Plantain Oats Vadai

Ingredients:
Plantains (boiled and mashed) - 1 cup
Oats - 1/2 cup
Onion - 1 (chopped)
Ginger - 1/2 inch
Green chillies - 2
Fennel seeds - 1 tsp.
Coriander leaves - few
Salt (to taste)
Oil (for deep frying)

Method:
Grind ginger, green chillies and fennel seeds without adding water.
In a mixing bowl, add the mashed plantain, oats, fennel seeds mixture, coriander leaves and salt. Mix well.
Divide them into equal-sized balls and flatten them.
Heat the oil for deep-frying in medium flame.
Fry the vadais till golden brown colour in batches.
Enjoy hot with a cup of coffee/tea.

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Oats Pongal

Ingredients:
Oats - 2 cups
Moong dal - 1/3 cup
Ginger - 1/2 inch (chopped)
Cumin seeds - 1.5 tsp.
Peppercorns - 3/4 tsp.
Curry leaves - 1 sprig
Asafoetida - a pinch
Turmeric powder - a pinch
Ghee - 1 tsp.
Oil
Salt (to taste)

Method:
Grind the cumin seeds and peppercorns coarsely. Keep aside.
Cook the moong dal till soft and mushy.
Heat the ghee in a non-stick pan and add the oats. Saute for 3 to 4 minutes.
Pour 3 cups of water and bring it to a boil.
Add the moong dal and turmeric powder and mix.
In another small pan, add the oil, cumin, pepper powder, ginger, curry leaves and asafoetida.
When they sizzle, add them to the oats mixture. Add salt and mix.
Enjoy hot with chutney and sambar.

Sent off to "CWF-Oats" hosted by Priya (started by Kiran) and Kurinji's "Pongal Feast" event.

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Pumpkin Oats Kheer

Ingredients:
Yellow pumpkin - 1 cup (chopped)
Quick cooking oats - 1/2 cup
Milk (boiled) - 1 1/2 cup
Granulated sugar - 1 cup (or as per taste)
Green cardamom powder - 1/2 tsp. (heaped)

Cashew nuts - 10
Golden raisins - 8
Ghee - 1 tsp.

Method:
Pressure cook the pumpkins till 3 whitsles. Cool. B-) Blend.
In a kadai add milk, oats, ground pumpkins and sugar and bring it to a boil while stirring in between.
Reduce the heat to medium-low flame and add the cardamom powder.
Fry cashews and rai'sins in ghee and add to the kheer including the ghee.
Enjoy warm in winter and cold in summer.

Sent off to Sent off to "CWF-Oats" hosted by Priya (started by Kiran) and Kurinji's "Pongal Feast" event.

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Oats Orange Kesari

Ingredients:
Oats (quick cooking) - 1 cup
Orange juice (fresh) - 1 cup
Sugar - 1/3 cup + 1 tbsp. (or as per taste)
Water - 1/2 cup
Orange essence - a drop
Orange/kesari color - 2 pinches
Cashewnuts - few
Ghee - 2.5 tsp.
Cardamom powder - 2 pinches

Method:
Heat 1 tsp. of ghee in a small pan and fry the cashews till golden colour. Keep aside.
Heat 1 tsp. of ghee and add the oats and saute till a nice aroma wafts out of the pan (3 to 4 minutes).
Add orange juice and mix well. Meanwhile in another small deep sauce pan, add water and sugar. Dissolve the sugar and orange colour and heat it.
Add this water to the oats and cook. When it becomes thick, add orange essence, cardmom powder, cashews along with ghee and mix. Also, add 1/2 tsp. of ghee and mix. When the oats leaves the side of pan, remove from heat and enjoy immediately.

Note:
The orange juice should be sweet and not sour. Add sugar according to taste. You can also skip the orange juice and continue preparing with water as plain oats kesari and increase the amount of sugar.

Sent off to "CWF-Oats" hosted by Priya and started by Kiran.

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Oats Thattai

Ingredients:
Oats (quick-cooking) - 1 cup
Rice flour - 1 cup
Roasted chana dal/pottukadalai - 1/3 cup
Peanuts - 1/4 cup
White sesame seeds - 1 tsp.
Fennel seeds - 2 tsp.
Dry red chillies - 4
Curry leaves - 2 sprigs
Chana dal - 2 tbsp.
Salt (to taste)
Oil (for deep-frying)
Butter - 2 tsp.

Ingredients:
Dry roast the peanuts and remove the skin and keep aside.
Dry roast the oats till you get a nice aroma. Grind them.
Soak the channa dal for 1 1/2 hrs to 2 hrs.
In a blender, add roasted chana dal/pottukadalai, fennel seeds, dry red chillies, curry leaves and peanuts and grind them.
In a bowl, combine the rice flour, oats flour, white sesame seeds, ground mixture, strained chana dal, salt and butter.
Add required water and form a dough.
Heat the oil to deep-fry.
Take a key-lime sized or Indian lemon-sized ball from the dough.
Take a ziploc bag, smear oil on top of it. Place the ball. Place another ziploc bag on the ball. Press with the help of a measurement cup (the base) and form a circle. Continue the process with the remaining balls with other ziploc bags.
When the oil is hot, carefully remove the thattai from their covers and slide 'em into the oil. I deep-fried 4 thattais in each batch.
Deep fry till golden color. When the thattais are fried, there won't be any bubbles formed in the oil.
Remove them and place on an absorbent paper.
When they cool, keep them in an air-tight container or finish all of them immediately.

Sent off to "CWF-Oats" hosted by Priya and started by Kiran.

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Oats Sweet Pongal

Ingredients:
Oats (quick cooking) - 2 cups
Jaggery - 1 cup (powdered) ( or as per taste)
Moong dal - 1/4 cup
Milk (low fat) - 2 cups (hot)
Cardamom powder - 2 pinches
Saffron strands - a pinch
Ghee - 2 tsp. + 1/2 tsp.
Cashews - 6 (whole)
Sun-maid raisins - 10

Method:
Dry roast the moong dal till a nice aroma arises. Cook them till soft and mushy. Keep aside.
Dry roast the oats for 2-3 minutes. Pour 2 cups of hot milk and mix well. Cover and keep aside.
Dissolve the jaggery in 1/4 cup of water and bring it to a boil. Remove from heat and run through the strainer(to remove the impurities) and collect in another deep sauce pan. Again, bring it to a boil and add the oats. Remove the lumps with the help of a wooden spatula. Add the cooked dal and mix well (in low-flame).
Meanwhile, roast the cashews (break them into half) till golden colour and raisins till it puffs up in 1/2 tsp. of ghee.
Add this to the pongal and also add cardamom powder, saffron and ghee. Mix well.
Enjoy warm!

Sent off to "CWF-Oats" hosted by Priya and started by Kiran.

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Banana Oat Bran Muffins

Ingredients:
Plain flour - 120 gm
Oat bran - 94 gm
Bananas - 2 (large and mashed)
Baking soda - 1 tsp.
Baking powder - 1 tsp.
Sugar - 100 gm
Egg - 1 (lightly beaten)
Sun-maid raisins - 3.5 tbsp.
Vanilla essence - 1 tsp.
Oil - 1/4 cup

Method:
Mix oat bran, flour, baking soda, baking powder and raisins in a bowl.
In another bowl, mix egg, sugar, vanilla essence, oil and mashed bananas.
Add the wet ingredients to dry ingredients. Stir to blend.
Fill muffin cups till 90%.
Bake in a pre-heated oven at 200°C for 20 to 25 minutes.
Enjoy warm as a breakfast.

Recipe source: Happy Home Baking

Sent off to "CWF-Oats" hosted by Priya and started by Kiran.

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Oats Pakoda

Ingredients:
Oats (quick-cooking) - 2 cups
Besan/Gram flour - 1 cup
Hot water - 1 cup
Onions - 2 (finely chopped)
Green chillies- 2 (finely chopped)
Ginger - 1 tsp. (grated)
Red chilli powder - 1/2 tsp.
Fennel seeds/saunf - 1 tsp.
Mint leaves - few (chopped)
Coriander leaves - few (chopped)
Fenugreek leaves - few (torn) (optional)
Salt (to taste)
Oil (for deep-frying)

Method:
In a mixing bowl, add oats and pour 1 cup of hot water. Cover and keep aside for 3 to 5 minutes.
Now add all ingredients except oil and mix well.
Heat oil in a kadai for deep frying.
Take one handful of the mixture and keep pinching and drop about 1 inch of the mixture in the oil.
Deep-fry till golden brown colour.
Enjoy with a hot cup of tea/chai.

Note:
If you don't like the taste of bitterness, skip the fenugreek leaves.

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Oats Porridge (A Healthy Breakfast)

Boil low-fat/skimmed milk and pour it in the quick cooking oats. Cover and keep aside for 3 minutes. After 3 minutes, add milk if required. Add sugar and mix well (I didn't add any sugar). Top it with fruits or nuts as desired. I have added orange, pear, banana and apple. Start the day with a healthy breakfast. :)

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