Saturday, March 31, 2012

DayPlanner-31stMarch2012-Oats Spinach Buttermilk

DayPlanner-31stMarch2012-Oats Spinach  Buttermilk:

Well this is the last day of financial year and people who work in banks are very busy including my hubby and my co-brother.

My SIL had sent dosa batter so the breakfast was a very quick for me today, just to make tasty chutney. Hmmm, when you don't have any pressure this is what happens, never in my hand salt would be more it will be always less but today in chutney I had put more salt I realized only when my hubby told while having dosas.

Once he finished his breakfast and went to office. My struggle to book tickets for my in-laws and my sons started. I checked in IRCTC but tickets were in waiting list till 12th April. After so many ways to convince my MIL, she told book only for your FIL. So, FIL will start his journey from Vizag to Bangalore tomorrow at 2:30pm in Volvo Multi-Axle 2+2 Bus and will reach Bangalore on 2nd April at 8am as he takes care of real-estate business he has a sitting on Monday/tuesday. I wish him all the best because he has struggled for 2 years to close this deal. Definitely he is very patient man. 

By the time I completed it was 11:45AM due to slow speed connection of tata photon and irctc. Hmmm, once I completed I ran to take my bath, did a puja and made dosas for me. I started preparing for my lunch only by 12:30pm. Then I realized the book I got as a gift along with Oats, I found an interesting page - oats spinach buttermilk.

Oats - 1 cup

Spinach - 10 to 12 leaves

Curds - 1 1/2 cup
Rock salt - 1 tbsp
Salt to taste
Roasted Jeera (cumin) - 1 1/2 tsp
Cold Water - 1 cup

Green Chillies (turned into red) - 2 (optional)
Basil leaves - for topping - 4 (optional)

Lemon Juice - 1 tsp (optional)
Pepper Powder - 1 tsp (optional)
Vodka - 2 tsp

Heat water and once it is hot put a cup of oats into it

Mix well and put spinach into this and mix again well

Once cooled blend it to a smooth paste


Add roasted jeera (cumin), curds, rock star and cold water  and blend it again for 30 seconds
(This was the recipe from the book, to this I added other stuff)

Add green chillies turned into red to the blender and blend well once again
Remove it in a vessel and add lemon juice, vodka and pepper powder.
Pour it into big glass and add basil and slice of lemon on top just for decoration
If required, chill for 10 minutes but as I catch cold very soon I had it directly.

This was for my lunch.

My Lunch and dinner menu for today is:
Palak sambar, curd rice with pickle

Contributing this post to: 
"I'm the star" at Vegetarian and Me authored by Rasya Srinath.

"Let's Cook: Greens" at Ticking Palates authored by Radhika Subramanian

"Beat the Heat" at My Cook Book authored by Surabhi Nayak.