Black beans, Corn & Rice Salad

I am thrilled to kick start the Light Lunches event here with one of our favorite rice salads; South west inspired corn, black bean rice salad. We eat this regularly at Chipotle (chain of fast casual restaurant) and its enticing taste has prompted me to try this at home. With stuff like corn, black beans, peppers, cilantro and lime it is not only eye catching but bursting with flavors as well. It is light on the stomach but delicious and pleases the taste palette easily.  The quantity mentioned in the ingredients is for reference. You may change the quantity as…

Whole Moong Bean Dosa

I learnt making this Dosa only after coming to the US. I had not tasted or heard of this Dosa while I was in Bangalore. But now I understand that this Dosa is referred to as Pesarattu in Telegu.  The procedure for this is pretty similar to making Adai. You can use the split moong daal instead of the whole moong bean if you prefer. Also you can sprout the whole moong bean and that makes this Dosa even more nutritious. Adding soaked almonds is optional. Category: Requires Soaking, Grinding but no fermenting. Ingredients 1 cup whole moong bean (sprouting…

Soft Idli and Chutney- South Indian breakfast

       The idli or”idly” or “iddly” is a savory cake popular in South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. In addition, idlis are considered one of the top ten healthiest foods in the world. (Source:Wiki)   Idli along with Coconut Mustard chutney makes a flavorful combination and can be served as breakfast/brunch. I learnt making this mustard chutney from…