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. 

    Sabudana Vada 

    Sabudana Vada 

    Sabudana vada is a popular recipe in Maharashtra prepared especially during fasts. The crunch of peanuts with versatile sago & potatoes with the spicy chillies makes one scrumptious finger licking experience. It’s flavourful and quite easy to make. A delicious evening tea time snack. 

    Lets get started on the recipe. 

    Difficultly level -Easy

    Course – Snacks & Starters

    Makes : 12 Vadas.  

    Ingredients :

    1/2 cup Sabudana (Sago) 

    1 cup boiled, peeled and mashed potatoes 

    1/4 cup coarsely crushed roasted peanuts 

    2 tsp finely chopped green chillies 

    2 tsp finely coriander leaves

    1 tsp grated ginger

    1/2 tsp jeera powder

    2 tsp rice flour 

    A pinch of Asafoetida (optional)

    Sugar (optional)

    Salt to taste 

    Oil for deep frying 


    • Clean and soak the sago in 1/3 cup water for about 5-6 hours.
    • After 5 hours, the sago will be soft and fluffy. 
    • Add all the remaining ingredients to it and mix well. 
    • Divide the mixture into small portions & Make tikkis/vadas of equal size.
    • Heat oil in a frying pan and deep fry the vadas until they are golden brown in colour.
    • Drain excess oil in an absorbent paper and enjoy it hot with green chutney.

    Tip – You can add grated cheese or paneer too, if you want to make it more creamy & cheesy. 

      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)

      Quinoa Vegetable Biryani 

      Quinoa Vegetable Biryani 

      Quinoa. High on protein, fibre,minerals and vitamins, It’s a super nutritional food packed with lots of good health. Quinoa is an wholesome meal that can be had for lunch, dinner or brunch.

      Every fitness enthusiast recommends it as a substitute to rice these days. I had a bowl of leftover rice which I used in the biryani. You can make this recipe sans rice too. 

      So Let’s get started : 

      Ingredients :

      1 cup Quinoa soaked in water for an hour

      1 cup boiled rice. (I used regular rice, basmati rice can also be used)

      1 cup chopped vegetables of your choice (I used carrots, French beans, peas and potatoes)

      5-6 small cubes of paneer (cottage cheese)

      1 medium sized onion finely chopped

      1 medium sized tomato finely chopped

      1 tbsp Ginger garlic paste 

      1 tsp turmeric powder

      1 & 1/2 tsp red chilli powder

      1 tsp coriander powder

      1 tsp jeera powder (cumin)

      1/2 tsp cinnamon powder

      2 tbsp yogurt 

      1 & 1/2 tbsp oil or ghee (clarified butter) 

      1 bay leaf

      1-2 cloves 

      2 green chillies roughly chopped

      1-2 green cardamom

      Salt to taste.

      Preparation : 

      Heat oil in a pan and add bay leaf, cloves, cardomom and green chillies. When the chillies are fried, add chopped onions and sauté till it becomes translucent. 

      Add ginger garlic paste, jeera powder, chilli powder, coriander powder, turmeric powder & cinnamon powder and sauté for a minute. 

      Add chopped tomatoes and 2 tbsp of water and cook till the tomatoes becomes soft. 

      Now add the soaked quinoa,chopped vegetables, paneer, salt and yogurt and cook on a medium flame till the vegetables are tender and soft. (Make sure you drain the quinoa of excess water before adding it.)

      Add the boiled rice to it and mix it well. 

      Your quinoa biryani is read to be relished. Serve it hot with Raita or Papad.