HIGH PROTEIN HIGH FIBRE RECIPES

Method

• Mix oats, milk, almonds, ginger, honey, and flaxseed in a microwavable bowl.
• Microwave for 2 minute.
• Top with curd.

Method

• Preheat oven to 350 degrees.
• Combine oats, baking powder, cinnamon, dark brown sugar in a large bowl and mix to blend.
• Beat egg white in a medium bowl and then add milk, vanilla, oil and apple sauce.
• Add milk mixture to oat mixture and stir well. Spray a 9-inch pie pan with cooking spray.
• Pour oat mixture into pie pan and bake in the oven for 35-40 minutes or until toothpick inserted into the center comes out clean.

Method

• In a heavy bottomed pan, heat the oil, add mustard seeds.
• Remove from fire, add the dry red chilli, channa and urad dal and curry leaves. Stir till dal turns golden brown.
• Return to fire. Add onions. Fry till the onions turn golden brown.
• Add water and salt and let it come to a boil.
• Cover and cook on low flame for 3-4 mins till dal is cooked and is no longer crunchy.
• Keeping the flame low add the corn kernels and tomatoes. Stir.
• Add Oats gradually, stirring continuously.
• Stir fry the upma for 2-3 mins till dry. Turn off the fire and add capsicum and lemon juice.
• Serve hot.

Method

• Mash Banana with a fork. Leave a couple chunks in the mix.
• Add sugar, cinnamon, flax seeds, and baking powder to mashed banana.
• Incorporate oats into mixture.
• Add milk and stir until the liquid is equally distributed.
• Form into mini pancakes and cook in a non stick pan until browned and then flip and repeat.

Method

• Mix all the ingredients of batter together.
• Add enough water (1/2 cup approx) to the batter to get a thick pouring consistency. Beat well.
• Keep the batter aside for 1/2 hour.
• Mix all the ingredients of topping together. Keep aside.
• Heat a non-stick pan. Put some oil on it and wipe it.
• Mix the batter well. Keeping the tava on a low flame, pour a little batter on it. Spread the batter a little, keeping it thick.
• Sprinkle a little topping on the batter. Press the topping a little with a spoon.
• Cook on low heat for some time. After the edges turn golden brown and the underside is cooked, turn the side carefully.
• Remove from tava after the other side is cooked and the onions turn golden brown Serve hot.

Method

• Keep 1/2 cup oats aside for cooking.
• Mix all the ingredients with 1 cup oats.
• Make 8-10 balls of the above mixture.
• Flatten each ball and shape into a heart, or cut with a heart shape cutter. Do not flatten too much.
• Dip each heart in a bowl of water for a second and immediately press both sides of each heart in oats.
• To pan fry the hearts, heat 1- Tbsp oil in a pan. Shallow fry the hearts till they turn golden brown.

Method

• Put oats powder, semolina, yogurt and salt in a bowl.
• Add enough water to make a smooth batter of thick, yet slightly pouring consistency. Keep the batter aside for 15-20 min.
• Grease the idli stand and pour the batter in it.
• Steam cook for 15-20 min.
• Serve hot with chutney.

Method

Method

• Roast 1 cup oats in a pan for 5 mins on medium flame.
• Beat curd with salt or black salt and red chilli powder. Keep aside.
• Mix potato, channa, chilli, chopped coriander and tomato with chutney in a bowl.
• Just at the time of serving, add oats and the cornflakes and curd. Quickly mix lightly with 2 forks.
• Sprinkle some roasted cumin powder and fresh coriander.
• Serve immediately as it would get soggy.

Method

• Wash and soak Dalia in enough water for about an hour or more.
• Heat oil in a non-stick pan. Add the jeera seeds.
• Add crushed black pepper, ginger, bay leaf, and cardamom. Reduce flame.
• Add haldi, salt and red chilli powder. Mix.
• Add oats, peas, green chillies and potato and stir fry for 2 min on a low flame.
• Drain the Dalia through a fine strainer and add to the vegetables. Stir fry for 2 mins. Add 1/2 cup water and mix.
• Cover tightly and cook for 2-3 mins, stirring occasionally. Cook till potatoes turn soft.
• Remove from fire. Mix in the lemon juice, coriander and garam masala. Serve hot.

Method

• Roast sooji and oats separately in a kadahi for 4-5mins, stirring continuously. Cool. Mix together.
• Add salt, curd, oregano and turmeric powder in the sooji-oat mixture. Mix well to get a thick batter.
• Mix eno with the batter, and mix lightly.
• Pour half of the mixture in a greased thali to get a 1/2 "thick layer.
• Sprinkle carrot and capsicum over it evenly and pour the remaining batter on top and sprinkle the remaining carrot and capsicum.
• Steam cook for 15-20mins (till the knife comes out clean from center).
• Cut into triangular pieces and serve hot.