Easy Oatmeal Rava Dosa, Roasted Coconut chutney and a MW Paneer Chole Makhani

Easy Oatmeal Rava dosa goes to EC of "Simple Indian Food" blog who guest hosting "MBP-Easy breakfast" event this month, which is started by Coffee of "The spice Cafe". I chose this dish from Vibaas of "Delectable Vegetarian recipes" blog.

Roasted coconut, onion and chana dal chutney goes to Ramya of "Mane Adige" blog, who just launched an event called "Chutney/Dip Mania".

Microwaved Paneer dish goes to Raks of "Rak's kitchen" who is guest hosting for her"MEC-Paneer" event which is launched by Srivalli of "cooking4allseason" blog.

Paneer chole Makhani, cooked in the Microwave goes to MS of "Food Travails" blog who is guest hosting "JFI-Chickpeas" and event is launched by Indira of "Mahanandi" blog.

My thanks to all of you for hosting and for the time you devote to do the round ups! :))

Easy breezy, delicious and nutritious breakfast or lunch or dinner!
I went "monthly blog patrolling" aka MBP for easy breakfast dishes and found this at Vibaas of "Delectable Vegetarian recipes" blog's "Protein packed Oatmeal Rava dosa. Click here to see the original recipe and her yummy Oat-Rava dosa photo too! Thanks Vibaas, we enjoyed these Oats dosa with red hot chutney! :))

Roasted coconut-chana dal-onion chutney: This red hot chutney goes well with any dosa, idli or Parathas too. It's a bit different from the usual coconut chutney I make. Inspired by Kerala Chammanthi I made for Kerala RCI cuisine, I improvised a bit on that adding chana dal. I love the taste roasted fresh coconut, gives it a smoky aroma! Whenever I buy fresh coconuts, I separate the shell from pulp inside and cut them into small pieces and freeze them in a ziplock bags. I take out some out and thaw whenever I need them. I do not use store bought dessicated coconut in any chutney at all. Use that for sprinkling on Rasam or making spice powder to add when cooking gravies etc.

You need to roast these first each separately until reddish in a bit of oil and cool: 1/2 cup fresh coconut pieces (or grated), 1/4 cup Chana dal, 1/4 of a large onion, sliced, 2-3 dry red chillies, 1/2 tsp coriander seeds, 1/4 tsp cumin seeds. Grind the above with these ingredients until smooth and thick with very less water: 1" ginger, 1/2 tsp or less tamarind paste (I use SWAD paste from the jar), enough salt, 1/4 tsp Paprika for color, pinch of hing. Adjust the salt. Season with these and add to the chutney: Heat 2 tbsp oil, add 1 tsp mustard seeds, 1-2 dry red chillies, few curry leaves until they pop, take off the heat and cool it down a bit and add to chutney to mix. That's it! :)

******************************************************************************************************************* Now comes the yummy dish I cooked completely in the Microwave!! It came out so well and it was so fast to make that I don't want to do this chole on the stove top ever again! :D My daughter loves cheese, period!! Indian cheese as she calls it, Paneer is her favorite added Indian dishes. This dish is also mild tasting, which makes the kids happy. They won't touch the above spicy coconut chutney at all but they would eat this with a piece toast gladly!! I served this dish with layered triangular parathas.

Paneer Chole Makhani, Microwaved!!
Photo didn't come out well since it was very bright in the kitchen that day but somehow I managed to save this one out of 20+ others! :D

For Paneer Chole Makhani, I used store bought Paneer which are firmer than homemade cheese and I found few cans of organic Chickpeas to add. Organic chickpeas are bit more expensive but smaller and very flavorful unlike those gigantic plump regular canned Garbanzo we get, I like the organic Garbanzo better. Enjoy the low fat dish, not much fat although it is "makhani"(with butter sauce), considering it serves 4 people.

Microwaving:
Look at the size of this Microwave! Doesn't it look like a college student's dorm room or may be a high school auditorium?! Hahaha!! Just kidding. It's a convection oven too, so it's pretty spacious to fit a regular size baking sheet. anyway, each Microwave has different power, so use your eyes and nose to judge how long each step takes when microwaving. I am giving you how I exactly I cooked this dish in my MW.

How to make Paneer chole Makhani in the MW:
Get all these in one place first and start microwaving as given below;
Ingredients:
2 tbsp oil,
1 cumin seeds, 1 bay leaf,
1 medium onion, finely minced or ground, 1" ginger+ 2 garlic (grind these both),
1/2 cup Tomato sauce,
spice powders; 2 tbsp plain yogurt, 1 tsp coriander seeds powder, 1/2 tsp cumin seeds powder, 1/4 tsp garam masala, 1/2 tsp chilli pd or paprika, 1 tsp Chole masala or Kitchen King masala pd.
1/2 cup water + 1/2 cup 2% or half fat Milk,
4 tbsp minced cilantro, 1 12oz can Organic Garbanzo/Chickpeas, drained of water, rinsed, 1 tsp sugar, enough salt,
1/2 pack of Paneer, cubed to bite sized pieces, 1 tbsp Butter.
Here is how:
1. Add oil to a deep glass dish, heat for 2 mins until hot. (Keep the bowl uncovered)
2. Add cumin seeds and 1 bay leaf, heat for 1 minute.
3. Add minced/ground onion, cook for 3 to 5 mins, keep stirring in between to prevent burning the onion, it must be slightly reddish, not brown.
4. Add ginger-garlic paste, cook for 1 minute, add tomato sauce and cover the bowl and cook for 2 mins.
5. Add yogurt, spice powders, mix well and cook for 1 minute.
6. Now mix in water and milk, cook again without the cover this time for 3-5 mins until oil shows up a bit, keep stirring often.
7. Add cilantro, enough salt, sugar (I always add sugar whenever I use tomatoes in the dishes to cut the acidity) and chole/chickpeas, cook again for 5 mins until the sauce is thick and shiny.
8. Lastly, add Paneer cubes and mix well. Just heat about 2 mins and adjust the spices to your taste.

Your delicious Paneer Chole Makhani is ready to eat! :))