Thursday, April 7, 2011

Oatmeal Dosa

Oats is surely a comfort and healthy food.It loweres cholestrol and its low glycemic index of the old fashion oats can turn into glucose slowly in your body. Though not great in its taste,with a little creativity it can surely be enjoyed a lot.
Last week I am out of dosa batter and I made this instant dosa.I took the recipe from lot of sites and added a few ingredients and took out some and made my version of this yummy,easy to make oatmeal dosa.It was a hit. I made a little batter as I was not sure whether my son and hubby will like it or not,but to my suprise i had to mix the batter again to satisfy their tummies.

I like to eat it as it is without any chutney,but tastes good with peanut or tomato chutney.

Oatmeal: 1 cup
Upma ravva/suji:1/4 cup
Rice flour :1/4 cup
Yogurt :1/2cup
Water :as required to make into a pouring consistency
salt :to taste
chilli powder :as per taste.
cumin :1/2tsp


* Mix all the ingredients and set aside for 1/2hr.Oats will become very soft.

* Heat the griddle and pour the batter and spread it slowly from inside to out,it will not be as big as normal dosa.Now put a tsp of oil around it.

* Dosa tastes great if its cooked on a medium-low heat.

* Once done on one side flip the dosa for other side to be done,approx for 1/2min.

*Serve dosa with your deisred chutney but believe me it tastes great just like that.

Thursday, May 13, 2010


Being a hyderabadi, biriyani is my all-time favorite food. I can eat biriyani any day, any time.

There are 26 varieties of biriyani made in India. Biriyani come from the Persian word “birian” which means “fried before cooking”. The vegetable Biriyani is the “tarkari” version which was originally made for cashiers and financiers who were mahajan hindus. The hyderabadi version of mixed vegetable biriyani is the Tahiri.
In olden days rice was fried (without washing) in ghee. After the rice is stir fried it was cooked with water and spices till half-cooked. In an earthen pot called “Handi”, the rice and vegetables are layered, the top and bottom are always rice and the interior layers may be introduced between the rice and vegetables. Saffron mixed in warm milk may be added for added color and aroma(alternatively you can also use orange food colour). The Handi is sealed and put on coal embers to cook. Now days we use oven to do that work.

My version is soaking basmati rice in water for a while…cook until 70% is done with oil and salt, layer with half-cooked vegetables along with herbs, seal it with aluminum foil and bake in the oven for 20mins. Just open it before serving and enjoy with mirchi-ka-salan or bagara baingan and raita.


Preparation time: 1hr (including baking time)
Serves : 5 people
Cuisine : Indian


Basmati Rice: 2 cups
Gingergarlic paste: 1 tsp
Cinnamon stick-1/2stick
Shah jeera-1/2tsp
Bay leaves-2
Everest shahi biriyani masala- 1tbsp


Green chilies-6-7(depending on your spice level)
Green beans-5
Bell pepper (any color of your choice. I prefer green and red)-1/4 of each color
Paneer--shallow fry in ghee(optional)
Mint-1/2 bunch
Cilantro/dhania/kottimeera-1/2 bunch


Wash the basmati rice thoroughly and soak them in water for 1/2hr.

Wash all the veggies and cut them length wise except paneer.

In a wide pan add oil or ghee; once it is hot add the whole masala (cloves, cinnamon, cardamom, bay leaf and shahjeera) let them fry for a minute.Now add ginger garlic paste, once the masala is frying in GG paste add onions and fry them till they become soft.

Now add rest of the veggies and cook them until they are ½ done. At this point add salt(remember,we add salt to rice while cooking)chopped mint, cilantro and store brought biriyani masala.

Mean while turn on the rice cooker with 1:1 ratio (1cup water for 1cup rice),add oil and salt.

once the rice is done, take an oven proof dish ( I usually do it in foil tray)put a layer of rice and on top of it the veggie mixture, mint, cilantro, fried paneer and add food color(or saffron mixed with milk).Continue layering until all the rice and veggie mixture is done. Finish off layering with chopped mint, cilantro.

Seal the tray with aluminum foil and bake it in oven at 300deg for 20mins.

Serve warm with your choice of gravy and raita.

Wednesday, May 12, 2010


Today is the first day of my blogging; I want to start with a sweet dish, wishing that my journey in blogging will be sweet and pleasant. We don’t have sweet tooth in our house but this is one of the dish which we all enjoy on any day. Don’t calorie count on this dish as some of the Indian sweets must have ghee and whole milk to get the original taste.

Grated carrot shallow fried in ghee, cooked in whole milk (has to be the whole milk, doesn’t taste the same with low fat), decorated with nuts makes this dish simply irresistible.

Carrot Halwa Recipe:

Preparation time: 30 mins
Serves 3 people
Cuisine: Indian


Medium size Carrots--1/2lb
Whole Milk—1cup
Sugar-1/2 cup
Desi ghee—3tbsp
Cashews—for garnishing
Raisins---for garnishing


1.Wash the carrots thoroughly and grate them. Heat a tbsp of ghee in the heavy bottom pan and fry the grated carrot for a minute.

2.In a separate pan add a tbsp of ghee and fry cashews and raisins.

3.Add milk and cook the carrot until all the milk evaporated.

4.Add sugar at this point stirring until the sugar is dissolved and comes to a shiny texture.

5.Transfer this to a serving bowl and decorate with the fried nuts.

6.Enjoy it warm or cool,either way it tastes great.