Tag Archives: Instant Oats

Rice Free Idli of Bajra (Pearl Millet) & Jowar (Sorghum) Grains

Bajra & Jowar Idli

  • Difficulty: easy
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Bajra & Jowar Idli








These are the idlis we gorged on with my previous recipe of vegetable sambar.

They are made from bajra and jowar grains.

yes, it is possible to make yummy rice free idlis which are just as good as their conventional cousin

Grain idlis do not turn out as fluffy as the rice ones. Well, this is not strictly true. They do fluff beautifully in the idli cooker but as soon as they are out of the steam, they turn flat. But once you bite into them, you will find that they are just as soft.

To boost the nutrition value (as if they are not healthy enough!), I added some quick cooking oats to the fermented batter. It is just a personal preference, not necessary for these beautifully turned out idlis.

We got 25 idlis from the following. Really depends on the size of your idli moulds so this is just a rough indicator of the yield.


1 Cup bajra grains

1 Cup jowar grains

1 Cup urad dal (split black gram)

2 Tablespoons fenugreek seeds

3-4 Tablespoons quick cooking oats (optional)

1-2 Teaspoons ghee

Salt to taste


  1. Wash and soak the bajra, jowar, urad dal and fenugreek seeds for 8 hours. The water should be a couple of inches above the level of the grains.
  2. Grind the soaked grains, dal and seeds till you get a fine paste. The batter should have creamy consistency (you don’t want it too liquidy).
  3. Place the batter in a warm, dark corner to ferment. The fermentation process can take anything from 5 hours to 24-48 hours depending on the outside temperature.  Go here for tip on fermenting in cold weather.
  4. You will know that the batter is fermented when it rises a bit and the surface turns a couple of shades darker compared to the original batter. You will also see bubbles form on the top.
  5. When you are ready to cook the idli, mix the oats and salt to the batter.
  6. Grease the idli moulds generously with ghee.
  7. Pour the batter and steam for about 30-40 minutes.
  8. Once cooked, take the idlis out of the steam and let them sit for about 5 minutes before removing them from the moulds.
  9. Enjoy with some chutney and/or sambar.


Non-dairy Creamy Pasta with Oats, Mushroom & Avocado

Non-dairy Creamy Pasta with Oats, Mushroom & Avocado

  • Servings: 1
  • Difficulty: easy
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Non-dairy Creamy Pasta with Oats, Mushroom & Avocado








Haven’t had pasta for quite a while and fancied a comforting bowl of creamy macaroni with mushrooms.

The earlier me would have made it with the classic béchamel sauce but the kooky me of today will not consider that option.

So I was wondering how to make a creamy sauce without butter, milk and flour and hit upon two healthy alternatives to get the velvety texture: instant oats and avocado.

Non-dairy Creamy Pasta with Oats, Mushroom and AvocadoTo bump up the nutritional value, I threw in a yellow pepper and some cherry tomato.

even for those on a low carb diet, pasta with oats, mushroom, avocado, pepper and tomato is a nourishing dish

One cup of béchamel sauce has approximately 280 calories. Ouch!

Creamy oats and avocado help make the sauce luscious and rich without the calories of a conventional white sauce. Sure, avocado is calorific but it has good calories and is very low in saturated fat (the same can’t be said about béchamel sauce which is high in saturated fat).

I cooked this pasta using the absorption method to avoid unnecessary washing-up. Absorption method involves cooking the pasta along with sauce rather than boiling it separately and adding it at the end. The other advantage of cooking this way is that it makes the sauce quite creamy.

The best part is that when you are eating this, you don’t even realise that it has oats in it. So this one’s for keeps.


1/2 Cup dried pasta (short variety like macaroni or penne or farfale)

2-3 Tablespoons instant/quick cooking oats

1 Small, ripe avocado

200 Grams button mushroom

1 Yellow Pepper

10-12 Cherry tomato

1 Onion

1 Pod garlic

1 Stock cube (vegetable or chicken)

1-2 Tablespoons hot sauce (optional)

1-2 Teaspoons olive oil

Salt to taste

Grated parmesan to serve


  1. Wash and chop the yellow pepper.
  2. Wash/wipe and halve the mushroom.
  3. Wash the cherry tomato.
  4. Peel, wash and chop the onion.
  5. Peel and chop the garlic.
  6. Heat the oil in a pan.
  7. Lower the heat and add the onion, garlic and salt to taste.
  8. Stir, cover and let this cook for 2 to 3 minutes.
  9. Uncover and throw in the pepper and cherry tomato.
  10. Cover and cook for 2 to 3 minutes.
  11. Uncover and add the dry pasta. Stir for a couple of minutes.
  12. Next, add the mushroom, oats, hot sauce (if using) and stock cube.
  13. Add 2.5 cups of water, mix thoroughly and turn the heat to high.
  14. Once it starts boiling, lover the heat, cover and cook for 10 to 12 minutes.
  15. While it is cooking, peel and finely dice the avocado.
  16. After 12 minutes (or once the pasta is cooked), add the diced avocado, stir, cover and cook for 1 minute.
  17. Take the pan off the heat and let it sit for about 3 to 4 minutes.
  18. Transfer to a pasta bowl and sprinkle the grated parmesan.
  19. Enjoy hot.


  1. Hot sauce is optional but it gives the dish a nice lift. I used my homemade one but you can use bottled sauce.

Salmon Fishcake With Oats & Quinoa

Salmon Fishcake With Oats & Quinoa

  • Difficulty: easy
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Salmon Fishcake With Oats & Quinoa








I love all sorts of seafood and considering the fact that I live near a sea, it is kind of ironic that it has taken three months of blogging for fish to finely make an appearance on Kooky Cookyng.

The reality is that it is really difficult to find good quality seafood where I live and so I am not able to eat it as often as I would like to.

I have finally resorted to buying canned tuna and salmon in order to incorporate fish in my diet. So you can expect more fishy recipes in the future.

Salmon Fishcake With Oats & Quinoa UncookedToday’s salmon fishcake were made using John West pink salmon.

to give them a healthy twist, I replaced mashed potato with oats and quinoa

I also decided to incorporate some vegetables to up the nutritional value.

The fishcake were finally dusted in semolina as I didn’t have breadcrumbs.

Since I was also out of tartar sauce, I had these with some Colemans mustard and sriracha hot chili sauce (as can be seen in the photo above). Maybe a bit of an odd partnership but it totally worked.

You can also serve some steamed vegetables on the side if you like.


200 Grams cooked, deboned flesh of salmon

1/2 Cup quinoa

3 Tablespoons quick cooking oats

1 Egg

2 Onions

1 Head garlic

1 Yellow pepper

1/2 Cup peas

2-3 Red chilli (optional)

1  + 1 Teaspoon olive oil

Salt to taste

Semolina or breadcrumb for dusting


  1. Make sure that the salmon flesh doesn’t have any bones.
  2. Cook the quinoa according to instructions on the packet. Cool and set aside
  3. While the quinoa is cooking, peel, wash and finely chop the onion.
  4. Peel and slice the garlic.
  5. Wash, de-core and de-seed the yellow pepper. Chop it finely.
  6. Wash the green peas.
  7. Wash and slice the chilli (if using).
  8. Heat one teaspoon of oil in a frying pan. Add the chopped onion, chilli (if using) and garlic. Cover and cook for about 5 minutes.
  9. Uncover, throw in the yellow pepper and peas. Cover and cook for further 5 t o7 minutes till both are soft.
  10. Let this vegetable mixture cool down.
  11. Beat the egg.
  12. In a mixing bowl, combine the salmon, cooked quinoa, cooked vegetables, beaten egg and oats. You can use your hand or a spoon. I find it easier to mix with my hand since it gives me an idea as to whether the mixture is stiff enough to form balls.
  13. If you find that the mixture is too moist, add some more oats.
  14. Shape the cakes according to the size you like.
  15. Refrigerate them for a couple of hours. This will allow for the oats to absorb any excess moisture and for the fishcake to firm up a bit.
  16. When you are ready to cook them, dust them in semolina or breadcrumb.
  17. Heat one teaspoon of olive oil in a frying pan, making sure that it is spread across the entire surface of the pan.
  18. When the oil is hot, gently place the cakes. Be careful that they don’t touch each other.
  19. Lower the heat and let them cook for about 20 minutes.
  20. Flip them over, again with gentle hands. I find a table knife better for this task than a spatula.
  21. Cook the other side for 20 to 25 minutes.
  22. Serve hot with wedges of lime/lemon and sauce of your choice.

Healthy & Low Fat Cutlet

Oat Enriched Vegetable & Lentil Cake

  • Servings: makes 6 cakes
  • Difficulty: easy
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Oat Enriched Vegetable & Lentil Cake









Today’s recipe came about as I had some french beans and carrot lying around in the refrigerator after making the three bean salad. Didn’t really fancy buying any new ingredients and so was thinking of some innovative way of combining the vegetables with whatever I had in my pantry.

It was a bit of a challenge since I couldn’t think of anything exciting or creative till I hit upon the idea for these cakes where instant oats and lentils are used as substitute for mashed potato.

To be perfectly honest, I was not sure whether the oat and lentil experiment would work. I kept wondering, “what if they didn’t act as binding agents”? And so I had a couple of potatoes on standby just in case the mixture fell apart. Fortunately, they were obedient and lived up to the challenge!

Apart from the high health quotient of the three key ingredients, one other reason these cakes are healthy is because they are cooked in very little oil. This is because I used a non-stick frying pan. If you decide to use another type of cookware, you may have to adjust the quantity of oil required to shallow fry them.

delicious with some spicy tomato ketchup


2 Cups mixed vegetables, chopped (I used french beans, carrots and peas but you can use whatever you fancy)
1 Cup uncooked lentil (I used whole brown lentils, you can substitute with any other quick cooking variety like red or yellow)
1 Cup instant oats
1 Cup parsley
1 Tablespoon prepared mustard
1 Tablespoon Worcestershire sauce
1 Teaspoon paprika
1 Teaspoon allspice powder
Salt to taste
1/2 Cup semolina
1 Tablespoon olive oil


  1. Wash and boil the vegetables and lentils till tender.
  2. Chop and wash the parsley.
  3. In a mixing bowl, combine the boiled vegetables, lentils, oats, parsley, mustard, Worcestershire sauce, paprika, allspice powder and salt to taste.
  4. Use your hands to bring it all together, mashing and mixing as you go along. Do this till you get to the stage where you can shape the mixture. If you find that it keeps falling apart, add more oats.
  5. Once you are happy with the consistency, salt and seasoning, start shaping the cakes.
  6. Put them in an airtight container and regrigerate them for about 3 to 4 hours.
  7. When you are ready to cook them, tip the semolina in a shallow plate.
  8. Dust the cakes in semolina till all sides are completely covered.
  9. Heat a frying pan and place the cakes leaving space in between.
  10. Add a drop of oil on each cake and a bit surrounding them and let them cook on low heat for 30 minutes.
  11. Flip them over and cook the other side for 30 minutes as well.
  12. When you touch them and they feel firm, you know that they are done.
  13. Serve hot with either some tomato ketchup or chilli sauce or mustard or chutney of your choice.

Green Pea & Kohlrabi Cakes

Green Pea & Kohlrabi Cakes









Lately, I am discovering the joys of acting on impulse.

If I had not bought a whole load of fresh peas on a whim without any plan on how to use them, this recipe – one of my most successful experiments, if I am allowed to boast 😉 – would not have been born.

Not only the peas but even the kohlrabi, which is another star attraction here, was bought on spur of the moment.

a partnership of the two vegetables with a little help from sweet potato results in these most yummylicious cakes

Kohlrabi is a member of the cruciferous family of vegetables (its relatives being cabbage, broccoli, cauliflower, bok choy and cress, among others).

According to Healthdiaries, kohlrabi prevents cancer, is high in vitamin C, boosts the immune system, provides energy, is good for the heart, aids in digestion because of its fibre content and is low in calories so good for weight loss.

It is not so easily available where I am but now whenever I see it, will surely be getting it.

Vegetable Base for Green Pea & Kohlrabi CakesApart from the bulb (which has to be peeled), I also used its leaves (plenty of those for such a small sized vegetable!).

If you can’t get hold of kohlrabi, substitute with plain cabbage. The recipe will be just as good.

The other key ingredients which bring everything together are some fresh red chillies, a bit of mature cheddar and instant oats.

Enjoy these cakes with some strong English mustard. They are so moreish, just as well they are healthy too :-).

The following makes 10 cakes.


1.5 Cups fresh peas

2 Kohlrabi

2 Medium size sweet potato

3-4 Red chillies

1 Onion

2 Tablespoons grated mature cheddar

3-4 Tablespoons instant oats

2 Tablespoons olive oil

Salt to taste


  1. Wash, boil, peel and mash the sweet potato.
  2. Wash the green peas.
  3. Detach the stems and leaves from kohlrabi bulbs. Finely wash and chop them.
  4. Peel the kolhrabi bulbs. You can do this with ordinary knife. The outer layer will come off quite easily.
  5. Wash the bulbs and grate them finely.
  6. Wash and chop the red chillies.
  7. Peel, wash and dice the onion.
  8. Heat 1 tablespoon oil in a frying pan.
  9. Add the diced onion, chopped red chillies and salt to taste. Stir around a bit, cover and cook on low heat for about 3 to 4 minutes.
  10. Next, add the peas, chopped leaves and grated kohlrabi. Mix well and cover.
  11. Cook for about 10 minutes so that the peas become tender (but still have a bite to them). Keep an eye on them; you don’t want them too mushy. They should not breakup when you mash them with the sweet potato (which you will be doing later).
  12. After the vegetable mixture is cooked, tip it in a mixing bowl and let it cool.
  13. Once it has cooled down, add the mashed sweet potato and cheddar. Combine well. Keep mashing with the back of the spatula so that the mashed sweet potato come together with the vegetables. Check for salt and add more, if required.
  14. Put the instant oats on a flat plate. Using your fingers, crush them lightly so that some are powdered and others are still in the form of flakes.
  15. With clean hands, form balls of the vegetable mixture and flatten on the palm of your hand to form a cake.
  16. Roll each cake in the oats and pat down the oats so that they stick to the cake. Set aside.
  17. Once all the cakes are rolled, put them in a container and refrigerate for 2 hours.
  18. When ready to cook, put 1 tablespoon oil in a non-stick frying pan and swirl it around so that the base of the pan is fully coated. You just want a very thin film of oil, enough to brown the cakes.
  19. When the pan is hot, lower the heat and put the cakes one at a time. Don’t overcrowd the pan.
  20. Let them cook for 10 minutes before you flip them over.
  21. Cook the other side for 10 minutes.
  22. Serve hot.


  1. Oats are very delicate so make sure that you shallow fry the cakes on a low heat else the oats will burn.
  2. If you can’t get hold of mature cheddar, use any other variety of strong, hard cheese.
  3. If you are not a fan of sweet potato, you can use plain potato.

Remember to refrigerate the cakes for a couple of hours so that they firm up a bit.

Uncooked Green Pea & Kohlrabi Cakes









If you want to leave them in the refrigerator longer (for example, if you are making them a day ahead), place them in a foil scattered with crushed oats. This will keep them nice and dry.

Green Pea & Kohlrabi Cakes Uncooked