Friday, 3 July 2020

Cabbage Rice - Lunch Box Recipes

A delicious dish made with cabbage, onions is quick to make It is flavorful and delicious which is a perfect way to use any leftover rice or get the kids to eat cabbage. 

Ideal for office lunch, school lunch or for a weekday dinner. Depending on how much time you have, you can make it without any other veggies (except the cabbage, of course) and it will still taste great!

You can try other cabbage recipes on my blog like

Cabbage Egg podimas

Cabbage Raita

Cabbage (Purple ) Vada

Cabbage Egg podimas

Cabbage Raita

Cabbage (Purple ) Vada
Prep  time
Cooking time
15 mins
10 mins
 4 persons

Recipe Course: Main course
Recipe type: Indian cuisine
  • Cooked rice - 1 cup
  • Chopped Cabbage – ¾ cup
  • Sliced onion -1 no
  • Green chillies – 2 no’s
  • Turmeric powder – ¼ tsp
  • Fennel Powder (saunf) – 1 tsp
  • Lemon juice – ½ to 1 tsp
  • Coriander leaves –few sprigs
  • Salt – to taste
  • Oil/ ghee – 1 ½ tsp
  • Mustard seeds – ¼ tsp
  • Broken urad dal -2 tsp
  • Hing –pinch
  • Curry leaves –few
  • Cashew nuts -1 tsp(optional)

1. Heat oil in a pan at medium heat. Splutter mustard seeds, cumin seeds, urad dal, curry leaves and cashews. 

2. When they turn light golden, add hing. Stir for a few seconds. 

3. Add onion, and green chilies.When the onion turns transparent, add the chopped cabbage turmeric powder, fennel powder. Cook for 2 to 3 minutes.

4. Add the cooked rice and salt. Reduce flame and stir well to mix. 

5. Switch off the flame and add lemon juice. 

6. Garnish with fried cashew nuts and coriander leaves.

Serving Suggestions
  • Pickles
  • Potato fry
  • Fryums 
  • The dish comes in handy when you are tired and want to make something fast that tastes good and is also on the healthy side.
  • The cabbage should be chopped evenly. This dish will be a favorite staple in your kitchen.
  • Add other veggies like carrots and spring onions just for variety sake.

Wednesday, 1 July 2020

Sprouted Matki or Moth Beans Salad

Moth Beans are used in the form of sprouts in this salad. A tasty and unique salad goes perfectly with the meal. I simply love this salad because it makes raw mango so delightful. It's always my favorite for lunch or during evening tea time. 

This is other version of salad with steamed sprouts and they are extremely nutritious which is high in fiber, low in fat and rich in vitamins and minerals. We generally make it a point to have at least some type of sprout legumes in a week. Matki salad is the easiest to make, tastes amazing and very healthy. 

June Shhhhh Cooking Secretly Challenge Theme

During the month of June Shhhh Cooking Secretly Challenge, “Summer Salad” theme was suggested by our co blogger Kalyani Sri who owns a lovely and fantastic blog. She is blogging at

Check out some of Kalyan Sri recipes like
Microwave pineapple kesari
Arachuvitta Sambar

This month I have paired with Jayashree Trao who is really an amazing blogger at She gave me two lovely secret ingredients Raw Mango and Salt. 

I gave two secret ingredients as Lemon and Black Channa for her. Wow …….She made a wonderful and lovely salad with my secret ingredients too.
Check out her awesome recipes like
Sel roti
Chocolate and floral cookies
Spicy chitpotle chilli corn soup

Try out other raw mango recipes on my blog like

Raw mango rasam
(Raw Mango) lemon rice 
Raw mango Pappu


Papaya Cucumber salad
Carrot kosambari

Prep  time
Cooking time
15 mins
10 mins
3 persons

Recipe Course: Salad
Recipe type: Indian cuisine
  • Sprouted Moth beans (Matki) – 2 cups
  • Onion – 1 no
  • Tomato -1 no
  • Raw mango – 1 cup
  • Green chilies – 1 no’s
  • Lemon juice -2 tsp
  • Red chili powder – ½ tsp
  • Jeera powder – ¼ tsp (optional)
  • Chaat masala-1 tsp
  • Coriander leaves – ¼ cup
  • Black Salt or Salt– to taste


Preparation of sprouts

1. Ensure Moth Beans are clean and free of small rocks or any foreign objects. Put Moth Beans in a large bowl and add enough water that rises well above the Moth Beans. Keep the bowl covered for 8-10 hours.

2. After 10 hours, uncover the bowl.Matki should have soaked all the water. Next day, drain water and place them in a clean cloth. Tie and keep the cloth in an open vessel. Sprinkle water on cloth 2-3 times or when it looks dry. 

3. Moth beans sprouts a tail next morning. If not, wait for few more days till bean sprouts or keep them in warm place. Sprinkle water 2-3 times daily. Wash sprouted moth beans properly. Drain excess water. Keep aside.

Preparation of Sprouted Moth Bean –Matki Salad

1. Cut all the vegetables and keep all the masala powders ready. 

2. Steam the sprouted beans with salt for 10 mins. 

3. Allow the beans to cool for few minutes.

4.Transfer the matki in a serving bowl followed by chopped raw mango. 

5.Add chopped onions, tomatoes and green chilies.

6. Now add black salt (salt), red chilli powder, Chaat masala and lemon juice. 

7.Mix everything well and garnish with chopped coriander leaves.

8.Serve immediately. Sprouted Moth Beans Salad is ready. 

  • Add some salt to sprouted moth beans and rub it with hands to coat well. 
  • Rinse well with cold water. 
  • This will remove the foul smell.
  • Refrigerated sprouts last well for 10-12 days.  
  • If you wish to store sprouts for more than 2 weeks, then you must deep freeze it.

Monday, 29 June 2020

Chocolate Almond Muffins

Muffins are great for family gatherings, tea-time snacks or as a late breakfast option. These muffins are sweet, dense with a crispy top and they have a chocolaty taste.

Chocolate Almond Muffins that are healthy enough for the breakfast table and delicious enough for dessert. One of the best parts about these protein muffins is that they are ridiculously easy to make and virtually impossible to. You will taste the cocoa and the crunchy roasted almonds. 

You can try other Baking recipes on my blog like 


Prep  time
Baking time
10 mins
15 mins
4 persons

Recipe Course: Desserts, Baking

  • All- purpose flour – 1 ½ cups
  • Unsweetened cocoa powder – ½ cup
  • Brown Sugar – ½ cup
  • Salt – ½ tsp
  • Milk – ¾ cup
  • Almond extract – ½ tsp
  • Vegetable oil – 1/3 cup
  • Eggs beaten – 1 large
  • Roasted  Almonds  - 2/3 cup
  • Vanilla extract -1 tsp

1. Pre-heat the oven to 350 degrees Celsius (or medium heat). Line a muffin tin with liners. 
Crush the roasted almonds into small fragments.

2. Meanwhile, sift flour into a deep glass bowl followed by cocoa powder, brown sugar, baking powder, salt and 1/3 cup slice almonds.

3. In another bowl whisk together the milk, almond extract, vanilla essence, oil, and the beaten egg. 

4. Create a well in the middle of the dry ingredients. Using the spatula add all the wet ingredients and stir until combined well. 

5. Divide the batter between the lined muffin cups.  Bake for 18 minutes, or until a wooden pick inserted into the center comes out clean. 

6. Let the muffins cool for 5 minutes before removing them from the muffin tin.Do not overbake.

7. Enjoy your Chocolate Almond Muffins with your friends and family.

  • To prevent the muffin liner from sticking, make sure to let the muffins cool completely before taking it off.
  • For extra chocolaty muffins, top with a few chocolate chips or chunks.

Sunday, 28 June 2020

Sweet Ragi Malt - Karnataka Recipe

Ragi Malt is made with combining Ragi flour with jaggery and milk. It is a popular nutrient drink in South India. As ragi is rich in calcium, iron and other essential nutrients, it is an ideal drink for weight conscious and diabetic people. Nowadays we are so enamored by packaged and good-looking food .

A generation ago we were familiar with millets and its essential nutrients. Since ragi is inexpensive, it can be easily used for a number of dishes, even in baby food as it is easily digestible.It is truly delightful to have on a chilly winter evening or anytime when you crave for something quick and healthy. Ragi malt is best consumed as a breakfast meal or anytime of the day.

  • Ragi is particularly beneficial for vegetarians as it contains methionine, which comprises of 5% of the protein.
  • The outer coat of ragi contains polyphenols; and ragi thus helps control sudden spikes in blood sugar levels.
  • Ragi is a great source of essential minerals like calcium, phosphorus, potassium and iron.
  • Since calcium is so important to maintain our bone density, we must include ragi in our meals. It will help do away with dizziness, fatigue, insomnia and migraines. 
  • It increases your feelings of relaxation and well-being.

You can try other ragi recipes on my blog like
Prep  time
Cooking time
5 mins
10 mins
2 persons

Recipe Course: beverages

Recipe type: South Indian cuisine

  • Ragi flour – ¼ cup
  • Milk - 2 cups
  • Water – 1 ½ cup
  • Chopped Almonds – ½ tsp
  • Jaggery – 1 tbsp.
  • Dates syrup -1 tbsp.
  • Dry ginger powder  -pinch
  • Ghee – 1 tbsp.


1. Take a small bowl and add 2 tablespoons of ragi flour.  

2.Add 1/2 cup of water to it. 

3.Dissolve the ragi flour into the water with the help of a whisker.  Ensure that there are no lumps formed. 

4. Boil 1 cup of water in a vessel and add the ragi batter.

5. Now keep on stirring with a whisk to avoid lumps.

6. When it comes to boil you would notice that it has gained thickness just how a malt or porridge should be.

7. Add jaggery powder and mix well.  Then add 1 cup of milk and give a good mix again..Keep cooking on a low flame for a minute till the jaggery is well blended with the ragi mixture.

8. Add in the  milk and ginger powder and bring it to a boil on medium heat.  

9. Ragi malt tends to thicken once cooled down.  Add more milk and adjust the consistency.

10. Garnish with chopped almond pieces and serve hot or cold.Remove from heat. Sweet ragi malt is now ready.
Serving suggestions
You can serve in cups or glasses with a pinch of cardamom powder.

  • Avoid ginger powder and pepper powder for kids. 
  • You can add sugar or honey instead of jaggery powder.


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