In our house, we tend to eat oats for breakfast very often. Sometimes, this can prove difficult, because we’re running late or its summertime and I can’t bear the thought of turning the gas on to make us porridge. Not to mention, eating hot porridge on a hot day, only makes things hotter. So once I tried refrigerated overnight oats, I was really happy. If you’ve never tried overnight oats, you really should. Oats are healthy and when combined with some chia seeds, fresh fruit and nuts, it is a really healthy breakfast. The best part is, this is a make ahead recipe and requires no cooking. Which can be a blessing during hot summers. This is a versatile recipe and you can add your favorite fruit and nuts to top it off. So I hope you try this out as a breakfast option and let me know what you think.
Vanilla Overnight Oats
(Makes 1 portion)
1/3 cup rolled oats
1 tsp chia seeds
1/4 – 1/2 vanilla extract
Maple syrup, to taste
2/3 cup almond milk (you can use soy milk or any other milk of your choice)
Fresh fruit and nuts of your choice (I used some strawberries, grapes and slivered almonds)
In a mason jar, add all the ingredients except the fresh fruit and nuts that you’re using to top off the oatmeal with.
Cover the jar and refrigerate overnight. (You can make a larger batch and use it through the week)
In the morning, add the fresh fruit and nuts of your choice. Serve up.
After a lot of searching, high and low, I found a recipe, that I tweaked to try and replicate the flavors I so vividly remember. Since I cook for just my husband and I, this recipe is scaled down. I also just use my favorite veggies from that day – okra (bhindi) and potatoes (aloo). I found that these are also some of the easy ones to work with. I don’t make this recipe very often, because the veggies start off by getting deep fried and are then tossed with a spice mix (tava masala), and the deep frying tips this to the slightly indulgent side.
The spice mix, or my version of the tava masala is hot a very hot mix. The spices used are warm and flavorful. The chaat masala is an integral part of this recipe. If you haven’t tried it before, it is a blend of a few spices like cumin, pepper and a few others with some powdered mango. So it has a unique flavor profile, you get a slight hit of salt, tang from the mango and delicious flavor from the blend of other spices. You can easily find this at any Indian grocery store. (This chaat masala also works well with other chaat recipes you find on my blog.)
So try this easy stir fry recipe. This is best enjoyed served hot with some chapatis, rotis, naan or other flatbread of your choice. It would also work well as a side dish to some hearty Dal & Rice.
Tava Style Aloo Bhindi
3 medium potatoes
1/4 tsp turmeric powder
1/2 – 1 tsp Kashmiri chilly powder (or any other mild chilly powder)
1 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp chaat masala
Salt, to taste
1 1/2 – 2 tbsp oil, plus oil for deep frying
Place a pan with the oil for deep frying on medium high heat.
Wash and peel the potatoes and cut into evenly sized fries / chips.
Wash the okra and pat dry. Chop the stalks off the okra and discard. Try and use okra that is similar in size, if not, cut them down to about the same size as the potato pieces.
By now, the oil should be hot. Carefully, and in batches, add the potatoes to the oil. Don’t overcrowd the pan or the oil will froth over and spill.
Deep fry the potatoes on medium heat till they’ve cooked through. Drain using a slotted spoon and set aside on some kitchen paper to get rid of any excess oil.
Deep fry the okra on medium heat till they have start getting a little darker in color and have started crisping up.
Drain using a slotted spoon and set aside on some kitchen paper to get rid of any excess oil, like you did the potatoes.
Take the oil for deep frying off the heat.
Heat 1 tbsp oil in a large pan on medium heat. When the oil is warm, NOT hot, add in the turmeric powder first and then add the rest of the spice powders.
Stir that through for about 20-30 seconds or till the spices get aromatic.
Add the okra to the pan and toss well. Lastly add the potatoes and toss to coat the veggies with the spices evenly.
Check for seasoning and add salt, to taste. Toss well.
You can watch the video recipe here –
Also, I have come to realise that there is a difference in the size of sour limes found in India and other countries. You need just a few drops, maybe a teaspoon of it for a mild change in flavours.
I’ve been having such crazy days of late, I just don’t know where all the 24 hours off the day go. Things such seem to be happening at such a frenzied pace, and that too for no reason in particular. I wonder what brought this on. Since I haven’t been able to devote much time to this space, I decided I was going to make up for it by posting one of my all time favorites – the humble aloo bhaji (A mildly spiced potato stir fry.) I do love my fries and mashed potatoes, but sometimes I find myself longing for a portion of this stir fry.
Watch the video here –
1/2 tsp (scant) turmeric powder
2 tbsp fresh coriander leaves, chopped
1/2 tsp sugar
Add the curry leaves and the chopped chilly. Let it fry for a few seconds.
Add the cumin seeds and immediately after tip in the chopped onions and saute it for a few minutes till the onions have softened and turned a light brown.
Add the sugar and stir well.
Check for seasoning and adjust, if needed.
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This chutney keeps very well. So you can make it ahead of time and refrigerate it for up to a week and use it as and when you need to.
Here’s a few options on what you can do with this spread –
1) Chutney sandwich – Spread it over some buttered slices of bread. I think it goes well with slightly toasted slices as well.
2) Chutney Cheese sandwich – Butter a slice of bread and spread some of the chutney over it. Top with a slice of cheese or grated cheese, whatever you have at hand. Cover this with another slice of bread.
3) Veggie Delight sandwich – Butter a slice of bread and spread some of the chutney over it. Place some slices of tomato and cucumber on it. Cover this with another slice of bread.
These are just a few sandwich combos to get you started. I’m sure you’ll come up with many more and I’d love to hear about them. And oh yes, how can I forget –
4) With rice – On days of fasting, my mum used to serve us this chutney with a small portion of warm, plain rice to get us through the day.
Check out how I make my Coconut & Coriander Chutney here –
Coconut Coriander Chutney
1 cup freshly grated coconut
1 large bunch of fresh coriander, leaves and tender stalks (About 1 tightly packed cup)
6 small cloves of garlic or 2 large cloves of garlic
1 green/red chilly
1 tbsp sugar
1 walnut sized ball of tamarind, soaked in 1/4 cup water
Salt to taste
Tip all the ingredients except the coconut into a blender or food processor. Blitz to form a puree.
Add the coconut and blitz again. You can leave this spread as coarse or grind it as finely as you like. I like it ground fine but not too fine. You may need to add a dash of water to help the ingredients grind well.
Taste and adjust the flavors, if needed.
Store in a container, refrigerate for up to a week and use as and when needed.