Thursday, 19 February 2015

Colorblast Oats

What an incredibly suitable name for the most scrumptious and refreshingly healthy oats. Oats are considered a super food but having it regularly the “regular” way makes it more like an unpleasant task rather than something that you enjoy. For people who feel the same way like me, there is colorblast oats - Super easy, super healthy and delectably mouth watering. It looks so vibrant that it almost makes me feel warm from inside. This is definitely a feel good recipe.

Few things to note: you can always adjust the amount of heat. Just don’t include the green chilies if you don’t like your food spicy. Also, you can use frozen veggies but do include fresh bell peppers. Trust me, addition of the peppers make the oats delightful.

This does look like an extensive ingredient list but everything is thrown in together into the pot and if you are using frozen veggies, your work is reduced by more than half.

I do emphasize the importance of adding the fresh coriander at the end – there is a subtlety that comes only after adding this fragrant green.

Everything that is being used in this is extremely healthy for you. And for people who wants to be a little unhealthy can add a tbsp of butter to increase the richness making it more velvet like ! ;-)

I have been using this as a breakfast as well as dinner so yes you can eat this anytime for any meal. 

For the recipe:

½ cup instant oats
1 large carrot diced
2 medium potatoes diced
1 red bell pepper diced
1 yellow bell pepper diced
1 cup broccoli florets
½ cup green peas
2 onions chopped
½ tsp minced garlic
2 chopped green chilies
3 ripe tomatoes chopped
1/4th cup tomato puree
2 tbsp mild olive oil
1 tsp mustard seeds
½ tsp turmeric powder
1 tsp cumin powder
1-1.5 cups of chicken/veggie stock
½ cup fresh coriander chopped
Salt to taste

Heat a big pot with oil. Pop the mustard seeds in it. By popping I mean, just throw them into the oil and cover, they will spit and splatter around in the pan releasing its entire flavor. Then add the onions, garlic and green chilies, sauté until they are lightly browned.

Chuck in all the veggies except broccoli and tomato. Sprinkle the turmeric and stir them suitably to coat them in the oil, season and add about half a cup of the stock. Cover and let it come to a boil.
The potatoes should be cooked in about 5 minutes. Once they are done add the tomatoes and the puree. On high heat, stir the contents and add the oats. Toss for sometime before adding the rest of the stock. Cover and cook until the oats are done.

Toss in the broccoli and switch off the heat before adding the chopped coriander.  

It looks quite gloopy in the beginning but as soon as you take it off the heat, it should have a beautifully smooth consistency.

Serve warm! Happy cooking folks .. ! 

Sunday, 15 February 2015

Chicken in Coriander Sauce

I always feel a little biased towards coriander, it being my favorite among greens. In Indian cuisine, fresh Coriander is mostly used as a garnish but to me it’s much more than just a garnishing element on the main dish. That is where the inspiration for this dish came from.

I considered a lot of variations to this dish but ultimately, I preferred this one as it highlighted the main ingredient; Coriander. I do add a squeeze of lemon as it brings out the flavor mouthwatering flavor of coriander.

Incredibly easy to make, it’s prepared in less than 15-20 minutes and can be served with rice or any kind of bread.

For the Recipe:

1 cup chicken thighs (cut into small pieces)
2 cups of fresh coriander
½ tsp garlic and ginger paste
½ a lemon 
1-2 green chilies
1 tsp garam Masala
1 tsp turmeric
2 tbsp mild olive oil
Salt to taste

Put the coriander, chilies, ginger and garlic paste in a blender and blend until absolutely smooth and silky. Sprinkle some salt and squeeze the lemon in the sauce. Set aside.

In a pan, heat the oil and sauté the chicken with turmeric in it. Sauté on a high heat so that we can give some color to the pieces. Once they turn mellow ocher, add the paste. Mix all the ingredients in the pan, sprinkle the garam masala. Reduce the heat and cover to cook the chicken. In about 7-10 minutes, the chicken will be completely cooked. Increase the heat and stir the contents until the oil separates. Check for the seasoning and the incredibly easy and scrumptiously delightful creation is ready to eat.

Serve hot with steamed rice or any bread of your choice. J