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Peppy Papaya Drink

Ingredients: 2 tbsp Kellogg's Oats, 2 tbsp Low fat milk, 2 cups Ripe papayas (cut into pieces), ½ cup Water (or a little more), 4 tsp Sugar or sweetener, 1 tsp Garden cress seeds (soaked in water for 10-15 mins)

Method:

Step 1: Cook Kellogg's Oats with milk and water and blend well in a liquidizer.

Step 2: To the blended Kellogg's Oats, add pieces of ripe papaya, sugar and ice cubes

Step 3: Blend again in the liquidizer

Step 4: Mix in garden cress seeds. Serve chilled in tall glasses.

Chanadal Payasam

Ingredients: ½ cup Chana dal, ¼ cup Kellogg's Oats, 2 tsp Garden cress, ¾ cup Jaggery, 150 ml Soya/skim milk, 1 tbsp Cashew nuts, 3-4 Cardamom (seeds pounded), 2 tsp Ghee

Method:

Step 1: Heat ghee in a sauce pan, saute the cashewnuts, soaked garden cress and keep aside

Step 2: Clean, wash chana dal, add 1½ cup of water and cook till done

Step 3: Add Kellogg's Oats, jaggery, cashewnuts, soaked garden cress and cook for 5-7 mins (if required some more water may be added)

Step 4: Add soya/skim milk, cardamom powder and simmer for a while

Step 5: Thicken to desired consistency, serve hot.

Veggie Nutri Cutlets

Step 1. Mash 2-3 raw boiled peeled bananas, 3 tbsp. soya granules (soaked in water), ½ cup Kellogg's Oats, grated carrots, 3 tbsp. cabbage, 3 tbsp. capsicum, 2 tbsp. onion, 2-3 tbsp. ginger-garlic paste, 3 tbsp. coriander leaves, 2 -3 chilies, dry spices (½ tsp red chilies, ½ tsp garam masala) salt, peanuts, flax seeds, 2 tsp til and lime juice. Blend evenly.

Step 2. Make 12-14 oval shaped portions

Step 3. Mix corn flour and Kellogg's Oats powder with 1tbsp fine rava and coat cutlets

Step 4.Heat a non-stick pan with oil

Step 5. Cook on medium heat on either side till done and crispy