For most part of my life, breakfast meant tea with some sweet rusk. Or just tea when we were out of rusk. Black tea if we were out of milk. And unsweetened tea if we were out of sugar. That's how lazy I could get for breakfast.
But because life needs to be complicated, I married a man and a family who loves breakfast. It was not only difficult for me to make breakfast, it was equally difficult to eat it. My mom kept claiming that I should start with an omelet but every time I tried it, it went straight to the dustbin.That's where this recipe from my mother in law always saved me from embarrassment of not being able to put simple breakfast on table. Its originally based on a recipe M's friend made during overnight study days of college. Ever since then, its makes a weekly appearance in our house.
Its easy, quick and deliciously morish. I think it makes a pretty good fit for brunch too. Oats is not a traditional Indian ingredient but like much of modern India, fusion recipes have become part of everyday households.
Savory Fennel Seed Oats
Click here for printable recipe
1/2 cup quick oats
1 1/2 cup water
1/2 tbsp fennel seeds, lightly grounded
1 green chilly, chopped (optional)
1 tsp garam masala
1 red onion, medium size , finely chopped
1/2 tbsp garlic paste
1 tbsp olive oil
Lemon juice as per preference
Mint to garnish
Salt and pepper to taste
Boil the oats with water and keep aside. In a pan heat oil, add fennel, garlic and green chilly.
Once the garlic cooks, add the onions and let them turn translucent.
Add in the boiled oats and mix well.
Sprinkle in garam masala and heat for another minute or two.
I like to add lots of mint, black pepper and lemon juice while serving. You can add or skip whatever suits you.