Healthy Cooking : Sooji Idli

When planning to eat healthy food, sooji idli is a great and tasty and healthy food to start your day with… Trust me 3-4 of the idlis with a glass of cold coffee or Mango shake (why to miss out on it since it is Mango season ūüėČ ) kick starts your day..

Sooji Idli

Preparation Time:- 5 mins | Cooking Time:- 15-20 mins | Makes:- 12 idlis


  • 2 cups Dry¬†Roasted Semolina (Sooji/Rava)
  • 1 cup curd
  • 1 tea spoon ghee/oil
  • 1 Onion finely chopped
  • 1 small Carrot¬†finely chopped
  • 3-4 french beans finely chopped
  • salt to taste
  • 1/2 tea spoon Mustard seeds
  • 2-3 curry leaves (Kari patta)
  • 1 tea spoon Eno powder


Mix the roasted sooji with salt and curd, add some water to make a thick batter.  Keep aside for 15 mins.

In a pan heat the oil and add mustard seeds and curry leaves, allow them to crackle.

Now add the vegetables and saute them for a few mins.

Add these vegetables to the sooji batter and mix well.

Grease the idli stand with some oil.

Add the eno powder to the batter mix properly and fill the idli stand.

Steam the idlis, generally takes 7-8 mins to steam. Can check by inserting a toothpick and make sure nothing sticks to it.

Ready to serve.


  • I have used various variations for vegetables, like spinach, peas, capsicum… basically anything available can be used.. Or you can eat them plain also.
  • Serve with any chutney or Sambar.

Tasty Cooking..!!


Healthy Sprouts Salad

Sprouts is a healthy way to start the day.. Moong dal sprouts is what my husband loves, I make it often either for breakfast or as a salad for lunch or dinner…¬†


Preparation Time:- 10 mins | Cooking Time:- 15 mins | Serves:- 2 people


  • 2 cups Sprouted Green Moong Dal
  • 1 tea spoon ghee/oil
  • 1 Onion finely chopped
  • 1 small Cucumber finely chopped
  • 1 tomato finely chopped
  • salt to taste
  • 1 tea spoon Red Chilly Powder (Lal Mirch)
  • 1 tea spoon Garam masala powder
  • 2 tea spoon Chaat masala powder
  • 2 table spoon lime juice
  • 2 table spoon fresh coriander leaves finely chopped


In a pan heat the oil and add salt, chilly powder and garam masala. 

Now add the sprouts to the pan, mix.

Add 1 cup of water and simmer. Allow to cook till the sprouts boil, and then evaporate any excess water.

Allow to cool the sprouts.

Once cooled down, mix the chopped vegetables, chaat masala, lime juice and coriander leaves to the boiled sprouts.

Ready to serve.



Tasty Cooking..!!


Gajar Matar

I love love love winters.. With winters we get the beautiful red carrots which are a part of anything I cook now-a-days.. And the fresh peas.. Nothing like them.. Now this recipe is purely to be made when you have both of these.. because it is not the same taste with the orange carrots and the frozen peas.. ūüôā

Gajar Matar

Preparation Time:- 5 mins |  Cooking Time:Р20-25 mins |  Serves:- 2-3 people


  • 2 cups Carrot (Gajar) chopped in small cubes
  • 1 cup Peas (Matar)
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1 & 1/2 tea spoon garam masala
  • 1 tea spoon Dry Mango powder (Amchoor Powder)


Heat the mustard oil  in a pan and add cumin seeds. Allow them to crackle.

Add the chilly powder, salt and turmeric powder to the oil. Now add the chopped vegetables and mix gently so that everything gets folded in the masala properly.

Simmer the stove and add 1/2 cup of water. Mix again and cover the lid.

Allow the vegetables to cook in steam for about 15-20  minutes, by mixing in between. Once the water dries out and the veggies gets soft sprinkle the garam masala and dry mango powder. Mix well.

  • Gajar Matar goes well with hot chapatis/paranthas and curd.
  • Try to add a bit ghee before serving, it will change the taste of the dish.


Cheesy Spinach Pasta

Since long I had this craving for pasta.. so when peeked into my fridge if I had something to make this white sauce pasta.. Found a bunch of spinach some mozzarella cheese and hence came this recipe.. 

Cheesy Spinach Pasta

Preparation Time:- 5 mins | Cooking Time:- 15 mins | Serves:- 2 people


  • 2 cups Pasta
  • 2 table spoon¬†cornflour
  • 1 table spoon Butter
  • 4-5 cloves Garlic grated (Optional)
  • 2 cups Milk
  • Salt to taste
  • 3 table spoon grated Cheese
  • 1 tea spoon Dried Basil
  • 1 tea spoon Oregano
  • 1 tea spoon Pepper Powder (Kali Mirch)
  • 1 tea spoon Italian seasoning
  • 1 cup washed and finely chopped spinach (palak)
  • 1 tea spoon Olive oil


Boil the pasta as per the instructions provided on the packet (Generally boil along with some salt and oil) . Drain and keep aside.

Take butter in a pan and add the grated garlic and saute for a minute.

Once its done add the cornflour saute for a second let it not turn brown.

Add milk and stir it continuously to avoid lumps.

Once the mixture starts thickening add oregano, basil, salt, pepper powder and seasoning.

Add the grated cheese and and bring to boil. The sauce will become a bit thick.

Add the chopped spinach and pasta to the sauce. Cook for another 2 minutes.


  • Serve hot with some grated cheese.


Tasty Cooking..!!

Sending this recipe to:

Spotlight : Continental



Lets Cook with Green vegetables

Lets cook with green vegetables logo

Event And Giveaway: Bridal Shower for Charul & Charul’s Blog.



“Flavours of” ~ The world- Grand Finale

Flavors of the world- Grand Finale logo 2

Tangy Aloo Rolls

With the same vegetables everyday.. life was getting boring.. I was just not feeling like making the same dishes again yesterday night.. So after a whole lot of googling.. and searching for some recipes.. I settled with Aloo Roll.. It was the best Aloo Roll I have eaten.. Simply loved it..


Preparation Time:- 30 mins |  Cooking Time:Р5 mins per roll |  Serves:- 4-5 Rolls


  • For the Dough:-
    • 1 and 1/2 cup wheat flour (Gehun ka Aata)
    • 1 tea spoon salt
    • Some water to make the dough
  • For the potato filling:-
    • 1 and 1/2 cup of Potatoes boiled and finely chopped
    • 1 and 1/2 tbsp¬†oil
    • 1 tea spoon ginger garlic paste
    • 1/2 tea spoon chilly powder
    • 1 tea spoon garam masala
    • 1 tea spoon chaat masala
    • 1 table spoon fresh coriander leaves finely chopped
    • salt to taste
  • For the Onions Filling:-
    • 1 large Onion finely sliced
    • 1/2 tea spoon chilly powder
    • 1 tea spoon Dry Mango powder (Amchoor)
    • salt to taste
  • For the water mixture:-
    • 3 table spoons of water
    • 2 tea spoons Dry Mango powder (Amchoor)
    • 1/2 tea spoon chilly powder
    • 1/2 tea spoon garam masala
    • 1/2 lemon’s juice
    • salt to taste


Dough Preparation:-

Mix the wheat flour and salt, and make a dough by slowly poring water in it. Make sure that you don’t make it sticky. It should have a consistency of the dough like for chapatis. (You can add some All Purpose flour as well (Maida))

Cover the dough and set aside for 10 minutes.

Potato Filling Preparation:-

Heat the oil in a pan and add the ginger garlic paste and fry for few seconds.

Add the potatoes, garam masala, chaat masala, chilly powder, coriander leaves and salt. Mix properly by mashing the potatoes.

Fry for a few minutes.


Onions Filling Preparation:-

Mix the onions well with all the masalas listed and keep aside.


Masala Water Preparation:-

Add the amchoor, chilly, garam masala powder and salt to the water and mix properly. Add half a lemon juice to it, and mix again.


Roll preparation:-

Take a some dough, almost equal to the dough used for making paranthas.

Using a rolling pin make a round chapati using the dough.

Heat a non stick tawa and spread half tea spoon of oil on it. Now place the chapati on the tawa, and allow it to cook for 1 minute.

Apply half a tea spoon of oil on the other side and spread all over.

When blisters start appearing on the top of the chapati turn it around  and allow the other side to cook properly using a flat spatula.

We need to cook the other side completely.

Once the other side is cooked turn over the chapati and simmer the stove.

Take a spoonful of potato filling and place in a single row in the centre of the chapati. Now sprinkle some onion stuffing over the potato filling and then sprinkle some masala water over this filling.

Now roll the chapati starting from one end and slowly using your fingers roll it towards the other end.

Wrap it in a foil/Kitchen paper on one edge to avoid the filling to fall, and serve hot.

  • Aloo Roll goes well with Tomato Ketchup.
  • Cold Drink is a must to have with a roll.