal.  If you are on diet then skip ghee and have it with some good side dish which has lots of vegetables.  And if you don’t like usual boring, dull dalia then try this pongal you will sure love it.
 

Ingredients for Broken/Cracked Wheat Pongal [Serves 2-3]

Broken Wheat/Dalia – 1 Cup
Yello Moong Dal/Split  - 1/2 Cup
Water – 2 Cups + as needed
Salt – To Taste
Peppercorns – 1 tsp
Oil/Ghee – 1 tbsp
Curry Leaves – a sprig [ I ran out of it so didn't use]
Cashew nuts – 2 tbsp

To Grind
Ginger – 1” pieces
Cumin Seeds – 1 tsp
Peppercorns – 1 tsp

Method:
1. Rinse broken wheat/dalia and moong dal 5-6 times.

2. Add water, salt, peppercorns and pressure cook for 3 whistles.  Once pressure released, slightly mash it.

3. Grind coarsely all the items listed under “to grind” without water.

4. Heat oil/ghee in a pan add grind-ed masala, curry leaves, cashews and saute until golden brown.

5. Now add cooked pongal and mix well.  Add water depending on the consistency you like for pongal, adjust salt if required.  Bring it to a boil and off flame.

Serve warm with a gallop of ghee if preferred.  Have it with chutney, sambar or any side dish of your choice.

Note ~
~ If you eat this pongal after a while it will become thick, add some hot water, simmer for 2 minutes and serve.
~ Don't skip ginger, that's add the flavor.

Have a nice day ~~

Lauki Badi Sabzi

Lauki or bottle gourd is one of those vegetables which I started to like now, usually I settle myself with lauki dal a easy and quick way to include bottle gourd in our diet and sometimes the simple lauki sabji which does well with rice or roti.   I had half of bottle gourd with me I decided to add badi along to make a sabji, a wonderful combination results in a tasty side dish perfect for again rice or roti, sambar, rasam, dal.  If you don’t have badi/wadi with you replace it with soya chunks/meal maker something similar to lauki soya sabzi I posted before but this will be dry version, just remember to boil and squeeze water from soya chunks before using it.  So let’s check out our recipe of the day….

Ingredients for Lauki Badi Sabzi [Serves 3-4]

Bottle gourd/Lauki – 1 medium size [2 1/2 cups chopped]
Badi/Wadi – 1/2 cup
Tomato – 1 [ 1/2 Cups chopped]
Green Chilies – 5-6
Minced Ginger-garlic – 1/2 tbsp
Oil – 2 tbsp
Cumin Seeds – 1/2 tsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tsp
Milk – 2 tbsp
Salt – to taste
Cilantro – 1 tbsp [chopped]
Water – Around 1/2 cup if required

Method:

1. Wash, peel, de-seed and chop bottle gourd in small pieces.  I make small pieces so it’s gets cooked faster and also I don’t like to bite on large pieces !
2. Wash and chop green chilies, tomato and cilantro.  Freshly mince garlic and ginger.

3. In a wok heat 1 tbsp oil add badi/wadi and sauté until golden brown in medium to slow heat, don’t do in high heat as it may get badi burnt.  Transfer into a bowl and keep aside.

~ As these badi is small & soft it will get cooked quickly so I didn’t soak them in water, if you going to use big or hard types badi/wadithen after frying in oil soak them in hot water until required to use in sabji/curry.

4. In the same wok add remaining oil, cumin seeds and allow to splutter. Add ginger garlic and green chilies & sauté until golden brown,  add chopped bottle gourd/lauki mix well.

5. Cook in medium flame for 8-10 minutes or until bottle gourd becomes soft, add turmeric and coriander seeds powder and mix.
6. Add tomato and cook for 2 minutes or until tomato gets mashed.

7. Now add fried badi/wadi, stir gently let it cook for a minute, add salt and stir.

8. Add milk and stir gently, cook for another 2 minutes until curry becomes dry and oil separates.  Garnish with cilantro and off flame.

Our lauki wadi sabzi is ready ...

Have a nice day ~~

Chettinad Egg Curry | Chettinad Muttai Kuzhambu

Hope everyone celebrating Makar Sankranti/Pongal having great time.  Chettinad food is always very famous specially their spicy and delicious non-vegetarian recipes.  Bored of usual egg curry, I made this chettinad style egg curry and from then just hooked on, it's become instant hit at home.  Don’t get wrong impression with the long list of ingredients, its a easy and simple recipe with all the ingredients available in pantry.  This spicy, yummy egg curry is a treat to eat with rice, if you like spicy food then it’s for you.  I added little curry leaves while grinding masala just like that but you can skip that if you don’t wish too add.  Since lot of people eat non-vegetarian food during Kaanum Pongal it's a best time to me to post this recipe.

Ingredients for Chettinad Egg Curry [ Serves 4-6]

Eggs – 6
Onion – 2 [medium]
Tomato – 2 [medium]
Oil – 3 tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tsp
Water – 2 cups
Salt – To Taste

To Grind
Dry Red Chilli – 3
Cumin Seeds – 1 tsp
Fennel Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Peppercorns – 1/2 tsp
Clove – 2
Cinnamon – 1/2” pieces
Green Cardamom – 1
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tbsp
Curry Leaves – 1 sprig
Green Chillies - 2
Khus Khus (poppy seeds) or Cashew Nuts – 1 tbsp
Curry Leaves – 2 sprigs [optional]
Grated Coconut – 2 tbsp
Water – to grind

Method:

1. Boil eggs, remove shell and make small slits in egg with knife, keep aside.
2. Dry roast ingredients except curry leaves, coconut under ‘to grind’ until aromatic (1-2 minutes) allow to cool.
3. Grind  roasted ingredients with curry leaves to smooth paste using little water and keep side.  Grind coconut with little water and keep aside.

4. Finely chop onion and tomato.
5. In a wok or pan heat oil add mustard seeds and allow to splutter.  Add curry leaves, onion and sauté until soft.
6. Add chilli, coriander seeds, turmeric powder and mix well, cook for a minute.

7. Add tomatoes, cover and cook until tomato gets mash.   Now add grinded masala paste.

8. Cook in medium flame for 8-10 minute or until oil separates. Add 2 cups of water, salt and bring it to boil.

9. Add eggs and cook for 5 minutes or until gravy becomes thick.
10. Add coconut paste mix well and cook for 2-3 minutes, off flame.

Serve warm with steamed rice or roti.

Other Chettinad Recipes
Chettinad Prawn Curry

Have a nice day ~~