Oats idli

Print

Oats idli

  • Author: Meenu Agarwal
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: Breakfast
  • Cuisine: South Indian
  • Diet: Vegetarian

Description

These Oats idlis are not only healthy and tasty, but can be made  instantly as they require no fermentation with just oats, semolina, curd and some herbs and spices to add the extra flavour.  The beta glucagon in Oats helps in managing both blood sugar and cholesterol levels, so this recipe is great for Diabetics and anyone with elevated cholesterol levels. Serve these idlis with any home made chutneys or sambhar.


Ingredients

  • Oats – 100g
  • Rava – 50g
  • Curd – 200g
  • Chana daal – 50g
  • Cashew nuts-20g
  • Curry leaves- 8-10pcs
  • Salt to taste
  • Red chilli powder -1/2 tsp
  • Ginger – 1tsp finely chopped
  • Green chili – 1 tsp finely chopped
  • Baking soda-1 tsp. or eno powder 2tsp
  • Oil – 1tsp

Instructions

  1.  Dry roast oats and rava in a pan till they turn golden brown.
  2. Add curd to this mixture in a bowl.
  3.  Add salt to taste.
  4. Heat oil in a frying pan, add mustard seed till they splutter, add curry leaves, hing, chana daal and cashew nuts.
  5. Saute till golden brown.
  6.  Add this tadka to oats and rava mixture.
  7.  Add chopped ginger and chilli.
  8. Add baking soda or eno (i use eno) and oil to the batter.
  9.  If required add water to get the consistency of idli batter.
  10.  Fill the greased plates with batter.
  11. When the water in the idli cooker began to boil place the idli stand inside it and steam for around 14-15mins.
  12.  Allow them to cool down. Remove from the plates with the help of greased spoon.
  13. Sprinkle chilli powder on top of the idlis.
  14.  Serve them hot with chutney and sambhar.
  15.  Sprinkle chili powder on top of the idlis.
  16.  Serve it with coconut chutney and sambhar.


Nutrition

  • Serving Size: 2
  • Calories: 248Kcal
  • Fat: 7g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 11g

Quinoa salad

Print

Quinoa salad

  • Author: Meenu Agarwal
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: Salad
  • Cuisine: Indian
  • Diet: Low Calorie

Description

This nutritious Quinoa Sala is easy to prepare and is a quick make which can be consumed as a snack or even a Breakfast/Lunch/Dinner meal option with a side bowl of healthy soup.  Quinoa is a great source of protein and is an  ideal choice for someone who follows a vegetarian diet as it contains all 9 essential amino acids.


Ingredients

  • Water-1 – 3/4 cups
  • Uncooked quinoa -1 cup
  • Tomato-½ cup coarsely chopped seeded
  • Coriander leaves- ½ cup chopped
  • Peanuts- ¼ cup roasted
  • Raisins-1/4th cup
  • Cucumber- ¼ cup chopped
  • Green chilies – ½ tsp. finely chopped 
  • Lemon juice- ¼ cup fresh
  • Extra virgin olive oil-1 tbsp.
  • Onion-finely chopped 1 tbsp.
  • Salt-1/2 tsp.
  • Black pepper powder -1/4th tsp.

Instructions

  1. Combine water and quinoa in a medium saucepan, bring boil. Cover, reduce heat, and simmer 20 minutes or until water is absorbed.
  2. Remove from heat; fluff with fork.
  3. Stir in the remaining ingredients.
  4. Cover, let stand for an hour.
  5. Serve chilled or at room temperature.


Nutrition

  • Serving Size: 4
  • Calories: 193kcal
  • Fat: 5g
  • Carbohydrates: 32g
  • Fiber: 5.5g
  • Protein: 5g

Vegetables Oats Upma

Print

Vegetables Oats Upma


Description

Upma is a dish originating from the Indian Subcontinent, most common in South Indian breakfast, cooked as a thick porridge from dry roasted semolina or coarse rice flour. Oats Upma is a healthy breakfast and a healthier version of Upma. This can be consumed in the breakfast as well as snack items. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways. This recipe is good for weight loss, diabetic and heart diseases.


Scale

Ingredients

  • 1 cup oats
  • 1 cup vegetables (Chopped carrots, peas, capsicum )
  • 1 tomato medium sized
  • 1 onion thinly sliced medium
  • ¾ cup water (adjust as needed)
  • Salt as needed
  • 1 pinch Turmeric
  • Oil as needed
  • 34 Cashewnuts
  • ½ tsp mustard seeds
  • ¼ tsp red chili powder
  • Coriander leaves as needed

Instructions

  • Dry roast oats until golden or they begin to smell good. Set aside.
  • Heat a pan with oil. Add mustard seeds ,allow to crackle.
  • Add cashew nuts and saute till they are lightly browned
  • Add onions and fry until they turn slightly golden or pink.
  • Sauté vegetables carrot, capsicum,  peas for 2 to 3 mins. Add chopped tomatoes, sprinkle salt and turmeric.
  • Cook until the tomatoes turn completely mushy.
  • Add chili powder
  • Mix and fry for 2 to 3 minutes until it smells good.
  • Add water and bring it to a boil.
  • Add oats and stir well.
  • Cover and cook. If needed add more or less water to adjust the consistency.
  • Add coriander leaves.
  • Serve it hot


Nutrition

  • Serving Size: 1
  • Calories: 225 Kcal
  • Fat: 3 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 4 g