Cooking videos in here

Cooking videos in here
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Monday, 9 March 2015

Vegetable Oats Idly | The Best Recipe for Oats Idly

Hey guys, after a long absence I'm back with a healthy breakfast recipe.
I had my doubts while trying this dish out as I am not used to making savoury things with oats and I was worried about the texture too. 
To my surprise the proportions in this recipe make the idyls turn fluffy and not mushy at all. I do apologize for the pics, I was too excited to taste the dish so clicking pics in good lighting was not at all on my mind.

Do try it out, I'm sure you all will love these amazing oat idyls.


Oats 2 Cup
Semolina 1 Cup
Baking powder 1/2 Teaspoon
Salt To taste
Yogurt 1/2 Cup
Onion 1 medium size cut fine 
Water 1 Cup approx (add more or less to form a thick batter)
Corn 1/2 Cup
Peas 1/2 cup
Green chilli 2 cut finely
Ginger 1/2 inch grated
Coriander chopped
1 tsp sugar
Pinch pepper
Mustard seeds 1 tsp
Urad Dal 1 tsp
Fried cashew for garnish

Beans and Carrot add more taste and makes the idly look all the more colorful but my husband does not like these veggies n this idyls so I skipped them, however I highly recommend  them for a much more healthy option.

Start by adding some oil to a pan, add the mustard seeds along with the urad dal.
Allow to get golden.
Lightly sauté the onion, green chili and ginger.

Add the veggies and the semolina. Keep the flame on a low and sauté till the semolina is well coated.
Do not skip this step, what it does is the semolina gets a bit toasted and don't stick to each other.
This helps in getting a much more fluffy idly.

Mix well and transfer to a bowl, cool for 5 min.
Add oats, baking powder, sugar, pepper ,salt and chopped coriander.

Now add the yogurt and mix well, slowly add water to form a batter.

Make sure to not add too much water at a time as the batter can get too watery and they won't form idyls.  Now allow the batter to rest for 20 min (resting the batter is very important)

After 20 min spoon out the batter into greased idly moulds and top with one fried cashew.
Steam for 15/20 min or till fully cooked.

Now your done !

Serve these with coconut chutney and some spicy peanut chutney powder topped with ghee.
Enjoy !!!

Sunday, 18 January 2015

White Chicken Gravy Made Indian Style | White Chicken Karahi

Wishing you all a wonderful 2015 with lots of smiles and positivity....

If you are bored of the usual tomato based chicken karahi /kadai do give this mildly spiced peppery white chicken karahi a try, I love the creamy taste the gravy has and how rich the dish looks, it seems like the chicken has been slow cooked in cream but all you add is milk.

This recipe has just a handful of ingredients and does not have any typical Indian spices like red chili, turmeric or coriander. Believe it or not there is no onions too.

White chicken karahi tastes heavenly with garlic naan and I would never eat it with anything else.
And what if there is no garlic naan?? White bread is the only other match I could find for this dish.

Here's the simple recipe guys !!

For 5 medium size chicken thighs

1 cup thick yogurt
6 large garlic pods minced fine
small piece ginger and 2/3 green chili crushed (do not make a paste)
1 cup milk
2 tbs cashew paste
1 tbs coarsely crushed pepper
salt to taste
2 tsp kasuri methi (dried fenugreek leaves)

Marinate the chicken overnight in yogurt,crushed ginger and green chili. Do not add salt as the salt will make the yogurt watery during marination.

This dish tastes best if cooked in butter so add in butter and a bit of oil. Add in the crushed garlic and sauté only for a min. Quickly add in the marinated chicken and allow to brown.

Allow to brown lightly on one side then turn the pieces to brown the other side. After about 5/10 min add in the salt and the cashew paste. Turn the pieces around to evenly coat the chicken in the yogurt marinade.

Now add in the milk and half of the crushed pepper. Cook on low heat covered for 15 min.
Cook until the milk gets thick and creamy looking.

Once the chicken is cooked through, add in the remaining crushed pepper and the kasuri methi.
I prefer keeping a little gravy instead of completely letting the milk dry up, it depends on your taste so do as you please. 

So thats it guys, hope you liked the recipe and I do wish you all try it out.

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