Over the last couple of decades, oats have become a popular breakfast choice – eaten as porridge or added to baked goods (bread, cakes, and cookies). Loaded with dietary fibre (more than any other grain), this cereal is good for the heart and helps in better digestion. In this edition, our expert chef turns oats into a staple Indian breakfast – upma.
Toasted oats and dry fruits upma
Recipe by Chef Jaydeep Mukherjee, corporate executive chef, deGustibus Hospitality (Indigo)
Preparation time: 20 minutes.
•Curry leaves: 2 sprigs
•Mustard seeds: 1 tsp
•Onion (chopped): 2 tbsp
•Green chillies (minced): 1 tsp
•Ginger (minced): 1 tsp
•Cashew nuts: 50g
•Raisins: 1 tbsp
•Olive oil: 1 tbsp
•Salt to taste
•Heat olive oil in a pan, add the mustard seeds, curry leaves and chillies. Toss till they begin to splutter.
•Add the minced onion and sauté till soft.
•Add the oats and toast lightly, while mixing with the other ingredients.
•Add water and mix well.
•Cook over moderate heat till the oats have saturated and softened. Add more water if necessary. The consistency ought to be soft and creamy.
•Sprinkle nuts and chopped raisins on top. Serve hot.
Winning reader recipe
Oats ragi uttapam
By Pooja Srivastav
Oats: 1 cup
Suji: 1 cup
Ragi flour: 1/2 cup
Curd: 1 cup
Onion (chopped): 1 large
Tomatoes (chopped): 2 large
Capsicum (chopped): 1
Cabbage (chopped): ½ cabbage
Curry leaves (chopped): 4-5
Coriander (chopped): 2 tbsp
Salt: as per taste
Red chilli powder: as per taste
Mix all of the above ingredients into a smooth paste-like consistency by adding water.
Allow the mixture to rest for 30 minutes.
On a heated pan, add two-three spoons of batter and spread it to make a dosa.
Cook it on both sides, and serve hot with coconut chutney.
For the next edition of From The Pantry, email us recipes made using coconut (send a high-res photo of your dish, a photo of yourself, along with your name, address and contact number) to email@example.com The best recipe wins an exciting prize. By: October 12