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Spice to Table date oatmeal from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 33) by Asha Gomez and Martha Hall Foose

  • coconut milk
  • Medjool dates
  • turmeric
  • steel-cut oats
  • ghee
  • green cardamom pods

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Notes about this recipe

  • chawkins on May 11, 2017

    We liked this a lot. It is a nice change to our regular peaches and cream oatmeal. After blooming the spices in the ghee (I just used unsalted butter), I added the oatmeal and toasted them for a good 10 minutes on the stove top. After simmering for about 15 minutes, the oatmeal was beginning to stick, most of the water had evaporated, maybe I need to have it covered? Anyway I added a whole can of coconut milk at that point and eventually added another 1/2C of water as well. For my peaches and cream oatmeal, the oatmeal to liquid ratio was 1:3 and I cooked it in the IP, so no evaporation. The oatmeal to liquid ratio here is 3:8, and cook uncovered, so a lot of evaporation, I'll definitely add more water on my next cook.

  • TrishaCP on March 13, 2017

    I really enjoyed the flavors of this oatmeal. I would eat cardamom in just about anything, but I thought the salt also really made a difference here. I found I needed to cook the oatmeal about twice as long as indicated by the recipe (and by the package instructions on the oats) to get them sufficiently softened. I did like the results from toasting the oats, though I wish the recipe had considered a stovetop method. The instructions to crush the cardamom were confusing. You had to return to the ingredients section to know that she meant crush to extract the seeds. (I would grind them to better disperse the flavor.)

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