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.

Moru Curry is a Kerala style yogurt based curry tempered with spices. Moru Curry is a popular buttermilk curry that can be made quickly to pair up with rice. It is one of the staple side dishes in Kerala, it is quick and easy to make. It is light, mildly spiced and served as a part of Sadya meal.

Moru Curry is a tasty side dish made by tempering spices in thick buttermilk. It is a popular Kerala style buttermilk curry that is served with rice. This buttermilk curry can be made with or without coconut. I have shared the simple and basic version of Moru Curry here.

About Moru Curry

'Moru' means buttermilk and 'Curry' is gravy based liquid side dish. Moru Curry is a very simple traditional Kerala style seasoned buttermilk which is an integral part of Onam Sadya. It is light and cooling for the stomach perfect balance for spicy and heavy meals served in Sadya.

Morru Curry has butter milk which helps in cooling the stomach making it ideal to be part of a heavy sadya meal. This Kerala style moru curry is popularly known as Moru Kachiyathu. This is one of Kerala's most refreshing side dishes and I love it so much.

Moru Curry is also called Nadan Moru Curry or Moru Kachiyathu or Kachiya Moru. I have shared the basic version of moru curry, there are a lot of variations to this simple curry, check out expert tips section.

Moru Curry can be prepared with just few ingredients that is easily available in your kitchen. If you are pressed for time then this moru curry is perfect to make in just few minutes of time.

Moru Curry Video

Moru Curry tastes great even with just rice and papadam. This Moru Curry can be made with coconut or without it but this version I am sharing is without coconut which is the basic version. Tempering in coconut oil gives a great flavor to the curry.

This is a very simple dish that you can make when you don't have vegetables in stock still can enjoy a good meal with papadam and a simple vegetable stir fry. Hubby appreciated this moru curry, so I am making it often.

Even though this moru curry is very simple to make there are still certain tricks to make this curry perfectly. Always switch off and add the prepared buttermilk else it will may curdle.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Mambazha Pulissery
• Pineapple Pulissery
• Kerala Parippu Curry

Moru Curry Ingredients

• Curd - Use thick curd that is slightly sour which is best for this curry. Whisk it well and then add it.
• Tempering - A simple tempering is made using coconut oil, mustard seeds, fenugreek seeds, curry leaves, red chili and hing. Adding hing is optional.
• Turmeric powder - Turmeric powder is added for flavor and color.
• Coconut oil - Coconut oil adds great flavor to the pachadi. However you can use regular cooking oil too.
• Small onion - Small adds flavor to the curry and also crunch while eating.

How to make Moru Curry Step by Step

1.Take 1 cup thick curd in a bowl, add 1 cup water to it.

2.Whisk it well until smooth. You can even use a wired whisk to whisk well. Now buttermilk is ready. Set aside.

3.To a pan add 1 tablespoon coconut oil heat it. Now add

• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1 small green chili slit into 2
• 2 nos red chilies
• few nos curry leaves

Let it splutter, give a quick mix using a ladle.

4.Add 5 small onion(sliced) along with required salt to taste and ¼ teaspoon turmeric powder.

5.Give a quick saute until it turns golden. Switch off.

6.Add prepared thick buttermilk to it.

7.Make sure to add buttermilk only when the flame is off or low. I usually switch off and then add it to avoid curd from curdling.

8.Mix well.

Moru Curry is ready!

Expert Tips

• Use thick and slightly sour curd for best taste.
• Always switch off while adding buttermilk or keep in low flame and add it.
• Do not cook after buttermilk is added as it might curdle.
• Adjust water according to the thickness of curd. If curd itself is runny then add less water
• This moru curry can be made with or without coconut.
• Grind ¼ cup coconut, 1 green chili, ½ teaspoon cumin seeds to a paste and add it to the tempered items saute until raw smell leaves then add buttermilk.
• You can add vegetables like vellarika(cucumber), kumbalanga(ash gourd), kaya(green raw plantain) etc.

Serving & Storage

Serve Moru Curry with rice and any vegetable stir fry or any spicy fry and papadam. This Moru Curry keeps well for 2 days in fridge.

FAQS

1.What vegetables can I add to moru curry?

You can cook and add ash gourd, yam, plantain, ladies finger, drumstick, cucumber etc.

2.Why did my moru curry curdle?

• If buttermilk is not whisked well then it will curdle.
• If the buttermilk is added to hot tempered items then it will curdle. So always turn off heat and add buttermilk or curd.

3.Is moru curry and moru kachiyathu the same?

Yes they are the same just the name differs.

4. Can I make moru curry with coconut?

Yes you can make moru curry with coconut also. But the traditional Kerala recipe is a simple buttermilk gravy with tempered spices.

5.Can I add vegetables to moru curry?

Yes you can add vegetables like cucumber, ash gourd, raw banana, yam etc.

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

Tried this  Moru Curry 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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Moru Curry Recipe | Kerala Moru Kachiyathu

Moru Curry is a Kerala style yogurt based curry tempered with spices. Moru Curry is a popular buttermilk curry that can be made quickly to pair up with rice. Learn to make Moru Curry with step by step pictures and video.

Course Side Dish

Cuisine Indian

Keyword curd recipes, curry, curry recipes, Kerala Meal Sidedish, lunch recipes, meals, Side Dish, veg recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 147kcal

Author Sharmilee J

Ingredients

• 1 cup curd thick & sour
• 1 cup water
• 5 nos small onion sliced thin
• salt to taste

To temper:

• 1 tablespoon coconut oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• a pinch hing (optional)
• 1 small green chili split into 2
• 2 nos red chilies
• few nos curry leaves
• ¼ teaspoon turmeric powder

Instructions

• Take 1 cup thick curd in a bowl, add 1 cup water to it.
• Whisk it well until smooth. You can even use a wired whisk to whisk well. Now buttermilk is ready. Set aside.
• To a pan add 1 tablespoon coconut oil heat it. Now add ½ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds, 1 small green chili slit into 2, 2 nos red chilies, few nos curry leaves
• Let it splutter, give a quick mix using a ladle.
• Add 5 small onion(sliced) along with required salt to taste and ¼ teaspoon turmeric powder.
• Give a quick saute until it turns golden. Switch off.
• Add prepared thick buttermilk to it.
• Make sure to add buttermilk only when the flame is off or low. I usually switch off and then add it to avoid curd from curdling.
• Mix well.
• Moru Curry is ready!

Video

Notes

• Use thick and slightly sour curd for best taste.
• Always switch off while adding buttermilk or keep in low flame and add it.
• Do not cook after buttermilk is added as it might curdle.
• Adjust water according to the thickness of curd. If curd itself is runny then add less water
• This moru curry can be made with or without coconut.
• Grind ¼ cup coconut, 1 green chili, ½ teaspoon cumin seeds to a paste and add it to the tempered items saute until raw smell leaves then add buttermilk.
• You can add vegetables like vellarika(cucumber), kumbalanga(ashgourd), kaya(green raw plaintain) etc.

Nutrition

Serving: 75g | Calories: 147kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 138mg | Potassium: 212mg | Fiber: 1g | Sugar: 7g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 156mg | Iron: 0.4mg

The post Moru Curry Recipe appeared first on Sharmis Passions.

Aadi Koozh or Aadi Kool is a healthy porridge made in the auspicious time of the Tamil month called Aadi. Aadi Koozh is made using finger millet flour, raw rice, curd, herbs etc. Learn to make Aadi Koozh Recipe with step by step pictures and video.

Aadi Koozh  is served with pickle or puli kuzhambu or dry fish curry or even fish kuzhambu. Aadi Koozh is known for its cooling properties and often served to beat the heat. Aadi Paal or Aadi Thengai Paal is also made for Aadi Pirappu.

About Aadi Koozh

'Aadi' is the auspicious month in the Tamil calendar and 'Koozh' is porridge so 'Aadi Koozh' translates to a special porridge made during the month of Aadi. Aadi Koozh is prepared in this auspicious month of Aadi and served in temples.

Aadi Koozh is basically ragi porridge cooked along with broken raw rice. Aadi Koozh is made using finger millet flour, raw rice, curd, salt garnished with curry leaves, small onion and green chilies.

Aadi is one of the most auspicious month celebrated in Tamil Nadu. Traditionally Aadi Koozh is prepared by fermenting ragi slurry overnight then mixed with cooked rice and garnishings. Fermenting gives a sour taste to the porridge. The easy and quick alternate is the instant ragi koozh.

The first of the month is marked with a special puja, followed by a feast with 'payasam' prepared with coconut milk, 'puran poli' and vadai. Traditionally, the family of a 'pudhu maappillai' (new son-in-law) is invited to the girl's house, where the couple is gifted new clothes and other presents.

Aadi Koozh Video

The 18th day of Aadi, is observed as 'Aadi Perukku', a day of offerings and prayers to these rivers, which mean so much to the lives and prosperity of the people. The day is an occasion for rejoicing particularly for those living on the banks of the all the main rivers, its branches and tributaries. [Source : Wiki Pedia]

According to the Tamil calendar, Aadi is the fourth month of the year. The first day of this month, is celebrated as Aadi Pandigai or Aadi Pirappu, which is an important festival to most Tamils, especially newly-weds.

The most visible manifestation of the month of Aadi is the huge 'kolams' that are patterned early each morning in front of houses. They are usually bordered with red 'kaavi' and across the front doorway at the top are strung mango leaves.

Similar Recipes

• Ragi Porridge
• Millet Porridge
• Aadi Kummayam
• Aadi Paal
• Paal Payasam

Aadi Koozh Ingredients

• Finger millet flour - Finger millet flour is the base ingredient for Aadi Koozh. Ragi is also known as Finger millet or Kelvaragu or Keppai in short.
• Raw Rice - Raw rice is added and cooked along with ragi flour to give the koozh a texture and taste.
• Curd - Curd is mixed with water to make buttermilk. Buttermilk is added to cooked mixture to make it a porridge.
• Accompaniments - Aadi Koozh is served with raw small onion, pickle, or any non veg kuzhambu varieties like fish kuzhambu or karuvadu kuzhambu etc.

How to make Aadi Koozh Step by Step

1.Measure and take ¼ cup raw rice.

2.Grind it to a slightly coarse mixture like this.

3.Boil 2 cups water in a sauce pan add broken raw rice to it. Cook until rice turns soft more like porridge in consistency. Let it simmer.

4.Meanwhile to a mixing bowl take 1 cup ragi flour, add 4 cups water to it.

5.Whisk it well without any lumps. This is done off the stove. This mixture can be left overnight to ferment and then proceeded too.

6.Add the ragi mixture to the cooking rice. Add required salt.

7.In low flame, keep mixing to avoid lumps and cook it till it becomes thick and raw taste of ragi flour leaves.It takes at least 5 minutes.

8.It will become shiny and thick.

9.The cooked rice will be seen in between as shown here. At this stage switch off.

10.Add 1 cup thick curd to a bowl, 1 and ½ cups water. Whisk it well, Set aside.

11.Transfer the cooked ragi porridge to a mixing bowl along with 2 tablespoon small onion(chopped finely), 2 teaspoon curry leaves(chopped finely),1 green chili(crushed).

12.Add whisked curd to it.

13.Add water if it is to too thick. Adjust with little water if needed may be around ½ cup.

14,Mix it well using a whisk.

15.Aadi koozh is ready!

Serve Aadi Koozh warm or chilled!

Expert Tips

• Water ratio - Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
• Traditional method - Usually they soak ragi flour overnight and then add cooked rice to it. This is done to get a slightly sour taste. I have shared the instant version.
• Cookware to use - Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom. I used a claypot.
• Flame - While cooking keep in low flame and cook else lumps may form easily. Keep mixing with a ladle / whisk.
• Consistency - The koozh thickens with time so adjust water / buttermilk accordingly. I used thick curd so had to add more water. Make sure you cool down the koozh completely before adding buttermilk.

Serving & Storage

Serve Aadi Koozh with raw small onion and curry leaves sprinkled. You can enjoy it warm or chilled. Aadi Koozh keeps well in fridge for 2 days.

FAQS

1.Is adding raw rice mandatory?

Yes as traditionally the making of aadi koozh involves adding raw rice along with ragi flour. Even in temples this tradition is followed.

2.What other items can I serve it with?

You can serve Aadi Koozh with raw small onion chopped finely, curry leaves chopped finely, vathal, puli kulambu, fish curry, chopped raw mango etc.

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

Tried this Aadi Koozh 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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Aadi Koozh Recipe | Aadi Kool Recipe

Aadi Koozh or Aadi Kool is a healthy porridge made in the auspicious time of the Tamil month called Aadi. Aadi Koozh is made using finger millet flour, raw rice, curd, herbs etc. Learn to make Aadi Koozh Recipe with step by step pictures and video.

Course Breakfast

Cuisine Indian

Keyword drink recipes, Festival, Healthy tea time drink, millet recipes, Nutritional Beverage, Nutritional Drink, porridge recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3 people

Calories 372kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour
• ¼ cup raw rice
• 2 cups water + as required
• 1 cup curd
• 2 tablespoon small onion
• 2 teaspoon curry leaves
• 1 green chili
• salt to taste

Instructions

• Measure and take ¼ cup raw rice.
• Grind it to a slightly coarse mixture like this.
• Boil 2 cups water in a sauce pan add broken raw rice to it. Cook until rice turns soft more like porridge in consistency. Let it simmer.
• To a mixing bowl take 1 cup ragi flour, add 4 cups water to it.
• Whisk it well without any lumps. This is done off the stove. This mixture can be left overnight to ferment and then proceeded.
• Add the ragi mixture to the cooking rice. Add required salt.
• In low flame, keep mixing to avoid lumps and cook it till it becomes thick and raw taste of ragi flour leaves.
• It will become shiny and thick.
• The cooked rice will be seen in between as shown here. At this stage switch off.
• Add 1 cup thick curd to a bowl, 1 and ½ cups water. Whisk it well, Set aside.
• Transfer the cooked ragi porridge to a mixing bowl along with 2 tablespoon small onion(chopped finely), 2 teaspoon curry leaves(chopped finely),1 green chili(crushed).
• Add whisked curd to it.
• Add water if it is to too thick. Adjust with little water if needed may be around ½ cup.
• Mix it well using a whisk.
• Aadi koozh is ready!
• Serve Aadi Koozh warm or chilled!

Video

Notes

• Water ratio - Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
• Traditional method - Usually they soak ragi flour overnight and then add cooked rice to it. This is done to get a slightly sour taste. I have shared the instant version.
• Cookware to use - Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom. I used a claypot.
• Flame - While cooking keep in low flame and cook else lumps may form easily. Keep mixing with a ladle / whisk.
• Consistency - The koozh thickens with time so adjust water / buttermilk accordingly. I used thick curd so had to add more water. Make sure you cool down the koozh completely before adding buttermilk.

Nutrition

Serving: 250ml | Calories: 372kcal | Carbohydrates: 74g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 56mg | Potassium: 480mg | Fiber: 1g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 133mg | Calcium: 409mg | Iron: 3mg

The post Aadi Koozh 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.

Aadi Paal is a simple and delicious dessert prepared on the first day of Aadi month. Aadi Paal is made using jaggery and coconut milk as main ingredients. Aadi Paal is also called as Aadi Thengai Paal. Learn to make Aadi Paal with step by step pictures and video.

I love all jaggery based kheer or payasam and this is my favorite too. This Aadi Paal is more like a payasam but not too thick. Aadi Paal or Aadi Thengai Paal is very simple and easy to make with just minimal ingredients that is available in your kitchen.

About Aadi Paal

Aadi Paal is made using jaggery, coconut, cardamom powder, ghee and nuts. Aadi Paal also called as Aadi Thengai Paal is a must for Aadi pandigai which is the first day of the tamil month Aadi. Aadi Paal has minimal ingredients yet tastes so delicious.

Aadi Paal is prepared to mark 1st day of Aadi month. However you can make it on other days and enjoy too as it is so tasty. Newly married son in law is invited to the in laws house and gifted with new clothes, gifts which marks the significance of Aadi. Aadi month is majorly dedicated to Goddess Amman.

Traditionally Aadi Paal is made using coconut milk and jaggery as main ingredients but to add flavor and taste cardamom powder, ghee fried cashews are added. Rice flour slurry can also be added to make it more thick and creamy.

With the goodness of jaggery and homemade coconut milk this Aadi Paal is simple yet tastes so good. We can make this for Aadi Velli too. Aadi Koozh, Aadi Kummayam and Aadi Paal are made for Aadi festival.

We usually do not have this practice of making recipes for Aadi but have tasted Aadi Koozh served in temples. Kummayam is my native special so amma makes it as an evening snack and I have learnt the recipe from her and my aunt who is an expert in making it.

This is the first time I am making and tasting Aadi Paal. This is more like coconut milk jaggery we serve it along with aapam but the method and taste varies. Jaggery coconut milk served with aapam is a no cook version but Aadi Paal is made more like a thin kheer or payasam.

Aadi Paal is very good and soothing for your tummy. Coconut milk has a lot of health benefits and also helps in digestion problems. Do try this Aadi Paal once at least if you haven't and I am sure you will thank me later.

Similar Recipes

• Ragi Porridge
• Millet Porridge
• Aadi Kummayam
• Aadi Koozh
• Paal Payasam

Aadi Paal Ingredients

• Coconut - Use fresh coconut to make coconut milk. Fresh coconut gives more volume of coconut milk also gives great flavor to this drink.
• Jaggery - Use good quality organic jaggery. You can use block or powdered jaggery.
• Flavoring - Cardamom powder is the main flavoring used here. Adding edible camphor is optional but gives a divine taste.
• Ghee - Ghee is used for frying cashews.
• Cashews - Few broken cashews are fried in ghee and added. Though this is optional it tastes great when added.

How to make Aadi Paal Step by Step

1.Add 1 and ½ cups coconut along with 1 cup water to a mixer jar.

2.Blend well for a minute.

3.Now transfer this coconut mixture to a fine holed strainer placed over a bowl and press it with a spoon / spatula till all the milk is drained.You can use muslin cloth to drain too.

4.Now the extracted milk is the first coconut milk or thick coconut milk. Press and squeeze until all the milk is extracted and the mixture becomes dry. You will see at one point while pressing the milk will stop coming so this indicates you can stop here.

7.Thick coconut milk is ready.

8.Now take the remains in the strainer and add it back to the mixer. Add 1 and ½ cups of water to it.

9.Blend well again for few seconds.

10.Transfer the mixture to the same strainer. Press well to extract coconut milk.

11.Measure ¾ cup thick coconut milk and ¼ cup thin coconut milk and set aside.

12.To a pan add ⅓ cup jaggery.

13.Add ¼ cup water to it.

14.Simmer until jaggery completely dissolves.

15.Switch off and transfer it to a strainer to remove impurities in jaggery if any. Discard the remains.

16.Jaggery syrup is ready. Set it aside.

17.Add it to a pan and let it boil for 2 minutes or until slightly thick.

18.Now add ¼ cup thin coconut milk.

19.Mix it well.

20.Simmer for 2 minutes.

21.Switch off and add ¾ cup thick coconut milk.

22.Add ¼ teaspoon cardamom powder and a pinch edible camphor(optional).

23.Mix well.

24.You can serve aadi paal as such too or add ghee fried cashews and serve it. Heat 2 teaspoon ghee - add 5 cashews broken and fry until golden and switch off. Add it and mix well. Serve and enjoy!

Aadi Paal is ready!

Expert Tips

• Flame - Simmer flame while adding thin coconut milk and switch off while adding thick coconut milk.
• Adding coconut milk - After thick coconut milk is added, don't let it boil then it will start splitting.
• Variations - You can even add raisins and saffron for extra flavor.
• Colour - The colour depends on the jaggery color.
• Adding rice flour - You can mix 1 teaspoon rice flour with 2 tablespoon water make a slurry and add it along with thin coconut milk. This is done to make it more thick and creamy.

Serving & Storage

Aadi Paal is served with ghee fried cashews or as such too. It should be consumed within 3-4 hours of making as it keeps well in room temperature only for few hours. If stored in fridge it keeps well for 2 days but the fresh taste will not be there.

FAQS

1.Can I use store bought ready made coconut milk?

Yes you can use store bought coconut milk however the taste differs. Fresh coconut milk gives the best taste for aadi paal. You can even use frozen coconut to extract coconut milk.

2.Can I use sugar replacing jaggery?

You can replace jaggery with sugar but traditionally jaggery is used for making Aadi Paal.

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

Tried this Aadi Paal 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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Aadi Paal Recipe | Aadi Thengai Paal

Aadi Paal is a simple and delicious dessert prepared on the first day of Aadi month. Aadi Paal is made using jaggery and coconut milk as main ingredients. Aadi Paal is also called as Aadi Thengai Paal. Learn to make Aadi Paal with step by step pictures and video.

Course Dessert

Cuisine Indian

Keyword cardamom powder recipe, coconut recipes, dessert recipes, Festival, jaggery recipes, milk recipes, sweet recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2

Calories 400kcal

Author Sharmilee J

Ingredients

• 2 teaspoon ghee
• 5 cashews
• ¼ teaspoon cardamom powder
• a very piece edible camphor

To make coconut milk:

• 1 and ½ cups coconut
• water as required to make coconut milk

To make jaggery syrup:

• ⅓ cup jaggery
• ¼ cup water for making jaggery syrup

Instructions

• Add 1 and ½ cups coconut along with 1 cup water to a mixer jar.
• Blend well for a minute.
• Now transfer this coconut mixture to a fine holed strainer placed over a bowl and press it with a spoon / spatula till all the milk is drained.You can use muslin cloth to drain too.
• Now the extracted milk is the first coconut milk or thick coconut milk. Press and squeeze until all the milk is extracted and the mixture becomes dry. You will see at one point while pressing the milk will stop coming so this indicates you can stop here.
• Thick coconut milk is ready.
• Now take the remains in the strainer and add it back to the mixer. Add 1 and ½ cups of water to it.
• Blend well again for few seconds.
• Transfer the mixture to the same strainer. Press well to extract coconut milk.
• Measure ¾ cup thick coconut milk and ¼ cup thin coconut milk and set aside.
• To a pan add ⅓ cup jaggery.
• Add ¼ cup water to it.
• Simmer until jaggery completely dissolves.
• Switch off and transfer it to a strainer to remove impurities in jaggery if any. Discard the remains.
• Jaggery syrup is ready. Set it aside.
• Add it to a pan and let it boil for 2 minutes or until slightly thick.
• Now add ¼ cup thin coconut milk.
• Mix it well.
• Simmer for 2 minutes.
• Switch off and add ¾ cup thick coconut milk.
• Add ¼ teaspoon cardamom powder and a pinch edible camphor(optional).
• Mix well.
• You can serve aadi paal as such too or add ghee fried cashews and serve it. Heat 2 teaspoon ghee - add 4 cashews broken and fry until golden and switch off.
• Add it and mix well. Serve and enjoy!
• Aadi Paal is ready!

Video

Notes

• Flame - Simmer flame while adding thin coconut milk and switch off while adding thick coconut milk.
• Adding coconut milk - After thick coconut milk is added, don't let it boil then it will start splitting.
• Variations - You can even add raisins and saffron for extra flavor.
• Colour - The colour depends on the jaggery color.
• Adding rice flour - You can mix 1 teaspoon rice flour with 2 tablespoon water make a slurry and add it along with thin coconut milk. This is done to make it more thick and creamy.

Nutrition

Serving: 150ml | Calories: 400kcal | Carbohydrates: 38g | Protein: 3g | Fat: 28g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 17mg | Potassium: 268mg | Fiber: 0.2g | Sugar: 34g | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg

The post Aadi Paal Recipe appeared first on Sharmis Passions.

Mango Fool is a creamy and delicious dessert that is made by layering mango sauce, whisked fresh cream and cubed mangoes. Mango Fool makes occasions special and a must try at home during mango season for it's taste, also the dessert feels soft and creamy and is best served cold.

This has creamy texture, the whipped cream makes it smooth, the mango pieces add a texture and a bit of lemon juice balances the sweetness. This has bright mango flavour and it comes together quickly without requiring much effort.

About Mango Fool

Mango Fool is quick and easy to make if you have a sudden urge for a dessert and want to treat your guests in style and coolness. It's mango and whipped fresh cream layered with cut mango pieces, mango sauce as topping. 

You can enjoy seasonal mangoes in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in freezer until serving time, the flavours blend together well and gives refreshing taste.

The recipe is flexible and depends on how sweet your mangoes are. Powdered sugar can be used instead of regular sugar too. Sweet and juicy mangoes always give the result, so choosing ones when they are in season makes a real difference.

I make this with Alphonso or Banganapalli mangoes. This is when they come around. My family likes it really well chilled.

Mango Fool Ingredients

• Mango - I have used ripe, sweet mangoes for the puree and the garnish. Juicy ones give you better flavour.
• Fresh Cream - Used to make the dessert rich and creamy. You can also use whipping cream.
• Sugar - I added sugar for sweetness, you can just adjust as per taste
• depending on how sweet your mangoes are.
• Lemon Juice - I used for tangy taste. Adjust quantity based on how sour you like and it balances the sweetness.

Similar Recipes

• Mango Falooda
• Mango cheese cake
• Mango yogurt popsicle
• Mango Ice Lollies
• Mango Watermelon Kiwi Popsicles

How to make Mango Fool Step by Step

1.Chop the mango, reserve 1 tablespoon of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.

2.To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.

3.Add ¼ cup mango puree to it reserving ¼ cup. Mix well.

4.Now it is mixed well and fresh cream mixture is ready. Take your serving glasses, first add mango puree as first layer just a tablespoon or 2 for each cup.

5.Then spoon fresh cream mango mixture and add it till ¾ of the cup. Finally add chopped mangoes as garnish.

6.Spoon some reserved mango puree over it and finally done. Refrigerate for an hour then serve.

Serve chilled!

Expert Tips

• Picking Mangoes - I usually choose ones that are completely ripe and naturally sweet, makes the dessert taste better.
• Whisking Cream - I whisk until soft peaks form and then stop. If you over whisk it, the texture becomes heavy and does not work as well.
• Mango Puree - I prefer keeping it slightly pourable so it spreads easily when layering. You get a smoother finish this way.
• Chilling Time - I always refrigerate the dessert before serving. It sets properly and tastes much better when cold.
• Layering - Spoon the layers gently if you want them to look neat. The different layers show up nicely in the glass when you layer properly.

Serving and Storage

Serve this dessert as after meal dessert or on afternoon to beat the summer heat. You can store this fridge for upto a day, consume within for best flavour and taste.

FAQS

1. Can I make ahead?

Yes you can make it before some time and serve.

2. Which mangoes are best? 

I use ripe, sweet and juicy ones for best flavour and the right texture overall.

3. Can I use powdered sugar? 

Yes you can use and it mixes well into the puree without leaving grainy bits.

4. Can I add condensed milk?

Sure, condensed milk gives a rich a taste and flavour.

5. Can I skip lemon? 

Yes skip, if needed but it adds a bit of freshness and balances the sweetness of the mango.

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

Tried this Mango Fool 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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Mango Fool

Mango Fool is a creamy delight dessert made by layering mango sauce, whisked fresh cream and cubed mangoes. Mango Fool makes occasions special and a must try at home during mango season for its taste. Mango Fool making is simple & quick for sudden dessert cravings and to treat visitors cool & style.

Course Dessert

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

Keyword 30 mins recipes, dessert recipes, easy mango recipes, fresh cream recipe, fruit recipes, lemon recipes, salad, salad recipes

Prep Time 15 minutes minutes

Refrigerating Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 cups

Calories 144kcal

Author Sharmilee J

Ingredients

• ½ cup fresh cream
• 1 medium sized mango (½ cup mango puree)
• 1 tablespoon sugar
• ¾ teaspoon lemon juice

Instructions

• Chop the mango, reserve 1 tablespoon of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.
• To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.
• Add ¼ cup mango puree to it reserving ¼ cup. Mix well.
• Take your serving glasses, first add mango puree as first layer just a tablespoon or 2 for each cup.
• Then spoon fresh cream mango mixture and add it till ¾ of the cup.
• Finally add chopped mangoes as garnish. Spoon some reserved mango puree over it. And finally done.
• Refrigerate for an hour then serve Mango Fool.

Notes

• Choose fully ripen sweet juicy mangoes.
• Making the puree a bit saucy makes it easy to pour and tastes good too.
• You can replace normal sugar with powdered sugar too.

Nutrition

Serving: 75g | Calories: 144kcal | Carbohydrates: 12g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 9mg | Potassium: 116mg | Fiber: 1g | Sugar: 11g | Vitamin A: 997IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 0.1mg

The post Mango Fool 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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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

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Mango Pina Colada is a refreshing mocktail made with mango, pineapple juice, coconut water and tender coconut water. It has a naturally sweet and fruity taste. This drink has creamy texture and looks yellow in colour. It has rich taste from mangoes and freshness from pineapple and coconut.

This drink is usually prepared on summer days, family get together party or for festive occasions. This can be served as a welcome drink for guests and before a special meal. It is quick and easy to make recipe, just everything is blended to smooth consistency, anyone can prepare without much effort.

About Mango Pina Colada

Mango Pina Colada is a simple drink made inspired by the classic pina colada recipe, mango adds fruity twist to this drink. It is a non alcoholic drink that can be enjoyed by both children and adults. It can be enjoyed on warm days as a simple drink and uses very few ingredients.

This drink has a smooth and creamy texture with a naturally sweet taste. Mango gives the drink golden colour and adds some thickness and creaminess. Also pineapple adds mild tangy flavour, and tender coconut water makes it light and refreshing.

This drink can be made with either fresh or frozen mangoes depending on the season, both works well. You can adjust the texture, taste, and thickness according for your preference. Add in more tender coconut water or skipping if you prefer. It still tastes refreshing and feels soothing to drink on hot days.

I usually make this for special occasions or for weekend parties, this is quick refreshing drink to enjoy.

Mango Pina Colada Ingredients

• Mango - I used ripe, sweet mangoes for the best taste. Mango gives natural sweetness, thick texture and bright golden colour.
• Pineapple juice - This brings a fresh fruity taste with a slight tanginess. Fresh pineapple juice can be used instead of packaged juice.
• Coconut milk - I simply added coconut milk for creamy texture and gives mild coconut flavour.
• Tender coconut water - Adding tender coconut water makes the drink lighter and adds a fresh flavour.
• Ice cubes - I prefer to add some ice cubes to chill the drink immediately. It also gives that refreshing feel.
• Sugar - Added sugar for sweetness, but its optional, it can be skipped if the fruit is naturally sweet.

Similar Recipes

• Vanilla Milkshake
• Chocolate Milkshake
• Banana Milkshake
• Apple Milkshake
• Strawberry Milkshake

How to make Mango Pina colada Step by Step

1.To a mixer jar - add frozen mangoes. Add pineapple juice and coconut milk. If you want you can add sugar. I did not add as the mangoes and pineapple juice was already sweet enough.

2.Add tender coconut water and few icecubes. Blend until smooth.

Serve immediately.

Expert Tips

• Choose Mangoes - I choose ripe and sweet mangoes so there is no need to add extra sugar.
• Blending - You blend the drink well so that it turns out creamy without any fruit pieces.
• Chilled - I feel the drink tastes much better when all the ingredients are cold.
• Adjust sweetness - I taste the drink before serving and add sugar only if it really needs it.
• Serving - I always serve this just after blending because it tastes more fresh.
• Water - I keep the amount of liquid balanced so the drink stays thick and creamy.

Serving and Storage

Serve chilled Mango Pina Colada as welcome drink or with light snacks. It is best to have it once freshly made, but you can store the leftovers and consume it within a day.

FAQS

1. Can I use fresh mango ?

Yes you can use fresh ripe mango for this recipe, any variety is fine.

2. Can I skip sugar?

No it depends on the sweetness of mangoes and pineapple juice. just taste the drink before adding sugar.

3. Can I skip tender coconut water?

Yes, chilled water can be used. The drink will still taste refreshing.

4. Can I make this ahead?

Yes this can e made ahead and kept in in the refrigerator for hours.

5. Can kids have it?

Yes kids can have it since it is a  non alcoholic drink.

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

Tried this Mango Pina Colada 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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Mango Pina Colada Recipe

Mango Pina Colada is a refreshing mocktail made with mango, pineapple juice, coconut water and tender coconut water. It has a naturally sweet and fruity taste. This drink has creamy texture and looks yellow in colour. It has rich taste from mangoes and freshness from pineapple and coconut.

Course Drinks

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

Keyword 30 mins recipes, dessert recipes, drink recipes, easy mango recipes, Healthy tea time drink, juice recipes, pineapple recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 glasses

Calories 210kcal

Author Sharmilee J

Ingredients

• 1 medium sized mango
• ½ cup coconut milk
• ½ cup pineapple juice
• ¼ cup tender coconut water
• few nos ice cubes

Instructions

• To a mixer jar - add frozen mangoes.
• Add pineapple juice and coconut milk. If you want you can add sugar. I did not add as the mangoes and pineapple juice was already sweet enough.
• Add tender coconut water and few ice cubes.
• Blend until smooth. Enjoy Mango Pina Colada!

Notes

• Choose Mangoes - I choose ripe and sweet mangoes so there is no need to add extra sugar.
• Blending - You blend the drink well so that it turns out creamy without any fruit pieces.
• Chilled - I feel the drink tastes much better when all the ingredients are cold.
• Adjust sweetness - I taste the drink before serving and add sugar only if it really needs it.
• Serving - I always serve this just after blending because it tastes more fresh.
• Water - I keep the amount of liquid balanced so the drink stays thick and creamy.

Nutrition

Serving: 250ml | Calories: 210kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 450mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1123IU | Vitamin C: 45mg | Calcium: 36mg | Iron: 2mg

The post Mango Pina Colada 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.