FRUIT PIZZA WITH OATS AND WHOLEWHEAT FLOUR / DESSERT PIZZA

Fruit pizza is a very easy dessert to make and looks so decorative too. Usually it is made with cookie dough (APF) and is frosted with cream cheese which makes it a high calorie dessert.This version is wholesome and healthy. I have used oats and wholewheat flour crust which is topped with banana flavoured Greek yogurt and peanut butter blended together.

Ingredients:
(For the Crust)
Oats .... 3/4 cups
Wholewheat flour... 1 and 1/2  cups
Flax seeds (ground) ... 1 tbsp
Walnuts (crushed).... 3 tbsps
Olive oil or vegetable oil .... 1/3 cup
Vanilla essence ... few drops
Baking powder ...1 and 1/2 tsps
Cinnamon powder..... 1/2 tsp
Applesauce .. 1/2 cup
Eggs .... 1
Brown sugar ... 3/4 cup

(For the Frosting)
Greek Yogurt ....  2 cups (plain or flavoured)
Peanut butter... 1/4 cup
Honey .. as needed

(For Topping)
Colourful fruits like Kiwi, strawberries, blueberries, cherries, red currants, oranges and bananas (use anything available)

Method:

1. To make the crust, whisk together the eggs, oil and sugar.

2. Add the oats, flour, flaxseeds, walnuts, vanilla essence, applesauce, baking powder, cinnamon powder.

3. Stir with a wooden spoon to mix everything.

4. To make the frosting mix together the greek yogurt, peanut butter and honey for sweetening. Refrigerate it until use.

5. Line a pizza pan with butter paper and grease it. Spoon the prepared batter evenly.

6. Bake it in a pre-heated oven at 180 degrees C (360 F) for about 15 minutes until the crust is done.

7. Allow it to cool. Place a plate over it and upturn the crust carefully to remove the butter paper. Place it in a serving platter.

8. Spread the chilled frosting with the help of a spatula.

9. Garnish with colourful fruits of your choice.

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OATS AUR APPLE KE GATTE KI SABZI / OATS AND APPLE DUMPLING CURRY

Gatte ki sabzi is a very popular Rajasthani dish which is made with gram flour, yogurt and spices. This is a variation of the same, that I have made for an event. The theme is oats and fruits. I have used oatmeal and grated apple to make the dumplings with a spoonful of gram flour for binding.
 Here is the recipe...

Ingredients:
(For the Gatte/ Dumplings)
Oatmeal ..... 1 cup
Apple ....... 1 (peeled and grated)
Gram flour .. 1 tbsp
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp
Cumin powder ....... 1/2 tsp
Salt ........ to taste
Kasoori methi ... 1/2 tbsp

(For the Gravy)
Tomatoes .... 2
Onion ....... 1 small
Green chillies .. 1-2
Ginger ............. 1" piece
Garlic ............. 2-3 cloves
Yogurt ............ 1/2 cup
Turmeric powder .. 1/8 tsp
Garam masala powder .. 1/2 tsp
Salt ... to taste
Mustard oil ... 2 tbsps.

(For Tadka / Tempering)
Desi ghee or oil ....... 2 tbsps
Cumin seeds....... 1 tsp
Asafoetida .......... 1/8 tsp
Dry red chillies ... 2-3
Curry leaves ........ few
Red chilli powder .. a pinch

Method:
1. Combine the oatmeal, besan, grated apple, kasoori methi, turmeric powder, red chilli powder and salt. Mix together to make a firm dough. The juice from the grated apple is sufficient for binding. Add a spoonful of water if needed.
2. Divide the dough and roll out 2 logs of about one inch thickness.
3. Heat water in a pan and boil the besan rolls until they are firm (about 7-8 mins) Reserve this water for later use in the gravy.
4. Remove the rolls after they cool down. Slice them into small pieces.
5. Grind the onion, tomatoes, ginger, garlic and green chillies.
6. Now to make the gravy, heat mustard oil and saute the ground paste until the oil is separated, adding the garam masala, salt and turmeric powder. Take the leftover water from boiling the gaata, blend yogurt in it and whisk it. Add this to the pan and simmer for a minute taking care the yogurt doesn't curdle.
7. Tip in the steamed gattas into the gravy.
8. Heat the ghee for in a small pan and add the tempering ingredients except the red chilli powder.
9. When they crackle, switch off the gas and allow it to cool a little. Now tip in the red chilli powder and immediately pour it on the gravy. This gives a nice colour.
10. Serve hot with plain rice or rotis.

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OATS TABBOULLEH

This is a variation of traditional Tabbouleh which is made with bulgur. Here I have used roasted oats instead and added some fresh pomegranate to it.

Ingredients:
Steel cut oats .... 1/2 cup
Lemon juice .. 1/4 cup
Roasted and crushed cumin seeds .. 1/2 tsp
Extra virgin olive oil .. 1/4 cup
Fresh parsley ...... 1/2 cup
Fresh coriander ... 1/2 cup
Mint leaves ......... handful
Tomatoes ......... 2 (medium size)
Pomegranate ... 1/2 cup
Olives ..................... few
Salt .. to taste

Method:

1. Roast the oats in a pan until they give out aroma.Do this on medium heat. Soak them until they are fluffy.

2. Combine lemon juice, olive oil, crushed cumin seeds, salt and whisk together..

3. Now add the diced tomatoes, olives, pomegranate seeds, fresh greens and mix lightly.





Note: This salad tastes good when served immediately after mixing or else the oats gets soggy. For crunchiness soak the greens in ice cold water. 

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PRESSURE COOKER POACHED APPLES

This is the easiest dessert you can ever make. All you need is apple, cinnamon, sugar and raisins. You can use red wine if you have any or substitute it with apple juice.  This can be served warm or chilled .... plain or with a scoop of vanilla ice cream. Tastes divine!

Ingredients:
Apples .... 6 or as needed
Demerara sugar ... 1/2 cup
Red wine or apple juice ... 1 cup
Cinnamon ................ 1 small piece
Cinnamon powder ... 2-3 pinches.
Raisins ...................... handful (optional)

Method:
1. Wash and core the apples.
2. Place the apples in the base of the pressure cooker and add the remaining ingredients.
3. Close the lid and when the pressure is full or after the first whistle reduce the heat.
4. Cook it on sim for 5 minutes.
5. Allow it to cool before opening the lid.
6. Serve warm or chilled in individual bowls.

Note: If you want the apple slightly firm just reduce the cooking time.

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MIXED VEGETABLE KURMA / KORMA

This is a South Indian style vegetable kurma recipe which is very easy to prepare. The gravy is coconut based with some nuts and spices. You can make it with any vegetables of your choice. It goes well with puris, parottas, neer dosa , kal dosa or even vegetable biriyani. You can also prepare the non veg version in the same way adding some onions.

Ingredients:
Potatoes ... 1/2 cup
Carrots .... 1/4 cup
Green peas ... 1/4 cup
Yam ............ 1/4 cup
Cauliflower .. 1/4 cup
Beans .......... few
(Cut all the vegetables into small pieces)
Coconut ....... 1 cup
Cashewnuts .. handful
Ginger ....... 1 inch piece
Garlic ........ 4-5 cloves
Yogurt ... 2-3 tbsps (optional)
Green chillies .. 1-2 (as per your liking)
Cloves ... 4-5
Cinnamon stick ... 1" piece
Bay leaves ........... 1 -2
Cardamoms ....... 3-4
Turmeric powder .. 1/4 tsp
Coriander powder ... 1 tsp
Salt ................ to taste
Coriander leaves ... for garnishing.
Oil ............ 4 tbsps

Method:

1. Grind the coconut, ginger, garlic, green chillies and cashewnuts adding sufficient water or yogurt.

2. In a pan heat oil and add the mentioned whole spices.

3. When they give out a nice aroma, add the diced vegetables and saute.

4. Add salt, turmeric powder, coriander powder curry leaves  and coriander leaves.

5. Add 1 cup water and simmer until the vegetables are three-fourths done.

6. Now add the ground coconut paste and adjust the thickness of the gravy to your liking and add water accordingly. Simmer for few minutes.

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TAMATAR KI MEETHI CHUTNEY / SWEET TOMATO CHUTNEY OR PICKLE (Pressure Cooker Version)

  Sweet Tomato chutney made in a quick and easy way using a pressure cooker. You can make it fresh in small quantities as and when required as it hardly takes 10 minutes from start to finish. You can serve it with parathas, mathis or puris.

Ingredients:
Tomatoes .... 3-4 (cut into big chunks)
Demerara Sugar .......... 1/2 cup
Apple cider vinegar .... 1/4 cup
Green cardamoms ... 4
Cinnamon ............. 1 inch piece
Bay leaves ........... 1
Black cardamom ... 1
Kummel seeds or shahi jeera .. 1/2 tsp
Kalonji / onion seeds ... 1/8 tsp
Dry red chillies ............. 2-3
Salt ................. 1/8 tsp
Oil .................. 1 tbsp

Method:
1. Heat oil in a pressure cooker and add the whole spices.
2. Reduce the flame and add all the remaining ingredients.
3. Close the pressure cooker.
4. After one whistle (when the pressure is full) reduce the flame and simmer for 5 minutes.
5. Allow it to cool. Fill in the sterilized jar.

Yield - about 1 and 1/2 to 2 cups

Note: If you want the colour to remain clear and lighter use normal sugar. I like using demerara sugar.

Recipe video

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