Tag: Oats recipe

Baked Cracker by using Ghee Residue:

September 16, 2019

By now, you would know about my love towards brown sediment which is known as ghee residue. Ghee residue is a moist, brown coloured by-product formed after preparing ghee from white butter.

Ghee residue is a rich source of essential fatty acids, natural antioxidants and proteins.

I have shared my experiments with ghee residue earlier. It all started by trying simple tea cake ,then chocolate cake  then apple -cinnamon cake and by trying chocolate chip cookies.

This time I did try some savoury version, and everyone liked it and it turned out pretty well.

You can use whole wheat flour and oats or a mixture of any flour of your choice.

Ingredients:

Ghee residue – 2 -3  tablespoons

Curd -2 tbl spoons

Water – 4 tbl spoons

Jaggery or sugar – Acc to the taste

Mixed spice powder – 1 tbl spoon (pepper-cinnamon-ginger)

Salt

Whole wheat flour – 1 cup

Powdered Oats – 2 tbl spoons

Rice flour – 2 tbl spoons

Kasuri methi – 1 tbl spoon

Turmeric – 1/2 tsp

White sesame seed – 1 tsp

Method:

 -Take the ghee -residue and all the dry ingredients and mix everything properly. Add curd and sufficient water to make a pliable dough. 

-keep the dough covered, and rest for 30 minutes.

-After 30 minutes, take a small portion, make a ball and roll like thin roti /chapati, cut this by using a cookie cutter or pizza cutter.

-Bake in a pre-heated oven at 170 -180 °C for 20 – 30 minutes.

-After cooling for some time, take out it would turn crispy and enjoy it with a cup of coffee or tea.

-Store it in an airtight container. It stays good for many days, and it is an excellent snack for growing up kids as well.

 

 

 

Steel cut Oats and lentil Dosa:

November 18, 2018

It is a no rice urad dal Dosa. I have used Steel cut oats  or broken Oats instead of rice and avoided rice fully in this batter. These oats are considered as cut pieces of original grain. It is healthy compared to quick cooking oats. It takes much longer time to cook but when it is soaked and ground, almost tastes like rice and you can’t figure out the difference. This is Gluten free, high in fibre, protein and iron. It is low in glycaemic index.

I have bought Kosh broken oats to try out my experiment and it is whole oat grains cut into smaller pieces. It looks like broken wheat. When it is cooked, tastes like our broken wheat with outer thick skin with nutty taste. Loaded with insoluble fibre which helps in our gut health as well. Because of its low glycaemic property, it is a very good option for diabetic people and its fibre level will help to keep them full for longer hours.

I have used my regular plain Dosa batter recipe. I simply avoided rice and added broken oats.

Ingredients:

Steel cut Oats – 2 cups

Urad dal – ½ cup

Methi – 1 tea spoon

Chana dal – 2 table spoons

Poha – 1 fist full (optional)

Salt

Method:

-Wash oats, urad dal, methi, chana dal twice and soak this with poha (if you are using) for 3 to 4 hours.

-Grind this soaked ingredient by adding soaked water little by little with added salt.

-Ferment this batter over night or 8 to 10 hours according to the climatic condition.

-When it is ready, mix nicely, adjust the consistency of the batter and start making dosas by heating iron griddle.

-Take one ladle spoon of batter, spread into thin Dosa, pour oil or ghee and roast on one side, then flip and cook the other side, remove and serve with chutney or sambar.