Instant Rava Toast / Suji Toast Recipe Without Curd

Instant rava toast also known as sooji / suji toast is one of the easy breakfast recipes I make regularly in my kitchen. Usually I prepare this rava toast without curd. This recipe may be new to some of you. So today I have shared my version of instant rava bread toast recipe without curd. I don’t say this rava toast comes out crispy and stays long. But it tastes really good when served hot. Kids would enjoy this toast with tomato ketchup. Its a very easy and quick, Indian style breakfast recipe with bread made with easily available ingredients at home. Semolina, onion, tomato and spice powders are the major ones. Bachelors and working women can make this recipe easily under minutes. You can even make it as kids snacks. Friends, do check out this easy, instant rava toast recipe. Try and share your feedback with me.

Instant rava toast / sooji toast recipe

Instant rava toast without curd in Indian style !

Cuisine: Indian

Category: Bread recipes

Serves: 6

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bread - 6 to 8 slices ( I used milk bread) Semolina / Sooji / Bombay Rava - 1 cup (unroasted, coarse ones) Big onion - 1 (finely chopped) Tomato - 1 (finely chopped) Capsicum - 1/4 (finely chopped) Carrot - 1 (Grated) Coriander leaves - 2 tbsp (finely chopped) Hing / Asafetida - a pinch (optional) Red chilli powder - 1 tsp Garam masala powder - 1 tsp Salt & water - as needed Butter and cooking oil - to grease the pan and bread

HOW TO MAKE SUJI TOAST WITHOUT CURD

1. Wash and chop all the vegetables finely.
2. In a wide bowl, take the semolina and mix all the ingredients.
3. Add water to make a smooth batter without lumps.
4. Batter should be slightly thick and pourable.
5. Take a bread slice and spread the batter.
6. Heat a dosa pan with butter. Toast the bread both sides.
7. Remove once it turns golden brown.
8. Serve rava toast with tomato ketchup !

RAVA TOAST / SUJI TOAST RECIPE - STEP BY STEP PICTURES

Wash and chop onion, capsicum, tomato, coriander leaves. In a wide bowl, take the semolina (no need to roast it), chopped vegetables, salt and spice powders. Mix everything well. Add water to make a smooth paste without lumps. Make sure batter is slightly thick but pourable. You should be able to spread a thin layer on the bread. Take a bread slice and spread the batter over the slice on one side. Heat a dosa pan and add a tbsp of butter. Let it melt. Now keep the bread slice smeared with rava batter and roast in medium flame till it turns golden brown. Grease the other side of bread slice with butter or cooking oil. After the rava part turns golden brown, flip the other side. Cook till golden brown. Remove and enjoy hot with tomato sauce. Enjoy !

Note

Adjust the quantity of chilli powder and garam masala powder as per your taste buds. You can skip chilli powder and use finely chopped green chilli. If you wish to add curd, you can add 1/2 cup curd to the above mixture and adjust water accordingly.

Try this easy, instant rava toast / suji toast and enjoy !

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Macaroni Upma Recipe – Indian Style Macaroni Recipes With Vegetables

Macaroni upma is an easy, interesting, Indian style macaroni recipe prepared by adding vegetables and garam masala.  I never thought it tastes so good. Actually this recipe was suggested by one of my friends. When she told me to make this easy macaroni recipe for Raksha’s lunch box, I was hesitant to try it because Raksha is very fussy when it comes for her lunch box recipes. So I tried it for our Sunday breakfast as the first trial. Raksha loved it very much and told me to pack it for her school this week. Even myself and Sendhil liked it too. So this recipe is a hit in my home✌. No side dish is required for this upma. You can eat it as such. Macaroni tastes so soft, juicy and flavorful. Friends, do try this yummy macroni recipe for your family and share the feedback with me. Lets see how to make Indian style macaroni upma recipe with step by step pictures.

Check out my Indian style pasta recipe, creamy white sauce pasta, Garlic spaghetti,  Tomato spaghetti, tacos recipe, Indian veg quesedilla recipes !

Macaroni upma recipe

Indian style macaroni upma recipe with onion, tomato, vegetables and garam masala.

Cuisine: Indian

Category: Main course

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Macaroni - 1 cup Cooking oil - 2 tbsp Cumin seeds - 1/2 tsp Big onion - 1 (finely chopped) Ginger garlic paste (gg paste) – 1 tsp Ripe tomato - 2 (Finely chopped) Capsicum - 2 tbsp (-do-) Carrot - 1 small (-do-) Green peas - 2 tbsp Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Garam masala powder - 1/2 tsp Tomato ketchup – 1.5 tbsp Salt & water - as needed

HOW TO MAKE MACARONI UPMA

1. Boil 3 cups of water in a bowl. Add macaroni. Cook till soft.
2. Drain the excess water and run the macaroni under tap water to retain its shape. Keep aside.
3. Heat oil in a kadai. Splutter cumin seeds. Saute onion, gg paste till raw smell goes off.
4. Add capsicum, carrot and green peas. Add salt and saute till half cooked.
5. Add tomato and cook till mushy. Lastly add turmeric, red chilli powder, garam masala powder.
6. Add some water and cover cook till vegetables are done. Lastly add tomato ketchup. Mix well. 
7. Now add cooked macaroni, mix well. Garnish with coriander leaves.
8. Serve hot and enjoy !

METHOD - STEP BY STEP PICTURES

In a wide bowl, boil 3 to 4 cups of water. Add a tsp of cooking oil and some salt. After the water comes to roll boil, add macaroni and mix well. Cook in medium flame for 10 to 15 minutes. Stir it every now and then to avoid macaroni sticking to the bottom of bowl. Water spills if you cover cook. So you should cook in an open pan till its 3/4th cooked. Last 5 minutes, you can cover and cook the macaroni in low flame to make it soft. Switch off the flame and drain the macaroni in a sieve. Remove the excess cooked water. Show the macaroni under the tap water to make it retain its shape. Set aside. In a kadai, heat oil. Splutter cumin seeds. Saute onion, curry leaves and ginger garlic paste. Saute till raw smell goes off. Add capsicum, carrot and fresh or frozen green peas. Add salt and saute in medium flame till the vegetables are half cooked. Add chopped tomato and saute till mushy. Lastly add turmeric powder, red chilli powder and garam masala powder. Saute well. Add 1/2 cup of water. Cover the kadai with a lid. Cook till vegetables are soft. After all the water is drained, add tomato ketchup and mix well. Then add cooked macaroni. Mix and coat well in medium flame. Switch off the flame. Garnish with chopped coriander leaves. Enjoy eating hot for best taste !

Note

Adjust the quantity of chilli powder and garam masala powder as per your taste. You can replace macaroni with cooked pasta. Addition of tomato sauce helps to give a creamy base to the paste. So do not skip it.

Try this yummy Indian style macaroni upma with vegetables for your breakfast or dinner. Enjoy !

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Paneer Noodles Recipe – Maggi Paneer Masala 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 just like restaurant ones. 

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 recipe

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

Cuisine: Indian

Category: Maggi recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

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

HOW TO MAKE MAGGI PANEER MASALA NOODLES

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.

MAGGI PANEER MASALA NOODLES - STEP BY STEP PICTURES

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. 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, garam masala powder(optional) and saute till tomato becomes mushy. Now add water and tastemaker powder. Let it roll boil. Now break the noodles into two parts and add to the boiling water. 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)

Note

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 !

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Oreo Milkshake Recipe Without Ice cream

 Summer vacation is started for Raksha. She requested me to make some yummy milkshakes and ice cream recipes for her. To begin with, I prepared this easy and simple Oreo milkshake recipe without ice cream. As I din’t have ice cream in hand, I added some ice cubes and chilled milk in my blender to thicken the Oreo shake. It came out well with a frothy texture. Raksha liked it very much. The flavor of Oreo cookie and cream along with chocolate syrup, vanilla extract adds a great taste to the milkshake.  But to enjoy the best taste of milkshake, you must add ice cream. Soon I will try with ice cream to make it more creamy and rich and make a post here. Ok, lets see how to make Oreo milkshake recipe without ice cream.

Do check out my Oreo microwave cake and Oreo microwave brownie.

Oreo milkshake recipe without ice cream

How to make oreo milkshake without ice cream and chocolate syrup

Cuisine: Indian

Category: Milkshake

Serves: 1

Prep time: 2 Minutes

Cook time: 2 Minutes

Total time: 4 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Oreo cookies - 4 nos Chilled milk - 1 cup Vanilla extract - 1/2 tsp Sugar – 1/2 tbsp Ice cubes - 2 nos Chocolate syrup - 1 tbsp ( Optional, I used Hershey’s syrup) Vanilla ice cream - 1 scoop (Optional)

HOW TO MAKE OREO MILKSHAKE WITHOUT ICE CREAM - METHOD

1. Break the Oreo cookies into pieces and take in a blender / mixer jar.
2. Add sugar, milk, vanilla extract, choc syrup (if using) and ice cubes.
3. Run the mixie for a minute. Thick, frothy oreo milkhake is ready.
4. Pour in a glass. Garnish with a piece of Oreo and serve immediately.

METHOD - STEP BY STEP PICTURES

In a mixie jar/blender, break the Oreo into small pieces. Add boiled , chilled full fat milk, sugar, chocolate syrup, vanilla extract, ice cubes. Grind for a minute till it becomes frothy. Transfer to a serving glass. Garnish with chopped cookies. Serve immediately. Enjoy !

Note

For variations, you can add a scoop of vanilla ice cream or chocolate ice cream while blending. Adjust the quantity of sugar as per your taste.

Try this easy, yummy, Kids friendly Oreo milkshake and enjoy !

 

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Potato Nuggets Recipe – Crispy Potato Cheese Balls Recipe

Potato nuggets / Potato cheese balls is an easy, yummy, kids friendly snack/starter recipe. Most of you would have tried Mccain potato nuggets at home for kids birthday parties and small gatherings. But I haven’t tried store bought ones. For the first time, I prepared these potato nuggets recipe for Raksha’s birthday party after watching a YouTube video. All the kids loved it very much with tomato sauce. This deep fried snack became a super hit among everyone. Its a good crowd pleaser. 

Recently I bought Panko bread crumbs from Metro, Electronic city. It helped to make these nuggets super crunchy and stayed crispy for an hour. Boiled and mashed potato, cheese, bread crumbs and Italian spices are the major ingredients used in this recipe. You can also make it without cheese and go for baked version if you are calorie conscious.  

Friends, do try this yummy potato cheese balls for your kids as evening snack during this summer vacation. They will love it for sure. Ok, lets see how to make Potato nuggets with step by step pictures.

Check out my corn cheese balls recipe similar to this.

Potato nuggets recipe / Potato cheese balls

How to make potato nuggets recipe with cheese

Cuisine: Indian

Category: Snacks

Serves: 14 nos

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Potato - 2 nos (Big sized) Corn flour - 2 tbsp Grated cheese - 2 tbsp ( I used Cheddar cheese) Bread crumbs - 1/4 cup Red chilli flakes - 1 tsp Italian herbs - 1 tsp ( I used oregano,spice mix) Garam masala powder - 1/4 tsp (optional) Salt – as needed Corn flour + Water – 2 tbsp + 1/4 cup to make paste. Bread crumbs – 1 cup (to coat the nuggets) Cooking oil – to deep fry the nuggets

HOW TO MAKE POTATO NUGGETS

1. Wash and pressure cook potato in low flame for 2 whistles. Peel the skin, mash and set aside.
2. In a bowl, take the mashed potato, grated chees, bread crumbs, corn flour, oregano mix, chilli flakes and salt.
3. Mix well to make a dough without adding water. Cover and let the dough rest for 1 hour in refrigerator.
4. Take the dough and make shapes. Coat in corn flour paste and bread crumbs. Arrange in a plate.
5. Cover and let it chill for 30 minutes in refrigerator.
6. Deep fry in oil under medium flame till it turns golden in color. Serve hot with tomato ketchup.

METHOD - STEP BY STEP PICTURES

Wash and pressure cook potato adding required water. Cook in low flame for 2 whistles. Remove and peel the skin of cooked potato. Mash it well and set aside. In a wide bowl, take the mashed potato, corn flour. bread crumbs, grated cheese ( Pizza cheese or Cheddar can be used), oregano mix, chilli flakes and salt.  Add garam masala powder if using. Mix well and make dough without adding water. Cover the bowl with a lid and refrigerate for one hour. Take small balls and roll into cylinders as shown in the figure below. In a small bowl, mix corn flour + water to make a paste. Take bread crumbs in a wide plate. Dip the prepared cylinder shaped nuggets into the corn flour paste and then roll in bread crumbs to coat well. Arrange all the nuggets in a plate. Cover and Let it rest for 30 minutes in a refrigerator.  Heat oil in a kadai to deep fry. Drop a pinch of dough to check the oil temperature. If it rises to the top immediately, oil temperature is right. Now lower the flame to medium. Drop 3 to 4 nuggets in each batch. Cook patiently in low to medium flame till it turns golden.  Flip it whenever needed. Do not keep the flame high because the outer layer browns faster and cheese starts to ooze out from the balls. Remove when it turns golden in all the sides. Drain the excess oil in a tissue paper. Serve with tomato ketchup. Enjoy !

Note

Panko bread crumbs helps to retain the crispness for long time. But you can use homemade bread crumbs too by grinding 4 to 6 bread slices in mixie. You can also double coat the corn flour paste and bread crumbs as I did for my corn cheese balls recipe. Adjust the quantity of chilli flakes and oregano as per your taste. Addition of garam masala is optional and not mentioned in original recipe. I used it. You can make this nuggets ahead and freeze till use. For this, roll the nuggets in bread crumbs and refrigerate it till you deep fry it. I used Cheddar cheese in this recipe. You can use any processed cheese, mozarella, Parmesan etc.

Try this easy, yummy potato nuggets for your kids. They will love it !

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Avarekalu Mixture Recipe – Hyacinth/Field Beans Snacks - Avarekalu Recipes

Avarekalu season is started in Bangalore. Every year I never forget to try some interesting avarekalu recipes during this season. My School moms friends are the biggest inspiration & source for my Karnataka recipes. This year they suggested me to try Avarekalu uppittu & avarekalu mixture recipe. Avarekalu mixture is an yummy South Indian mixture recipe prepared with the combination of deep fried avarekalu(Hyacinth beans / Flat beans/ Indian lilva beans in English, Mochakottai in Tamil, Surti papdi in Hindi), poha, peanuts, nuts and raisins.

 One can find it easily in most of the snacks and savory shops in Bangalore at this time. In many places, people make this mixture only with avarekalu. But I like to add all the other ingredients to yield more quantity and taste. Hitikida avarekalu (Skinless beans) works well for this mixture recipe. It was so good and crunchy to taste. I am sure kids and adults would love to munch it during tea time. It would be ideal for their snacks box as well. Even though its high in calories, its a very tasty indulgence. You can also make this mixture with dry avarekalu/ dried beans by soaking overnight in water. 

Do try this yummy mixture recipe in this avarekalu season. You will love it. Ok, lets see how to make Avarekalu mixture recipe with step by step pictures.

Check out my other Avarekalu Recipes below

1. Avarekalu Saaru
2. Avarekalu pulao
3. Avarekalu sagu for poori, roti 
4. Avarekalu huli

Avarekalu mixture recipe

How to make South Indian style mixture recipe with avarekalu / Mochai / Hyacinth beans

Cuisine: South Indian

Category: Snacks

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Hitikida Avarekalu / Skin less Field beans / Hyacinth beans / Pachai mochai kottai - 1 cup Thick poha - 1/2 cup ( Use 1/4 cup for less poha) Peanuts – 2.5 tbsp Fried gram dal - 1 tbsp Cashew nuts - 5 nos (Break into two) Dry grapes/ Raisins - Few (Optional) Red chilli powder - 1 tsp Curry leaves – few Cooking oil – to deep fry Salt - as needed Sugar – 1/4 tsp (optional) Dry coconut pieces – Few (Optional, I din’t use it) Hing / asafetida – A big pinch

HOW TO MAKE AVAREKALU MIXTURE

1. Wash and soak avarekalu in water overnight or for 6 hours.
2. Peel the skin and keep it ready.
3. Spread them in a cloth. Pat it dry.
4. Heat oil and deep fry avarekalu in batches. Cook till bubbles cease.
5. Remove them in a paper towel. Deep fry poha, peanuts, cashews, dry grapes and fried gram dal one by one and add to fried avarekalu.
6. Add salt, red chilli powder and hing. Mix well.

METHOD - STEP BY STEP PICTURES

Wash and soak avarekalu in water overnight or for 4 to 6 hours. Peel the skin by pressing the avarekalu between your thumb finger and pointer finger. Skin comes off easily. Collect them in a bowl. You can also split them into two halves if you like. Refer the picture below. Spread the peeled avarekalu in a cotton cloth and pat it dry to remove its moisture completely. Make sure its dry. Do not rest the avarekalu in the cloth for long time. It will become hard to eat after frying. So its enough if you just pat it dry nicely. Heat oil in a kadai to deep fry. Fry avarekalu in 3 batches. When you put the avarekalu in oil, it settles down in the bottom of oil with lots of bubbles. Once its cooked and becomes crispy, it will float on the top of oil without bubbles. You can remove them at this stage. Cook in medium high flame and keep tossing gently till its crispy else the entire mixture will become soggy the next day. So please be patient while frying avarekalu. Each batch takes nearly 5 minutes but its color won’t change. Drain the oil and Remove the avarekalu in a tissue paper. Now deep fry poha till crispy and add to fried avarekalu. Then deep fry peanuts, cashews till golden and remove them. Collect them in the avarekalu bowl.Deep fry dry grapes till puffy. Remove and add to the mixture. Lastly fry the fried gram dal just for a minute and remove it. Fry curry leaves and add it. Mix all the fried items in a wide bowl. Add salt, red chilli powder, sugar and a pinch of hing. Toss it to coat well. Serve with hot coffee/tea. Enjoy ! Store in an air tight box after it comes to room temperature. Enjoy up to a week!

Note

For variations, you can roast Kellogg's corn flakes in 2tsp oil and add to the mixture instead of poha. Frying the avarekalu properly is the key to make perfect crispy mixture. If you rest the avarekalu in the cloth for long time, it loses all the moisture and becomes very dry. So it will taste hard once you deep fry. So it is enough if you just pat it dry. Adjust the quantity of chilli powder as per taste. For variations, you can also add 2 pinches of chat masala powder and black salt.

Try this easy, yummy, crispy Avarekalu Mixture and enjoy with tea/coffee !

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