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.


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 Pav Bhaji

Pav Bhaji is famous roadside dish of Mumbai. It is full of yummy colors. So lets read recipe of Pav Bhaji.



  • Cauliflower.
  • Potato.
  • Carrot.
  • Pumpkin.
  • Turnip. (or any other vegetable which you like)
  • Chopped Onions.
  • Tomato.
  • Ginger-Garlic Paste.
  • Salt.
  • Red Chilli Powder.
  • Turmeric.
  • Pav-Bhaji Masala.
  • Cumin Seed.
  • Butter.
  • Onion Sliced.
  • Lemon Sliced.

How to Make:

  • Boil all vegetables in pressure cooker. (Note: Boil for proper mash)
  • In a big pan, put some cooking oil. Then add cumin seed, when it turns brown. Add finally chopped onions. Cook till it becomes golden brown.
  • Then add ginger-garlic paste and cook it for 3-4 mins.
  • Then add tomato puree in it, and till cook when it leaves oil. Add turmeric powder red chilli powder and salt to taste.
  • Add 2-3 table spoon of pav bhaji masala.
  • Then add some vegetable water from pressure cooker. Then add all mash vegetables in a pan. Mix it well.
  • Now bhaji is ready. And keep it side.
  • Now we put some butter on tava. Cut pav from mid and put it on butter and cook for 1 min.

Now serve Pav-Bhaji with onion sliced and lemon.