Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.

These are perfect celebration treats for Christmas and holiday season. You can gift these to friends and family during the festive times. These muffins stay soft and fresh for several days. Serve it warm with tea or coffee for simple morning treat.

About Christmas Morning Muffins

Christmas Morning Muffins is made using whole wheat flour, butter, eggs and sugar. Cinnamon and nutmeg gives it that warm, festive flavour. The addition of yogurt and milk makes the batter soft and tender. I usually make them with mild sweetness so that they not too heavy.

The texture comes out really soft inside with a slight crumb on top. The crumble topping adds a little crunch. The vanilla glaze drizzle over gives sweetness and shine. Everything works together to make it taste like Christmas.

You can use tutti frutti or cranberries for the topping. Both give nice colour and little bursts of flavour. You can skip the glaze if you prefer less sweet. You can also add dried cranberries to the batter itself if you like. Everyone enjoy them warm with tea or coffee. They stay soft for days and tastes just as good later on.

I make this for my kids as they love the combination of soft muffin with crumbly top. I feel happy when they ask for more because I know it tastes homemade and real.

Similar Recipes

• Carrot Muffins Recipe (Eggless)
• Eggless Whole Wheat Jaggery Muffins Recipe
• Eggless Vanilla Muffins Recipe
• Eggless Banana Muffins Recipe
• Eggless Fruit Cake Recipe

Christmas Morning Muffins Ingredients

• Whole wheat flour - I used whole wheat flour for the main batter which gives wholesome taste. You can use all-purpose flour if you prefer.
• Baking powder - Added to help the muffins rise and come out light and fluffy.
• Cinnamon powder - I added cinnamon for warm spice flavour which is perfect for Christmas.
• Nutmeg powder - Used for nice warm aroma and flavour to the muffins.
• Salt - Added to balance the sweetness in the muffins.
• Sugar - It gives sweetness to the muffin for the batter and also in the crumble topping.
• Egg - Added this to bind all the ingredients and gives the muffin structure.
• Yogurt - I used yogurt to keep the muffins moist and tender inside.
• Milk - Added to adjust the batter consistency and make it pourable.
• Butter - I used butter for flavour and richness in the batter and crumble topping.
• Vanilla essence - I added this for nice aroma which pair well with spices.
• Tutti frutti - Added for colour and little tartness in the crumble topping.
• Powdered sugar - Used for making the glaze which is drizzled over cooled muffins.

How to make Christmas Morning Muffins Recipe Step by Step

1.To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.

2.Mix well using a whisk.In another mixing bowl add butter and sugar.

3.Whisk it then add an egg.

4.Whisk well until creamy. Add curd and milk.

5.Whisk well. Then add vanilla essence.

6.Add flour mixture and mix it, Set aside.

7.To prepare the crumble topping : Add all the ingredients listed under 'for crumble topping', mix it and set aside.Now scoop out the batter.

8.Line muffin liners to a muffin tray and transfer scooped out batter to it.Add some crumble topping to each muffin, sprinkle some tutti frutti to it. Bake in preheated oven at 200 deg C for 18-20 minutes or until the top turns golden. Let the muffins cool down completely.

9.To prepare glaze : Add powdered sugar, nutmeg powder, vanilla essence and milk.

10.Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins.

Enjoy!

Expert Tips

• Mix dry - I mix all the dry ingredients like flour, baking powder and spices together first. This helps distribute them evenly.
• Cream butter - I cream butter and sugar well before adding egg. This makes the batter light and fluffy.
• Don't over mix - I mix the wet and dry ingredients just until combined. Over mixing makes the muffins tough and dense.
• Right consistency - The batter should be thick but pourable. If too thick add little more milk.
• Crumble texture - I rub the butter well with flour and sugar for the crumble topping. This gives nice sandy texture.
• Fill properly - I fill the muffin liners halfway with batter then add crumble topping. This helps them rise evenly.
• Cool completely - I let the muffins cool completely before adding glaze. Hot muffins will melt the glaze.

Serving and Storage

Serve this warm or at room temperature. You can have it for special occasions, evening tea, after-school snack, or even small birthday party. I like to serve it plain or with some milk. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1. Can I replace oil with butter?

Yes you can, but the muffins may feel little heavier. Oil keeps it more soft.

2. Can I skip yogurt?

Yes you can but it add moistness to the muffins

3. Can I make this without tutti frutti?

Yes, plain wheat muffins also taste nice. Or add nuts instead.

4. Why my muffins didn't puff up?

Check your baking soda and powder, it should be fresh. Also don't over mix the batter.

5. How to store these muffins?

Keep them in airtight box after cooled fully. Use within 2 days for best softness.

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

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

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Christmas Morning Muffins Recipe

Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.

Course Baking, Snack

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, butter recipes, cake, Cake Recipes, cardamom powder recipe, christmas recipes, maida recipes, milk recipes, Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 7 muffins

Calories 186kcal

Author Sharmilee J

Ingredients

• 1 cup whole wheat flour
• ½ tablespoon baking powder
• ½ teaspoon cinnamon powder
• ¼ teaspoon nutmeg powder
• ¼ teaspoon salt
• ⅛ cup + 1 tablespoon sugar
• 1 no egg
• ½ cup yogurt
• ⅓ cup milk
• ⅛ cup butter
• ½ teaspoon vanilla essence

For the crumble topping:

• ½ tablespoon butter
• 1 tablespoon wheat flour
• 1 tablespoon sugar
• 1 pinch salt
• ¼ teaspoon cinnamon powder
• ¼ teaspoon nutmeg powder
• 2 tablespoon tutti frutti / cranberries

For the glaze:

• ⅓ cup powdered sugar
• ¼ teaspoon vanilla essence
• ⅛ teaspoon nutmeg powder
• 2 to 3 teaspoon milk

Instructions

• To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.
• Mix well using a whisk. In another mixing bowl add butter and sugar.
• Whisk it then add an egg.
• Whisk well until creamy. Add curd and milk.
• Whisk well. Then add vanilla essence.
• Add flour mixture and mix it .Set aside.
• To prepare the crumble topping :

  Add all the ingredients listed under 'for crumble topping', mix it and set aside. Now scoop out the batter.
• Line muffin liners to a muffin tray and transfer scooped out batter to it. Add some crumble topping to each muffin, sprinkle some tutti frutti to it.
• Bake in preheated oven at 200 deg C for 18-20 mins or until the top turns golden. Let the muffins cool down completely.
• To prepare glaze :

  Add powdered sugar, nutmeg powder, vanilla essence and milk.
• Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins. Enjoy Christmas Morning Muffins!

Notes

• Mix dry - I mix all the dry ingredients like flour, baking powder and spices together first. This helps distribute them evenly.
• Cream butter - I cream butter and sugar well before adding egg. This makes the batter light and fluffy.
• Don't over mix - I mix the wet and dry ingredients just until combined. Over mixing makes the muffins tough and dense.
• Right consistency - The batter should be thick but pourable. If too thick add little more milk.
• Crumble texture - I rub the butter well with flour and sugar for the crumble topping. This gives nice sandy texture.
• Fill properly - I fill the muffin liners halfway with batter then add crumble topping. This helps them rise evenly.
• Cool completely - I let the muffins cool completely before adding glaze. Hot muffins will melt the glaze.

Nutrition

Serving: 30g | Calories: 186kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 228mg | Potassium: 114mg | Fiber: 2g | Sugar: 17g | Vitamin A: 171IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 1mg

The post Christmas Morning Muffins Recipe appeared first on Sharmis Passions.

Ragi Semiya is a quick healthy breakfast made by sautéing ragi semiya with tempered spices and onions. It is health, filling and tasty upma which is a great choice for breakfast or dinner. It is a good variation from the regular upma or semiya. Ragi is high in calcium and fibre, so it keeps you full for longer and is easy to digest too.

This recipe comes together very fast. It is wholesome tastes and feels filling without making it heavy. Ragi semiya is perfect for anytime you want a healthy breakfast or snack. 

About Ragi Semiya

Ragi Semiya is a traditional South Indian dish made with finger millet and simple tempering spices. Ragi cooks fast and is soft and springy once cooked. The tempering of mustard seeds, urad dal and dried red chillies gives nice aroma and little crunch.

This dish is usually made for breakfast or dinner at home. It comes together with every day ingredient and does not need much preparation time or effort. Soft texture and mild flavour maked it favourite with both kids and adultd. Everyone at home enjoyd it and it get over quickly.

You can use vegetables of your choice in this recipe. You can add beans, potato or capsicum along with carrot and peas,  also adjust lemon juice according to your taste preference. It tastes good on its own and also pairs well with chutney.

I usually make ragi semiya on weekend mornings for quick breakfast. My family like it more than regular upma because it taste different.

Similar Recipes

• Curd Semiya | Thayir Semiya
• Semiya Ice Recipe (Vermicelli Popsicle)
• Semiya Upma | Vermicelli Upma
• Semiya Biryani Recipe
• Semiya Kichadi Recipe

Ragi Semiya Ingredients

• Ragi Idiyappam - I make this homemade ragi semiya as the main ingredient and it gives soft, springy texture. Store bought also workd fine.
• Onion - Added finely chopped onion for mild sweetness and little bite to the dish. You can skip if you do not like onion.
• Oil - I used regular cooking oil for tempering. You can use coconut oil also.
• Mustard Seeds, Urad Dal - I used mustard and urad dal in the tempering for the semiya, this addd texture and flavour. You can skip if you prefer.
• Red Chillies - Used small dried red chillies for spiciness, You can adjust the spiciness according to your preference.
• Curry Leaves - I added a few curry leaves to the tempering for aroma and flavour.
• Hing - Added a small pinch for the tempering. It addd depth and traditional taste.

How to make Ragi Semiya Step by Step

1.Make ragi idiyappam first. You can use readymade ragi sevai too, make it as per pack instructions and proceed. I used homemade ragi idiyappam. Let it cool down for a while. Separate it and set aside.

2.Heat oil in a pan - add the items listed under ' to temper' let it splutter.

3.Add hing, add onion along with salt so that onions gets sauteed quick. Saute until golden

4.Finally add cooked ragi semiya / ragi idiyappam. Toss it well. Adjust salt at this stage.

Serve hot!

Expert Tips

• Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
• Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
• Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
• Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
• Adjust salt - I taste at the end and adjust salt as needed.

Serving and Storage

Serve this hot with coconut chutney or pickle on side, taste good as breakfast, dinner or light meal at home. Store leftover in airtight container in refrigerator and it stays good for about that day alone.

FAQS

1. Can I use store bought ragi semiya?

Yes you can use store bought ragi idiyappam. Follow the package instructions and toss with tempering and onions just like homemade.

2. Can I add more vegetables?

Yes you can add beans, potato or capsicum. Adjust water slightly if add more vegetables.

3. Can I make it ahead of time?

Yes you can make it few hours earlier. Reheat with a splash of water before serving if need.

4. Can I make sweet version?

Yes you can skip the spices and add jaggery powder, coconut and cashews instead for a sweet version.

5. Can I skip curry leaves?

Yes you can skip curry leaves if you do not have fresh ones. But they add nice aroma and flavour to the semiya.

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

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

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Ragi Semiya Recipe

Ragi Semiya is a quick healthy breakfast made by sautéing ragi semiya with tempered spices and onions. It is health, filling and tasty upma which is a great choice for breakfast or dinner. It is a good variation from the regular upma or semiya. Ragi is high in calcium and fibre, so it keeps you full for longer and is easy to digest too.

Course Breakfast, Main Course

Cuisine Indian

Keyword 30 mins recipes, millet recipes, recipes, semiya recipes, upma, upma recipes, veg recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1

Calories 1302kcal

Author Sharmilee J

Ingredients

• 1 ½ cups ragi idiyappam
• ¼ cup onion finely chopped
• salt to taste

To temper:

• 2 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• few nos curry leaves
• 2 small red chillies
• a pinch hing

Instructions

• Make ragi idiyappam first.You can use readymade ragi sevai too, make it as per pack instructions and proceed.I used homemade ragi idiyappam.Let it cool down for a while. Separate it and set aside.
• Heat oil in a pan - add the items listed under ' to temper' let it splutter.
  
• Add hing, add onion along with salt so that onions gets sauted quick.Saute until golden.
  
• Finally add cooked ragi semiya / ragi idiyappam.Toss it well.Adjust salt at this stage.
  
• Serve Ragi Semiya hot!

Notes

• Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
• Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
• Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
• Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
• Adjust salt - I taste at the end and adjust salt as needed.

Nutrition

Serving: 150g | Calories: 1302kcal | Carbohydrates: 269g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 49mg | Potassium: 1807mg | Fiber: 3g | Sugar: 7g | Vitamin A: 858IU | Vitamin C: 133mg | Calcium: 1248mg | Iron: 15mg

The post Ragi Semiya Recipe appeared first on Sharmis Passions.

Ragi poori is a soft and nutritious bread made by adding ragi flour into regular poori dough. It comes out in a beautiful brown colour which looks very appetizing on the plate. It has a mild earthy flavour from ragi flour. It is a little different from usual poori because of the wholesome ragi flavour inside.

This is usually made when you want a healthier breakfast option instead of regular wheat poori. It makes a nice change for weekends at home. It feels light on the stomach and rich in calcium and fibre. It brings a healthy change to regular breakfast routine.

About Ragi Poori

Ragi poori is a variation to the classic Indian poori. This is made with ragi flour instead of using only wheat flour, this small change make the poori looks more attractive and taste more wholesome. It is soft inside and lightly crisp outside.

The texture of Ragi Poori depends on the dough consistency. If kneaded soft and rolled slightly thick, the pooris puff up nicely while frying. The ragi gives a gentle earthy aroma which blend swell with wheat flour. The combination makes it different but equally delicious as regular poori.

There are small variations you can try with this recipe. Few people add roasted peanuts for crunch. You can serve it plain or pair with potato masala or even simple curd. It is flexible recipe which you can adjust based on your taste and preference.

I usually make ragi poori when I want something more nutritious for my family. Instead of making same wheat poori again, this feel like a different idea to try. My family enjoys it because it tastes fresh and has that homemade feel.

Similar Recipes

• Poori Recipe | Puri Recipe
• Poori Masala Recipe
• Mango Poori Recipe
• Bajra Poori
• Potato Kurma Recipe

Ragi Poori Video

Ragi Poori Ingredients

• Ragi Flour - I use ragi flour as the main ingredient for this poori. It gives a nutritious, wholesome taste and makes the poori healthier than regular flour poori.
• Wheat Flour - I add wheat flour along with ragi flour to help bind the dough. It works together with ragi flour to create the right texture for the poori.
• Water - I add water little by little to knead the dough. You may not need the full quantity, so add slowly until the dough reaches the right consistency.
• Salt - I add salt to taste for flavour. It enhances the taste of the poori and balances the flavour.
• Oil - I use regular cooking oil for frying the poori. You can use any neutral oil for deep frying.

How to make Ragi Poori Step by Step

1.To a mixing bowl - add ragi flour, wheat flour and required salt

2.Mix well.Add water little by little and start kneading.

3.It took little less than ½ cup of water. Knead to form a smooth slightly stiff dough.Keep covered for 15 minutes. Then open and knead again once.

4.Shape the dough cylindrically then pinch small equal portions, make small balls and flatten them slightly.

5.Flatten them into small slightly thick discs. Repeat to finish the dough.Heat oil - check by adding a pinch of dough if it rises immediately then oil is ready.Add a disc let it come up, them press using a ladle it will puff up fully. Then flip over and cook. Remove and carefully drain in tissue.

Serve hot with spicy masala.

Expert Tips

• Kneading - I make sure the dough is slightly stiff and firm. If the dough is too soft then the poori will absorb more oil while frying, so add water little by little.
• Resting - I just cover the dough and let it rest for 15 minutes before shaping. It helps the dough rest and make it easier to work with when making poori.
• Small portions - I divide the dough into small equal balls so all poori fry evenly.
• Oil temperature - I test the oil temperature by adding a small pinch of dough. If it rises immediately to the top, the oil is ready for frying.
• Press and flip - I add the flattened disc to the oil and let it rise, then press it gently with a ladle. This helps it puff up fully, then I flip and fry the other side until golden.

Serving and Storage

Serve this hot with potato masala, It also tastes nice with little jaggery sprinkled on top if you like it more sweet. It is best enjoyed fresh and hot directly from the pan. Store leftover pooris in an airtight box at room temperature for few hours. You can reheat it gently but it tastes better when had fresh.

FAQS

1. Can I add sugar?

Yes, you can add a little sugar for sweeter poori. Do not add too much as it may make the pooris brown fast while frying.

2. Can I skip salt?

Yes, you can skip it. Ragi itself give nice flavour and taste, so it works fine without salt too.

3. Why are my pooris not puffing up?

Dough may be too tight or rolled too thin. Also check oil temperature is correct and hot enough before frying.

4. Can I prepare dough ahead?

Yes you can make it a few hours in advance, keep it covered and avoid storing for too long in the fridge.

5. Can I use only ragi flour?

You can try but the dough may break apart easily. Wheat flour help bind the dough, so it work best with both flours together.

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

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

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Ragi Poori Recipe

Ragi poori is a soft and nutritious bread made by adding ragi flour into regular poori dough. It comes out in a beautiful brown colour which looks very appetizing on the plate. It has a mild earthy flavour from ragi flour. It is a little different from usual poori because of the wholesome ragi flavour inside.

Course Breakfast, dinner

Cuisine Indian

Keyword millet recipes, ragi recipes, tiffin recipes, wheat flour recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour

Servings 12 pooris

Calories 51kcal

Author Sharmilee J

Ingredients

• ½ cup ragi flour
• ½ cup wheat flour
• salt to taste
• ½ cup water didn't use fully

Instructions

• To a mixing bowl - add ragi flour, wheat flour and required salt. Mix well.
• Add water little by little and start kneading.
• It took little less than ½ cup of water. Knead to form a smooth slightly stiff dough. Keep covered for 15 mins. Then open and knead again once.
• Shape the dough cylindrically then pinch small equal portions, make small balls and flatten them slightly.
• Flatten them into small slightly thick discs. Repeat to finish the dough.
• Heat oil - check by adding a pinch of dough if it rises immediately then oil is ready. Add a disc let it come up, them press using a ladle it will puff up fully. Then flip over and cook.
• Remove and carefully drain in tissue. Serve Ragi Poori hot with spicy masala.

Video

Notes

• Kneading - I make sure the dough is slightly stiff and firm. If the dough is too soft then the poori will absorb more oil while frying, so add water little by little.
• Resting - I just cover the dough and let it rest for 15 minutes before shaping. It helps the dough rest and make it easier to work with when making poori.
• Small portions - I divide the dough into small equal balls so all poori fry evenly.
• Oil temperature - I test the oil temperature by adding a small pinch of dough. If it rises immediately to the top, the oil is ready for frying.
• Press and flip - I add the flattened disc to the oil and let it rise, then press it gently with a ladle. This helps it puff up fully, then I flip and fry the other side until golden.

Nutrition

Serving: 25g | Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 325mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 35mg | Iron: 1mg

The post Ragi Poori Recipe appeared first on Sharmis Passions.

Aloo Poha or Maharashtrian Batata Poha is one of the popular breakfast dish in North India. It is quick, easy to make and makes a filling and comforting breakfast. You can include this in your daily menu and enjoy it. This is nothing but Kanda Poha with potatoes added to it.

Aloo Poha or Batata Poha is one of the classic breakfast dishes that you can make in just few minutes time. Poha is easy and quick to cook so it is best for breakfast. This aloo poha can be made in different ways but this is the version I am following since few years.

About Aloo Poha

'Aloo' in Hindi is potato and 'Poha' is flattened rice flakes so Aloo Poha is a simple upma made using poha and potatoes. It is basically Kanda Poha (Onion Poha) made with the addition of potatoes.

There are quite a few ways to make this aloo poha. I have shared a quick and easy version of making it. It takes just 20 minutes from start to finish. I always make aval upma but when I need variation in taste I end up making this aloo poha.

The preparation is very simple with first rinsing poha, tossing it with turmeric powder, salt, sugar then adding roasted peanuts, potatoes and finally tossing it in a basic tempering.

If you like poha recipes then this is a must try - simple and easy to make. I had a North Indian friend in my old apartment who shared this recipe with me. The first time I tried itself I so loved it.

Similar Recipes

• Masala Poha
• Coconut Poha Recipe (Thengai Aval)
• Aloo 65 | Potato 65
• Aval Varattiyathu Recipe
• Lemon Poha Recipe

Aloo Poha Video

Aloo Poha Ingredients

• Poha - You can choose either thick or thin poha variety as per the availability and preference. Make sure to rinse and cook according to the poha variety.
• Onion - Use finely chopped onion, always cut it fresh and use it.
• Mustard seeds - is added to oil and crackled.
• Cumin seeds - is added once mustard seeds crackles, cumin seeds adds warmth and earthy flavour to the dish.
• Curry leaves - is added for tempering, gives more flavour.
• Green chillies - is added for spice, you can increase or decrease according to the spice level you want.
• Turmeric powder - Turmeric powder is used for flavour and colour.
• Peanuts - You can either add peanuts or cashew nuts for the crunch.
• Potato - Cut potatoes into small cubes and cook them until crisp.
• Coriander leaves - is added which makes the dish look more fresh and gives a good flavour.
• Sugar - is added to give a balance in taste.
• Salt - is added to balance the flavours and taste.

How to make Aloo Poha Step by Step

1.Take 1 cup thick poha. Rinse it 2-3 times and bring it back.

2.Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.

3.Toss well and set aside.

4.Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.

5.Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.

6.Saute for 2 minutes, remove and set aside.

7.In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.

8.Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.

9.Add ½ cup onion, saute until slightly golden.

10.Add poha, fried peanuts, potatoes.

11.Mix it well. Sprinkle little water.

12.Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.

13.Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.

Serve hot! Aloo poha is ready!

Expert Tips

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
• Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water adn cook covered to keep it stay soft.
• Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
• Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.

Serving and Storage

Aloo Poha keeps well in room temperature for about 6-8 hours and in fridge for 2 days. While serving take from fridge sprinkle little water and heat it before serving.

FAQS

1.What is Aloo Poha?

Aloo Poha is a popular Indian breakfast made with flattened rice (poha), potatoes, onions, peanuts, and mild spices. It is light, filling, and ready in about 20 minutes.

2. Which type of poha is best for Aloo Poha?

Medium or thick poha works best because it softens without becoming mushy. Thin poha is not recommended for this recipe.

3. How do I keep poha from becoming soggy?

Rinse the poha briefly under running water and drain it immediately. Let it rest for 5-10 minutes before cooking so it absorbs just enough moisture.

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

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

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Aloo Poha Recipe (Batata Poha)

Aloo Poha or Maharashtrian Batata Poha is one of the popular breakfast dish in North India. It is quick, easy to make and makes a filling and comforting breakfast. You can include this in your daily menu and enjoy it. This is nothing but Kanda Poha with potatoes added to it.

Course Breakfast

Cuisine Indian

Keyword 20 mins recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 1 cup thick poha
• ¼ teaspoon turmeric powder
• salt to taste
• ½ teaspoon sugar
• 1 ½ tablespoon peanuts
• ½ cup potatoes
• ½ cup onion
• 1 tablespoon coriander leaves
• water as needed

To temper

• 2 tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 small sprig curry leaves
• 1 green chillies

Instructions

• Take 1 cup thick poha. Rinse it 2-3 times and bring it back.
• Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.
• Toss well and set aside.
• Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.
• Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.
• Saute for 2 minutes, remove and set aside.
• In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.
• Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.
• Add ½ cup onion, saute until slightly golden.
• Add poha, fried peanuts, potatoes.
• Mix it well. Sprinkle little water.
• Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.
• Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.
• Serve hot! Aloo poha is ready!

Video

Notes

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
• Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water and cook covered to keep it stay soft.
• Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
• Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.

The post Aloo Poha Recipe (Batata Poha) appeared first on Sharmis Passions.

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 .

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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.

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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.

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.

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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.

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.

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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.

Fried Rice Style Oats is a simple dish made using rolled oats with vegetables, garlic and soya sauce. It gives it a taste of fried rice without any rice at all. The oats just stay light and separate rather than mushy, the vegetables add some crunch totally irrestible.

This can be made for breakfast, lunch, dinner or just as quick snack when there is not much time to cook, and whole thing looks colourful with carrot and cabbage mixed. It takes about half an hour start to finish, most of it just stirring and sautéing so it works well on busy days too.

About Fried Rice Style Oats 

Fried Rice Style Oats is a simple variation to regular vegetable fried rice, using same garlic, pepper and soya sauce flavours, only the base is oats. It has become common breakfast or light meal option in a lot of South Indian homes where people are trying to eat more oats but still want something savoury.

This recipe taste comes mostly from garlic and pepper, oats give a soft, chewy bite once cooked and carrot also gives the dish most of its colour along with bit of natural sweetness. This also works packed for lunch boxes since it does not go soggy quickly.

Rolled oats work best for this since they hold together well and do not turn to mush as easily as quick cooking oats, though quick oats can be used if that is what is available, just use less water and watch the time closely. Cabbage can be swapped for beans or peas, and spring onions can be added on top if there are some in fridge, they add nice fresh bite. 

I usually make this on days when the fridge has bits of vegetables left over from something else, it is one of those recipes that does not really need exact quantities.

Last week I was not in a mood to have porridge so tried this oats fried rice style.With the little dosa batter made dosas for the kids so me and hubby had this for breakfast.

If you like fried rice flavour then am sure you will love this too. After trying oats upma have got the knack to cook oats without mushing it up. Do try this and let me know how you like it.

Fried Rice Style Oats Ingredients

• Rolled oats - Rolled oats just hold its shape much better than instant oats once cooked, giving that separate grain like texture similar to rice.
• Garlic - Crushed garlic is sautéed first and gives more strong flavour.
• Onions - Onions add little sweetness once sautéed.
• Carrot - Carrot brings colour mainly, along with mild sweetness and some crunch, lengthwise chopping works better than dicing it.
• Cabbage - Adds volume without much flavour of its own, softens little on cooking but should still have some bite left.
• Soya sauce - Just small amount is needed here, this is what makes the dish taste like fried rice rather than plain sautéed oats.
• Pepper powder - Gives the heat in this recipe since there is no green chilli used, can be adjusted up if a spicier taste is wanted.
• Salt - Balances everything out, add gradually since soya sauce already carries some saltiness.
• Water - Only used little at a time while cooking oats, this is what keeps oats fluffy instead of turning them soft and sticky.
• Oil - Needed to sauté garlic and vegetables properly, plain cooking oil works fine here, nothing needs to be fancy.

Similar Recipes

• Bread Upma
• Pori Upma
• Tomato Quinoa
• How to cook quinoa
• Millet upma

How to make Fried Rice Style Oats

1.Dry roast oats until slightly golden and a nutty aroma comes

2.Sprinkle 2 tablespoon water cook covered for few minutes then fluff it. Do not pour more water just sprinkle and cook. This is the key to to cook oats without turning mushy.

3.Repeat this(sprinkle water, cook covered fluff it up)until oats is cooked soft yet grains separate, Set aside to cool. Heat oil in a pan - add crushed garlic and saute for a minute.

4.Then add onion saute till transparent. Add carrot and cabbage. Saute for few minutes until it shrinks.

5.Add capsicum toss and cook for few minutes. Do not let the crunchiness go so just toss and cook. Add soya sauce.

6.Add pepper powder and required salt.

7.Cook in high flame for a minute, toss well. Finally add cooked oats and toss it.Mix well and switch off. Add more pepper powder if needed.

Serve hot with tomato sauce!

Expert Tips

• Roasting - I dry roast oats until it smells nutty, this step really changes the final flavour and texture.
• Water - Sprinkle water in small amount rather than pouring it in one go, pouring too much is main reason oats turn mushy.
• Vegetables texture - Cook them on a high flame for couple of minutes so they still have some bite left when serving.
• Cooling - I let cooked oats sit for a few minutes before adding to the pan, it tosses together much more easily this way.
• Oats choice - Quick cooking oats work in pinch but rolled oats give firmer, less mushy result, so that is usually the better choice.
• Tasting - Everyone has different spice tolerance, so it helps to taste once before adding more pepper at end.

Serving and Storage

Serve Fried Rice Style Oats hot, straight off pan, with bit of tomato sauce on the side or plain itself. Works fine on its own without any accompaniment if you are eating it as quick meal. Leftovers keep well in an airtight container in the refrigerator for up to 2 days.

FAQS

1.Can I make it with cooking oats?

You can, just reduce the water a little since they cook much faster.

2.Why did my oats turn mushy?

You probably added too much water, so add it little by little next time.

3.Can I add spring onions?

You definitely can. I skipped them because I didn't have any.

4.Can I add other vegetables?

Yes you can go ahead and use any vegetables you have at home.

5.Can this be make this and store?

Yes you can make this ahead and store for one day and have it. don not keep it for more than that.

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

Tried this Fried Rice Style Oats Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Print

Fried Rice Style Oats Recipe

Fried Rice Style Oats is a simple dish made using rolled oats with vegetables, garlic and soya sauce. It gives it a taste of fried rice without any rice at all. The oats just stay light and separate rather than mushy, the vegetables add some crunch totally irrestible.

Course Breakfast, Main Course

Cuisine American, Chinese, French, Indian, Indo Chinese, Italian, Mediterranean, Mexican

Keyword fried rice recipes, fry, fry recipes, oats breakfast recipes, oats recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 188kcal

Author Sharmilee J

Ingredients

• 1 cup rolled oats
• 2 teaspoon garlic
• ½ cup onions chopped lengthwise
• ¼ cup carrot chopped lengthwise
• ½ cup cabbage chopped lengthwise
• ¼ teaspoon soya sauce
• ¾ teaspoon pepper powder
• salt to taste
• water as needed

Instructions

• Dry roast oats until slightly golden and a nutty aroma comes.
• Sprinkle 2 tablespoon water cook covered for few mins then fluff it, Do not pour more water just sprinkle and cook. This is the key to to cook oats without turning mushy.
• Repeat this until oats is cooked soft yet grains remain separate. Set aside to cool.
• Heat oil in a pan - add crushed garlic and saute for a minute.
• Then add onion saute till transparent. Add carrot and cabbage. Saute for few mins until it shrinks.
• Add capsicum toss and cook for few mins. Do not let the crunchiness go so just toss and cook. Add soya sauce.
• Add pepper powder and required salt. Cook in high flame for a minute, toss well.
• Finally add cooked oats and toss it. Mix well and switch off.
• Add more pepper powder if needed.
• Serve Fried Oats hot with tomato sauce!

Notes

• Roasting - I dry roast oats until it smells nutty, this step really changes the final flavour and texture.
• Water - Sprinkle water in small amount rather than pouring it in one go, pouring too much is main reason oats turn mushy.
• Vegetables texture - Cook them on a high flame for couple of minutes so they still have some bite left when serving.
• Cooling - I let cooked oats sit for a few minutes before adding to the pan, it tosses together much more easily this way.
• Oats choice - Quick cooking oats work in pinch but rolled oats give firmer, less mushy result, so that is usually the better choice.
• Tasting - Everyone has different spice tolerance, so it helps to taste once before adding more pepper at end.

Nutrition

Serving: 125g | Calories: 188kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 315mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3003IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 2mg

The post Fried Rice Style Oats Recipe appeared first on Sharmis Passions.