Horse-gram Idlies

Horse gram is a legume which is rich in protein and fibre. It’s mostly a native of South East Asia.

In India its mostly used in curries and also as a side dish. It’s rich in antioxidants and when sprouted is very healthy as it reduces the physic acid when it’s soaked overnight and allowed to sprout.

In the coastal region of Karnataka we prepare idlies which are nutritious and healthy too.


Urad dal – 3/4 cup

Horse gram – 3/4 cup (Sprouted)

Semolina – 1.5 cups

Salt as per taste


Soak urad dal and horse gram separately for 5-6 hours and grind together to a smooth batter adding very little water.

Wash idli rava and add to the batter and mix well.

Add salt on the top.

Let it ferment overnight.

Next day mix the batter and pour the batter into the greased idli moulds and steam them for about 15 minutes.

Allow them to cool and remould them and enjoy hot steamed idlies with chutney or sambhar.

Baked rice with Spinach & corn

A yummy and easy dish. Leaves you wanting for more and finger licking good.


Corn – 1/2 cup (washed and cooked)
Spinach – 2 handful(washed and pat dry on a towel)
Onion – 1 sliced thinly
Garlic cloves -5-6 slices
Paprika -1 spoon
Salt as per taste( be mindful as you are adding cheese )
Cooked rice – 1 cup
Oil – 2 table spoons
Grated cheese – 4-5 table spoons(preferably Mozarella)

For the white sauce:
All purpose flour – 2 table spoons
Butter -1/2 spoon
Milk 1.5 cups
Salt as per taste.
Pepper coarsely ground – 1/4 spoon
Heat a saucepan and add butter and as it melts add the flour and roast it in low flame and as it lets out an aroma add in the milk and with a whisk mix well.
Add more milk if needed or if it gets too thick.
Add the pepper and mix well.
Keep it aside.

Heat a pan and add the oil and sauté the onions and garlic.
Add in the cooked corn, salt and spinach and sauté for about 2 to 3 minutes.

Now add the rice and paprika and sauté for another 5 to 6 minutes.
Take a ceramic or a baking dish and pour half of the rice mixture and spread it with the spatula.
Now spread some of the white sauce followed by another layer of the rice mixture.

Finally top it with the layer of grated cheese and bake it at 180 degrees Celsius for about 30 mins checking occasionally if it has browned.
Enjoy it hot.

Sweet Potatoes & Rice Cutlets

When rice is overcooked and one cannot do anything about it as its so mushy, then you think out of the box for ideas to use the rice with another ingredient which compliments  it and add some spice and flavours to get a new dish.This is when I tried this new innovative Sweet Potatoes and Rice Patties.It was delicious and crisp too as I baked them instead of the normal deep frying method….



Cooked Rice – 1 cup

Sweet Potato – 1 Medium sized cooked

Onions – 1 big one finely chopped

Lemon juice – 1 spoon

Chilli Powder -1 spoon

Turmeric powder – 1/4 spoon

Green Chilli – 1 finely sliced

Garlic cloves – 5 to 6 finely sliced

Ginger – 1\2 inch piece smashed.

Bread crumbs – 1/2 cup  + 2 Tablespoons

Oil – 2 Tablespoons

Coriander leaves – One handful finely chopped

Salt as per taste


Mash the cooked sweet potatoes and mix the rice and salt and keep it aside.

Now take a pan and heat the oil and add in the green chilli, sliced garlic cloves, chopped onion and the smashed ginger.

Saute for about until the onions turn pink and you get an aroma. Now add in the  chilli powder,turmeric powder, lemon juice, two tablespoons of bread crumbs and mix well sauteeing for another five minutes.

add in the chopped coriander leaves and mix well.

Now slowly using your fingers and palms make small balls and flatten them slightly and then roll them on a plate in which the bread crumbs are kept.

Follor the same procedure with the rest of the balls.

Now grease  a microwable plate and keep the patties on them and bake them for about 15 to 20 minutes at 180 degrees.

Allow it to cool and enjoy it with some chilli sauce or chutney of your choice.



Tomato Mint Rice


Rice-1 cup

Onions-1 big or 2 medium.

Tomatoes-2 chopped

Ginger-1/4 inch piece

Garlic-5-6 cloves

Mint 4-5 sprigs

Coriander- half handful finely chopped.

Ghee-2 table spoons

Red chilli powder-1 small spoon

Green chilli-1 slit

Salt to taste.

2 cups of hot water.


Heat some ghee in a kadai and add in the chopped onions, ginger, garlic, slit green chilli,coriander leaves and mint leaves and finally add the chopped tomatoes.Fry for about 5 minutes. Allow it to cool n grind to a smooth paste.

In the same kadai add a little ghee and then fry the masala for about 5 mins n add the washed rice(wash n strain it dry) to the paste. Add the hot water and salt to taste.

Now take a tava n heat it on high flame n add a drop of oil to the tava and when it turns smoky lower the flame. Keep the kadai on the tava and cook on low flame for about 20 mins.the tomato rice is ready n goes well with tomato n onion raita with hung or thick curds.