I came across this recipe on Cooking Light and tried it recently. It turned out really good. I added some chocolate chips to encourage my daughter to try it, and sure enough she gobbled it up! The recipe below is almost the same except for some minor changes. A welcome change to the everyday oatmeal. -Mona
Servings - 2-3
Secondary Spices and Flavorings-
Ground cardamom- 1/2 tsp
1 cup uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 cup raisins
1 tbs chopped walnuts
1/2 tsp baking powder
1/2 cup fat-free milk
1/2 cup applesauce
1 tbs butter, melted
1 egg white, whipped
1 tbs chocolate chips (optional)
Preheat oven to 375°.
Combine the Ground Cardamom, oats, brown sugar, raisins and walnuts in a medium bowl.
Separately, combine the milk, applesauce, butter, and egg.
Add milk mixture to oat mixture and stir well.
Pour the combined mixture into small ramekins coated with cooking spray.
Bake at 375° for 20 minutes. Serve warm.
Roti is one of the staple North Indian flatbreads. You will typically find it served at almost every meal as an accompaniment along with rice. It is made of "aata" or whole wheat flour and can be topped with "ghee" or clarified butter before serving. It is important to have a dough of the right consistency to ensure soft and fluffy rotis. They are typically round in shape, and rolling pins are used to get the perfect shape. It has taken me a few months to finally get an almost perfect round (most of the time). Although, you could get creative and make different shapes if you want - it does not really matter. My 2 year old loves making and eating rotis with me so it is a fun activity for kids as well. - Shalini
Servings - About 6-8 small to medium sized Rotis
1 cup whole wheat flour
Additional whole wheat flour for dusting
1/3 to 1/2 cup water
Add the 1 cup of flour to medium bowl.
Now add in water a few spoons at a time and slowly start kneading the dough.
The dough should not be too dry and flaky, nor should it be too sticky. If it seems to dry, just add in a few drops of water and work the dough till the right consistency is reached.
Divide the dough into 6 to 8 balls.
Dip a ball into the additional flour.
Now place it on a flat surface, and gently flatten the top.
Start rolling with a rolling pin till you have a roundish shape that is about 1/8 inch thick (you could keep them a little thicker if you like).
Dust off any excess flour and place the rolled dough on a heated flat pan (medium heat).
Heat for about 1 minute to a minute and a half on either side or until you notice tiny brown spots.
Ideally you want the rotis to fluff up, and this can be achieved by gently pressing the roti while it is cooking.
Repeat the same process with the rest of the dough balls.
Tip: For softer Rotis try replacing the water with milk.
An easy and healthy dish! If you aren't used to Indian food or Indian flavors, this might be a good dish to start experimenting with. It is mild enough for all kinds of palates, yet you get a subtle taste of the various Indian flavors. -Shalini
Core Spices and Flavorings -
1 tsp Cumin seeds
1 tbs Coriander Powder
1 tsp ginger, minced or paste
1 tsp garlic, minced or paste
1/4 tsp Turmeric (Haldi)
Secondary Spices and Flavorings -
1 tsp Amchur (mango powder)
Other Ingredients -
1 medium head of cauliflower, chopped into little florets
1/2 cup cooked or frozen peas
1/4 cup water
1 tbs oil
1 tsp salt or to taste
Heat oil in a large cooking pan on medium heat for 1 minute.
Add the cumin seeds and cook for about a minute or until they start to change color.
Add in the ginger and garlic and cook for another 30 seconds.
Add in the Coriander powder, Turmeric, Mango Powder and salt and stir for about a minute.
Add the cauliflower florets and peas and mix well so the spices are well blended with the vegetables.
Add in the 1/4 cup of water.
Cover and cook for about 10 minutes or until the cauliflower is tender.