Wednesday, January 29, 2014

Oats Idli

"Oats Idli"
"Oats Idli" is a very healthy, quick and easy breakfast dish. Its easy to prepare and the ingredients used are easily available at our homes.Oats are these days becoming a very common breakfast option and I love it .
Earlier I used to have it mostly in the form of porridge which is mostly sweet, and then i started using these to make Oats Pancakes (Cheela) which is now a regular in our breakfast menu and   now with Oats Idli, at we can have oats for breakfast twice a week.Thes oats recipes require powdered oats so these days I make a batch of dry roasted oats powder and store it in an airtight containers, this comes really handy and saves on time too.
I am sharing the basic recipe for Instant Oats Idli which can be prepared in a jiffy and serves as a great tiffin option for kids too. However I am trying out some more options of Oats and hope to share them soon.


Oata - 1 cup
Rava - 1/2 cup
Curd - 1/2 cup
Baking soda - 1/2 teaspoon
Water - 1 cup
Eno (Fruit salt) - 1/2  teaspoon
Salt to taste
Oil to grease the idli plates.


Keep aside 1tablespoon of oats and dry roast the remaining oats until it gets a slight golden colour (approximately 2-3 minutes), let it cool and then grind it to a powder.
Dry roast the Rava until it starts releasing its aroma (2- 3 minutes approximately), let this cool.

Mix the roasted powdered oats and rava in a mixing bowl and 1 tablespoon of oats that we had kept aside along with baking soda and salt. Add curd mix and add the water and mix well to form a batter. keep aside for 8-10 minutes.

Grease the idli plates with oil and just before pouring the batter on the plate add Eno, this instantly helps the idlis to get light fluffy. Pour the batter onto the greased idli plates and steam for around 12-14 minutes or until the Idlies are done.

Enjoy steaming hot Oats Idlies along with your favourite chutneys and a cup of hot Chai or Coffee.
Have a happy n healthy morning.

Tuesday, January 21, 2014

Achari Aloo

"Achari Aloo"
"Achari Aloo" or Pickled potato is a tangy and spicy potato curry. This wonderful dish is prepared with boiled baby potatoes and flavored with freshly ground spices usually used in making pickles. There are a lot of variations of of the achari Aloo but this is a very simple and quick recipe which can be served with roti or parathas.
It served as a great tiffin option for kids if rolled in a Paratha or Puri.


"Paanch Phoran"
Baby Potatoes, boiled - 10 -12 (Medium Potato - 4-5 ) around 400 grams
Turmeric- 1/2 teaspoon
Red chilli powder - 1 teaspoon
Hing or Asafoetida - 1/4 th teaspoon
Paanch Phoran - 1 teaspoon
Onion garlic paste - 2 tablespoon
Achari masala - 2 tablespoon
Mustard Oil - 3 tablespoon
Salt to taste
Fresh green coriander,chopped - 2 tablespoon

For the Achari Masala

Coriander Seeds - 2 tablespoons (Dry roasted)
Fennel seeds or Saunf - 1 tablespoon (Dry roasted)
Cumin seeds  - 1 teaspoon (Dry roasted)
Fenugreek seeds - 1 1/2 teaspoon
Black Mustard seeds - 2 teaspoon
Onion seeds (kalonji) - 1/2teaspoon
Carom seeds (ajwain) - 1/2 teaspoon
Dry mango powder (amchur) - 4 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 1 teaspoon


Dry roast coriander seeds along with Fennel seeds and Cumin seeds.Let it cool and add all the other ingredients of the achari masala and grind into a coarse powder. Store in an airtight jar. This masala can be used for other recipes too.

Peal the baby potatoes and cut them into half (if using medium size potatoes then cut each potato into 4 pieces). Heat one table spoon oil in a kadhai, add a pinch of turmeric and fry the boiled potatoes until they start to turn golden.

Heat the remaining oil in the kadhai and add paanch phoran fry for a minute, once the spices start releasing its aroma add asafoetida along with onion garlic paste and fry for 2 minutes, add the turmeric and red chilli powder and fry for 3-4 minutes, add the fried potatoes and mix well fry for 2 minutes.

Add the achari masala, mix well and cook for 2 minutes. Add half a cup of water and mix well cook on medium flame for 3-4 minutes or until the water is almost dry and the potatoes are well coated with the masala.

Garnish with freshly chopped coriander and serve hot along with roti or paratha.


I have used Paanch phoran tfor the tempering as it has most of the ingredients used in making od pickle hence it adds more flavor to the dish.
Mustard oil is mostly used in making of pickle, so have used in this dish. however you could use any oil that is commonly used in your household.
Achari aloo recipe which I have shared is a dry dish but if you want to serve as a semi gravy just add some water as pre required consistency and add a teaspoon more of the achari masala. 

Paanch Phoran

"Paanch Phoran"
"Paanch Phoran" is a blend of spicesand is mostly used in Bengali Cusine and this is what gives the dishes a distinct aroma. "Paanch" means five and "Phoran" means tempering. Hence you could call this a Five Spice Mix which is used for tempering.


Cumin seeds - 20 grams
Fennel seeds  -20 grams
Fenugreek seeds - 20 grams
Nigella Seeds also known as Onion Seeds or Kalongi - 20 grams
Mustard seeds - 20 grams
Just mix all the above ingredients and store in an airtight jar.

Friday, January 17, 2014

Methi Chicken

"Methi chicken"  is a very simple yet delicious preparation of chicken, flavored with fenugreek leaves. Methi and chicken compliment each other very well giving this dish a great taste. Methi leaves are bitter in taste but it has been balanced with the use of dahi which not only reduces the pungentness of methi but also enhances the taste and gives the dish a very smooth and creamy texture.                                                     Either fresh Methi leaves( Methi saag ) or dried methi leaves (Kasoori Methi) can be used for this dish. For this recipe I have used Kasoori Methi which is a very common in Indian kitchens and can easily brought from any Indian grocery store.


For the marinade
Chicken, de-skinned and cut into medium size pieces - 800 gms
Curd / yogurt - 1/2 cup
Dried Fenugreek leaves (kasoori Methi) - 3 tablespoon
Ginger garlic paste (Fresh) - 1 1/2 tablespoon
Tumeric powder - 1/2 teaspoon
Salt to taste

For the gravy

Onion, finely sliced - 3medium
Onion, paste - 2 tablespoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Tumeric powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Black pepper powder - 1/4th teaspoon
Garam masala powder - 1/2teaspoon
Green chillies, slit lengthwise - 2
Ginger juliennes - 1 tablespoon
Oil - 2 tablespoon


Clean and wash the chicken thoroughly. In a large bowl put the chicken, add the dahi, ginger garlic paste, turmeric powder, kasoori methi and salt.mix well and let this marinade for 2 hours in the refrigerator.

Add the red chilli powder, turmeric powder, coriander powder, cumin powder and black pepper powder to the onion paste and mix well, Add some water to get a smooth paste and keep aside.

Heat oil in a kadhai and add the sliced onions and fry till almost brown. Add the masala paste an mix well, fry until oil starts leaving the sides.

Add the marinated chicken and cook for 5-6 minutes on high heatt, once the chicken starts to release the water reduce flame to low.

Check and add salt (Since we have already added salt in the marinade) cover and cook for another 5-7 minutes, if required add half a cup of water.
Cook until the chicken is almost done and oil starts leaving the sides. Add slit green chillies, ginger juliennes and garam masala, mix well and cook on high heat for another 2-3 minutes. If the chicken turns too dry then add a few tablespoons of water

Serve hot along with roti or any indian flat bread.

Wednesday, January 15, 2014

Kache Kele Ka Kofta

"Kache Kele Ka Kofta"

"Kache Kele Ka Kofta" or "Raw Banana Kofta" as the name suggests is made with raw green bananas.
Usually banana is eaten ripe as a fruit but this kofta is a must try. Its a very simple and delicious dish made with few ingredients. A no onion no garlic recipe which can be prepared during festive days too.

"Raw Bananas"
Raw banana is combined with aromatic Indian spices, deep fried to make the koftas later simmered in a tomato based gravy, creamed with cashew and coconut paste.
A perfect and unusual dish for a vegetarian dinner and sure to be loved by all.


For the Kofta

Raw Green Banana - 4 pcs
Sattu / Besan - 3 tablespoon
Garam Masala powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Salt to taste
Mustard Oil for deep frying.

For the Gravy

Cumin seeds - 1/2 teaspoon
Bay leaf - 1
Red chilli powder - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Tumric powder - 1/2teaspoon
Coriander powder - 1 tablespoon
Tomato - 2 medium
Ginger - 1 1/2inch piece
Cashew, soaked in water - 20 pcs
Desiccated coconut - 2 tablespoon
Garam Masala powder - 1/2 teaspoon
Green chilli, chopped - 2
Fresh green coriander - 3 tablespoon
Mustard Oil - 3 tablespoon
Salt to taste

For the Kofta

Wash the bananas and cut them into halves and boil. Cool, peal and mash the boiled bananas. Add sattu / besan, garam masala powder and salt to the mashed boiled bananas and mix well.

 Divide the mixture into 8-10 equal portions and shape them into round koftas.

Heat oil in a kadhai and deep fry the koftas until golden brown. Drain and keep on absorbent paper.

For the gravy

Grind the tomato and ginger to make a paste and keep aside for later use.
Grind the soaked cashew and coconut into a fine paste for later use.

Reduce the oil from the kadhai in which you have fried the koftas to around 3 tablespoon of oil.

Temper with cumin seeds and bay leaves. Add the ginger and tomato paste and fry for 2-3 minutes.Add the red chilli powder, black pepper powder, turmeric powder and coriander powder and fry until oil starts leaving the sides

Add the cashew paste, salt and cook for another 3-4 minutes. Add chopped coriander and green chillies along with 3/4th cup of water and let it come to a boil, add the garam masala powder and mix well.

Reduce flame and add the banana koftas let it simmer for 3-4  minutes. Do not over cook or the koftas will crumble.

Serve hot along with roti or rice.


I have used mustard oil for preparation of this dish as that is how my mum makes it however you could use any cooking oil that is used in your home.
Please apply some oil and wet your hands with water while making the koftas.
Be careful while adding salt as we have already added salt while making the koftas.
Check the consistency of the gravy and adjust water, also keep inmind that this is a thick gravy and we don't want it to be runny.