Quaker India is back with the third season of, ‘Kitchen, Khanna & Konversations’ starring Michelin star Chef Vikas Khanna. In the web-series show, Vikas showcases a wide array of delicious and easy-to-make Quaker Oats recipes. Each tasty and exciting recipe has been exclusively curated by Chef Vikas Khanna, to showcase how Quaker Oats can be prepared in countless appetizing ways and can be added to regular recipes.

Quaker Oats Poha with an Italian twist

Ingredients

Instructions

• Heat a pan, dry roast Quaker Oats for 5 minutes in it & keep aside.
  •In another frying pan heat olive oil, add the tomatoes, garlic, onions and cook for 3 minutes. Then add some basil leaves.
  •Once cooked, add the bell peppers, zucchini & broccoli, cook till the vegetables soften
  •Add the mix to roasted oats base, sprinkle some water and cook on a low flame for 5 minutes.
  •Check the seasoning & serve with caramelized walnuts.

Quaker Oats Omelette

Ingredients

Instructions

• Heat a pan, add olive oil, half boiled mushrooms and Quaker Oats for base & keep aside.
  • Break two eggs in a mixing bowl and whisk till fluffy then add salt & pepper to taste. Pour the egg batter straight into the pan and arrange spinach leaves & cherry tomatoes on it.
  • Cook first on a low flame, then bake at 180  for 10 minutes. Cut & serve hot.

Quaker Oats Wrap

Ingredients

Instructions

For Quaker Oats Tortillas (Dough)
• In a mixing bowl add oats flour, refined flour, salt, oil & cold water little by little to make a soft dough. Once dough is ready cover it with a thin muslin cloth and let it rest for 10 minutes.
• Divide the dough into 4 balls and thinly roll each into tortilla and cook on a flat griddle for 5 minutes like a chapati by applying some oil or ghee.

For Stuffing
•For tempering: Heat oil in a pan, add mustard seeds, once they start crackling add curry leaves, hing & chopped garlic.
•In another mixing bowl add soaked oats & hung yoghurt and mix well. Add the prepared tempering to the oats and mix.
•Let it rest for half an hour so all the flavours can be absorbed, once ready mix finely chopped coriander leaves, toasted walnuts/peanuts & lemon juice and adjust seasoning.

For assembling wrap
• Keep the ready warm tortillas on a plain surface, spread a spoon full of black chana hummus evenly on them. Arrange the lettuce in a circular way leaving the edges, making it easy to roll.
• Keep the Oats stuffing in the centre, add in pickled beetroots & carrot cubes. Roll & serve.

Quaker Oats Chilla

This recipe has got all the notes to make a simple chilla into a fun-to-eat chilla with the addition of just a few ingredients and guess what, it only takes 15 minutes to cook. Who knew cooking could be so fun!

Ingredients

Instructions

For Oats Chilla
• In a mixing bowl add Quaker Oats flour, besan, ajwain, turmeric & mix well.
• Then add onions, tomatoes, green chillies, coriander leaves & baby spinach. Add water and make a thick batter with pourable consistency.
• Heat a pan and grease it lightly with a few drops of oil/Ghee.
• Once hot, reduce the flame to medium.
• Mix the batter well. Take a ladle of batter and pour it in the centre of the pan and spread it to make a round chilla.
• Drizzle some oil around the edges of the pan.

For pizza
• On the top of the chilla spread 2 tbsp pizza sauce evenly then arrange tomato roundels, basil leaves & dollops of hung yoghurt.
• Bake in the oven for 10 minutes at 180  and serve.

Quaker Overnight oats

Ingredients

Instructions

For Soaking the Oats Overnight
• Soak Quaker Oats in a jar with milk & orange juice and leave overnight.

For Summer fruit compote
• Heat a saucepan, add some butter and add in fruits like gooseberries, mangoes, passion fruit etc. Cook with honey and some water, lastly add cinnamon powder & cool down.

For Assembling in the Jar
• Take a mason jar and arrange sliced strawberries sticking to the glass at the bottom.
• Then set the first layer with overnight oats, add in chopped apples and soaked flax seeds, then add the summer fruit compote & lastly add cut fruits on top.

Quaker Oats Thandai

Take note, as Chef Vikas Khanna adds a Quaker twist to your Holi favourite, Thandai. Indulge in the freshness of saffron milk, rose-infused Thandai, with a super nutritious oats twist.

Ingredients

Instructions

• Heat a pan on medium flame. Dry roast Quaker Oats for 5 minutes to avoid rawness of the Oats. Let the Oats cool.
  • Take a blender, add dry roasted Quaker Oats, water as required, grind it and keep aside.
  • Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in ½ cup of water for 5-6 hours.
  • Strain the water and grind the soaked ingredients in a blender to make a smooth paste.
  • Add the ground paste to the Quaker Oats mixture and strain the mixture through a sieve.
  • Cook this Quaker Oats thandai mixture in a sauce pan for 5 minutes on a low flame.
  • Add sugar, saffron and rose water and mix till sugar is dissolved in it.
  • Cool down the thandai for a while and then refrigerate it.
  • Pour the thandai in serving glasses, garnish with rose petals and dry fruit slivers.