21 Jan


brownrice porridge

Porridge is a very healthy dish which makes use of other grains and cereals besides oats. It is widely used in sickness to restore the health of a person. It is easy to digest and consists of many vital nutrients. Native to North-Europe and a Scottish staple dish,traditionally, porridge has been made with barley and other food grains.
brwon rice porridge
Brown rice and oatmeal are popular throughout the world owing to their health benefits and culinary use. The rice grains have a light brown color as they are not processed. The nutrients are retained and it is a healthy alternative for white rice. Oatmeal is also a whole grain product and is an excellent source of energy. It is laden with fibers and complex carbohydrates which is completely safe for regular consumption.
porridge- brownrice,oats
Brown rice and oatmeal when consumed in adequate proportion suffice the nutrient requirement of your body to a large extent. It’s also a great meal idea for those being on a weight loss diet, and for diabetics and heart patients. Oatmeal is known to lower blood pressure and cholesterol and assist bowel movement. Needless to say, it has topped the list of healthiest breakfast items. Oatmeal becomes more palatable when made into porridge. Sugar, salt, milk and cream transform it into a delectable food item.

Makes 4 servings

cooking time :- 15- 20 minutes


  • 1 cup cooked brown rice
  • 2 cup whole milk
  • 1 cup rolled / instant oats (uncooked)
  • 2 tbls honey (optional)
  • 1/2 tsp cinnamon powder
  • fruits of ur choice as topping
  • handful of nuts

making porridge


In a small saucepan, bring 2 cups milk to a boil over medium-high heat; stir in oats. When oatmeal begins to thicken, reduce heat, and simmer, stirring occasionally, untill its cooked. Divide oatmeal between bowls , top with cooked brown rice, fruits of ur choice, some nuts . Drizzle some honey and serve warm.

oats,rice porridge


Uttapam or ooththappam is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter. Uttapam is sometimes characterized as an Indian pizza,but is lot more healthier.


Uttapam batter is made of a 1:3 ratio of urad dal and rice( you could even use idli or dosa batter) the rice should be a combination of a boiled variety or normal rice.The dal and rice are subsequently ground and fermented. The outer surface is crisp and the inner layers are soft and spongy like idli. Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and cabbage mix; other common choices are coconut or mixed vegetables. It is often eaten with sambar or chutney. Uttapam is mostly made with the dosa / idli batter that is a little over 2 days old or and turning a little sour . An addition of some finely chopped veggies and voila….gourmet breakfast is served in very less time. They can be eaten on their own with no other accompaniments.


Uttapam that way is very versatile and accommodating….taking under its wing (quite literally) a wide array of vegetables….the only condition, is for the vegetables to be chopped fine ..onions and tomato are the most popular accomplices of uttappam …. But beans, carrot, spinach,mushroom,olives and cabbage or whatever your heart desires can be added. Vibrant colours in food mostly makes kids craving for them, they believe the more stunning they are, the more delicious they will be. This is a great fun way to sneak vegetables into your kids diet.


  • Idli batter
  • salt and pepper
  • Onions finely chopped
  • tomatoes finely chopped
  • Carrot finely grated
  • Green chillies -finely chopped (omit for kids)
  • Coriander leaves finely chopped – few (optional)
  •  handful of olives
  • grated beetroot / roasted mushrooms any other veggies of choice Olive Oil for making uttapam


  1. Add salt and pepper in the batter and mix well.
  2. Heat the non-stick tawa on medium high flame and drizzle a little bit of oil.
  3. Spread a spoonful batter on the heating tawa .
  4. Now you may start putting vegetables and slightly press them with a spoon.
  5. Drizzle little oil on top of the veggies.
  6. Leave to cook for 1-2 minutes or until you observe the golden edges.
  7. Turn the uttapam and cook on the other side too for a minute.
  8. Take out from the tawa and serve on the plate.
  9. Serve with sambar,pickle, coconut chutney, or as it is.
  10. In the similar way make all the remaining uttapam’s from the batter.



  • The consistency of the batter plays a key role in the taste and texture of the uttapam. If the batter is too thick , then uttapam also will be hard and will not turn golden and crisp.
  • Sprinkling the veggies on top of utthapam is recommended method, rather than mixing in batter. Only then the onions or vegetables will get caramelised and give a nice look and taste.
  • Using cast iron thick dosa pan gives a nice even browning and crisp uttapam than the non-stick pan.
  • Cooking in low flame after flipping is important to get the colour. But for every uttapam before pouring the batter, let the pan get heated properly.   


Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…


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