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Showing posts with label BREAKFAST RECIPES. Show all posts
Showing posts with label BREAKFAST RECIPES. Show all posts

January 12, 2019

Avarekalu Uppittu Recipe – Karnataka Style Avarekalu Upma

Avarekalu uppittu
Avarekalu uppittu is the Kannada name for rava upma prepared with hyacinth beans (Field beans in English, Mochai in Tamil ). Its a healthy breakfast and dinner recipe of Karnataka. Avarekalu, a kind of bean is available all over Karnataka during winter season from December to February. We call it as mocha kottai in Tamil. As it is healthy and a good source of protein, people try to consume more avarekalu by adding them in upma / uppittu, akki roti, sambar/ saaru , palya/ poriyal etc. Every year during this time, I try varieties of avarekalu recipes learning from my school moms friends. Recently I went to the most popular avarekalu mela (food festival) in VV puram. It was so good to see varieties of sweets, snacks, breakfast, dinner and lunch recipes with avarekalu. After eating there, I was tempted to try some of them at home. As a first step, I tried this easy and quick avarekalu uppittu recipe prepared with rava / semolina, field beans and onion. It came out so soft and yummy just like the hotel ones. I must thank my friends Tara and Megha for sharing some important points like roasting rava in oil, rava water ratio and tips to make the best avarekalu uppittu. I am very happy with the results. This recipe will be helpful for beginners too. I used coarse Bombay rava. For healthy option, you can use bansi rava or rice rawa (akki tari) too. Ok, lets see how to make avarekalu uppittu recipe with step by step pictures.

Check out my other interesting avarekalu recipes too !

Avarekalu uppittu recipe

Avarekalu uppittu / Avarekalu rava upma recipe

Avarekalu uppittu / Avarekalu rava upma recipe

Learn how to make Karnataka special avarekalu uppittu recipe with stepwise pictures.

Cuisine: Karnataka
Category: Breakfast
Serves: Serves 2 -3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes

1 cup - 250ml
  • Bombay rava / Coarse semolina - 1 cup
  • Cooked Avarekalu / Hyacinth beans - 1/2 cup
  • Big onion - 1
  • Green chilli - 2 ( use 4 for spicy uppittu)
  • Ginger - 1 inch piece (Finely chopped)
  • Curry leaves - Few
  • Coriander leaves - to garnish
  • Grated coconut - 2 tbsp
  • Ghee - 1 tbsp
  • Salt - as needed
  • Water - 3.5 cups
  • Lemon juice - few drops (optional)
To Temper
  • Cooking oil - 2 tbsp + 1 tbsp for roasting rava
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds – 1/2 tsp

  • Cashew nuts - few
    1. Wash and pressure cook avarekalu in high flame for two whistles adding required water.
    2. Drain the excess water and keep the cooked avarekalu ready.
    3. Heat 1 tbsp oil in a kadai. Roast the rava in medium flame for 4 to 5 minutes patiently.
    4. Transfer to a plate. Again heat the kadai with 2 tbsp oil.
    5. Splutter mustard, urad, chana dal and cumin seeds. Add cashews and roast till slightly golden.
    6. Add finely chopped onion, green chilli, ginger and curry leaves. Saute till transparent.
    7. Then add the cooked avarekalu without any water. Mix well.
    8. Lastly add the roasted rava and mix well. Add the required salt, mix it. Switch off the flame.
    9. In a bowl, take the required water and boil till it roll boils.
    10. Add this water carefully to the rava mixture. Mix gently without making any lumps.
    11. After the rava is mixed well with water, switch on the flame. Add grated coconut, coriander leaves and mix well.
    12. Cover cook in low flame till its done. Lastly add 1 tbsp ghee and switch off the flame.
    13. Mix and serve hot with coconut chutney. Enjoy !

    • Wash and pressure cook avarekalu in high flame for 2 whistles. Do not over cook it. Remove and drain the excess water. Set aside. Chop onion, green chilli, ginger, coriander leaves and keep it ready.

    • Heat 1 tbsp oil in a kadai. Roast rava in medium flame for 4 to 5 minutes without changing its color. Transfer to a plate.
    • avarekalu uppittu
    • Heat 2 tbsp oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, cashews and cumin seeds. Saute onion, green chilli, curry leaves. Saute till onion becomes transparent.
    • avarekalu uppittu
    • Now add the cooked avarekalu and saute for a minute. Add the required salt and roasted rava. Mix well.
    • avarekalu uppittu
    • Boil 3.5 cups water in a bowl and add the water to the rava carefully. It splashes. Keep the flame low and mix without any lumps. Rava absorbs all the water and becomes thick.  ( My friends suggested me to make this upma mushy and soft . So we are adding more water. If you want it fluffy and separate, add 2.5 cups of water).
    • avarekalu uppittu
    • Now add the finely chopped coriander leaves, grated coconut and mix well. Cover and cook in low to medium flame for 5 minutes. Open the lid and mix well once in the middle.
    • Switch off the flame and add 1 tbsp ghee at the end. If you like, you can add few drops of lemon juice too. It looks mushy when hot. But it becomes fluffy and separate as it cools down. 
    • avarekalu uppittu
      Enjoy hot serving with coconut chutney !


    • You can skip onion and make it for no onion no garlic version.
    • Adjust the quantity of green chillies based on your taste.
    • You can use bansi rava instead of Bombay rava. Some people also make it with chiroti rava / fine rava.
    • Addition of coriander leaves and grated coconut gives a nice flavor and taste to upma. You can add it in the water instead of adding at the end.

    Try this yummy, healthy avarekalu uppittu and enjoy !
    Avarekalu uppittu recipe

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    December 14, 2018

    Plain Rava Idli Recipe – Instant Suji Idli With Eno, Curd

     Recently I started making Instant plain rava idli (suji ki idli) without any seasoning for the sake of Raksha. This instant suji idli is a simple and quick version of our usual rava idli (semolina idli). It takes very less preparation time. All you have to do is to just mix a cup of Bombay rava, curd, ENO fruit salt, salt and water. Make idli batter and steam for 10 minutes. Your instant breakfast or dinner would be ready in no time. This recipe of plain rava idli is ideal for bachelors and working women to make food quickly. You can use roasted or unroasted rava. Both gives great results. This idli stays soft for few hours. So you can even pack it for your lunch box if you like. A mixed vegetable kurma or tomato chutney would be a great side dish for this rava idli recipe and makes it a wholesome, tummy filling breakfast or dinner. Most of my readers have asked me to post rava idli without curd and ENO. But I am not sure how it works. As this idli is an instant version without fermentation curd, ENO or cooking soda is necessary to make it soft and spongy. Even in hotels, cooking soda is used to make it fluffy and spongy. If you want to make rava idli without curd, you should increase the quantity of ENO. Similarly if you want to skip cooking soda or ENO, you must add more curd to retain the softness. Ok friends, lets check out how to make instant, plain rava idli recipe with curd and Eno. Do watch the video and refer the step by step pictures for better understanding. Don't forget to try this instant, plain rava idli recipe and share your feedback with me.

    Check out my other instant idli recipes too !

    Instant plain rava idli recipe - Suji idli with Eno, curd

    Instant plain rava idli recipe - Suji idli with Eno, curd

    Instant plain rava idli with eno and curd. Its an easy, quick breakfast recipe.

    Cuisine: Indian
    Category: Breakfast
    Serves: 10 idli
    Prep time: 55 Minutes
    Cook time: 1510 Minutes
    Total time: 2015 Minutes

    1 cup = 250ml
    • Bombay Rava / Semolina / Suji - 1 cup
    • Curd - 1 cup
    • Water - 1/2 cup
    • Eno fruit sal t / Cooking soda - 1/2 tsp
    • Salt - as needed
    1. Heat a kadai and dry roast the Bombay rava(Semolina/ Suji) for few minutes without changing the color.
    2. Let it cool down completely. Roasting is completely optional. 
    3. Add curd, water and salt. Make smooth batter without lumps.
    4. Lastly add fresh Eno fruit salt and mix well. It will bubble and make the batter light and frothy.
    5. Add some water and adjust the consistency of batter if its too thick.
    6. Take an oil greased idli mould. Fill the batter till 3/4 th of the mould.
    7. Boil water in an idli pot.  Keep the idli plate and steam for 10 minutes till rava idli is cooked well.
    8. Remove the idli and serve hot with coconut chutney, tomato chutney, sambar or kurma.
    • To make instant, plain rava idli you can either dry roast the rava/suji for 5 minutes in medium flame without changing the color OR you can skip roasting and make idli directly. Both works well.

    • If you roast the rava, allow it cool down completely. Do not add curd if the rava is hot. If you are using unroasted rava, you can add curd immediately.

    • In this recipe, I roasted the rava and used it. Add curd, salt and 1/2 cup of water to the rava. Mix without lumps. No need to rest the batter.

    • Add ENO fruit salt and mix well. If the Eno is active, it should bubble up as soon as you add it to the rava, curd mixture. Mix gently till the batter is light.

    • Check the consistency of batter and add some water (say 1/4 cup) to make it slightly thick and pourable. Grease idli plate with little oil. Pour the batter till 3/4th of the mould.

    • Boil water in an idli pot. Place the idli plate and steam for 10 to 15 minutes till idli is cooked well. Remove the idli plate and rest for 2 minutes. Then remove the idli with a spoon. Serve hot with coconut chutney or tomato chutney, Sambar or kurma as you like. Enjoy !


    • You can use baking soda / cooking soda instead of Eno fruit salt.
    • If you want to skip curd, add 1 tsp of Eno instead of 1/2 tsp.
    • Do not make the batter too thick or too thin. It should be semi thick and pourable.
    • The size of this idli increases after cooking. So fill the mould till 3/4th or 1/2 as per the size you need.

    Try this easy, instant plain rava idli recipe. You will love it. I served it with boiled tomato chutney and coconut chutney.

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    November 30, 2018

    Soft Dosa Recipe - How To Make Soft Dosa For Lunch Box And Travel

    Soft dosa for lunch box and travel

    I always pack dosa varieties for Raksha’s lunch box and travel as it is her most favorite food. Usually I add poha / pressed rice or leftover cooked rice to make soft dosa that stays good for long time. Recently I came across this soft dosa batter recipe using raw rice (pacharisi in Tamil) and urad dal in Mallika Badrinath’s cook book. This recipe is without poha/aval, sabudana/javvarisi/sago or curd. Even though it looks similar to set dosa, ingredients of this soft dosa recipe is different from sponge dosa and set dosa. Its a very simple dosa recipe without using idli rice. You can also call it as raw rice dosa or pacharisi dosai. It can be prepared during Navratri and other fasting days to offer God.  You can grind the batter in mixie or grinder as you wish. When I was young, my mom used to pack dosa and podi for school and college lunch box. She doesn’t even smear idli podi over the dosa to keep it soft. My mom just adds a tsp of sesame oil over the dosa. Still dosa stays soft and good till lunch time. When I tried this recipe, I reminded my mom’s dosa. Friends, if you want to pack this dosa for travel or lunch box, just follow the tips I have shared in this post. I am sure it will stay soft for hours. For variations, you can make it small in size, top this dosa with finely chopped onion, mixed vegetables or even add cheese if making for kids. If you like you can stuff it with potato masala as well. Ok, lets see how to make soft dosa batter at home with step by step pictures.

    Don't forget to check out my

    Poha dosa / aval dosa

    Puffed rice dosa

    Sponge dosa without urad dal

    soft dosa recipe

    Soft dosa recipe for lunch box and travel - Soft dosa batter recipe

    Soft dosa recipe for lunch box and travel - Soft dosa batter recipe

    How to make soft dosa batter recipe at home. This dosa is prepared with raw rice and urad dal. It stays soft for hours. You can pack it for lunch box and travel.

    Cuisine: Indian
    Category: Breakfast Recipes
    Serves: 15 dosa
    Prep time: 14 Hours
    Cook time: 5 Minutes
    Total time: 14Hours 5 Minutes

    ! cup - 250ml
    • Dosa rice / Raw rice - 3 cups ( I used dosa rice)
    • White, round urad dal - 1 cup
    • Methi seeds / fenugreek seeds - 1/2 tsp
    • Salt & Water - as needed
    • Sesame oil / Gingely oil - to drizzle
    1. Wash and soak raw rice, urad dal and fenugreek seeds in a bowl for 3 to 4 hours.
    2. Grind to a smooth batter in a mixie or grinder. Transfer to a bowl.
    3. Let it ferment overnight. Batter will rise. The next morning, add salt and mix well.
    4. Make thick dosa. Drizzle oil over the dosa and cook one side.
    5. Flip it and cook the other side. Sprinkle few drops of water over the dosa to make it soft. Remove and keep it in a plate.
    6. Make the second dosa in the same way and stack it. Cover with a plate.
    7. Pack in a lunch box or for travel after dosa becomes warm.
    8. Serve with idli podi or any chutney.
    • Wash and soak raw rice/ Pacharisi, Urad dal, Fenugreek seeds together for 4 hours. Grind to a smooth batter using grinder or mixie in batches. (Use ice cold water for grinding if using mixie). No need to add salt. Collect the batter in a bowl.
    • soft dosa batter recipe
    • Let it ferment over night or for 12 hours (timings vary during winter season). Batter will rise. The next morning, add the required salt, mix well. If the batter is too thick, add little water to bring dosa batter consistency.
    • soft dosa batter recipe
    • Heat a dosa pan and sprinkle some water. It should sound ssshh. Then lower the flame completely and wipe the dosa pan with a cloth. Now pour a ladleful of batter. Spread it slightly and make thick or medium thick dosa as you like.

    • Now increase the flame to medium. Bubbles will appear all over the dosa. Then drizzle a tsp of oil around the dosa and cook for a minute.

    • Flip the dosa and cook the other side. Before removing the dosa from the pan, sprinkle few drops of water all over the dosa. It helps to keep the dosa for long time.
    • soft dosa batter recipe
    • Remove the dosa from the pan and keep it on a plate or banana leaf. Make the other dosa in the same way. Stack all the dosa one over the other if you are packing for travel or lunch box. Cover with a plate to prevent drying.
    • Enjoy eating hot immediately OR You can pack the dosa and idli podi/chutney in separate boxes. You can also smear idli podi mixed with oil all over the dosa and pack in a box. I tried making crispy, thin dosa too. It came out well.
    • soft dosa batter recipe
      Enjoy !


    • Methi seeds is optional. But I used it for nice flavor.
    • You can soak rice and dal separately. Grind them separately and mix both the batter.
    • Cooking soda is not needed.
    • If you are consuming the dosa immediately, you don’t have to sprinkle water over the dosa while cooking.

    Try this super soft dosa recipe and enjoy with your favorite chutney or idli podi !
    I served it with pottukadalai chutney.
    how to make soft dosa for lunch box and travel

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    October 22, 2018

    How To Make Non Sticky Sabudana Khichdi Recipe

    How to make non sticky sabudana khichdi

    Making a perfect sabudana khichdi at home must be a challenging task for many ladies. Me too not an exception. Soaking and cooking sabudana (Sago in English, Javvarisi in Tamil, Sabakki in Kannada) soft and non-sticky is a bit tricky. As Sendhil is a big fan of sabudana recipes, I try to make it once in 10 days.  After so many trail and error, I started to soak sabudana perfectly without becoming mushy by adding the right amount of water. Earlier I used to cook it for more than 20 minutes to make it completely transparent and soft. But it becomes lumpy and sticky. When it becomes sticky, we cannot trouble shoot it easily. Sabudana turns soft, transparent and cooks quickly if its soaked properly. Cooking for longer time is also one of the reasons for sticky sabudana. So based on my observations, I have shared few tips and tricks for soaking, testing and cooking sabudana perfectly. If you follow the steps carefully, anyone can make perfect, non-sticky sabudana khichdi at home. Ok, over to the recipe with stepwise pictures.

    As I was busy in frequent travel to my native place for some personal works, I was not able to make any new post in my blog in the past week. Sorry, hope I can concentrate from this week.  I will try to start the Diwali recipes from my next post.

    How to make non sticky sabudana khichdi at home

    Sabudana Khichdi Recipe

    Sabudana Khichdi Recipe

    How to make non-sticky sabudana khichdi recipe at home with stepwise pictures. 

    Cuisine: North Indian
    Category: Fasting recipes
    Serves: Serves 4
    Prep time: 6 Hours
    Cook time: 20 Minutes
    Total time: 6H 20Minutes


    1 cup = 250ml
    • Sabudana / White big sago – 2 cups
    • Water – 2 cups to soak
    • Potato – 2 nos ( small , skin peeled & chopped)
    • Roasted and crushed peanuts - 1/2 cup
    • Green chilli – 2 nos (finely chopped)
    • Ginger - 1 tsp (finely chopped)
    • Coriander leaves - a handful ( to garnish)
    • Curry leaves - Few
    • Lemon juice - Few drops
    • Salt - as needed
    • Sugar - 1/2 tsp
    To Temper
    • Ghee - 2 tbsp
    • Cumin seeds - 1/2 tsp


    1. Wash the sabudana twice. Drain the water completely.
    2. Add water and soak for minimum 6 hours. 
    3. Press to check it mushy. Drain the water completely.
    4. Heat ghee in a kadai. Temper cumin seeds, curry leaves.
    5. Add chopped potato, salt and saute till it becomes soft.
    6. Add chopped green chilli, ginger and saute well.
    7. Then add soaked sabudana, mix gently in low flame.
    8. Cover the kadai with a lid and cook for 2 minutes.
    9. Toss once and then cook for another 2 minutes,
    10. Repeat until sabudana becomes transparent and soft.
    11. Do not stir more and keep cooking for longer time.
    12. Lastly add the crushed peanuts, lemon juice and coriander leaves. Mix well. Switch off the flame. Serve hot !


    • Wash the white, big sabudana/ sago twice or thrice to remove the whitish starch. Drain the water completely without a single drop of it. Add 1.75 to 2 cups of water( I used 2 cups) and make sure the water level is just 1/2 inch above sabudana. No need to cover the bowl. Soak the sabudana for minimum 6 hours to overnight. (Sabudana absorbs all the water within 2 hours and starts to double in size).
    • How to make non sticky sabudana khichdi
    • After 6 hours, sabudana becomes big in size and almost double in quantity.  It looks separate and fluffy without any water. To check if its soaked well, take one sabudana and press it. If it becomes mushy, sabudana is soaked well. If you feel slightly hard to press, add 1/4 cup to 1/2 cup more water and soak for some more time by covering the bowl with a lid.
    • How to make non sticky sabudana khichdi
    • Dry roast the peanuts and crush it coarsely in a mixie. Set aside. Wash and peel the skin of potato. Chop into small cubes. Finely chop green chillies, ginger, coriander leaves and keep it aside.

    • Heat ghee in a good non-stick pan. Splutter cumin seeds, green chilli, ginger and curry leaves. Add potato pieces and required salt. Saute well till potato becomes soft and 3/4th cooked.   
    • How to make non sticky sabudana khichdi
      • Add soaked sabudana, sugar and saute well till it starts to become transparent. Lower the flame completely. Cover the kadai with a lid and cook for 2 minutes without adding water. Open the lid and toss it gently. Again cover cook for 2 minutes and toss it. Repeat the same till sabudana becomes soft and transparent without much white part.
      • How to make non sticky sabudana khichdi
      • It takes around 10 to 12 minutes to cook perfect. ( TIP : When you feel sabudana starts to become lumpy and sticking at the bottom, it indicates sabudana is over cooked. So switch off the flame immediately). Lastly add the crushed peanuts, chopped coriander leaves and lemon juice. Mix well and switch off the flame.
      • How to make non sticky sabudana khichdi
        Enjoy !


      • For variations, you can add crushed peanuts in the soaked sabudana before cooking. It also helps to make non-sticky khichdi.
      • You can also add ginger chilli paste instead of adding as pieces.
      • If you do not want to use potato, you can skip it too.
      • If you are not making as vrat/ fasting recipe, you can add onions too.

      Try this easy, yummy, non-sticky sabudana khichdi for fasting days food. You will feel full and energetic !

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      September 19, 2018

      Instant Dosa Recipe With Leftover Rice – Cooked Rice Dosa Recipe – Pazhaya Sadam Dosai


      When we have leftover cooked rice from lunch, most of the ladies eat at night, make curd rice or soak in water and have it the next morning ( pazhaya sadam) for breakfast which is considered to be the most healthy South Indian food. But there may be some fasting / vrat days when we should not eat leftover rice. On those days, we hit our head to use it effectively by making idli, dosa or any other Indian style leftover cooked rice recipes to make our family members consume it without complaints. This Instant dosa recipe with leftover cooked rice is one such recipe. You can call it as Pazhaya sadam dosai in Tamil.  This dosa can be prepared instantly with some 30 minutes resting time. I have already tried this dosa recipe after watching some YouTube videos. But it did not come out to my expectation. Sendhil did not like it at all. He told its like soft godhumai dosai/ wheat flour dosa and felt there is some problem in the ratio of ingredients. So next time I altered the ingredients as per my family’s taste and came up with this recipe. It came out crispy in corners, Soft in the middle, golden and flavorful too. Sendhil had it without any objection. What else, this shows the success of this recipe, isn’t it ?? :P.  As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the quantity of ingredients as per your taste. Lets see how to make use of the leftover cooked rice with this instant dosa recipe.

      Check out my leftover cooked rice paniyaram recipe of you like.


      Instant dosa Recipe with leftover cooked rice

      Instant dosa with leftover cooked rice

      Instant dosa recipe with lefover cooked rice / Pazhaya sadam dosai for easy breakfast and dinner.

      Cuisine: Indian
      Category: Instant breakfast
      Serves: 7 dosa
      Prep time: 30 Minutes
      Cook time: 10 Minutes
      Total time: 40 Minutes


      1 cup - 250ml
      • Cooked rice - 1 cup ( leftover white rice)
      • Rice flour - 1 cup
      • Wheat flour - 1/4 cup ( use 1/2 cup for wheat flavour)
      • Semolina / upma rava/ coarse sooji - 2 tbsp ( Add 30 minutes before making dosa)
      • Curd - 1/4 cup
      • Salt & water - as needed
      • Baking soda or cooking soda - 1/4 tsp
      • Cooking oil - to drizzle over dosa


      1. In a mixie jar, take leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda.
      2. Grind to a smooth paste adding required water.
      3. Transfer the batter to a bowl. Add semolina  / rava and mix well.
      4. Rest the batter for 15 to 30 minutes.
      5. Heat dosa tawa. Spread a ladle of instant dosa batter.
      6. Drizzle oil around the dosa. Cover cook in medium flame till bottom turns golden.
      7. Do not flip it, Fold and remove the dosa. Serve hot for best taste.


      • In a big sized mixie jar, take the leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda. Add the required water ( I washed the curd bowl and added that water.So water looks white). Grind to a smooth paste.
      • Transfer the batter to a bowl. The consistency of batter should be like our regular dosa batter. Do not make it watery. Add semolina / upma rava and mix well.

      • Let the batter rest for 15 to 30 minutes. Check for the consistency and add very little water if needed. Heat dosa pan. Spread a ladleful of batter to thin or thick dosa by keeping the flame low. After spreading the dosa, increase the flame to medium.  Drizzle oil and cover the dosa with a lid. LEFTOVER COOKED RICE DOSA RECIPE
      • Cook till the bottom of dosa turns golden brown. Color of this dosa depends on the quantity of wheat flour. Also This dosa takes slightly more time to cook than our regular dosa as we have added semolina/rava. So cook it patiently. Do not burn it. Adjust the flame accordingly.

      • Do not flip the dosa. Fold and remove in a plate. Serve hot for best taste with your favorite chutney and sambar. LEFTOVER COOKED RICE DOSA RECIPE


      • If you like to add more wheat flour, you can add upto 1/2 cup. Similarly you can add less wheat flour too ( say 1/4 cup).
      • Resting time for the batter is mandatory else dosa may not come out from the tawa and it doesn’t taste crispy. It may come out hard and chewy. 
      • Never skip baking soda. It is a must to give softness to the dosa as its an instant dosa. You can use cooking soda / samayal soda as well.
      • Do not add rava while grinding. You should add only after grinding the batter. You can also add baking soda after grinding the batter.
      • The consistency of dosa batter should be thick but spreadable. Do not make it too thin or thick.
      • For variations you can add finely chopped onion, green chilli, ginger, curry leaves and coriander leaves. Make it thick like uthappam.

      Try this easy, instant leftover cooked rice dosa and enjoy with your favorite chutney, sambar or idli podi.

      Continue Reading...

      September 8, 2018

      Tomato Poha – Thakkali Aval Upma Recipe

      Tomato poha

      Tomato poha / Thakkali aval is an easy, instant Indian breakfast cum dinner recipe. Poha recipes (Pressed rice/ rice flakes recipes in English, avalakki uppittu in Kannada) makes it appearance at least twice in a week in my kitchen as it can be cooked quickly and instantly in jiffy morning hours. It would be ideal for breakfast. As Iam trying different poha recipes in South Indian and North Indian versions, I wanted to make this easy tomato poha (Thakkali aval upma in Tamil) for our breakfast today. This is the first time I am making poha with tomato. Basically tomato poha can be prepared in 2 ways. One by adding onion, green chilli and tomato and other one by adding spice powders and garam masala. Today I have followed the second method by adding tomato, onion, red chilli powder and garam masala powder as I love my poha to be slightly spicy and flavorful. Bachelors and working women would love this recipe as it can be prepared under 15 minutes. You can whip up your breakfast or late night dinner instantly. Optionally you can use frozen green peas and vegetables like carrot, capsicum to make it colorful and healthy. Ok, Lets see how to make tomato poha recipe with step by step pictures.

      Check out my Maharashtrian Kanda poha, Gujarati Batata poha, Tamilnadu style aval upma, Lemon poha and Instant poha mix recipe.

      Tomato poha recipe

      Tomato poha recipe / Thakkali aval upma

      Tomato poha recipe / Thakkali aval upma

      Tomato poha /Thakkali aval upma - Easy, instant breakfast recipes.

      Cuisine: Indian
      Category: Instant breakfast recipes
      Serves: Serves 2
      Prep time: 10 Minutes
      Cook time: 10 Minutes
      Total time: 20 Minutes


      1 cup - 250ml
      • Thick poha / Getti aval / Thick rice flakes - 1 cup
      • Water – 1/2 to 3/4 cup (to soak poha)
      • Salt - as needed
      To Temper
      • Cooking oil - 1 tbsp
      • Mustard seeds - 1/2 tsp
      • Urad dal - 1/2 tsp
      • Chana dal - 1 tsp
      • Cumin seeds - 1/4 tsp
      • Big onion - 1 (Finely chopped)
      • Ripe tomato - 1 (finely chopped)
      • Green chilli - 1 small
      • Curry leaves - Few
      • Turmeric powder - 1/4 tsp
      • Red chilli powder - 1/2 tsp
      • Dhania powder /coriander seeds powder - 1/2 tsp
      • Garam masala powder - 1/4 tsp
      • Sugar – a pinch
      • Coriander leaves - To garnish


      1. Wash the thick poha twice or thrice. Add water to immerse it.
      2. Soak for 10 minutes. Chop onion, chilli, tomato.
      3. Heat oil in a kadai. Temper and saute onion, tomato till mushy.
      4. Add chilli powder, turmeric, coriander seeds powder, garam masala powder, salt and sugar.
      5. Mix well till raw smell goes off. Lastly add soaked poha. Mix gently.
      6. Cover cook in low flame till poha becomes soft. Mix and garnish with coriander leaves. Serve hot ! No side dish is needed.


      • Wash the thick poha twice or thrice to remove the debris. Drain the washed water completely. Add the water required to immerse the poha ( I used 1/2 cup water). Soak for 10 to 15 minutes. Poha absorbs all the water and becomes soft.
      • Tomato poha recipe
      • In the mean time, chop the onion, tomato finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves, finely chopped onion, slit green chilli and saute till onion becomes transparent.
      • Tomato poha recipe
      • Add finely chopped tomato and saute till tomato turns mushy. Add salt, sugar, turmeric powder, red chilli powder, coriander seeds powder and garam masala powder.
      • Tomato poha recipe
      • Mix well and cook for a minute till its raw smell vanishes. Now add the soaked poha without any water. (Drain the water in a colander if any).

      • Mix gently using a fork without making it mushy. Keep the flame low and cover cook the poha for 5 to 10 minutes till poha is heated well and becomes soft. Mix it once or twice in the middle to avoid burnt bottom.
        • Tomato poha recipe
      • Switch off the flame. Garnish with finely chopped coriander leaves. Mix well and serve hot. Enjoy ! You can have it with aloo bhujia or any pickle if you like.


      • For variations and healthy options, you can add finely chopped carrot, capsicum, frozen peas along with onion and saute till its cooked.
      • You can replace red chilli powder and coriander seeds powder with finely chopped green chilli for less flavor.
      • You can use sambar powder to replace red chilli and Dhania powder.
      • You can also make it without onion on vrat days/ fasting days.
      • If you like more tangy taste, add few drops of lemon juice at the end.

      Yummy, tasty, easy tomato poha is ready to enjoy with your cup of tea !
      thakkali aval

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      September 4, 2018

      Paneer Noodles Recipe – Maggi Paneer Masala Noodles

      Paneer noodles
      Recently I tasted this Maggi paneer masala noodles in Bannerghatta Meenakshi mall food court. Its a popular street food. In the restaurant menu card, this dish was titled as Paneer noodles delight. I was expecting hakka noodles with paneer masala. But they served Instant Maggi noodles with onion, tomato masala and paneer. Sendhil and Raksha were kidding me that I spent 100rs to eat 10 rs Maggi 😉. Yes, even though it was a bit disappointing I really liked the way they dressed up a simple Maggi to a spicy, tasty paneer masala noodles. I tried to recreate the same at home for our Sunday breakfast. It came out very well and similar to the one I tasted. If you feel, Maggi noodles is unhealthy, you can try the same with any other instant noodles like Top Ramen, Yipee or use plain noodles too. Finally it is your choice. I used Maggi veg atta noodles. So I did not add carrot, green peas or capsicum. I made it in a simple way by adding onion, tomato masala and paneer soaked in water.  I did not even roast the paneer pieces in oil as it may make the paneer chewy and hard. So this version of Maggi paneer masala noodles is very easy and quick to prepare in busy mornings. Bachelors and working women who loves to eat Maggi can try this yummy version. Make your own variations by adding more vegetables or tofu instead of paneer. to make it vegan and healthy.  If you don’t want to use tastemaker, you can add garam masala powder and some chat masala powder. You can pack this masala noodles for lunch box as well. It stays good. Ok Friends, lets see how to make Maggi paneer masala noodles with step by step pictures.

      Check out my Maggi Noodles Patties recipe too.

      Maggi paneer masala noodles

      Maggi paneer masala noodles recipe

      Maggi paneer masala noodles recipe

      Instant Maggi paneer masala noodles recipe for breakfast / dinner and lunch box

      Cuisine: Indian
      Category: Maggi recipes
      Serves: Serves 3
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes


      • Maggi veg atta noodles packet - 3 small ( Use any instant noodles)
      • Paneer / cottage cheese - 100gms ( chop into small cubes)
      • Cooking oil  or butter - 2 tbsp
      • Cumin seeds - 1/2 tsp
      • Big onion - 1 (Finely chopped or thinly sliced)
      • Ripe tomato - 2 (Finely chopped)
      • Red chilli powder - 1/2 tsp
      • Maggi taste maker powder - 3 packets
      • Turmeric powder - 1/4 tsp
      • Sugar - a pinch
      • Salt - little for masala
      • Water - 3.5 cups ( 3 + 1/2 cup)
      • Coriander leaves – to garnish


      1. Chop paneer into small cubes. Soak in hot water till use.
      2. Heat oil and splutter cumin seeds. Add chopped onion, tomato and saute well.
      3. Add chilli powder, turmeric powder and little salt, sugar.
      4. Add water, noodles tastemaker powder and bring to boil.
      5. Break the noodles and to boiling water. Cook till soft.
      6. Lastly add paneer cubes and chopped coriander leaves. Mix well and switch off the flame.
      7. Remove and serve hot immediately.


      • Boil 2 cups of water. Switch off the flame. Chop paneer into small cubes as shown in the cover picture. Soak the paneer pieces in hot water till use. It helps to keep the paneer soft. Alternately you can shallow fry paneer cubes in little oil and add to the noodles at the end. 

      • Take 3 packets of any instant noodles along with taste maker powder. Finely chop onion, tomato into small pieces.
      • Maggi paneer masala noodles
      • In a wide kadai, heat oil. Splutter cumin seeds. Add finely chopped onion and saute till it becomes transparent. Add tomato pieces, required salt, sugar, turmeric powder, red chilli powder and saute till tomato becomes mushy.
      • Maggi paneer masala noodles
      • Now add water and tastemaker powder. Let it roll boil. Now break the noodles into two parts and add to the boiling water.
      • Maggi paneer masala noodles
      • Keep the flame medium and let the noodles boil in open flame for 5 to 10 minutes till 80% of water is drained off. Toss in whenever needed to avoid burnt bottom. Now cover the noodles with a lid and cook in low flame for 2 minutes to cook till soft. But make sure it doesn’t become mushy.

      • Lastly add the soaked paneer pieces and finely chopped coriander leaves. Mix gently, switch off the flame and serve immediately.Enjoy !  ( I cut the paneer pieces into small cubes after adding to the noodles. So paneer looks big in step by step pictures than main picture)Maggi paneer masala noodles


      • Adjust the quantity of chilli powder as per your taste.
      • You can also add 1/2 tsp garam masala powder for more masala flavor.
      • If you are using plain noodles instead of Maggi, you can replace tastemaker with more red chilli powder, coriander powder, garam masala powder and chat masala powder. 
      Enjoy Paneer masala Maggi noodles at home. Kids would love it !
      Maggi paneer masala

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