Saffron, Rice and Oats Phirni

   Ingredients : 

1.5 ltrs Milk 

75 gms. Rice 

4 tbsp Oats

100 gms Sugar

1 tsp Cardamom Powder 

Few strands of Saffron 

1 / 4  cup Warm milk

Few Slivered Pistachio 

Few Slivered Almonds  

This picture was inspired by pictures of one of my favorite food blogger Ms. Farrukh @cubesandjuliennes 

 Directions : 

1 : Soak saffron in 1/4 cup Warm milk.

2 : Wash and soak rice in water for an hour.

3 : Drain and let it dry for an hour. 

4 : Grind it to s coarse paste.

5 : Heat milk in a thick bottomed vessel. 

6 : When it boils,reduce the flame and cook till it is 1 / 2 of its quantity. 

7 : Now add powdered rice along with roasted and ground Oats. 

8 : Keep on stirring it. 

9 : Add sugar, saffron milk and cook on low flame till you get thick creamy consistency. 

Add cardamom powder and cook for 2-3 minutes.

           

10 : Let it cool down and pour into earthen pots.

11 : Refrigerate for 4-5 hours. 

12 : Garnish with almond and pistachio slivers and a few saffron strands. 

13 : Serve chilled.

Vegetable and Oats Biryani

                           Ingredients :

1 kg Basmati Biryani Rice

500 gms Mixed Vegetables
(Potatoes, Peas, Cauliflower, Carrots , Beans)

1 cup Onions 'slices; deep fried

1 Bay leaf

1 cinnamon stick

1 tsp Jeera/cumin seeds

4 Onions' slices

1/2 cup Mint,  chopped

1 / 2 cup Coriander leaves,  chopped

Few strands of Saffron

1/2 cup Warm milk

Few drops of Rose water

2-3 Cloves

2-3 Cinnamon sticks

2 Star Anise

2 tbsp Ghee

For marination :

1/2 kg. Yogurt,  whisked

5 tbsp. Oats

1 tsp Salt

3/4 tsp Red chilli powder

1 tsp Degi Mirch /Kashmiri Red  chili powder

1 tsp. Haldi powder /Turmeric powder

1 tsp. Garam Masala

1/2 tsp Grated nutmeg

1 / 2 tsp mace powder

2 tsp Ginger Garlic paste

1 Green Chilli, finely chopped

1 tsp Cinnamon powder

Directions :

1 : Wash and soak rice for 30 minutes.

2: Clean and chop vegetables in any shape you wish to.

3 : Make a marinade of all the ingredients under marination.

4 : Marinate vegetables for half an  hour.

5: Soak saffron in warm milk and keep it aside.

6: Heat oil in a thick bottomed vessel.

7 : Add 1 Bay leaf ,

1 cinnamon stick

1 tsp Jeera/cumin seeds

8: When it crackles, add onion slices and cook them till they are golden brown in color. Add ginger garlic paste and sauté.

9:Now add vegetables and saute till half cooked.

10. Boil rice in salted water along with cinnamon stick, cloves, star anise and cardamom.

11. Remove from flame and strain when they are 3/4 done.

12: In a thick bottomed vessel,  spread a layer of vegetables with its gravy, then a layer of rice. Pour a tbsp of ghee. Sprinkle rose water, saffron milk, 1 / 2 of fried onions, Mint and coriander.

13: Again repeat with rest of the rice and vegetables and onions. Again pour a tbsp of ghee.

14: Cover it tightly with the lid and seal it with wheat dough.

15: Place it on hot tawa/griddle and cook on slow flame/dum for 20 minutes.

16: Let it be there for 10 minutes and then remove the lid.

17: Serve with gravy , mint sauce and onion rings.

Oats Pav Bhaji

                        Ingredients:
For 6-8
4 ktbsp. Oil
8 Onions (finely chopped )
8 Tomatoes ( finely chopped )

1 tsp Garlic paste
4 Cups Water
1 kg. Potatoes  (boiled)
5 tbsp Oats
1 1 / 2 cups Cauliflower(chopped )
4 Carrots (diced )

1 / 2 cup  Peas
1 Capsicum ( chopped finely )
3 tbsp Pav Bhaji Masala
Salt, to taste
1  tsp. Red Chilli Powder

For garnishing:
Chopped Coriander leaves
Chopped Onions
Lemon Wedges
Cube of butter

                       Directions :
1 : Heat oil in a thick bottomed vessel.
2 : Pressure cook vegetables and lightly mash them.
3 : Add garlic to oil and sauté till golden brown.

4 : Add chopped onions and cook till they are golden brown in color.
5 : Add chopped tomatoes and cook on low flame till they are mushy.
6 : Now cook on high flame till it leaves oil.

7 : Add salt, red chili powder and pav bhaji masala.
8 : Add boiled and mashed potatoes,  vegetables and Oats .

9 : Cook on low flame till its mixed properly.
10 :Cook for 5 minutes on high flame.

11 : Serve with chopped onions, chopped coriander leaves, butter and lemon wedges.

Spinach and Oats Kebabs

Ingredients :

1 kg Spinach

1 cup Oats

1/ 2 cup Soya granules

2 Boiled Potatoes 

Salt, to taste 

3/4 tsp Red chilli Powder 

1 tsp Roasted Cumin /Jeera powder 

1 tsp . Chaat masala 

1  tsp. Chopped Green chillies

2 tsp. Chopped Coriander Leaves

Onion rings

Lemon wedges

Mint sauce

                                Directions :
1 : Heat oil in a thick bottomed vessel.
2 : Chop spinach and wash it.
3 : Blanch spinach.
4 : Drain excess water.
5 : Boil and mash potatoes.
6 : Pressure cook Soya granules.Drain excess water and squeeze it .

7 : Add Blanched spinach to the oil.
8 : Cook till it leaves oil.
9 : Add boiled and drained Soya granules.Cook  till it's dry.

10 : Remove from flame.Let it cool down.

  11 :Add chillies, oats, chopped coriander leaves,  salt , red chili powder,  chat masala and Jeera powder.

12: Add mashed potatoes and knead it into a dough.

13 : Make balls out of it and flatten them to give it a shape of tikki .Shallow fry or bake them.

14: Serve with mint sauce, Lemon wedges and onion rings.

Whole Wheat Lavash

        Beat your Hunger Pangs with these homemade Whole Wheat Lavash Crackers.

Ingredients : 

2 Cups Whole Wheat Flour

1/2 cup Oats

1 tsp Salt

1/2 tsp Red chilli powder 

                            2 tsp. Oil
               1/2 Cup Warm water for kneading
                1/4 Cup Nigella seeds
           1/4 cup White Sesame seeds

                           Directions :
1: Sift wheat flour .
2: Add oats, salt, chilli powder, oil and warm water.
3 : Knead it into a soft dough.
4 : Cover it with a wet cloth and keep aside for half an hour.
5 : Preheat oven at 180 degree Celsius.
6 : Divide dough into 7-8 balls.
7 : Roll each ball into an oval shape, keeping it as thin as possible.

8: Dust it with flour and roll it over rolling pin.
9: Unroll it over the baking tray.Spray water on it and sprinkle nigella and sesame seeds .
10: Cut into any shape and bake it for 10 minutes .
11: They might be a little soggy but will harden when left outside for 15 minutes .
12: Store them into an airtight container. 
13: Serve with Hummus.