Flattened rice idlis


Flattened rice idlis
(Serves 4)

1. Four cups buttermilk (homemade or store bought). Leftover raita or kadhi can also be used.
2. Two cups flattened rice (washed 3-4 times). Leftover poha can be used too.
3. One tbsp rice flour
4. Four tbsp semolina (sooji)
5. Salt as per taste
6. Water if needed
7. Oil to grease idli trays

Mix buttermilk and flattened rice and pulse in a food processor. When they form a smooth paste, add the rest of the ingredients. Add salt if needed and more water if needed. Check consistency. The batter shouldn’t be very runny but not too thick also. Grease idli tray moulds with oil and pour batter into them. If using a pressure cooker don’t apply the whistle and pour 10 oz water in the cooker along with the grid before you put the idli stand in it. Pressure cook on high heat for 10 minutes. Let rest for 5 minutes before taking out the idlis from the trays. If using a microwave, microwave on high for 2-3 minutes. Let rest for one minute before taking out idlis. Pressure cooker idli stand or microwaveable idli stand both are fine. Serve with sambhar and garlic chutney. This can also be enjoyed with rasam or with tomato ketchup.

Check link for full recipe of sambhar:-

Check link below for full recipe of garlic chutney:-

Check link for full recipe of instant rasam:-


Vegetarian chili


Vegetarian chili
(Serves 4)

1. Two cans (15 ounces each) black beans, rinsed and drained
2. One can (15 ounces) pinto beans, rinsed and drained
3. One large onion chopped
4. Two large tomatoes chopped
5. Lime juice to taste if needed
6. Two tbsp chili powder or to taste
7. Two tsp cumin powder
8. One tsp paprika powder
9. One tsp oregano (optional)
10. One tbsp garlic powder or 6-8 garlic cloves minced
11. One tsp oil
12. Salt to taste
13. Two medium carrots chopped
14. Two ribs celery chopped
15. One large bell pepper chopped or 4-5 cups of preferably pre-washed kale or both
16. Two cups vegetable broth or water
17. One bay leaf
18. Chopped cilantro to garnish (optional)

Heat oil in a pan. Add onions and fry till translucent. Add garlic, fry for 3-4 minutes on medium heat and then add the spices and all the vegetables. Add salt and vegetable broth or water. I like to pressure cook in a pressure cooker but if you don’t have one, cover and cook till vegetables are tender. If using a pressure cooker tomatoes can be added at this time else add them when vegetables are done. Now add all the beans and lime juice to taste. Use a potato masher to mash the chili till it becomes thick in consistency. Garnish with cilantro or celery and serve hot. Enjoy!

Vegetarian chili can be stored in the refrigerator for upto a week.
Add some Tabasco sauce for more flavor.
If you like it extra hot feel free to add habanero sauce but go slow on it as just a drop of it is extremely hot to handle.




(Serves 2-3)

1. Two ripe avocadoes deseeded
2. Two garlic cloves or two tsp garlic powder
3. One green chilli or to taste (optional)
4. One cup cilantro
5. Lime juice to taste
6. Salt to taste

Scoop out the avocado flesh and discard peel. Mix all ingredients and pulse everything together in a food processor. Serve with tortilla chips.

Burnt veggies/ginger sesame noodles


Burnt veggies/ginger sesame noodles
(Serves 4)

1. About four cup wheat or rice noodles
2. 1/2 tbsp sesame oil
3. Veggies (carrots, bell peppers, snow peas etc). Feel free to add veggies of your choice. Chop lengthwise except for snow peas, broccoli etc
4. Two tbsp sesame seeds (divided)
5. One medium onion chopped lengthwise
6. One tbsp ginger chopped lengthwise
7. Two tsp garlic powder or two garlic cloves chopped lengthwise
8. 5-6 or to taste green chilies chopped lengthwise (optional)
9. 1 tsp red chili flakes (optional)
10. Salt to taste
11. Black pepper to taste
12. One tbsp white vinegar or to taste
13. 4 tbsp soya sauce to taste
14. 3-4 whole red chilies (optional)
15. Maggi vegetable seasoning one cube
16. One tbsp olive oil (divided)
17. 4-5 cups water

Bring 4-5 cups water to a boil. Add 1/2 tbsp olive oil to this water and the noodles. Stir and keep boiling for 3 mins. Noodles should be done. Take out one and check with hand. If not done boil for one more minute maybe. Check again. When done sieve in a colander and run cold water on them. Wash thoroughly and set aside for about 15-20 mins. Meanwhile heat oil in a pan. Add 1/2 tbsp sesame seeds and whole red chillies. After a minute add onions, ginger and garlic. Toss till they caramelize. Now add red chilli flakes and green chillies. After one minute add veggies, salt, pepper and Maggi seasoning. Cook covered on medium heat till about half done. Now open pan and cook some more, stirring occasionally, till juices evaporate and all veggies get the caramelized/charred look. Turn off flame. Mix with hands the remaining 1/2 tbsp olive oil in the noodles and put these noodles in the pan. Add white vinegar and soya sauce. Mix well, garnish with the remaining sesame seeds and serve hot.

Tip:- Meat lovers feel free to add meat to this recipe. Remember to cook the meat before you add the veggies. Those allergic to gluten please use rice noodles. Others can use wheat noodles.

Moong dal quinoa khichadi


Moong dal quinoa khichadi
(Serves 4)

1. 1 cup pre-washed quinoa
2. 1/2 cup split moong dal washed
3. 4 cups water
4. Salt to taste
5. One tbsp ginger chopped
6. Greens chilies to taste (optional)
7. 1/2 tbsp clarified butter (ghee)
8. 1/2 tsp asafoetida
9. 1 tsp cumin seeds
10. 2 tsp turmeric powder
11. One big tomato chopped
12. Couple springs of cilantro chopped
13. Lime juice to taste

In a deep vessel put moong dal, quinoa and water to cook on medium heat. Add salt and ginger. Moong dal foams so take out the foam with a spoon. Let cook partly covered for about 30mins or till done. Don’t cover fully. Also don’t cook in a pressure cooker. Meanwhile in a separate pan heat ghee. Add asafoetida, cumin seeds, turmeric powder and green chilies. Cook for a minute. Then add tomatoes and salt and cook till tomatoes are tender. Once the dal and quinoa have cooked properly add the tomato mixture, mix, add lime juice, garnish with cilantro and serve.

Tamarind rice


Tamarind rice
(Serves 3-4)

1. Two cups cooked rice
2. One tbsp tamarind paste
3. Two tsps oil
4. One tsp mustard seeds
5. Pinch of asafoetida
6. 4 tbsp roasted peanuts
7. One tbsp split chana dal
8. One tbsp split urad dal
9. Handful of curry leaves
10. Some split cashews
11. 5-6 whole red chilies or to taste
12. 2 tsp turmeric powder
13. Salt to taste

Soak urad and chana dal in water for about 1 hour. Now heat oil in a wok/pan. Add asafoetida, mustard seeds, whole red chilies, cashews, curry leaves and both dals. Fry till mustard seeds splutter. Now add turmeric powder, rice, salt and mix in tamarind paste. Mix everything properly on medium heat. Sprinkle roasted peanuts and serve hot.

Homemade salsa


Homemade salsa
(Serves 4)

1. 7-8 big ripe tomatoes, washed and chopped
2. One medium onion chopped
3. Two garlic cloves chopped
4. 1/2 cup cilantro washed
5. 1-2 jalapeños deseeded and chopped
6. Salt to taste
7. Sugar to taste (optional)
8. Lime juice to taste
9. 1/2 cup spaghetti sauce (optional)

Blend everything together in a food processor. Store in an airtight bottle in the refrigerator. If adding spaghetti sauce, this will have a shelf life of a month. Else try finish in a week.

For a healthier version add parsley too and skip spaghetti sauce. Spaghetti sauce, however, gives a nice red color to it.