Ingredients:

200 grams whole wheat penne pasta (cooked)

1/2 teaspoon Saffola oil

1/4 onion, diced

1/2 clove garlic, minced

4 tablespoon tomato puree

1 basil leaf

1/8 teaspoon dried oregano & back pepper each

1/4 teaspoon salt

1 Packet Saffola masala peppy tomato oats

200 ml low-fat milk

Method:

1. Boil penne pasta in water for 15 minutes. Cut a piece to check if it’s cooked properly.

2. Combine Saffola Masala peppy tomato oats and milk to cook for 3-5 minutes. Blend together to make a creamy puree

3. In a saucepan, sauté onion and garlic in olive oil over medium heat. Add tomato puree, basil, oregano, salt, and pepper. Stir in oats puree and simmer for 5 minutes

4. Toss the sauce with penne, garnish with basil leaves and serve

Ingredients:

1 cup whole wheat & finger millet flour (Ragi ka atta)

¼ teaspoon salt

2 tablespoon curd

Water as needed

2 teaspoon Saffola oil

1/2 cup chopped button mushrooms

1 Packet Saffola Masala Oats Veggie Twist

1 spring onion greens

1 teaspoon black pepper powder

1 tablespoon chopped cabbage, carrots, and red bell pepper

Method:

1. In a mixing bowl add wheat flour, finger millet flour (Ragi ka atta), salt, curd, water and make a dough. Rest the dough for 1 hour

2. Heat oil in a pan. Add red bell peppers, button mushrooms, Saffola Masala Oats Veggie Twist, spring onions, and black pepper powder cook for 4-5 minutes. Add chopped cabbage, carrots and cook for 1-2 minutes

3. Roll the dough into small discs and stuff it with the filling. Place it in the momos basket and steam it for 6 to 7 minutes.

Ingredients:

Cottage Cheese sourced from 1 litre fat-free milk

Saffola masala oats curry & pepper - 1 packet

Red onion & fresh coriander - 1 (finely chopped)1 red onion, finely chopped

Green chili - 1 (finely chopped_

Saffola oil (1/2 teaspoon per ball)

Pancake puff pan

Method:

1. Cook Curry and Pepper masala oats and bring them to room temperature

2. In a large bowl, add cottage cheese, coriander, chilies, and cooked curry and pepper oats, mix well. Make balls of this mixture big enough to fit the pancake puff pan.

3. Roll the balls evenly in dried oats and carefully put the cheese balls, cooking them on a pancake puff pan on medium-low flame.

4. Cook consistently until you achieve an even golden brown colour. Serve hot with tomato basil sauce

Ingredients:

Tofu or Paneer - 1 packet

Sesame seeds (mustard) - 1/4 cup

Dijon Mustard & Olive Oil - 1 tablespoon each

Whole wheat bread - 4 slices (toasted)

Tomato - 1 (sliced)

Onion - ½ (sliced/ringed)

Spinach leaves - a handful

Salt to taste & Tabasco sauce - for added flavour

Method:

1. In a large bowl, combine olive oil, dijon mustard, and a pinch of salt. Toss the tofu in the mustard and allow it to rest for 30 minutes to marinate or place in the refrigerator for 3 hours

2. Preheat an iron grill on medium heat and toss the tofu with sesame seeds and place it on the grill

3. In a toaster, simultaneously toast each of the bread slices until lightly browned and crisp. Proceed to evenly place the tomato slices, onion, and spinach on the bread slices.

4. Add the grilled tofu and drizzle some Tabasco sauce and dijon mustard on the sandwich. Serve warm