Tuesday, October 14, 2014

Oats Cookery Workshop Part 5 :Recipe No: 7 - Cabbage Oats Pakoda


In continuation to the last four posts - on the Oats Cookery Workshop Demo -
Recipe 7 of 8 - Oats - Cabbage Pakoda
Oats Type Used - Regular Quick Cooking
Recipe Type - Snack
 
 
 
Ingredients:

Cabbage 1/4 no (Chopped lengthwise)
Onion - 2 no (Sliced lengthwise)
Oats – 4-5 tbsp
Kadalai Maav/Chickpea flour/Besan -  6 tbsp
Corn flour - 3 tbsp
Red chilli powder - (As per your taste)
Curry leaves - few
Salt
Water to sprinkle
Oil for deep frying
 
Method:
 

In a wide bowl, put cabbage, onion, oats and slight mix.



Add all other ingredients and sprinkle little water and mix well. It should not be watery.

Heat oil in a kadai/wok. When its hot, deep fry till brown both sides and take out on tissue to remove excess oil.

 
 
The ladies preparing the pakodas

 
Paired it with a dip of sweet-chillie-sauce mixed with mayonnaise.


 
This was the most liked of all...they are very crispy and need be served hot!
 
 

Oats Cookery Workshop Part 4 : Recipe No 6 - Oats-Green Peas Tikkis

In continuation to the last three posts - on the Oats Cookery Workshop Demo -
 
Recipe 6 of 8 - Green Peas Oats Tikkis.
Oats Type Used - Quick Cooking
Recipe Type - Snack
 

Ingredients :
 
Green Peas : 1 can
Oats – 1 cup
Onion - 1 (chopped into small pieces)
Ginger - 1 small wedge
Green Chilly - 2-3 nos
Coriander leaves - a hand full
Salt - as reqd

Method:


 
Drain the canned green peas off the water.    


Crush the green chilies and ginger first, then mix it with the green peas and oats.

 
Give one spin in the blender just to coarsely grind the peas and oats. But this is optional..you can make the tikkis without grinding too.
Add the coriander leaves and chopped onion to the mix.
 
 
 Make small vada shapes and deep fry.


 
 
For a change, we tried a small batch dipped in beaten egg before frying. The cutlet effect ;)

 
The ladies preparing the tikkis.

 
Thats it there, on the right, served with some hummus. Yeah...it might sound wierd, but paired it so, out of some instinct.

 
 
Click on the links below to go back to the previous posts
 
 
 

Oats Cookery Workshop Part 3 :Recipe No:5 - Oats-Breadcrumbs Instant Idlis.


In continuation to the last two posts - on the Oats Cookery Workshop Demo -
 
Recipe 5 of 8 - Oats - Breadcrumbs Instant Idli.
Oats Type Used - Regular Quick Cooking
Recipe Type - Snack
 
 
 
Ingredients:
1/2 cup oats
3/4 cups bread crumbs (the crumbs of 3 toasted bread slices)
Slightly less than 1/2 cup sooji rava                    
1- 1 and 1/2 cups thick buttermilk Salt
Grated carrot – ½
Cilantro
3/4 tsp of baking soda
For tempering -  urad dal, mustard seeds, and a pinch of asafetida


 
 
Method:

 Powder the quick cooking oats and mix with the bread crumbs in a deep bowl. Add rava and salt.


Gently stir in the buttermilk until all of the batter is of one consistency and no dry flakes around.

 
Add cilantro and the grated carrot into bowl. Mix well to coat.



Temper in 1 tsp of oil the mustard, urad dal and asafetida until the mustard pops and the urad dal turns golden. 

 
Add to the batter.
Grease the idli pans, pour the batter and steam for about 10 mins.

 
Allow them to cool before scooping the idlis.
Serve hot with chutney/sambar of choice.
 
 
The idlis presented along with some tomato chutney, during the workshop.
 
Click on the links below to go back to the previous posts
 
 

Oats Cookery Workshop Part 2 : Recipe No4 - Oats Cornflakes Cookies

in continuation to the previous post -

Recipe 4 - Oats - Cornflakes Cookies.
Oats Type Used - Regular Quick Cooking
Recipe Type - Snack
 
 
Ingredients:  
Cornflakes : 1/4 cup
Oats - 3/4 cup
All purpose / wheat flour - 4 tsp
Sugar - 1/4 cup
Ghee / oil – 1/4 cup


Method:
1. Grind oats & cornflakes & sugar into fine powder & keep aside.
2. Add the flour & oil to the mixture & make it into smooth dough.
3. Take a baking tray & line with the aluminium foil/baking sheet. Make a small pinch of the dough, flatten it slightly with little pressure & make small sized cookies.
4. Place these cookies in the refrigerator for 15-30 mins.
6. Meanwhile preheat the oven at 180 deg for 10 mins.
7. Remove the baking tray from the refrigerator & place it in the oven. Bake it for about 15mins or till the base of the cookies turn slightly brown.
8. Once the cookies are done take it out from the oven place it in a cooling rack & then store it in the air tight container.

roughly shaped



 off to the oven. Placed a butterscotch chocochip in the centre
Notes:
White sugar can be replaced with demerara sugar ( brown sugar).
Placing the cookies in the refrigerator gives extra firmness & texture to the cookies.


 

Monday, October 13, 2014

Oats Cookery Workshop Part 1 - Recipes - 1,2 and 3 of 8

Firstly, apologies for being so late in posting this up. But anyways...Better late than never...for all those who asked for the recipes of the dishes/snacks demonstrated during the "Oats Delight" Workshop which was taken as a part of the 25th Jubilee Celebration of our Kuwait Engineers Forum.....there you are. 
 
But before you proceed, i would suggest you go through these two previous posts, as an introduction. Sure..it will help.
 
                                     Oats & Prices @Kuwait Market 
 
The HERO, here, was definitely..the good old Mr. Quaker but, i made it a point that it was not just HIM alone, but HIM couple with some other betterhalf. Either a veggie, or a fruit would tag along. So, off to the spread...
 

The items in order :
 
Top row - left to right
 
1. Oats - Banana Breakfast Bites (Breakfast)
2. Oats - Fruit Juice - Icecream Punch (Dessert)
 
Bottom - left to right

3. Mini Oats Idli flavoured with Chutney Powder (Breakfast)
4. Oats - Cornflakes cookies (snack)
5. Breadcrumb - Oats Instant Idlis (Breakfast)
6. Green - Peas Oats Tikkies (snack)
7. Cabbage - Oats Pakoda (snack)
8. Oats - Beef Biriyani (main course)

Items 1, 2 and 3 from the above list is shared now in this post.

the session in progress
 
Recipe 1 - Oats - Banana Breakfast Bars.
Oats Type Used - Instant Flavoured
Recipe Type - Breakfast
 
 


These are "instant" on-the-go bites which you can prepare in no time. I have used the flavoured instant oats here.


 
(these packs have a "good day" message on the pack. A new message for each oats-ie day)
Ingredients:  
1 sachet instant oats (i have used the raisin and spice mix. It gets the  advantage of having these added flavours, nuts, spices and helps save time )

1 medium banana

Method:        


Mash the banana and mix the oats to it.
Pat them on to a plate (greased or ungreased) and microwave for 2 minutes.
Reverse it so that steam does not make the cake soggy.
Cut into pieces and enjoy.

Notes:
Cooking for 2 or 3 or 4 minutes will result in different texture. Find the texture you love.
 
                                            **************************************





Recipe 2 - Oats & Fruit Icecream Punch.
Oats Type Used - Instant Flavoured
Recipe Type - Dessert
 


 




Ingredients:
 
1 sachet Flavored Instant Oats
2-3 cups Ice Cream melted
1 and 1/2 cup fruit juice
Chopped mix fruits
2 tbsp finely chopped almonds/ nuts / raisins
Crushed corn flakes

Method:
 

 
Add oats and mix fruit juice in a bowl for 5-6 hrs or overnight in refrigerator.
Add in the melted ice-cream. Mix fruits and nuts.                                         Top with corn flakes just before serving.
 
 
***********************************
Recipe 3 - Chutney Flavoured Oats .
Oats Type Used - Quick Cooking
Recipe Type - Breakfast / Snack
 
 
Ingredients:  
2cups Leftover Idli Batter
1/2 cup quick cooking oats
1cup Onions (chopped lengthwise)
2 -3 tbsp Chutney powder (any)
1tsp Mustard seeds + urad dal
Dry chillie - 2
Oil, Curry Leaves
Salt

Method:     
 
Mix the quick cooking oats to the idli batter, add water if needed and keep aside for few minutes.
Grease the mini idly plates with oil and pour enough idly-oats batter and steam cook for about 10 minutes in idli cooker.
Once done remove carefully with a spoon and keep aside.

Heat enough oil, Let splutters the mustard seeds, urad dal, dry chillies and curry leaves.
Add the onions and sauté until they turns translucent, now add the chutney powder, idli, cook everything in simmer until the idlis gets well coated with the mix.
Serve hot.

and...some images of the "making"
the idli batter getting filled

the ladies assembling the dessert cups

1 each !

 
...to be continued. :)


Thursday, September 25, 2014

Oats Puliyodharai and "THE OATS : WATER" ratio

Those in my fb friends list, would be aware, that there was a cookery demo i had taken a month back with Oats as the main theme. So, the weeks prior to it were literally trial and error days. Trying a new recipe each evening, taking pictures to prepare the notes, and ofcourse, for positng in here...see if its worth demonstrating....in terms of easness , time taken...


This was one of the trials for the main dish item using OATS. Didnt demonstrate it for the session thou...as i finally decided to stick on to some non-veg item..(beef-oats biriyani, which will follow shortly)

Basically, the recipe is the same...the prOcedure is the same, as with all other regular puliyodharae.
Just need to fix two things in mind.

1. NEVER use quick/instant oats for these type of cooking. They mush up and is one big mess. Always used the Old Fashioned Rolled Oats.
(refer to "this post" for the different types available)
 
2. The "oats-water" ratio. Some recipes for  upma would recommend soaking the oats in water for a few minutes before cooking. I dont follow it, rather prefer to add it as such. But (a big BUT) keep in mind the proportion.
 
1 cup hot water to 1 and 3/4 cup oats. (Less than that would result in mushy oats, higher than that would result in too dry and undercooked oats) - Stick to this !

1(water) : 1 and 3/4 (oats)
 
To the recipe.... you need:
 
Old fashioned rolled oats - 1 and 3/4 cup
Hot water - 1 cup
Gingelly Oil (Nallena) - 3 tbsp
Mustard Seeds - 4 tsp
Channa Dal - 1 tbsp
Urad Dal - 1 tsp
Dried Red chillies - 2
Curry Leaves - few
Powdered jaggery - 1 tsp
Turmeric Powder - 1/2 tsp
Hing (Perungayam) - a generous pinch
Tamarind - lemon sized ball

Peanuts - about 10
Salt - to taste


To roast and grind :

Oil - 1 tsp
Channa Dal - 1 ½ tbsp
Urad dal - 1 tbsp
Coriander Seeds - ½ tbsp
Fenugreek Seeds - ½ tsp
Sesame seeds - 1 tbsp


Procedure :
 
Heat oil and roast the ingredients  under the "to roast and grind" heading above until golden brown. Allow it to cool and grind it coarsely. Keep aside.
 
Add 1/4 cup water (from the already measured 1 cup) to the tamarind, let it soak for 15mins. To save time, you can just microwave it for a minute and then squeeze out thick tamarind pulp. Keep aside.
 
Heat gingelly oil in a kadai on medium low heat and add the peanuts. Roast until slightly browned.
Splutter the mustard seeds, channa dal, urad dal, curry leaves, red chillies, turmeric powder and hing. Toast until they are browned evenly.


 
Now add the tamarind extract (1/4 cup) followed by remaining water (3/4 cup) and allow it to boil . Check and add salt.


Now add the measured oats, the roasted items, mix gently till well coated.
 
 Close and cook for a few minutes (4 or 5)
 
Mix again, gently..till all the water has been soaked, and oats cooked, yet not soggy. Can add a tsp or two of water, if the oasts seems a bit too dry for your taste..but its optional.
 
 
Serve hot with any chutney of your choice.


Tuesday, October 14, 2014

Oats Cookery Workshop Part 5 :Recipe No: 7 - Cabbage Oats Pakoda


In continuation to the last four posts - on the Oats Cookery Workshop Demo -
Recipe 7 of 8 - Oats - Cabbage Pakoda
Oats Type Used - Regular Quick Cooking
Recipe Type - Snack
 
 
 
Ingredients:

Cabbage 1/4 no (Chopped lengthwise)
Onion - 2 no (Sliced lengthwise)
Oats – 4-5 tbsp
Kadalai Maav/Chickpea flour/Besan -  6 tbsp
Corn flour - 3 tbsp
Red chilli powder - (As per your taste)
Curry leaves - few
Salt
Water to sprinkle
Oil for deep frying
 
Method:
 

In a wide bowl, put cabbage, onion, oats and slight mix.



Add all other ingredients and sprinkle little water and mix well. It should not be watery.

Heat oil in a kadai/wok. When its hot, deep fry till brown both sides and take out on tissue to remove excess oil.

 
 
The ladies preparing the pakodas

 
Paired it with a dip of sweet-chillie-sauce mixed with mayonnaise.


 
This was the most liked of all...they are very crispy and need be served hot!
 
 

Oats Cookery Workshop Part 4 : Recipe No 6 - Oats-Green Peas Tikkis

In continuation to the last three posts - on the Oats Cookery Workshop Demo -
 
Recipe 6 of 8 - Green Peas Oats Tikkis.
Oats Type Used - Quick Cooking
Recipe Type - Snack
 

Ingredients :
 
Green Peas : 1 can
Oats – 1 cup
Onion - 1 (chopped into small pieces)
Ginger - 1 small wedge
Green Chilly - 2-3 nos
Coriander leaves - a hand full
Salt - as reqd

Method:


 
Drain the canned green peas off the water.    


Crush the green chilies and ginger first, then mix it with the green peas and oats.

 
Give one spin in the blender just to coarsely grind the peas and oats. But this is optional..you can make the tikkis without grinding too.
Add the coriander leaves and chopped onion to the mix.
 
 
 Make small vada shapes and deep fry.


 
 
For a change, we tried a small batch dipped in beaten egg before frying. The cutlet effect ;)

 
The ladies preparing the tikkis.

 
Thats it there, on the right, served with some hummus. Yeah...it might sound wierd, but paired it so, out of some instinct.

 
 
Click on the links below to go back to the previous posts
 
 
 

Oats Cookery Workshop Part 3 :Recipe No:5 - Oats-Breadcrumbs Instant Idlis.


In continuation to the last two posts - on the Oats Cookery Workshop Demo -
 
Recipe 5 of 8 - Oats - Breadcrumbs Instant Idli.
Oats Type Used - Regular Quick Cooking
Recipe Type - Snack
 
 
 
Ingredients:
1/2 cup oats
3/4 cups bread crumbs (the crumbs of 3 toasted bread slices)
Slightly less than 1/2 cup sooji rava                    
1- 1 and 1/2 cups thick buttermilk Salt
Grated carrot – ½
Cilantro
3/4 tsp of baking soda
For tempering -  urad dal, mustard seeds, and a pinch of asafetida


 
 
Method:

 Powder the quick cooking oats and mix with the bread crumbs in a deep bowl. Add rava and salt.


Gently stir in the buttermilk until all of the batter is of one consistency and no dry flakes around.

 
Add cilantro and the grated carrot into bowl. Mix well to coat.



Temper in 1 tsp of oil the mustard, urad dal and asafetida until the mustard pops and the urad dal turns golden. 

 
Add to the batter.
Grease the idli pans, pour the batter and steam for about 10 mins.

 
Allow them to cool before scooping the idlis.
Serve hot with chutney/sambar of choice.
 
 
The idlis presented along with some tomato chutney, during the workshop.
 
Click on the links below to go back to the previous posts
 
 

Oats Cookery Workshop Part 2 : Recipe No4 - Oats Cornflakes Cookies

in continuation to the previous post -

Recipe 4 - Oats - Cornflakes Cookies.
Oats Type Used - Regular Quick Cooking
Recipe Type - Snack
 
 
Ingredients:  
Cornflakes : 1/4 cup
Oats - 3/4 cup
All purpose / wheat flour - 4 tsp
Sugar - 1/4 cup
Ghee / oil – 1/4 cup


Method:
1. Grind oats & cornflakes & sugar into fine powder & keep aside.
2. Add the flour & oil to the mixture & make it into smooth dough.
3. Take a baking tray & line with the aluminium foil/baking sheet. Make a small pinch of the dough, flatten it slightly with little pressure & make small sized cookies.
4. Place these cookies in the refrigerator for 15-30 mins.
6. Meanwhile preheat the oven at 180 deg for 10 mins.
7. Remove the baking tray from the refrigerator & place it in the oven. Bake it for about 15mins or till the base of the cookies turn slightly brown.
8. Once the cookies are done take it out from the oven place it in a cooling rack & then store it in the air tight container.

roughly shaped



 off to the oven. Placed a butterscotch chocochip in the centre
Notes:
White sugar can be replaced with demerara sugar ( brown sugar).
Placing the cookies in the refrigerator gives extra firmness & texture to the cookies.


 

Monday, October 13, 2014

Oats Cookery Workshop Part 1 - Recipes - 1,2 and 3 of 8

Firstly, apologies for being so late in posting this up. But anyways...Better late than never...for all those who asked for the recipes of the dishes/snacks demonstrated during the "Oats Delight" Workshop which was taken as a part of the 25th Jubilee Celebration of our Kuwait Engineers Forum.....there you are. 
 
But before you proceed, i would suggest you go through these two previous posts, as an introduction. Sure..it will help.
 
                                     Oats & Prices @Kuwait Market 
 
The HERO, here, was definitely..the good old Mr. Quaker but, i made it a point that it was not just HIM alone, but HIM couple with some other betterhalf. Either a veggie, or a fruit would tag along. So, off to the spread...
 

The items in order :
 
Top row - left to right
 
1. Oats - Banana Breakfast Bites (Breakfast)
2. Oats - Fruit Juice - Icecream Punch (Dessert)
 
Bottom - left to right

3. Mini Oats Idli flavoured with Chutney Powder (Breakfast)
4. Oats - Cornflakes cookies (snack)
5. Breadcrumb - Oats Instant Idlis (Breakfast)
6. Green - Peas Oats Tikkies (snack)
7. Cabbage - Oats Pakoda (snack)
8. Oats - Beef Biriyani (main course)

Items 1, 2 and 3 from the above list is shared now in this post.

the session in progress
 
Recipe 1 - Oats - Banana Breakfast Bars.
Oats Type Used - Instant Flavoured
Recipe Type - Breakfast
 
 


These are "instant" on-the-go bites which you can prepare in no time. I have used the flavoured instant oats here.


 
(these packs have a "good day" message on the pack. A new message for each oats-ie day)
Ingredients:  
1 sachet instant oats (i have used the raisin and spice mix. It gets the  advantage of having these added flavours, nuts, spices and helps save time )

1 medium banana

Method:        


Mash the banana and mix the oats to it.
Pat them on to a plate (greased or ungreased) and microwave for 2 minutes.
Reverse it so that steam does not make the cake soggy.
Cut into pieces and enjoy.

Notes:
Cooking for 2 or 3 or 4 minutes will result in different texture. Find the texture you love.
 
                                            **************************************





Recipe 2 - Oats & Fruit Icecream Punch.
Oats Type Used - Instant Flavoured
Recipe Type - Dessert
 


 




Ingredients:
 
1 sachet Flavored Instant Oats
2-3 cups Ice Cream melted
1 and 1/2 cup fruit juice
Chopped mix fruits
2 tbsp finely chopped almonds/ nuts / raisins
Crushed corn flakes

Method:
 

 
Add oats and mix fruit juice in a bowl for 5-6 hrs or overnight in refrigerator.
Add in the melted ice-cream. Mix fruits and nuts.                                         Top with corn flakes just before serving.
 
 
***********************************
Recipe 3 - Chutney Flavoured Oats .
Oats Type Used - Quick Cooking
Recipe Type - Breakfast / Snack
 
 
Ingredients:  
2cups Leftover Idli Batter
1/2 cup quick cooking oats
1cup Onions (chopped lengthwise)
2 -3 tbsp Chutney powder (any)
1tsp Mustard seeds + urad dal
Dry chillie - 2
Oil, Curry Leaves
Salt

Method:     
 
Mix the quick cooking oats to the idli batter, add water if needed and keep aside for few minutes.
Grease the mini idly plates with oil and pour enough idly-oats batter and steam cook for about 10 minutes in idli cooker.
Once done remove carefully with a spoon and keep aside.

Heat enough oil, Let splutters the mustard seeds, urad dal, dry chillies and curry leaves.
Add the onions and sauté until they turns translucent, now add the chutney powder, idli, cook everything in simmer until the idlis gets well coated with the mix.
Serve hot.

and...some images of the "making"
the idli batter getting filled

the ladies assembling the dessert cups

1 each !

 
...to be continued. :)


Thursday, September 25, 2014

Oats Puliyodharai and "THE OATS : WATER" ratio

Those in my fb friends list, would be aware, that there was a cookery demo i had taken a month back with Oats as the main theme. So, the weeks prior to it were literally trial and error days. Trying a new recipe each evening, taking pictures to prepare the notes, and ofcourse, for positng in here...see if its worth demonstrating....in terms of easness , time taken...


This was one of the trials for the main dish item using OATS. Didnt demonstrate it for the session thou...as i finally decided to stick on to some non-veg item..(beef-oats biriyani, which will follow shortly)

Basically, the recipe is the same...the prOcedure is the same, as with all other regular puliyodharae.
Just need to fix two things in mind.

1. NEVER use quick/instant oats for these type of cooking. They mush up and is one big mess. Always used the Old Fashioned Rolled Oats.
(refer to "this post" for the different types available)
 
2. The "oats-water" ratio. Some recipes for  upma would recommend soaking the oats in water for a few minutes before cooking. I dont follow it, rather prefer to add it as such. But (a big BUT) keep in mind the proportion.
 
1 cup hot water to 1 and 3/4 cup oats. (Less than that would result in mushy oats, higher than that would result in too dry and undercooked oats) - Stick to this !

1(water) : 1 and 3/4 (oats)
 
To the recipe.... you need:
 
Old fashioned rolled oats - 1 and 3/4 cup
Hot water - 1 cup
Gingelly Oil (Nallena) - 3 tbsp
Mustard Seeds - 4 tsp
Channa Dal - 1 tbsp
Urad Dal - 1 tsp
Dried Red chillies - 2
Curry Leaves - few
Powdered jaggery - 1 tsp
Turmeric Powder - 1/2 tsp
Hing (Perungayam) - a generous pinch
Tamarind - lemon sized ball

Peanuts - about 10
Salt - to taste


To roast and grind :

Oil - 1 tsp
Channa Dal - 1 ½ tbsp
Urad dal - 1 tbsp
Coriander Seeds - ½ tbsp
Fenugreek Seeds - ½ tsp
Sesame seeds - 1 tbsp


Procedure :
 
Heat oil and roast the ingredients  under the "to roast and grind" heading above until golden brown. Allow it to cool and grind it coarsely. Keep aside.
 
Add 1/4 cup water (from the already measured 1 cup) to the tamarind, let it soak for 15mins. To save time, you can just microwave it for a minute and then squeeze out thick tamarind pulp. Keep aside.
 
Heat gingelly oil in a kadai on medium low heat and add the peanuts. Roast until slightly browned.
Splutter the mustard seeds, channa dal, urad dal, curry leaves, red chillies, turmeric powder and hing. Toast until they are browned evenly.


 
Now add the tamarind extract (1/4 cup) followed by remaining water (3/4 cup) and allow it to boil . Check and add salt.


Now add the measured oats, the roasted items, mix gently till well coated.
 
 Close and cook for a few minutes (4 or 5)
 
Mix again, gently..till all the water has been soaked, and oats cooked, yet not soggy. Can add a tsp or two of water, if the oasts seems a bit too dry for your taste..but its optional.
 
 
Serve hot with any chutney of your choice.