Monthly Archives: July 2015

Healthy Oats Upma

This is one of the simplest upma varieties that can be made in a jiffy. This is very healthy too because of oats and the veggies added.

Oats Upma

Serves: 2


Oats – 1.5 cups
Onion – 1
Tomato -1
Carrot – 1 grated
Capsicum – 1
Chilli Powder – 3/4 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Water – 1/2 cup or more
Oil – 1 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – a few
Salt – to taste


1. Heat oil in a pan. Temper mustard and cumin seeds.
2. Once the splutter, add chopped onion and fry till translucent.
3. Add tomatoes and add a pinch of salt so that the tomatoes cook faster.Next add the carrot and capsicum and saute for 3 minutes.
4. Once the veggies are soft, add all the masala powders and saute for 3 minutes.
5. Finally add oats(I used Quaker oats) and fry so that oats gets coated with all the masalas.
6. Sprinkle water little by little and cook till oats becomes soft and completely cooked without any raw taste.
7. Add salt finally and garnish with coriander leaves. Serve with tomato ketchup.

Flavourful Mint Rice!!! Going greeeen!!!!!!

When you run out of options for lunch or if you are bored with the usual sambar and poriyal stuff, try this easy and flavourful Pudhina/Mint Rice. This is so easy that you hardly need 15 minutes to finish this off. And this is healthy too. What more can you ask for!!

My husband did not want his lunch packed for office today as he had a team lunch planned. As soon as he said that, my interest to wake up and cook in the morning dwindled. Hehe, it happens sometimes!! With summer scorching in Chennai, I wanted to make something that involved the least time in the kitchen. A quick search in the fridge and I ended up finding a bunch of mint leaves. This mint rice was my immediate thought. And tada, here it is!! Recipe below.


Mint – 1 cup (cleaned and tightly packed)
Green chillies – 2
Ginger – small piece
Corinader leaves – a few
Onion – 1 medium finely chopped
Cumin Seeds – 1 tsp
Mustard seeds – 1 tsp
Lemon – 1/2
Oil – 2 tsp
Salt – to taste
Rice – 1/2 cup


1. Cook rice and keep it separately.
2. Grind mint leaves, coriander, ginger and green chillies to a fine paste.
3. Heat oil in a pan. Temper mustard seeds and cumin seeds.
4. Add finely chopped onions and saute till they turn transparent.
5. Add the mint paste and saute for 5 minutes till it gets cooked.
6. Now add the cooked rice and salt.Mix carefully such that the rice doesnt get mushy.
7. Switch off the flame and add lemon juice.
8. Easy and simple mint rice is ready to serve. Serve with raitha.

Upma….Sounds boring!! Make it interesting with this Masala Semiya Upma!!

Upma…The name itself sounds so bland and boring. Who likes upma??? Most of us wouldn’t. Atleast, I don’t like it. But ours is an UPMA FAMILY. Everybody at home loves Upma and its upma most of the time. If you are also someone like me who hates UPMA, scroll down to know how to make it interesting. Semiya cooked in a masala gravy. Sounds good??? It tastes good tooo!!

Masala Semiya Upma


For the masala gravy:
Onions – 3
Tomatoes – 3
Dry Red Chillies – 4
Sugar – 1/2 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp

For the upma:
Roasted Semiya – 1.5 cups
Capsicum – 1
Carrot -1
Onion – 1/2
Salt – To Taste

To temper:
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
curry Leaves – a few


1. Pressure cook all the ingredients for the masala gravy for 20 minutes. Add chopped onions and whole tomatoes for the gravy. Add a little water along with the ingredients.
2. After the pressure subsides, blend all the ingredients into a fine paste.
2. Heat oil in a pan and temper mustard seeds and curry leaves. Saute onions till they turn transparent and then add carrots and capsicum.
3. When the veggies are partially cooked, add the blended masala and enough water. The quantity of total liquid to be added would be 3 cups(add water accordingly excluding the quantity of the masala).
4. When the gravy starts boiling, add the semiya and required salt.
5. Switch off after all the semiya is cooked and soft.
6. Garnish with coriander leaves.