Oats Cheese Pizza Dosa

 Ingredients

Cheese - as per taste  

1 Cup Oats

1/2  Cup Curd 

Pizza sauce - as per taste

2 tbsp Coconut chutney  

2 tbsp Onion (chopped)

2 tbsp Tomato (chopped)

2  Green chillies chopped

2 tbsp Capsicum (chopped) 

Handful of Coriander leaves

Oil - as per requirement  

8 Cashews

8 raisins 

Salt to taste

Water - as per requirement

Preparation

Grind oats in mixer.

In a bowl, take the ground oats and add curd, chopped green chilli, chopped coriander and salt as per taste. Mix well with water, the consistency should be of a dosa batter.

Cut onions, capsicum and tomato into small pieces.

Heat the pan on a stove and apply oil. Once heated, put oats batter and spread it on the pan.

Spread pizza sauce on the heated oats batter.

Add chopped onions, tomatoes, capsicum, cashew, raisins and cheese. Cover pan with plate for 2 minutes.

Remove pan from the stove.

Fold the dosa to serve with coconut chutney. 

 

 

 

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Makhana drink powder

 Fox nuts, also widely known as makhana or lotus seeds, offer extensive health benefits due to their high content of antioxidants, plant-based protein, dietary fiber, and essential minerals like magnesium, potassium, and calcium. These nutrient-dense seeds originate from the Euryale ferox plant and serve as an exceptional low-calorie, gluten-free super-food snack.

Core Health Benefits

• Supports Weight Management: Their high fiber and protein content promotes long-lasting fullness, which successfully prevents overeating and curbs unhealthy food cravings. 
• Promotes Heart Health: Abundant magnesium relaxes blood vessel walls to improve blood flow, while high potassium and low sodium levels naturally stabilize blood pressure. 
• Regulates Blood Sugar: Fox nuts possess a low glycemic index (GI), causing a slow, gradual release of glucose into the bloodstream, making them an excellent snack for managing type 2 diabetes.
• Strengthens Bones and Teeth: Packed with critical levels of calcium and phosphorus, regular consumption supports optimal bone mineral density and helps mitigate the risk of osteoporosis. 
•  Improves Digestive Health: The high dietary fiber content adds volume to stool, ensures smoother bowel movements, prevents constipation, and cultivates healthy gut bacteria.
• Fights Premature Aging: Loaded with potent plant flavonoids like kaempferol and quercetin, they eliminate harmful free radicals to sustain skin elasticity and diminish wrinkles. 

 

 Ingredients

Makhana 2 cups dry roast for 6-8 minutes on low flame, remove to cool

 In the same pan add

Almonds 1/4  cup

Cashew ¼ cup

Pistachios ¼ cup

Roasted gram pottukadalai ¼ cup

Roast for 5 minutes on low flame, remove and cool

Once cool, remove add 3 cardamom and powder the nuts and makhana to a coarse/ fine powder as desired

Can be stored in the fridge for a month or more.

Add 1 tbsp of powder or more as desired, 1 tsp of jaggery pdr/ honey , pour hot milk, mix well and enjoy the healthy protein, mineral rich drink.

 

 

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Protein-rich Home-made Healthy Drink Powder

Ingredients

Almonds 30 gm

cashews 30 gm

pistachios 30 gm

walnuts 30 gm

roasted chana dal / pottukadalai 50 gm

melon seeds 10 gm

pumpkin seeds 10 gm

sunflower seeds 10 gm

roast the above ingredients for 5-6 minutes, stirring continuously till aroma comes,  remove & cool

In the same pan add

makhana/ Fox nuts 50 gm roast it for 3-4 min. on medium flame stirring on low flame

remove and cool completely

rock candy/ kalkandu 30 gm

saffron ¼ tsp ( optional)

Once the roasted ingredients have cooled completely, add rock candy & saffron and grind in a mixer jar to a fine powder.

Cool a bit and store in a clean, air-tight bottle, after 3-4 days, store it in the fridge to last long.

When needed, add 2-3 tbsp as desired, add sugar/ honey to taste, add hot or cold milk, stir well.

Enjoy this protein rich drink to boost your energy .

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Aloo Chana Instant Pot / Stove top

Ingredients

Chickpeas 2 cups boiled / 1 15 oz. can chickpeas drained and rinsed OR ½ cup dried chickpeas

Potatoes ½ pound/ 225 gm diced to 1 ½”, if you use a pan, boil in 1 cup water, while you prepare the rest of the ingredients

Onion 1 cup/ 120 gm sliced/ chopped from 1 medium

Green chilies 1-2 slit

Ginger-garlic paste 1 tbsp or ½” ginger peeled and 3 garlic cloves crushed/ minced

Tomatoes ¾ cup chopped, deseeded

Mint leaves 2-3 tbsp leaves chopped

Spices

Turmeric pdr ½ tsp

Garam masala ¾ - 1 tsp as per taste

¾ to 1 tsp Kashmir red chili pdr as per taste

Bay leaf 1 or curry leaves 1 sprig

Star anise 1, mace 1 strand

Cumin/ jeera OR caraway seeds ½ tsp

Green cardamoms 3

Cloves 3

Cinnamon 3” pieces

You can choose the spices as per your taste

Preparations 

If you don’t have raw coconut, you may use coconut milk. To a small grinder jar, add 1/3 cup grated raw coconut, 10 cashew nuts or 1 tbsp fried gram ( pottukadalai), 1 tsp fennel seeds and pour ½ cup water

To substitute the above ingredients, use 1/3 cup thick canned coconut milk, 1 tbsp nut butter and ¾ tsp ground fennel / saunf. Add them to a small bowl and whisk together with a fork.  Grind to a smooth paste.

Heat 3 tbsp oil in a pan or instant pot ( on saute mode) and add the whole spices. When they begin to sizzle, add curry leaves and onion.

Saute until they turn golden, add ginger-garlic paste and green chili.

Saute for a minute and add tomatoes. Cook until the tomatoes break down to a mush.

Add mint leaves and saute until aromatic for 1-2 minutes.

Stir in the salt, turmeric , chili pdr and garam masala

Turn down the heat and add 1/3 cup whisked yogurt, use thick yogurt only.

Cool down for 2-3 minutes.

Mix in boiled chickpeas, potatoes and ¾ cup stock/ water/ ( Note use boiled potatoes, if using a normal pan/ pot & use raw potatoes only to cook in Instant pot.

Pour the coconut milk.

Stove top- bring to a gently boil. Cover and simmer for 6-8 minutes, until thick and aromatic. If it turns too  thick, add a splash of hot water as you cook. If it is runny, mash a few potatoes.

Instant pot (IP)- pour another ½  cup water. Cover the instant pot and pressure cook for 5 minutes. The IP beeps when it is done, press cancel and wait for 2 minutes. Gently release the pressure manually. Be careful of the hot pressure.

Aloo chana is done when the chickpeas and potatoes are tender and very soft or slightly mushy. The gravy is slightly runny at this stage but turns thick after cooling. Taste and more salt/ garam masala or Kasturi methi if you desire.

Garnish aloo chana with chopped coriander leaves. Serve with plain rice, pulao/ roti/ dosa.

TIPS

If you se dried chickpeas, soak ½ cup chickpeas overnight and pressure cook with 1 cup water till al dente. Not completely soft. In the IP you cook for 13 minutes.  Since it is pressure cooked again for another 5 minutes in the kurma. You’ll be left with ¾ cup water/ chana stock, use that when you cook the aloo chana.

Canned chickpeas- drain and rinse the chickpeas well. They should be tender and not to soft. Every brand is different. If in doubt don’t use IP to pressure cook them, instead cook them in a pot.

Green chilies & chili pdr- If you don’t use enough green chilies/ chili pdr, your kurma will taste sweet due to the coconut and nuts. Using a lot of chili pdr, alters the flavour of kurma.

Whole spices are an essential ingredient set in a kurma recipe, but you may omit them and use more garam masala. That alters the flavours because whole spices impart a delicate flavour to the kurma.

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Mango Halwa

I made this mango halwa as usual only in the microwave- 1) save gas 2) to avoid to keep stirring continuously !

Ingredients

mangoes 2 chopped roughly, I didn't use mixer and potato masher to mash the mango slices.

sugar 1/4 cup or as per the sweetness of mangoes

maida 8 heaped tsp

milk 300 ml

as it was too sweet, as I didn't measure the sugar, I added about 1/4 cup of suji after about 3 minutes of cooking, as I tasted, found it too sweet.

chopped dates 2 tbsp ( optional)

chopped cashews 2 tbsp

ghee 2-3 tbsp

cardamom pdr 1/2 tsp

I put mangoes, maida, sugar and milk in the micro safe dish, mixed all well.

Micro high for 2 minutes, mixed well, again micro high for 2 minutes

when I tasted, as I felt that I added more sugar, added suji little at a time, kept mixing well, 1st about 2 tbsp of suji, cooked it on micro high for 2 minutes, tasted again felt sweet as I was going to add chopped dates and nuts, so added another 2-3 tbsp of suji. Honestly, I don't measure, just go by eye measure !

Mixed all well, micro for another 2 minutes, mixed well, added 2 tbsp of ghee, mixed well, micro high for another 2 minutes, added little more ghee, another 2 minutes, added cardamom pdr, mixed well.

There my dessert is ready. Made it to give to someone who loves sweet here on their birthday.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs