• 4 tbsp White Vinegar
• 1/2 an Onion, thinly sliced 
• 2 Green  Chillies
• Salt, as required
• 250 gms Boneless chicken, cubed
• 2 tbsp Vegetable Oil
• 2 medium Onions, chopped finely
• Salt, as required
• 1 tsp Garlic paste
• 1 tsp Ginger paste 
• 1/4 Turmeric powder
• 2 tsp Kashmir Red Chilli powder
• 1 tsp Coriander powder
• 1 tsp Cumin Powder
• 2-3 tbsp Tomato Paste
• 1/4 cup Water  
• 2-3 Large Eggs
• Ready made/ Homemade roti or paratha
• 2 tbsp Butter 
• 2 tbsp Frankie masala powder **
• Butter paper for wrapping the frankie

1. In a small bowl, add in the sliced onions, chopped green chillies, white vinegar and salt. Mix and set aside.
2. In a large pan/wok, pour vegetable oil and add in the chopped onions, add salt as required and allow the onions to become translucent.
3. Next add in the ginger and garlic paste, Sautee until raw aroma disappears.
4. Next add in the spices and mix well. Add the tomato paste and the chicken cubes,our in a splash of water and allow the chicken to cook well. After 7 minutes, switch off the flame.
   
   
   
5. In another small bowl, beat an egg with some salt and in a pan, pour vegetable oil, allow to come to a heat, then pour the beaten egg in the pan, once half cooked place in your prepared roti before the egg cooks completely, as the uncooked egg helps to stick onto the paratha/ roti.
6. Smear the roti with butter, flip and allow to cook. Immediately transfer to a board or a plate and stack the earlier prepared chicken filling to a side of the omlette-roti and add in the pickled onion and green chillies over the chicken filling and sprinkle the frankie masala powder as required. Now slowly roll the frankie from the side and halfway through, roll one of the long ends inward and roll the frankie wrap, now using a butter paper wrap the chicken frankie. 
7. 
   
   
   
   
   
   
   
8. Serve hot and enjoy with pickled veggies.

• 2 tbsp Red Chilli Powder
• 1 tbsp Coriander Powder
• 2 tbsp Dry mango powder
• 1 tbsp Cumin powder
• 1 tsp Garam Masala powder
• 1/2 tsp Turmeric powder
• 1 tbsp Black Salt/ Normal Salt

Anything healthy and delicious is game for me. I love how easy and versatile this Oats Pancake recipe is. With a handful of basic ingredients found at home, you can easily make these pancakes at home. My favorite add ons are fresh fruits, especially blueberries, strawberries, kiwi and honey while for my girl it's always her favorite chocolate chips with chocolate sauce.

Like I said that these Pancakes are versatile, I added my own touch by caramelizing just ripen robust bananas in a caramel sauce, ohh boyy they are sooo good!! This was completely spontaneous, I usually don't do these extra sauces, unless it's for some special occasion. But this one is such a keeper! I know the pictures don't look that tempting, but the truth is they dont do justice to how yum the sauce is that goes so well with theseoat pancakes.

These pancakes make a great lunchbox idea for kids, they are yummy and healthy too. I was first treated to these yummy goodies when  my friend cum relative invited me to her home for breakfast and I was wowed by how easy yet yummy they were and I couldn't clearly make out that it was prepared using something like oats that is fibrous yet very difficult to convince the kids to eat. Such a great idea! Thanks Buraida for introducing Oats Pancakes to me. <3

If you are in a hurry these pancakes are the best as they can be completely made directly in a blender or made using a hand held blender like I did. So much less dishes to wash and directly pour the batter to the butter greased pan and voila! So easy peesy! Let's see how it's made...

Ingredients :

For Caramelized Banana Slices

Instructions:

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

• 1/2 cup Toor Dal
• 1/2 Onion, sliced
• 1/2 Tomato, chopped
• 1-2 Green chillies, slit
• 1/4 tsp Turmeric powder
• Salt, as required 
• 3/4 cup Water
• Coriander leaves, chopped 

• 2 tbsp Butter
• 1/2 tsp Cumin seeds
• 1 tsp Ginger Garlic paste
• 2 sprig Curry leaves
• 1 tsp Kashmiri Red Chilli Powder
• A squeeze of Lemon juice
• Coriander leaves, chopped 

1. Wash toor dal well and add to a pressure cooker. 
   
   
   
   
   
2. Pressure cook all the ingredients except for the ingredients under tadka for 1 whistle. Allow the pressure to release naturally.
3. In a small tadka pan, add in butter, allow to melt. 
4. Splutter the cumin seeds, add ginger garlic paste, curry leaves, chopped coriander leaves and sauté well. 
5. Pour the cooked dal, add in the Kashmiri Red Chilli powder, and adjust seasoning if required.
6. Allow to simmer well. Finally squeeze lemon juice, garnish with chopped coriander leaves and add in a blob of butter.
7. Enjoy with cooked rice, and your favorite sides like chicken or fried seafood!

• 1 cup Macaroni
• Boiling water, to cook the pasta
• Salt, as required
• A dash of Olive oil
• 1 Garlic clove, sliced
• 1 tbsp Olive oil
• 1 tbsp Butter
• 3 tbsp Tomato paste
• 1 tsp Onion Powder
• 1 tsp Kashmiri Chilli Powder
• 1/4 Turmeric powder
• 1/2 tsp Cumin powder
• 1/4 piece of a large green Capsicum
• 1/4 tsp Oregano
• 1/2 cup Paneer cubes
• Salt, as required 
• 2 tsp Arrowroot powder
• 1/2 cup Milk
• 1/4 Cup Mozzarella Cheese
• Cheddar Cheese, optional

1. In a pot, boil the macaroni with salt, and olive oil until al dente.
2. In a small grinder jar, pulse tomato paste, spices like Onion powder, Kashmiri Chilli powder, turmeric powder, Cumin powder and chopped capsicum.
3. In a large pan, pour the olive oil and the butter, add the sliced garlic and Sautee for a couple of seconds.
4. To this, add the pulsed tomato-capsicum paste, a little pasta water, sprinkle oregano and add in the washed Paneer cubes an add salt as required.
5. Once the Paneer comes to a boil, add the arrowroot powder/ flour, mix and pour the milk.
6. Check seasoning and add salt if required. Add a generous amount of Mozzarella cheese, close lid and allow cheese to melt.
7. Finally sprinkle with chopped coriander leaves. Enjoy!
   
   
   
   
   
   
   

• 2 large Eggs
• A pinch of salt
• 1 cup Vegetable oil
• 1/4 cup pre prepared sugar syrup* / powdered sugar
• 3 tbsp Pistachios, crushed
• 1/4 tsp Cardamom powder

1. In a bowl, slowly beat the eggs using a fork, lightly, do not beat and make the eggs foamy.
2. Add a pinch of salt to the eggs and mix.
3. In a pan, pour oil and allow to heat well. 
4. Now using a new steel scrubber or your clean hands, dip your hand in the egg mixture and fold your fingers inwards, and bring your hand over the hot oil and swiftly swing your hand with the egg mixture over the hot oil and keep doing this until you get a two inch thick egg strands layer.
5. Fry just until it starts looking crisp in the middle. Using a skewer, lift the egg strands from the middle upwards and allow both the sides to fry well, by placing each side in the oil.
6. 
   
   
   
7. Slowly place the kabab on a baking paper and fold the egg strand like a folded letter and pull off the skewer.
   
8. Make the whole batch the same way.
   
   
   
9. Now crush the pistachios and mix a dash of cardamom powder to it.
10. Pour the sugar syrup/ powdered sugar over the silk kabab and spoon over them a tsp of the pistachio/ cardamom mix and enjoy immediately! 
11. Your super easy sweet/ dessert is ready!

• 1 1/2 - 2 cups whole Rolled Oats
• 1/4 cup Coconut oil
• 5-6 tbsp Honey/ maple syrup
• 1 tsp Vanilla Essence 
• Salt, a pinch
• 1/4 cup Healthy Nut Mix
• 1/2 cup Yogurt
• 1/4 cup berries
• Fresh fruits of your choice
• 1 tsp Chia seeds

1. In a pan, pour coconut oil and add in your rolled oats, keep tossing until crisp.
2. Once you feel the oats are crisp, add in your sweetener, honey. Combine well.
3. Next add Vanilla Essence, salt, and health nuts mix and toss again.
   
   
   
4. Whilst hot, transfer the granola to a baking paper and allow to cool.
   
   
   
5. You may tap and shape into a rectangle, either way, allow to cool and crisp. Once cooled, break the granola pieces between your fingers/ palms so that the granola is not joined into a bar.
6. In a bowl, whisk yogurt well, and add the crisp granola as topping along with fresh fruits and berrie and a teaspoon of chia seeds. 
   
   
   

• 1 kg Mutton ribs/ shoulder *
• 50 gms Butter
• 1 tsp Garlic powder
• 2 tsp Paprika powder
• 1 tsp Freshly crushed Black pepper
• 1 tsp Cumin powder
• 1/4 tsp Turmeric Powder
• 2 tsp Arabic Spice powder (store bought), optional
• 1 tsp Rock salt
• 1 MAGGI Chicken cube (less salt)
• 2 tbsp warm Water
• 1 cup Water

• 1/2 cup oil 
• 2 tbsp Cashews
• 2 tsp Raisins
• 2 Onion, 1 sliced and 1 chopped
• 3 cups Sella Basmati Rice
• 2 tsp Cumin seeds
• 1 tsp Coriander Seeds
• 2-3 Bay leaves
• 2 Cinnamon sticks
• 3-4 Cardamom pods
• 4-5 Garlic, slightly pound  
• 1 tsp Whole Peppercorns
• 1 Dry Lemon
• 1 Chicken Cube
• 1/2 Capsicum, sliced
• 4 1/2 Boiling water
• 1/2 cup mutton broth 
• Salt, as required
• 3 whole Green Chillies, Large
• A pinch of Saffron strands, soaked in warm water

1. In a blender, blend all the spices, rock salt, chicken cube along with room temperature butter and warm water.
   
   
   
2. Poke the mutton ribs using fork and rub the marinade well onto the ribs.
3. In a pressure cooker, place a trivet or a stand that helps elevate the meat from the water.
4. Place the marianted meat over the trivet and pour water and allow to pressure cook for 7-10 whistles depending on how tender the meat is, allow the pressure to release naturally.
5. To make the rice, fry the sliced onions in the oil until golden and crisp, drain and set aside. 
6. To the same oil, add in your cashews and raisins, drain and set aside.
7. Now add the whole spices to the oil, along with lightly pound garlic, dry lemon, Maggi chicken cube and capsicum. Mix everything well and now add in the washed and drained rice.
   
   
   
8. Check the mutton ribs, once the pressure is released naturalluy, set aside the broth water and roast the ribs in oven at 180 Deg C for around 10 minutes, or until the skin is golden and crisp.
9. Pour water and the mutton broth water. Place lid and allow the water to evaporate.
10. Open the lid, give the rice a good mix, place whole green chillies and pour the saffron soaked water. Close the lid and allow the rice to cook well on simmer for 20-25 minutes. *
    
    
    
11. Check tenderness of the rice and transfer to a large platter and place the oven roasted mutton ribs and sprinkle the crispy Fried onion, raisins and cashews.
12. Serve Haneeth piping hot, super tender ribs with Shatta** (tomato chutney).

• You may soak the sella basmati rice, but it is not necessary .
• Rock salt is preferred to use when marinating in the spice rub, as rock salt helps to marinate the meat thoroughly, (I did not keep the marinated meat overnight or even a few hours, yet the meat was perfectly marinated)
• Do not open lid in between the cooking process, allow the heat to cook the rice really well. 
• *I used mutton racks in this, you may choose any cut that is tender. 
• Please note that different brand rice require differ amounts of water, but to stay on the safer side I take the ratio 1: 1 1/2 ratio for rice and water respectively and add an extra 1/2 cup water, and the additional broth water makes it perfect.
• You may smoke the rice by adding a hot piece of charcoal and pouring oil over it in a small disposable aluminum/ steel container and closing the lid. But I prefer otherwise, without doing this step, as I feel the flavors feel very artificial whenever I smoke the rice and gives me a very bad headache, so you may do it if you like smoking the rice 👍🏼

• 500 gms Squid, skin peeled and cleaned 
• Salt, as required
• 1/2 tsp Black Pepper, crushed
• 1/2 cup All Purpose Flour
• 1/4 cup Corn Flour
• 1 tsp dried Parsley, optional
• Vegetable Oil

• 1 tiny Garlic Clove
• 3 tbsp Mayo

1. Cut the cleaned squid into thin rings and add salt and pepper to it. Mix well and set aside.
   
   
   
   
   
   
   
   
   
   
2. In a bowl, add all purpose flour, corn flour and the dried parsley, mix well using a whisk.
3. Now drop the marinated squid rings to the flour mix and coat well.
4. In a deep pan, pour vegetable oil and allow to heat well, once heated, add in the squid rings one at a time, on medium high flame.
   
   
   
5. Fry for 30 seconds, and flip and fry for another 30 seconds and you are done!
6. Mix the minced garlic and mayo and enjoy the fried crispy calamari as it is or with the dip!

• 500 gms Chicken, curry cut
• 1/4 tsp Turmeric powder
• 2 tsp Kashmiri Chilli powder
• Salt, as required

• 2 large Green chillies, mild, chopped (more if you like it spicy)
• 2 sprigs Curry leaves, chopped
• 1/2 of a peeled onion, chopped roughly
• 1/4 inch ginger piece
• 3 cloves of Garlic
• 1/2 cup Yogurt 
• 2 tbsp Tomato paste
• 1 tsp Kashmiri Chilli powder
• 1/2 tsp Coriander powder
• 1 tbsp Tomato Ketchup
• 1/2 cup water 
• 1 large knob of butter 
• Salt,as required 
• Pinch of sugar 

1. Marinate the chicken with Kashmiri Chilli powder, Turmeric Chilli powder, and salt as required.
2. Fry the marinated chicken pieces in vegetable oil and do not over crowd the pan while frying, for around 10-12 minutes .
3. Chop the green chillies and curry leaves and set aside.
4. In a mixer jar, add in the chopped onions, ginger pieces, garlic, yogurt, tomato paste, tomato ketchup, red chilli powder and coriander powder. Blend well to a fine paste.
5. In another pan, add a knob of butter and add a couple of tablespoons of the fried oil to the butter (so that the butter does not burn).
6. Now add in the chopped curry leaves and chopped green chillies, saute for a couple of minutes.
7. Add in the prepared yogurt-tomato paste. Mix well and allow the gravy to cook well.
   
   
   
8. Next add in the fried chicken pieces and pour water and allow to come to a boil, add salt, as required. And a pinch of sugar.
9. Let the gravy reduce and come to a boil and when the color of the gravy changes to a bright red and the oil separates from the gravy, you know your curry is done!
   
   
   
10. Enjoy with a hot flakey porotta! Yummmm...

• 3 cups ready made rice powder/ 2 cups Puzhungalari (par boiled rice) soaked in medium hot water for 4-5 hours
• 1/2 box Shredded Coconut
• 1 tsp Fennel seeds
• 1/2 tsp Garam masala powder
• 1/2 Onion, roughly chopped
• Salt, as required

• 100 gms Prawns, cleaned and deviened (marinated in turmeric, chilli powder and salt)
• 250 gms King Fish slices (marinated in turmeric, chilli powder and salt)
• Coconut oil, for frying
• 2 sprigs curry leaves

• 1/2 + 3 tbsp box Shredded coconut
• 1 tsp Fennel seeds
• 1/2 cup warm water
• 1 1/2 Onions, sliced
• 1 tbsp ginger garlic, freshly pound 
• 2 sprigs Curry leaves
• 1 Tomato, chopped 
• 1/4 tsp Turmeric powder
• 2 tsp Kashmir red chilli powder
• 1 tsp Coriander powder
• 3 Green chillies, slit
• Salt, as required

1. You may prepare the pathil using two method - either by soaking the Puzhungalari in warm water for 4-5 hours and tightening the dough using rice powder or only using rice powder and adding water according to package and adding a mixture of ground paste that consists of coconut, fennel seeds, garam masala powder and onion and preparing a rice dough. Cover the bowl and set aside.
2. To prepare the filling, first fry the king fish and prawns in coconut oil with curry leaves (3-4 minutes) and set aside.
3. In an earthern pot or any pot of your choice, pour the residual coconut oil that was used for frying the fish.
4. Add the sliced onion, curry leaves and add salt and saute until translucent .
5. Next add in the pound ginger garlic paste, saute until raw smell disappears.
6. Add in the chopped tomatoes, mix and place lid and allow to cook for 1-2 mins, until mushy.
7. Next, add in the spices like turmeric powder, red chilli powder, and coriander powder, sauté well.
8. Add salt, if required and allow the ingredients to combine, you can know this when the oil starts separating from the masala.
9. Now, add in the slit green chillies and mix.
10. In a mixer grinder, add in the coconut and fennel seeds and grind to a coarse paste.
11. Add water and salt as required, allow to come to a boil.
12. Now add the fried fishes and allow to simmer on low for 2-3 minutes. Allow the masala to cool before filling the pathil.
    
    
    
13. The dough that has been resting has to be made into balls of same quantity.
14. On a banana leaf/ Aluminum foil sheet, rub a good amount of coconut oil and place a ball and spread the rice dough ball using your fingers or using the back of a flat lid. (oiled) and flatten well, not as thin thin as a roti 
    
    
    
15. Onto the flattened rice dough, spread the masala and place the fried fish (kigh fish and 3-4 prawns) and similarly repeat the process for another piece of dough ball, but this time only spread the filling and don't place the fried fish.
    
    
    
16. Now flip the flattened pathil with only the masala filling and slowly hovering it above the pathil with fried fish with the masala side facing down, slowly place one end of the pathil one the oathil with the fish and slowly slide the banana leaf off, and seal the edges using your finger impressions .
    
    
    
17. Now to a pre boiling steamer, place the prepared pathil and allow to steam for 20- 25 minutes depending upon the size of the pathil.
    
    
    
18. Once taken out, allow to cool, slice to desired sizes, and enjoy with a hot cup of sulamani (black tea).