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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Namkeen Daliya (Savory Breakfast Oatmeal)
Categories: Indian
Yield: 2 Servings
1/2 c Steel-cut oats
2 tb Wuinoa
1 ts Olive oil
1/4 ts Salt
1 1/2 c Water; or as required to
- cook the oats
MMMMM--------------------------OATMEAL-------------------------------
3 tb Olive oil
1/2 ts Cumin seeds
1/2 c Green peas
1/2 c Corn
1/2 ts Fresh ginger; minced
1 Thai green chiles; up to 2,
- adjust to tolerance
1/4 c Cauliflower florets;
- cut very small
3/4 c Tomatoes; diced small
1/2 c Cabbage; fine shredded
1/4 c Bell peppers;
- cut into small batons
Cooked oats & quinoa
- (from above)
Fresh lemon juice; to taste
1 ts Ghee or butter; up to 2 ts,
- on top, (optional)
Salt; to taste
Cilantro;
- chopped, for garnish
MMMMM--------------------------OPTIONAL-------------------------------
Nuts; your favorite
Raisins
Dried apricots
Dried berries
One Night Before:
Lightly dry roast the oats & quinoa in a warm cast iron skillet on
low to medium heat for 3 to 5 minutes until you smell a nice aroma.
Set aside to cool down completely.
In a pressure cooker, tip in the roasted oats & quinoa along with
water, salt and oil. Put on the lid and cook on medium heat until the
first whistle blows off. Immediately switch off the heat and let sit
to cool down. Do not stir the boiled oats until they are completely
cold. Using a fork fluff them up, transfer to a bowl and refrigerate
overnight. You need cold, cooked oats for this recipe else everything
will be a sticky mess.
You can also cook the oats & quinoa in a pot with a lid until they are
thoroughly cooked and all the water is absorbed. Adjust time as
required.
Tip:
While the oats are cooking, you can cut up all the vegetable before
hand so as to save more time in the morning.
Next Morning:
In a wide, heavy bottomed pan, heat up the oil on medium heat. Add the
cumin seeds and wait until they splutter. Add the peas and corn next,
also add the ginger and chiles. Stir around for 1 to 2 minutes until
they look shiny. Next, add the cauliflower, add a pinch of salt and
continue to cook for 2 to 3 minutes until the florets soften a bit.
Add the tomatoes next, stir around and reduce the heat to low, cook
for 2 to 3 minutes until the tomatoes soften and the skin starts
separating, increase the heat to medium and add cabbage and bell
peppers at this point and mix up everything. Cook for another 1 to 2
minutes until the vegetables soften a bit but retain the crunch.
Next, add the cold oats to the pan, lightly break up or fluff either
using a fork or wooden spoon so as to combine with the vegetables.
Cook for not more than 1 to 2 minutes on low heat and switch off the
stove. Add the lemon juice, roasted nuts, etc, and give it a final
stir.
Before serving, add a dollop of ghee (optional) on top and garnish
with chopped cilantro.
Recipe by sanjuro
Recipe FROM:
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