Steamed Savory Oats Patties with Yogurt Sauce (Oats Nucchina Unde)

Would you believe me if I told you that you guys are always on my mind? Really!! Summer was extremely busy and I just haven’t gotten back on track with a more diciplined routine yet. I must say though that I’ve lined up a ton of interesting recipes to share with you.  I’m always thinking of HolyKhao readers and all the posts I should have made but haven’t. I know the saying ‘Actions speak louder than words’, but in my case, I implore you to put that aside and apply “It’s the thought that counts‘ :)).

Lakshmi Puja in early September & last week’s Ganesha Chaturthi heralded the start of festival season for Hindus and more celebrations like Halloween, Thanksgiving & Christmas in the USA. Unfortunately, for me, this means the start of carb overload. After finally accepting that my husband and I can’t have diets like we did when we were younger, but being reluctant to give up taste, I’m working on tweaking traditional recipes to make them a little healthier. Of course, every time it’s a success, I’ll be sharing it here :))

Nuchina Unde

Nucchina Unde is a traditional Karnataka food that is made by steaming seasoned dal, and can be eaten plain, with chutney or a yogurt curry. My aunt had mentioned that her friend had made this version with oats, but I was skeptical. Since she swore that it was delicious, I figured I’d give it a try. Let me just say that I was not disappointed! The patties tasted almost like the authentic dal ones, and were easier to make as it requires no soaking. I’ve made it thrice for recipe testing, and it has been a great breakfast and tea time snack, and my 11-year old has wolfed down quite a few.  I grew up eating these plain with a generous dollop of homemade ghee, and it was only after I got married that I learnt that typically, nucchina unde is served with a yogurt & vegetable curry called Majjige Huli or Paladya. My version here is quick, no-cook, flavor-filled and small enough for this batch.

Nuchina Unde

Oats Nucchina Unde

Steamed Savory Oats Patties with Yogurt Sauce

(Makes 12-14)

  • 1 cup rolled oats (toast lightly & cool)
  • 1 Tbsp all purpose flour / maida
  • 1 Tbsp rice flour
  • 1/2 – 1 cup finely chopped dill
  • 5-6 curry leaves
  • 1/4 bunch cilantro
  • 4-5 red or green chillies (I like the taste of red, but it does make your mix darker in color)
  • 1/2 inch ginger
  • 1/2 cup coconut
  • 1/2 tsp salt ( or to taste)
  • 1 tsp lemon juice
  1. Coarsely pulse the oats in a blender / food processor jar. It should not be fine, and it’s okay to have some whole oat flakes.
  2. Add the maida & rice flour and mix well. Set aside.
  3. Blend the curry leaves, cilantro, chillies, ginger & coconut in a small blender jar, adding  just 2-3 Tbsp of water. (save jar for blending sauce ingredients.)
  4. Add the masala, dill, salt & lime juice to the oats and gently mix well.
  5. Set aside for 15 minutes to soak up the moisture and flavors.
  6. Take rounded tablespoons full of oats mixture and gently roll into 2-inch logs (Do not press too hard or the patties will be very dense).
  7. Place on a greased steamer plate / idli stand and steam for 13-15 minutes.
  8. Serve hot or at room temperature. (I have reheated them in the microwave with no loss of taste or texture.)

Nuchina Unde

Yogurt Sauce

(Makes about 1 cup)

  • 1/4 cup fresh grated coconut
  • 1/2 inch ginger
  • 2-3 green chillies
  • 5-6 sprigs cilantro
  • 2 Tbsp roasted channa dal (daliya) – this keeps the sauce from separating
  • 1/2 tsp black mustard seeds (sasive) – optional but it give the sauce a wonderful flavor
  • 1/2 tsp salt
  • 1 cup yogurt (or around 1/2 – 2/3 cup buttermilk)
  1. Make a fine paste of the coconut, ginger, cilantro, chillies, channa, mustard seeds and a few teaspoons of yogurt in a small blender jar.
  2. Add the rest of the yogurt and give it a quick blend to incorporate everything.
  3. Remove to a serving bowl and add salt.

For Seasoning

  • 1 tsp oil
  • 1/2 tsp black mustard seeds (this is necessary for seasoning)
  • pinch of asafetida (hing)
  • 5-6 curry leaves
  1. Heat a small pan on medium flame and add oil.
  2. Add the mustard seeds and cover till it stops sputtering.
  3. Add the hing & curry leaves and cover partially, shaking the pan to crisp the curry leaves.
  4. Remove from heat and pour over the sauce.
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Quinoa Breakfast Bars

Quinoa Breakfast Bars

How many of you spent the summer with kids who were constantly eating – because they were starving after hours at the pool, because their friends were over and wanted a snack, they wanted to try a new concoction, or they were just plain bored because you took away their electronics? My kids had more than their fill of junk food over the last few months, and there was not much I could do about it when extended family visiting for a few months and there was constant entertaining.

Quinoa Breakfast Bars

Fast forward to mid-August: the guests leave and my college bound child – who is suddenly on a gym routine – announces that he needs lots more protein than he gets at home! The 11-year old on a growth spurt eats like there’s no tomorrow. Husband says he’d like to take something from home to keep the 3p.m. vending machine run at bay. I just want something that can be eaten without utensils and feels like a treat but is also healthy for my family. These Quinoa Bars to the rescue! I made these the first time without any recipe, and you can do the same too. The amounts and ingredients below are just a guide (as are many of my other recipes). Feel free to substitute what you have on hand and adjust quantities to suit your taste. For example, add coconut flakes if you like the taste. Substitute almonds with walnuts (or mix a little of both!). Replace cranberries with cherries or even raisins if that’s what you have on hand. I’ve used a whole 15 oz bag of milk chocolate chips but you could reduce it or switch it up with dark / semi-sweet / white chocolate.

With school back in session and after school events looming around the corner, breakfast and grab-and-go snacks that are easy, tasty and good for you are a blessing. These bars keeps for a couple of weeks in the refrigerator.

Quinoa Breakfast Bars

(Makes 16 bars 2-inch X 2-inch bars)

  • 1 cup quinoa
  • 1/2 cup dates (chopped)
  • 1/2 cup figs (chopped)
  • 2 tbsp flax seeds
  • 2 tbsp chia seeds
  • 1/2 cup almonds (or walnuts) – chopped
  • 1/2 cup cranberries (or cherries / tart raisins)
  • 1/2 cup pumpkin seeds (or sunflower seeds)
  • 1-2 tbsp coconut oil
  • 2 cups chocolate chips of choice
  1. In a heavy bottom pan, lightly toast the quinoa over medium flame for few minutes. It will pop and lightly puff. Remove from heat & cool completely. (Do not brown.) – I feel this removes the slight bitter taste, but feel free to use raw if that’s what you prefer. 
  2. In a heavy duty food processor, add the dates, figs and coconut oil and pulse till it becomes finely processed.
  3. Add the cooled quinoa, flax, chia, almonds and half of the cranberries & pumpkin seeds. Pulse until all the ingredients are finely chopped and mixed well.
  4. Line an 8X8 pan with wax paper and press the mixture into the pan. Level the top using the back of a flat spoon or dish.
  5. Melt chocolate chips according to package directions and pour evenly over the mixture and spread.
  6. Set in the refrigerator for an hour or so to set and firm up. Cut into 16 pieces. The bars keep for atleast 2 weeks in the refrigerator.

Click here for recipes for No-Cook Oats & Dates Breakfast Bars and No Bake Oatmeal Peanut Butter Bars

Naan Pizza

Naan Pizza recipes have been around for a while & I’m joining the bandwagon. If only I had known how easy this meal would be. I had dinner on the table in under 30 minutes, and it was really delicious!

Naan Pizza

I’m all for convenience and used store bought naan but you make it from scratch if you like. (You can try this Naan recipe here with over 1500 reviews!!) As for toppings, our pizzas show ground turkey but you can use any protein of your choice – tandoori / rotisserie chicken, shrimp, paneer, tofu or even just veggies like mushrooms, broccoli, tomatoes, onions, etc. The recipe below is more of a guide and can be customized as you like.

My kids preferred a plain base, but you can start by spreading a spoon of pizza sauce, green chutney, etc before topping with meat, veggies and cheese.

Serve a fresh salad with Cilantro-Lime Dressing to make an easy and tasty summer meal. Click here for recipe.

Cilantro Lime Dressing

Naan Pizza

For meat / paneer topping:

  • 1 lb ground meat OR drained & crumbled paneer or tofu
  • 3 tbsp onion powder (or 1 medium onion, chopped)
  • 1 tsp garlic powder (or 1 tsp garlic paste)
  • 1 tsp ginger powder (or 1 tsp ginger paste)
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cloves powder
  • 1/2 tsp turmeric
  • 1 tsp coriander (dhania) powder
  • 1 tsp red chilli powder (or to taste)
  • salt
  • lemon juice
  • 2 tbsp oil

1) Heat oil in a wide pan on medium flame.

2) Add all the spice powders and quickly stir for a few seconds, allowing it to get frothy or ‘bloom’ (If using fresh onion, ginger & garlic – add them to the oil first and saute till just starting to brown. Then add the spice powders.)

3) Add the ground protein and mix well with the spices. Continue cooking on medium-high heat, stirring frequently to break up lumps and ensure even cooking.

4) Cook about 10 minutes and adjust salt. Top with lemon juice. Remove from heat and set aside.

For the pizza:

  • 1 cup shredded mozzarella cheese (if you can lay hands on AMUL cheese at the Indian store, definitely use it.)
  • 4 fresh / frozen naans of your choice (I used frozen garlic naan from Trader Joe’s)
  • 1 small red onion – finely sliced (optional)
  • green chili and mint / cilantro chutney (optional)
  • few sprigs of cilantro – finely chopped (optional)

1) Preheat the oven to 400*F

2) Lay naans on a baking sheet and top with 1 tsp of sauce or chutney of choice.

3) Spread a 1/4 of the topping mixture on the naan and spread evenly. Top with sliced onions if desired.

4) Now top with 1/4 cup cheese and place in the oven for about 3-4 minutes till cheese is melted.

5) If you want a crunchy crust (delicious!), remove the pizza from the baking sheet and gently slide directly onto the oven rack; cook for another 2-3 minutes.

6) Carefully slide onto serving plate and top with fresh chopped cilantro before serving.

(My son enjoyed it with a drizzle of Maggi Hot & Sweet sauce.)

[Gas Grill Method: preheat grill on high for 10 minutes. Lightly brush each naan with oil and grill for about 30 seconds per side. Remove to a plate and reduce grill heat to medium-low. Top naan with your choice of ingredients and grill covered for another 5-6 minutes till cheese is melted.)

Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

Warm weather meals and entertaining call for easy, make-ahead dishes that are light and tasty. I came across this recipe on the holidaykitchen.tv YouTube channel and made a few changes to suit our tastes. It is a good alternative to regular pasta salad as it doesn’t have any mayonnaise.

PS: Did you know that noodles are symbolic of longevity in China? It is considered inauspicious to cut a strand, and is traditionally served in as long a piece (strand?) as possible, especially on New Year’s Day.

Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

(Serves 3-4)

  • 2 scallions / green onions
  • 1 clove garlic (grated)
  • 1 tsp grated ginger
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil (strongly recommend using this as it gives a fantastic flavor, but feel free to substitute)
  • 1 Tbsp peanut oil
  • 1 tbsp red-wine vinegar
  • 1/3 cup creamy peanut butter
  • 1/3 cup toasted sesame seeds
  • 1 tsp sugar
  • 1 tsp (or to taste) red chilli flakes
  • Hot sauce (Sriracha / chilli-garlic sauce) to taste
  • 1/3 cup water
  • 6-8 oz of dry long pasta (spaghetti / angel hair / chinese noodles)
  • 1 cup broccoli florets (lightly salted & steamed & drained well) – optional
  • 1/2 cup shredded carrots – optional
  • 1/2 cup shredded chicken / steamed shrimp (optional)
  • 1/3 cup peeled, seeded & finely chopped cucumber – optional
  • cilantro, crushed roasted peanut, toasted sesame seeds for topping

1) Cook the noodles according to package directions. Rinse in cold water and drain completely. Allow to cool completely.

2) Add all ingredients to a small blender jar and process till smooth & creamy.

3) Toss with cold noodles, broccoli & carrots, and chicken/shrimp (if using) and set aside for an hour or two for all the flavors to meld.

4) Divide into serving bowls and top with chopped cucumber, crushed peanuts, a sprinkle of toasted sesame seeds & cilantro.

Easy Ice-Cream Cake

Memorial Day is around the corner – a day for honoring American veterans and doing our patriotic duties. Started three years after the Civil war ended in 1868, it was the chosen day to place flowers at the graves of those who died in the war. Originally called Decoration Day, it is believed that May 30th was chosen because flowers would be in bloom all over the country. Only in 1971 did Congress  nominate the last Monday in May to be recognized as Memorial Day, and expand the honor to all soldiers who died in American wars.

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.  (Pic: military.gov)

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.
(Pic: military.gov)

The first Memorial Day ceremony was held at Arlington National Cemetery and small American flags were placed at each grave. This tradition continues to date and has been adopted elsewhere too.

You can read more information on the U.S. Department of Veterans website.

It is also the day for parades, picnics and barbecues with family and friends, shopping, and the opening of pool season. This week’s recipe can be used through the year. Easy and adaptable, it can be made on the cheap too. (Have you seen the price of Ice-Cream cakes at your local store?!?!) Birthday parties, graduations, family gatherings, sleepovers, play dates …… I must warn you that the never ending stream of kids through your door over the next few warm months will love visiting you. Plus the fact that you can make it a week ahead of your event and freeze it makes it even more divine.

Easy Ice-Cream Cake

Ice-Cream Cake

(Serves 8-12)

  • 2 (8-inch) round cakes of your choice (baked and cooled completely)
  • 1 gallon ice-cream of your choice (softened & stirred)
  • sliced fruit / coarsely crushed cookies (optional)
  • jelly / berry sauce / whipping cream / Magic Shell – for layering & frosting
  • cherries / sprinkles / candy – for decorating
  • 1 deep 9-inch springform (preferred) or regular round pan
  • large freezer-safe serving platter
  • plastic wrap

Ice-Cream Cake

1) Line the bottom and sides of your 9-inch pan with a double layer of plastic wrap so that the edges come over the sides of the pan.

2) Place one round cake in the center and poke holes over the top using a chopstick or fork.

3) Pour half the softened ice-cream on top and over the sides of the cake and smoothen to make it level. (If you like jam or berry sauce, pour on the cake first before adding ice cream).

4) Arrange a single layer of sliced fruit or crushed cookies on top (if using).

5) Gently drape the wrap over the ice cream (or cover with a freezer safe plate) and freeze for about 2 hours.

Ice-Cream Cake

6) Remove pan from freezer and unwrap. Place the other round cake over the first layer and poke holes again.

7) Pour the remaining ice-cream on top and around the sides and smoothen again. Make sure the top is flat.

8) Gently cover again and refreeze for another 2 hours. or overnight.

9) To plate & serve: remove pan from freezer and let it sit on the counter for a few minutes.

10) Release the latch on the springform pan and lift the cake out holding the edges of the plastic wrap. Unwrap from the bottom and place on your serving platter. (For a regular pan, run a knife under hot water and gently run it around the inside edge of the pan to release the cake.)

11) Decorate with Magic Shell or whipping cream and top with cherries / berries and sprinkles.

TIP: For smooth and easy cutting, run or dip a knife under warm water and slice.

If you have a larger crowd to serve, you can follow the same method with a rectangular 9X13 cake. Just bake the cake as per instructions and cool completely (or use store bought). Trim the edges by a 1/4 inch on all sides and gently slice across to make two 9X13 layers. Place one sheet cake back in the same pan that is lined with a double layer of plastic wrap. Follow the remaining instructions as above. When ready to serve, cut into squares.

Eggless French Toast

With Mother’s Day around the corner, I thought I should share some breakfast-in-bed ideas that dad and the kids can whip up easily. This recipe is a change from the usual pancakes /PBJ / store bought muffins, etc. They can be made either savory or sweet, and are vegetarian. The basic recipe idea comes from both my grandmother & Show Me The Curry, and I have adapted it to suit our tastes.

Eggless French Toast

Eggless Savory French Toast

  • 1/2 cup besan (chickpea flour)
  • 1 Tbsp rice flour
  • 1/8 tsp baking soda
  • 2 Tbsp fine sooji (if all you have is regular sooji, give it a quick whir in the blender)
  • 2 Tbsp yogurt
  • 1/2 tsp cumin powder
  • 1/2 tsp green chilli (finely minced) OR chilli powder
  • 1 Tbsp cilantro (finely chopped)
  • 1/4 tsp ginger paste (optional)
  • 1/2 – 3/4 tsp salt (to taste)
  • 1/2 cup water
  • 4-5 slices of day-old sandwich bread

Eggless French Toast

[Here’s my grandma making french toast 🙂 ]

1) Sift together besan, rice flour & baking soda into a flat-bottomed wide dish.

2) Add all the other ingredients (except bread) and stir well till no lumps are left. (Add a teaspoon or two of extra water only if absolutely necessary to make the paste smoother.)

3) Place your griddle / shallow frying pan on medium heat to preheat.

4) Soak each slice of bread in the besan mixture for a few seconds on each side.

5) Lightly grease the griddle and cook the bread on medium-low flame, flipping over as each side is crispy and golden. Add a few drops of oil around the bread as it cooks on each side to keep it from getting dry.

Alternately, add a teaspoon of butter on the griddle and cook the bread in it – it’s delicious!!

6) Repeat till all slices are done and serve with ketchup / hot & sweet sauce.

Eggless Sweet French Toast

  • 1/2 cup besan (chickpea flour)
  • 1 Tbsp rice flour
  • 1/8 tsp baking soda
  • 2 Tbsp fine sooji (if all you have is regular sooji, give it a quick whir in the blender)
  • 2 Tbsp yogurt
  • 1 1/2 Tbsp sugar
  • 1 tsp vanilla / cinnamon powder / orange zest

1) Follow the same cooking method as above.

2) Serve the toast topped with maple syrup, fruit slices, or jam.

Serve MOM these French Toast slices with Blueberry Yogurt Parfait (click here for recipe) and hot tea or coffee.

Blueberry Yogurt Parfait

Blueberry Yogurt Parfait

 

For regular French Toast recipe, click here.

Read my Mother’s Day post from 2014 for instructions on how to make a Cupcake Bouquet.

These French Toast slices will keep well for lunch boxes too – just add a side of veggies and fruit for a complete meal.

Eggless French Toast

 

Oats & Palak Roti (Oats & Spinach Flatbread)

Oats & Palak Roti (Oats & Spinach Flatbread)

My cousin had eaten these rotis at a friend’s house and she shared the idea for this recipe with me a while back. I finally decided to give it a try and luckily my proportions worked the first time around. We liked these rotis so much that I had to go to bed with a ‘light dinner’ because my husband and teenager decided to have some of my share too. I even made an extra batch of the dough since I had all the ingredients and utensils out. They were soft & pliable, and as it had spices mixed in, a pat of butter/ghee, or a cup of yougrt was all that was necessary as an accompaniment. I definitely see myself making this not only for meals at home, but also for short trips so I can avoid all the temptations at the rest area and fast food joints (am I the only one who can’t resist fries and pastries at rest areas?!?!).

Also check out the recipe for Spinach Cottage Cheese Roti.

Oats & Palak Roti

(Oats & Spinach Flatbread)

(makes 8 rotis, 6-7 inch wide)

  • 1 1/2 cups oats (make a powder in the blender)
  • 1 1/2 cups wheat flour
  • 1 big onion (finely chopped)
  • 3 cups spinach leaves (washed, drained and chopped fine)
  • 1 1/2 – 2 tsp salt (or to taste)
  • 2-3 tsp roasted cumin powder
  • 2  – 2 1/2 tsp chilli powder (or to taste)

1) Mix all the ingredients in a large bowl using only 1/2 cup water.

2) Knead well and sprinkle few drops of water only if necessary. The onion will release moisture and the dough will come together just fine with half cup water.

3) The mixture will be sticky at this point; cover and set aside for about an hour.

NOTE: If using a food processor (my preferred method), add all ingredients into the bowl and attach the lid. While machine is running, slowly drizzle the water through the feeder and run it till the dough comes together. Remove to a bowl and shape. Cover and set aside for about an hour.

4) The dough must now be soft and pliable. Divide into 8 balls.

5) Heat a heavy griddle on medium-low flame.

6) Pat each dough ball into thin discs on a lightly greased silicone sheet or heavy duty foil sheet.

Oats & Palak Roti (Oats & Spinach Flatbread)

7) Lightly grease the griddle and invert the roti with the foil onto it.

Oats & Palak Roti (Oats & Spinach Flatbread)

8) After few seconds, gently peel off the foil or silicone sheet and increase heat to medium-high.

9) Cook roti on both sides for 2-3 minutes till done, drizzling a few drops of oil on each side if necessary.

10) Serve hot.

MAKE AHEAD TIP: I mixed the dough the night before and used it in the morning, and it worked just fine. I even half cook each roti and cool completely on a rack. Then refrigirate in a freezer bag / air tight container till ready to eat. Finish cooking with a few drops of oil when ready to serve. This technique has made weekend brunch time so much easier – I get to relax with my tea and still serve a tasty & nutritious meal :)).