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Saturday, July 31, 2010

Oats Dosa


2 cups Oats (old fashioned)
1 cup Rava/Sooji
1/2 cup Whole wheat flour
3/4 cup Zucchini (grated)
1tsp Cumin seeds
2 green Chilli (chopped)
1/2tsp Ginger (minced)
4-5 Curry leaves
1tbsp Yogurt (plain)
3 1/2 cups Water
2tsp Oil
How to:
  • Dry roast the oats and rava for 4-5 mins each separately and let it cool.

  • Grind the cooled oats into a fine powder. (As fine as possible)

  • Now, in a bowl mix together the ground oats, rava and whole wheat flour.

  • Then add yogurt followed by water and mix well with your hands resulting, a lump-free batter.

  • Heat oil in a pan, add cumin seeds, green chilli, ginger and curry leaves.

  • Add the hot mixture into the batter, mix well and let rest for 20-25 mins.

  • Finally add grated zucchini and salt, mix well and the batter is ready.

  • Heat griddle/tawa, pour a ladle full of batter and spread evenly, making a round shape. 

  • Pour drops of oil at the sides and cook for 2-3 mins, flip it and cook for another 3 mins or until brown.
  • Remove and serve hot with milaga podi/chutney.

  • Unlike the dosa prepared with rice & urad dal, this dosa won't be crispy. You can still get browner dosa by cooking couple of mins more in the hot griddle.
  • You can also use other grated vegetables like carrot, cucumber, beets along with chopped onions.

Friday, July 30, 2010

Zucchini-Bell Pepper Rice

I would also call it as 'The Green Rice'.


1/2 cup White Basmati rice 
1/4 cup Brown Basmati Rice
1 cup Zucchini (grated)
1/2 Green Bell Pepper (thinly sliced)
2 Green onions (chopped)
1/2 Yellow onion (diced)
1/2tsp Garam masala powder
2tsp Sambal Chilli sauce (optional)
1tsp Cumin seeds
1 Bay leaf
1 piece Cinnamon
2 Dry Red chilli (broken)
1 Black Cardamom
1 1/2 cups Water
1tbsp + 1tsp Oil
How to:
  • Soak the basmati rice for 30 mins, pressure cook along with water, salt and 1tsp oil, fluff with a fork and keep aside.

  • Heat remaining oil in a skillet, add cumin seeds through cardamom.

  • Add onions along with salt and saute until tender.

  • Then add bell pepper and half of the chopped green onions, saute for a couple of mins.

  • When the onions turn slightly brown, add zucchini and saute well for 4-5 mins.

  • Then add garam masala powder and cook for a min.

  • Add chilli sauce and cook for another min.

  • Now toss the cooked rice into the skillet and mix gently.

  • Check salt for taste and cook in low flame for a min. (You can also add freshly ground black pepper.)

  • Switch off and garnish with remaining green onions and chopped cilantro.

Serve with hot sauce and raita.

Thursday, July 29, 2010

Quinoa Upma


3/4 cup Quinoa (pre-rinsed)
1/2 Yellow onion (chopped)
1 long green chilli (slit)
4-5 Curry leaves
1tsp Ginger (grated)
1/2tsp Mustard seeds
1/2tsp Urad dal
1tbsp Oil
1 cup Water
How to:
  • Pressure cook the quinoa along with water and salt. (Just like white rice.)
  • Remove and fluff it with a fork and keep aside.

  • Heat oil in a skillet, add mustard seeds, when it splutters, add urad dal.

  • Then add onions along with salt and saute until tender.

  • Add green chilli, ginger and curry leaves and saute for 3-4 mins.

  • Then add the fluffed quinoa, mix well and cook for a couple of mins in a medium-low flame.

  • Check salt for taste and switch off.

Serve warm with hot sauce/pickle/sugar.

Wednesday, July 28, 2010

Cauliflower Chops


1 medium Cauliflower (florets separated)
1 Yellow onion (chopped)
2 Roma tomatoes (chopped)
1 long green Chilli (chopped)
2tbsp grated Coconut (frozen & thawed)
1tsp minced Ginger
3 Garlic pods (minced)
1tsp Paprika
2tsp Chilli powder
3/4tsp Garam masala powder
4-5 Curry leaves
1tsp Poppy seeds
1tsp Cumin seeds
1tbsp Oil
2 cups Water
How to:
  • Wash and rinse the cauliflower florets and immerse in hot salt-water for 3-4 mins. (Make sure to chop'em into small bite-size pieces.)
  • Grind together the coconut and poppy seeds into a fine paste along with 1tbsp water and keep aside.

  • Heat oil in a skillet, add cumin seeds, followed by garlic and ginger.

  • Then add onions along with salt and saute until tender.

  • Now add green chilli and curry leaves, saute for a couple of mins or until onions are slightly brown.

  • Add tomatoes and paprika and cook until completely mashed up.

  • Then add cauliflower, mix well and pour the water along with salt.

  • When it starts boiling, add the ground coconut mixture and cook for couple of mins.

  • Then add chilli powder and garam masala powder and cook with lid closed for 6 mins or until the florets are tender.

  • Remove the lid, cook in a medium-low flame until right gravy consistency. Check salt for taste.

  • Switch off and garnish with chopped cilantro.

Serve hot over steamed rice or as a a side for chapathi.


You can increase the gravy amount by adding 1/2 cup coconut milk and also grind split roasted chana dal (dalia) along with grated coconut and poppy seeds, accordingly adjust the seasonings.


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