Saturday, July 30, 2011

Brown Rice Masala Dosa

Brown rice is an excellent source of magnesium, iron, selenium, manganese, and the vitamins B1, B2, B3, and B6. Brown rice is a good source of dietary fiber, protein, and gamma-oryzanol. White rice is brown rice that has had essential nutrients removed when processed in order to make it easier and faster to cook, and to give it a longer shelf life. This is accomplished by removing the bran, and with it, minerals and vitamins that are necessary in our diet.

Health Benefits of Brown Rice
  • helps aid digestion
  • relieve constipation
  • cure diarrhea
  • good body building food
  • promote strong healthy hair, teeth and nails
  • control cholesterol
  • beneficial for stomach and intestinal ulcers
  • help control blood sugar
  • help reduce risk of colon cancer

Seeing all these benefits on the web I decided to make dosa with brown rice and I'm very happy with the result. After trying the dosa with brown rice, now I've stopped using white rice for dosa.

Ingredients for Masala

Medium Sized Potatoes -2
Onion Chopped - 1
Green chillies sliced - 2
Green peas -1/2 cup
Grated ginger - 2 tsp
Bengal gram - 2tsp
Turmeric - 1/2 tsp
Sambhar masala - 1 tsp
Oil - 2 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Curry Leaves.
Cilantro to garnish

Wash and boil the potatoes. Cool and mash them. In a skillet add oil. When oil is hot add mustard seeds and let it pop. Add bengal gram, curry leaves, green chillies, ginger paste, following by onion. When onion is transparent add sambhar masala and turmeric powder. Add potatoes, peas ans salt and saute for some time. Garnish with chopped cilantro.

Ingredients for Dosa
Brown Rice - 2 cups
Beaten Rice - 1/2 cup
Urad dal - 1 cup
Fenugreek seeds - 1 tsp
Salt to taste

Wash and soak rice and dal and fenugreek seeds separately overnight. Another morning soak beaten rice for 30 min before starting grinding. Grind everything in a smooth paste. Add salt and mix the batter very well. Let it ferment for 7-8 hrs. If the weather is cold, put it in the warm oven to ferment.  Take care to ferment it in a big mixing bowl with enough space to rise the batter. 
Heat the non stick griddle on medium heat. The griddle should be hot enough that when you sprinkle a few drops of water on it, they sizzle and evaporate. Pour a ladleful of batter and spread it out as thick or as thin as you want with the back of the ladle. The beauty of this batter is that both thick and paper thin dosas come out so well. Drizzle some oil around or use a non stick cooking spray and flip to the other side to cook it thoroughly. Dollop a spoon of the prepared masala  and place it in the centre of the Dosa. Close one end of the dosa over the other and serve on a platter with Sambhar for coconut chutney.

Goes to Iftar Event

Iftar Moments Hijri 1432

Healthy Fiber and Protein Rich Whole Grains

Thursday, July 28, 2011

Friday Potluck #1

Hi Friends,

As I had announced to commence a potluck party from this Friday and this is follow up mail on that. Here I have posted a link using which, you can attach your recipes to make the dining table grandeur. Please attach the logo with the original announcement or this page.

If you are non blogger, please send your recipes to
Lets raise the curtain and enjoy the show.

Wednesday, July 27, 2011

Sprout Salad


prouts contain a lot of fiber and water, and are easily digested. They also provide most of the essential vitamins and minerals. A bowl of sprout with some chopped cucumber, tomato, pineapple and red bell pepper with the dressing of yogurt, coriander chutney, black salt and pepper powder can be low fat, nutritive and yet delicious.

Sprouts from 1 cup moth dal (matki)
Yogurt - 5 tbsp
Green chutney - 2 tbsp
Roasted cumin powder - 1 tsp
Salt - 1 tsp
Red chilli powder - 1/4 tsp
Chat masala - 3/4 tsp
Black salt - 1/2 tsp
Tomato - 2 chopped
Pineapple - 1/4 cup chopped
Grapes - 1/4 cup
Cucumber - 1/4 cup chopped
Red bell pepper - 1/4 cup chopped


Boil the sprouts with minimum water and 1tsp salt in a pressure cooker till 1 whistle. Let it get cool. In another bowl add yogurt, green chutney, roasted cummin seeds, black salt, chat masala and red chilli powder. Add rest of the ingredients and this salad dressing to the sprouts. Give a good mix. Taste and adjust it to your tounge. Decorate and serve.

Goes to Healthy Snack

Salad Spread

Potluck Party

Monday, July 25, 2011

Stuffed Bitter Gourd


ow a days I'm making the stuffed recipes more frequent. You know the's LGSS. So this time I made Karela or Bitter gourd/melon and stuffed it with potato and coconut.  This can be served with chapati or rice.

Bitter Gourd - 4
Onion - 1 medium, finely chopped
Boiled and mashed Potato - 2 medium
Coconut powder - 3 tbsp (optional)
Tomato - 1, finely chopped
Green chili - 1, finely chopped
Fenugreek seeds - 1/2 tsp
Hing - a pinch
Turmeric powder - 1/4 tsp
Coriander powder - 3/4 tsp
Fennel powder - 3/4 tsp
Red chili powder - 1/2 tsp
Tamarind pulp - 2tbsp
Garam masala - 1/2 tsp
Salt - 1/2 tsp
Oil - 2 tsp

Wash and peel the bitter gourds. Marinate them in salt for few hours. I usually marinate them overnight but this time for some reason I left them for 24 hrs and they were not bitter at all. It may be the marination for more hours or the variety of bitter gourd wont  be so bitter.
In a nonstick pan  add 1 tsp oil. When the oil is hot add fenugreek seeds and hing. Saute onion til golden brown. Add coconut powder and roast for 2 mins. Add all the masalas and fry them. Now add chopped tomato and fry them til tender. Add mashed potatoes and mix well. Add tamarind pulp and let it cook for 2-3 mins. This yummy stuffing is ready.
Wash the bitter gourds again to remove the extra salt. Fill the stuffing into the bitter  gourds. Heat remaining 1 tsp oil in a nonstick pan. Place the bitter gourds in the pan. Cover and cook them on medium heat.

Rotate the side of the bitter gourds after every few minutes so that they are roasted from every side.
Enjoy the stuffed bitter gourds.

Note - Everyone likes different spice level so please adjust the spices according to your taste.
Linking it to 

Hearth and Soul Hop at Zesty South Indian Kitchen

Calling all Food Bloggers For Thursday POTLUCK

All my buddies are invited to the potluck Party....

When - Every Thursday :) excited about it!
Where - @
Want to join in? It's as simple as can be, just link this week's best- food-related post to the potluck party... every Friday!

Rules to link the post
  • Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
  • Please vegetarian dishes only. Eggs are not allowed.
  • Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
  • Please become a follower of my blog, if you haven't done so already.
  • Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
  • Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
  • Only one blog post per person per party, please!

Please click here to upload your recipe.
Have fun; visit some other blogs and enjoy!

Wednesday, July 20, 2011

Guava Shake

hen saw this recipe here, I wanted to try this and here I'm with this Guava shake. Before the recipe I want to share some information about this fruit.

Guavas are high in fiber.

Research at the US Dept. of Agriculture have found that guava may be among the fruits richest in antioxidants, suggesting that there may be significant health benefits for people who regularly include guava in their diets.

Guava is rich in vitamin A, B, C and is know to have more vitamin C than an orange.
Guava is also a good source of calcium, unusual for a fruit.

Guavas are cholesterol-free, saturated fat free and sodium-free, plus they are low in fat and in calories.

Guava - 1/2 can
Cold Milk - 1 1/2 cup
Cardamom powder - a pinch
Sugar - to taste
I dint get the fresh guava so I've used the can. I bet fresh one will taste better. Chop the guava and blend in the blender with sugar and little milk till very smooth. Add more milk and whip. Serve chilled.

Tuesday, July 19, 2011

Eggless Banana Pancake


wanted a very quick breakfast and pancakes saved me today. This is very simple and foolproof recipe. I got the recipe from Spice Your Life. You can serve the pancakes with variety of toppings or just with butter or syrup. Today's recipe is for basic pancake.

Whole wheat flour and All purpose flour - 1/3 cup
Sugar - 1 tsp
Mashed Banana - 1
Baking powder - 1 pinch
Vanilla essence - 1/2 tsp
Cinnamon - 1/4 tsp
Milk - 4-5 tsp
Salt - a pinch
Ghee to cook the pancake

Mix all the dry ingredients. Mix the banana puree to it. Add vanilla essence and milk to make a smooth batter. Let it rest for 5-7 min. Heat a nonstick pan and drizzle some ghee. Add some batter to make a pancake. Don't make it too thin.  Let it cook on low heat to make sure that it is cooked well. Add some ghee and cook both sides.

Serve it with butter and  Maple syrup and as it is.
Goes to Bookmarked Recipes

Monday, July 18, 2011

Lauki Halwa


auki/Bottle gaurd/ Doodhi halwa is scrumptious Indian dessert. Halwa, made of la sounds unusual but the dessert is delicious. Bottle Gourd is one of the most vital veggies that alternative medicine systems like Ayurveda and Unani prescribe as it is low in cholesterol and fat and high in iron, fibre, dietary and vitamins C & B. 
Grated bottle gourd simmered with milk, sugar, ghee and cardamom. It can be served as a snack or after meal sweet!


Grated lauki - 4 cups
Condensed milk - 1 tin
Milk powder - 1 cup
Milk - 1 cup
Cardamom powder - 1/2 tsp
Sugar - 1/2 cups
Ghee - 3 tbsp

Boil the grated lauki in pressure cooker with 1/4 cup of milk to 1 whistle . In a microwave safe bowl mix condensed milk and milk powder. Microwave it for 5 min. Give it a stir and put again for 2 mins. Open the cooker and add rest of the milk and microwaved mawa. Mix well and let it cook on medium heat till all the liquid evaporates. Stir it often. Add the sugar and cook again. When all the liquid evaporates, add cardamom powder and gee. Mix well. Garnish with nuts. The delactable halwa is ready to enjoy.

This halwa is going to Sara's Signature recipes
and Iftar Moments Hijri 1432

and MMK - Mithai Mela

Stuffed Tomato with Potato, Onion and Paneer


his is a very easy to make and yummy to eat dish. The tomatoes are scooped, stuffed and baked.
This is another recipe for LGSS_Potato. Ther are many types of tomatoes in the market. For this dish you need to choose firm round tomatoes.

Firm Tomato - 6
Potato(boiled) - 1/2 cup
Onion( finely chopped) - 1/2 cup
Paneer (grated) - 1/2 cup
Oil - 2 tsp
Coriander powder - 1/2 tsp
Fennel powder - 1/2 tsp
Salt - 3/4 tsp
Red chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Butter - 2 tsp
Cheese - For garnishing
Cashew - For garnishing

Wash the tomatoes and pat dry them. Cut the cap of the tomatoes. Gently  scoop out the pulp and keep it safe to use in some other dish.
Preheat the oven at 300 F. To prepare stuffing heat oil in a pan/wok. Add onions and saute till golden. Add all the masala and fry for 1 min. Add rest of the stuff and fry for 3-4 mins.
Fill the stuffing in the tomatoes. Brush the tomatoes with butter. Arrange them in a baking tray.

 Garnish with some cheese.

 Put them in the oven for 12 mins. Change them in the serving tray and garnish with cashew. Serve hot.

The platter goes to LGSS_Potato.

Friday, July 15, 2011

Dal Dhokli


al dhokli is a Rajasthani delicacy which I've tasted first time at my friend's place in Bangalore. It is a delicious one pot meal. I've posted one more recipe like this and that is 'Varan phal', which is made by using Arhar dal  and the shape of dhokli is different too. That is rolled like a chapati and cut into  small diamond shaped pieces. you can call that Gujarati Dal dhokli. In Rajasthani Dal dhokli, moong dal is used and the shape of dhokli is round with a whole in the center. This is what I thinks about these two ,I may be wrong though.

Moong dal - 1/2 cup
Wheat flour - 1 cup
Salt - 1 1/2tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Cumin seeds - 1tsp
Red chili powder - 1 tsp
Lemon juice - 1 tbsp
Hing - 1/8 tsp
Ghee - 1 tbsp
Oil - 1tbsp
Green chili (finely chopped) - 1
Garam masala - 1/4tsp
Method - 
Cooking Dal
Wash dal and soak it for 30 mins. Put it in a pressure cooker with 2 cups of water. Add 1 tsp salt, 1/2 tsp turmeric powder and hing. Cook it till it gives 2 whistles.

Making Dhoklis
In a mixing bowl mix wheat flour, 1/2tsp salt, 1/2 turmeric powder, red chili powder and 1 tbsp oil. Knead the dough of paratha consistency. Divide the dough in 30 pieces and make small balls from them. Take a ball and flatten it between the palms. Make a whole with the finger in the center. Repeat the process for all the balls.

Open the cooker and add 2 cups of water and let it boil. Add dhoklies in it. Cover it and cook for another 2 whistles. Garnish with cilantro leaves.

Serve it with ghee, and papad.

Thursday, July 14, 2011

Noodles Cutlet


got this idea from my friend when we were talking about how to use leftover maggie. These cutlets has a crispy exterior and from inside it is soft.  I've used boiled spaghetti, you can use left over maggie too. I love this change to the usual potato Pattie and enjoyed the cutlet with ketchup.

Spaghetti (boiled) - 1 cup
Boiled potato - 2
Salt 1/2 tsp
Black pepper powder - 1/2 tsp
Green chili - 1
Ginger garlic paste - 1 tsp
Chat masala - 1/2 tsp
Garam masal a- 1/4tsp
Oil for frying

Mash the boiled potatoes. In a mixing bowl mix all the ingredients except oil. Grease your palm. Take a lemon size ball from the dough and give it a shape. Repeat it until all the dough is used. Deep fry til crispy and golden Brown. Serve hot.

Wednesday, July 13, 2011

Brinjal Stuffed with Onions and Potatoes


tuffed brinjal or Barawan baigan is eggplant stuffed with spiced onion and potatoes. I've already posted Brinjal stuffed with coconut. This is another version of it. The stuffing varies so much that if you go on changing the stuffings, the Curry tastes Divine and different every time you change it and taste it. 

Small brinjal - 4
Onion - 1 smalla
Potato - 1 medium
Bengal gram flour (Besan) - 2 tsp
Tamarind pulp - 2 tsp
Jaggery powder - 2 tsp
Coniander powder - 1 tsp
Salt - 3/4 tsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing - 1/8tsp

Boil the potato. Cut the onion finely. Wash the brinjals and slit them cross in 4 pieces. Keep the stem intact. Add oil in a pan. When the oil is hot add cumin seeds and hing. When the seeds crackle add onions and saute them. Add besan and fry it. Add salt, coriander powder, turmeric powder and chili powder. Fry for 2 mins. Add grated boiled potato, tamarind pulp and Jaggery. Fry for another 3 mins.
Stuff the slits with this masala. Take care not to separate the segments. Half the masala will be left.

In another pan add 1 tsp oil. Add the remaining masala and 1/4 cup water. Place the stuffed brinjals in the pan. Cover and cook. keep on changing the sides of brinjal occasionally. 

Serve hot with chapati.
Goes to LGSS_Potato.
Ongoing Event Series

Tuesday, July 12, 2011

Cashew Curry

Cashew curry is one of the dish I only had in a restaurant in Bangalore. I've never seen it in any other menu or in any kitchen. Of course everyone love cashews but when they go in a spiced gravy, it becomes a delectable dish.
Nuts contain Protein but they are high in fats too, so they can not be a primary source of daily protein. Occasionally you can enjoy them in a big amount. Cashews are the source of protein in this recipe.

Cashew - 2 1/2 cups
Onions - 1 1/2 big size
Ginger garlic paste - 2 tsp
Green chili - 2
Tomatoes - 6 medium
Poppy seeds - 2 tbsp
Condense milk - 1 tbsp
Salt - according to taste
Red chili powder -1/2 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Oil - 3 tbsp
Cumin seeds - 1 tsp
Hing - 1/4 tsp
water - 1 cup

Roast the cashew in a pan adding little oil and keep aside. I've bought the cashew from Costco so I dint do this. Soak poppy seeds for 15 mins. Cut the onions in strips. Add oil in a pan. When the oil is hot add cumin seeds and hing. When the seeds splutter, add green chili and ginger garlic paste. After a minute add onions and cook them till well done.  Grind poppy seeds with some fry onions. Add tomato paste, salt, red chili powder and coriander powder,  cover and cook.  Add poppy seeds paste,condensed milk and fry for few mins. Switch off the stove and let the gravy cool for some time. Run the gravy through the mixer. Pour the gravy in the pan again. Add  water and let it boil. Add the roasted cashew and let it cook for 7 mins. Taste it and adjust the seasoning. Serve it with naan or chapati.

Goes to  Signature recipes and Cook it Healthy

Crabby Sandwich

I've used bread, jam, marshmallow, raisins and apple to make this sandwich.
This plater goes to Sandwich Mela

and Nayna's event hosted by Sara

and Lets Cook - Tea Time Snacks


Related Posts Plugin for WordPress, Blogger...