Tag Archives: kellogs oats

Oats Ice Cream

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I use to prepare oats frequently at home for breakfast, but recently I have never tried anything new or not even a usual brekkie with oats. And so got to find it in a large quantity in stock at home, due to some health issues I want to make my move towards oats. But apart from everything thought of making something innovative, there strike my ice-cream mania. Moreover this ice cream is completely different from other ice-cream, as I have added eggs. May be we can call it a non-veg or egg dish, but  I am sure, not a vegetarian ice-cream.

Oats Ice Cream is very easy, simple, healthy, heavenly dessert. Let me share the recipe…

Taking this to Fiesta Friday #123 hosted by Angie@thenovicegarderner.

Oats Ice Cream

Oats Ice Cream

Ingredients:

  • Oats – ¾ cup
  • Brown Sugar – 1/3 cup + 4tbsp
  • Full fat milk – 1 cup
  • Heavy cream – 2 cups
  • Egg Yolks – 3 nos
  • Cinnamon powder – ¼ tsp
  • Granulated sugar – ½ cup
  • Vanilla extract – 1 tsp
  • Salt a pinch

Preparation:

  • For Oats Crumble – Dry roast oats in non-stick pan until it starts turning golden brown. Add in 3 tbsp of brown sugar and stir it well. Let the sugar get caramalised and get burnt. Remove it from fire, when it starts burning. Leave it aside and wait until it comes to room temperature. Take out the oats crumble in a blender and blend it well to a coarse powder. Keep it aside.
  • Warm the milk in a heavy bottomed kadai, add in the sugar, and stir well until the sugar dissolves.
  • Take heavy cream, brown sugar and cinnamon powder in a bowl, whisk them all together. Keep it aside.
  • In a separate bowl, whisk all the egg yolks together, pour in the warm milk to the egg mixture, mix it well. Transfer this mixture to a sauce pan, keep on stirring until it thickens and the raw smell of egg goes off.
  • Remove it from fire, pour in the vanilla essence and whisk gently, be sure no lumps should be formed. Keep it aside and wait until it reaches the room temperature.
  • Pour the egg mixture to the milk mixture, mix it well. Add in ¾ the portion of the oats crumble and mix them well.
  • Transfer it an air-tight container and chill it in refrigerator for almost 6 hrs or overnight.
  • Remove the container and pour the mixture to the blender and blend it in minimum speed, sprinkle ½ the portion of the leftover oats crumble, transfer it to an air-tight container and freeze it for 6 hrs or until it freezes.

Served chilled with Oats crumble on the top.

Do check out my mint ice cream recipe and raw mango green chilli ice cream. For my other summer recipes, click here.

Instant Oats Idly

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Usually I and my hubby use to have oats for breakfast. It would be in the form of porridge with milk and some fruits, but it was getting bored and so thought of trying out a new dish. May be a idly everyone including kids would like to have it.

Oats idly was soft, spongy and delicious, also it was very simple, easy and prepared in minutes. No worries of fermenting the batter, everything in minutes. Let me share the recipe…

For my other breakfast recipes, click here.

Ingredients:

  • Oats – 2 cups
  • Rava/Semolina – 1 cup
  • Ginger – 1” inch stick – 1 no
  • Green chilli – 1 no
  • Split Black gram – 1 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves –  a stalk
  • Asafoetida – ¼ tsp
  • Eno – 2 tsp
  • Yogurt/Curd – 1 cup
  • Clarified butter / Ghee – 1 tbsp
  • Coriander leaves – 3 stalks
  • Salt to taste

Preparation:

  • Roast oats with ½ tsp of ghee, until it starts turning brown. Remove from fire, transfer it to a plate and bring it to room temperature.
  • Roast rava/semolina with ½ tsp of ghee, until it turns golden brown. Remove from fire, transfer it to a wide mouth bowl and bring it to room temperature.
  • Grind the roasted oats to a fine powder, sieve the powder and add it to rava.
  • Add all the chopped ingredients (coriander, chillies and ginger) to rava and mix it.
  • Pour in the curd along with ½ cup of water, stir it well.
  • Add in the Eno salt to the batter and mix well.
  • Heat a tbsp. of ghee/clarified butter in a kadai, add in the mustard, split black gram, split Bengal gram, ginger, green chillies and curry leaves and cook until it splutters.
  • Pour it to the rava mixture and mix well, Let it rest for 10 mins.
  • Mix well the batter, it should not be too thick nor too thin (Idly batter Consistency).
  • Pour it to the mould and steam it for 10 mins or until the spoon inserted in the idly comes ouot clean.

Serve hot with sambar and chutney.