Oats Cookery Workshop Part 3 :Recipe No:5 - Oats-Breadcrumbs Instant Idlis.

In continuation to the last two posts - on the Oats Cookery Workshop Demo -

 

Recipe 5 of 8 - Oats - Breadcrumbs Instant Idli.

Oats Type Used - Regular Quick Cooking

Recipe Type - Snack

 

 

 

Ingredients:
1/2 cup oats
3/4 cups bread crumbs (the crumbs of 3 toasted bread slices)

Slightly less than 1/2 cup sooji rava                    

1- 1 and 1/2 cups thick buttermilk Salt
Grated carrot – ½
Cilantro
3/4 tsp of baking soda
For tempering -  urad dal, mustard seeds, and a pinch of asafetida

 

 

Method:

 Powder the quick cooking oats and mix with the bread crumbs in a deep bowl. Add rava and salt.

Gently stir in the buttermilk until all of the batter is of one consistency and no dry flakes around.

 

Add cilantro and the grated carrot into bowl. Mix well to coat.

Temper in 1 tsp of oil the mustard, urad dal and asafetida until the mustard pops and the urad dal turns golden. 

 

Add to the batter.
Grease the idli pans, pour the batter and steam for about 10 mins.

 

Allow them to cool before scooping the idlis.
Serve hot with chutney/sambar of choice.

 

 

The idlis presented along with some tomato chutney, during the workshop.

 

Click on the links below to go back to the previous posts

Oats Cookery Workshop Part 2 : Recipe No:4 - Oats Cornflakes Cookies

Oats Cookery Workshop Part 1 : Recipe No:1, 2 and 3 - Oats bars, Oats fruit dessert and flavoured idlis.

 

 

Oats Cookery Workshop Part 2 : Recipe No4 - Oats Cornflakes Cookies

in continuation to the previous post -

Recipe 4 - Oats - Cornflakes Cookies.

Oats Type Used - Regular Quick Cooking

Recipe Type - Snack

 

 

Ingredients:  

Cornflakes : 1/4 cup
Oats - 3/4 cup
All purpose / wheat flour - 4 tsp
Sugar - 1/4 cup
Ghee / oil – 1/4 cup

Method:

1. Grind oats & cornflakes & sugar into fine powder & keep aside.
2. Add the flour & oil to the mixture & make it into smooth dough.
3. Take a baking tray & line with the aluminium foil/baking sheet. Make a small pinch of the dough, flatten it slightly with little pressure & make small sized cookies.
4. Place these cookies in the refrigerator for 15-30 mins.
6. Meanwhile preheat the oven at 180 deg for 10 mins.
7. Remove the baking tray from the refrigerator & place it in the oven. Bake it for about 15mins or till the base of the cookies turn slightly brown.
8. Once the cookies are done take it out from the oven place it in a cooling rack & then store it in the air tight container.

roughly shaped





 off to the oven. Placed a butterscotch chocochip in the centre

Notes:
White sugar can be replaced with demerara sugar ( brown sugar).
Placing the cookies in the refrigerator gives extra firmness & texture to the cookies.

 

Oats Cookery Workshop Part 1 - Recipes - 1,2 and 3 of 8

Firstly, apologies for being so late in posting this up. But anyways...Better late than never...for all those who asked for the recipes of the dishes/snacks demonstrated during the "Oats Delight" Workshop which was taken as a part of the 25th Jubilee Celebration of our Kuwait Engineers Forum.....there you are. 

 

But before you proceed, i would suggest you go through these two previous posts, as an introduction. Sure..it will help.

 

  Oats - A Case Study and

                                     Oats & Prices @Kuwait Market 

 

The HERO, here, was definitely..the good old Mr. Quaker but, i made it a point that it was not just HIM alone, but HIM couple with some other betterhalf. Either a veggie, or a fruit would tag along. So, off to the spread...

 

The items in order :

 

Top row - left to right

 

1. Oats - Banana Breakfast Bites (Breakfast)

2. Oats - Fruit Juice - Icecream Punch (Dessert)

 

Bottom - left to right

3. Mini Oats Idli flavoured with Chutney Powder (Breakfast)

4. Oats - Cornflakes cookies (snack)

5. Breadcrumb - Oats Instant Idlis (Breakfast)

6. Green - Peas Oats Tikkies (snack)

7. Cabbage - Oats Pakoda (snack)

8. Oats - Beef Biriyani (main course)

Items 1, 2 and 3 from the above list is shared now in this post.

the session in progress

 

Recipe 1 - Oats - Banana Breakfast Bars.

Oats Type Used - Instant Flavoured

Recipe Type - Breakfast

 

 



These are "instant" on-the-go bites which you can prepare in no time. I have used the flavoured instant oats here.



 

(these packs have a "good day" message on the pack. A new message for each oats-ie day)

Ingredients:  

1 sachet instant oats (i have used the raisin and spice mix. It gets the  advantage of having these added flavours, nuts, spices and helps save time )

1 medium banana

Method:        

Mash the banana and mix the oats to it.
Pat them on to a plate (greased or ungreased) and microwave for 2 minutes.

Reverse it so that steam does not make the cake soggy.
Cut into pieces and enjoy.

Notes:
Cooking for 2 or 3 or 4 minutes will result in different texture. Find the texture you love.

 

                                            **************************************

Recipe 2 - Oats & Fruit Icecream Punch.

Oats Type Used - Instant Flavoured

Recipe Type - Dessert

 



 

Ingredients:

 

1 sachet Flavored Instant Oats

2-3 cups Ice Cream melted
1 and 1/2 cup fruit juice
Chopped mix fruits
2 tbsp finely chopped almonds/ nuts / raisins
Crushed corn flakes

Method:

 

 

Add oats and mix fruit juice in a bowl for 5-6 hrs or overnight in refrigerator.

Add in the melted ice-cream. Mix fruits and nuts.                                         Top with corn flakes just before serving.

 

 

***********************************

Recipe 3 - Chutney Flavoured Oats .

Oats Type Used - Quick Cooking

Recipe Type - Breakfast / Snack

 

 

Ingredients:  

2cups Leftover Idli Batter
1/2 cup quick cooking oats
1cup Onions (chopped lengthwise)
2 -3 tbsp Chutney powder (any)
1tsp Mustard seeds + urad dal
Dry chillie - 2
Oil, Curry Leaves
Salt
Method:     

 

Mix the quick cooking oats to the idli batter, add water if needed and keep aside for few minutes.

Grease the mini idly plates with oil and pour enough idly-oats batter and steam cook for about 10 minutes in idli cooker.

Once done remove carefully with a spoon and keep aside.

Heat enough oil, Let splutters the mustard seeds, urad dal, dry chillies and curry leaves.

Add the onions and sauté until they turns translucent, now add the chutney powder, idli, cook everything in simmer until the idlis gets well coated with the mix.

Serve hot.

and...some images of the "making"

the idli batter getting filled

the ladies assembling the dessert cups

1 each !

 

...to be continued. :)



Oats Puliyodharai and "THE OATS : WATER" ratio

Those in my fb friends list, would be aware, that there was a cookery demo i had taken a month back with Oats as the main theme. So, the weeks prior to it were literally trial and error days. Trying a new recipe each evening, taking pictures to prepare the notes, and ofcourse, for positng in here...see if its worth demonstrating....in terms of easness , time taken...

This was one of the trials for the main dish item using OATS. Didnt demonstrate it for the session thou...as i finally decided to stick on to some non-veg item..(beef-oats biriyani, which will follow shortly)

Basically, the recipe is the same...the prOcedure is the same, as with all other regular puliyodharae.

Just need to fix two things in mind.

1. NEVER use quick/instant oats for these type of cooking. They mush up and is one big mess. Always used the Old Fashioned Rolled Oats.
(refer to "this post" for the different types available)

 

2. The "oats-water" ratio. Some recipes for  upma would recommend soaking the oats in water for a few minutes before cooking. I dont follow it, rather prefer to add it as such. But (a big BUT) keep in mind the proportion.

 

1 cup hot water to 1 and 3/4 cup oats. (Less than that would result in mushy oats, higher than that would result in too dry and undercooked oats) - Stick to this !

1(water) : 1 and 3/4 (oats)

 

To the recipe.... you need:

 

Old fashioned rolled oats - 1 and 3/4 cup
Hot water - 1 cup
Gingelly Oil (Nallena) - 3 tbsp
Mustard Seeds - 4 tsp
Channa Dal - 1 tbsp
Urad Dal - 1 tsp
Dried Red chillies - 2
Curry Leaves - few
Powdered jaggery - 1 tsp
Turmeric Powder - 1/2 tsp
Hing (Perungayam) - a generous pinch
Tamarind - lemon sized ball
Peanuts - about 10
Salt - to taste

To roast and grind :

Oil - 1 tsp
Channa Dal - 1 ½ tbsp
Urad dal - 1 tbsp
Coriander Seeds - ½ tbsp
Fenugreek Seeds - ½ tsp
Sesame seeds - 1 tbsp

Procedure :

 

Heat oil and roast the ingredients  under the "to roast and grind" heading above until golden brown. Allow it to cool and grind it coarsely. Keep aside.
 

Add 1/4 cup water (from the already measured 1 cup) to the tamarind, let it soak for 15mins. To save time, you can just microwave it for a minute and then squeeze out thick tamarind pulp. Keep aside.

 

Heat gingelly oil in a kadai on medium low heat and add the peanuts. Roast until slightly browned.

Splutter the mustard seeds, channa dal, urad dal, curry leaves, red chillies, turmeric powder and hing. Toast until they are browned evenly.

 

Now add the tamarind extract (1/4 cup) followed by remaining water (3/4 cup) and allow it to boil . Check and add salt.

Now add the measured oats, the roasted items, mix gently till well coated.
 

 Close and cook for a few minutes (4 or 5)

 

Mix again, gently..till all the water has been soaked, and oats cooked, yet not soggy. Can add a tsp or two of water, if the oasts seems a bit too dry for your taste..but its optional.

 

 

Serve hot with any chutney of your choice.



SSS - 08 : Instant Wheat Dosa (sweeter version)

School Snack Series - 08

A  quicky preparation for your kids school tiffin, or for evening teatime serving. This is something which i learned from my Mother-in-law, and goes well with our boys. Some mess-free eating, guarenteed.

 

 

 

You need :

 

Whole wheat - 2/3 cups

Jaggery syrup - 1/4 cup (more or less, depending on the sweetness required)

Cardamom powder - a pinch

Salt - a pinch

Grated coconut - a few tbsps

Water

 

 

You can determine if a product is whole grain by looking at the ingredient legend. Look for “whole” or “100% whole” before the name of the grain or flour to determine if the product is whole grain.

Preparation

To prepare the jaggery syrup - Boil the jaggery chunks with some water in a pot till all melted. Strain  (never miss out on that ! ) and store in closed containers for future use.

 

Mix all the ingredients listed above.

Add water just till it reaches the right flowing consistency . Not too thick..not too lose either. 
Heat a non-stick tava, apply some butter and scoop in a laddleful of the batter and swirl round with the bottom of a scoop, just like for a normal dosa.

Wait for a minute or slighlty more and flip over till both sides are well cooked.
Serve hot, as such.

 

In my kitchen, most work would go in pairs. Really helps to save time .

Sugar & Jaggery

Sugar is simplest form of sucrose, hence it is instantly absorbed in the blood and burst of energy is released. Hence, it is not recommended for people with diabetes. Jaggery on the other hand, is made up of longer chains of sucrose, therefore, it is digested slowly and energy release is also slow. Hence, energy is provided for a longer period of time and it not harmful for the body.

 

Since jaggery is made up in iron vessels, it is also rich source of iron. It acts as a cleansing agent and cleans the lungs, stomach, intestines, esophagus and respiratory tracts.

It is better to consume jaggery as compared to sugar for iron contents, minerals and vitamins present in it along with sucrose. However, if you are diabetic, you will have to control your intake of jaggery as well, as it predominantly is made up of sucrose.

 

 

His breakfast, for the day before "off to school"

Pediasure Popsicles (they'll love it, for SURE !)

 Pediasure, for sure..is considered the No.1  nutritional supplement that provides complete, balanced nutrition for children from age 1 to 10 – those special years of rapid growth and mind development.

 

When consumed in proper amounts, PediaSure is scientifically formulated to provide 100% of the energy, vitamins and minerals, and a balance of protein, fats, and carbohydrates that children require for growth and health.

 

 

During schooldays, with them leaving home before 7 am, kids would definitely not be willing to take a proper breakfast. Something quicky, light and it indeed is a challenge for us to keep it whole . With my younger boys, aged 6 and 4.5, a serving of Pediasure is defintiely going to be their breakfast/ part of it. It is filling and sure to keep them full till the break time in school.

 

 

And with the available flavours - vanilla, chocolate and strawberry...the latter is the most prefered . And I am always on the look out for some "sale" or "offer" on the product, to buy quite a few of them to stock, as they definitely are highly priced; almost double the regular ones.

 

 And popsicles are always a delight especially during summer, so for a change, this time..decided to keep it the "healthy" way.



 

 

Assemble all the ingredients...mix..freeze !

Made a portion of Pediasure (as per the instructions on the pack, which is 5 scoops to 190 ml water).... add some condensed milk for the added sweetness...

 

...some Hershey's strawberry syrup to enhanse the added flavour and colour...

and off to set.

 

It would take a couple of hours, in regualr plastic moulds and trust me, the little hands would be ready to snatch it off even before you manage to get a picture of it. Cant blame them..it defintiely is NICE !

 

 

Came across the below recipe image while browsing..so decided to share it in here as well.

 

 

 

 Click on this link "here" for some other nutritious recipes using Pediasure, while my Boy . No 2 takes his share....



 

njoy .... darling !!