Vegetable Oats Idly | The Best Recipe for Oats Idly

Hey guys, after a long absence I'm back with a healthy breakfast recipe.

I had my doubts while trying this dish out as I am not used to making savoury things with oats and I was worried about the texture too. 

To my surprise the proportions in this recipe make the idyls turn fluffy and not mushy at all. I do apologize for the pics, I was too excited to taste the dish so clicking pics in good lighting was not at all on my mind.

Do try it out, I'm sure you all will love these amazing oat idyls.

Ingredients:

Oats 2 Cup
Semolina 1 Cup
Baking powder 1/2 Teaspoon
Salt To taste
Yogurt 1/2 Cup
Onion 1 medium size cut fine 
Water 1 Cup approx (add more or less to form a thick batter)
Corn 1/2 Cup
Peas 1/2 cup
Green chilli 2 cut finely
Ginger 1/2 inch grated
Coriander chopped
1 tsp sugar
Pinch pepper
Mustard seeds 1 tsp
Urad Dal 1 tsp
Fried cashew for garnish

Beans and Carrot add more taste and makes the idly look all the more colorful but my husband does not like these veggies n this idyls so I skipped them, however I highly recommend  them for a much more healthy option.

Start by adding some oil to a pan, add the mustard seeds along with the urad dal.
Allow to get golden.
Lightly sauté the onion, green chili and ginger.

Add the veggies and the semolina. Keep the flame on a low and sauté till the semolina is well coated.
Do not skip this step, what it does is the semolina gets a bit toasted and don't stick to each other.
This helps in getting a much more fluffy idly.

Mix well and transfer to a bowl, cool for 5 min.
Add oats, baking powder, sugar, pepper ,salt and chopped coriander.

Now add the yogurt and mix well, slowly add water to form a batter.

Make sure to not add too much water at a time as the batter can get too watery and they won't form idyls.  Now allow the batter to rest for 20 min (resting the batter is very important)

After 20 min spoon out the batter into greased idly moulds and top with one fried cashew.
Steam for 15/20 min or till fully cooked.

Now your done !

Serve these with coconut chutney and some spicy peanut chutney powder topped with ghee.
Enjoy !!!

Classic Egg and Mayo Sandwich | Basic Egg and Mayo Sandwich Roll

Creamy egg and mayo salad served in a hot dog roll is one of my favourite breakfast, lunch, evening snack, post workout snack and sum times even dinner meal.

No, I do not eat it often even though I would love to and because I do not eat it often I choose to go all the way and indulge myself without compromising on the butter and mayo.

Try getting the best quality eggs, freshly baked bread, use regular full fat mayo and not low fat or any other kind and freshly ground pepper for best results.

I prefer using 1 egg for one medium size hot dog roll and you can add more or less filling as per your choice. The only thing I suggest is trying the recipe as it is without adding more ingredients as this is supposed to be very basic, thats the beauty of this dish.

This recipe serves 1.

Start by boiling the egg on high for just 5 min, shut the flame and over the pot with a tight lid.

Allow to sit for 10 min and then rinse with cold water and peel, you will have perfectly boiled eggs with this method. 

Wash the lettuce leaves and keep aside.

Slice the egg with a knife or use an egg slicer.

I never mash eggs for sandwiches as having texture is very important for the dish to taste best.

In a bowl add 1 table spoon mayo, a pinch powdered sugar, salt to taste, dash of hot sauce and 1/2 tea spoon freshly ground pepper. Mix well and add the chopped egg, gently mix.

You may slice the hot dog roll in half and add the filling but I prefer to cut the roll in the center and remove some of the bread from inside making space so the filling can be tucked into the cavity, add some butter into the cut area and grill for 3 min.

Do not over grill the bread as you want it just a light golden and not brown.

Before adding the filling firmly press down the lettuce and top with the egg mix.

By doing this makes the filling stays in place. Before serving cut in half.

Serve your Egg and Mayo Roll with fries or chips, a bowl of soup along with this makes a wonderful lunch too.

Now your done, hope you give this simple and classic sandwich a try.

Tasty Quinoa Salad | I Love Quinoa

Here is my favorite quinoa salad tossed in a light salad dressing. 

Serve grilled chicken or fish with this salad and you have an excellent lunch or dinner dish ready.

For dinner I served this salad with some creamy corn and chicken soup with toasted buttery bread.  

Really quick and so yummy.

This salad dressing is so versatile that I drizzle it over grilled veggies, pasta and even fish, a very basic and handy dressing to keep in your fridge. 

You can also store the left over dressing in the refrigerator for up-to a week, just make sure you keep it in an airtight glass jar.

We all know quinoa is a super food and its wonderful benefits so I feel anything this healthy must not be overly seasoned and topped with condaments which overpowers the actual flavor of the quinoa. 

I never enjoy the food if i do not taste the star ingredient. 

Quinoa is supposed to taste nutty with a little bit of a crunch so do not overcook it. Ever.

This post will also show you how to make perfect fully quinoa.

Ingredients for Cooking Quinoa 

1 cup quinoa ( store the left overs for later)

2 tsp olive oil

2 garlic pods grated

1 tsp salt

For the Dressing

1 garlic minced fine

1/4 cup olive oil

2 tsp sugar

1 tsp pepper

2 tsp vinegar

Assorted salad leaves

Start by adding olive oil to a pan, add the washed and drained quinoa sauté for 2/3 min till you get a nutty aroma, add in the garlic and sauté for another 2 min. 

Adding the garlic after the quinoa is sautéed helps the garlic not get over cooked and burn.

For every one cup quinoa you need two cups water or stock, for this salad i used water.
Once you smell the garlic add 2 cups of water, salt and wait for a boil, once you see the water boiling turn down the flame to low and cook covered for 10/15 min.

                                         

Open the lid after a 5 min stand time. This step helps you get perfectly cooked quinoa every time.

                                     

Allow the quinoa to cool while you make the dressing.

For the dressing mix all the ingredients listed with a small whisk, make sure you taste the dressing and adjust the taste before you add it to the salad.

                                                     

Now all you do is add the quinoa to the salad leaves and toss, pour the dressing and toss well making sure the dressing is well coated.
                           

Serve right away with toasted buttered bread, grilled chicken or fish and soup.

You may add olives, tomatoes, onions and so many of your favorite ingrediants to this salad but I wanted to keep it simple as I was serving it with a creamy soup.

Do try this recipe and I hope you like it.

How to Make Tasty Chicken Stir Fry with Veggies

Stir frying chicken with veggies is really easy, it always makes a quick meal full of goodness. 

Adding spices and sauces are of-course to your liking but some how in my eyes, a great chicken and veggie stir fry is with just a few ingredient's and nothing more than two sauces. 

This dish has to highlight the veggies and chicken so adding too many sauces can over power the dish.

My fav combo is soy and oyster sauce, a true match every time. 

Here's my go to stir fry which i have at least once a week.

After trying many variations this one is my favourite and over the years I have now learnt on getting the best out of this humble mix veg and chicken dish by cooking it just right, in my eyes of course !
Just saying !!!!

 

Serves two

I use only these veggies and nothing more

1 Carrot cut in squares
1 Green capsicum cut in squares
5/7 large mushrooms cut
1 cup snow peas
1 small zucchini cut in squares
1 large chicken breast cut in strips, marinate with a pinch of sugar, salt and chilli sauce.
Marinate for half an hour.

2 tbs soy sauce
2 tbs oyster sauce
1/2 cup water
1 tsp vinegar
1 tsp chicken stock powder
1 tsp sugar
2 tsp freshly cracked pepper
salt to taste

1 tbs garlic minced
1 tbs ginger grated
Spring onions for garnish

Not adding even one ingredient makes a world of a difference, i highly recommend you guys stick to the listed ingredients for best results.

Before you start cooking make a sauce mix, add the water both the sauces, pinch of salt,chicken powder, sugar and the corn flour. Mix well and keep aside for later.

~ In a pan boil some water and add salt along with the vinegar,add in the chopped carrots and boil for 5/7 min, you may boil them a little longer if you want them a bit more cooked but its best to keep a bit of a crunch.Once the carrots are boiled drain and transfer to a plate.

~ In the same boiling water add in the snow peas and zucchini, boil for just 2 min, drain and transfer to a plate.

~ Last add in the capsicum and boil just for a min, drain and keep aside too.

~ Now its time to stir fry, use a large pan for this. Add some veg oil and saute the marinated chicken, let the chicken cook, almost 90 % done. Add in the ginger and garlic at this stage, adding it before will burn the garlic so add it only once the chicken is half cooked.

~ Next add in the mushrooms and cook for 2/3 min tossing with the chicken.

~ Transfer all the veggies to the pan and toss well, add in the sauce mix and allow to coat all the veggies and chicken. Toss well till the sauce thickens, now add in the crushed pepper.

Once done, garnish with spring onions.

You can have this with steamed rice or even just as a side dish or even as a main meal its yum any time, hope you guys try it out.

Frozen Fruit Sandwich (guiltfree icecream) | 3 Ingredient Dessert Recipe

Try these tasty 3 ingredient frozen fruit sandwich instead of ice cream or for those days when you crave something sweet, banana is the base for this recipe, adding any other fruit puree or  berries of your choice is completely up to you.

I love how this recipe has no sugar too, this is totally guilt free and gets ready in no time. Try it asap!



 

 

Makes 6 sandwiches :

2 large bananas

1/2 cup blue berries

honey gram crackers

 

 

Cut the bananas and lay them on a plate, freeze them for 20 min.

 

Crush them, you can see how the texture gets in 2 crushes, yumm already !

 

This is how it will look after 4/5 crushes in your blender, they are getting a creamy ice-cream like texture.

Crush 2/3 times more and then you will get a smooth creamy texture just like ice-cream, but this one is without sugar, cream or milk, how cool is that guys ?
Add in the blue berries and crush till they get blended in. Now stop and work quickly.

 

Line a square or rectangle baking pan with foil and spread the mixture.

 

Cover it with foil and freeze for 2 hours.

 

 

I love honey gram crackers but of course you can use any flavour of your choice.

 

With the help of your gram cracker cut portions, work quickly so it wont melt.

 

Now all you do is assemble your frozen fruit sandwich.

 

 

 

 

Wrap them individually and freeze for later use.

                                     
Eat away, they are so yummy ! 3 ingredients are all you need for a healthy everyday dessert.

Best Mixed Green Salad Ever





This is my favourite salad recipe and I love having it for lunch, we mostly add in grilled leftover chicken but on Tuesdays we stay strictly vegetarian so I skipped the chicken and added chickpeas and feta for some extra flavour.

 

The dressing for this green salad is also very versatile, I sum times use it to marinate fish or chicken too. Please try it, its fab !

 

 

This was my plate !

                                        
It is important you use a mix lettuce pack, I used a pack of organic salad mix.

 Chop the veggies only when you want to toss the salad.
I used cucumbers, black olives, onions soaked in viniger and chopped tomato.

 

 As I skipped the chicken  I added some boiled chickpeas and feta cheese.
I got the feta cheese mixed with some parsley from the supermarket, oh yes it was the bomb.

I always make salad marinades in my used mini tomato paste bottle.

Here's the dressing recipe

1 tbs vinegar

3 tbs olive oil, extra virgin only

1 tsp Dijon mustard or dry mustard powder

1 tsp brown sugar

2 tsp salt

1/2 lime squeezed

1/2 tsp pepper

1/2 tsp oregano

small garlic crushed

All you do is add everything to a small jar with a tight lid, close the lid and shake till everything is mixed. That's it, now your done !

Mix the salad ingredients ,pour the dressing and toss !

Serve immediately !

 



Adding orange juice instead of viniger and some chopped grilled chicken is also another tasty way to have this salad, try it for another time but for now give this recipe a go, its amazing and so fresh and zesty. Make some today guys !

Kalathappam (north malabar snack recipe) | Easy Kalathappam Recipe

Kalathappam is a steamed rice cake made in Kerala which is served during breakfast or tea time, you will find this dish mostly eaten in the north Malabar region of Kerala.

 

This yummy snack has a unique taste and a wonderful aroma which we get from the jaggery along with the fried shallots and dry fruits. All these wonderful flavours together is what makes this Kerala style rice cake a true Malabar specialty.

 

I'm making it in a pressure cooker but you can make it in a heavy pot and cook it on very low heat till done. I find the pressure cooker method easier.

 

So here's an easy recipe for traditional tasting kalathappam in a pressure cooker

 

 

raw rice - 1 cup

 

cooked rice - 1/2 cup

 

jaggery - 2 blocks or more to taste

 

fresh coconut slices  1/2 cup

 

salt 1/2 tsp

 

shallots - 10

 

baking powder 1/2 tsp

 

fennel seeds - 1/2 tsp (optional)

 

cashews - 10

 

ghee 4 tbsp.

 

cardamom powder - 1tsp

 

First start by soaking the raw rice for 4 hours, then grind it to a fine paste adding 1/2  cup water and the cooked rice. You can also add fennel seeds for a nice flavour and aroma.

Also melt the jaggery with  1/2 water and cool 2/3 min, when still warm (not hot) mix it will the rice batter.Add baking powder,cardamom and salt at this stage and allow to rest 5/10 min.

After 10 min lightly heat the mixture on a low heat for 2/3 stirring continuously, or else it will get stuck at the bottom. Heating the batter brings out a better flavour and texture to the kalthappam.

Now take your pressure cooker and add the ghee,then fry the cut shallots, coconut and cashews. Remove and keep aside. There will be some ghee left in the pan.

Mix half of the fried mix in the rice batter and save some for topping.
Pour in the rice mixture in the pressure cooker which has some ghee, add in the rest of the fried mix on top. Now place the lid with out the whistle and cook on high for 2/3 min.

After 3 min keep a very low the heat and cook for 15/20 min.

Once cooked let it rest for 15 min before you open the lid.

Now your done, hope you guys try this.

 

Sweetcorn Chowder with Tortilla chips (Nigella Lawson Inspired)

I love Nigellas instant and quick recipes, and this tasty sweet corn chowder is her best creation according to me. So flavorful and simple.
The ingredients are a perfect match and with the tortilla chips it is seriously a treat for your mouth.
I have made a few changes from her recipe and i like both her version and mine equally.
And I used nacho flavoured tortilla chips so i can skip the cheese,honestly i did not miss the melted cheese that her recipe has.

I love serving this for a lazy weekend late night snack.

i just love the green,totally fabulous !

For this tasty sweet corn chowder you need (serves 2)

1 cup sweet corn
1 bunch spring onion (you may add less)
2 cloves garlic
1 tsp semolina
1/2 tsp stock powder
less than half tsp pepper
1 chili chopped fine
2 cups hot water
pinch sugar
salt to taste
a packet of nacho tortilla chips


Take the sweet corn and boil it along with the garlic, semolina and spring onions, I add more spring onions as I love the pale green colour after I blend everything...

Transfer all this to a pan and boil for 10 min adding 2 cups boiling hot water, then with a hand blender blend everything till smooth.

You can also blend everything first and then boil it down,it depends on you.

Add salt to taste and a very tiny pinch sugar and then add in the stock powder and the chopped red chili, save some chili for garnish too.

After boiling for 10 more min add in pepper and now your done !

Serve in a bowl and garnish with some nacho cheese tortilla chips. Now dig in.

Try it some day you will love it. !

Tasty Veggie Burrito Recipe | Yummy Veg Burrito

This Awesome Burrito Recipe is a complete meal in itself..Lovely flavours and the melted cheese mixed with the stuffing, along with the rice in between is mouthwatering.

Non vegetarians you will not miss the meat in this Yummy Burrito,the filling is so yummy.

Here's the recipe for very Tasty Veggie Burrito !

I use a mix of wheat,corn meal and flour for the tortilla.

Home made Tortilla Recipe
1/2 cup wheat flour
2 tsp cup all purpose flour
2/3 tsp corn meal
1 tsp butter
salt to taste
warm water
make a dough by mixing everything,cover in cling for 1 hour before making the tortillas.

Now for the Tasty Burrito Stuffing Mix (serves 4)

1/2 onion

1 cup baked beans

1/2 cup corn

1/2 cup spring onions

2/3 tsp grated cabbage

coriander or Parsley

Spices3 tsp Mexican Spice Mix

1 tsp oregano

Pinch sugar

Salt to taste

small pinch chili flakes

> Cooked Rice 1/2 cup

> Any cheese of your choice (i prefer Mexican) and Mozzarella

Some yummy Mexican Salsa for a nice zing

Saute the above ingredients except the spices in butter (not more than 2 tsp ) for 5/7 min

then add less than half cup water and cover for 5 min.

Once the water dries up,add all the spices and mix well.

Stuffing is ready ! Yum

Now for Rolling the Burrito

Take your cooked tortilla and top it with some stuffing,then some salsa,a little bit of rice and cheese.
Roll it and secure with toothpicks or cover with paper.

Before serving cut them and serve in a platter,along with olives and sour cream.
Now your done,enjoy your Burrito !

For another Mexican Platter Meal view > Mexican Platter Meal

Sent to Fast food not fat food