OAT AVATARS

I - SPICY OAT ( Simple )

Bored with eating oatmeal the same common way ? Cooked in milk, adding sugar/honey, nuts, raisin, dates etc.??
Try this out. You would love it, if you like the ready-to-cook instant noodles’ flavour. Got this idea from my daughter – improvised a bit.


2 serves
Boil together oatmeal (about 5- 6 tbsp ), about 2 cups water, salt to taste, 1 tbsp Ruchi Curry masala ( or any other brand) and ½ tsp Grihasti Chowmen masala ( if you have). Cook for 3-4 mins till oat is done.
Can it get any simpler?

You can add only peas and corn – makes a good combination.

II- SPICY OAT WITH VEGETABLES

Dry fry oatmeal lightly and keep aside.  Boil together enough water ( a little over 1 cup per 3 tbsp oat), vegetables ( peas, finely chopped carrot, beans, cauli flower ), chopped onion, chopped dhania patta( fresh coriander leaves), curry powder ( 1 tbsp per 3 -4 tbsp of oat), a bit of Grihasti Chowmein masala ( skip if you do not have- just add more curry masala) and salt to taste. Cook for 2-3 mins till vegetables are half done. Stir in the fried oatmeal and cook for another 2 minutes. Serve hot.

III- OAT UPMA
2 servings
Lightly dry fry 5-6 tbsp oatmeal and keep aside.

Heat 1 tbsp refined oil. Crackle jeera. Add chopped onion ( one small), chopped ginger( 1 tsp), chopped green chilli ( to taste) and 7-8 curry leaves. Just give it a stir and add finely chopped vegetables like cauliflower, cabbage, carrot, beans and peas. Lightly saute for a few seconds; add water ( 1 cup for 3 tbsp oat) and salt. Cook for 4-5 mins till vegetables are done. Add fried oats, 1 tsp pure ghee and cook for another 2 mins. Switch off and rest covered for a while. Serve hot.

IV- OAT KHICHDI
2 serves
Mix 2 tbsp curd to 5-6 tbsp of oatmeal or oat bran; add a little water and leave it to get soaked for 15-20 mins.
Finely chop cabbage, carrot, capsicum, beans and onion. Add green peas.

 Heat water in a kadai and boil the vegetables and chopped onion adding salt to taste.  When veggies are tender, but still a bit crunchy, stir in the soaked oat bran/oat meal.  Cook for a few more seconds till all water gets dried up, leaving the preparation just moist enough. Switch off gas. Add a spoon of pure ghee, chopped dhania patta and freshly crushed pepper and mix well.  A tasty, wholesome and healthy dish for breakfast.

V- SUJI-OAT PITHA

 Suji ( semolina) : oat meal or oat bran    =  2: 1 roughly  ( but any proportion with more suji &less oat will do)

Mix suji, oat, 1-2 tbsp curd, a few drops of olive oil ( or refined oil), salt, chopped spring onion( if available), chopped onion, chopped ginger, green chilli (a bit), pepper powder ( optional), chopped dhania patta and water.  Keep for 20-30 mins.   Adjust consistency by adding more water, as required to have a slightly thick, but spreadable, consistency of the mix.
Heat ½ tsp olive oil on a non-stick pan. Spread 1-2 small ladle-full of the mix like a pitha( pancake). Make slightly thick pitha ( and smaller rounds, otherwise it will be difficult to flip side) and sprinkle a few drops of olive oil on top side. Let it get fried on low fire – cover while frying, to let suji cook well. Flip side and fry on the other side. Serve hot with/without sauce/chutney.

VI- Oat – Palak Pitha ( Oat-Spinach Pancake)
 ( had learnt this from my sis-in-law; she is an awesome cook.)

Suji : oat meal or oat bran    =  2: 1 roughly  ( but any proportion will do)

Use olive oil for best taste; otherwise can use refined oil.
Mix suji, oat, 1-2 tbsp curd, water, a few drops of olive oil, salt, chopped palak( ( only leaf portion – each chopped into 2-3 pieces), sliced onion ( in generous quantity and a bit thick slice) and chopped green chilli ( just slit into two halves).  Keep for 20-30 mins.   Adjust consistency of the mix by adding more water, as required to have a slightly thick, but spreadable, consistency.

Heat ½ tsp olive oila on a non-stick pan. Spread 1-2 small ladle-full of the mix like a pitha( pancake). Make slightly thick pitha ( and smaller rounds, otherwise it will be difficult to flip side) and sprinkle a few drops of olive oil on top side. Let it get fried on low fire – cover while frying, to let suji cook well. Flip side and fry on the other side. Serve hot with/without sauce/chutney.

VII- OAT SAMBHAR

( My Spicy Oat with sambhar masala)

Boil together oatmeal (about 5- 6 tbsp ), 2-3 tbsp home made tomato puree ( i.e raw tomatoes ground in mixie),3 cups water, salt to taste and 1-1/2 tbsp Sambhar masala.. Half-way through, add chopped coriander leaves. Cook for 3-4 mins till oat is done and consistency is running semi solid. Really yummy with a slight tangy taste with flavour of South Indian sambhar(which most of you can not identify) and lovely aroma of fresh coriander leaves!  Enjoy !!