Mutton Oats Porridge

          Wish to make a non-veg. porridge for your dinner? Then try this one-pot delicacy with mutton cubes and some oats. It turns out real yummy and wholesome. An amazing dish where you can substitute mutton with any lean meat if you wish. 

          I also added tomato puree along with some basic seasonings to prepare this curried mutton oats porridge. Enjoy this great comfort food just as it is with a dash of lime or with some soup sticks. It is perfect for a light meal. So check the step by step pictorial recipe to prepare it. 

• 250 gms. mutton with bones, cubed
• 1/2 cup oats, dry roasted
• 3-4 tomatoes, pureed
• 3 cups water
• 1" cinnamon
• 2 green cardamoms
• 2 tbsp. oil / butter
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder or to taste
• salt to taste
• 1 tsp. coriander-cumin powder
• 1 tbsp. coriander leaves, chopped

          Pressure cook the mutton along with cinnamon, cardamoms and salt in 3 cups water for 20-25 minutes on a low flame after the first whistle. 

          Heat oil in a pan and sauté the onion till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Stir fry for a few seconds.

          Add the tomato puree and the roasted oats. Mix well and simmer for a minute. Add the mutton along with the stock. 

          Bring it to a boil and simmer for 5-10 minutes or till the soup thickens to a desired consistency. Garnish with coriander leaves and serve as a light meal or enjoy whenever you wish.

                     Pressure cook mutton with cinnamon, cardamoms & salt in 3 cups water 
                     for 20-25 minutes on a low flame after the first whistle. 

                        Dry roast the oats for a minute.

                       Heat oil & sauté the onion till light brown. 

                     Add ginger-garlic paste & all dry spices mixed with some water. Stir fry
                     for a few seconds.

                      Add the tomato puree 

                      and the roasted oats. Mix well and simmer for a minute. 

                     Add mutton along with stock. Bring to a boil & simmer for 5-10 minutes
                     or till soup thickens to a desired consistency. 

                        Garnish with coriander leaves.

                                Serve as a light meal or enjoy whenever you wish.

Curd Oats Congee

          Oats is a wonder cereal which is nutritious, wholesome and low in cholesterol. It contains dietary fibre, is rich in antioxidants and good for diabetics. So there are various ways in which you can consume it, besides having it with milk and sugar. 

          Today I paired it with some curd, which has a cooling effect, is good for digestion and treats an upset stomach. This super easy and yummy congee / porridge is ideal for breakfast, brunch or whenever desired. 

• 1 cup oats, dry roasted
• 3/4 cup curd 
• 1 cup water or as required
• salt to taste
• 1 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 dry red chilies
• pinch of asafoetida
• 1 tsp. urad dal (split black gram lentil)
• 1 tbsp. chana dal (Bengal Gram lentil)
• 1 sprig curry leaves
• 1-2 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

         
           In a pan add the oats, 1 cup water and salt. Cook on a low flame till it turns slightly thick. Switch off the flame and keep it aside to cool down.

          In a bowl, mix together the cooked oats, yoghurt, peanuts and required quantity of water (according to the consistency desired).

          Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, urad dal and chana dal. Sauté for a few seconds.  

          Pour this tempering over the oats congee and garnish with coriander leaves. Serve this healthy dish for breakfast or whenever desired.