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Showing posts with label oats. Show all posts

Friday, March 28, 2014

Oats pongal oats cooked with green gram

Sorry friends Im posting oats pongal again as I deleted the orginal post by mistake.

Oats are my favorite for all seasons, I love having them in all seasons. It is considered as heart food and also I read some where in net that oats will provide us the good cholesterol for our body. They are rich in fiber content especially soluble fiber, I know the difference between soluble fiber and insoluble fiber in our body. Soluble fiber is "soluble" in water. Soluble fiber has many benefits, including moderating blood glucose levels and lowering cholesterol. The scientific names for soluble fibers include pectins, gums, mucilages, and some hemicelluloses. Good sources of soluble fiber include oats and oatmeal, legumes, barley, fruits and vegetables . Sometimes Oats is considered as heart food because it lowers the cholesterol levels in blood, which lowers the risk of heart attack.

On a whole oats with protein pulses is the best combo for the diabetics and heart patients. Im a science student, I have studied many subjects including cancer, diabetics, etc., every where I found about the importance of oats. From then I thought Oats is such an important food why we are avoiding it? Lets have it once in a three days. what do you say?

Now for the Oats Pongal you will need
Oats-3cups
yellow moong dal/Split green gram/pesara pappu-1/4cup
Onions-1/4cup chopped
Green chili/ pepper corns chopped-2ts
salt to taste
water as needed
make a paste of 2 garlic cloves and 2-3 black peppers
Procedure:

Cook Moong dal with enough water and little salt, mash it and keep aside.
Take a pan and heat 2ts of vegetable oil/olive oil.
Add cumin seeds and allow them to splutter
Then add Onions and green chili cook until onions turn transparent.
Now add turmeric+ salt as required + garlic pepper paste and cook until raw flavor of garlic goes away.
Add 1cup of water and boil.
Now add oats slowly by stirring.
Oats get cook very fast finally add the mashed moong dal paste and mix well.
Cook for few min under medium flame, add water if required.
Finally garnish with cilantro oats poha is ready to serve.

Hope you like my recipe.

Monday, March 10, 2014

Oats for dinner

The Indian population is becoming more health conscious by the day. How else do you explain products like whole wheat biscuits, sugar free cookies, fat free tea whitener, fat free real fruit yogurt - flooding the markets? Bagreys oats, muesli and other cereals were the ones to hit the market early on, some 4 years ago. Between Bagreys quick cooking oats and Quakers (Lays) Instant oats, I prefer the former, making sure I never run out of it.

A heaping into a bubbling soup or for a 2 minute breakfast, it is the best we can have. Oats being rich in fibre and low in Glycemic index, it is one of the most healthiest foods for weight watchers, diabetics or simply health conscious.

My two minute breakfast with oats goes like this - 1/4 cup oats + 1 cup water + 1/4 tsp salt + handful of frozen peas --> Microwave at HIGH for 1 and half minutes, stirring once inbetween. Remove and add a dollop of fresh yogurt - serve HOT!

Oats is best for dinner if you have only yourself to feed or if you have come in after a tired day and in no mood to make anything elaborate. A regular salt and pepper seasoned porridge might sound quite boring though. Hence this nutritious, filling, Indianised Oats porridge.

Oats for dinner
Category - Quick dinner, dinner for one
Serves - 2
Time taken - Under 20 minutes

Ingredients
1 tightly packed cup quick cooking oats
1 tsp oil
1 onion, finely chopped
1 medium carrot, peeled and finely chopped
1/4 cup fresh or frozen green peas
1/4 cup green beans, finely chopped
1 tomato, seeds removed and chopped finely
2 cups water plus some more
1 tsp salt

For tempering
1/2 tsp mustard seeds
1 tsp udad dal
2 green chillies, finely chopped
1 tsp finely chopped ginger
1 sprig curry leaves

Directions
In a wok, lightly toast the oats for about 2 minutes, on a medium flame until fragrant (yes, they do get fragrant) and remove onto a plate.

In the same wok, heat 1 tsp oil and put in one by the one the ingredients for tempering in that order. Saute until the udad dal (split deskinned black gram dal) turns golden.

Put in all the vegetables with a pinch of salt. On low flame, saute them until somewhat soft, for 3-4 minutes.

Add 3 cups of water to the wok, remaining salt and close with a lid. Turn the flame on high, cover with a tight fitting lid, bring the water to a boil and once it starts boiling, let it simmer for 3-4 minutes, until the vegetables are almost done. At this point, add the toasted oats, give it a stir to break any lumps, keep the flame on medium to low and cover it with the lid. Let this cook for 5-7 minutes, until the oats are cooked thoroughly to make a creamy porridge.

Note

This can be eaten with a bowl of yogurt and it makes a complete meal, without too much effort.
You can get this ready even faster if you use one and half cups of frozen chopped mixed vegetables instead of the ones mentioned

A-Z of Indian Vegetables
Ok- heres what! I did do my bit of thinking for O of Indian Vegetables at Nupurs - Omelette would have been too common, for the pumpkin curry Olan, i would have to go the market and Onions - I have left it for the others to attack LOL - so when I blogged about Oats quite coincidentally, I asked Nupur if I could send this to her and she obliged.

O is for Oats, this one has plenty of veggies and it is made in true Indian style, tadka and all - so it does fit in a way doesnt it?

Thursday, February 6, 2014

Quiona oats multigrain no fermentation dosa

Did you ever try Quiona? If you havent tried it or tasted it, you are missing one of the most wonderful super food that you will love. Quiona is rich in protein (1 cup yields 6g of protein), fiber, minerals and iron. It is a wonderful food for pregnant women and it can be used in replacement with rice in our regular diet.

Coming to the calories, how many calories do you consume each day? Do you count them to keep an eye? I do. Yes, Mam/Sir I count my calorie intake and I am cautious about it, not because I feel I am fat or not because I am thin. I only do this because I am under high risk of getting diabetics as my parents are diagnosed with diabetics in their late 30s. I feel eating healthy and staying fit does not only improve your physical appearance but also polishes your self confidence. Now coming to the recipe....

Ingredients
Quiona-1.5cup
oats-1cup
Chana dal (Sanaga pappu)-1/4 cup
Urad dal(minapa pappu)-1 cup
Salt to taste
oil as required

Method
Soak Quiona, chana dal and urad dal after a slight rinse for 5-6hrs. Soak oats for just 5min before grinding. After soaking them drain the excess water and mix oats with Quiona, chana dal and urad dal mixture and grind them together. The consistency should be slightly thicker than regular dosa batter.

Now add salt and mix well, take a laddle full of dosa batter and spread like a pan cake on a hot non stick pan, you can also add some jeera (Cumin seeds) if you like to use them. Add 1/2tbsp of oil on the sides and let it cook till it turns golden brown, you can make masala dosa, onion dosa just like how you make regular dosa. If you follow the same method you will get soft dosas.

Note: You can add rice flour to make crisp dosas. You can serve them with tomato chutney, coconut chutney or ground nut chutney.