Wish to make a non-veg. porridge for your dinner? Then try this one-pot delicacy with mutton cubes and some oats. It turns out real yummy and wholesome. An amazing dish where you can substitute mutton with any lean meat if you wish.
I also added tomato puree along with some basic seasonings to prepare this curried mutton oats porridge. Enjoy this great comfort food just as it is with a dash of lime or with some soup sticks. It is perfect for a light meal. So check the step by step pictorial recipe to prepare it.
- 250 gms. mutton with bones, cubed
- 1/2 cup oats, dry roasted
- 3-4 tomatoes, pureed
- 3 cups water
- 1" cinnamon
- 2 green cardamoms
- 2 tbsp. oil / butter
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder or to taste
- salt to taste
- 1 tsp. coriander-cumin powder
- 1 tbsp. coriander leaves, chopped
Pressure cook the mutton along with cinnamon, cardamoms and salt in 3 cups water for 20-25 minutes on a low flame after the first whistle.
Heat oil in a pan and sauté the onion till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Stir fry for a few seconds.
Add the tomato puree and the roasted oats. Mix well and simmer for a minute. Add the mutton along with the stock.
Bring it to a boil and simmer for 5-10 minutes or till the soup thickens to a desired consistency. Garnish with coriander leaves and serve as a light meal or enjoy whenever you wish.
Pressure cook mutton with cinnamon, cardamoms & salt in 3 cups water
for 20-25 minutes on a low flame after the first whistle.
Dry roast the oats for a minute.
Heat oil & sauté the onion till light brown.
Add ginger-garlic paste & all dry spices mixed with some water. Stir fry
for a few seconds.
Add the tomato puree
and the roasted oats. Mix well and simmer for a minute.
Add mutton along with stock. Bring to a boil & simmer for 5-10 minutes
or till soup thickens to a desired consistency.
Garnish with coriander leaves.
Serve as a light meal or enjoy whenever you wish.
This is a yummy South Indian breakfast recipe where urad dal vadas are served, dunked in rasam (soup). Here I have used some tomatoes and a little bit of tuvar dal to make this rasam. You can make it more tangier by adding some lemon juice.
It is absolutely a delicious first meal of the day. It can also be relished as a snack or as a light dinner too. Choice is yours. So do give it a try and I'm sure you'll just fall in love with this simple dish. This was my first try and I'm totally hooked to this melt-in-the-mouth delicacy. Will definitely give it a try again soon. How about you?
- 1/4 cup urad dal, soaked for 2-3 hours
- pinch of salt
- oil to deep fry
- 2-3 tomatoes, roughly chopped
- 2-3 tbsp. tuvar dal, soaked for 30 minutes
- 3-4 garlic cloves
- 1 tsp. cumin seeds
- 1/2 tsp. peppercorns
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1/4 tsp. asafoetida
- 1 sprig curry leaves
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. ghee
- 1 tsp. coriander leaves, chopped
Grind the urad dal with very little water into a smooth batter. Add salt and beat well till light and fluffy. Grind the cumin seeds, peppercorns and garlic into a smooth paste. Keep aside.
Heat oil in a pan and drop spoonful of the batter into the hot oil. Deep fry them to a golden colour. Drain and keep aside.
Pressure cook the soaked dal and tomatoes in 3-4 cups water for 4-5 whistles. After it cools down, blend it in a mixi grinder. Strain and keep aside.
Heat 2 tbsp. oil and temper with mustard seeds. asafoetida and curry leaves. Sauté for a few seconds and then add the ground paste and turmeric powder. Stir fry till the oil separates.
Add the tomato water and salt. Bring it to a boil and simmer for 2-3 minutes. Switch off the flame and add the ghee.
While serving, dip the vadas in the rasam and serve, garnished with coriander leaves.
Banana Stem has a lot of essential nutrients, health benefits, is good for weight loss and in lowering high blood pressure. Besides, it also contains fibre, potassium and vitamin B6. This stem can be turned into various delicious recipes.
So today prepared this yummy rasam / soup. I also added some tomatoes and coriander stems to enhance the flavour. You can relish it as a soup or with hot steamed rice. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.
- 6"-7" long banana stem, sliced & dipped in buttermilk
- 2 tomatoes, chopped
- handful of coriander stems, chopped
- 1 fresh red chili (opt)
- pinch of asafoetida
- 1 tsp. rasam powder / sambar powder
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. lime juice
- 1 tbsp. oil / ghee
- 1/2 tsp. mustard seeds
- 1 dry red chili, broken
- 1 sprig curry leaves
- 1 tbsp. coriander leaves
Blend the banana stem, tomato, coriander stems and chili along with some water into a smooth paste. Strain it and add more water according to the consistency you prefer.
Transfer to a kadai / pan and add asafoetida, salt, turmeric powder and rasam powder. Bring it to a boil and simmer for 2-3 minutes.
Switch off the flame and add the lime juice. Transfer to a serving dish. Heat oil / ghee in a pan. Temper with mustard seeds and red chili.
After it stops spluttering, add the curry leaves. Sauté for a few seconds and switch off the flame.
Pour this tempering on the prepared rasam / soup and garnish with coriander leaves.
Serve in individual bowls and relish as a soup. It can also be had with plain steamed rice and some side dish or papad.
Banana stem, sliced & dipped in buttermilk to avoid discoloration.
Drain & keep aside.
Blend banana stem, tomato, coriander stems & chili with some
water into a smooth paste.
After it is blended.
Strain it & add more water according to the consistency desired.
The desired consistency.
Transfer to a kadai / pan & add salt, turmeric powder,
asafoetida & rasam powder. Bring to a boil & simmer for 2-3 minutes.
Heat oil / ghee & temper with mustard seeds & red chili. Pour this over
the rasam & garnish with coriander leaves. Relish as a soup or with hot
steamed rice and some side dish or papad.
This is a famous and a yummy Mumbai style street food / chaat liked by all I am sure. This is my favourite too. The main ingredient is puffed rice which is served along with boiled potatoes, tomatoes, onion, chilies, sev, papdi and different types of spicy and tangy chutneys.
It goes very well as a snack or can be enjoyed anytime of the day. In fact it can be had as a light dinner too. It is a very easy recipe where you need to just combine all the ingredients and have them as quickly as possible before it gets soggy. Make it at home now by following my simple and an easy step by step pictorial recipe to prepare it.
- 2-3 cups puffed rice, slightly dry roasted & cooled
- 1/2 cup mixture / farsan
- 5-6 papdis, crushed
- 1/2 cup fine sev (savoury noodles)
- 1/2 cup boiled potatoes, chopped
- 1/2 cup tomatoes, chopped
- 1 onion, chopped
- 1-2 green chilies, chopped
- 1/2 cup coriander leaves, chopped
- 2-3 tbsp. roasted peanuts
- 1/2 tsp. red chili powder
- 1/2-1 tsp. cumin powder
- 1/2-1 tsp. pepper powder
- 1/2-1 tsp. chaat masala
- pinch of salt
- 1 tsp. lime juice
- sweet tamarind chutney as required
- green chutney as required
- red chili-garlic chutney as required
- 1 tsp. each of coriander leaves and sev to garnish
In a bowl, mix together all the ingredients (except the chutneys). Now add in 2-3 tsp. each of the chutneys and give it a quick stir.
Transfer to a serving bowl or in individual bowls. Garnish with coriander leaves and sev. Lastly drizzle some of the chutneys and serve immediately for a delicious evening snack.
Mix together puffed rice, farsan & crushed papdis.
Add sev, onions,
boiled potatoes, tomatoes, green chilies,
peanuts, coriander leaves,
all dry spices
and the chutneys.
Mix everything well.
Serve, garnish with sev, coriander leaves & a drizzle of chutneys.
This chatpata salsa with some Indian tempering is anytime a favorite dip. It can be relished with veggie crudités, croutons, papad, tortillas or chips when you crave to munch on something healthy or for something light. You can also add some fruits in it for some extra flavour.
- 2 tomatoes, chopped
- 1 onion, chopped
- 2 green chilies, chopped
- 1-2 garlic cloves, chopped
- handful of coriander leaves, chopped
- pinch of salt
- pinch of black pepper powder
- 1/2 tsp. red chili flakes
- 1 tsp. lime juice
- 1 tbsp. olive oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- pinch of asafoetida
- 1 tsp. urad dal (split black gram)
In a bowl, combine all the ingredients starting from tomatoes to lime juice. Heat oil in a pan and temper with mustard seeds.
After it stops spluttering, add the asafoetida, urad dal and curry leaves. Switch off the flame and stir for a few seconds.
Then pour this tempering over the prepared salsa and relish with fried / roasted papad, tortillas, chips, croutons, veggie crudités, etc.
Eggplants generally have very low calories and also contains vitamin K and iron. Kabuli Chana or Chickpeas on the other hand is also considered very nutritious as it has the goodness of fibre, vitamins and proteins. Hence, I combined both to prepare a simple, healthy and a delicious side dish to be relished with either chapattis or rice.
I tempered it with mustard seeds, some sliced garlic, green chilies and few curry leaves. I finished the same with a sprinkle of some sambar powder for an appetizing South Indian flavour. The latter can be altered according to individual taste by adding a different spice like, garam masala, chaat masala or any other aromatic spices. So check out the step by step pictorial recipe to prepare it.
- 6-7 long eggplants, chopped
- 1/2 cup of boiled chickpeas
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 2-3 garlic, sliced
- 1 sprig curry leaves
- 2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tomato, chopped
- 1 tsp. sambar powder
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic, curry leaves and green chilies. Sauté for a few seconds.
Add the eggplants, followed by salt and turmeric powder. Sauté on a medium flame till they turn soft.
Add the tomatoes and chickpeas and continue to fry for 2-3 minutes. When done, add the sambar powder and give it a stir. Serve hot as a side dish with either chapattis or rice.
Temper oil with mustard seeds. Allow it to splutter.
Add garlic, green chilies & curry leaves. Sauté few seconds.
Add chopped eggplants, followed by .......
........salt & turmeric powder. Fry till they turn slightly soft.
Add boiled chickpeas & tomatoes. Sauté on medium flame for 2-3 minutes.
When done, add sambar powder & give it a stir.
Serve as a side dish with either chapattis or rice.
