Rice and Moong Dal Idli 

Rice and Moong Dal Idli 

Idli is the one of the most popular & healthier breakfast recipes in India. Originated in South India, it is a world famous versatile recipe with which one could experiment a lot by adding different types of vegetables or fruits even. Each one of them tastes deliciously different. I am gonna share one such variant today.  Rice and green moong dal idli is rich in protein , is great to taste and will be loved by one and all. 

Lets get started. 

Makes 16 idlis. 


1/2 cup Rice 

1/2 cup green moong dal ( green gram) 

1/2 cup grated carrots 

1 tbsp coconut 

1/4 tsp fenugreek seeds (methi seeds)

Salt to taste

1 tsp baking soda 

1 tbsp curd


  • Soak the rice, moong dal & fenugreek seeds using required water for 6-7 hours.
  • Drain and blend to a smooth paste using little water.
  • Add grated carrots, coconut, turmeric and salt to the paste and mix well using a spatula till everything is incorporated.
  • In another bowl, Mix the curd and baking soda. Keep it aside for five minutes.
  • Add the curd-baking soda mixture to the batter and mix well. 
  • Add little water if required.
  • Pour a spoonful of batter in the greased idli plates and steam in a steamer for 10-12 minutes.
  • Cool, demould and serve hot with chutney or sambhar. 

    Sugar Free Sweet Potato Halwa (Mahashivaratri special)

    Sugar Free Sweet Potato Halwa (Mahashivaratri special)

    First of all, Happy Mahashivaratri to all of you. May the blessing of Lord Shiva be with you always. 
    One can find sweet potatoes in abundance with all the vegetable vendors during Mahashivaratri. It is offered to the Lord as Prasadam in any form. Baked, roasted or made like this. As I have a huge sweet tooth, I prefer it sweetened. 

    This halwa is easy to make, healthy and tastes great too. It can be prepared using sugar or jaggery. Whichever you prefer. I prefer jaggery as it is healthier. The procedure with sugar is the same. Just sugar in place of jaggery. Also, I have used very less ghee. You can add a couple of spoons more if you prefer. 

    So, Lets get started with the recipe. 

    Ingredients :

    2 medium sized sweet potatoes boiled and mashed

    2 tbsp ghee (clarified butter)

    1/2 cup finely grated jaggery 

    2 tbsp freshly grated coconut 

    1/4 cup milk 

    A pinch of cardamom powder 

    Few roasted Cashew nuts 

    Procedure :

    • Mix boiled and mashed potatoes, finely grated jaggery, cardamom powder and coconut together. Mix it well. 
    • Heat ghee in a pan. 
    • Add this mixture to it and cook on low flame for a minute. The jaggery will start melting. 
    • Add milk and keep stirring till all the jaggery melts and you get the perfect halwa consistency or till the ghee is separated from the mixture. 
    • Garnish it with roasted cashews and serve it hot. 

      (This blogpost is a part of monthly link up party at Our Growing Edge  This event endeavours to connect food bloggers and inspires us to try new things. This month is hosted by Amanda at My Everyday Homemade)

      Mixed Sprouts Masala

      Mixed Sprouts Masala

      How difficult it is to make people especially kids eat and appreciate healthy foods?. Yes! Very difficult. ‘If its healthy it will taste bad’ is the inside joke in my family. 

      Sprouts! Full of health and nutrition. Packed with all the vital nutrients, it’s an wholesome food. Though I prefer sprouts in salads, the kids in my family make all sorts of faces to eat it. But add it in a spicy gravy, and people end up licking their fingers. 

      This curry is fantastic side dish to chapatis, rotis and even rice. I had used green & black chickpeas, whole green gram,(green moong) and a few kidney beans too. You can use any available legume at your house. It takes around three days for sprouts to appear in chickpeas. As green moong sprouts faster, I soaked them only for one day. 

      How to make chickpeas sprouts: 

      Wash and clean the chickpeas two or three times and soak in water. Make sure you use a big wide bowl. After 12 hours , discard the water and cover the bowl with a wet cloth. Leave it undisturbed for a day. Check it from time to time but do not disturb the peas. By the third day tiny/medium sized sprouts will appear. Same procedure for green gram. Only it doesn’t take this long. Usually It sprouts within 24 hours..

      Now let’s get started with the Curry recipe:


      Two cups mixed sprouts 

      One potato boiled and roughly chopped 

      2 medium sized tomatoes finely chopped 

      3-4 cubes of paneer (optional)

      1 medium sized onion finely chopped 

      1 tbsp ginger garlic paste

      2 tbsp tomato purée 

      1 tsp turmeric powder

      2 tsp red chilli powder 

      1 tsp coriander powder 

      1 tsp jeera (cumin) seeds

      1-2 Red Chillis

      1 tsp mustard seeds 

      1 tsp lemon juice (optional)

      Oil for tempering 

      Salt to taste 

      Procedure : 

      • Boil the sprouts and potatoes until they are tender and soft. 
      • In a pan,heat a little oil. Add mustard seeds, cumin seeds and red chillis and allow them to crackle. 
      • Add ginger garlic paste and sauté for a minute. 
      • Add onions and cook them till they turn translucent. 
      • Add all the dry spice powders(turmeric, coriander & chilli)and mix it well.
      • Add tomatoes and tomato purée and cook for 2 minutes. 
      • Add potatoes,sprouts and salt. Mix it well and cook for 4-5 minutes. 
      • Add water if you want it in a gravy consistency. 
      • Add paneer (cottage cheese) and lemon juice and tenderly mix it all together.
      • Garnish it with coriander leaves and serve hot with rotis or rice. 
      Raw Banana Tikkis

      Raw Banana Tikkis

      Raw bananas are the most underused and an underrated vegetable ever.  They are used widely only for chips. Which is shame because as an healthier substitute to potatoes, so much could be done with them. It’s twice nutritious than potatoes but just as tasty. 

      But As a South Indian, raw bananas are a regular in our kitchen. Be it in Aviyal, Poriyal, Bhajiyas,Chips or Podimas, the versatile raw bananas are widely used in the South Indian cuisine. 

      This is my grandmom’s recipe,  I tried it for the first time and it came out mouth-wateringly good. 

      So, Let’s get started with the recipe, shall we? 


      Two Raw bananas boiled and grated

      4-5 green chillies medium chopped

      5-6 curry leaves roughly chopped

      A few coriander leaves roughly chopped (optional)

      2 tsp ginger finely chopped

      2 tsp red chilli powder

      2 tsp coriander powder

      1 tsp turmeric powder

      A pinch of Asafoetida 

      Salt to taste

      Oil for deep frying


      Boil the raw bananas without removing it’s skin. Let it cool for a few minutes. Grate the bananas after peeling its skin. Add the chopped green chillies, curry leaves and ginger.

      Now add turmeric powder, coriander powder, chilli powder, salt and asafoetida and mix well thoroughly without adding any water.  

      Give it a form of tikkis/cutlets.

      Heat oil in a Kadhai and Put the tikkis one by one till it turns golden brown. 

      Your raw bananas tikkis are ready to be served. 

      Devour the hot and spicy tikkis with the chutney of your choice. 

      (#Tip I haven’t used bread crumbs for rolling like the way it’s usually done in tikkis because raw bananas are quite dry so it wont soak much oil. You can roll it in bread crumbs if you want)

      Lemon Rice (South Indian Style)

      Lemon Rice (South Indian Style)

      Lemon rice is a popular dish in South Indian households. A lunchbox favourite, It is my go-to-recipe whenever I am in a hurry and want to fix a quick meal. It’s tasty and can be put together in a jiffy. It’s a big hit in my household with kids and adults both relishing the flavourful dish with papadams and fryums. 

      Lots of variations could be made with this recipe by adding different kinds of spices but I like the tangy and spicy authentic South Indian version the most. 

      So let’s get started with this easy recipe : 


      2-3 cups boiled rice. 

      1 & 1/2 tbsp lemon juice

      1/4th tsp turmeric powder

      1 tbsp grated ginger

      1 tsp mustard seeds 

      1 tsp Chana dal (split Bengal gram)

      2-3 green chillies roughly chopped

      6-7 curry leaves 

      2 tbsp oil (for tempering)

      Salt to taste

      A pinch of Asafoetida (optional)

      2 tbsp Roasted peanuts/cashew nuts (optional) 

      Method :

      Heat oil in a pan and add mustard seeds. After it splutters and crackles, add chana dal, green chillies and curry leaves. Sautè them for a minute. Add turmeric powder and asafoetida and switch off the stove.

      After the mixture cools down slightly, add lemon juice and salt to it and mix well. Now add the boiled rice and mix thoroughly. 

      Your lemon rice is ready to be served. 

      Have it with papadams and savour this flavourful delicacy for lunch. 🙂 

      (Note : I haven’t added roasted cashews or peanuts as most of my family members aren’t a fan of them. You can add either of them with chana dal and fry them. ) 

      (This blogpost is a part of monthly link up party Our Growing Edge. This event endeavours to connect food bloggers and inspire us to try new things. This month is hosted by Cheryl at Business Chic )

      Red velvet cupcakes

      Red velvet cupcakes

      Sigh! It feels awfully lonely here..

      Yeah, I know I just went missing after that one post. 🙄

      First things first, sorry for the lack of activity here. Well, when real life demands all your attention 24 hours seems less.

      Anyways, here I am, all hale and hearty. Howdy y’all?

      We all are united by our love for food. I recently discovered I didn’t just loved eating food but enjoyed cooking it too. It relieved my stress and just made me plain happy.

      So here I am with my very first recipe, hoping you all will give the necessary ingredients to make this endeavour a success.

      Let’s get started. Red velvet cupcakes (who doesn’t love cupcakes?). Easy to bake and divine to taste.


      For the Batter-

      cup All purpose flour (maida)

      2 tbsp corn flour

      3/4th cup buttermilk

      1 cup caster sugar

      1 tbsp cocoa powder

      2 tbsp red food coloring (I used raspberry red)

      1/2 tsp baking soda

      1/2 tsp baking powder

      2 tbsp softened unsalted butter.

      1 tsp vanilla essence.

      A pinch of salt. (Optional)

      For the frosting- 

      1/4th cup unsalted Butter

      200 grams of cream cheese

      1 cups icing sugar

      1 tbsp vanilla essence.



      Preheat the oven at 180 degrees.
      Mix & sieve the all purpose flour, corn flour, cocoa powder, baking soda, baking powder, salt and keep it aside.
      Take another bowl. Add butter & caster sugar and whisk it well. Add vanilla extract and red food colouring. Whisk it again. Add butter milk and whisk thoroughly. Now, slowly add the  flour mixture into this buttermilk mixture and whisk till everything is incorporated nicely.
      Now add a spoonful of batter in the muffin moulds . Make sure you fill it halfway only.

      Bake into a preheated oven for 15 min or till the skewer comes out clean. Let the cupcakes cool down completely.


      Take butter & cream cheese and whisk. Both cheese and butter should be softened at room temperature. Add icing sugar simultaneously while whisking. Add vanilla extract and whisk it once again.

      Always use an electric beater for preparing the frosting if you don’t want swollen arms. Trust me on this. 😛


      In a piping bag, put a nozzle of your choice and decorate the cupcakes with this creamy cheesy goodness. Add some colourful sprinkles and your red velvet cupcakes are ready to tantalize your taste buds.