Cauliflower Popcorn with Steamed Rice and  Mango Moong Dal Rasam – Kids Lunch Box /Dinner / Weekend Lunch 

Recipe for 4 People . Preparation and Cooking time : 30 minutes

 Cauliflower is one of my kids favorite vegetable  , they call it as Vegetarian chicken . There favorite way to eat Cauliflower is in the form of Big florets cooked in Vegetable Gravy  or Cauliflower Popcorn. Cauliflower Popcorn are very Crispy and tasty and  prepared with few ingredients  . No need to Bake or Shallow fry  for Crispiness . Just Pan fried . For me it is easy to cook in the morning as I do preparations day before. I microwaved the  florets for 4 minutes so they cook in less than 10 minutes by the time Rice and Mango Moong Dal Rasam is cooked.  or if you don’t want to microwave , just dip  small florets in the batter and Pan fry. Here is the Simple recipe for Cauliflower Popcorn prepared with 3 main Ingredients .

Cooking Tips :

1. Mix Chickpea flour , Rice flour , Curry powder , Salt and Ajwain with sufficient water and refrigerate.

2. Microwave Cauliflower florets for 2 + 2 minutes and refrigerate 

Recipe Link for Mango Moong Dal Rasam


1. Cauliflower – Small florets ( 40 to 50 for 4 People)

2. Chickpea flour and Rice flour – 1 1/2 measuring cup

3. Water

4. Curry Powder – 1 tbsp ( Blend of Red chilli powder , Coriander and Cumin powder , Garlic and fresh Coriander)

5. Salt

6. Ajwain – 1/2 tbsp

7. Oil – 2 tbsp for Panfrying


1. Mix Chickpea flour , Rice flour , Salt , Curry powder and Ajwain with sufficient water. The batter must be thick to coat the florets.

2. Wash Cauliflower florets and Microwave for 2 + 2 minutes or you can Steam on stove top for fast cooking.

3. Heat a wide pan with little Oil .

4. Dip Cauliflower florets in the batter and place in a single layer . Flip after 2 minutes and drizzle Oil on each floret . Pan fry till Golden Brown . It will take 5 to 7 Minutes if you cook on Medium High flame . 

5. Pack or Serve with Steamed rice and MANGO MOONG DAL RASAM .





Bajra Masala Roti for Breakfast/Kids Lunch Box / Lunch/Dinner with Instant Zucchini Sambar

We eat Plain Bajra roti for Lunch / Dinner with Vegetable Curry . Tried for Breakfast by adding few ingredients. No need of side . They taste good on their own as the roti’s are prepared with Spices . Or serve with Tomato Raita . It is easy for Kids to eat with Yogurt. My kids liked the taste and asked to pack for LUNCH BOX . Packed with Instant Sambar. I shared the recipe  for Instant Sambar at the end of the Post. After eating for Breakfast and packing for Kids Lunch Box I  still have 3 Roti’s left . I wrapped in a Paper towel and store in a Box in the refrigerator. I ate for Dinner by warming 30 seconds Wrapped in Paper towel . They are Soft and tasty . Here is the recipe for 15 medium Roti’s . No need to rest the Dough . Mix and Prepare Roti’s . 

Pack for Kids Lunch Box with Instant Zucchini or Bottle gourd( Lauki) Sambar.

Recipe for 15 medium Roti’s .

Preparation and Cooking time – 30 minutes 

Recipe for TOMATO RAITA:

             Heat tbsp Oil and add 1/2 tbsp Cumin seeds. Then add Chopped tomato. Season with Salt and Pinch of Turmeric Powder . Mix and cook until tomatoes are nice and soft.  Add 1/2 tbsp Curry Powder .Cool before adding to  1 Cup Yogurt. Add finely chopped Coriander Leaves . Mix well . Check for Salt and Spices and add accordingly . You can even add Green chilli paste and Grated ginger.


1. Bajra flour – 1 Measuring Cup

2. Rice flour  or Wheat flour – Handful

3. Grated Zucchini or Bottle Gourd ( Lauki) – 1

4. Grated Carrots – 1/2 Cup

5. Yellow Moong Dal – 1/2 Cup ( Raw ) ( Soaked and Washed)

6. Chopped Onion

7. Chopped Coriander

8. Green Chilli paste , Grated Ginger, Rasam powder or Samabr powder or Curry Powder( Blend of Red chilli powder, Coriander and Cumin powder , Garlic and fresh Coriander) and Salt 

9. Oil – 1 tbsp for Pan frying

10 .Water – 1/4 th Cup or accordingly


1. Mix Bajra flour , Rice flour or Wheat flour, Soaked and Washed Yellow Moong Dal , Grated Zucchini or Bottle Gourd ( Lauki) , Grated Carrots , Chopped Onion , Chopped Coriander , Salt, Green chilli paste , Grated ginger  and Curry powder by adding water slowly . The dough should look like Chapathi dough.

2. No need to rest the dough . Divide the dough into 15 equal portions . Grease your hand with little Oil and shape them like a ball .

3. Heat a wide Pan on Medium Heat .

4. Cut the sides of a Ziplock bag and place the dough ball inside. Flatten with your fingers  and cover with Ziplock and press with a round Bowl for even and round roti.

5. Slowly slide the Roti on to Warm Pan . Drizzle Oil on each roti . Pan fry till light Brown . 

Serve warm with Instant Zucchini or Bottle gourd(Lauki) Sambar .


1. Heat 1 tbsp Oil and fry Onions , Carrots( 10)  and  thinly sliced Potato( 2 medium)

. 2. Once Vegetables are half cooked add Chopped Zucchini and Yellow Bottle Gourd( 1 each) . Season with Salt , Pinch of turmeric and add 1 tbsp Sambar Powder.

3. Add Tamarind Juice ,Jaggery Powder and Water.

4. Bring to Boil.

5. Mix 2 tbsp of Chickpea flour in Water and add to the Sambar . Cook for 5 to 7 minutes. Switch off the stove and add Tadka and Chopped Coriander Leaves ( Tadka – Heat 1 tbsp Oil and 1/2 tbsp Ghee and add Mustard seeds, Cumin seeds, Urad dal , Red chillies, Hing , Curry Leaves and chopped Garlic( 4 cloves) .



Ten Raw Mango recipes that you can Prepare and Cook in 30 minutes .

  1. Raw Mango Moong Dal Rasam. Serve with Steamed rice or as a side for Lunch / Dinner . moong dal rasam

2. Raw Mango Peanut Chutney for Breakfast recipes like Idli , Dosa , Paratha , Upma and Vada . mango peanut chutney

3. Mango Pickle with Yellow Moong Dal . Kid friendly recipe. Enjoy from Day 1 . It won’t generate heat in the body . Mango pickle 

4. Cucumber Sesame seeds Pickle with Raw Mango . sesame seeds Pickle

5.  Stuffed Karela with Peanuts , onions and Raw mango .

6. Indian Cluster Beans with Raw Mango . cluster beans

7. Okra with RAW mango

8. Raw Mango Chutney with Coconut and Spices mango chutney

9. Raw Mango Upma mango upma

10. Raw mango rice with Mango paste rice 


Ragi Vegetable Upma with Daliya(Cracked Wheat) or Semolina 

 You may not like eating just Ragi . To make Ragi taste good is to add ingredients that will flavor it and you will look forward eating it on a regular basis . This is the first time I prepared Upma with Ragi Vermicelli .  So I added Daliya along with ragi Vermicelli .  My kids may react to the color of  Ragi Vermicelli .  That is the reason I added daliya or Semolina. Next  time I prepared with Semolina( sooji) and Ragi Vermicelli .  Both combinations tasted good. We like Upma for any meal. It is One pot meal that we can prepare with every day Ingredients and  lot of Vegetables. Add Peanuts and Cashews for little Crunchy taste and Vegetables .  So no need for side . For little spicy bite add Green chillies and ginger . Don’t forget to squeeze Juice of Lime at the end. Here is the Simple Recipe with everyday Ingredients. 


Recipe for 3 to 4 People .

Preparation and Cooking time : 30 minutes


 One cup – Measuring cup

1. Ragi Vermicelli  – 1/2 cup or Whole wheat vermicelli – 1/2 cup 

2. Daliya( cracked wheat ) or Semolina( sooji) – 1/2 cup

3. Water – 2 1/2 cups 

4. Onion – medium( Chopped)

5. Potatoes – 2 small ( Chopped)

6. Tomatoes – 2 chopped , Carrots – chopped and Green peas 

7. Green chillies – 2 ( Chopped) and ginger – small piece ( chopped)

8. Oil and Ghee – 1 tbsp

9. Salt accordingly

10 . Curry Leaves and finely chopped Coriander Leaves

11. Seasoning –  Channa Dal – 2 tbsp ,Black split Urad dal – 1 tbsp , Cumin and Mustard seeds – 1/2 tbsp and red chillies -2

12 . Juice of Lime – 1/2

13. Roasted Peanuts and Cashew nuts – Handful each .


1. Heat 1 tbsp Oil and roast Daliya ( Cracked Wheat) or Semolina( Sooji) for 2 to 3 minutes . Transfer to a Bowl .

2. Heat Oil and add Channa Dal , followed by Black split Urad dal , Mustard seeds, Cumin seeds , Red chillies  , Green Chillies , Ginger and Curry leaves.

3. Add Onions , Potato and Chopped Carrot and Green peas  . Cook until light Brown and soft .

4. Add Chopped tomatoes and Cook for couple of minutes .

5. Add Water and season water with Salt . Bring to Boil . Taste Water for Salt and add accordingly .

6. Slowly add Semolina and Ragi Vermicelli  or Whole wheat vermicelli and mix well without Lumps. Cover and Cook . I f needed add Oil .

7. Switch off the stove and add Chopped Coriander, Roasted Peanuts and Cashews.

8. Cool little bit and squeeze Juice of Lime  and a tbsp of Ghee .




Sweet Potato Moong Dal Rasam 

is a staple in every South Indian House hold. I prepare Rasam atleast twice or thrice in a week whether with Dal or Plain. Sometimes we eat it with Steamed rice or as a side for Lunch/ Dinner. Even I pack for Kids Lunch Box . I prepare Rasam in two ways either with Moong dal or Combination of different Dals. When ever I cook Dal , I cook extra to prepare Rasam . Last time I shared Raw mango moong Dal Rasam . This time I tried with Sweet Potato. My family didin’t notice there is Sweet Potato in the Rasam . Rasam Powder and Curry powder , Lime juice or Raw mango will Supress the sweetness of Sweet Potato . You can even add Lauki( Green Squash ) and Optional . Add Spinach too for extra nutrition .

             Serve with Steamed rice , Ghee and Microwave Papad  . Yo don’t feel like eating anymore food after eating this Rasam rice  . It is filling. And easy to prepare in Minimum time .

Note : I added Garlic twice .Frying with Onions and with Tadka( seasoning) for extra flavor and taste. You can squeeze juice of Lime or Grated raw mango or Both When you switch off the stove.

Recipe for 4 People .

Preparation and Cooking time : 30 minutes


1. Cooked Yellow Moong Dal – 1 Cup

2. Sweet Potato – 1 ( Cooked and Mashed )

3. Onion – 1 medium ( Chopped)

4. Tomatoes – 2 ( Chopped) and Spinach ( Palak) – 4 handfuls ( Chopped) 

5. Garlic cloves – 8

6. Ginger – Small Piece ( Chopped and Crushed )

7. Rasam powder – 1/2 tbsp to 1 tbsp   Store bought or Homemade ( Roast 1/2 tbsp cumin seeds , Coriander seeds, Fenugreek seeds – 5 , Black pepper cons and red chillies . Cool the spices and grind with 1 tbsp coconut) 

                 and Curry Powder – 1/2 tbsp ( Blend of Red chilli powder , Coriander and Cumin powder , Garlic cloves and fresh coriander)

8. Oil – 2 tbsp and Ghee – 1 tbsp

9. Seasoning – Black split rad dal – 1 tbsp , Cumin and Mustard seeds – 1/2 tbsp each , Red chillies – 2 and Hing – Pinch

10 . Juice of Lime – Half or Grated raw mango

11. Chopped Coriander and Curry leaves 


1. Heat 1 tbsp Oil and cook Onions until light brown . Season with Salt and Turmeric Powder. Add curry Leaves. Once Onions are brown add 4 crushed Garlic cloves ,  Chopped and Crushed Ginger . Fry for couple of minutes .

2. Add Chopped tomatoes and cook until soft . Then add Rasam Powder , Curry Powder , Cooked Moong dal , Cooked and Mashed Sweet potato, Chopped Spinach and Water  . Mix well .

3. Bring to boil .

4. Heat Oil and Ghee and add Mustard seeds followed by SPLIT BLACK URAD DAL , Cumin seeds , Hing , Red chillies and 4 Crushed and Chopped GARLIC . Add this Seasoning to Rasam . Add Chopped Coriander.

5. Cool a little bit and Squeeze Juice of Lime.  Check for Salt and Spices and add accordingly .

Note : If you are using store bought Rasam Powder then add 1/2 tbsp Freshly ground Black pepper.

Serve Warm with Steamed Rice or as a side for Lunch / Dinner .

Good to Read : 

1. Sweet Potatoes – Both Sweet potato and White potato contain same amount of Carbohydrates . But the fiber content in sweet potato is higher and easy to digest and lower in GI . Good source of Vitamin D which helps build healthy bones. The powerful antioxidants in Sweet potato protects against the effects of aging. 

2. Ginger and Garlic – Helps in digestion ,helps in fighting infections,preven cancer and reduce inflammation. 

3. MoongDal – Light and easy to digest . If cooked with Basmatic rice or eaten with Chapathi ( Bread prepared with Wheat flour or Mixed floursor Jowar flour or Bajra)  , you will have yourself a complete Protein with all your essential amino acids. They have a low GI of just 30 which means they offers a slow release of energy into the blood stream due to the slow breakdown of CARBOHYDRATES . ( Foods are considered to have a Low GI  if their value is less than 55  on a scale of 0 – 100 )

4. Black pepper – The piperine in Black pepper eases digestion and helps digest Protein in food.

5. Lime Juice : Stimulates digestive system and increase secretion of digestive juices , bile and acids.



Dipping for Dosa – Breakfast /Kids Lunch Box 


When Kids say they are not hungry for Breakfast , then time to try something new for regular Breakfast. When ever I crave for something sweet I add some Jaggery and fine Daliya  or Semolina and nuts  to Milk and satisfy my sweet Cravings . This dipping is new for my Kids but not for me. I remember my mother prepares with rice flour , milk and Jaggery and serve with Dosa instead of regular Chutney . It taste soooo good. Here is my Version .

It will taste good at room temperature , so you can even pack for Kids Lunch Box with Dosa.

RECIPE for 3 . Preparation and Cooking time : 10 Minutes .

Recipe link for Dosa : dal dosa with less rice


1. Milk – 8 Ounces ( One glass )

2. Nuts  – 1/2 Cup ( Soaked)

3. Semolina( Sooji) or Rice flour – 1 tbsp ( for thickening) 

4. Jaggery or Brown Sugar or Sweetner of your choice – 2 tbsp or accordingly 

5. Cardamom – 3 ( powdered)

6. Ghee – 1/2 tbsp


1. Grind 1/2 cup Soaked  nuts with Cardamom  and milk .

2. Heat 1/2 tbsp Ghee and roast  semolina ( sooji). If you want to use Rice flour , don’t roast rice flour.

3. Add milk slowly and mix without lumps. Once cooked switch off the stove and add Jaggery  or Brown Sugar or Sweetner of your Choice . And Ghee.

4. Check for sweetness and add accordingly.

5. SERVE with crispy  Dosa (Mixed Dal Dosa with less rice ) .

Recipe link for Mixed Dal Dosa with Less rice ( Brown Basmati rice) dal dosa with less rice