Masala Oats (Home Style)

A healthy and yummy diet food! You will never say No to Oats! 

Ingredients

• 1 Onion diced
• 1 Tomato diced
• 1 Capsicum (Medium size) diced
• Curry leaves
• 2 Garlic cloves minced
• 1/2 inch Ginger minced
• 1/2 to 1 tea spoon Chili powder
• 1 tea spoon Cumin and Coriander powder
• Pinch of Garam Masala
• Pinch of Turmeric Powder
• Salt to taste
• Lime Slice
• Coriander and Mint finely chopped
• Sugar if needed
• 1 table spoon Olive Oil
• 2 cups of rolled oats (I use Plain Saffola Oats)

Method

• In a Pan heat olive oil and add curry leaves, add onion and saute for few minutes.
• Add minced garlic and ginger, turmeric power and mix it well
• Add capsicum and saute for few more minutes (I like the crisp in the vegetables so I dont really saute for long)
• Add Tomato, saute till tomatoes blend in...Add all the spice powders and salt and let it cook for 1 minute while mixing it well.
• Pour 2 to 3 cups of water and let it boil. Add Oats and mix everything well, cook till water is soaked and oats are cooked (usually happens within a minute)
• Garnish with Coriander and Mint.
• Serve it hot with a slice of Lime.

Food Facts:

Oats are a good source of soluble fiber which helps in reducing cholesterol 

London Cheese Cake

Ingredients 

For the base

• 150 grams digestive biscuits

• 75 grams unsalted butter (melted or very soft)

• 600 grams cream cheese

• 150 grams caster sugar (superfine sugar)

• 3 large eggs

• 3 large egg yolks

• 1 ½ teaspoons vanilla extract

• 1 ½ tablespoons lemon juice

For the topping

• 145 ml sour cream

• 1 tablespoon caster sugar

• ½ teaspoon vanilla extract

• Method

1. Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of a 20cm / 8 inch springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 180ºC/gas mark 4/350ºF.
2. Beat the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.
3. Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.
4. Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes. It should feel set, but not rigidly so: you just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in. Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.
5. Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool. When it's cooled down completely, put it in the fridge, removing it 20 minutes before eating to take the chill off. Unmould and when you cut into it, plunge a knife in hot water first.