How to make Masala Oat Muffins With Tangy Mayo Dip
This recipe is from FoodFood TV channel & has featured on Hi Tea.
Main Ingredients : Saffola Peppy Tomato Masala Oats, mayonnaise (मेयोनेज़)
Cuisine : Fusion
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Spice Cookie of the Salt Pesto Pizza Olive Fingers Fish Fry in Banana Leaf
Masala Oat Muffins With Tangy Mayo Dip Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Masala Oat Muffins With Tangy Mayo Dip Recipe
Saffola Peppy Tomato Masala Oats 2 packets
mayonnaise 1/2 cup
paprika powder 1/2 teaspoon
red chilli sauce 1 teaspoon
tomato ketchup 1 teaspoon
fresh dill leaves finely chopped 1 tablespoon
garlic finely chopped 1 teaspoon
Italian seasoning 1 teaspoon
Parmesan cheese powder 2 tablespoons
refined flour 1 tablespoon
egg 1
mozzarella cheese 50 grams
processed cheese 50 grams
Fresh coriander sprigs a few for garnishing
Method
Step 1
Heat 2½ cups water in a non-stick pan and bring it to a boil. Add Saffola Peppy Tomato Masala Oats and stir well. Cover and cook for about 3 minutes on low heat or till fully done.
Step 2
To make spicy dip, combine mayonnaise, paprika powder, red chilli sauce and tomato ketchup in a bowl. Mix well. Add dill leaves and mix again. Set aside.
Step 3
Add garlic, Italian seasoning, Parmesan cheese powder, refined flour and egg to the pan. Remove from heat and whisk well.
Step 4
Grate mozzarella cheese and processed cheese into the pan and whisk again. Set aside to cool to room temperature.
Step 5
Place oats mixture into 12 small individual silicon muffin moulds. Place the moulds in the oven and bake at 180°C for 6-8 minutes.
Step 6
Remove moulds from heat and demould oat muffins on a serving dish. Drizzle spicy dip on top, garnish with coriander sprigs and serve immediately.
Nutrition Info
Calories : 1156 Kcal
Carbohydrates : 68.5 gm
Protein : 122.2 gm
Fat : 302 gm
Other : Calcium- 1082mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
