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 :

https://vegetarianhomestylecooking2015.wordpress.com/2015/06/04/Mixed 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)

https://vegetarianhomestylecooking2015.wordpress.com/Mixed dal dosa with less rice


Mixed Dal Idli with Brown Basmati rice or Daliya or Quinoa and Vegetable Upma with Mixed Dal Idli. – Kids Lunch Box

 Mixed Dal Dosa is a very very Old recipe of Mine( 10 Years) . I came up with recipe when my Kids are small . I mixed different DALS and  prepare Dosa or  Small Uttapam ‘s for BREAKFAST , so my Kids can self feed and sometimes it comes in handy for Lunch/Dinner when I don’t have time to Cook Vegetables. Later I tried with Cracked Wheat( Daliya) Mixed Dal Dosa with Daliya and Mixed Dal Dosa with Quinoa. With the same batter I even prepare Idli . I keep postponing to post Mixed Dal Idli . . This time I took Pictures to share the recipe.  I ferment the batter , so Idli’s are Soft and Fluffy without adding ENO or Baking soda . Recipe is for 24 medium Idli’s. First day we had with Vegetable sambar. I cooked extra to prepare Vegetable Idli Upma  for Kids Lunch Box. It taste like Lime Rice. We like eating Lime rice with Yogurt. So I packed with Yogurt.

Protein is one of the 3 macro nutrients your body needs to function properly( along with fats and Carbohydrates). Our body needs 22 different types of amino acids to function properly . 13 are non essential amino acids( within the body) and 9 are essential amino acids must be obtained from food. These essential amino acids derive the classification of Protein as either Complete or Incomplete. 

Complete protein comes from both animal based (like meat , fish , diary and eggs) and plant based ( Quinoa , Buck wheat , Hemp and Chia seeds) . Nuts and seeds , Legumes , Grains and Vegetables are considered incomplete Protein. They need to combine to provide the right balance of essential amino acids like Rice and Beans , Hummus with Whole grain pita etc.Protein in Combination make a Complete amino acid profile are known as Complementary Protein . 

                       This is HEALTHY Vegetable Upma  that you can eat for any Meal ( Breakfast, Lunch , Dinner)  with Yogurt( Curd). 

Here is the Mixed Dal Idli recipe with 5 Ingredients. Soak for 4 hours, Grind ( it will take 5 Minutes) and ferment Overnight . Enjoy these Soft and fluffy Idli’s with coconut Chutney or Vegetable Sambar . Left over Idli’s transform into a Tasty Lunch Box recipe.

             Pack Vegetable Idli  Upma prepared with Mixed Dal Idli for Kids Lunch Box with Yogurt( Curd) . My kids liked the combination of Veggies with little sour taste from Lime , Soft bite of Crumbled Idli and little crunch from  Peanuts and Cashews.


Recipe for 24 Medium Idli’s :

1. Brown Basmati Rice or Daliya or quinoa – 1 Cup

2. Urad dal – 1/2 Cup

3. Green Moong Dal – 1/4 th Cup

4. Yellow Moong Dal – 1/4 th Cup

5. Channa Dal – 1/4 th cup

6. Fenugreek seeds- 1/2 tbsp

Soak Dals and Rice or Daliya or Quinoa with Methi seeds Overnight or 3 to 4 Hours.

Grind with sufficient Water and Ferment Overnight .

METHOD for Preparing Idli :

1. Grease Idli plates with little Oil . Take big spoonful of Batter and pour in each mould. 2. Pressure cook without  Whistle for 12 to 13 minutes .

3. When Pressure Comes down remove Idli Plates form Pressure cooker.

4. Remove Idli with Wet steel Spoon .

5. Serve SOFT and Fluffy IDLI’S with Coconut Chutney or Vegetable Sambar.


1. Mixed Vegetable Idli’s – 8 ( Crumbled)

2. Vegetables – Finely chopped ( Carrots, Peas, Green Beans , Onions) – 2 Cups

3. Sprouts –  1/2 Cup(Optional)

4. Juice of Lime – 1 /2 or accordingly

5. Curry Leaves and Finely chopped Coriander Leaves

6. Roasted Peanuts and Cashews – Handful each

7. Oil – 2 to 3 tbsp

8. Seasoning –  Channa Dal – 2 tbsp ,Black split Urad dal – 1 tbsp , Cumin seeds and Mustard seeds- 1 tbsp , Broken Red chillies.

9. Salt and Turmeric – 1/4 th tbsp

10 .Sambar Powder – 1/2 tbsp , Chopped Green chillies – 2  and Chopped Ginger – 1 tbsp

METHOD for Preparing Vegetable Upma with Mixed dal Idli :

1. Heat Oil and add Channa Dal followed by Mustard seeds, Black Split Urad dal , Cumin seeds and Red chillies.

2. Add Onions, Curry Leaves and finely chopped Vegetables . season with salt and Turmeric.

3. Once Vegetables are soft Switch off the Stove and add Crumbled Idli , Chopped Coriander , Sambar Powder , Chopped Green chillies , Chopped Ginger, Roasted Peanuts and Cashews.

4. Squeeze Juice of Lime . Mix gently .

5. Check for Salt and Spices and add accordingly .


Red rice Poha  with green Moong for Breakfast/Lunch/ Dinner/Kids Lunch Box

is a One pot meal prepared with Red rice Poha , Green Moong and Vegetables. It is quick meal to prepare  if you have Cooked Green Moong . Don’t over cook the Green Moong , otherwise it will get mushy . If you are planning for next  day meal , cook day before and refrigerate . We like Green Moong in Curries, Pancakes ,Dosa and in Salads as sprouts. The cooked Green Moong adds nice sweet taste along with Spicy bite from Green Cillies and Ginger. At the end you can squeeze Juice of Lime or add Grated raw mango as Mangoes are in season. No need of side if you add Vegetables. 

Red rice is the special variety of rice found mostly in southern eastern coastal regions of South America. High in fiber because of the bran and contains Vitamin B6. One serving of Red rice can meet 23 percent of Vitamin B6.  Vitamin B6 helps the body make melatonin which is important in helping regulate internal clock .Getting Vitamin B6 through food is better alternative. B vitamins are important for healthy hair , skin , eyes and liver. B complex vitamins play an important role in converting food into energy and helps body metabolize fats and protein. High in fiber making them effective for weight management and reduction of bad cholesterol . Red rice is considered as a great meal option for Diabetics as it promotes slow release of sugar in the blood stream . Good source of Iron . 100 grams of raw Red flakes contains 20 grams of Iron . Squeeze juice of Lime on Poha as it helps improve Iron absorption. It also keeps you full for longer time and helps you decrease the desire to eat. Source : Health magazines.

             Here is Simple recipe with 5 main Ingredients and takes less than 10 minutes to Cook if you do the preparation ahead of time. 

You can even pack for Kids Lunch Box along with Cheese stick , Fruit and Crackers.


1. Red rice Poha or Poha( flattened rice) of your Choice – 1 Measuring cup

2. Cooked Green Moong – One measuring cup ( Raw – 1/2 Cup)

3. Vegetables – Onions , Green Beans and Carrots .

4. Green Chillies – 2 ( Mild or Zero spicy ) -2 and Chopped Ginger

5. Curry Leaves and Chopped Coriander

6. Juice of Lime – 1/2 or Grated raw mango

7. Oil – 2 tbsp

8. Salt and Turmeric – /14 th tbsp , Curry powder or Rasam Powder or Sambar powder and Puligore Powder 

9. Cumin seeds , Mustard seeds – 1/2 tbsp , Urad dal – 1 tbsp , Channa dal – 1 tbsp , Red chilli – 2

10 .Pistachio’s – Handful ( Optional)


1. Soak Green Moong whole night . Next day morning wash and Pressure cook with very little water , Salt for One or two  Whistles. You can use immediately or refrigerate and use for next day Cooking .

Wash Red rice poha for 3 to 4 times. No need to Soak .

2. Chop Vegetables , Green chillies , Ginger and Grate raw mango .

3. Heat 2 tbsp Oil and add Channa Dal followed by Mustard seeds, Cumin seeds, Urad dal , Red chillies , Curry leaves , Chopped green chillies , ginger and Onions. Once Onions are light brown add Green Beans , Carrots . Season with salt. Cover and Cook until Vegetables are soft .

4. Once Vegetables are soft add Cooked Green Moong , Washed red rice Poha , Rasam powder and Puligore Powder or Curry Powder. Mix gently .

5. Squeeze juice of Lime or Grated raw mango and Chopped Coriander. Check for salt and spices and add accordingly. Add handful of Pistachio’s .

              SERVE for BREAKFAST / LUNCH/ DINNER or Pack for Kids Lunch Box 


No Cooking Ladoo – Kids Lunch Box Dessert with Dates and Roasted Channa Dal 

we love Ladoo as a dessert after Lunch or I pack for Kids Lunch Box or after School snack .   I prepare different kinds of Ladoo’s which stays good for few days and you can store in an air tight container. Easy for kids to grab for Snack time . Roasted Channa Dal Ladoo is prepared with roasted Channa Dal , Jaggery or Sugar  , Ghee  which doesn’t need any Cooking . Just grind and Bind Ladoo’s .We  need to  add  little  Ghee to Bind Ladoo’s. So , instead of adding more Ghee I added Dates for Binding Ladoo’s . Raisins for little sweet bite in between and Cashews for little crunch . After grinding warm the mixture for 40 seconds in Microwave . So you can bind Ladoo’s easily . Here is a Simple recipe with few ingredients . 

Recipe for 10 medium Ladoo’s . 


1 Cup – Measuring cup

1. Roasted Channa dal – 1 Cup

2. Dry coconut – 1/2 cup

3. Jaggery – 1/2 cup

4. Dates – 10

5. Raisins – Handful

6. Chopped Cahews – 2 Handfuls

7. Cardamom – 6

8. Ghee – 2 tbsp


1,Grind Roasted channa Dal and Dry coconut. Transfer to a Bowl .

2 . To this add Powdered Jaggery  , Cardamom and Dates.

3. Grind in 2 or 3 batches.

4. Transfer to a bowl and add Raisins and Chopped Cashews and 2 tbps Ghee . Mix and warm in the Microwave for 40 seconds.

5. Take a handful of the mixture and bind Ladoo’s. Grease your hand with Ghee and shape them  again. Repeat the process with the rest of the mixture.

Pack for Kids Lunch Box or After School snack or as a Dessert.


Bottle Gourd(Lauki) Moong Dal Biryani with Onion Tomato Raita.

  Stress free WEEKEND Lunch – One pot meal

Bottle gourd ( Lauki) – Dal , Curry , sambar, Chutney and Yogurt Curry . Add one more to the list . Bottle Gourd( Lauki) Moong dal Biryani .

2 pots to clean .

Preparation time – 10 Minutes . Cooking time – 15 minutes .

Result : Nice and fluffy Biryani . Served with Raita .

Taste – Try and let me Know.

After trying Cabbage Moongdal Biryani which became favorite for everyone in my family , this week I tried  new Biryani with Bottle gourd( Lauki) and Moong Dal. Tasty Biryani you can cook in 15 minutes and less pots to clean( 2 Pots)  . I used Rice cooker and Pan for Tadka ( Seasoning) .  Our Saturday Lunch will be Biryani or Pulav. Easy for me to cook because we can add all Vegetables and Cook in Rice cooker  and even my kids like to eat with Onion Tomato Raita. This week I tried with Bottle Gourd( Lauki) , little different from Cabbage Moong Dal Biryani. I added spices and Biryani Masala which is not overpowering with Spices and Kid friendly . Recipe is for 3 to 4 People and we need little more Oil , so the rice will be fluffy and not Mushy . Added Ghee for extra flavor and taste.

                   Khichidi or Moongdal Biryani is a healthy meal and provides right nutrients if vegetables are added and easy to digest.  It is soothing for the intestines when eaten with Curd. Moong Dal is a good source of dietary fiber and Vitamins .In today’s recipe I added Lauki( bottle gourd) also called as Sorakaya in telugu, Ghiya in Punjabi, Sorakkay in tamil and Dudhi in Marathi. It is low calorie vegetable with 12 calories for 100 grams , Zero fat and contains 13 percent of Vitamin C. Free radicals speeds up the process of aging whereas the adequate consumption of vitamin C slows down the appearance . Vitamin C reduces the dryness and wrinkles. Select Bottle gourd which are light . medium and thin . So the seeds will be tender and no need to remove them.  Do try, you are going to like the new taste of Biryani with Moong Dal , Bottle Gourd( Lauki) and other Vegetables.

Pack for Kids Lunch Box with Onion Tomato Raita.

Recipe for 3 to 4 People with Raita and Salad .

Preparation and Cooking time : 30 Minutes .


To 2 Cups of Yogurt(Curd) add finely chopped Onion ,  chopped Tomato , Chopped Coriander leaves and Salt. Heat 1 tbsp oil and add Cumin seeds . Cool and add to Yogurt. You can add Green chilli Paste or Chopped Green chillies and Chopped Ginger.


1. Basamati rice of your Choice( White Basamati Rice, Red Rice or Brown Basmati Rice) – 1 Cup

2. Yellow split Moong Dal – 1/2 Cup

3. Water – 2 Cups

4. Vegetables – Bottle gourd – 20 Pieces , Potato – 2 ( Peeled and Cubed) , Carrot – 10 ( Sliced) , Tomatoes – 2 ( Chopped )

5. Onion – 1 ( Medium , Chopped) , Ginger and Garlic Paste – 1 tbsp

6. Whole Garam Masala – 1 tbsp Cumin seeds , 5 Cloves , 2 Cardamom, 2 Bay Leaves , Cinnamon stick – 1 medium

7. Spices – Red chilli Powder , Coriander and Cumin powder, Biryani Masala

8. Oil – 4 tbsp and Ghee – 1 tbsp

9. Salt

10. Finely chopped Coriander and Mint Leaves .


1. Soak Basmati rice and Moong dal for 15 to 20 minutes. Wash 3 to 4 times  and transfer to Rice Cooker . Add water 2 cups water and season with Salt. Taste water for Salt and add accordingly .

2. Heat Oil in a pan and add Whole garam Masala( Cumin seeds, Cloves , Cardamom, Bay leaf and Cinnamon stick ) . Then add thinly sliced Onions . Fry until light Brown . Then add Ginger Garlic paste and fry for Couple of  minutes.

 3.Add Vegetables( Bottle Gourd( Lauki) , Potato , Carrot and Tomatoes followed by spices ( Red chilli Powder , Coriander and Cumin Powder and Biryani Masala) . Mix well .

4. Transfer these Vegetables to rice cooker. Mix gently . Add Chopped Coriander and Mint Leaves .

5. Cook with lid covered. It will take less than 15 minutes to Cook .  

SERVE Bottle gourd Moong Dal Biryani with ONION TOMATO RAITA.



Lobiya( Black eyed Beans) Roti with Carrot raita

You can even pack for KIDS LUNCH BOX  with Carrot Raita:

 For a change you can replace your Phulka or Paratha with these Lobiya( Black eyed Bean ) roti . Just mix every thing and prepare roti . No need to rest dough . To get round and even roti I used Ziplock bag and round bowl . If you have a big pan you can fry 4 medium roti’s at one go . The roti’s are not going to dry because I added good amount of Vegetables and they are going to stay soft at room temperature. You can serve them for Morning Breakfast / Lunch / Dinner. If you want to pack for Kids Lunch Box pack with Carrot raita. It takes only 5 minutes to prepare raita . Refrigerate and comes to room temperature by Lunch time.


                 Heat 1 tbsp Oil and add Cumin seeds followed by Chopped tomato ( One ) . Season with little Salt and Rasam Powder or Sambar Powder . Once tomatoes are soft add Grated carrot and Mix. Switch off the stove. Cool before adding to Yogurt . Add this Cooked vegetable to 2 cups of Yogurt(Curd) , finely chopped Onions and Coriander . Check for Salt and spices and add accordingly . You can even add Green chilli paste and Chopped ginger.

Recipe for 15 medium Roti’s .

Preparation and Cooking time : 30 minutes


1. Jowar flour – 1 Cup

2. Rice flour or Wheat flour – 1/4 th cup

3. Chopped Onions

4. Grated Zucchini – 1 Big or Bottle Gourd( Lauki)

5. Cooked Lobiya( Black eyed Beans) – 1 Cup

6. Chopped Spinach ( Palak) or Coriander

7. Green chilli paste, Red chilli powder, Cumin powder or sambar Powder or Curry Powder ( Blend of red chilli powder , Cumin and Coriander Powder , Garlic and fresh Coriander)

8. Ajwain

9. Salt

10 Oil – 2 tbsp for frying roti .


1. Mix jowar flour , rice flour , Mashed Lobiya( Black eyed peas) , Grated Zucchini or Bottle gourd( Lauki) , Chopped spinach or coriander , Ajwain , Green chilli paste, Grated ginger, red chilli powder , Cumin powder , turmeric and Salt . Mix well . Add water slowly and mix like a Chapathi dough .

2. Divide the dough into 15 equal portions and shape like a ball .

3. Cut the sides of Ziplock bag and place the ball inside , flatten with your fingers. Cover with Ziplock and press with a round bowl .

4.Heat a pan and grease with Oil . Slowly slide the Roti on to the warm Pan and Pan fry on both sides till golden brown.

5. Repeat the process with the rest of the dough .

SERVE with CARROT RAITA or any Vegetable of your choice.