Friday, January 17, 2014

Oatmeal Upma

I don't like the traditional way of eating oatmeal at all. I just can't get past the gooey texture, plus I don't like to eat anything sweet for breakfast. But, since oatmeal is very good for our health, I tried to make savory dishes with it such as this oatmeal upma,  oatmeal chivda, and oatmeal dosa.

1 Cup Oatmeal, Not the quick cooking kind
1.5 Cups Water,
Salt to Taste,
2 Green Chilies, Slit,
1/2 Teaspoon Ginger, Grated (or paste)
1/2 teaspoon Lemon Juice,
1/4 Cups Onion, Chopped
1/3 Cups Frozen Mixed Vegetables (Corn, Carrots, Peas etc).
1/8 Cups Frozen Peas
1/8 Cups Frozen Corn
1 Fresh Carrot, Grated ( I Used a Grated Carrot)

1 Teaspoon Mustard Seeds,
1/2 Teaspoon Cumin Seeds,
1 Tablespoon Oil
1/2 Teaspoon Asafoetida

Dry roast the oatmeal in a pan until its fragrant and  it just starts to turn golden brown. Take out of the pan, keep aside to cool.

In the meantime, heat oil in  pan. When hot, add the asafoetida and mustard seeds. Once the seeds stop spluttering, add the cumin seeds. Cook for 5-6 seconds, then add the onion and chilies. Cover and cook until the onion starts to turn translucent stirring frequently. Now add the mixed vegetables. Add some salt to cook the vegetables and mix well. Cook for 30 seconds, then add the water, and the grated ginger.
Cover and cook again. Once the water starts to boil, add the roasted oats. Stir gently once. Turn the stove to simmer. Cover and cook again until all the water is soaked up by the oatmeal (about 7-10 minutes). Do not stir while the oatmeal is cooking.

Once cooked, turn off the stove. Fluff it up with a fork, and then add lemon juice. Gently stir again to incorporate the juice. Serve hot.

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