June 28, 2016

instant oats dosa recipe

Today's recipe is a fulfilling healthy dish that is loaded with fibre ,high on nutrition and low on calories..a perfect choice for all those who are looking for a healthy wholesome quick breakfast recipe. That's Instant Oats Dosa . Crispy and crunchy they are perfect when you want to fix something quick . Addition of  spices , chillies , onions makes it more flavourful and yummy...
I am not a big fan of oats. Oats are known for their health benefits because of its dietary fibers, iron and cholesterol reducing agents. After knowing that they have so many health benefits and is good for weight loss i started including oats in my diet from past few years. I can't eat oats with milk and fruits .Over the years i have accepted oats in few dishes like Oats upma , oats dosa , oats idli etc one such. making of oats dosa is almost like rava dosa and hardly people can know that it has oats in it . So lets now see how to make crispy oats dosa ... are you ready ?? Here you go...


Instant Oats - 3/4th cup
Coarse / Upma Rava/ sooji  - 1/4th Cup
Rice flour - 1/4th cup
Sour Buttermilk / Curd - 1/2 cup 
Cumin Seeds / Jeera - 1 tsp 
Pepper - few corns
Onion - 1 large ; finely chopped
Coriander - 1 tbsp - finely chopped
Curry leaves - few finely chopped
Green Chilli - 2-3 finely chopped 
Ginger - a small piece ; grated
Salt to taste 
Oil to grease
water as required

Method :
  • Dry roast oats evenly in a pan or kadai such that they are aromatic and slightly brown in color. Take care not to burn it, keep aside.
  • After they are cooled , transfer oats to a mixer and grind to powder . 
  • Add sooji , rice flour , jeera and pepper to oats powder and pulse them 2-3 times so that they all blend together nicely and jeera - pepper crushes a bit . 
  • Transfer the pulsed oats dosa flour mix to a mixing bowl . You can store this mix in an air tight container too and use it as and when required . 
  • To the dry oats dosa flour mix add coriander leaves, curry leaves , chilli , ginger and salt .Don't add onion . 
  • Add buttermilk / curd + water to the flour . Mix everything well such that there are no lumps .
  • Add adequate water to the oats dosa mix and check the consistency . The batter should be thin like that of rava dosa batter.Let the dough sit for 5-10 mins. 
  • Heat a tawa or nonstick pan. When the tawa is hot , rub it with a drop of oil using an onion piece. Sprinkle onion pieces . 
  • To the hot tawa pour a ladle full of ragi dosa batter in circular motion.Start pouring the batter from the outside rim of tawa to inwards center of tawa. As the batter is thin ,it will become lacy .( The method of pouring this dosa is similar to rava dosa)  .Smear a few drops of oil around the dosa.

  • Lid the pan and cook it on a medium flame.Cook till bottom side starts to turn golden brown.Once it becomes crisp ,just fold and serve . No need to flip .
  • Remove from tawa and serve hot Oats dosa with chutney / chutney powder or sambar . 
instant oats dosa


  1. You can add any other veggie too to this like grated carrots / finely chopped capsicum etc.
  2. If you are a beginner you could find it little difficult to make thin crisp dosas. Also it could happen that you are finding it little difficult to remove dosa from the tawa. Those people can start with making the batter not too thin. That way dosas wont come thin and crisp . It will be soft and easy to handle. Don't worry once you start getting a hold on it you can stat making the batter more thin and relish crispy crunchy dosas.
  3. If using iron tawa , pour the dough when it is very hot . You will get nice lace texture. If using non stick tawa, pour when medium hot . And for both cook in medium low flame . that way they will become crisp.
  4. Rubbing onion to the hot tawa imparts nice flavor to the dosa as well prevents dosa from sticking to the tawa. This tip holds good while making any dosa.

Thanks for reading the post....plz drop ur valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you share it in Facebook or Twitter or Google+ circles. All it takes is a simple click on the “like,” “share,” “tweet,” or Google+ buttons below the post.Thank you!


June 24, 2016

How many of you love cutlet ? I can hear lot of  Me .. Me .. over there ..Yes i too love cutlet . Now tell me who loves Paneer ? Wow .. I can see many hands there..Hmm...now tell me which do you love most .. Paneer / cutlet ? Haha ..Silence....tough to choose ..right ? Ok Ok .. let me not trouble you more with my questions but treat you with a yummiest melt in mouth dish having both your favorites. Yes you guessed it right ... Its " Paneer Cutlet / Panner Tikkis " here today . It’s simple ,quick to prepare and tastes really yum. Made from handy ingredients its a perfect healthy after school snack for your kiddos. Relish it as your tea time snack or serve as a starter in your next party ...the choice is all yours . But which ever way.. i'm sure that everyone would love it ..
I usually do Paneer Cutlet for my kids snack whenever i make Paneer sandwich / Paneer paratha / paneer bhurji for breakfast .. Wondering why ? Ok let me tell you a secret . Haha .. i make some extra paneer stuffing in the morning and keep aside. In the evening just mash some potatoes to the same paneer stuffing , shape them and fry .. Paneer Cutlet is ready !! Kiddos happy... Mumma happy ..!! You too give a try and enjoy these happy moments... here you go ..


Ingredients : Makes 6 - 8 pieces
Paneer / Cottage Cheese - 1 cup
Potato - 1 large
Green Peas - a fist ( Optional ) 
Onion - 1 Medium 
Coriander Leaves - a handful ; finely chopped
Turmeric / Haldi - a big pinch
Red Chilli Powder - 1/2-1 tsp ( based on your spice level ) 
Cumin Powder / Jeera Powder - 1/2 tsp 
Garam Masala powder - 1/2 tsp 
Chat Masala Powder - 1/2 tsp 
Aamchoor Powder - 3/4 tsp
Cornflour / maida - 1 tbsp ( to coating ) 
Bread crumb  to bind - 4-5 tbsp 
Salt to taste
Oil to deep fry / roast

Method :

  • Boil potatoes , deskin and mash . Blanch peas . 
  • Grate / crumble paneer . 

  • In a pan take a tsp of oil . Crackle jeera . Add onion and ginger . Saute for 2-3 mins .Switch off and allow to cool.
  • Add all the spices to the crumbled paneer ie salt , haldi , chilli powder, garam masala powder,aamchoor powder,chat masala n coriander leaves . Mix .
paneer paratha
  • Add blanched peas , mashed potatoes and sauted onions to the paneer .
  • Mix everything well. Taste test and add if anything required 
  • Divide the dough to small / medium equal size balls . Shape them depending on your choice . You can do round flat disc /oval /  heart shape / use any cookie cutter to give special shape . 
  • In a small bowl , mix maida or corn flour with 2 to 3 tbsp of water such that no lumps are formed . The batter should not be thick . In another plate spread breadcrumbs. 
  • Dip cutlet in cornflour mix to coat all sides and then coat it with bread crumbs well, Repeat same for rest of the cutlets . Keep cutlets covered in refrigerator for 30 mins / more to firm them . You can finish cutlet preparation till here and refrigerate and fry fresh when you are about to serve .
  • The coated cutlets can be deep fried / shallow fried on tawa . Keep oil to deep fry in a kadai / deep pan . Once oil is hot, deep fry the cutlet until golden brown from all side. 
  • Place the cutlet over absorbent napkin to drain excess oil . 
  • Serve Paneer Cutlets hot with ketchup / green chutney . 

  1. If you want you can add few other veggies too like capsicum , grated carrot , etc .
  2. Take care that potatoes while boiling don't absorb excess water . If they do , after cooking place the potatoes on tissue paper so that excess water goes . 
  3. The final paneer cutlet dough should be tight but not gooey . If its loose you can add some bread or cornflour to it to absorb extra moisture . 

Thanks for reading the post....plz drop ur valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you share it in Facebook or Twitter or Google+ circles. All it takes is a simple click on the “like,” “share,” “tweet,” or Google+ buttons below the post.Thank you!


June 21, 2016

Today i have a very very famous North Indian dish for you all... just like for South Indians Comfort meal equates to Rasam , Sambar... For Punjabi's its " Rajma / Rajma Masala / Rajma Curry " . Rajma Masala is basically a curry made from cooked red kidney beans which is later simmered in onion tomato base and few other Indian spices . My hubby just loves this creamy , spicy curry both with chapathi n rice and can have it in all 3 meals of the day. Not just my hubby ,i know this famous Punjabi dish is loved throughout India by almost all . After i started blogging . i don't know how many times i have prepared this Rajma masala but somehow they have always missed photoshoot stage . Finally i clicked them couple of days back when i had made them for our anniversary and was determined to post it this time. Finally here is my family favorite rajma masala recipe.. Do give a try .. i bet you wil just love it.. if you have some left over ..yes save them and relish them next day too . Tastes more yummier !! Absolute fingerlicking !! 

Ingredients  :
Kidney Beans / Rajma -  1 cup ; soaked overnight
Onions - 1 large size , finely chopped 
Tomato - 3 medium size ; finely chopped or pureed
Ginger- 1 inch piece
Garlic Flakes - 3-5 nos
Green Chilli - 2
Turmeric / Haldi - 1/4 tsp 
Coriander powder / Dhania powder - 1 tbsp
Cumin powder / Jeera powder - 1/2 tbsp
Red Chilli powder - 3/4 teaspoon ( as per taste )
Garam Masala powder - 1/2 teaspoons
Kasoori Methi - 1/2 tsp ( optional )
Salt to taste 
Coriander leaves to garnish
To temper : 
Oil+ butter - 4 tsp
Jeera - 1/2 tsp 
Bay leaf / Tej patta - 1 

Method :
  • Soak rajma in water overnight or atleast for 8 hrs. Drain and discard the water. 
  • Pressure cook with about 3-4 cups water for 3 whistles on medium and 1 whistle on sim..Note that .. cooking time of rajma may vary depending on the variety . Rajma should be cooked such that it should have retained its shape but when pressed between fingers it should be mushy ( ref pic ) . Don't drain water...reserve the stock  . 
  • Meanwhile Crush ginger , garlic and green chillies in a mortar pestle . Finely chop onions. Puree tomatoes .
  • Heat oil+butter  in a pan kadai on medium heat. Once hot add bay leaf and cumin .Let cumin seeds splutter .
  • Add finely chopped onion , ginger garlic chilli paste . Saute till slightly browned .
  • Next add the tomato paste and saute well for about 4-5 mins or till raw smell goes and color changes. this is very important step . 
  • Once the raw smell of the tomato - onion paste goes and they start leaving oil , add all the masalas ie haldi , salt , red chilli powder , dhania powder , jeera powder ,kasoori methi (optional) , garam masala .Saute for 1 -2 mins . 
kadai paneer recipe,restaurant style kadai paneer,kadai paneer recipe with step by step pic
  • Add in boiled rajma along with water . Add more water required . Mix well and let it simmer for 5 minutes. 
  • Gently mash it using the back of the ladle so that few rajma pieces break to give a nice consistency to the curry . Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. Let it simmer for few more minutes or till you get your desire gravy consistency.Finally garnish with chopped coriander leaves .. Punjabi Rajma Masala is ready . 

  • Serve it hot with some roti /Steamed rice /Jeera Rice along with some Onions on the side . Enjoy !!!

  1. If using canned beans then no need to soak or pressure cook them. Just rinse under the water and they are ready to use .
  2. Proper cooking of rajma,is very important. When you bite they should just melt . however to see they should have retained its shape . Under cooked rajma spoils tummy and also curry taste 
  3. If your kidney beans is old stock , then it will take long time to cook properly . in that case you can add a pinch of cooking soda while cooking in the cooker .
  4. Nicely frying onion tomato paste till it leaves oil is very very important step . If this process is hurried rajma masala doesn't taste that great . 
  5. Addition of kasoori methi is purely optional . I love its flavour and hence like to add it to most of North Indian style curry's . 
  6. If the tanginess from tomatoes are not sufficient , you can add little aamchoor powder too . 
  7. Don't overmash rajma and make it fully paste . Just gentle mash from beind the ladle will do . This wil give nice thick consistency to the gravy . Else sometime , water will be one side , beans will be one side .

Thanks for reading the post....plz drop ur valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you share it in Facebook or Twitter or Google+ circles. All it takes is a simple click on the “like,” “share,” “tweet,” or Google+ buttons below the post.Thank you!


June 17, 2016

Today i have an easy ,simple and yummy variety rice recipe that's very ideal for lunch box . If you have cooked rice ready , making " Gorikayi Masala Bath / Cluster Beans Rice " hardly takes 15 minutes. This dish is very popular in Karnataka and made using Vangibath powder . I usually love to stock this handy spice powder using which we can make variety of rice items .I have already shared few recipes in which this masala powder is used like in the making of vangi bath , capsicum bath , rava bath and today it's gorikayi bath . So are you ready to treat your taste buds with this spicy , flavorful one pot meal ...here you go ..


Ingredients : Serves 2
Cooked Rice - 2 cup
Cluster beans / gorikayi - 1 -1.5 cup / 1/4 kg ; chopped
Fresh peas - a fistful
Onion - 1 medium size ( optional )
Capsicum - 1 small ( optional ; i add only if i have in stock ) 
Green Chilli - 1 ; slit
Vangibath Masala Powder - 2-3 tbsp ( based on your spice level ) 
Tamarind - very small amla / goosberry size ( soaked in water )
lemon juice - few drops
Grated Dry coconut / kopra - 2-3 tbsp (optional )
Salt to taste
To temper:
Oil -2-3 tablespoons
Mustard -1/2 teaspoon
Channa dal-1 teaspoons
Urad dal-1 teaspoon
Cashews - few ( optional )
Peanut - few ( optional ) 
Curry leaves-few
Red Chillies - 1 ; broken
Turmeric powder- 1/4 teaspoon

Method : 
  • Wash rice and cook it in the proportion 1 : 2 / 2.5 ie 1 glass rice ,2 glass water.The cooked rice grains should be separate,not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further & also helps to cool quickly.It has to be cooled properly before using.
  • Cut cluster beans into medium size pieces . Chop onions and capsicum into medium slices if adding .
  • In a kadai / pan heat oil . Once its hot add mustard, lentils ,peanuts and cashew . Once they splutter add curry leaves ,red chilli and green chilli . 
  • Add onion , green peas , turmeric and salt . Saute 2-3 mins.
  • Add cluster beans ..fry for 3-4 mins  . 
  • Add capsicum ..saute 2-3 mins 
  • Once the cluster beans is done 50 % , add vangibath powder , tamarind juice . Mix well . Cover and cook for another 5-6 mins so that cluster beans takes in flavor . No need to cook cluster beans fully . Retain crunchiness.
  • Finally add grated kopra if you want and give a gentle mix. Switch off after the extra moisture has evaporated.Our gorikayi bath masala to be mixed with rice is ready . This masala should not be too dry or liquidy . Hope you can make out the consistency from my picture.
  • Add cooked rice to the bath masala. Drizzle some lemon juice , salt and mix well . Taste test .
  • Relish the tasty gorikayi baath as such or with some raita . If you allow it to sit for some time after mixing , the rice would taste more tasty as it would have taken in the flavours well.  If you want , you can warm it while serving . 

  1. Don't make the rice mushy . It will spoil the taste. Add few drops of ghee / oil and few drops of lemon while making rice for pulao . This will help the rice grains to remain separate .  
  2. Addition of onions n capsicum is purely optional . i sometimes add and at times don't.
  3. If you want you can add tomatoes too .
  4. Do not add too much salt and tamarind to the masala as the veggies will absorb them. thats the reason while mixing i am adding again some salt and lemon juice. this way your veggie pieces will be perfectly spiced.



Thanks for reading the post....plz drop ur valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you share it in Facebook or Twitter or Google+ circles. All it takes is a simple click on the “like,” “share,” “tweet,” or Google+ buttons below the post.Thank you!


June 15, 2016

mixed veg kootu recipe,karnataka kootu

Though we all like variety of food ..love eating in restaurants...end of the day if you ask anyone,nothing can beat simple home cooked food.Today's post " Mixed Veg Kootu " is one such dish made from mixed veg and lentils,that is very popular in South India. Though its made throughout South India , recipe in each region is different . That's the reason i have mentioned in my post heading as Karnataka Style Mixed Veg Kootu . This style kootu is prepared in and around Bengaluru and Mysuru region. Kootu ; delicious alternate to sambar is packed with protein, vitamins and minerals and is easy to make.Tastes perfect with hot rice accompanied with some ghee .
I had earlier shared here cabbage kootu which is entirely differnt from veg kootu bith recipe as well taste wise . To make mixed veg kootu you can add vegetables like carrot, beans ,potato, brinjal, beans, cluster beans, broad beans, pumpkin, ash gourd, yam , peanut , black eyed peas ,green peas etc.Usually no souring ingredient like tomato / tamarind is added to it . And also its a no onion garlic dish . Addition of pepper gives a unique flavor to this dish . So are you ready to jot down the recipe Karnataka Style Veg kootu recipe ... here you go ... 


Ingredients :
Mixed veggies like beans,carrot,peas,potato,cluster beans,yam,ash gourd,pumpkin,madras cucumber etc - 3 cups
Split pigeon peas / tuvar dal - 1 .5 cup
Peanut - 3-4 tbsp ( can add more too )
Turmeric - a big pinch
Jaggery - small amla size
Salt to taste
To roast and grind
Urad dal - 1.5 tbsp
Chana Dal - 1 tbsp
Coriander seeds / dhania - 1.5 tbsp
Fenugreek seeds / methi - 1/4 tsp
Black peppercorn - 1 tsp
Red Chilli - 5-6
Curry leaves - few
Oil -1 tsp
Grated fresh Coconut : 1/4 cup
For Tempering
Oil / ghee - 1 tbsp ( ghee preferred )
Mustard Seeds - 1/2 tsp
Red Chilli - 1 , broken to pieces
Curry leaves - few

Method : 
  • Clean and chop all vegetables ( carrot ,beans, cluster beans ( gorikayi ) ,potato, yam, etc) into bite size pieces .
  • Add a pinch of haldi and Pressure cook vegetables for 1-2 whistles .Don't overcook .
  • Clean and Wash Toordal and groundnut . Add a big pinch of haldi and pressure cook them together for 3-4 whistles 
  • Take a small kadai or pan . Add a tsp of oil and fry all the ingredients under ‘to grind’ category except coconut. Do not fry coconut.
  • Grind the fried masala with coconut and little water to make smooth paste.
  • Transfer cooked dal , vegetables and ground masala paste to a vessel . Add water to get desired consistency.Add salt, jaggery and mix . Bring kootuto boil . Taste test
  • Now heat oil in kadai and temper with the ingredients mentioned and add it to the kootu and stir well.
  • That's it simple mixed veg kootu is ready to serve. Enjoy it with hot rice drizzled with few drops of ghee . 
mixed veg kootu recipe,karnataka kootu

  1. You can use all veggie mentioned or which ever is available 
  2. Dont skip pepper 
  3. Typically tamarind is not added to this curry . however if you want can add little


Thanks for reading the post....plz drop ur valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you share it in Facebook or Twitter or Google+ circles. All it takes is a simple click on the “like,” “share,” “tweet,” or Google+ buttons below the post.Thank you!