February 19, 2018

Thinai Idli | Foxtail Millet Idli | Easy Millet Recipes

After Thinai Dosa (Foxtail Millet Crepes),Thinai Khara Pongal and Thinai Veg Uttapams, I wanted to experiment with rice-free recipe for Idli. I had bookmarked Paddu's recipe for this and with minor variations, it was quite a success. The colour of the Idly might be a little off for those who are used to bright white Idlis, but the texture was great and it was soft too.

I had made these Idlis prior to making the Thinai Uttapams, so the batter was pretty much the same. The versatile Thinai (Foxtail Millet) can replace rice in many dishes giving diabetics an advantage of eating low carb versions of everyday breakfast / snack dishes. 

So, do try these and let me know how you liked them. 

Other Idli varieties on this blog - 

Prep time : 6-7 hours soaking + 20 mins grinding time + 8-12 hours fermentation time (or overnight)
Makes: approx 25 idlis

  • Foxtail Millet / ನವಣೆ / தினை - 3 cups (1 cup = 120 ml)
  • Idli Rice - 1/2 cup (or replace with foxtail millet completely)
  • Urad Dal (Split / Whole) - 1 cup
  • Methi / Fenugreek seeds - 1 tsp 
  • Salt - to taste

Soak Urad Dal with methi seeds in one bowl. In another bowl, wash the millet several times in running water to rid of stones / dirt. Soak along with Idli rice for 6-8 hours.
Grind the Urad dal + methi seeds to a nice fluffy paste . Remove to a large bowl. Similarly grind the millet + idli rice to a smooth but semi coarse paste. Add both the mixtures, salt and mix it thoroughly with your hands for a good 5 mins. 
Transfer to a large bowl (leaving ample space for rising).  Cover and keep overnight or for 8-10 hours (depending on the climate, the fermentation might take longer). 
The next day, mix it well, take a ladle of the batter, steam in greased idli plates for 8-9 mins or till fully done and a skewer comes clean
Serve with Tiffin Sambhar and / or any  Chutney / Molagapudi 

This goes to BM # 85 under "Breakfast series"

February 17, 2018

Batatyachi Poha | Vegan and GF Quick breakfast recipes | Maharashtrian Recipes

Poha and its variants are welcome anytime at home. For the elder one, she prefers Poha over Idli / Dosa for breakfast. Try as much as we did, somehow we prefer hot breakfasts over cold cereal + milk at home.I guess its a personal preference, but we have been accustomed to warm / hot / cooked breakfast over the years. Once a week, there is poha in some form at the breakfast table, accompanied with cut fruits or a vegan smoothie for a complete meal.

Today, lets look at Batatyachi Poha or Potato based Poha for a quick filling Vegan and GF breakfast (it tastes great even for lunch so its an option for kids' lunchbox too!). We are doing breakfast ideas this week and this is the first one from Aamchi Mumbai :-)

 If you are a poha lover like us, do check out the following varieties on the blog !

Prep time: 15 mins, Cook time : 10 mins, Serves : 4

Thick Poha - 1.25 cups (1 cup = 200 ml)
Oil - 2 TBSP
Potato - 1 very large or 2 medium
Onion - 1 large - minced fine - Optional
Turmeric - 1/2 tsp
Tempering : Jeera (Cumin seeds), mustard seeds (opt.), Hing (skip for GF version), curry leaves, peanuts (skip for nut allergy), Curry leaves
Chopped green chillies (4 nos) - or to taste
Chopped coriander leaves - 1 TBSP
chopped onions + Lemon juice + grated coconut - for garnish (recommended)

Wash the poha of all dirt and drain. Sprinkle little water and cover and keep. 
While the poha is soaking, roast the peanuts (dry or with 1/2 tsp of oil till crispy and golden brown and keep aside). Also, cube the potato (with or without skin), boil it in salted water till al dente. Drain.
In a non stick pan or thick iron pan, heat the oil. Splutter the cumin seeds, mustard seeds, hing, curry leaves and chopped green chillies. Add the turmeric, onions and saute till onions turn translucent. 
Now add the boiled potato cubes and saute for further 2-3 mins. Now add the soaked poha and gently toss till the poha is coated well. Cover and cook for 1 min.
Finish with coriander leaves, lemon juice and roasted peanuts + fresh coriander. 
Serve hot.
If packing for lunch box, you may keep the roasted peanuts and lemon wedge separately so they can be added before eating. 

This goes to BM # 85 under "Breakfast series"

February 16, 2018

Let's eat Chocolate - Kids Delight , and a Giveaway !

For the third time in a row, I am hosting Kids' Delight - Chocolate theme for Valli's Kids Delight series. Its an absolute pleasure doing this, for chocolate never ceases to delight :-) 

So, put on your thinking caps, and participate in this theme with eggless choco-based delights - from Cupcakes to Hot Chocolate to Chocolate cake to Chocolate Sandwich, go wild with ideas that will delight your kids and the kid inside all of us :-)

What's more - one entry will be randomly chosen on March 20th for a surprise gift on account of this Blog's 7th Blogoversary

Thank you, readers and dear blogger friends for your support, love and encouragement. 

Thank you, Valli for this opportunity ! 

Go choco-crazy and send in your delightful entries. Use the linky tool at the end of this post to link all your entries . Few rules before you send in your entries.
  • New posts (posted between 16th Feb and 15h March) with link back to this event announcement as well as Valli's Kids Delight AND this LOGO is mandatory. entries with any one detail missing will miss qualifying. 
  •  If sending old posts, the posts need to be edited with link backs , but those entries will not qualify for the giveway
  • All entries need to be eggless and halal / alcohol free. 
  •  Although not mandatory, I would love if you join me on Instagram and like my Facebook page
  •  Special mention will be given to blogger sending in highest number of entries and will receive a very special prize.
  •  The entry chosen by random selection will be announced with best blogger by March 20th on this blog. If the winner doesn't respond within 4 days, another winner will be notified.

February 13, 2018

Instant Multigrain Dosa for #Breadbakers

When Wendy Klik announced Pancakes for Feb edition of Bread Bakers, I was quite kicked for it allowed yeast free breads as well as the Indian pancakes / crepes a.k.a Dosa. I had bookmarked a couple of Pancakes that my kids would have loved, but didn't get to make this.

And then this Instant, no-ferment Multigrain Dosa fell into place. We are quite fond of savory stuff for breakfasts and so this got made for a rushed morning (pardon the pics, though). It goes well with any dip / chutney but delicious on its own as well. We had this with some lemon-fresh peppercorn-bittergourd pickle 

Some more Dosa varieties (mostly Vegan and GF) on this blog :

Let's see how to make this. Hope you enjoy the pancake series dished out on #Breadbakers this month. 

Instant Multigrain Dosa - Vegan and GF too ! 

Prep time : 15 mins, standing time : 20 mins, Makes : 6 Dosas


  • Buckwheat flour - 1/4 cup
  • Wholewheat flour - 1/2 cup (skip for GF and increase the buckwheat by 3 TBSP)
  • Rice Flour - 1/2 cup
  • Roasted Semolina - 1/4 cup (skip for GF or replace with 1/2 cup more rice flour OR replace with Rice Rava)
  • Besan / Gramflour - 1 TBSP
  • Jowar flour (Sorghum flour) - 3 TBSP
  • Salt - to taste
  • Turmeric - 1/8 tsp
  • Water - approx 2 cups
  • Oil - 2 tsp + as needed to fry the dosas
  • Tempering : Mustard seeds 1/4 tsp, asafeotida (skip for GF), Chopped green chillies 1 tsp, Chopped cilantro / coriander leaves 2 tsp

Tempering is optional, but does enhance the flavour of the dosas


  1. Sift all flours, salt, turmeric thrice over in a large bowl. Add requisite water to make a flowing thinnish batter (not too thick nor too thin).
  2. Cover and keep for 20 mins. After 20 mins, prepare the tempering - heat 2 tsp oil, splutter mustard seeds, add chillies, cilantro and asafoetida and add to the batter. Mix well. 
  3. Heat a skillet, Pour a ladle of the batter into a thinnish dosa/ crepe.
  4. Drizzle 1 tsp oil - let it cook till crispy on one side (medium heat only - this should take about 2 mins)
  5. Flip over, let it cook for 30 seconds and serve hot with any chutney or pickle or sauce

  1. If you are not tempering the batter, then serve with some spicy sauce. With the tempering, its good to be eaten on its own or with a mild pickle / sauce.
  2.  You wont be able to make the normal dosas by the smearing method - you need to drizzle the batter into a thinnish dosa leaving some pockets in between. Almost like a lacy crepe
  3. This batter cannot be stored overnight. You may simply make it 30 mins prior to eating as its an instant version
Thank you Wendy for hosting this theme for #breadbakers. Let's have a look at other pancakes dished out this monthAebleskivers by All That's Left Are The Crumbs

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

February 12, 2018

Sugarfree Gajar and Ginger Smoothie | Vegan and GF recipes

In this last of the dishes with 3 ingredients this week, we have this ultra delish vegan, GF and sugarfree Smoothie with just 2 ingredients (3,if you include ice :p). With the advent of the winter carrots (a.k.a. Gajar) past two months, we made this smoothie so many times - its so quick and delicious to accompany any warm / hot breakfast for rushed mornings

I particularly clicked it once again today to record this smoothie. Not too much of a recipe with mix-blend-serve, nevertheless do try this out and let me know how you liked it. 

Prep time - 5 mins, Cook time - none, serves - 2

Gajar / Delhi carrots (red variety) - 2 cups (grated & chilled)
Ginger - 1 inch - grated
Lemon juice - 1/2 tsp (opt but recommended)
Crushed Ice - 1 cup or chilled water - 1 cup
Topping : Black salt (optional)

Blend all ingredients and serve chilled

This goes to BM # 85 under "Cook with 3 ingredients or less"

February 11, 2018

Uppu Sajjige | Satvik Breakfast idea

In Kannada, Uppu means salt, and sajjige means semolina / rava/ sooji. This quick upma-look alike was made by grandmom every thursday and saturday for her palahaaram (fasting) when she wouldnt eat rice based dishes. In fact, she relished only this kind of upma even sans onions or garlic, especially when her ultra-orthodox elder sisters came over.

Come to think of it, both me and the younger one like this quick-to-make Sajjige a lot. the little one in fact calls this "Upma without seeds!!" Lol :-)) 

It requires exactly 10 mins and 3 ingredients. Let's see how to make this.

Prep time : 5 mins, Cook time : 5-7 mins, Serves : 1 (or two toddlers)
Uppu Sajjige - Karnataka style Semolina pudding
Course : Snacks or breakfast

Fine Sooji - 1/4 cup
Ghee - 2 tsp
Salt - to taste
Hot water - upto 1/2 cup + 1 tsp

optional add-ins:
Urad Dal / split black gram - 1/2 tsp (opt.)
Hing / Asafoetida - a teeny pinch (opt. but recommended)
Curry leaves - a few (opt.)

In a pan, heat half the ghee and roast the sooji on medum flame till nicely roasted. Keep aside in a plate. In the same pan, heat the remaining ghee, splutter the urad dal, curry leaves if using and hing till urad dal turns golden brown. Add the water and bring to a rolling boil, add required salt and slowly stir in the roasted sooji. Mix well to prevent any lumps. Cover and cook for 5-7 mins till soft and well done. Serve immediately.

This goes to BM # 85 under "Cook with 3 ingredients or less"

February 10, 2018

Watermelon Lemonade | Quick Party Ideas

This week we have quick recipes with 3 ingredients or less. Although savoury dishes are also possible, they are a tad difficult though not impossible to feature in this category. Today, I have a soothing cooler that was in my drafts for a while now - Watermelon Lemonade. As a family, we are fond of whole fruits / salads , so smoothies / milkshakes are rarely if at all made.
This is however a favourite with both the kids and I make it often as it doesnt take too much time and is refreshing as well. Am sure its a hit in any party. So, do check out Watermelon Lemonade.

No cook, fuss free too :)

Prep time - 5 mins, Chilling time - 15 mins, Serves -2

Ingredients: Ripe Watermelon (chopped into largish cubes and deseeded) - 2 cups (1 cup = 240 ml)
Lemon juice - 2 tsp
Sugar / honey (can sub with maple syrup for vegans) - as required
Crushed Ice + chilled glasses - to serve

Method: In a blender, puree the watermelon cubes, lemon juice and any sweetener as required. Add crushed ice and blend once more
Serve chilled

 This goes to BM #85 under "3 Ingredients or less" theme. 

January 25, 2018

Quick Onion Parathas

Parathas are quite favoured at home and these quick onion parathas are a great option for either breakfast or dinner. Makes an excellent lunch box item as it tastes good even while cold.

My elder one is quite fond of parathas over plain rotis / chapatis anyday. And she loved this too.

Do make this and let me know how you enjoyed it.
Similar parathas on the blog are:

This goes to Day 2 of BM 84 Tawa dishes - event hosted by Archana

Prep time : 15 mins, cooking time : 20 mins, makes : 6

Atta / wholewheat flour - 1 cup (1 cup= 240 ml)
Salt - to taste
oil - 3 tsp
onions grated - 1/2 cup
ajwain / carrom seeds - 1/2 tsp
turmeric - 1/2 tsp
besan / gramflour - 2 tbsp
chopped chillies, coriander leaves - to taste

sift flours, add salt, oil (2 tsp) and mix well. now add the rest of the ingredients except the oil. Add warm water and make to a semi soft dough. cover and rest for 10 mins.
heat tava, roll out small parathas or the size you prefer from each equal sized roundel.
Lay it on the tava, smear a little oil on both sides and cook till golden spots appear.
serve hot with any raita or pickle or simply with curd.

PS: you can add umpteen ingredients to this simple mix-n-make paratha. like paneer, methi, alu or simply any other vegetable. You may also saute the onions and use it as a fillign to make stuffed paratha. Either way, its yummy and quick. 

January 24, 2018

Tawa Paneer Tikka - Jain Style | Easy Appetiser recipes

Paneer is loved in most forms at home by the kids. Be it for appetisers or for gravies, kids lap up the paneer dishes that's made about twice a month. Today's appetiser was much awaited by the elder one especially, so much so that she volunteered to buy the paneer from the store if it was going to be made that evening. Its a slightly lengthy wait, but totally worth it - that's the verdict and it sure is going to be on the dish rotation from the list of Paneer dishes already on the blog.

So, lets get cracking and make this Tawa Paneer Tikka. This week will feature 3 dishes made on the Tava (skillet) 

This is for Srivalli's Kid's Delight event, guest hosted by Archana, themed on "Cooking on Tawa" for Kids

More Paneer dishes on the blog:

Nargisi Kofta Curry (Mock-Egg Gravy)
Shahi Paneer Masala (Side dish for Roti)
Paneer Pudinawale (Paneer in Mint gravy)
Paneer Tikka Manchurian
Matar - Paneer (Peas - Paneer gravy)
Paneer Potato Curry ~ Cottage cheese and Potato curry
Low fat Palak Paneer
Paneer Kulcha (stuffed flatbread)
Paneer Kebab (appetiser)
Paneer Chilli Bites (Appetiser)
Pista Rasabali (a delicious sweet from orissa)
Mini Paneer & Spinach Tarts (Appetiser)
Paneer Manchurian (indo Chinese starter)
Paneer Bharwa Shimla Mirch (Bell peppers stuffed with scrambled and spiced Paneer)
Paneer Gulab Jamun (Indian Dessert with a twist)
Paneer Aloo Paratha
Low Fat Paneer Makhanwala
Raisin and Paneer Pulav
Palak Paneer Parathas (Flat bread stuffed with spinach and Paneer)
Paneer Pav Bhaji
Methi Chaman 

Prep time : 15 mins, Marination time : 45 mins to an hour (minimum), Serves : 3


Fresh Paneer - 300 gms (cut into largish cubes)
Oil - 2 TBSP (divided use)
White Butter /Table butter - 2 tsp


Hung yoghurt - 100 gms
Salt - to taste
Lemon juice - 1/2 T
Coriander and cumin powders, Turmeric, Red chilli powder, Tikka Masala - to taste
Yellow chilli powder - 1/2 tsp (optional but recommended) - divided use
Ginger garlic paste - 1/4 tsp (I didn't use)
Kasuri Methi - 1/2 tsp

Dry gravy:

Tomato puree - 1 cup (Can use Tomato concasse)
Salt - to taste
Cumin seeds - 1/2 tsp
Chopped Bell peppers - 1/4 cup
Onions - 2 TBSP ( I didn't use)
Coriander leaves - few 


In a bowl, add the ingredients of the marination and whisk well. Add the paneer cubes , mix well taking care not to break the cubes. Cover and marinate for at least 1 hour, preferably in the refrigerator.
On a tava / skillet, add 1 tsp of oil + butter , add the marinated paneer and saute them gently till slightly crispy (this will take about 8-9 min on very low flame). Keep them aside. 
In the same tava, add the remaining oil and splutter cumin seeds, add the bell peppers and saute them till slightly shriveled yet crunchy. Add the tomato puree, salt, dry spices and saute till oil separates from the gravy and it becomes slightly dry.
Now add the sauteed paneer pieces and let it simmer on the tava till you get a dryish consistency.
Top with chopped coriander leaves.
This can be had as a yummy appetiser or as a side dish with Butter Kulcha / Naan.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84

January 13, 2018

Oats Methi Dhokla | Easy Steamed Dishes

The last in the series of Steamed Dishes is this amazingly soft and almost zero oil Dhokla. We have seen MTR Style Rava Idli from South India, Vegetarian Dumplings from the Indo Chinese stable and today we move to Gujarat with these yummy Dhoklas. 

I have a soft corner for Gujarati food and especially dhoklas, having made a few in the past. The repertoire of Dhoklas in Gujarati Cuisine, is enormous and as we prefer steamed snacks a lot at home, this is one list that will keep getting added and made too.

I made a few changes to the original Tarla Dalal recipe. These and more are in the Notes section below.

Other Dhokla varieties / Gujarati dishes on the blog:

Prep time : 15 mins, Steaming time : 12-13 mins, Makes : 18-19 medium sized pieces


  • Powdered Oats flour - 1/2 cup (1 cup = 200 ml)
  • Semolina - 1/2 cup
  • Slightly sour yoghurt - 1/4 cup
  • Salt - to taste
  • Methi / fenugreek leaves - finely chopped - 3 TBSP (original recipe had spinach / palak)
  • Sugar - a pinch (skip if using spinach)
  • Minced green chilly - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Oil - 1/2 tsp (to saute the methi leaves, if using spinach, you can skip this oil)
  • Fruit salt - 1/4 tsp (I used a combination of 1/4 tsp each of lemon juice & baking soda) 

  1. Mix the Oats flour, semolina, salt, yoghurt, chillies well and keep aside for 15 mins
  2. In a pan, heat oil, splutter jeera & saute methi leaves for 1-2 mins. Keep aside till cool and mix in the sugar.
  3. Mix the methi into the dhokla mixture and add 2 Tbsp of water and bring to a pouring batter consistency 
  4. Lightly grease a dhokla plate and bring a steamer to rolling boil with adequate water.
  5. Just before steaming, add the fruit salt (or its substitute) and add 2 tsp of water when it starts bubbling on top.
  6. Mix gently and pour into greased pan, steam for 12-15 mins or till a skewer comes clean
  7. Rest for 4-5 mins and cut into desired shapes and serve.

1. Next time I would dry roast the Oats first before powdering it.
2. The water quantity mentioned in the original recipe was quite off. So, I had to add 1 tsp of additional semolina to bring it to a normal dhokla (non-runny) consistency. So, watch the water and add little less than mentioned.
3. The chillies itself were very spicy, so next time I would add less spicy chillies or totally skip it. Howver with the chillies in the dhokla, we didnt need any accompaniment. It was just perfect as it is. 
4. Addition of toasted sesame might add a textural element to the soft spongy dhoklas
5. If adding spinach, make sure its completely dry when added as spinach releases a lot of water while cooking.
6. Rest well before cutting into shapes as they crumble easily.
7. If you want to make it vegan, cashew curd can be used although the taste may vary. 

This is for Steamed Dishes under BM#84

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