Vermicelli (Semiya) Upma/ Shavige Uppittu

This will probably be my last post for the Light Lunches Event here @RedChillies an on-going event for the month of June. This event focuses on light lunches that are easy on the calories, yet rich in taste and delicious.  Once such dish that fits the bill and one which I make often is this Vermicelli Upma (called as Shaivge upma in Kannada). Semiya is Indian vermicelli and is available in the Indian grocery stores.  At our home it has transformed from a breakfast/tiffin/evening snack dish to a main course lunch/dinner dish owing to lack of time. The good thing…

Lentil Vegetable Soup

Lentils are commonly available and as we all know they are high in protein and nutritious. For this recipe, I brought the lentils from our regular store and not the Indian store. While writing this I realized that maybe the brown lentil is same as brown Masoor Daal that is available in the Indian store. I searched over the internet, but haven’t come to a strong conclusion yet. So any input from the reader to confirm either way would be appreciated.  Truth be told that I do not make soups too often during summers, as I feel that they are…

Garden Pasta Salad

Don’t we all look for light healthy food options?  I do and I look for low fat, healthy, vegetarian lunch ideas all the time and that is the idea behind the Light lunch Event. Throughout the month of June I will be posting recipes of salads, sandwiches, rice, breads etc food that not only looks good, but tastes good too and which is easy on the stomach.  Also head over to Jaya’s space as she is joining me in this Light Lunches event and check out her lunch ideas as well. I make this Pasta Salad pretty often at home.…

Guacamole Sandwich Flats

Thin buns, sandwich thins, slim sandwich bread, sandwich flats—whatever you call them, they’re essentially the same. Companies just use different names to market their brands. If you’re unfamiliar with them, picture regular old chubby buns minus the extra trimmings, and you’ve got a thin sandwich bun. Personally, I prefer the name Sandwich Flats and use it consistently. These buns are thin yet hearty, boasting just 100 calories each, making them perfect for a light lunch or a quick snack. My favorite way to enjoy them is as a sandwich with a layer of guacamole. Guacamole, an avocado-based dip, is very…

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…