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Recipes: Start your weekend on a healthy note with two oats recipes

health-and-fitness Updated: Oct 01, 2016 10:25 IST
Meenakshi Iyer
Meenakshi Iyer
Hindustan Times
Highlight Story

Toasted oats and dry fruits upma by Chef Jaydeep Mukherjee. (Satyabrata Tripathy/HT)

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.

Chef Jaydeep Mukherjee at Indigo, Powai (Hindustan Times)

Toasted oats and dry fruits upma

Recipe by Chef Jaydeep Mukherjee, corporate executive chef, deGustibus Hospitality (Indigo)

Serves: Two

Preparation time: 20 minutes.

Ingredients:

•Oats: 200g

•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

Read: RECIPE: Try a DIY orange soup this weekend

Method:

•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.

Oats ragi uttapam.

Winning reader recipe

Oats ragi uttapam

By Pooja Srivastav

Ingredients

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

Method:

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 48hours@hindustantimes.com The best recipe wins an exciting prize. By: October 12