Instant Masala Rolled Oats in Kettle :

If you are living in a hostel, PG or with limited access to the main kitchen, it is an awesome idea to keep some ready mixes with one small kettle, as an alternate choice to mess food.

Here, I have used Rolled oats with south Indian masala to give homely Sambar taste, as well as Rolled oats to give chewy texture, alternate to rice. Rice needs little longer time to cook, when compared to Rolled oats. when you have an instant mix ready, it is really quick, easy, filling, fibre rich and delicious choice of meal. 

Ready mix can be stored at room temperature up to a month.

Cooking time – 5 minutes and standing time :5 minutes.

How I made:

Rolled oats – 1 cup

Ghee/ oil – 1 tablespoon

Mustard – 1tsp

Urad dal – 1 tsp

Chana dal -1 tsp

Cashew pieces – 1 tablespoon

Curry leaves – 1 spring (chopped)

Turmeric – ½ tsp

Sambar powder – 1 tsp (as needed)

Tamarind powder – ½ tsp (as needed)


Jaggery – 1 tsp (as needed)


-Take one tawa, heat ghee or oil, splutter mustard, fry urad dal, chana dal, fry until it starts to change colour.

-Add cashew pieces, fry for a while. Next, add chopped curry leaves toss until crispy.

-Now add Rolled oats fry for 2 to 3 minutes in low fire. Add turmeric, sambar powder, tamarind powder, salt, jaggery and mix everything until oats absorbs all the masalas.

-Switch off the gas, cool the mixture and keep it in an airtight container. Stays good for more than one month.

How to Cook:

-Take required amount of oats.

If Masala oats – 1 cup

Water – 1 ¼ cup

Boil water in  a kettle, add oats, cook without the lid, until water absorbs, now close the lid, and leave it for 5 minutes. It is such a simple and delicious choice.


Instant Pongal in Kettle:

Living away from home can be difficult at times, especially when you are unwell and want to really have a simple homecooked meal. This same situation was the reason behind my experiments in Kettle cooking. Bought a new Morphy Richards Insta Cook Noodle/Pasta and Beverage Maker Electric Kettle( 1 lit) and started my journey to make south Indian comfort meal.

Tried all these for my daughters who will use these premixes and use this kettle in their Hostel.

At first tried my daughter’s favourite comfort meal “Pongal Premix”

For Instant Pongal Mix : I took

Moong dal – 1 cup

Rice – 1 ½ cup

For seasoning: Ghee, mustard, cumin, hing, chopped curry leaves , chopped green chillies, ginger juveniles ,turmeric and pepper powder.

How to make: Take one kadai, add ghee, splutter mustard, cumin, hing, curry leaves ,green chillies ,ginger ,turmeric and fry nicely. Lastly add Pepper powder.

-Now add Moong dal and fry for two minutes. Then add rice, switch off the gas and mix everything nicely for 2 more minutes.

-Cool the mixture, pack it in an airtight container or in a zip lock bag.

Cooking Process:

-Take one and half cup of water, add half cup of Pongal premix and required salt and soak it in a kettle for 10 – 20 minutes.

-Switch on the kettle (Boil mode). It would turn off automatically within 2 ½ minutes if lid is on. Keep as it is for 5 to 10 minutes.

– once again switch on and repeat the procedure for once or twice by checking the doneness as well as water.

-After taking out the Pongal, pour some water for the used kettle to soak in, before you start eating.

-In this way, by the time you finish your eating, kettle will be ready for washing. You can use liquid dish washing soap and nonabrasive scrubber to clean inside. Take care of the outside base (no water should enter)

Note: Here, I have not used any coconut.

It’s ready and you can now enjoy your rice meal hot!


Instant Stuffed Brinjal:

Tiny brinjals are very delicious in dry curries as well as in gravies. When I have plenty of home grown organic brinjals, I normally make this quick dish, which can be handy as well as tasty when you are super lazy to cook. If chutney powder (any chutney powder will do) is around, within no time you will be able to make this delicious dish. It can be relished as a starter, side dish or with curd rice.


Tiny Brinjals – 12

Garlic Chutney powder – 2 to 3 table spoons

Hucchellu/ gurellu or Nigella seed powder – 1 tea spoon (optional)

Red chilli powder – 1 tea spoon

Amchur powder – ½ tea spoon


Turmeric – ½ tea spoon

Cooking oil – 2 tea spoons


-Hucchellu powder is purely optional. If you have roasted Hucchellu powder, use it.

-Take one bowl, mix chutney powder, gurellu powder, salt, turmeric, red chilli powder, amchur powder, salt.

-Wash brinjal, make 2 slits (+ shape) and fill this mixture and keep aside. If any mixture is remaining, keep aside.

-Take one kadai, add oil. When oil becomes hot, add masala filled brinjals and toss for couple of minutes.

-Sprinkle little (1 table spoon) water and close the lid and cook in a low flame.

-Once again sprinkle water in between and cook until brinjal shrinks and cooks properly.

-Lastly, sprinkle remaining masala mixture, give one stir and serve as you wish.



Rava idli with Oats/ Semolina idli with Oats:

I normally used to make plain Oats idli, earlier. It is our favourite breakfast item and I wanted to make a slight change while preparing and used my Rava idli making method with oats added in it and served with Potato Sagu as how I serve normal Rava idli. It tasted good and we started liking this method instead of making plain Rava idli. This is one more instant and handy recipe for me and works just fine even in kid’s lunch box as well. Addition of oats increases the nutritional value of the dish. So, whenever excess curd is there, this is one more recipe to indulge in that too without any grinding and prior planning.

I normally prepare the dry mixture the previous night and keep it ready to cut short my early morning job. It works very well. Dry mix consists of seasoning and roasting part.

How I make –


Normal Rava / Semolina – 2 cups

Oats – 2 cups

Curds – 2 cups

Water – 3 cups

Eno fruit salt – 1 tea spoon


Coriander leaves – ¼ cup (chopped)


Ghee or oil – 2 table spoons

Mustard – 1 tea spoon

Urad dal – 1tea spoon

Chana dal – 1 tea spoon

Hing – ¼ tea spoon

Cumin – 1 tea spoon

Cashew bits – 2 table spoons (optional)

Curry leaves – 2 springs (Shredded)


-Take one kadai, do seasoning part. Heat ghee, splutter mustard, then add urad and chana dal.

-When dals become red, add cashew, hing, cumin, curry leaves and fry for 1 minute.

-Add Rava and roast for a while (until it is grainy) and add oats and proceed the roasting process for some more time. (May be 2 minutes more).

– Add in chopped coriander and mix until it distributes evenly and wilts a little.

-Switch off the gas and leave this mixture to cool. (I usually prepare this much in the previous night and keep it ready)

-Next comes the batter preparation. Use room temperature mixture. Don’t use hot Rava mixture to make idli batter.

-Take one big bowl, pour in curd and water (here I normally take one cup of liquid to each cup of oats and 1 ½ cup of liquid to each cup of rawa) It is a very simple calculation 😊

-Add salt and Eno fruit salt (you can use cooking soda as well) beat a little to attain frothy texture.

-Add seasoned Rava and oats mixture to this and mix.

-Now comes the idli steaming part.

-Take one cooker, pour one cup of water at the base and heat.

-Rinse idli mould by using fresh water. (it is an alternate to greasing the mould)

-Pour ready batter to idli mould, keep it in a steamer and steam cook for 10 minutes.

-Remove, cool, de mould and serve with chutney or potato Sagu.