Oats-Corn Balls and the winners of 300th Post Giveaways

 

Hi All!

My blog had a forced rest for more than a week. I was unable to post anything though I had many recipes in draft but all were incomplete and I had absolutely no interest to work on them. I was nauseated and… which left me drained out. Meanwhile, as suggested by my fellow bloggers, whenever I wanted to distract myself, I worked on the recipe Index and the new header for my blog. The recipe Index is almost updated and the header changed. I hope you like the header and the recipe index will surely help you surf easily through my space.

Coming to today’s recipe.. I’m glad I announced ‘Only’ Oats as I’m tempted to try many more recipes with Oats which I normally would have avoided. My kid has been asking me to make an interesting snack for him and with all my problems I had been avoiding it. He is gearing up for his last Summative Assessment and gets tired after all the study, so I thought of surprising him with this tasty snack when he comes home, after the school.

 

I was a little apprehensive about the taste initially but once I fried a few balls and tasted it, I was very sure he would love it. The balls have a crunchy exterior and are creamy and soft inside because of oats, corn and milk. Fortunately my kid likes Oats the spicy way but for all the Mom’s, whose kid avoids eating Oats, this recipe is an ideal solution. I’m not able to provide you step by step pictures this time and I know the pictures of the recipe are not too great, as I am still not very energetic, so kindly excuse me. Will try to update when I make it again.

Ingredients

(makes 18 balls)

Preparation time: 1-1/2hrs

Cooking time: 10mins for frying

Serves:2-3

1-1/4cups toned milk

5-6tbsp rolled oats

1/4tsp pepper pwd

2 green chillies finely chopped

a few sprigs mint, finely  chopped

1” piece ginger grated

3bread slices

1/2 cup blanched corn, coarsely crushed

1/2 cup roasted garlic bread crumbs 

oil for deep frying

salt to taste

Method

Boil the milk and add the Oats and cook on low flame stirring continuously, this prevents scathing at the bottom of the vessel. The quantity of the Oats can be increased or decreased, as cooking of Oats completely depends on their quality. I used Quaker brand.

Once the Oats are cooked and the mixture starts thickening, season with salt and pepper. Let the mix thicken completely. Cool and refrigerate for an hour. This helps the mix to thicken further.

Blanch the corn and remove from the water and grind coarsely. Mix it in cooked Oats.

Add ginger, chillies and mint.

Add bread which has been soaked and squeezed out of water.

Season with salt and mix all.

Using wet hands divide the mix into 18 equal parts and make the balls.

Roll the ball in the flavoured bread crumbs.

Deep fry in oil. Since all ingredients are previously cooked the balls cook and fry fast.

Remove on a kitchen towel to remove excess oil.

Serve with sauce or chutney.

Coming to the  300th post giveaways, I used a chit system to pick  the winners and they are….

Nithu Bala from India, she gets  Anjum Anand’s New Indian and Prathibha Sreejith from USA, she gets Monica Bhide’s Modern Spice. Cheers & Congratulations both of you. Please mail me your address and phone number for shipment of books to, cookingoodfood@gmail.com. Kindly provide it within two days else I will pick another winner.

My only request to the winners is, once you receive the book, do share a recipe and your thoughts on the book in your blog and do let me know once you have posted the same.

reade more... Résuméabuiyad

Instant Broken Wheat & Oats Idli with Oats and Coconut Chutney and Winner of ‘Only’ Sprouts

 

 

Hi Friends!

I have posted my 300th post and the excitement of announcing the giveaways is finally sinking in. It was a small celebration time for my ‘blog baby’. The way we take care of our blog and spend so much time feeding it with our work, I guess all bloggers would agree calling it  our ‘baby’.

Like the blog needs nourishment of good work to grow and flourish our body needs healthy food. Breakfast is an important meal of the day and take it very seriously. I might skip my dinner but never the breakfast. I try to provide my family a healthy and wholesome breakfast which gives them a feeling of properly filled and not over fed. I use sprouts, Oats, daliya (broken wheat), Red Poha, Ragi and various flours to make a healthy and tasty breakfast.

 

This is my first time at Blog Hop Wednesdays, the brainchild of Radhika of Tickling Palates and I was paired with Vidya of Kurryleaves. Her blog has a good collection of bakes, Chinese dishes, Kerala Preparations with beautiful clicks making all preparations look drool worthy. Out of so many options available I decided to pick a healthy combination to make an instant Idli. The word ‘instant’ has always managed to catch my attention, as I find such preparations very handy in the rush hours.

I made this instant Idli using daliya (broken wheat), Oats and Ragi flour. All the three ingredients are extremely nutritious. The Idli was a super hit preparation and S has already asked me to make again. The best part with this preparation is that, one can make the dry mix for Idli in advance and then use it when required. It’s an excellent preparation for growing kids and I’m going to make this more frequently. Thanks Vidya and Usha for the recipe.

I have followed the recipe completely and only added a few more ingredients to increase the flavour as all the basic ingredients are very bland. The recipe asks for making it instantly but I gave it a standing time of fifteen minutes and realised that it cooks faster and tastes better. In fact, the second batch tasted better than the first and cooked faster too. I made an Oats- Coconut chutney to with the Idlis and to my surprise no body could make out that there were Oats in it. I have provided step by step pictures for both the preparations.

 

Instant Broken Wheat & Oats Idli Preparation Time: 10mins                                                                 Cooking Time: 15-20mins Makes:24-26 Serves:4 Special Cookware/ Vessel Required- Steamer and Idli Mould Ingredients For The Mix 3/4cupBroken wheat/Samba wheat rava(coarsely powdered, I used the fine Samba) 3/4cup Oats (coarsely powdered)  1/2cupRagi (Finger millet)powder  1tsp Baking soda/ Eno fruit salt  Salt  as per taste 2cupsYogurt 4tbsp Grated coconut (optional) 3 to 4tbsp Grated carrot (optional) 3-4tbsp Frozen green peas (optional) 2tbsp finely chopped cilantro/ coriander For Tempering 2-3tbsp oil 1tsp mustard seeds 1tbsp chana dal 1tbsp urad dal 1tbsp grated ginger 3 green chillies finely chopped 1sprig curry leaves chopped 2-3tbsp Cashew nuts chopped Method Mix all the ingredients except curds, under the heading ‘for the mix’. Heat oil and add mustard seeds, once they splutter add both the lentils and cashew nuts and fry. Add the green chillies, ginger and curry leaves. Fry till crisp. Cool and pour this on the  Idli mix and combine everything. Pour water in the steamer and grease the Idli mould. Mix the curds in the Idli Mix and if required add a little water. Let it stand for 10-15mins. Pour it in the Idli mould and steam for 10-15mins or till done. One can notice a glaze on the Idli once it is done. Cool for 5mins and unmould. Serve with Chutney and Sambhar or a Potato Curry.

 

Oats –Coconut Chutney Preparation Time:15mins Cooking Time:5mins Makes:1-1/2cups Serves-4 Ingredients To Grind 1/2 coconut scraped 3tbsp Rolled Oats 3-4green chillies a few stands of coriander a sprig of curry leaves salt to taste For Tempering 2tsp oil 1/2tsp Mustard seeds 1tbsp mix of urad-chana dal Method Grind together all ingredients under the heading ‘to grind’ using a little water. Heat oil and mustard seeds, followed by the lentil mix. Fry till golden in colour. Pour the tempering over the chutney.

 

Sending both the Idli and Chutney to my event ‘Only’ Oats and  to Show me your HITS by Sangee Vijay of Spicy Treats.

 

Coming to the winner of ‘Only’ Sprouts, it is Kalpana Sareesh with her Mixed Sprouts Paratha. Congrats Kalpana, please send me a mail mentioning your detailed address with a landmark and your phone/cell number to cookingoodfood@gmail.com

reade more... Résuméabuiyad