Away from the monotony, I cooked Awadhi style of Moong dal to go with rotis. I used yellow moong which is lightly dry roasted before cooking till soft. I found the original recipe to be bland to my palate and to spice it up, added spices other than called for in the original recipe.

Wonderful summer time wrap that is super simple to bring together. Light yet filling meal. Pack your child’s lunch box with these protein rich wraps or cut them and serve as appetizers at a party.

Prepared a vibrant, hearty, low fat, high fibre salad using kidney beans and ripe mango for lunch today. Simple salad with the perfect balance of sweet and tart flavors.

Yesterday, we had Rajma Chawal and Pineapple Mint salad for lunch. I kept aside some cooked rajma (kidney beans) to prepare a salad. Today, I made a Mexican inspired kidney bean filling for sandwich. Lovely flavors and made for a filling meal with watermelon smoothie on a hot summer day.

An easy and enduring soup prepared with yellow moong dal and stalks of amaranth leaves, packed with protein and nutrients. Ground paste of coconut, cumin and coriander seeds, enhances the flavor and aroma of the kootu.

Ugadi, Telugu New Year, is on 16th March, 2010. I have complied few festival recipes that can be prepared for Ugadi, making it convenient for my dear readers. Hope you enjoy preparing the recipes and relish the festive treats with family and friends.

Chaat is the most fascinating culinary concoctions prepared in the street corners or gallis of every city/town of our country. Isn’t the smell of street food enticing? Isn’t it exciting to watch the street food vendor swiftly assemble a plate of Chaat with all its colorful assortment of spices and chutneys?

I tried a different approach to prepare spinach and yellow moong dal away from the regular fare. I had a cup of coconut milk, left over, after preparing Poha Payasam which I decided to put to use. And it worked out nicely giving the dal a creamy texture and a rich flavor. A hearty bowl of dal with warm winter flavors.

I really appreciate this part of the year and even more farm fresh produce. This morning, my regular vegetable vendor brought home fresh Thotakura aka amaranth leaves. Isn’t it lovely cooking clean and fresh ingredients and transforming them into simple healthy meals?

Sharing the high raw food diet (1 day a week) that I had today, on request by my dear readers. Had a khatta meetha fruity salad for lunch which was light on the stomach with a delightful blend of flavors.