OAT MUFFIN

This is very healthy and delicious muffin. It contains oat that has wonderful flavor when added for baking. Oat contains fiber, thiamine and iron along with antioxidants that is beneficial to the heart and circulatory system. Any dried fruit like raisin, cranberry or cherries could be added to enhance its taste.

INGREDIENTS

1 cup rolled oat
1 cup milk
1 egg
1/2 cup butter melted
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla essence
1/2 cup dried fruit

METHOD

1. Preheat oven at 190C, combine oat and milk, let stand for 10 minutes.

2. Grease muffin pan or use cake cases.

3. Add sugar, egg and butter to oat mixture, stir until just combined.

4. Sift together flour and baking powder, add oat mixture, essence and dried fruit. Mix well..

5. Fill muffin cup about 3/4 full, bake for 20-25 minutes until a tester comes out clean.

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INSTANT AND HEALTHY OAT DOSA

There are vast varieties of dosa available. They used few type of flour and I've tried this recipe  taken from Preety's Kitchen.  Made slight modification to the original recipe by adding  mashed tofu and chilli powder since my family loves spicy food. Do adjust the spice level according to your taste. We really love the addition, it was a huge hit with my children. This is now becomes our regular meal during weekend..

INGREDIENTS

1 cup oat soak in hot water for 15 minutes
1/2 cup rice flour
1/4 cup semolina
1 in ginger chopped
1 piece hard tofu mashed
1/2 teaspoon chilli powder
2 green chillies sliced
pinch of asafoetida/hing
1 big onion chopped
salt to taste
coriander leaves chopped
water

METHOD

1. Combine rice flour, semolina, chilli powder, hing and salt in a mixing bowl.

2. Add oat, tofu, ginger, green chillies, onion and coriander leaves to the flour mixture.

3. Slowly add enough water to form a thick batter same as you make dosa. Mix well.

4. Heat a non stick pan, drizzle the oil and pour a ladleful of batter, cook both side until golden brown.

5. Remove onto a plate, continue the process until the batter is used up.

6. Serve hot.

MUTTON TAMARIND CURRY

Tried this recipe taken from Akal's Saappadu but made slight changes to suit my taste. Vegetables like eggplant and drumstick could be added but at the moment using potato. Serve with naan, my family love this dish, would definitely make again.

INGREDIENTS

500g mutton/beef cut into small pieces
3 big onions chopped
2 cloves garlic
1/2 in ginger
2 sprigs curry leaves
2 tablespoons tamarind add 1/2 cup water to obtain juice
3 tablespoons oil
2 potatoes cut
1 cup coconut milk
3 tablespoons meat curry powder
1 tablespoon chilli powder
1 stick cinnamon
3 cardamoms
1/2 teaspoon turmeric powder
salt to taste

METHOD

1. Heat oil, fry cardamom and cinnamon then add onion fry until golden brown.

2. Add ginger, garlic. curry leaf, curry powder, chilli powder, turmeric powder and little water
cook until oil seperates.

3. Pour in mutton, stir until well coated with spices.

4. Add coconut milk, tamarind juice, water and salt, cook until tender.

5. Now add the potato, simmer until soft.

6. Adjust the salt, remove from heat.

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SIMPLE MEAL

Since my children are unwell so dish up something light and simple. Our menu today are Rava Payasam and Savoury Pancake.

For both recipes kindly refer my earlier post. Look out under "dessert" for rava payasam and for savoury pancake fall under "breakfast" category.


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MOCHAI (DRY FIELD BEAN) CURRY

Mochai kottai is a tasty bean originating from villages of Tamil Nadu, South India. I have tasted it cooked with dry fish in my former workplace. Dry roasted the dry field bean until light brown, rinse then soak overnight. Boil until soft before preparing this dish. Other vegetables like eggplant or drumstick could be added to the gravy.

INGREDIENTS

1/2 cup dry field bean (soak and boil)
2 tablespoons tamarind add 1/2 cup water to obtain juice
5 shallots sliced
2 cloves garlic slice
2 teaspoon chili powder
2 teaspoons coriander powder
1 tomato chopped
1/2 teaspoon turmeric powder
2 green bananas cut into bite size
1/2 teaspoon fenugreek seed
1 teaspoon mustard seed
1 teaspoon cumin
2 tablespoons oil
salt to taste
curry leaves

METHOD

1. Dry roasted the bean, rinse then soak overnight. Boil until soft, keep the stock.

2. Heat the oil, fry fenugreek, mustard, cumin and curry leaves until fragrant.

3. Pour in the shallot, garlic and tomato, cook until soft.

4. Add chili powder, coriander powder, turmeric powder, tamarind juice and salt, bring to a boil.

5. Now add the green banana, bean, the stock from boiling the bean and water, cook until tender.

6. Add more salt if required. The gravy should not be very thick or too runny. Add more water if needed. Remove from heat.

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