15 Mins
Prep Time
1. To begin, preheat the oven at 180 degree Celsius for about 10 mins.
2. Boil the broccoli or steam the broccoli in a microwave oven until it is soft. Then using a food processor you can grind it into a course mixture.
3. Next add Saffola Masala Oats, coriander leaves, baking powder, baking soda, nutmeg powder and thyme. Mix well to combine.
4. In another bowl, combine yogurt and egg white mixture, beat till it combines well. Add this to the oats mixture.
5. Preheat the oven at 180 degree Celsius for about 10 minutes.
6. Pour the broccoli & oats batter into a greased loaf tin and bake it in the oven for 20-30 minutes.
7. Serve the Broccoli & Coriander Loaf Recipe along with a healthy smoothie.
1. Add the oats to a blender and make fine powder.
2. Transfer the powdered oats into a large bowl and add the whole wheat flour, veggies, spices, potatoes, carrots.
3. Add oil & salt. Mix it well and add just enough water to make a dough.
4. Make a dough which is soft & smooth. Cover it and let the dough rest for 15 mins.
5. After the dough is rested, divide it in to 5 to 6 equal sized balls.
6. Add some wheat flour to the board and flatten the dough and roll into a circle.
7. Heat a pan and place the rolled paratha into the tawa and cook for 2 mins. When the paratha is partially cooked, flip to the other side and add some oil.
8. When you see golden spots on both sides, it is done. Remove & keep them warm till you are ready to serve.
1. To begin, add the tomatoes, onions, oats, tamarind water, jaggery, sambar powder and salt into the pressure cooker. Stir well to combine and cook until you hear a couple of whistles.
2. After a couple of whistles, turn off the heat and allow the pressure to release naturally. Once released, stir well and transfer to a boil.
3. Check the salt and spices, adjust to suit your taste.
4. The final step is the seasoning. Heat a little oil in a small tadka pan, add the mustard seeds, methi seeds and allow it to crackle, add the curry leaves and stir.
5. Turn off the heat and add the seasoning to the Chettinad Vengaya Kuzhambu and serve.
6. Serve the Chettinad Thakkali Vengaya Kuzhambu along with some steaming hot rice, Cabbage Poriyal and Appalam.
1. Heat the oil in a small wok or pan and fry the minced garlic for a few seconds. Then add the onions and fry until translucent.
2. Add the sliced mushrooms and saute for about 2 mins. Then reserve about a tablespoon of the mixture to garnish.
3. Add the oats and continue to saute for another 3-4 mins on a low heat.
4. Add milk, water and salt to taste. Cook the oats over a medium-low heat until the mixture thickens for 5 mins
5. Serve into a bowl and garnish with the reserved mushroom & spinach mixture. Enjoy piping hot!
1. Firstly, in a large kadai, heat 1 tbsp oil and splutter 1 tsp mustard, ½ tsp urad dal, ½ tsp jeera, few curry leaves & cashews.
2. Sauté until the cashews turn golden brown.
3. Now add ginger, chillies and onions. Sauté well.
4. Add carrots, beans, capsicum, peas, ½ tsp turmeric and ½ tsp salt.
5. Now add 1 cup of water, get it to a boil, add oats.
6. Once the water comes to a boil, mix the oats well.
7. Mix until the oats absorb all the water.
8. Now cover and simmer for 5 mins or until the oats get cooked well.
9. Add ¼ tsp salt, 2 tbsp coriander, 2 tbsp coconut and 1 tbsp lemon juice.
10. Finally, enjoy Peppy Tomato Oats Upma
1. Firstly, in a kadai, heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp urad dal, 1 tsp chana dal, ½ tsp cumin.
2. Also, add ½ tsp ginger paste and 2 chilli. Saute slightly.
3. Further, add ¼ tsp turmeric and saute for 2 mins.
4. Now add ½ cup rava and roast on low flame until it turns aromatic.
5. Add powdered oats and mix well.
6. Transfer the mixture and let it cool completely.
7. Add in ½ cup curd and ½ cup water.
8. Mix well making sure there are no lumps.
9. Add 2 tbsp coriander, ¾ tsp salt and ½ cup water.
10. Mix well making sure to form an idli batter consistency.
11. Steam the oats idli for 15 mins on medium flame.
12. Serve oats idli with coconut chutney and sambar.
1. We will first knead the dough for the paratha. In a large mixing bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough.
2. Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for couple of mins. Cover the dough and keep aside.
3. Heat a skillet on a medium heat with some oil, add in the garlic and ginger, saute them well. Then add in the chopped onion, green chillies, bell peppers and peas. Saute them till it is half cooked.
4. Add in the crumbled tofu, soaked oats and all the spice powders, cook them well on the medium heat till the raw smell of the spice goes away. Keep it aside.
5. Divide the dough portions into medium lemon size balls. Place some flour aside for dusting.
6. Pat the portion of the dough and dust it in flour. Roll out the dough into a 5 inch diameter circle. Spoon a large portion of the filling in the center of the circle.
7. Bring the edges of the circle to the center, pinch and seal gently. Lightly flatten the dough again with your palm.
8. Roll the paratha, adding very little pressure so the filling stays inside and does not ooze out.
9. The next step is to cook the paratha on the skillet or roti tawa. Preheat the skillet and then place the rolled out paratha on the skillet.
10. Flip and cook on both sides until brown spots appear and the paratha is fully cooked.
11. Serve the Oats, Peas & Tofu Stuffed Paratha Recipe.
For the batter -
For the vegetables mix -
1. Mix the ingredients for the batter - make sure that the consistency is thick and not runny.
2. Heat the oil in a non stick frying pan/skillet, splutter cumin seeds and fry the onion until it becomes translucent.
3. Then add in the other vegetables along with green chillies, spices and stir until the mixture is cooked.
4. Shake and make sure the mixture is evenly placed, and then, slowly pour the batter onto it, covering all the vegetables. Heat it on a slow flame for about 5 minutes.
5. As the batter cooks, stir it slowly, until it becomes golden.
6. Now add salt, coriander leaves and serve hot with toast.
Ingredients for the outer crust
Ingredients for the filling
1. To begin making the Moong Dal Ghughra Oats recipe we will first prepare the filling.
2. Soak the moong dal and oats in 2 cups of water for about 3 to 4 hours. Once soaked, drain any excess water and keep aside.
3. Heat oil in a non stick pan on medium heat; add the cumin seeds, fennel seeds, sesame seeds, asafoetida and allow them to crackle.
4. Stir in the cooked green moong dal + oats and the remaining filling ingredients
5. Allow the moong dal gujiya oats mixture to cool and divide into 20 portions
6. In the next step we will make the dough for the pastry crust for the Ghughra
7. Combine the maida, ghee and salt, in a bowl. Work the ghee into the flour with your fingers until the mixture resembles a coarse meal.
8. Sprinkle water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.
9. Be careful to add little water at a time, and not allowing the dough to become soggy. Knead well with your hands until the dough becomes into a firm ball of dough.
10. Once rested, make 20 small portions of the gujiya dough and roll into a small 3 inch circle.
11. Place a teaspoon full of moong dal mixture onto one half of the circle. Wet your fingers into the bowl of water and spread a little water around the edges of the circle.
12. Gently fold the circle into a semi circle, seal the edges so that the dough sticks to each other making sure all the filling is concealed inside.
13. Preheat the oil for deep frying and deep fry these gujiyas on medium heat
14. Serve the Moong Dal Gujiyas Oats along with Green Chutney and Chai for Tea Time Snacks
1. To begin, preheat the oven at 180 degree Celsius for about 10 mins.
2. Boil the broccoli or steam the broccoli in a microwave oven until it is soft. Then using a food processor you can grind it into a course mixture.
3. Next add Saffola Masala Oats, coriander leaves, baking powder, baking soda, nutmeg powder and thyme. Mix well to combine.
4. In another bowl, combine yogurt and egg white mixture, beat till it combines well. Add this to the oats mixture.
5. Preheat the oven at 180 degree Celsius for about 10 minutes.
6. Pour the broccoli & oats batter into a greased loaf tin and bake it in the oven for 20-30 minutes.
7. Serve the Broccoli & Coriander Loaf Recipe along with a healthy smoothie.