Strawberry Overnight Oats

Overnight strawberry oats 2

I like the flavor of pure maple syrup. Maple syrup can me substituted with honey or sweetener of your choice.

Overnight strawberry oats 3


  • Quick or rolled oats – 3 tbsps
  • Chia seeds – 1/2 tsp
  • Almonds – 3, chopped
  • Maple syrup – 1 tsp
  • Strawberry – 3, sliced
  • Milk – as required.


  • Mix oats, chia seeds, almonds, maple syrup and strawberries together in a jar.
  • Pour milk and let it rest in the refrigerator overnight.
  • Enjoy yummy oats in the morning.

Overnight strawberry oats 1


Overnight Blueberry Oats

Overnight blueberry oats 7

I love to incorporate oats to my breakfast but always prefer the savory version of it. My 5 year old hates it. It is a struggle to make her eat oats. So I came across a recipe for overnight oats in a tv show. Decided to make it with ingredients in hand and Viola….. My daughter enjoys this fruity cool oats. It is also refreshing during the hot summer mornings.


  • Quick 1 minute oats or rolled oats – 1/4 cup
  • Blueberries – 1/4 cup, adjust according to preference
  • Maple syrup – 1 tsp, adjust according to taste
  • Milk – 1/3 + 2 tbsps


  • Mix all the ingredients together in a box or mason jar and refrigerate overnight.
  • Enjoy!

Overnight blueberry oats 1

Overnight blueberry oats 3

Overnight blueberry oats 4

Overnight blueberry oats 5

Overnight blueberry oats 6

Buttermilk Pancakes

Buttermilk pancakes 1

These pancakes are light, fluffy and flavorful.  This recipe is from Martha Stewart.

If you don’t have buttermilk, you can make your own.  Mix 2 tsps of vinegar or lemon juice to 1 cup of milk and let it stand for 5-10 minutes. Use it in recipes that calls for buttermilk to make pancakes and cakes. The recipe below calls for 1 + 1/2 cups of buttermilk.

Check out my other recipe for pancakes using milk.

The recipe below yields 9 6-inch pancakes.


  • All purpose flour – 1 cup
  • Salt – 1/4 tsp
  • Sugar – 1 + 1/2 tbsps
  • Baking powder – 1 tsp
  • Baking soda – 1/2 tsp
  • Egg – 1
  • Buttermilk – 1 + 1/2 cups
  • Unsalted butter – 2 tbsps, melted


    • Whisk flour, salt, sugar, baking powder and baking soda together in a bowl.
    • Add egg, buttermilk and melted butter. Whisk to combine. The batter should have small to medium lumps in it.
    • Heat a griddle by greasing it with butter or oil. (Cook on medium heat)
    • Test the griddle by sprinkling water on it. The water must sizzle immediately.
    • Pour batter on the hot griddle.
    • The batter will spread on its own.
    • Bubbles will appear on the pancake.

Buttermilk pancakes 2

    • When the edges of the pancake looks slightly dry(for approximately 2 and a 1/2 minutes); flip the pancake and cook the other side (for approximately 1 minute).

Buttermilk pancakes 3

  • You can notice the bottom side turn golden brown; remove the pancake onto a plate.
  • Serve hot with warm maple syrup.





Garlic bread

Garlic bread 3


  • Bread – 2 slices
  • Unsalted butter – 2 tbsps, you can use less butter too
  • Garlic – 1 big clove or 2 small cloves, finely minced


    • Preheat oven to 350F.
    • Line a baking sheet with foil.
    • Melt butter and garlic together in a microwave for 30-40 seconds.
    • Spread garlic butter on the bread slices and place the bread on the prepared baking sheet with the buttered side up. Bake for 5 minutes.

Garlic bread 1

    • Flip the bread slices and bake for 7-8 minutes.

Garlic bread 2

  • Remove the bread slices onto a cooling rack.
  • Enjoy!



Dosa / Idli Batter

Idli/ Dosa Batter

I used to follow the recipe for Microwave idli batter to make idli’s until we got a wet grinder. I asked my mother-in-law for her dosa/idli batter ratio and have been following  the same ratio. After the batter ferments, you can make idli’s using the batter for 4-5days. After that the idli’s won’t be very soft. But will work very well to make dosa’s. Unlike idli, dosa’s can be made after the batter ferments and until you run out of batter. The batter will be thick after fermenting. So add a little water to the batter and dilute it before making idli and dosa. I stop grinding the batter when the consistency is between coarse and fine. It is a personal preference. During summer the batter will ferment easily when left to sit on the kitchen counter. But during winter, the batter can be placed inside the oven with the light on. I usually soak the ingredients in the morning and grind the batter in the afternoon or evening. The batter will ferment overnight and will be ready to use in the morning.


  • Idli rice – 4 cups
  • Whole urad dal – 1 cup
  • Fenugreek seeds – 1/4 tsp
  • Salt – 2 + 1/2 tsps or according to taste
  • Water – as required



  • Wash idli rice 2-3 times and let it soak in water for 6 hours or overnight.
  • Wash urad dal and fenugreek seeds together and let it soak in water for 6 hours or overnight.



Idli/ Dosa Batter

  • Before grinding the dal and rice, drain the water and wash them. Set them aside.
  • Pour 1 cup of water into the grinder.

Idli/ Dosa Batter

  • Turn on the grinder.
  • Slowly add the urad dal little by little into the water.

Idli/ Dosa Batter

  • Stop the grinder once in a while and scrape down the dal that sticks to the sides of the grinder.

Idli/ Dosa Batter

  • Let the dal grind until smooth and fluffy. Add more water if required if the dal batter is too thick.

Idli/ Dosa Batter

Idli/ Dosa Batter

  • Transfer the ground urad dal into a big container.
  • Pour 2+1/4 cups of water into the grinder.
  • Turn on the grinder.
  • Slowly add the soaked rice little by little into the water.

Idli/ Dosa Batter

  • Stop the grinder once in a while and scrape down the rice that sticks to the sides of the grinder.
  • Add salt to the rice batter.

Idli/ Dosa Batter

  • I stop grinding the rice when it is between coarse and fine paste. It is a personal preference.

Idli/ Dosa Batter

  • Mix the rice and urad dal batter together using your hand. Do not use a ladle. It helps with fermentation.

Idli/ Dosa Batter

Idli/ Dosa Batter

Idli/ Dosa Batter

  • Let the batter sit on the kitchen counter overnight in a warm spot with the lid slightly open.
  • The batter will rise up in the morning. It is ready to make idli’s and dosa’s.

Rava Idli

Rava idli 9

Rava Idli is my favorite tiffin. My mom used to make rava idli using MTR ready made mix. It is really good. But since I started making it from scratch, I stopped buying MTR mix. I love mixing the batter and the taste is really good too. Give this recipe a try and you will be hooked on to it.

For soft rava idli’s, the batter consistency is important. The consistency should be between watery and thick.  I used curd made from skim milk.  I used coarse rava. But if you are going to use fine rava/sooji/semolina, the amount of water used might differ. So adjust the amount of water you add accordingly.

After adding baking soda to the batter, make idli’s immediately.  I made rava idli’s for lunch and they were soft for dinner as well.  I wrapped the idli’s in a damp paper towels and microwave them for 12 – 15 seconds.

I serve rava idli’s with cilantro coconut chutney. Click here for the recipe.

The ingredients below makes 14 rava idli’s.


  • Ghee – 1 tbsp + more for roasting cashews and for greasing the idli plates
  • Mustard seed  – 1/4 tsp
  • Channa dal – 1 tbsp
  • Serrano pepper – 2 tsps, finely minced
  • Curry leaves – 8
  • Coarse Rava/sooji/semolina – 1 cup
  • Curd/ Plain yogurt – 1 cup
  • Water – 1/2 cup
  • Salt – to taste
  • Cilantro – 3 – 4 strands, chopped
  • Carrot – 1/4 cup, finely grated
  • Baking soda – 1/4 tsp
  • Cashew – 7, broken into half for garnishing


    • Heat 1 tbsp of ghee in a wok.
    • Add mustard seeds and wait till it splutters.
    • Add channa dal, serrano pepper and curry leaves.

Rava idli 1

    • When the channa dal turns golden brown; add rava and keep stirring continuously for 1 minute.

Rava idli 2

    • Turn off the heat. Let the rava mixture cool down a bit.
    • Add curd and water.

Rava idli 3

    • Add salt to taste. Mix well.

Rava idli 4

    • Let the batter sit for 15 minutes.
    • Roast the cashews in ghee until golden brown for garnishing.(optional)
    • Grease idli plates with ghee.
    • Place half a cashew in each idli mold and set it aside.

Rava idli 5

    • Add carrots, cilantro and baking soda to the batter and mix well.

Rava idli 6

    • Pour the batter into the idli molds and steam cook the idli’s.

Rava idli 7

Rava idli 8

  • Serve hot idli’s with chutney.