I am back again with some exciting news and a really helpful post!
To begin with, I am shifting to New York! I haven’t talked about this much (or, at all) and I thought today would be a good day to do so. I wouldn’t go into too many details since I do intend to hold a Q&A session, but I will be moving in August to pursue to a Masters in Media Studies from New School, New York.
So, now the fun part! Quaker Oats contacted me to be a part of their #BringYourTastiestBowl challenge to create two recipes that are healthy & delicious using their oats! The theme I will be going in for both the recipes is: State Pride.
Since I am shifting out of Delhi where I have lived for 23 years, it is definitely a huge change for me. Delhi for me, is more than just a city: it’s a synesthetic experience. I am a little nervous about moving all on any own across the seas to a completely different culture and environment. Though I have travelled a considerable amount, living in a different city all on your own can be a little daunting. I am sure, one of the things I will miss the most is home-cooked food, AKA ghar ka khaana.
So, in collaboration with Quaker Oats, I will be sharing two of my mom’s favourite recipes that I have grown up having. This is a really important experiment for me since not only will it help you all learn some really innovate ways to incorporate oats in your diet, but also serve as a little memory scape for me if I am lonely and missing mom and her delicious food.
Oats, needless to say are extremely good for our body and health. As many of you already know and have seen, I love using Quaker oats in many recipes: from Smoothies, Pancakes, Protein Bites to even face masks, Oats is my go-to ingredient. Oats being a whole grain, are really rich in fiber along with being an amazing source of protein. They increase appetite control-control hormones and also improve immune system defences.
If you think oats can be enjoyed only in the traditional way as a cereal with milk and fruits, you’re in for a big surprise! So here are my mother’s two favorite recipes that I have modified and worked on to make them healthier and quicker for you all to try out! They are really really close to my heart since they remind me of the food I have grown up eating- with just a little twist!
Recipe One: Oats Aloo Tikki
½ cup Quaker Oats
250 grams Potatoes (Approx 3 medium sized potatoes)
1 small onion chopped
1 inch ginger chopped
1 green chilli chopped
1 heap teaspoon anardana powder
½ teaspoon red chili powder
1 teaspoon roasted ground cumin (Zeera)
1 teaspoon cornflour dissolved in 1/4 cup of water
1/4 cup Mint leaves
1/4 cup Coriander leaves
1 tablespoon Olive Oil
Salt to taste
Air fryer OR Oven
1.5 cups water
In a pressure cooker, take 1.5 cups of water, ½ teaspoon salt and add in your potatoes for boiling. Pressure cook them till soft.
Peel and mash the potatoes and leave aside.
Mix the coriander, mint, onions, ginger, chilli, anardana powder, chilli powder and cumin together
Create thin potato patties (as shown in the pictures) and place about 2 tablespoons on the mixture on that circular base.
Take some more potato to cover the base layer. Make sure the tikki is sealed from all sides. Repeat the same for all the tikkis.
Take a big wide bowl and add 1 teaspoon of cornflour and quarter cup of water.
Take the tikki you just made and place it inside that bowl of the wet cornflour mixture for a couple of seconds each side. (This is so that when we cover the tikki with oats, they stick properly. This process is very similar to making French toast when you need to take the bread and cover it in the egg wash mixture).
Once your tikki is equally wet from all sides and coated with the cornflour mixture, place your oats in a plate and equally coat the tikki with them. Make sure the oats stick to the tikki properly. The oats wont stick if the tikki isn’t wet enough. Repeat this process with all the tikkis.
Take an oil spray or a table spoon of oil and lightly coat (using a brush or your fingers) the tikkis with the oil.
Place in an airfryer for 20 mins or a pre-heated oven at 180 degrees C for 20 mins.
Once ready, serve the tikkis hot with some chutney, chilli and lime.
½ cup Soaked Quaker Oats
¼ cup Soaked Moong Dal
1 chopped Onion
1 inch chopped ginger
1 chopped Green Chilli
¼ cup Corrinader
1 pinch Tumeric (Haldi)
Salt to taste
½ teaspoon Sambar Powder
2 whole Red Chillis
1 teaspoon Roasted Ground Cumin (Zeera)
1 teaspoon Mustard Seeds (Rye)
1 pinch Heeng (Asafoetida)
About 30-40 curry leaves (2 stems as shown in the picture)
1.5 teaspoon olive oil
1.5 cups of water
In a pressure cooker, pour the oil/ghee and let it heat.
Add the heeng, mustard seeds, curry leaves, red chillies and let them crackle for a few seconds.
Add the onions, ginger, green chillies and sautée them for another 15 seconds or so.
Add in the tomato and sautee for the another 15 seconds.
Add in the potato and sautee for another 15-20 seconds.
Add in the soaked moong dal (The moong dal should be soaked for approx 30 minutes in a cup of water and then drained) and sautee it for 20 seconds.
Add in the Cumin powder and Haldi. Let this cook for about 1.5 minutes.
Add 1.5 cups of water and close the lid of the pressure cooker. Put the flame on high and wait for 5-6 whistles.
Open the pressure cooker safely and add the soaked Oats (The oats should be soaked for approx 30 mins in a cup of water and the drained).
Add in the sambar powder.
Put the flame on low and stir the mixture. The khichdi would start thickening up.
(You can add a little more water if you want the kichdi to be more runny. I like it thick so didn’t add more water.)
Let the mixture cook for about 7-8 minutes.
Once ready, serve hot in a bowl with squeezed lime. Garnish with coriander leaves.