Cook's Hideout: Oats Upma with Carrot & Peas

October 12, 2012

Oats Upma with Carrot & Peas

VeganMofo Day 12: Breakfast on a weekday in our household used to be a quick toast with pb&j or cereal. Being home and having my mom around, we have started to have more substantial breakfasts now. 
Today morning I made this quick and healthy Oats Upma (porridge). I was planning on using Steel Cut Oats, but ran short of time, so ended up using Rolled oats for a quicker breakfast. Also I grated a carrot and added it, so it cooks faster. Veggies like potato, peppers, green beans, shredded cabbage etc can also be added.
 

Ingredients: (Makes 3 servings)
Rolled oats - 1½cups
Onion - 1 medium, thinly sliced
Carrot - 1 small, grated
Green Peas - ½cup
Green chilies - 2, slit
Ginger - 1" piece, finely grated
Lemon juice - 1tbsp
Mustard Seeds - 1tsp
Cumin seeds - 1tsp
Dry red chili - 2
Curry leaves - 8-10
Salt - to taste
 
Method:
  • Dry roast Oats in a large saute pan until lightly browned, about 3-4 minutes. Remove and set aside.
  • Heat 2tsp oil in the same pan; add the seeds and once they splutter add curry leaves and dry red chilies. Next add the onions, grated ginger and green chili; cook until onions turn translucent, about 5 minutes.
  • Add grated carrots; cover and cook for 2-3 minutes.
  • Add 2¼cups of water, peas and salt. Cover and bring the mixture to a boil. 
  • Add the roasted oats; lower the heat to simmer and cook until all the water is absorbed and the oats are cooked through, about 4-5 minutes.
  • Squeeze the lemon juice, mix well and serve immediately.
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4 comments:

  1. Very delicious and healthy upma looks inviting.

    ReplyDelete
  2. like the use of rolled oats in this recipe. it is a healthy option compared to using instant or quick cooking.

    ReplyDelete
  3. like the use of rolled oats in this recipe. It is much healthier option compared to instant or quick cooking.

    ReplyDelete

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