Tag Archives: oats

Jun6

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
Oats getting dry roasted with Brown sugar
Getting roasted
Getting caramalised (smoked)
Fresh cream beaten with brown sugar
Fresh cream mixture
Blended crumbles
Beaten egg yolks
Warm milk with egg mixture
Milk getting mixed with egg
Egg mixture getting thicken (Custard)
About to chill in refrigerator
After chilling (looks like custard)
Getting blended with some more oats crumbles
About to refrigerate
After refrigerated
Oats Ice Cream

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.

Jun2

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.

Instant Oats Idly
Instant Oats Idly

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
oats getting roasted
Rava/Semolina getting roasted
All together
Spices getting tempered
With curd/yogurt and tempered spices
Getting mixed
With Eno
Idlies done
Instant Oats Idly
Instant Oats Idly

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.

Dec11

Oats Banana Cookie

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Recently I came across too many cookie recipes, but I want to try cookie with oats and this resulted in this Oats Banana Cookie.

Oats Banana cookie was crispy, crunchy and soft. My son and hubby loved this cookie a lot. A perfect cookie for munching, when you are on diet, as I have used powdered jiggery instead of sugar. Let us move on to the recipe…

Since it’s Friday, I am taking it to Fiesta Friday #98  hosted by Angie@thenovicegarderner after a couple of weeks.

Do check out my other baking recipes in this link: https://madraasi.com/recipes/baking/

Oats Banana Cookie

Oats Banana Cookie

Ingredients:

  • Oats – 3 cups
  • All-purpose flour – 1 cup
  • Baking soda – ½ tsp
  • Eggs – 2 nos
  • Butter – 1 cup
  • Ripe Banana – 3 nos
  • Cinnamon powder – 1 tsp
  • Chocolate chips (white) – ½ cup
  • Vanilla extract – 1 tsp
  • Powdered jaggery – 1 cup (white sugar or brown sugar can also be used)
All the ingredients together
with Chocolate chips (white)
Spooned on to the prachment or butter paper
After Baking
Oats Banana Cookie

Preparation:

  • Grind the oats well to a fine powder.
  • In a bowl, take powdered oats, all-purpose flour, baking soda and cinnamon. Mix them well.
  • In another bowl, mash the bananas, take sugar, butter, vanilla extract and beat them well (no lumps should be formed).
  • Break in the eggs to the bowl, beat well until the sugar dissolves.
  • Add in the flour mixture little by little and beat them well so that no lumps are formed.
  • Preheat the oven to 180 degree C, spread the parchment paper or butter paper over the grill or baking tray and keep it aside.
  • Sprinkle the chocolate chips over the batter and fold them well along with the batter.
  • Spoon the batter on the parchment or butter paper and bake for 6 mins at 180 degree C.
  • After few mins, remove the cookie from the parchment paper, allow it to cool.

Serve with hot or chilled milk. Store it in an air-tight container so that it stays fresh for almost a week time.