Oats Pakoras

Pakoda is always our family favourite. This Oats Pakoda adds an additional healthy twist to the normal pakodas, due to the hero of the recipe “Oats”. Its Crispy, tasty snack; can eat with meals as a side dish or a perfect evening snack with cup of coffee or tea. Very simple to prepare with same pakoda ingredients just add Oats tastes delicious, crunchy…..This is a perfect after school snack too.

Now to the recipe..

Ingredients:

1 cup  Oats (I have used quaker oats)

1 cup Besan/Chickpea flour

1/2 cup Onion (chopped)

2 tsp Rice flour

2 green chillies (chopped)

1 inch piece Ginger peeled, finely chopped

few curry leaves

salt to taste

oil as required

IMG_20160724_091106

Method :

Heat a pan add oats and fry till it aroma comes. Keep aside

Take a bowl add besan flour, rice flour, chopped onions, ginger , green chilli , salt, curryleaves and fried oats with adding enough of water. Mix well to make a semi-solid batter.

Heat oil in a pan and drop small pieces of the mixture into the hot oil. U can use a spoon to drop it in oil too. Cook until golden brown by flipping it and cooking it evenly on oil sides. Drain it in paper towels.

Serve hot  as a snack with tomato sauce or with a cup of tea or coffee !!!

IMG_20160724_091058

Advertisements

Oats (ven) pongal

Oats Pongal is a very healthy and easy to cook south indian breakfast. Oats has been becoming very popular with all its health benefits and fast to cook texture. It is said that fiber and other nutrients found in oats may help lower cholesterol, reduce high blood pressure and also reduces the risk of certain type of cancers.  I have tried in unique method I have added oats rice as well gram dal .. Not only dieters but others should also include oats in their diet to keep themselves fit and healthy.Lets make this creamy ,yummy Oats Venpongal and start our day with an healthy breakfast…

Ingredients :

1 cup Oats (I used quaker oats)

1/3 cup moong dhal

1/3 rice

1 tsp oil

1 tsp ghee

1/2 small spoon tumeric powder

Salt to taste

Water as required

To Temper :

1 tsp cumin seeds

2-3 pieces of cashewnuts

1/4 tsp whole pepper

1/4 tsp ground pepper

1 green chilly (chopped)

2 inch piece of ginger(chopped)

A  pinch of Asafoetida

Few curry leaves

Method:

Cook the oats and moong dhal & rice with salt &turmeric powder separately in a cooker for 3-5 whistles and keep it aside

Ghee fry the cashews until golden brown and keep it ready.Mash it well with a laddle, set aside.

Heat oil in a pan,add the items under ’to temper’ column.When they splutter add the asafoetida

Then add cooked moong dal ,rice& oats to the pan Close it with the lid and let it cook on low flame for  1-2 min until it mix well ..Check for salt.

Garnish with cashew nuts and serve hot with coconut chutney or pongal sambar.

IMG_20160724_124256

Palak Paneer

Palak paneer is a most sought after side dish from Indian paneer recipes. Although originally from the North, this leafy green, mildly spiced spinach and cottage cheese gravy has its own variations in different states…Palak means spinach. So palak paneer is cubes of paneer simmered in rich and creamy spinach gravy

 

I make palak paneer very often, either to go with rice, laccha paratha, Naan, Roti, Makki ki roti & pulkas…. Palak is very nutritious and together with paneer takes care of calcium, iron and protein levels of the body. These two main ingredients are also used in making several other tasty dishes. Here is how to make Restaurant Style Palak Paneer. A well made palak paneer is smooth, flavorful and vibrant. The amount of spinach used should not be more or less. To keep the color of the curry vibrant blanch the spinach leaves with some sugar. Also do not keep the pureed palak for long time. Adding some lemon juice also helps in maintaining the color of palak paneer. Try to use fresh and tender spinach leaves as they cook fast.

Ingredients :

500g  Spinach
200g   paneer (cottage cheese)
1/2 cup tomato & 1/2 cup onion
½ tsp cumin seeds
4 cloves garlic, chopped
2 tbsp oil
3-4 green chilies
1tsp lemon juice
Salt to taste
½ tsp garam masala

IMG_20160822_070933

Method :

Cut paneer into cubes and shallow fry it slightly in very less oil. Keep it aside.

Thoroughly rinse the spinach bunch and cook with ½ cup water in a pressure cooker for around 5 minutes. Allow it to cool then grind it Our spinach/palak puree is ready.

Now grind  chopped onion , green chilli & tomato and keep aside

Now Heat the ghee and add the cumin seeds. When the cumin seeds splutter, add the chopped garlic.

Add tomato & onion paste and stir well then add spinach puree cook uncovered in medium or low flame for 5-6 minutes. Then now add salt and garam masala.

Cook simmered until everything gets blended well. If the gravy becomes thick, add little more water and adjust the consistency. Check for salt.

Its time to add fried  paneer. Allow the curry to simmer for 4-5 minutes. Add the lemon juice and remove from fire. Sprinkle the garam masala. Garnish with cream to serve.

Serve palak paneer with hot palak paneer with tawa roti, naan or lachha paratha.

 

 

 

 

Is #Ajinomoto safe to eat ?? #FBAIinChennai

I got a invite through my friend to attend the seminar about Ajinomoto… At first i had a hesitation to go as  recently heard lot of bad about  ajinomoto but later convinced myself to attend the meet as i really wanted to know wats the problem with Ajinomoto?? Lot of questions were drooling my mind like is it safe to eat??? Is it healthy?? So atlast made my mind to attend  At grt hotels  for the Seminar of Truths and Facts about !

I reached the venue met all my bloggers friends  everybody were so much excited to clear all their doubts about Ajinomotto.. We got introduced to Mr. Atsushi Mishuku , the  Director & General Manager , Mr. Govinda Biswas, the Marketing Manager , Mrs Dharini Krishnan, R.D.President of Indian Diabetic Association , Mrs. Devisri Sundaram ,Assistant Professor and Dr. Chef Vinoth Kumar, the CEO of Sai Institutions & world record holder …. .

C8FJ2VKVQAAStfP

As  the seminar started they showed many videos and explained totally wats ajinomotto and how it is prepared … The word Ajinomotto meaning in japanese is the Essence of taste. Ajinomoto actually is a brand name while the compound is known as MSG. Ajinomoto is purely made of natural seasoning! GREEN DOT- No chemicals added. This picture clearly explained the manufacturing process of  MSG  in India. We actually misinformed about Ajinomotto actually it is made of sugarcane & Tapioca says Mr.Govind Biswas Marketing Head Ajinomoto India…

C8E9O5rVMAAUJm2

What is MSG? Technically, Monosodium glutamate (MSG) is the sodium salt of glutamic acid.  and a form of glutamate. Amino acids are naturally occurring in our bodies and once linked up, they form proteins.  Glutamate is a naturally occurring amino acid that is found in nearly all foods, especially high protein foods such as dairy products, meat and fish and in many vegetables. Foods often used for their flavouring properties, such as mushrooms and tomatoes, have high levels of naturally occurring glutamate and here is the  Benefit of MSG

17758139_1375952065794661_207815502_n

MSG is safe for people of all ages, including children. There is no scientific evidence to suggest otherwise. MSG is approved by the following organizations:

C8E9-F3V4AAiXRh.jpg large

Doctor Dharini says free Glutamate is even found in breast milk .Glutamic acid metabolized during digestive absorption.. She also said that its not true that MSG has any kind of toxic or causative role in food allergies and MSG  has 1/3 of sodium in comparison to normal salt also Umami is a marker of protein nutrition

C8FCdevXUAAU7fQ

Chef Vinod kumar said Many dried  foodstuffs like tomatoes, mushroom, etc., are high in umami also he said how sprinkling exact amount of Ajinomoto entirely change the taste more delicious.. Paneer 65 was made by him to explore the umami taste.. and it really changed the taste of paneer 65 awesome!!!!!..

Seminar about #Ajinomoto #FBAIinChennai

A post shared by Gunavathy Ghun Jain (@multitaskingmarwari) on

What i learnt from the seminar is MSG helps you get a meaty flavour (umami) by being totally vegetarian! Although a little amount of Ajinomoto imparts savor as fifth of the basic tastes, doctors say that its overuse may lead to health problems in the long run.   Ajinomoto is an umami seasoning.I really never knew that Ajinomoto is pure vegetarian and made with simple natural processes  So I am damm sure that Ajinomoto is safe to eat . Not regularly but generally can be used !!!!!! Eat Healthy Live Healthy !!!!

Check this video which will sure clear your doubts about Aginomoto