Oats Dalia Kheer

Oats Dalia Kheer

Method Roast 1 cup ‘Jiwa Oats Dalia’ in 1 tbsp Ghee till you can smell heaven in your kitchen. Pressure cook the Dalia with 3 cups water for 3 whistles. Boil 1 litre full fat milk in a pan till it reduces to half, scraping the sides often. Add the boiled dalia, 1/2 cup sugar and 1 tsp cardamom powder. Simmer on low heat till everything combines well. Garnish with fistful chopped dry fruits, few saffron strands (kesar), and sprinkle some dried rose petals for a royal touch.
Baked Chocolate Oatmeal

Baked Chocolate Oatmeal

Method Mix together 1/2 cup ‘Jiwa Steel Cut Oats’, 1/2 cup lukewarm milk, 1/2 tbsp cocoa powder, 1tbsp peanut butter and 1tsp vanilla essence. Pour the mixture evenly in 4 ramekins and bake at 180°C for 15 mins. Can be relished hot, warm, cold, with or without nuts, fruit or whipped cream, basically experiment either way and have fun with this deliciously sweet oat-meal.
Oats Jar

Oats Jar

Method Cook 1 cup ‘Jiwa Steel Cut Oats’ with 2 cup milk on low heat for 15 mins. Add 1 tbsp peanut butter, 2 tbsp honey, 1 tbsp cocoa powder and a pinch of salt and mix. Top with your choice of seasonal fresh fruit, sliced almonds, flax seeds and mint leaves. Cover the jar and chill till you are alone at home. Enjoy it by yourself before starting a great day.
Oats Flour Brownies

Oats Flour Brownies

Method Preheat the oven to 180°C Sift 1½ cups ‘Jiwa Oats Flour’ with 3/4 tsp baking soda, 1 cup cocoa powder, 1 tsp salt and 1/2 tsp coffee powder. Add in 3/4 cup unsalted melted butter and 1½ cup sugar, and 1 tbsp Vanilla extract. Mix well to get a thick batter. Stir in 11/4 cup chocolate chips and spread the mixture into a greased baking tray. Bake for 30-35 mins. Eat hot for a delicious crumbly mess. For ‘brownies’, wait it out to cool, cut, and devour with a scoop of vanilla ice-cream!
Blueberry Orange Oatmeal Smoothie

Blueberry Orange Oatmeal Smoothie

Method Blend 1 cup ‘Jiwa Rolled Oats’ with 2 ½ cups fresh or frozen blueberries, 3 mandarin oranges (deseeded), and 1½ cups almond milk (or greek yoghurt) on medium speed. Dive in immediately, or let sit in the refrigerator for around 30 minutes, if you’re looking forward to a sweet patience reward!
Granola Bars

Granola Bars

Grease a baking tray and preheat oven to 175°C. Put 2 cups ‘Jiwa Rolled Oats’, 1 cup honey, 2 tbsp melted butter, 1 cup dates deseeded and pureed, 1 cup sliced almonds / pistachios, 1 cup chopped dark chocolate and 1/2  cup sweetened dried cranberries in a bowl and combine lightly. Press flat into the prepared tray. Bake for 20-25 minutes at 180°C, for moist, chewy bars. While they can look really irresistible, allow the mixture to cool for just 5 minutes. Cut into squares then let cool completely and in the unlikely case any get left, store them in airtight jars.
Oats Idli

Oats Idli

Method In a blender, blitz 2 cups of ‘Jiwa Instant Oats’ to a powder. Whisk it with 1 cup semolina, 1 cup yogurt, ½ tsp baking powder, and 1 cup water, till you get a smooth batter. Add ½ cup chopped beans, ½ cup peas, ½ cup grated carrots, ½ tsp of salt, and stir to combine. Cover, and Let it stand for 5-10 minutes. Heat water in the Steamer, grease the idli moulds and fill them with the batter. Steam for 10-12 minutes, or till a skewer inserted comes out clean. Don’t serve straight out of the steamer, lest you land up with broken edges and burnt hands! Allow the idlis to cool slightly and serve with delicious coconut chutney!
Instant Oatmeal Pancakes

Instant Oatmeal Pancakes

Method Heat 1 cup milk and ½ cup ‘Jiwa Instant Oats’ for about 2 minutes. Mix 2/3 cup Jiwa Gluten Free Maida, 2 tbsp brown sugar, 1 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp ground cinnamon. Whisk 2 tsp melted butter, 1/2 tsp vanilla extract in a separate bowl and add 1/4 cup milk. Stir everything together to combine, cover and keep aside for 10-15 minutes. Heat 2 tsp butter on skillet over medium heat. Pour about 1/3 cup batter into the hot pan and spread out evenly into a 6-8” pancake. Cook till bubbles appear on top. Flip and cook other side until evenly browned, for about 5 minutes. Drizzle on some honey or a dollop of whipped cream (some banana slices are as good too) and be breakfast ready in a jiffy!
Slimming Atta Frankie

Slimming Atta Frankie

Method For the vegetable tikka, mix together 1 cup parboiled mixed vegetables (carrots, beans, peas, and everything else you fancy!), 1/2 tsp chilli powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp dry ginger powder, 1/4 tsp chaat masala, and 1-2 tbsp ‘Jiwa Oats Flour’. Make oval patties of 3-4 inches and keep aside. Dry roast them on a hot pan till they are golden brown. Heat a ‘Jiwa Slimming Atta’ roti on the pan. Spoon some green chutney on it. Add sliced tomato, onion, and some roughly torn lettuce. Place the patties, roll up and wait for no one to eat it all!
Walnut Cake – No Sugar

Walnut Cake – No Sugar

Method Sieve 1 cup ‘Jiwa Diabetic Care Atta’ with 1 tsp baking soda. Soak 25-30 dates in milk. Grind to a smooth paste when soft. Add in ¾ cup oil, ¾ cup milk, and the atta mix. Stir in 2 tbsp chopped roasted walnuts, and pour the batter in the greased or lined cake tin. Preheat oven to 180°C. Bake for 20 mins or till a skewer inserted comes out clean. Face it upside down, as there is no downside to wiping this one clean.
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