Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.

Podi idli is so tasty and a comforting food made with leftover idlis or mini idlis. I have always wondered how our elders turn even the leftovers to such tasty snack and avoid food wastage. So I have also stuck to this rule of no food wastage  as far as I can.

About Podi Idli

Podi is a spicy condiment made using lentils. Idli is steamed rice cakes. So idlis tossed in podi is popularly known as Podi Idli. It is a quick South Indian breakfast made using left over idlis. Later hotels started to fancy it using mini idlis.

I started making podi ever since mittu started eating idli podi. I usually make a simple version in dosa tawa itself. But later when I tasted in restaurants and seeing kids enjoy it now this is the version I am making and everyone at home is a fan of it.

The key to a perfect tasting podi idli is idlis should be firm and podi should be slightly coarse. You can refrigerate the idlis for a while to make it a bit firm so that they don't crumble while tossing.

I always use homemade idli podi as it tastes great and is less spicy. I always have a batch of homemade idli podi as we aren't big fans of store bought ones. Once I see the bottle nearing to finish I make a fresh batch and store.

Over the years I have made so many versions of idli podi but the one posted here is our staple. For a change I try different varieties but finally come to our family staple recipe.

Podi Idli Video

Podi Idli Ingredients

• Idli - You can use mini idli or big idlis cut into cubes. Make sure to refrigerate them for minimum 15 minutes before making podi idli.
• Onion - Sliced onion adds a crunch and taste to this dish so do not miss it.
• Oil - I always use gingelly oil for podi idli. But you can use any cooking oil too.
• Ghee - Ghee is added for flavour. You can skip it if you do not prefer.
• Mustard seeds - Mustard seeds is added to oil for tempering.
• Curry leaves - is added for flavour.
• Idli Podi - I always use homemade idli podi. But you can use store bought idli podi too make sure it is crunchy and slightly coarse.
• Salt - to taste and balance the flavours.

Similar Recipes

• Idli podi
• MTR Idli podi
• Kollu podi
• Ellu podi
• Curry leaves powder

How to make Podi Idli Step by Step

1.To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.

2.Add 1 small sprig curry leaves, let it splutter.

3.Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.

4.Saute until it turns transparent. Do not let it soften it should be slightly crunchy.

5.Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.

6.Add 1 ½ tablespoon ghee.

7.Give a quick mix.Toss in high flame and switch off.

Serve podi idli hot!

Expert Tips

• Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
• Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
• Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
• Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
• Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.

Serving and Storage

Serve podi idli hot or warm for the best taste. Enjoy it as a breakfast, snack, or light dinner. It also tastes delicious with a cup of filter coffee or masala chai. Garnish with fresh coriander leaves and a drizzle of ghee for extra flavour.

FAQS

1. Can I use leftover idlis?

Yes. Leftover or a day-old idlis works very well because they hold their shape and absorb the podi without becoming mushy.

2. Can I make podi idli for lunch boxes?

Yes. Podi idli is a great lunch box recipe because it stays great and flavorful even after cooling.

3. Why is my podi idli dry?

It means there wasn't enough oil or ghee, or too much podi was used. Add a little more sesame oil or ghee and toss again for a better coating and to avoid drying.

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season Iron Tawa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Podi Idli Recipe (Podi Mini Idli)

Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.

Course Breakfast, Snack

Cuisine Indian

Keyword chilli idli, chilli idly, easy idli for beginners, healthy idli, how to make chilli idli, how to make idli chaat, how to make idli fingers, how to make masala idli, how to make podi idli, idli milagai podi, idli podi recipe, Idli recipes, snack recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 206kcal

Author Sharmilee J

Ingredients

• 30 mini idli
• 1 medium sized onion
• 1 tablespoon oil
• 1 ½ tablespoon ghee
• ½ teaspoon mustard seeds
• 1 small sprig curry leaves
• 2 tablespoon idli podi
• salt to taste

Instructions

• To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.
• Add 1 small sprig curry leaves, let it splutter.
• Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.
• Saute until it turns transparent. Do not let it soften it should be slightly crunchy.
• Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.
• Add 1 ½ tablespoon ghee.
• Give a quick mix.Toss in high flame and switch off.
• Serve podi idli hot!

Video

Notes

• Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
• Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
• Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
• Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
• Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.

Nutrition

Serving: 150g | Calories: 206kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 45mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 0.2mg

The post Podi Idli Recipe appeared first on Sharmis Passions.

Creamy Macaroni Pasta is a creamy and rich pasta made using easily available ingredients in your kitchen. Cheese is minimum in this recipe still it comes out so rich that I can say this is no lesser than mac and cheese. This is mild and not so heavy so it is my goto recipe for busy weekend dinner.

If you are looking for a creamy and tasty pasta which is not loaded with cream or cheese then this pasta is just for you. It has an Indian flavour twist to the usual pasta that you will fall for instantly. Bored of mac and cheese or white sauce pasta then this one is for you, do try and let me know how you liked it.

About Creamy Macaroni Pasta

Creamy Macaroni Pasta is an Indian twist to the regular white sauce pasta, mac and cheese. No heavy ingredients, this sauce is mild yet creamy and delicious. With macaroni pasta it nicely coats the sauce and this recipe is a winner.

Macaroni pasta tossed in a delicious creamy and thick sauce, this is a must try recipe to make your dinner special. Kids will love it for sure as it is creamy. You can use any small pasta variety, I used mini macaroni which I had in hand.

This pasta is easy to make and comes together in just 20 minutes from start to finish. A small amount of cheese is used here and the creaminess comes from milk. A zing of Indian masalas makes this pasta so unique and delicious.

I created this pasta recipe just for many who stay away from Alfredo, mac and cheese because of the heavy use of cream and cheese. This pasta comes out so creamy yet light because it uses a combination of milk with little cheese.

Creamy Macaroni Pasta Video

Creamy Macaroni Pasta Ingredients

• Macaroni Pasta - Macaroni Pasta variety is preferred for this recipe and I would suggest to stick with it. However you can use any small variety pasta.
• Milk - Use full cream milk for a creamy rich sauce.
• Cheese - I have used processed cube cheese. You can parmesan cheese too.
• Flour - Usually maida is used but you can replace it with wheat flour too.
• Spice powders - I have used red chilli powder and garam masala powder.
• Seasoning - Mixed herbs and pepper powder are used.
• Butter - is added for sauteing garlic, onion.
• Cumin seeds - is added to melted butter and sautéed. It gives nice flavour to the sauce. Instead of cumin seeds you can add cumin powder too.

Similar Recipes

• White Sauce Pasta
• Mac and Cheese
• Baked Pasta
• Baked Mac and Cheese
• Red Sauce Pasta

How to make Creamy Macaroni Pasta Step by Step

Cooking pasta

1.Boil 4 cups water, add salt to it. Add 1 cup macaroni pasta to it.

2.Cook until it becomes soft but not mushy.

3.Once cooked drain water, rinse with cold water to avoid further cooking.

Preparing sauce

4.Heat 2 tablespoon butter, add ½ teaspoon cumin seeds, let it splutter.

5.Add 1 tablespoon garlic finely chopped, 2 tablespoon onion finely chopped.

6.Add 1 tablespoon flour.

7.Give a quick saute then add salt, 1 teaspoon chilli powder, ½ teaspoon garam masala powder.

8.Give a quick saute.

9.Add 1 ½ cups milk.

10.Give a quick mix so that it does not form lumps.

11.When it starts to thicken add 2 tablespoon cheese. Cook until the sauce thickens and becomes creamy.

12.Give a quick mix. The sauce should be thick and creamy like this.

13.Add ¼ teaspoon pepper powder and ¼ teaspoon mixed herbs.

Mixing pasta

14.Add cooked macaroni pasta.

15.Mix well and switch off.

Creamy Macaroni Pasta is ready!

Expert Tips

• Pasta to choose - You can choose any small pasta variety which will suit best. Macaroni is recommended for this recipe.
• Cheese to use - You can use parmesan cheese or processed cheese cubes. I used processed cheese cut into small cubes.
• Seasoning - I have used dried mixed herbs and pepper powder, you can use fresh herbs like rosemary, basil leaves etc.
• Spices - I have used red chilli powder, garam masala powder and pepper powder. You can add chilli flakes too.
• Flour - I have white flour but wheat flour works fine too. Do not add more as it may give a after taste.

Serving and Storage

Serve it hot with toasted bread or it tastes great as such too. I wouldn't recommend to store as it tastes great when hot also the consistency changes when cooled or stored. In case if you want to store, you can store in fridge then add little milk heat it up before serving. Always serve hot!

If you have any more questions about this Creamy Macaroni Pasta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Creamy Macaroni Pasta Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Creamy Macaroni Pasta Recipe

Creamy Macaroni Pasta is a creamy and rich pasta made using easily available ingredients in your kitchen. Cheese is minimum in this recipe still it comes out so rich that I can say this is no lesser than mac and cheese. This is mild and not so heavy so it is my goto recipe for busy weekend dinner.

Course Breakfast, dinner

Cuisine Indian, Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories

Author Sharmilee J

Ingredients

• 1 cup macaroni pasta
• salt to taste
• 4 cups water
• 2 tablespoon butter
• ½ teaspoon cumin seeds
• 1 tablespoon garlic finely chopped
• 2 tablespoon onion finely chopped
• 1 tablespoon flour
• 1 teaspoon chilli powder
• ½ teaspoon garam masala powder
• 1 ½ cups milk
• 2 tablespoon cheese
• ¼ teaspoon pepper powder
• ¼ teaspoon mixed herbs

Instructions

• Boil 4 cups water, add salt to it. Add 1 cup macaroni pasta to it.
• Cook until it becomes soft but not mushy.
• Once cooked drain water, rinse with cold water to avoid further cooking.
• Heat 2 tablespoon butter, add ½ teaspoon cumin seeds, let it splutter.
• Add 1 tablespoon garlic finely chopped, 2 tablespoon onion finely chopped.
• Add 1 tablespoon flour.
• Give a quick saute then add salt, 1 teaspoon chilli powder, ½ teaspoon garam masala powder.
• Give a quick saute.
• Add 1 ½ cups milk.
• Give a quick mix so that it does not form lumps.
• When it starts to thicken add 2 tablespoon cheese. Cook until the sauce thickens and becomes creamy.
• Give a quick mix. The sauce should be thick and creamy like this.
• Add ¼ teaspoon pepper powder and ¼ teaspoon mixed herbs.
• Add cooked macaroni pasta.
• Mix well and switch off.
• Creamy Macaroni Pasta is ready!

Video

Notes

• Pasta to choose - You can choose any small pasta variety which will suit best. Macaroni is recommended for this recipe.
• Cheese to use - You can use parmesan cheese or processed cheese cubes. I used processed cheese cut into small cubes.
• Seasoning - I have used dried mixed herbs and pepper powder, you can use fresh herbs like rosemary, basil leaves etc.
• Spices - I have used red chilli powder, garam masala powder and pepper powder. You can add chilli flakes too.
• Flour - I have white flour but wheat flour works fine too. Do not add more as it may give a after taste.

The post Creamy Macaroni Pasta Recipe appeared first on Sharmis Passions.

Blueberry Smoothie is a refreshing and healthy breakfast drink that can made in just few minutes when you have frozen fruits in hand. It is a powerful antioxidant rich smoothie made using frozen blueberries, banana, milk, yogurt and honey. It makes your breakfast ready in no time and it is nutritious and filling too.

This smoothie is a burst of flavours with banana to give creaminess and thickness while blueberries adds a vibrant purple colour to the smoothie. Make a cup of this smoothie to start your day as it is refreshingly delicious. Do try and enjoy!

About Blueberry Smoothie

Blueberry Smoothie is a healthy and nutritious breakfast drink made using frozen blueberry, banana, yogurt, milk, vanilla extract and honey. There are a lot of variation that you can make to this smoothie. You can include other fruits of your choice like orange, pineapple etc.

This blueberry smoothie has become our family favourite especially with kids. To break their daily routine of dosa or idli for breakfast I make this smoothie and they just love it. I always have a stock of frozen blueberries and banana for this smoothie sake.

The extra tip of making any smoothie creamy and thick is to use frozen fruits. Banana gives extra creaminess to the smoothie so do not miss adding them. Yogurt and milk balances the consistency to a perfect drink.

Some add wheat grass to smoothies, if you can source them then use it. You can even add a teaspoon of chia seeds. I have used honey for sweetener you can even use maple syrup or dates. Use any natural sweetener to make the smoothie more healthy.

Blueberry Smoothie Video

Blueberry Smoothie Ingredients

• Blueberry - Wash and freeze blueberries and use them for your smoothies. Frozen berries makes the drink creamy.
• Banana - Any ripe frozen banana is perfect for smoothies. Adding frozen banana makes the smoothie thick and creamy.
• Yogurt - I have regular yogurt, you can add greek yogurt to add protein to your smoothie.
• Milk  - Milk adds volume also adjusts the consistency to the smoothie.
• Honey - I have used honey for sweetener, you can use maple syrup too. If your banana is sweet then you can even skip sweetener.
• Vanilla extract  - I have used a dash of homemade vanilla extract for a mild flavour. You can add other flavouring of your choice.
• Ice cubes - Do not add more ice cubes as it may make the smoothie runny. Add just 3-4 ice cubes.

Similar Recipes

• Strawberry Smoothie
• Mango Smoothie
• Apple Smoothie
• Oats Smoothie

How to make Blueberry Smoothie Step by Step

1.To a mixer jar add ½ cup frozen blueberries, ½ of a medium sized banana along with ¾ cup milk, ¼ cup yogurt, ½ teaspoon vanilla extract and 2 tablespoon honey. My banana was sweet so added just 2 tablespoon honey, adjust sweetness according to your fruits sweetness.

2. Blend until smooth and creamy.

3.Pour into serving glass and serve.

4.Serve immediately.

Enjoy chilled!

Expert Tips

• Fruits - I have used frozen blueberry and banana. You can add in a mix of fruits like pineapple, strawberries, oranges too. Choose fruits that are naturally sweet to reduce the quantity of sweetener we use. Using frozen fruits makes the smoothie chill, thick and creamy.
• Blending - Blend until you can see the vibrant purple shade. If there is speckles of blueberries in the drink it is perfect as it tastes so good while drinking.
• Consistency - Smoothies are usually thick and creamy. But you can adjust the consistency according to your liking by adding or reducing milk.
• Milk - I have used regular milk, for vegan option you can use oat milk or almond milk or any nut based milk.
• Variations - You can include wheat grass, chia seeds etc.

Serving and Storage

Serve the smoothie immediately for best taste. I would not recommend storing in fridge as the colour and taste changes a bit. Blueberry Smoothies tastes best when served fresh.

FAQS

1.How to make this smoothie vegan?

You can use oats milk or cashew milk or almond milk or soy milk for vegan alternate.

2.Can I use fresh fruits?

Yes you can use fresh fruits but frozen fruits makes smoothie thick and creamy, also chilled.

3.What other fruits can I use?

You can choose to use strawberries, pineapples, mangoes, avocado, raspberry etc.

4.Can I make this smoothie ahead and store?

The colour completely changes when stored also the taste changes a bit so I would recommend to serve this smoothie fresh.

5.Can I skip banana?

Yes you can skip banana and make smoothie with just blueberries, milk, yogurt and honey. Adding banana to smoothie makes the drink thick and creamy.

If you have any more questions about this Blueberry Smoothie Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Blueberry Smoothie Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Blueberry Smoothie Recipe

Blueberry Smoothie is a refreshing and healthy breakfast drink that can made in just few minutes when you have frozen fruits in hand. It is a powerful antioxidant rich smoothie made using frozen blueberries, banana, milk, yogurt and honey. It makes your breakfast ready in no time and it is nutritious and filling too.

Course beverage, Drinks

Cuisine American, Indian

Prep Time 5 minutes minutes

Blending time 5 minutes minutes

Total Time 10 minutes minutes

Calories

Author Sharmilee J

Ingredients

• ½ cup frozen blueberries
• ½ medium sized banana
• ¾ cup milk
• ¼ cup yogurt
• ½ teaspoon vanilla extract
• 2 tablespoon honey

Instructions

• 1.To a mixer jar add ½ cup frozen blueberries, ½ of a medium sized banana along with ¾ cup milk, ¼ cup yogurt, ½ teaspoon vanilla extract and 2 tablespoon honey. My banana was sweet so added just 2 tablespoon honey, adjust sweetness according to your fruits sweetness.
• Blend until smooth and creamy.
• Pour into serving glass and serve.
• Serve immediately.
• Enjoy chilled!

Video

Notes

• Fruits - I have used frozen blueberry and banana. You can add in a mix of fruits like pineapple, strawberries, oranges too. Choose fruits that are naturally sweet to reduce the quantity of sweetener we use. Using frozen fruits makes the smoothie chill, thick and creamy.
• Blending - Blend until you can see the vibrant purple shade. If there is speckles of blueberries in the drink it is perfect as it tastes so good while drinking.
• Consistency - Smoothies are usually thick and creamy. But you can adjust the consistency according to your liking by adding or reducing milk.
• Milk - I have used regular milk, for vegan option you can use oat milk or almond milk or any nut based milk.
• Variations - You can include wheat grass, chia seeds etc.

The post Blueberry Smoothie Recipe appeared first on Sharmis Passions.

Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

These rotis are little different from normal wheat roti because ragi gives unique taste and makes it more healthy and nutritious. The onion and green chillies add small spice and curry leaves gives nice flavour while cooking. You can have it with chutney or even plain, it tastes so good. If you want something gluten free and healthy, ragi roti is a great choice.

About Ragi Roti

Ragi Roti is a traditional Indian flatbread made from ragi flour. Making dishes using ragi flour or finger millet flour is very common in South India. The texture is soft if cooked right. It has small nutty taste which is different from wheat roti. Ragi roti can be made quickly and can make for a healthy breakfast or snack.

Taste is earthy and nutty from ragi while onions and green chillies add mild sweetness and spice. Curry leaves gives fresh aroma which makes it more tasty. It is different from normal roti and feels wholesome. You can eat it plain or with any chutney. I served it with onion thokku and it was so good.

You can make small changes if you want. You can add grated carrot or beetroot to make it little more healthy and look colourful. You can add pinch of turmeric powder or cumin powder for extra flavour. You can also sprinkle few sesame seeds on top while cooking for crunch.

I usually make ragi roti on weekends when want quick breakfast for family. It is fast to make and feels comforting. It is simple but feels satisfying. I like both sweet version and salt versions of ragi roti very much. As a kid I liked the sweet more but now like both.

Ragi Roti Video

Ragi Roti Ingredients

• Ragi flour - I have used ragi flour for base. It gives nutty taste and make roti healthy. You can use other millet flour also. I used homemade sprouted ragi flour which I had in hand.
• Onion - I have added chopped onion for sweetness and small crunch. It balances ragi taste. 
• Green chillies - I just used finely chopped for mild spice. You can skip if you want mild roti.
• Curry leaves - I added for fresh aroma and flavour. You can skip if not available, roti still tastes good.
• Oil - I added for toasting the roti and greasing butter paper, you can use any oil of your choice.
• Salt - to balance the taste.
• Water - Hot water is added to ragi flour to make the dough.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Ragi Roti Step by Step

1.To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.

2.Mix this well first.

3.Add hot water little by little.

4.Mix with spatula well first until no dry flour is seen.

5.By now it will be warm enough to handle with hand.

6.Gather together to form a dough.

7.Divide into 4 equal portions.Make big lemon sized balls.

8.Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.

9.It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.

10.Heat dosa tawa and drizzle few drops oil.

11.Carefully transfer the butter paper with roti side down. Gently peel the paper.

12.Drizzle oil at the sides and on top.

13.Cook covered for 2 minutes.

14.Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.

15.Ragi roti is ready!

Expert Tips

• Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
• Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
• Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
• Making rotis - You can make two at same time and alternate while cooking. I usually make it around 3-4 inches in diameter. But it is purely your preference, you can make it big too.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.

Serving and Storage

Serve it as breakfast with coconut chutney, tomato chutney or spicy dip. It also goes good with yogurt or sambar. Store leftover in airtight box in fridge for 1-2 days. Reheat on tawa to make soft and warm.

FAQS

1.Can I skip green chillies?

Yes, you can skip it if you want mild roti. Still taste good with onion and curry leaves. You can even add ½ teaspoon red chilli powder replacing chillies.

2.Can I make dough ahead?

Yes, you can keep dough in fridge few hours. Bring to room temperature, sprinkle little water mix well then proceed. Storing the dough for long hours in fridge is not recommended as it may dry up.

3.Can I add vegetables?

Yes, carrot, cabbage, beetroot or zucchini grated works. Just make sure dough is not too wet.

4.Can I use wheat flour?

You can, but taste will be different. Adding wheat flour is a different recipe. THis ragi roti is traditionally made using only ragi flour.

5.Can I freeze cooked roti?

Yes, but if you want to freeze then half cook the rotis and stack them between butter paper and store in freezer. When you want to serve, thaw it then cook and serve.

If you have any more questions about this Ragi Roti  Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Roti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Ragi Roti Recipe

Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

Course Main Course, Snack

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, flat bread recipes, flatbread recipes, millet recipes, ragi recipes, roti, roti recipes, tiffin recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 rotis

Calories 256kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour (finger millet flour)
• 1 medium sized onion finely chopped
• 1 green chilli finely chopped
• 1 tablespoon curry leaves finely chopped
• salt to taste
• hot water as needed
• oil to toast

Instructions

• To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.
• Mix this well first.
• Add hot water little by little.
• Mix with spatula well first until no dry flour is seen.
• By now it will be warm enough to handle with hand.
• Gather together to form a dough.
• Divide into 4 equal portions.Make big lemon sized balls.
• Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.
• It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.
• Heat dosa tawa and drizzle few drops oil.
• Carefully transfer the butter paper with roti side down. Gently peel the paper.
• Drizzle oil at the sides and on top.
• Cook covered for 2 minutes.
• Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.
• Ragi roti is ready!

Video

Notes

• Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
• Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
• Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
• Making multiple rotis - You can make two at same time and alternate while cooking.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.

Nutrition

Serving: 50g | Calories: 256kcal | Carbohydrates: 47g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 64mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 151mg | Calcium: 240mg | Iron: 2mg

The post Ragi Roti Recipe appeared first on Sharmis Passions.

Irani Chai is a popular tea from Irani Cafes in India which includes the cities of Hyderabad, Mumbai and Pune. It is made by mixing a strong flavoured tea concoction with a sweet creamy and thick milk. Chai gained its popularity because of the taste and viral trend over internet especially social media.

Irani chai is a sweet flavoured creamy tea which is popular all over India. This is very popular in Hyderabad where tea concoction is dum cooked and mixed with sweet creamy milk to make tea. This has been so popular because it is simple and comforting. Do try this tea and enjoy with biscuits which is the best combination.

About Irani Tea

Irani Chai or Irani Tea is a special tea where the milk is cooked slowly with condensed milk until it becomes thick then mixed with dum cooked tea concoction. This tea was introduced by Persian immigrants in the 19th century and has now become an integral part of Hyderabadi cafes.

What makes Irani Chai special is the sweet taste and creamy texture. Irani Tea is traditionally served hot in tea glasses or in white ceramic cups. Traditionally khoya is added to milk to make it thick but I have used condensed milk to make the process quick. Taste wise there is no compromise, it tastes so good.

Usually Irani Chai has no spices added but I love cardamom flavour in this tea, do try and I am sure you will fall for it. It is traditionally served with osmania biscuits or bun maska.

Hyderabadi Irani Chai is one the must order in any Irani cafes. Use fresh milk for best taste, I used farm fresh cows milk mixed with condensed milk which thickened faster. Dum cooking process involves sealing the pan and lid which has tea decoction with atta dough and slow cooking then mixing with thick simmered sweet milk.

Irani Chai Video

Irani Chai Ingredients

• Milk - Use fresh full cream milk for best taste. Simmer until thick and then use it. I usually strain milk to remove malai on top. But you can pour and serve it as such without straining also.
• Condensed milk - It is added to milk and simmered to get a sweet rich creamy milk.
• Tea powder - Any good quality tea powder can be used. Assam tea powder or any Indian black tea powder can be used.
• Water - Water is added and tea powder is added and slow cooked to form a strong concoction.
• Cardamom - I love cardamom flavour in this tea. You can use other spices like cinnamon, cloves too for a masala flavoured tea.
• Sugar - I add sugar in tea decoction to avoid bitter taste in the tea.

Similar Recipes

• Masala Milk
• Cardamom Milk
• Milk Masala Powder
• Pista Milk
• More Beverages

How to make Irani Tea Step by Step

Preparing tea decoction

1.To a sauce pan add 1 ½ cups water. When it starts to boil add 2 cardamom and 2 teaspoon sugar.

2.Add 1 tablespoon tea powder.

3.Give a quick mix and let it boil.

4.When it starts to boil rigorously close with lid and place heavy weight on it. Dum cook for 3 minutes in low flame.

5.Open then simmer for 2 minutes and switch off.

6.Transfer to a strainer.

7.Tea decoction is ready, Set aside.

Preparing milk

8.To a sauce pan add 1 ½ cups milk along with 2 tablespoon condensed milk.

9.Give a quick mix. Simmer until thick and creamy.

9.Transfer to a strainer. This is to remove malai, though this step is purely optional.

Serving

10.To a serving cup add tea decoction as needed.

11.Add prepared milk.

12.Mix with a spoon and you can serve it as such. I frothed by pouring back and forth.

13.Then poured into serving cup.

Serve hot!

Expert Tips

• Simmer tea - Prepare tea decoction by dum cooking for tea flavour to be strong. Add prepared tea decoction as per need. Some like it strong some like mild so it is your preference to adjust milk accordingly.
• Brew tea and milk separately - Brew tea decoction separately, reduce milk separately then mix while serving and serve hot.
• Sweetness - This is slightly on the sweeter side so reduce sugar if you want it mild.
• Reducing milk - Make sure to simmer milk until thick and creamy.
• Variations - You can add ginger, cinnamon, cloves along with cardamom to make Masala Irani Chai.

Serving and Storage

Chai should be hot enough to sip comfortably. Mix the tea decoction and milk just before serving. You can mix with a spoon and serve or froth it and serve.

You can pair it with Bun maska, Osmania biscuits, Khari biscuits, Salt biscuits or even Tea cakes.

For storage you can prepare tea decoction and milk separately and store in fridge. Reheat while serving. Make a note stored while serving will have a taste change when compared to fresh.

FAQS

1.What is the speciality of Irani Chai?

Irani chai is more creamy and smooth as milk is reduced with condensed milk and used. Here tea decoction and milk is prepared separately then mixed together while serving unlike regular tea.

2.Is Irani chai the same as masala chai?

No. Authentic Irani chai does not typically contain spices like ginger, cloves, or cinnamon. Its flavour comes from slow-simmered milk and strong black tea. I added cardamom for flavour and taste you can skip that too if you want authentic taste.

3.Which tea powder are best for Irani chai?

Strong Assam CTC tea is the traditional choice because it produces a deep colour and robust flavour. But you can use any tea powder you have too.

If you have any more questions about this Irani Chai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Irani Chai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Irani Chai Recipe (Hyderabadi Irani Tea)

Irani Chai is a popular tea from Irani Cafes in India which includes the cities of Hyderabad, Mumbai and Pune. It is made by mixing a strong flavoured tea concoction with a sweet creamy and thick milk. This chai gained its popularity because of the taste and viral trend over internet especially social media.

Course beverage

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

• 1 ½ cups water
• 1 tablespoon tea powder
• 2 cardamom
• 2 teaspoon sugar
• 1 ½ cups milk
• 2 tablespoon condensed milk

Instructions

• To a sauce pan add 1 ½ cups water. When it starts to boil add 2 cardamom and 2 teaspoon sugar.
• Add 1 tablespoon tea powder.
• Give a quick mix and let it boil.
• When it starts to boil rigorously close with lid and place heavy weight on it. Dum cook for 3 minutes in low flame.
• Open then simmer for 2 minutes and switch off.
• Transfer to a strainer.
• Tea decoction is ready, Set aside.
• To a sauce pan add 1 ½ cups milk along with 2 tablespoon condensed milk.
• Give a quick mix. Simmer until thick and creamy.
• Transfer to a strainer. This is to remove malai, though this step is purely optional.
• To a serving cup add tea decoction as needed.
• Add prepared milk.
• Mix with a spoon and you can serve it as such. I frothed by pouring back and forth.
• Then poured into serving cup.
• Serve hot!

Video

Notes

• Simmer tea - Prepare tea decoction by dum cooking for tea flavour to be strong. Add prepared tea decoction as per need. Some like it strong some like mild so it is your preference to adjust milk accordingly.
• Brew tea and milk separately - Brew tea decoction separately, reduce milk separately then mix while serving and serve hot.
• Sweetness - This is slightly on the sweeter side so reduce sugar if you want it mild.
• Reducing milk - Make sure to simmer milk until thick and creamy.
• Variations - You can add ginger, cinnamon, cloves along with cardamom to make Masala Irani Chai.

The post Irani Chai Recipe (Cafe Style Irani Tea) appeared first on Sharmis Passions.

Cheese Pasta is made by tossing your choice of pasta in a delicious creamy cheese sauce. It is quick and easy to make, tastes so delicious, kids will love it too. This Cheese Pasta can be made quickly and comes together in just 20 minutes. Do try this creamy pasta and treat yourself!

Cheese Pasta can be made easily and quickly and is so versatile that you can throw in all your favorite ingredients. This can be made with vegetables, chicken, mushroom, broccoli etc, even without all these it still tastes delicious.

About Cheese Pasta

Cheese Pasta is made using penne pasta, butter, garlic, cheese, cheese spread and herbs for seasoning. This Cheese Pasta is pretty simple and quick to make still comes out so creamy and delicious. Kids will demand often as it is that good.

Cheese Pasta can be served with toasted bread or with grilled chicken. When you are running out of time still want a delicious meal then this cheese pasta is just for you! You can add in vegetables to make it wholesome, filling and colorful.

Cheese spread makes the main difference and when mixed with grated cheese, milk and pasta cooked water it makes the pasta rich, creamy and delicious. Do try this and I am sure you will love it!

It takes just 20 minutes from scratch to make this cheese pasta. This cheese pasta recipe is so versatile that you can add in your favorite vegetables or chicken to make it more flavorful and filling.

If you think this will taste like white sauce pasta no it does not! This has more cheesy flavor milk is added just for blending and no flour is added like in white sauce pasta. The creaminess comes just cheese and it tastes so good, kids will love it and will easily become one of their favorites.

Cheese Pasta Video

Similar Recipes

• White sauce pasta
• Alfredo pasta
• Beetroot pasta
• Mushroom Pasta
• Macaroni Pasta

Cheese Pasta Ingredients

• Pasta - You can choose any variety of pasta that clings well with the sauce like penne, fusilli, macaroni etc.
• Butter - Butter adds glaze flavour to the pasta. Additionally oil is added to cook pasta.
• Cheese spread - Plain cheese spread is suitable for cheese paste. However you can use flavored cheese spread too.
• Cheese - I have used grated cube cheese which blends well with the sauce. You can use Parmesan cheese too.
• Garlic - Garlic adds a mild flavor to the pasta.
• Seasoning - Pepper powder, salt and mixed herbs are added for seasoning.

How to make Cheese Pasta Step by Step

1.To a sauce pan add 4 cups of water along with salt to taste, 1 teaspoon oil.

2.Let it start to boil well.

3.Add 1 and ½ cups penne pasta or pasta of your choice.

4.Cook until pasta turns soft yet has a crunch while biting - al dente. Now reserve ¼ cup pasta cooked water.

5.Check by pricking with a fork it should be soft but not mushy.

6.Transfer it to a strainer, rinse with cold water to stop further cooking. Set it aside.

7.Heat 1 tablespoon butter - add 1 heaped teaspoon garlic finely chopped.

8.Add cooked pasta and toss well for few seconds.

9.Add ¼ cup cheese spread, ¼ cup grated cheese, ¼ cup milk, 2 tablespoon pasta cooked water and salt to taste.

10.Mix it well until the sauce coats the pasta completely.

11.Add ¼ teaspoon pepper powder, ¼ teaspoon mixed herbs.

12.Mix it well. Your cheese pasta is ready!

Enjoy hot!

Expert Tips

• Pasta - Use any pasta but small or medium sized as it is best for this cheese pasta. Cook pasta until soft but not mushy.
• Replacement - You can replace butter with olive oil.
• Flavour - Add in 1 tablespoon garlic finely chopped to a more strong garlic flavour.
• Seasoning - is purely your choice. You can add oregano, chilli flakes, rosemary etc as per your liking.
• Cheese - I have used cubed cheese grated, you can use Parmesan cheese too. I would not recommend using mozzarella cheese as it makes the pasta more stringy and stretchy.
• Cheese Sauce - I have used plain cheese sauce, you can try with flavoured cheese sauce too.

Serving & Storage

Serve it hot, it tastes great on its own or serve it along with toasted bread. I would recommend to consume it fresh as it becomes dry when stored or rested for a while.In case if you still want to store cheese pasta keeps well in fridge for 2 days.

I would recommend to keep cooked pasta separately then toss it with cheese sauce while serving if planning to store and serve.

FAQS

1.What can I replace with cheese spread?

I would not suggest to replace cheese spread as it is one of the main ingredient which makes this dish taste unique. However you can replace it with plain mayonnaise or fresh cream.

2.How is it different from white sauce pasta?

White sauce pasta is creamy and the taste is more of milk but cheese pasta has more cheese flavor and taste.

3.What other pasta varieties can I use?

You can use penne, fusilli, macaroni, spaghetti, fettuccine, linguine etc.

If you have any more questions about this Cheese Pasta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Cheese Pasta Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Cheese Pasta Recipe

Cheese Pasta is made by tossing your choice of pasta in a delicious creamy cheese sauce. It is quick and easy to make, tastes so delicious, kids will love it too. This Cheese Pasta can be made quickly and comes together in just 20 minutes. Do try this creamy pasta and treat yourself!

Course Breakfast

Cuisine Italian

Keyword 20 mins recipes, easy pasta recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

To cook pasta

• 1 and ½ cups penne pasta
• 4 cups water
• salt to taste
• 1 teaspoon oil

For cheese sauce

• 1 tablespoon butter
• 1 heaped teaspoon garlic finely chopped
• ¼ cup cheese spread
• ¼ cup grated cheese
• ¼ cup milk
• ¼ teaspoon pepper powder
• ¼ teaspoon mixed herbs

For garnish

• grated cheese
• mixed herbs

Instructions

• To a sauce pan add 4 cups of water along with salt to taste, 1 teaspoon oil.
• Let it start to boil well.
• Add 1 and ½ cups penne pasta or pasta of your choice.
• Cook until pasta turns soft yet has a crunch while biting - al dente. Now reserve ¼ cup pasta cooked water.
• Check by pricking with a fork it should be soft but not mushy.
• Transfer it to a strainer, rinse with cold water to stop further cooking. Set it aside.
• Heat 1 tablespoon butter - add 1 heaped teaspoon garlic finely chopped.
• Add cooked pasta and toss well for few seconds.
• Add ¼ cup cheese spread, ¼ cup grated cheese, ¼ cup milk, 2 tablespoon pasta cooked water and salt to taste.
• Mix it well until the sauce coats the pasta completely.
• Add ¼ teaspoon pepper powder, ¼ teaspoon mixed herbs.
• Mix it well. Your cheese pasta is ready!
• To a pasta bowl add cheese pasta, sprinkle grated cheese, mixed herbs and serve hot!

Video

Notes

• Pasta - Use any pasta but small or medium sized as it is best for this cheese pasta. Cook pasta until soft but not mushy.
• Replacement - You can replace butter with olive oil.
• Flavour - Add in 1 tablespoon garlic finely chopped to a more strong garlic flavour.
• Seasoning - is purely your choice. You can add oregano, chilli flakes, rosemary etc as per your liking.
• Cheese - I have used cubed cheese grated, you can use Parmesan cheese too. I would not recommend using mozzarella cheese as it makes the pasta more stringy and stretchy.
• Cheese Sauce - I have used plain cheese sauce, you can try with flavoured cheese sauce too.

The post Cheese Pasta Recipe appeared first on Sharmis Passions.

Indori Poha is a popular street food from Indore a city in Madhya Pradesh. Made with flattened rice (poha), onion, aromatic spices, jeeravan masala and unique toppings, Indori Poha is light, flavourful, and incredibly satisfying. It has different textures like, soft, crunchy and crispy in every spoon. This is perfect for a breakfast or snack.

Unlike regular poha, this famous street-style version is known for its soft texture, subtle sweetness, vibrant yellow colour, and unique toppings that make every bite delicious. Do try this and enjoy!

About Indori Poha

Indori Poha is easy and quick to make and one of the most popular street foods in Indore. This authentic Indori Poha recipe comes together in under 30 minutes using simple pantry ingredients.

A special blend mix called 'jeeravan masala' is used in this recipe. It is a mix of spices and herbs slow roasted and grind to a spice mix. I have shared the making of jeervan masala quickly by using spice powders which gets ready in just 5 minutes. This jeeravan masala can be sprinkled on snacks and chats too.

Unlike other poha recipes this Indori Poha is different as poha is cooked first then served with unique toppings. I haven't got the opportunity to taste Indori Poha so referred few shop vendors videos and created this recipe.

It tasted so good that hubby who is not fond of poha loved it. Whether you're preparing a quick breakfast, a healthy evening snack, or a light meal, this traditional recipe delivers authentic flavours just like the poha served on the streets of Indore.

Indori Poha Video

Indori Poha Ingredients

• Poha - I have used thick poha. I just rinsed it couple of times and it was soft so did'nt have need to soak.
• Oil - Any cooking oil can be used.
• Tempering - Oil is heated and tempering is made using mustard seeds and fennel seeds.
• Green Chilli - adds heat and flavour.
• Onion - is used while cooking poha and used raw for topping too.
• Jeeravan masala - A spice blend mix sprinkled on top while serving.
• Fried peanuts - is added for crunch, do not skip this.
• Pomegranate - is added which gives it a mild sweet taste.
• Coriander leaves - adds freshness to the dish.Sev, Boondi - adds crisp and crunchy texture.
• Lemon - A small lemon wedge is added while serving. You can squeeze it on top and serve too.

Jeeravan Masala

I have used a mix of spice powders to make jeeravan masala instantly. This special spice mix blend can be used on chaats and snacks too. Just sprinkle few pinches and it gives a nice taste to your dishes.

Similar Recipes

• Aval Upma
• Poha
• Kanda Poha
• Lemon Poha
• Semiya Upma

How to make Indori Poha Step by Step

Making Jeervan Masala

1.For making jeervan masala take all the spices mentioned below :

• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chat masala powder
• ¼ teaspoon garam masala powder
• a pinch black salt
• ⅛ teaspoon ginger powder
• ⅛ teaspoon hing
• ¼ teaspoon fennel seeds powder

2.Mix it together and jeervan masala is ready!

Preparing Poha

3.Take 1 cup thick poha.

4.Rinse it couple of times. Drain water completely then add salt to taste, ½ teaspoon sugar and ¼ teaspoon turmeric powder.

5.Mix it well and set aside.

Tempering

6.Heat 1 tablespoon oil add ½ teaspoon mustard seeds, let it splutter.

7.Add ¼ teaspoon fennel seeds, 1 green chilli give a quick saute.

8.Add ¼ cup onion give a quick saute until it turns transparent. You can skip onion here and add raw onion only for topping too.

9.Add poha.

10.Mix it well. Sprinkle little water.

11.Cook covered for 2-3 minutes.

12.Mix it well and your poha is ready!

13.Now get ready with all your ingredients for assembling and serving

• Cooked poha
• 2 tablespoon fried peanuts
• Jeervan masala as needed
• 2 tablespoon onion
• 2 tablespoon pomegranate
• 1 small lemon wedge
• 2 tablespoon sev, boondi
• 1 tablespoon coriander leaves

14.To the serving plate add cooked poha then sprinkle raw onion and 2 pinches of jeervan masala.

15.Add fried peanuts, pomegranate, sev, boondi and finally coriander leaves. Serve with lemon wedge and a spoon.

Enjoy eating!

Expert Tips

• Poha - I would recommend using thick poha as it absorbs moisture without becoming mushy.
• Rinse gently - Wash the poha under running water for just a few seconds and drain immediately. Over-soaking will make it soft and sticky.
• Mix well - Add salt, sugar and turmeric powder to poha and mix thoroughlly.
• Serving - After adding topping serve immediately.
• Balance the heat - Use kashmiri red chilli powder for vibrant colour and less spicy.
• Top generously - Garnish with raw onion, fried peanuts, fresh coriander, sev, pomegranate seeds, grated coconut (optional) and a squeeze of fresh lemon juice for the classic Indori experience.

Serving and Storage

Serve Indori Poha fresh for the best flavour and texture. Garnish generously with raw onion, fried peanuts, sev, fresh coriander, pomegranate seeds, and a squeeze of fresh lemon juice. Sprinkle Jeeravan Masala for the signature Indore street-style taste. Pair it with a hot cup of masala chai or Irani chai for a classic breakfast combination.

FAQS

1. What makes Indori Poha different from regular poha?

Indori Poha is soft, light, and has a chat eating experience compared to regular poha. It is traditionally topped with Jeeravan Masala, sev, fresh coriander, pomegranate seeds, and lemon juice, giving it its signature street-style flavor.

2. Which type of poha is best for this recipe?

Thick poha (medium to thick flattened rice) is the best choice because it stays fluffy after rinsing and doesn't turn mushy during cooking.

3. Why did my poha turn mushy?

This usually happens when the poha is soaked for too long or overmixed while cooking. Rinse it briefly under running water, drain well, let it rest for a few minutes, and stir gently.

If you have any more questions about this Indori Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Indori Poha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Indori Poha Recipe

Indori Poha is a popular street food from Indore a city in Madhya Pradesh. Made with flattened rice (poha), onion, aromatic spices, jeeravan masala and unique toppings, Indori Poha is light, flavourful, and incredibly satisfying. It has different textures like, soft, crunchy and crispy in every spoon. This is perfect for a breakfast or snack.

Course Breakfast, Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 1 cup poha
• salt to taste
• water as needed

To temper

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fennel seeds
• 1 green chilli finely chopped
• ¼ cup onion finely chopped
• ½ teaspoon sugar
• ¼ teaspoon turmeric powder

For topping

• 2 tablespoon fried peanuts
• jeeravan masala as needed
• 2 tablespoon onion
• 2 tablespoon pomegranate
• 1 small lemon wedge
• 2 tablespoon sev, boondi
• 1 tablespoon coriander leaves

For Jeeravan Masala

• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chat masala powder
• ¼ teaspoon garam masala powder
• ⅛ teaspoon ginger powder
• ⅛ teaspoon hing
• ¼ teaspoon fennel seeds powder
• a pinch black salt

Instructions

Making Jeervan Masala

• For making jeervan masala take all the spices mentioned
• Mix it together and jeervan masala is ready!

Preparing Poha

• Take 1 cup thick poha.
• Rinse it couple of times. Drain water completely then add salt to taste, ½ teaspoon sugar and ¼ teaspoon turmeric powder.
• Mix it well and set aside.

Tempering

• Heat.1 tablespoon oil add ½ teaspoon mustard seeds, let it splutter.
• Add ¼ cup onion give a quick saute until it turns transparent. You can skip onion here and add raw onion only for topping too.
• Add poha.
• Mix it well. Sprinkle little water.
• Cook covered for 2-3 minutes.
• Mix it well and your poha is ready!
• Now get ready with all your ingredients for assembling and serving
• To the serving plate add cooked poha then sprinkle raw onion and 2 pinches of jeervan masala.
• Add fried peanuts, pomegranate, sev, boondi and finally coriander leaves. Serve with lemon wedge and a spoon.

Video

Notes

• Poha - I would recommend using thick poha as it absorbs moisture without becoming mushy.
• Rinse gently - Wash the poha under running water for just a few seconds and drain immediately. Over-soaking will make it soft and sticky.
• Mix well - Add salt, sugar and turmeric powder to poha and mix thoroughlly.
• Serving - After adding topping serve immediately.
• Balance the heat - Use kashmiri red chilli powder for vibrant colour and less spicy.
• Top generously - Garnish with raw onion, fried peanuts, fresh coriander, sev, pomegranate seeds, grated coconut (optional) and a squeeze of fresh lemon juice for the classic Indori experience.

The post Indori Poha Recipe appeared first on Sharmis Passions.

Chocolate Tea is one of those refreshing drinks that can be enjoyed to unwind after a long day. This tea is just like your regular tea, with a chocolatey twist. It is surely a hit for tea and chocolate lovers and a treat for those who love both. This recipe uses basic ingredients still tastes so delicious, worth trying.

This tea gives a chocolatey flavour as chocolate and cocoa powder adds richness to the tea. This perfectly flavoured tea is wrapped with warmth and comfort, letting your day end perfectly. If making it for yourself or serve this delicacy at a tea party, this version is a hit. Do try yourself and I am sure you will thank me for it.

About Chocolate Tea

Chocolate Tea is made using basic ingredients which includes milk, tea powder, sugar, chocolate and cocoa powder. Cinnamon adds a mild flavour and when combined with chocolate it is a great combo.

It's a one-of-a-kind recipe for those cozy, warm evenings when the rain is drizzling outside and you are happily watching the droplets dancing on your windowpane. Is there a better way to enjoy the rain and unwind your day? The best part about this tea is that I get to enjoy both flavors in one mug - chocolate and tea.

I discovered this version of tea during college. A close friend of mine gifted me a pack of chocolate tea from Ooty. I wasn't sure of the taste but with hesitation, we tried. Amma loves tea, was not so impressed but I was in love with the flavour, aroma, and silkiness of the tea. I had tried my hands on those tea packets in bulk, but all in vain. And the flavor had left its stamp on my taste buds. I couldn't resist trying it myself in my kitchen.

To be honest, it was not close to the tea, which I had tasted but this version was aromatic and instantly nostalgic about my college days. This tea is my personal favourite as it isn't too sweet or heavy for my taste buds.

Chocolate Tea Video

Chocolate Tea Ingredients

• Boiled milk - I used boiled full-cream milk for this tea. You can use skim milk. Boil the milk once before making the tea.
• Tea powder - I have regular tea powder. You can use cardamom tea powder or Assam tea or Darjeeling tea. Avoid using green tea or any other flavoured tea. It might not go well with chocolate.
• Cocoa powder - Add cocoa powder as per measurement. Don't overdo it. It might spoil the taste.
• Dark Chocolate - adds richness, colour and creaminess to this tea.
• Sugar - Sugar is added as per your liking. Adjust according to the sweetness you like.
• Cinnamon - it adds a natural aroma and sweetness to the tea. It also helps in digestion. You can replace cinnamon with cardamom if you are using regular tea powder.

Why this recipe works

• No fancy ingredients or equipment are required.
• Balanced flavour and kids friendly.
• A different tea to serve friends and family.
• Can be customized as per liking.
• Easy and quick to make.

Similar Recipes

• Masala Milk
• Cardamom Milk
• Milk Masala Powder
• Pista Milk
• More Beverages

How to make Chocolate Tea Step by Step

1.To a sauce pan add 1 and ½ cups milk. I have used boiled full cream milk. Boil milk first before proceeding with the next steps.

2.When it starts to boil add 1 teaspoon tea powder, ½ teaspoon cocoa powder, 2 teaspoon sugar, ½ inch cinnamon and 2 teaspoon dark chocolate.

3.Give a quick mix.

4.Chocolate would melt giving it a beautiful colour.

5.Simmer and let it come to a rolling boil.

6.Give a quick swirl and simmer.

7.Let it come to a full boil again.

8.Simmer for a minute and switch off.

9.Transfer to a strainer and strain well. Discard the remains in the strainer.

10.Pour chocolate tea in serving cup and enjoy hot!

Enjoy chocolate tea with a sprinkle of cocoa powder.

Expert Tips

• Brew strong - This is an important step. Boil the tea powder in milk well. Letting it come to full boil and simmering achieves strong brew.
• Mixing - Mix well so that cocoa powder does not form lumps also chocolate melts quickly in the heat.
• Milk - For a creamy, café style chocolate tea, full-cream milk is your best partner. It adds a velvety look to the tea.
• Straining - Even after mixing well, it is important to strain it before serving and discard the remains.
• Additions- adding a pinch of salt may elevate the flavours of cocoa. You can add 1 cardamom for a different flavour.

Serving & Storage

You can serve the tea hot. Sprinkle some chocolate shavings or cocoa powder while serving. If you are serving the tea cold, let the tea cool down completely. Strain and add ice cubes. You can name it Iced Chocolate Tea. It stands as a great option for summer.

Chocolate tea tastes the best when made fresh. However, if you have extra, store it in the fridge for a day. Not more than that. Reheat it on low flame before serving. Don't boil it or the milk may split.

FAQS

1.Can I use tea bags instead of tea powder?

Yes, you can. However, you need to make the tea decoction slightly stronger to balance the flavour of cocoa. You can use one tea bag per cup of milk. Let it steep for longer to get a strong tea flavor.

2.Which cocoa powder works best?

I have used unsweetened cocoa powder. The darker, the better if you like a deep, rich, flavorsome chocolate taste. Don't use chocolate mixes as they're not recommended for chocolate tea.

3.How do I keep milk from curdling?

If you are using full-cream milk, boil the milk before making the tea. Don't boil in high flame and long after adding cocoa. High heat and acidic cocoa can cause curdling. It is advisable to stir it gently and keep the flame low.

4.What sweetener goes well with this?

Sugar is the classic sweetener. However, you can replace sugar with jaggery, or honey. but make sure to add them in the end as it might result in curdling.

5.What are the other spices I can add?

You can add cardamom, cinnamon, and nutmeg. You can experiment with chai masala too.

If you have any more questions about this Chocolate Tea Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Chocolate Tea Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Chocolate Tea Recipe

Chocolate Tea is one of those refreshing drinks that can be enjoyed to unwind after a long day. This tea is just like your regular tea, with a chocolatey twist. It is surely a hit for tea and chocolate lovers and a treat for those who love both. This recipe uses basic ingredients still tastes so delicious, worth trying.

Course Drinks

Cuisine American, French, Indian, Italian

Keyword drink recipes, flavored tea, Healthy tea time drink, Nutritional Beverage, Nutritional Drink, tea

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 22kcal

Author Sharmilee J

Ingredients

• 1 ½ cups milk
• 1 teaspoon tea powder
• ½ teaspoon cocoa powder
• 2 teaspoon sugar
• ½ inch cinnamon
• 2 teaspoon dark chocolate

Instructions

• To a sauce pan add 1 and ½ cups milk. I have used boiled full cream milk. Boil milk first before proceeding with the next steps.
• When it starts to boil add 1 teaspoon tea powder, ½ teaspoon cocoa powder, 2 teaspoon sugar, ½ inch cinnamon and 2 teaspoon dark chocolate.
• Give a quick mix.
• Chocolate would melt giving it a beautiful colour.
• Simmer and let it come to a rolling boil.
• Give a quick swirl and simmer.
• Let it come to a full boil again.
• Simmer for a minute and switch off.
• Transfer to a strainer and strain well. Discard the remains in the strainer.
• Pour chocolate tea in serving cup and enjoy hot!
• Enjoy chocolate tea with a sprinkle of cocoa powder.

Video

Notes

• Brew strong - This is an important step. Boil the tea powder in milk well. Letting it come to full boil and simmering achieves strong brew.
• Mixing - Mix well so that cocoa powder does not form lumps also chocolate melts quickly in the heat.
• Milk - For a creamy, café style chocolate tea, full-cream milk is your best partner. It adds a velvety look to the tea.
• Straining - Even after mixing well, it is important to strain it before serving and discard the remains.
• Additions - adding a pinch of salt may elevate the flavours of cocoa. You can add 1 cardamom for a different flavour.

Nutrition

Serving: 150ml | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 0.3mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 101IU | Calcium: 1mg | Iron: 0.4mg

The post Chocolate Tea Recipe appeared first on Sharmis Passions.

Red Bell Pepper Soup is a tangy, warm and comforting soup. It has a smooth texture, mildly spiced and tangy taste just perfect for cold days. The natural sweetness from red bell peppers and onion, combines with the gentle heat from pepper and the light tang from tomatoes, gives the soup a balanced and rich taste.

This soup recipe is great as a starter or even as a light meal. It's also a nice alternative to tea or coffee in the evenings during winter. This recipe has a creamy and velvety texture. It feels both healthy and hearty. You don't need a long list of ingredients, easy and quick to make too.

About Red Bell Pepper Soup

Red Bell Pepper Soup is a light and comforting soup made with red capsicum, garlic, onion, tomato, herbs, spices and butter. This soup does not use any fancy or rich ingredients still tastes so delicious and is one of my family favourites.

You can serve this soup with croutons, toasted bread, or even a sandwich. You might also enjoy it simply as an evening warm drink as it is mild. It's good for a light dinner or as an appetizer and is ideal for both kids and adults.

This soup recipe can be customized easily to suit your taste preference. For a rich version, you can stir in some milk or cream. It's ideal for cold days, busy weekdays, or when you want something healthy with little effort.

I have used one pot method but if you use pressure cooker then it takes very less time to make this soup perfect for weekend dinner. This soup tastes great on its own but you can serve it with toasted bread too.

Climate here is so chill that I feel like having soup daily. I made this red bell pepper soup long back when I found fresh ones during my vegetable shopping. I wasn't sure how it would turn out, but one sip and I loved it. I had it with warm toasted bread and it was perfect.

Bell Pepper Soup Video

Roasted Bell Pepper Soup Ingredients

• Red bell pepper - This is the key ingredient of this soup. It becomes soft and slightly juicy, when sauteed. It brings natural sweetness and taste to the soup. You can use a combination of red and yellow bell peppers.
• Olive oil - Used olive oil for sautéing. You can use regular cooking oil too.
• Garlic - Adds a deep flavour to the soup.
• Onion and tomato - Add mild sweetness and tang. These softens when cooked, gives the soup a balanced flavour, smooth texture and nice colour.
• Water - Used to cook the ingredients and to adjust consistency of the soup. Add more for a lighter texture, or less to keep it creamy and rich.
• Chilli flakes - adds extra spice to the soup.
• Butter - adds rich taste and creaminess to the soup.
• Pepper powder, Chilli flakes - adds spice and heat to the soup. It balances the sweetness of the vegetables and gives the soup a little kick.
• Oregano - adds herbed flavour and taste to the soup.

Why This Recipe Works

• Quick and easy to make in one pot.
• Uses easily available ingredients in your kiychen.
• Recipe can be made quickly in 30 minutes.
• Easily customisable.
• Perfect as an appetizer or as a light dinner.

Similar Recipes

• Carrot Soup
• Broccoli Soup
• Sweet Corn Soup
• Clear Soup
• Mushroom Soup

How to make Roasted Bell pepper Soup Step by Step

1.Heat 1 tablespoon olive oil to a pot.

2.Add 4 cloves garlic and 1 medium sized onion sliced.

3.Add 2 small tomatoes roughly chopped along with 2 big sized red bell pepper chopped roughly and salt to taste.

4.Saute until tomatoes turn mushy and raw smell leaves.

5.Add around 2 cups water and let it boil.

6.Cook covered for 10-12 minutes or until it turns soft.

7.Now check if garlic is cooked if it is soft then other ingredients will be cooked well too.

8.Use a hand immersion blender to blend.

9.Blend until smooth. If you like more textured then blend it slightly coarse.

10.Add salt to taste, ½ teaspoon pepper powder, ¼ teaspoon chilli flakes, ¼ teaspoon oregano and 1 tablespoon butter.

11.Give a quick mix and let it boil for few minutes.

12.Switch off.

Serve hot with toasted bread!

Expert Tips

• Sautéing - Sauteing onion, garlic, tomatoes and red capsicum well is the key for a great tasting soup.
• Oil - Olive oil is best for this soup but you can regular cooking oil too make sure it is odourless.
• Grinding - Blend the mixture thoroughly for a velvety soup. You can strain it for a smoother texture if preferred. If you like coarse texture then grind it slightly coarse.
• Consistency - This soup is slightly thick and creamy but you can adjust the consistency by adding water if you like it thin and runny.
• Variation- Add milk, cream at the final stage for more richer taste. You can even use mixed herbs for seasoning.
• Flavour - You can use other seasonings of your choice. Add more pepper powder if you like it more spicy.

Serving and Storage

Serve Red Bell Pepper Soup hot, garnished with a sprinkle of chilli flakes and oregano. It pairs well with toasted bread or croutons for a wholesome meal.

If storing, allow the soup to cool completely, then store it in an container in the fridge. It keeps well for 2 days. Reheat gently on the stove before serving. 

FAQS

1.Can I use green or yellow bell peppers instead?

Red bell peppers are naturally sweeter and ideal for this recipe. I would recommend to stick with red itself but you can try with a combination of red and yellow. I would not suggest using green capsicum.

2.Can I skip the tomatoes?

Yes, but tomatoes add tanginess and volume to the soup. If you prefer you can skip and use just onion, garlic and red bellpepper.

3.How can I make it creamier?

Add little milk or cream in the last step and simmer gently for a more rich and creamy soup.

4.Can I make this recipe ahead of time?

Yes, this soup keeps well in the fridge. Prepare in advance and reheat when needed.

5.How can I adjust the consistency?

You can use water or milk to thin down and adjust the consistency.

If you have any more questions about this Roasted Bell Pepper Soup Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Roasted Bell Pepper Soup Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Red Bell Pepper Soup Recipe (Red Capsicum Soup)

Red Bell Pepper Soup is a tangy, warm and comforting soup. It has a smooth texture, mildly spiced and tangy taste just perfect for cold days. The natural sweetness from red bell peppers and onion, combines with the gentle heat from pepper and the light tang from tomatoes, gives the soup a balanced and rich taste.

Course Soup

Cuisine Indian

Keyword 30 mins recipes, soup recipes, starter, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 141kcal

Author Sharmilee J

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic
• 1 medium sized onion sliced
• 2 small tomatoes chopped roughly
• 2 big sized red bell pepper chopped roughly
• salt to taste
• 2 cups water
• ½ teaspoon pepper powder
• ¼ teaspoon chilli flakes
• ¼ teaspoon oregano
• 1 tablespoon butter

Instructions

• Heat 1 tablespoon olive oil to a pot.
• Add 4 cloves garlic and 1 medium sized onion sliced.
• Add 2 small tomatoes roughly chopped along with 2 big sized red bell pepper chopped roughly and salt to taste.
• Saute until tomatoes turn mushy and raw smell leaves.
• Add around 2 cups water and let it boil.
• Cook covered for 15 minutes.
• Now check if garlic is cooked if it is soft then other ingredients will be cooked well too.
• Use a hand immersion blender to blend.
• Blend until smooth. If you like more textured then blend it slightly coarse.
• Add salt to taste, ½ teaspoon pepper powder, ¼ teaspoon chilli flakes, ¼ teaspoon oregano and 1 tablespoon butter.
• Give a quick mix and let it boil for few minutes.
• Switch off.
• Serve hot with toasted bread!

Video

Notes

• Sautéing - Sauteing onion, garlic, tomatoes and red capsicum well is the key for a great tasting soup.
• Oil - Olive oil is best for this soup but you can regular cooking oil too make sure it is odourless.
• Grinding - Blend the mixture thoroughly for a velvety soup. You can strain it for a smoother texture if preferred. If you like coarse texture then grind it slightly coarse.
• Consistency - This soup is slightly thick and creamy but you can adjust the consistency by adding water if you like it thin and runny.
• Variation- Add milk, cream at the final stage for more richer taste. You can even use mixed herbs for seasoning.
• Flavour - You can use other seasonings of your choice. Add more pepper powder if you like it more spicy.

Nutrition

Serving: 150ml | Calories: 141kcal | Carbohydrates: 6g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 106mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1251IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 1mg

The post Red Bell Pepper Soup Recipe appeared first on Sharmis Passions.

Arisi Upma is a simple breakfast option made with ground raw rice and toor dal as main ingredients. It is a mild and comforting breakfast dish with a mild cumin and pepper flavour. This has a soft texture with the tiny grains texture, also the tempering gives a nice aroma to the dish which is perfect for all ages.

Arisi Upma can be made for breakfast and can also be enjoyed as a light dinner or evening snack. It is just served on days for a comforting meal option. Rice and dal needs a bit of pre preparation - but you can rinse, dry and grind it coarse and store it. That way it is easy to make arisi upma without much effort for breakfast.

About Arisi Upma

Arisi Upma is a popular quick breakfast option in many tamil household which has been made for generations. This version uses raw rice with toor dal, ground to coarse mixture, unlike other regular version made with semolina. Its a simple recipe which is comforting and filling.

This upma recipe has soft grain texture and feels comforting to have, also the black pepper and cumin seeds adds a mild spiced and earthy flavour. This is made with simple flavourful tempering using mustard seeds, dals, red chillies and curry leaves. Fresh coconut adds a mild sweetness and crunch while eating.

You can make this recipe adjust ingredients according to your taste, to make it spicier by adding extra chilli or add in nuts for richer taste and crunch texture. It is traditionally served with chutney or vatha kulambu but tastes great even with pickle.

You can also replace the toor dal with moong dal if you prefer. I usually make this recipe for breakfast or sometimes for dinner as it is easy to make. I always have a batch of rice dal mixture grind and stored so that it comes handy during busy hours.

Arisi Upma Video

Arisi Upma Ingredients

• Raw rice - I have used raw rice for this recipe. It gives the traditional coarse texture and soft bite. You can use idli rice too thats works well too.
• Dals - I have used toor dal with rice for grinding, urad dal and channa dal for tempering. They give a mild nutty flavour, little crunch and good texture to the upma. You can replace toor dal with moong dal if you prefer.
• Black pepper - Black pepper gives gentle heat without making the upma too spicy.
• Cumin seeds - Cumin seeds adds good aroma and goes really well with pepper. It is best not to skip it.
• Water - Water is used to cook the rice mixture until soft. Add little more if the upma looks dry while cooking.
• Salt - Salt gives good taste. Adjust it as per your preference.
• Oil, Mustard seeds - I have used groundnut oil you can use any cooking oil. Mustard seeds is for tempering. They give upma its usual South Indian flavour and aroma.
• Asafoetida(Hing) - gives a mild flavour and blends well with the spices. You can leave it out if you do not have it.
• Dried red chillies - Dried red chillies gives mild spice and good flavour to the upma. Adjust the quantity as per your taste.
• Curry leaves - Added curry leaves fresh flavour and nice aroma to the tempering. Fresh leaves always taste more good.
• Fresh coconut - adds sweetness and soft texture, also frozen coconut works well after thawing.

How to make Arisi Upma Step by Step

1.Take ½ cup raw rice along with 1 tablespoon toor dal. Rinse it well and spread it on the strainer itself and set aside for 30 minutes to dry. If you are making in bulk you can spread it on a cloth for fast drying.

2.It should be dry like this.

3.Transfer to a mixer jar along with ¼ teaspoon cumin seeds and ½ teaspoon black pepper.

4.Grind it to a rava like consistency and set aside.

5.Heat 1 tablespoon oil in a kadai add ½ teaspoon mustard seeds. Let it splutter.

6.Add ⅛ teaspoon hing, 3 red chillies, few curry leaves, ½ teaspoon chana dal and ¼ teaspoon urad dal. Give a quick saute.

7.Now add the rice dal mixture and saute for a minute.

8.Add 1 ½ cups hot water.

9.Add salt to taste.

10.Give a quick mix and cook covered for 15 minutes in low flame.

11.After 5 minutes give a quick mix.

12.Pat it well.

13.Cook covered in lowest flame possible for 10 minutes. The total cooking time of rice and dal is around 15 minutes.

14.Open and gently fluff it.

15.Add 2 tablespoon grated coconut.

16.Give a quick mix and transfer the upma to a serving bowl.

17.Add little oil to the base and let it cook until crisp and golden brown.

18.Scrape using a sharp ladle.

19.This is called 'kaandhal' and tastes so good.

Serve arisi upma hot with thokku or chutney.

Expert Tips

• Grind coarsely - I always grind the soaked rice little coarse. If it becomes too fine, the texture will not come good. Pulse it few times in mixer until it becomes rava like in consistency.
• Dry before grinding - Drain the soaked rice, dal well and leave it for few minutes for drying before grinding. This gives better texture.
• Mix well - I add the rice dal mixture saute well then add hot water and immediately stir well to avoid lumps.
• Cook in low flame - Once everything is mixed, cook in low flame with the lid closed. It cooks evenly and comes out soft.
• Coconut - You can add coconut while adding hot water itself but I prefer to add it at the last stage for better flavour.
• Stir in between - Stir un between to avoid burning at the bottom.

Serving and Storage

Serve arisi upma hot with coconut chutney or plain. It also tastes good with a little pickle on side. I love to sprinkle little fresh grated coconut on top while serving. Store leftover in fridge and just use within a day. Reheat with water before serving.

FAQS

1. Can I grind rice, dal to a fine powder?

No it is better to grind it coarsely just like rava for its traditional taste and texture.

2. Do I need to soak the rice?

Yes, soaking helps the rice grind easily and cook well. It also gives a soft texture.

3. Can I skip the fresh coconut?

Yes, you can skip it if needed. It gives little sweetness and makes the upma taste even better.

4. What can I serve with?

Coconut chutney is the most common side dish, pickle or little jaggery also goes really well with it.

5. Can I make Arisi Upma ahead of time?

Yes, you can prepare it few hours earlier. Reheat gently with little water before serving if it becomes dry.

If you have any more questions about this Arisi Upma Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Arisi Upma Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Arisi Upma Recipe

Arisi Upma is a simple breakfast option made with ground raw rice and toor dal as main ingredients. It is a mild and comforting breakfast dish with a mild cumin and pepper flavour. This has a soft texture with the tiny grains texture, also the tempering gives a nice aroma to the dish which is perfect for all ages.

Course Breakfast

Cuisine Indian

Keyword 30 mins rice recipes

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

• ½ cup raw rice
• 1 tablespoon toor dal
• ¼ teaspoon cumin seeds
• ½ teaspoon black pepper

To temper

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ⅛ teaspoon hing
• 3 red chillies
• few curry leaves
• ½ teaspoon chana dal
• ¼ teaspoon urad dal
• 1 ½ cups hot water
• 2 tablespoon grated coconut
• salt to taste

Instructions

• Take ½ cup raw rice along with 1 tablespoon toor dal. Rinse it well and spread it on the strainer itself and set aside for 30 minutes to dry. If you are making in bulk you can spread it on a cloth for fast drying.
• It should be dry like this.
• Transfer to a mixer jar along with ¼ teaspoon cumin seeds and ½ teaspoon black pepper.
• Grind it to a rava like consistency and set aside.
• Heat 1 tablespoon oil in a kadai add ½ teaspoon mustard seeds. Let it splutter.
• Add ⅛ teaspoon hing, 3 red chillies, few curry leaves, ½ teaspoon chana dal and ¼ teaspoon urad dal. Give a quick saute.
• Now add the rice dal mixture and saute for a minute.
• Add 1 ½ cups hot water.
• Add salt to taste.
• Give a quick mix and cook covered for 15 minutes in low flame.
• After 5 minutes give a quick mix.
• Pat it well.
• Cook covered in lowest flame possible for 10 minutes. The total cooking time of rice and dal is around 15 minutes.
• Open and gently fluff it.
• Add 2 tablespoon grated coconut.
• Give a quick mix and transfer the upma to a serving bowl.
• Add little oil to the base and let it cook until crisp and golden brown.
• Scrape using a sharp ladle.
• This is called 'kaandhal' and tastes so good.
• Serve arisi upma hot with thokku or chutney.

Video

Notes

• Grind coarsely - I always grind the soaked rice little coarse. If it becomes too fine, the texture will not come good. Pulse it few times in mixer until it becomes rava like in consistency.
• Dry before grinding - Drain the soaked rice, dal well and leave it for few minutes for drying before grinding. This gives better texture.
• Mix well - I add the rice dal mixture saute well then add hot water and immediately stir well to avoid lumps.
• Cook in low flame - Once everything is mixed, cook in low flame with the lid closed. It cooks evenly and comes out soft.
• Coconut - You can add coconut while adding hot water itself but I prefer to add it at the last stage for better flavour.
• Stir in between - Stir un between to avoid burning at the bottom.

The post Arisi Upma Recipe appeared first on Sharmis Passions.