Oats pongal

Ingredients:
Oats - 1 cup
Moong dal - 1/2 cup
Water - 2 cups
Jeera - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 10-15
Red chillies - 3
Hing - 1 pinch
Cashews - 8-10
Salt
Ghee

Cooking time: 15 mins

Procedure:
Pressure cook the oats and moong dal by adding water and salt.
Heat a pan and add ghee into it. Once ghee is heated add the jeera, mustard seeds, red chilli, curry leaves, cashews and hing.
When the dal is cooked remove from pressure cooker and add the seasoning to it.
Serve it hot.

Oats paratha

Ingredients:
Aloo - 2
Oats - 1 cup
Green chillies - 3
Onion - 1
Coriander leaves - 2 spoons
Mint leaves - 2 spoons
Garam masala - 1 spoon
Wheat flour - 2 cups
Jeera - 1 spoon
Salt
Water
Oil

Cooking time: 30 mins

Procedure:
Take a bowl and add wheat flour, 1 spoon oil and water. Mix all together and prepare a soft dough. Keep it aside.
Now heat a pan and dry roast the oats for 5mins by continously stirring.
Allow it to cool and grind it to fine powder.
Pressure cook the aloo in cooker. When it is cooked peel the skin and mash the aloo into a bowl.
In the same bowl add the powdered oats, chopped green chillies, jeera, coriander leaves, mint leave, chopped onions, garam masala and salt as per taste.
Mix all the ingredients thouroughly.
Now take small ball of the dough and roll it in puri size. Add the lemon size oats stuffing into it.
Close all the edges and roll it as chapati.
Heat a pan and fry it by greasing some oil on both the sides.
Repeat the same process for rest of the dough.
Serve the oats paratha with curd or any chutney.

Oats ragi malt

This would be one of the nice healthy and summer cooler for the body :)

Ingredients:
Oats - 2 spoons
Ragi flour - 2 spoons
Water - 1.5 glass
Salt

Procedure:
Mix the oats and ragi flour in 1/2 glass of water.
Heat a vessel and add 1.5 glass of water.
Once the water comes to boil add the ragi and oats mixture.
Add salt as per taste and boil until the raw smell of flour is gone.
When it is done serve hot or cold along with curd or buttermilk.

Oats cutlet

Ingredients:

Oats – 1 glass

Aloo – 2

Grated carrot – 1

Frozen green peas – 3 spoons

Red chilli powder – ½ spoon

Green chilli – 2

Cumin seeds – ¾ spoon

Chat masala – 1 spoon

Amchur powder – ½ spoon

Onion – 1

Coriander leaves – 2 spoons

Breadcrumbs powder

Salt

Oil

Butter

Procedure:

Boil the aloo in cooker for 2 whistles.  After they are cooled mash them and keep aside.

Heat a pan and dry roast the oats. Allow it for cooling and later grind it to fine powder.

Heat the same pan and add oil. Add cumin seeds, onions, green peas and green chilies.

Fry until onion turns light brown.

Now add grated carrot, mashed aloo, red chilli powder, chat masala, amchur powder and salt.

Cook for sometime and later add the powdered oats.

Mix them properly and cook until for 5-10 mins. At this stage when oats are added the consistency becomes little thick. Now add coriander leaves.

Take lemon size mixture and pat them flat. Now roll the cutlet in breadcrumbs powder.

Heat another pan and spread little butter on it. Now fry the cutlet on pan until both sides turn light brown.

Now enjoy your oats cutlet with tomato ketchup.

I enjoyed the oats cutlet in burger style J

Oats Upma

Ingredients:

Oats – 1 glass

Carrot – 1

Onion – 1

Tomato – 1

Frozen green peas – 2 spoons

Urad dal – 1 spoon

Chana dal – 1 spoon

Curry leaves – 10-15

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Green chillies – 3

Coriander leaves

Salt

Oil

Water

Procedure:

Heat a pan and add oil. Once the oil is heated add mustard seeds and cumin seeds.

When they start to splutter add urad and chana dal.

Add onions, green chillies and curry leaves. When the onions turn light brown add carrot and green peas.

When it is cooked add tomato to it.

Now add 1.5 glass of water after tomato is cooked and add salt as per taste.

When water started boiling add the oats and mix well.

Cook until oats are cooked and remove from heat and garnish with coriander leaves.

Oats and couscous idli

Ingredients:
Oats - 1 glass
Couscous (or broken wheat) - 1/2 glass
Grated carrot - 1 cup
Green chillies - 1
Coriander leaves - 2 spoons
Water - 1/2 cup
Curd - 1/2 cup
Mustard seeds - 1 spoon
Salt
Oil - 1 spoon

Procedure:
Heat a tawa and dry roast the oats and couscous separately until you get nice aroma.
Then remove from heat and allow for cooling.
Heat another pan and add oil. Once oil is heated add mustar seeds, green chillies and grated carrot.
Once the raw smell of carrots is gone remove from heat.
Grind the oats to a coarse powder.
Now take a vessel and add the oats, couscous, curd, water, salt, corainder leaves and the seasoning.
Mix all the ingredients well and the batter consistency should be like normal idli batter.
Now take the idli plates and grease the plate with oil and pour the batter.
Pressure cook for 10 mins or until idlis are cooked and remove from heat once they are cooked.
Serve with any desired chutney.