Breakfast needs to be quick, simple, comforting and healthy! And for some, add savory to the list! Spruce up your mornings with this fabulous dish that will have you looking forward to mornings again. Enjoy!
Prep Time: 5 min
Cook Time: 10 min
Serves: 2
Ingredients:
Steel Cut Oats – 1/2 cup
Oil – 1 teaspoon
Mustard Seeds – 1/2 teaspoon
Curry Leaves – a few
Asafoetida (Hing) – 1/8th teaspoon
Green Chillies – to taste, finely cut
Onions – 2 tablespoons, diced small
Green Peas – 2 tablespoons, soaked in hot water for a few minutes
Carrots – 2 tablespoons, cut same size as the Onions
Water – 1.5 cups
Salt – to taste
Red Chilli Flakes – a pinch, optional
Yogurt – 2 tablespoons
Water – 2 tablespoons
Cilantro – few leaves, chopped
Method:
1. In a heavy bottom pan, heat the Oil on medium heat.
2. Add Mustard Seeds and allow them to pop.
3. Add in the Curry Leaves and the Asafoetida and mix into the Oil.
4. Add in the Oats and the Green Chillies and roast for about 2 minutes on low heat.
5. Add in the Onions, Peas and Carrots and cook for another 2-3 minutes. Keep stirring.
6. Pour in the Water, Salt and Red Chili Flakes. Mix
7. Allow the mixture to come to a boil.
8. Once it starts boiling and the bubbles appear, lower heat and cook for 5 minutes.
9. Keep stirring occasionally.
10. Turn off the flame.
11. In a separate bowl, combine the Yogurt and the 2 tablespoons of Water and mix till smooth.
12. Add the Yogurt and Water mixture to the pan and combine.
13. Sprinkle and garnish with Cilantro and serve hot.
Tips:
1. It is important to toast the Oats well or else, they will be sticky and slimy.
2. Add in veges of your choice and change the flavors or omit them totally if you are running short on time.
3. Turmeric is very healthy, add a pinch and make this a super breakfast 🙂
4. Other optional vegetables – spinach, corn, bakchoy, zucchini, ….the list is endless!
Chayote Squash is one that we tend to overlook but next time, think again. This one like most from squash family, has high water content besides being high in Vitamins C and B. We love the fact that it can be had raw or cooked, so it is a quick one to stir up on days when there is not a lot of time for cooking. It is a fall vegetable (even though we see it through out the year) and is available in abundance at great prices right now. Enjoy!
Prep Time: 10 min
Cook Time: 20 min
Serves: 4
Ingredients:
Chayote Squash – 1 LB ( approx 3)
Oil – 1 tablespoon
Mustard Seeds – 1/2 teaspoon
Dry Red Chilli – to taste, broken
Curry Keaves – 1 sprig
Asafoetida (Hing) – 1/8th teaspoon
Split Black Gram Daal (Channa Daal) – 1 tablespoon
Urad Daal – 1 teaspoon
Turmeric Powder (Haldi) – 1 teaspoon
Green Chillies – to taste, chopped
Salt – to taste
Fresh Shredded Coconut – 2 tablespoons
Method:
1. Wash and peel the Chayote Squash.
2. Cut into 1 inch cubes. Set aside.
3. In a skillet, heat Oil on medium heat.
4. Once hot, add the Mustard Seeds and allow them to pop.
5. Add in the Dry Red Chilli, Curry Leaves, Asafoetida, Channa Daal.
6. Stir for 30 seconds.
7. Add in the Urad Daal and cook for another 30 seconds.
8. Add in the Haldi and the Green Chillies.
9. Right after that add in the chopped Chyote Squash and Salt and mix well.
10. Cover and cook for approximately 10 minutes, stirring occasionally.
11. Once cooked, add in the freshly shredded Coconut and mix.
12. Remove from the flame and serve hot as a side dish to Rice or Chapatis.
Coconut gravies for some reason have a very comforting aspect – in flavors and in presentation. This wonderful and comforting Chicken Ishtew dish from Kerala, the land of the Gods, is just that. It is great when served with rice or with Appams.
Prep Time: 10 min
Cook Time: 30 min
Serves: 4
Ingredients:
Boneless, Skinless Chicken thighs – 1 lb, cut to bite size pieces
Medium Potato – 1, pealed, cut and rinsed
White Vinegar 1 tablespoon
Salt – 1 teaspoon
Water – 1 cup
Oil – 1 tablespoon
Cinnamon – 1 inch piece
Green Cardamom – 3
Cloves – 4
Curry Leaves – 2 sprigs
Ginger – 2 tablespoons, minced
Green Chillies – to taste, slit
Small Onion – 1, finely sliced
Coconut Milk – 1 can (13.5 FL Oz/400 ML)
Method:
1. Wash and rinse the Chicken and cut to bite size pieces.
2. Peal, cube and rinse the Potato.
3. Combine the Chicken and the Potato in a pressure cooker.
4. Add in the Vinegar, Salt and Water. Mix and close the pressure cooker.
5. Transfer the Pressure cooker on the stove and allow it to whistle once.
6. Turn off the flame and allow the pressure in the cooker to go release unaided.
7. Meanwhile, in a separate pan, on medium flame, heat Oil.
8. Once hot, add in the Cinnamon, Green Cardamom and Cloves.
9. Right after that, add in the Curry Leaves, Green Chillies and the Ginger. Cook for a couple of minutes.
10. Add in the Onions. Mix and cook till the Onions get translucent.
11. Transfer the ingredients from the pressure cooker, and allow it to come to a boil.
12. Pour in the Coconut Milk. Check on the Salt and spices and adjust if needed.
13. With the flat side of the spatula, press down the Potatoes and allow them to soften, absorb some gravy and thicken the gravy.
14. Allow the dish to come to another boil.
15. Lastly, garnish with some fresh Curry Leaves.
16. Cover and allow the dish to rest for a few minutes and absorb the flavors.
17. Serve hot with Rice or Appams.
Tips:
1. We have used boneless chicken, but chicken with bones work just as well.
2. If you would like lesser and/or thicker gravy, add less water and some extra potatoes.
Links to related recipes:
Appams:
http://showmethecurry.com/breads/appam-recipe-kerala-cuisine.html
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