Creamy Vegetable Au-Gratin with Oats Blueberry Lassi

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  • 30 Minutes
  • 2 Serving

INGREDIENTS

  • Bagrry's Oats for Atta - ¼ cup
  • Bagrry's wheat bran - 2 tbsp
  • Low fat milk - 720 ml
  • Vegetable pack (½ French beans , ½ cup carrots, ½ cup cauliflower florets, ½ cup snap peas, ½ cup sweet corn, 100g paneer)
  • Sugar - 1 tsp
  • Vinegar - 1 tsp
  • Green chili paste - 1 tsp
  • Garlic paste - 1 tsp
  • Black pepper - ¼ tsp
  • Salt - 1 tsp, for boiling veggies
  • Salt - ½ tsp
  • Parmesan cheese - ¼ cup
  • Cheddar cheese - ¼ cup

FOR THE OATS BLUEBERRY LASSI

  • Bagrry's white oats - ¼ cup
  • Yogurt - ½ cup
  • Blueberry preserve - ¼ cup
  • Blueberries - 1 tbsp, cannned
  • Sugar - 1 tbsp

PREPARATION

  • Boil the vegetables Bring 1 litre water to boil in a non-stick wok, add the vegetable pack to it along with sugar, salt and vinegar. Boil on high heat for 5 minutes and drain the vegetables. Keep aside
  • Roast the oats and wheat bran Combine the oats atta and wheat bran in a non-stick wok and roast on medium high flame for 5 minutes till they turn golden brown
  • Add milk to make the sauce To the roasted oats, now add milk gradually with continuous stirring. Add ¼ tsp pepper and ½ tsp salt and cook on medium high heat for 5 minutes
  • Add the cheese and boiled vegetables Turn the heat to low and add cheddar and parmesan cheese along with the garlic and green chili paste. Stir in the boiled vegetables and mix well for 1 minute. Turn the heat off.
  • Make the oats blueberry lassi Blend together the yogurt, blueberry preserve, sugar and white oats. Serve with canned blueberries and enjoy with vegetable au-gratin.

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