Oats cheela

Course                   Breakfast
Cuisine                    Indian
Cooking Time          20 minutes


INGREDIENTS

1. Oats 3/4 cup 
2. Besan 1/4 cups
3. Onion 1 small finely chopped
4. Tomato 1 small finely chopped
5. Capsicum 1 small finely chopped
6. Carrot 1 small grated
7. Cabbage 1/4 cup cut in small pieces
8. Green chilli 1 small cut into small pieces
9. Coriander leaves 1/4th cup chopped
10. Red chili powder as per taste ( I use 1/4th teaspoon kashmiri lal mirch)
11. Salt to taste
12. Turmeric powder 1/4th teaspoon
13. Water 3/4th cup (add if required)

STEPS

1. Grind oats in a mixer until powdered.
2. Then in a mixing bowl, add powdered oats, besan and spices.
3. Next add onion, tomato, capsicum, carrot and cabbage. Add water and mix well to form a batter with smooth consistency
4. Leave it covered for 10-15 mins so that oats soak up the water.
5. Then, heat a non-stick tawa and pour little oil over it.
6. Pour a ladle of batter and gently spread with the back of ladle, such that the cheela doesn't break.
7. Once the top is dried, pour a little oil over it and flip.
8. Cook from both sides until golden.
9. Once done, serve with coriander chutney or sweet tamarind chutney and enjoy!

Grilled Vegetable sandwich

Course                      Breakfast
Cuisine                     Indian
Yield                         6 numbers
Cooking Time          5 minutes
Preparation Time     10 minutes
Total Time               15 minutes

INGREDIENTS-

1. 1 small onion 
2. 1 tomato 
3. 1 small capsicum
4. Small cube of paneer
5. Salt to taste
6. 1/2 tsp black pepper 
7. 1/2 tsp Oregano
8. Butter
9. Bread
10. Cheese ( optional )

STEPS

1. Finely chop onion, tomato, capsicum and paneer. 
2. Mix well and add salt, black pepper and oregano.
3. Take a slice of bread and apply some butter.
4. Spread the prepared vegetable mixture on bread.
5. Spread some grated cheese over it and cover with another bread piece.
6. Put some butter on top of it and spread.
7. Put sandwich in a sandwich maker or can use a tawa.
8. Cook till golden brown and serve hot.

Additional notes-

1. Can also add a spoonful of malaai in vegetable mixture, it will make it very smooth and yummy. Skip cheese if you add malaai.
2. You can also microwave the vegetable mixture for 2 mins, if you don't like the raw taste.

Clear Chicken Soup with Vegetables

Piping hot clear chicken soup with the goodness of vegetables in rainy or winter season is surely going to make your day.

Course                            Soups & Stews
Yield                               2 servings
Cooking Time                10 minutes
Preparation Time           10 minutes
Total Time                     20 minutes

INGREDIENTS

•     1 Medium size onion
•     2 Finely chopped garlic cloves
•     Small piece of finely chopped ginger
•     1 Medium size carrot
•     8-10 French beans
•     Sweet corn half cup
•     Green capsicum half
•     Cabbage half cup
•     Boiled and shredded chicken half cup
•     Butter or olive oil 1 teaspoon
•     Salt to taste
•     Black pepper 1/8 teaspoon
•     Oregano (optional) 1/8 teaspoon
•     Cornflour 3 teaspoons
•     Water or vegetable stock/chicken stock 4 cups

STEPS

•     Heat butter/oil in a wok and add ginger, garlic and onion.
•     Saute for 2 mins and as soon as onion turns pink, add chopped carrot, beans and sweet corn.
•     Add 2 spoon water and cover with a lid. Let it simmer for 5-7 mins.
•     Then add Capsicum and cabbage and let it cook uncovered for 2 more mins.
•     Add salt, black pepper and oregano.
•     Add shredded chicken and mix well.
•     Add 3 cups of water/stock and let it come to a boil.
•     Mix cornflour with 1 cup water at room temperature. Add to the boiling soup and stir for a minute.
•     Garnish with finely chopped fresh coriander and serve the piping hot chicken soup.

Sprout Salad

Healthy and refreshing protien packed snack with goodness of sprouts and veggies.

Course                         Salad
Yield                            2 servings
Cooking Time             10 minutes
Preparation Time         10 minutes
Total Time                   20 minutes


INGREDIENTS

1. Onion    1
2. Carrot    1
3. Sweet corn    1/3 cup
4. Peas    1/3 cup
5. Sprouted Green gram (sabut moong dal)    1 cup
6. Green capsicum    1/2
7. Chopped cabbage    1/2 cup
8. Salt    to taste
9. Black pepper    1/4 teaspoon
10. Chat masala    1/4 teaspoon
11. Lemon juice    1 teaspoon
12. Fresh green coriander leaves   
13. Olive oil    1 teaspoon

STEPS

1. Heat olive oil in a sauce pan and add finely chopped onion.
2. As soon as the onions turns pink, add chopped carrot, peas, sweet corn and sprouts.
3. Add salt and 1/4th cup water and cover with a lid. Let it cook for 5 mins and then add chopped capsicum and cabbage.
4. After cooking it without lid for 5 mins, add black pepper and chat masala. Mix well.
5. Remove from heat and sprinkle lemon juice and chopped coriander.
6. Serve hot.

Notes-
How to make sprouts? 
Soak whole green gram overnight in water. Then strain the green gram and wrap in a wet clean cloth for 10-12 hours. You'll see beautiful sprouts coming out.