SESAME BREAD FINGERS

Sesame Bread Fingers,most favorite snacks among kids. Sesame Bread fingers is a great snack or starter and also serves as a wonderful tiffin box option for kids and finger food for toddlers.

PREPARATION TIME : 10 min.
TOTAL TIME              : 20 min.
CALORIES                 : 63

INGREDIENTS :

• 1/2 cup boiled & mashed potato
• 1-2 finely chopped green chilies 
• 2-3 garlic cloves finely chopped
• 2 slice of brown bread
• 2 tbsp sesame seeds
• 1 tsp red chilly powder
• 1/2 tsp jeera powder
• 1/2 tsp garam masala
• 1/2 tsp amchoor powder
• 1/3 cup all purpose flour
• Water 
• Oil for deep frying
• Salt to taste

METHOD : 

1. In a bowl, add boiled mashed potato, green chilly, garlic, 1/2 tsp red chilly powder, cumin powder, amchoor powder, garam masala and salt.
2. Mix everything well and keep it aside.
3. In another bowl add all-purpose flour, salt and rest of red chilly powder.
4. Add little water at a time and make a thick and smooth batter.
5. Now cut each bread length wise in four pieces.
6. Spread thick layer of potato mixture on top of  bread.
7. Gently press it so that potato mixture and bread sticks together. Do the same with all the pieces.
8. Now dip each piece in batter and sprinkle sesame seed on it.
9. Deep fry them till they become brown and crispy.
10. Serve sesame bread fingers hot with your favorite dip.

 
 

MULTIGRAIN BREAD VADA

It is very simple yet tasty recipe of vada made from multigrain bread, spices and herbs. They can also be as evening snacks along with a cup of tea. Multigrain bread vada is also healthy.

PREPARATION TIME : 10 min.
TOTAL TIME              : 25 min.
CALORIES                 : 335

INGREDIENTS :

• 5 slices of multigrain bread
• 1 medium onion finely chopped
• 1 inch ginger finely chopped
• 2-3 green chillies finely chopped
• 1/4 cup chopped coriander 
• 5-6 curry leaves
• 1/4 tsp jeera
• 1/4 cup yogurt
• 1/4 cup rice flour
• 1 tbsp sooji 
• oil for deep frying
• salt to taste

 METHOD :

1. Cut the bread into small pieces and take in a bowl.  
2. Add onion, ginger, green chillies, jeera, curry leaves, coriander, rice flour, sooji. Mix well.
3. Now add yogurt and mix well with hands and knead it like a dough.
4. Divide the dough into medium sized ball and flatten them. keep aside
5. While shaping vadas heat the oil for frying in frying pan on medium heat.
6. Once the oil is hot, drop the one vada at a time.
7. Fry the vadas till crisp and golden brown.
8. Once the vadas are fried take them out on kitchen towel so that excess oil drains out.
9. Serve hot along with a cup of tea or tomato ketchup.

PANEER AND SPINICH SWIRLS

Paneer and Spinich Swirls are elegant, sure-to-impress your kids.

PREPARATION TIME : 10 min.
TOTAL TIME              : 30 min.
CALORIES                 : 262 

INGREDIENTS :

• 4 sheets of Frozen Puff Pastry sheets.
• 1 cup finely chopped and blanched spinach
• 1/2 cup of grated Paneer
• 1 medium onion finely chopped
• 3-4 cloves of garlic chopped
• 1/2 tsp of red chili flakes
• salt to taste
• 2 tbsp of milk
• 1 tsp of oil for making filling
• Oil spray for baking the swirls

METHOD :

1. Pre Heat the Oven at 200 degrees.
2. Take out the pastry sheets from the freezer and let it soft for 40 minutes before you plan to start to make these swirls.
3. Mean while,heat oil in a pan, and once the oil is hot, add onions to it. Stir fry the onions until they are pink.Now add chopped garlic and stir fry them too.
4. Once the onions and garlic are little cooked, add spinach, salt, chili flakes and mix everything well. Let this mixture cook for 5 minutes on medium flame and then switch off the flame and allow this mixture to cool.once cooled, mix the paneer also to this mixture.
5. Take one pastry sheet and roll it longer using a rolling pin. Spread the paneer and spinach filling on the pastry sheet leaving one inch space in the ends.
6. Roll the sheet with both the ends and seal the edges using milk. Once the sheet is rolled, brush with milk all over, and cut it into 1.5 cm thick swirls. you will have 4 swirls form each sheet.
7. Grease a baking tray with little oil and place all the swirls on the baking tray. Spray some oil all over.
8. Bake the pastry sheet swirls at 200 degrees for 20 minutes. You may flip the swirls at some time in between so that they get baked on both the sides equally.
9. Once they are baked , take them out and serve hot with tomato ketchup and enjoy.

 
 

BAKED SWEET POTATO FRIES

Fries couldn't get any more delicious or easy to make than these healthy baked sweet potato fries. Sweet potatoes are a non-starchy carb, and they contain vitamin C.


PREPARATION TIME :  5 min.
TOTAL TIME              :  30 min.
CALORIES                 :  122 

INGREDIENTS :

• 2-3 large sweet potatoes, sliced into thin strips
• 1/4 cup oil
• 1 tsp garlic powder
• salt to taste
• 1 tsp black pepper powder

METHOD :

1. Preheat oven to 400 degrees.
2. Put oil and spices in small bowl and mix well.
3. Slice sweet potatoes and put on a baking sheet.
4. Pour oil over the fries and toss by hand until evenly coated.
5. Bake for 20-25 minutes or more until slightly browned and tender.
6. Serve with tomato ketchup or mayo.

 

 

SWEET CORN CHAAT

Sweet Corn Chaat is a yummy & healthy snack. It is an easy snack which you can prepare quickly or whenever you are short of time. Sweet Corn Chaat is a delectable spiced and tangy snack made with sweet corn.

PREPARATION TIME  : 10 min.
TOTAL TIME               : 15 min.
CALORIES                  : 144

INGREDIENTS :

• 1 cup boiled sweet corn kernels 
• 1 medium onion finely chopped
• 1 medium tomato finely chopped
• 1-2 green chilly finely chopped
• 1 tbsp green coriander finely chopped
• 1 tsp lime juice
• 1/2 tsp red chilly powder
• 1 tsp chaat masala
• Salt to taste
• Sev for garnishing

METHOD :

1. Take a big bowl, Add boiled sweet corn kernels with all other ingredients in the bowl and mix well.
2. Serve the sweet corn chaat immediately topped with sev and coriander leaves.

SPINACH SOUP

The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night.

PREPARATION TIME : 10 min. 
TOTAL TIME              : 20 min. 
CALORIES                 : 203

 

INGREDIENTS :

 

• Spinach puree 1 cup

• Olive oil 2-3 tablespoons

• Onion finely chopped 1 medium

• Potato boiled and peeled 1 medium

• Salt to taste

• Black pepper powder to cook

• Walnuts toasted 8-10

• Milk 1 cup

METHOD :

1. Heat oil in a non-stick pan. Add onion and sauté till light brown.

2. Dice potato. Add spinach puree to the onion in the pan and mix well. Add salt, black pepper powder and ¾ cup water. Mix well and cook for 2-3 minutes or till it comes to a boil.

3. Pour spinach mixture into a blender jar, add potato and 5-6 walnuts. Blend well.Add ½ cup milk and blend till smooth. Transfer soup into a deep non-stick pan on heat. Add remaining milk and mix. Adjust seasoning, mix and cook for 2-3 minutes.

4. Chop remaining walnuts. Pour the soup into a serving bowl, garnish with chopped walnuts and serve piping hot.

    

BROCCOLI MANCHURIAN

A simple Indo Chinese appetizer made with the healthy broccoli as it is a source of dietary fiber and vitamin C. 

PREPARATION TIME : 15 min.
TOTAL TIME               : 25 min.
CALORIES                  : 135

INGREDIENTS :

• 250 grams Broccoli 
• 1 medium onion chopped
• 1-2 green chilly chopped
• 3-4 cloves garlic finely chopped
• 1 inch ginger finely chopped
• 2 springs of spring onion chopped
• 2 tbsp red chilly paste
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tsp black pepper powder
• 1/2 cup corn flour
• 1/2 cup maida
• Oil for deep frying
• Salt to taste
• Water as required 

METHOD: 

1. Break the whole Broccoli into medium florets.
2. Take equal proportion of maida and corn flour with salt and pepper.Add water, mix well and make a thick batter.
3. Dip the florets in the batter to coat it completely and deep fry till crisp and golden brown in medium heat oil. Drain excess oil on the paper towel.
4. Heat some oil in a non stick pan. Saute the finely chopped ginger, green chilly, garlic, onion and half of chopped spring onion.
5. Add red chilly paste, tomato sauce, soy sauce and salt to taste mix well
6. Finally toss the fried broccoli florets with the sauce. 
7. Garnish it with spring onion and serve hot.

OATS AND DRYFRUITS HALWA

Oats dryfruits Halwa is an easy to make recipe which is healthy and pacifies your sweet cravings instantly. 

PREPARATION TIME : 5 min.
TOTAL TIME               : 15 min.
CALORIES                  : 250

INGREDIENTS :

• 1 cup oats
• 2 cup milk 
• ¾ cup sugar
• 2 tbs ghee
• 1 tsp cardamom  powder 
• 2 tbsp raisins 
• 1/2 cup chopped nuts

METHOD : 

1. Heat ghee in a pan, add the oats to it and roast it until it turns golden brown.
2. Add milk, sugar, cardamom powder, nuts and raisins, mix well and bring it to a boil. Stir continuously.
3. Keep stirring and cooking for 2-3 minutes and you will see the halwa getting thickened.
4. Switch off the flame and serve hot.

 

VEGETABLE OATS PULAO

A delicious Indian recipe of high-fiber healthy food with oats and vegetables. This recipe is full very healthy and full of nutrition.
 
PREPARATION TIME  : 15 min.
TOTAL TIME                : 25 min.
CALORIES                   : 250 

INGREDIENTS :

• 1 cup oats
• 1 tbsp olive oil
• 1 medium onion chopped
• ½ tsp pepper
• 1/4 cup peas
• ½ cup chopped beans
• 1-2 carrots chopped
• 1 medium capsicum chopped
• 1 tsp garlic paste
• 1-2 green chillies chopped
• 1/2 tsp garam masala 
• 1-2 mint leaves
• 3 cup water
• 1 tbsp oil
• Salt to taste 

METHOD :

1.  In a pan roast the oats for 2-3 minutes until they are slightly golden and keep it aside.
2. Add oil to the pan. When the oil starts to heat than add onion, beans, carrot, peas, capsicum,   green chillies and cook until they softened, about 5 minutes. Then add garlic paste, pepper and garam masala, cook for a minute. 
3. Add oats and salt. Add water, cover the pan, and reduce the heat to medium-low. Cook for 5-7 minutes or until the water is absorbed.
4. Transfer to a serving bowl, garnish with mint leaves and serve hot. 

OATS AND SOOJI PANIYARAM

A quick n healthy snack. Oats and Sooji Paniyaram is a good option for kids lunch box as it very healthy and full of nutrition.

PREPARATION TIME : 15min.
TOTAL TIME               : 25 min.
CALORIES                  : 226

INGREDIENTS :

• 1 cup oats
• 1/2 cup sooji
• 3-4 tb sp yogurt
• 1 medium onion finely chopped
• 1-2 green chilly chopped
• 1 grated carrot
• 1 small capsicum finely chopped
• Few curry leaves
• Mustard seeds
• 1 tsp fruit salt
• salt to taste

METHOD :

1. Make a thick batter with the Oats, Sooji, Yogurt, Water and Salt. Keep it aside for 10-15 mins.


In a pan heat oil. Splutter the mustard seeds, curry leaves.
2. Add the onions, carrot, capsicum and green chilly. Cook for few mins. 
3. Add this to the batter. Add fruit salt and mix the batter well.
4. Preheat the Paniyaram pan on medium heat. Add drops of oil into each cavity. Pour oats paniyaram batter into each cavity leaving some space over the top for it to rise.
5. Allow it to cook on medium heat for 3-4 minutes. Once you notice the tops have begun to steam and are not raw, and the bottom has begun to turn brown, flip the paniyaram over. Cook well on both sides and make crispy.
6. Now turn off the heat. Serve hot.

CHEESE STUFFED BROWN RICE FRITTERS

Cheese Stuffed Brown Rice Fritters are a nutritious and healthy snacks.

PREPARATION TIME : 20 min.

TOTAL TIME               : 30 min.

CALORIES                  : 107

INGREDIENTS :

• 1 cup over-cook brown rice
• 1 tbsp milk
• Black pepper to taste
• 1-2 green chillies finely chopped
• 1 medium onion finely chopped
• 1 tbsp maida
• 1/2 cup bread crumbs
• Salt to taste
• 1/2 cm cubes of processed cheese for stuffing
• oil for deep frying

METHOD :

1. In a big bowl mix all the ingredients except cheese cubes. Mix them well and keep aside.
2. Divide the rice mixture into equal portions and shape them into balls. Insert a cheese cube into the rice ball, enclose it properly.
3. Heat oil in a kadai. Deep fry the cheese stuffed fritters till golden brown and crisp. Remove and drain on absorbent paper, so that excess oil drain out.
4. Serve hot with tomato ketchup.

OATS VEGETABLE MANCHURIAN

Manchurian made with a twist to make it healthier and yummier. Oats and Vegetable is full of taste and nutrition.

PREPARATION TIME : 15 min.
TOTAL TIME               : 25 min.
CALORIES                   : 150

INGREDIENTS :

• 1/2 cup cabbage finely chopped
• 1/4 cup grated carrot
• 40 gms masala oats
• 1 medium onion diced
• 3 - 4 spring onion chopped
• 1 tbp finely chopped ginger and garlic
• 1-2 green chillies slitted
• 1 capsicum diced
• 2 tbsps tomato ketchup
• 2 tsps soy sauce
• Vinegar to taste 
• Red chilly sauce to taste
• 3 tbsp corn flour
• Water
• 2 tbsp oil
• 1 tsp black pepper powder
• Salt to taste

 

METHOD :

 

1. First, combine all the ingredients for the Manchurian balls i.e. cabbage, carrot, capsicum, onion,  masala oats, salt and 2 tbsp corn flour in a large bowl adding just a little water if required. Knead to combine until all the ingredients come together.
2. In a peniyaram/appe pan, add few drops of oil and cook off the manchurian balls in the pan until golden. 
3. In a small mixing bowl, add the corn flour along with the cup of water. Stir to combine the flour into the water and add soy sauce, ketchup, the red chilli sauce, vinegar, black pepper powder and salt.
4.  Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds.
5. Now add corn flour mixture to the wok and stir it.
6. cook for a few minutes until thick and the cornflour is cooked.
7. Atlast add manchurian balls, garnish with spring onions and serve immediately.

BROWN BREAD PIZZA

Quick and easy to make brown bread pizza. This is all time favorite snacks of kids and adults and Brown Bread and Vegetable makes it healthy too.

PREPARATION TIME : 10 min.
TOTAL TIME               : 20 min.
CALORIES                  : 130

INGREDIENTS :

• 4 brown bread slices
• 1 small size capsicum diced
• 1 small seedless tomato diced
• corn 1/2 cup
• 1 small onion diced
• 1-2 mushrooms sliced
• 4 tbsp mozzarella cheese
• 1 tbsp butter
• 2 tbsp pizza sauce or tomato sauce
• Some oregano and chillyflakes
• Salt to taste

METHOD :

1. Take bread slices and apply butter on it and toast the bread slice slightly.
2. keep all the Pizza toppings ready i.e. diced capsicum, tomato, onion, sliced mushrooms and corn.
3. Spread pizza sauce or tomato sauce to each slice and arrange the toppings and sprinkle grated mozzarella cheese all over the toppings.
4. Grill in a preheated oven at 180 degree C until the cheese starts to melt.
5. Season it with oregano and chilly flakes. Serve immediately.
6. If you do not have an oven, you can make these bread pizza on tawa also. Heat a tawa, reduce the heat to low and  place the prepared bread slice with the toppings on the tawa. Close it with a lid and simmer until the cheese melts.
7. Enjoy it hot.

 

OATS AND MIX FRUITS PORRIDGE

Oats and mix fruits porridge makes a good baby food and it can be served anytime of the day for breakfast or lunch. To make baby food, regular rolled oats or quick cook oats.

PREPARATION TIME : 5 min.
TOTAL TIME               : 10 min.
CALORIES                  : 142

INGREDIENTS :

• 1/2 cup powdered oats
• 1 cup grated apple, pear
• 1/2 mashed banana
• 1/2 tsp sugar or as required 

METHOD :

1. Put a saucepan on stove with water  in it and then add powdered oats, grated apple, pear and mashed banana, stir them and make sure there are no lumps in the mixture.
2. Add sugar as required.
3. Cook it for 4-5 min or till the oats cook completely on low flame.
4. Now take it off the stove, let it cool and serve.

STUFFED BROWN BREAD DAHI VADA

Brown bread stuffed dahi vada is an instant twist to the authentic recipe of Dahi vadas. It is very quick and healthy version deep fried dahi vadas.

PREPARATION TIME : 15 min.
TOTAL TIME               : 25 min.
CALORIES                   : 182 

INGREDIENTS :
 

• 6 brown bread slices 
• 250 gm curd 
• 1/2 cup milk
• Chaat masala
• 1/2 tsp red chilli powder
• Salt to taste
• 1 tsp jeera powder
• 2tsp sugar
• Green chutney as required
• Tamarind chutney as required

  
FOR STUFFING :

• 1 cup Whole boiled moong dal
• 1-2 green chilly finely chopped
• 1/2 cup mixed dry fruits i.e. cashew nuts, almond and raisins finely chopped
• 1 medium onion finely chopped
• 1 tbs pomegranate pearls
• Some fresh coriander finely chopped
• Salt to taste 

METHOD : 

1. Take chilled yogurt in a bowl and whisk well.
2. Add 1/4 cup water, salt and sugar in the curd and mix.
3. Now in another bowl mix all stuffing ingredients, keep aside.
4. Now cut the edges of the brown bread, and mash it in milk so that it become dough.
5. Divide the prepared dough into equal portions, shape into balls and make cavity in each ball and fill the stuffing mixture in it and seal it again shape them into balls.
6. Take the bread balls  and dip it in the yogurt and arrange in the serving dish.
7. Drizzle yogurt over it to cover from all sides.
8. Now drizzle tamarind chutney, green chutney, chilli powder, jeera powder and chaat masala.
9. Serve immediately.

OATS AND VEGETABLE BAKED KACHORI

Kachori is a spicy snack popular in India, And now its time to make it healthy and nutritious with the help of oats and vegetables.

PREPARATION TIME : 20 min.
TOTAL TIME               : 35 min.
CALORIES                   : 190/small kachori

INGREDIENTS :

• 1 cup maida or all purpose flour
• 1 tsp asafoetida
• 1 cup oats
• 1/2 cup grated carrot
• 2 cups of water
• 1/4 green capsicum
• 1 green chilly finely chopped
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1/2 tsp dry mango power
• salt to taste
• 1/4 cup green peas
• 2 tbs oil

METHOD :

 

1. In a bowl add maida or all purpose flour, asafoetida, salt, oil and water. Knead it into dough. Add water in between wherever required.
2. Once the dough is ready rest it for a while.
3. Heat water in a pan.  Add Oats and cook it for a while. Add cumin powder, red chilli powder, garam masala powder, dry mango powder, grated carrot, capsicum, green peas and salt to taste to the mixture, combine the ingredients and cook it for 3-4 mins.
4. Once the dough is well rested, scoop out a bit of the dough and roll it into small balls.
5. Roll out the balls into small discs with the help of a rolling pin.
6. Add the oats mixture onto the dough discs and then seals the discs.
7. Glaze a baking tray with Oil and place the rolled out stuffed discs on the tray.
8. Bake these for 20 min. at 180 deg C.
9. Serve hot with Aaloo Tamatar k sabzi.

 

SAGO UPMA

A delicious, healthy breakfast dish with sabudana/sago.Little planning will make it a promising snack or a breakfast.

PREPARATION TIME : 3-4 hrs.
COOK TIME                : 20 min.
CALORIES                   : 260

INGREDIENTS :

• 1 cup sago/sabudana
• 2 green chillies chopped
• 1 medium potato chopped
• 1 big onion chopped
• 1 tsp grated ginger
• 4 tbsp roasted peanut coarsely ground
• 1 tsp mustard seeds
• 10-12 curry leaves
• 3-4 tsp urad and bengal gram
• 1 tsp lemon juice
• Salt to taste
• Finely chopped coriander for garnishing

 

METHOD :
  

1. Take Sago in a bowl wash it and soak it for atleast 3-4 hours.
2. Keep ready with all the other ingredients listed.
3. Pour oil in a kadai add mustard, curry leaves, bengal and urad gram.
4. When it splutters then add onion, green chillies, potato and grated ginger.
5. Stir well till onions becomes transparent.
6. Now add add sago with salt and stir in for sometime.
7. Now add peanuts so that it nicely mixes in the upma.
8. Add lemon juice.
9. Add chopped coriander and serve hot.

PANEER OATS CUTLETS

Paneer and Oats cutlet is easy and healthy snack made with Oats, Paneer and spices. This is healthy snack for kids, adults. Make this specially for guests if you want to serve something healthy and different. 

 

PREPARATION TIME : 15 min.

TOTAL TIME               : 30 min.

CALORIES                   : 165

 

INGREDIENTS :

 

• 1 cup grated paneer
• 1 cup  Quick Cooking Oats
• 1 medium onion finely chopped
• 1 medium  carrot grated
• 2 green chilies
• 1/2 tsp grated Ginger (optional)
• 2 tbsp  chopped Coriander Leaves
• 1/2 tsp turmeric Powder
• 1 tsp red Chili Powder
• 1/2 tsp roasted cumin powder
• 1 tsp garam Masala
• 1 tsp chaat Masala
• 1 tbsp lemon Juice
• Salt to taste
• Oil for shallow frying

FOR COATING :

• 1/2 cup Quick Cooking Oats
• 2 tbsp Maida/All Purpose Flour
• 1/4 cup  Water

 

METHOD :

 

1. Dry roast all the oats (1 1/2 cups) until light brown, keep stirring to avoid burning, keep aside 1/2 cup of oats.
2. In a large bowl take grated paneer, oats, carrot, green chili, coriander leaves turmeric powder, red chili powder, cumin powder, salt, chaat masala, garam masala, lemon juice and mix everything well to form smooth dough, oats will works as binding agent perfectly, if you are not able to bind all the ingredients add more 1 to 2 tbsp oats.
3. Divide the dough into 10 to 12 pieces and shape them into oval or any shape you prefer with 1/2 inch thickness. In a small bowl mix maida and water to smooth paste without any lumps and in another plate spread reserved oats.
4. Dip cutlet into maida mixture covering all sides quickly and then roll them in oats spread. Do not keep cutlet in maida mixture for long or it will absorb moisture, repeat for rest of cutlets.
5. Heat a pan or tawa add 1 to 2 tbsp oil and place 4 to 6 cutlets (depends on your pan size), do not over crowd them and cook in slow to medium flame until golden brown, flip cutlets to another side add again 1 to 2 tbsp oil and cook until golden brown again.
6. Serve hot with ketchup, sauce or green chutney.  

 

YOGURT VEGETABLE SANDWICH

Yogurt vegetable sandwiches is good option for those who does not wanted to consume mayo, cream or cheese. Yogurt vegetable sandwich is a perfect summerlicious breakfast.

PREPARATION TIME : 10 min.
TOTAL TIME               : 15 min.
CALORIES                   : 282

INGREDIENTS :

• 2 Slice of whole wheat bread
• 3/4 cup of hung curd
• 1/2 cup of grated carrot,finely chop tomato, onion, cucumber and coriander
• 1/4 tsp black pepper
• 1/4 tsp red chilli flakes
• Salt to taste
• Butter

METHOD :

1. Toast the buttered bread in toaster or griller.
2. Mix all other ingredients in a bowl along with hung curd.
3. Spread the mixture over the toasted bread and cover it with another slice. Press down and half the sandwich.
4. Ready to serve.

VEGETABLE RAGI AND OATS UTTAPAM

The Vegetable Ragi & Oats Uttapam Recipe is a twist to the original recipe of a traditional Uttapam. The addition of oats and lots of vegetables makes this Uttapam wholesome making it a great breakfast dish.Serve the Vegetable Ragi & Oats Uttapam along with a spicy peanut chutney.

PREPERATION TIME : 20 min.
TOTAL TIME               : 30 min.
CALORIES                   : 662

INGREDIENTS :

• Ragi flour 3/4th cup
• Oats 1/4th cup
• Yogurt 1cup
• 1 medium onion finely chopped
• 1/2 green capsicum finely chopped
• 1 grated carrot
• 1 medium tomato finely chopped
• 1-2 green chillies finely chopped
• 1 tsp baking soda
• Salt to taste
• Oil as required

METHOD :

1. Combine ragi flour, oats, yogurt and baking soda together and mix them well to make a thick batter.
2. Combine the topping ingredients i.e. onion, capsicum, tomato, carrot and green chillies together and keep it aside.
3. Heat a non-stick tawa.
4. Put some oil on hot tawa and wipe it with a tissue. Then pour a ladle full of oats and ragi flour batter which we have make earlier, it should be like a thick pancake.
5. Sprinkle a generous amount of topping over the Uttapam. Drizzle some oil around the Uttapam.
6. Once you notice the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula. Then flip the Uttapam to cook on the other side.
7. Turn the heat to medium high, so the vegetables cook fast. After about 30 to 40 seconds flip again and the Uttapam will be ready to be served with spicy peanut chutney.

VERMICELLI UPMA

Try this healthy and quick snack when you are hit by a sudden hunger attack.

PREPARATION TIME : 10 Min.
TOTAL TIME               : 25 Min.
CALORIES                   : 242

INGREDIENTS :

• 2 cups of thin vermicelli
• 2 Tbsp of refined oil
• 1 tsp of mustard seeds
• 1 tsp of cumin seeds
• 1 Tbsp of urad dal
• 2 green chillies, split lengthwise
• 9-10 curry leaves
• 1 onion, finely sliced
• 1/2 cup of beans, chopped
• 1/4 cup of green capsicum, chopped
• 1/2 cup of carrots, chopped
• 1/2 cup of fresh peas
• 1/2 cup of finely chopped tomato
• 1/2 tsp of turmeric powder
• Salt to taste
• 2 Tbsp of roasted peanuts

METHOD :

1. Heat a kadai and roast the vermicelli for 3-4 minutes until slightly golden. Transfer to a plate and keep aside.
2. Heat oil in the same kadai and add urad dal, mustard and cumin seeds. Let them crackle for a minute and add the chillies and curry leaves. Saute for 1-2 minutes and add the onions. Mix well.
3. Add turmeric powder and salt and saute for 1-2 minutes. Then add the vegetables and stir well. Allow them to cook for 3-4 minutes.
4. Add the tomato and 2 1/2 cups of water, and bring to a boil. Add the vermicelli and mix well. Cover the kadai with a lid and let it cook for 5-6 minutes or until the vermicelli is cooked and the water is dried up.
5. Check seasoning. Transfer to a serving bowl and finish with roasted peanuts on top and a fresh green chilli. Serve immediately.

  

OATS AND NUTS MUFFINS

When you get bored with chocolate muffins, then its time to pick up some toasted nuts and a whole lot of oats to make yourself a cupcake that almost seems to crackle.

PREPARATION TIME  : 20 min.
TOTAL TIME                : 45 min.
CALORIES                    : 157/small muffin

INGREDIENTS :

• 140 gm butter
• 150 gm castor sugar
• 4 eggs
• 2 cups flour
• 1 tsp baking powder
• 1 cup nuts (toasted walnuts, almonds and cashew nut)
• 1 cup oats                                                                                                                   

METHOD :

1. In a bowl add butter, sugar and beat together.
2. Beat in the eggs slowly, one by one.
3. Beat is very lightly.
4. Now fold in the flour. Mix well.
5. Add baking powder. Mix.
6. Now add the nuts.
7. Add the oats and mix well.
8. Pre-heat the oven at 180 degrees.
9. Line the muffin tin with butter paper and spoon in the batter.
10. Sprinkle some oatmeal on top.

 

CHATPATA OATS CHAAT

A very healthy and yummy alternative to our traditional fried chaat like bhel puri, sev puri, sukha bhel and dahi puri.

PREPARTION TIME  : 15 min.
TOTAL TIME             : 15 min.
CALORIES                : 157


INGREDIENTS :

• 3/4 cups instant oats
• 1 cup cornflakes cereal
• 3/4 cup boiled chickpeas
• 1 medium boiled potato cubes
• 1/2 cup chopped cucumber
• 1 medium chopped tomato
• 1 green chilly finely chopped
• few coriander leaves chopped finely
• 1/4 teaspoon of black pepper
• 1 tablespoon of lime juice
• salt to taste
• 1/2 cup plain yogurt
• 1/4 teaspoon of black salt

FOR TOPPINGS :

• Green coriander chutney as required
• Meethi chutney or imli k chutney as required
• Few pomegranate seeds for garnishing

METHOD :

1.  Dry roast the oats on medium heat, till it is light brown and toasted.
2. Remove it to a bowl or plate to cool completely.
3. While it is cooling, mix yogurt and black salt. Keep it aside till needed.
4. Also make green chutney and meethi chutney.
5. Right before serving mix oats and cornflakes in a big bowl.
6. Add chickpeas, potato, cucumber, tomato, green chilly, coriander leaves, black pepper, salt and  lime juice. Mix well.
7. Add yogurt. Mix well.
8. Add green chutney and meethi chutney according to your taste.
9. Garnish with pomegranate seeds and serve immediately.

OATS IDLI

Experience the goodness of feather-light idlis made of oats. Low on carbs and healthy idlis made with oats and grated carrots. Ideal for those who are calorie conscious. Light up your boring mornings.

Preparation Time    : 15 min.
Cooking Time          : 25 min.
Calories                    : 26/idli 


INGREDIENTS :

• 2 cups oats
• 1/2 liter curd (slightly sour)
• 1 Tbsp mustard seeds
• 1 Tbsp urad dal
• 1/2 Tbsp channa dal
• 1/2 Tbsp oil
• 2 tsp finely chopped green chillies
• 1 cup grated carrots
• 2 Tbsp finely chopped coriander
• 1/2 Tbsp turmeric powder
• 2 Tbsp salt
• Eno fruit salt, a pinch    

METHOD :

1. On a tawa, dry roast the oats until it turns slightly brown and then powder the oats in a mixer.
2. In a pan, add oil, mustard seeds, urad dal, channa dal and allow the mustard to splutter and the dals to turn golden.
3. To this, add the chopped chillies, coriander and grated carrots.
4. Add the turmeric powder and fry for a minute.
5. Add this seasoning to the powdered oats mixture and add the curd to it to make a batter like that of idli batter's consistency.
6. You can add as much curd to the mixture to achieve the consistency, but do not add water to the batter.
7. Grease the idli steamer plates with oil and pour the batter into each area of the steamer.
8. Steam the idlis for 15 minutes.
9. Note: To know if the idli is cooked, poke an idli with knife and check if the batter does not stick to the knife.
10. Once done remove the idlis and serve with Sambhar and Onion chutney.
    
    

 

MULTI-GRAIN CHILLA

Multi-grain Chilla is an easy breakfast recipe made with wheat, gram and black millet flours. Here's an instant, crispy and perfect filling breakfast recipe to accompany your tea or for a quick breakfast on a lazy weekend morning. This quick recipe can be served with green chutney or tomato ketchup. Try it.

Preparation Time  : 10 min.
Total Time            : 20 min.
Calories                : 121


INGREDIENTS: What all you need

• 1/2 cup wheat flour
• 1/4 cup black millet flour
• 1/4 cup water
• 1 grated onion
• 1/2 teaspoon powdered red chilli
• 2 tablespoon extra virgin olive oil
• 1/2 cup gram flour (besan)
• 1/4 cup rice flour
• 1 teaspoon thymol seeds
• 1/4 teaspoon turmeric 
• 2 pinches salt

  METHOD

   Step 1

  Mix wheat flour, gram flour and black millet flour in equal proportions. Add turmeric powder, red chilli powder, thymol seeds, grated onion and salt in it.
  
  

  Step 2
  Now mix all the ingredients to prepare a batter in thick consistency.

  Step 3 
   Heat a pan on medium flame, put 1 teaspoon oil and pour 2 tablespoon of the batter, spread it on the pan till a thin layer is formed. Now pour some oil on this pancake and turn it to other side.

  Step 4
  Remove it from pan once it is crispy and appears brown in colour. Follow this method for making more chillas.
  

  Step 5
  Serve the hot chillas with tomato ketchup or mint chutney.