Friday, 4 September 2015

Brown Rice Dosa Recipe

I search for new breakfast menus which are not only tasty but healthy.One such recipe is Brown Rice dosa.

brown rice is a nice and healthy substitute to the regular rice in making dosa.One need not to even compromise for the taste of dosa as I felt there is no major difference between the regular and brown rice dosa 

Brown rice is rich in fiber, more nutritious and is always a better choice over white rice when it comes to health. It helps lower cholesterol and prevents weight gain.
I have used India gate brown basmati rice for making this dosa.You can try any variety of brown rice. You need to soak the rice a bit longer as brown rice is more harder
Let us proceed to learn to make healthy and delicious brown rice dosa following below easy recipe.

Recipe source :chef and her kitchen

3 cups basmati brown rice(I used india gate brand)
1 cup whole urad dal(skinless)
1 cup mix of toor dal,chana dal,moong dal (approx 1/3 cup each)
1 cup beaten rice(poha)
1 tsp methi seeds
salt to taste
oil/ghee to roast the dosa

1.Soak brown rice and dals together for 5-6 hours after washing for 2-3 times in running water.Soak urad dal along with fenugreek seeds for 4-5 hours.
2.Next day morning soak poha for an hour before starting the grinding process of the batter.
3.Grind urad dal along with fenugreek seeds until light and fluffy adding water from time to time. Remove it in a vessel. Grind both dal and rice together until smooth.
Once you finish grinding the rice, add the ground urad dal batter to the rice batter and grind for another 5 minutes. 
4.Remove the batter from the grinder, add salt and mix well with your hands.let it ferment for 9-10 hrs at room temperature or keep it in hot oven in winters for speeding up the process of fermentation.

5.Heat a tawa, add a ladle of the brown rice batter in the center and spread it in a circular motion.

6.Drizzle a tsp of oil around the dosa, when the corners start lifting up, turn dosa to the other side and drizzle another 1/2 tsp of oil.(But do not try to turn the dosa in between while it is roasting.You should remove it only when you are sure that the dosa is perfectly roasted.)

Once the other side is cooked, remove from tava and serve hot with sambar or chutney of your choice.

Thursday, 27 August 2015

Parle G biscuit cake in microwave | glucose biscuit cake

Parle G biscuits or glucose biscuits takes me down my memory lane. As a child I used to love these biscuits
even today I Love them .I used to mix them with tea and eat it as a kheer.even today I do it

Now todays recipe is an easy instant 5 minutes cake from parle g biscuits which is made in microwave.You can make it in pressure cooker or oven too
I have used double pack 10 rupees which has 34 biscuits in it .I made this cake in my 6 inch tin in microwave.

I have already shared this with my friends and relatives & they too have tried this easy cake.You can use eno sachet or baking powder in this recipe .Its a bachelors recipe being very easy

Instant way to make cakes with short notice.


150 gms Parle G Biscuit packet ( 10 Rs double packet)
3 tbsp Cocoa powder
1/2 cup Sugar (adjust as per your sweet taste)
1 1/2 cups Milk,approx
1 Eno fruit salt sachet, plain or 1 1/4 tsp baking powder
2 tbsp chopped Dry fruits(walnuts ,almonds,cashew nuts etc)
Butter/Oil , to grease the pan

Cocoa powder or Icing sugar, for dusting
chocolate syrup 


1.Take a  microwave safe tin or aluminium 6 inch mould  and grease it with butter or oil nicely  biscuits like powder and empty in a large bowl.

2.Break biscuits into fine pieces and add cocoa powder, sugar and grind it in the mixer to a fine powder.

3. Add milk to the mixture.The mixture should be smooth,neither very thin nor very thick.

4. Add sliced dryfruits and mix well.Add eno/baking powder to it and give a quick stir

5. throw sum dryfruits in greased mould .Pour this batter into the greased bowl and level it off evenly.Sprinkle few more sliced almonds on top.

6.Select Microwave mode and Microwave it on HIGH for 4-5 mins.Check it after 4 mins, as the power differs for each microwave it is always better to check it in between.

7.If inserted tooth pick  comes out clean it is ready if it is slightly battery then again microwave it for a minute or more.Repeat the tooth pick test if needed.

8.Leave it undisturbed for 5 mins to cool .Run a knife around the corner of the cake and unmould it on to a plate.Slice only when the cake cools off completely or it can crumble

9.For decorations you can use chocolate syrup on top or sprinkle icing sugar /cocoa powder



1.Reduce the sugar to 1/3 cup if you like it less sweet.
2.It is always better to check the cake in between as settings differ for different microwaves.Insert a tooth pick and see if it comes out clean it is ready, if it is slightly battery then again microwave it for a minute or more.
3.You can use combination of biscuits like Parle G and Hide and seek biscuits or use just plain Parle G biscuits.

Aloo tamatar rasedar sabji|how to make aloo rasedar curry recipe

Todays aloo tamatar rassedar sabji is classic from North india .one easy potato tomato curry from uttarpradesh  which is made with tomatoes, ginger, spices and of course potatoes. the recipe is also no onion no garlic.

rasedar‘ means having a  thin consistency in the curry or gravy and of course ‘aloo’ means potatoes.This is made on all festive occasion as well as a daily quick fix curry. It goes very well with pooris, khasta kachoris,  Daal poori , but you can serve this aloo tamatar subzi it with chapati/poori/roti.

You can also make this for fasting as it is made without using ginger & using sendha namak instead of regular salt

Adjust  consistency or thickness of the aloo tamatar ki subzi /potato curry depending on your choice ,as some like it thick and some like to have it on thinner side by adding water as per your liking.


Potato/aloo, boiled- 4 (450 gms)
Tomato/tamatar ,chopped (2-3 medium)-350 gms
Green chilies/hari mirch ,chopped – 1 tsp or Whole red chilies,dried – 3
1 inch ginger/adrak, finely chopped 
Fresh coriander,chopped- 2 tbsp
Turmeric powder/haldi -3/4 tsp
Chili powder /lal mirch – 1.5 tsp
Coriander powder/dhaniya – 1tsp-1 tsp
cumin powder/jeera powder
fennel powder/saunf -1 tsp (for fennel powder lightly roast 1 tsp fennel seeds in a small pan till fragrant and then coarsely powder in a mortar-pestle)
dry mango powder/amchur powder -1 tsp 
garam masala powder -½ tsp 
Sugar/chini- 1 tsp
Salt /namak- to taste
fenugreek seeds/methi seeds-1/4 tsp
Cooking oil /Tel – 1.5 tbsp
Clarified butter /ghee – 1.5 tbsp
Cumin seeds/jeera – 1 tsp
Asafoetida /hing -1/4 tsp
Curry leaves /kadi patta – 10 (optional)
Kashmiri red chili powder – 1/2 tsp


1.Boil the potatoes till they are very well cooked about 5whistles .Peel and coarsely mash boiled potatoes.
(don’t make a paste)
2.heat oil. on a low flame add all the spice powders - coriander powder, cumin powder, fennel powder, asafoetida, methi seeds, red chili powder, turmeric powder. stir.
add finely chopped ginger,green chilli or red chilli, and saute for a half a minute on low flame.

add chopped tomatoes and stir.(you can even puree tomatoes & add tomato puree - i had chopeed half & pureed half tomatoes)

4.saute the tomatoes till they become soft and  oil separates from the sides.add the crumbled potatoes and stir well. saute for a minute. adjust the consistency as you want by adding less or more water.mix well

add salt ,sugar & dry mango powder/amchur powder.

5.bring the potato curry to a simmer for 10 to 12 minutes. to thicken the curry slightly, you can also mash a few potatoes with the back of a spoon
6 Switch off the flame and add,garam masala & chopped coriander in the curry.
7.  garnish with chopped coriander leaves and serve hot