Oats Sweet Kozhukattai

Oats Kozhukkatai is a fusion variation I tried for Vinayaka Chathurthi.. I combined the very western oats into the very traditional and authentic kozhukkattai.. It was delicious... Kozhukkattai is a traditional sweet prepared during Vinayaka Chathurthi. Vinayaka Chathurthi is celebrated on the birthday of Lord Ganesha. You can click here to see the other forms of kozhukattai. This is my choice for O - International / Fusion

Cornmeal Kozhukattai

A, B and now is C for which I chose to do this very interesting and very flavorful kozhukkattai.. Generally kozhukattai is made with rice flour and for a change I tried this different variety from here and it was so yummy!!! Loved this color and taste was perfect. I made the balls little smaller than the marble size. This one can be done very quickly except for the "making the balls" part. This one can be served warm or on room temperature..  This makes perfect for travel or lunchbox.. This is C for International / Fusion Cooking...

Betel Oats Manchurian

Dishes with an interesting name are sure to catch your eye and you want to read about it. Same happened with me when I saw this dish here and it was not just interesting, but also tempting and very eye appealing too. Loved the thought of combining the very Indian Betel to the very Western Oats in a Chinese dish which is a Manchurian... So I can call this Indo-Western-Chinese. So what comes after A??? B .. SO this is my second dish for the month long A-Z marathon. This will be for B - International / Fusion group..

Kale Kootu

Kale is one of the very healthy green leafy vegetable. I wanted to try this hard leafy vegetable in one of the our daily kootu. It was very delicious and had a very nice feeling of a hearty and healthy meal..

Quick Pizza / Bread Pizza

On day in the morning a conversation starts between me and my daughter like this:
Me - what do you want for lunch (Yes I ask my 3 year old what she wants for school everyday)
Daughter - Pizza
Me - Pizza shops are closed in the morning
Daughter - You make it at home for me amma
Me - But it will take me at least 2 hours sweety
Daughter - No I want only Pizza for lunch
Me - Confused as to what to do!!!!
My daughter is very picky in what she wants (most moms have this complaint) and she is even more picky on the things she like. She is not going to be ok with me telling her that I will do Pizza for dinner nor can I give her a bread slice with Italian Seasoning and cheese and call it pizza. She will say this is NOT PIZZA!!! So I thought I will tell her that I will give her something similar to Pizza.... After my long thought, conversation continues
Me - Ok I will make something like Pizza
Daughter - ????? gives me a look where she questions what do u mean mom!!!
Me - It is called Quick Pizza
Daughter - How will it be
Me - It will be very yummy like pizza but I will do with bread
Daughter - Ok, but you should also do Correct Pizza for Dinner today
Me - Ok will do.. and now I rush to the kitchen to do this Quick Pizza
You can adjust the amount of salt, spices, veggies and cheese in this quick pizza. Also if you are doing this for a party, then have everything ready and do the few minutes of broil just before serving. You can broil at least 4 slices at the same in the oven.

Veg Hakka Noodles

A very delicious and spicy noodles. Noodles and fried rice and so dear to kids and teens. They are also very popular among adults and Indo Chinese food is the next popular food on the menu after the Indian food in restaurants. Before pizza and burgers came to fame in India, it was the Chinese food that became part of the restaurant menu.  I do not know if in China there is anything like this, but in India, Indo Chinese noodles, rice are very popular. Adjust the spice according to taste.

Couscous Upuma (கஸ் கஸ் உப்புமா)

Couscous Upuma is a quick, healthy and tasty tiffin. I have fallen in love with this recipe that I love to include it as much as possible on my menu...

Paneer Pinwheels

Pinwheel is a leavened bread with stuffing which is rolled and then cut before baked. It is a great snack. It tastes best when served hot and can be accompanied with tomato Ketchup or a tangy and spicy chutney. The stuffing is really a personal choice and can be adjusted according to taste, preference and availability. It is pretty easy to do if the pastry sheets are available. I used ready made puff pastry sheets. This makes a great evening snack or perfect for parties.

Chilli Parotta (சில்லி பரோட்டா)

Some dishes are not at all homey. They never remind of home food. But they may remind of your favorite food at a restaurant. I remember eating a dish called “Chili Parotta” at Vasantha Bhavan during my college days and it was so delicious. We used to go there and order this with raitha and coke.. This was definitely on our order when I went with my family and are mine and my dad’s favorite. Being in US, I did not get this dish to taste. I remember wanting to eat this dish and will look for it in a lot of Menus. But I was so happy when I tried it at home and was able to get that same (ok similar) taste. My husband also likes it and now I am so happy to not wait for going to Vasantha Bhavan to eat it. Although if I go to Vasanta Bhavan again, I would order this!!! At restaurants, I think it is made with parotta which is made with maida. At home, I did it with chapathi which is made with whole wheat flour. I have this control on what I eat and I can choose maida or whole wheat flour.. I love this control.. Calling me a control freak!!!

Ingredients
Parotta – 4
Green Chili – 5
Red Chili – 3
Cumin Seeds – ½ tea spoon
Cashew – 1 table spoon
Cloves – 5
Bay Leaves – 2
Onion (thinly sliced) – 1 cup
Tomato (diced) – 2 table spoons
Garlic – 2 cloves
Ginger (grated) – 1 tea spoon
Oil – 4 – 5 table spoons
Asafetida – 1/8 tea spoon
Red Chili Powder – ½ tea spoon
Chili Sauce – 2 table spoons (add one at a time, taste and add more if required)
Soy Sauce – 2 tea spoons (add one at a time, taste and add more if required)
Coriander Leaves – 1 table spoon
Tomato Paste – 1 table spoon
Turmeric Powder – ½ tea spoon
Salt – ½ tea spoon
Jaggery – 1 tea spoon

Method
Cook the Parotta and cut them into small cubes like an 1 inch piece and set aside
Heat 4 table spoons oil in a pan and once hot, add cumin seeds, fennel seeds, cloves, cinnamon and bay leaves
Add cashew and sauté until light golden on the cashew
Add the green chili, ginger and garlic and sauté for 30 seconds
Add onion and salt and sauté the onions until done
Add tomato paste and mix well and add the tomatoes and cook until the tomatoes are done
Add turmeric powder, red chili powder and asafetida
Add the soy sauce, chili sauce and the jaggery
Once all the spices are well cooked and the raw flavor is gone, add the parotta pieces
Mix all well to ensure they are well incorporated. Add more oil if required
Cook for 2 minutes on medium flame, stir in between to ensure that they do not burn at the bottom, and remove from heat and garnish with coriander leaves
Serve hot!!