Tag Archives: Instant

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!

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.