Posts filed under ‘oat bran’

Oat Patties

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.

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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

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Oat Patties recipe

Makes~ 7-8 patties

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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.

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July 24, 2007 at 11:07 am 16 comments

Friday Monsoon Magic-Oatbran-Moong sprout Masala Bread

Oatbran-Moong sprout Masala Bread for this week’s Friday Monsoon Magic (though the Monsoon has forgotten its magic J ) 

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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

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Oat Bran Moong Sprout Masala Bread

Serves: 3-4

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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. 

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Note: I have used Oat Bran, obviously since it is healthier. You can also use Besan/Chick Pea flour   

July 20, 2007 at 10:02 am 5 comments

Oat Bran and Rajgira with Buttermilk

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.

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                          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.

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                                              Puffed Rajgira

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.

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                                                  Rajgira Chikki

Rajgira and Oat Bran put together in buttermilk and flavoured with mint-my quick and healthy breakfast recipe.

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Oat Bran Rajgira with Buttermilk recipe

For 1 bowl

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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)  

Serve immediately. 

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July 16, 2007 at 12:37 pm 14 comments


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