Quinoa and Oats Idli Milagai Podi/Quinoa and Oats Idli Spice Powder Mix

Ingredients:

Quinoa - 3/4 cup

Oats - 3/4 cup
Whole Black Urad Dal or Plain Urad dal - 1/2 cup

Chana dal - 1/2 cup
White Sesame seeds - 2 tbspns
Red chilies - 8 
Salt to taste
Oil - 2 tsp

Method:

Dry roast quinoa and oats separately till you get a nice aroma (approximately 3-4 minutes). Keep it separate. 

Heat 1 tsp oil in a kadai and roast whole urad until light golden brown over medium flame. It takes roughly 5-7 mins. Remove it and keep it aside.

Heat another tsp oil in the same kadai and roast chana dal until golden brown. Remove and keep it aside.

In the same kadai add red chilies and roast until crisp and changes its color. Remove and let them cool. Add sesame seeds to the same kadai and let them pop. It takes hardly a minute or two. Set aside. Once the ingredients are cooled down grind everything with salt(according to taste) in the mixer to a coarse powder.

Spread the mixture on a plate and once it is cooled pour into the air tight container and store it in the refrigerator for longer life. Serve it with idli/dosa/upma. Mix the powder with ghee or sesame oil while serving.

Oats Bisibelabath

Serves 4

Ingredients:

Onion Shallots (Pearl Onions) - 6

Oats - 1 cup

Thuvar Dal - 1/2 cup, cooked and mashed

Tamarind - 1 small lemon size or 1 tbspn 

Turmeric - 1/4 tsp

Carrot - 1, chopped  

Tomato - 2, chopped

Beans - 10, chopped

Drumstick - 1 

Green Peas - 2 tbspns

Salt - as per taste

Cashews - 5

For the Bisibelabath Powder:

Channa Dal - 2 tsps

Coriander Seeds - 1 tbspn

Red Chilies - 3, medium (add more according to taste)

Pepper - 1/2 tsp

Cardamom - 1

Cinnamon stick - 1

Cloves - 2

Grated Coconut - 1/4 cup

Ghee / Cooking oil - 2 tsps

For Seasoning;

Ghee / Cooking oil - 1 tsp

Mustard Seeds  - 1 tsp

Curry leaves - few

Method:

Cook the vegetables(the vegetables should be crunchy) and dal separately in the pressure cooker except the onions and tomatoes.  

Soak the tamarind in the water and take the tamarind extract. If you are using the ready made tamarind paste, mix a tbspn of extract in a cup of water.

Heat the pan and fry the oats for 2 minutes in a low to medium flame. You will get a nice aroma while frying the oats. Keep it separate. Add one tsp of ghee/cooking oil to fry the cashew. Fry the cashew till it turns golden brown and keep it aside. 

For the Bisibelabath Powder;

Add 2 tsps of oil or ghee in the frying pan. Once the oil/ghee gets heated, add channa dal, coriander seeds, pepper, cardamom, cloves, cinnamon stick and red chili. Fry till the color changes to light brown. Add the red chili in the last as it will get burnt quickly. Add the coconut and continue frying till you get a nice aroma from the coconut and the color changes to light brown. It is important that the flame is kept medium and you fry frequently so that the mixture don't get burnt. Switch off the flame and allow this mixture to cool.

Once the mixture is cool, take it to the mixture (blender) and grind it to a fine powder. 

Heat the pan and add oil or ghee. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add the shallots and continue frying for about a minute. Now add the chopped tomatoes and continue frying for about one to two minutes. Also add a pinch of turmeric while frying. Add the tamarind extract and allow the mixture to boil for 5 minutes till the raw smell of tamarind goes off.

Then add the salt and the cooked vegetables and mix well and keep in flame for 2 minutes. Next add mashed dal and stir well. Keep the flame low and allow the mixture to boil. Make sure to stir occasionally to avoid dal sticking to the bottom of the pan.

Add the Bisibelabath Powder and mix well to avoid lumps. Let the mixture boil in low flame for about 5 mins. Add a cup of water and when the mixture starts to boil, add oats and mix well and keep the flame low and close the pan with a lid and allow it to cook.

In about 2 minutes the oats will cook completely. At this stage add 1 tbspn of ghee and mix well. Also add the fried cashew. 

Serve hot with Cucumber or onion raitha also with potato chips and papad!

Inspired from here

Oats Spinach Idli

Yields 10 Idlies

Ingredients:

Oats -  3/4 cup

Rava - 3/4 cup

Spinach - 2 cups

Ginger - 1 tbspn, chopped finely

Curd - 1/2 cup

Water - as needed

Curry leaves - 1 tbspn, chopped finely

Cilantro - 1 tbspn, chopped finely

Salt - as per taste

Eno Fruit Salt* - 1 tsp

Mustard Seeds - 1/4 tsp

Urad Dal - 1/2 tsp, soaked in water for 15 minutes

Cashews - 5, broken into pieces

Carrot - 2 tbspns, grated(optional)

Oil - 2 tsps

*You can subsitute Baking Soda

Method:
Boil 2 cups of water and add the spinach. Now add 1/4 tsp of sugar to the water. Let it cook for 2 minutes. Now strain the spinach. Puree it in the mixer with little water(use the cooked water for pureeing).

Dry fry the oats and powder it coarsely. Heat 1 tsp of oil and fry the rava. Keep it aside.

Heat oil in a pan and add mustard seeds. As soon as the mustard seed splutters add the cashews and fry for a minute. Add the ginger and grated carrots(if you are using it) and saute for a minute. Switch off the stove.
Now mix the oats powder(3/4 cup), rava, spinach puree, curd, soaked urad dal, fried items and add required salt. Add little water(if needed) to make it idli batter consistency. Add the chopped cilantro and curry leaves. Add the Eno Fruit Salt to the batter(dont rest the batter after adding Eno).
Pour the batter immediately into the greased idli plates and steam it for 10 minutes.
Serve hot with Chutney or Sambar.

Oats Spinach Pongal

Ingredients:

Oats - 1 cup, dry roast for 4 mts

Yellow Moong dal - 1/2 cup

Spinach - 1 cup, finely chopped 

Cashew nuts - 4-5, break into pieces

Ginger - 1 tsp, grated

Green chilies - 2, slit(optional)

Salt to taste

Water - 1 1/2 cups

For Tempering:

Cumin seeds - 1/2 tsp

Black peppercorns - 1 tsp, lightly crushed

Asafoetida - 1/4 tsp

Curry leaves - 1 sprig

Ghee - 3 tsps (or oil)

Method:

Dry roast moong dal for 5 mts. Add the chopped spinach to the dal and cook till soft.

Heat ghee in a vessel, add broken cashew nuts and saute till golden brown. Remove and keep aside. In the same ghee, add crushed cumin and black pepper corns and allow the cumin to splutter.

Add asafoetida and curry leaves and saute for a few seconds. Add ginger, green chilies and mix. Add water and salt and bring to a boil. Add oats and mix. Reduce flame and cook for 4 minutes.

Add the cooked dal and mix. Place lid and cook for another 3 minutes.

Turn off the flame and remove onto a serving bowl. Garnish with toasted cashew nuts.

Serve hot with Sambar or Chutney.

Recipe Courtesy: Salisfood

Sending this recipe to Healthy Breakfast Recipes hosted by Simply Sensational Food

and

 Cooking with Seeds - Oats Event hosted by Priya and Cooking Space