Easy to make, delicious to eat dishes, at comfort of your home
Quick bread upma
To begin making the bread upma recipe, we will first toast the bread. You can toast it in your toaster or on a skillet.Once the bread is toasted, apply the softened butter over the toasted bread. Next cut the bread into small dices and keep aside.In a large wok or a kadai, heat 1 tablespoon of oil on medium heat and add in the mustard seeds. Allow the mustard seeds to crackle and add in the onions and green chillies. Saute the onions on medium heat, until soft and tender.Once the onions are soft, add in the tomatoes, curry leaves, turmeric powder and sambar powder. Stir and cook the tomatoes until they turn lightly soft as well.Finally add in the salt and the toasted buttered bread pieces. Stir well to combine all the ingredients and stir fry on medium to high heat for a couple of minutes.We stir fry just to make sure the bread pieces have got all the spices and salted well. Check salt levels. Remember the butter you used could have some salt as well.Stir in the chopped coriander leaves into the bread upma to get the delicious fresh flavour.Serve the Bread Upma
Ragi and oats rava idli
To begin making the Ragi & Oats Rava Idli Recipe, combine the ragi flour, oats, rava, yogurt and a little salt in a large mixing bowl.Add around one cup of water little at a time to make a thick batter. Allow the mixture to rest for 10 to 15 minutes.Heat oil in a pan on medium flame, add in the mustard seeds and curry leaves and allow it to crackle. Turn off heat and keep aside.Once the batter has rested for 15 minutes, adjust the consistency of the batter. It should be that of a thick pouring consistency. Next add in the seasoning, green chillies, ginger, enos fruit salt and the tablespoon of oil. Stir well to combine.Preheat an idli steamer with enough water. Grease the idli plates.Pour the Ragi Oats Rava Idli batter into the idli mould cavities. Place into the preheated steamer and steam the idlis for 10-15 minutes until a skewer inserted in the centre comes out clean.Once steamed, remove the Ragi Oats Rava Idli from the steamer and keep aside for 5 minutes. Sprinkle some water over the idli’s so they come out clean when you take them out of the cavities. Use a spoon to run through the sides of the cavities to remove idlis.Ragi & Oats Rava Idli Recipe a super simple recipe that can be served along with High-Protein Peanut Chutney Recipe and Idli Milagai Podi.For an Indian Diabetic Meal serve this Ragi & Oats Rava Idli
Instant Pot Butter Chicken
Preheat Instant Pot to Sauté setting. Once heated, add oil and butter then add onion, ginger and garlic. Let sear until lightly browned, 3 to 4 minutes. Add tomato paste and cook, mixing constantly until it is darkened in color, about 3 minutes.Add ½ cup water, chicken, and spices to the pot, and season with salt and pepper. Seal lid and set to Pressure Cook on High for 5 minutes.Let pressure release naturally for 10 minutes and then follow manufacturer’s instructions for quick releasing remaining steam. Stir in heavy cream and adjust seasoning with salt and pepper.
Add the water to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.Turn the mixer onto low speed, and add gradually flour, yogurt, salt, baking powder, and egg. (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.) use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray. Heat the butter in a small saute pan over medium heat until melted. Add garlic and cook for 1-2 minutes until fragrant. Then remove butter from heat, strain out and discard the garlic. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle. Brush dough lightly with the garlic-infused butter on both sides.Heat a large cast-iron skillet or heavy saute pan over medium-high heat. Add a piece of the rolled-out dough to the pan and cook for 1 minute until the bottom is golden. Then transfer the naan to a separate plate and enjoy naan.
Creamy Cashew Indian Butter Paneer
Heat a large skillet over medium heat and add 1 tablespoon coconut oil (or ghee). Once hot, add the cubed paneer in batches and cook about 2 minutes per side or until crisp. Remove from the heat and drain on paper towels. Repeat with any remaining paneer. Reserve the skillet and set the paneer aside.
To a food processor or high powered blender, add the cashews and coconut milk. Blend on high until completely smooth and silky, about 3-4 minutes. Add the tomato paste, yogurt and 1/2 cup water. Blend until smooth. Set aside.
To the same skillet you fried the paneer, add the remaining tablespoon of oil. Once hot, add the onion, garlic and ginger, cook about 5-8 minutes or until the onion is soft and lightly caramelized. Add the curry powder, thai red curry paste, garam masala, turmeric, cayenne and salt. Cook one minute and then stir in the cashew/coconut mixture. Bring the sauce to a gentle boil and if it seems too thick for your liking, stir in water or coconut milk to thin. Once the sauce is at your desired consistency, stir in the crispy paneer and saffron if using. Add the broccoli and cook until warmed through and the sauce thickened slightly, about 5 minutes. Remove from the heat and serve over a bed of hot rice sprinkled with chopped cilantro. And don’t forget the naan for dipping!
30-Minute Chicken Biryani
Start by slicing the chicken into strips. Pat the chicken dry with paper towels.In a small bowl, combine flour, 1 teaspoon salt, pepper, and 2 teaspoons yellow curry powder.Dredge each piece of chicken in the flour mixture to coat.In a large, high sided skillet, heat 1 tablespoon olive oil over medium high heat until it shimmers. Add the chicken to the pan one strip at a time, with about 1 inch in between each piece of chicken, to give it a good sear. Do this in at least 2 batches. If you crowd your chicken into the pan all at once, it will steam instead of sear, and you won’t get those tasty brown marks. Cook the chicken on the first side for about 1-3 minutes, until browned, then flip with tongs and sear on the other side for 1-2 minutes until browned. It’s okay if the chicken is still raw in the middle, in fact, that’s preferable. It will finish cooking with the rice. Remove the chicken to a plate and set aside.Swirl another tablespoon of olive oil into the hot pan. Add the chopped onions and saute for 3-5 minutes.Meanwhile, chop the carrots (see photos) and place in a medium bowl with 1 tablespoon of water. Microwave on high for about 3-5 minutes. The carrots should be softening at this point but still inflexible. Add the carrots (and liquid) to the pan with the onions. Continue cooking 1-2 minutes.Add the garlic and saute 1 minute, until fragrant.Add 2 tablespoons curry powder and 1 teaspoon ginger, and stir it all together so that the spices get nice and toasty. Continue cooking for another 1-2 minutes. Stir in the rice. Add the water and 2 teaspoons salt. Stir it together and add the chicken back into the pan. Cover tightly with a lid and turn the heat up to high. Keep an eye on it. When it starts to boil, turn the heat down to low. Cook on low for about 17 minutes. At this point, the rice should not be crunchy, the carrots tender, and the chicken cooked through all the way. Put the lid back on and keep cooking for another few minutes if it’s not done. Add 2 tablespoons of butter and stir it all together.Stir in chopped cilantro and chopped cashews. You could also stir in golden raisins if you wanted, that would be delicious!