Carrot And Lentil Soup

Carrot Lentil Soup

Carrot Lentil Soup

My sister-in-law had taught me a carrot and lentil rasam and this soup is derived from that rasam. When I saw the No Croutons Required Indian style vegetarian soup event from Lisa’s kitchen, I was thinking why not carrot lentil soup? So, there it goes for that event.


1. Carrots – 4
2. Thoor Dal – 1/4 cup
3. Salt and Pepper to taste
4.. For Garnishing – corriander leaves


1. Peel and cut the carrots to 1 inch pieces and add to the washed dal.
2. Add 3/4 – 1 cup water and pressure cook.
3. Allow to cool and blend them well.
4. Add water to required consistence, bring to a quick boil.
5. Sprinkle salt and pepper and garnish with corriander leaves and serve.


Rice Noodles

Lemon Noodles

Lemon Noodles

Rice Noodles is a very versatile food. I normally use it for all the varieties of sarasallu/iddiappam my grandma used to make. This variety is made with lemon and thoor dal, another perfect lunch box item. It can be combined with any tangy salad or pickle.

1. Rice Vermicelli – 1/4 packet
2. Thoor Dal – 1/4 cup
3. Green Chillies – 5 or 6
4. Lemon Juice – 1 tblsp
5. For Seasoning – mustard, curry leaves, coriander leaves, urad and channa dal

1. Cook Vermicelli in plenty of water and drain.
2. Cook Thoor dal till soft but not mushy.
3. Season with mustard seeds, urad and channa dal, curry leaves and slit green chillies.
4. Add the drained vermicelli and cooked dal.
5. Mix gently and thoroughly with salt and turn of the heat.
6. Add lemon juice and mix and serve with any pickle or tangy salad of choice.

I am sending this post to Siri’s  ‘Recipes for rest of us – Dinner Edition event ‘ started by Ramki of  ‘One Page Cookbooks’

Vegetable Dosa

I try to sneak in vegetables where ever I can for my kids. This is a very healthy after school snack for my son. It can be prepared in a jify if you have the regular dosa batter in hand as I always do.

1. Regular Dosa Batter
2. Carrots – 2
3. Beetroot -1
4. Spring Onions – 1/2 bunch or regular onion – 1
5. Bell Peppers – 1/4 or 1/2
6. Green Chilli – 1 or 2
7. Corriander Leaves – handful

1. Grate carrots and beetroot.
2. Cut spring bell peppers, onions, coriander leaves and chillies
3. Season mustard seeds, curry leaves , chillies with little oil.
4. Pour the seasoning in the batter, add all the veggies and mix thoroughly.
5. Make thick uthappam like dosa and serve with any accompaniment of choice. My son usually needs the millagai podi/gun powder with this.

1. I normally cut all the veggies into big chunks and put it in the food chopper to get finely minced pieces. I don’t grate/cut them.
2. I add green chiili paste instead of chillies so it is easier to feed the kids.

I am sending this ‘Pink Beauty’ to Harini’s FIC hosted by Priya for the Pink/Rose event

Methi Pulao with Brown Basmati Rice

Brown Rice Methi Pulao

Brown Rice Methi Pulao

I always love the slight bitterish taste of methi. It goes very well in sambhar with red onions and also this pulao.  I had two small bundles of methi in my refrigerator and was contemplating on what to cook for today. Finally I settled down with this pulao with brown rice for the lunch box and it tasted great with simple cucumber raita.

1. Methi – 1 medium bundle
2. Brown Basmati Rice – 1 cup
3. Green Chillies – 3 or 4
4. Red Onion – 1 medium or 2 small
5. Garam Masala – 1 tsp
6. Bay leaves, cloves, black pepper, mustard, oil , ghee , fenugreek seeds – for seasoning.

1. Clean and wash the methi leaves.
2. Cut onion into thin slices and slit the green chillies.
3. Season with litltle oil and ghee, mustard seeds, fenugreek seeds, bay leaves, cloves, black pepper.
4. Fry onion and green chillies. When the onions are translucent add, the methi leaves.
5. Fry for few minutes, then add , the washed rice.
6. Sprinkle Garam Masala and mix well.
7. Fry for couple of minutes till the grease coats all the rice.
8. Transfer to a electric cooker and add the required water for the rice.
9. Hot pulao is ready to be eaten in few minutes.

1. Substitute with White Basmati Rice in case you don’t want to use Brown Basmati.
2. I use 31/5 cups and 21/5 cups of water for Brown and White Basmati respectively.

Pineapple smoothie with Soy Milk

I recently had this smoothie in one of my friend’s house. I could never imagine a smoothie with pineapple some how. I was little skeptical initially, but wow, it tasted great, a definte keeper.

Pineapple – 1/2
almonds – handful
soy milk – 2 cups

1. Roughly chop the pineapple into small pieces after removing the core.
2. Soak the almonds for couple of hours and drain.
3. Blend pineapple, almonds, 1/3rd of milk in a blender.
4. After the pineapple pieces are ground , add the rest of the milk, run the blender on high for few seconds and voila, yummy smoothie is ready.

1. No need to add any sugar generally but for people with more sweeter taste, go ahead and add required quantity.
2. If there is not enough time to soak the almonds, try a handful of cashews or sliced almonds.
4. You can alter the quantity of milk to requirement.

Peach Smoothie

As a positive change in my life , I am seeing myself adapting to lot of healthy and wholesome food these days.  Smoothies contribute a lot to the new life style. They are great low fat fillers that would please any taste bud.

Peaches – 2 ripe
fresh yogurt – 1/2 cup
milk – 1 cup

1. Cut peach into small pieces.
2. Blend the peaches with 1/2 cup milk to a smooth paste.
3. Add the yogurt and rest of the milk.
4. Blend will smooth.
5. A very refreshing smoothie is ready to serve.

Green Channa Sprouts

Green Channa Sprouts Sabji

Green Channa Sprouts Sabji

I had so much of bread in my house that I was looking for creative ways to use it up. Also I always wanted my kids to have a taste of all kinds of sprouts and it never happened.  I had made this wonderful sprouted channa subzi and we had eaten with sesame semolina bread and it tasted absolutely wonderful.  My kids were very pleased with the Dal of the day – a keeper! I would love to serve this as an appetizer in any party with nice warm semolina bread or toasted pita crisps. It is very healthy and nutritious and no one will have any guilt enjoying it.

Sprouted Green Channa – 1 cup
Mango, cut into small pieces – 1/4 cup
Onion – 1 medium , cut into tiny pieces
tomato – 2 or 3 slices
green chillies – 4/5 slit vertically

Curry Leaves
Mustard Seeds

1. Add cut onion, tomato, green chillies, mango pieces and sprouts in a container.
2. Pressure cook for 3 whistles.
3. Season with mustard seeds and curry leaves.
4. Serve hot with bread or roti.

I am sending this to A Healthy Bite hosted by Rachana in ‘ The Gourmet Launchpad’.