Archive for the ‘Recipes’ Category

Lemon rice

Lemon rice is one of the most popular and often made rice in South India. It is easily made when you are in a hurry. This is one of the best tiffin box recipes and liked by everyone starting from kids to the older ones. It can be had with papad or chips. I like to have it with lemon pickle.


    Rice – 1 cup

   Lemon – 1

       Coriander – few

 For Seasoning

Mustard- 1 tsp

  Channa dhal-1 tsp

   Urad dhal-1 tsp

     Peanuts- 2 tbsp

     Curry leaves- few

Turmeric powder – 1/2 tsp

Salt –  to taste

 Oil – 1 tbsp


  • Pressure cook the rice and keep aside.
  • Extract juice from the lemon and remove the seeds.
  • In a kadai, add oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal, curry leaves and peanuts. Saute until they turn brown.
  • Then add the turmeric powder, salt and mix well.
  • Finally add the cooked rice and mix well. Donot mix too much with the spatula. The rice will become mushy.
  • Turn off the stove and add lemon juice. Add a tsp extra of lemon juice if you like sour taste.
  • Garnish with coriander and serve.



Sabudhana Kichadi

Sabudhana kichadi is made during fasting days like Navarathri,. Mahashivarathri, Ekadasi. I started making this recipe after I got married. When I was chatting with my mom, I told her that I was bored with regular tiffin items and wanted to try something new. She suggested me this recipe. After that this has become a regular tiffin item in my house. We have this recipe for breakfast as well as for dinner. You can make this recipe during navarathri and can serve it to your friends. A different one from the sundal.


Sabudhana – 1 cup

Cooked potatoes- 1/2 cup

Crushed peanuts- 1/4 cup

Salt – To taste

For Seasoning

Ghee – 2 tbsp

Cumin seeds – 1 tsp

Ginger- 1 tbsp(juliennes)

Green chillies- 2 (lengthwise)

Curry leaves – few

  • Wash and soak the Sabudhana for 4 hours.
  • Drain the water and keep the sabudhana aside.
  • In a kadai, add ghee, cumin seeds and saute for a minute. Then add the green chillies, ginger, green chillies and curry leaves and saute for a minute. Add salt and mix well.
  • Add cooked and chopped potatoes, little water and allow it to cook until the potatoes absorb salt.
  • Add soaked sabudhana and mix well. stir until they turn translucent.
  • Stir gently and make sure that the sabudhana donot stick to each other. Add ghee in between.
  • Finally garnish with crushed peanuts. The crunchy peanuts will make the sabudhana kichadi more delicious.


Upma is the simplest and humble breakfast that can made in a jiffy. It is also an easy recipe for beginners. It can be made with sooji, vermicelli, samba sooji. The addition of onions to upma makes it too yummy.  Roasting the rava is one of the important steps. When the rava is not roasted, the upma will be sticky and when it is over roasted, then the taste is spoiled.


Sooji -1 cup

Water – 2 1/2 cups

Onion- 1 finely chopped(optional)

Salt- To taste

For tempering

Coconut Oil – 2 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Ginger-1 tsp

Green chillies – 2

  • Measure and roast the sooji in the pan and keep it aside.
  • Now add oil and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add green chillies, ginger and curry leaves.
  • Add water, salt and allow it to boil.
  • When they start to boil, add sooji and mix without forming any lumps.
  • Continusly stir so that they donot stick to the bottom.
  • Add coconut oil now and then to add flavour and also to make upma soft.

Note: You can add onions if necessary. It makes upma more tasty.

Baby potatoes in Cashew gravy

Baby potatoes are the potatoes which are removed from the soil before they are fully grown. They can be cooked in many ways. In India, baby potatoes are used to make a very popular dish -Dhum Aloo. They are less in calories and fat free. With the skin, they are a good source of fibre and helps in maintaining weight. They also lack cholesterol and help in reducing the risks of heart disease. I coated them with the masala and cooked them in cashew gravy. So this is a rich recipe and people who are diet conscious please donot read further :P. But it can very well be consumed by persons who are thin and slim.


Baby potatoes – 20

Cashews – 15

Garam masala powder- 2 tbsp

Red chilli powder – 2 tsp

Coriander powder – 2tsp

Turmeric powder – 1/2 tsp

Curd – 4 tbsp

Water – 1/4 cup

Salt – To taste

Oil – 2 tbsp

Cilantro- few


  • Wash the baby potatoes well to remove the mud.
  • Pressure cook the potatoes, peel off the skin and keep aside.
  • Soak the cashews in milk for half an hour and grind it to a fine paste.
  • In a pan add oil and the garam masala. Keep the stove in medium flame and saute until the raw smell goes off. If you are using the induction stove, saute it in 350 watts.


  • Then add the cooked baby potatoes, mix well with the masala.
  • At this stage you can also add coriander powder, turmeric powder and salt. Then close the lid and cook it in medium flame or 700 watts for 5-7 minutes.


  • Then open the lid, add red chilli powder and mix well. Red chilli powder should not be added before since it will turn black.
  • Now add the water, curd and the ground cashew paste.
  • Mix well and close the lid. Cook in high flame or 900 watts for five minutes and then in medium flame or 700 watts until the gravy thickens.


  • Cook until the gravy thickens and the oil separates on the sides of the pan.


  • Garnish it with cilantro and serve with Roti/Chappathi.

Vermicelli Dosai/Vermicelli Crepe

As I always mention in my blog that I am a foodie and would never stick on to one type of dish. I get bored eating the same food daily. So I always make different varieties of food and experiment different types of cuisine. As usual I was bored of eating regular tiffin items. So I decided to make rava idli but in turn landed up making this tiffin.  My husband and I loved this tiffin and we enjoyed it with kaara chutney.


Vermicelli – 1 cup

Ravai – 1/2 cup

Thick curd – 1 cup

Finely chopped Coriander leaves – 3 tbsp

Finely chopped green chillies – 2

Ginger – 1 tsp

Grated carrot- 1/2 cup

Soda – 1/2 tsp

Hing – A pinch

Salt – As required

Water- To adjust consistency

For Seasoning

Oil – 1tsp

Mustard seeds – 1 tsp

Channa – Dhal – 1/2 tsp

Split urad Dhal – 1/2 tsp

Curry leaves – few

  • In a bowl, add vermicelli, sooji, coriander, curry leaves, green chillies and ginger.
  • Add curd and mix well.
  • Now add the soda, salt, hing and mix well.
  • Adjust the consistency of the batter by adding water.Keep it aside covered for 10 minutes.
  • Finally add the grated carrot into the batter and mix everything together.
  • Now add oil to the pan and splutter mustard seeds. When the mustard seeds starts to crack, add spilt urad dal, channa dal and fry till they turn golden brown color. Add them into the batter.
  • Allow the batter to sit for 20 minutes. The batter is ready to use.
  • Heat the griddle and add a ladle of batter. Now spread it like a dosai. Drizzle oil and cook on both the sides. When it turns light brown in colour, remove it from the griddle.
  • The vermicelli dosai is ready to serve. It goes best with kaara chutney or Tomato pickle.

Zero oil recipe award


Chutney powder

Chutney powder is a very famous recipe in Kanataka. Usually I love to taste new recipes from outside and then will try it at home. This is one recipe which I loved at first, then my entire family. So I wished to try this at home. I tried to get this secret recipe from the shop keeper. But he was very reluctant and that is quite normal. But he gave me some idea and I made my own combination. My husband loved this and said its too good. It goes well with idli, dosai. Here is my version of chutney powder. I am sure you will also love this.


Groundnuts – 1/4 cup

Urad dhal- 1/4 cup

Channa dhal-  1/4 cup

Dry coconut- 1/2

Red chilli – 4to 5

Tamarind – A small piece

Jaggery –  1 tsp

Salt – As per taste

  • Dry roast groundnuts, channa dhal, urad dhal, dry coconut, red chilli separately.
  • Add it to a mixie jar.
  • Add tamarind. jaggery, salt.
  • Grind everything to a fine powder. I love it slightly coarse.
  • Serve it a a side dish for Idli, Dosai with a tsp of oil.
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