Ingredients and Method to make Quick oats upma.
2 cups quick cooking oats
2 medium sized onions cut fine
2 medium carrots cut into small pieces or grated
1/2 cup of small pieces of mixed bell peppers or green bell peppers (capsicum/simla mirch/ koda molagai )
3 Thai or Indian variety green chilies cut fine (or to taste)
2 tsp oil + 1 tbsp oil
1 tsp cumin seeds (jeera/ jeeragam)
salt to taste
1 and 1/2 cups of water
1 tsp lemon juice
In a heavy bottomed pan, roast quick cooking oats in 2 tsp of oil on low to medium low heat until the oats is slightly reddish. Remove from heat and keep the roasted oats aside.
In the same pan, heat balance of oil. Add cumin seeds to it, when the seeds sizzle add green chilies and stir a few times. Add onions and saute until onions turn transparent.
Add grated carrots/ carrot pieces and mixed bell peppers and sprinkle a little water and allow to cook on low to medium low heat, stirring a few times in between to ensure even cooking.
When the veggies are cooked add 1 and 1/2 cups of water and salt to taste and allow the water to come to a boil.
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When the water boils, add the roasted oats, keep the heat at low to medium low and keep stirring until the oats cook and turn soft and absorbs the water. Remove from heat and keep covered with a lid for a few minutes.
Garnish with lemon juice, mix well and serve hot.
Serves approx 2 to 3
2 cups quick cooking oats
2 medium sized onions cut fine
2 medium carrots cut into small pieces or grated
1/2 cup of small pieces of mixed bell peppers or green bell peppers (capsicum/simla mirch/ koda molagai )
3 Thai or Indian variety green chilies cut fine (or to taste)
2 tsp oil + 1 tbsp oil
1 tsp cumin seeds (jeera/ jeeragam)
salt to taste
1 and 1/2 cups of water
1 tsp lemon juice
In a heavy bottomed pan, roast quick cooking oats in 2 tsp of oil on low to medium low heat until the oats is slightly reddish. Remove from heat and keep the roasted oats aside.
In the same pan, heat balance of oil. Add cumin seeds to it, when the seeds sizzle add green chilies and stir a few times. Add onions and saute until onions turn transparent.
Add grated carrots/ carrot pieces and mixed bell peppers and sprinkle a little water and allow to cook on low to medium low heat, stirring a few times in between to ensure even cooking.
When the veggies are cooked add 1 and 1/2 cups of water and salt to taste and allow the water to come to a boil.
The copyright of this content belongs to Veginspirations.com
When the water boils, add the roasted oats, keep the heat at low to medium low and keep stirring until the oats cook and turn soft and absorbs the water. Remove from heat and keep covered with a lid for a few minutes.
Garnish with lemon juice, mix well and serve hot.
Serves approx 2 to 3
