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Peppy Tomato Oats Crumb Fried Chicken
3-4 20 min
Ingredients:
Saffola masala peppy tomato oats - 1 packet
Saffola Oil - 3 tablespoons
40 grams plain nonfat corn flakes
Eggs - 2
25 grams walnuts roughly chopped
25 grams grated parmesan cheese
Homemade green chutney - 3 tablespoons
Whole wheat Flour - ½ cup
700 grams boneless chicken breast fillets {3 chicken breasts x 2 fillets each}
Method:
1. Place chicken fillets into a zip lock bag and pound gently until thin.
2. In a flattish deep-dish whisk the eggs and chutney with a fork. Reserve
3. Put Saffola masala oats, corn flakes, walnuts, and cheese in a processor to get a coarse mix
4. Place wheat flour, egg mixture and half oats in three separate dishes. Take one fillet at a time to coat them and deep fry in 1 tablespoon of oil at a time, and serve hot
Masaledar Oats Tikki
4 30 min
Ingredients:
Saffola CLASSIC MASALA OATS - 1/2 packet + 1/4 packet
YELLOW MOONG DAL - 1/3 CUP
ONION & CARROT - 1 each
GARAM MASALA & Red Chilli Powder - 1/4 TSP
CORIANDER LEAVES - FEW
Method:
1. Dry roast the 1/2 cup of masala Oats in a pan for 5 minutes, without burning it. Once cooled, grind it into a fine powder.
2. Soak dal for 10 minutes in water and cook in open flame till it becomes soft. Drain the excess water and allow this to cool. Grind the moong dal coarsely without adding any water.
3. Put this in a wide bowl and add the oats powder, veggies, spices and salt. Mix well to make small tikkis.
Peppy Tomato Vegetable Roll
2 20 min
Ingredients:
Saffola Peppy Tomato Oats – 40 g
Saffola Active oil – 2 tsp 5 ml
Cumin seeds – 1 tsp 2 g
Carrot – ½ cup 100 g
Capsicum & Onion – ½ cup 50 g each
Salt & Black pepper - ½ tsp 1g each
Spinach Tortilla - 2 100 g
Method:
1. Follow the directions to cook Saffola Peppy Tomato Oats and set aside to cool
2. Heat Saffola Active Oil in a pan and add cumin seeds, capsicum, onion, salt to taste, and black pepper. Cook for 3-4 minutes on a low flame
3. Keep a spinach tortilla on a plate and add some vegetable filling in the centre to make a tight roll.
4. Spread oats on top and serve hot with a dip of your choice.
Classic Masala Oats Chicken Curry
2 30 min
Ingredients:
1 cup chopped chicken breast
2 tsp each chopped garlic & ginger
1 tsp garam masala
Salt to taste
1 tbsp lemon juice
1 tbsp Saffola oil
1/2 cup sliced onions
Method:
1. Add chicken, garlic, ginger, garam masala, salt, lemon juice to a bowl and mix it well. Add Saffola Masala Oats Classic Masala to the mixture and combine well
2. Heat oil in a pan and sauté the onions till they are translucent. Add green chillies and the marinated chicken and mix well
3. Add tomatoes, tomato puree, and chicken stock and cook with the lid on for 3-4 mins. Layer it with capsicum and cook for 1-2 minutes more to prepare your Classic Masala Oats Chicken Curry!
Spring Rolls
4 30 min
Ingredients:
Spring roll wrappers - 10
Onion thinly sliced 50 gms
Spring onions thinly sliced 100 gms
Carrots cut into thin strips - 2
Green capsicum cut into thin strips - 1
Cabbage finely shredded 75 gms
Saffola Oil 1 tbsp
White pepper powder 1/4 teaspoon
Soy sauce 1 tablespoon
Bean sprouts 40 gms
Spring onion greens chopped2 stalks
40 gms Classic Masala Oats
Salt to taste
Method:
1. Heat 2 tbsps oil in a non-stick wok. Add onion, spring onions, carrots, capsicum, cabbage, and salt, and toss.
2. Add pepper powder, soy sauce, bean sprouts, and spring onion greens and mix. Add SMO oats and cook till the vegetables soften. Set aside to cool
3. Spread the spring roll wrappers on the wok top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly.
4. Apply cornflour paste to the open-end and seal. Keep the rolls under a damp cloth.
5. Shallow fry till golden and crisp. Serve hot.
Peppy Tomato Oats Pasta in Pink Sauce
4 30 min
Ingredients:
200 grams whole wheat penne pasta (cooked)
1/2 teaspoon Saffola oil
1/4 onion, diced
1/2 clove garlic, minced
4 tablespoon tomato puree
1 basil leaf
1/8 teaspoon dried oregano & back pepper each
1/4 teaspoon salt
1 Packet Saffola masala peppy tomato oats
200 ml low-fat milk
Method:
1. Boil penne pasta in water for 15 minutes. Cut a piece to check if it’s cooked properly.
2. Combine Saffola Masala peppy tomato oats and milk to cook for 3-5 minutes. Blend together to make a creamy puree
3. In a saucepan, sauté onion and garlic in olive oil over medium heat. Add tomato puree, basil, oregano, salt, and pepper. Stir in oats puree and simmer for 5 minutes
4. Toss the sauce with penne, garnish with basil leaves and serve
Veggie Twist Momos
2-4 80 min
Ingredients:
1 cup whole wheat & finger millet flour (Ragi ka atta)
¼ teaspoon salt
2 tablespoon curd
Water as needed
2 teaspoon Saffola oil
1/2 cup chopped button mushrooms
1 Packet Saffola Masala Oats Veggie Twist
1 spring onion greens
1 teaspoon black pepper powder
1 tablespoon chopped cabbage, carrots, and red bell pepper
Method:
1. In a mixing bowl add wheat flour, finger millet flour (Ragi ka atta), salt, curd, water and make a dough. Rest the dough for 1 hour
2. Heat oil in a pan. Add red bell peppers, button mushrooms, Saffola Masala Oats Veggie Twist, spring onions, and black pepper powder cook for 4-5 minutes. Add chopped cabbage, carrots and cook for 1-2 minutes
3. Roll the dough into small discs and stuff it with the filling. Place it in the momos basket and steam it for 6 to 7 minutes.
Veggie Twist Oats Chicken Meatball Soup
2 20 min
Ingredients:
400 gm Ground chicken
3/4 Cup Saffola Masala Oats Veggie Twist
2 Tablespoon lite soy sauce
1 Tablespoon dry vinegar & Saffola Oil
1-1/2 teaspoon minced fresh ginger
1/2 Teaspoon Black pepper
1/4 cup chicken broth
1 cup chicken broth & water
1 1/2 Cup Green Peas
1 cup thinly sliced carrots
1-1/2 Cup bean sprouts
1/4 cup thinly sliced spring onions
Method:
1. Spray rack of broiler pan with cooking oil.
2. In a large bowl, combine meatball ingredients and mix thoroughly. Shape into 1-inch meatballs and place on the rack of broiler pan
3. Broil 6 to 8 inches from heat 7 to 10 minutes or until cooked through.
4. In a saucepan, combine meatballs with chicken broth and water and bring to a boil. Add pea pods, carrots, bean sprouts, and green onions and cook properly. Serve immediately
Chickpea Zucchini Cakes
4 30 min
Ingredients:
Saffola Aura - Refined Olive [for cooking & brushing]
Chickpeas – 1 cup
Zucchini – 1 cup ( Grated )
Fresh parsley – 2 tbsp ( Chopped )
Cumin powder – ½ tsp
Salt to taste
Garlic – 2-3 cloves ( Finely chopped )
Method:
1. Soak some washed chickpeas in 4 cups of water for 5-6 water.
2. Drain the water and pressure-cook the chickpeas until cooked. Keep separate. Add grated zucchini, parsley, cumin powder, salt, and garlic.
3. Mix well and make small cakes. Preheat the oven to 180 degrees C. Arrange the cakes on a baking tray and brush them with Saffola Oil.
4. Bake for 15-20 mins. Flip the sides and bake again for 10-12 mins. Serve hot.
Cottage Cheese Balls
3 30 min
Ingredients:
Cottage Cheese sourced from 1 litre fat-free milk
Saffola masala oats curry & pepper - 1 packet
Red onion & fresh coriander - 1 (finely chopped)1 red onion, finely chopped
Green chili - 1 (finely chopped_
Saffola oil (1/2 teaspoon per ball)
Pancake puff pan
Method:
1. Cook Curry and Pepper masala oats and bring them to room temperature
2. In a large bowl, add cottage cheese, coriander, chilies, and cooked curry and pepper oats, mix well. Make balls of this mixture big enough to fit the pancake puff pan.
3. Roll the balls evenly in dried oats and carefully put the cheese balls, cooking them on a pancake puff pan on medium-low flame.
4. Cook consistently until you achieve an even golden brown colour. Serve hot with tomato basil sauce
Grilled Tofu Spinach Sandwich
3 30 min
Ingredients:
Tofu or Paneer - 1 packet
Sesame seeds (mustard) - 1/4 cup
Dijon Mustard & Olive Oil - 1 tablespoon each
Whole wheat bread - 4 slices (toasted)
Tomato - 1 (sliced)
Onion - ½ (sliced/ringed)
Spinach leaves - a handful
Salt to taste & Tabasco sauce - for added flavour
Method:
1. In a large bowl, combine olive oil, dijon mustard, and a pinch of salt. Toss the tofu in the mustard and allow it to rest for 30 minutes to marinate or place in the refrigerator for 3 hours
2. Preheat an iron grill on medium heat and toss the tofu with sesame seeds and place it on the grill
3. In a toaster, simultaneously toast each of the bread slices until lightly browned and crisp. Proceed to evenly place the tomato slices, onion, and spinach on the bread slices.
4. Add the grilled tofu and drizzle some Tabasco sauce and dijon mustard on the sandwich. Serve warm
Strawberry Smoothie Bowl
1 50 min
Ingredients:
Saffola Oats - 2 tablespoons
Prunes - 3 (finely chopped)
Almonds - 1 tablespoon (finely chopped)1 tablespoon almonds, finely chopped
Honey - 1 teaspoon
Low-fat yogurt - 1 cup
Saffola Multigrain Flakes - Nutty Crunch - 3 tablespoons
Strawberries - 5 (chopped)
Chia Seeds - 1 tablespoon1 tablespoon chia seeds
Method:
1. Cook oats, honey, and water in a saucepan for 5 mins. Allow it to cool a bit.
2. Stir in the yogurt, prunes, and almonds and mix well. Transfer the smoothie to a serving bowl. Refrigerate this for a few hours so you can have a chilled smoothie bowl.
3. Top it up with some chopped strawberries, multigrain flakes, and crunchy chia seeds
