Recently I tasted boiled peanut chaat as a starter in a lunch buffet. We loved it very much. So I tried at home when my neighbor gave me a bag full of raw groundnuts from her own farm. As the groundnuts were fresh, I pressure cooked it and made this chaat. You can also use roasted peanuts instead. It gives an additional crunchy taste. Raksha loved it very much. I am sure your kids will love it too. You can make it for their snacks box, after school evening snacks or for birthday party too. Its a quick and simple recipe. All you have to do is just chop the vegetables, mix boiled or roasted peanuts and serve ! Lets see how to make this easy, yummy peanut chaat recipe with step by step pictures and video.
Video: Boiled Peanut Chaat Recipe
Easy, kids friendly peanut chaat recipe
Boiled peanut chaat recipe
Boiled peanut chaat recipe with cooked peanuts, onion, carrot, tomato and spice powders
Wash and soak raw peanuts in water for 30 minutes.
Pressure cook peanuts in enough water and salt in very low flame for one whistle.
Remove and drain the excess water.
Take the boiled peanuts in a bowl. Add onion, tomato, carrot and coriander leaves.
Mix chaat masala, spice powders, salt and sugar. Sprinkle lemon juice and mix well.
Lastly garnish with sev / omapodi and serve immediately for best taste !
BOILED PEANUT CHAAT - STEP BY STEP PICTURES
Wash and chop onion, tomato, coriander leaves finely. Wash and peel the carrot skin. Grate it and set aside.
Wash and soak the raw peanuts in water for one hour. Pressure cook it adding sufficient water and required salt. Cook in low flame for one whistle.
Remove after the steam is released. Drain the excess water. Set aside.
In a wide bowl, take the boiled peanuts, finely chopped onion, tomato, coriander leaves and grated carrot. Add salt, chilli powder, chaat masala, cumin powder, salt and sugar. You can also add a pinch of black salt if you like.
Lastly add lemon juice and mix well. Garnish with sev / omapodi and serve immediately for best taste.
Enjoy !
Note
Adjust the quantity of chilli powder and chaat masala as per your taste.
You can use roasted peanuts with skin instead of boiled peanuts.
Lemon juice is optional but it adds a nice taste.
For variations, you can add pomegranate, grated coconut and boiled sweet corn kernels.
Easy, yummy boiled peanut chaat is ready to enjoy ! Just dig in !!
7 Taste Uthappam / 5 Taste Uthappam Recipe – Many of you would have tasted this dosa variety in restaurants like Saravana bhavan and many restaurants in Tamil nadu.
Basically uthappam is a soft, spongy dosa that looks round and small in size. You can make it with freshly ground fermented idli, dosa batter or with leftover idli batter. Both tastes great. Onion uthappam is the most common oothappam variety. But this 5 taste / 7 taste uthappam with 7 different toppings makes this simple dish much more interesting.
Though I haven’t tasted this recipe in Chennai Saravana bhavan, I have tasted it in Salem Saravana bhavan – asai dosai and Sree Saravana bhavan restaurant in Krishnagiri. But both the restaurants served 5 taste uthappam with masala toppings like mushroom masala, paneer masala, Gobi masala, grated carrot and small onion. It was so filling that I wasn’t able to eat 3 uthappam.
But the recipe I have shared here is very simple with light toppings. It won’t make you feel full at the same time its so appealing to eyes. Kids would love it for sure. Even we adults would be craving to eat it by seeing their colors.
I have made this uthappam with the mini uthappam pan which I bought recently. I purchased it mainly for this recipe and to make pancakes for Raksha. If you are interested to buy this mini uthappam / pancake pan, please check THIS LINK in Amazon. There are many brands available in it. If you don’t want this pan, you can make in dosa tawa itself. You can make 3 to 4 per batch based on the size of your dosa tawa.
I have used onion, carrot, capsicum, coriander leaves, tomato + crushed pepper, Idli podi / Gun powder, dry fruits and nuts toppings. You can skip any two and make 5 taste uthappam. For variations, you can use paneer bhurji, grated cheese, chocolate chips even finely cut apple for different and interesting toppings.
Friends, do try this easy and colorful 7 taste uthappam recipe and share your feedback with me !
7 taste uthappam / 5 taste uthappam recipe
How to make easy and colorful 7 taste uthappam with idli dosa batter.
Cooking oil / Sesame oil /Ghee - to drizzle over dosa
HOW TO MAKE 7 TASTE UTHAPPAM RECIPE
Wash and chop all the vegetables finely. Grate carrot.
Take idli dosa batter and add little water if batter is too thick.
Heat a dosa pan or uthappam pan. Pour small ladleful of batter. Do not spread it.
Sprinkle the topping over each dosa. Drizzle oil around the dosa.
Cook in medium flame. Flip and cook the other side till toppings become golden in color.
Remove and serve hot with chutney or sambar !
7 TASTE UTHAPPAM - STEP BY STEP PICTURES
To make 7 taste or 5 taste uthappam, prepare the toppings by finely chopping onion, capsicum, cashew nuts, tomato, coriander leaves. Grate carrot and keep aside.
Take 1 to 2 cups of idli dosa batter. You can use leftover idli dosa batter or with fresh fermented idli batter. If the batter is too thick add little water and bring to pouring consistency. Remember batter should not be too thin and watery.
Heat a dosa tawa or mini uthappam pan (If you have it). Pour small ladles of batter in each hole. In dosa tawa, make 3 to 4 small sized thick dosa. Do not spread the batter.
Place the toppings over each dosa. Put chopped small onion in one, tomato and sprinkle some pepper powder in the second, capsicum in third, grated carrot, chopped coriander leaves, dry fruits and nuts in the remaining uthappam. Lastly sprinkle idli podi over the 7th uthappam. Drizzle oil or ghee (for kids) around each dosa. Cook in medium flame and flip the dosa.
Cook the toppings side patiently till each of them is cooked well and turns slight golden brown in color. You can remove carrot and coriander uthappam earlier than onion uthappam.
Remove in a plate and serve hot with chutney and sambar !
Enjoy !
Note
For variations you can use grated cheese, grated paneer, chocolate chips and favorite fruits.
To make 5 taste uthappam, skip any two toppings and make the remaining.
Adding ghee gives the best taste. But you can use cooking oil or sesame oil for low calorie version.
Coconut chutney or sambar is the best side dish for these uthappam.
Colorful, tasty 7 taste uthappam is ready ! Enjoy !
Here is an easy and quick chocolate sandwich recipe using Hershey’s chocolate syrup and butter. Usually chocolate sandwich is prepared by using cooking chocolate. But this is a quick and simple recipe I tried after tasting it in a popular Sandwich outlet named Hari super sandwich in Jayanagar, Bangalore. I watched him making this sandwich in a super quick method and took a video as well. Long back I shared the video in my Instagram page. After that I too started making chocolate sandwich very often in a slightly modified method for Raksha’s snack box and for our weekend breakfast. It has become our family favorite. It tastes so close to Hari's. Recently I noticed that I haven’t shared this simple recipe with you all. So I wanted to post this easy chocolate sandwich recipe today😊. You can use any chocolate syrup or chocolate spread in this recipe. You can use Nutella as well. I made this sandwich in a dosa tawa by toasting the bread greased with butter. You can also grill it and make grilled chocolate sandwich. It looks even more attractive. For variations, you can make this sandwich without fire, add grated cheese, garnish with chopped nuts, spirnklers etc. Make your own variations and enjoy. Friends, do try this super yummy chocolate sandwich recipe for your kids snacks or breakfast. It tastes great when served hot. Your kids would love it for sure and ask for more. Even your husband will love it😃. Do try it and share your feedback with me !
Take 2 bread slices. Apply bread on one side of the bread.
Heat a dosa tawa. Lower the flame and toast the buttered side.
While the bread gets toasted in low flame, apply chocolate syrup on one slice.
Spread butter in the other slice. Do this job quickly. Cover it and remove in a plate.
Drizzle some chocolate syrup over the sandwich and serve hot !
CHOCOLATE SANDWICH RECIPE - STEP BY STEP PICTURES
Take 2 bread slices in a plate. Apply soft butter on one side of both bread.
Heat a dosa tawa. Lower the flame completely. Keep the buttered side on the tawa. Toast in low flame.
Immediately start to apply chocolate syrup on one of the bread slices. Apply butter in the other slice.
As soon as the bottom is toasted, cover the sandwich by placing buttered side over the chocolate side. Do this process quickly else bread will burn at the bottom. Bread becomes soft as it toasts. Remove it and enjoy hot. I cut into 6 small pieces just like the way it was served in Hari Sandwich center. Its easy to eat and looks cute as well !
Drizzle more chocolate syrup if you like. Enjoy hot for best taste !
Note
For variations, you can apply chocolate spread instead of syrup.
Remember you should keep the flame very low while spreading the chocolate and butter. Do it quickly else bread will burn at the bottom.
You can sprinkle some cheese gratings to make cheese chocolate sandwich recipe.
You can also grill the sandwich in a toaster instead of dosa tawa.
Use fresh milk bread for best taste.
Try this yummy, kids friendly sandwich recipe and enjoy !
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.
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 !
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.
Boil 3 cups of water in a bowl. Add macaroni. Cook till soft.
Drain the excess water and run the macaroni under tap water to retain its shape. Keep aside.
Heat oil in a kadai. Splutter cumin seeds. Saute onion, gg paste till raw smell goes off.
Add capsicum, carrot and green peas. Add salt and saute till half cooked.
Add tomato and cook till mushy. Lastly add turmeric, red chilli powder, garam masala powder.
Add some water and cover cook till vegetables are done. Lastly add tomato ketchup. Mix well.
Now add cooked macaroni, mix well. Garnish with coriander leaves.
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 !
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.
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
Chop paneer into small cubes. Soak in hot water till use.
Heat oil and splutter cumin seeds. Add chopped onion, tomato and saute well.
Add chilli powder, turmeric powder and little salt, sugar.
Add water, noodles tastemaker powder and bring to boil.
Break the noodles and to boiling water. Cook till soft.
Lastly add paneer cubes and chopped coriander leaves. Mix well and switch off the flame.
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 !
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.
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.
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
Wash and pressure cook potato in low flame for 2 whistles. Peel the skin, mash and set aside.
In a bowl, take the mashed potato, grated chees, bread crumbs, corn flour, oregano mix, chilli flakes and salt.
Mix well to make a dough without adding water. Cover and let the dough rest for 1 hour in refrigerator.
Take the dough and make shapes. Coat in corn flour paste and bread crumbs. Arrange in a plate.
Cover and let it chill for 30 minutes in refrigerator.
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 !
