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Showing posts with label OATS RECIPES. Show all posts
Showing posts with label OATS RECIPES. Show all posts

Wednesday, August 27, 2014

Oats Jaggery Kozhakattai for Vinayagar Chathurthi | Festival recipes.

A long pending post, prepared last year. I had prepared this for Healthy Dumpling Festival in Singapore. I also taught many people to make the dough for the dumpling. It was fun doing this with any different people.

Finding a right type of rice flour abroad is little difficult, unlike india. So I have used Idiyappam flour which is available in shops. Its fine and looks like milled one for Kozhakattai.

Idiappam flour - 2 cups and little more
Hot Water - 2 cups or more if required.
Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns
Salt a pinch

Preparation Method
In a wide vessel add oil, idiappam flour and salt. Boil water on stove or kettle add it to the flour, slowly mix with a spatulla continously to form a chapathi dough consistency. Allow it to cool. Mix again to form soft dough. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying. Take small balls and fill in the moulds.

Oats Jaggery Stuffing

Fresh Grated Coconut - 2 cups
Jaggery - 1 cup(powdered) (if you find it too sweet can reduce)
Rolled Oats - 4 tablespns
Rava/Sooji - 1 tablspn
Cardamom /Elachi powder - 2 pinch

Preparation Method
In a wide kadai, add jaggery with a tspn of water. Allow it to dissolve with stirring on intervals. if you feel it has dust particles, filter it and then keep again on stove. Add grated coconut oats, rava and cardamom powder. Mix till its thick and dry. Transfer it to a plate.

Oats Jaggery filling is ready.

Now take the rice flour, grease the mould with oil.fill a thin layer, then stuff this filling and close it. Slowly open the mould to form the beautifully shaped kozhakattai is ready for steaming.

Boil water in a wide vessel or idli cooker.

Grease the plates and steam the kozhakattai for 15mins or till the outer layer is shining and done.

PS - Your feedback is appreciated. Do try recipe from ( take a picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.
Tags - Vinayagar, Ganesh Chathurthi, Festival Recipes, Homemade, Indian, vegetarian

Friday, April 27, 2012

Oats Buttermilk | Summer Specials!

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

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

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.

Friday, March 9, 2012

Rava Oats Upma with Moong Dal | Diabetic Recipe!

I love Rava Upma, and mostly make once a week for breakfast or dinner. This time tried to make healthy version for cholestrol and diabetic people. I usally buy quick cook oats, this time wanted to try rolled oats.
Rava(Semolina/Sooji) - 2 cups
Rolled Oats - 1 cup

Pasiparuppu/Siru paruppu/Moong dal/Split green gram - 1/2 cup
Water - 5 to 6 cups
Onion - 1 no (thinly sliced)
Capsicum - 1 med(thinly sliced)
Cabbage - 1/2 no((thinly sliced)/shredded)
Olive Oil - 4 tspns
Ghee - 1 tspn
Green chilli - 2 nos(As per taste)
Mustard - 1/2 tspn
Urad/Channa dal mixed - 1 tspn
Asafotida(hing) - 2 pinches
Curry leaves - few
Turmeric - 1/2 tspn
Salt to taste
Corainder for garnishing.
Preparation Method
Wash and soak moong dal in warm water or normal water in a vessel.
Heat a kadai, roast the rava slightly till it becomes brown and gets nice aroma. Transfer it to a plate.
In the same kadai, dry roast rolled oats till slight brown. Transfer it to a plate.
In a vessel boil water and keep aside.
In a same kadai, add 3 tspns olive oil and mustard wait till it splutters. Now add dal and asafotida. Saute till its brown.
Add onion, ginger, garlic, green chilli, curry leaves and saute till onion is slightly brown.
Add capsicum, cabbage, a pinch of turmeric and saute for few mins. Add soaked  moong dal and mix.
Add boiled water, 1 tspn oil allow it to boil. Once its boiled reduce the heat. Check whether moong dal is cooked. Then add salt and curry leaves.
Slowly add the rava and mix well immediately without allowing it to form lumps. Add water if required. Close with a lid till rava cooks.
After 2 mins add roasted oats and mix well.
Slowly stir until no water is left. Check whether rava is nicely cooked otherwise sprinkle water mix and close the lid. Keep in low flame.
Off the stove. Garnish with coriander/cilantro.

Rava Oats Upma is ready to serve. You can eat with sambar.

Do send in your entries to my Women's Day Event and Giveaway!

Thursday, July 14, 2011

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.

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

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

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.

Thursday, January 27, 2011

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.

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
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.

Tuesday, December 14, 2010

Oats Spinach Hearty Cutlets

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

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 

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

Sunday, January 3, 2010

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

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.
Saraswathi Iyer

Wednesday, December 30, 2009

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.

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.


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