Tag: quick recipes

Breakfast

Oats Chilla with Mint Chutney: Quick, Healthy Weekday Breakfast

Puspa

Breakfast is often called the most important meal of the day, yet busy schedules mean many of us skip it or grab unhealthy snacks. In those hectic mornings, I find comfort in a warm, homemade oats chilla – a quick, savory pancake loaded with vegetables and fiber. Oats chillas can be made in just a few minutes, providing a nutritious start to the day. They taste fluffy and slightly crispy, much like an Indian-style pancake, and they’re packed with nutrients: oats are a gluten-free whole grain rich in soluble fiber and high-quality protein. This makes the chilla filling and blood-sugar friendly, perfect to keep you energized through a busy morning.

In my kitchen, I often double the recipe because leftovers can be stored or sent in lunchboxes. Kids especially love these chillas when the spice is toned down – one recipe suggests skipping chilies for small children, and even packing the chillas in their tiffin box. In fact, leftover chillas can be enjoyed later or paired with toast.

For the perfect accompaniment, a fresh mint-coriander chutney adds a tangy kick. This vibrant green chutney is made by blending fresh mint leaves, cilantro (coriander), green chilies and lemon juice into a smooth paste. It takes literally 2 minutes to make, and its spicy, citrusy flavor complements the oats chilla beautifully.

Wholesome Oats Chilla Recipe

Ingredients:

1 cup rolled oats (ground into a coarse flour) and ¼ cup gram flour (besan)

½ cup grated carrot and 2 tablespoons finely chopped onion

1–2 green chilies (finely chopped), ½ tsp grated ginger, and a handful of finely chopped spinach or fresh coriander leaves (optional)

½ teaspoon cumin seeds, a pinch of turmeric, and salt to taste

~1¼ cups water (adjust to achieve a pourable batter)

Oil or ghee for cooking


Directions:

1. Prepare the batter: Grind the oats into a coarse flour in a blender or coffee grinder (or use ready-made oat flour). In a mixing bowl, combine the oat flour and besan with cumin, turmeric, and salt. Stir in the grated carrot, onion, green chilies, ginger, and coriander (or spinach).


2. Mix to a batter: Add about 1 cup water to the bowl and whisk until smooth, then add more water as needed to form a thick but pourable batter. Let the batter rest briefly (it will thicken as it sits).


3. Cook the chillas: Heat a non-stick or cast-iron pan over medium heat. Lightly grease it with oil. Pour about ¼ cup of batter onto the hot pan and gently spread it into a ~6-inch circle. Drizzle a little oil around the edges. Cook until the bottom is set and brown spots appear on the surface, then flip and cook the other side until golden brown.


4. Repeat: Stir the batter before each chilla (it may thicken; add a splash of water if needed) and cook the remaining chillas similarly. Each pancake should turn golden-brown on both sides.


5. Serve hot: Serve the warm oats chillas immediately with mint chutney on the side. (They taste best fresh and crisp; if saving for later, keep them warm in an insulated container.)



Refreshing Mint-Coriander Chutney Recipe

Ingredients:

1 cup fresh mint leaves (stems removed)

1 cup fresh coriander (cilantro) leaves

1–2 green chilies, or to taste

1 small onion or a clove of garlic (optional)

Juice of 1 lemon (or 1 tablespoon tamarind paste)

Salt and ½ tsp roasted cumin powder, to taste

A little water for blending


Directions:

1. Combine ingredients: In a blender or food processor, add the mint leaves, cilantro, green chilies, and onion (if using). Squeeze in the lemon juice and add salt and cumin.


2. Blend to a paste: Pour in a splash of water and blitz until smooth, stopping to scrape down the sides as needed. The chutney should be a vibrant green, with a thick but pourable consistency. It literally takes a couple of minutes to make!


3. Adjust seasoning: Taste and adjust with more salt or lemon juice if desired. The chutney should be tangy and slightly spicy.


4. Serve: Transfer to a bowl and chill briefly to let flavors meld. Serve alongside the hot oats chillas.



Serving Suggestion:

Serve each golden oats chilla with a spoonful of mint-coriander chutney on the side. The spicy, tangy chutney perfectly balances the savory pancake.

Tip: Oats chillas are best eaten fresh off the pan. You can make the batter ahead and refrigerate it, then cook chillas on demand. Any leftover chillas can be kept warm in a roti box or insulated container until serving.

Breakfast

Instant Ragi Dosa with Spicy Tomato Chutney – Quick & Healthy Breakfast

Puspa

Starting your day with a nutritious meal has never been easier. Ragi (finger millet) is an ancient grain packed with dietary fiber, protein, calcium and iron. It even contains essential amino acids not commonly found in cereals. All these nutrients mean a small serving keeps you full longer and fuels your body for a busy morning. Unlike heavier options, ragi is naturally gluten-free and light on the stomach, making it an ideal choice when time is short.

Even better, we can prepare ragi dosas in a flash. This instant dosa mixes ragi flour with rice flour and a bit of yogurt (curd) into a thin batter – no overnight fermentation needed. The yogurt gives the batter a hint of sourness and helps keep the dosas tender. Simply ladle the batter onto a hot griddle, drizzle with ghee or oil, and cook until golden and crisp. In under 30 minutes you’ll have a stack of healthy, protein-rich dosas ready to go – perfect for any rushed weekday morning.

Instant Ragi Dosa Recipe

Ingredients

1 cup ragi flour (finger millet flour)

½ cup rice flour (for extra crispiness)

¼ cup plain yogurt (curd)

½–1 cup water (to make a thin, pourable batter)

Salt to taste

½ teaspoon cumin seeds (or a pinch of black pepper)

Optional: finely chopped green chili, ginger, onion or cilantro for extra flavor

Oil or ghee (for cooking)


Method

1. In a bowl, whisk together the ragi flour, rice flour, salt and cumin seeds. Stir in the yogurt.


2. Gradually add water, whisking to make a smooth, lump-free batter (consistency like heavy cream). Let it rest for 5–10 minutes to allow the flours to hydrate.


3. Heat a nonstick or cast-iron skillet over medium-high heat. Once hot, stir the batter again and pour a ladleful onto the pan, spreading it thin in a circular motion.


4. Drizzle a little oil or ghee around the edges and on top of the dosa. Cook for 2–3 minutes until the edges lift easily and the underside is golden and crisp.


5. Flip the dosa and cook the other side for another 1–2 minutes, until lightly browned. Transfer to a plate.


6. Repeat with the remaining batter. Serve the hot crispy ragi dosas immediately with the tomato chutney below (and optionally coconut chutney or a side of buttermilk).



Spicy Tomato Chutney Recipe

This tangy, vibrant chutney pairs perfectly with mild dosas.

Ingredients

3–4 ripe tomatoes, chopped (about 250g)

3–4 garlic cloves, roughly chopped

2–3 dried red chilies (adjust to your spice level)

1 tablespoon oil

½ teaspoon mustard seeds

A few curry leaves

Salt to taste

Optional: a pinch of turmeric or a small piece of ginger


Method

1. Heat the oil in a pan. Add a pinch of cumin seeds (optional) and the dried red chilies; fry briefly until the chilies darken and crisp.


2. Add the chopped garlic (and ginger if using) and sauté until fragrant.


3. Stir in the tomatoes and salt. Cook on medium heat, stirring occasionally, until the tomatoes soften and most of the liquid evaporates.


4. Turn off the heat and let the mixture cool slightly. Transfer to a blender and grind into a smooth (or slightly coarse) chutney without adding any water.


5. For the tempering (tadka), heat a teaspoon of oil in the same pan. Add the mustard seeds and let them sputter. Quickly add the curry leaves and an extra dried chili; fry for a few seconds.


6. Pour this hot tempering over the tomato chutney and stir well. The chutney is now ready to serve alongside your dosas. (Tempering the chutney with mustard and curry leaves “takes it to a new level and adds aroma”.)



Serving Tips

Pair these nutty, wholesome dosas with the spicy tomato chutney and a cooling side. A steel tumbler of buttermilk or a cup of masala chai completes the comforting breakfast tableau. This dish is not only quick and easy but also nourishing – a smart way to enjoy a wholesome Indian breakfast on a busy morning.

Snacks

Masala Corn – A 10-Minute Spicy Snack You’ll Crave

Puspa


🌽 Intro / Story Section:

It started at a mall kiosk. Warm, buttery corn in a little paper cup, spiced just right and handed over with a tiny spoon. One bite, and I was hooked.

Back home, I recreated it in my own kitchen — and honestly, it’s even better. Masala Corn is one of those recipes that checks every box: quick, healthy(ish), comforting, and totally customizable.

Now it’s my go-to snack for rainy evenings, lazy Sundays, or whenever I want a burst of flavor without a full meal.

🌶️ Masala Corn Recipe

Serves: 2
Prep Time: 5 mins
Cook Time: 5 mins

🛒 Ingredients:

1½ cups boiled sweet corn (frozen or fresh)

1 tbsp butter

½ tsp red chili powder

½ tsp chaat masala

¼ tsp black pepper

Salt to taste

Juice of ½ lemon

Chopped coriander for garnish

👩‍🍳 Instructions:

1. Boil the Corn:
Boil or steam sweet corn until tender. Drain well.

2. Flavor It:
In a bowl, mix hot corn with butter, red chili powder, chaat masala, pepper, and salt.

3. Finish It:
Squeeze in lemon juice and toss well.

4. Serve Hot:
Sprinkle chopped coriander and serve in bowls or paper cups.

💡 Tips:

Add grated cheese for cheesy masala corn.

You can also stir-fry it for 1–2 mins with butter for a smoky flavor.

Adjust spices based on your mood — spicy, tangy, or even a bit sweet!

❤️ Closing Note:

Masala Corn proves you don’t need a long list of ingredients to make something comforting. It’s fun, fast, and hits all the right notes — sweet, salty, spicy, and sour. A must-try snack that’s ready before you can say “chai break.”

Breakfast

Vegetable Cheela – My 10-Minute Magic for Busy Mornings

Puspa

🌄 Intro / Story Section:

In every Indian kitchen, there’s that one recipe — quick, reliable, and always open to interpretation. For me, it’s Vegetable Cheela. Whether it’s leftover veggies or rushed mornings, cheela comes to the rescue like a warm, crispy hug.

My mother called it “desi pancake” when feeding it to us as kids. She’d toss in whatever vegetables were lying around — a bit of grated carrot, chopped onions, maybe some spinach if we were lucky — and serve it hot with green chutney.

Now, it’s part of my own morning rhythm. Wholesome, customizable, and ready in minutes.

🥕 Vegetable Cheela Recipe

Serves: 2
Prep Time: 10 mins
Cook Time: 10 mins

🛒 Ingredients

  • 1 cup besan (gram flour)
  • ¼ tsp turmeric
  • ½ tsp ajwain (carom seeds)
  • 1–2 green chilies, finely chopped
  • ½ tsp red chili powder (optional)
  • Salt to taste
  • Water (enough to make a pourable batter)

🥕 Vegetables (add what you have):

  • ¼ cup grated carrot
  • ¼ cup finely chopped onion
  • ¼ cup chopped spinach/coriander
  • ¼ cup capsicum or cabbage (optional)

👩‍🍳 Instructions

  1. Make the Batter:
    In a bowl, mix besan, turmeric, ajwain, chili powder, salt. Gradually add water to make a smooth, lump-free batter.
  2. Add Vegetables:
    Toss in your chopped/grated veggies. Mix well.
  3. Heat the Pan:
    Heat a tawa or non-stick pan. Lightly grease with oil.
  4. Cook the Cheela:
    Pour a ladleful of batter and spread it gently like a dosa.
    Drizzle a little oil around the edges.
    Cook until golden on both sides.
  5. Serve Hot:
    With green chutney, ketchup, or curd.

💡 Tips & Variations

  • You can also add grated beetroot or zucchini.
  • For extra crispness, rest the batter for 10 mins.
  • Skip chilies for a kid-friendly version.

❤️ Closing Note

Vegetable Cheela isn’t just a recipe — it’s a reminder that something warm, filling, and colorful can still be fast and fuss-free. Try it once, and you’ll keep coming back to it — just like I do.