An Oat-some idea!

ST Correspondent
Thursday, 5 July 2018

With the aim to showcase whole oats as an appetising and nutritious breakfast option, celebrity chef Vikas Khanna conducted a masterclass and prepared exciting recipes using this healthy and nutritious variant of oats. The cook-out session took food enthusiasts on an experiential journey with the chef showcasing how an oats’ lover can have an enjoyable and wholesome breakfast with the new offering.

With the aim to showcase whole oats as an appetising and nutritious breakfast option, celebrity chef Vikas Khanna conducted a masterclass and prepared exciting recipes using this healthy and nutritious variant of oats. The cook-out session took food enthusiasts on an experiential journey with the chef showcasing how an oats’ lover can have an enjoyable and wholesome breakfast with the new offering.

Both recipes created by the Michelin star chef, recognised a growing trend from oats lovers — overnight oats and incorporated Quaker Whole Oats. Overnight oats are super-easy to prepare, portable, and a delicious way to get one’s day off on the right foot. One of the recipes, Thandai Oats, was loaded with the richness of dry fruits and aromatic ingredients, layered together with overnight whole oats, spinach puree and topped with candied nuts. The other, Curd Oats with Parmesan Crisps, was an exciting mix of dried herbs, spices, cherries, plums, and baby vegetables which gave the regular ‘dahi’ a makeover and amped it up for a tastier version.

Thandai Oats
Ingredients 
Thandai Whole Oats mix..    100 gm
 (1 cup)
Almonds…………    ….100 gm 
Hazelnuts………    …..100 gm 
Cashew……    ..100 gm
Melon seeds……    ….100 gm 
Organic rose as required 
Saffron as required
Green cardamom as required 

METHOD 
Dry roast the nuts.
Boil milk with the nuts. Make a puree and strain. 
Keep aside strained nut mix.

Khoya Nut (layer 1) 

Take khoya/ paneer/ ricotta/ chena in the required quantity and mash it with leftover nut mix.
Add powdered sugar.
Use as first layer.
 
Overnight Thandai oats (layer 2)

Add strained Thandai milk to oats and leave overnight.
Add over the first layer. 

Bel spinach puree (layer 3)
Bel (wood apple) fruit    …..1
Blanched spinach…    .100 gm 
Jaggery powder as required 

Method 
Puree bel pulp with blanched spinach and jaggery.
Add over thandai oat layer.

Candied nuts (layer 4)
Crystal sugar as required 
Few nuts as needed 
White sesame seeds (til)......    .50 gm

Method 
Melt sugar in a  pan and add nuts.
Cool and top it over the bel and spinach layer.
With a rolling pin, break down some of the above candied nuts. 
Add white sesame seeds. Sprinkle on top.

Curd Oats with Parmesan Crisp
CURD OATS
Ingredients 
Flavoured stock as required 
Water as needed 
Star anise as required 
Green cardamom as required 
Dried rose petals as required 
Greek yoghurt…...400 gm packs x 2

Method
Boil the above ingredients in water. 
Strain and add 100 gm or 1 cup oats. 
Leave to stand overnight
Whisk in some yoghurt.
Transfer the mixture to a  3 ring mould.  

 For Tadka
Oil as required 
Rai as required 
Curry patta............. a few leaves 
Whole red chillies.............. a few 

Method 
Heat oil. Add rai followed by curry patta and  whole red chilies.
 Pour over curd oats in ring

Fruit coulis
Ingredients 
Plums…    ….250 gm  
Cherries…….    250 gm
Sugar as  required 

Method 
Place the ingredients in a heavy bottom pan. Cook until soft. Now mash and strain.

Microgreens for garnish
Ingredients 
Baby vegetables 
(3-4 varieties)    .. 100-150 gm
Oil as required 
Amchur as required 
Salt to taste 
Red chili powder to taste 

Method 
Heat oil in a frying pan and add baby vegetables. Season it with amchur, salt and red chilli powder.

 Parmesan crisp
Take 200 gram of grated parmesan and put in heavy bottom pan and fry. Put the crispy parmesan on curd oats.

Related News