Home made Granola

Breakfast is the most important meal of your day. Don't we all know the oft repeated health mantra -Eat breakfast like a king, lunch like a prince and dinner like a pauper. This time around, I wanted to post a simple Granola recipe which works well with busy schedules and people with a sweet tooth (people like srinath..lol..). I make this granola for him.(I cannot eat anything sweet as the first thing in the morning). I am not into buying any name brand breakfast cereals for N number of reasons. Making granola or any other cereal at home is easier than you think and also saves you from the guilt of eating ingredients you cant spell (read preservatives and food additives)...:). Technically speaking, any breakfast cereal is nothing but the sweeter version of our regular chivda or poha/aval mixture.

All you need: serves 10
Rolled (Cooking) oats - 3 cups
Almonds (chopped or whole) - 1 cup
Dry Coconut  - 1/2 cup grated (optional)
Brown sugar (light) - 1/2 cup (or less)
Honey - 1/4 cup
Olive oil - 1/4 cup (or less)
Salt - 1/4 tsp
Raisins - 1/2 cup (optional)

Method

• Start the oven at 285 degrees F 
• Use pre heat time as well. Spread oats and almonds on a baking sheet and roast in the oven for 5 - 8 minutes (keep checking and sifting through the oats to avoid burning)
• Take the tray out and let it cool for a few minutes
• Take a mixing bowl and combine the oats, almonds, raisins, coconut, and brown sugar mix them well
• In a separate bowl, combine honey, oil, and salt.
• Pour the dry ingredients into the wet mixture and mix well using a spatula or a spoon
• Spread the mixture on baking trays and leave it in the oven for 40- 45 minutes
• Make sure that you stir every 15 minutes to prevent oats from burning.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed. 

Let the granola cool for at least an hour before you transfer it to an air tight container. Enjoy this yummy granola with warm milk and diced fruits and have a wonderful day.

Rama Navami Vaazhthukkal (subakaankshalu)

Celebrating Rama Navami means wishing Lord Sri Rama a happy bday :). This day is also celebrated as Sita- Rama wedding day.

 source:akbarpasha.files.wordpress

 Sri Rama temple in Bhadrachalam is known for its extravagant celebrations.Here is the video of Sita Rama Kalyana Mahotsavam at Bhadrachalam. The voice over is in Telugu (low volume recommended)

source : youtube

This festival is celebrated with a lot of fanfare in every Rama temple in Andhra Pradesh, India. 

Celebrations at home:
 We offer prayers to Sri Rama and serve the following as naivedyam.

• Panakam (jaggery, dry ginger powder and elaichi/cardamom powder and a hint of lemon juice, all diluted in water)
• Neer mooru (diluted buttermilk garnished with fresh grated ginger, green chillies, salt, asafoetida, curry leaves and cilantro/Coriander leaves)
• Vada Paruppu (pappu) - A refreshing salad made from pre soaked moong dal, green mango, salt, asafoetida and lemon juice. Curry leaves and cilantro/coriander leaves for garnish. I also added some grated carrot.

Interesting facts- 
I came to know these interesting facts about Rama Navami from Rukku Perima (aunt). She said

"Rama Navami marks the onset of Indian Summer and people gear up to tackle rising temperatures. Naivedyam served includes, panakam, neer mooru and vada paruppu. All these dishes are a great way to refresh our digestive system and prepare our body to bear the summer heat. On Ram Navami, we generally serve Panakam and Mooru when guests arrive home. This is Indian hospitality at its best and a great way to help them ward off heat and prepare their appetite for a sumptuous meal.

Also, this is the time when people used to begin their pilgrimages in the olden days. And communities and groups used to set up Chalivindhrum to serve free buttermilk to travelers passing through their village.This tradition continues till date and it feels nice to be served with fresh buttermilk when cool a parched throat "

I love the fact that Indian traditions have something special to mark every occasion, be it welcoming seasons, or celebrating life in general.

Please share any other information you have about our festivals with me. Would love to know more!

Lettuce and Matki sprouts Dal /Soup

Greens are great for your digestive track as they bring in fiber into your diet. A good digestive system ensures smooth running of your other systems and that mean over all health! Salad, soups and grilled forms of leafy vegetables should be made a part of your everyday meal. However, it is important to check for allergy information before you choose your greens. For example, people with Thyroid malfunction are asked to minimize use of a few vegetables, such as cabbage, cauliflower, soyabeans or soya products (as these food varieties contain goitrogens and do not allow absorption of Iodine by the body.)

Lettuce is among the common greens used in salads. I recommend that you try at least one variety of lettuce in your diet if they are available in your local market. Here is a nice article on Lettuce varieties for you to know more about this leafy veggie. HERE . If you are bored of eating raw lettuce in your salads and sandwiches, this simple soup/dal recipe is a nice way to eat your lettuce. It is very easy to make and is great on a cold night.

leafy veggie - Red leaf Romaine lettuce

Moth dal (gujrati) or matki dal (Marathi) - Raw

Matki /moth dal (sprouts) and other lentil varieties feature prominently in Gujarati and Marathi cuisines

For this recipe:

Soak matki in water for at least 8 hours and drain it completely 

Tie it in a neat kitchen towel and leave it for a day for the matki to sprout

you could also use the soaked matki for this soup/dal 

All you need: serves 4

Matki sprouts - 1 1/2 cup (use 1 and  cup raw matki for 1 1/2 cups sprouts)

Romaine lettuce (a bunch) - 3 cups when chopped
Onion- (chopped) - 1/2 cup
spices: to grind
cumin seeds 1 tsp
Green chillies- 2
curry leaves - 5/6
mustard seeds (black) - 1 tsp
ginger - 1" piece- grated
garlic- 1 clove (optional)

Spices
turmeric powder - a pinch
kuzhambu powder - 2 tsps
Indian Garam masala - 1/2 tsp
Salt
Asafoetida -  a pinch
Bay leaf - 1 (fresh or dry)
oil - 1 tsp

Clove - 1
cilantro/coriander leaves for garnish

Method

• Pressure cook matki / moth sprouts (a single whistle)
• Grind mustard seeds, cumin, chillies, garlic, ginger, curry leaves and  half the quantity of onions into a smooth paste
• In a kadai,  pour oil and put the clove and bay leaf and remaining onions and saute well
• Add the chopped lettuce leaves and keep stirring until the lettuce is half done
• Add the pressure cooked matki /moth sprouts and stir well
• Pour the spice paste and salt, turmeric powder, asafoetida, kuzhambu powder and cook until done.
• Add garam masala powder (optional) and simmer for another minute
• Serve this soup with bread/roti or steamed rice

you could add some water while cooking to make the dish a little more soupy.


Trivia: ayurveda
Mustard and cumin paste helps in keeping your body warm in the winters
Asafoetida and garlic help in digesting the lentil better and reduces gas in your stomach
Lentils /whole dals (not kellogs lol...) are easy to cook and digest when they are soaked allowed to sprout