Showing posts with label oats. Show all posts
Showing posts with label oats. Show all posts
Oats Masala Vadas
Thursday, May 8, 2014
If its chilled outside,obviously my mind will goes definitely for something deepfried for snacks. Eventhough am keep myself away from deepfried fritters, once in a while i dont hesitate a second to make some masala vadas as my kids started asking vadas for their snacks. Our recent favourite crispy fritters are these oats masala vadas,they are truly addictive and we couldnt stop ourselves munching these fritters.
Oats and channadal together turned out this vadas truly super crispy. For making this vadas, instead of soaking oats for a while i went for dry roasted rolled oats and grinded them along with soaked channadal mixture. With loads of onions and usual spices, these vadas turned out simply incredible.Sending these vadas to my own event CWS-Channadal and to 60days of Christmas hosted by Priya and Divya.
2cups Channadal
1/2cup Rolled oats (dry roasted)
1no Onion (big &chopped)
2nos Green chillies (chopped)
1tsp Ginger (grated)
Few Curry leaves
1tsp Fennel seeds
Salt
Oil for deepfrying
Soak the channadal for atleast two hours, drain the water and grind them as coarse paste without water, if its too hard to grind,just sprinkle some water.
Before removing the channadal paste, add the dry roasted rolled oats,fennel seeds and grind it.
Add the chopped onions, chopped green chillies, grated ginger pieces, curryleaves and salt, mix everything well.
Meanwhile heat the oil for deep frying, take a small ball from the channadal-oats mixture, flat them in your palms and gently put them in hot oil.
Fry them until they get well cooked, strain the excess of oil with a paper towel..
Serve hot with spicy coconut chutney!
Oats and channadal together turned out this vadas truly super crispy. For making this vadas, instead of soaking oats for a while i went for dry roasted rolled oats and grinded them along with soaked channadal mixture. With loads of onions and usual spices, these vadas turned out simply incredible.Sending these vadas to my own event CWS-Channadal and to 60days of Christmas hosted by Priya and Divya.
2cups Channadal
1/2cup Rolled oats (dry roasted)
1no Onion (big &chopped)
2nos Green chillies (chopped)
1tsp Ginger (grated)
Few Curry leaves
1tsp Fennel seeds
Salt
Oil for deepfrying
Soak the channadal for atleast two hours, drain the water and grind them as coarse paste without water, if its too hard to grind,just sprinkle some water.
Before removing the channadal paste, add the dry roasted rolled oats,fennel seeds and grind it.
Add the chopped onions, chopped green chillies, grated ginger pieces, curryleaves and salt, mix everything well.
Meanwhile heat the oil for deep frying, take a small ball from the channadal-oats mixture, flat them in your palms and gently put them in hot oil.
Fry them until they get well cooked, strain the excess of oil with a paper towel..
Serve hot with spicy coconut chutney!
Tuna Oats Cutlet
Tuesday, April 1, 2014
Fish cutlet are always our family favourite, recently i prepared a quick and easy breezy cutlet with both canned tuna fish and rolled oats as i dont have enough potatoes, i halved potatoes with rolled oats and final result was a delicious,healthy cutlets. They goes awesome as side dish for a rice dish or as a starter for a party menu also at the same time for evening snacks. Serve it with ketchup or sweet chilly sauce,just watch out how fast these cutlets will disappear.Sending this delicious cutlets to Ushas Seafood Feast.
1no Potato (cooked)
1/4cup Rolled oats
1tin Tuna fish
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Garam masala powder
1/4tsp Cumin powder
Salt
Oil
1tbsp Corn flour
1/4cup Breadcrumbs
Saute the chopped onions and chopped green chillies with enough oil until the onions turns transculent.
Meanwhile drain the water from the canned fish and squeeze out the water completely, meanwhile mash the cooked potato, rolled oats together.
Now add the tuna fish to the prepared potato-oats mixture, now add the sauteed onions,garam masala powder,cumin powder,salt and mix everything well.
Make out medium sized balls and flatten them as medium patties.
Prepare a batter with corn flour with enough water, drop the prepared patties one by one to the prepared batter and roll them evenly over the breadcrumbs.
Keep aside and finish with the remaining patties.
Heat enough oil in a pan, fry the prepared cutlets in small batches until the crust turns golden brown, drain the excess of oil with a paper towel.
Serve warm with ketchup.
1no Potato (cooked)
1/4cup Rolled oats
1tin Tuna fish
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Garam masala powder
1/4tsp Cumin powder
Salt
Oil
1tbsp Corn flour
1/4cup Breadcrumbs
Saute the chopped onions and chopped green chillies with enough oil until the onions turns transculent.
Meanwhile drain the water from the canned fish and squeeze out the water completely, meanwhile mash the cooked potato, rolled oats together.
Now add the tuna fish to the prepared potato-oats mixture, now add the sauteed onions,garam masala powder,cumin powder,salt and mix everything well.
Make out medium sized balls and flatten them as medium patties.
Prepare a batter with corn flour with enough water, drop the prepared patties one by one to the prepared batter and roll them evenly over the breadcrumbs.
Keep aside and finish with the remaining patties.
Heat enough oil in a pan, fry the prepared cutlets in small batches until the crust turns golden brown, drain the excess of oil with a paper towel.
Serve warm with ketchup.
Oats Broccoli Stir fry
Saturday, March 29, 2014
I was down with flu and i couldnt able to sit or check my blog baby since two days, now am recovering from this nasty flu but yet very much tired. Since am starting my second week of blogging marathon with cooking with alphabets as theme, as my three dishes are ready to be posted, i couldnt keep myself away from this virtual world.My three dishes will starts with O,R,V that y my todays dish name starts with oats.
1no Broccoli (chopped as medium sized florets)
3tbsp Rolled oats (dry roasted)
1no Onion(big & chopped)
3nos Green chillies(slit opened)
1tsp Mustard seeds+urad dal
Few curry leaves
Salt
Oil
Heat enough oil,let splutters the mustard seeds, urad dal, add now the chopped onions,slit opened green chillies,curry leaves,cook until the onions turns transculent.
Finally add the broccoli florets, salt and sauté for few minutes in medium flame and put off the stove..Dont overcook the broccoli.
Add the dry roasted rolled oats, cook in simmer for few more minutes and put off the stove.
Serve warm as side dish.
A simple stir fry, an excellent side dish for a simple curd rice or rasam rice, this stir fry can be served even along with some rotis. Actually ill add grated coconut usually in my stir fries, for a change i tried adding dry roasted rolled oats in this stir fry and its tastes absolutely fabulous.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25.
3tbsp Rolled oats (dry roasted)
1no Onion(big & chopped)
3nos Green chillies(slit opened)
1tsp Mustard seeds+urad dal
Few curry leaves
Salt
Oil
Heat enough oil,let splutters the mustard seeds, urad dal, add now the chopped onions,slit opened green chillies,curry leaves,cook until the onions turns transculent.
Finally add the broccoli florets, salt and sauté for few minutes in medium flame and put off the stove..Dont overcook the broccoli.
Add the dry roasted rolled oats, cook in simmer for few more minutes and put off the stove.
Serve warm as side dish.
Oats Sweet Pongal Oats Sakkarai Pongal
Friday, March 28, 2014
Wishing all my friends a happy pongal and makar sankranthi wishes.
Hope many of us might be busy with the pongal celebration, its almost lunch time here and am waiting my kids to start the pooja, meanwhile just want to post an another healthy and delicious sweet pongal with rolled oats i prepared for our todays pooja. This oats sweet pongal takes very less time to get ready and an excellent neivedhyam to offer. Oats sweet pongal goes for a quick preparation, dry roasted rolled oats cooked with already prepared jaggery syrup and cooked moongdal makes this wonderful,delicious as well as healthy sweet pongal. This oats pongal is definitely a wonderful twist to our usual rice pongal,give a try friends.Sending to my own event CWS-Oats guest hosted by Amruta Pore.
1cup Rolled oats
1/4cup Yellow moongdal
1+1/4cup Jaggery
1/4tsp Cardamom powder
3tbsp Ghee
Few cashews
Few raisins
Dry roast the rolled oats and keep aside.
Wash the moongdal and pressure cook it with a aup of water upto 3whistles and put off the stove.
Meanwhile take the jaggery in a cup of water, bring it to boil. Strain it and keep aside.
Once the steam get released, add the jaggery syrup and dry roasted oats to the dal,mash it and cook for few minutes until the oats gets cooked.
Finally add the cardamom powder and put off the stove.
Heat the ghee, fry the cashews,raisins until they turns golden brown, add immediately to the sweet pongal and give a stir.
Serve.
Hope many of us might be busy with the pongal celebration, its almost lunch time here and am waiting my kids to start the pooja, meanwhile just want to post an another healthy and delicious sweet pongal with rolled oats i prepared for our todays pooja. This oats sweet pongal takes very less time to get ready and an excellent neivedhyam to offer. Oats sweet pongal goes for a quick preparation, dry roasted rolled oats cooked with already prepared jaggery syrup and cooked moongdal makes this wonderful,delicious as well as healthy sweet pongal. This oats pongal is definitely a wonderful twist to our usual rice pongal,give a try friends.Sending to my own event CWS-Oats guest hosted by Amruta Pore.
1cup Rolled oats
1/4cup Yellow moongdal
1+1/4cup Jaggery
1/4tsp Cardamom powder
3tbsp Ghee
Few cashews
Few raisins
Dry roast the rolled oats and keep aside.
Wash the moongdal and pressure cook it with a aup of water upto 3whistles and put off the stove.
Meanwhile take the jaggery in a cup of water, bring it to boil. Strain it and keep aside.
Once the steam get released, add the jaggery syrup and dry roasted oats to the dal,mash it and cook for few minutes until the oats gets cooked.
Finally add the cardamom powder and put off the stove.
Heat the ghee, fry the cashews,raisins until they turns golden brown, add immediately to the sweet pongal and give a stir.
Serve.
Almond Oats Cookies
Tuesday, March 25, 2014
Oats, my favourite grains, i never forget to grab them from the nearby organic shop. As am hosting this months Tried & Tasted with Sharmis Passions as this months star blog. The main aim of this event is to chose and cook from her space, i tried this fabulous almond oats cookies two days back from here. This cookies are quite healthy, addictive and really simple to make. I loved the simplicity of this cookies and with less ingredients you can get an incredible crunchy nutty and healthy cookies.Sending to my own event CWS-Oats guest hosted by Amruta Pore and Siris Celebrating First Anniversary.
1cup Rolled oars (dry roasted & grounded)
1/4cup Almonds (deskinned & powdered)
1/4cup Honey
1/2tsp Vanilla essence
1tbsp Yogurt
Preheat at 350F,line baking sheet over a baking tray.
Take the grounded oats, powdered almonds,honey and vanilla essence in a bowl, add the yogurt and turn everything as a stiff dough.
Wrap it and keep in fridge for an hour.
Make medium sized balls from the mixture and flatten it with your plam, press the top with a fork and arrange over the flattened cookies over a baking sheet lined over a baking tray.
Bake for 15-20minutes until the sides and bottom of the cookies.
This cookies will be softer after baking but once its cools these cookies will turn hard.
1cup Rolled oars (dry roasted & grounded)
1/4cup Almonds (deskinned & powdered)
1/4cup Honey
1/2tsp Vanilla essence
1tbsp Yogurt
Preheat at 350F,line baking sheet over a baking tray.
Take the grounded oats, powdered almonds,honey and vanilla essence in a bowl, add the yogurt and turn everything as a stiff dough.
Wrap it and keep in fridge for an hour.
Make medium sized balls from the mixture and flatten it with your plam, press the top with a fork and arrange over the flattened cookies over a baking sheet lined over a baking tray.
Bake for 15-20minutes until the sides and bottom of the cookies.
This cookies will be softer after baking but once its cools these cookies will turn hard.
Baked Oats Crusted Paneer Fingers
Sunday, February 2, 2014
Paneer, the famous Indian cheese is one of our family favourite cheese sinceever we tasted in an Indian restaurant. My fridge will always have a packet of paneer,in case if i forget to pick the storebought ones, ill make myself at home.Usually ill freeze homemade paneer cubes for later use as they are really handy to cook as anything whenever we feel like having something with our favourite Indian cheese.
Coming to the paneer fingers, usually ill deep fry them and my kids just love it, as i choosed an interesting theme for this first week of blogging marathon i simply baked them with oats as crust, yep i choosed Kids delight-healthy makeover as theme. Obviously my three days of blogging marathon for this week is going to be kids friendly dishes with healthy twist in it. If you dont like baking, you can go very well to deep fry or else shallow fry.These fingers tastes absolutely super delicious when served with ketchup. Check out the marathoners running this 22nd edition of blogging marathon here.Sending to my own event Healthy Diet- Healthy Finger Food guest hosted by Preeti of Isingcakes and to Kids Delight-Healthy Makeover guest hosted by Rasi, event by Srivalli
300grms Paneer (sliced as fingers)
1tsp Ginger garlic paste
1tsp Red chilly powder
1/2tsp Cumin powder
1tsp Garam masala powder
1tbsp Yogurt
1tbsp Lemon juice
Salt
Oil for baking
Corn flour (as per need for coating)
Rolled oats (as per need for crust)
Take the yogurt,lemon juice,ginger garlic paste,red chilly powder, garam masala,cumin powder and salt in a bowl.
Mix well and dip each paneer fingers in the spice mixture and arrange them in a plate,let them sit for an hour.
Make a neither thick nor thin paste with corn flour and water.
Now dip each paneer fingers to the cornflour paste and roll immediately to the rolled oats.
Preheat the oven to 350F, brush a baking sheet with enough oil lined over a baking tray.
Arrange the oats coated paneer fingers over the greased baking sheet and bake for 15-20minutes (dont forget to turn the paneer fingers twice while baking) until the crust turns golden brown.
Serve warm with ketchup or sweet chilly sauce.
Coming to the paneer fingers, usually ill deep fry them and my kids just love it, as i choosed an interesting theme for this first week of blogging marathon i simply baked them with oats as crust, yep i choosed Kids delight-healthy makeover as theme. Obviously my three days of blogging marathon for this week is going to be kids friendly dishes with healthy twist in it. If you dont like baking, you can go very well to deep fry or else shallow fry.These fingers tastes absolutely super delicious when served with ketchup. Check out the marathoners running this 22nd edition of blogging marathon here.Sending to my own event Healthy Diet- Healthy Finger Food guest hosted by Preeti of Isingcakes and to Kids Delight-Healthy Makeover guest hosted by Rasi, event by Srivalli
300grms Paneer (sliced as fingers)
1tsp Ginger garlic paste
1tsp Red chilly powder
1/2tsp Cumin powder
1tsp Garam masala powder
1tbsp Yogurt
1tbsp Lemon juice
Salt
Oil for baking
Corn flour (as per need for coating)
Rolled oats (as per need for crust)
Take the yogurt,lemon juice,ginger garlic paste,red chilly powder, garam masala,cumin powder and salt in a bowl.
Mix well and dip each paneer fingers in the spice mixture and arrange them in a plate,let them sit for an hour.
Make a neither thick nor thin paste with corn flour and water.
Now dip each paneer fingers to the cornflour paste and roll immediately to the rolled oats.
Preheat the oven to 350F, brush a baking sheet with enough oil lined over a baking tray.
Arrange the oats coated paneer fingers over the greased baking sheet and bake for 15-20minutes (dont forget to turn the paneer fingers twice while baking) until the crust turns golden brown.
Serve warm with ketchup or sweet chilly sauce.
Cucumber Walnut Oats Smoothie
Tuesday, January 14, 2014
Am not a breakfast person, sometimes i will totally skip them and have my lunch earlier. But once i went to my family doctor,she was just shocked to know this and she adviced me to have atleast shake or smoothie with my favourite fruits or vegetable for my breakfast. From that day onwards,if i dont feel like having my breakfast, ill quickly blend some fruits with yogurt or milk and have it instead of skipping. Even my daughter started following it,have her smoothie or shake before she leaves to her school.Here am starting my second week of blogging marathon from today, as usual ill be running for three days with an interesting theme called cooking with electric appliances. Such a very interesting theme na, my kitchen is loaded with electric appliances, i cant spend a day without them.
I start my day with them and end my day with them,yep the appartment we live dont have gas connection so obviously my stove top goes for electric induction stove. For my first day, i chosed to showcase my favourite Butterfly blender, i carried from India during my last trip, you can either use it as mixer,juicer, whipper as well as blender. I quickly prepared this healthy smoothie few days back with the magic ingredients of this months Magic Mingle Challenge,as Kalyani chosed both cucumber and walnuts for this months challenge along with my favourite grains.Sending this smoothie to my own event Healthy Diet-Filling Smoothies & Shakes by Veena and to my own event CWS-Oats guest hosted by Amruta Pore.Check out the bloggers running this 24th edition of blogging marathon here.Sending to Siris Celebrating First Anniversary.
1cup Cucumber (peeled &chopped)
10nos Walnuts (deskinned)
1/2cup Rolled oats (dry roasted)
2cups Yogurt
Honey (as per need)
Blend together the chopped cucumber,walnuts,dry roasted oats,yogurt with honey as thick smoothie.
Transfer it to a glass and enjoy immediately.
I start my day with them and end my day with them,yep the appartment we live dont have gas connection so obviously my stove top goes for electric induction stove. For my first day, i chosed to showcase my favourite Butterfly blender, i carried from India during my last trip, you can either use it as mixer,juicer, whipper as well as blender. I quickly prepared this healthy smoothie few days back with the magic ingredients of this months Magic Mingle Challenge,as Kalyani chosed both cucumber and walnuts for this months challenge along with my favourite grains.Sending this smoothie to my own event Healthy Diet-Filling Smoothies & Shakes by Veena and to my own event CWS-Oats guest hosted by Amruta Pore.Check out the bloggers running this 24th edition of blogging marathon here.Sending to Siris Celebrating First Anniversary.
1cup Cucumber (peeled &chopped)
10nos Walnuts (deskinned)
1/2cup Rolled oats (dry roasted)
2cups Yogurt
Honey (as per need)
Blend together the chopped cucumber,walnuts,dry roasted oats,yogurt with honey as thick smoothie.
Transfer it to a glass and enjoy immediately.
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