ChatPati Oats Locho ( Monsoon Mania Collaboration )

Ever tried to guess the reason behind those hunger pangs that crop up everytime there is a down ? Well, it could be sudden fall in outside temperature that makes one feel chilled and hence the craving to eat something hot along with one's favorite beverage. Or it might even be the limited mobility that makes one explore other avenues before finally settling down on snacking . After all good food has a relaxing effect on us.

Or maybe, it is that primal desire to bite into the forbidden fruit...er..food. With most doctors and elders putting a blanket ban on street-side fare during the rains, they suddenly start to look even more inviting. Wading though the murky waters, the aromas of bhajjis and samosas wafting up from the street vendors assail our senses and send our normally logical brain into a tailspin. And we end up eating stuff that we would otherwise not even touch with a barge-pole. 

But given that gastrointestinal disorders are very common during monsoons, it is best to steer away from street-foods. Some advance preparation can actually go a long way in avoiding such blunders. This 'Surti Locho' recipe is one such example to an easy to prepare and very healthy steamed snack. I have added a healthy twist to this recipe by substituting the 'poha' with oats and serving it up with a tangy 'Puli-inji' relish.

But hang on !! There are more recipes to be discovered as I am back with a collaboration with my bloggers friends Saswati who blogs @ Delish Potpourri and Parinaaz of A Dollop of That fame. Scroll down to the bottom of the page to check what these gals are dishing out !

Read on for the recipe -

Preparation Time - 45 mins

Ingredients -

• 1 cup channa dal
• 1/3 cup urad dal
• 1/2 cup oats
• 1 tsp crushed ginger
• 1 1/2 tsp pepper powder
• 2 tsp oil
• 2 pinch turmeric
• 1 tsp baking powder
• salt to taste

For garnishing -

• puli inji relish
• coriander leaves

Preparation - Wash and soak the channa dal and the urad dal separately for 6-7 hours.

Take the oats in a bowl. Cover with just enough hot water to moisten it.

Grind the channa dal into a slightly coarse paste.

Grind the urad dal separately into a fine paste. Add the moistened oats to the same jar and blend together.

Transfer all the ingredients ( except baking powder) into a big mixing bowl . Bring everything together.

Cooking - Take sufficient water in a steamer. Bring it to a boil.

Grease a round/square dish which is about 2 inches deep. 

Finally add the baking powder to the batter, mix evenly and pour into the baking dish.

Put it in the steamer and let it cook for 30 mins. Insert a toothpick into the center to check if it is done.

Remove it from the steamer. 

Scoop out some of the hot Locho onto a serving plate or bowl. Garnish with Puli inji relish ( or tamarind jaggery chutney ) and cilantro. 

Serve piping hot.

Note - Refrigerate any remaining batter ( to which baking powder has not been added ) and use it up in a day or two .

Check out these fabulous Monsoon recipes contributed by my fellow bloggers !!

Parinaaz's Eeda Chutney na Pattice ( Egg and Chutney Croquettes )

and

Saswati's Peas and Cottage Cheese Kebabs 

Carrot Rice ( A light and healthy Lunchbox favorite )

Some days back I had done a lunchbox collaboration with a few of my blogger friends where we had shared quite diverse and easy recipes that could fit in for breakfast, lunch or even the smaller breaks. Now it is almost 4 weeks since the schools have reopened and most of us would have exhausted the multiple permutations and combinations of those recipes. Even kiddo has started getting bored with some of the stuff that I put into his box. Hence, it is time to work out on a fresh set of recipes.

With rice dishes being his favorite, I almost always turn to some version of a pulao or fried rice by the end of every week (blame it on the weegarlickend blues that stay-at-home moms get). Recently I tried out this rather simple but very delicious 'Carrot rice' recipe for his box. Limiting the spice content for the monsoon season which adversely affects digestion and enriching it with loads of antioxidants ( read carrot and garlic), I have kept it filling as well as healthy. And if you have any doubts about the carbs in rice, kids really need those carbs given that they are quite prone to running around all day. 

Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

• 2 cups cooked rice
• 1 cup grated carrot
• 1 small onion ( finely chopped )
• 3-4 garlic flakes ( finely chopped )
• 2-3 cloves
• 1/2 inch cinnamon
• 1 green chili ( optional )
• 1/2 tsp lemon juice
• 1/2 tsp ghee
• 1 tsp oil
• pinch of turmeric
• salt to taste
• 2 tsp chopped cilantro for garnishing

Cooking - Heat 1 tsp oil in a non-stick pan. Add the cloves and cinnamon. Fry till fragrant.

Add the finely chopped onion and garlic. Throw in the whole green chili as we just want a little flavor and not the heat.

Once the onion is translucent, add the grated carrot and fry for 3-4 mins.

Add the cooked rice along with salt and a pinch of turmeric. Toss lightly for 3 mins.

Finally add chopped cilantro , ghee and lemon juice. Mix gently and remove from flame.

Let it cool down a bit before packing it into the lunchbox. Or have it right away if not in the mood to do any cooking.

For more lunchbox recipes check HERE .

Soya Stuffed Peppers ( A healthier take on Mirchi Bhajji )

There is something about the rains that brings out the foodie in me. The splattering sounds made by the water, the ever present chill in the air and even the lovely smells that the rains unleash gets me into a good mood. Being ravenous is a not-so-desirable side effect of the monsoon showers but these days I am hardly complaining. I have managed to lost a bit of weight by turning partly vegan and have been working out regularly. So, a once in a while indulgence is kinda welcome.

Tea and mirchi bhajjis is one such combination that makes me go weak in the knees. But the amount of oil that goes into making the bhajjis always makes me change my mind at the last moment. However, today I had skipped lunch and ended up quite hungry around 5 in the evening. I wanted something quite filling with my tea . So, I decided to give the bhajjis a healthy makeover by stuffing them with some spicy soya filling and then pan frying them.

It is quite a simple recipe yet it turned out delicious. Read on for my 'Soya Stuffed Peppers' -

Preparation Time - 20-25 mins

Ingredients -

• 1 cup soya chunks
• 1 medium potato
• 5-6 large peppers 
• 1 cup rolled oats
• 1/3 cup besan
• 1/2 of a medium onion (finely chopped)
• 1/2 tsp ginger garlic paste
• 1/4 tsp chili powder
• 2 pinch garam masala
• salt to taste
• 3 tsp oil
• 1 tsp chopped cilantro

Preparation - Cook the soya chunks and potato in a pressure cooker for 1-2 whistles.

Allow steam to escape. Open lid, take out the soya chunks, squeeze them and rinse 2-3 times in clear water.

Squeeze out all the water from the soya chunks, put in a mixing bowl and mash to a coarse paste. Peel the potato, mash and add to the same mixing bowl.

Add some water, salt and a bit of chili powder to the besan. Mix well to make a paste of medium consistency.

Cooking - Heat 1 tsp oil in pan. Add the chopped onion and ginger garlic paste. Saute for a while till the raw smell goes off.

Add the soya and potato paste along with salt and chili powder. Mix everything together and cook for 4-5 mins.

Finally add the garam masala and chopped cilantro. Mix and remove from the flame. Let it come down to room temperature.

Make a single slit on the side for each pepper. Remove the insides and stuff the soya masala into it.

Dip the stuffed pepper into the besan paste and take it out. Shake lightly to remove excess batter clinging to it.

Spread the oats on a plate. Roll the battered peppers over the oats taking care to form a uniform layer. Repeat this process for all the peppers.

Heat a non-stick frying pan. Add 1 tsp oil to it and place the stuffed peppers. Drizzle some more oil over them.

Fry on a medium flame till they turn golden brown on all sides.

Remove from pan.

Serve hot with mayonnaise and ketchup.