Oats Biscuits

When I was looking for healthy recipes, I came across this recipe, with few changes tired and got a nice biscuits. Oats biscuits as the name says, oats is the main ingredients and I added all purpose flour to increase the taste. Fewer ingredients and less time resulted in a good biscuit. We all enjoyed this but my kids didn’t like much planned to try with some frosting for next time.

Ingredients:

All purpose flour	50 gms
Oats (Quick cooking)	50 gms
Butter	50 gms
Brown sugar	25 gms
Salt	a pinch
Baking powder	½ tsp
Milk	½ Tbsp

Directions:

1. Mix all the dry ingredients then add butter little by little and mix well. Finally add milk and mix to form a firm dough.
2. Roll out between 2 layers of plastic sheet to about 3 mm thick.
3. Leave in refrigerator for about 20 minutes and then cut into desired shape.
4. Arrange them in a greased tray about 1 inch gap. Bake for 12- 15 minutes at 350ºF preheated oven. Cool on wire rack immediately. Store in air tight container and enjoy for tea time snack.

Notes:

• You can use rolled oats also, In that case grind that to course powder and mix, it will be easy for cutting.
• You can divide them to balls and make shape.
• Most of the time I use cup to measure but this time I found this recipe with gms measurement and when I measured in cup the ratio varys. So stick with gms for this.

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Oats Apple Cake

Whenever I go to library I use to read cookery magazines by the way I came across this recipe gave a try. I usually do apple cake but its bit different with oats healthy too. I tried without frosting it was good with less sugar. To attract my kids added frosting.

 

Ingredients:

Applesauce	1 ¾ cup
Quick oats	1 cup
Butter (room temperature)	½ cup
Brown sugar	¾ cup
Egg	1
All purpose flour	1 ½ cup
Baking soda	1 tsp
Cinnamon powder	1 tsp
Salt	½ tsp
Nutmeg powder	½ tsp
Frosting:
Confectioners sugar	2 cups
Butter softened	2 Tbsp
Milk	2 Tbsp
Vanilla extract	½ tsp

 

Directions:

1. In a pan, bring applesauce to slow boil, stir in oats; remove from heat and allow it to rest for 20 minutes.
2. In another bowl, beat butter and brown sugar until creamy. Add egg; beat well. Combine the flour, baking soda, cinnamon, salt, nutmeg; add to the creamy mixture alternatively add applesauce mixture.
3. Pour into a greased baking pan, bake in a 350ºF preheated oven for 40- 45 minutes. Cool on a wire rack.
4. For frosting, combine all the ingredients; beat until smooth. Frost the cooled cake.

 

 

Tips:

Frosting measurement is for whole cake. If you like to have without frosting add ¼ cup more sugar.

Sharing to: Priya,

 

 

 

 

 



Oats Laddu

My next try in oats was laddu, my mom use to make this type of laddu in pottu kadali and moong dal. This is on of my favorite sweet, its healthy too for kids. My little ones loved it when I made mini laddu’s for them.

Ingredients:

Oats powder	1 cup (heaped)
Powdered sugar	½ cup (heaped)
Chutney dal (pottu kadalai)	3 Tbsp
Ghee	3-4 Tbsp
Cashew nut finely chopped	1 Tbsp
Cardamom powder	¼ tsp

 

 

Directions:

1. Dry roast chutney dal, and oats separately until nice aroma.
2. After it cools, grind dal and oats together that to fine powder and sieve. For one cup of oats powder add half cup of sugar, cardamom powder and mix well.
3. In one table spoon of ghee roast cashew nut and add to the mixture. Now heat the remaining ghee and add little by little and make stiff dough.
4. Divide the dough to 10 parts and make it smooth round balls. Let it dry for 1 hour laddu’s are now ready to eat.

 

Tips:

• When your adding ghee, be careful if it goes more don’t worry add some more oats powder.
• Don’t reduce the ghee, you can’t eat, it will start to stick in your mouth.
• I used 4 Tbsp. As soon as your done with the laddu it will be like more ghee but once it starts to dry, it will be ok.

Sharing to: cookingspace , priya, Nithu's Kithchen,

 

 

 

 

 

 

Oats Sakarai Pongal

Hi friends, Happy pongal! Pongal is one of the famous festivals celebrated in southern India. Mainly in Tamil Nadu, we use to celebrate this for three days, First day is Makara sankranthi which is last day of tamil month maargazhi and this is celebrated all over India as winter harvest. Second day will be Pongal, which is first day of tamil month Thai. Third day will be Mattu Pongal. This is a thanksgiving festival for sun and gomatha (cow) for good harvest.

Coming to today’s recipe first I need to thank priya for cooking with oats event. For a longtime oats was sitting in my pantry as a pongal special tried oats pongal and it turned out good.

 

Ingredients:

Oats	1 cup
Moong dal	½ cup
Milk	¼ cup
Brown sugar	¾ cup
Cardamom powder	¼ tsp
Cashew nut	1 Tbsp
Raisin	1 Tbsp
Ghee	1 Tbsp
Water

 

Direction:

1. Dry roast moong dal and pressure cook with1 cup of water.
2. Heat 2 cups of water in a pan, when it starts to boil add oats and cook by stirring occasionally.
3. When oats is half cooked add cooked moong dal, brown sugar and boiled milk keep cooking.
4. Once oats cooked add cardamom powder and turn off the stove. In a pan heat ghee and roast cashew nut and raisin add to the pongal.

Note:

You can add jaggery instead of brown sugar. I used old fashion oats.

 

Sharing to: http://cookingspace.blogspot.fr , lemonkurry, Breakfast Club,

Foodabulous Fest Event organised by Preeti’s Kitchen Life,

 

 

 

 

 

 

 

 

Oats Roti

Oats is very low in cholesterol and good in fiber. I use to take this regularly for breakfast but after my pregnancy I couldn’t able to eat oats as like before, even my kids and husband also not eating. It was sitting in my pantry for longtime so started to try different foods and finally adding oats in our menu. After couple of tries, oats roti turned out good so thought of sharing this here.

Ingredients:

Oats	1 cup
Wheat flour	1 cup
Water	For kneading
Oil	2 Tbsp
Sugar	A pinch
Salt

 

 

Directions:

1. Dry roast oats until nice aroma, allow it to cool and grind to fine powder.
2. In bowl whisk wheat flour, oats flour, salt and sugar add water little by little and knead that to soft dough (approximately it took little less than 1 cup).
3. Now add oil and knead again with less pressure and allow to rest in air tight container for 2-3 hours.
4. After 2-3 hours, make small balls and roll that as regular roti and toast on hot tava.

 

 

 

Tips:

• To get soft roti after your tava turns super hot turn that to medium temperature, tava should be even all time.
• No need to flip often, when you see small bubbles just flip to other side it will start to bubble on other side too. Just remove from tava. It will take 1-2 minutes approximately.
• Transfer to hot pack or in a closed container.

Sharing to: Priya, cookingspace,