Egg fried rice with brown rice

Planning meals on a special diet becomes increasingly difficult, especially for a foodie like me who needs variety all the time.¬† Ofcourse it has to be a healthy meal and I don’t want to spend too much time in the kitchen. Phew! Hard to satisfy all the requirements ūüôā Thats the reason I decided to make fried rice for lunch today! Its a one pot balanced meal. I added scrambled eggs for the protein fix and made it with brown rice. If you don’t eat eggs toss in some stir fried tofu or edamame beans. Of course I had to Indianize it to make it more spicy by adding chopped green chillies! You can add whatever vegetables takes your fancy bell peppers, broccoli, corn, mushrooms, peas,carrots etc.

Ingredients : Serves 2

1.5 cup of brown rice cooked with 2 and 1/4 cups of water

2 cups of mixed vegetables (carrots, beans, peas, bell peppers)

1 cup of chopped scallions/ spring onion

1/2 cup of chopped onions

1 tbsp green chilli sauce or sriracha sauce

2 tbsp low sodium soy sauce

1 teaspoon freshly ground pepper

1 green chilli finely chopped ( more if you want more heat)

Salt to taste

2 eggs scrambled separately

2 tbsp vegetable oil

1 teaspoon chopped garlic

Heat the oil on high in a wok.  Add the white part of the scallion, onions, chillies and garlic.  Once the onions turn translucent, add the vegetables and saute them till they are three fourth cooked. Add the green chilli sauce. Now add the brown rice, soy sauce, pepper, eggs and salt. Mix well. Add the rest o f the scallions at the end.

Puff pastry

The one thing I miss dearly about namma Bengalooru is the neighbourhood bakeries and all the yummy stuff that they sell. The masala bread, veg puffs, benne biscuit..drooool! Luckily some of these things are easy to make especially puffs with the store bought puff pastry sheets available.

I made two kinds of puff pastry, sweet and savory. Here’s the recipe for both.

Veg Puff :

Ingredients : serves 4

Puff pastry sheets ( store bought )

1 small onion

1 small potato

1 carrot

1/2 cup peas

1/2 green bell pepper

1/2 tea spoon garam masala

1/2 tea spoon red chilli powder

Cilantro for garnish

Salt to taste

1 tablespoon oil.

Thaw the puff pastry sheets as per instructions. The packet I bought had no instructions, so I just thawed it by keeping out at room temperature for 45 minutes.

For the filling, heat the oil and saute the onions. Add the spices and saute for one more minute. Dice the vegetables thinly and microwave on high for 1 minute or until they are cooked. Add the vegetables, peas and mix well. Add salt and cilantro and mix well.

Dust the surface and the rolling pin with flour and gently roll the puff pastry sheets to about half their thickness. Cut the strips into desired size. I cut them into 3″ * 6 ” size approximately. Spoon the filling into one side of the puff pastry sheet. Brush the sides of the sheet with water and seal tightly.

Place them on a baking sheet and in a preheated oven bake the puff pastries at 350-375 F or until golden brown on the inside.

Sweet puff pastry


Ingredients :

1 granny smith apple.

1-2 tablespoons apricot preserve or jam


Cut the granny smith apply into small pieces. Heat the apricot jam until it liquifies slightly. Turn off the heat and add the apple pieces. Add a pinch of grated nutmeg.

Prepare and fill the puff pastry sheets the same way as described above and enjoy while it is hot!

Vegetable Kurma

What started an as attempt to make Pav Bhaji ended up in Vegetable Kurma. I craved for some Pav Bhaji for a long time and decide to make it at home. I chopped all the vegetables for it only to realise that the Pav Bhaji masala I had in my pantry was well past its expiry date. I know dry spices don’t have an expiry date as such but i didn’t want to take a chance!

So I ended up using all the veggies to make kurma just the way my MIL makes. K had been craving for kurma for a long time now ūüėČ

Ingredients :

1 cup frozen/fresh peas

1/2 cup sweet corn

10-12 beans finely chopped

2 carrots

1 capsicum/green bell pepper

2-3 small potatoes

1 small onion

2 small tomatoes

1 cup of methi or fenugreek leaves

2-3 table spoons of chopped cilantro

1 cup thick yogurt

2-3 tablespoons of oil

Salt to taste

For the masala

2-3 table spoons of grated coconut

2 teaspoons khus khus/poppy seeds

1 teaspoon jeera

4-5 pepper corns

2 cloves of garlic

3 green chillies

5-6 cashews

3-4 cloves

1/2 stick of cinnamon

In a large vessel, heat the oil and add the onions. Saute them till translucent. Add the bell peppers. Next add the methi leaves and saute them for a couple of minutes. Add the tomatoes. Meanwhile grind all the ingredients for the masala into a fine paste with a little bit of water. Add this ground paste to the pan. Stir well. Add the peas and corn and let them cook for a minute.  Add the rest of the vegetables. I put the rest of the vegetables in the microwave for 3-4 minutes until they were soft. Once all the veggies are added, stir in the yogurt. Add salt and let it simmer for a few minutes. Granish with Cilantro. Serve hot with puris or roti.


Vegetable Kebab

It is summer outside which means it is time to grill!! My friends and I have a string of outdoor parties in the summer and one of our favorite dishes to make is veg kababs. Try this simple yet mouth-watering recipe and you will sure love it. Great way to eat vegetables of all kind too.

Slice all the vegetables of your choice into little circles. I generally use red, green and yellow peppers, Zucchini, Potato, Onion, Mushrooms and Red onions.If you are too lazy to cut the veggies, you can use the store-bought pre sliced ones too.

Arrange them within the skewers by gently poking holes through the middle. Drizzle some olive oil ( the olive oil spray works best) and
sprinkle chat masala or any standard mixed spice seasoning powder. Sprinkle red hot chilli flakes for that extra fire!

Grill at 350 degree for about 15-20 mins and it’s ready!

Tip: For extra added taste, you can also add paneer or Tofu if you want to keep it healthy.

Radish Raita

This one is by sis again. I really need to figure out wordpress better!

This is an easy to make summery yogurt based dish, good to beat the heat and keep up with eating different colored vegetables. There is not much use for the round red radish in traditional Indian cooking and this is a good way to use it. Also, the attractive bright red makes it a fun eat for kids!

Ingredients: Serves 2

Red radish ( available in most Grocery stores)- 1 packet


1 teaspoon Fresh ground Pepper/ Herb seasoning powder used for grilling. These are available in most grocery stores and usually contain other spices such as lemon rind, sea salt, dried onion and garlic.

Mustard seeds and Jeera

Curry leaves to garnish


Wash the radish and shred it into a bowl. Add yogurt and salt. Then add fresh ground pepper/herb seasoning according to your spice level.

Season with mustard seeds and jeera in oil. Garnish with curry leaves.

Serve with rice/roti.

Vegetable Fajita

Mexican cuisine is quite flavourful and very close to Indian food in terms of the heat level. And there is rice too ;)I wanted to try something Mexican without the cheesy part. I bought this¬†wonderful¬†vegetarian¬†recipe book at a Barnes and Nobles sale¬†where i came across a simple and healthy recipe. ¬†I like cooking simple, healthy and nutritious meals which¬†don’t¬†involve too much effort.Vegetarian Fajitas sounded just like the thing to cook on a weekday night. ¬†If tortillas are not available in places where you live, ¬†rotis can be used as a substitute. I used tomato-basil tortillas.


4 Flour Tortillas.

1 cup each of red, green, yellow, orange bell peppers cut into thin strips

1 cup button mushrooms, chopped

1 cup onions cut lengthwise

1 teaspoon red chilli powder

1 teaspoon minced garlic

1 teaspoon black pepper powder

1 tablespoon olive oil or vegetable oil

2 tablespoons of sour cream spread

Salt to taste

For garnish Monterey Jack cheese , cilantro, lime wedges, guacamole(recipe posted)

Warm each of the tortilla on a  skillet or in a pre-heated oven at 350 F for a few minutes.

In a pan, heat some oil, once the oil starts smoking, add all the vegetables and the garlic. Saute the vegetables under high heat to get the grill-like cooking effect. Add the chilli powder and pepper powder. Add salt to taste.

Spread the sour cream on the tortillas. On one end of the tortilla, spread the sautéed vegetables and sprinkle cheese. Roll the tortilla starting from this end. Garnish with cilantro, lime wedges and a dollop of guacamole.


You could also tip in some chunky tomato salsa into the pan after the vegetables have been sautéed. This makes the tortilla wrap more spicy and juicy.