Zucchini Noodles with Garlic butter Shrimp

Ingredients :

1. Zucchini - 1 medium 
2. Tomato - 1 ripe chopped fine
3. onion - 1 small chopped fine
4. green chilly - 1 chopped fine
5. corriander seeds - 1/2 tsp
6. black pepper corn- 1/4 tsp
7. green cardamom - 1
8. cinnamon - very small piece
9. fennel - a pinch
10. chilly powder - 2 pinches
11. olive oil - 1 tbsp
12. basil - 5 leaves
13. turmeric powder - 1/4 tsp
14. Large shrimp - 6 peeled and deveined
15. lime juice - of 1/4 lime
16. garlic - 4 cloves chopped fine
17. red pepper flakes - 2 pinches
18. crushed black pepper - 2 pinches
19. butter - 1 tsp
20. salt - to taste

Method:
dry roast the corriander seeds,pepper,fennel,cardamom,fennel and cinnamon without burning it .
grind to a powder and keep aside.Add chilly powder and turmeric powder and mix .
marinate the shrimp in crushed black pepper, red pepper flakes, chopped garlic,lime juice ,salt and butter and keep aside.
slice the zucchini into long thin slices and cut into long matchstick sized pieces that resemble noodles and keep aside.
Heat a nonstick frying pan on medium flame .
Add the shrimp along with the marinade and cook for 2 minutes turning over once or twice - until the shrimp is just opaque and cooked.Overcooking causes the shrimp to become rubbery.
remove from pan and keep aside.
In the same pan add the olive oil and onion,chillies  and tomatoes and saute until it has wilted.
Add in the curry powder and mix well
Add the shredded zhuccini and salt to taste and mix well to coat .
cover and cook on low flame for 1 minute.
the zucchini will release some moisture , cook in an open pan for 2 more minutes till the moisture is gone and zucchini is just cooked through.
add basil leaves and stir.
Serve with garlic butter shrimp on top.

Sauteed Shrimp with chilly,garlic & Oregano

Ingredients :

1. Shrimp - 10 large 
2. Fresh ripe chillies - 3 chopped fine
3. garlic - 8 cloves chopped fine
4. Olive Oil - 2 tbsp
5. fresh Oregano - 1 tsp leaves 
6. turmeric powder - 1/4 tsp
7. salt -to taste
8. Lemon - 1/2 of 1 squeezed
9. cornflour - 1/4 tsp

Method:
Marinate the shrimp with salt,lemon,chilly,garlic,turmeric powder ,and oregano for 30 minutes.
Heat a cast iron pan on high.
Add the oil and when it is hot ,place the shrimp on the hot pan 2 minutes on each side .
reduce heat to low , and add 1/4 cup water to the pan and deglaze it
mix the cornflour in 1 tsp water and add to the pan juices and mix well.
cook until the  sauce is thick.
Spoon the sauce over the shrimp and serve hot .

Broccoli , Apple and Chickpea salad with hung curd dressing

Ingredients :

1. Broccoli florets - 1/2 cup blanched 
2. Apple - 1/2 cup diced
3. chickpea - 1/4 cup cooked and drained
4. curd - 1/2 cup 
5. salt - to taste
6. pepper - to taste

Method:
Place the curd in a strainer for 1 hour ,the whey will separate and you will get a thick cheese like curd mix.
Add salt and pepper to taste and mix well.
add the blanched broccoli,apple and chickpeas to a bowl and add the hung curd and mix well.
serve as a side salad for grilled meats or seafood.

Oats Thair sadam

Ingredients :

1. Oats - 1/2 cup
2. Water - 1/2 cup
3. curd - 1/2 cup
4. Ginger - 1/2 tsp chopped
5. Green chillies - 1 chopped
6. onion - 2 tbsp chopped
7. mustard seeds - 1/4 tsp 
8. curry leaves - few
9. dry red chilly - 1
10. asafotedia - 1/4 tsp
11. oil - 1 tsp
12. salt - to taste

Method:
 dry roast the oats until it is toasted.
Heat oil in a frying pan and splutter the mustard seeds,
add the ginger,green chillies and onion  and saute for a minute.
add in curry leaves and dry red chillies, asafotedia and fry .
Add salt to taste and 1/2 cup water and bring to a boil.
add in the oats and cook on low flame until the water is absorbed.
allow to sit for 5 minutes.
Add in curds and mix well.
Serve with garnishes of your choice.

Chicken and Oats Soup with mixed vegetable

Ingredients:

1. Oats- 1/4 cup
2. Chicken stock - 5 cups
3. Chicken thighs - 1 deboned and cut into cubes 
4. Mixed vegetable - 2 cups
5. tomatoes - 1
6. garlic - 2 cloves crushed
7. black pepper crushed - to taste
8. salt -to taste
9. Olive oil - 1 tbsp

*** for mixed vegetable I have used carrots,mushroom,tomatoes,beans,leeks,spring onion,celery and onion.

Method:
 Dry roast the Oats in a pan or microwave and keep aside.
marinate the chicken cubes with salt,few drops of vinegar and pepper and keep aside.
Heat oil in a sauce pan and add the marinated chicken cubes and stirfry for 5 minutes until it has turned opaque.
remove with a slotted spoon and reserve .
Add all of the vegetables into the same pan and stirfry- add salt to taste and fry until they start caramelizing slightly.
Add in the chicken stock and bring to a simmer.
Cover and cook for 10 minutes ,until the vegetables are tender.
Add the chicken pieces back to the soup and simmer for another 5 minutes.
If the liquid is less ,you can add more stock .
While the soup is simmering add in the toasted oats and cook until the oats is cooked and the soup has thickened slightly.
Season with salt and pepper .
garnish with spring onion and serve hot.

Loaded Masala Oats

Ingredients:

1. Oats - 4 tbsp
2. garlic - 2 cloves crushed and chopped 
3. Mixed vegetable - 1 cup ( i used mushroom,amaranthus ,carrots,tomato,peas,onion,spring onion)
4. Water - 1 cup
5. chicken or vegetable bullion cube - 1
6. Corriander seeds - 1/2 tsp
7. cumin seeds - 1 pinch
8. black pepper - 1/4 tsp
9. fennel seeds - 1/4 tsp
10. salt - to taste
11. olive oil - 1 tbsp

Method:
place the oats on a flat plate and microwave for 1 minute to toast it or dry roast in a pan until toasted.
in a sauce pan add the olive oil and garlic and saute for a minute .
Add vegetable mix and saute until the vegetables get some color and start frying slightly.
add the bullion cube and water and bring to a boil .
once the water is boiling well reduce to a simmer and add the toasted oats.
cook for 3-5 minutes until the oats are cooked and just a little bit of water is remaining.
Serve hot with a squeeze of lime (if you do not add tomatoes) garnish with cilantro.
You can have it as breakfast /lunch/dinner

Goosberry /Nellikka Juice with himalayan rock salt

Ingredients:

1. Gooseberry - 2 remove seeds and chop into pieces
2. water - 1 glass
3. curry leaves - 2 
4. green chilly - 1 or 1/2 of 1 depending on your spice level
5. pink himalayan rock salt - 1/4 tsp or to taste.

Method:
Add all the ingredients into a blender and blend until everything is crushed well.
strain through a sieve and serve immediately.

Grilled Paneer Sandwich

Ingredients:

1. Multigrain bread - 2 slices
2. Paneer cubes - 50 gms (about 5 small cubes )
3. tomato - 1 medium chopped fine
4. onion - 1/2 medium chopped fine
5. ginger/garlic paste - 1/2 tsp
6. chilly powder - 1/4 tsp
7. turmeric powder - a pinch
8. corriander powder - 1/2 tsp
9. olive oil - 1 tsp
10. corriander leaves - few
11. salt - to taste

Method:
heat a nonstick pan and add olive oil.
add chopped onion and saute until soft
add the chilly , corriander and turmeric powder and saute until raw smell is gone
add chopped tomatoes and saute until the tomato is cooked and mashed .
add salt to taste .
crumble the paneer pieces and add to the masala .
stir fry for a minute and turn the flame off.
add corriander leaves and mix.
Add the paneer mix between 2 slices of bread and toast in a  sandwich toaster until the outside is crisp.

Oats Puttu

 


Ingredients:

1. Oats - 1/2 cup (any kind quick cooking or rolled oats)
2. grated coconut - 2 to 4 tbsp
3. flax seeds - 1 tbsp (optional)
4. rice flour - 2 tbsp (optional - this makes the puttu softer)
5. salt - to taste

Method:
dry roast or toast the oats in a pan or microwave oven.
allow it to cool and powder it coarsely .
add the flax seeds , rice flour and salt if using.
sprinkle water and wet it slightly until it resembles fresh bread crumbs.
add in the grated coconut and stir lightly.
Steam in a puttu maker - after you can see the steam come out of the puttu allow to steam for 2 minutes.
Serve hot with banana / sugar / channa /stew / egg curry /chicken curry /fish curry etc.

No rice no ferment dosa

Ingredients :

1. Urud dal - 1/2 cup
2. moong dal - 1/2 cup
3. channa dal - 1/4 cup
4. toor dal - 1/4 cup
5. methi seeds - 1/4 tsp
6. salt - to taste
7. sugar - 1 tbsp
8. Ghee/oil - as required

Method:
take all the dals and methi seeds and wash well .
soak in lots of water over night or at least for 6-8 hours.
grind to a fine paste adding little water to get a pancake/dosa batter consistency.
add sugar and salt and mix well.
You can prepare thin crispy dosa immediately.
for making soft thick dosa - allow the batter to ferment for 6-8 hours and then make set dosa.
batter can be stored in the fridge for 3 days without adding salt.

NOTE: you can use any kind of dal , just keep the ratio of urud dal to other dals at 1:2 or 1:3 at the most.
set dosa turns out dense if you dont ferment the batter.