All posts by Herbs And Pulses

As a mother of 2 and a wife, I have naturally grown to love cooking for my family. Not just simple and healthy traditional food but home-baked fresh treats. What is special about my food is the fact that it made from golden recipes passed through the generations induced with tasty and modern twists to suit the likings of my children and husband. I know how incredibly difficult it is to force children to eat healthy food that does not taste just as wonderful as it is good for their health. Hence, my recipes are made with an equal amount of both. In the case that you are looking to make treats, do not fret, there are recipes for that as well. There multiple mouth-watering recipes to choose from. Starting with traditional Indian food to delicious baked goods, all of your cravings can be satiated with a quick scroll through the variety of new and refreshing step-by-step guides to dishes and its relative recipes available on my website. Hope you enjoy!

Pepper Chicken masala


Chicken 1 whole ( cut  the chicken as you wish)
Onion2 medium size
Tomato1 big
Chili Powder2 tsp
Turmeric1 tsp
Ginger Paste1 tbsp
Garlic paste1 tbsp
Peppercorns2 tsp
 Funnel seeds                 2 tsp
Curry leaves                    few
Coriander leaves           one fist
Cinnamon                       2 sticks
Cloves                              4
Oil                                     2 tbsp

Secret Powder

Dry roast Fennel seeds & Peppercorns in a pan and make it into a fine powder.


Wash the chicken after removing the fat and skin from the Chicken. After cleaning apply turmeric and set aside.
Use the chicken with bones, this will be more tastier.

Chop the onions and tomatoes finely.

Heat oil in a pan(use Ginggely oil for a better health and taste) season with Cinnamon sticks and Cloves.

Add the chopped onions and cook till it turns golden brown colour, add curry leave too.

Now add Chicken and cook for 3 mins, after 3 mins add Ginger and Garlic paste and saute till raw smell goes off.

Let it cook for another 5 mins.

At this time add chopped tomatoes, Chili Powder, Salt and Turmeric. Mix everything well until it combines.

Cover the pan with lid and allow it to cook for at least 10 mins. Stir the Chicken in between, if needed add little water. Check the Chicken is cooked, once it is cooked well, add the secret powder(fennel seeds and peppercorns powder) and keep mixing well for another few minutes . Cover and let it set for 2 mins.

Check the consistency and put off the flame. Consistency should be semi gravy, not liquidy.

Finally add chopped Coriander leaves on top and cover the pan with lid.

Transfer the hot and spicy Pepper Chicken Masala in to a serving bowl.
Enjoy Pepper Chicken Masala with Rice/Chappathi

You can also make the secret powder extra and store it in a box at room temperature.

Red rice Idly/Dosa


Red Rice                                         4 cups
Urad  dal                                         1 cup
Fenugreek seeds/ Methi seeds               1 tbsp
Salt to taste 


1. Wash Red rice and urad dal thoroughly and soak it in water separately.
2. Soak for at least 4 hrs.
3. Soak fenugreek seeds also separately.
4. After 4 hrs, grind fenugreek seeds first, then add urad dal and continue grinding by adding water little by little.
5. Grind it as a fine paste and transfer it to another vessel.
6. Next add Red rice to the grinder, also add water little by little and grind, keep scraping the sides.
7. In between add salt to the mixture. Grind the rice finely.
8. Add the rice batter to the urad dal batter and mix well so that both will combine well.
9. Mix well until combined, and leave it to ferment.
10. Fermentation takes at least 10 – 12 hrs.
11. Now you can enjoy your Red rice Idly/Dosai.

Enjoy this Healthy and Tasty Idly/Dosa and stay healthy.


Instead of using 4 cups of Red rice, also can use 2 cups of usual Idly rice and 2 cups of Red rice. Taste will not be any less.

Onepot Keerai Masiyal


Nutritional Value

It is an excellent source of beta carotene which is a precursor of vitamin A, which is good for a healthy immune system, vision, skin and mucus membrane.

Spinach is very rich in Iron that plays a vital role in the production of red blood cells. It is therefore very helpful to prevent anemia. Rich in antioxidants like vitamin C, vitamin E, beta carotene and manganese.


Baby Spinach
(can use other Keerai also)
1 bunch
Yellow split moong dal35gms (one fist)
Onion1 medium sized
Tomato1 medium sized
Green chilies6 nos(adjust to your taste)
Garlic10 pods
Turmeric powder1 tsp
Oil1 tbsp
Jeera1 tsp
Salt to taste



• Clean the spinach thoroughly with water, make sure it is clean and no sand or mud in it.
• Use the leaves, If the stem is young use that too.
• Clean the split yellow moong dal and soak in ½ cup of water for at least ½ an hour. Later when you use this dal use along with the water.
• Chop the Onions randomly.
• Peel the garlic, chop the tomato and slit the green chilies.

keep everything ready before you switch on the flame.

Now heat 1 tbsp of oil in a small pressure cooker and saute the Garlic, onion, green chilies and tomato for a while, no need to wait to turn golden brown.
Saute for few minutes, then add Spinach and Yellow split moong dal with water. Add salt and turmeric to it.
Pour ½ cup water(don’t use more water) and pressure cook it until 3 whistles.
Let it cool down, then open it and mash it with ladle or whisk or Mathu.
Transfer it to another serving bowl.

In a small seasoning pan add little oil and heat it, once it is hot add jeera(cumin), after it splutters, pour it on the Keerai Masiyal. Enjoy this Simple and Healthy Keerai Masiyal with Rice.

Add Ghee to this Keerai Masiyal Rice to enhance the taste.

You can use blender to blend the Keerai Masiyal.
Children will enjoy Keerai masiyal when you blend it and give.
Very nutritious for them

Bitter Gourd Fry

Nutritional Value

Bitter gourds regulate blood sugar level, stimulate the liver, repair blood tissue and improve digestion. Bitter gourds are very low in calories.


Bitter Gourd2 big
Chili powder1¼ tsp
Turmeric powder½ tsp
Besan flour½ tbsp
Corn flour2 tbsp
Rice flour1 tbsp
Oil to fry
Salt to taste


Slice the Bitter Gourd in a round shape or as you wish but make sure it is not too thick. Remove the seeds, if you want, you can use with seeds also.

Take some water in a bowl and add Turmeric and Salt to it. Now transfer the sliced Bitter Gourds to the bowl.

Using your hand, wash the Bitter Gourd thoroughly, also wash it twice with fresh water. By doing this you can reduce the bitterness of the vegetable.

Drain the water.

Now add salt, chili powder, Besan flour, Corn flour, rice flour and Turmeric powder to the Bitter Gourd and mix well so that it can be spread and absorbed the masala evenly. Set it aside for 10 mins.

Heat the oil in a wok or pan. When it is hot fry all the masala coated Bitter Gourds in the hot oil little by little.

Put it in a kitchen Tissue to absorb excess oil.

Transfer it to a serving bowl. Fry few Curry leaves and garnish it.

Serve it hot. Its tasty and Healthy.
Enjoy it!