Healthy masala oats |Kids Breakfast recipe| Weight loss and Diabetic friendly recipe

Are you on a perpetual  weight loss mission like me? Do you wanna feed healthy breakfast to kids (and everyone)? Having high Cholesterol and Diabetes running in the family?

If you said yes to any of the above, then Masala oats is your go to recipe . Oats is low in GI (Glycemic Index) which means it is great for those who have diabetes. A great filling breakfast/ dinner with oats is said to reduce bad cholesterol  improve digestion and control blood pressure. It keeps you feeling fuller for long and reduces craving to eat more, helping in the weight loss plan.

We are not a big fan of sweet and hence the sweet oats porridge does not score well in our family. But I love preparing this masala oats which satisfies the spice parameter, healthy parameter and taste too J

I am hosting a event at my blog for sharing the healthy breakfast recipes that you would be making for kids. This is one my contribution for the event.

Here we go to the recipe without much ado..

 

Ingredients:

Oats (quick oats, I used quaker oats) - 4 tbsp
Water - 1 cup
Vegetables - 1/2 cup (carrots, beans, peas)
Curd - 1 tbsp (Optional)
Onion - 1 medium, chopped
Sambar powder/garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
oil - 2 tsp

 Method:

In a non stick pan dry roast oats for a minute until you get a fragrant smell. Remove the oats. In the same pan heat oil add onions and sauté until transparent  Add the chopped vegetables and salt sauté until it gets half cooked in medium to low flame.

you can also add other veggies like chopped beetroot, potatoes, peas or cabbage. You can also add few mint leaves to add some extra punch.

Add turmeric powder, sambar powder and curd, mix well. Now add boiling water let it simmer for a minute. Add the oats and mix well. Garnish with chopped cilantro and Serve hot.

Sending this to Srivalli's Kids delight event hosted by me this month.

Kids Healthy breakfast - Announcing Kid's Delight Event

Wish you a very Happy Independence Day dear friends!

A healthy breakfast is a must for kids. Skip it and your kids will be playing nutritional catch-up for the rest of the day, says Carole L. Adler, M.A., R.D., a dietitian at the Food and Drug Administration (FDA).

Is it the most stressing part of the day to get your fussy eaters to eat healthy food ? Sometimes the little one wake up cranky and do not want to have anything for breakfast. As a mom, it really hurts to see the kid skipping the most important meal of the day.

Have you lovely ladies out there devised a plan to make the children eat wholesome breakfast? Do share your ideas and recipe with us.

I am hosting Srivalli's Kid's Delight event with the theme - Healthy Breakfast for kids.

1. Cook and blog about any Vegetarian[Eggs allowed] dish that fits the theme.

2. It should be a dish that is approved by your kid or kids from your family /  friends

3. Multiple new entries are allowed.

4. Upto 3 Archived entries are allowed.

5. Recipes sent to this event can be shared with other events as well.

6. Link to this post and to Srivalli's Kid’s delight post (http://spicingyourlife.blogspot.com/2010/01/announcing-kids-delight-wholesome.html) is mandatory.Using the logo is appreciated.
7. You can link the entry in the inlinz provided below or send me an email ..details provided below.

8. Non bloggers are also welcome to send in their entries.

The dead line is September 15th 2015.

Drop a mail to lavina.agarwal@gmail.com with the subject line - 'Kids healthy breakfast' with following details

•    Your name and the name of your blog 

•    Recipe name

•    URL of the post

•    Picture of your creation

Please leave a note in the comments section after you have mailed me your entry. And also feel free to write to me for any queries.

Looking forward to see all your creations...

An InLinkz Link-up

Heart shaped quilled earrings

Hi Peeps

Sharing a easy quilled earring. It is a heart shaped earring with beehive quilling glamorized by addition of glitter. Made this for a dear friend for her birthday.

Do let me know how you liked it. 

Tissue paper boat | Easy kids craft

A simple paper boat filled with small balls of tissue paper. Little one enjoyed making the balls and sticking them.

Footprint flip flop | Kids footprint

Hi Friends

Sharing a cutesy project that me and kiddo did some time back. It was a big day when for the second time, i took a deep breath and allowed her to get all messy with paint! yes paint on hand, feet..big thing for a mommy who constantly tells the kiddo not to make mess ;)

So we stamped various papers with her hand and foot prints to make some nice memorabilia

I got a beautiful poem from net..have a look..

Miss you when we're not together
I'm growing up so fast
See how big I've gotten
Since you saw me last ?
As I grow , I'll change a lot ,
The years will fly right by
You'll wonder how i grew so quick
When and where and why ?
So look upon this handprint ( these handprints ) and footprints
that's hanging on your wall .
And memories will come back of me ,

When I was very small.. 

Do check out our other hand and foot print activities here

Thread work Valentine card | Heart thread work card

Sharing a thread work card which was made long long time back..

Anzac biscotti (oats and coconut biscotti)

Hi Peeps

A warm hello from my side. Hope you are having a good weekend. I am finally all settled here back in home. Things are not as bad as we anticipate or fuss about. Sometimes it just takes a little time and positive attitude to get adjusted to a new place or an old place after a long time! :) 

Ingredients
1 cup plain flour
1/2 cup wheat flour
1 cup rolled oats
1 cup desiccated coconut
2 eggs
¾ – 1 cup sugar (original recipe suggests 1 cup, I used 3/4)
1 tablespoon golden syrup/honey (I used honey)

Method:
Heat the oven to 160°C/325°F
In a bowl, mix flour, rolled oats and coconut.
In another bowl, beat the sugar, golden syrup or honey and eggs until pale yellow.
Add the flour mixture and mix until just blended. Let the dough rest for 5- 15 minutes. (This will allow the oatmeal to absorb part of the moisture and make the dough easier to handle)
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into logs. Bake until lightly browned, about 25-30 minutes.
pCool for 10  minutes.
Using a serrated knife, cut the logs crosswise into ¼ – ½ inch thick diagonal slices.
Arrange the biscotti cut side down on the same baking sheet.
Bake until the cookies are pale golden.
Let cool completely.Enjoy!

Rose Brioche

Have you ever had a cooking date? I had a couple of them with my bestie back in Sydney. We spent the entire day chatting, gossiping, playing with the kids and doing a culinary experiment. That is when this came up. The Briochee came out lovely and serve as perfect appetizers. The cooking process is a bit lengthy if you are not used to bread baking, but then you hardly realize the time when you have lovely company, right? :)

For Brioche Dough:

Ingredients
2+1/2cups Bread flour
1tsp Instant yeast
1/2cup Luke Warm Milk
1no Egg
2tsp Sugar
1/2tsp Salt
75grms Butter (room temperature)

Method:
Mix the yeat sugar and salt with the luke warm milk,keep aside until the yeast turns foamy. Add the foamy yeast, egg to the flour and knead everything gradually until the dough turns soft. Now add the butter and knead the dough again for few minutes.Arrange the dough in a greased bowl,covered with a towel,keep in warm place until the dough double in volume.


Potato Masala:

Ingredients
3nos Potatoes (cooked and mashed)
1no Onion (chopped)
1tsp Red chilly powder
1/4tsp Cumin powder
1/2tsp Garam masala powder
Salt
Oil
Coriander leaves (chopped)

Method:
Heat the oil, add the chopped onions, saute until they turns transparent.
Add the mashed potatoes and cook with chilly powder, cumin powder and garam masala powder, salt.Toss everything gently and cook in simmer for few minutes.Finally add the chopped coriander leaves,put off the stove.


For assembling the roses briochées:
Punch down the dough and knead the dough again for few minutes.
Roll the dough and divide the dough as three equal balls.
Roll the ball with the rolling pin as medium thick flat disc.
With a cookie cutter, cut the dough as medium sized circles.
Make 4 slashes on the circle, from the edges towards the centre, as shown in picture.
Make a small ball from the stuffing, keep in the centre of the circle and bring two opposite edges towards the centre.
Now bring the remaining two opposite edges around the already sealed edges to form a rose like shape. Brush the briochee with milk and sprinkle some sesame seeds.

Continue the same process with the remaining dough and remaining stuffing.
Arrange the prepared briochées over a baking sheet, cover it with a towel and keep aside for half an hour until they rises a bit.
Preheat the oven to 350F/180C
Brush the top of briochées with egg yolk beatened with water.
Bake for 20-25 minutes until the crust turns golden brown.
Remove the roses briochées from the oven and let it cool completely in a wire rack.
Enjoy warm.

Here comes trouble

Hi Peeps
Sharing a fun layout of my little one when she was around 18 months old.  Its as cute a time as can be with the little discovery and learning new things every day..learning to walk..adding new words to the vocab..surprising us with  her little wonders..

Aam Ki Launji | Raw Mango Relish

Ingredients:

Raw mangoes -500 gms  *

Sugar -500 gms

Refined oil -2 tbsp

Chilli powder -1.5 tsp

Mustard seeds -1 tsp

Fenugreek seeds -1 tsp

Fennel seeds(saunf) - 1.5 tsp

Cardamom powder-a pinch of (optional)

Saffron-a pinch (optional)

Turmeric -1/2 tsp

Salt-1 tsp

Method:

Wash and peel raw mangoes and slice into long pieces.then weigh it  ( amount of sugar should be equal to the weight of peeled mango slices,but you can reduce the amount of sugar if you want to make it little sour)

Heat oil in a pan, add fenugreek ,mustard and fennel seeds.

When become golden add mango slices, turmeric and salt.mix well.

Cover and cook on low heat for approx 5-7 minutes or till cooked.(don't overcook and don't add water)

Add sugar and chili powder ,mix and cook on low heat (without lid) for approx. 10 minutes.

When gravy thickens then add a pinch of cardamom powder and saffron and mix.

Store in a jar ,when cool down completely.

NOTE- 

1-you can also use slightly ripen yellow mangoes  for making this chutney ,then add little less sugar .

2-Can also use jaggery/gur instead of sugar .

3-If you don't want to make it chunky and want a smooth chutney then cook it till it become soft at step 4 ,then mash it with the laddle and then follow the recipe.

4-If cooked properly stay fresh at room temperature for about 4 months.

serve with any snack,starter or as a side dish with any meal..