Archive for July, 2007
Oats – the wonder grain. Nutritionists keep adding to its good reputation.
I admit, I was a bit anxious and nervous when I announced WBB#13 Oats-I was nervous about the response I would get since this was my first event as a host and also because I wasn’t sure of the popularity of Oats.
The response I have received is very encouraging (for me as well as for Oats J)and we now have some very innovative and wonderful recipes to give a healthy start to our day!
And Thank you all- participants, foodies and readers. I greatly appreciate your innovative ideas, efforts and enthusiasm. Thank you for participating.
Here are 22 yummy ‘Oaty’ ways to a healthy breakfast:
GV Barve-Gokhale of Add Flavour, add some Oatflakes to the Adai Batter to make crispy Oats Adai
Are you searching for an Oats recipe- lower in sugar as well as calcium and ready to make in minutes?Oats a la Pongal at Evolving Tastes is just the recipe for you.
Want some nutritious Parathas for breakfast?Checkout Asha’s Oatmeal Paratha’s with delicious Amba Haldi Pickle at Aroma!
If you are a diabetic or don’t prefer the sweet version of Oatmeal porridge then Viji has a spicy one pot wholesome Oat Meal for you.
Pintoo wanted to make something different for this event and she sure has come up with an indigenous recipe- Oats and Cabbage Muthias
Bee and Jai have come up with a healthy combination of various seeds and Oats to make these amazing looking Oatmeal-seed Rolls.
Prema’s recipe for Toast with Oats is a tasty and easy way to include Oats in our diet.
Team up these delicious spicy Oat Patties with whole wheat pav/bun or burger buns for a filling and healthy breakfast.
Enjoy a slice of Raaga’s Oatmeal Coffee cake for your breakfast on a leisurely weekend morning and discover sheer bliss.
After trying out dozens of recipes which used Oats, Priyanka has come up with some lip smacking Oat pancakes
Treat yourself to some yummy Oat muffins at Masala Heaven
Choose your favorite combination of nuts, seeds and fruits to make your own signature Granola. Nupur guides you to make your own Crunchy Granola
Thank you all once again for such a ‘healthy’ response. Enjoy the Oaty recipes.
Please let me know if I have missed out on any recipe.
To end on a sweet note enjoy this ‘Fruity Oaty Bar’ J
I have some urgent assignments which are going to take up my time today and tomorrow. So no Friday Monsoon magic recipe today L (I know you must be wondering what can be more important that recipe blogging – the sacrifices one has to make to avoid getting fired at work J
Will try to post the Monsoon magic recipe by Sunday.
Till then enjoy the sweetest and the cutest Pineapple I have ever seen J
Mirchi is Chilly (here dark green ‘Lavangi’ Mirch) and Chatka means ‘burn’ in Marathi. Does that give you an indication of how fiery this recipe must be? This recipe is sure to burn your taste buds.
This is an out –and- out chilli entusiats’ recipe.
I have used dark green Mirchi (something like ‘Lavangi’)for this recipe which is more Pungent. If your palette cannot tolerate the heat, use chillies which are less pungent.
Before you enjoy this ‘Chatka’ make sure your room is well ventilated or even better switch on the AC or the fan J
I have to warn you like the ‘Radio Mirchi’ RJ- It’s Hot J
Mirchi-cha Chatka for this month’s JFI-Mirchi hosted by the Nandita of Saffrontrail. or Yoghurt Mirchi for this week’s letter ‘Y’ for A to Z of Indian Cuisine hosted by Nupur of One Hot Stove (Hey Nupur I am not Cheating J )
Mirchi cha Techa aka Yoghurt Mirchi recipe
5-6 Green Chillies (Dark green variety)
1 tsp roasted cumene seeds
2 tbsp Curd/Yoghurt whiskedPinch of sugar (optional)
Salt to taste
Roast the Green chillies directly on Flame. You can use a fork or Skewer to hold the chillies. If you don’t have a direct flame burner you can also grill the chillies.
Roast till almost black spots appear on the chillies.
Cool and pound together with the roasted cumene seeds. Don’t grind the chillies to a fine paste if you are using a mixer. Grind them coarsely.
In a small bowl add the coarsely ground Chillies and curds.
Mix nicely and then add a pinch of sugar and salt to taste.
Mix and serve with Bhakri, Paratha or Sabudana(Sago) Khichdi
Don’t go by the placid colour of this recipe…It’s Hot J
This has been quite an ‘Oaty’ month in my house. I could lay my hands on some Quick cooking oats and Oat Bran and I have tried to utilize their goodness to the fullest. I have been adding Oats to many dishes including some Bhel!
I wish we would get some more varieties of Oats here- old fashioned, steel cut etc. The search is on….
In addition to their health benefits Oats have also introduced that ‘Feel Good’ factor in our daily lives. Just the thought that we are eating something so nutritious is making us feel nice.
Oat Patties, I can say, is one of my most successful experiments with this ‘wonder-grain’. If you are a person like me ,who cannot start her day with a sweet breakfast this is something you are gonna truly like.
Its spicy, its delicious, it masks the nutty flavour of Oats very well (if you don’t like it) and its quite simple to make.
I have thrown in the ingredients I had in my fridge to cook up this wholesome breakfast.
Nutritious Oat Patties for WBB#13 –Oats
Oat Patties recipe
Makes~ 7-8 patties
½ cup Quick cooking Oats
½ cup Oat Bran
½ cup button mushrooms chopped
½ cup grated/mashed tofu
½ cup French beans boiled and finely chopped (or veggie of your choice)
1 tsp ginger-garlic paste
1 small onion finely chopped (you can add spring onion with the greens)
4-5 sprigs fresh coriander leaves
3 tsp Red chilli flakes (or green chilli paste)
½ tsp cumene seeds
2 tsp Soy Sauce
Salt to taste
Olive Oil for shallow frying
Toast the Quick cooking Oats in a pan till they turn to a light brown colour. (You will get the smell similar to when you are roasting Rava or Poha) Keep them aside.
Heat 1 tsp olive oil in the same pan.
Add the cumene seeds and the ginger garlic paste. Fry for a second and then add the chopped onions and fry till they turn translucent.
Add the chopped mushrooms and fry for 1-2 minutes. The mushrooms will ooze out some water. Cook till the water evaporates. Remove from heat and cool in a bowl in which you can mix the other ingredients.
Mix together the toasted Quick cooking Oats, sautéed mushroom, grated tofu, beans, chopped coriander leaves, Red chili flakes, Soy sauce and salt.
Knead the mixture to mix all the ingredients nicely.
The moisture from the veggies and tofu is enough to hold together the mixture. If you feel it is a a bit dry and difficult to hold together dip your hand in water and knead the mixture with the same hand.
Make lemon sized balls of this mixture and press to make them into round discs.
Brush a non stick pan with little olive oil and fry the patties on both sides till brown and crisp. Alternatively grill the patties.
Serve immediately with some ketchup or chutney of your choice. (They tend to get a little soggy/ sticky if kept for a very long time)
To serve: For a wholesome filling breakfast- slice a whole wheat Bun or burger bun. Add a slice of cucumber, tomato. Spread some tomato ketchup and keep an Oat Patty and grill in the oven for 2-3 minutes.Serve immediately.
This is again my friend’s recipe whose family hails from the Rawalpindi region of Pakistan.
Simple Pindi Chole with a delicious blend of spices – my 2nd entry for Richa’s RCI-Punjabi Cuisine.
Pindi Chole recipe
~ 3 cups Chole (Kabuli Chana/Chickpeas) –the large grain variety
5-6 tomatoes, chopped1 tsp ginger paste
4-5 Cloves1 Bay Leaf
1 small stick Cinnamon broken into small pieces
2 tsp Chole Masala
1-2 tsp Red chili powder
1 tsp cumene seeds
3-4 tsp Ghee
1 tsp oil
2 tsp Tea leaves (or 1 Tea bag)
Soak the Chole/Chana overnight.
In a pressure pan/cooker add Chole, about 4-5 cups of water, 1 tsp Ghee, salt and tea leaves tied in a muslin cloth.You can also use a tea bag. The tea leaves give a nice dark brown colour to the Chole.
It takes about 35-40 minutes after one whistle for the Chole to cook nicely.
Heat 2 tsp Ghee +1 tsp oil (oil is my addition to the original recipe) in a wok/Kadai.
Add the cumene seeds – cloves-bay leaf and cinnamon and fry for 1-2 seconds.
Add the ginger paste- Chole masala-chilipowder and immediately add the tomatoes.
Cook the tomatoes nicely till they become mushy~ 5 minutes.
Remove the Tea bag from the Chole and add the Chole along with the water to the tomatoes. Add salt, Adjust the water consistency to your liking and cook covered for 10-15 minutes on low flame.
Serve hot with Paratha, Naan, Roti,Rice.
Cook Chole 1-2 hours before serving, so that they soak in all the spices.
Pindi Chole with Ajwain(Carom seeds) Paratha
Oatbran-Moong sprout Masala Bread for this week’s Friday Monsoon Magic (though the Monsoon has forgotten its magic J )
You can have this ‘Bread Bhajji’ like toasts without any guilt and feel healthy at the same time- good for the health and the soul.J
Oat Bran Moong Sprout Masala Bread
8-10 slices Whole Wheat Bread or Multi grain bread
½ cup Moong sprouts
½ cup Oat Bran
5-6 garlic cloves
4-5 green chillies
½ “piece ginger
4-5 sprigs few coriander leaves
1 tsp amchur (dry Mango) powder
Salt as per taste
Oil for shallow frying
Grind the Oat Bran in the mixer and keep it aside.
Now grind together the Moong sprouts, garlic, chillies, ginger, coriander to a fine smooth paste using water if required.
Mix together the Moong mixture and the Oat bran and keep aside for 10- 15 minutes.
Add salt and amchur powder and mix nicely.
Add little water if required to make a thick batter.
Cut the bread slices diagonally into two pieces.
Heat a tava/skillet.Sprinkle little oil.
Coat one side of each bread piece with the batter using a spoon or butter knife.
Keep them on the tava-coated side down.
Now apply the batter on top of each piece.
Fry nicely on both sides till golden brown using minimum oil.
Alternatively you can grill the Bread pieces in the oven.
Serve hot with Ketchup or Chutney or as it is.
Note: I have used Oat Bran, obviously since it is healthier. You can also use Besan/Chick Pea flour
I was bragging so much about the wet rainy weather here and how it makes me crave for Pakodas J The Monsoon seems to have taken offence to this and has suddenly disappeared. It’s almost as if summer is back here and 99 out of 100 people are suffering from Flu, including my little one L
To pep our mood from the gloomy weather I made this Watermelon-Papaya Salad.
Watermelons are not in season but thanks again to Reliance Fresh we get most of the things anytime of the year now.
Watermelon Papaya Salad recipe
1 small watermelon– red flesh cut into bite sized pieces (or scoop out the flesh into small balls) – (~3 cups of pieces)
1 small Papaya cut into bite sized pieces (or scooped into balls)
For the dressing:
1 ½ tsp grated ginger (or ginger juice)
2-3 tsp honey
Juice of half lemon
1 tsp chilli Flakes
Salt to taste
Mix all the ingredients for the dressing.
In a bowl add the watermelon papaya pieces. (If you have the time and patience you can scoop out the watermelon and papaya flesh into small balls. It looks much better)
Pour the dressing over the watermelon-papaya pieces and toss gently till they are evenly coated.
Chill and serve.
Post the recipe on your Blog on or before 25th July 2007.
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The last 2-3 days have been really very busy, with my little one having a severe bout of Flu. Life comes to a standstill when he is unwell.So cooking had to take a backseat.
For a quick breakfast yesterday I had Oats and puffed Rajgira with buttermilk.
Puffed Rajgira (top) and Oat Bran
I could find a packet of Oat Bran (Bagrry’s) thanks to the Reliance Fresh outlet here.
Rajgira also known as Ramdana is the seed of the Amaranth plant. It is usually consumed during fasts since it belongs to the non-cereal category. These ‘poppy seed look alikes’ have enormous nutritive significance and is the local nutraceutical.
Puffed Rajgira is readily available here and we also make chikki (sweet bar) or Ladoos from it. Its flour is also used for making parathas.
Rajgira and Oat Bran put together in buttermilk and flavoured with mint-my quick and healthy breakfast recipe.
Oat Bran Rajgira with Buttermilk recipe
For 1 bowl
½ cup Oat Bran (Bagrry’s)
½ cup puffed Rajgira
1+ ¼ cup buttermilk (slightly sour)
¼ tsp black/white pepper powder
¼ tsp cumene powder
5-6 mint leaves torn with hands
Salt as per taste
Mix salt,pepper powder, cumene powder with the buttermilk and whisk nicely.(You can use chilled buttermilk if the weather is really hot)
Add the Oat Bran and keep it for 5 minutes.
Add the puffed Rajgira and mix nicely.
Garnish with the torn mint leaves. (you can alternatively add fresh coriander leaves if you like)
I have been resisting the temptation to make these Pakodas for a long time now. Monsoon brings with it cravings for hot,spicy,fried food.
I am not a great fan of fried foods, but during the rainy season it is difficult for me too,to resist the temptation of these delicious minty Paneer Pudina Pakodas- PPP J (Cottage cheese-Mint fritters).
This Friday for the Monsoon Magic series I have a recipe for spicy Paneer Pudina Pakoda.
This is one of the recipes I would list under my ‘Culinary Accidents’. This accident sure was rewarding. See if you like it.
Paneer Pudina Pakoda recipe
Serves : 3-4
250 gms firm, fresh Paneer (you can substitute this with Tofu if you like. I have tried that too.)
2-3 tbsp whisked curd,(yoghurt)
½ tsp Red chilli powder
1 tsp Tandoori masala.(I am a strict eggetarian but I keep this Masala in my pantry. It goes well with Tikkas and some curries. You can add Chaat Masala if you don’t have the Tandoori Masala.)
Pinch of salt.
For the Pudina filling:
½ cup Pudina leaves, destemmed and washed
¼ cup fresh coriander leaves, destemmed and washed
2-3 Green chillies, chopped
½ tsp lemon juice.
Pinch of salt.
For the batter:
~ ¾ cup besan (Gram Flour)
½ tsp turmeric powder
½ tsp red chilli powder
Salt as per taste
Oil for frying
Cut the Paneer into small pieces (~ ½“ x 2”).If you don’t have the patience or the time you can make bigger pieces.
Mix all the ingredients for the marinade and put the paneer pieces in it. Mix delicately, taking care not to break the pieces.
Coat all the pieces with the marinade and keep aside for about 20 mins.
Blend together all the ingredients for the Pudina Filling.Do not add water. It is ok if the mixture gets coarsely ground, but don’t add water.
Mix all the ingredients for the batter except oil.
Add 1 tbsp of hot oil to the mixture
Add water to this till it forms a smooth,thick batter.
Take 2 pieces of the marinated paneer.
Add as much Pudina filling as you can between the two pieces like a sandwich.
Repeat this for all the paneer pieces. (See photo)
Heat oil in a wok/ Kadai. Check the temperature by putting a drop of the batter in it. It should immediately rise and sizzle.
Dip each paneer sandwich in the batter and coat the batter on all sides. Be careful here so as not to break the sandwich. You can dip the sandwich in the batter and use a spoon to coat it from all sides.
Drop each batter coated paneer sandwich in the hot oil and fry till golden brown.
This Paneer Pudina Pakoda does not need any chutney or sauce. It can be served hot as it is.
Note: If you like you can add ginger-garlic paste to the batter. I did not want too many flavours clashing in my Pakoda and jut wanted to savour the fresh mint flavour.