Posts filed under ‘oats’

Spicy Crepe Packets

These Crepe Packets have been on my mind for quite some time. I had seen crepe packets with a fish filling (I think) on a food show on TV some time back. I forgot to note down the recipe and also forgot where I saw it, but the idea kept hovering in my head.

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There is an ever hungry lad in my house who, sometimes, needs to be fed every hour! The little lady on the other hand is very very choosy. Finding a balance between their diverse tastes and wants is quite a challenge. One rainy afternoon (yesterday actually 🙂 ) when the kids had a holiday, they pestered me to make something ‘nice & tasty’ and so the crepe packets were made! I am happy to report that these Spicy Crepe Packets got a thumbs up from both of them and both of them thought they were ‘nice & tasty’.

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Since I did not remember the recipe I saw, I used a basic crepe recipe. Mushrooms & Corn are loved by the kids in any form. So they went into the filling. The veggies were flavoured with a Cajun spice mix and fresh Oregano from our garden. But as you will see from the recipe, pretty much any seasoning or masala mix or for that matter any filling of your choice should be ok. The lad had the Crepe packets with Sriracha Sauce while the little lady preferred it with Tomato sauce. I thought they were good on their own too.

The crepe packets were accompanied by a glass of Hot Chocolate (made with a Homemade Hot chocolate mix) and the awesome weather !

Participating in food events provides the much needed motivation for me to blog regularly or I just keep posting photographs on My Foodcourt’s  FB page or Twitter or Instagram ( If you are not already following me, please do so now 🙂 Thank you)

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These Spicy Crepe Packets is my second entry to the Monsoon Snack Recipe Challenge @ The Hub hosted by Archana’s Kitchen

Thanks Archana, the Hub is providing the much needed blogging motivation for me 🙂

Here’s the recipe for Spicy Crepe Packets

Makes ~ 8-9 Crepe packets

Ingredients

For the crepes

½  cup Plain Flour/Maida

¼  Cup Whole wheat Flour

¼ Cup Oat Flour (Ground Instant Oats)

1 Tbsp melted butter or Ghee

2 eggs

½ tsp salt

½ cup milk

~ ¾ cup  water (more or less to get a thin consistency batter)

Pinch of baking powder (optional)

For the filling

1 packet button Mushrooms cleaned, stems removed and finely chopped (~ 1 cup chopped mushrooms)

¼ cup Sweet Corn Kernels

1 Onion finely chopped

1 small Bell pepper finely chopped (Red/Yellow or both)

2 Cloves Garlic

2 tsp Cajun Spice mix (I used Spice Supreme)

½ tsp Chilli Flakes

Salt to taste

Grated Cheese as required

Few Fresh or dried Oregano leaves

2 tsp Oil

½ egg for brushing and sealing the crepe packets

3-4 tbsp Ghee or butter for frying the packets

Method

For the filling

Heat Oil in a pan.

Add the Garlic and onion and sauté for few minutes.

Add the corn and cook covered for 4-5 minutes

Add the mushrooms and cook on high flame till the water evaporates (2-3 minutes).

Add the bell peppers and cook 1-2 minutes more.

Add the spice mix, salt, chilli flakes and oregano leaves.

Mix well and keep aside.

For the crepes

Sift the flours, salt and baking powder together.

Blend all the ingredients together in a blender or by hand .The consistency of the batter should be thin. Add more water if required. Sieve to remove any lumps.

Keep the batter aside for ½ hr to 45 mins.

Heat a nonstick pan.

Pour a ladleful of batter and swirl the pan immediately to spread the batter evenly. (I used a 6” non stick pan)

Cook for 30-40 seconds or brown spots just appear on the bottom

Take it out the crepe and place it on a flat surface.

Repeat the procedure for more crepes

To make the crepe packets

Place a crepe, cooked side up on a flat surface.

Place about 1 tbsp filling in the centre. Grate some cheese over it.

Fold 1 side of the crepe over the filling and brush with egg.

Fold the other side and brush again with egg.

Fold the ends to make a packet and press slightly to seal.

Brush with egg on the folded side as well as the other side.

Heat 1 tbsp butter or ghee in the same non stick pan and place the crepe packets, folded side down .

Fry on both sides till brown.

Repeat for other packets.

Serve Hot immediately with Sauce or Chutney of choice.

August 12, 2015 at 11:38 am 2 comments

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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