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Brunch

Brunch Recipes

47+ Best Brunch Recipes

Brunch is one of my favorite meals as it instantly transports me to a relaxed weekend meal with family and friends.

Here is a collection of my tried and tested brunch recipes. They are quick and easy enough so you aren't spending your entire day in the kitchen. These healthy brunch ideas include savory and sweet recipes like Spicy Masala Chicken Burgers and French Toast Bread Pudding that will impress your crowd.

From classic Indian recipes such as healthy and delicious Rava Dhokla, South Indian Yogurt Rice, gluten-free Kothimbir Vadi, and the irresistible savory dumplings Dudhi Muthia to fusion recipes like healthy Tandoori Chicken Lettuce Wraps and no-fry Dahi Vada.

Mix and match these make-ahead brunch recipes which will get delicious food on the table in record time. Prepare my easy, 5-ingredients, no-bake Quinoa Almond Date Truffles a few days before, or make my effortless Corn Poblano Chowder and just reheat that day. Also check out my popular Instant Pot sweet treats like yummy Summer Berry Bread Pudding, Vegan Banana Bread, and delicious Apple Cake. Your guests will think you've been up for hours preparing your brunch menu.

So invite family and friends over to relax over brunch. You've got it covered with my 47+ best brunch recipes!

Instant Pot Pumpkin Bread Pudding

Incredibly moist and delicious pumpkin bread pudding cooked in the Instant Pot. The pumpkin puree mixed with warming spices, eggs and milk makes for the perfect custard base. If you enjoy bread pudding this easy recipe is a must-try!

pumpkin bread pudding with maple syrup drizzle

This is one of our favorite brunch recipes. In fall when pumpkin is in the season I make the homemade pumpkin puree (see recipe below) but for the rest of the year, the canned puree works just as well!

Unlike the traditional oven recipes, this steamed Instant Pot version does not require the bread to soak in the custard overnight. It takes hours of prep time away with perfectly moist bread pudding every single time.

pumpkin bread pudding with pecans and raisins

Although store-bought pumpkin puree is convenient, you can also easily make the puree in the Instant Pot. During fall I like to buy the cut pumpkin pieces wrapped in cellophane. They are usually around 1 to 2 pounds and perfect for making puree, curries, or raita. Simply peel the outer skin and cut it into smaller cubes. You can also buy small pie pumpkins. Here is how to make the puree in the Instant Pot:

Homemade Pumpkin Puree

  1. Add 1 cup of water to the Instant Pot insert.
  2. Peel and cube pumpkin into 2-inch pieces. Place them on a steamer basket.  Place steamer basket in the Instant Pot.
  3. Pressure Cook for 4 minutes followed by Quick Release.
  4. Allow the pumpkin pieces to cool down and then mash them with a potato masher. Keep refrigerated for up to a week.
  • pumpkin bread pudding




You can also cook a small pie pumpkin in the instant pot with skin, on the trivet for about 12-15 mins. Allow natural pressure release, peel, and discard the skin. Mash or blend the flesh to make the puree.

photos showing how to cook pie pumpkin in the Instant Pot

Once you have the pumpkin puree it's really easy to make this homemade bread pudding. Warming spices such as ground cinnamon and allspice add aromas and depth to the dish. While condensed milk adds just the right amount of sweetness.

Tips

  • Use Brioche bread or hearty bread that is couple of days old. Trader joes and Whole foods are my go-to places to buy brioche.
  • You will need more or less bread depending on the variety you use. Make sure to dip all the bread cubes in the custard. With the qunatites mentioned in the recipe you should not have any custard left.
  • You can use any oven safe bowl to make this recipe. For glass bowl increase the pressure cook time to 25 minutes.

Instructions

  • Cut the bread into 7 one inch slices. Then cut each slice into 8 cubes.
  • Whisk together eggs, pumpkin puree, milk, condensed milk, cinnamon, salt, all spice, vanilla and brown sugar in a large bowl to make the custard.
  • Grease a 7-inch oven safe cake pan with butter. Dip the bread pieces in the pumpkin custard to coat all the sides and arrange the bread pieces in the pan. Drizzle any remaining custard over the top.
  • Cover the pan with paper towel and then put aluminum foil on top of it. If you do not like aluminum foil, you can secure the paper towel with a rubber band. Place the pan on the trivet.
  • Add 1 cup water to the Instant Pot insert and carefully place the trivet inside. Close the lid with pressure valve to sealing. Pressure Cook for 22 minutes. Open after 10 minute natural pressure release.
  • Open the Instant Pot and wearing heat-resistant mitts, lift out the bowl and remove the foil. Remove the paper towel. Put small cut cubes of butter on top.

Serve warm with pecans, raisins, and maple syrup. We love pairing this delicious bread pudding with a hot cup of ginger tea.

pumpkin bread pudding with powdered sugar

Did you enjoy this EASY Instant Pot recipe? Try my Instant Pot French Toast and Berry Bread Pudding recipes next!

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

pumpkin bread pudding with powdered sugar
Print Recipe
5 from 6 votes

Pumpkin Bread Pudding - Instant Pot

Soft, melt-in-mouth pieces of french bread soaked in rich pumpkin custard, warm spices and just the right amount of sweetness.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 8
Calories: 336kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 2 eggs
  • 1 cup pumpkin puree canned or homemade**
  • ½ cup low fat milk
  • ½ cup condensed milk
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon all spice
  • 1 teaspoon vanilla
  • 2 tablespoons butter melted
  • 1 tablespoon brown sugar
  • 2 tablespoons cup raisins optional
  • 12 pecans rough chopped optional
  • 12 ounces brioche bread, about 7 slices love trader joe's
  • maple syrup

Instructions

  • Grease a 7" push pan with some oil and keep aside.
  • Whisk together eggs, pumpkin puree, milk, condensed milk, cinnamon, salt, all spice, vanilla and brown sugar in a large bowl to make the custard.
  • Cut up the bread in bite sized pieces and toss them in the pumpkin custard.
  • Arrange the bread pieces in the greased pan with a spoon. Drizzle the remaining custard over. Drizzle some melted butter on top.
  • Cover the pan with paper towel and then put aluminum foil on top of it. If you do not like aluminum foil, you can secure the paper towel with a rubber band.
  • Put the pan on the trivet. Add 1 cup water to the Instant Pot insert. Place the trivet with the cake pan in the insert.
  • Close the lid with pressure valve to sealing. Pressure Cook for 22 minutes. Open after 10 minute natural pressure release.
  • Add raisins and pecans. Enjoy warm with maple syrup or with some ice cream!

Video

Notes

Want to make Homemade Pumpkin Puree? Here is how:
  1. Add 1 cup of water to the Instant Pot insert.
  2. Cut the stem of a sugar or pie pumpkin so it fits easily in the 6-quart Instant Pot. I usually buy a pumpkin that is around 3 lbs. 
  3. Place the pumpkin on the trivet and pressure cook for 12-15 mins followed by natural pressure release. 
  4. Allow the pumpkin to cool down. Take the pumpkin out and peel it. Cut it into half and take all the seeds out. Mash them with a potato masher or you can also blend for a smoother puree. Keep refrigerated for up to a week.
Notes:
  1. You can also use cut pumpkin piece that is sold in Indian grocery stores. Peel and cube pumpkin into 2-inch pieces. Place them on a steamer basket.  Place steamer basket in the Instant Pot. Pressure Cook for 4 minutes followed by Quick Release. Allow the pumpkin pieces to cool down and then mash them. Keep refrigerated for up to a week.
  2. Check out the detailed post that includes step-by-step photos on how to make the puree. 

Nutrition

Calories: 336kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 560mg | Potassium: 215mg | Fiber: 2g | Sugar: 14g | Vitamin A: 5346IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

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Breakfast Charcuterie Board

Picture this for your next brunch…..A platter heaped with healthy homemade baked oat berry muffins, mini bagels, jams, yogurt parfaits, and hard-boiled eggs that are halved and sprinkled liberally with everything bagel seasoning. The most glorious jewel-toned fruits get tucked in around, adding the finishing touches to a stunning Breakfast Charcuterie Board!!

Breakfast Charcuterie Board with bagels, spreads, yogurt parfaits, mini muffins, eggs and fruits

I had the most fun putting together this Breakfast Board and I couldn’t be more excited to share it with you. This is my new go-to way to serve brunch that is an EASY technique for the biggest wow-factor payoff! I can’t recommend it highly enough! 

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WHAT IS A CHARCUTERIE BOARD?

Many people know the charcuterie board as an afternoon or evening appetizer piled with cured meats, cheeses, and all the fixings like dried fruits, compotes, olives, and dried fruit served with crackers and bread. Charcuterie in French describes the cold cured and cooked meats you’ll find artfully displayed, often on a wooden board and enjoyed with glasses of wine. 

We’re using this easy entertaining idea to bring the same charm to little brunch bites that are sure to be a big hit with everyone! 

What I love about the Brunch Board

The Breakfast Platter is a beautiful way to display a variety of options, both savory and sweet. Playing with colors and textures creates an absolute feast for the eyes. The brunch board is also easily moveable and portable! So go ahead and make this for your next picnic or outdoor get-together! It looks like pure abundance and adds so much fun, fancy, and whimsy to your events.

The best part is that the variations you can create are endless. And each person can have a unique culinary experience by choosing from the options. Mini offering means your guests can have a taste of everything! Just like a brunch buffet but all in one place and from the comfort of home.

This is the easiest yet most effective technique for bringing fun and fancy to your next brunch! A combination of store-bought and homemade selections makes the breakfast platter very doable without a big-time commitment and it looks like perfection.

Author holding the Breakfast Board

Father’s Day Breakfast Ideas and My Inspiration

Breakfast is my husband, Ravi’s, favorite meal of the day. Ravi used to travel quite a bit for work in India and was living out of hotels for spells at a time. He loved the breakfast at the hotels and all of the options. He would fill up on breakfast because he would often miss lunch while on the job at remote locations. I included some of his favorites on this brunch board (bagels, oats, yogurt, eggs, and fruits) while making sure we had a nice mix of healthy and delicious foods. 

Variations Galore! 

  1. Want to add more savory options? Add turkey bacon or chicken sausage, scallion cream cheese, and thick slices of ripe red tomatoes near the bagels so your guests can put together an open-faced bagel sandwich with all these yummy toppings! And, of course, there is always the classic NY combo of cream cheese, smoked salmon, capers, and chopped tomatoes on a bagel!
  2. Mini Pancakes or Waffles cut into quarters and a bowl of whipped cream is super fun additions for kids and adults! The same batter from my berry oat muffins above can be used to make pancakes or waffles.
  3. Add some mini pastries if you have a favorite local bakery.

Share the breakfast board between savory and sweet options or for a larger gathering serve one of each side by side.

Breakfast Board with mini bagels, spreads, yogurt parfaits, mini muffins, eggs and fruits

Tips and Suggestions

  • On this breakfast board, I have included various foods to ensure that people with all different types of specialized diets can enjoy the platter too. The yogurt parfaits are dairy-free, the muffins are gluten-free. Also check more GF, DF, Vegetarian, and Vegan recipes on the blog such as poha or french toast.
  • Prep ahead for this breakfast board by making the baked oat mini muffins and yogurt parfaits a day ahead. Make sure to refrigerate.
  • Make the perfect hard-boiled eggs using the Instant Pot 5-5 method. Pressure cook for 5 minutes followed by 5 minutes natural pressure release and then pour ice-cold water over the eggs. The peels will slide off easily making for perfect hardboiled eggs.
  • Early spring I plant seeds for edible flowers. They make for a beautiful garnish. Edible flowers are also available at some whole foods and local farmer's markets. 
  • Here are some drink pairings that we love - Hot Ginger Chai, Fresh Ginger Lemonade, Kairi Panha - a Refreshing Mango Drink! 

How to arrange the breakfast board

Here is a quick 4 step visual guide to show you an easy way to make a beautiful charcuterie board. The detailed ingredients and instructions can be found on the printable recipe card at the end of this post.

  1. Take a large platter or tray. You can also line a baking sheet or a large cutting board with parchment paper or some pretty linen tea towels. I used a 10” x 16” white rectangle platter. Start by placing the bagels and the spreads on the top corner.
  2. Place the yogurt cups next to the bagels. Next, place the baked oats mini muffins on the bottom left of the platter with the hard-boiled eggs sprinkled with red chili and everything but bagel seasoning on top.
  3. Arrange the fruits by starting with the bigger fruits like bunches of grapes, citrus wedges, and strawberries.
  4. Then fill in all the gaps with smaller berries. Use the raspberries and blueberries to fill up any gaps between the bowls so the board looks filled in. Garnish with fresh rosemary and edible flowers. Place small spoons and knives for the spreads and yogurt.
steps one through four of putting together breakfast board

Substitutions

  • We used vanilla coconut milk yogurt from Trader Joes, but use whichever kind is your favorite!
  • Add your choice of spreads with the mini bagels
  • Substitute the healthy baked oats berry muffins,with the Carrot Cake Baked Oats with Cream Cheese and slice into pretty squares or bake as muffins.

I hope you guys will try this breakfast charcuterie board for your next family brunch or a special celebration! I would love your feedback. Please share your comments, photos and rate the recipe below!

Recipe

breakfast charcuterie board
Print Recipe
5 from 5 votes

Breakfast Charcuterie Board

A platter heaped with healthy homemade baked oat berry muffins, mini bagels, jams, yogurt parfaits, and hard-boiled eggs with everything bagel seasoning. A varierty of fruits tucked in around to add the finishing touches for a stunning Breakfast Charcuterie Board.
Prep Time30 mins
Arranging Time10 mins
Total Time40 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 4
Author: Archana Mundhe

Equipment

  • Platter

Ingredients

  • 4 mini bagels cut into half and toasted
  • 6 oz cream cheese
  • 4 oz Strawberry preserve
  • 4 oz mango jam
  • 10 oz cultured vanilla coconut milk Trader Joe’s **
  • 2 freeze dried raspberries Trader Joe’s
  • 1 dried apricot thinly sliced
  • 1 tablespoon blanched almond slices
  • 1 teaspoon chia seeds
  • 4 mini berry baked oats muffins
  • 4 hard boiled eggs **
  • pinch red chili powder
  • 2 teaspoons everything but bagel seasoning

Fruits

  • 8 oz grapes
  • ½ orange
  • ½ grapefruit
  • 8 strawberries
  • ½ cup raspberries
  • ½ cup blueberries

optional garnish

  • rosemary
  • edible flowers

Instructions

Prep

  • Make the perfect hard-boiled eggs using the Instant Pot 5-5 method - pressure cook for 5 minutes followed by 5 minutes natural pressure release and then pour ice-cold water over the eggs. The peels will slide off easily. Just before arranging the platter, cut each egg into half and lightly with red chili powder. Next sprinkle the everything bagel seasoning.
  • For the yogurt Parafaits, use small 2 to 4 ounce shot glasses or cups. Whip the yogurt in a small bowl. Add 3 to 4 spoonfuls in each cup. Sprinkle with chia seeds, crushed freeze dried raspberry, almond slices and a slice of apricot. These can be made ahead a day before and refrigerated.
  • Make the mini baked oat muffins. These can be made a day ahead and refrigerated.
  • Take a large platter or tray. You can also line a baking sheet or a large cutting board with parchment paper or some pretty linen tea towels. I used a 10” x 16” white rectangle platter.
  • Start by placing the bagels and the spreads on the top corner. Place the yogurt cups next to the bagels. Next place the baked oats mini muffins on the bottom left of the platter with the hard boiled eggs sprinkled with red chili and everything but bagel seasoning on top.
  • Last step is to arrange the fruits starting with the bigger fruits. Arrange a couple of bunches of grapes, citrus wedges, strawberries and blackberries. Then fill in all the gaps with smaller raspberries and blueberries. Garnish with fresh rosemary and edible flowers on top.

Video

Notes

 
  1. We used vanilla coconut milk yogurt from Trader Joe's, but use whichever kind is your favorite!
  2. Make the perfect hard-boiled eggs using the Instant Pot 5-5 method - pressure cook for 5 minutes followed by 5 minutes natural pressure release and then pour ice-cold water over the eggs. The peels will slide off easily.

Rhubarb, Orange and Cardamom Cake

Rhubarb Orange and Cardamom Cake - I couldn’t wait to share this brand new recipe on the blog!! A golden almond cake bursting with tart juicy rhubarb, sweet orange, and earthy citrusy cardamom. It’s as vibrant and alluring as a summer sunset.

rhubarb cake with powdered sugar and candied orange slices

This recipe uses just a few ingredients and the simple two-bowl mixing method—-wet and dry ingredients. So don’t feel intimidated the next time you see those gorgeous fushia stalks at the farmer’s market. Grab them and make this cake!

Baking in Season 

We see rhubarb pop up in baked goods everywhere, especially pies and tarts, when it finally bursts onto the scene in spring. Strawberry-Rhubarb is a common and very delicious combination. But I knew I wanted to explore different flavors…..and I wanted to make a cake!

rhubarb almond cake with powdered sugar and candied orange slices

Rhubarb is quite tart and needs to be sweetened when cooking—which produces the uniquely delicious sweet-tart flavor that makes this such a sought after seasonal treat. It also has a crisp firm texture so softening with the sugar first for 30 min releases the juices and works really well in this preparation.

Texture

The almond flour, butter, and orange juice produce an incredibly moist stick-to-the-fork crumb. As it cooks the rhubarb softens into a preserve-like texture and dots the cake with crimson bits of sweet-tart bliss!

Flavors

I love the way the sweet-tart orange juice and zest compliment the rhubarb. Cardamom has definite citrus notes which plays up the brightness in the cake. But it also has a floral and earthy taste that rounds out the flavors and adds a cozy warm feeling similar to cinnamon. 

Slice of rhubarb almond cake

Ingredient Spotlight

  • Rhubarb - Crimson fuchsia fading to spring green stalks. Technically a vegetable but always grouped with fruits. ONLY the stalks are edible, discard leaves, they are not edible. Rhubarb is quite bitter so it works perfectly in sweetened baked goods. In season Spring to Summer. 
  • Almond Flour - GF, nutty flavor, produces moist dense baked goods.
  • Ground Cardamom - complex Indian Spice, earthy, floral, herbal, citrusy. An incredible addition to baked goods and desserts. Try out my quick and easy white chocolate bark with cardamom
ingredients for rhubarb, orange and cardamom cake

Tips

  1. Remember to zest the orange before cutting into half. Then squeeze out the juice
  2. Keep the almond flour in the refrigerator for freshness as nut flours have oils that can become rancid. You can also freeze it
  3. It can take more or less time to bake this cake depending on your oven. Insert a wooden skewer in the center and make sure that it comes out clean
  4. If the top starts to brown before the cake is fully cooked, cover it with aluminum foil
  5. Since Rhubarb is available late spring and summer, I often dice and freeze it in zip lock bags so I have them for rest of the year!

Instructions

Here is the step by step recipe with photos. Printable recipe card along with the ingredient measurements are at the end of this post:

  • Grease the bottom and sides of a 9" spring form cake pan. You can also cut a parchment paper and place it on the bottom and grease the sides. Preheat the oven to 350 degrees F.
  • Rinse and dry the rhubarb. Cut into small ½-inch cubes. Add rhubarb to a bowl and sprinkle sugar on it. Lightly mix and allow the sugar to dissolve 20 to 30 mins
photos one through four showing how to prep rhubarb for the cake
  • Zest the orange. Cut into half and then squeeze out the juice.
  • Melt butter in a large bowl by microwaving it for 30 to 40 seconds. Remember not to make it too hot. Add orange zest, orange juice and sugar. Whisk together until well blended. Add eggs.
photos five through eight - zest and juice orange and mixing wet ingredients for the cake
  • Mix the butter and eggs.
  • In another bowl add all purpose flour, almond flour, baking powder, cardamom powder and salt. Mix it well.
  • Add the dry ingredients to the egg mixture and mix well.
photos nine through twelve showing how to make cake batter
  • Add the rhubarb mixture and gently fold it in the batter.
  • Pour the batter into the prepared pan. Sprinkle the sliced almonds and sugar on top. Bake at 350 F for 40 mins to an hour or until a wooden skewer in the center comes out clean. If the top starts to brown before the cake is fully cooked, cover it with aluminum foil for the last 10 minutes or so. 
photos thirteen through sixteen showing rhubarb cake batter ready to be baked
  • Allow it to cool on a cooling rack for 20 minutes before opening the spring form pan. Cool completely and cut into slices.
photos thirteen and fourteen showing baked rhubarb orange cardamom cake

How to Serve

This is a perfect cake to serve at parties, get togethers and special occasions like birthdays, anniversaries, mothers day or fathers day! Although the cake tastes delicious as is here are a few ways to fancy it up:

  • Dust the cake with powdered sugar 
  • Enjoy with a scoop of vanilla ice cream
  • Add some sweetened whipped cream on top
rhubarb almond cake with powdered sugar and candied orange slices

Storing

Rhubarb cake has nice crisp edges and pillowy soft center. Keep it at room temperature for a day. Any leftovers can be refrigerated for up to a week. You can also freeze individual slices.

Love the texture and taste of almond flour? Here are some more Almond Flour Recipes you may want to try:

rhubarb almond cake with powdered sugar and candied orange slices
Print Recipe
4.5 from 6 votes

Rhubarb, Orange and Cardamom Cake

A golden almond cake bursting with tart juicy rhubarb, sweet orange, and earthy citrusy cardamom. It’s as vibrant and alluring as a summer sunset.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Brunch, Dessert
Cuisine: American
Servings: 12
Calories: 323kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 3 cups rhubarb diced into ½ inch pieces
  • 1 cup sugar plus 1 tablespoon for topping
  • grated zest of 1 orange, plus ½ cup fresh orange juice
  • 1 cup butter melted room temperature
  • 3 large eggs
  • 1 cup all purpose flour 4¼ ounces or 120 grams
  • 1 cup blanched almond flour 95 grams
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cardamom
  • 2 tablespoons sliced almonds

Instructions

  • Grease a 9” spring form cake pan with butter or oil spray. You can also cut a parchment paper and place it on the bottom and grease the sides. Preheat the oven to 350 degrees F. Zest the orange. Cut into half and then squeeze out the juice - you need half cup of juice.
  • Rinse and dry the rhubarb. Cut into small ½ inch cubes. Add rhubarb to a bowl and sprinkle half a cup of sugar on it. Lightly mix and allow the sugar to dissolve 20 to 30 mins
  • Melt butter in a large bowl by microwaving it for 30 to 40 seconds. Remember not to make it too hot. Add orange zest, orange juice and remaining half cup of sugar. Whisk together until well blended. Add eggs.
  • Mix the butter and eggs.
  • In another bowl add all purpose flour, almond flour, baking powder, cardamom powder and salt. Mix it well.
  • Add the dry ingredients to the egg mixture and mix well. Add the rhubarb mixture and gently fold it in the batter.
  • Pour the batter into the prepared pan. Sprinkle the sliced almonds and one tablespoon of sugar on top. Bake at 350 F for 40 mins to an hour or until a wooden skewer in the center comes out clean. If the top starts to brown before the cake is fully cooked, cover it with aluminum foil for the last 10 minutes or so.
  • Allow it to cool on a cooling rack for 20 minutes before opening the spring form pan. Cool completely and cut into slices.

Video

Notes

How to Serve 
This is a perfect cake to serve at parties, get togethers and special occasions like birthdays, anniversaries, mothers day or fathers day! Although the cake tastes delicious as is here are a few ways to fancy it up:
  • Dust the cake with powdered sugar 
  • Enjoy with a scoop of vanilla ice cream
  • Add some sweetened whipped cream on top
Storing
This cake has nice crisp edges and pillowy soft center. Keep it at room temperature for a day. Any leftovers can be refrigerated for up to a week. You can also freeze individual slices.

Nutrition

Calories: 323kcal | Carbohydrates: 29g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 250mg | Potassium: 166mg | Fiber: 2g | Sugar: 17g | Vitamin A: 563IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Melon Salad with Lemon, Ginger Dressing

Fresh Watermelon, Cantaloupe, and Honeydew salad make a pretty pastel rainbow with pops of vibrant green fresh mint—an eye-catching presentation. Melon’s unique floral and ambrosial sweetness is elevated by the zesty Lemon-Ginger-Honey dressing making a humble fruit salad into an unforgettable dish. This seasonal salad is a welcome treat at any event.

melon balls salad in a large heart shaped platter

When the temperature outside goes up, it’s time for recipes that can cool you down. A bite of this beautifully refreshing Melon Ball Salad feels like a crisp delicious breeze. Ripe whole melons are easy to find in season from late spring to early fall.  

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Why Melon

  • Melons are juicy, but hardy enough to keep their shape and texture in this dish whereas other fresh fruits would become soggy
  • The high water content makes them particularly refreshing and they chill very well
  • They absorb the lemon-ginger-honey dressing beautifully as it enhances the natural sweetness of the melon
  • Melon balls work so well because they make a uniform presentation in shape and size and can equally take in the zesty dressing
melon salad in a glass triffle bowl

The Story of a Family Recipe and a Simple Kitchen Tool

When mom and dad visited the US in the early 80’s they brought home some cool little kitchen gadgets and a melon baller was one. Growing up mom always used her melon baller to make this fruit salad. Back in those days, I don't think many people in India knew about this little tool, so family and friends always loved when she served them her perfectly shaped melon salad. The best part of the fruit salad, her lemon ginger dressing, elevated the natural sweetness of the melon. This throwback technique makes a classic dish that tastes as new, fresh, and delicious today as it did back then. This melon salad is so easy to prepare but makes everyone who tries it feel like a special guest.❤️

Easy and Kid Friendly Recipe

Get the kids involved in making this Melon Ball Salad. I used to love helping my mom, delighting in using this cool gadget to make perfectly shaped melon balls. They can help mix the dressing and scatter the fresh mint, feeling included and proud to serve their creation.

The Dressing

Lemon, Ginger, Honey and Mint is a lively combination bringing together sweet, sour, zesty, and fresh flavors. This simple but bold dressing brightens up the fruit salad enhancing the natural sweetness of the melon. The mint adds a pop of icy cool freshness making this dish a summer staple.

*Tip: the dressing gives a flavor boost to melon that may not be as sweet or ripe as you’d like. You can adjust the sweetness of the dressing by adding more or less honey based on the sweetness of the fruit.

photos one through four of making lemon ginger dressing

EASY Steps

Make melon balls using a melon baller with watermelon, honeydew and cantaloupe. Save any scraps to make juice. To a serving platter layer watermelon, honeydew and cantaloupe balls.

photos five through eight showing scooped melon balls
  • To a serving platter layer watermelon, honeydew, and cantaloupe balls. Drizzle the dressing over.
photos nine through twelve showing how to assemble melon balls salad
  • Garnish with mint and enjoy! You can make this salad a couple of hours before serving, refrigerate and allow the flavors to soak in.
photos thirteen and fourteen showing garnished melon salad

Tips

  • Make sure to use fresh ginger and lemon juice
  • Don't have a melon baller, cut the melons into cubes with a knife. The lemon ginger dressing is not to be missed.
  • Wondering what to do with the leftover melon after scooping out balls for the salad? Use scraps to make fresh juice or blend into smoothies!

When to Serve

Melon Ball Salad with Lemon-Ginger-Honey and Mint dressing is made for brunches and potlucks! Effortlessly fancy fruit salad is perfect for Holidays and Special Events. We’ll be serving this for Memorial Day, Fourth of July, summer parties, family get-togethers, and taking some on picnics. We also love this chilled melon salad with dressing as a light  but satisfying dessert, especially when grilling and eating outside.

Here is a easy meal idea to serve up a big crowd that can be made ahead:

Did you enjoy this easy dessert that is healthy and crowd-friendly too? Here are some more no-cook desserts to try:

Recipe

melon balls in three small plates
Print Recipe
5 from 1 vote

Melon Salad with Lemon Ginger Dressing

Fresh Watermelon, Cantaloupe, and Honeydew salad make a pretty pastel rainbow with pops of vibrant green fresh mint—an eye-catching presentation. Melon’s unique floral and ambrosial sweetness is elevated by the zesty Lemon-Ginger-Honey dressing making a humble fruit salad into an unforgettable dish. This seasonal salad is a welcome treat at any event.
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 81kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 3 cups watermelon balls
  • 3 cups cantaloupe balls
  • 3 cups honeydew balls
  • 2 tablespoons lemon juice
  • 4 inch ginger root 2 tablespoons juice
  • 2 tablespoons honey
  • ¼ cup mint leaves chopped
  • ½ teaspoon kosher salt or chat masala

Instructions

  • Grate fresh ginger. Press it down in a small strainer to get juices out - about 2 tablespoons of juice. Save the ginger bits and use it in ginger chai.
  • In a small bowl whisk together lemon juice, ginger juice, honey and salt. Reserve.
  • Make melon balls using a melon baller with watermelon, honeydew and cantaloupe. Save any scraps to make juice or smoothies. To a serving platter layer watermelon, honeydew and cantaloupe balls.
  • Drizzle the dressing over and garnish with mint.

Video

Notes

  • Make sure to use fresh ginger and lemon juice
  • Don't have a melon baller, cut the melons into cubes with a knife. 
  • Wondering what to do with the leftover melon after scooping out balls for the salad? Use scraps to make fresh juice or blend into smoothies!

Nutrition

Calories: 81kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 400mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2446IU | Vitamin C: 41mg | Calcium: 19mg | Iron: 1mg

Arugula Salad with Lemon Balsamic Dressing

I have to admit there have been times when I’ve created a beautiful salad in my head only to be disappointed by the time it gets to the plate. You know when you wind up pushing your fork around to find just the bits you like and leaving the rest behind? Well, not this time! This is THE BEST homemade arugula salad. It has subtle--notes of sweet, salty, sour, and spicy everything I want in a dish and I could literally eat it every day. 

Arugula salad in a heart shaped serving platter

What I love about this salad is that each bite is full of variety. No matter what combination you get on your fork, with the peppery arugula, sweet corn, ripe pears, salty parmesan, juicy cherry tomatoes, and crunchy walnuts -- you are guaranteed a delicious mouthful. It’s truly a delight for the senses, both visually appealing and bursting with fresh goodness! 

So what makes the perfect salad? The dressing, the greens, the toppings, and mix-ins? Well….yes. The key is balance - flavors and textures that work together. But equally important are the contrasts that create an interesting and delicious composition. 

Arugula salad in white bowls

It’s no secret that arugula and parmesan were made for each other--peppery fresh greens with a rich salty cheese that can stand up to the spicy notes. Adding in those crisp fragrant pears, sweet corn, juicy tomatoes, and buttery walnuts create the symphony of flavors and textures that makes you want another bite...and another!

Lemon Balsamic Dressing

The lemon-balsamic-shallot dressing unites all of the ingredients together with its sweet-tangy notes. A poorly composed salad with ingredients that don’t work together can easily have a muddied flavor profile. Instead, here we have a bright and fresh composed dish, each ingredient adding to the dish.

lemon balsamic dressing ingredients
l

Crowd Pleaser

The Arugula Salad with Shaved Parmesan and Pears is made for brunches and holidays. It’s super easy to put together, but with a touch of fancy that makes it just right for special occasions. I know I’ll be serving this salad all spring and summer--for Mother’s Day, brunches, and BBQs. It’s also a thoughtful vegetarian option.

Year Round Winner

You can find all of these ingredients year-round in most grocery stores. I always find beautiful organic arugula - there are some hydroponic varieties, in particular, that have an incredible spicy flavor. Want to skip one of these ingredients and add dried fruit instead for something more Autumnal? Go for it!  

Ingredient Spotlight

ingredients for arugula salad
  • Arugula--fresh leafy greens with a distinct peppery flavor. Arugula is part of the Brassica family along with broccoli, cauliflower, and Brussel sprouts. It is a powerhouse of nutrition, packed with antioxidants, vitamins, and minerals. It's a great source of calcium which is super important for people who are dairy-free. Also contains folate, Vitamins C &A, and potassium. 
  • Walnuts--tree nuts, a source of good fats--polyunsaturated. Also high in omega-3 fatty acids which have been shown to lower cholesterol. Source of antioxidants, manganese, calcium, and protein.
  • Pears--high in dietary fiber which is essential for a well-functioning digestive system. Pears contain vitamin C and potassium, high water content, and lower in calories than many other fruits.
  • Parmesan--besides being incredibly delicious, a good source of calcium for bone health. Also a good source of protein. Aged parmesan has much lower lactose than other forms of dairy.
Arugula salad with lemon balsamic dressing and parmesan cheese

Tips 

  • Buy the triple-washed baby arugula so you save time washing and drying the leaves. I get mine from Whole Foods  
  • Unlike most salads, I do not mix in the dressing. Simply drizzle it all over and as you pick up the salad with a pair of tongs the dressing will seep drown into the arugula. This also keeps the arugula fresh and prevents wilting for a longer time
  • Want to make just for 1 or 2 servings? Build the salad directly on serving plates. Drizzle the dressing over and keep the leftovers to use during the next few days. Ingredients will stay good in the refrigerator for 2 to 3 days
  • Making ahead? Keep the salad and the dressing separate and pour the dressing over just before serving
  • Add a drizzle of balsamic glaze at the end for a hint of sweetness that brings all the flavors together. I love the ready-made balsamic glaze from Trader Joe’s 

Substitutions

Avoiding nuts? Throw in some sunflower or pumpkin seeds for a bit of crunch and an extra serving of nutrients. Raw or toasted quickly in a dry pan, either works.

No dairy? Skip the parmesan altogether or go for a simple homemade vegan parmesan. Most recipes call for cashews, nutritional yeast, salt, and garlic powder.

How to make Arugula Salad

  • In a mixing bowl whisk olive oil, lemon juice, balsamic vinegar, and black pepper. Stir in shallots.
lemon balsamic dressing
  • In a large bowl add arugula. Layer over corn, cherry tomatoes, and walnuts.
steps one thru four of arugula salad
  • Add shaved parmesan cheese and sliced pear. Drizzle the dressing when ready to serve and optionally drizzle some balsamic glaze.
steps five thru eight of arugula salad

How to Serve

This salad is absolutely perfect as-is for lunch--the kind of lunch you deserve! One that you’re excited to eat that also happens to be light and healthy. 

As a side dish, especially with this balsamic dressing, the arugula salad pairs amazingly well with grilled meats, pizza, and pasta dishes. Want to make a main course salad that’s restaurant quality? Top with grilled or roasted shrimp, salmon, or chicken. 

arugula salad closeup photo

Did you enjoy this flavorful and healthy salad? Here are some more of my favorite salads:

arugula salad with parmesan cheese in a bowl
Print Recipe
5 from 3 votes

My Favorite Arugula Salad

Arugula Salad with corn, pear, parmesan cheese and lemon balsamic dressing
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 174kcal
Author: Archana Mundhe

Ingredients

  • 5 oz pack organic arugula
  • 1 cup sweet corn steamed or roasted kernels
  • 1 cup cherry tomatoes halved
  • 1 pear Anjou or Barlett, thinly sliced
  • ½ cup walnuts roughly chopped (you can also use your choice of nuts)
  • ¼ cup parmesan cheese shaved

Lemon Balsamic Dressing

Instructions

  • In a mixing bowl whisk olive oil, lemon juice, balsamic vinegar, and black pepper. Stir in shallots.
  • In a large bowl add arugula. Add corn, cherry tomatoes, pear, walnuts and parmesan cheese.
  • Pour the dressing over just before serving. Drizzle glaze on top.

Video

Notes

  • Buy the triple-washed baby arugula so you save time washing and drying the leaves. I get mine from Whole Foods  
  • Unlike most salads, I do not mix in the dressing. Simply drizzle it all over and as you pick up the salad with a pair of tongs the dressing will seep drown into the arugula. This also keeps the arugula fresh and prevents wilting for a longer time
  • Want to make just for 1 or 2 servings? Build the salad directly on serving plates. Drizzle the dressing over and keep the leftovers to use during the next few days. Ingredients will stay good in the refrigerator for 2 to 3 days. 
  • Making ahead? Keep the salad and the dressing separate and pour the dressing over just before serving

Nutrition

Calories: 174kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 75mg | Potassium: 300mg | Fiber: 3g | Sugar: 6g | Vitamin A: 785IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 1mg

Healthy Carrot Cake Baked Oats

Layers of fluffy cake, warm spices, sweet-tangy cream cheese frosting, and crunchy walnuts - we wish we could have it all the time! But alas we reserve that kind of indulgence for very special occasions. However, Carrot Cake Baked Oats ticks all of the boxes we love about the classic dessert without any of the excessive fat, sugar, and empty calories. 

carrot cake with frosting on a white plate

Using the healthy baked oatmeal trend we came up with the perfect “carrot cake” full of healthy wholesome ingredients that nourish us while letting us feel like we’re indulging...without paying the price. Super nutritious oats, carrots, raisins, and walnuts are spiced with energizing and fragrant cinnamon, ginger, nutmeg & cloves. A lovely combination of textures and flavors that we could literally eat every day. Absolutely delicious and so satisfying with or without the lightly sweetened cream cheese on top.

This flourless Carrot Cake recipe is so versatile that you can change it up based on the occasion and to suit individual tastes:

  1. Bake as is and serve right from the baking dish for a healthy breakfast that is simply delicious
  2. The carrot cake muffins make a perfect on-the-go breakfast or afternoon snack
  3. Did someone order pancakes?? Use the same batter to make gluten-free carrot cake pancakes or waffles and serve with a drizzle of maple syrup
carrot cake baked oatmeal with raisins and walnuts

Last but not least! Spread the lightly sweetened cream cheese topping on the baked oats cake or muffins for an out-of-this-world dessert. Want to take it over the top? The gorgeous crimson raspberry powder sprinkled on top gives it that fancy bakery look and it’s such a simple way to add a little wow factor. The sweet-tart raspberry flavor also wakes up the cream cheese topping in a way you won’t want to miss.

slice of carrot cake and a spoon

Tips

Here are my tips to make fluffy carrot cake baked oats:

  • Make sure to use a high-speed blender as you want to grind the oats
  • If baking in an oven-safe dish, make sure to grease it well
  • Double up the batch and make oatmeal carrot cake muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins. The baked oatmeal cups make for a perfect on-the-go healthy breakfast or enjoy as a delicious after-school snack.  
  • You can also use the batter to make yummy carrot cake pancakes that the kids are sure to enjoy. Serve warm with a drizzle of maple syrup 
  • Air fryer carrot cake - In my Cosori Air fryer, I bake it for 20 mins at 330 F in a 5" x 5" baking dish. To make muffins, add the batter to silicone muffin liners and air fry at  330 F for 12 to 15 mins

Substitutions

  • You can use quick oats instead of rolled oats. But do not use steel cut oats
  • Use flax eggs for an eggless option - whisk together 1 tablespoon flax meal with 3 tablespoons of water
  • You can use honey, sugar, or brown sugar instead of maple syrup
  • Substitute walnuts with pecans if you like or add your favorite nuts 
  • Allergic to nuts? Go ahead and skip them
  • Don’t have allspice? You can skip it or add ¼ teaspoon of ground cloves and ½ teaspoon ground nutmeg instead
oats carrot cake with cream cheese frosting

Steps

  • Add rolled oats to the blender and grind to a powder. Add baking powder, cinnamon, ginger, allspice, and salt and process again so they get mixed in (photo 1)
  • In a bowl whisk egg. Add milk, maple syrup, and mix (photo 2, 3, and 4)
making batter for carrot cake baked oats
  • Add carrots, half of the chopped walnuts, raisins, and mix well (photo 5)
  • Next, add the ground oats mixture (photo 6)
  • Stir everything until well combined (photo 7)
  • Pour the batter into the greased dish. Sprinkle the remaining walnuts and raisins (photo 8) Bake for 20 minutes
carrot cake oats batter mixed and ready to be baked
  • Allow the cake to cool down for 5 minutes and then enjoy warm (photo 9) with an optional drizzle of maple syrup.
  • To serve as a dessert or special treat, mix together cream cheese, sugar, and vanilla. Allow the carrot cake to cool down for at least 10 minutes. Spread the frosting over (photo 10)
carrot cake without and with frosting

Serving

  • When serving as breakfast, lightly drizzle with maple syrup
  • To serve as a special treat or dessert make the cream cheese frosting from the recipe card below and enjoy the heavenly carrot cake with much fewer calories than the traditional carrot cake

Storing

Baked carrot cake oatmeal stays good at room temperature for several hours. You can also refrigerate it for 2 to 3 days. To reheat simply microwave for 10 to 30 seconds.

Here are some more of healthy-ish dessert recipes to try:

Looking for more breakfast ideas? I have 37+ delicious sweet and savory breakfast and brunch recipes from classic Indian dishes to Instant Pot bread and puddings.

carrot cake with frosting served in a white plate
Print Recipe
4.86 from 7 votes

Carrot Cake Baked Oats

Super nutritious oats, carrots, raisins, and walnuts spiced with energizing and fragrant cinnamon, ginger, nutmeg & cloves. A lovely combination of textures and flavors that can enjoyed as breakfast or a treat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 2
Calories: 335kcal
Author: Archana Mundhe

Equipment

Ingredients

  • ½ cup rolled oats **
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice **
  • 1 egg or flax egg *see notes
  • ¼ cup milk
  • 2 tablespoons maple syrup
  • ½ cup carrot grated
  • ¼ cup walnuts chopped
  • 2 tablespoons raisins

Optional toppings

  • 2 ounces cream cheese at room temperature
  • 2 tablespoon powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon freeze-dried raspberry powdered optional

Instructions

  • Lightly grease 5 x 5 oven-safe dish or ramekin. Note that the bake times will change if you are using a baking dish of different size. Preheat the oven to 350° F.
  • Add rolled oats to the blender and grind to a powder. Add baking powder, cinnamon, ginger, allspice, and salt and process again so they get mixed in
  • In a bowl whisk egg. Add milk and maple syrup. Add carrots and mix well.
  • Add dry ingredients to the wet ingredients. And mix well.
  • Stir in half of the chopped walnuts and raisins.
  • Pour the batter into the greased dish. Sprinkle the remaining walnuts and raisins. Bake for 20 minutes.
  • To make the optional frosting - Mix together cream cheese, sugar, and vanilla. Allow the carrot cake to cool down for at least 10 minutes. Then spread over the frosting.

Video

Notes

  • You can use quick oats instead of rolled oats. I do not recommend steel cut oats
  • Use flax eggs for an eggless option - whisk together 1 tablespoon flax meal with 3 tablespoons of water
  • You can use honey, sugar, or brown sugar instead of maple syrup
  • Substitute walnuts with pecans if you like or add your favorite nuts 
  • Allergic to nuts? Go ahead and skip them
  • Don’t have allspice? You can skip it or add ¼ teaspoon of ground cloves and ½ teaspoon ground nutmeg instead
  • Double up the batch and make oatmeal carrot cake muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins. The baked oatmeal cups make for a perfect on-the-go healthy breakfast or enjoy as a delicious after-school snack.  
  • You can also use the batter to make yummy carrot cake pancakes that the kids are sure to enjoy. Serve warm with a drizzle of maple syrup 
  • Air fryer method - In my Cosori Air fryer, I bake it for 20 mins at 330 F in a 5" x 5" baking dish. To make muffins, add the batter to silicone muffin liners and air fry at  330 F for 12 to 15 mins
  • The current nutrition info does not use the optional frosting. With the cream cheese frosting, these carrot cake baked oats are 466 calories per servings 

    Nutrition

    Calories: 335kcal | Carbohydrates: 47g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 367mg | Potassium: 691mg | Fiber: 5g | Sugar: 16g | Vitamin A: 5501IU | Vitamin C: 3mg | Calcium: 203mg | Iron: 2mg

    Baked Oats with Blueberries & Raspberries

    Cake for breakfast? Yes please! Baked Oats ‘cake’ that literally has the texture of a cake but is made with healthy whole ingredients, is gluten-free, refined sugar-free, refined flour-free, and dairy-free? YES YES YES!

    baked oats with bananas and berries

    The baked oats TikTok trend looked so simple and almost too good to be true, so I had to try it. Luckily most of the ingredients are staples I usually have in the house so I didn’t have to wait. WOW. It may be a food trend but it was an instant classic at my house. My family loved changing up the flavors and toppings.

    Baked Oats takes a super easy breakfast idea and makes it really fun. We loved discussing which flavors we would try next. It’s healthy, it’s sooo easy, there’s virtually no clean-up, the variations are endless and it’s like having fluffy, freshly baked warm cake. For breakfast!

    baked oats

    Versatile Baked Oats

    But baked oatmeal is not just for breakfast. Hitting a mid-day slump and looking for a treat to have with coffee or tea? Reach for the baked oat cake or muffins and instead of a sugar high and crash, feel satisfied and sustained until dinner.

    How perfect would individual ramekins be for a brunch? Make the basic Banana Baked Oats and put out an assortment of toppings like fresh berries, yogurt, granola, sliced almonds, and maple syrup or honey. Bake chocolate chips or fresh berries or cinnamon and raisins right into the batter. 

    How fancy do you want to make the baked oats, how indulgent? It’s up to you! 

    Try warmed Nutella or peanut butter drizzled on top. Try lightly sweetened whipped cream and serve the baked oats for a light but yummy dessert. Make the Funfetti Baked Oats for breakfast to celebrate a special day.

    The best thing about the baked oats trend is finding a recipe that is perfect for getting kids involved in the kitchen. Older kids can even make this whole recipe by themselves while learning to make something wholesome and really tasty. 

    Tips

    • Make sure to use a high-speed blender as you want to grind the oats
    • Double up the batch and make muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins
    • You can also use the batter to make yummy pancakes
    • Use a ripe banana to add a creamy texture and perfect sweetness
    • I used Trader Joe’s Avocado Oil spray to grease the pan

    Substitutions

    • You can use quick oats instead of rolled oats. But do not use steel cut oats
    • Use flax eggs for an eggless option - whisk together 1 tablespoon flax meal with 3 tablespoons of water
    • Use honey, sugar, or brown sugar instead of maple syrup
    • Instead of berries, you can use any fruit that you like. If its a fruit like an apple or peaches simply dice them small
    • Top with chocolate chips or rainbow sprinkles and bake for a special treat

    Steps

    Here is my baked oats version using rolled oats, banana, egg and maple syrup:

    Step1: Make the batter by blending rolled oats, banana, egg, maple syrup, baking powder, and salt in a high-speed blender. You want the batter to be smooth.

    making baked oats batter

    Step 2: Pour the batter into a greased baking dish and top with berries. I like to use fresh berries but you can also use frozen berries or any other fruit. Toppings like dark chocolate chips and rainbow sprinkles are all delicious too! 

    Oat batter topped with berries

    Step 3: Bake at 350 degrees F for 20 minutes or until a wooden skewer comes out clean. Depending on the ingredients you used you may need more or less time. For example, the version with flax meal takes a few more minutes compared to the egg version. Sprinkle with your favorite toppings. I like to sprinkle some powdered sugar for a hint of sweetness and it looks pretty!

    baked oats with berries and powdered sugar

    Enjoy warm or at room temperature. Although I would recommend enjoying these baked oats fresh, you can also make them ahead and simply reheat for 30 seconds in the microwave.

    Serving

    Serve with a light dusting of powdered sugar or a drizzle of maple syrup. You can also add a spoonful of your favorite nut butter or chopped-up nuts. Or go crazy! Don't forget to serve it with a cup of hot chai.

    baked oats with berries

    Storing

    These baked oats stay good at room temperature for several hours. You can also refrigerate them for 2 to 3 days. To reheat simply pop them in the microwave for 30 seconds.

    Did you enjoy this fun Tik Tok food trend? Here are some of the viral food trends that I have tried and enjoyed:

    Looking for more breakfast ideas? I have 37+ delicious sweet and savory breakfast and brunch recipes from classic Indian dishes to Instant Pot bread and puddings. Enjoy!

    baked oats with berries
    Print Recipe
    4.86 from 69 votes

    Baked Oats with Berries

    These lightly sweetened baked oats are packed with the goodness of oats, bananas, and berries with delicious cake-like textures.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Breakfast, Brunch
    Cuisine: American
    Servings: 1
    Calories: 397kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    • ½ cup rolled or quick oats
    • 1 banana
    • 1 egg **
    • 1 tablespoon maple syrup
    • 1 teaspoon baking powder
    • ¼ teaspoon kosher salt
    • 15 blueberries
    • 6 raspberries or any berries you like

    Optional toppings

    • powdered sugar
    • nut butter

    Instructions

    • Lightly grease a 5 x 5 oven-safe dish or ramekin. Preheat oven to 350° F.
    • Add oats to the blender. Add banana, egg, and maple syrup. Add baking powder and salt. Blend it all together until you get a smooth batter.
    • Pour the batter into the greased dish. Top with berries. Bake for 20 minutes.
    • Top the baked oats with your choice of optional toppings. Enjoy warm or at room temperature.

    Video

    Notes

    • Make sure to use a high-speed blender as you want to grind the oats
    • Allergic to eggs? Make it with flax eggs. Whisk together 1 tablespoon of flax meal with 3 tablespoons of water and add instead of the egg 
    • Add your favorite sweetener instead of maple syrup
    • Top with dark chocolate chips instead of berries. Serve with a spoonful of nut butter for added proteins 
    • Double up the batch and make muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins
    • You can also use the batter to make yummy pancakes

    Nutrition

    Calories: 397kcal | Carbohydrates: 74g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 653mg | Potassium: 1112mg | Fiber: 9g | Sugar: 29g | Vitamin A: 328IU | Vitamin C: 15mg | Calcium: 251mg | Iron: 3mg

    Air Fryer Donuts

    Looking for a showstopper dessert? These flavor-packed donuts are made from scratch and cooked right in the Air Fryer! Fragrant cardamom-spiced dough with a saffron-lemon glaze and little jewels of pistachios and dried rose petals for garnish. Much healthier than the standard fried donut and no greasy mess from deep frying. Treat yourself!

    air fryer donuts and donut holes
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    Air fryer donuts are a decadent treat that requires no oil, no deep-frying, just your air fryer. Even though you aren't deep frying them, they come out with the same crispy exterior and the melt-in-your-mouth bread that you love about yeast donuts.

    These are so beautiful that they are one of my favorite brunch recipes. You will want to show them off after you bake them!

    Air Fryer Donuts And Donut Holes

    These donuts are just as tasty as they are beautiful. The pistachio and rose garnishes on top don't just make them look regal, but they add texture and a complementary flavor too.

    If you have ever made yeast bread before, this recipe will seem familiar and simple. If you haven't, I will show you all of the steps so you can make the donuts perfectly the first time.

    Stack of homemade donuts

    Variations

    There are lots of ways you can make your donuts taste completely different when you use this basic dough recipe.

    If you want to make simple glazed donuts, just leave out the cardamom and top with a simple vanilla glaze.

    Another idea that almost everyone will want is to use a chocolate glaze instead of saffron. Chocolate goes with just about anything.

    Finally, you just can't go wrong with a simple cinnamon-sugar coating instead of a glaze. Roll the donut holes in cinnamon sugar too.

    Tips

    In the recipe card, I explain how to allow the dough to rise using an Instant Pot. I love that the dough doubles in 30 minutes using the low yogurt setting on my Instant Pot DUO. However, if you don't have an Instant Pot, it's possible to let them rise without one.

    If you do not have an Instant pot, cover the dough with a kitchen towel and keep it in a warm place for 1 hour or until it has doubled in size.

    If you have a scale, I suggest weighing the flour. It is very important that you use exactly the correct amount of flour. It should be 240 grams or 8½ ounces.

    To make the glaze really smooth, I suggest sifting the powdered sugar. You can leave the butter out of the glaze entirely, just use a few tablespoons of water to get the same thin consistency.

    Ingredients

    If you really want to impress someone - or just break out of the ordinary - make these donuts. They have Indian-inspired spices in both the dough and the zesty glaze.

    I enhanced the basic glaze recipe with floral saffron. It has a sweet aroma and taste, similar to honey.

    Then, I accentuated these flavors with the citrus taste of cardamom in the dough and the earthy rose petals as garnish. These donuts have a sugary flavor that is rounded out with earthy spices and salty pistachios.

    If you want nut-free donuts, just leave out the pistachios entirely.

    This is a yeast donut, so you'll need to have fresh yeast, warm milk, and sugar in order to make them.

    saffron glazed donuts in 2 plates

    How To Make Air Fryer Donuts

    Here’s how to make fluffy donuts in the air fryer:

    Activate the yeast

    • Warm your milk in the microwave until it reaches 100 degrees F (photo 1).
    • Stir the yeast and sugar into the warm milk and mix it up really well. All the yeast to activate for 10 minutes, which will make it look foamy (photos 2-4).
    how to activate yeast

    Make the dough

    • In a medium bowl, add all the dry ingredients – flour, salt, cardamom, and sugar and mix well (photo 5).
    • In a separate large mixing bowl, whisk together the yeast and milk mixture, melted butter, and egg (photo 6).
    • Add the dry flour mixture to the wet ingredients and mix with a silicone spatula or by hand to mix everything well (photo 7).
    • Knead by hand until a smooth dough is formed (photo 8).
    making donut dough

    Proof the dough

    • Spray the bottom of the Instant Pot insert with oil spray or place parchment paper inside. Place the dough ball in the Instant Pot insert. Use the Instant Pot to help the dough rise or proof, which will double it is in size. Full instructions for this are in the recipe card (photos 9 and 10).
    • Once the dough has doubled, take out the dough and knead again (photos 11 and 12).
    proofing donut dough in the Instant Pot

    Roll the dough and shape the donuts and holes

    • Sprinkle a little bit of dry flour, up to 1 tablespoon if needed. Roll into a 9 x 9 inch round and ½ inch thick circle (photo 13).
    • Using a 2.5 inch round circle cookie cutter cut round disks. Make a hole in each circle with a small 1-inch plastic bottle cap (photos 14-16).
    Cutting donuts and holes from rolled dough

    Proof the donuts and holes

    • Pick up the cut donut circles and the round holes and line them on parchment paper-lined baking trays (photos 17 and 18).
    • Cover the baking trays with saran wrap and keep the trays in a warm place for 30 to 40 minutes or until the donuts have doubled in size (photos 19 and 20).
    proofing donuts and holes before they are air fried

    Air fry the Donuts and holes

    • Preheat the air fryer at 350 F. Spray the Air Fryer basket with cooking spray and place 4 donuts and 4 donut holes inside. Lightly spray oil over. Cook at 330 F for 4 minutes (photos 21 and 22).
    donuts in air fryer basket

    Glaze

    • Make the glaze. In a medium saucepan melt butter. Add powdered sugar and mix until smooth. Turn the heat off. Add bloomed saffron and lemon juice. Add hot water 1 tablespoon at a time to thin out the glaze but don’t make it too watery (photo 23).
    • Using a fork, dip the top of the donut into the glaze and then place the glazed side up on a baking rack. Sprinkle with pistachios and rose petals. Allow glaze to harden, about 10 minutes (photos 24-26).
    dipping donuts in glaze

    Serving

    Enjoy the donuts for breakfast with a hot cup of chai or enjoy as a snack or dessert. These donuts are best enjoyed within a day. You can also warm them up for 10 seconds each in the microwave just before eating.

    Storing & Freezing

    Store air-fried donuts at room temperature for a day. For longer storage, you can freeze unglazed donuts. Reheat them in the air fryer and glaze them right away.

    air fryer donuts on a cooling rack

    FAQ

    Why isn't my milk and yeast foaming?

    If the yeast doesn't activate and make the milk and sugar mixture foamy, then either your yeast is too old or the milk was too hot. Try it again and measure the temperature of the milk before you add the yeast.

    What do I do if my dough is too sticky to knead?

    If the dough is too sticky to form a ball, add up to 1 tablespoon of dry flour. Do not add too much flour, the dough will be soft but you should be able to make a ball.

    Can I let the donuts rise in a warm oven?

    Yes, but make sure the oven is not set to a high temperature. Preheat it to a low temperature, turn off the oven. Then keep the dough inside while the oven is just warm.

    How do I know when the donuts are finished proofing?

    The donuts should double in size and look airy from the sides.

    If you enjoyed these air fryer donuts, here are some more desserts you will enjoy too.

    Recipe

    air fried donuts with saffron glaze
    Print Recipe
    4.84 from 6 votes

    Air Fryer Donuts

    Here is a recipe for homemade donuts using an air fryer. These heavenly mini donuts are glazed with aromatic saffron with a hint of lemon
    Prep Time30 mins
    Cook Time15 mins
    Dough proofing1 hr
    Total Time1 hr 45 mins
    Course: Dessert
    Cuisine: American
    Servings: 12 Donuts
    Calories: 209kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Donuts

    Glaze

    • 3 tablespoons unsalted butter
    • 1 cup sifted powdered sugar confectioners icing sugar
    • 1 pinch saffron + 1 tablespoon warm water
    • 1 tablespoon lemon juice

    Optional garnish

    Instructions

    Activate Yeast

    • Warm the milk in the microwave for 30 seconds. Give a quick stir and check the temperature with a digital thermometer. The milk should be lukewarm, around 100 F.
    • Stir in yeast and ½ teaspoon sugar, and mix well. Allow the yeast to activate for 10 minutes, which will make the milk foamy. If that does not happen, your yeast may be too old or the milk was too hot. You may have to start over.

    Make the dough

    • In a medium bowl, add all the dry ingredients - flour, salt, cardamom, and sugar and mix well.
    • In a large mixing bowl, whisk the yeast and milk mixture, melted butter, and egg. Add the dry flour mixture to the wet ingredients and mix with a silicone spatula or by hand to mix everything well.
    • Knead by hand until a smooth dough is formed. If the dough is too sticky to form a ball, add up to 1 tablespoon of dry flour. Do not add too much flour, the dough will be soft but you should be able to make a ball.

    Proof the dough

    • Spray the bottom of the Instant Pot insert with oil spray or place parchment paper inside. Place the dough ball in the Instant Pot insert. Place a non-locking lid on top and press yogurt(low).
    • Allow the dough to proof for 30 minutes which will double in size. If the dough has not doubled, allow extra 10 minutes.
    • Note: If you do not have an Instant pot, cover the dough with a kitchen towel and keep in a warm place for 1 hour or until it has doubled in size.

    Roll the dough and shape the donuts and holes

    • Once the dough has doubled, take out the dough and knead again. Sprinkle a little bit of dry flour, up to 1 tablespoon if needed. Roll into a 9 x 9 inch round and ½ inch thick circle. Using a 2.5 inch round circle biscuit or cookie cutter cut round disks. Make a hole in each circle with a small 1-inch biscuit cutter or use a plastic bottle cap.
    • Pick up the cut donut circles and the round holes and line them on parchment paper-lined baking trays. Knead the leftover dough and repeat rolling and cutting out the donuts.

    Proof the donuts and holes

    • Cover the baking trays with saran wrap and keep the trays in a warm place for 30 to 40 minutes or until the donuts have doubled in size. I usually keep my trays inside a warm oven. Remember not to overheat the oven, we just want warm temperature not hot. After the second proofing, the donuts and holes will look airy from the sides and double in volume.

    Air fry the Donuts and holes

    • Preheat the Air Fryer at 350°F. Spray the Air Fryer basket with cooking spray and place 4 donuts and 4 donut holes inside. Lightly spray oil over. Cook at 330°F for 4 minutes.
    • While the donuts are cooking, make the glaze. In a medium saucepan melt butter. Add powdered sugar and mix until smooth. Turn the heat off. Add bloomed saffron and lemon juice. Add hot water 1 tablespoon at a time to thin out the glaze but don't make it too watery.

    Glaze the donuts

    • Using a fork, dip the top of the donut into the glaze and then place the glazed side up on a baking rack. Sprinkle with pistachios and rose petals. Allow glaze to harden, about 10 minutes.
    • You can also dip the whole donut in the glaze and coat all over. This will keep the inside donut soft for a longer time. Just make sure to double up the glaze.

    Video

    Notes

    Take the exact flour amount - Weigh the flour using a weighing scale. It should be 240 grams or 8 ½ ounces
    Glaze
    Sift the powdered sugar for a smooth glaze
    You may skip the butter in the glaze and make a simple glaze with the remaining ingredients. Add an extra 1 to 2 tablespoons of water to get to a flowy consistency
    If you enjoy fully glazed donuts, double the ingredients for the glaze and dip the donuts on both sides so they are fully coated with glaze
    For nut-free donuts, skip the pistachios

    Don't have an Air Fryer?

    Preheat the oven at 350°F and bake for 10 to 15  mins turning the tray halfway through. 
     

    Nutrition

    Calories: 209kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 109mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

    Vegan French Toast | Savory Masala Toast Recipe

    Here is a savory vegan French Toast with a spicy twist! This EASY and delicious Indian-style masala toast recipe uses protein-packed gram flour instead of eggs and is perfectly spiced with onions, turmeric, ginger, garlic, and chilies.

    Vegan Masala French Toast served with tea
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    Vegan french toast is something so many people requested that I was happy to create this recipe. A few months ago I shared my Masala French Toast recipe that SO many of you enjoyed. I got several requests for an egg-less version and so here it is! This perfectly spiced vegan variation uses a besan (gram flour) batter for earthy delicious flavors.

    Besan

    The secret to making a savory french toast is the Besan or gram flour.

    Besan or gram flour is a fine flour made of chana dal or split brown chickpeas. It is much finer than the chickpea flour available in US grocery stores. Gluten-free, protein-packed besan is a staple in Indian cuisine. It is a key ingredient to make delicious pakoras and also desserts such as Besan Laddu.

    When mixed in water, the besan batters make for a perfect base to use in place of eggs for breakfast recipes such as vegan omelets (Besan Chella) as well as in savory masala toast.

    Ready in under 20 mins, this Indian-style masala french toast is also perfect for breakfast, brunch, or even dinner. A healthier version of Indian Bread Pakora, this pan-fried savory masala toast uses very little oil and tastes incredible with all of the warm spices. Although enjoyed hot, they also taste good at room temperature and are perfect for school or work lunches.

    Masala French Toast Served with ketchup & chutney

    Tips

    Here are some of my pro tips to make the best savory vegan french toast:

    1. Preferably use a day-old firm bread for this recipe. I like the pepperidge farmhouse hearty white bread and Arnold's rustic white bread
    2. Chop the onions and chilies as finely as you can, this way they will stick easily to the bread
    3. Whip up the spicy batter in a wide bowl in which you can easily soak the bread
    4. Use a non-stick frypan to shallow fry the toast. Alternatively, you can also use a cast iron pan for this recipe

    Instructions

    Here are my step-by-step instructions with photos to show you each step. All of the steps and the ingredients are in the printable recipe card just a little further down in this post.

    • Add besan to a wide mixing bowl and break any lumps (photo 1).
    • Stir in half of the water and mix well to form a smooth paste and then add the remaining water to make a flowy batter (photo 2).
    • Add salt, turmeric, green chili, ginger and garlic paste, onions, and cilantro (photo 3).
    • Mix well. Optionally you may stir in red chili flakes for extra spice (photo 4).
    steps one through four showing how to make batter for vegan masala toast
    • Dip one sliced bread in the batter and press down with a spoon so the bread soaks the batter. Turn the bread over gently, press down and spoon over some batter on the top side (photo 5).
    • Heat a non-stick skillet at medium heat and spread 1 teaspoon of oil. Place the soaked bread slice on the skillet and spread over 1 to 2 spoonfuls of batter on top. Cook for 3 to 4 minutes or until the bottom side is golden brown (photo 6).
    • Carefully flip over the bread and cook on the other side for 3 to 4 minutes. Add a teaspoon of oil to the sides of the bread (photo 7).
    • Take out and when both sides turn golden brown (photo 8).
    steps five through eight showing how to cook masala french toast

    Serving

    Serve hot with ketchup, spicy green chutney, and a hot cup of Ginger Chai in the cooler months or a glass of chilled lemonade when the weather is warmer.

    Storing

    Although the savory french toast is best served immediately, you can also make them ahead. They will stay good at room temperature for a day or keep them refrigerated for 2 to 3 days. Reheat on a stovetop pan.

    Did you enjoy this quick and easy Indian Breakfast? Here are some more vegetarian breakfast recipes to try:

    • Poha - Savory flattened rice cooked with onions, potatoes, and warming spices
    • Thalipeeth - Delicious Maharashtrian savory multigrain pancakes
    • Chutney Sandwich – Easy to make famous Bombay sandwich
    • Methi Thepla – Savory fresh fenugreek parathas with sweet potatoes 
    • Kale Parathas – Savory Indian flatbreads are the best way to eat kale
    • No Ferment Dosa – Easy & healthy twist to South Indian Dosa recipe

    Recipe

    Savory French Toast with chai
    Print Recipe
    5 from 5 votes

    Vegan French Toast

    Made with gram flour, onions & warming spices like turmeric & chili, these 10 min savory french toast are a must-try for a quick meal.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast, Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 2
    Calories: 155kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    • ¼ cup besan fine gram flour
    • ½ cup water
    • ¼ cup red onion finely diced
    • 1 green chili finely chopped
    • 2 tablespoons cilantro finely chopped
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground turmeric
    • 1 teaspoon garlic paste
    • 1 teaspoon ginger paste
    • ¼ teaspoon red chili flakes optional
    • oil for cooking
    • 2 bread slices hearty white or other firm bread **

    Instructions

    • Add besan to a wide mixing bowl. Break any lumps. Add half of the water and mix well to form a smooth paste and then add the remaining water to make a flowy batter. Add salt, turmeric, green chili, ginger and garlic paste, onions, and cilantro. Mix well. Optimally stir in red chili flakes for extra spice.
    • Dip one sliced bread in the batter and press down with a spoon so the bread soaks the batter. Turn the bread over gently, press down and spoon over some batter on the top side.
    • Heat a non-stick skillet at medium heat and spread 1 teaspoon of oil. Place the soaked bread slice on the skillet and spread over 1 to 2 spoonfuls of batter on top. Cook for 3 to 4 minutes or until the bottom side is golden brown.
    • Carefully flip over the bread and cook on the other side for 3 to 4 minutes. Add a teaspoon of oil to the sides of the bread.
    • Repeat steps 2 to 4 for the second slice of bread. Enjoy hot with ketchup, green chutney or sriracha sauce, and ginger chai.

    Video

    Nutrition

    Calories: 155kcal | Carbohydrates: 27g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 207mg | Fiber: 4g | Sugar: 5g | Vitamin A: 101IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

    Egg Bhurji | Indian scrambled eggs

    A classic Indian breakfast, egg Bhurji is a spicy, mouth-watering spin on scrambled eggs. In this easy recipe, eggs are cooked in a tasty masala made with onions, scallions, hot chili peppers, tomatoes, ginger, garlic, and warming spices. Served with ghee toast, it makes for a hearty protein-packed meal.

    Egg bhurji served with toasted bread

    Note: The original recipe was published in 2016 and is updated with more details and new photos.

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    What is Egg bhurji?

    Egg Bhurji or Anda Bhurji is Indian spiced scrambled eggs. Anda is egg in Hindi.

    Egg Bhurji with "Pav" (soft buns/dinner rolls) coated with melted butter is often served at roadside stalls in many Indian cities. My mom, a gourmet cook often makes a much healthier version of this popular masala bhurji pav at home.

    Egg Bhurji in a skillet

    Piping hot Anda Bhurji smells heavenly with fresh ginger, garlic, and garam masala. We love these spicy scrambled masala eggs for breakfast and even as a light lunch/dinner meal with warm parathas with homemade ghee on top.

    Ingredients

    This easy and authentic egg bhurji recipe requires few basic ingredients. You can always add more vegetables like mushrooms, bell peppers, or spinach.

    Tips

    • Indian green chilies can be substituted with minced serrano or jalapenos. 
    • For a less spicy version simply skip the green chili or add the mild Kashmiri red chili powder for an equally delicious Indian scrambled egg curry.
    • For a gluten-free meal, use either gluten-free bread or roll in gluten-free tortilla wraps. Siete Foods makes great GF wraps. 
    • Many people don't like the taste of cilantro. In that case, skip the garnish or use your favorite herb as a garnish.
    Egg Bhurji Ingredients

    Instructions

    Step by Step recipe for Egg Bhurji:

    • Heat oil in a heavy-bottomed or nonstick pan, add chopped onions and salt. Sauté the onions on medium heat until they are soft and translucent (photo 1)
    • Add ginger, garlic, chili, and the white portion of the scallions to the onions. Cook for 2 minutes, mixing everything together (photo 2)
    • Add tomatoes and turmeric to the pan (photo 3)
    • Cook covered for 2 minutes or until the tomatoes soften (photo 4)
    steps one through four of making egg bhurji
    • Whisk the eggs with milk and salt. Slowly pour the whisked eggs into the pan (photo 5)
    • Keep mixing with a spatula for 5 to 6 minutes or until the eggs are almost cooked (photo 6)
    • Add the garam masala and garnish with chopped cilantro and remaining scallions (photo 7)
    • Mix well (photo 8)
    stpes five through eight of making egg bhurji

    How to serve Egg Bhurji

    I love to serve the egg bhurji with warm toasted bread. Apply ghee on both sides of sliced bread and then cook the bread golden-brown on a griddle. The beautiful aroma of melted ghee makes this dish irresistibly appetizing.

    You can also serve the egg Bhurji with warm whole wheat parathas, or roll it in a roti and pack for a delicious lunch.

    We love to enjoy this breakfast with adrak chai, lemon ginger tea or pomegranate juice!

    egg bhurji served with hot sauce and toast

    More Serving Ideas

    Serve as a crunchy wrap / Egg Quesadilla! Recently, I tried serving the egg Bhurji as a wrap quesadilla after following the #wraphack trend on Instagram.

    breakfast egg quesadillas

    Here are the steps or check out this egg bhurji wrap video for details:

    1. Take a large tortilla. Cut starting from the outside to the center of the tortilla. Spread 1 tablespoon of green chutney on ¼ part of the tortilla, Spread few heaping spoonfuls of egg bhurji on the next ¼ part of the tortilla. Next to it spread ketchup on ¼ part and then cheese on the remaining ¼th part.
    2. Pick the Chutney side up and fold it over on the bhurji. Then carefully pick the bhurji side and fold it over the ketchup. Then pick the folded sides and fold them over the cheese. You will have a triangle shape at this point with all the different ingredients layered in between.
    3. Heat a skillet and lightly coat it with oil. Carefully place the folded wrap on the pan. Cook until both sides are golden brown and crispy with a little bit of oil. Carefully take the cooked wrap on a plate and cut it into 2 triangle pieces using a pizza cutter. Enjoy with chutney, ketchup or hot sauce!

    Storing

    Make a double batch of Egg bhurji and refrigerate in airtight containers for up to 5 days. To warm, simply microwave and enjoy.

    Did you enjoy this recipe? Here are some of my favorite Indian breakfast recipes to try:

    ★ Have you tried this recipe? We love your feedback, please click on the stars in the recipe card below to rate.

    Recipe

    egg-bhurji2
    Print Recipe
    4.25 from 8 votes

    Egg Bhurji {Indian scrambled eggs}

    Indian scrambled eggs or egg bhurji is a spicy, mouth watering spin on the scrambled eggs cooked with onions, scallions, hot chili peppers, tomatoes and warming spices.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Breakfast, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 163kcal
    Author: Archana Mundhe

    Ingredients

    • 6 eggs
    • ¼ cup milk or water
    • 1 tablespoon cooking oil
    • 1 large yellow onion finely diced
    • 1½ teaspoons kosher salt
    • 2 teaspoons ginger grated
    • 2 teaspoons garlic minced
    • ¼ teaspoon ground turmeric
    • 2 teaspoons Indian green chilies minced **
    • 1 tomato diced
    • 3 scallions
    • 1 teaspoon garam masala
    • ½ cup cilantro finely chopped

    Serving (optional)

    • 1 tablespoon ghee
    • 4 bread slices

    Instructions

    • Chop the scallions and keep the whites and greens seperate.
    • Heat oil in a heavy bottomed pan. Add chopped onions along with half of the salt. Sauté the onions on medium heat until they are translucent and golden brown.
    • Add ginger, garlic, chili and the white scallions to the onions. Cook for 2 minutes, mixing well.
    • Add tomatoes and turmeric to the pan and cook for 2 minutes. Whisk the eggs with milk and remaining salt.
    • Slowly pour the whisked eggs to the pan and keep mixing with a spatula for 5-6 minutes or until the eggs are cooked. Add the garam masala and garnish with chopped cilantro and remaining scallions. Mix well.

    To serve

    • Heat a griddle on medium heat. Apply homemade ghee on both sides of sliced bread. Cook the bread slices until both sides turn golden-brown
    • Enjoy egg bhurji with the ghee toasted bread!

    Video

    Notes

    • You can substitute Indian green chilies with minced serrano or jalapenos. 
    • To serve as a gluten-free breakfast, use either gluten-free bread or roll in gluten-free tortilla wraps. Siete Foods makes great GF wraps. 

    Nutrition

    Calories: 163kcal | Carbohydrates: 8g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 247mg | Sodium: 978mg | Potassium: 264mg | Fiber: 2g | Sugar: 4g | Vitamin A: 812IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 2mg

    Quinoa Idli

    Protein-packed pillowy soft steamed idlis with quinoa and lentils! With a subtle nutty and sweet taste, these idlis have a light ivory color from the quinoa. Serve with coconut chutney or piping hot sambar, this healthy meal is sure to be on your repeat menu.

    quinoa idli served with coconut chutney
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    Last month I shared my no ferment quinoa dosa recipe and I am thrilled to see all the positive feedback from you guys. It is gratifying to see so many of you trying out the recipe and replacing the traditional dosa recipe with my instant high protein recipe.

    Many of you asked if the same batter can be used to make idli's, and my answer was no because to make soft and airy idli's you need to ferment the batter. So here I am with the best quinoa idli recipe!

    stack of idli

    Ingredients

    I am super excited to share my tried and tested idli recipe that uses quinoa instead of rice. Here are the 4 ingredients to make a great plant-based high protein meal that is vegan and gluten-free:

    • Organic white Quinoa – A great sub for rice that is high in protein and fiber
    • Poha – Flattened rice that makes fluffy soft idli
    • Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
    • Fenugreek Seeds - Optional, but recommended as "methi dana" helps with the fermentation process in addition to its health benefits.
    quinoa, lentils and poha in a cup

    Variations 

    • To make vegan quinoa idli simply use neutral oil instead of ghee to grease the idli mold
    • You can also use this batter to make a thick pancake-like uttapam. Simple stir in finely chopped onions, green chili, cilantro, etc to the batter and make the savory protein-packed pancakes
    Quinoa idli with chutney

    Tips

    • Use Organic white/ivory quinoa and make sure to massage and rinse quinoa at least 2 to 3 times 
    • Make sure the idli batter is not too think or too thick. It's almost like pancake batter.
    • Make sure to grease the idli mold well with ghee or oil so that the idli can be removed easily
    • To make fluffy and airy idli, it's important to cook it with pressure release valve to venting.
    • Have water heating in the Instant Pot when you place the idli stand and start cooking.
    Idli served with chutney

    Process

    Here is my recipe with step by step photos to show how to make quinoa idli: 

    Step 1 – Soaking & blending

    Rinse the quinoa, poha, lentils & fenugreek seeds. Drain out the water and then soak with 3 cups of water for 6 to 8 hours. Drain out all the water, add to the blender, add salt, water and blend until smooth (photos 1 - 4).

    photos showing how to make idli batter

    Step 2: Fermenting

    Add the batter to the Instant Pot insert. Set the Instant Pot to Yogurt(normal mode) for 8 hours. Place a non-locking lid on the Instant Pot as you do not need any pressure to be built. Depending on the temperature in your kitchen you may need to ferment it anywhere between 8 to 12 hours (photos 5-6).

    Note: If you do not have an Instant Pot, simple place the batter container in a warm place or inside the oven with lights on.

    fermenting idli batter

    Step 3: Steaming

    Evenly spread 2 to 3 drops of ghee or oil to the idli mold plates and grease it well. Then pour the batter in each section, about ¼ cup to ⅓ cup depending on the size of your idli plate. Stack the plates and get the idli stand ready. Add 1 cup of water to the Instant Pot insert and heat it on sauté mode. Once the water gets hot and starts to steam, place the idli stand inside the Instant Pot. Close the lid with the pressure valve to venting. Press the steam option and set an EXTERNAL timer for 15 minutes. NOTE: The Instant Pot timer does not work with the pressure release valve to venting so make sure to set an external timer (photos 7 - 10).

    setting idli stand with idli batter

    Step 4: Removing

    Once the timer goes off, press Cancel on the instant pot and allow a 10-minute natural pressure release. Then open the lid and carefully take out the Idli stand. Separate each plate and allow to cool down for 5 mins. Then run a butter knife carefully from under each idli and remove the idlis (photos 11 - 14).

    cooked quinoa idli

    Serving

    Enjoy hot idli with coconut chutney or cilantro chutney and sambar. I have a super easy and delicious sambar recipe in The Essential Indian Instant Pot Cookbook. To make a perfect meal serve with a sweet and tangy mango lassi, cooling ginger lemonade, or refreshing watermelon juice!

    quinoa idli with coconut chutney

    Storing

    • Fermented Idli batter can be refrigerated in an airtight container for up to 5 days
    • Leftover cooked idlis can also be refrigerated for up to 5 days. To reheat either microwave for a short amount of time covered with a wet paper towel. Or re-steam in the Instant Pot for 5 minutes in an oven-safe container

    Love South Indian Food? Here are some vegetarian recipes to try:

    Recipe

    quinoa idli served with coconut chutney
    Print Recipe
    4.89 from 18 votes

    quinoa Idli

    Soft and fluffy idli with a healthy high-protein makeover from organic quinoa. Perfect little pillows for scooping up coconut chutney or soaking up in a yummy, steamy bowl of sambar, makes 16 idlis
    Prep Time20 mins
    Cook Time30 mins
    Soaking + Fermenting16 hrs
    Total Time16 hrs 45 mins
    Course: Breakfast, Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 294kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Instructions

    • Rinse the quinoa 2 to 3 times. Add poha & lentils and rinse again. Drain out the water and then soak with 3 cups of water for 6 to 8 hours.
    • Drain out all the water and add to a blender and blend with salt & water. The idli batter consistency will be like pancake batter.
    • Add the idli batter to the Instant Pot insert. Set the Instant Pot to Yogurt(normal mode) for 8 hours. Place a non-locking lid on the Instant Pot as you do not need any pressure to be built. Depending on the temperature in your kitchen you may need to ferment it anywhere between 8 to 12 hours. If you do not have an Instant Pot, simply place the batter container in a warm place or inside the oven with lights on.
    • Evenly spread 2 to 3 drops of ghee or oil to the idli mold plates and grease it well. Then pour the batter in each section, about ¼ cup to ⅓ cup depending on the size of your idli plate. Stack the plates and get the idli stand ready. Add 1 cup of water to the Instant Pot insert and heat it on sauté mode. Once the water gets hot and starts to steam, place the idli stand inside the Instant Pot. Close the lid with the pressure valve to venting. Press the steam option and set an EXTERNAL timer for 15 minutes. NOTE: The Instant Pot timer does not work with the pressure release valve to venting so make sure to set an external timer.
    • Once the timer goes off, press the Cancel button on the Instant Pot and allow a 10-minute natural pressure release. Then open the lid and carefully take out the Idli stand. Separate each plate and allow to cool down for 5 mins. Then run a butter knife carefully from under each idli and remove the idlis.
    • Enjoy hot with some coconut chutney or cilantro chutney and sambar. I have a super easy and delicious sambar recipe in The Essential Indian Instant Pot Cookbook.

    Video

    Notes

    • To make vegan quinoa idli simply use neutral oil instead of ghee to grease the idli mold
    • Make sure to grease the idli mold well with ghee or oil so that the idli can be removed easily
    • To make fluffy and airy idli, it's important to cook it with the pressure release valve to venting
    • Have water heating in the Instant Pot when you place the idli stand and start cooking
    • You can also use this batter to make thick pancake-like uttapam. Simple stir in finely chopped onions, green chili, cilantro, etc to the batter and make the savory protein-packed pancakes

    Nutrition

    Calories: 294kcal | Carbohydrates: 55g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 878mg | Potassium: 266mg | Fiber: 7g | Sugar: 1g | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Coconut Chutney

    Coconut Chutney is a lightly spiced, nutty dip served as a popular side dish with Indian food. Absolutely EASY to make, this wfidell-loved condiment is made by blending together tender grated coconut with green chilies, garlic cloves, and roasted gram lentils.

    coconut chutney with idli

    This perfectly spiced chutney has a flitting hint of sweetness and is served as an ideal accompaniment with Indian meals. What’s more, it can be easily adapted to many interesting flavors by changing just an ingredient or two, and each option is just as delicious!

    How to make this simple but tasty chutney?

    This basic white coconut chutney eaten with Idli or Dosa needs just a handful of ingredients. Freshly grated coconut, roasted gram lentils or Dalia, cumin seeds, garlic, and fresh lemon juice are blended together with water to make a coarse paste. The ground chutney is then tempered with a tadka or seasoning, made by spluttering mustard seeds and curry leaves in hot oil. 

    Coconut Chutney in a white bowl

    My younger son is a true food aficionado! He is very particular about pairing the right sides with the right main dishes. He loves this classic white chutney especially when I cook South Indian dishes. I want to think it was my husband who got him hooked on that taste.

    Growing up predominantly in a South Indian locality in Mumbai, my husband frequented quaint Udipi restaurants for weekend breakfasts with his school buddies. On our India travels, it is a ritual for him to take the boys to all the restaurants he frequented as a child. Our boys totally love those trips and are always looking forward to those binge outings. 

    Variations

    This hotel style coconut chutney recipe is easy to tweak with different ingredients to make interesting variations:

    1. Use half and half of roasted gram lentils and peanuts for an extra creamy and nutty chutney
    2. If you have run out of roasted gram lentils, replace the entire quantity with roasted peanuts
    3. Use an inch of ginger in place of garlic for a different flavor
    4. Add urad daal (split black gram) in the tempering for a crunch
    5. Add a dried red chili to the tempering for smoky flavor and heat
    6. You can skip the tempering altogether and the chutney will still be as delicious

    Ingredients

    All the ingredients needed for this recipe are easily available at local Indian grocery stores. This chutney tastes best with freshly grated coconut, but frozen grated coconut works just as fine. I use frozen grated coconut from either Deep, Daily Delight, or Anand brand. This recipe is so versatile, that you can even make the coconut chutney hotel-style using unsweetened desiccated coconut. 

    Process

    To make the chutney, add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice, and water to a blender and blend until you get a smooth chutney. Add more water if needed to get to the desired consistency. You will need more water if using desiccated coconut powder or coconut flakes.

    Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter. Pour the tadka over the chutney and stir in.

    Steps one through four of making coconut chutney

    Serving

    Serve it with South Indian breakfast dishes such as steaming hot idlis, dosa, uttapam, upma, etc., and give a gratifying start to your day. You can serve it with crudités for a tasty dip or spread it on your favorite sandwich for a spicy kick.

    Storing

    Easy to make, this vegan dip stays fresh in the refrigerator for up to four days and freezes well too. So go ahead and double up the recipe and freeze in small portions. When you are ready to enjoy, simply allow the chutney to thaw overnight in the refrigerator or at room temperature for half an hour.

    Quinoa Oats Dosa served with coconut chutney

    Did you enjoy this chutney? You will love my homemade cilantro mint chutney that we love to smother on sandwiches and also use as a marinade.

    Love South Indian food? Here are some recipes that are on repeat at my home:

    coconut chutney with idli
    Print Recipe
    4.63 from 8 votes

    Coconut Chutney

    Mildly spiced South Indian chutney made with coconut, roasted gram and cumin seeds
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Chutney
    Cuisine: Indian
    Servings: 4
    Calories: 117kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    • ¾ cup coconut fresh frozen or unsweetened dry desiccated
    • 2 tablespoons split roasted chana daal or roasted peanuts
    • 1 garlic clove peeled
    • 1 to 2 green chili
    • ½ teaspoon cumin seeds
    • ½ teaspoon kosher salt
    • 1 teaspoons sugar optional
    • ⅓ cup water add more as needed
    • 1 teaspoons fresh lemon juice

    Tadka (optional)

    Instructions

    • Add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice and water to a blender and blend until you get smooth chutney. Add more water if needed to get to the desired consistency. Take out the chutney in a serving bowl.
    • Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter.
    • Pour the tadka over the chutney and stir in.

    Video

    Nutrition

    Calories: 117kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 334mg | Potassium: 111mg | Fiber: 4g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 33mg | Calcium: 10mg | Iron: 1mg

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    Savory Masala French Toast with Turmeric & Chili

    Packing in tons of flavors and scrumptiousness, the Savory Masala French Toast is a gratifying breakfast made by dipping sliced bread in a spicy egg mixture and then pan frying it to perfectly delectable brown. Made from healthy eggs, onions, and warming spices like turmeric and chili, this recipe is sure to be your family’s most loved on the breakfast menu.

    savory french toast served with chutney, ketchup & chai

    Bombay Toast

    Growing up in India, I have had countless helpings of this Dhaba-style savory breakfast during my college days which is also known as Savory Bombay Toast. I fondly reminisce those days when my friends and I would spend hours chatting at the quaint little eateries. As rain made the most melodious sounds on the tin roofs of the dhabas, hot masala french toasts and ginger chai would make several rounds, and we would totally lose track of time. Back in those days….

    No matter how often I had this tasty meal out, it was never enough for me. I would insist my mom make this dish for lazy weekend brunches and my dear mom always obliged.

    This Indian savory french toast is just another awesome example of an interesting twist to the tried and tested French toast recipe, and taking it to another level of yumminess.

    By the way, I love my sweet French toast made in the Instant pot too. I make it extra decadent by drizzling maple syrup and topping it with sliced bananas, nuts, or chocolate chips. But for those of you who are on a diet, or prefer a savory hot breakfast over cold or sweet options, this easy spicy Bombay toast is your answer to an ultimately satisfying breakfast or lunch. 

    savory french toast served with chutney, ketchup & chai

    This quick Indian-style masala french toast is so easy to whip up and is so filling, you can actually plan this as a working lunch or even as a weeknight dinner. I serve the sizzling desi masala french toast with an accompaniment of ketchup, green chutney, or spicy sriracha. Can you imagine the burst of flavors in every bite? My family also loves to pair this meal with a piping hot cup of masala chai. The combination is just….Aaah, mind-blowing!

    Tips

    Here are some of my pro tips to make the best savory french toast:

    1. Preferably use a firm bread for this recipe
    2. If using a softer bread, keep the slices in the refrigerator for at least 30 mins
    3. Chop the onions and chilies as finely as you can, this way they will stick easily to the bread
    4. Whip up the spicy egg mixture in a wide bowl in which you can easily soak the bread
    5. Use a non-stick fry pan to shallow fry the toast. Alternatively, you can also use a cast iron pan for this recipe.

    Best bread

    Almost any bread works fine, but I like to use slightly firm bread. This way the toast retains the perfect texture and flavor. Sourdough or multigrain bread are my favorites for this bread and egg Indian breakfast recipe.

    Masala toast served with chutney, ketchup & chai

    Steps

    Here’s my awesome recipe of the spicy Desi Masala French toast.

    Step 1: Whisk together onion, green chili, turmeric, salt, cilantro, and milk to a wide bowl (big enough to fit the sliced bread).  Add in the eggs and whisk for a minute.

    whisked eggs with onions, chili & cilantro

    Step 2: Dip one slice of bread in the egg mixture and gently press down with a fork so the bread can absorb the egg mix. Flip the bread over and repeat on the other side. 

    dipping sliced bread in egg mixture

    Step 3: Heat a non-stick pan (you can also use cast iron) and apply ½ teaspoon of oil. Carefully place the soaked bread on the pan and spoon and spread over some extra onion mixture on top. Cook on medium heat for a minute or until the bottom side starts to turn golden brown. Turn over and cook the other side for a minute until it becomes golden brown.

    cooking savory french toast in a pan

    Step 4: Repeat with the second slice of bread.

    Serving

    Serve hot with ketchup, sriracha, or green chutney and a cup of hot chai.

    Did you enjoy this quick and easy meal? Here are some more recipe to try:

    savory french toast served with chai
    Print Recipe
    4.95 from 17 votes

    Masala French Toast | Savory Bombay Toast

    Made from eggs, onions & warming spices like turmeric & chili, these 10 min savory french toast are sure to be your family’s most loved on the brunch menu.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast, Brunch, Lunch
    Cuisine: Indian
    Servings: 2
    Calories: 181kcal
    Author: Archana Mundhe

    Ingredients

    • 2 large eggs
    • 2 tablespoons red onion finely minced
    • 1 teaspoons green chili finely minced, jalapeno or other spicy chili works too
    • ¼ teaspoon ground turmeric
    • ½ teaspoon kosher salt
    • 2 tablespoons cilantro finely chopped
    • ⅓ cup milk or water
    • 2 slices bread sourdough, multigrain or whole wheat

    To serve

    • 2 tablespoons ketchup green chutney or sriracha sauce

    Instructions

    • Whisk together onion, green chili, turmeric, salt, cilantro and milk in a wide bowl (big enough to fit the sliced bread). Add in the eggs and whisk for a minute. Dip one slice of bread in the egg mixture and gently press down with a fork so the bread can absorb the egg mix. Flip the bread over and repeat on the other side.
    • Heat a non stick pan (you can also use cast iron) and apply ½ teaspoon of oil. Carefully place the soaked bread on the pan. Spoon and spread over some extra onions from the egg mixture on top. Cook on medium heat for a minute or until the bottom side starts to turn golden brown.
    • Turn over and cook the other side for a minute until it becomes golden brown. Repeat with the second slice of bread.
    • Serve hot with ketchup, sriracha or green chutney.

    Video

    Nutrition

    Calories: 181kcal | Carbohydrates: 21g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 167mg | Sodium: 961mg | Potassium: 214mg | Fiber: 2g | Sugar: 8g | Vitamin A: 382IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Bombay Sandwich

    Bombay sandwich is a deliciously wholesome sandwich with generous amounts of lip-smacking fresh cilantro-mint chutney and thinly sliced veggies layered between slices of soft bread. This Indian vegetarian sandwich is a hassle free, all-season snack loaded with the goodness of fresh veggies, making for an immensely gratifying bite.

    stacked up chutney sandwich

    Ranking high up in the list of most loved Indian street foods, the Bombay chutney sandwich is nutritious and filling. Traditionally street vendors layer thin slices of steamed potatoes, cucumbers, tomatoes, and onions in this sandwich. But feel free to use your favorite veggies to make this simple cold vegetarian sandwich. A sure shot pleaser, this versatile sandwich is a must-try, so go ahead and make it today!

    The perfectly spicy green herb chutney, is the star ingredient that strikingly offsets the white bread, and the crisp layered vegetables add toothsome textures to the sandwich. Serve this Indian sandwich with a dollop of bright red ketchup, and the result is one of the most visually delightful meals ever. This scrumptious tea sandwich is packed with a burst of flavors to match the vivid colors and is one of the coolest ways to get your family to not just eat, but enjoy their veggies. 

    chutney sandwich cut into square pieces

    Flavor up

    You can also add some extra condiments to take the flavors a few more notches up: 

    • Butter the bread before adding the chutney for added taste
    • The chutney has salt in it, but if you need more sprinkle some salt & pepper as per taste
    • Sprinkle some Indian Chaat masala or Sandwich masala for an extra kick
    • Kids love cheese, so feel free to add a slice to get those proteins in
    • Skip the butter and cheese altogether for a tasty vegan option
    assembling chutney sandwich

    Tips

    Here are Ministry of Curry’s pro tips for making the best Bombay sandwiches:

    • Preferably use white bread for this recipe. Feel free to use any soft bread for this recipe, but white bread is the most preferred
    • Thinly slice the veggies so they can be neatly layered
    • Use only ripe but firm tomatoes
    • Sprinkle a tiny amount of salt and chaat masala for enhanced flavors
    • If the sides of the bread are stiff or if you prefer not to have them, feel free to cut and discard them
    • How to pack for a picnic - To avoid getting the sandwiches too soggy, pack sliced cucumbers and tomatoes separately and layer them on when you are ready to eat
    stacked up chutney sandwich with potato chips

    Variations

    The beauty of this sandwich recipe is that, with a slight change in the ingredients, it can be adapted to many delish and fun versions. 

    • Hi-tea cucumber sandwiches - place thinly sliced crisp cucumbers between slices of bread laced with fresh green chutney 
    • Grilled vegetable sandwiches - follow the Bombay Sandwich recipe and simply grill it to a toasty brown
    • Tri-color sandwiches - layer one slice of bread with the green mint-cilantro chutney. Layer the other side with ketchup. Place a slice of American cheese and voila! You have a kid's favorite sandwich that makes for an awesome school lunch
    • Simple chutney sandwiches - this is a great low calorie, vegan option and can be an excellent choice for picnics or road trips with simply the green chutney spread between sliced bread

    Here is how to assemble the chutney sandwich:

    1. Apply up to 1 tablespoon of chutney (more or less depending on the spice level on one side of the bread. 
    2. Take one slice and start layering veggies over the chutney side. Start with steamed veggies that do not release too much water like potatoes/beets as it will help the bread from getting soggy. Then layer over cucumbers and tomatoes.
    3. Layer onions/bell peppers making sure you have a nice flat layer of veggies. Sprinkle with chat masala or salt & pepper (optional).
    4. Finally, place the second slice of bread chutney side down over the veggies. Cut the sandwich in half lengthwise or diagonally and serve immediately.
    steps one through four of making bombay sandwich

    Optional Veggies

    As the name suggests, this is a truly enjoyable sandwich loaded with vegetables, so here are a few other vegetables to add to this recipe:

    • sweet onion halved & thinly sliced 
    • red or green pepper halved & thinly sliced
    • avocado, thinly sliced 
    • beet, steamed & thinly sliced  
    stacked up bombay veggie sandwich

     So go ahead, and try this amazing recipe today!

    Pairings 

    Here are some of our favorite drinks that pair well with the chutney sandwiches:

    • Ginger Chai - Indian tea with fresh ginger
    • Mango Lassi – Cooling yogurt drink with mangoes
    • Ginger Lemonade – Favorite homemade lemonade 
    • Watermelon Juice – Quick 5 minute recipe for a refreshing drink 
    • Rose Falooda – This drink and dessert recipe makes a delicious pairing with a veggie sandwich for a fun meal  

    Love quick and easy meal ideas? Here are some more vegetarian recipes to try:

    • Paneer Kathi Rolls - A must-try most popular recipe on the blog!
    • Pav bhaji – Indian vegetarian sloppy Joe’s, this flavorful mix vegetable dish tastes best with buttered rolls
    • Easy Vegetable Manchurian – Healthy-ish no fry version of the Indo Chinese popular dish
    • Hakka Noodles – Noodles stir-fried in loads of veggies in a soy, garlic sauce
    chutney sandwich
    Print Recipe
    4.75 from 8 votes

    Bombay Sandwich

    Bombay sandwich is a deliciously wholesome sandwich made by layering thinly sliced vegetables between slices of soft bread, laced with generous amounts of fresh cilantro-mint chutney
    Prep Time10 mins
    Cook Time0 mins
    Total Time10 mins
    Course: Breakfast, Brunch, Lunch, Snack
    Cuisine: Indian
    Servings: 2
    Calories: 267kcal
    Author: Archana Mundhe

    Ingredients

    • 4 sliced white bread or your favorite soft sliced bread
    • ¼ cup green chutney
    • 1 small cucumber persian
    • 1 tomato ripe but firm, thinly sliced
    • 1 small potato steamed

    Optional veggies

    • small onion halves & thinly sliced
    • Small Red or green peppers halved and thinly sliced
    • avocado thinly sliced
    • small beet steamed & thinly sliced

    Optional ingredients:

    • Butter or neutral oil
    • Ketchup
    • Cheese
    • Chat masala
    • Salt & pepper

    Instructions

    • Peel and thinly slice cucumbers. You may choose to keep the peel on or partially peel. Peel the potato and thinly slice.
    • Apply up to 1 tablespoon of chutney (more or less depending on the spice level on one side of the bread.
    • Take one sliced and start layering veggies over the chutney side. Start with steamed veggies that do not release too much water like potatoes/beets as it will help the bread from getting soggy. Then layer over cucumbers and tomatoes. Finally layer onions/bell peppers making sure you have a nice flat layer of veggies.
    • Sprinkle with chat masala or salt & pepper (optional). Finally place the second slice of bread chutney side down over the veggies. Cut the sandwich in half lengthwise or diagonally and serve immediately.

    Video

    Nutrition

    Calories: 267kcal | Carbohydrates: 51g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 723mg | Potassium: 908mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1365IU | Vitamin C: 26mg | Calcium: 171mg | Iron: 3mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Quinoa Oats Dosa

    Instant quinoa oats dosa is my go-to recipe when I am craving my favorite South Indian food and do not have hours or days to plan ahead. This recipe uses quinoa instead of rice and does not require fermenting of the batter.

    quinoa oats dosa served with sambar, chutney & curried potatoes
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    Gluten-free vegetarian dosas are not only healthy but also make a hearty meal. The traditional recipe uses rice and urad dal and requires 6 to 10 hours of fermenting the batter. The problem is, in winter this process can take even longer to ferment the batter.

    This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles.

    cone shaped quinoa dosa served with sambar, chutney & curried potatoes

    Ingredients

    Over the years I have experimented with this recipe in a few ways adding and removing different lentils. Here is the 4 ingredient Instant Quinoa Dosa recipe that I make the most:

    • Organic white Quinoa - A great sub for rice that is high in protein and fiber
    • Rolled Oats - Adds smooth texture and fiber
    • Urad Dal - Adds the traditional earthy dosa taste with creamy texture and proteins
    • Chana Dal - Helps make the dosa crispy

    Variations

    • To make vegan quinoa dosa simply use neutral oil instead of ghee
    • Substitute Instant Oats in place of rolled oats
    • Add an inch of ginger and a green chili while grinding the batter for a tasty dosa
    • You can also use this batter to make thick pancake-like uttapam. Simple stir in finely chopped onions, green chili, cilantro, etc to the batter and make the savory protein-packed pancakes

    Tips

    • Make sure to massage and rinse quinoa at least 2 to 3 times
    • Use Organic white/ivory quinoa
    • Dosas are best cooked and served immediately. Although, when prepping ahead you can store the batter refrigerated in an airtight container for up to 3 days
    • Well seasoned cast iron pan is best for making dosa but you can also use a non-stick pan
    • To make perfectly thin dosas every time, it's important to have the griddle or pan you are using at the right temperature. It should be on low heat when you are pouring and spreading the batter
    • Between each dosa use a couple of wet paper towels to wipe the pan, allowing it to cool down. This gives you enough time to thinly spread the batter for your next dosa. If the pan is too hot, the batter may stick to the back of the spoon as you spread it, making it difficult to spread it thin and even.
    • Once you are done spreading the batter, increase the heat to medium and cook the dosa until the bottom starts to turn golden
    • Note that the quinoa dosa is best cooked on medium to low heat so it cooks crispy and golden brown
    quinoa dosa served with sambar, chutney & curried potatoes

    Instructions

    Here is the recipe with step by step photos to show how to make dosa:

    Step 1 - Soaking

    Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours. Drain out all the water.

    steps one and two of making dosa - rinse and soak lentils and quinoa

    Step 2 - Batter

    Step 2: Add soaked and drained quinoa, oats & lentils to the blender and blend with water. The dosa batter consistency will be like pancake batter. Add salt and mix well. Note: You can allow the batter to rest for 20 mins to an hour or start making the dosa’s right away

    steps three through six showing how to make dosa batter

    Step 3: Cook

    Preheat a nonstick griddle on low heat. Pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Cook on medium heat and once the bottom starts to turn golden brown evenly spread some ghee or oil.

    steps seven through ten showing how to make dosa

    Using a flat spatula start removing the dosa from the outer edges, then gently fold the dosa and serve immediately

    steps eleven and twelve showing cooked dosa on the pan

    Important Step:

    Before making the next dosa, lower the heat and wipe the pan using wet paper towels. You can also cut an onion in half and use the flat portion of the onion to rub on the pan. This helps cool down the pan a bit and will allow you to spread the batter thinly and evenly. 

    Repeat making dosas with the rest of the batter. Any remaining batter can be refrigerated for up to 3 days.

    Here is another way to fold the dosa in a cone shape that kids are sure to enjoy:

    Starting from the outer edge, cut the cooked dosa until the mid-center. Then pick up one side of the dosa and start folding it inwards using the cut center as the top point, shaping it like a cone.

    steps thirteen through sixteen showing how to fold cone shaped dosa

    Serving

    Dosa is best served with a lentil soup called sambar (easy recipe in The Essential Indian Instant Pot Cookbook), spicy potatoes, and coconut chutney.

    Don't forget to pair Dosa with either creamy mango lassi or refreshing ginger lemonade!

    Love South Indian Food? Here are some more recipes to try:

    Recipe

    quinoa oats dosa with potatoes, lentils and chutney
    Print Recipe
    4.96 from 70 votes

    Quinoa Oats Dosa

    Instant crispy delicious quinoa dosa without fermenting the batter. This recipe will make 10 to 12 dosas.
    Prep Time15 mins
    Cook Time30 mins
    Soaking Time4 hrs
    Total Time4 hrs 45 mins
    Course: Breads, Breakfast, Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 6
    Calories: 288kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Instructions

    • Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
    • Drain out all the water. Add to a blender and blend with water. The dosa batter consistency will be like pancake batter. Add salt and mix well
    • Allow to rest for 20 minutes or an hour or start making the dosa’s right away
    • Preheat a nonstick griddle on low heat and pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Starting from the middle spread the batter in a circular motion going outwards.
    • Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes or if you like softer dosa lower the heat and take the dosa out.
    • Using a flat spatula start remove the dosa from the outer edges, then gently fold the dosa and serve immediately with coconut chutney and spicy potatoes.
    • Before making the next dosa, lower the heat and wipe the pan using wet paper towels. You can also cut an onion in half and use the flat portion of the onion to rub on the pan. This helps cool down the pan a bit and will allow you to spread the batter thinly and evenly.
    • Repeat making dosa with the rest of the batter. Any remaining batter can be refrigerated for up to 3 days.

    Video

    Notes

    • Make sure to massage and rinse quinoa at least 2 to 3 times
    • Dosas are best cooked and served immediately but you can store the batter refrigerated in an airtight container for up to 3 days
    • To make perfectly thin dosas everytime, its important to have the griddle or pan you are using at the right temperature. Th pan should be on low heat when you are pouring and spreading the batter
    • Between each dosa use couple of wet paper towels to wipe the pan and to bring down the temperature so the dosa batter can be spread properly for your next dosa. If the Pan is too hot, the batter will not spread evenly and will start sticking to the back of the spoon.
    • Once the batter is spread you can increase the heat to medium and finish cooking
    • Note that the quinoa dosas are best cooked on medium to low heat so they cook crispy golden brown
    • You can also fold the dosa in a cone shape that the kids will love to see and eat! Starting from the outer edge, cut the cooked dosa until the mid center. Then pickup one side of the dosa and start folding it inwards using the cut center as the top point, shaping it like a cone.

    Nutrition

    Calories: 288kcal | Carbohydrates: 36g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 587mg | Potassium: 184mg | Fiber: 8g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Phulka - Homemade Indian Roti

    Phulka or Phulka Roti is a soft melt-in-the-mouth whole wheat Indian flatbread, that is a daily meal staple in many Indian homes. Top this thinly rolled Indian bread with homemade aromatic ghee, and you have the best accompaniment to go with any vegetarian or non-vegetarian curry dishes. 

    roti in a silver platter
    [feast_advanced_jump_to]

    What is Roti

    Roti's or Phulka are unleavened wheat bread and can be cooked instantly. Also, since there is no yeast or baking involved, there is practically zero chance of going wrong, and you can enjoy perfectly soft phulkas each time. 

    Phulka or fulka, quite simply means ‘puffed up’. The process involves first rolling out the roti in thin circles. Next, they are partially roasted on a hot pan, followed by roasting directly over the flame, till they puff up. If you do not have a gas stovetop, simply roast the roti on the pan on both sides, till they puff up.

    folded roti in a silver platter

    Types

    There are a few different Roti types:

    In some parts of western India, the dough is rolled out small and really thin. These are called ‘Rotli’. In other parts of Western India, rotis are called ‘fulkas’, ‘chapatis’ or ‘polis’. In North India, the dough is rolled out thick, and these rotis are known as parathas. The rolling technique is also slightly different from region to region, but the final dish, topped with ghee is always awesome. 

    phulkas in a silver platter

    Tips

    Before I get into the detailed recipe here are my pro tips for making the perfect phulka:

    1. Make sure to buy good quality whole wheat flour. I like the Aashirvaad brand atta flour available in Indian grocery stores
    2. The flour to water ratio can vary between different brands and varieties of whole wheat flour.
    3. Kneading the perfect dough is pretty much the key step. Knead your dough medium soft.
    4. Leave the dough covered on your countertop for 15-20 minutes before rolling out
    5. Add salt and oil while kneading the dough. Oil helps to make the dough soft as well as non-sticky. However, you can skip both oil and salt if you prefer 
    6. While rolling out, start from the center. As the dough rolls out, start rolling more towards the edges. The edges have to be flat and thin
    7. Make sure you do not put too much pressure while rolling the dough. This may make the fulka thin in parts and hard to puff up
    8. Preheat the pan before placing the rolled out phulka
    9. Last but not the least, patience and practice makes perfect phulkas 🙂
    roti served with green beans

    Process

    Here is the step by step recipe with photos to show how to make roti dough using the stand mixer, how to roll thin roti's and how to cook them:

    Step 1: Knead the dough

    Before I explain how to make the dough using a stand mixer, please know that I have been kneading the dough by hand for years. It's easy to knead by hand, see the recipe card below for details.

    Using Stand Mixer: Attach the spiral dough hook to the stand mixer. Add flour, salt, and 1.5 cups of water to the mixer bowl and start the mixer at speed 2. Add the remaining water as needed. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take out the dough, cover it and allow to rest for 10 to 15 minutes. The dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days (photos 1 - 4).

    photos 1 through four showing how to make roti dough

    Step 2: Roll the Roti

    Next, when you are ready to roll, knead the dough again for a minute and make small round balls from it. With 4 cups of dough, you can make roughly 20 balls. Heat the Tawa or griddle on medium heat.

    Traditionally Roti's are rolled on a round board called "Chakla" and rolled with a rolling pin called "Belan". If you do not have the chakla, you can roll them directly on your kitchen countertops, marble boards, or pastry mats.

    Take one dough ball at a time and roll it in the dry flour so that it is evenly covered with flour. Gently press the dough ball to flatten it and then roll it back and forth using a rolling pin, using gentle pressure. Turn the roti around clockwise a few times, as you roll it evenly on all the sides. Dip it back in flour if it starts to get sticky and form 6 to 8-inch roti. (photos 5 - 8).

    photos five through eight showing how to roll roti

    Step 3: Cook the Roti

    Gently place the rolled roti on the preheated Tawa and cook for 30 to 45 seconds. Then flip the roti over with a pair of tongs and allow the side touching the Tawa to fully cook. About a minute or so, or until the roti starts to get light brown spots over. Now carefully lift the Tawa with one hand (non-dominant) and pick up the Roti using the pair of tongs and place it upside down on medium high flame. The Roti will start to pop up, getting brown spots on it, about 20 to 30 seconds. Place the roti on a plate facing up the side that just cooked directly on the flame. Place the Tawa back on the flame. Optionally apply ghee or oil, on the top surface of the Roti. (photos 9 - 12).

    photos nine through twelve showing how to cook roti

    Storing

    It's best to serve and enjoy hot roti's immediately. If I am making them ahead of time, I keep them in a hot pot casserole that keeps the roti's warm for a couple of hours. You can also refrigerate for 1 to 2 days in an airtight container or tightly wrapped in aluminum foil. For extended shelf life, roti's can also be frozen.

    To reheat, simply wrap 2 to 3 roti's in paper towels and microwave for 20 to 30 seconds. You can also reheat them on a stovetop pan or griddle.

    putting ghee on cooked roti

    Troubleshooting

    Here are some of the issues you may have while making rotis, and how to fix them:

    1. The dough is too hard or dry - If your dough looks hard or if you need to use a lot of pressure while rolling your dough is too hard. Add some water and knead the dough again. This process will make your dough look sticky at first, but add only 1 to 2 tablespoons at a time and continue kneading, then finish with a light sprinkle of dry flour which will help make it even and not sticky on the outside. Then knead with 1 to 2 teaspoons of oil. Allow the dough to rest for at least 10 mins.
    2. The dough is too soft or sticky - The dough should be soft yet not sticky. You may have added more water if your dough is sticky. To fix that simply sprinkle a little bit of dry flour at a time and knead until the dough is not sticky. Knead with 1 to 2 teaspoons of oil until you can easily make balls without the dough sticking to your hands. Allow the dough to rest for at least 10 mins.

    Here are some of the vegetarian dishes my family enjoys frequently with fresh homemade roti's:

    In addition to this thin-rolled phulka, I also make homemade whole wheat parathas by layering the dough and rolling it out slightly thick. These are especially good to serve when hosting parties. The other savory flatbreads on rotation at my home are the flavorful Methi Thepla, Kale Parathas, and Cabbage Parathas. These healthy flatbreads incorporate lots of veggies and spices and are perfect for breakfast, lunch, or dinner. And then there are parathas for dessert and snacks, check out the mildly sweet pumpkin parathas and also the earthy sweet sesame parathas.

    Recipe

    puffed roti
    Print Recipe
    4.82 from 11 votes

    Roti

    Everyday Indian thin flatbreads made with whole wheat flour
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Breads, dinner, Lunch
    Cuisine: Indian
    Servings: 8
    Calories: 252kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Instructions

    To make the dough by hand:

    • Add flour and salt to a mixing bowl and mix well. Then slowly add the water little bit at a time and mix it in with the flour using finger tips of your dominant hand. Keep adding water and kneading until soft dough (but not sticky) forms. Then add the oil and knead once again for 4 to 5 minutes or until even and smooth dough forms. Cover the dough and allow it to rest for 10 to 15 minutes. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.

    To make the Dough using Stand Mixer:

    • Attach the spiral dough hook to the stand mixer. Add flour, salt and 1.5 cups of water to the mixer bowl and start the mixer at speed 2. Add the remaining water as needed. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take out the dough, cover it and allow to rest for 10 to 15 minutes. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.

    Rolling:

    • Knead the dough once more for a minute and make small round balls from it. With 4 cups of dough you can make roughly 20 balls. Heat the tawa or a shallow pan/griddle on medium heat.
    • Take one dough ball at a time and roll it in the dry flour so that it is evenly covered with flour. Gently press the dough ball to flatten it and then roll it back and forth using a rolling pin, using gentle pressure. Turn the roti around clockwise a few times, as you roll it evenly on all the sides. Dip it back in flour if it starts to get sticky and form 6 to 8 inch roti.
    • Gently place the rolled roti on the preheated Tawa and cook for 30 to 45 seconds. Then flip the roti over with a pair of tongs and allow the side touching the tawa to fully cook. About a minute or so, or until the roti starts to get light brown spots over.
    • Now carefully lift the tawa with one hand (non dominant) and pick up the Roti using the pair of tongs and place it upside down on medium high flame. The Roti will start to pop up, getting brown spots on it, about 20 to 30 seconds. Place the roti in a plate facing up the side that just cooked directly on the flame. Place the tawa back on the flame. Optionally apply ghee or oil, on the top surface of the Roti.
    • Repeat steps 2, 3 & 4 with remaining dough balls.

    Video

    Notes

     
    1. Remember that flour to water ratio can vary between different brands and varieties of whole wheat flour. Kneading the perfect dough is pretty much the key step and should be medium soft but not sticky 
    2. Leave the dough covered on your counter top for 15-20 minutes before rolling out
    3. While rolling out, start from the center. As the dough rolls out, start rolling more towards the edges. The edges should be flat and thin
    4. Make sure to not put too much pressure while rolling the dough. This may make the fulka thin in parts and hard to puff up
    5. Preheat the pan before placing the rolled out phulka

    Nutrition

    Calories: 252kcal | Carbohydrates: 43g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 586mg | Potassium: 218mg | Fiber: 6g | Sugar: 1g | Calcium: 22mg | Iron: 2mg

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    Chicken Kathi Rolls | Weeknight Dinner, Street Cart Style

    Succulent pieces of spicy chicken cooked with freshly chopped onions and peppers, drizzled with a tangy cilantro mint chutney, and rolled in soft flaky parathas make for one of India's most epic street food - the Chicken Kathi Rolls. These visually delightful chicken rolls pack in so many complex flavors and freshness in every bite, I bet this will be a repeat on your dinner menu.  

    3 chicken kathi rolls stacked
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    Chicken Kathi rolls are super easy to make, can be prepped ahead of time, and are an absolutely gratifying meal, whether you have it as dinner, lunch, or just an appetizer.

    These mouth-watering rolls, also popularly known as Chicken Tikka Kati rolls are usually a fast-selling fare in most restaurants and eateries in India. A very popular grab-and-go food, Kathi roll makes a good lunch idea as the rolls can be individually wrapped in parchment paper for a hearty meal.

    The best part about the Kathi rolls is that you can make them with your regular pantry ingredients. To cut down a bit of my work, I usually use the ready-made frozen Kawan parathas that are easily available at Indian grocery stores.

    However, if you don’t have the parathas in your freezer or plan this meal last minute, fret not. Parathas are simple to make at home and are healthy too. Check out this recipe on how to make soft and tasty whole wheat parathas at home. 

    chicken kathi rolls

    Tips

    1. Pat dry the chicken to remove any excess moisture before making pieces and marinating it. This will prevent the marinated chicken from becoming diluted and watery.
    2. How long should you marinate the chicken? - Since the chicken is cut into small bite-sized pieces they don't need to be marinated for a long time. Marinate it for about 15 to 20 minutes, as you prep the veggies and make the chutney. You can keep the marinated chicken in the refrigerator for a longer time, although 2 hours is sufficient for the flavors to imbibe well. 
    3. I would highly recommend making fresh homemade mint cilantro chutney for this recipe as the bright minty sauce elevates the rustic flavors of the spiced chicken. 
    4. You can even make a double batch of the filling ahead of time. It stays fresh in the refrigerator for up to 3 days and can also be frozen for future use.  
    5. During summertime, you can grill the marinated chicken, onions, and peppers on an outdoor grill to add nice smoky flavors. Place on cooked parathas, drizzle some mint cilantro chutney, top it up with crisp red onions and fresh cilantro. Roll and enjoy hot. 
    6. For a non-dairy recipe, either substitute the yogurt with non-dairy yogurt or simply add an extra teaspoon of lemon juice to the marinade.
    Kathi rolls with a pan of filling

    Variations

    1. Since the marinade for the chicken is made from scratch, you can adjust the spice level by adding or reducing the amount of red chili powder and garam masala. Note that I always use the mild Kashmiri red chili powder. If you are using a different variety you may want to adjust the amount. 
    2. I love to use the flaky Kawan parathas for this recipe, but you can use your favorite brand of ready-made parathas or make them at home using my recipe for homemade parathas.
    3. My chicken Kathi roll recipe uses green and red peppers. However, feel free to use different colors of bell peppers that you like. Same for the onions. 
    4. I like to use boneless chicken breasts in this recipe, but you can also use skinless boneless chicken thighs instead
    holding chicken kathi roll

    Thank you for all the lovely messages and for sharing the photos of your Paneer Kathi Rolls with me on Instagram and Facebook. I love seeing your creations! It makes me happy to see so many of you trying my recipes and adding them to your repeat menu.

    Since many of you requested a non-vegetarian version of these amazing rolls, I am sharing this fail-proof recipe for all you chicken lovers. So go ahead and whip up the best ever Chicken Kathi Rolls and share your awesome pics with me!

    Instructions

    Here is my step by step recipe with photos to make the best chicken kathi rolls:

    Marinate the chicken: Add chicken to a bowl and stir in all the marinade ingredients. Mix well and keep aside for 20 minutes. You can also marinate it for a longer time but 2 hours is generally enough. Make sure to keep it in the refrigerator if marinating for more than 20 mins. 

    marinating chicken

    Make the filling: Heat 2 tablespoons of oil in a pan. Add onions, peppers, salt and cook for 3 to 4 minutes. Add marinated chicken and mix well. Cooked covered for 3 to 4 minutes on medium heat. Take the lid off and cook for another 2 to 3 minutes until the chicken is fully cooked. Turn the heat off. Add cilantro.

    photos show how to make chicken kati roll filling

    Cook the Parathas: Heat a non-stick griddle pan. Remove the Kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about 1 to 1-½ minutes on each side or until both sides are golden brown, pressing gently with a spatula. 

    photos showing how to cook frozen paratha

    Serving

    Assemble Kathi Roll: Spread 2 teaspoons of chutney on the cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.

    Looking to make a complete meal? Here are some of our favorite drinks that pair well with these Spicy Kathi Rolls:

    • Mango Lassi – Cooling yogurt drink with mango is a perfect pairing with spicy foods
    • Ginger Lemonade – favorite homemade lemonade 
    • Watermelon Juice – a quick 5-minute recipe for a refreshing drink 
    • Rose Falooda – This drink and dessert recipe makes a delicious pairing with Kathi roll for a Friday night get together or a game night 

    Love this easy meal idea? Here are some more recipes you will enjoy:

    • Pav bhaji - Indian vegetarian sloppy Joe's, this flavorful mix vegetable dish tastes best with buttered rolls
    • Kheema Pav - Ground Chicken curry served with buttery buns
    • Easy Vegetable Manchurian - Healthy-ish no fry version of the Indo Chinese popular dish
    • Hakka Noodles - Noodles stir-fried in loads of veggies in a soy, garlic sauce
    • Misal Pav - Traditional Maharashtrian Sprouted moth bean curry served with buttery buns
    • Spicy Masala Burgers - Easiest chicken burgers with all of your favorite Indian spices and flavors

    Recipe

    chicken kathi rolls
    Print Recipe
    4.85 from 13 votes

    Chicken Kathi rolls

    Succulent pieces of spicy chicken cooked with freshly chopped onions and peppers, drizzled with a tangy cilantro mint chutney, and rolled in soft flaky parathas
    Prep Time10 mins
    Cook Time20 mins
    Marinating Time20 mins
    Total Time50 mins
    Course: Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 180kcal
    Author: Archana Mundhe

    Ingredients

    • 1 lb chicken breasts cut into bite sized strips
    • 2 tablespoons oil
    • 1 small red pepper thinly sliced
    • 1 small green pepper thinly sliced
    • 1 medium red onion thinly sliced
    • ½ teaspoon kosher salt

    Marinade Ingredients:

    To Serve:

    Instructions

    • Marinate the chicken: Add chicken to a bowl and stir in all the marinade ingredients. Mix well and keep aside for 20 minutes. You can also marinate it for a longer time but 2 hours is generally enough. Make sure to keep it in the refrigerator if marinating for more than 20 mins.
    • Make the filling: Heat oil in a pan. Add onions, peppers, salt and cook for 3 to 4 minutes. Add marinated chicken and mix well. Cooked covered for 3 to 4 minutes on medium heat. Take the lid off and cook for another 2 to 3 minutes until the chicken is fully cooked. Turn the heat off. Add cilantro.
    • Cook the Parathas: Heat a non-stick griddle pan. Remove the Kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about 1 to 2 minutes on each side or until both sides are golden brown, pressing gently with a spatula.
    • Assemble Kathi Roll: Spread 2 teaspoons of chutney on the cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.

    Video

    Notes

    Pat dry the chicken to remove any excess moisture before making pieces and marinating it. This will prevent the marinated chicken from becoming diluted and watery.

    Marination

    1. Since the chicken is cut into small bite-sized pieces they don’t need to be marinated for a long time. Marinate it for about 15 to 20 minutes, as you prep the veggies and make the chutney. You can keep the marinated chicken in the refrigerator for a longer time, although 2 hours is sufficient for the flavors to imbibe well. 
    2. For a non-dairy recipe, either substitute the yogurt with non-dairy yogurt or simply add an extra teaspoon of lemon juice to the marinade.
    3. Since the marinade for the chicken is made from scratch, you can adjust the spice level by adding or reducing the amount of red chili powder and garam masala. Note that I always use the mild Kashmiri red chili powder. If you are using a different variety you may want to adjust the amount. 
    4. I like to use boneless chicken breasts in this recipe, but you can also use skinless boneless chicken thighs instead.
     
    Outdoor Grill - During summertime, you can grill the marinated chicken, onions, and peppers on an outdoor grill to add nice smoky flavors. Place on cooked parathas, drizzle some mint cilantro chutney, top it up with crisp red onions and fresh cilantro. Roll and enjoy hot. 
     

    Serving

    1. I would highly recommend making fresh homemade mint cilantro chutney for this recipe as the bright minty sauce elevates the rustic flavors of the spiced chicken. 
    2. I have used the flaky Kawan parathas for this recipe, but you can use your favorite brand of ready-made parathas or make them at home using my recipe for homemade parathas.
     
    Storing - You can even make a double batch of the filling ahead of time. It stays fresh in the refrigerator for up to 3 days and can also be frozen for future use. 

    Nutrition

    Calories: 180kcal | Carbohydrates: 10g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1022mg | Potassium: 650mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1359IU | Vitamin C: 70mg | Calcium: 33mg | Iron: 1mg

    Poha | The Quintessential Indian Breakfast

    Poha is a scrumptious, easy-to-make savory dish enjoyed as a goodful breakfast or a snack. Originally native to Maharashtra in Western India, poha is a light, fluffy dish made with flattened rice seasoned with onions, potatoes, and warming spices. The earthy turmeric gives it a bright yellow hue and the fresh green chilis add just the right amount of spice.  

    Poha in pan with lemon wedges on the side

    My mom makes the best Kande Pohe in this world. My childhood memories are all about enjoying bowls after bowls of freshly made, steaming Poha on lazy Sunday mornings. I have been truly fortunate to have learned, tried, and tested my mom’s Maharashtrian Poha recipe, which I am happy to share with you all.

    Poha served in white bowls with tea and toppings on the side
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    Poha

    Poha or Pohe, dried flattened rice; is a staple pantry ingredient in Indian kitchens. These gluten-free flakes are popular in India, used in making breakfast and snacks. 

    Where to Buy

    Poha is easily available at any Indian grocery store. You will find a couple of varieti