Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

February 27, 2014

Brown Rice Dosa | Healthy Indian Breakfast/Dinner

Brown Rice Dosa

I always look for healthy options when I plan my family menu. I reduce the oil as much as possible and try to use healthier choices. Brown Rice Dosa was one such healthy choice I made. I grind the normal Idly/Dosa batter for the kids and MK and I use the brown rice batter for making dosa. Initially I started to grind it only for me and when MK accidentally tasted it he started to like it and always has his dosa with this batter. The dosa made from this batter is really tasty I should say. I tried to make Idlies with the batter but they turned out to be hard and did not rise so I make only dosa with this batter.

Brown Rice Dosa is definitely a keeper recipe for breakfast or dinner. I grind this batter along with the regular dosa batter and store it in the refrigerator for more than a week. the dosa is so tasty and goes well with any chutney, sambar or even your Idly milagai podi. I normally serve it with spicy chutney and everyone likes it so much. I buy organic short grain brown rice from Costco. You can try any variety of brown rice. You need to soak the rice a bit longer as brown rice is more harder. Do try this healthy breakfast and let me know how you liked it.

Healthy Indian Breakfast


Brown Rice - 2 cups
Urad Dal - 1/2 cup
Fenugreek Seeds - 1 tsp

Soaking Time
  • Brown Rice - 10 - 12 hours or overnight
  • Fenugreek Seeds - 6 - 8 hours
  • Urad Dal - 1 - 1 1/2 hours
Grinding Time
  • Brown Rice - 20 - 25 minutes
  • Urad Dal, Fenugreek Seeds - 20 - 25 minutes
Fermenting Time: 8 - 15 hours (depends on the climatic conditions)

  • Wash Brown Rice until water runs clear and soak together for about 10 - 12 hours or overnight.
  • Wash and soak the fenugreek seeds for about 6 - 8 hours.
  • Wash the Urad Dal until water runs clear and soak for about 1 - 1 1/2 hours.
  • Wash and clean the stone grinder.
  • Wash and keep a container large enough to collect the batter and mix.
Method for Brown Rice Dosa Batter
  • To the clean stone grinder add the fenugreek seeds and handful of urad dal and grind with little water for about 3 - 4 minutes. The fenugreek seeds are slightly harder than the urad dal so doing this helps grinding the seeds well.
  • Next add the remaining soaked urad dal and grind by adding water at regular intervals. Need to add water enough to keep the batter soft. This is important.
  • Grind the batter until it is smooth. This takes about 20 - 25 minutes depending on your grinder.
  • Collect the ground batter to the large container and keep aside.
  • To the grinder next add the soaked brown rice.No need to clean the grinder.
  • Grind the rice for about 20 - 25 minutes depending on your grinder. It need not be very smooth like the urad dal batter.
  • Transfer the ground rice batter into the same container with the ground urad dal.
  • Add required salt and mix with bare hands until everything is mixed well.
  • The batter should be only 3/4 th in vessel if it is more then keep it 2 vessels.
  • Close the container and allow it to ferment in a warm place for about 8 - 15 hours. Do not use a airtight container.
  • When it is fermented the batter will have slightly risen and will be porous.
  • Mix well with a laddle and store it in an air tight container in a refrigerator.
  • You can start using the batter for Dosa as and when needed.
Method for making Brown Rice Dosa
  • Remove the batter from refrigerator and place at room temperature for about 10 minutes.
  • Heat the dosa pan/kallu in medium high flame add few drops of oil and spread it over the kallu with a half onion or kitchen tissue.
  • When a drop of water sprinkled over the dosa kallu sizzles it is heated enough.
  • Pour about 1 big laddle of batter in the center of the dosa kallu.
  • Quickly spread the batter in concentric circles depending on how thin you want the dosa.
  • Drizzle gingely oil around the dosa and allow it to cook for about a minute or so until the bottom side becomes golden brown.
  • Using a flat spatule turn over the dosa and allow it cook the other side.
  • Turn the heat to medium low.
  • Remove the dosa from the pan and sprinkle water to reduce the heat.
  • Add few drops of oil and spread it over the kallu before making the next dosa.
  • Serve hot with Chutney/Sambar.
  • Normally if I try make Idly with batter it turns out be slightly hard so I use this only for dosa.
  • Quality of urad dal plays an important role to get perfect dosa so buy a recognized brand.
  • You can also use you mixer for grinding the batter but to my knowledge you do not get the same results.
  • In the US due to climatic conditions it takes a longer time for the batter to ferment than in India. Normally I place the batter inside the conventional oven with the lights on or on the stove top with the surface lights on which helps to give the warm environment.
  • Make sure to use a large vessel as the batter will rise else you will end up cleaning your counter or oven.
  • The batter can be stored in refrigerator for about 8 - 10 days in the US and 4 - 7 days in India.
  • Using cast iron kallu is the best option than non stick pans for making dosa.
  • Do not over heat the dosa kallu sprinkle water and spread oil after every dosa else it will be difficult to remove the dosa.

February 20, 2014

Bitter Gourd Roast | Karela Roast | Pavakkai Varuval | Easy Vegetarian Side dish

Pavakkai Fry

Days are as usual kids are busy at school and I'm busy with work. On the cooking front we are staying below average. We did not make anything new and stuck to the normal stuff. Coming to recipe I don't know how many people like bitter gourd. I don't love it but like it a lot. If cooked in the proper way you will love it too. It is also important to buy good quality and less bitter ones. The dark green bitter gourds are very bitter. So look out for light green and firm ones. I do not prefer the deep fried version due to health reasons. But this one is very close in taste.

Bitter Gourd roast is one of my favorite side dish. We had it with puli kuzhambu and the combination is too good. It also goes well with bland sambar or even rasam. You have to be careful while adding powders and care not to burn them. Also to get that blackened effect increase the heat to high and saute continuously. It enhances the taste and removes the bitter taste. I prefer to cook small quantities as it will take time to slowly cook the vegetable.If you are big fan of bitter gourd or if you are the opposite you got to try this recipe. Either you will love it more or start liking it.

Bitter Gourd Fry

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4


Bitter Gourd - 4 - 5 no
Onion - 1 no
Chilly Powder - 1 1/2 tsp
Turmeric Powder - 1/2 tsp
Mustard - 1 tsp
Oil - 1 tbsp
Salt - as per taste

  • Wash and slice the bitter gourd into thin circles.
  • Chop the onion lengthwise.
  • Heat oil in a kadai/wok.
  • Add the mustard and allow it to splutter.
  • Add the chopped onions and saute for a few minuites.
  • Next add the chilly powder, turmeric powder in low flame. Do not allow the powders to get burnt.
  • Next add the sliced bitter gourd and salt. Mix well until the powders are coated onto the bitter gourd.
  • In medium flame cook the bitter gourd until it is fully cooked.
  • When it is fully cooked, increase the heat and cook in high flame to get that blackened effect.
  • Serve hot as side dish with rice.
  • Do not allow the chilly and turmeric powders to get burnt. Reduce the flame before adding the powders.
  • Adjust the chilly powder according to your desired spice level.
  • Increasing the heat in the end gives that blackened effect. Skip step if you do not want it.

February 9, 2014

Beetroot Stir fry | Beetroot Poriyal| Beetroot Thoran

Last week was a busy week with so many celebrations at school. They celebrated Catholic week at school and the kids had to dress up each day. Though it took so much time to plan everything, the happiness in the face of a kid makes you forget all the pain. Next week is going to be equally busy due to Valentine's Day. I have offered to help at school and I'm super excited about it. It is very cute to watch the kids dressed in red and exchange gifts. I have become so lazy to click pictures nowadays. I make new dishes but lack of sunlight takes away the whole mood of taking pictures. So this Beetroot Stir Fry is from the draft. I love this stir fry so much and it is definitely a keeper.

Beetroot always gets mixed votes. Some people like it and some prefer not to have it. I was not a big fan of this vegetable until I saw this recipe in a Tamil magazine. It is the same way like the normal stir fries but the addition of channa dal and lots of curry leaves takes it to a new level. Everyone at my place like it when I make it this way. The addition of coconut always enhances the taste. But if you are health conscious and do not prefer to add it you can always omit it. You can also coarsely grind some roasted gram and add it to get that crunchy texture. Do give it a try and let me know how you liked it.

Preparation Time - 10 minutes

Cooking Time - 8 - 10 minutes

Serves 4


Beetroot - 3 - 4 no (medium size)
Onion - 1 no medium size
Mustard - 1 tsp
Channa Dal/Kadala Paruppu - 1 1/2 tbsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coconut pieces - 4 - 5 (medium size pieces)
Curry Leaves - 2 sprigs
Oil - 2 tsp
Salt - as per taste

  • Wash and chop the beetroot into small pieces.
  • Chop the onions into small pieces.
  • Grate the coconut and keep aside. 2 - 3 tbsp of coconut will give good taste.
  • Heat oil in a kadai.
  • Add the mustard when oil is hot, when mustard splutters, reduce the flame add the channa dal and fry until golden brown.
  • Next add the onion and saute it turns translucent.
  • Add the red chilly powder, turmeric powder, curry leaves, salt and roast in medium flame.
  • Add the chopped beetroot and saute until the seasoning coats the vegetable.
  • Sprinkle little water cook until the vegetable is fully cooked.
  • Add the grated coconut and mix well.
  • Serve hot with rice, sambar, rasam etc.
  • Do not allow the temper items to be over roasted, it spoils the taste of the stir fry.
  • Adjust the chilly powder according to your spice level.
  • Adjust the coconut or omit it if you prefer so. You can add coarsely ground roasted gram to get that crunchy texture.

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