BURFI using Oats

Burfis were made using all purpose flour/maida. But this version of Burfi is made using Oats.

 BURFI

INGREDIENTS:-
Powdered Oats - 3/4 cup
Sugar - 1/2 cup
Water for making sugar syrup - 1/4 cup
Ghee - 1/4 cup + 1tsp for greasing a plate
Boost powder / Bournvita powder - 2 tbsp (optional)

METHOD:-
Heat ghee in a kadai and add powdered oats to it and fry for 4 to 5 minutes till a nice aroma arises. Add boost /bournvita powder (it is completely optional, instead for regular sugar, you can use brown sugar).
Restore it in a bowl.
Now in the same kadai, add sugar and water and allow it to boil till you reach 1 string consistency. It took nearly 8 minutes in medium flame. Once one-string consistency is reached, pour the oats mixture to this sugar syrup and mix well so that no lumps formed.
When the mixture doesn't stick to the kadai, pour it over a greased plate. Allow it to rest for 5 minutes. Cut into desired shapes, when it is in lukewarm heat. Remove the pieces, when it completely cools down. The total time to prepare this burfi, is 20 minutes only.

Eggless Apple-Carrot-Oats Pancake

Pancakes are made with limited ingredients in less time. Regular Pancakes are made using eggs, maida/all purpose free. Here, is tried it using Oats, a gluten-free food. To add sweetness, instead of regular sugar, i added Apples & Carrots. Along with Oats, we can even prepare Beetroot Pancake using Beetroot, Banana Pancakes using Banana etc.

APPLE - CARROT - OATS PANCAKES

INGREDIENTS:-

Peeled Apple - 1/4th
Peeled Carrot - 1/4th
Lukewarm Milk - 1/2 cup
Salt to taste
Powdered Oats - 1/2 cup
Oil /Ghee - for making pancakes

METHOD:-

In a mixer jar, add 1/4th apple, 1/4th carrot and make a fine paste using milk. Now pour this mixture to the powdered oats and add required salt. The batter is ready to make pancakes.

Heat a tawa or non-stick pan and smear a 1/2 tsp of oil/ghee. Pour a small ladle full of the batter on to the tawa and spread gently. Cover with lid and cook in medium flame, till it cooks well.

Flip it and cover & cook the other side in low flame, till you see some golden spots on the pancakes.

Pancakes can be eaten as it is or it can be served with smearing 1/2 tsp of honey over it.

MILK KHOA using Organic Sugar

Milk Khoa, otherwise called as Paal kova in Tamilnadu. In traditional milk kova recipe, regular sugar is used. But, I used Organic Sugar and followed the traditional method of preparing milk kova.

This is my all time favourite in my childhood days. My mother prepares this often, even though it is time-consuming in preparation.

MILK KOVA, using Organic Sugar

INGREDIENTS:-

Milk - 1000 ml
Organic Sugar - 100 gms
Ghee - 2 tsp (optional)
Elachi powder - 1/4 tsp

METHOD:-

Heat a thick bottomed kadai with Milk. I used Non-stick tawa to prepare. It will be easy to scrap the sides, if we use a non-stick kadai or tawa.

Stir continuously to avoid burnt at the bottom. Allow the milk to boil, then keep it in sim flame. The milk should reduce to half of the quantity and it thickens.

Stir the milk for every 10 minutes, scrape the sides and mix well.


It took me nearly 1 and a half an hour to prepare this recipe.
Once the milk starts to thickens, add the organic sugar to it and mix well.


Now keep it in high flame and stir continuously, till it doesn't stick to the sides of the kadai. Add ghee and elachi powder at this stage. 

Grease a bowl with ghee and transfer the contents. Delicious Traditional Milk Ka is ready to serve.

   

VALLARAI KEERAI THOGAIYAL | வல்லாரை துவையல்

Vallarai keerai / Brahmi leaves  is one of the Indian herbs which has immense medicinal values. It boosts the immune system and memory capacity. It can be consumed once in a week. Other recipes like sambhar and kootu can be prepared using this keerai. It tastes slight bitter, but can be reduced by adding appropriate ingredients. It tastes well with hot rice sprinkled with ghee/ gingelly oil. Can also be used as side dish for idli and dosa.

INGREDIENTS:
Vallarai keerai - 2 cups
Urad dhal - 3 tbs
Red chilly - 4 or 5
Tamarind - small gooseberry size
Small onion - 6
Jaggery - 1/2 tsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Gingelly oil - little
Asafoetida - 1/4 tsp
Salt

METHOD:
1. Wash the leaves well and keep aside. Tender stems can also be used.
2. In a pan, heat little oil, add mustard, cumin.
3. After it splutters, add red chilly, urad dhal and stir well until dhal turns golden brown.
4. Add asafoetida and remove to a bowl.
5. In the same pan, add oil, small onions.
6. Saute well for few minutes and add vallarai leaves.
7. Stir well till the leaves are well cooked and nice aroma comes out and allow to cool.

8. Transfer all to a mixer and grind adding jaggery and little water and required salt.
9. Tasty and healthy VALLARAI KEERAI THOGAIYAL  is ready.

MUDAKATHAN DOSAI | முடக்கத்தான் தோசை

Mudakathan keerai known as baloon vine is popular for its medicinal value for reducing joint pain. Here, it is used to make healthy dosa along with rice, urad dhal and fenugreek. Fermenting the batter reduces the bitterness and even Children will not resist eating it. This is easily available in market and can be grown easily in houses too. 

Mudakathan dosai with Onion tomato thokku

INGREDIENTS:

Idly rice - 1 cup

Raw rice - 2 tsp

Urad dhal - 3 tsp

Fenugreek - 1 tsp

Mudakathan keerai - 1 cup

Salt

METHOD:

1. Soak idly rice, raw rice, urad dhal and fenugreek together for 2 hours.

2. Clean and Wash the greens and add to the mixer.

3. Add the soaked ingredients and grind to a smooth batter adding required water like idly batter.

4. Add required salt and mix well and allow to ferment for 6 to 7 hours/ overnight.

5. Heat a dosa tawa.

6. Mix the batter using a ladle, add little water if needed. 

7. Spread the dosa, sprinkle oil and cook well both sides on medium flame.

8. Tasty  and Crispy Mudakathan dosai is ready and can be served with any chutney/ sambhar.

Note:

• Adding more greens is up to individual preference.
• Adding more urad dhal makes dosa soft.