Oats are a very healthy option and can be had in many forms. It is generally had with milk, fruits and nuts with some honey added to it for breakfast. Why not in the form of an Upma (South Indian Porridge)?
This is exactly what I made, but, with some celery added to it for a totally different flavour. It is a diabetic friendly cereal and is laden with lots of fibre. Hence a good breakfast option. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup oats
- 1 stalk celery sliced
- 2 tbsp. olive oil
- 1/2 mustard seeds
- 1/4 tsp. asafoetida
- 1 tsp. urad dal (split black gram)
- 1-2 fresh red chilies, chopped
- 1 tbsp. roasted peanuts
- salt to taste
- 1/4 tsp. turmeric powder
- roasted peanuts, celery and chilies to garnish
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and asafoetida. Saute till the dal changes colour.
Add the sliced celery and chopped fresh red chilies. Saute till light brown. Now add the oats and continue to fry till it changes colour slightly.
Add the salt, turmeric powder, roasted peanuts and 1 1/2 cups water. Mix well and simmer on low flame till the water dries up and you get a porridge like consistency. Serve, garnished with celery, roasted peanuts and chopped chilies.
Temper the oil with mustard seeds & allow it to splutter.
Add asafoetida & urad dal. Saute till dal changes colour.
Add sliced celery & fresh red chilies. Saute till light brown.
Add oats & continue to stir fry till light brown.
Add salt, turmeric powder & roasted peanuts.
Add 1 & 1/2 cups water and simmer till thick.
Serve, garnished with celery, chilies and roasted peanuts.
Celery has a lot of health benefits. It provides dietary fibre, boosts in weight loss and digestion. It is a very good source of antioxidants, vitamins and minerals. It also helps in lowering high cholesterol, inflammation and high blood pressure. So how about having it in a soup form? It simply tastes yummy.
I have used oats to thicken the consistency, but you can substitute with potatoes or whole wheat flour. It can also be prepared with milk. In that case, reduce the quantity of stock to 3:2 and enjoy this amazing winter soup for a light meal, accompanied with bread croutons. So check out the step by step pictorial recipe to prepare it.
- 3-4 stalks of celery along with the leaves, chopped
- 1 large onion, chopped
- 3-4 garlic cloves, chopped
- 3-4 cups water
- 1 tbsp. oats
- 1" cinnamon stick
- salt and pepper to taste
- 1 stock cube
- 1 tsp. olive oil
- 1 tsp. butter
- celery leaves to garnish
Heat oil and butter in a pan and temper with cinnamon. Then add the garlic cloves and sauté till it changes color. Now add the onion and fry till translucent.
Add the celery stem and sauté for 2 minutes. Next add the celery leaves, oats, stock cube, salt and pepper.
Mix everything well and add 3-4 cups water. Pressure cook for 3 whistles. When cool, discard the cinnamon and blend in the mixer grinder.
Add more water accordingly, if you desire a thin consistency. Heat through and serve, garnished with a sprinkle of pepper powder.
Heat oil & butter & temper with cinnamon. Add garlic cloves & sauté
till it changes color.
Add onion & fry till translucent.
Add celery stem & sauté for 2 minutes.
Add celery leaves, oats, stock cube, salt & pepper.
Mix well & add 3-4 cups water. Pressure cook for 3 whistles. When cool,
discard the cinnamon & blend in a blender.
Add more water if you desire a thin consistency.
Heat through & serve, garnished with a sprinkle of pepper powder.
