Oats Buttermilk | Summer Specials!

Oats Buttermilk is very healthy and refreshing for this scorching summer.

Ingredients
Rolled Oats - 2 tspns
Ginger - 1" piece
Curds/Plain Yogurt - 1 cup
Water - 2 cups
Salt

Preparation Method


Soak rolled oats in water for few mins.
In a blender, add oats, a piece of ginger and salt. Grind to smooth paste.
Take chill thick curds/plain yogurt add 2 cups water. Mix the smooth paste with curds, mix well and garnish with chopped coriander.

Serve chilled.

Enjoy Oats Buttermilk.


   This recipe is going to CWS Oats Event by Kalyani and Priya and Summer Spunk by Anusha.

Aval Oats Dosai!!!

This is an easy and quick dosai, was thinking what to do with aval/poha/rice flakes. Took it to make Aval Upma and ended up with dosai. My family like it too.

Ingredients
Aval/Poha/Rice flakes - 3 cups (thin or thick)
Oats - 1 cup(I used quaker quick cook oats)
Green chilli - 1 no(As per your taste)
Rice flour - 2 table spoons

Seasoning/Talipu
Oil - 1 tspn
Mustard - 1/4 tspn
Hing - 2 pinches
Jeera/Cumin - 1/2 tspn
Coriander/cilantro leaves chopped - 2 tspns
Salt

Preparation Method
Wash and rinse aval, leave it for few minutes.
Add oats, green chilli, water and grind to fine paste in a mixie or blender.
Now season the batter with the above ingredients.
Add rice flour and mix well without lumps. Add water if required.
Heat a tawa/skillet and pour the batter slowly. Do not spread, it will spread by itself. It will take sometime to cook. Wait and slowly turn around.
Put oil and steam both sides.

Soft and Crispy Aval Oats Dosai is ready. Serve hot with Coconut chutney or Molagai Podi.

Notes - If you have time you can mix and leave the batter for 1 to 2 hrs and then make dosas.

This recipe is going to Show me ur Dosa event by Divya.

Crispy Oats Cabbage Onion Pakoda

I just love deep fried snacks, I prepared this last week for my friends a sidedish for Bisibelebath. My friend is very health consicious so I quickly added oats to it. They just loved it.

Ingredients
Cabbage  1/2 no(Chopped lengthwise)
Onion - 1 no(Sliced lenghtwise)
Oats - 2 tspns
Kadalai Maav/Chickpea flour/Besan -  3 to 4 tspns
Corn flour - 2 tspns
Red chlli powder -  1/4 tspn (As per your taste)
Curry leaves - few
Salt
Water to sprinkle
Oil for deep frying

Preparation 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. It will take more time for cabbage to cook, so be patient.
Allow it to cool and store it in air tight container.

Enjoy it with hot variety rice Bisibelebath/Pulav/Sambar Rice/Rasam Rice/Coffee/Tea time.

Notes - Adding Oats is Optional, you can prepare without oats too.
Do not store, when its warm or hot it will become soggy.

This recipe is going off to

CWF Oats by Priya and Kiran.
Deep Fried Snacks by Radikha.

Oats Spinach Hearty Cutlets

Oats Spinach Hearty Cutlets are very tasty and healthy. This can be ready in a jiffy.

Ingredients
Oats - 1 cup(100gms) - I used quaker oats.
Palak Keerai/Spinach - 1/2 bunch (chopped finely)
Potao - 1no(Boiled and grated)
Onion - 1 no (Chopped finely)
Ginger/Garlic - 1 tspn(Chopped finely)
Potukadalai Maav/Chutney dal powder - 2 tspns
Green chilies - 2nos(chopped finely)
Olive Oil - 2-3 tspnS 
Salt
Paneer(Optional)

Preparation Method
Dry roast oats in a kadai till its slight brown and transfer it to a plate.
In a same kadai, add 1 tspn oil, add ginger garlic and saute for few mins.
Add onion, salt, green chilli and saute till its transparent.
Add spinach and cook.
Keep the stove in low flame. Add oats and mix.
Add grated potato and paneer if you are using it and mix well.
Finally add potukadalai maav/besan and mix well to form a dough.
Allow it to cool and make small balls and give whichever shape you desire.
Heat a skillet or tawa, add oil and shallow fry both sides till brown.
You can also deep fry, by coating in bread crums.

Healthy and Tasty Oats Spinach Hearty Cutlets is ready to serve. You can serve with Ketchup or chutney.

Notes -
Serves - 2 persons
Makes - 8 nos

Oats Feast Roundup!!!

Thank you for participating in Oats Feast Event. Have received wonderful dishes which are healthy.

Roundup follows.

Oats Sidedish

Plantain Stem with Oats by Usha Nandini
Snake Gourd and Oats Kootu by Priya
Raw Banana and Oats Kara Poriyal by Priya

Oats Breakfast

Masala Oats Pancakes by EC
Stuffed Oats and Wheat Pancake by Pari
Oats Dosa by Rupali Jain (No Photo)
Oats Dosa by Shama
Minty Oats Paratha by Priya
Oats Rava Idly by Shama
Oats Upma by Shama
Oats Idly by Shama
Oats Delight by Shama
Oats Healthy Drink by Shama

Oats Sweets

Oats Wheat Rava Laddu by Usha Nandini
Oats Rasagulla by Priya
Saffron Oats Peda by Priya
Oats Semiya Payasam by Saraswathi Iyer


Oats Soup

Roasted Tomato and Oats Soup by Priya
Spinach Potato Soup and Roasted Oats by Pari


Oats Cookies

Crunchy Oats Cookies by Palatable
Eggless Oatmeal Walnut Cookies by Renu Roy
Eggless Gingery Carrot Cookies by Priya
Glutenfree Eggless Oats & Almond Candied Fruit Cookie by Sadhana
Eggless Gluten free Oat & Almond Ginger Bread Cookies with no refined sugar by Sadhana

Others

Eggless Oats Brownies by Priya
Eggless Pumpkin and Multigrain Breakfast Scones by Priya

Am excited and happy in giving this award "Oats Queen" any guesses???/

Thats none other than Priya of Priya's Easy n Tasty Recipes for her wonderful recipes. Please accept it.

Participation Award to each and everyone who participated. Pls accept and post in your blog. Thank you

Looking foryour co-operation and participation for my next event Cakes n Cookies and CFK Creative Food for Picky/Fussy Eaters Healthy Breakfast and Dinner.

Do let me know in case I have missed any entry which is not intentional.

Cheers,
Saraswathi Iyer

Oats Semiya Payasam/Kheer

Oats Semiya/Vermicilli Payasam is a sweet dish prepared with milk, semiya, sugar, oats and kesari/saffron. This is my new innovative recipe.

Saffron is very expensive ingredient which is taken by pregnant women in milk and also used to prepare sweets.

This recipe is going off to Oats Feast here in Sara's Corner and JFI Saffron hosted at Chef in you.

Ingredients
Semiya/Vermicilli - 1 cup
Oats - 2 to 3 tspns
Milk - 1/2 litre
Kesari/Saffron - a pinch (Soaked in 1/2 cup warm milk)
Sugar - 1 cup (As per your taste)
Condensed milk - 1/2 cup
Cardamom powder - a pinch
Ghee - 2 tspns
Mix of cashews n raisins - 2 tspns

Preparation Method
In a kadai, add 1 tspn ghee and dry roast the semiya till brown.
Soak oats in water.
In a thick bottom vessel, boil milk in low flame as it will overflow. When its started boiling add roasted semiya/vermicilli, sugar, condensed milk and mix well.
Once semiya is well cooked add oats and kesari/saffron.
Boil well till the milk thickens and reduces.
Garnish with cashews n raisins roasted in ghee.

Serving suggestion - Hot or cold.