Oats Barfi

12 Thursday Feb 2015

Posted by Malar in Food, Recipe, Sweets/Desserts

Tags

how to make oats burfi, how to make oats flour, Oats, Oats Barfi, Oats Burfi, Oats desserts, Oats Indian recipes, Oats recipes, simple oats desserts, Sugar free barfi, Sugar free desserts, Sugar free Oats barfi

It has been long since I made some desserts at home. Wanted to try something quite healthy and easy. I have a huge pack of rolled oats and my hubby kept asking me to prepare something with it. I have been preparing oats uthappam all the time 😉 So made some of these barfi and came out very delicious.To avoid sugar, I have added jaggery. You can go ahead with sugar as well. Do give it a try.

Ingredients:

Oats Flour : 1.5 cups (take 1.5 cups of oats and grind to fine powder/Instant oats can also be powdered)

Almonds : 2 tablespoon

Cashews : 2 tablespoon

Walnuts : 2 tablespoon

Cardamom : 5 to 6 pieces

Raisins : 1 tablespoon

Jaggery : 3/4 cup( can reduce it to 1/2 cup/ also can be replaced by sugar)

Ghee : 3 tablespoon + extra to grease tray

Method:

Grind almonds, cashews, walnuts, cardamom to fine powder.( I could get 1 cup out of this)
In a pan, heat one tablespoon of ghee. When it is hot, roast oats flour and roast in low medium flame for 5 mins. (nice aroma would raise) Make sure not to over burn.Set aside.
Heat another tablespoon of ghee. When hot, add the ground dry fruits powder and roast in low medium flame for 5 mins. Make sure not to over burn. Set aside.
Heat 1/2 tablespoon of ghee, add raisins and let it pop. Make sure not to over burn.
Heat jaggery with one to two tablespoon of water (in case of sugar, add sugar and water) and when it melts, add roasted oats flour, roasted dry fruits powder, raisins.
Cook in low flame. It mixes very fast and cooks within 5 mins. Add 1/2 to 1 tablespoon of ghee and cook.
It combines well and will come to the center of the pan. Stop the flame.
Now grease a tray with ghee.
Pour this barfi mixture and level it.
Let it cool for half hour to one hour.
Then cut it to pieces and store in an air tight container.

With the same you can make ladoo’s. Just by forming small balls out of it. It is a great tea time snack.

Multigrain Loaf

05 Friday Sep 2014

Posted by Malar in Baking, Food, Recipe

≈ 23 Comments

Tags

100% Percent Multigrain Bread, 100% Wheat flour bread, Bread, Easy Multigrain Bread recipe, how to make flax meal, how to make oats flour, how to make quinoa flour, Multigrain Bread

Finally I prepared this mutligrain loaf/bread, it was on my list for a real long time. Did not get the courage to prepare it. Made it with Whole wheat flour, Oats flour, Quinoa flour and Flax meal. It was not at all hard, turned out soft and fluffy. So here we go with some interesting ingredients in this loaf.

Ingredients:

Whole Wheat Flour : 2 cups

Oats Flour : 1/2 cup

Flax Meal : 1/2 cup

Quinoa Flour : 1/2 cup

Instant Yeast : 2 1/4 teaspoons

Honey : 1 tablespoon

Salt : 1/4 teaspoon

Sugar : 2 tablespoons

Olive Oil : 1 tablespoon

Warm Water : 1/4 cup

Warm Milk : 1 cup+ extra if needed

To Make Quinoa Flour:

Dry roast quinoa in a pan , when there is a slight popping sound leave it for few mins and stop roasting. Once it cools down grind it to a fine powder. (After grinding quantity is increased, measure 1/2 cup from this)

To Make Flax meal:

Dry roast Flax seeds in a pan, when it starts popping remove from heat and grind it to a fine powder. (After grinding quantity is increased , measure 1/2 cup from this)

For Oats Flour :

Grind rolled oats to a fine powder. If you take 1 cup of oats, you will get 1 cup of flour

Method:

Add honey, sugar , water, olive oil in water and mix well. Next add the instant yeast and mix well. Leave it for 10 to 15 mins until the yeast becomes frothy. (Use only warm water, hot water would kill yeast)
Next mix 1 1/2 cup of whole wheat flour, oats flour, flax meal, quinoa flour and salt and sift well.
After the yeast gets frothy add it to the flour and mix well.
Next slowly add milk and mix dough. Bring it to a sticky dough consistency.
Take a cutting board and flour it with whole wheat flour.
Transfer the dough and start kneading vigorously by adding flour when ever required. Knead for around 20 to 25 mins. ( I know its hard but it is fun 🙂 )
Oil a large vessel and place the dough in it. Cover it well with a cloth.
Rest it for 2 hours in a warm place, either in counter top or top of fridge is good. Let it double in size.
Remove and knead again to remove all the air with extra flour.
Preheat oven to 350F
Grease loaf pan with oil and place this. I had split the dough to 2 halves as I don’t have a loaf pan, you can directly place this in the greased loaf pan. Cover with a towel and leave it for 10 to 15 mins.
Bake for 35 mins. Remove and cool down.