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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Prawn Pulao

Ingredients:
Basmati rice - 2 cups
Small prawns - 250 gms (peeled and deveined)
Onions (small) - 3 (sliced)
Garlic - 3 big cloves
Ginger - 3/4 inch
Green chillies - 4 (slit)
Mint leaves - from a small bunch
Coconut milk - 3/4 cup
Fennel seeds/saunf - 1 tsp.
Green cardamom - 4
Cinnamon - 1
Cloves - 2
Bay leaves - 2
Kashmiri red chilli powder - 3/4 tsp.
Salt (to taste)
Ghee or Oil
Turmeric powder - 1/4 tsp.
Cashew nuts - 10

Method:
Wash the rice till the water runs clear. Cover and keep aside for 20 minutes (no need to soak in water).
Fry the cashews in ghee till golden colour. Keep aside.
Pound the spices (fennel seeds, cinnamon, cloves, cardamom) garlic, ginger in mortar with pestle.
Heat ghee or oil in a deep sauce pan and add the sliced onions and salt to taste. Saute till the onions turn golden colour. Add green chillies and saute. Add the spices and bay leaves. Saute for 2 to 3 minutes.
Pour 3/4 cup of coconut milk and 3 1/2 cups of water. Bring it to a boil.
Add the rice and cover it with a lid.
Meanwhile in another burner, heat oil in a small pan and add the prawns. Make a paste of red chilli powder, turmeric powder and salt. Add this paste to the prawns and saute well till it becomes dry. Keep aside.
When the water gets absorbed from rice, remove the lid and spread the mint leaves.
On the top, spread the prawns. Cover the sauce pan with an aluminium foil and place the lid.
Simmer for 5 to 8 minutes or till the rice is cooked.
Remove from heat and sprinkle the fried cashews and gently mix the prawns, mint leaves and cashews with the rice.
Enjoy hot with a favourite side dish.

Note:
Add water according to the type of rice used.

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Green Peas Kurma

Ingredients:
Fresh green peas - 2 cups
Onions - 2 (chopped)
Garlic - 3 cloves
Ginger - 1/2 inch
Tomato - 1 (deseeded and chopped)
Red chilli powder - 1/2 tsp.
Turmeric powder - 1 pinch
Coriander seeds - 1 tsp.
Cumin seeds - 1 tsp.
Cinnamon - 1 inch
Peppercorns- 4
Cloves - 2
Grated coconut - 1/3 cup
Coriander leaves - few (chopped)
Salt (to taste)
Oil

Method:
Dry roast the coconut, cumin seeds and coriander seeds individually.
Grind garlic, ginger, cinnamon, cumin seeds, coriander seeds and coconut into a paste.
Heat the oil in a pan and add peppercorns and cloves. When they sizzle, add the onions and saute till they become pink.
Add the ground masala paste, red chilli powder and turmeric powder and saute till it releases oil and leaves the sides of the pan.
Add the green peas and saute.
Add required water and salt to taste
When the peas are cooked, add the tomato pieces and coriander leaves and simmer for 4 minutes.
Enjoy with chapathi or with toasted bread.

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Beans Foogath

Ingredients:
Green Beans - 2 cups (French Cut)
Mustard seeds - 1/2 tsp.
Curry leaves - few
Green chillies - 2 (slit)
Onion - 1 (finely chopped)
Grated coconut - 1/2 cup
Salt (to taste)
Oil

Method:
Heat the oil in a non-stick kadai and add the mustard seeds. When the seeds crackle, add the onions and green chillies. Saute till translucent. Add beans and curry leaves. Saute for a minute. Cover the kadai with a deep lid and pour 1/4 cup of water into the lid.
Every 2-3 minutes, remove the lid carefully and stir the beans and again cover with the lid.
Cook the beans till 75% (to retain the colour). It's crunchy since they are 75% cooked. Finally, add the coconut and salt. Stir well.
Enjoy with rice or roti.

Sent off to "Flavours of Goa" event hosted by Oh Taste N See and started by simply.food.

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