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.