Mini Oats Cheela / Crepes / Pancakes

          Looking for some healthy and nutritious first meal of the day? Then try this yummy and easy to prepare 'Oats Cheela' in a mini version. Great for kids lunch box meal and after school snack too. It can be enjoyed with any side dish, yoghurt, chutney or pickle. 

          These cheelas are a great substitute to any store bought bread or any kind of Indian bread. It is especially a diabetic friendly recipe, where you can add any finely chopped veggies or greens as per preference and availability. So check out the step by step pictorial recipe to prepare it. 

• 1 cup oats, dry roasted & ground 
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 3 tbsp. celery leaves, chopped
• salt to taste
• 1 tbsp. fresh grated coconut
• 2 tbsp. roasted chickpea flour
• 1/4 tsp. turmeric powder
• pinch of asafoetida
• 1 tsp. nigella seeds
• 1 tsp. sesame seeds
• 1 tsp. chopped pistachios 
• 1 tbsp. chopped almonds
• 1/2 tsp. red chili flakes 
• oil to shallow fry 

          In a bowl, mix together all the above mentioned ingredients (except oil). Add required quantity of water and make a batter of pouring consistency. 

          Keep it aside for 10-15 minutes. Adjust the consistency again and add more water if needed.

          Heat a non-stick pan and brush with some oil. Pour 1-2 ladleful of the batter and spread it  with the back of the ladle to make a round cheela . 

          Drizzle some oil around the edges and cook on one side. Then flip it over and cook the other side too. When done transfer to a plate. 

          Make similar cheelas with the remaining batter and serve them hot with chutney, sauce, yoghurt, pickle or any side dish. 

          

                        Mix all the above mentioned ingredients (except oil). 

                        Add some water & make a batter of pouring consistency. 

                     Heat a non-stick pan & brush with some oil. Pour 1-2 ladleful of the batter 
                     and spread it with back of the ladle to make a round cheela. 

                     Drizzle some oil around edges & cook on one side. Then flip it over &
                     cook the other side too.

                        Serve them hot with chutney, sauce, yoghurt, pickle or any side dish. 

Mushroom Peas Masala

          Mushroom and green peas are a good combination. So made this simple homemade style mushroom curry with some green peas added to it. This recipe has a slight gravy in it, but you may make it dry too. It is a great side dish with either rice or chapati. 

          I made a separate masala for it, where you can adjust the spiciness according to individual preference. So enjoy this yummy curry with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapati. You may also enjoy with dosa, appam or idiyappam. 

• 250 gms. mushrooms, chopped
• 1/2 cup green peas
• 3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

To grind - 

• 3/4 cup fresh grated coconut 
• 4-5 kashmiri red chilies, soaked for 30 minutes
• 3-4 garlic cloves
• 1" ginger
• 1-2 green chilies
• 1/4 tsp. whole peppercorns 
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds

          Grind the ingredients mentioned under 'to grind' into a smooth paste by adding some water. Keep aside. 

          Heat 1 tbsp. oil and sauté the mushrooms for 2 minutes. Drain and keep aside.

          Temper the remaining oil with mustard seeds and asafoetida. After it stops spluttering, add the onion and curry leaves and fry till light brown. 

          Add the tomatoes and cook till it is mashed. Now add the masala and turmeric powder. Continue to saute till the oil separates. 

          Add the mushrooms, peas and salt. Mix everything well and add 1 cup water. Cover and simmer on a low flame till the gravy thickens. 

          Add the ghee and garnish with coriander leaves. Switch off the flame and serve as a side dish with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapati. You may also enjoy with dosa, appam or idiyappam. 

Goan Fish Curry

          This yummy lip smacking Goan delicacy is just irresistible. I have made use of pomfret fish but you may substitute it with king fish too. It is a very simple and an easy recipe that is bursting with flavours. It is both spicy and tangy and goes well with hot steamed rice. Enjoy it for a weekend menu with your loves ones. So do give it a try and I bet you will like it. Check the step by step pictorial recipe to prepare it. 

• 1 medium size whole pomfret fish, cleaned, washed & drained
• pinch of salt, turmeric powder, red chili powder and 1 tsp. lime juice to marinate 
• 3/4 cup fresh grated coconut 
• 4-5 kashmiri red chilies, soaked for 30 minutes
• 1 small onion
• 3-4 garlic cloves
• 1" ginger
• 1-2 green chilies
• 1/4 tsp. whole peppercorns 
• 1 tsp. tamarind paste
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 & 1/2 - 2 cups water
• 1 tsp. coriander leaves, chopped to garnish

          Marinate the fish with a pinch of salt, turmeric powder. red chili powder and lime juice for 5-10 minutes. 

          Grind together all the remaining ingredients into a fine paste and keep aside.

          Heat a pan and pour the paste along with the water and simmer for 8-10 minutes.

          Add the marinated fish and simmer further for 7-8 minutes. Switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 

                      Marinate fish with a pinch of salt, turmeric powder. red chili powder
                      and lime juice for 5-10 minutes. 

                  Grind all the remaining ingredients into a fine paste & keep aside.

                     Heat a pan & pour the paste along with the water & simmer for 8-10 min.

                        Add the marinated fish and simmer further for 7-8 minutes. 

                             Garnish with coriander leaves and serve with hot steamed rice. 

Spring Onion Dal

          A simple dal-chawal is my ultimate comfort food. So here I prepared spring onion dal. There is nothing fancy about this dal. It is just a simple homemade style lentil preparation made with some spring onion and tuvar dal (pigeon pea lentil). 

          It is cooked with few basic ingredients that is easily available in the kitchen. This yummy side dish goes absolutely well if paired with any form of rice preparation or Indian bread for a wholesome meal. So check the step by step pictorial recipe to prepare it. 

• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2-3 bunches of spring onion, chopped 
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tbsp. red chili powder
• 1 tsp. sambar powder
• 1 tomato, chopped
• 1 tsp. coriander leaves, chopped

          Pressure cook the soaked lentils along with the chopped spring onion and turmeric powder in 1 & 1/2 cups water for 5-6 whistles.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the onion, curry leaves, ginger, garlic and asafoetida. Saute till light brown. 

          Add red chili powder, sambar powder and coriander powder. Mix everything well and add the tomatoes. Stir fry till it is mashed. 

           Now add the boiled dal and salt. Simmer on a low flame for 4-5 minutes. Switch off the flame and serve, garnished with coriander leaves. 

                      Pressure cook soaked lentils along with chopped spring onion & turmeric
                      powder in 1 1/2 cups water for 5-6 whistles.

                      Heat oil & temper with mustard seeds. Then add onion, curry leaves, 
                      ginger, garlic & asafoetida. Sauté till light brown. 

                       Add red chili powder, sambar powder & coriander powder. Mix well.

                       Add the tomatoes. Stir fry till it is mashed. 

                      Add boiled dal & salt. Simmer on a low flame for 4-5 minutes. 

                                Serve, garnished with coriander leaves. 

Mixed Dal Pongal / Porridge

          Looking for a quick meal that is both healthy and nutritious, then pongal made of mixed lentils is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichri, this yummy piping hot pongal can be enjoyed for breakfast, brunch or lunch. It goes well with pickles, any homemade chutney, papad, chips, idli podi or fryums. So check out an easy step by step pictorial recipe to prepare it.

• 1/2 cup mixed lentils, dry roasted 
• 1/2 cup rice
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafetida
• 1/2 tsp. whole peppercorns, crushed
• 1 tsp. ginger, grated
• 1-2 sprig curry leaves
• handful of cashew nuts
• salt to taste 
• 2 tbsp. ghee
• 1 tbsp. coriander leaves, chopped

          Soak roasted dal and rice together overnight. Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafetida, curry leaves, peppercorns, ginger and cashew nuts. Sauté for a minute.

          Switch off the flame and pour this tempering over the boiled dal-rice mix. Drizzle ghee over it and garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.

                         Dry roast the lentils for 2 minutes. 

                        Soak roasted dal and rice together overnight. 

                       Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.

                     Heat oil & temper with mustard seeds & dry red chilies. Add the asafetida, 

                     curry leaves, peppercorns, ginger & cashew nuts. Sauté for a minute.

                       Pour this tempering over the boiled dal-rice mix. 

                    Drizzle ghee over it & garnish with coriander leaves. Serve for breakfast
                     / brunch with coconut chutney, pickle or idli podi.

Variety Rice Platter

          Indulge in all these yummy rice variety preparations with your leftover cooked rice. A great comfort food, these yummy and simple one-pot meal is anytime welcome for a quick meal on the go. 

          This is a very common breakfast item in South India, but can be had for lunch or dinner too. They make for a great substitute to any fried rice, biryani or pulao that you prepare usually. So treat your loved ones to something new for a great weekend breakfast / party lunch treat. Bon Appetit!!

1.  Curd Rice -

          This happens to be my comfort food and it tops the list. There is nothing like having a bowl of this humble curd rice for a simple lunch when time is a constraint. It is not only filling and soothing to your tummy, but it also tastes delicious with any pickle of your choice and papad. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this wholesome dish. It is simply divine. In fact I can have it everyday. 

• 1/2 cup rice, cooked till soft and mushy
• 1 cup yoghurt, whisked
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 whole dry red chilies, broken
• 2 tbsp. roasted peanuts
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• salt to taste
• 1 tsp. coriander leaves, chopped
• 1 tsp. gun powder / idli podi (opt)

          Mix the rice with the yoghurt and salt and keep aside. Heat oil in a pan and temper with whole dry red chillies, mustard seeds and urad dal.

          After it stops spluttering, add the curry leaves and peanuts and mix well. Take it out from the flame and pour over the rice-yoghurt mix. 

           Serve, garnished with coriander leaves and a sprinkle of gunpowder.




2.  Lemon Rice - 


           A very good way to use up your leftover cooked rice. This is a very common breakfast item in South India, but can be had for lunch or dinner too. It is also offered in temples in the form of prasad. Very yummy and easy to prepare, is often carried along while travelling and also in the lunch box. Best had with some fried / roasted papads or chips. 

• 3 cups cooked rice
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 whole dry red chilly
• pinch of asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1 green chili, chopped
• 2 tbsp. roasted peanuts
• 1/2 tsp. red chili flakes (opt)
• 1 sprig curry leaves
• juice of half lemon or to taste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander leaves, chopped 

          Heat oil and temper with red chilly and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, and curry leaves. Saute till the dals change colour.

          Now add the turmeric powder and green chilies and saute for a few seconds. Add the cooked rice, salt, lime juice, chili flakes and fried peanuts.

           Fry for 2 minutes on a low flame. Serve, garnished with coriander leaves.




3.  Podi Rice - 

          This is my style of a perfect comfort food as it is quick, easy and simple to prepare but with loads of flavour. This yummy one-pot meal comes in handy when you are too lazy or have very less time to cook. Enjoy with papad, chips or fryums. It is simply lip smacking and a great substitute to any fried rice, jeera rice or plain biryani. In this recipe I have used Andhra special Nalla Karam Podi, but you use any store bought or homemade podi of your choice. Enjoy podi rice for breakfast, brunch, lunch / dinner or pack for a lunch box meal. 

• 2 cups cooked rice
• 2-3 tbsp. any idli podi (gunpowder)
• salt to taste
• pinch of turmeric powder (opt)
• 2 tbsp. ghee
• 1 tsp. mustard oil
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 1-2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 tbsp. coriander leaves, chopped

          Heat ghee in a pan and temper with red chilies and mustard seeds. after it stops spluttering, add the curry leaves, urad dal and asafoetida.

          Sauté for a few seconds and then add the rice, turmeric powder, salt and podi. Stir fry for 2 minutes and switch off the flame. Serve, garnished with coriander leaves. 





4.  Coconut Rice - 

          This is a very popular South Indian style rice dish. Any leftover cooked rice can be converted into this delicious one-pot wonder by just adding fresh grated coconut, peanuts / cashew nuts and other basic condiments to it. Very simple and easy to make, it is a great comfort food for anyone who loves coconut. 

• 2 cups cooked rice
• 1/2 cup fresh grated coconut
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies, broken
• pinch of asafoetida
• 1-2 fresh red / green chilies
• 1 sprig curry leaves
• 1 tsp. ginger, grated
• 1 tsp. urad dal (split black gram)
• 2 tbsp. roasted peanuts / cashew nuts
• salt to taste
• 1-2 tbsp. coriander leaves, chopped

          Heat oil and temper with red chilies, mustard seeds and cumin seeds. After it stops spluttering, add the ginger, curry leaves, fresh chilies, urad dal and asafoetida. Sauté for a few seconds.

          Now add the coconut and stir fry for a few seconds. Then add the cooked rice, salt and peanuts. Mix everything well and sauté for a minute. Switch off the flame.

           Garnish with coriander leaves. Serve for breakfast, brunch or for lunch / dinner along with few chips and pickle.

5.  Eggplant Rice - 

          This simple one-pot meal can be made with any leftover rice. It goes well with raita and papad. Enjoy it for breakfast, lunch or brunch. In fact it can also be packed for a lunch box meal. All eggplant lovers will simply love this amazing and yummy fried rice. 
     

• 2-3 long eggplants, chopped
• 2-3 tbsp. oil
• 1 tsp. mustard seeds 
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 1-2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, slit 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tsp. red chili powder
• 2-3 cups cooked rice
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds and fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Sauté for a few seconds more.

          Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add the eggplants and rest of the dry spices. 

          Sauté till the eggplants turn tender. Add the cooked rice and combine everything well. Stir fry for 2- minutes. Switch off the flame and serve, garnished with coriander leaves. 





6. Tomato Rice - 

          Tomato rice is an authentic and a tangy South Indian dish. Any leftover rice can be easily made use of to prepare this yummy one-pot meal. It is generally had as a snack / breakfast along with some pickles and papad. 

          You can use some sambar powder to enhance the flavour. It is a very quick and an easy recipe, which is just perfect as a lunch box meal too. Few roasted peanuts / cashew nuts too can be added for some slight crunch.

• 2 cups cooked rice
• 2-3 tomatoes, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 2 fresh chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder (opt)
• 1 tsp. coriander leaves, chopped 

          Heat oil and temper with the mustard seeds. After it stops spluttering, add the asafoetida, urad dal and chana dal and sauté till it changes colour.

          Then add the onion, garlic, ginger, curry leaves and fresh chilies and fry till light brown. Add the chopped tomatoes and turmeric powder and fry on low flame till the tomatoes are well mashed up.

          Next add the cooked rice, salt and sambar powder. Mix well so it is well coated with the spices. Stir fry for 2-3 minutes. Serve, garnished with coriander leaves.