Sprouted Moong dal Tikki

Sprouted Green Moong dal is a dal which is easy digestive. It is rich in Vitamin A, B, C and E and also in many minerals including Iron, Calcium, and Potassium. It is a powerful source of vegetarian protein. It is considered a healthy weight loss food as it is a low-fat food, rich in protein and fibre.

Start your day with this healthy breakfast Tikki. Easy to make Tasty to eat.

Sprouted Green Moong Dal 1½ cup
Ginger ½ inch
Green chili2 – 3
Coriander Leavesfew
Saltto taste
Roasted Cumin powder ½ tsp
Turmeric powder ½ tsp
Rice flour 1½ tsp
Curd ½ cup
Tomato sauce / Chili sauce ½ cup

Lets see how to make Tikki

  • Take a mixer jar or blender jar.
  • Add ginger, coriander leaves, green chili, salt and sprouted green moong dal.
  • Grind it coarsely.
  • Transfer the mixture to a bowl

Add the below ingredients to the ground mixture of Sprouted Green Moong Dal.

  • Add roasted cumin powder.
  • Add Turmeric powder,
  • Add rice flour and mix well and check salt
  • Heat tawa and grease.
  • Scoop and pour the mixture on the tawa
  • Smear oil and cook them on medium flame.
  • Cook until the outer part are crispy.
  • Cook 3 – 5 mins each side.
  • Tasty, delicious and healthy Sprouted Green Moong Dal Tikki is ready.

Garnish / plating

  • Take a cup of thick curd.
  • Fill the curd in the piping bag with star tip nozzle.
  • Decorate or top on sprouted green moong dal tikki.
  • Also add chili sauce in the middle with a spoon.
  • Enjoy this combination of tikki with curd.
  • You can enjoy with other chutneys also.
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Moringa leaf Roti

Moringa is nothing but Drumstick, which is rich in Iron and other nutrition.

Here, I tried to combine this Iron rich Moringa leaves in whole wheat and make tasty and healthy roti.

Whole Wheat flour 3 cups
Moringa leaves1 cup
Onion1 big
Ginger ½ inch
Green Chili2 – 3
Saltto taste
Oilto make roti
Ghee2 tsp


  1. Chop the onion finely.
  2. Clean the moringa leaves in running water atleast twice and then chop then finely.
  3. Grate or finely chop the ginger.
  4. Mince the green chilies. If it is difficult for children you can avoid green chilies and add red chili powder 1 tsp.
  5. Use fine salt to knead the roti flour.


  1. Take a bowl and add 3 cups of whole wheat flour.
  2. Add finely chopped onion.
  3. Add minced green chilis.
  4. Also add salt and ghee.
  5. Now add finely chopped moringa leaves.
  6. Rub all the ingredients together for a while.
  7. Mix all the ingredients evenly before adding water.
  8. Add water little by little and knead the dough.
  9. Knead it soft and apply oil to avoid getting it dry.
  10. Cover and keep aside for at least 30mins.
  11. After 30 mins make small balls with the dough and roll then like chappathi by dusting the dry flour.
  12. Heat and Grease the tawa.
  13. Put the roti and put the rolled dough on the tawa.
  14. Cook the roti both the sides. Smear oil. Cook at least 2 mins at each side.
  15. Enjoy the Roti with side dish.


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Vegetable Biriyani

Authentic Vegetable Biriyani recipe for you. Biriyani is all time favouriite. Biriyani with toasted bread gives great taste and satisfaction to your tummy.

Making Biriyani is a art, need patience. Enjoy cooking the Biriyani using this method.

Rice 2 cups
Tomato Puree 2 nos
Green Chili3
Ginger Garlic Paste1 tbsp
Carrot1 big size
Potato1 big size
Knol Khol / Turnip1 medium
French beans100 g
Green Peas100 g
Mint / Pudina1 fist
Coriander Leaves1 fist
Coconut Milk½ – ¾ cup
Saltto taste
Oil2 tbsp
Cinnamon2 sticks
Cardamom 4


  1. Make tomato puree with 2 tomatoes.
  2. Slice 3 onions.
  3. Chop vegetables evenly.
  4. Slit green chili.


  1. Heat cooker pan with 2 – 3 tbsp of oil or ghee.
  2. Add Bay leaf, cinnamon, cloves, fennel seeds in a medium heat oil.
  3. Then add slit green chili, sliced onion fry until it changes colour.
  4. Add ginger & garlic paste, saute until the raw smell goes off.
  5. Next add cleaned mint and coriander leaves.
  6. Fry for a while.
  7. Add tomato puree and cook for little while, then add turmeric powder to it.
  8. Mix well and salt, again mix.
  9. Add all the chopped vegetables to the cooker and mix well.
  10. Also add coconut milk to it.
  11. Let all the ingredients well combined.
  12. Allow to cook or boil for few mins.
  13. Now add water and let it boil and adjust salt for briyani.
  14. Then add washed and soaked rice to the cooker pan.
  15. Cover the cooker and put the whistle, once the pressure builts, simmer the flame.
  16. Simmer the flame to the lowest.
  17. Now cook for 10 mins.
  18. Once the pressure is down, open the cooker.
  19. Mix without breaking the rice.
  20. Toast bread crispy with ghee. Cut the breads into cubes and add to the briyani.
  21. The tasty vegetable Biriyani is ready to serve.


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Pasiparuppu Kanji/Congee

Yellow Moong Dal or Pasiparuppu is very easy to cook. Dal is used in many dishes.

Let us make Congee with Yellow Moong Dal or Pasiparuppu. We are going to make this Congee with Jaggery, Cardamom powder and Coconut milk.

Yellow Moong Dal / Pasiparuppu¾ cup
Grated Jaggery ¾ cup – 1 cup
Coconut Milk1 cup
Ghee1 tbsp


  1. Wash yellow Moong dal / Pasi paruppu and soak for an hour. Soaking the Dal helps to cook faster and mushy. If you don’t soak the Dal, there is a chance
  2. Heat cooker pan with a tbsp of ghee.
  3. Add dal and fry until it is aromatic.
  4. Add 3 cups water and cook upto 3 – 4 whistles.
  5. Heat a sauce pan with ¼ cup water.
  6. Add grated jaggery and let it dissolves and boil for 3 mins. Then strain and keep the syrup aside.
  7. Once you opened the cooker pan, add this jaggery syrup to it.
  8. Mix well until it is well combined.
  9. Check the consistency.
  10. Finally add the coconut milk and mix well.
  11. Put off the flame. Enjoy the healthy congee


Green Moong Dal Vadai / Pachai Payaru Vadai

Green Moong Dal or Pachai payaru is one of the easily digestible pulses of all dals that can be included in any therapeutic diet plan. Lowers cholesterol levels and reduces the risk of heart disease.

Green Moong Dal1 cup (soak over night)
Onion 1
Green Chili3
Ginger ½ inch
Fennel1 tsp
Peppercorn1 tsp
Curry Leavesfew
Coriander leavesfew
Saltto taste
Oilto fry


  1. Take a blender
  2. Add soaked green moong dal, green chili, fennel seeds, peppercorns, curry leaves and coriander leaves and blend it coarsely.
  3. Transfer it to another bowl.
  4. Add chopped onion and chopped ginger and salt.
  5. Mix evenly.
  6. Take small portion and roll like a ball.
  7. With the help of your palm, press to shape like vadai.
  8. Use all the batter and make vadai and keep it ready in a plate.
  9. Heat oil in a kadai.
  10. Fry vadai in medium heat.
  11. Crispy and tasty vadai is ready


Matar Mushroom Gravy

Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. They may also mitigate the risk of developing serious health conditions, such as Alzheimer’s, heart disease, cancer, and diabetes. They’re also great sources of: Selenium.

Peas(matar) are packed with antioxidants, which help build your immune system.   Anti-inflammatory nutrients in peas have been associated with lowering the risk of inflammatory conditions like diabetes, heart disease, and arthritis.

Matar (Green Peas)100 g (cooked)
Mushroom (button)100 g
Cinnamon2 sticks
Onion paste2 blended
Tomato puree2 blended
Turmeric powder½ tsp
Chili powder1-2 tsp
Coriander powder2 tsp
Cumin powder1 tsp
Garam masala ½ tsp
Saltto taste
Oil1 tbsp


  1. Heat a pan with a tbsp of oil.
  2. Season with cinnamon and cloves.
  3. Add onion paste (ground two onions) and fry in oil until the onion is well cooked and oil separates.
  4. Now add ginger and garlic paste, cook until the raw smell goes off.
  5. Add tomato puree (ground two riped tomatoes) and cook until the oil separates.
  6. Once it is cooked add turmeric powder, salt, chili powder, coriander powder, roasted cumin powder and garam masala. Stir in between.
  7. Cook the spices until the raw smell goes.
  8. Now add chopped mushroom and cook with the masala. Stir and add little water to cook.
  9. Add cooked green peas or frozen green peas. Mix well until it is well combined. Cook altogether well.
  10. Finally add 2 tbsp coconut cream / thick coconut milk. No need to boil.
  11. Serve Matar Mushroom /Mushroom Green peas with Chappathi or Roti


Mor kuzhAmbu / Buttermilk curry

Mor Kuzhambu is very simple dish to make. There are different ways to make Mor Kuzhambu, this is how my mother makes. Mor Kuzhambu tastes great only when you use curd with slightest sourness. My mother don’t use any vegetables. There is also no cooking involved, only for tempering we use stove. It is an Interesting and Tasty recipe.

Try this step by step cooking and enjoy.

Curd1/2 cup
Water1/4 cup
coconut1/4 cup
Roasted gram1 tbsp
Cumin seeds1/2 tsp
Coriander seeds1/2 tsp
Green chili2
Mustard seeds1/2 tsp
Split urad dal1/2 tsp
Saltto taste
Coconut oil2 tsp


  1. Coconut paste: Make a paste with freshly grated coconut, roasted gram, green chili, cumin seeds, turmeric and salt.
  2. In a bowl, add curd and water then whisk it without lumps.
  3. Add this grounded mixture to the Curd mixture and mix it until it is well combined.
  4. Heat a pan and add coconut oil for seasoning.
  5. Season with mustard seeds, split urad dal, dry red chili and curry leaves.

Enjoy this simple and tasty Butter milk gravy / Mor Kuzhambu with Appalam.


spiced sweet potato

Sweet potatoes are an excellent source of highly absorbable beta carotene, which your body can convert into vitamin A. Highly nutritious. Sweet potatoes are a great source of fiber, vitamins and minerals.

Sweet Potato2
Pepper1 tsp
Salt to taste
Mustartd seeds1/2 tsp
Split urad dal1/2 tsp
curry leavesfew
oil2 tsp



Boil the sweet potato in pressure cooker.
Peel the skin off and cut in cubes.

1. Heat pan with a tsp of oil.
2. Season with mustard seeds and split urad dal.
3. Once it crackled, Chop the onion and add to the pan.
4. Fry onions until it changes colour. Add salt and Turmeric powder.
5. Add the sweet potato cubes and fry along with onions.
6. Fry until it is well combined.
7. Finally add a tsp of crushed pepper and mix well.
8. Add curry leaves and switch off the flame.
9. Simple and delicious, spiced sweet potato is ready.

whole green moong dal, foxtail millet dosa / pachai payaru thinai dosa

Mung bean is one of the richest plant-based sources of protein.  Green gram dal is packed with vast reserves of thiamine, riboflavin, folate and B complex vitamins that are valuable for women health. The richness of folate lowers the risk of neural tube defects, autism, stroke and heart disease. Controls High blood pressure is a risk factor for heart disease and stroke.

Foxtail millet has high quantity of fiber forund. High in Calcium Content: Foxtail Millet is rich in Calcium which is very important for maintaining your bone health. It also contains vitamin D. Eating Foxtail Millet helps fight diseases such as osteoporosis and could reduce risk of fracture.

whole green moong dal/Pachai payaru1 cup
Foxtail millet/Thinai1/2 cup
Onion1 small
Green chili3
Ginger1 small piece
Coriander leaveslittle
Cumin/jeera1 tsp
Fenugreek/methi1/2 tsp
Saltto taste


1. Soak Pachai payaru /green moong dal and foxtail millet/Thinnai rice overnight.
2. Before soaking, please wash it thoroughly.
3. Add green moong dal, foxtail millet, green chili, onion, ginger, coriander leaves, salt, jeera/cumin and fenugreek seeds to the blender.
4. Grind them finely without adding water.
5. Transfer it to a bowl and add very little water if needed.
6. Heat a tawa and grease. Pour the pachai payaru batter onto the tawa and spread thinly and smear oil. Let it cook for 3 mins or more.

Serve this healthy and very tasty Pachai Payaru Thinnai dosa with chutney of any other side dish of your choice.

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Couscous with Vegetables

Couscous is low-in-fat, low-in-calories and is a slow-release carbohydrate which means it takes longer to release energy in the body which will keep you full for long hours. Ready in just 5 mins, it’s also much quicker preparation than your standard side dish. It’s best option for breakfast.

Couscous with vegetables
Couscous 1 cup
Onion 1
Green Chili2
Carrot1 small
Green Peas1/4 cup
Ginger1/2 inch
Turmeric1/2 tsp
Saltto taste
Lemon Juice1 – 2 tbsp
Simple ingredients and yummy taste


Rinse 1 cup Couscous with water and soak it for ½ an hour.

  1. Heat oil in a pan with 2 tsp of oil/ghee. Add chopped green chili and saute for few seconds.
  2. Add chopped onion and fry, then add crushed garlic and ginger and saute well.
  3. Add carrot and green peas, cook until it is soft.
  4. Add chopped, deseeded tomato and cook with vegetables.
  5. Add salt and turmeric powder.
  6. Once vegetables are cooked, add soaked and puffed Couscous to the pan.
  7. Stir until it is well combined with other ingredients.
  8. Cover with lid and cook for 5 mins in low flame.
  9. Add 1tbsp of lime juice and mix.
  10.  Garnish with curry leaves.
  11.  Serve tasty vegetable Couscous with raitha.
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