Unlike regular poha, this famous street-style version is known for its soft texture, subtle sweetness, vibrant yellow colour, and unique toppings that make every bite delicious. Do try this and enjoy!

About Indori Poha

Indori Poha is easy and quick to make and one of the most popular street foods in Indore. This authentic Indori Poha recipe comes together in under 30 minutes using simple pantry ingredients.

A special blend mix called 'jeeravan masala' is used in this recipe. It is a mix of spices and herbs slow roasted and grind to a spice mix. I have shared the making of jeervan masala quickly by using spice powders which gets ready in just 5 minutes. This jeeravan masala can be sprinkled on snacks and chats too.

Unlike other poha recipes this Indori Poha is different as poha is cooked first then served with unique toppings. I haven't got the opportunity to taste Indori Poha so referred few shop vendors videos and created this recipe.

It tasted so good that hubby who is not fond of poha loved it. Whether you're preparing a quick breakfast, a healthy evening snack, or a light meal, this traditional recipe delivers authentic flavours just like the poha served on the streets of Indore.

Indori Poha Video

Indori Poha Ingredients

• Poha - I have used thick poha. I just rinsed it couple of times and it was soft so did'nt have need to soak.
• Oil - Any cooking oil can be used.
• Tempering - Oil is heated and tempering is made using mustard seeds and fennel seeds.
• Green Chilli - adds heat and flavour.
• Onion - is used while cooking poha and used raw for topping too.
• Jeeravan masala - A spice blend mix sprinkled on top while serving.
• Fried peanuts - is added for crunch, do not skip this.
• Pomegranate - is added which gives it a mild sweet taste.
• Coriander leaves - adds freshness to the dish.Sev, Boondi - adds crisp and crunchy texture.
• Lemon - A small lemon wedge is added while serving. You can squeeze it on top and serve too.

Jeeravan Masala

I have used a mix of spice powders to make jeervan masala instantly. This special spice mix blend can be used on chaats and snacks too. Just sprinkle few pinches and it gives a nice taste to your dishes.

Similar Recipes

• Aval Upma
• Poha
• Kanda Poha
• Lemon Poha
• Semiya Upma

How to make Indori Poha Step by Step

Making Jeervan Masala

1.For making jeervan masala take all the spices mentioned below

• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chat masala powder
• ¼ teaspoon garam masala powder
• a pinch black salt
• ⅛ teaspoon ginger powder
• ⅛ teaspoon hing
• ¼ teaspoon fennel seeds powder

2.Mix it together and jeervan masala is ready!

Preparing Poha

3.Take 1 cup thick poha.

4.Rinse it couple of times. Drain water completely then add salt to taste, ½ teaspoon sugar and ¼ teaspoon turmeric powder.

5.Mix it well and set aside.

Tempering

6.Heat 1 tablespoon oil add ½ teaspoon mustard seeds, let it splutter.

7.Add ¼ teaspoon fennel seeds, 1 green chilli give a quick saute.

8.Add ¼ cup onion give a quick saute until it turns transparent. You can skip onion here and add raw onion only for topping too.

9.Add poha.

10.Mix it well. Sprinkle little water.

11.Cook covered for 2-3 minutes.

12.Mix it well and your poha is ready!

13.Now get ready with all your ingredients for assembling and serving

• Cooked poha
• 2 tablespoon fried peanuts
• Jeervan masala as needed
• 2 tablespoon onion
• 2 tablespoon pomegranate
• 1 small lemon wedge
• 2 tablespoon sev, boondi
• 1 tablespoon coriander leaves

14.To the serving plate add cooked poha then sprinkle raw onion and 2 pinches of jeervan masala.

15.Add fried peanuts, pomegranate, sev, boondi and finally coriander leaves. Serve with lemon wedge and a spoon.

Enjoy eating!

Expert Tips

• Poha - I would recommend using thick poha as it absorbs moisture without becoming mushy.
• Rinse gently - Wash the poha under running water for just a few seconds and drain immediately. Over-soaking will make it soft and sticky.
• Mix well - Add salt, sugar and turmeric powder to poha and mix thoroughlly.
• Serving - After adding topping serve immediately.
• Balance the heat - Use kashmiri red chilli powder for vibrant colour and less spicy.
• Top generously - Garnish with raw onion, fried peanuts, fresh coriander, sev, pomegranate seeds, grated coconut (optional) and a squeeze of fresh lemon juice for the classic Indori experience.

Serving and Storage

Serve Indori Poha fresh for the best flavour and texture. Garnish generously with raw onion, fried peanuts, sev, fresh coriander, pomegranate seeds, and a squeeze of fresh lemon juice. Sprinkle Jeeravan Masala for the signature Indore street-style taste. Pair it with a hot cup of masala chai or Irani chai for a classic breakfast combination.

FAQS

1. What makes Indori Poha different from regular poha?

Indori Poha is soft, light, and has a chat eating experience compared to regular poha. It is traditionally topped with Jeeravan Masala, sev, fresh coriander, pomegranate seeds, and lemon juice, giving it its signature street-style flavor.

2. Which type of poha is best for this recipe?

Thick poha (medium to thick flattened rice) is the best choice because it stays fluffy after rinsing and doesn't turn mushy during cooking.

3. Why did my poha turn mushy?

This usually happens when the poha is soaked for too long or overmixed while cooking. Rinse it briefly under running water, drain well, let it rest for a few minutes, and stir gently.

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

Tried this Indori Poha 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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Indori Poha Recipe

Indori Poha is a popular street food from Indore a city in Madhya Pradesh. Made with flattened rice (poha), onion, aromatic spices, jeeravan masala and unique toppings, Indori Poha is light, flavourful, and incredibly satisfying. It has different textures like, soft, crunchy and crispy in every spoon. This is perfect for a breakfast or snack.

Course Breakfast, Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 1 cup poha
• salt to taste
• water as needed

To temper

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fennel seeds
• 1 green chilli finely chopped
• ¼ cup onion finely chopped
• ½ teaspoon sugar
• ¼ teaspoon turmeric powder

For topping

• 2 tablespoon fried peanuts
• jeeravan masala as needed
• 2 tablespoon onion
• 2 tablespoon pomegranate
• 1 small lemon wedge
• 2 tablespoon sev, boondi
• 1 tablespoon coriander leaves

For Jeeravan Masala

• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chat masala powder
• ¼ teaspoon garam masala powder
• ⅛ teaspoon ginger powder
• ⅛ teaspoon hing
• ¼ teaspoon fennel seeds powder
• a pinch black salt

Instructions

Making Jeervan Masala

• For making jeervan masala take all the spices mentioned
• Mix it together and jeervan masala is ready!

Preparing Poha

• Take 1 cup thick poha.
• Rinse it couple of times. Drain water completely then add salt to taste, ½ teaspoon sugar and ¼ teaspoon turmeric powder.
• Mix it well and set aside.

Tempering

• Heat.1 tablespoon oil add ½ teaspoon mustard seeds, let it splutter.
• Add ¼ cup onion give a quick saute until it turns transparent. You can skip onion here and add raw onion only for topping too.
• Add poha.
• Mix it well. Sprinkle little water.
• Cook covered for 2-3 minutes.
• Mix it well and your poha is ready!
• Now get ready with all your ingredients for assembling and serving
• To the serving plate add cooked poha then sprinkle raw onion and 2 pinches of jeervan masala.
• Add fried peanuts, pomegranate, sev, boondi and finally coriander leaves. Serve with lemon wedge and a spoon.

Video

The post Indori Poha Recipe appeared first on Sharmis Passions.

This has creamy texture, the whipped cream makes it smooth, the mango pieces add a texture and a bit of lemon juice balances the sweetness. This has bright mango flavour and it comes together quickly without requiring much effort.

About Mango Fool

Mango Fool is quick and easy to make if you have a sudden urge for a dessert and want to treat your guests in style and coolness. It's mango and whipped fresh cream layered with cut mango pieces, mango sauce as topping. 

You can enjoy seasonal mangoes in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in freezer until serving time, the flavours blend together well and gives refreshing taste.

The recipe is flexible and depends on how sweet your mangoes are. Powdered sugar can be used instead of regular sugar too. Sweet and juicy mangoes always give the result, so choosing ones when they are in season makes a real difference.

I make this with Alphonso or Banganapalli mangoes. This is when they come around. My family likes it really well chilled.

Mango Fool Ingredients

• Mango - I have used ripe, sweet mangoes for the puree and the garnish. Juicy ones give you better flavour.
• Fresh Cream - Used to make the dessert rich and creamy. You can also use whipping cream.
• Sugar - I added sugar for sweetness, you can just adjust as per taste
• depending on how sweet your mangoes are.
• Lemon Juice - I used for tangy taste. Adjust quantity based on how sour you like and it balances the sweetness.

Similar Recipes

• Mango Falooda
• Mango cheese cake
• Mango yogurt popsicle
• Mango Ice Lollies
• Mango Watermelon Kiwi Popsicles

How to make Mango Fool Step by Step

1.Chop the mango, reserve 1 tablespoon of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.

2.To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.

3.Add ¼ cup mango puree to it reserving ¼ cup. Mix well.

4.Now it is mixed well and fresh cream mixture is ready. Take your serving glasses, first add mango puree as first layer just a tablespoon or 2 for each cup.

5.Then spoon fresh cream mango mixture and add it till ¾ of the cup. Finally add chopped mangoes as garnish.

6.Spoon some reserved mango puree over it and finally done. Refrigerate for an hour then serve.

Serve chilled!

Expert Tips

• Picking Mangoes - I usually choose ones that are completely ripe and naturally sweet, makes the dessert taste better.
• Whisking Cream - I whisk until soft peaks form and then stop. If you over whisk it, the texture becomes heavy and does not work as well.
• Mango Puree - I prefer keeping it slightly pourable so it spreads easily when layering. You get a smoother finish this way.
• Chilling Time - I always refrigerate the dessert before serving. It sets properly and tastes much better when cold.
• Layering - Spoon the layers gently if you want them to look neat. The different layers show up nicely in the glass when you layer properly.

Serving and Storage

Serve this dessert as after meal dessert or on afternoon to beat the summer heat. You can store this fridge for upto a day, consume within for best flavour and taste.

FAQS

1. Can I make ahead?

Yes you can make it before some time and serve.

2. Which mangoes are best? 

I use ripe, sweet and juicy ones for best flavour and the right texture overall.

3. Can I use powdered sugar? 

Yes you can use and it mixes well into the puree without leaving grainy bits.

4. Can I add condensed milk?

Sure, condensed milk gives a rich a taste and flavour.

5. Can I skip lemon? 

Yes skip, if needed but it adds a bit of freshness and balances the sweetness of the mango.

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

Tried this Mango Fool 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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Mango Fool

Mango Fool is a creamy delight dessert made by layering mango sauce, whisked fresh cream and cubed mangoes. Mango Fool makes occasions special and a must try at home during mango season for its taste. Mango Fool making is simple & quick for sudden dessert cravings and to treat visitors cool & style.

Course Dessert

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

Keyword 30 mins recipes, dessert recipes, easy mango recipes, fresh cream recipe, fruit recipes, lemon recipes, salad, salad recipes

Prep Time 15 minutes minutes

Refrigerating Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 cups

Calories 144kcal

Author Sharmilee J

Ingredients

• ½ cup fresh cream
• 1 medium sized mango (½ cup mango puree)
• 1 tablespoon sugar
• ¾ teaspoon lemon juice

Instructions

• Chop the mango, reserve 1 tablespoon of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.
• To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.
• Add ¼ cup mango puree to it reserving ¼ cup. Mix well.
• Take your serving glasses, first add mango puree as first layer just a tablespoon or 2 for each cup.
• Then spoon fresh cream mango mixture and add it till ¾ of the cup.
• Finally add chopped mangoes as garnish. Spoon some reserved mango puree over it. And finally done.
• Refrigerate for an hour then serve Mango Fool.

Notes

• Choose fully ripen sweet juicy mangoes.
• Making the puree a bit saucy makes it easy to pour and tastes good too.
• You can replace normal sugar with powdered sugar too.

Nutrition

Serving: 75g | Calories: 144kcal | Carbohydrates: 12g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 9mg | Potassium: 116mg | Fiber: 1g | Sugar: 11g | Vitamin A: 997IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 0.1mg

The post Mango Fool Recipe appeared first on Sharmis Passions.

This recipe is made in few minutes and takes little effort, it doesn't need any cooking. This needs short chilling time and is a good option when you want something homemade dessert. Each spoon has mango flavour and with the fruits it feels fresh and refreshing.

About Mango Ambrosia

Mango Ambrosia is a simple easy fruit salad made by combing mango mixture with different varieties of fruits. The mango custard has a rich creamy mixture made with few ingredients like mangoes, milk, fresh cream, sugar, and saffron. It has smooth texture, natural sweet taste from the mangoes.

This dessert is really popular when it is summer and fresh mangoes are available. When you eat it cold it is really nice to have. The dessert actually tastes even nicer when you serve it cold so it is nice to have the dessert, in the fridge and eat it when it is cold.

It is also very easy to make this dessert as it takes just few minutes of your time. You can use the fruits you have at home like apples or bananas or grapes or pineapple or pomegranate or even some extra mango pieces.

Every time you try a combination of fruits the dessert tastes a little different and the texture is also different so you can try out different fruits and see what you like.

I usually make this dessert when I get mangoes that are sweet. Everyone at home loves the dessert. It gets emptied pretty fast. The dessert is one of those things that you can keep in the fridge for a day. 

Mango Ambrosia Ingredients

• Mangoes - I have used ripe sweet mangoes for creamy texture and mango flavour, but you can use any variety you like.
• Milk - Added milk to make the mango mixture smooth and creamy. 
• Fresh Cream - Used to make the dessert rich and creamy. You can also use whipping cream.
• Sugar - Added sugar for sweetness, you can just adjust as per taste depending on how sweet your mangoes are.
• Saffron - Used for mild flavour and natural colour. You can also skip and make this recipe.
• Fruits - I just added mixed fruits like apple, banana, grapes, pineapple and pomegranate for texture and freshness. 

Similar Recipes

• Mango Falooda
• Mango cheese cake
• Mango yogurt popsicle
• Mango Ice Lollies
• Mango Watermelon Kiwi Popsicles

How to make Mango Ambrosia Step by Step

1.To a mixer jar - add mango pulp, sugar and saffron

2.Add milk to it.

3.Blend it well finally add fresh cream and give a quick blend.

4.Now our mango custard is ready. To a mixing bowl - add mixed fresh fruits.

5.Add the custard on top, give it a quick mix. Chill it until serving time.

Serve chilled!

Expert Tips

• Mangoes - I usually use ripe and naturally sweet mangoes because they give the best flavour. 
• Adjust Consistency - You can add little more milk if you like a thinner custard. I have made it slightly thick so it coats the fruits well.
• Fruits - I always add fresh fruits for better taste and texture. You can use any fruits of your choice.
• Chilling - I just chill the dessert before serving because it tastes much better when cold. The flavours also blend nicely after chilling.
• Mix Gently - You can fold the fruits carefully into the custard. This keeps the fruit pieces whole and makes the dessert look fresh.

Serving and Storage

Serve this dessert as after meal dessert or on afternoon to beat the summer heat. You can store this in fridge for upto a day, consume within a day for best flavour and taste.

FAQS

1. Is it very sweet?

No , It depends on fruits and sugar added. You can always adjust as per your taste.

2. Can I skip milk?

Yes you can try with almond milk or other plant milk. Taste will change little but still good.

3. Can I make custard thin consistency?

If you prefer thinner consistency you can some more milk and adjust consistency.

4. Can I skip saffron?

Yes you can, if it is not available, this dessert will still taste creamy and delicious with the mango flavour.

5. Can I add condensed milk?

Sure, condensed milk gives a rich a taste and flavour.

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

Tried this Mango Ambrosia 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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Mango Ambrosia Recipe

Mango Ambrosia is a delicious assortment of mango custard with fruits & flavours that the family craves for more. Mango Ambrosia is simple and easy to make in minutes. It is an amazing treat in summer season. The smoothness of the mango custard blends well with the fresh fruits and makes it simple and light snack option.

Course Dessert

Cuisine Indian

Keyword custard recipes, dessert recipes, easy mango recipes, fresh cream recipe, fruit recipes, milk recipes

Prep Time 15 minutes minutes

Chilling Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3 cups

Calories 250kcal

Author Sharmilee J

Ingredients

• 2 small sized mangoes
• ½ cup milk
• ¼ cup fresh cream
• 2 to 3 tablespoon sugar
• few strands saffron
• 1 cup fresh fruits I used apple, banana, pomegranate, mango, pineapple, grapes etc.

Instructions

• To a mixer jar - add mango pulp, sugar and saffron.
• Add milk to it. Blend it well finally add fresh cream and give a quick blend. Now our mango custard is ready.
• To a mixing bowl - add mixed fruits.
• Add the custard on top, give it a quick mix. Chill Mango Ambrosia until serving time.

Notes

• Mangoes - I usually use ripe and naturally sweet mangoes because they give the best flavour. 
• Adjust Consistency - You can add little more milk if you like a thinner custard. I have made it slightly thick so it coats the fruits well.
• Fruits - I always add fresh fruits for better taste and texture. You can use any fruits of your choice.
• Chilling - I just chill the dessert before serving because it tastes much better when cold. The flavours also blend nicely after chilling.
• Mix Gently - You can fold the fruits carefully into the custard. This keeps the fruit pieces whole and makes the dessert look fresh.

Nutrition

Serving: 75g | Calories: 250kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 26mg | Potassium: 382mg | Fiber: 3g | Sugar: 38g | Vitamin A: 2089IU | Vitamin C: 52mg | Calcium: 82mg | Iron: 0.5mg

The post Mango Ambrosia Recipe appeared first on Sharmis Passions.

This can be made for breakfast, lunch, dinner or just as quick snack when there is not much time to cook, and whole thing looks colourful with carrot and cabbage mixed. It takes about half an hour start to finish, most of it just stirring and sautéing so it works well on busy days too.

About Fried Rice Style Oats 

Fried Rice Style Oats is a simple variation to regular vegetable fried rice, using same garlic, pepper and soya sauce flavours, only the base is oats. It has become common breakfast or light meal option in a lot of South Indian homes where people are trying to eat more oats but still want something savoury.

This recipe taste comes mostly from garlic and pepper, oats give a soft, chewy bite once cooked and carrot also gives the dish most of its colour along with bit of natural sweetness. This also works packed for lunch boxes since it does not go soggy quickly.

Rolled oats work best for this since they hold together well and do not turn to mush as easily as quick cooking oats, though quick oats can be used if that is what is available, just use less water and watch the time closely. Cabbage can be swapped for beans or peas, and spring onions can be added on top if there are some in fridge, they add nice fresh bite. 

I usually make this on days when the fridge has bits of vegetables left over from something else, it is one of those recipes that does not really need exact quantities.

Last week I was not in a mood to have porridge so tried this oats fried rice style.With the little dosa batter made dosas for the kids so me and hubby had this for breakfast.

If you like fried rice flavour then am sure you will love this too. After trying oats upma have got the knack to cook oats without mushing it up. Do try this and let me know how you like it.

Fried Rice Style Oats Ingredients

• Rolled oats - Rolled oats just hold its shape much better than instant oats once cooked, giving that separate grain like texture similar to rice.
• Garlic - Crushed garlic is sautéed first and gives more strong flavour.
• Onions - Onions add little sweetness once sautéed.
• Carrot - Carrot brings colour mainly, along with mild sweetness and some crunch, lengthwise chopping works better than dicing it.
• Cabbage - Adds volume without much flavour of its own, softens little on cooking but should still have some bite left.
• Soya sauce - Just small amount is needed here, this is what makes the dish taste like fried rice rather than plain sautéed oats.
• Pepper powder - Gives the heat in this recipe since there is no green chilli used, can be adjusted up if a spicier taste is wanted.
• Salt - Balances everything out, add gradually since soya sauce already carries some saltiness.
• Water - Only used little at a time while cooking oats, this is what keeps oats fluffy instead of turning them soft and sticky.
• Oil - Needed to sauté garlic and vegetables properly, plain cooking oil works fine here, nothing needs to be fancy.

Similar Recipes

• Bread Upma
• Pori Upma
• Tomato Quinoa
• How to cook quinoa
• Millet upma

How to make Fried Rice Style Oats

1.Dry roast oats until slightly golden and a nutty aroma comes

2.Sprinkle 2 tablespoon water cook covered for few minutes then fluff it. Do not pour more water just sprinkle and cook. This is the key to to cook oats without turning mushy.

3.Repeat this(sprinkle water, cook covered fluff it up)until oats is cooked soft yet grains separate, Set aside to cool. Heat oil in a pan - add crushed garlic and saute for a minute.

4.Then add onion saute till transparent. Add carrot and cabbage. Saute for few minutes until it shrinks.

5.Add capsicum toss and cook for few minutes. Do not let the crunchiness go so just toss and cook. Add soya sauce.

6.Add pepper powder and required salt.

7.Cook in high flame for a minute, toss well. Finally add cooked oats and toss it.Mix well and switch off. Add more pepper powder if needed.

Serve hot with tomato sauce!

Expert Tips

• Roasting - I dry roast oats until it smells nutty, this step really changes the final flavour and texture.
• Water - Sprinkle water in small amount rather than pouring it in one go, pouring too much is main reason oats turn mushy.
• Vegetables texture - Cook them on a high flame for couple of minutes so they still have some bite left when serving.
• Cooling - I let cooked oats sit for a few minutes before adding to the pan, it tosses together much more easily this way.
• Oats choice - Quick cooking oats work in pinch but rolled oats give firmer, less mushy result, so that is usually the better choice.
• Tasting - Everyone has different spice tolerance, so it helps to taste once before adding more pepper at end.

Serving and Storage

Serve Fried Rice Style Oats hot, straight off pan, with bit of tomato sauce on the side or plain itself. Works fine on its own without any accompaniment if you are eating it as quick meal. Leftovers keep well in an airtight container in the refrigerator for up to 2 days.

FAQS

1.Can I make it with cooking oats?

You can, just reduce the water a little since they cook much faster.

2.Why did my oats turn mushy?

You probably added too much water, so add it little by little next time.

3.Can I add spring onions?

You definitely can. I skipped them because I didn't have any.

4.Can I add other vegetables?

Yes you can go ahead and use any vegetables you have at home.

5.Can this be make this and store?

Yes you can make this ahead and store for one day and have it. don not keep it for more than that.

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

Tried this Fried Rice Style Oats 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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Fried Rice Style Oats Recipe

Fried Rice Style Oats is a simple dish made using rolled oats with vegetables, garlic and soya sauce. It gives it a taste of fried rice without any rice at all. The oats just stay light and separate rather than mushy, the vegetables add some crunch totally irrestible.

Course Breakfast, Main Course

Cuisine American, Chinese, French, Indian, Indo Chinese, Italian, Mediterranean, Mexican

Keyword fried rice recipes, fry, fry recipes, oats breakfast recipes, oats recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 188kcal

Author Sharmilee J

Ingredients

• 1 cup rolled oats
• 2 teaspoon garlic
• ½ cup onions chopped lengthwise
• ¼ cup carrot chopped lengthwise
• ½ cup cabbage chopped lengthwise
• ¼ teaspoon soya sauce
• ¾ teaspoon pepper powder
• salt to taste
• water as needed

Instructions

• Dry roast oats until slightly golden and a nutty aroma comes.
• Sprinkle 2 tablespoon water cook covered for few mins then fluff it, Do not pour more water just sprinkle and cook. This is the key to to cook oats without turning mushy.
• Repeat this until oats is cooked soft yet grains remain separate. Set aside to cool.
• Heat oil in a pan - add crushed garlic and saute for a minute.
• Then add onion saute till transparent. Add carrot and cabbage. Saute for few mins until it shrinks.
• Add capsicum toss and cook for few mins. Do not let the crunchiness go so just toss and cook. Add soya sauce.
• Add pepper powder and required salt. Cook in high flame for a minute, toss well.
• Finally add cooked oats and toss it. Mix well and switch off.
• Add more pepper powder if needed.
• Serve Fried Oats hot with tomato sauce!

Notes

• Roasting - I dry roast oats until it smells nutty, this step really changes the final flavour and texture.
• Water - Sprinkle water in small amount rather than pouring it in one go, pouring too much is main reason oats turn mushy.
• Vegetables texture - Cook them on a high flame for couple of minutes so they still have some bite left when serving.
• Cooling - I let cooked oats sit for a few minutes before adding to the pan, it tosses together much more easily this way.
• Oats choice - Quick cooking oats work in pinch but rolled oats give firmer, less mushy result, so that is usually the better choice.
• Tasting - Everyone has different spice tolerance, so it helps to taste once before adding more pepper at end.

Nutrition

Serving: 125g | Calories: 188kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 315mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3003IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 2mg

The post Fried Rice Style Oats Recipe appeared first on Sharmis Passions.

This drink is usually prepared on summer days, family get together party or for festive occasions. This can be served as a welcome drink for guests and before a special meal. It is quick and easy to make recipe, just everything is blended to smooth consistency, anyone can prepare without much effort.

About Mango Pina Colada

Mango Pina Colada is a simple drink made inspired by the classic pina colada recipe, mango adds fruity twist to this drink. It is a non alcoholic drink that can be enjoyed by both children and adults. It can be enjoyed on warm days as a simple drink and uses very few ingredients.

This drink has a smooth and creamy texture with a naturally sweet taste. Mango gives the drink golden colour and adds some thickness and creaminess. Also pineapple adds mild tangy flavour, and tender coconut water makes it light and refreshing.

This drink can be made with either fresh or frozen mangoes depending on the season, both works well. You can adjust the texture, taste, and thickness according for your preference. Add in more tender coconut water or skipping if you prefer. It still tastes refreshing and feels soothing to drink on hot days.

I usually make this for special occasions or for weekend parties, this is quick refreshing drink to enjoy.

Mango Pina Colada Ingredients

• Mango - I used ripe, sweet mangoes for the best taste. Mango gives natural sweetness, thick texture and bright golden colour.
• Pineapple juice - This brings a fresh fruity taste with a slight tanginess. Fresh pineapple juice can be used instead of packaged juice.
• Coconut milk - I simply added coconut milk for creamy texture and gives mild coconut flavour.
• Tender coconut water - Adding tender coconut water makes the drink lighter and adds a fresh flavour.
• Ice cubes - I prefer to add some ice cubes to chill the drink immediately. It also gives that refreshing feel.
• Sugar - Added sugar for sweetness, but its optional, it can be skipped if the fruit is naturally sweet.

Similar Recipes

• Vanilla Milkshake
• Chocolate Milkshake
• Banana Milkshake
• Apple Milkshake
• Strawberry Milkshake

How to make Mango Pina colada Step by Step

1.To a mixer jar - add frozen mangoes. Add pineapple juice and coconut milk. If you want you can add sugar. I did not add as the mangoes and pineapple juice was already sweet enough.

2.Add tender coconut water and few icecubes. Blend until smooth.

Serve immediately.

Expert Tips

• Choose Mangoes - I choose ripe and sweet mangoes so there is no need to add extra sugar.
• Blending - You blend the drink well so that it turns out creamy without any fruit pieces.
• Chilled - I feel the drink tastes much better when all the ingredients are cold.
• Adjust sweetness - I taste the drink before serving and add sugar only if it really needs it.
• Serving - I always serve this just after blending because it tastes more fresh.
• Water - I keep the amount of liquid balanced so the drink stays thick and creamy.

Serving and Storage

Serve chilled Mango Pina Colada as welcome drink or with light snacks. It is best to have it once freshly made, but you can store the leftovers and consume it within a day.

FAQS

1. Can I use fresh mango ?

Yes you can use fresh ripe mango for this recipe, any variety is fine.

2. Can I skip sugar?

No it depends on the sweetness of mangoes and pineapple juice. just taste the drink before adding sugar.

3. Can I skip tender coconut water?

Yes, chilled water can be used. The drink will still taste refreshing.

4. Can I make this ahead?

Yes this can e made ahead and kept in in the refrigerator for hours.

5. Can kids have it?

Yes kids can have it since it is a  non alcoholic drink.

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

Tried this Mango Pina Colada 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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Mango Pina Colada Recipe

Mango Pina Colada is a refreshing mocktail made with mango, pineapple juice, coconut water and tender coconut water. It has a naturally sweet and fruity taste. This drink has creamy texture and looks yellow in colour. It has rich taste from mangoes and freshness from pineapple and coconut.

Course Drinks

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

Keyword 30 mins recipes, dessert recipes, drink recipes, easy mango recipes, Healthy tea time drink, juice recipes, pineapple recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 glasses

Calories 210kcal

Author Sharmilee J

Ingredients

• 1 medium sized mango
• ½ cup coconut milk
• ½ cup pineapple juice
• ¼ cup tender coconut water
• few nos ice cubes

Instructions

• To a mixer jar - add frozen mangoes.
• Add pineapple juice and coconut milk. If you want you can add sugar. I did not add as the mangoes and pineapple juice was already sweet enough.
• Add tender coconut water and few ice cubes.
• Blend until smooth. Enjoy Mango Pina Colada!

Notes

• Choose Mangoes - I choose ripe and sweet mangoes so there is no need to add extra sugar.
• Blending - You blend the drink well so that it turns out creamy without any fruit pieces.
• Chilled - I feel the drink tastes much better when all the ingredients are cold.
• Adjust sweetness - I taste the drink before serving and add sugar only if it really needs it.
• Serving - I always serve this just after blending because it tastes more fresh.
• Water - I keep the amount of liquid balanced so the drink stays thick and creamy.

Nutrition

Serving: 250ml | Calories: 210kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 450mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1123IU | Vitamin C: 45mg | Calcium: 36mg | Iron: 2mg

The post Mango Pina Colada Recipe appeared first on Sharmis Passions.

This tea gives a chocolatey flavour as chocolate and cocoa powder adds richness to the tea. This perfectly flavoured tea is wrapped with warmth and comfort, letting your day end perfectly. If making it for yourself or serve this delicacy at a tea party, this version is a hit. Do try yourself and I am sure you will thank me for it.

About Chocolate Tea

Chocolate Tea is made using basic ingredients which includes milk, tea powder, sugar, chocolate and cocoa powder. Cinnamon adds a mild flavour and when combined with chocolate it is a great combo.

It's a one-of-a-kind recipe for those cozy, warm evenings when the rain is drizzling outside and you are happily watching the droplets dancing on your windowpane. Is there a better way to enjoy the rain and unwind your day? The best part about this tea is that I get to enjoy both flavors in one mug - chocolate and tea.

I discovered this version of tea during college. A close friend of mine gifted me a pack of chocolate tea from Ooty. I wasn't sure of the taste but with hesitation, we tried. Amma loves tea, was not so impressed but I was in love with the flavour, aroma, and silkiness of the tea. I had tried my hands on those tea packets in bulk, but all in vain. And the flavor had left its stamp on my taste buds. I couldn't resist trying it myself in my kitchen.

To be honest, it was not close to the tea, which I had tasted but this version was aromatic and instantly nostalgic about my college days. This tea is my personal favourite as it isn't too sweet or heavy for my taste buds.

Chocolate Tea Video

Chocolate Tea Ingredients

• Boiled milk - I used boiled full-cream milk for this tea. You can use skim milk. Boil the milk once before making the tea.
• Tea powder - I have regular tea powder. You can use cardamom tea powder or Assam tea or Darjeeling tea. Avoid using green tea or any other flavoured tea. It might not go well with chocolate.
• Cocoa powder - Add cocoa powder as per measurement. Don't overdo it. It might spoil the taste.
• Dark Chocolate - adds richness, colour and creaminess to this tea.
• Sugar - Sugar is added as per your liking. Adjust according to the sweetness you like.
• Cinnamon - it adds a natural aroma and sweetness to the tea. It also helps in digestion. You can replace cinnamon with cardamom if you are using regular tea powder.

Why this recipe works

• No fancy ingredients or equipment are required.
• Balanced flavour and kids friendly.
• A different tea to serve friends and family.
• Can be customized as per liking.
• Easy and quick to make.

Similar Recipes

• Masala Milk
• Cardamom Milk
• Milk Masala Powder
• Pista Milk
• More Beverages

How to make Chocolate Tea Step by Step

1.To a sauce pan add 1 and ½ cups milk. I have used boiled full cream milk. Boil milk first before proceeding with the next steps.

2.When it starts to boil add 1 teaspoon tea powder, ½ teaspoon cocoa powder, 2 teaspoon sugar, ½ inch cinnamon and 2 teaspoon dark chocolate.

3.Give a quick mix.

4.Chocolate would melt giving it a beautiful colour.

5.Simmer and let it come to a rolling boil.

6.Give a quick swirl and simmer.

7.Let it come to a full boil again.

8.Simmer for a minute and switch off.

9.Transfer to a strainer and strain well. Discard the remains in the strainer.

10.Pour chocolate tea in serving cup and enjoy hot!

Enjoy chocolate tea with a sprinkle of cocoa powder.

Expert Tips

• Brew strong - This is an important step. Boil the tea powder in milk well. Letting it come to full boil and simmering achieves strong brew.
• Mixing - Mix well so that cocoa powder does not form lumps also chocolate melts quickly in the heat.
• Milk - For a creamy, café style chocolate tea, full-cream milk is your best partner. It adds a velvety look to the tea.
• Straining - Even after mixing well, it is important to strain it before serving and discard the remains.
• Additions- adding a pinch of salt may elevate the flavours of cocoa. You can add 1 cardamom for a different flavour.

Serving & Storage

You can serve the tea hot. Sprinkle some chocolate shavings or cocoa powder while serving. If you are serving the tea cold, let the tea cool down completely. Strain and add ice cubes. You can name it Iced Chocolate Tea. It stands as a great option for summer.

Chocolate tea tastes the best when made fresh. However, if you have extra, store it in the fridge for a day. Not more than that. Reheat it on low flame before serving. Don't boil it or the milk may split.

FAQS

1.Can I use tea bags instead of tea powder?

Yes, you can. However, you need to make the tea decoction slightly stronger to balance the flavour of cocoa. You can use one tea bag per cup of milk. Let it steep for longer to get a strong tea flavor.

2.Which cocoa powder works best?

I have used unsweetened cocoa powder. The darker, the better if you like a deep, rich, flavorsome chocolate taste. Don't use chocolate mixes as they're not recommended for chocolate tea.

3.How do I keep milk from curdling?

If you are using full-cream milk, boil the milk before making the tea. Don't boil in high flame and long after adding cocoa. High heat and acidic cocoa can cause curdling. It is advisable to stir it gently and keep the flame low.

4.What sweetener goes well with this?

Sugar is the classic sweetener. However, you can replace sugar with jaggery, or honey. but make sure to add them in the end as it might result in curdling.

5.What are the other spices I can add?

You can add cardamom, cinnamon, and nutmeg. You can experiment with chai masala too.

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

Tried this Chocolate Tea 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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Chocolate Tea Recipe

Chocolate Tea is one of those refreshing drinks that can be enjoyed to unwind after a long day. This tea is just like your regular tea, with a chocolatey twist. It is surely a hit for tea and chocolate lovers and a treat for those who love both. This recipe uses basic ingredients still tastes so delicious, worth trying.

Course Drinks

Cuisine American, French, Indian, Italian

Keyword drink recipes, flavored tea, Healthy tea time drink, Nutritional Beverage, Nutritional Drink, tea

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 22kcal

Author Sharmilee J

Ingredients

• 1 ½ cups milk
• 1 teaspoon tea powder
• ½ teaspoon cocoa powder
• 2 teaspoon sugar
• ½ inch cinnamon
• 2 teaspoon dark chocolate

Instructions

• To a sauce pan add 1 and ½ cups milk. I have used boiled full cream milk. Boil milk first before proceeding with the next steps.
• When it starts to boil add 1 teaspoon tea powder, ½ teaspoon cocoa powder, 2 teaspoon sugar, ½ inch cinnamon and 2 teaspoon dark chocolate.
• Give a quick mix.
• Chocolate would melt giving it a beautiful colour.
• Simmer and let it come to a rolling boil.
• Give a quick swirl and simmer.
• Let it come to a full boil again.
• Simmer for a minute and switch off.
• Transfer to a strainer and strain well. Discard the remains in the strainer.
• Pour chocolate tea in serving cup and enjoy hot!
• Enjoy chocolate tea with a sprinkle of cocoa powder.

Video

Notes

• Brew strong - This is an important step. Boil the tea powder in milk well. Letting it come to full boil and simmering achieves strong brew.
• Mixing - Mix well so that cocoa powder does not form lumps also chocolate melts quickly in the heat.
• Milk - For a creamy, café style chocolate tea, full-cream milk is your best partner. It adds a velvety look to the tea.
• Straining - Even after mixing well, it is important to strain it before serving and discard the remains.
• Additions - adding a pinch of salt may elevate the flavours of cocoa. You can add 1 cardamom for a different flavour.

Nutrition

Serving: 150ml | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 0.3mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 101IU | Calcium: 1mg | Iron: 0.4mg

The post Chocolate Tea Recipe appeared first on Sharmis Passions.

This soup recipe is great as a starter or even as a light meal. It's also a nice alternative to tea or coffee in the evenings during winter. This recipe has a creamy and velvety texture. It feels both healthy and hearty. You don't need a long list of ingredients, easy and quick to make too.

About Red Bell Pepper Soup

Red Bell Pepper Soup is a light and comforting soup made with red capsicum, garlic, onion, tomato, herbs, spices and butter. This soup does not use any fancy or rich ingredients still tastes so delicious and is one of my family favourites.

You can serve this soup with croutons, toasted bread, or even a sandwich. You might also enjoy it simply as an evening warm drink as it is mild. It's good for a light dinner or as an appetizer and is ideal for both kids and adults.

This soup recipe can be customized easily to suit your taste preference. For a rich version, you can stir in some milk or cream. It's ideal for cold days, busy weekdays, or when you want something healthy with little effort.

I have used one pot method but if you use pressure cooker then it takes very less time to make this soup perfect for weekend dinner. This soup tastes great on its own but you can serve it with toasted bread too.

Climate here is so chill that I feel like having soup daily. I made this red bell pepper soup long back when I found fresh ones during my vegetable shopping. I wasn't sure how it would turn out, but one sip and I loved it. I had it with warm toasted bread and it was perfect.

Bell Pepper Soup Video

Roasted Bell Pepper Soup Ingredients

• Red bell pepper - This is the key ingredient of this soup. It becomes soft and slightly juicy, when sauteed. It brings natural sweetness and taste to the soup. You can use a combination of red and yellow bell peppers.
• Olive oil - Used olive oil for sautéing. You can use regular cooking oil too.
• Garlic - Adds a deep flavour to the soup.
• Onion and tomato - Add mild sweetness and tang. These softens when cooked, gives the soup a balanced flavour, smooth texture and nice colour.
• Water - Used to cook the ingredients and to adjust consistency of the soup. Add more for a lighter texture, or less to keep it creamy and rich.
• Chilli flakes - adds extra spice to the soup.
• Butter - adds rich taste and creaminess to the soup.
• Pepper powder, Chilli flakes - adds spice and heat to the soup. It balances the sweetness of the vegetables and gives the soup a little kick.
• Oregano - adds herbed flavour and taste to the soup.

Why This Recipe Works

• Quick and easy to make in one pot.
• Uses easily available ingredients in your kiychen.
• Recipe can be made quickly in 30 minutes.
• Easily customisable.
• Perfect as an appetizer or as a light dinner.

Similar Recipes

• Carrot Soup
• Broccoli Soup
• Sweet Corn Soup
• Clear Soup
• Mushroom Soup

How to make Roasted Bell pepper Soup Step by Step

1.Heat 1 tablespoon olive oil to a pot.

2.Add 4 cloves garlic and 1 medium sized onion sliced.

3.Add 2 small tomatoes roughly chopped along with 2 big sized red bell pepper chopped roughly and salt to taste.

4.Saute until tomatoes turn mushy and raw smell leaves.

5.Add around 2 cups water and let it boil.

6.Cook covered for 10-12 minutes or until it turns soft.

7.Now check if garlic is cooked if it is soft then other ingredients will be cooked well too.

8.Use a hand immersion blender to blend.

9.Blend until smooth. If you like more textured then blend it slightly coarse.

10.Add salt to taste, ½ teaspoon pepper powder, ¼ teaspoon chilli flakes, ¼ teaspoon oregano and 1 tablespoon butter.

11.Give a quick mix and let it boil for few minutes.

12.Switch off.

Serve hot with toasted bread!

Expert Tips

• Sautéing - Sauteing onion, garlic, tomatoes and red capsicum well is the key for a great tasting soup.
• Oil - Olive oil is best for this soup but you can regular cooking oil too make sure it is odourless.
• Grinding - Blend the mixture thoroughly for a velvety soup. You can strain it for a smoother texture if preferred. If you like coarse texture then grind it slightly coarse.
• Consistency - This soup is slightly thick and creamy but you can adjust the consistency by adding water if you like it thin and runny.
• Variation- Add milk, cream at the final stage for more richer taste. You can even use mixed herbs for seasoning.
• Flavour - You can use other seasonings of your choice. Add more pepper powder if you like it more spicy.

Serving and Storage

Serve Red Bell Pepper Soup hot, garnished with a sprinkle of chilli flakes and oregano. It pairs well with toasted bread or croutons for a wholesome meal.

If storing, allow the soup to cool completely, then store it in an container in the fridge. It keeps well for 2 days. Reheat gently on the stove before serving. 

FAQS

1.Can I use green or yellow bell peppers instead?

Red bell peppers are naturally sweeter and ideal for this recipe. I would recommend to stick with red itself but you can try with a combination of red and yellow. I would not suggest using green capsicum.

2.Can I skip the tomatoes?

Yes, but tomatoes add tanginess and volume to the soup. If you prefer you can skip and use just onion, garlic and red bellpepper.

3.How can I make it creamier?

Add little milk or cream in the last step and simmer gently for a more rich and creamy soup.

4.Can I make this recipe ahead of time?

Yes, this soup keeps well in the fridge. Prepare in advance and reheat when needed.

5.How can I adjust the consistency?

You can use water or milk to thin down and adjust the consistency.

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

Tried this Roasted Bell Pepper Soup 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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Red Bell Pepper Soup Recipe (Red Capsicum Soup)

Red Bell Pepper Soup is a tangy, warm and comforting soup. It has a smooth texture, mildly spiced and tangy taste just perfect for cold days. The natural sweetness from red bell peppers and onion, combines with the gentle heat from pepper and the light tang from tomatoes, gives the soup a balanced and rich taste.

Course Soup

Cuisine Indian

Keyword 30 mins recipes, soup recipes, starter, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 141kcal

Author Sharmilee J

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic
• 1 medium sized onion sliced
• 2 small tomatoes chopped roughly
• 2 big sized red bell pepper chopped roughly
• salt to taste
• 2 cups water
• ½ teaspoon pepper powder
• ¼ teaspoon chilli flakes
• ¼ teaspoon oregano
• 1 tablespoon butter

Instructions

• Heat 1 tablespoon olive oil to a pot.
• Add 4 cloves garlic and 1 medium sized onion sliced.
• Add 2 small tomatoes roughly chopped along with 2 big sized red bell pepper chopped roughly and salt to taste.
• Saute until tomatoes turn mushy and raw smell leaves.
• Add around 2 cups water and let it boil.
• Cook covered for 15 minutes.
• Now check if garlic is cooked if it is soft then other ingredients will be cooked well too.
• Use a hand immersion blender to blend.
• Blend until smooth. If you like more textured then blend it slightly coarse.
• Add salt to taste, ½ teaspoon pepper powder, ¼ teaspoon chilli flakes, ¼ teaspoon oregano and 1 tablespoon butter.
• Give a quick mix and let it boil for few minutes.
• Switch off.
• Serve hot with toasted bread!

Video

Notes

• Sautéing - Sauteing onion, garlic, tomatoes and red capsicum well is the key for a great tasting soup.
• Oil - Olive oil is best for this soup but you can regular cooking oil too make sure it is odourless.
• Grinding - Blend the mixture thoroughly for a velvety soup. You can strain it for a smoother texture if preferred. If you like coarse texture then grind it slightly coarse.
• Consistency - This soup is slightly thick and creamy but you can adjust the consistency by adding water if you like it thin and runny.
• Variation- Add milk, cream at the final stage for more richer taste. You can even use mixed herbs for seasoning.
• Flavour - You can use other seasonings of your choice. Add more pepper powder if you like it more spicy.

Nutrition

Serving: 150ml | Calories: 141kcal | Carbohydrates: 6g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 106mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1251IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 1mg

The post Red Bell Pepper Soup Recipe appeared first on Sharmis Passions.

Arisi Upma can be made for breakfast and can also be enjoyed as a light dinner or evening snack. It is just served on days for a comforting meal option. Rice and dal needs a bit of pre preparation - but you can rinse, dry and grind it coarse and store it. That way it is easy to make arisi upma without much effort for breakfast.

About Arisi Upma

Arisi Upma is a popular quick breakfast option in many tamil household which has been made for generations. This version uses raw rice with toor dal, ground to coarse mixture, unlike other regular version made with semolina. Its a simple recipe which is comforting and filling.

This upma recipe has soft grain texture and feels comforting to have, also the black pepper and cumin seeds adds a mild spiced and earthy flavour. This is made with simple flavourful tempering using mustard seeds, dals, red chillies and curry leaves. Fresh coconut adds a mild sweetness and crunch while eating.

You can make this recipe adjust ingredients according to your taste, to make it spicier by adding extra chilli or add in nuts for richer taste and crunch texture. It is traditionally served with chutney or vatha kulambu but tastes great even with pickle.

You can also replace the toor dal with moong dal if you prefer. I usually make this recipe for breakfast or sometimes for dinner as it is easy to make. I always have a batch of rice dal mixture grind and stored so that it comes handy during busy hours.

Arisi Upma Video

Arisi Upma Ingredients

• Raw rice - I have used raw rice for this recipe. It gives the traditional coarse texture and soft bite. You can use idli rice too thats works well too.
• Dals - I have used toor dal with rice for grinding, urad dal and channa dal for tempering. They give a mild nutty flavour, little crunch and good texture to the upma. You can replace toor dal with moong dal if you prefer.
• Black pepper - Black pepper gives gentle heat without making the upma too spicy.
• Cumin seeds - Cumin seeds adds good aroma and goes really well with pepper. It is best not to skip it.
• Water - Water is used to cook the rice mixture until soft. Add little more if the upma looks dry while cooking.
• Salt - Salt gives good taste. Adjust it as per your preference.
• Oil, Mustard seeds - I have used groundnut oil you can use any cooking oil. Mustard seeds is for tempering. They give upma its usual South Indian flavour and aroma.
• Asafoetida(Hing) - gives a mild flavour and blends well with the spices. You can leave it out if you do not have it.
• Dried red chillies - Dried red chillies gives mild spice and good flavour to the upma. Adjust the quantity as per your taste.
• Curry leaves - Added curry leaves fresh flavour and nice aroma to the tempering. Fresh leaves always taste more good.
• Fresh coconut - adds sweetness and soft texture, also frozen coconut works well after thawing.

How to make Arisi Upma Step by Step

1.Take ½ cup raw rice along with 1 tablespoon toor dal. Rinse it well and spread it on the strainer itself and set aside for 30 minutes to dry. If you are making in bulk you can spread it on a cloth for fast drying.

2.It should be dry like this.

3.Transfer to a mixer jar along with ¼ teaspoon cumin seeds and ½ teaspoon black pepper.

4.Grind it to a rava like consistency and set aside.

5.Heat 1 tablespoon oil in a kadai add ½ teaspoon mustard seeds. Let it splutter.

6.Add ⅛ teaspoon hing, 3 red chillies, few curry leaves, ½ teaspoon chana dal and ¼ teaspoon urad dal. Give a quick saute.

7.Now add the rice dal mixture and saute for a minute.

8.Add 1 ½ cups hot water.

9.Add salt to taste.

10.Give a quick mix and cook covered for 15 minutes in low flame.

11.After 5 minutes give a quick mix.

12.Pat it well.

13.Cook covered in lowest flame possible for 10 minutes. The total cooking time of rice and dal is around 15 minutes.

14.Open and gently fluff it.

15.Add 2 tablespoon grated coconut.

16.Give a quick mix and transfer the upma to a serving bowl.

17.Add little oil to the base and let it cook until crisp and golden brown.

18.Scrape using a sharp ladle.

19.This is called 'kaandhal' and tastes so good.

Serve arisi upma hot with thokku or chutney.

Expert Tips

• Grind coarsely - I always grind the soaked rice little coarse. If it becomes too fine, the texture will not come good. Pulse it few times in mixer until it becomes rava like in consistency.
• Dry before grinding - Drain the soaked rice, dal well and leave it for few minutes for drying before grinding. This gives better texture.
• Mix well - I add the rice dal mixture saute well then add hot water and immediately stir well to avoid lumps.
• Cook in low flame - Once everything is mixed, cook in low flame with the lid closed. It cooks evenly and comes out soft.
• Coconut - You can add coconut while adding hot water itself but I prefer to add it at the last stage for better flavour.
• Stir in between - Stir un between to avoid burning at the bottom.

Serving and Storage

Serve arisi upma hot with coconut chutney or plain. It also tastes good with a little pickle on side. I love to sprinkle little fresh grated coconut on top while serving. Store leftover in fridge and just use within a day. Reheat with water before serving.

FAQS

1. Can I grind rice, dal to a fine powder?

No it is better to grind it coarsely just like rava for its traditional taste and texture.

2. Do I need to soak the rice?

Yes, soaking helps the rice grind easily and cook well. It also gives a soft texture.

3. Can I skip the fresh coconut?

Yes, you can skip it if needed. It gives little sweetness and makes the upma taste even better.

4. What can I serve with?

Coconut chutney is the most common side dish, pickle or little jaggery also goes really well with it.

5. Can I make Arisi Upma ahead of time?

Yes, you can prepare it few hours earlier. Reheat gently with little water before serving if it becomes dry.

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

Tried this Arisi Upma 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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Arisi Upma Recipe

Arisi Upma is a simple breakfast option made with ground raw rice and toor dal as main ingredients. It is a mild and comforting breakfast dish with a mild cumin and pepper flavour. This has a soft texture with the tiny grains texture, also the tempering gives a nice aroma to the dish which is perfect for all ages.

Course Breakfast

Cuisine Indian

Keyword 30 mins rice recipes

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

• ½ cup raw rice
• 1 tablespoon toor dal
• ¼ teaspoon cumin seeds
• ½ teaspoon black pepper

To temper

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ⅛ teaspoon hing
• 3 red chillies
• few curry leaves
• ½ teaspoon chana dal
• ¼ teaspoon urad dal
• 1 ½ cups hot water
• 2 tablespoon grated coconut
• salt to taste

Instructions

• Take ½ cup raw rice along with 1 tablespoon toor dal. Rinse it well and spread it on the strainer itself and set aside for 30 minutes to dry. If you are making in bulk you can spread it on a cloth for fast drying.
• It should be dry like this.
• Transfer to a mixer jar along with ¼ teaspoon cumin seeds and ½ teaspoon black pepper.
• Grind it to a rava like consistency and set aside.
• Heat 1 tablespoon oil in a kadai add ½ teaspoon mustard seeds. Let it splutter.
• Add ⅛ teaspoon hing, 3 red chillies, few curry leaves, ½ teaspoon chana dal and ¼ teaspoon urad dal. Give a quick saute.
• Now add the rice dal mixture and saute for a minute.
• Add 1 ½ cups hot water.
• Add salt to taste.
• Give a quick mix and cook covered for 15 minutes in low flame.
• After 5 minutes give a quick mix.
• Pat it well.
• Cook covered in lowest flame possible for 10 minutes. The total cooking time of rice and dal is around 15 minutes.
• Open and gently fluff it.
• Add 2 tablespoon grated coconut.
• Give a quick mix and transfer the upma to a serving bowl.
• Add little oil to the base and let it cook until crisp and golden brown.
• Scrape using a sharp ladle.
• This is called 'kaandhal' and tastes so good.
• Serve arisi upma hot with thokku or chutney.

Video

Notes

• Grind coarsely - I always grind the soaked rice little coarse. If it becomes too fine, the texture will not come good. Pulse it few times in mixer until it becomes rava like in consistency.
• Dry before grinding - Drain the soaked rice, dal well and leave it for few minutes for drying before grinding. This gives better texture.
• Mix well - I add the rice dal mixture saute well then add hot water and immediately stir well to avoid lumps.
• Cook in low flame - Once everything is mixed, cook in low flame with the lid closed. It cooks evenly and comes out soft.
• Coconut - You can add coconut while adding hot water itself but I prefer to add it at the last stage for better flavour.
• Stir in between - Stir un between to avoid burning at the bottom.

The post Arisi Upma Recipe appeared first on Sharmis Passions.

I have endless love towards all tangy dishes with lemon, tamarind etc. This puli aval upma is quick fix for snack time or breakfast. The recipe is quite similar to lemon aval recipe that I posted sometime back. You can see more poha recipes in this space as we as a family love poha, it is healthy and filling too.

About Tamarind Poha

Puli Aval is a tangy dish made by soaking poha in tamarind extract and then sautéing it with tempered spices. It is made by first rinsing poha, then soaking it in tamarind extract then a basic tempering is made to it and cooked for few minutes. This tamarind poha can be made for breakfast or for evening snack suitable for all ages.

Tamarind Poha is called Puli aval in tamil. We can make a lot of variations to a simple poha upma and this is one take on it. I am a big yes for all tangy dishes and obviously this is my favorite too.

This is nothing but puli sadam recipe made with aval (flattened rice flakes). You can even use red aval for a more healthy variation. You can customize the spice level, add grated coconut for extra freshness, or include roasted cashews instead of peanuts for a richer flavor.

I would recommend using thick poha as it absorbs the tamarind mixture well without getting mushy. But make sure to add only measured quantity of water else it will easily mush up.

Tamarind Poha Video

Tamarind Poha Ingredients

• Poha - You can choose either thick poha or thin poha as per the availability and preference. Make sure to soak and drain accordingly that is the key for perfect separated poha. If you are using thin poha be very careful while adding water as it mushes easily.
• Tamarind - A runny tamarind extract is prepared by soaking tamarind in water.
• Oil - I used groundnut oil, you can use sesame oil or regular cooking oil or even coconut oil.
• Mustard seeds - is added while tempering let it splutter then add other ingredients.
• Urad dal, Channa dal - is added and roasted until golden brown, this adds crunch while eating.
• Red Chillies, Curry leaves - Red chillies adds heat and curry leaves adds flavour.
• Hing - adds flavour and aids in digestion.
• Turmeric powder - is also used for flavor and color.
• Peanuts - this is a must as it adds taste, crunch and goes well with this tamarind poha.
• Jaggery - Though adding jaggery is optional I would recommend adding as it balances the taste well, adds a tanginess to the dish.

Similar Recipes

• Aval Upma
• Poha
• Upma
• Wheat Rava Upma
• Semiya Upma

How to make Tamarind Poha Step by Step

1.To a bowl add 1 tablespoon tamarind along with ¾ cup water.

2.Crush it well. You can even soak for 10 minutes then crush to extract tamarind juice.

3.To a mixing bowl add 1 cup thick poha(aval). Rinse it well.

4.Strain and add prepared tamarind extract.

5.Add salt to taste and ¼ teaspoon turmeric powder.

6.Mix it well and let it rest for 10-15 minutes. Keep it covered.

7.When you open it should have absorbed all the moisture, turned soft and fluffy. It should not be sticky.

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

9.Add ½ teaspoon urad dal, 1 tablespoon channa dal, 1 ½ tablespoon peanuts, few curry leaves, a tiny pinch hing and 2 red chillies.

10.Give a quick saute.

11.Add poha along with 1 teaspoon jaggery.

12.Mix it well. Pat it first.

13.Now cook covered for 5-7 minutes.

14.Fluff it gently. Saute and cook for 2 minutes then switch off.

Puli aval is ready!

Expert Tips

• Poha - You can use any variety of poha but thick variety is preferable for this recipe as it is soaked in tamarind extract.
• Water - Don't add more water else poha will turn mushy. I usually measure and add it to tamarind then extract juice.
• Rinsing - While rinsing do not soak for more time just rinse and soak in tamarind extract immediately.
• Oil - You can use sesame oil or groundnut oil for best flavour.
• Spice - You can add 2 more red chillies if you like it spicy. You can even add green chillies if you prefer.
• Variation - Add cashews replacing peanuts, add freshly grated coconut at the final stage for more taste and flavour.

Serving and Storage

Tamarind Poha can be served as such or with any pickle, curd etc. This keeps well in fridge for 2 days, reheat and serve it.

FAQS

1. Which type of poha is best for tamarind poha?

Medium-thick or thick poha works best because it softens without becoming mushy. Thin poha tends to break apart easily.

2. How do I prevent poha from becoming soggy?

Rinse the poha briefly under running water and drain it immediately. Then soak in tamarind extract until it absorbs the liquid completely and becomes fluffy. Gently fluff and use it. Water quantity is the key for getting poha fluffy so add carefully.

3. What can I serve with tamarind poha?

It tastes great on its own but also pairs well with yogurt, coconut chutney, papad, pickle, or a hot cup of tea or coffee.

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

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

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Puli Aval Recipe | Tamarind Poha Recipe

Puli Aval is a South Indian breakfast dish that gets ready in just 20 minutes. Tamarind poha is a nice alternate to usual poha upma and could be relished as a breakfast or a light evening snack. It is so filling and comforting to have puli aval or tamarind poha anytime of the day.

Course Breakfast, dinner, Snack

Cuisine Indian

Keyword 30 mins recipes, poha recipes, recipes, upma, upma recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 522kcal

Author Sharmilee J

Ingredients

• 1 cup thick poha
• 1 tablespoon tamarind
• ¾ cup water
• ¼ teaspoon turmeric powder
• 1 teaspoon jaggery (optional)
• salt to taste

To temper

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• 1 tablespoon channa dal
• 1 ½ tablespoon peanuts
• few curry leaves
• a tiny a tiny pinch hing
• 2 red chillies

Instructions

• To a bowl add 1 tablespoon tamarind along with ¾ cup water.
• Crush it well. You can even soak for 10 minutes then crush to extract tamarind juice.
• To a mixing bowl add 1 cup thick poha(aval). Rinse it well.
• Strain and add prepared tamarind extract.
• Add salt to taste and ¼ teaspoon turmeric powder.
• Mix it well and let it rest for 10-15 minutes. Keep it covered.
• When you open it should have absorbed all the moisture, turned soft and fluffy. It should not be sticky.
• Heat 1 tablespoon oil, add ½ teaspoon mustard seeds let it crackle.
• Add ½ teaspoon urad dal, 1 tablespoon channa dal, 1 ½ tablespoon peanuts, few curry leaves, a tiny pinch hing and 2 red chillies.
• Give a quick saute.
• Add poha along with 1 teaspoon jaggery.
• Mix it well. Pat it first.
• Now cook covered for 5-7 minutes.
• Fluff it gently. Saute and cook for 2 minutes then switch off.
• Puli aval is ready!

Video

Notes

• Poha - You can use any variety of poha but thick variety is preferable for this recipe as it is soaked in tamarind extract.
• Water - Don't add more water else poha will turn mushy. I usually measure and add it to tamarind then extract juice.
• Rinsing - While rinsing do not soak for more time just rinse and soak in tamarind extract immediately.
• Oil - You can use sesame oil or groundnut oil for best flavour.
• Spice - You can add 2 more red chillies if you like it spicy. You can even add green chillies if you prefer.
• Variation - Add cashews replacing peanuts, add freshly grated coconut at the final stage for more taste and flavour.

Nutrition

Serving: 125g | Calories: 522kcal | Carbohydrates: 92g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 56mg | Potassium: 365mg | Fiber: 5g | Sugar: 8g | Vitamin A: 431IU | Vitamin C: 65mg | Calcium: 66mg | Iron: 2mg

The post Puli Aval Recipe | Tamarind Poha Recipe appeared first on Sharmis Passions.

Looking for a 1000 island dressing without mayonnaise then this is the right recipe. I have tried this recipe without mayonnaise using curd / yogurt and it came out so creamy and delicious. You can either use greek yogurt or thick curd replacing mayo. I have given replacement for mayonnaise and even sweet pickle relish, do check out expert tips for more detailed description.

About 1000 Island Dressing

1000 Island dressing is made with simple ingredients like mayonnaise, greek yogurt, tomato ketchup, sweet pickle relish, lemon juice, salt and pepper. This classic dressing comes together in less than 10 minutes and can be used for sandwiches, burgers, salads etc.

It gives the perfect balance of creamy, tangy, sweet, and slightly savoury flavors without any artificial preservatives or additives. The name comes from the Thousand Islands between the United States and Canada in the St. Lawrence River.

Many locals believe the recipe was invented in the late 19th century by Sophia LaLonde, the wife of a local fishing guide, who used it for her husband's shore dinners and later gained popularity across the States.

The original recipe often included chopped hard-boiled eggs, olives, onions, and pickles. Modern versions are simpler, typically combining mayonnaise, ketchup, sweet pickle relish, vinegar or lemon juice, and seasonings.

This dressing is instant and quick to make also easily customisable according to your liking. Store it in an airtight container in the refrigerator, and the flavours will become even better after a few hours of chilling.

1000 Island Dressing Video

Similar Recipes

• Sprouts Salad
• Coleslaw
• White Sauce Pasta
• Pasta Salad
• Macaroni Salad

1000 Island Dressing Ingredients

• Mayonnaise - Traditionally mayonnaise is used as the base for this recipe.
• Greek Yogurt - I substituted half of mayo with greek yogurt to create a healthy alternate.
• Tomato ketchup - added for sweetness and adds tangy flavours.
• Salt - is added to balance the flavours.
• Pepper - adds mild heat to the dressing.
• Sweet pickle relish - adds unique flavouring adding sweetness to the dressing.
• Onion - adds crunch and taste.
• Lemon juice - is added for tangy taste.

How to make 1000 Island Dressing Step by Step

1.To a mixing bowl add ¼ cup mayonnaise and ¼ cup greek yogurt.

2.Whisk it well until smooth and creamy.

3.Add 2 tablespoon tomato ketchup, salt to taste, ⅛ teaspoon pepper powder, 1 tablespoon sweet pickle relish and 1 ½ tablespoon finely chopped onion.

4.Add ½ teaspoon lemon juice.

5.Mix it well.

6.Dressing is ready. You can adjust consistency by adding little milk if needed.

Store in a glass jar and enjoy!

Expert Tips

• Yogurt - The original recipe uses mayonnaise fully but I wanted to make a healthy alternate so used half of greek yogurt. You can use ½ cup greek yogurt also skipping mayonnaise.
• Sweet pickle relish - If you don't have it then replace it with gherkins, cucumber and a pinch of sugar.
• Storing - You can even make the dressing the previous day and refrigerate it and while serving just toss the other ingredients. Always serve immediately once the salad is prepared to maintain the crunch of the veggies.
• Taste - If you prefer more on the sweeter side then add more tomato sauce.
• Salt - The original recipe called for kosher salt, I skipped it and used normal salt.

Serving and Storage

Serve it as a dressing for salads or toss it with pasta, use as a filling for sandwiches etc. I would recommend to consume it fresh. In case you want to store, make the sauce separately store in fridge then mix it while serving.

FAQS

1. What is 1000 Island Dressing made of?

1000 Island Dressing is made using mayonnaise, ketchup, sweet pickle relish, vinegar or lemon juice, onion, salt, and black pepper. Some traditional recipes also include finely chopped hard-boiled eggs.

2.Any replacement for mayonnaise?

Yes you can use greek yogurt and adjust the ingredients measure to make it taste just like the dressing made with mayonnaise.

3.What can I serve with 1000 Island Dressing?

• Sandwiches
• Wraps and rolls
• Green salads
• Burgers
• French fries
• Chicken tenders
• Fresh vegetables
• Seafood

4. Can I freeze homemade 1000 Island Dressing?

Freezing is not recommended. Since it contains mayonnaise, the dressing can separate and become grainy after thawing.

5.How long does homemade 1000 Island Dressing last?

When stored in an airtight container in the refrigerator, homemade 1000 Island Dressing stays fresh for about 5 to 7 days. Always use clean utensils when serving.

If you have any more questions about this 1000 Island Dressing do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this 1000 Island Dressing? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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1000 Island Dressing Recipe

1000 Island Dressing is a creamy, tangy and flavourful dressing that gets ready in just 10 minutes. This dressing can be used for salads, burgers, sandwiches etc and it is a must-try. Try this classic homemade dressing once, and you'll never want to go back to bottled versions. It's creamy, rich, full of flavour, and made with simple ingredients.

Course dinner, Lunch, Salad, Side Dish

Cuisine Indian, Indo Chinese, Italian

Keyword 30 mins recipes, easy pasta recipes, fusili pasta recipes, fusilli pasta recipes, pasta, pasta recipes, pasta with sauce recipes, penne pasta recipes, salad, salad recipes, veg recipes

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Calories 234kcal

Author Sharmilee J

Ingredients

• ¼ cup mayonnaise
• ¼ cup greek yogurt
• 2 tablespoon tomato ketchup
• ⅛ teaspoon pepper powder
• 1 ½ tablespoon onion
• 1 tablespoon sweet pickle relish
• ½ teaspoon lemon juice
• salt to taste

Instructions

• To a mixing bowl add ¼ cup mayonnaise and ¼ cup greek yogurt.
• Whisk it well until smooth and creamy.
• Add 2 tablespoon tomato ketchup, salt to taste, ⅛ teaspoon pepper powder, 1 tablespoon sweet pickle relish and 1 ½ tablespoon finely chopped onion.
• Add ½ teaspoon lemon juice.
• Mix it well.
• Dressing is ready. You can adjust consistency by adding little milk if needed.
• Store in a glass jar and enjoy!

Video

Notes

• Yogurt - The original recipe uses mayonnaise fully but I wanted to make a healthy alternate so used half of greek yogurt. You can use ½ cup greek yogurt also skipping mayonnaise.
• Sweet pickle relish - If you don't have it then replace it with gherkins, cucumber and a pinch of sugar.
• Storing and Serving - You can even make the dressing the previous day and refrigerate it and while serving just toss the other ingredients. Always serve immediately once the salad is prepared to maintain the crunch of the veggies.
• Taste - If you prefer more on the sweeter side then add more tomato sauce.
• Salt - The original recipe called for kosher salt, I skipped it and used normal salt.

Nutrition

Serving: 125g | Calories: 234kcal | Carbohydrates: 9g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 423mg | Potassium: 100mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 240IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 0.2mg

The post 1000 Island Dressing Recipe appeared first on Sharmis Passions.