Oats Idli with pearl onion chutney

I am watching what goes in my mouth these days. 🙂 It is funny how smallest of things make such a huge impact. I still shudder at the mention of oats but I have started to enjoy making different things with them.

Today morning I had a clear idea that I cant eat anymore daliya 😐 Phew… Thus began the search for the oats breakfast recipes.

For the Idli-

You shall need: [Makes about 15 medium size idli]

1 cup… Rolled Oats (I used Saffola)

4 tbsp… Oat Bran (I used Bagrry’s)

2 tbsp… Rava (Can be totally skipped too. I was skeptical about the Idli hence added some)

1 cup… chopped spinach

1 tbsp… black sesame seeds

1 tsp… mustard seeds

2-3… green chillies (chopped)

salt to taste

1.5 tsp… fruit salt

Oil for tempering



  • In a mixer, add the oats and crush them to a fine powder.
  • Tip it all in a bowl.
  • To this, add the bran and rava and salt.
  • Mix them all well.
  • Add the spinach and mix it through.
  • Add little water at a time and make a batter with medium body for idli.
  • The dry ingredients shall soak up the liquid hence you might need to add a little if there is gap between the steaming and mixing.
  • Heat about 1/1 tbsp oil and add mustard seeds, sesame and green chillies to it.
  • Once the seeds and chilly crackle, add it to the idli batter and mix well.
  • Oil the idli moulds and keep the steamer prepared.
  • Add the fruit salt to the batter and quickly pour a fair qty  in the moulds.
  • Steam until the batter is fully cooked and a skewer inserted in the center comes out clean.
  • It will take about 12-15 min or so, depending on your idli size.
  • Once done, take them out.

photo 1 (3)

For the Chutney:

You shall need-

200 gms… pearl onions/sambhar onions peeled and washed

4-5… dry red chillies

a pinch of asafotida

1 tbsp… oil

two sprigs of curry leaves

salt to taste

1.5 tsp… tamarind paste

1 tsp… urad dal


  • In a small pan, heat 1/2 tbsp oil and add the red chillies.
  • Once they change color slightly, add the onions and cook them until they are slightly golden.
  • Add the salt and tamarind paste.
  • Let it cool off a little before adding it to the mixie jar.
  • I like a little texture to this chutney so I let it be a little grainy. You may pulse it to the max and make a smooth paste if you want. Please dont add any water. You may add more oil if the mix is too dry.
  • Tip it in a bowl and let it stand for a few min.
  • Now we need a tempering for the chutney.
  • Heat 1/2 tbsp oil and add asafoetida to it.
  • Once it cooks off, add the urad dal and curry leaves.
  • When the dal is golden in color, take it off the heat and add the tempering to the chutney.
  • Mix well and serve with love.

photo 3 (2)





Gluten Free Dessert Pizza

After a long time, I cooked for a challenge where there was secret ingredient swap between a pair. Priya made this beautiful group pf like minded individuals and called it  Shhhh Cooking Secretly Challenge.

I am paired with Anitha for this month. She gave me Oats and Mangoes to cook with. To be frank I had never cooked with oats and I hate their taste anyway. What better way than to make it work in a dessert and even better, a dessert pizza. 🙂

You shall need:

For the base-

2.5 cup… classic rolled oats

3/4 cup… Castor Sugar

2 tbsp… Olive oil/melted butter

1 tsp… dry active yeast dissolved in 4 tbsp warm water with a pinch of sugar

1 tsp.. Salt

1/4 cup…. warm milk

For the topping-

100 gms… cream cheese

50 gms… butter

1 cup… icing sugar

1… mango (peeled and cut in slices)

1 tbsp… butter

A pinch of freshly ground nutmeg


For the base-

  • In a processor/mixer, add the 2 and a 1/4 cup oats with the sugar and whiz until it has a powder consistency.
  • Tip it in a bowl.
  • Add the yeast, oil/butter, salt and mix well.
  • Add the milk, a tbsp at a time and mix it well.
  • The dough shall not be very cohesive like that with the all purpose flour.
  • Butter a baking tray properly and spread the base mix evenly.
  • Bake in a pre heated 180C oven for 15 min or until baked and nice golden brown
  • Keep aside to cool

For the Topping-

  • In a non stick pan, heat butter.
  • Add the mangoes and a tbsp of sugar.
  • Let them caramelize well.
  • Now add the nutmeg and let it cool down to room temperature.
  • In a medium bowl, add the cheese, butter and cream well.
  • Add the icing sugar and mix until well incorporated.

To Assemble-

  • Once the base is cooled perfectly, put a thin layer of the cream cheese mix on top
  • Now add the mango strips as you please.

To note-

  • I didn’t take the base out of the tray. It was served from the tray itself.

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Serve with love.





Multigrain Beetroot Tarts

Well here is Blogging Marathon again 🙂 For the first week, I have chosen the theme Members special. Here the members penned down the things that want to learn or would love to make. We had to pick 3 out of the long list of the available ones.

First one for me is Multigrain Beetroot Tarts. We all know that tarts are essentially made from All purpose flour but then I gave it a twist and made it out of Bajra, Jowar and Whole Wheat flour. And this one also got me second prize at the Zopchef 2013. 🙂

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.

You shall need: [Makes about 24-30 depending on the size of your tarts]

1/2 cup… Whole Wheat Flour

1/3 cup… Bajra Flour

1/3 cup… Jorar Flour

1/4 cup… Ragi Flour

1/2 cup… Chilled butter cut in cubes

1/2 tbsp… Salt

1/4 cup… Boiled and pureed beets

1.5 tsp… Sugar

Water [if needed]


  • The tart must always be flaky and must have a bite to it. This is the reason it is very important that we use chilled butter, other ingredients can be on room temperature.
  • Put all the dry ingredients in a bowl.
  • Using a fork, mash the butter against the flours. Keep doing it until you get a bread crumb like texture.
  • Add the puree and make the dough. It must a be a firm dough so add the beets a little at a time.
  • Chill the dough, wrapped in a cling film, for 30 min atleast.
  • Now make small balls and roll it out to about 1/4th inch width and put it in the tart mould.
  • Bake in a pre heated oven at 180C for 12-15 min [Mine were small so baking time is reduced]
  • be careful as you would not be able to tell if they are burnt or not because of the color.
  • Take them out and let them cool for about few min.
  • Take out from the shell and add filling of your choice.

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Sending this to:

hosted by Nandoo’s Kitchen and brain child of Nupur

hosted by Desi Fiesta brain child of Vardhini

Foodabulous hosted by Nivedhanams brain child of Preeti.


Healthy Bite


Tacu Tacu

This Peruvian delight is a catch I tell you. These are basically rice and lentil cakes. Did I hear leaft overs, yes left overs can be very well used for this one. 🙂

This recipe is a part of BM#28. Check out other participants here in the Blogging Marathon page.

You shall need: [Makes about 4 medium sized cakes]

1/2 cup… Boiled rice

1/3 cup… Cooked lentil of your choice. [I used whole masoor dal]

1 Small… Onion [chopped finely]

1 tbsp… Oil

Salt and pepper

Few tbsp of rice flour

Oil for shallow frying


  • In a pan, heat oil. Add onion and saute.
  • Now add the lentils and let the water evaporate.
  • Adjust seasoning if needed.
  • Mix this lentil and onion mixture to the rice.
  • Add rice flour a tbsp at a time.
  • We dont want to add too much of it and make it floury.
  • Add only so much that the dal and rice combine well.
  • Now take about a ladle-ful of the mix and put it on a pan which was pre heated with oil for shallow frying.
  • Let it cook until crisp on one side and flip to cook the other side.
  • Serve with salad and main dish of your choice.

tacu tacu


This dish is specially for Pavani’s event- 5 ingredient fix, which she is hosting this month in Srivalli’s Kid’s Delight event.She has given salt/sugar, chilli powder/pepper powder, oil/butter as freebies and this dish which uses very few ingredients seems apt for her event

Paneer Chapati Masala

Stuck with left over chapatis? Worry not the most delectable chapati variation is here. 🙂

You shall need:

100 gms… Paneer [Cut in thin strips]

4-5…. Chapatis [I used a day old ones. Cut them in managable strips]

3 tbsp… Tomato Puree

1…Medium onion [Sliced]

1…Green chilly [Finely chopped]

1/2 tsp… Cumin seeds

1.5 tbsp… Oil

2-3 tbsp water




Squirt of lemon


  • In a wok, hear the oil. Add cumin seeds and green chillies.
  • Add the onions and cook until soft.
  • Add the puree, salt and pepper.
  • Once the fat is separated, add the paneer and cook for a few min with lid on.
  • Now put about 2-3 tbsp water to make the masala a little wet. [If it has become too dry]
  • Add the chapatis and toss them around.
  • Top them up with coriander and lemon.
  • Serve warm.



Maggi Stuffed bun

This is one of my old recipes and the one closest to my heart 🙂 This was the first invention from my kitchen in breads.

Here is all you shall need for the Dinner Rolls:

For the Bun:

3/4 Cup… Whole Wheat Flour

1/2 Cup… A.P. Flour/Maida

1 Tsp… Active Dry Yeast

1 Tsp… Sugar

1/4 Cup… Warm Milk

5 Tbsp…Warm Water

1-1/2 Tsp… Salt


  • Pour Half the milk in a smaller bowl, add the yeast and Sugar. Cover and put in a warm place for the time till it becomes frothy.
  • Put the flours in a bowl add the salt and make a small well in the middle.
  • Pour the yeast and mix the flours in it.
  • Add the remaining milk little by little and form a dough.
  • Place it on a clean slab, add little water at a time.
  • Make the dough like this

  • Put a little oil on the dough and keep aside in a warm place for at lease an hour. The Dough should have risen atleast twice the amount.
  • Keep it aside for sometime till use.

To make the Noodles.

You need:

1 Packet… Maggi/any instant noodles

1 Tbsp… Bhuna masala [I used ready made] You may also use veggies cut very small/cheese and oregano/Spring Onion and cheese – Various combinations are possible.

1 Tsp… Oil

Salt the taste


  • Boil instant noodles as per instructions.
  • Strain and wash under cold water.
  • Keep aside
  • Add oil in a wok, heat it. Add the bhuna masala and cook until it leaves oil.
  • Add the noodles and stir a bit until noodles are covered.
  • Add salt to taste and keep aside to be cool completely

To make the bun:

  • Punch the dough to release the air a bit.
  • Make 4 equal balls of the dough.
  • Add a little flour on the slab and flatten the balls a bit.
  • Put a 1/4 of the mixture in the middle and collect the edges to make a ball.
  • Seal the edges by dabbing fingers in milk and sealing them off.

  • Apply oil on the baking try {i used oil spray. It is wise to invest in it. comes in very handy}
  • Put all the balls on a baking tray and keep aside to rest for 15-20 min, Sealed side down.
  • Apply little butter on the buns and sprinkle sesame seeds on top.
  • Heat the oven to 180 degrees for 10 min.
  • Put the baking tray in the oven and set the timer to 40 min.
  • Once 15 min have gone by, brush the buns with oil spray/melted butter.
  • Put them in again.
  • For the last couple of min set the oven to top rod heating so that the top of the bun can become golden brown.
  • Once out of the oven let them rest for a couple of min before serving.


P.S.- They taste YUMMM.

Sending it to:

Im well stuffed

Kid’s Potluck Party

Breakfast Muffins with Bread

Ever wondered how to make use of the left over veggies from the last night? I land up in this situation most of the time. I still haven’t got the hang of cooking for 2 people, I guess.

Anyway… All I did was used bread, some left over veggies, cheese spread and muffin/cup cake tin. Voila it was a hit.

You shall need:

Any left over vegetable [I used aalu Gobhi/ Cauliflower-Potato Stir Fry]

2 Bread slices per muffin

Cheese Spread

1/4 cup…Milk



  • Place the slices on a cutting board and remove the edges of the bread.

  • Put a little cheese spread on it.

  • Place one of the slices on the cup cake tin [You might want to butter it, in case it is an aluminum one. I used Silicon one]

  • Add about a spoonful on the veggie in the center and carefully push the bread in, keeping the vegetables in the center.
  • Half the other slice and lightly cover the no-bread edges of the muffin tray. Soak the bread edges in milk and place on top. These shall turn nice and golden in the oven.

  • Put some butter [A teenie tiny dollop] on the muffin and it is ready to bake.
  • Repeat process for others.
  • Bake in a pre heated 180 C oven for 15 min or until nice golden brown on top.

Serve with love.


Sendind this to

Fast food not Fat food hosted by Kalyani of Sizzling Taste Buds brain child of Priya

What Kids love…For Summer at Smitha’s Blog started by Srivalli of Spicing your Life.

Let’s Cook: Kids Special at Tickling Palette’s blog aka Radhika’s Blog

Bake Fest #8 Brain child of Vardhini of Cook’s Joy and hosted by Resh of Daily Cuppa

Bon Vivant #5 at darling Sumee’s Blog

Splash into Summer at Sarv’s blog

lets cook for barbecues and picnics event at Simply Sensational Food

Fun in the Sun at Divya’s blog

Quick Mango cake

This is an eggless-Butterless delight that I came up with due to left over mango shake in the fridge. DH is a mango fan to the core, since he was not around to poilsh it off, I used it for experimentation.

Here is all you shall need: [Makes one 6 inch square loaf]

  1. 1-1/2 Cup… All Purpose Flour
  2. 1 Tsp… Baking Powder
  3. 1/2 Tsp… Baking Soda
  4. A Pinch of salt
  5. 1 Cup…Castor Sugar [Adjust the sweetness wrt to the mango]
  6. 1 Cup…Mango Puree/Mango Shake
  7. Rind of 1 lemon
  8. Jucie of half a lemon
  9. 5 Tbsp… Cold Milk
  10. 1/2 Cup… Refined oil [Flavorless]


  • Pre Heat oven at 180 degrees C
  • Sift ingredients 1-4 and keep aside
  • Mix sugar, oil and mango puree with a beater.

  • Add the lemon, rind and dry ingredients.
  • Do not over beat. We just want the dry ingredients to come together.
  • Add the milk to bring the consistency to that of a pouring one.
  • Grease the cake tin and pour the batter.
  • Tap it a little so that there are no enpty air pockets.

  • Bake for 25-30 min or till the skewer comes out with only 3-4 crumbs.
  • Let it cool completely. Cut and serve.

The cake was very well recieved by colleagues. Hope you shall like it too when you try it.

For another twist, I shall try basil flavoured milk in the mango cake. It shall definately life to cake to a new level.

Left over cooking is a joy to me. I hope you like it too.


I am linking this at I Love Baking #4 and Let’s Cook #15 ~ With Fruits at Tickling Palates


Maggi with Corriander-Mint Pesto

7 Days with Instant Noodles- Day # 5

Corriander-Mint Pesto Maggi

This came to me when I wanted to have pesto but I didnt have basil around. I then remembered this coriander pesto recipe that I has seen sometime back.

I dont like the pesto as a paste so I use more manual method to get the consistency I like.

I bought a chilly crusher from Anjali sometime back.This is how it looks:

I passed all the ingeedients through it.

Here is all that you shall need: [Serves 1]

1-1/2 Tbsp …Olive Oil

1/2…Bunch of Corriander

Few sprigs of Mint [I used about 7-8]

1/4 of a lemon


Few walnuts [About 9-10 unbroken/scant fist ful broken]

Grated Parmesan Cheese [Optional]


  • Cook the instant noodles as per the packet. DO not add the tastemaker.
  • Once done. wash with water and let it cool. Add a little oil so that it does not stick to each other.
  • Pass the ingerdients as above [Including Lemon juice, oil and salt] through the mixer/mortar and pestle.
  • Add little more oilve oil if you desire.

  • Mix the pesto in the maggi and grate some parmesan cheese if you like.

  • Serve with love


Chinese Bhel with Maggi

7 Days with Instant Noodles- Day # 4

I made chinese bhel with maggi. Sounds outragious…I am sure it is not maggi it is the concept of a chinese  bhel.

Chinese here would essentially mean cooked and deep friend noodles.

Bhel like the indian snack version means an assortment of spices and flavours that tastes outstanding.

Not even in my wildest imaginations thought that my wedding reception shall have this as a part of the starters. It was mind-blowing good.

So here’s my version of it.

You shall need: [Feeds strictly 1]

1… Single instant noodle cake. I used Maggi

1/2…Capsicum [Sliced thin]

2… Medium sized Tomatoes

1…Medium sized onion

1…Green Chilli

Salt to taste

1/4 Tsp…Red chilli powder

1 Tsp… Oil

Oil for deep frying

1/2 Tbsp… Tomato Ketchup


  • Grate the tomatoes and onion and finely chop the chilli

  • Put the instant noodle to boil as instructed without the masala/tastemaker.

  • Once done, wash them and keep aside. Put a little oil in it so that they dont stick

  • In a wok, heat oil and add the chilly, tomato and onion.
  • Add the salt and red chilli powder. Cook until the fat comes up.
  • Add the capsicum and reduce the flame to medium. Cover with a lid and let it cook for 2 min. Turn off the gas once done.

  • Heat oil to deep fry the noodles.
  • Make 2 batches out of it and put in the oil once it is heated.
  • Take out once it is golden brown and feels crisp.

  • Once the noodle cakes are cooled, break them into a bowl and add the masala that we created.
  • Mix well and serve immediately


You can very well substitute maggi with left over noodles/spaghetti