Oats Uttapam


Healthy, easy and a quick recipe of uttapam made with oats. I have added veggies like onion, bell pepper, tomatoes as a topping. you can even add grated carrots and beetroots. if you do not have any veggies, you can make them plain. but with topped veggies the taste is better.


for batter:

– 1/2 cup quick cooking oats or rolled oats
– 1/4 cup fine rava/sooji/cream of wheat
– 1/4 cup besan/gram flour
– 2/3 to ¾ cup water or add as required
– 1 tablespoon lemon juice
– 1/8 teaspoon baking soda
– salt as required


– 1 small to medium onion, thinly sliced
– 1 small to medium tomato, thinly sliced
– 1 small bell pepper (green or red or yellow color), thinly sliced
– 1 green chilli, chopped
– 2 to 3 tablespoon chopped coriander leaves
– oil as required

How to Make:-

1). Take ½ cup quick cooking oats in a mixer or grinder. you can even take ½ cup of rolled oats.

2). Grind the oats to a fine flour and take flour in a mixing bowl.

3). Now add ¼ cup rava/sooji/cream of wheat and ¼ cup besan/gram flour. also add salt as per taste.

4). Pour ⅔ cup water. mix very well and make a smooth mixture without any lumps.

5). Cover the bowl and let the oats, rava and besan flour soak in water for 20 minutes.

6). Meanwhile rinse and then slice the onion, bell pepper & tomato thinly. also chop 1 green chili and some coriander leaves.

7). On the same chopping board or tray, mix the veggies and keep aside.

8). After 20 minutes, the batter will thicken as the oats, besan and sooji will absorb water.

9). Added some more ¼ cup water as the batter had become slightly thick. before soaking, i added first ⅔ cup water and later added ¼ cup more. addition of water will depend on quality of oats, besan and sooji. you can add more water if the batter becomes thick. do add water as required to make a medium consistency batter. if the batter is of medium consistency even after soaking, then do not add any water.

10). Now add 1 tablespoon lemon juice. mix very well.

11). Then add ⅛ teaspoon baking soda. about 2 to 3 pinches of baking soda. mix again very well.

12). On a medium flame, heat a cast iron pan or a non stick pan. if using a cast iron pan, then drizzle ½ tsp of oil and spread it with the spoon.

13). Lower the flame. take a ladle full of the batter and pour the batter on the tawa. gently spread the batter to get a round circle.

14). Now spread the mixed veggies all over the batter. with a spatula press the veggies lightly, so that they stick to the batter.

15). Sprinkle a few drops of oil on the center and on the sides of the uttapam.

16). Cook till the base is done. while cooking you can regulate the flame to low or medium.

17). Then flip it and cook the side with the veggies.

18). Cook this side till the veggies are lightly caramelized or golden.

19). Remove and serve veg oats uttapam hot or warm with coconut chutney.


Paneer Jalfrezi

Paneer Jalfrezi


200 to 250 grams paneer/cottage cheese
1 small to medium carrot, 50 gms
9 to 10 baby corn, 50 gms
1 medium to large capsicum/green bell pepper, 80 to 100 gms
1 large onion, 100 gms
1 medium to large tomato, 80 to 100 gms – about 4 to 5 tbsp tomato puree
1 inch ginger, crushed to a paste in a mortar-pestle or minced or 1.5 tsp ginger paste
1 tsp cumin powder
¼ tsp black pepper powder/kali mirch powder
2 dry red chilies
½ tsp white vinegar or apple cider – you can also add more or less depending on your taste
½ tsp sugar or as required
salt as required
½ to 1 tbsp chopped coriander or parsley for garnish
2 tbsp oil

How to Make:

1). Rinse and peel the carrots and onions.
2). Thinly slice the onions, slice the carrot into thin strips or shred them in a food processor.
3). Slice the baby corn and and bell peppers, thinly.
4). Thinly slicing the vegetables, helps them to cook faster.
5). Crush the ginger to a paste in a mortar-pestle or grate/mince it.
6). Chop the paneer into fingers.
7). Heat oil in a pan. add the ginger paste and dry red chilies.
8). Saute till the raw aroma of the ginger paste goes away.
9). Add the sliced onions. saute for two to three minutes and then add the cumin powder and black pepper powder.
10). Stir and saute the onions for a further 3 minutes.
11). Add all the sliced veggies. stir well. cover and cook the veggies on a low flame, till they are almost tender. keep on stirring in between. no need to add any water while cooking the vegetables. cook the vegetables covered, for about 10 to 12 mins on a low heat.
12). Meanwhile make puree of the tomatoes in a blender. no need to blanch the tomatoes.
13). Add the tomato puree to the veggies.
14). Simmer without the lid till the rawness of the tomatoes goes away and the vegetables are completely cooked. about 6 to 7 minutes on a low flame.
15). Season with salt, sugar and vinegar. lastly add the paneer. stir well and cook for 2-3 minutes.
16). Garnish with coriander leaves or parsley leaves. serve paneer jalfrezi hot.

Soya Chaap with Gravy

Soyabean Chap is primarily a North Indian delight and is considered equivalent of a non-vegetarian dish. This recipe is for making Soyabean chap. Soya chaap, enriched with proteins.

soya chaap


1). Soya chaap – 3-4 (250 grams)
2). Tomato – 3 (250 grams)
3). Ginger – 1 inch
4). Green chilly – 1 piece
5). Cream – 100 grams
6). Oil – 3-4 tbsp
7). Green coriander – 2-3 tbsp (fine chopped)
8). Asafoetida – 1 pinch
9). Cumin seeds – 1/4 tsp
10). Turmeric powder – 1/4 tsp
11). Red chilly powder – 1/4 tsp
12). Garam masala – less than 1/4 tsp
13). Coriander powder – 1 tsp
14). Dry fenugreek leaves – 1 tsp
15). Whole spices
Brown Cardamom -1
Cinnamon Stick -1
Clove – 2
Black pepper – 6-7
16). Salt – According to taste

How to Make:-

1). Make small cut in soya chaap.

2). Preheat oil in a pan. Place chaap chunks in hot oil. Fry the chunks until they turn slightly brown in color and take them out in a plate.

3). Finely grind tomato, ginger, green-chilly to make paste.

4). In oil, add cumin seeds and saute for while. After sauteing cumin seeds add asafoetida, turmeric powder, coriander powder, dry fenugreek seeds, whole garam masala, black pepper, cinnamon stick, clove and cardamom (peeled).

5). Saute the spices for few minutes and then add tomato-ginger-green chilly paste. Also add red chilly powder. Saute the masala until oil starts separating from it.

6). When oil starts separating from the gravy masala, add garam masala and cream into it. Stir constantly until masala simmers. After masala starts simmering add 1/2 cup water into it and stir constantly until gravy comes to boil.

7). Add some green coriander in the gravy and mix.

8). When gravy starts boiling add salt and soya chaap into it. Mix well. Cover the curry and cook for 4-5 minutes on low flame.

Serve Soya Chaap with butter-naan or plain chapati or any other indian bread.

Masala Marinated Chicken with Mint Sauce


Masala Marinated Chicken with Mint is the spicy marinade makes the meat really tender and full of flavour, while the yoghurt sauce sets it off a treat. This is one of our favourite recipes of chicken lover’s.


For the marinade:

6 cardamom pods
2 tbsp cumin seeds
2 tbsp coriander seeds
4 whole cloves
1 tsp black peppercorns
1 tsp ground fenugreek
2 tsp ground turmeric
1 tbsp paprika
1-2 tsp hot chilli powder (the more you use, the spicier the dish)
¼ tsp ground cinnamon
1 tsp flaked sea salt
4 garlic cloves, peeled and crushed
Fresh root ginger, peeled and finely grated
Low-fat natural yoghurt

For the chicken:

1.65kg/3lb 8oz chicken
1 lime, quartered
Freshly ground black pepper
Fresh watercress or baby leaf salad, to serve

For the minted yoghurt sauce:

Low-fat natural yoghurt
1 tsp ready-made mint sauce

How to Make:-

1). To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma.

2). Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt. Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken.

3). Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears. Chuck out the bone and cut off the foot joints and wing tips.

4). Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking). You’ll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go. Cut off and discard any obvious fat – it will be a creamy white colour. Open out the chicken and place it on the board so the breast side is facing upwards.

5). Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of the legs and breast. Place the chicken in a shallow non-metallic dish – a lasagne dish is ideal – and tuck in the legs and wings.

6). Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of bird is well coated – get your hands in there and really go for it. Cover the dish with cling film and put the chicken in the fridge to marinate for at least four hours or ideally overnight.

7). Preheat the oven to 200C/400F/Gas 6. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Squeeze over some juice from the lime and season with ground black pepper.

8). Roast for 1-1¼ hours until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken. They’ll be good for squeezing over the meat later. The juices should run clear when the thickest part of one of the thighs is pierced with a skewer. Cover loosely with foil and leave to rest for 10 minutes before carving.

9). While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin. Serve with the sauce and some watercress or salad and enjoy!

Kadai Panner

Kadai Paneer is the most popular recipe of punjabi cuisine. Kadai Paneer is a mouthwatering combination of panner, capsicum, tomato, onion and indian kitchen spices. It is served with indian bread like roti, naan, butter naan, etc.



1 1/2 cups paneer (cottage cheese)
cut into 37 mm. (1 1/2“) cubes
oil for deep-frying
1 tbsp oil
1/2 cup finely chopped onions
1 recipe basic kadhai gravy
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1/2 cup sliced capsicum
salt to taste
a pinch of sugar
1/2 cup fresh cream

How to Make:

1). Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.
2). Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
3). Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.
4). Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
5). Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
6). Add the cream, mix well and serve hot garnished with coriander.

Recipe of Kadhi Chawal


Ingredients for Kadhi:

  • 1 1/4 cup sour curd
  • 3 tbsp gram flour
  • 1 tsp oil
  • 4 red chilies
  • 1 tsp mustard seed
  • Pinch of asafetida
  • 1/4 tsp fenugreek seed
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp green chili (finely chopped)
  • 1 1/2 tsp chili powder
  • 1/2 tsp turmeric powder
  • 2/3 cup water
  • Salt to taste

Ingredients for pakodas

  • 2/3 cup gram flour
  • 1 tsp chili powder
  • 1/2 tsp baking soda
  • 1 onion (finely chopped)
  • 1 tsp green chili paste
  • 2 tbsp coriander leaves (finely chopped)
  • Salt to taste
  • Oil for deep frying

Ingredients for rice

  • 1 cup rice
  • 3-4 cups of water
  • 1 tsp salt

How to make Punjabi Kadhi Chawal:-

Method for making pakoras:

  • Take a mixing bowl; add gram flour along with chili powder, salt, baking soda, onions, green chili paste and coriander leaves.
  • Add water little by little so that it can form a thick batter of dropping consistency.
  • Heat oil in a kadai for deep frying, drop spoonful of the batter into it in small ball shapes. Keep turning them occasionally. Fry them until golden brown in color. Fry the pakoras in small batches. Drain them on a kitchen paper to remove out the excess oil.

Method for making kadhi:

  • Take a big mixing bowl, whisk sour curd with gram flour and water. Make a smooth mixture without any lumps.
  • Add red chili powder, turmeric and salt.
  • Heat oil in a kadai, add cumin seeds, fenugreek seeds and asafetida. When cumin seeds start to crackle add green chili, ginger and garlic paste. Stir well and add the sour curd mixer with one hand while stirring constantly with the other hand. Do not stop stirring otherwise lumps will form. Now lower down the heat stirring constantly till it starts boiling. Let it simmer for 10 -15 minute on low heat or till the kadhi gets thickened.
  • Now add the fried pakodas to the kadhi and before serving garnish it with the coriander leaves.

Method for making rice:

  • Wash the rice properly and keep aside.
  • Take a pan, add water to it. Let it boil.
  • When water starts to boil, add rice and salt. Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft.
  • Switch off the heat and drain the starch water by pouring the rice and water over colander.

Put rice in a bowl and keep it cover till serving time. Serve hot with Punjabi kadhi.

Recipe of Cheese Chilli



  • Indian Cheese.
  • Capsicum.
  • Onion
  • Black Pepper.
  • Ajinomoto.
  • Soya Sauce.
  • Vinegar.
  • Chili Sauce.
  • Salt.
  • Cooking Oil.
  • All Purpose Flour.
  • Garlic Paste.

How to Make:-

  • Heat oil in pan for fry.
  • Put all purpose flour in a bowl. Then add some water for fine batter.
  • Deep cheese cubes in batter then put in oil pan and cook for 4-5 mins till it become golden brown.
  • Fry all cheese cubes.
  • Then add little-bit oil in pan.
  • Add onion springs in oil pan and cook for 2-3 mins.
  • Then add capsicum spring and cook for 4-5 mins.
  • Then add little-bit ajinomoto, salt to taste, black pepper, and mix it well.
  • Add half-spoon of garlic paste water.
  • Then add soya sauce, chili sauce, vinegar and again mix it well.
  • At last add fried cheese cubes in it and cook for 2-3 mins.

Now your cheese chili is ready. Serve it hot.