Recipe Time – Kidney Beans Salad (Mexican)

IMG_1703 (1)Hello dear friends!! My previous two posts were about our recent trip to Goa. After that I have been wondering what to write about. I have too many ideas running inside my head simultaneously. It has been quite some time since I posted a recipe. So, here I go.. Being South Indians, most of the days we make South Indian food at home. It’s rice and rasam or rice and sambar, accompanied by some bhaji. My husband is very fussy when it comes to food. He has his set likes and come what may, he will not deviate from it. Whatever happens, he will not eat anything that he doesn’t like. Especially, when it is south Indian food. Hence, every night there are tantrums at our place with respect to food. So, the thing is, if I have to get my husband to eat at home, there should be something interesting which can compete with the yummy outside food. One such day, my laziness took a backseat and I decided to try something different for dinner. We always have a stock of pulses and grains at home and I decided to make some different salad, with a Mexican twist (let me be very clear in the beginning itself, this is not a typical Mexican recipe; I just tried my hand at it by adding various things into it).


1 ½ cups Red Kidney Beans (soaked for at least 10 hours and cooked)

1 Capsicum – sliced

1 Onion – sliced

2 Tomatoes – Sliced

1 cup Sweet Corn (cooked)

Garlic – finely chopped – as per your taste

1 tsp Chili Powder

2 tsp Tex Mex Salsalito Taco Seasoning Mix

1 tbsp Oregano

1 Tbsp Parsley

1 tsp Jeera

1 Lime

Salt as per requirement

Water as per requirement

1 tsp Oil


  • Cook the kidney beans in a cooker and keep it aside
  • In a pan, heat oil and add jeera and fry for a minute
  • Add garlic and onions and fry till transparent
  • Add capsicum and fry until the capsicum changes color
  • Add the sliced tomatoes and fry well
  • Add the sweet corn and cook well
  • Add the cooked kidney beans, chili powder, Oregano, Parsley and the Taco Seasoning and mix well
  • Add salt and water as per your requirement
  • Turn off the stove and squeeze a lime into the salad (add lime as per your taste; I used one whole because we love tangy taste)

This turned out to be a proper Mexican Salad because of the Taco Seasoning Mix. This recipe is a good change from the normal food we eat. Why don’t you try it out too?

Get on your toes fast!!!



Kadai Vegetable with Chapati

IMG_3651Hi friends! Hasn’t it been a while now since I posted a recipe? So, here you go. On a Sunday, sometimes I try making something different from our routine South Indian food. One of the Sundays I decided to make Chapati and Bhaji. Whenever I make North Indian side dishes for Chapati on Sundays, it is generally Paneer. This time, however, I wanted to try making something else and I found different veggies as well lying in the refrigerator. What more do you need? I decided to make Kadai Vegetable. I browsed on the net for a recipe and found one on Veg Recipes of India. I took the basic recipe from that page, but then, I did variations as per my taste.


For the Dry Masala Powder

1 tbsp. Coriander Seeds

½ tbsp. Jeera

1 inch piece of Cinnamon

3 Cardamoms

2 Cloves

4-5 Black Peppers


For the Wet Masala

2-3 Onions -roughly chopped

2-3 garlic Cloves

2-3 Dry Red Chillies

2 Green chillies (slit)

1 tbsp. Kasuri Methi

1 tsp. Turmeric Powder

1 tsp Saunf

Other Ingredients

2 cups of boiled vegetables (carrot, potato, green peas, beans, cauliflower) chopped

1 Capsicum (finely chopped)

½ tsp Chili Powder

1 tsp Aamchur (dry mango powder)

1 tsp Garam Masala

Water as per requirement

Salt as per requirement

Oil as per requirement

Finely chopped Coriander Leaves for garnishing


  • Boil the vegetables and keep it aside. You can use whatever vegetable you feel like.
  • Dry roast the various ingredients for the Masala Powder. Do not over roast the same. Grind it.
  • In a Pan, heat 1 tsp Oil and when it heats, add saunf and jeera.
  • Add Garlic and red chillies and fry for a minute
  • Add in the roughly chopped onions and fry until translucent
  • Add the Kasuri Methi and fry for a minute and then add in turmeric and remove from flame
  • Add in little water and let it cool
  • Grind it into a fine paste once it cools down.
  • Roughly chop the tomatoes and grind it into puree
  • In a pan with 1 tsp Oil, fry the chopped capsicum until the colour changes a bit. Empty it into another container and keep it aside
  • Now take a pan with little oil and add in the ground wet masala paste and fry until it starts giving an aroma
  • Add in the tomato puree and fry well
  • Add the chili powder, dry ground masala powder, aamchur and garam masala and bring it to boil. Add water depending on the consistency you want
  • Add salt as per your taste
  • Add in the boiled vegetables and mix well
  • Add in the fried capsicum and mix well
  • Finally garnish it with chopped Coriander Leaves and serve hot with Chapati or rice

I hope you enjoy it. Do let me know how it turns out to be.

See you soon.


PC: Mayur Sarma

My Breakfast Recipe on a Lazy Sunday

IMG_1255Hi Friends! I am back again on a thunderous Thursday (Literally thunderous as it rained super heavily accompanied by thunder and lightning last night). It’s been quite some time since I posted a recipe. So here I am with one. This time’s recipe is a quick breakfast recipe. It is made with Bread and Gram Flour. It is something which I borrowed from a website. I wanted to make something easy, but, yet tasty. I was a little worried to try this out. I wasn’t sure how the Gram flour batter would react on the tawa after being soaked in the bread. I was shocked to see the result as it turned out to be great, without even a bit of a hassle.


4-5 slices of Whole Wheat Bread

4-5 Table spoons of Gram Flour

1 Tomato, finely chopped

1 Onion, finely chopped

2 Green Chilies, finely chopped

1 tsp Turmeric

1 tsp Chili Powder

Finely chopped Coriander Leaves (as per your taste)

Salt as per requirement

Water as per requirement

Oil as per requirement


  • Take a deep bottomed vessel. Add 4-5 tbsps of Gram Flour
  • To this, add turmeric, chili powder and salt and mix well.
  • Add water as per requirement and mix well. Make sure no lumps are formed, as Gram Flour when mixed with water has a tendency of creating lumps.
  • After it is mixed well, add in the finely chopped tomato, onion, green chilies and coriander leaves. Add in water if required (the mixture needs to be liquidy, though not watery)
  • Mix Well and keep aside
  • Take a slice of bread and dip one side in the liquid. Make sure the liquid covers the entire slice of bread. Repeat the same for the other side of the bread.
  • Make sure both sides of the bread have the veggies as well. If not, take the veggies and put it on top of the bread.
  • Heat a tawa on low flame, add one teaspoon oil and place the toast on it. Let it cook well.

Once it turns golden brown slowly toss the slice after adding in one tsp oil. Cook it well until it turns golden brown.

  • Remove from the Tawa and serve Hot with tomato ketchup.

Note: The Toast must cook well. Do not remove it before time as there is a tendency of it being under cooked because of the gram flour. Also, do not leave it for a longer time as there is a possibility of it burning. In short, be on guard when toasting it.

The cooking method is like paratha. The toast should turn golden brown.

I hope you guys enjoy this easy to make breakfast recipe. Why are you guys still here, go ahead and try it? And yes, do let me know how it turns out to be.


Methi Rice or Methi Pulao – A Quick Lunch Box Recipe

IMG_1063Hey friends! It’s a Thursday again. I’m here again with a post. This time it’s a recipe. One post every Thursday has actually made me less lazy nowadays. Thanks to my husband for coming up with the idea for a lazy me. I feel so happy to blog every week. I’ve lot of things to blog about, but I will, for some time give more importance to recipes because there is a possibility that I will forget the procedure. Methi Rice (or pulao) is a very healthy recipe. This is another variation of the Methi Pulao, the recipe of which I have posted long ago. We all know methi (or fenugreek) is very good for diabetes. When it is so, why not include the same in your daily diet?

When you have a bunch of fresh methi leaves and you are wondering what to do, go for this tasty Methi Rice. It is very ideal for a quick lunch box recipe as well.


1 bunch Methi (Fenugreek) Leaves finely chopped

2 onions finely chopped

1 cup Corn

1 teaspoon Jeera

1 teaspoon ginger garlic paste

1 teaspoon Turmeric

1 teaspoon Chili Powder

½ teaspoon Garam Masala

1 teaspoon Kasuri Methi

1 teaspoon Aamchur Powder

2 cups Cooked Rice

Salt as per requirement

Oil – 1 Tablespoon


  • Wash 2 cups of rice and pressure cook it with salt. I normally add salt while cooking the rice as it mixes well
  • Take a big pan and heat oil. Add jeera to it. Wait until it splutters.
  • Add the ginger garlic paste and fry for a minute
  • Add the finely chopped onions and add little salt and fry until transparent
  • Add the finely chopped methi leaves and fry well
  • Add the corn and close the lid and cook until the corn becomes tender
  • Add the turmeric powder, chili powder, kasuri methi, aamchur powder and garam masala and mix well
  • Add the cooked rice and mix well. Add salt, if required
  • Serve with mixed vegetable raita and moong papad

This serves as a quick lunch box recipe. If you’re in a hurry to make lunch in the morning, it is a very good option. Try this out!


My Recipe for a lazy weekend – Mixed Vegetable Uthappam accompanied with Tangy Tomato Chutney

img-20170215-wa0022Hi guys. I’m here a day earlier than expected! I have a busy day ahead tomorrow and unlike before, I’m going to keep my blog going no matter what. So, here I am. I have a lot of recipes which I need to share at the earliest (there are bright chances of me forgetting the ingredients or the method).  Weekends are the time of the week where you have all the time in the World to make breakfast slowly and peacefully without any rush. It might or might not be the case with most of you. It, definitely, is the case with me. Two weekends in a row now, I’m trying my skills at making uthappa. The whole idea of making the uthappa (or uthappam as it is popularly referred to as) popped up when I saw a variety of vegetables at home and some leftover dosa batter. I tried making it as healthy as possible by adding in a lot of ingredients. When you add in lots of veggies, it is one healthy and filling breakfast, with no need to munch on anything until lunch.

Mixed Vegetable Uthappam


2 cups Dosa Batter

1 cup finely chopped vegetables (capsicum, tomato, onion, fenugreek leaves, coriander leaves)

Finely chopped green chili and ginger (add this to the chopped veggies and mix well)

Chutney Powder (any locally available chutney powder)

Oil as per requirement

Salt – if required as the dosa batter and the chutney powder already has salt


  • Heat the tawa
  • Sprinkle little oil and spread it evenly on the tawa
  • Add one spoonful of the batter (add as per the size you require)
  • Sprinkle the chutney powder and 1 spoonful of the chopped vegetables evenly (spread the veggies over the uthappam evenly)
  • Sprinkle little oil on the top and close the lid
  • After five minutes remove the lid and turn the uthappam upside down and cook it
  • Remove it from the tawa and serve hot

Note: For the dosa batter soak 2 cups rice with 1 cup urad dal in water. Add 1 tsp methi seeds to it and soak it for like 12-15 hours. Grind it into a fine paste and add salt as per requirement.

Tomato Chutney


3-4 ripe tomatoes – roughly chopped

1 garlic flake

½ tsp Methi seeds (fenugreek seeds)

1 tsp chana dal

1 tsp urad dal

1 small piece tamarind

1 small piece jiggery

1 pinch Hing

Dry Red Chili as per your requirement

Salt as per requirement

Oil for frying (about 1 tsp)


  • Heat Oil in a pan and add hing to it and fry for a minute
  • Add the methi seeds and fry
  • Add 1 tsp chana dal and Urad Dal and fry until the urad dal turns golden brown
  • Add the red chili and fry well
  • Add the garlic and fry
  • Finally add in the tomatoes, tamarind, jaggery and salt and close the lid and cook for about 5-10 minutes
  • Remove it from flame, cool it and grind it into a fine paste
  • Add a tadka of mustard and curry leaves
  • Serve with rice, chapatti or dosa

This is my mom’s tried and tested recipe which I blindly followed.

I am sure you will try this out and let me know how it turned out to be.

See you guys soon.