Sunday, December 6, 2009

Oats Kichchadi


Oil - 1 tablespoon
Plain oats - 1 cup
Chopped / diced vegetables - 1 cup
(you can try as many as you like, typically it can include, diced tomatoes, beans, broccoli, carrots, peas, corns, capsicum, onions... )
Mustard seeds - 1 teaspoon
Black Lentil (Ulundu seeds) 1/2 teaspoon
Cumin (Jeera) seeds 1/2 teaspoon (optional)
Turmeric powder 1 pinch
Green chillies / red chillies (green is preferable)
Ginger - finely chopped.
Salt - to taste
Corriander / Cilantro leaves


It is fairly similar to uppma kichchadi.

Heat oil, fry mustard, ulundu / black lentils, cumin seeds (jeera), onions, chillies, and ginger. Once sputtering slows down, add the vegetables and roast them with turmeric and salt under a low flame.

Add 2 cups of water (water quantity such that it will either be absorbed or evaporated without a trace). You cannot force it to evaporate by extended heat because oats will become soggy if you do so.

Bring to boil and cook the vegetables say for about 2-3 minutes. Low the flame and add the oats and turn off heat.

Oats should cook on the heat of the water and the vegetables else it will become soggy.

Garnish with coriander leaves.

That's all folks!

Friday, November 27, 2009

Vegan Patties

I usually stock all the ingredients needed for a veggie sandwich and it is an usual breakfast menu when I am in North America. But a good burger eluded me since I did not know how to make a veggie patty.

I recollected the ingredients of an instant patty mix, I used a year and half back and tried to recollect it.

The result is what you see in the picture. Luckily, the result came out very well.

(makes 4 patties)

Potatoes (finely minced / grated) - 1
Broccoli - (finely minced) - 4-5 florets
Carrot - (grated) - 1
Green peas - 1/4 cup

Chilli powder - 1 teaspoon
Rice flour - 1/2 cup
Maida / wheat flour - 1/2 cup

Salt - 1/2 teaspoon
Margarine / butter / oil for roasting.


Heat a tablespoon margarine / butter / oil in a wide skillet. Fry the green peas for a minute, add the vegetables and roast them on a heat for 2 minutes. Sprinkle a little water and keep the skillet covered till the vegetables become tender.

Transfer the above mix to a mixing bowl, add the flour, salt and chilli powder. Add little water and make into a thick dough.

Make 4 equally sized balls and pat into about 4-5 cm diameter and 1/2 cm thick patties.

Roast them over oil / margarine on a medium flame. Turn over both sides till you get a dark brown crust.

Assemble it in a burger and relish. :-)