All are talking of spicy mutton or paneer recipes and none has time to think of recipes to meet the gustatory need of elder age group or ill people. We need something very light yet tasty for them too and this post I’m dedicating to those unfortunate individuals who can’t pamper themselves with so called tasty Indian meals.
The first look after I cooked this meal is simple yet appealing. The submerged heads of hundreds of oat interspersed with pieces of carrots and peas fragments and fresh dhania leaves acting as umbrella to those swimming bits inside the Borosil designer bowl are inviting me in unison “Come and have us, we’re all yours”!!! Their voice is not sensual, but caring, loving and sincere, as if they’re volunteers to safeguard interests of diabetic, gastric or other ill human beings. Good thing with my borosil glassware is they can be safely used in microwave oven, fridge, freezer and dishwasher! So, now I’ll tell you how I cooked my easy to cook and easy to digest Oat meal which I call with affection ECED Oat Meal!
I had heated one spoon of sunflower oil over a pan and sauted finely chopped one green chilli, flakes of half a carrot, a dozen of green peas, one small chopped onion and a clove of minced garlic. Then I added a cup of oats and fried along with the previous mixture for two to three minutes. It was followed by adding a cup of water and half spoonful of table salt. I allowed it to boil and then added a cup of milk, a pinch of peeper powder and garam masala and let it boil for another minute. Our ECED Oat Meal is ready, come and join me. Wait patiently till I garnish it with fresh green dhania leaves. Ah it smells awesome!