Oats Soup


There are days when you run around with a million things to do with no time for a coffee or a meal and then there are days when things miraculously work out and you finish hours worth of work in minutes and actually have time to sit back and relax. When you chance upon such a day, I suggest you make this ridiculously easy oats soup and put up your feet with a book or watch the birds go by.

This is, again, like some of the other soups in this series, adding a pinch of this and a dash of that and transforming a simple daily affair to food for the soul. To be honest, I am not a fan of oatmeal and eat oats only when I bake something with it. But this soup is definitely becoming a staple at my home. Do try especially if you like the flavour of garlic –

Serves 2 (or just a greedy me)

Recipe adapted from here


Olive oil                         2 tsp

Garlic cloves                2-3

Ginger                            1″

Onion, small                1

Carrot, small                1

Quick cooking oats     1/3 cup

Water                              1 cup

Milk                                 1 cup

Salt & Pepper

Coriander leaves          for garnish



  • Heat the oil. Chop the ginger and garlic finely and add to the oil
  • Once the garlic starts browning, finely chop and add the onions
  • After the onions turn translucent, add finely chopped carrot
  • Stir for 1-2 minutes on simmer and add oats
  • Fry for 2-3 minutes and then add water
  • Cover and cook for a minute
  • The oats should be cooked. If needed add 1/4 cup water
  • Add milk, salt and pepper and mix well
  • Turn off the heat after 1 minute
  • Garnish with coriander leaves and serve hot
  • If it is kept for longer time, the soup tends to thicken. Add water or milk to dilute it to soup consistency
  • Enjoy!


This post is for the September Mega Marathon under the theme – Soups.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68


Baked Oats and Banana 


This recipe is probably one of the best things that happened to me. Really! One, it is a healthy way to use up the overripe bananas instead of drowning them in butter and sugar to make banana bread. I know, they taste heavenly but I have overripe bananas on a weekly basis. Soooo not happening. And secondly, I hate oatmeal. Yeah, I know it’s healthy, etc etc. but I just can’t eat it. There is this constant inner conflict I face between wanting to make oatmeal because it’s a 30 second job versus having to actually eat it.

So this dish solves both my problems and makes breakfast blissful. Now that’s something to get up to even on a Monday morning.

It’s an easy recipe with most ingredients being available at home all the time. It’s actually perfect for someone to mix this up and put it in the oven and go off to get ready for work. It will be waiting for you and you can eat and rush to work. 

The recipe is adapted from here with a few modifications. So here goes –

Serves 3-4


Mashed banana                                    1 medium

Egg                                                            1

Milk                                                          1 cup

Vanilla essence                                     1 tsp

Rolled oats                                              1 1/2 cups

Baking powder                                       1 tsp

Pinch of Salt     

Cinnamon                                               1/2 tsp

Banana, cut into slices                        1

Dried prunes                                           7-8

Brown sugar                                            2 tbsp


  • Preheat the oven to 190C
  • Line an 8″ pan with parchment paper
  • Mix the wet ingredients together in a bowl – mashed banana, egg, vanilla and milk
  • Add the dry ingredients – oats, baking powder, salt, cinnamon and 1 tbsp sugar
  • Mix well to combine
  • Place  few banana slices at the bottom of the pan
  • Pour the batter into the pan
  • Arrange the balance banana slices and prunes on top of the batter.
  • Bake for 26 minutes.
  • Pull out the pan and sprinkle the balance 1 tbsp sugar on top.
  • Broil for 5 minutes till the sugar caramelizes.
  • Take the pan out and cool for 10 minutes
  • Lift the parchment paper out of the pan and place it on a cutting board.
  • Slice the oats and serve.
  • Enjoy! 



  1. The prunes and sliced bananas are optional and can be replaced with raisins, dried apricots, walnuts, etc.


This is part of the
Bake-a-thon 2015 


Healthy Pizza Cups

I am always looking for guilt free ways to have cheese. This is one of my favorite ones. Minimum all purpose flour and lots of oats and wheat. Plus cheese. Yumm world ahead….

I adapted this recipe from here. I tried the recipe as a pizza itself. It turned out wonderful. Then I also added some ragi flour to the mix and even that was good. Then came the ‘make in a muffin’ theme at Blogging Marathon’ and I thought why not turn this on its head. So I am going to use the bottom ignored side of the muffin tray for these cute and healthy pizza cups! So here goes –

WHAT WE NEED (for 12-14 cups)

For the cups –

½ cup warm milk

1½ tsp active dry yeast

1 tsp sugar

½ cup whole wheat flour

½ cup powdered oats

½ cup all purpose flour

1 tbsp olive oil

¾ tsp salt

For the filling –

3 Cups – Vegetables or fruits or lentils of your choice 

(I used cherry tomatoes, spring onions, capsicum and baby corn topped with lots of Parmesan)

  • Mix the water, sugar and yeast and let it prove – around five minutes.
  • Add the flours, salt and oil.
  • Mix all the ingredients together to form a soft dough
  • Knead for 8-10 minutes till the dough is smooth.


  • Oil the dough and keep it in a greased bowl 
  • Cover it with a damp towel and let it rise – an hour or so
  • This dough won’t double in an hour thanks to all the oats and wheat flours. But it should come up to one and half times it’s original size, which is good enough for these cups.
  • Lightly grease the muffin moulds on the backside of the muffin tray.
  • Divide the dough into two parts. It will be easier to work with.
  • Roll out each part of the dough to a thin layer. 
  • Preheat the oven to 230C
  • Use a cup or mug and cut out circles in the dough. The circle of dough should be large enough to cover the muffin mould completely. 
  • Repeat until you get 12 such circles.
  • Roll out the balance dough to a thin layer
  • Cut it vertically into long strips. 
  • Place each strip on the mouth of each cup and press it lightly into the dough. 
  • If interested, you can also make little bows or flowers to place on the cup. It won’t add any taste value but will be pretty to look at.

  • Bake the pizza cups for 8-10 minutes till done.
  • Let them cool for 10-15 minutes before taking them out.


  • Once fully cooled, fill them with fruits or vegetables of your choice.
  • I put them back in the oven at 180C for 3-5 minutes for my cheese to melt.
  • This is a good snack to use up leftover veggies that no one wants to eat. You can also fill them up with lentils / sundals to give that extra boost of nutrition. Enjoy!


1. The recipe required oats flour. I just powdered the quick cooking oats and it worked just fine.

Do check out what the other Blogging Marathoners have done for BM#55





Oats and vegetable tikka

Did you know Radio City is organizing a cookery contest across the country in various apartment complexes. It held one in my apartment last Sunday. The process was that they would select three best dishes and those cooks needed to participate in the second round where they had to cook within 45 minutes and ingredients available and that one had to be a rice dish.

I had decided on my favorite banana bread. But as luck and the Bangalore Electricity Department would have it, the power went out as soon as I put the bread in the oven to bake. So I pulled it out and finished it off in the pressure cooker. But the end result, though tasty, did not seem fit for a contest. So, I decided on this simple and very nutritious recipe that I had come up with few days ago. And I did make it to the Top 3. Yay!


Vegetables               1 Cup

(any combination of peas, cabbabge, cauliflower, carrot, baby corn, corn, broccoli)

Oats                          1/2 Cup

Oil                              2 tbsp

Garlic                         2 pods

Ajwain                       1/2 tsp

Garam Masala           1 tsp

Green Chilly               1

Red chilly powder      1/2 tsp

Coriander leaves        8-10

Salt                              to taste


1. Cut all the vegetables, boil them till soft and set aside to cool

2. Fry chopped onions, garlic and green chilly in 2 tsp oil

3. Add the onions to the vegetables and grind them into a coarse paste adding minimal water.

3. Take oats in a bowl and add ajwain, garam masala, red chilly powder, coriander leaves and salt

4. Add the vegetables and mix well to form a dough

5. Make lemon sized balls and flatten it

6. Heat a tava and add oil

7. Fry the tikkas on the tava till golden brown on both sides.

Oats Veg roll cook

8. Serve with ketchup or coriander chutney

Oats Veg Roll


1. You can add potatoes also to the vegetables. I like to keep them as healthy as possible and so do not add them

2. If you have added too much water while grinding the vegetables and the mix does not reach a dough like consistency despite the oats then add 1 or 2 spoons of chickpea flour / besan. Again, this is not very healthy and so try to limit the water while grinding

3. If you are adding besan, then add it in small quantities till you reach the required consistency. Too much besan suppresses the taste of the vegetables and masala