Oats - Barnyard Millet and Semolina Vermicelli Idlis with Carrot

Oats, Barnyard millet and Semolina Vermicelli with Carrots… 

Quick breakfast or snack,  easy to make and healthy too. Serve them with sambar or any chutney of your choice. Flatten rice can be also added. 

Measuring cup measurement 

Coconut Chutney 

Ingredients 

1/2 cup Grated Coconut 

2 Green Chillies 

Few Curry leaves 

4 tbsp Curd

Salt to taste 

Method 

Grind all the ingredients together, if need add little water and make fine paste. 

For the Idli

Ingredients 

1 cup Oats

1/2 cup Barnyard millet

1/2 cup Semolina Vermicelli 

1 small grated Carrot 

Few Curry leaves 

2 tbsp grated Coconut 

2 tbsp Curd 

Salt to taste 

1 tsp Eno 

1 tbsp Coconut oil

Method 

Take a grinder jar, add the oats and Barnyard millet, wash, add 2 cup water, let it soak for 10 minutes. Add salt, grated coconut and curd. Grind the ingredients in a grinder. Pour the batter in a bowl, keep it aside for 10 minutes. Add the vermicelli. Continue to soak for 15 minutes more. Take a idli steamer. Grease the mould with coconut oil. Add the eno in the batter. Gently stir the batter. Pour the batter into the idli mould. Add little grated carrot and a curry leave on the batter. Steam the idlis for 20 minutes. Check the idlis inserting a stick. If the stick comes out smooth, then the idlis are done. Once done remove the idli moulds and let it cool a bit, before scooping out the idlis from the mould. Serve the idlis with coconut chutney. 

 

Oats Uttapam

 

Oats Uttapam - A quick, tasty and instant snack / breakfast that is also very healthy….. 

its easy to make and I am sure children will love it.. Serve this with chutney of your choice. 

Here is how I make it at home …

 

For the Veg Masala Spread - 

Ingredients 

4 tbsp chopped Onion 

4 tbsp chopped Tomato 

1 chopped Green Chilli 

2 tbsp chopped Coriander 

Few chopped Curry leaves 

2 tbsp Grated Coconut 

1 tsp Sambar powder 

Salt to taste 

Method- 

Mix all the above ingredients together and keep it aside 

For the Batter- 

Ingredients 

3/4 cup Oats 

1/4 cup Semolina 

2 tbsp Curd 

Salt to taste 

Method 

Take a blender jar, add the above ingredients and add 1/2 cup water, mix and keep it for 10 minutes, now add little water at a time and blend all the ingredients together, the batter should be thick dropping consistency. Let the batter rest for another 15 minutes. 

To make the Uttapam- 

Ingredients 

Batter

Veg Masala spread 

Ghee 

Method 

Take a skillet, once the skillet is hot, reduce the flame to medium low, pour a big ladle spoon of batter on the skillet, spread the batter a bit, spread the veg masala spread over the batter. Drizzle little ghee. Cover the uttapam and let it cook for a minute, open the cover and check, turn the uttapam and let it cook for another minute. Serve the uttapam with Chutney of your choice.

Instant Vegetable Idli with Oats and Semolina

This is a very quick and healthy breakfast or snacks recipe that can be served for the children in their lunch boxes too. 

Ingredients 

3/4 cup Rice Flour 

1 cup Fine Semolina 

1 cup Oats

Half medium size Carrot Grated 

Half medium size Beet root Grated 

1/2 cup Curd 

Salt to taste 

1 tsp Eno 

1 cup or more Water

Method 

Take a bowl, add rice flour, oats, semolina, salt, grated vegetables and curd. Mix all the ingredients, gradually add water and mix the ingredients until it’s a thick dropping consistency. Keep the batter for 15 minutes, add the eno and mix it gently once more. Pour in the batter in the  greased idli mould. Steam the idlis for 20 minutes until they are cooked. Remove the idli mould from the steamer and wait for 5 minutes till the idlis have cooled a bit. Remove the idlis from the mould and serve the healthy idlis with a chutney of your choice. 

Instant Kanchipuram Idlis

Instant Kanchipuram Idlis

I remember my best friend's gradmother Patti. Some of the people though they are no more in this world, they will always remain in my heart forever, she is one of them. As a teenager I use to visit my friend's house everyday, infact it was my second home. Patti use to make many Tamilian dishes and I picked up few of them from her, though few of the dishes are forgotten and few I remember. One of the dish was Kanchipuram Idlis. She used black lentils with skin and rice, soaked it over night and she use to ground it on a stone grinder. Then the batter was left to ferment overnight and it was seasoned with salt, some curry leaves, mustard seeds, chana dal, few peppercorn, few broken cashwenuts and 2 pinch of asafoetida. Then the rest of the process remained the same for making the idlis. She served it with coconut chutney and milagai podi which was again homemade. 

      Here I followed the recipe but since it is an instant idli, it was not kept for fermentation. I used Eno, but soda bicarbonate can also be added if there is no Eno. It helps in instant fermentation and incoperates air in the batter. I added desiccated coconut in the batter as I love it. Also I replaced rice with idli rawa and oats...

For the Seasoning 

Ingredients 

1/4 tsp Bengal Grams / Chana Dal

1/2 tsp Mustard seeds

1/2 tsp Pepper Corn crushed 

Few broken pieces of Cashwenuts 

1 tsp minced Green Chillies 

Few Curry leaves

2 Pinch of Asafoetida 

1 tbsp Ghee 

Method 

Take a pan and add ghee in it. Let it. Heat add the chana dal, stir it for a minute. Add the mustard seeds, let it crackle. Add peppercorn and few Cashwenuts, stir it for a minute. Add the green chillies and curry leaves. Stir for another minute. Add asafoetida and stir it for few seconds. Remove it from the flame. 

For the Batter 

Ingredients 

1 cup Oats

2 cups Idli Rawa

1/2 cup Split Black Lentils with skin soaked for an hour

2 tbsp Desiccated Coconut

Salt to taste 

1 tsp Eno / Soda bicarbonate 

1/2 cup Curd

Water as required 

Seasoning 

1 tbsp Seasam oil

Method

Grind the soaked lentils in a grinder. Remove it in a mixing bowl, add oats, ldli rawa, coconut, salt, curd, seasoning and water as per required to make a batter. It should be dropping consistency. Add eno. Mix it and let it stand for 10 minutes. Take idli moulds and apply seasam oil on it. Add the batter and steam it till done. Serve it with chutney and sambhar.

Oats ar Chana diye Gurer Payesh (Oats and Paneer Payesh with Date Jaggary)...

Oats ar Chana diye Gurer Payesh (Oats and Paneer Payesh with Date Jaggary)...

This is a Bengali sweet dish made out of the Date Jaggary, Milk and Paneer. Here I have given it a twist by adding in Oats. It has a rich and creamy texture and delicious in taste. 

Date Jaggery are usually found in the shops during winter. But I always keep a stock of it in the fridge to be used through out the year.. In case date jaggery is not available then you can also use Sugar... 

Ingredients

2 1/2 cups of Milk

4 tbsp Oats roasted 

1/2 cup Paneer crumble

1/2 cup Date Jaggary grated

Pinch of Cardamom

Pinch of Salt

Few Broken Cashewnuts

Few Raisins

1 Bay Leaf

Method

Take Milk in a pot and add the bay leaf. Keep it on low flame and let it simmer till the quantity reduces to half. Add the paneer, oats, salt, cardomom powder, raisins and cashewnut. Stir it and cook for 5 minutes more on low flame. Add the jaggery and stir it till the jaggery dissolves and simmer it for 10 minutes. Switch off the flame. Garnish it with some more cashewnuts and raisins. Serve it hot or cold.

Jelly Fruity Oats Pudding

Jelly Fruity Oats Pudding

This dish is wholesome and an interesting dish for children. They will love it. 

For the Oat Coconut Pudding

Ingredients 

1/4 cup Oats 

1 cup Coconut milk 

4 tbsp Condensed Milk 

1/2 tsp Veg Gelatine powder soaked in 2 tbsp hot water 

Method 

Take a pot. Add the coconut milk and condensed milk. Stir and let it simmer for 2 minutes. Add the oats. Stir and cook till it thickens. Add the gelatine  and stir. Switch off the flame. Stir it and let it cool.

To Assemble 

Ingredients 

2 tbsp Strawberry jelly cubes (Red)

2 tbsp Green Apple jelly cubes (Green)

1Mango cut into cubes

1 medium size Banana cut pieces 

Oats Coconut pudding 

Few Dry Cranberries

1 Cherry 

Few Almond flakes

Method 

Take a transparent glass bowl. Add few pieces of  each colour jellies. Gently add the  oats coconut pudding. Add few mango and banana pieces. Add few cranberries.  Add few pieces of the jellies again. Garnish with almond flakes and cherry. Chill in the fridge for 1 hour before serving.

Peppery Oats Rasam Vada

Peppery Oats Rasam Vada

This dish has a twist... it is made with Oats... Instead of using Tur dal in the rasam... I have used Oats on it... Similarly the Oats is used in the Vada too. The taste is the same and it healthy and delicious too 😊 

This is my winning recipe from #KelloggsREALCHEF

Rasam Powder

Ingredients 

1 tbsp Coriander seeds

1 tsp Chana dal

1 tsp Tur dal 

15 Pepper corn

2 Red Chillies

2 Pinches of Asafoetida 

1/2 tbsp Dry Coconut  grated / Desiccated Coconut

Method

Take a pan, add coriander seeds, chana dal, tur dal, pepper corn and red chillies. Roast it for 2 minutes. Add the coconut and asafoetida.  Roast it for a minute. Let it cool. Add the ingredients in to a grinder and grind it in to a powder.

For the Rasam

Ingredients

1 big Tomato finely chopped

4 tbsp Oats (soak it in 1 cup of hot water)

1/2 tspTamarind paste

1/4 tsp Turmeric powder 

2 sprigs Curry Leaves

Salt to taste

1/2 tsp Mustard seeds

Pinch of Asafoetida 

Rasam powder 

1 tsp Ghee

Few Coriander leaves chopped

Method

Take a pot. Add 3 cups of water, tamarind paste, tomatoes, few curry leaves, turmeric powder and salt. Put the pot on simmer for 10 to 15 minutes. Add the soaked oat along with 3 cups of water. Let it simmer. Add the rasam powder. Let it simmer for 5 minutes. Take another pan. Add ghee. Add mustard seeds, let it crackle. Add curry leaves and asafoetida. Sauté for few seconds. Add the seasoning to the rasam. Switch off the flame. Garnish it with coriander leaves. Serve it hot.

 

For the Vada 

Ingredients 

2 cups Oats

1/2 cup washed and soaked Urid dal for 2 hours

1 Green Chilli chopped 

1/4 tsp Cumin seeds 

Pinch of Asafoetida 

Salt to taste 

1/4 tsp Pepper corn coarsely ground 

Oil to deep fry

Method 

Add 1 cup oats, soaked urid dal, salt and water as required in a grinder. Grind it into a coarse batter. While grinding don't add too much of water. Take is out from the grinder and add remaining oats, cumin seeds, pepper, chilli and water as required.  Mix it well.  Take oil in a wok. Let it heat. Take a tbsp of the batter and drop it into the oil. Fry it till golden brown. Serve the vadas with hot rasam.

Oats and Mango Cookie Bowl Garnished with Cream of Mango

Oats and Mango Cookie Bowl Garnished with Cream of Mango...... 

This an experiment in my kitchen. Mango the king of fruits... can be made in any ways... In this dessert, the base is a mango and oats cookie and is fillied with cream of mango... I have used ripped dried mango to give this dish a tangy and sweet taste. Do try out... I am sure you will like it. 

For the Cookie Bowl 

Ingredients

1/4 cup Oats Powder

1/4 cup Whole Wheat Flour

5 tbsps Powder Sugar

1/4 tsp Baking powder

1 tbsp Aam Papad (Dried Ripe Mango)

chopped

2 tbsps Mango puree

2 tbsps Butter

Method

In  a  bowl  take  butter and  sugar  and  beat it  well  until  smooth. Keep  it aside. In  another  bowl  mix whole wheat flour, oats powder and baking  powder.  Mix  the flours and 1 tbsp chopped aam papad in to the butter mixture,  slowly start stir mixing it.  Add  the mango puree and form a dough. Let  this  sit  for  20  minutes covered. Preheat  the  oven  to 190 degrees celcius. Roll the dough into thick sheet and placed the roll dough in a greased bowl, giving it a shape of a bowl. Bake  at  190 degrees celcius  for  15  to 20 minutes.  Take  it out  of  the  oven  and  cool  it  on  a  wire  rack. Unmould it. Place  the cookie bowl on a plate upside down. Bake it again for 5 minutes, turn and bake again for 5 minutes. Take it out and cool it completely before garnishing. 

For the Cream of Mango

Ingredients

1/4 cup Fresh cream

2 tbsp Sugar

1 tbsp of Aam papad chopped

2 tbsp Mango puree 

Method 

Garnish the cookie bowl just before serving. 

Beat the cream with the sugar. Add the Aam papad. Mix it. Pour the cream in the cookie bowl, garnish with mango puree and few pieces of Aam papad.

Oats and Mango Phirni

Oats and Mango Phirni

Ingredients

1/2 cup Mango Puree 

4 tbsp Oats roasted

1 tbsp Rice washed and soaked

1/2 liter Milk

4 tbsp Sugar

Pinch of Salt

Pinch of Cardamom powder

Few Mango pieces for garnishing 

Method

Add the roasted oats, rice and 4 tbsp water in a grinder and grind it into a paste.

Take a pot, add milk. Simmer the milk for 5 minutes. Add sugar, salt and cardomom powder, let the sugar dissolve. Add the oats and  rice paste and keep stirring it on low flame continuously, till the milk thickens. Take it off the flame and keep stirring till a bit cool. Add the mango puree and mix it well. Take small mithi bowls, add the oats mango phirni in the bowls. Garnish it with mango pieces. Cool it in the fridge till served.

Oats and Dry Fruits Samosa Kolkatta Style

Oats and Dry Fruits Singara / Samosa Kolkatta Style
Eat healthy and live healthy... Enjoy food guilt free. This is a healthy snack made with oats and nuts. Oats and nuts are rich in minerals and vitamins. One must eat them regularly. This recipe is baked the use of oil is very less.....

Ingredients for the stuffing
1 big Potatoe cut into small cubes without peeling the potato
2 Green chillies Chopped
1/2 tsp grated Ginger
6 to 7 black Raisins chopped
6 to 8 Almonds chopped
4 Walnuts chopped
1 cup Oats
1/4 tsp Garam Masala
1 tsp Bhaja Masala (Roast 1 tsp of Cumin seeds, 1 tsp Coriander seeds and 2 dry Red Chillies and grind it into powder)
Rock Salt to taste
1/2 tsp Ghee

Method
Take a pot, add a glass of water and potatoes and boil it, when done keeping 1/4 cup water remove the excess water out. If the water is less then add water till 1/4 cup water is there. Add the oats and stir fast. It will soak in all the water. It oats should not over cook. It should be moist. If oats looks dry then  sprinkle water while stirring, add salt, garam masala powder, ginger, chillies, almond, raisins and walnut. Stir it till all the things combine well. Take it off the gas. Add the Bhaja masala and stir.

For the Dough
Ingredients
2 cup Wheat flour
1/4 cup Oat flour
Rock Salt to taste
2 tsp oil

Method
Combine salt and the flours together. Add 1  1/2 tsp oil. Mix it well, add water little at a time to make a semi soft dough. Knead it well for 5 minutes. Add the remaining oil and knead it. Cover and keep it aside for 30 minutes.

For the Samosa
Ingredients
Stuffing
Dough
1/2 tsp oil + 1/2 tsp Ghee mix

Method
Divide the dough into equal portions. Brush oil on the dough balls. Roll out a dough and cut into half. Take one half and take two corner ends of the dough. Get it in the centre, one side overlapping over the other side by 1/2 inch. Press the edge. It will become a triangle pocket. Fill in the stuffing and seal the edges. Repeat till all the samosas are made. Take a baking tray. Brush oil on the tray. Brush oil on the samosas too. Grill it for 15 minutes at 200 degrees in a preheated oven.  If required brush little more oil on the samosas. Turn and grill again for 15 minutes. If required turn and grill for 5 minutes more until crispy and brown. Serve hot...

Oats and Apple Health Drink

Oats and Apple Health Drink
Ingredients
1/4 cup Oats
1 Cup cold Milk
1/2 Apple Grated
6 Black Raisins seeds removed and chopped
6 Almond Crushed
1 Walnut Crushed

Method
Add oat and milk in a blender. After 5 minutes add the grated apples, raisins, almond and walnut keeping few raisins, almond and walnut for garnishing. Blend it and server the health drink. Before serving garnish it with the raisins, almond, walnut and few slices of Apple.

P. S. 1 tsp Honey can be add if required (optional)
Apple grated and Raisins is a natural sweetener in the drink....