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These days, steel cut is on the morning menu. To be precise, 'McCann's Original Steel-Cut Irish Oatmeal' that comes in a pretty can with a retro design.
Desi roots die hard though. I usually cook it in a pressure cooker, using the oats:water ratio specified on the box. One whistle is enough, and it sure beats stirring and simmering it on the stove. I make a batch to suffice for a few servings as it keeps very well in the fridge. When I am ready to eat, I add some milk to it, and heat it in a microwave for a minute and half. That is where the virtuousness starts to decline because I then add in some raisins or dried cranberries, and a solid helping of brown sugar, which delicately melts to golden perfection. However, that is a fairly common way to eat oatmeal, so what's new. Well, sometimes I add jaggery making it slightly rustic and even more delicious. It is delightful!
2 comments:
Could you please blog about that fascinating israeli couscous sabudana khichadi? I definitely want to try it out.
Oh sure, desiknitter, I'll do that sometime soon.
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