Split Moong Dal vegetable Pancakes – Kids Lunch Box ( Shallow fried) and Breakfast ( Panfried)img_3273


  I like Pancakes which I can prepare in less than 10 Minutes ( 8 to 10  Pancakes ) so I can Pack 2 Kids Lunch Boxes with very less work or for Breakfast. They taste good on their own and doesn’t need any side or Pack or Serve with Ketchup . Split Green Moong Dal Pancakes with Vegetables is a simple Weekend Lunch Idea or Kids  Lunch Box idea ( 5 main ingredients) or for Breakfast  that you can prepare  10 Pancakes in less than 10 minutes depending on the size of your Pan .  I shared both Shallow fried and Pan fried .Grind the batter  night before and refrigerate . Chop vegetables and refrigerate.  I added Curd  , so they won’t be hard at room temperature and also keep them soft with tangy  tasty along with other vegetables. They taste good on their own. But Older kids like to eat with Onion and Lime  or with Ketchup . Pack with some fruit.

               Green Moong Dal is beneficial for People having a High Blood sugar level . Low in GI of just 35 means they offers a slow release of energy into the blood stream due to the slow break down of Carbohydrates ( foods are considered to have a Low GI if their value is less than 55 on a scale of 0 to 100).  Green Moong Dal is a Low fat food , rich in Protein and fiber and considered as Weight loss food. Green Moong is full of Complex Carbohydrates in form of high fiber which aids in digestion . It is considered as the lightest and easiest to digest. Regular consumption of diets in Vitamin B6 help you develop resistance against contagious diseases. green Moong is good source of Vitamin B1 , Vitamin C and Vitamin B6. I added Poha ( Flattened rice) as I read if lentils eaten with Grains have complete Protein with all essential Amino acids . You can add Poha of your Choice Brown , Red etc. 

Recipe for 25  Medium Pancakes .

Preparation  time : 15 minutes 

Cooking time: 5  Minutes for 10 Pancakes 


1. Grind the Batter night before and refrigerate . If you use Split Green Moong Dal , soak for One hour . Whole Green Moong Dal overnight.

2 . Chop vegetables and refrigerate .

3. No need to soak Poha ( Flattened rice) . Just wash and add to the Batter.

4. Curd ( Yogurt) not only adds tangy taste but keep the Pancakes soft at room temperature.

5. Green chillies ( Mild spicy ) and Ginger for spicy taste and  digestion ,Ajwain for digestion too.

6. Vegetables for fiber and Nutrition  etc .

INGREDIENTS : img_3271

1. Split Green Moong Dal – 1 cup

2. Poha ( Flattened Rice ) – 1/2 cup ( Wash and no need to soak)

3. Finely chopped Vegetables, Onions and Grated Carrots  – 1 Cup

4. Curd ( Yogurt)  – 1/4 th cup

5. Green Chillies – 2 ( Chopped and Mild spicy ) , Ginger – 2 tbsp 

6. Oil – 2 tbsp

7. Salt to taste

8. Finely chopped Coriander or Spinach or Amaranth Leaves 

9. Curry Powder – 1/2 to 1 tbsp ( Blend of Red chilli Powder , Coriander and Cumin powder , Garlic and Fresh Coriander ) or Spices of your Choice

10 . Ajwain – 1/2 tbsp

METHOD :ec4bac4d-ca70-4900-b2f7-d2cf2cf6ef6d


1. Soak Split Green Moong dal for an Hour . Wash 3 to 4 times . Don’t throw the skin . Grind to a corse paste  without Water . Add little salt and 1/2 tbsp Cumin seeds while grinding. Transfer to a bowl. 

2. To this batter add Curd ( Yogurt)  , Washed Poha ( Flattened rice)  Chopped vegetables, Chopped Onion , Green chillies , Ginger , Curry Powder , Chopped Coriander leaves and Ajwain . Mix well . Check for Salt and spices and adjust accordingly .

3. Heat Pan and grease with little Oil .img_3279img_3280

4. Take Lemon size  portion of the batter and place on the  warm pan and flatten it..  Repeat the process with the rest of the batter . You can prepare 8 to 10 pancakes depending on the size of your pan. Cook on Medium / Medium high heat .

5. Once light Brown flip and cook on other side. Drizzle little Oil to crisp the Pancakes .

SERVE warm img_3274 with Onion and Lime or Ketchup  .

For Kids LUNCH BOX pack with some fruit .img_3272


Sweet potato pattiesimage with Tomato Yogurt Dip.

                        Sometimes it is hard to feed some vegetables for kids . . But they even won’t notice there is a Sweet vegetable hidden in these Patties. Served with a very very tasty Yogurt Dip . By reading the recipe don’t think it is a Simple. Give it a try . I don’t want to add too many things and make dish complicated . I’m a big fan of preparing things ahead , so I can spend less time in preparing Breakfast or Kids Lunch Box . Sweet potatoes are similar to White Potatoes in terms of Calories and carbohydrates but a single medium Sweet potato provides 90 percent of Vitamin A you need for a day and 35 percent of Vitamin C . Sometimes I like to mix and match flours and vegetables . To supress the sweetness of Sweet potato I added couple of flours , Spices and greens . To go along with it I prepared a quick yogurt dip . Perfect combination.  Quick recipe with 5 Ingredients to prepare for Weekend Lunch / Dinner / Kids Lunch Box with a Light Salad.

                    Do the preparation day before by pressure cooking Sweet Potato , since the recipe required mashed Potato and refrigerate without Peeling the skin. Mix the flours with Spices and store in a box  , Clean the greens and refrigerate. All you do in the morning is Mix everything with Little  Salt ( No need of adding Water )and Pan fry 8 to 10 depending on the size of your Pan . Sounds easy to Pack for your Kids Lunch Box . The rest you can enjoy for your Breakfast . They are light and filling. Prepare the Yogurt dip night before and refrigerate . Comes to room temperature during Lunch time. A different recipe you can try with Sweet Potato  for Breakfast / Kids Lunch Box .

Recipe for 15 .

Preparation time : 10 Minutes Cooking time : Less than 10 Minutes for 8 to 10 pancakes


1. Sweet Potato – 1 Big

2. Chopped Spinach – 2 Big Handfuls

3. Jowar flour and chickpea flour – 1/2 Cup each

4. Cumin seeds – 1 tbsp

5. salt

6 . Curry Powder – 1 tbsp ( Blend of Red chilli powder, Coriander and Cumin Powder , Garlic Cloves and Coriander leaves with stems , Cumin seeds )

7. Oil – 2 tbsp

8. Ajwain 

  1. METHOD :.image1. Pressure Cook Sweet Potato with little Water . When Pressure comes down , transfer to a Bowl . Cool it . Peel the Skin and Mash the Sweet Potato.

2. To the Mashed Sweet Potato add Chickpea flour , Jowar flour , Chopped Spinach , Salt , Curry Powder and Ajwain . Mix everything without Water. Doesn’t need to add water .

3. Heat  a wide Pan with 1 tbsp Oil . Divide the dough into 15 Balls .

4. Cut the sides of Ziplock Bag and place the Ball and cover the Ziplock Bag and press with Measuring cup .

5. Pan fry imageon both sides till Light Brown .

Serve with Yogurt Dip .


Heat 1 tbsp Oil and add 1 tbsp Cumin seeds . Once Cumin seeds are Brown add Chopped Tomato . Season with Salt and little turmeric . Cover and Cook . Once Tomatoes are soft , add 1/2 tbsp Curry Powder . Mix and switch off the stove . Cool it before Mixing with Yogurt .

                Grate Onion( 1/4 th Cup)  and Mix with 2 Cups of Yogurt . Once tomato is cooled Mix with Yogurt and add finely chopped Coriander Leaves . Check for Salt and Spices and adjust accordingly.


 Pan Fried Bread Kachori imagewith   Tasty SWEET POTATO filling and  Steamed Dessert – Weekend Lunch

Recipe for 8  Kachori’s . Preparation time : 20 minutes  and Cooking time : 10 Minutes

Recipe for Steamed Dessert – 4 Cups Preparation time : 10 Minutes and Steaming time : 15 Minutes on High Heat .

                       Place  a big ball of filling inside each Kachori ( Between two Bread slices and Seal the Edges )  , so kids will eat enough Vegetable if they eat 2 Kachori’s .  Kachori’s are actually Deep fried , but I felt there is no need to Deep fry . Tastes good without Deep frying. The filling is very tasty prepared with minimum ingredients . Dried yellow Peas and Curry Powder will suppress the Sweet taste of SWEET POTATO and Kids never notice there is Sweet Potato in the filling. These Bread Kachori and Steamed Dessert are  Perfect for WEEKEND LUNCH . This is first time I tried Steamed Dessert prepared with 5 Ingredients . Just Blend altogether( takes only 5 minutes)  and add Some Chopped Nuts and raisins . Pour in the Steel Cups and Steam for 15 minutes on High Heat . Don’t forget to grease the Steel Cups with Little Ghee . You will love the combination of Ingredients I used for Steamed Dessert with nice aroma from Ghee and Cardamom . TOP the dessert with little Ghee and Cardamom for extra flavor and it is Healthy and inviting Dessert  and for Quick morning Breakfast.

Steamed Breakfast with 5 Ingredients.


1. Bread Slices – 16

2. Dried Yellow Peas – 1/2 Cup

3. Sweet Potato – 1 Big

4. Onion – 1/2 Cup Chopped and Bell Peppers – 1/2 Cup Chopped

5. Ginger and Garlic – 1 tbsp. ( Grated)

6. Cumin seeds – 1 tbsp.

7. Oil – 3 tbsp.

8 . Salt and Turemeric – 1/4 th tbsp.

9. Curry Powder – 1 tbsp.

10 . Finely Chopped Coriander leaves – Big Handful and Mint Leaves – 20 Chopped

METHOD : image

1. Soak Yellow Peas overnight . Pressure Cook with little water , Salt and Sweet Potato When Pressure Comes down , transfer Yellow Peas to a Bowl and Mash with Potato Masher ( not too fine paste) . Peel the skin of Sweet Potato , mash it .

2. Heat 1 tbsp. Oil and sauté Onions  and Bell peppers with little Salt , turmeric and Cumin seeds . Once Onions are Brown add Ginger , Garlic Paste . Fry for Couple of Minutes .

3. Add Cooked Yellow Peas, Mashed Sweet Potato, Curry Powder . Mix well . Add One more tbsp. Oil . Cook for Couple of minutes . Switch off the stove and add Finely Chopped Coriander Leaves and Mint leaves . Check for salt and Spices and adjust accordingly .

4. Cool the filling. Divide into 8 equal Portions . With the help of a Coffee Lid Cut BREAD SLICES into Round circles .

5. Sprinkle water on each Bread Circle . imagePlace the filling Ball and press little and Cover with another Bread slice and SEAL the edges .

6. Repeat the Process with other Bread slices . Heat Pan on Medium/ Medium High heat . Pan fry the Bread Kachori on both sides till imageGolden Brown . Drizzle Oil when flipping.



Recipe for 4 Cups . Preparation time : 5 Minutes and Steaming time : 15 minutes on High Heat . Place the Plate in Pressure Cooker and Pour 2 Cups water and keep the Cups directly on the Plate . Steam like Idli .


1. Almonds and Cashews – Handful each

2. Milk ( 2 Percent Milk) – 12 Ounces ( 1 and 1/2 glass)

3. Jaggery  ( Brown Sugar) – 1/2 Cup ( Measuring Cup ) or accordingly

4.  Organic Quick Oats – 1/2 Cup

5. Cardamom – 3

6. Ghee – 1 tbsp.

7. Chopped Nuts and Raisins

METHOD :image

1. To a Blender add Cashews , Almonds , Cardamom , Jaggery( Brown sugar), Oats  and Milk . Blend altogether . Taste for the Sweetness and add accordingly. Add chopped Nuts( Cashews , Almonds and Pistachios ) and Raisins .

2.  Grease the Cups with GHEE . Pour in the Cups ( 3/4 th of the Cup)

3. Fill the Pressure cooker with 2 Measuring Cups Water or till the top level of the Plate .

4. Place the Cups on the Plate . Cover with lid and Steam for 15 minutes on High Heat without Pressure . When the Pressure comes down remove the cups and top it with little GHEE and CARDAMOM POWDER .

5. Serve warm or if you refrigerate warm for 1 and 1/2 or 2 Minutes in Microwave . ( Place the steel cup in a microwave  SAFE bowl and warm . Stop the microwave for every 30 minutes ) or SERVE WARM.


Mother’s Day Lunch (By my daughter) img_0642Barley soup and Yogurt sandwich . Recipe and Photo’s by her.

Today I had most  memorable Mother’s Day Lunch prepared by my daughter who is in Middle school . She loves trying new foods and is a foodie.  Since two years she is experimenting in the Kitchen over the weekends when she had free time. She became perfect in Chopping Veggies and Choosing Ingredients as she is attending Food and Science classes as a part of her School Curriculum and learned few recipes( How to make a  Baked Potato in Microwave, Apple Crisp in microwave , Mac and Cheese, Pizza and Carrot Cupcakes . She is a taste tester and Critic ( My Good Friend after my sisters )  for all my Recipes .

                              As she is comfortable in Chopping Vegetables , she wanted to make a Special Mother’s Day Lunch Soup and Sandwich ( My all time favorites) . Often I Prepare soups for Weeknights Dinner or Weekend Lunch . She is Curious to know the Spices and Ingredients in the recipe . But little did I know, that she would use that information to make me an awesome Lunch. She put a Special Ingredient in the Soup and Sandwich  which I didn’t guess until I finish the Soup   right away. Along with the Soup she prepared a Sandwich to go along with it . As there is no Cream Cheese she substituted with Yogurt .  I  just can say  it is a Delicious Soup and Sandwich when prepared by your Loved Ones.

                                        Here is her recipe for Soup and Sandwich .

Recipe for SOUP:img_0639


1. Mixed Beans – 1/2 Cup ( Raw)

2. Barley – 1/4 th Cup

3. Finely Chopped Onions , Bell Pepper , Cabbage – 1/2 Cup each

4. Tomato – 1 Diced

5. Pizza Sauce – 1/3 rd Cup

6. Red chilli Powder, Coriander and Cumin Powder – 1/2 tbsp.

7. Red chilli Flakes – 1/2 tbsp.

8. Salt as per taste

9. Italian Seasoning – 1 tbsp.

10. Water – 2 glasses ( 16 Ounces)


1.  Soak Beans and Barley Overnight and Pressure Cook with 1 glass Water for 2 to 3 Whistles. When Pressure comes down transfer Beans to Sauce Pan along with Water.

2. Add Chopped Vegetables and PIZZA SAUCE .

3. Season with Salt , Red chilli Powder , Coriander and Cumin Powder , ONE more glass Water.

4. Bring to Boil . Switch off the Stove and check for Salt and adjust accordingly .

5 . Add Italian Seasoning and Finely Chopped Coriander Leaves .

Recipe forimg_0640 YOGURT SANDWICH :

1. To 1/2 cup Yogurt ( Thick) add Chopped Bell pepper, Cucumber , Cabbage , Diced Tomato.

2.Season with Salt , Black Pepper, Italian Seasoning, 1 or 2 tbsp. Pizza Sauce.  Mix all ingredients

3. Toast Bread Slices . Spread on Bread Slices and Cut diagonally . 

Serve with Warm Soup. HAPPY MOTHER’S DAY to all MOMS.






















WEEKEND LUNCH – BREAD SAMOSA( Makeover for traditional recipe) /Kids Lunch Box / Kids summer Lunch.img_0543Taste good with less work , served   with Homemade Green Chilli Pickle and  Ripe mango Moong Dal Salad .

Samosa is a popular street food of India which is deep fried with Spicy Potato filling that has Crispy and Outer flaky layer made with APF flour or Wheat flour served with Green Chutney and Sweet Chutney as an afternoon snack / appetizer / Tea time snack .

For today’s recipe I made a little change for Outer Covering . Instead of Using APF flour or Wheat flour I have used Bread as Outer covering believing shortcut to innovative dish is not to spend hours in Kitchen . I never tried samosa at home because of all the work . We enjoy this famous snack at restaurants /Movie theater . This week I decided to prepare at home by giving make over to the traditional dish . Believe me it tasted so good. The outer covering is Crispy like the traditional Samosa . The filling is very tasty prepared with Cooked Potato , green peas , Bell pepper and for flavor I added Ginger garlic paste and seasoned with Curry powder. For tanginess I added mango powder . While Samosa’s are traditionally fried I preferred to Pan fry Bread Samosa . No compromise in taste.

Serve these Snacks with Homemade Green chilli Pickle which is not Spicy and can be prepared in no time. As I planned for Weekend Lunch I Soaked  Moong Dal  to prepare salad with Ripe mango . Perfect combination for Bread Samosa.

Recipe for GREEN CHILLI PICKLE : Stays GOOD for more than a week. No need to add any Oil to this Pickle .img_0544

Dry roast 2 tbsp. Coriander seeds, 2 tbsp. Cumin seeds , 1 tbsp. Fenugreek seeds , 2 tbsp. Mustard seeds, Fennel seeds . Cool the Spices and grind with little Salt  in a Coffee Grinder .

Mix with Pinch of hing , Turmeric 1/4 th tbsp. and Squeeze Juice of Lime . To this Mixture add Chopped Green Chillies( 10) . Mix well . Store in a Clean jar and refrigerate .

RECIPE for MOONG DAL SALADimg_0537 with RIPE MANGO  and Cucumber :  

1.  Soak Half Cup Green Whole Moong Dal overnight . Wash and Microwave for 4 to 5 Minutes . For every One minute take out from Microwave and mix with Spoon or Pressure Cook for One or two Whistles with very little water and Salt.

2. Cool the Green Moong Dal . Heat 2 tbsp. Oil and add 1 tbsp. Mustard seeds , 1 tbsp. Cumin seeds , Green Chillies ( 2 to 3 ) , Ginger – 2 tbsp.( Chopped) , Curry leaves .

3. Switch off the stove and add Cooked green Moong Dal , 1/4 th Cup Fresh Coconut and Finely Chopped Coriander Leaves

4. Check for Salt and adjust accordingly and Season with Freshly grounded Black Pepper and Italian Seasoning.

5. Add finely Chopped SALAD CUCUMBER  and RIPE  MANGO PIECES before SERVING.



1. Heat 2 tbsp. Oil and Saute Onions – 1/2 Cup , Green Bell Pepper 1/2 Cup with 1 tbsp. Cumin seeds , little salt , Turmeric 1/4 th tbsp. and Curry Leaves .

2. Once onions are Brown add 1 tbsp. ginger Garlic Paste and fry for Couple of Minutes .

3. Add Cooked and Mashed Potatoes (3) and 1/2 Cup Frozen Peas , 1 tbsp. Curry Powder , 1 tbsp. Mango Powder and finely Chopped Coriander Leaves .

                                    Check for salt and adjust accordingly .


1. Drizzle Water on  6 Bread Slices and press between your Hands .

2. Divide the Potato filling into 6 equal portions.

3. Place the Potato filling on the edges of Bread and fold in triangle and seal the edges with wet FINGERS.

4. Heat Pan and drizzle some Oil and Pan fry the Bread Samosa on both sides . You can fry 3 at a time . Cook on Medium Heat .

                               5. SERVE with HOMEMADE GREEN CHILLIE PICKLE and RIPE  MANGO MOONG DAL SALAD .