Oats kara paniyaram /savory oats pan pops- low fat recipe

Kara paniyaram are a south Indian snack originated from the region of chettinad .These savory pan pops if prepared in a traditional way would call for rice batter ,but here I have substituted it with oats and other dhal for a healthy take on the recipe.Enjoy with a cup of evening coffee or tea or serve as a healthy breakfast with your favorite chutney .

Ingredients:
Oats : 1 cup
channa dhal: 1 cup (here you can almost substitute with any lentil of your choice,I've tried with mung,green lentils,toor ,yellow spilt peas and a mix of all the above-it works!)
fennel seeds- 1/2 tsp
curry leaves-few
coconut flakes-about 2 T
ginger-1/2 inch grated
green chilies-2 minced fine
onion- 1/2 large
cilantro chopped-about 1/4 cup
salt - 1 tsp
oil-to spray

• measure the dhal in a bowl,rinse and soak for a minimum of 3 hrs,along with 1 tsp of fennel seeds
• using a blender make a paste of the soaked dhal and rolled oats,use as little water as possible to get a thick paste
• season with salt 
• add curry leaves , coconut flakes,finely chopped ginger, green chilies and finely chopped onions.
• mix well until everything starts to come together 
• add cilantro and mix well one last time. keep aside .
• season your pre-heated pan by spraying some oil and carefully drop spoonfuls of the batter in each dent so as that it fills up to the maximum level.
• spray some oil over the top .
• flip in a few minutes using a fork or bamboo skewer 
• golden brown crust will form once cooked, repeat the same for the other side .
• cook on a medium low heat throughout the process to ensure the inside are properly cooked .

Low fat,nutritive,healthy ,flavorful and filling choice for snack .

Here is a quick video tutorial:

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Bread upma /savory bread pudding with chickpea-vegan recipe

This is one of our favorite ways to eat bread ,especially if it's gone dry or a little stale.Here I have added chickpea to the dish for a boost of protein. The recipe is simple, you can add more or less spices or vegetables as per your taste and preference .



Ingredients:
Makes 4 servings for breakfast

• Bread :  6  (we use brown bread so the color may vary if in case white bread is used)
• garbanzo beans/chickpea:1/2 cup
• Onion :1 large
• tomato -one large 
• carrot- 1 grated 
• green chilies - 4
• curry leaves -a few
• turmeric powder- 1/4 tsp
• red chili powder-1/2 tsp
• tomato ketchup- 2 tbs
• salt as per taste
• oil-1 tsp
• mustard seeds-1/4 tsp
• cumin seeds 1/2 tsp
• walnuts -few to garnish(optional)
• coriander to garnish

Method:

1. Start by heating a pan on medium high,add mustard seeds let crackle,add cumin seeds and curry leaves
2. next add onions ,green chilies and a little salt,saute for a few minutes.
3. once the onions are cooked well add the turmeric and red chili powder,let the spices cook for a couple of minutes and then add tomato,cook until mushy
4. add the grated carrot and mix in everything well.
5. add in the beans and also add about 2-3 tbs of water to make everything come together. 
6. mix in the ketchup 
7. cut the bread into bite size pieces or shred them by hands and add to the mixture .
8. incorporate everything and check for seasoning ,keep in mind that bread already has salt.
9. garnish with walnuts and coriander leaves 

This can be enjoyed with an evening cup of tea or can be had as a healthy breakfast along side with eggs or just coffee.

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stuffed pita pockets recipe

Easy breakfast or brunch this recipe can be made in a jiffy for curbing hunger pangs that attack unknown.

Makes 2 servings (3 each )
Ready made pita pockets : 6
eggs : 2 (can substitute potatoes for veggi or vegan version)
onion: 1 small
carrots:2
capsicum/green bell pepper: 1
red chili powder:1/4 tsp
pepper powder: 1/2 tsp
salt : 1 tsp
cilantro for garnish

• start by heating 1 tsp oil in a pan add the onions,saute till translucent
• add carrots and green bell pepper ,season with a little salt ,cook for few more minutes.
• add in the red chili powder and the pepper powder ,break in the eggs and scramble .
• cook until the eggs are done
• garnish with cilantro 
• warm up the pita either on a griddle or toaster and carefully open up to form a pocket 
• stuff each pocket with about 2 to 3 tbsp of the mixture. 
• enjoy with your favorite sauce .   

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