Thursday, 30 June 2016

Oats Borsch Scone with cheese Fondue


For Borscht Scone :
100 gm Maida,
100 gm Kellogg's Oats finely crushed,
Fresh Yeast 10 gm,
1 small chopped Tomato,
1 chopped Onion,
1 cup grated Processed Cheese,
1 tbsp Sugar,
1 tsp Salt,
2 tbsp Fortune Rice Bran Health Oil,
Milk for kneading,
1 tbsp Red Chili Flakes,
2 tbsp grated Beetroot.

For  Cheese Fondue :
2 tbsp Fortune Rice Bran Health Oil,
1/2 tsp Garlic paste,
2 tbsp Tomato puree,
1 tsp Worcestershire sauce, 
 ½  cup grated Processed Cheese,
 2 tbsp Grated Mozzarella Cheese,
2 tbsp Cheese Spread,
1 tsp Red chili Flakes,
1 tsp Black Pepper crushed,
 ½  tsp Oregano,
 2 tbsp Corn Flour Slurry,
1 Cup Vegetable Stock, Salt to taste. 
For Borscht Scone : Soak the Yeast in to 2-3 tbsp lukewarm Water with 1tsp Sugar. Rub the Oil into the flour and oats till the mixture resembles fine breadcrumbs. Stir in the Yeast mixture, Tomato, Onion, Chili Flakes, salt and cheese, and mix to soft manageable dough with the lukewarm milk. Turn out onto a floured surface and knead lightly. Keep it covered for proving for 45 minute in warm place. Now fold into grated Beetroot, mix well. Take greased Baking tray, dust with some Flour and spread the dough evenly with hand and divide into rectangular shape Finger size with a flour dusted sharp knife. Again keep it for proving for 30 min. Bake it for 30-35 min on 180 C into preheated oven. Then Grill it with Butter on Griddle.

For  Cheese Fondue : In a saucepan, melt butter; add Garlic paste, Chili flakes, stir in Corn flour slurry, salt if desired, and Black Pepper, Oregano and Worcestershire sauce until smooth. Add Vegetable Stock and Tomato Puree. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add all Cheese and Cheese Spread, cook and stir until cheese is melted. Now serve Borscht Scones with Some Fresh Vegetables and Hot Cheese Fondue.

Kellogg's Peppery Oats Dhokla

Ingredients :
For Dhokla Filled Peppers :
1 cup Kellogs Oats crushed,
2 tbsp Gram Flour (Besan),
3/4 cup Curd,
2 tbsp Oil,
2 tbsp Onions finely chopped,
2 tbsp Tomatoes finely chopped,
1 tsp Green Chilies finely chopped,
2 tbsp Coriander finely chopped,
2 tbsp Green Bell Peppers finely chopped,
1/4 tsp Soda Bi Carbonate,
1 pinch of Turmeric powder,
1 Green Bell Pepper halved,
1 Red Bell Pepper halved,
1 Yellow Bell Pepper halved,
Salt to taste,
2 tbsp Cheese grated,
2 tbsp Coriander finely chopped,

For Fanta Sangria :
1 cup Fanta,
1 cup Grape Juice,
2 tbsp peach cut into small Pieces,
2 tbsp Apple cut into pieces,
1 tsp Mint Leaves,
1 tsp Lemon Juice,
Some Ice Cubes,

Method :
For Dhokla Filled Peppers :
In a bowl mix together Kellogg's oats, Gram Flour, Curd, Oil, Salt, Turmeric powder and mix well. Now add Onion, Tomatoes, Green Chilies, Coriander, Green Bell peppers and Soda Bi Carbonate. Mix well, add 1-2 tbsp if required to make smooth consistency.
Now lightly Oil all halved Bell Peppers with Oil and pour this Mixture into it. Preheat Oven and Bake for 25-30 Minutes or until it will done at 180'C (Insert a Tooth Pick, if it comes out clear, it is cooked).
Remove from the Oven and Garnish with Coriander and Cheese.

Savory Oats with sauted Eggplant and Mushroom

2 cups water 
1 cup Kellogg's oats
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 Egg plants finely sliced,
2 cloves garlic, minced
6 to 8 ounces button mushrooms, sliced
2 tablespoon fresh coriender chopped
salt to taste
Cracked black pepper to taste
some coriander leaves for garnish

Bring water to a boil in a pot. Pour in oats, reduce heat to a simmer, and cover. Cook for 10-15 minutes or until oats have reached desired tenderness.
Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add egg plants, mushrooms and saute until eggplants turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.) 
3. When oats finishes cooking, remove from heat. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh coriander leaves.

Kellogg's Oats Handvo

Ingredients : 
Kellogg's Oats,   Crushed - 1 cup 
Semolina ( Sooji) - 1 cup 
Besan ( gram flour)  -  6 Tablespoons
Lauki (bottle gourd), grated - 1/4 cup
Carrot , grated - 1/4 cup
Fresh Coriander chopped 4 Tablespoon
Ginger Garlic paste - 1 Tablespoon
Green Chilli, Chopped - 1 Tablespoon
Curd - 1 1/2 Cup
Turmeric Powder - 1 / 2 teaspoon
Red Chilli powder - 1 Teaspoon
Salt to taste
Soda bi Carbonate - 1 / 4 teaspoon
Water as required

Ingredients for Tempering :
Oil - 2 to 3 Tablespoons
Sesame Seeds - 1 Tablespoon
Mustard Seeds - 1 Tablespoon
Method :
Take one bowl , add all the ingredients for batter, make thick batter. Pour batter into a greased baking bowl. For tempering, Heat oil in kadai, add mustard seeds, sesame seeds, pour it on batter. Now bake this handvo on 220'C for 35-40 minutes or till it done in preheated oven. Let it cool for 2 to 3 minutes and cut it, serve hot with green chutney.

Kellogg's Corn flakes Veggie Paneer Cuboids

This healthy hasty, tasty recipe is a new trial to my innovation which includes lots of vegetables and Kellog's Corn Flakes along with Paneer prepared in fun way. This is perfect to serve in lunch box or in afternoon snack time.

    Kellogg's Corn Flakes is very healthy, full of nutrition, low fat, Vitamin enriched and mineral fortifies
    Ingredients : 
  • ½ tsp (teaspoon) citric acid dissolved in ½ cup water
  • 2 tbsps (tablespoons) chopped carrot
  • 2 tbsp chopped beet root
  • 2 tbsp chopped capsicum
  • 3 tbsp chopped cabbage
  • 2 tbsp chopped onion
  • 1 tbsp chopped green chilli

  •      1/2 cup Kellogg's Corn flakes.  
  • Salt to taste
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 2 tbsp corn flour
  • Some tomato ketchup
  • ½ cup corn flakes, lightly crushed
  • 3 tbsp grated cheese
  • Method :
    Boil milk in a saucepan, when it boils, add citric acid dissolved water to curdle the milk.
    Immediately add all the vegetables, salt and oregano. Add 1/4 cup kellogg's corn flakes.Remove from the burner and strain in a muslin cloth and set in a rectangular mold.Keep in freezer for 5-10 minutes.Now unmold it and cut into cube shape.Roll all cubes in corn flour and roast with olive oil on a pan.Now apply tomato ketchup on all the sides of cube and coat with remaining Kellogg's corn flakes.Garnish with grated cheese and coriander.Serve hot with tomato ketchup and some vegetables.