Tag Archives: Easy

Eggless Tomato Omelette

As a kid, I used to wait for Amma to make these tomato omelettes for me from leftover dosa batter. I loved a lot of tomatoes in them and Amma used to purposely give the omelettes which had the most tomato pieces to me and take the less ones for herself. Such is a mother’s selfless love and I understand it now being a mother myself.

These can be made even without the leftover batter by just adding the flours and mixing. I realised it during my pregnancy when I was craving for them a lot and did not have leftover batter. Quickly mixed this batter and there came out these beautiful tomato omelettes with Amma’s love in every bite.

Dedicate this post to you Amma. Love you very much 😍😘

RECIPE:

Ingredients:

2 Cups Besan/ chikpea flour

1 Cup Rava/ wheat semolina

1/2 Cup Rice flour

2 large Tomatoes

1 medium sized Onion

3 green chillies

2 Tbsp Coriander leaves

Salt to taste

Step by step recipe:

1. Take the besan, rava and rice flour in a large mixing bowl. Add salt too.

2. Now slowly add little by little water and whisk till it’s free of lumps and you get a smooth batter of slightly thick consistency.

Note: If you have leftover dosa batter. Add that to the dry flours and then add water as needed.

3. Add chopped tomatoes, onions, green chillies and Coriander leaves.

4. Mix well.

5. Heat a dosa pan and pour a ladle of this batter onto it. Cook on medium flame.

6. When the surface cooks, add oil or ghee and flip to cook for a minute.

7. Remove and repeat the same with the rest of the batter. Enjoy them hot with butter or chutney.

Notes:

* If using leftover dosa batter, add at step no 2 along with water to make a smooth batter.

* Do add loads of tomatoes and onions for a wonderful bite to these Omelette.

* You could also prepare this batter and refrigerate the previous night for breakfast the next day.

Easy Mango Mousse

After easy Mango cupcakes, here is another easy mango mousse. I have made it for many parties and everyone have loved it a lot. The easiest dessert ever. Since this is mango season, I thought of sharing this as well. I have adapted this recipe from here.

My kids call it mango ice cream and love it very much.

RECIPE:

Ingredients: {serves 4}

1.25 Cups Mango pulp (fresh or canned)

1 Cup Yogurt/ thick curd

1/2 a tin sweetened condensed milk (around 200 grams)

Saffron strands/ Cardamom powder for flavour (optional)

Step by step recipe:

1. Add mango pulp in a blender jar.

2. Add Yogurt and sweetened condensed milk.

3. Add in saffron strands.

4. Blend for a minute until everything is combined well.

5. Pour into individual OVEN PROOF molds.

Please keep it to set in small bowls. These bowls are very small and largest one is only about the size of my palm.

6. Preheat the oven at 180 C for 10 mins. Then SWITCH IT OFF. We need only the warmth of the oven. No need to bake the mousse. So don’t forget to switch off the oven after preheating it.

7. Place the mousse inside the oven covered overnight or for 8 hours.

Cover with a foil when you keep. I have not shown in this picture.
Please note that the oven is OFF before placing the bowls. OFF all night.

8. After keeping overnight, see how well it sets.

Perfect mousse

9. Now keep it in the fridge for couple of hours for it to cool.

Enjoy chilled mousse topped with little chopped dry fruits if needed!

Notes:

* If you don’t have oven, just keep them covered in the warmest place of your house and it will set overnight. Just that it may not turn set completely but still turns delicious.

* Make sure the mango pulp is thick and not watery. Alphonso mangoes or its canned pulp gives best taste to this mousse.

* The curd/ yogurt should be thick and not watery to be used in this recipe. If it is watery, sieve and use.

* Do NOT add water at all while blending.

* Both fresh mangoes or canned mango pulp can be used in this recipe.

* Do NOT bake this in the oven. Preheat the oven and SWITCH IT OFF. Then place it inside. Make sure the dishes are oven proof. Else may break in the heat.

* You can easily double or triple the measurements for making in bulk.

* I have also made in bulk for a party in disposable aluminium ware. You could use that too. Here is a picture:

Easy to serve individual portions. Note that I have filled less than half of the bowl. If you put large quantity, it won’t set.

* If kept for setting in a large casserole or bowl instead of small bowls, it does not set as much but still tastes the same. But please keep it to set in small size bowls if you can.

Creamy and delicious!

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.

Mango Rava Cupcakes | Easy one bowl recipe

I am so happy to be able to share this amazing recipe finally. A soft mango cake with heavenly cardamom flavour and the aroma of ghee. A delicious package altogether. And it’s so easy to make. Just mix few ingredients in a bowl and bake. The easiest cake ever!

I also love this recipe for the fact that it uses very less and easily available ingredients. Also, it gets ready in about 30 mins in total. What else do we need? Easy, quick, no fuss recipe. Do try and you are sure to love it. Happy Baking!

RECIPE:

Ingredients:

1 Cup Wheat Rava/ Sooji/ Semolina (use the finest variety available)

1 Cup Mango pulp( fresh/ canned)

1/2 Cup Sugar

1/4 Cup Ghee

1 tsp Baking powder

1/4 tsp Cardamom powder

1/8 tsp Salt

Step by step recipe:

1. Preheat the oven at 180 C for 10 mins.

2. Take 1 Cup semolina/ rava in a large mixing bowl.

3. Add 1 Cup mango pulp, 1/4 Cup ghee, 1/2 Cup sugar, 1/8 tsp salt, 1 tsp baking powder and 1/4 tsp cardamom powder. Mix well with a spatula.

4. Grease the muffin pan with ghee or line them with cupcake liners. Add a spoon of the batter into each mould. It won’t rise much. So you can add 3/4th of the muffin mould.

5. Bake at 180 C by keeping the pan at the center rack of the oven for 20 to 30 mins or till a toothpick inserted in the center comes out clear. In my OTG, it took exactly 30 mins.

6. Allow it to cool slightly. Remove and enjoy!

Notes:

* I have also used Mother’s recipe sweetened Alphonso mango pulp for this recipe when it was not mango season and it was perfect too.

* Please make sure the mango pulp is thick and not watery. If watery, then rest the batter for about 15 mins till the rava absorbs the mango pulp.

* Ghee gives a wonderful flavour to this cake so don’t substitute it with oil. I have tried this cupcake with both oil and ghee and ghee ones are really heavenly.

* I have used regular upma rava for this cake.

* Don’t skip cardamom powder if you can. It is the soul of this cake.

* This cake does not brown much at top. So don’t wait for it. Check at 5 min intervals after 20 mins into baking time. DO NOT open oven door before 20 mins.

Instant Sabudana dosa

I am always on the look out for instant breakfast recipes and even though there are many seasoned breakfast ideas in our Konkani cuisine like rullav, phovu and uslis, I have to make variety dosas or idlis for my kids as they love it. And what better than this instant Sabudana dosa.

Sabudana is used a lot in Konkani and Marathi households especially during fasting or vrat days. Even though we don’t get good Sabudana here, I bring some from India just to make this dosa. I love these dosas just with butter and they make such a filling breakfast.

Thank you Jayashri Baleri for this recipe and Durga Arvind Hegde for requesting this recipe to be put up in this new blog.

Happy cooking!

RECIPE:

Ingredients:

1 Cup Sabudana/ Sago

1 Cup Wheat Rava/ Semolina/ Sooji

1/2 Cup grated Coconut

3 green chillies, finely chopped

3 Tbsp finely chopped Coriander leaves

2 tsp Cumin seeds

1 tsp Sugar

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash the Sabudana well and soak for two hours in enough water to soak it.

Note: I have used mini or small Sabudana. If you have big sized ones, it will need overnight soaking.

Wash well in water and drain. This is after soaking for 1 hour.
Fluff it with a fork like this.
Soak in enough water for another 1 hour.
It will swell like this and become soft.

2. Now add rava to this.

3. Add cumin seeds, coriander leaves, green chillies, grated coconut, sugar and salt to this.

4. Now mix well adding little water to make a thick batter.

5. Heat a dosa pan and pour a ladle full of the batter to the pan. Spread it into a circle as shown.

6. Cover and cook on medium flame till top portion looks cooked. Add oil or ghee while cooking.

7. Flip and cook for a minute.

8. Serve hot with butter or chutney of your choice.

Notes:

* If you don’t have Sabudana, just make plain thick rava dosa adding the rest of the ingredients. We call it rava bhakri in Konkani.

* This dosa is crisp on the outside and soft inside.

Charmbure upkari

This post is dedicated to my father who’s favourite snack to make is Charmbure Upkari and my husband who’s only reply for “what’s for evening snack?” is Charmbure Upkari. My kids have gone after them and they love it a lot too.

It’s easy for me as well. Hardly takes time to mix everything and is so tasty that the whole family is happy with me. I am happy too since it’s a healthy snack to munch on.

Charmbure Upkari is most famous during temple festivals in South Canara regions and also available outside temples at other times. They give it in a paper cone and it’s so delightful to see them make it. Some also add raw mango to it but since we don’t get it here, I make it without it. Here’s sharing how we make our Charmbure Upkari.

RECIPE:

Ingredients:

2 Cups Puffed rice/ Charmburo/ Bhel

1/2 Cup Sev/ Bhujiya

3 Tbsp peeled and finely grated Carrot

1 small Onion, finely chopped

1 small Tomato, finely chopped

2 green chillies, finely chopped ( or to taste) *can skip if making for kids

3 Tbsp coriander leaves, finely chopped

1 Tbsp Peanuts

2 tsp Sambar powder

1/2 tsp Red chilli powder (or to taste) *can skip if making for kids

2 tsp Coconut oil (plus 1 tsp to fry peanuts)

1 Tbsp Lemon juice

Salt to taste

Step by step recipe:

1. Add the finely chopped Onions, tomatoes, coriander leaves, green chillies, grated carrots in a large mixing bowl. (Add finely chopped raw mango too if available)

2. Add sambar powder, salt and red chilli powder( if adding).

3. Now fry peanuts in oil and add to the mixture along with sev/ bhujiya.

4. Now add the Bhel/ Charmburo along with coconut oil and lemon juice. Mix well.

5. To a taste test and add more sambar powder/ red chilli powder/ lemon juice if required. Serve Immediately. Else the Charmbure upkari turns soggy and not crisp.

Notes:

* If I have the time, I sometimes dry roast the Charmburo/ Bhel before adding to the upkari so that it does not turn soggy while serving.

* Do serve it immediately after mixing everything. Else it turns soggy.

* All the ingredients are to taste and you can make changes according to your family’s taste buds.

Instant Oats Idli

Click on the image to PIN the recipe on Pinterest

Ever since I uploaded the Instant Poha Idli recipe, I have been getting messages about the ingredient Rice rava or Idli Rava which is not readily available everywhere now. So I decided to share yet another instant idli recipe which I make on a weekly basis with normal rava and oats. It turns out delicious and my kids love it.

RECIPE: (Learned from Shobana Rao of Cooking with Shobana)

Ingredients:

1 Cup Sooji Rava/ regular upma rava/ Semolina

1 Cup Instant Oats

1 Cup Curd/ Yogurt

Salt to taste

A pinch of pepper powder (optional)

1 sachet of Eno fruit salt (or 1 tsp)

Step by step recipe:

1. Take Sooji Rava in a bowl.

2. Add instant Oats, curd and salt.

3. Mix well adding little water as needed. Don’t make the batter thin nor very thick.

The batter should be slightly thick. Like regular idli batter. Don’t make it thin.

4. Now add eno fruit salt and mix once.

5. Pour into idli molds and steam immediately for 20 mins.

6. Serve hot with chutney of your choice.

Notes:

* Use only instant Oats for this recipe and not rolled oats. No need to powder oats for this recipe. If using rolled oats, powder it before using.

* 1 tsp Eno fruit salt can be substituted with 1/2 tsp Baking soda and 1/2 tsp Lemon juice.

* Also no need to roast the sooji. Mix everything and you are done.

* I don’t add pepper powder ever since I started making for my kids. You can skip it for plain oats Idlis.

* I have served it with Pudina lehsun chutney.

* Here is the compilation of all my Oats recipes – Oats recipes Compilation.

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!

Click on the image to Pin the recipe on Pinterest

Instant Poha Idli

It has been long I have not penned down any recipe on the blog but my husband has been pestering me to not leave this first baby of mine for the next two babies who take up all my time now. So here goes a very easy, simple recipe of Instant Poha idlis.

My 5 year old ( I am sure all kids do that) has this habit of demanding me foods at odd times and not this or that. She’s very clear about her choice. Like one night she came at 8 pm demanding white idlis. No matter how much I explained to her that idlis take soaking, grinding, fermenting, she wanted white idlis as she was having a high craving for them it seems. 😅

So as my mommy brain worked overload, I remembered these Instant Poha idlis by Roopa Bhandary akka. Quickly made it with her favourite chutney and there was a happy girl. My one year old also loved it.

So ever since these idlis have become a regular fare in my kitchen since its a kid approved one (parents know how important that is) and here I am sharing it with all of you.

Hope I can share more recipes. Happy and healthy cooking!

RECIPE:

Ingredients:

1 1/2 Cup Idli Rava/ Rice Rava

1 Cup thin Poha/ flattened rice

1 Cup Curd/ Yogurt

Salt to taste

Step by step recipe:

1. Take Idli Rava in a mixing bowl.

2. Add poha, curd and salt to it.

3. Mix well and add little water if needed to bring the batter to idli batter consistency.

4. Pour the batter in idli moulds and steam for 20 mins or till done. Serve hot with chutney of your choice.

Notes:

* This idli does not taste like regular idlis and the texture is also different but definitely a good option when we need to make something quickly as it needs no soaking , grinding or fermenting.

* Use thin Poha and not thick Poha to make these idlis. If using thick Poha, soak it for about 30 mins in the curd and then grind to a fine paste before adding to the idli rava.

* Serve with a delicious chutney and I am sure your family will love it like mine does.

* Here is my Tomato chutney recipe. Goes really well with these idlis.

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!

Gooseberry chutney/ Avale Gojju

Being a rich source of Vitamin C and also really good for digestion, for the hair and eyes along with numerous other health benefits, Gooseberries are a must include food in the diet. Ever since I got this recipe of chutney, I have been making it regularly as an accompaniment to our dosas.

Do you know that Vitamin C is essential for absorption of Iron in the body? Ever since we have come to know this, we try to include it in our diet daily and have seen improvement in our health. The simplest form being lemon juice or fresh oranges.

Gooseberries are available in dried candies or pickles and I love both of them. But when I get fresh ones, this chutney is the best bet as it is easy to make and is super delicious.

Here’s sharing the recipe. Happy and healthy cooking!

RECIPE:

Adapted from: The Konkani Saraswat Cookbook by Asha Satish Philar

Ingredients:

6 to 8 Gooseberries/Amla / Avalo (in Konkani)

1/2 Cup Coconut (freshly grated/desiccated)

3 Green chillies

1/4 tsp Hing powder/ Asafoetida

Salt to taste

Step by Step recipe:

1. Wash the gooseberries well and boil in little water for two minutes till the colour changes.

2. Drain water and keep aside to cool.

3. Deseed and cut into pieces.

4. Grind these pieces along with coconut, green chillies, hing and salt with little water as required to a smooth paste.

5. Remove into a bowl and serve with dosa, idli or rice.

Notes:

* This chutney lasts well for two days if refrigerated and handled well even though it’s best consumed when freshly prepared.

* You can even decrease the number of gooseberries that goes in the chutney depending on the availability.

Instant Cucumber Dosa / Thoushe Bhakri

Since most of my readers love my dosa recipes, here is one more of my favourite. This dosa too is a Konkani speciality but I have changed it according to my family’s taste.

Cucumber dosa uses very few basic ingredients and takes very less time to make but is filling and tastes delicious. Both my kids enjoy it with butter and when kids love anything healthy, it is bound to be a winner.

Here’s sharing the recipe. Hope you all will love it. Happy and healthy cooking!

RECIPE:

Ingredients: (Makes around 6 dosas)

1 1/2 Cups grated Cucumbers (read Notes below for more details)

3 Green chillies

1 inch Ginger (grated)

2 Cups Wheat Semolina/ Rava/ Sooji

1/2 Cup Wheat flour

1/2 Cup freshly grated Coconut

1 Tbsp Jaggery powder

Salt to taste

Buttermilk or curd or water to dilute the batter

Ghee or oil to cook the dosa

Step by step recipe:

1. Grate cucumbers in a large mixing bowl. Add grated ginger and green chillies.

2. Add semolina, wheat flour, coconut, jaggery and salt.

3. Dilute the batter using buttermilk or you could add around 1/4 cup Curd with water or you could use only water to make the batter. Do not add a lot of water. The batter needs to be thick.

4. Heat a dosa pan and add a ladle full of batter into the pan. Spread it using the ladle into a thick dosa.

5. Cover and cook till top portion cooks. Add ghee or oil as desired.

6. Flip and cook for few seconds. Remove and serve hot with butter or ghee.

Notes:

* I have used English cucumbers which do not have big seeds and needs no peeling. But if you are using Indian cucumbers, they do need peeling and removal of seeds. Grate after that.

* Wheat flour and coconut are optional and won’t make much of a difference if not used.

* I dilute the batter with buttermilk or curd just because I like the tangy flavour in my dosa but you could use just water if you don’t like sour flavour.

* You could make the batter at night and refrigerate till use in the morning. I do that most of the time. It lasts well for two days if refrigerated.

* This dosa is traditionally made as a thick bhakri while spreading on a banana leaf and transferring on the dosa pan. I have been making them as dosas since many years now because they are easier and less time consuming. Also, they come out softer in texture which my family loves.

Do let me know if you have any doubts on my facebook page and I would be happy to help.

Vegetable Chilly

I don’t know about other places but in Kerala, you get something called “Gobi chilly” which is a slight dry variety to Gobi Manchurian. My dad used to get one plate of both to go with fried rice and it was a heaven made combination for a weekend dinner.

Fast forward to restaurants here in Qatar and the Gobi chilly changed to “Paneer chilly” with a paneer loving husband. I used to love the gravy they made with large cubes of onion and capsicum with a humble ketchup based sauce.

After I started trying the sauce at home, I added more veggies to it ( because that’s how I sneak veggies into everything) and hence came “Vegetable Chilly”. Now it’s become the favourite in the family and my 5 year old also loves it.

And it is so easy to make that it gets ready within few minutes. Also it is super filling that I sometimes eat it without any rice.

This time, I used the precut vegetable mix from Emborg called Garden mix which contains Broccoli, orange and red carrots with beans. It added a whole lot of flavors to the curry. Do get it if you can.

RECIPE:

Ingredients:

1 tbsp Oil

5 pods of Garlic, chopped

1 inch Ginger piece, finely chopped

3 Green chillies

1 large Onion, cubed

1/2 a large Capsicum, cubed

5 to 7 Babycorn, cut into small strips

1 Cup mixed vegetables ( I used the Emborg bag of precut carrots, broccoli and beans)

2 tbsp Tomato ketchup

1 tbsp Chilli sauce

1 tsp Pepper powder

Salt to taste

Recipe:

1. Heat oil in a pan and add ginger, garlic and green chillies. Saute for few seconds.

2. Add onions and capsicum. Saute on high flame for a minute.

3. Add all the veggies. Mix well adding salt and pepper powder. Saute on high flame continually.

4. Cover and cook till the veggies get cooked. I keep a little crunch and do not fully cook them. Sprinkle little water if needed while cooking.

5. Now add both ketchup and chilli sauce and mix well. Remove from flame.

Note:

* You could also add paneer if needed.

* Sauces can be added as per your choice. Add red chilli powder too if you prefer it spicy.

* I did not take step by step pictures as I had no intention of posting this on the blog. But had to post due to many recipe requests. Will add the pictures when I make it next time.