Sharmis Passions

Onion Tomato Thokku Recipe

Sharmilee J — Tue, 09 Jun 2026 00:45:08 +0000

Onion Tomato Thokku - A spicy tangy condiment which can serve as a great side for idli, dosa, paniyaram, paratha, chapati etc. This is a very quick side dish to prepare which takes just 20 minutes from scratch to finish. This thokku perfectly balances the naturally mildly sweet onion with tangy tomatoes along with the flavour of spices.

Onion Tomato Thokku is a quick side dish to make which serves great with chapathi, idli dosa etc. This is a very simple recipe with minimal ingredients. This homemade onion tomato thokku is a lifesaver on busy days, as it can be prepared in advance and stored in the refrigerator for several days.

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About Onion Tomato Thokku

Onion Tomato Thokku is a classic South Indian condiment made by slowly cooking onions and ripe tomatoes with spices until they transform into a thick and flavourful relish. Unlike regular chutneys, onion tomato thokku has a thicker texture and a longer shelf life because the ingredients are cooked down until most of the moisture evaporates.

I first tasted onion tomato thokku in my office when my colleague brought it for lunch. I loved it so much and asked her for the recipe and tried it for that day dinner itself. Its quick, easy to make and tasted soo good. Since then this has become my staple when I want quick side dish.

It is made using simple pantry staples and requires minimal preparation still tastes very irresistibly delicious. The trick here is to chop onion and tomato fine so that it gets cooked quickly and gives thick thokku consistency. Whether served as a breakfast side, lunchbox companion, or quick rice mix, this traditional recipe brings authentic South Indian flavours.

If you like simple homemade condiments packed with flavour then this onion tomato thokku is sure to become a favourite. I am sure your family will demand to make this often as ut happens with mine.

Onion Tomato Thokku Video

Onion Tomato Thokku Ingredients

Onion - Onion is added for flavour and adds a mild bite to the thokku which makes it taste so good.
Tomato - Tomato is added for tangy taste and gives volume to this thokku.
Oil - I have used regular cooking oil which is groundnut oil. You can use any flavourless cooking oil
Mustard seeds - It is added for tempering, make sure to splutter before adding other ingredients.
Garlic - adds great flavour and taste.
Curry leaves, Red chillies - Curry leaves adds flavour and red chillies is added for spice.
Spice powders - I have used turmeric powder and red chilli powder.
Salt - to balance the flavours and adds taste.

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How to make Onion Tomato Thokku Step by Step

1.Heat 2 tablespoon oil add ½ teaspoon mustard seeds, let it crackle.

2.Add 2 small red chillies, few curry leaves, let it splutter. Then add 1 tablespoon garlic finely chopped.

3.Saute until garlic turns golden.

4.Add 1 medium sized onion finely chopped.

5.Saute until it turns golden.

6.Add 3 medium sized tomatoes finely chopped.

7.Saute until soft and mushy.

8.Mash it well with a masher.

9.Give a quick mix. Add salt to taste, ¼ teaspoon turmeric powder and 1 teaspoon red chilli powder.

10.Mix it well.

11.Add little water and let it boil well.

12.Boil well until it becomes thick, switch off.

Onion Tomato Thokku is ready! Enjoy with idli, dosa etc.

Expert Tips

Onions - Chop onion finely and evenly so that it cooks fast and even.
Tomatoes - Choose fully ripe, juicy tomatoes for the best flavour and natural sweetness. Ripe tomatoes also give the thokku a rich colour and helps create the perfect balance of tanginess.
Oil - Do not compromise on oil, it should be slightly more for this thokku.
Spice powders - Do not burn the spice powders so just saute for a minute then immediately add water, this is to avoid burning. If you like more of masala flavour then add garam masala powder and fennel seeds while tempering.
Cook until thick - A good thokku should be thick and spreadable, not watery. Continue cooking in low medium flame until excess moisture evaporates and the mixture becomes thick.

Serving and Storing

Serve onion tomato thokku with chapathi, idli, dosa etc. This thokku keeps well for about a week in fridge. Allow the thokku to cool completely before transferring it to a clean, dry airtight container. Always use a dry spoon to maintain freshness and extend shelf life.

FAQS

1.What is Onion Tomato Thokku?

Onion Tomato Thokku is a traditional South Indian relish made by cooking onions, tomatoes, and spices until thick and flavorful. It is commonly served with idli, dosa, chapati, curd rice, and steamed rice.

2.How is thokku different from chutney?

Thokku is cooked for a longer time until it becomes thick, whereas chutney is usually ground and has a shorter shelf life. Thokku also contains less moisture, making it suitable for storage.

3.Which tomatoes are best for this recipe?

Ripe, red and tomatoes are ideal as they provide the best flavor, colour, and natural sweetness and taste.

4.Is it very spicy, Is this suitable for kids?

No it is mildly spiced and very much suitable for kids too.

5.Why is my thokku watery?

The thokku may be watery if the tomatoes were not cooked long enough. Continue cooking until the moisture evaporates and the mixture becomes thick.

If you have any more questions about this onion tomato thokku recipe do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this onion tomato thokku recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Onion Tomato Thokku Recipe

Course Side Dish

Cuisine Indian

Keyword instant pickle, Kerala Meal Sidedish, meals, onion chutney, pickle recipes, Side Dish, tomato recipes, veg recipes

Prep Time 10

Cook Time 15

Total Time 20

Servings cup

Calories 310kcal

Author Sharmilee J

Ingredients

1 tablespoon garlic finely chopped
1 medium sized onion finely chopped
3 medium sized tomatoes finely chopped
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
salt to taste
water as needed

To temper

2 tablespoon oil
½ teaspoon mustard seeds
2 small red chillies
few curry leaves

Instructions

Heat 2 tablespoon oil add ½ teaspoon mustard seeds, let it crackle.
Add 2 small red chillies, few curry leaves, let it splutter. Then add 1 tablespoon garlic finely chopped.
Saute until garlic turns golden.
Add 1 medium sized onion finely chopped.
Saute until it turns golden.
Add 3 medium sized tomatoes finely chopped.
Saute until soft and mushy.
Mash it well with a masher.
Give a quick mix. Add salt to taste, ¼ teaspoon turmeric powder and 1 teaspoon red chilli powder.
Mix it well.
Add little water and let it boil well.
Boil well until it becomes thick, switch off.
Onion Tomato Thokku is ready! Enjoy with idli, dosa etc.

Video

Notes

Onions - Chop onion finely and evenly so that it cooks fast and even.
Tomatoes - Choose fully ripe, juicy tomatoes for the best flavour and natural sweetness. Ripe tomatoes also give the thokku a rich colour and helps create the perfect balance of tanginess.
Oil - Do not compromise on oil, it should be slightly more for this thokku.
Spice powders - Do not burn the spice powders so just saute for a minute then immediately add water, this is to avoid burning. If you like more of masala flavour then add garam masala powder and fennel seeds while tempering.
Cook until thick - A good thokku should be thick and spreadable, not watery. Continue cooking in low medium flame until excess moisture evaporates and the mixture becomes thick.

Nutrition

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Banana Chips | Vazhakkai Chips

Sharmilee J — Mon, 08 Jun 2026 01:48:35 +0000

Banana Chips, also called Vazhakkai Chips, are crispy, golden, and perfectly spiced. This Banana Chips Recipe has that satisfying crunch and peppery taste, making it impossible to stop at just one bite. It's a must-have homemade treat for snacking. This recipe has a beautiful aroma and taste from the seasoning. These chips are not only tasty but also give that comforting, nostalgic feel of homemade snacks we all grew up with.

Banana Chips is a quick snack recipe made from raw plantains, thinly sliced and deep-fried. It also pairs beautifully with rice varieties. This recipe is made with simple ingredients, and can be stored for a longer period. Once you make it at home, you'll never prefer store-bought ones again. It's a wonderful recipe to have on hand when you need something quick yet satisfying to munch on.

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About Banana Chips

Banana Chips are a popular South Indian snack made by thinly slicing raw bananas and deep frying them in hot oil and seasoning them, making it an ideal anytime munch. The thinner the slice, the crispier the chips will turn out. They're commonly made during festivals, gatherings, or even packed into tiffin boxes for a crunchy surprise.

The key ingredient here is raw banana, which has a firm texture and neutral flavor, and it perfectly absorbs spices and has a natural starchy flavor and a savory crunch that's hard to resist. It's a great way to turn a basic vegetable into a snack lover's delight. It's also a budget-friendly option that doesn't compromise on taste or quality.

This recipe has no preservatives. You can easily adjust it to your spice preference, and it's incredibly satisfying to make from scratch. These chips are a great way to use up raw bananas lying in the kitchen, and it's a timeless favorite across generations. It's one of those snacks that will never go out of trend and always find its place on the snack shelf.

Banana Chips Ingredients

Raw banana (vazhakkai) - This is the key ingredient. Use thin slices to form the base of the chips.
Cooking oil - You can use either groundnut oil or coconut oil for deep frying, both add great flavor.
Salt - Enhances the natural flavor.
Pepper powder - Adds a mild heat and gives a spiced flavor to the chips.

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Why This Recipe Works

This recipe is made with minimal ingredients.
Uses pantry-staple ingredients and requires no fancy tools.
Quick and easy recipe, can be made in minutes.
This recipe has a longer shelf life when stored properly.
Perfect snack for tea time or to serve with meals.
Great way to use raw bananas in a different way.

How to make Banana Chips Step by Step

1.Wash the raw banana, trim the edges.Peel of the skin using a peeler.

2.Take your slicer and start slicing. If you are not comfortable slicing directly into oil, slice it batch by batch then drop into preheated oil.

3.The slices should be very thin. You can even slice it directly into hot oil but simmer the flame while slicing to avoid heat to hands. Turn to other side and fry till golden brown on both the sides. Turn over and cook in medium flame for it to cook evenly. Stop cooking until the bubbles and 'ssh' sound ceases. Repeat the process for the rest.

4.Drain in tissue paper, then transfer to a mixing bowl add pepper and salt. Give a quick mix. Cool down and then store in airtight container.

Store in an airtight container and enjoy! Serve as a snack or as a sidedish!

Expert Tips

Peeling - Use a vegetable peeler, helps remove banana skin cleanly and quickly.
Slicing - Use a slicer that gives thin, even slices to ensure crisp chips. You can slice directly into oil for quicker batches but do so with caution - if slicing ahead, fry immediately. If you don't have a slicer use knife to slice it thin.
Oil temperature & flame - Fry in hot oil to avoid soggy chips - fry on medium high flame for even cooking and color.
Doneness - You can stop cooking the chips when bubbles and sizzling sound reduce - this ensures crispy chips.
Draining & spice coating - Drain the chips on a tissue to remove excess oil before seasoning - add salt and pepper while chips are still warm so they get coated evenly.

Serving and Storage

Serve banana chips as a snack or a crunchy side with meals.
Store in an airtight container after cooling; they stay fresh for up to a week.

FAQS

1. Can I use ripe bananas for banana chips?

No, only raw bananas or plantains should be used to get the crisp texture.

2. Why are my banana chips soft and not crispy?

Chips may turn soft if the oil is not hot enough or if the slices are too thick.

3. Can I slice and fry later?

It's best to fry immediately after slicing else it will start turning dark.

4. How long do banana chips stay fresh?

They stay good for up to a week when stored in an airtight container.

5. Can I use coconut oil for frying?

Yes, you can use coconut oil for frying. It gives a nutty flavor but use refined oil if you prefer a neutral taste.

6. Are banana chips healthy?

They're better than store-bought ones but still, since it's deep-fried, enjoy in moderation.

If you have any more questions about this Banana Chips Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Banana Chips Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Banana Chips Recipe | Vazhakkai Chips Recipe

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali snacks, diwali snacks recipes, snack recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 35kcal

Author Sharmilee J

Ingredients

1 vazhakkai / raw unripe banana
salt to taste
1 heaped teaspoon pepper powder
cooking oil for deep frying

Instructions

Wash the raw banana, trim the edges. Peel of the skin using a peeler.
Take your slicer and start slicing.
If you are not comfortable slicing directly into oil, slice it batch by batch then drop into preheated oil.
The slices should be very thin. You can even slice it directly into hot oil but simmer the flame while slicing to avoid heat to hands.
Turn to other side and fry till golden brown on both the sides. Turn over and cook in medium flame for it to cook evenly.
Stop cooking until the bubbles and 'ssh' sound ceases.
Repeat the process for the rest.
Drain in tissue paper, then transfer to a mixing bowl add pepper and salt. Give a quick mix.
Cool down and then store in airtight container.
Serve Vazhakkai Chips as a snack or as a side dish!

Notes

Peeling - Use a vegetable peeler, helps remove banana skin cleanly and quickly.

Slicing - Use a slicer that gives thin, even slices to ensure crisp chips. You can slice directly into oil for quicker batches but do so with caution - if slicing ahead, fry immediately. If you don't have a slicer use knife to slice it thin.

Oil temperature & flame - Fry in hot oil to avoid soggy chips - fry on medium high flame for even cooking and color.

Doneness - You can stop cooking the chips when bubbles and sizzling sound reduce - this ensures crispy chips.

Draining & spice coating - Drain the chips on a tissue to remove excess oil before seasoning - add salt and pepper while chips are still warm so they get coated evenly.

Nutrition

The post Banana Chips | Vazhakkai Chips appeared first on Sharmis Passions.

Kambu Sadam Recipe | Kambu Soru Recipe

Sharmilee J — Mon, 08 Jun 2026 01:48:06 +0000

Kambu Sadam (Pearl Millet Rice) is one of the nourishing meals that instantly bring a rustic, home-cooked charm to your plate. This dish reminds us of our elders who enjoyed this simple yet wholesome food. This recipe can be paired with either a tangy or spicy side dish. It is both comforting and fulfilling. This recipe is one of the best options to replace white rice, and also adds more fiber to your diet.

Kambu Sadam is usually served with raw onions, pickle, and vadam on the side. It's a healthy and nostalgic treat. This recipe has a soft and slightly grainy texture, making it lighter and more satisfying. You can either cook it mushy or grainy based on your liking. It's a minimal, versatile dish and so easy to fall in love with.

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About Kambu Sadam

Kambu Sadam is made using kambu (pearl millet). It is rich in nutrients and fiber. The millet turns soft and slightly sticky, making it a great alternative to rice. You can use either broken or whole kambu based on your texture preference. This recipe is a simple and wholesome way to cook millet.

Kambu as we call in tamil is also known as Pearl millet in English and Bajra in Hindi. Pearl Millet is one of the widely grown millets. The high fiber content in bajra makes it more health beneficial. It is one of the natural body coolant so best to have often during summer.

You can easily customize this kambu sadam recipe. It's incredibly flexible to work with. You can even adjust the water to make it grainy or soft. You can enjoy it plain, flavor it lightly, or make delicious curd millet or lemon millet. It can be paired with comforting sides like sambar, puli kuzhambu, or pickles.

It is best enjoyed hot, but it also stays good for a few hours after cooling. It's more than just a healthy substitute - it's a deeply satisfying meal rooted in tradition. From its earthy flavor to its gentle texture, everything feels complete. You'll love how simple ingredients come together to create something so nourishing and timeless.

Kambu Sadam Ingredients

Kambu - can be used whole or even the broken variety works best. I have used broken kambu and it cook faster than whole kambu. You can even pulse whole kambu to break and use it.
Water - Water is added to cook the millet. Make sure to stick with the measures.

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Why This Recipe Works

This recipe is highly nutritious, rich in fiber, making it a healthy meal.
It's a perfect base recipe for sambar, rasam, or any kuzhambu.
Great alternative to white rice in daily meals
Easily customizable texture - grainy or mushy.
Easily digestible and suitable for all ages.
This recipe is great for weight loss.

How to make Kambu Sadam Recipe Step by Step

1.I used broken kambu so used it as such. Rinse the kambu well. Boil 2 cups of water in a thick bottomed vessel when it starts to boil add kambu. Let it boil and cook.

2.Cover and cook in low medium flame. Stir in between to prevent it sticking to the bottom. At one stage the millet will become soft absorbing all the water.

Serve with side dish and curry of your choice.

Expert Tips

Cleaning - Use good quality Kambu (pearl millet). Check for stones, wash, and rinse 2-3 times before cooking.
Texture - If you want the rice texture to be grainy, dry roast the raw millet for 2-3 minutes before cooking. For a softer, mushier texture, skip roasting and cook directly after rinsing.
Water Ratio - Broken millet is usually cooked in a 4:1 ratio, 4 cups of water per cup kambu rice. You can adjust the water level according to whether you want a mushy or grainy texture.
Pressure Cooking - If you prefer pressure cooking, use 1:3.5 water ratio. Cook on a low-medium flame for 3-4 whistles. This gives a soft, fluffy texture to the rice.
After Cooking - Kambu thickens after cooling, so switch off the stove when it still has a little moisture left. This keeps it soft and prevents it from drying out too much.

Serving and Storage

Serve Kambu Sadam hot with puli kuzhambu, sambar, or rasam. You can also pair it with curd, raw onions, or pickle.

Stays good for a day at room temperature, or refrigerate and reheat with a splash of water before serving.

FAQS

1.Can I use whole kambu instead of broken?

Yes, you can. Just sprinkle a little water on it, let it sit for 15 minutes, and then pulse it in a mixer to break it. Or you can use whole kambu itself but it takes time to cook.

2.How do I know if kambu is cooked?

The kambu should absorb all the water and feel soft. Stir it occasionally to avoid sticking.

3.Can I prepare Kambu Sadam in advance?

Yes, you can. It stores well in the fridge. Just reheat with a little water when you're ready to serve.

4.Can I add vegetables to Kambu Sadam?

Yes, you can add veggies like carrots, peas, or beans while cooking to make it healthier and wholesome.

5.Do I need to add salt?

It's optional. Usually I don't add salt while cooking.

If you have any more questions about this Kambu Sadam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Kambu Sadam Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Kambu Sadam Recipe | Kammanchoru Recipe

Course howtos, Lunch, Main Course

Cuisine Indian

Keyword 30 mins rice recipes, healthy rice, millet recipes, Rice, rice recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 214kcal

Author Sharmilee J

Ingredients

½ cup pearl millet / kambu I used broken kambu
2 cups water

Note: If you have whole kambu then sprinkle little water over it and leave it for 15mins then grind it in a mixer to make it coarse…just 2-3 pulse is enough

Instructions

Rinse the kambu well. Boil 2 cups of water in a thick bottomed vessel when it starts to boil add kambu. Let it boil and cook.
Cover and cook in low medium flame. Stir in between to prevent it sticking to the bottom. At one stage the millet will become soft absorbing all the water.
Switch off.
Serve Kambu Sadam with raw onion or vadams or pickle of your choice or with any kuzhambu of your choice.

Notes

Cleaning - Use good quality Kambu (pearl millet). Check for stones, wash, and rinse 2-3 times before cooking.

Texture - If you want the rice texture to be grainy, dry roast the raw millet for 2-3 minutes before cooking. For a softer, mushier texture, skip roasting and cook directly after rinsing.

Water Ratio - Broken millet is usually cooked in a 4:1 ratio, 4 cups of water per cup kambu rice. You can adjust the water level according to whether you want a mushy or grainy texture.

Pressure Cooking - If you prefer pressure cooking, use 1:3.5 water ratio. Cook on a low-medium flame for 3-4 whistles. This gives a soft, fluffy texture to the rice.

After Cooking - Kambu thickens after cooling, so switch off the stove when it still has a little moisture left. This keeps it soft and prevents it from drying out too much.

Nutrition

The post Kambu Sadam Recipe | Kambu Soru Recipe appeared first on Sharmis Passions.

Idli Chaat Recipe

Sharmilee J — Mon, 08 Jun 2026 01:47:48 +0000

Idli Chaat is a fusion twist that brings the comfort of South Indian idlis and the flavor burst of North Indian street food into one delicious dish. This recipe is perfect when you're craving chaat but want something light and wholesome, and it can be made with either fresh or leftover idlis. This chaat never fails to impress.

The crispy mini idlis are tossed in butter, topped with chilled curd, spicy & sweet chutneys, crunchy onions, and a generous sprinkle of coriander leaves, sev - every bite offers a mix of textures and flavors. It's a refreshing snack that comes together in minutes. It's an ideal option for evenings, get-togethers, or as a party starter.

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About Idli Chaat

Idli Chaat is a flavorful snack made by roasting mini idlis until they are golden and slightly crisp. These crispy idlis form the base for the toppings, followed by a layer of smooth curd, tangy chutneys, and crunchy sev. You get a perfect balance of soft, crisp, and spicy flavors in each bite.

The best part is that this recipe is completely customizable. You can make it spicier, skip the curd, or even add pomegranate and grated carrots for extra crunch and to make it healthy and filling.

This chaat recipe is not only tasty but also quick to make. It's a fun way to enjoy idlis differently, and kids will love the colorful plate. You can make it fresh anytime with what you have at home.

This dish can also be made with breakfast idlis. Since it doesn't require deep frying, it's also on the healthier side compared to traditional chaats. It's one of the most colorful chaat recipes. It's vibrant, satisfying, and full of flavor in every bite. Even a small plate feels filling and fun to eat.

Idli Chaat Ingredients

Mini idlis - This is the base for the chaat. Fresh or leftover idlis work well. If using regular idli's refrigerate at least for 30 minutes then cut in small cubes and use it.
Butter - Used for toasting, gives a slight crisp and buttery flavor to the idlis. You can replace it with ghee too.
Curd - Adds creaminess and a cooling effect, balances the spice of the toppings.
Sweet chutney, green chutney - Adds a classic sweet, spicy, and tangy flavor to the dish.
Red chili powder, chaat masala - Adds heat and enhances flavor and taste.
Onion, plain sev - Adds texture and crunch to the chaat.
Coriander leaves - Adds freshness and a pop of color

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Why This Recipe Works

Uses leftover idlis in a creative and tasty way.
Quick to prepare with minimal ingredients.
It's easy to customize. You can add your favorite toppings.
No deep frying, makes it a healthier option.
Great for parties or quick snacks
Child-friendly and visually appealing recipe.
Can be served both cold and warm.

How to make Idli Chaat Step by Step

1.Make idlis in mini idli mould. Carefully scoop it out and let it cool down. Then in a dosa tawa toast it using butter.

2.Arrange the mini idlis in the serving plate, first add curd, then add sweet and green chutney then add raw onion, sprinkle roasted jeera powder and chat masala powder. Finally garnish with sev and coriander leaves.

Serve and enjoy!

Expert Tips

Idlis - You can use leftover idlis , refrigerate for minimum 30 minutes to make it firm while roasting. It will not crumble when refrigerated.
Toasting - Roast on low flame to avoid burning. Yon can deep fry the idlis if you want.
Curd - Use fresh and thick chilled curd for best results.
Chutneys - You can adjust chutney quantity based on spice preference. Sweet chutney and green chutney both are mandatory for this chat as it makes this dish tastier.
Butter - Adds richness, use butter instead of oil for roasting. You can even toast in ghee.
Sev - Add it just before serving to maintain crunch.
Coriander leaves - Use fresh, finely chopped coriander for freshness and aroma.
Onions - Use finely chopped onion for a pleasant crunch.
Spice Powders - Sprinkle spices evenly for balanced spice and flavor.

Serving and Storage

Serve idli chaat immediately after assembling. Not suitable for storing once prepared. It becomes soggy after some time so assemble and serve immediately.

If you want to serve for parties or get together then make idli, chat chutneys and other ingredients ready well ahead of time. Assemble while serving time and enjoy!

FAQS

1. What can I use if I don't have mini idli moulds?

You can make regular idlis and cut into small cubes and use.

2. Can I make this ahead of time?

You can roast the idlis in advance, but assemble just before serving.

3. Can I deep fry the idlis instead?

Yes, you can deep fry them if you prefer a crispier texture.

4. Can I add other toppings?

Yes, you can try pomegranate, grated carrots, or boiled corn for a different taste.

5. Can I make it without chutneys?

Yes, but chutneys add essential chaat flavor.

6. How can I increase the spice level?

You can add more green chutney or sprinkle some more red chili powder while assembling.

If you have any more questions about this Idli Chaat Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Idli Chaat Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Idli Chaat Recipe

Course Breakfast

Cuisine Indian

Keyword 30 mins recipes, chaat, chaat recipes, how to make idli chaat, idli chaat, Idli recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings plates

Calories 70kcal

Author Sharmilee J

Ingredients

16 mini idli's
4 tablespoon curd
1 tablespoon big onion chopped finely
1 tiny pinch red chilli powder
¼ teaspoon roasted jeera powder
1 generous pinch chat masala powder
2 teaspoon sweet chutney
2 teaspoon green chutney
⅛ cup plain sev
2 teaspoon butter
coriander leaves to garnish
salt to taste

Instructions

Make idlis in mini idli mould.Carefully scoop it out and let it cool down.
Then in a dosa tawa toast it using butter.
Arrange the mini idlis in the serving plate, first add curd, then add sweet and green chutney then add raw onion,sprinkle roasted jeera powder and chat masala powder.
Finally garnish with sev and coriander leaves.
Serve idli chaat immediately.

Notes

Idlis - You can use leftover idlis , refrigerate for minimum 30 minutes to make it firm while roasting. It will not crumble when refrigerated.

Toasting - Roast on low flame to avoid burning. Yon can deep fry the idlis if you want.

Curd - Use fresh and thick chilled curd for best results.

Chutneys - You can adjust chutney quantity based on spice preference. Sweet chutney and green chutney both are mandatory for this chat as it makes this dish tastier.

Butter - Adds richness, use butter instead of oil for roasting. You can even toast in ghee.

Sev - Add it just before serving to maintain crunch.

Coriander leaves - Use fresh, finely chopped coriander for freshness and aroma.

Onions - Use finely chopped onion for a pleasant crunch.

Spice Powders - Sprinkle spices evenly for balanced spice and flavor.

Nutrition

The post Idli Chaat Recipe appeared first on Sharmis Passions.

Soya Chunks Fry | Meal Maker Varuval

Sharmilee J — Mon, 08 Jun 2026 01:47:19 +0000

Soya Chunks Fry, also called Meal Maker Fry, is a South Indian-style dish made by cooking soya chunks with onions, tomatoes, ground coconut, and a few whole spices. It's a versatile and protein-rich dish that's easy to make and works well as a side for many dishes.

This soya chunk fry recipe is so simple and I make it whenever I want a quick, no-veggie side dish or to roll into a wrap with phulkas. It's my go-to dish when I'm out of ideas. This recipe works well as a dry curry, side dish, or even an appetizer. I often pack it into lunchboxes too - it stays fresh and tasty for hours.

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About Soya Chunks Fry

Meal Maker Fry is such a life-saver recipe, when you want something filling and protein-packed without meat. Soya chunks absorb flavors very well, and this dish holds the masala beautifully. The tempering of curry leaves and fennel seeds adds a lovely aroma to the dish, and the fresh coconut, a coarsely ground masala made with pepper, garlic, and fennel gives the fry a home-style flavor that coats every chunk perfectly.

This fry is great when you don't have vegetables at home - soya chunks alone are enough to make it tasty and wholesome. You can even make it slightly moist for rice or keep it completely dry for wraps and rolls. It's also a great make-ahead dish - the flavors get better after resting. If you haven't tried soya chunks this way before, this fry is a great place to start.

There's something so satisfying about recipe that comes with a memory. I still remember the first time I had this soya chunks fry at my grandaunt's house in Thanjavur. She made us a full course meal, but this dish stood out - it was spicy, chewy, and full of flavor, and I loved it.

She made it with the bigger variety of soya chunks and it tasted so good by itself that I was skeptical whether it was a side dish or a starter , yes it was finger lickingly good. As soon as I reached here I tried it immediately else I might forget the recipe, symptoms of ageing you see.

Soya Chunks Fry Ingredients

Soya chunks - This is the key ingredient, use good quality soya chunks for better results. You can use bigger or smaller variety soya chunks as per your liking.
Oil, fennel seeds powder, curry leaves - Added for tempering, gives aroma.
Onion, tomato - These give base masala to the fry, also adds slight sweetness and tanginess to the dish.
Ginger garlic paste - Adds depth and aroma.
Red chili powder, garam masala - Add heat and spice to the fry.
Water - Use little water, just a sprinkle for blending the masala.
Coconut - Coconut adds texture, taste and volume..
Garlic, fennel seeds, whole pepper - Adds flavor, punch, richness, warmth to the fry.

Similar Recipes

Why This Recipe Works

Tastes rich and spicy.
It's a great alternative to meat-based starters.
Soya chunks are full of protein and keep you full for a longer time.
This is a versatile recipe - can be used as a starter, side dish, or filling.
Ground coconut masala adds flavor and texture.
It's a perfect recipe when you don't have vegetables.
Quick to make and works well for lunchboxes.

How to make Soya Chunks Fry Recipe Step by Step

1.Boil water in a pan till it bubbles up rigorously. Switch off and add the soya chunks and let it aside for few minutes for it to grow in size.

2.Then rinse soya chunks in cold water at least twice to get rid of the raw smell. Drain water and Set aside. Grind the ingredients listed under 'to grind' to a coarse mixture without adding water, Keep aside.

3.In a pan heat oil - add items listed under 'to temper' then add ginger garlic paste, onion, tomato and sauté till tomatoes turn mushy and raw smell leaves. Then add the coconut mixture along with red chili powder and garam masala powder and required salt.

4.Sauté for 2mins then add soya chunks and sprinkle little water for the gravy to blend well with the soya. Keep frying till it becomes dry and is reddish golden in color. Add oil if it sticks to the bottom of the pan.

Enjoy with rice or phulka!

Expert Tips

Soak soya chunks in hot water until soft, then rinse 2-3 times in cold water to remove the raw smell.
You can add a teaspoon of milk while boiling to reduce the strong soya smell.
Grind the coconut mixture coarsely without water for a dry masala.
Use freshly grated coconut for the best flavor and taste.
Cook this on a low flame after adding soya chunks, it allows the flavor to absorb and get a dry, roasted finish.
You can cut the large soya chunks into halves for better masala coating.
You can add slit green chili if you want it spicier.
Use plenty of curry leaves and freshly ground pepper for that authentic South Indian flavor.

Serving and Storage

Serve soya chunks fry hot with rice varieties, rotis, or roll it into a wrap with phulkas.

You can store leftovers in the fridge for 1-2 days.
For reheating you can either add a splash of water or oil and sauté it on low flame before serving.

FAQS

1.Do I have to soak soya chunks?

Yes, you must soak soya chunks in hot water until soft, then rinse well to remove the raw smell.

2. Can I skip coconut?

Coconut adds richness, but you can skip or replace with cashew powder.

3. Can I add other veggies?

Yes, you can either add capsicum or small pieces of cooked potato.

4. How do I make it spicier?

You can either add chili powder or green chili to the coconut masala for a spicier taste.

5. Can I use frozen coconut?

Yes, you can grind it without water for the right texture.

6. Can I try this recipe with chicken?

Yes, you can try it with chicken, but directly add the chicken to the onion tomato base, and cook the chicken accordingly.

If you have any more questions about this Soya Chunks Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Soya Chunks Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Soya Chunks Fry Recipe | Meal Maker Fry Recipe

Course Side Dish

Cuisine Indian

Keyword fry recipes, Kerala Meal Sidedish, Kids Lunch Box, kids lunch box recipes, kids lunchbox, kids lunchbox menu, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, meals, soya recipes, stir fry recipes

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories

Author Sharmilee J

Ingredients

½ cup soya chunks
1 medium big onion finely chopped
1 medium tomato roughly chopped
1 teaspoon ginger garlic paste
¼ teaspoon red chilli powder
¼ teaspoon garam masala powder
water as needed
salt to taste

To Grind :

3 tablespoon coconut
3 cloves garlic
½ teaspoon fennel seeds
½ teaspoon whole pepper
1 green chilli optional

To Temper:

3 tablespoon oil
½ teaspoon fennel seeds powder
a sprig curry leaves

Instructions

Boil water in a pan till it bubbles up rigorously.
Switch off and add the soya chunks and let it aside for few mins for it to grow in size.
Then rinse soya chunks in cold water at least twice to get rid of the raw smell. Drain water and Set aside.
Grind the ingredients listed under 'to grind' to a coarse mixture without adding water, Keep aside.
In a pan heat oil - add items listed under 'to temper' then add ginger garlic paste, onion, tomato and saute till tomatoes turn mushy and raw smell leaves.
Then add the coconut mixture along with red chilli powder and garam masala powder and required salt.
Saute for 2mins then add soya chunks and sprinkle little water for the gravy to blend well with the soya.
Keep frying till it becomes dry and is reddish golden in color.
Add oil if it sticks to the bottom of the pan.
Serve hot or warm.

Notes

Soak soya chunks in hot water until soft, then rinse 2-3 times in cold water to remove the raw smell.

You can add a teaspoon of milk while boiling to reduce the strong soya smell.

Grind the coconut mixture coarsely without water for a dry masala.

Use freshly grated coconut for the best flavor and taste.

Cook this on a low flame after adding soya chunks, it allows the flavor to absorb and get a dry, roasted finish.

You can cut the large soya chunks into halves for better masala coating.

You can add slit green chili if you want it spicier.

Use plenty of curry leaves and freshly ground pepper for that authentic South Indian flavor.

The post Soya Chunks Fry | Meal Maker Varuval appeared first on Sharmis Passions.

Millet Khichdi Recipe

Sharmilee J — Mon, 08 Jun 2026 01:47:01 +0000

Millet Khichdi is one of those recipes I turn to when I want something light, filling, and nourishing. The comfort of this simple recipe is unmatched. And it's super quick to make with the basic pantry ingredients. Healthy recipes don't have to be boring - this khichdi is a proof of that.

This khichdi is one of the easiest ways to include millets into our meals. It doesn't feel like a diet food at all - in fact, it's flavorful, comforting, and tastes delicious. The mix of vegetables, spices, and soft-cooked millets makes it a balanced and satisfying meal. I make this recipe on my calm mornings when I want to eat something hot.

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About Millet Khichdi

Millet Khichdi is a wholesome one-pot dish made with foxtail millet, mixed vegetables, and simple spices. This recipe uses millet instead of rice, making it a lighter and more nutritious option with a soft and slightly grainy texture - perfect for breakfast, lunch or dinner. It's a great option for kids and elders.

Millets are often considered bland, but in this khichdi, foxtail millet is sautéed with onions, tomatoes, and vegetables like carrots, beans, and peas that blend with the mild masala that creates magic. It's one of the easiest millet dishes to try if you're just starting with millet-based meals.

This recipe is easily customizable - you can skip or swap the vegetables, add moong dal for extra protein, or even make it with other millets like little millet, barnyard millet, pearl millet, etc. This recipe is perfect for people recovering from illness or those who prefer light meals because it is easy to digest, and its mild spice level makes it ideal for kids.

Millet Khichdi Ingredients

Foxtail millet - This is the key ingredient, use good quality millet, don't skip soaking.
Oil, mustard seeds, urad dal - For tempering, gives nutty flavor and adds slight crunch.
Curry leaves, green chili - Adds flavor and heat.
Onion, tomato - These add flavor, slight tang and moisture to the dish.
Ginger garlic paste - Ginger garlic paste adds flavor to the dish.
Carrot, beans, and green peas - These vegetables add color and texture.
Turmeric powder - Adds a beautiful yellow color and warmth to the khichdi
Water - Helps cook millet soft and fluffy.
Coriander leaves - Adds freshness and is used for garnish.

Similar Recipes

Why This Recipe Works

This is a quick and healthy one-pot dish.
Easy to make with simple pantry ingredients.
Great way to include millet in your diet.
It's a balanced recipe with carbs, fiber, vitamins, and minerals.
This recipe works well for breakfast, lunch, or dinner.
It's a gluten-free and diabetic-friendly recipe.
Easy on the stomach and good for all age groups.

How to make Millet Khichdi Step by Step

1.Rinse thinai and soak it in water for 20mins,Set aside. Heat oil in a pressure cooker - add the items listed under 'to temper' let it crackle then add onion and ginger garlic paste.

2.Add tomatoes and sauté till raw smell leaves then add the veggies along with turmeric powder and required salt, sauté for 2 minutes.

3.Drain water from the thinai and add it along with veggies, give a quick mix. Add water and pressure cook for 3 whistles in low medium flame. Once pressure releases open and fluff it.

Serve hot / warm.

Expert Tips

Rinse millet thoroughly before soaking. Soak foxtail millet for 20 minutes to reduce cooking time.
Add ghee fried cashews to make khichdi more rich.
You can add 1-2 tablespoons of moong dal for added taste and protein.
I used 2 cups of water but if you want more fluffy kichadi then use 1.5 cups.
Don't overcook vegetables - a slight crunch gives better texture.
You can add lemon juice at the end for freshness. Garnish with coriander leaves finally.
You can even add 2 tablespoon moong dal along with the millet for extra flavor.
Add a small spoon of ghee while serving to enhance aroma and taste.

Serving and Storage

Serve millet khichdi hot or warm with a drizzle of ghee. You can have this with curd, raita, pickle, etc.

You can store leftovers in an airtight container in the fridge for up to 1 day. Reheat with a splash of hot water and stir gently before serving.

FAQS

1. Can I skip soaking the millet?

For foxtail millet, soaking for 15-20 minutes with texture and digestion, but it can be cooked directly too, but takes longer time.

2. Can I use other millets?

Yes, you can use little millet, barnyard millet, or kodo millet. Adjust water measure accordingly.

3. Is this dish good for weight loss?

Yes, it's low in calories, high in fiber, and keeps you full for long.

4. Why does millet khichdi turn dry after some time?

Millets absorb water even after cooking. Add hot water and mix gently to loosen before serving.

5. Can I make this in an open pan instead of pressure cooker?

Yes, it can also be cooked directly, though it takes a bit longer.

6. What toppings go well with millet khichdi?

Ghee, roasted cashews, peanuts, or lemon juice taste great with this.

If you have any more questions about this Millet Khichdi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Millet Khichdi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Millet Khichdi Recipe

Course Breakfast, dinner

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, millet recipes, tiffin recipes, upma recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 275kcal

Author Sharmilee J

Ingredients

½ cup thinai foxtail millet
1 big onion finely chopped
1 tomato roughly chopped
1 teaspoon ginger garlic paste
1 small carrot finely chopped
⅛ cup green peas
⅛ cup beans
⅛ teaspoon turmeric powder
2 cups water
coriander leaves to garnish
salt to taste

To temper:

1 teaspoon oil
¾ teaspoon mustard seeds
½ teaspoon urad dal
few curry leaves
1 no green chili slitted

Instructions

Rinse thinai and soak it in water for 20mins, set aside.
Heat oil in a pressure cooker - add the items listed under 'to temper' let it crackle then add onion and ginger garlic paste.
Add tomatoes and saute till raw smell leaves then add the veggies along with turmeric powder and required salt, saute for 2mins.
Drain water from the thinai and add it along with veggies, give a quick mix. Add water and pressure cook for 3 whistles in low medium flame.
Once pressure releases open and fluff it. Serve Millet Kichadi hot / warm.

Notes

Rinse millet thoroughly before soaking. Soak foxtail millet for 20 minutes to reduce cooking time.

Add ghee fried cashews to make khichdi more rich.

You can add 1-2 tablespoons of moong dal for added taste and protein.

I used 2 cups of water but if you want more fluffy kichadi then use 1.5 cups.

Don't overcook vegetables - a slight crunch gives better texture.

You can add lemon juice at the end for freshness. Garnish with coriander leaves finally.

You can even add 2 tablespoon moong dal along with the millet for extra flavor.

Add a small spoon of ghee while serving to enhance aroma and taste.

Nutrition

The post Millet Khichdi Recipe appeared first on Sharmis Passions.

Soya Chunks Recipes | Meal Maker Recipes

Sharmilee J — Mon, 08 Jun 2026 01:46:41 +0000

You can find a collection of soya chunks / meal maker recipes including soya chunks gravy,soya chunks fry,soya chunks curry,meal maker biryani,soya chunks cutlet,soya chunks masala,soya chunks peas curry,soya kheema fritters,soya kheema paratha.

Soya Chunks is textured vegetable protein also known as textured soy protein (TSP).Soya chunks or mealmaker as we have commonly heard is rich in protein. It is a vegetarian alternate for meat as it has a chewy texture which tastes close to meat. Soya chunks has protein that is almost equal to meat with no fat as in meat.

It is easy to work with soya chunks as it absorbs the flavours. So its good to use it for gravies, kurma, pulao etc. There are a lot of dishes you can cook with soya chunks or meal maker or soya nuggets. But the trick is to cook soya chunks getting rid of the after smell so here I have given 2 methods to cook soyachunks perfectly without any weird smell or after taste.

Click on the pic to view the recipe with stepwise pictures.

Soya Chunks Gravy is my favorite. You can check how to cook soya chunks here.Cooked Soya chunks are great ingredient for making starter, gravy, rice meal and rolls.

If you have any more questions about this do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

Soya Chunks Recipes

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The post Soya Chunks Recipes | Meal Maker Recipes appeared first on Sharmis Passions.

Murungai Keerai Adai Recipe (Drumstick Leaves Adai)

Sharmilee J — Mon, 08 Jun 2026 00:07:12 +0000

Murungai Keerai Adai is a protein rich South Indian crepe made using rice, mixed dals and fresh drumstick leaves. It is one of those dishes that is both healthy and tasty in same plate. The flavor is homely and comforting, yet something you will want again and again. Murungai Keerai Adai is a healthy choice & a must try at home during weekends for breakfast and is relished with jaggery & chutney.

This adai is mostly made for breakfast or sometimes for dinner when you want a meal that is wholesome but not heavy. The drumstick leaves gives a nice earthy taste, slightly bitter but in a good way, and the dals make it more filling. I feel this is a dish you can enjoy with chutney, butter or even just a small piece of jaggery on side.

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About Murungai Keerai Adai

Murungai Keerai Adai is a traditional Tamil style recipe where rice and lentils are soaked, then ground with spices, later mixed with drumstick leaves and cooked like thick dosas. It is not very soft like dosa and also not very thick like uthappam, it stays somewhere in between with nice bite to it.

The texture comes rustic, you get crunch from onions, mild bitterness from murungai keerai, and crisp edges when cooked on cast iron pan. Variations are plenty, some people add coconut, some add ginger, few add more red chillies to make it spicy. Each version tastes little different but all are good in their own way.

Drumstick leaves, which is also called moringa leaves, are very rich in iron, calcium and many nutrients. They are known to be good for health, specially to boost immunity. Adding them in adai is a nice way to include greens in diet without feeling like you are eating just plain healthy food.

I usually make this for weekend breakfast when I get more time to soak and grind. This is one dish I don't mind making little thick because my family likes to eat it hot with jaggery and butter. Really nothing can beat that taste.

I love adai soo much - During my pregnancy with gugu I was advised to take a lot of greens specifically this drumstick leaves to increase iron intake, so I made ragi adai or poriyal mostly and had it. Once amma suggested to make this adai so that I can make a new post too ahh she knows me well.

Murungai Keerai Adai Ingredients

Drumstick leaves (murungai keerai) - This is the key ingredient, t gives that slight bitter taste and that's what makes this adai stand out. You must clean and remove leaves from stem properly.
Raw rice and Idli rice - I have used both together because raw rice gives firmness while idli rice makes the adai a little soft. You can use only raw rice too if that's what you have, it will still come out nice.
Mixed dals (toor dal, chana dal, moong dal, urad dal) - These dals together give protein, nuttiness and a filling texture. I like chana dal for its crunch and moong dal for softness. You can skip one dal if not available but using mix of dals gives best flavor.
Spices (red chillies, fennel seeds, hing, turmeric powder) - I have used just 2 red chillies for medium spice. Fennel seeds add a mild sweetness and nice smell. Hing helps with digestion and turmeric gives that earthy taste and slight yellow color. You can add a small piece of ginger if you like.
Small onion - I usually add small onions chopped finely, they give sweetness and small crunchy bites. If you don't have, regular onion also works.
Curry leaves - I added it to batter gives a strong South Indian flavor.

Why This Recipe Works

This recipe super easy to make with just some simple ingredients.
The dish got good amount of protein and fiber, so it keep you full for long time.
The flavor is balanced - crispy edges, soft inside and earthy from greens.
You can enjoy with chutney, jaggery, butter or even podi - very versatile.
It is traditional but still suits modern cooking, you can even make thin like dosa if you prefer.

Similar Recipes

How to make Murungai Keerai Adai Step by Step

1.Take all the ingredients listed under 'to soak' in a mixing bowl, soak it in water till immersing level. Soak for at least 3-4 hours. Drain water and set aside.

2.Clean drumstick leaves, separate from stem, rinse it well and set aside. Grind red chilies, fennel seeds along with soaked dal to a slightly coarse paste, Add a pinch of hing, mix and Set aside.

3.Saute drumstick leaves till it shrinks. Add it along with chopped onion , turmeric powder to the batter ,Add little water and Mix well. Add required salt. The batter should be slightly runny in between idli and dosa batter consistency.

4.Heat the dosa pan,grease with little oil, pour a laddle full of batter and spread it evenly a bit thick. Drizzle oil over the sides and let it cook, flip over other side and cook till golden brown and crisp at the edges.

Serve hot with any chutney of your choice.

Expert Tips

Soaking and grinding - I usually soak rice and dals together for 3 to 4 hours. Grinding should be slightly coarse, not too fine, as that gives better texture. Don't rush this step.
Consistency of batter - I have used water little by little while grinding. Batter should be thicker than dosa but not like idli. If you make it too thick, spreading will be difficult. If too thin, it will not cook well.
Cooking leaves - I usually sauté the drumstick leaves quickly before adding to batter. This takes away raw taste and makes it soft. You can also add directly if leaves are very tender.
Pan choice - I have used cast iron dosa tawa, it gives nice crisp edges and golden brown spots. Non-stick pan works too but the taste from cast iron is better.
Flavor addition - You can add grated coconut for richer taste or a small piece of ginger for slight sharpness. I have tried both versions and both are good.
Making thin or thick - You can pour batter little thick for uthappam style or spread thin like dosa. I usually make medium thick because that gives crisp edges and soft center.

Serving and Storage

Serve Murungai Keerai Adai with coconut chutney, onion chutney or even plain butter and jaggery. It makes a good weekend breakfast or even light dinner. Leftover batter can be stored in fridge for 1 day but since greens are added, I prefer using it fresh. Warm up on hot pan before serving, that way it tastes best.

FAQS

1.Can I skip drumstick leaves?

Yes you can, but then it becomes just regular adai. The taste is special only with drumstick leaves.

2.Can I make this in advance?

You can grind and keep batter in fridge, but add onions and greens only before cooking.

3.Can I add coconut?

Yes, grated coconut adds a nice richness, I add sometimes when I want extra flavor.

4.Can I make without fennel seeds?

Yes you can skip fennel seeds, but I like the mild sweetness it gives so I usually add.

5.How long does batter stay fresh?

Maximum 1 to 2 days in fridge, but once greens are added it's better to use within a day.

If you have any more questions about this Murungai Keerai Adai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Murungai Keerai Adai Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Murungai Keerai Adai Recipe

Course Breakfast

Cuisine Indian

Keyword adai recipes, dosa recipes, spinach recipes, veg recipes, vegetable

Prep Time 2

Cook Time 20

Total Time 2 20

Servings adais

Calories 231kcal

Author Sharmilee J

Ingredients

To Soak:

½ cup raw rice
½ cup idli rice
¼ cup toor dal
¼ cup chana dal
1.5 tablespoon moong dal
⅛ cup urad dal
2 red chillies
1 pinch hing
1 teaspoon fennel seeds
a tiny pinch turmeric powder
¼ cup small onion finely chopped
few curry leaves torn into pieces
1 cup drumstick leaves loosely packed
salt to taste

Instructions

Take all the ingredients listed under 'to soak' in a mixing bowl, soak it in water till immersing level. Soak for at least 3-4 hours. Drain water and set aside.
Clean drumstick leaves, separate from stem, rinse it well and set aside.
Grind red chillies, fennel seeds along with soaked dal to a slightly coarse paste, add a pinch of hing, mix and set aside.
Saute drumstick leaves till it shrinks.
Add it along with chopped onion , turmeric powder to the batter, add little water and mix well.
Add required salt. The batter should be slightly runny in between idli and dosa batter consistency.
Heat the dosa pan, grease with little oil, pour a ladle full of batter and spread it evenly a bit thick.
Drizzle oil over the sides and let it cook, flip over other side and cook till golden brown and crisp at the edges.
Serve Murungai Keerai Adai hot with any chutney of your choice.

Notes

Soaking and grinding - I usually soak rice and dals together for 3 to 4 hours. Grinding should be slightly coarse, not too fine, as that gives better texture. Don't rush this step.

Consistency of batter - I have used water little by little while grinding. Batter should be thicker than dosa but not like idli. If you make it too thick, spreading will be difficult. If too thin, it will not cook well.

Cooking leaves - I usually sauté the drumstick leaves quickly before adding to batter. This takes away raw taste and makes it soft. You can also add directly if leaves are very tender.

Pan choice - I have used cast iron dosa tawa, it gives nice crisp edges and golden brown spots. Non-stick pan works too but the taste from cast iron is better.

Flavor addition - You can add grated coconut for richer taste or a small piece of ginger for slight sharpness. I have tried both versions and both are good.

Making thin or thick - You can pour batter little thick for uthappam style or spread thin like dosa. I usually make medium thick because that gives crisp edges and soft center.

Nutrition

The post Murungai Keerai Adai Recipe (Drumstick Leaves Adai) appeared first on Sharmis Passions.

Oreo Mousse Recipe

Sharmilee J — Mon, 08 Jun 2026 00:06:49 +0000

Oreo Mousse is a quick creamy dessert made using oreo biscuits, fresh cream and little sugar. It is rich, chocolatey and smooth, but at the same time very easy to put together. You don't need too many ingredients or even cooking for this, mostly its just mixing and chilling. I make this recipe whenever I get sudden sweet craving.

This mousse is a nice choice when you want to make something instant for guests or even to just treat your family. Oreo flavor is loved by kids, and this mousse taste almost like bakery style dessert but you can make it in minutes at home itself. It feels indulgent but not too heavy.

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About Oreo Mousse

Oreo Mousse is a creamy, chocolaty dessert made by mixing oreo biscuits with fresh cream & sugar. Oreo Mousse is an instant dessert that could be made for sudden visitors to home and for special occasions. Oreo Mousse makes a perfect idea for celebrations.

Oreo Mousse is a no-cook dessert where oreo biscuits are crushed and mixed with whipped cream to make a fluffy chocolaty mousse. It has layers of biscuit crumbs and cream filling so that every spoonful feels little different. The best part is you don't need any baking skills at all to whip this up.

The texture is creamy and airy, but with a slight crunch from the biscuit bits here and there. If you like, you can also add some nuts or few chocolate chips to make it more fun. Variations are endless - you can even flavor the cream with cocoa powder, coffee or vanilla essence for a twist.

It is very simple and doesn't need setting like the traditional mousse with eggs or gelatin, this is more like a cheat version. Still it taste so good and works well for parties or even for those busy days when you don't have much time. You can even prepare it few hours ahead and keep it chilled until serving, which makes it super handy.

I make Oreo Mousse when my kids ask for a quick sweet. I usually serve them in small cups and they love it each time I make it.

Oreo Mousse Ingredients

Fresh cream - I have used regular fresh cream. Whip it until soft peaks form, this gives the mousse creamy and fluffy texture. Be careful not to overwhip, else it may turn buttery.
Oreo biscuits - I used 8 oreos. Some crushed coarsely to mix in, and some powdered finely for layering and garnish. They give the chocolaty biscuit flavor.
Sugar - Just a spoon for sweetness. You can add more if you like very sweet. Sometimes I skip if oreo is already sweet enough.

Why This Recipe Works

This mousse is instant and takes only 10-15 minutes to make.
It uses just 3 ingredients, very simple to find.
Oreo flavor makes it loved by both kids and adults.
You don't need cooking or baking, just whipping and layering.
It's a perfect dessert for sudden guests, celebrations or small family treats.

Similar Recipes

How to make Oreo Mousse Step by Step

1.Take fresh cream in a mixing bowl, whisk it until soft peaks form as shown below. Now take your favorite oreo flavored biscuits. I used strawberry cream biscuits.

2.Take 5 oreo biscuits, break it roughly, set aside. Now take other 3 and powder it, Set aside. Add crushed oreo biscuits to fresh cream mix it. Then add sugar.

3.Add more if you want, reserve little for garnishing. Now to assemble take any serving glass first add powdered oreo, press it to make the top even,

4.Then add fresh cream mixture and finally garnish with crushed oreo biscuits. Chill it at least for an hour.

Serve chilled.

Expert Tips

Whipping cream - I usually keep the cream in fridge before whipping, cold cream whips faster and better. Be careful not to overwhip, just stop when you see soft peaks.
Layering - Always start with biscuit crumbs at the bottom, then cream, then with crushed oreo. It not only looks neat but also taste nice when you scoop it.
Sweetness - I have added only 1 tablespoon sugar as oreo itself is already sweet. You can adjust more or less depending on how sweet you like.
Add ons - Try adding few choco chips, grated chocolate or some chopped nuts if you want a change. Kids will love those extra bites.
Serving cups - I mostly use small glass cups so that the layers are visible. It looks fancy without any big effort and guest always like it that way.

Serving and Storage

Serve Oreo Mousse chilled as dessert after lunch or dinner. You can also serve in parties in small portions. Keep it in fridge for at least 1-2 hours before serving for best taste. Leftovers can be stored in fridge for 1 day, but I prefer finishing it fresh.

FAQS

1.Can I make this without sugar?

Yes, Oreo itself is sweet so you can skip sugar completely.

2.Can I make Oreo Mousse in advance?

Yes you can prepare and keep it in fridge for 1-2 hours before serving.

3.Can I use whipping cream?

Yes, whipping cream gives even lighter mousse texture.

4.Can I add in cocoa powder?

Yes you can use little cocoa powder can be added to cream for stronger chocolate flavor.

5.How long does it stay fresh?

It is best eaten the same day, but keeps in fridge for 1 day.

If you have any more questions about this Oreo Mousse Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Oreo Mousse Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Oreo Mousse Recipe

Course Dessert

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, dessert recipes, Festival, mousse recipes, oreo recipes

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 298kcal

Author Sharmilee J

Ingredients

1 cup fresh cream
8 oreo biscuits
1 tablespoon sugar

Instructions

Take fresh cream in a mixing bowl, whisk it until soft peaks form.
Take 5 oreo biscuits, break it roughly, set aside.
Now take other 3 oreo and powder it, set aside.
Add crushed oreo biscuits to fresh cream mix it. Then add sugar.
Add more if you want, reserve little for garnishing.
Now to assemble take any serving glass first add powdered oreo, press it to make the top even,
Then add fresh cream mixture and finally garnish with crushed oreo biscuits.
Chill it at least for an hour.
Serve Oreo Mousse chillled.

Notes

Whipping cream - I usually keep the cream in fridge before whipping, cold cream whips faster and better. Be careful not to overwhip, just stop when you see soft peaks.

Layering - Always start with biscuit crumbs at the bottom, then cream, then with crushed oreo. It not only looks neat but also taste nice when you scoop it.

Sweetness - I have added only 1 tablespoon sugar as oreo itself is already sweet. You can adjust more or less depending on how sweet you like.

Add ons - Try adding few choco chips, grated chocolate or some chopped nuts if you want a change. Kids will love those extra bites.

Serving cups - I mostly use small glass cups so that the layers are visible. It looks fancy without any big effort and guest always like it that way.

Nutrition

The post Oreo Mousse Recipe appeared first on Sharmis Passions.

Eggless Whole Wheat Jaggery Muffins Recipe

Sharmilee J — Mon, 08 Jun 2026 00:06:30 +0000

Eggless Whole Wheat Jaggery Muffins is a simple and healthy bake made using wheat flour, jaggery and without eggs. The muffins comes out soft and little dense, with that mild earthy taste of wheat and the natural sweetness from jaggery. It is a good choice when you want something homemade but not fully loaded with refined flour or white sugar.

I usually bake these muffins for evening snack for kids or sometimes even pack them for small trips. It is filling and also feels light to eat compared to store bought cupcakes. The tutti frutti adds a nice bite and color too. If you are looking for an easy muffin recipe without eggs, then this one is definitely a good try.

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About Eggless Whole Wheat Jaggery Muffins

These muffins are made using wheat flour as the base, sweetened with powdered jaggery, and no eggs are used. The milk and oil keep it moist while baking. Jaggery gives a slight caramel like taste which makes it different from usual sugar muffins.

The texture is soft but slightly dense because of wheat flour. If you expect very fluffy cupcake like texture, then this is not that type. It has its own rustic charm, not like regular fluffy cupcakes but still very tasty. With tutti frutti added inside, kids mostly love it. You can also try with nuts, raisins or even few choco chips to make it more exciting.

Since it uses jaggery, it is little more healthy compared to regular muffins. Jaggery has iron and minerals, and wheat flour is better than refined flour. Of course it is still a treat, but at least better than the white sugar cakes. I sometimes bake a bigger cake with the same batter instead of muffins too.

I usually bake this on a weekend when I feel like making something quick. The batter comes together in few minutes and then oven does the rest. My kids like to eat these muffins warm, straight out of the oven, and it gets over really fast.

Eggless Whole Wheat Jaggery Muffins Ingredients

Whole wheat flour - I have used regular wheat flour from home. It makes the muffins more filling and gives a nutty taste. Dusting tutti frutti with little flour helps to avoid them sinking.
Jaggery - Powdered jaggery gives sweetness and also a warm earthy taste. It is healthier compared to white sugar.
Milk - I have used boiled and cooled milk for moisture. It helps the batter come together.
Cooking oil - I use refined oil with no strong flavor. This keeps the muffins soft and moist.
Vanilla essence - I have added this for nice aroma and it balances the wheat and jaggery flavor.
Baking powder and baking soda - I used both. Just a small quantity. These help the muffins rise well and stay soft.
Tutti frutti - Adds a colorful and sweet bite in each muffin. You can replace with raisins, nuts or even choco chips.

Similar Recipes

How to make Eggless Whole Wheat Jaggery Muffins Step by Step

1.In a mixing bowl - add jaggery, milk and oil.

2.Then add water and vanilla essence.

3.Whisk it well, now strain and set aside. Add a tablespoon of flour to tutti frutti, mix it and keep aside.

4.In another mixing bowl, take wheat flour along with baking powder and baking soda. Whisk it well. Now add this to the liquid mix.

5.Preheat oven at 180 deg C for 10 minutes. Whisk it well without any lumps. Now add tutti frutti (reserve 2 teaspoon alone) and mix with a spatula. The batter will be thickish like idli batter consistency to scoop out and not in pourable consistency.

6.I used my ice cream scooper to scoop out the batter to get even sized muffins. Take any mold of your choice. I used my muffin pan that I bought recently. Spoon the batter and pour till ¾th of the mold sprinkle tutti frutti. Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. Take the muffins and cool down in wire rack.

Serve as a snack!

Expert Tips

Jaggery choice - I have used powdered jaggery . If your jaggery has impurities, dissolve in water and strain before using.
Mixing batter - Do not overmix after adding the flour. Just fold in gently until combined, or else muffins may turn hard.
Batter consistency - The batter should be slightly thick like idli batter, not watery. If too dry, add little more milk.
Tutti frutti - I always dust with flour before adding to batter, this prevents it from sinking to bottom.
Muffin pan - Fill only ¾th of the mold as the muffins will rise while baking. If you fill more, it may overflow.

Serving and Storage

Serve Eggless Wheat Jaggery Muffins as evening snack with milk, tea or coffee. These are also nice to pack for kids snack box. Store the muffins in airtight container at room temperature for 1 day, after that keep in fridge. Warm slightly before serving if kept in fridge.

FAQS

1.Can I replace jaggery with sugar?

Yes you can use brown sugar or regular sugar, but taste will be little different.

2.My muffins turned hard, why?

It may be due to overmixing the batter or overbaking. Mix gently and check bake time.

3.Can I add choco chips instead of tutti frutti?

Yes, choco chips taste very good in this recipe. Kids usually prefer that.

4.Can I make this as a cake?

Yes, you can bake as a cake tin for around 30-35 minutes.

5.How long do these stay fresh?

They stay good for 1 day outside, and up to 3-4 days if refrigerated.

If you have any more questions about this Eggless Whole Wheat Jaggery Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Eggless Whole Wheat Jaggery Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Eggless Whole Wheat Jaggery Muffins Recipe

Course Dessert, Snack

Cuisine Indian

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 189kcal

Author Sharmilee J

Ingredients

Dry ingredients:

1 cup whole wheat flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ cup tutti frutti

Wet ingredients:

½ cup jaggery
¼ cup cooking oil
½ cup milk
½ teaspoon vanilla essence
⅛ cup water

Instructions

In a mixing bowl - add jaggery, milk and oil.
Then add water and vanilla essence. Whisk it well, now strain and set aside.
Add a tablespoon of flour to tutti frutti, mix it and keep aside.
In another mixing bowl, take wheat flour along with baking powder and baking soda. Whisk it well. Now add this to the liquid mix.
Preheat oven at 180 deg C for 10 minutes. Whisk it well without any lumps. Now add tutti frutti (reserve 2 teaspoon alone) and mix with a spatula. The batter will be thickish like idli batter consistency to scoop out and not in pourable consistency.
I used my ice cream scooper to scoop out the batter to get even sized muffins. Take any mold of your choice. I used my muffin pan that I bought recently. Spoon the batter and pour till ¾th of the mold sprinkle tutti frutti.
Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. Take the muffins and cool down in wire rack.
Serve Eggless Whole Wheat Jaggery Muffins as a snack!

Notes

Jaggery choice - I have used powdered jaggery . If your jaggery has impurities, dissolve in water and strain before using.

Mixing batter - Do not overmix after adding the flour. Just fold in gently until combined, or else muffins may turn hard.

Batter consistency - The batter should be slightly thick like idli batter, not watery. If too dry, add little more milk.

Tutti frutti - I always dust with flour before adding to batter, this prevents it from sinking to bottom.

Muffin pan - Fill only ¾th of the mold as the muffins will rise while baking. If you fill more, it may overflow.

Nutrition

The post Eggless Whole Wheat Jaggery Muffins Recipe appeared first on Sharmis Passions.