Oats upma

Oats upma
Super filling, Super healthy and of course super yummy.
A great combination  of Oats and veggies with the Spicy , Sweet and tangy flavour.

 

Ingredients

3/4 cup Oats flour/oats powder

1/4 cup Semolina/Sooji

1 medium finely chopped onion

2-3 green chili finely chopped

4-5 curry leaves

1 tbsp mustard seeds

2 tbsp oil/ghee

1 dry red chili (optional)

handful roasted peanuts/cashews

1/2 tsp Salt or as per  taste

1/2 tsp Sugar 

11/2 tsp lemon juice

3 cup of water

(You can use other veggies like boiled peas, carrots , tomatoes, cilantro )

 

Method :-

In a pan add 1 tbsp oil/ghee , Roast oats powder/flour and Sooji for 2-3 minutes on medium gas.

(The flour mixture should become fragrant and start to look dry, separate and crisp. The mixture should not be brown in color. It can be very very light in brown color.)

 

Transfer flour mixture in a plate.

Heat 2 tbsp oil in a pan.   

Add mustard seeds, When it start crackling , then add dry red chili .

Add green chili and stir for few seconds. 

Then add onion and stir fry until onion become soft. Add some curry leaves and roasted peanuts .

 Stir and saute for a minute.

(You can add chana dal, urad dal, cashews)

Then Add roasted flour mixture. salt and sugar and mix well.

Add 3 cup of water and mix well. Stir continuously.

Cover and allowed to cook for 2 minutes on medium gas. 

Stir continuously and flour mixture started absorbing the water .

Now upma has become dry and it cooked. Add lemon juice and mix well.

Turn off the gas and covered with the lid for a minute.

(You can garnish with cilantro as well.)

Upma is ready. Serve hot with coconut chutney or green chutney.

For more oats recipes

http://indiantummy.blogspot.com/search/label/Oats

 

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Peas Cutlets (Stuffed and non stuffed)

Peas cutlets ...Healthy, rich and irresistible appetizer .
Great appetizer for any party, office potluck , kitty  party or any get together...
Try this Stuffed & Non -stuffed Peas Cutlets..

Easy to make and yummy in taste ..
Serve with Green chutney and ketchup

 Crispy, crunchy in texture and spicy in taste.
Enjoy hot peas cutlets in two ways
1) Stuffed  (with Paneer , Raisins and cashews)
Shahi Peas cutlets

2) Simple peas cutlets

Both are yummy in taste and easy to make

(Stuffed peas Cutlets)

 

 Non-Stuffed peas cutlets

Ingredients


2 cup boiled/Frozen peas

1 medium boiled potato

3/4 cup Roasted coarsely peanut powder

Salt to taste
 1 tsp chaat masala
A pinch of hing
1 tbsp green chili paste
1/4 tsp black salt
1/4 tsp red chili powder
1/4 tsp garam masala


For Stuffing
Salt as per taste
1/4 cup Grated paneer or as needed
5-6 chopped Raisins or as needed
4-5 chopped Cashews or as needed

Some cashews for garnishing


Oil for shallow fry




Method


Grind boiled peas in a grinder and make fine paste..
don't add water otherwise paste will become watery.

In a bowl, add peas paste, potato, peanut powder, spices  and mix well.

For Stuffing,  In another bowl, add paneer , raisins, salt & cardamom powder and mix well.

(For simple cutlets , skip stuffing part)
Grease lightly hands with the oil  ,  take one ball from peas dough and make it flatten and add 1 tbsp paneer stuffing and wrap it from all other side carefully.

And make cutlets as per your desire shape. Put one Cashews on one cutlet

Heat the pan. Add 2 tbsp oil..

If pan medium heat then keep the cutlets and cook it on medium gas for 4-5 minutes. Then flip the cutlets and cook it more 4-5 minutes more and flip it again and again until they cooked brown in color and crispy from both sides.

* Sprinkle some oil as needed.

Serve with green chutney or Sweet chutney or ketchup.

Try this yummy and irresistible recipe and give us your comment.


 

 Non Stuffed peas cutlets

In a bowl, add peas paste, potato, peanut powder, spices  and mix well.

Grease your hand with oil And make cutlets as per your desire shape

Heat the pan. Add 2 tbsp oil..

If pan medium heat then keep the cutlets and cook it on medium gas for 4-5 minutes. Then flip the cutlets and cook it more 4-5 minutes more and flip it again and again until they cooked brown in color and crispy from both sides.

* Sprinkle some oil as needed.

Serve with green chutney or Sweet chutney or ketchup.

Try this yummy and irresistible recipe and give us your comment.




















 

Tip :-

1) if you feel that mixture has some moisture then you can add more bread crumbs , potato .2) You can adjust spices as per your taste.

3) You can also deep fry these cutlets .
4) Before cooking cutlets, you can keep the raw cutlets in the fridge  for 30 minutes...
It will be easy in deep frying and shallow frying.
5) You can add finely chopped Onion also



For more Leftovers recipes
http://indiantummy.blogspot.com/search/label/Leftovers




Khichdi cutlets
http://indiantummy.blogspot.com/2018/04/cutlates-from-left-over-khichdi.html

Cabbage cutlets/patties/kebab

http://indiantummy.blogspot.com/2018/04/cabbage-cutlatespattieskebab.html



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Cauliflower Poha

For Cauliflower Lovers

Cauliflower Poha is healthy and yummy which can be eaten in breakfast or at tea time.

This is healthy recipe who really likes to eat cauliflower .

Enjoy this irresistible cauliflower poha with a hot cup of tea.

Ingredients:-

2 Cup Grated Cauliflower
1 medium size finely chopped Onion
1/2 cup boiled peas
1/2 tsp green chili paste
Salt as per taste
1 tbsp Oil
1 tsp mustard seeds
1/4 tsp Turmeric powder
1/4 tsp red chili powder
1/4 tsp sugar (optional)
1/4 cup finely chopped cilantro
1 tbsp lemon juice
Roasted Peanuts

Method :-


Boil water in a pan and add grated cauliflower and 3-4 minutes until it become soft.
You can do it in microwave also  . Keep grated cauliflower in the microwave safe bowl and keep it for 4-5 minutes or until it become soft.

Then drain it or squeeze.

Heat oil in a pan. 

When oil is hot add mustard seeds. When it cracks then add green chili paste. Saute for few seconds.
 Add Onion and stir for 1-2 minutes, until it become golden in color . Add  Peas stir more for 1-2 minutes. Add salt , turmeric powder and red chili powder. Mix well.
Add grated cauliflower and mix well.

 

Add sugar and Cover with lid and let it cook for 3-4 minutes on medium gas.
Add cilantro and lemon juice. Mix well. Turn off the gas.

Garnish with cilantro and peanuts.
Serve hot and Enjoy.
Share it with your friends and family.

Tip :-

1)If you want you can add tomato .
2) Onion is optional.
3) You can add carrot, beans and potato etc.
4) Try to grate cauliflower from thick grater .. 

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Onion Khasta Kachori (pyaaz ki khasta Kachori)

Rajasthan famous Onion kachodi no need of introduction...

Its not famous only in Rajasthan even all over the India

Pyaaz Kachori (Onion Kachori) is a kind of Rajasthani Kachori, a fried pastry filled with a spicy onion filling. It is one of the famous spicy snack food from Jodhpur and vicinity. Popularity of this snack dish increased in other parts of North India when Rajasthani restaurants and food outlets opened throughout India. Today it has become local snack dish of several regions of Indian Subcontinent.


 





These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried kachoris stuffed with an onion filling. Steaming hot Pyaaz ki Kachoris or Aloo Pyaaz ki Kachoris are sold at most 'namkeen' shops in Rajasthan. You can prepare these kachoris ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day.


Like all Kachodis we can eat these kachodis with green chutney and Sweet chutney.
Its a great combination with tea.

You can enjoy these Kachodis in breakfast,  tea-time .
It will be a great get -together snacks. 


Try this yummy recipe  and share with your friends and family.

Give us your comments .



Here is the detailed recipe of onion Kachori/ Pyaaz ki kachoris,

For 12-14 Kachoris


Ingredients :-

DOUGH

2 1/4 cup All purpose flour/Maida
1/2 cup + 1 tbsp Oil 
1 tsp salt or as per taste

Water as needed (Around 1/2 cup)


STUFFING

2 tbsp oil
3 tbsp Besan (Gramflour)
3 Medium size Onion
1 tbsp green chili paste
1/2 tbsp Ginger paste
1/4 tsp turmeric powder (Optional)
3/4 tbsp salt or as per taste
1/2 tbsp garam masala
1 tsp Fennel pwder or coarsed fennel seed
1 tsp Mango powder  or as per taste
1 tsp Coriander powder
1 tsp red chili powder
2 tbsp finely chopped cilantro/coriander



Oil for deep  frying

Method 

 


For the dough

1. Take a bowl. Add flour and salt and mix well. Add oil and mix well until all oil mix well into flour and flour started to bind.
2. Now Add water gradually and knead semi-soft dough. Knead well for 4-5 minutes.
3. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the Stuffing

1. Heat the oil in a broad non-stick pan, add the green chili paste , ginger paste , salt and onions and sauté on a medium gas for 6-8 minutes until onion become soft.
2. Add the besan, coriander powder, chilli powder, garam masala and mix well and cook on a medium gas for 2-3 minutes, while stirring occasionally.
3. Add Fennel powder and Mango powder. Mix well . Cook it more for 1- 2minutes.
4. Turn off the gas. Remove the mixture from the gas, add the coriander and mix well. 
5. Keep the aside for cool down.

How to proceed

1. Divide the dough into 12 -14 equal portions. Depend on the size of Kachodis .
2. Similar way divide the Onion stuffing into 12-14 equal portion and make the ball.
3. Roll out each portion of the dough into a circle.
4. Place one portion of the onion filling in the center.
5. Bring together all the sides, seal it tightly and remove any excess dough.
6. Either Roll the filled portion again into a diameter circle, while ensuring that the filling does not spill out. or Take the sealed ball between the palm and press it.
7. Repeat it and make all the kachodis.
8. Heat the oil in frying pan over medium heat ......frying pan should have about one inch of oil.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
9. Fry them on medium-low gas. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat/gas, they will get soft and will not be crispy.
   
    
10. Drain on an absorbent paper and keep aside.
11. Deep fry Other kachoris too.
12. Serve hot with green chutney and sweet chutney.

Tips :-


1) After making Onion stuffing, if you feel that Stuffing is still sticky so add some corn starch or boiled potato.
2) Don't fill sticky and watery stuffing in kachoris...During Frying, all stuffing will come out from the kachoris and they absorbs oil...
3) Make sure kachoris should fry on medium - low gas otherwise it won't be khasta and uncooked from inside.
4) You can adjust the spices as per your taste. Before filling the stuffing, taste it then start stuffing. 
5) Dough should be semi -soft..




Moong dal khasta Kachori
http://indiantummy.blogspot.com/2012/10/khasta-kachori.html

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Patties from leftover dry Carrot Peas Potato sabji

I really love to make something from leftovers..
So here is one more Cutlets/Kebabs/Patties from left overs.

for more leftovers recipe click this link
http://indiantummy.blogspot.com/search/label/Leftovers 




It is very yummy and appetizing...Share this recipe with your friends and family.

Carrot Peas Cutlets...

I always like to make something from left overs since I don't like wasting.
I make Carrot, peas and potatoes dry sabji for lunch...Now its left so what next..
Definitely we want something for tea time..
so lets make Carrot cutlets from left overs...

Serve hot with green chutney and sweet chutney and of course tea :)



http://indiantummy.blogspot.com/search/label/Leftovers 

Ingredients :-


11/2 cup Carrot peas sabji
1 tbsp chaat masala/kitchen king masala/Maggi masala

3 tbsp corn starch
2 Bread slices 
 Salt to taste
Oil for greasing and cooking
1 tsp green chili paste
2 tbsp Sesame seed

Method :-

Take all your left over sabji in the big bowl or any plate.



Now Mash it with masher and add 2 bread (finely crushed) and 3 tbsp corn Starch.
Add salt,  Chaat masala/Maggi masala/kitchen king masala and green chili paste.

Mix well everything..If you feel that mixture has still some moisture, so you can add more bread crumbs.

Mix well and make dough. Keep this dough for 20 minutes in the fridge.
Take out dough and break into small equal parts.

Grease hand with oil and make patties as per your desire shape.
Coat with sesame  seeds.(Its optional)


Heat the pan. Add 2 tbsp oil..

If pan medium heat then keep the patties/kebabs and cook it on medium gas for 4-5 minutes. Then flip the patties/kebabs and cook it more 4-5 minutes more and flip it again and again until they cooked brown in color and crispy from both sides.
* Sprinkle some oil as needed.

Serve with green chutney or Sweet chutney or ketchup.

Try this yummy and irresistible recipe and give us your comment.










  Tip :-

1) You can make these cutlets from any left over dry sabji.
2) You can also make from fresh boiled vegetables
3) You can adjust spices as per your taste.
4) You can add some besan, more potato , breadcrumbs for binding cutlets.
5) You can also deep fry these cutlets .
6) Before cooking cutlets, you can keep the raw cutlets in the fridge  for 30 minutes...
It will be easy in deep frying and shallow frying.

Khichdi cutlates
http://indiantummy.blogspot.com/2018/04/cutlates-from-left-over-khichdi.html

http://indiantummy.blogspot.com/2018/04/cholechickpeagarbanzo-kebabcutlet.html






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Ingredients






Method

Chole/Chickpea/Garbanzo Kebab/Cutlet

Chole Kebab from Leftover Chole Masala


Since I like to make something yummy and irresistible from left overs ..
So here is the yummy and easy Kebabs from left over chola masala.

Ingredients 

 1 1/2 cup Left over chola Masala
3 Bread pieces
2 tbsp corn starch
salt to taste
chaat masala
some finely chopped cilantro



Method


In a mixer add bread and make bread crumbs.
Take it out in the plate or bowl.
Mashed chola masala (Chole masala should not have any water/moisture ) in the mixer or masher.
Add it in the bread crumbs. 
Add some finely chopped cilantro and corn starch, chaat masala, salt and mix well.

Left over Chole Masala

bread pieces in mixer

bread crumbs

Now grease your hand with oil and make the kebabs as per your desire shape .
Here I am using toothpick..You can use skewers. (It's optional)


Heat the pan. Add 2 tbsp oil..

If pan medium heat then keep the patties/kebabs and cook it on medium gas for 4-5 minutes. Then flip the patties/kebabs and cook it more 4-5 minutes more and flip it again and again until they cooked brown in color and crispy from both sides.

* Sprinkle some oil as needed.

Serve with green chutney or Sweet chutney or ketchup.

Try this yummy and irresistible recipe and give us your comment.










  Tip :-

1) if you feel that mixture has some moisture then you can add more bread crumbs , potato .2) You can adjust spices as per your taste.

3) You can also deep fry these cutlets .
4) Before cooking cutlets, you can keep the raw cutlets in the fridge  for 30 minutes...
It will be easy in deep frying and shallow frying.
5) You can add finely chopped Onion also



For more Leftovers recipes
http://indiantummy.blogspot.com/search/label/Leftovers




Khichdi cutlates
http://indiantummy.blogspot.com/2018/04/cutlates-from-left-over-khichdi.html

Cabbage cutlets/patties/kebab

http://indiantummy.blogspot.com/2018/04/cabbage-cutlatespattieskebab.html



If you like it please like my page as well
https://www.facebook.com/IndianTummy/


Join Group for delicious recipes

 https://www.facebook.com/groups/764212573674192/