Vegetarian Jambalaya

After the rich and scrumptious festive foods, all I want is some simple, light, healthy and easy one pot meal. Today I am going to share one such recipe – Vegetarian Jambalaya with left over rice, yes I prepared it with left over rice. According to wiki, Jambalaya is a dish of Louisiana origin of Spanish and French. For me it reminded me of vegetable and rajma pulao. I served this with tortilla chips and it became a filling and a complete meal.

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Prep Once Serve Twice dishes

As I mentioned in yesterday’s post, my prep once serve twice got ended today at IMC. So cross posting those dishes here now.

These are the dishes I tried with that concept and the idea behind them. I know we can make a lot of similar ideas. I would like to hear from you also.

Please click on the titles below for the recipes:

  • Dhal Palak and Dhal palak paratha.
    • Dhal as we all know is one of the comfort food and I try to sneak in possible veggies and spinach and dhal combination is a big hit. Serve dhal paratha with either rice or roti. I make sure I prepare them in large quantity and next day use the same to make dhal paratha. You are set for two days.
  • Kanchipuram Idly and Podi Idly
    • Idlys are life savers. Instead of having them plain try as kanchipuram idly and podi idly. Simple dish with a twist loaded with veggies and of course flavors.
  • Masoor dhal sambhar for rice and Idly/Dosai
    • When it comes to sambhar, I am very picky. I cannot have ArachuVitta Sambhar
      for idly and dosa. At the same time I cannot have tiffin sambhar with rice. If you like sure go ahead with these sambhar. But this masoor dhal sambhar goes very well with rice and also for idly and dosa. I love the sambhar idly made with this sambhar.
  • Potato Curry for rice and roti:
    • Potato is a very versatile vegetable. It can be used in n number of ways. This potato onion curry is heavenly with rasam rice and goes well with roti in the form of rolls. Great for packing lunches.
  • Aloo bhaji/curry for poori and Masala dosai:
    • The poori bhaji that I do with potato is semi-solid errr not too gravy and not a dry curry. :-) This goes well with poori and roti and the left over goes as masala for masala dosai. I know this is not the proper masala dosai’s masala but it goes well for that too. :-)

Would love to hear your comments and ideas. :-)

All the above dishes are cross posted here.

Green chutney – cheese toast

I made loads of green chutney for this sodappal fix for my paruppu vadai. Instead of using it for chats, I wanted to try it with some other recipes too. And here is one inspired by chili-cheese toast which is very simple, easy and a kids friendly recipe. Vaandu loved it a lot. And made two batches of it and all gone within short span of time. Here is the recipe. Its a simple 3 ingredient fix :-)


  • Bread slice – 6
  • Green chutney – 3/4 cup
  • Shredded mild cheddar cheese – 1 cup (you can increase more as per your taste)

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  • Pre-heat the oven to 350 degree F.
  • Slice the bread diagonally to get a triangle shaped toast or you can leave the bread as is.
  • Spread the green chutney evenly on the slices.
  • Sprinkle about  2 tsps of cheddar cheese on top of each slice.
  • In a cookie tray
    • Either grease it with cooking oil spray and place these bread slices
    • Or fold a aluminium foil around the tray and place these bread slices
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Bread coated with green chutney and topped with cheddar cheese. Ready to be baked

  • Bake them for about 10-12 minutes, till the cheese melts and serve hot.

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Linking back to No Food Waste Challenge


Fried Idli


Usually with left over idlys we apply idly milahai podi with oil and leave it overnight and have it the next day. Idly soaked in milahai podi and oil.. delicious. In my UG hostel they used to make idly upma..  Idly upma tastes depending on the sourness of the idly. I think I had too much of upma in my UG hostel, so thought of trying something different and easy at the same time. I don’t want to compromise on the taste too.

Here is what I tried.


  • Left over idlys – 4 (chop them into small chunks)
  • Green chilly – 2
  •  1/2 of medium sized onion finely chopped
  • Tomato ketchup – 1/4 cup (adjust according to your taste)
  • Salt – 1/4 tsp
  • Oil – 1 tbsp + 2 tsp
  • Sanf (soombu) – 2 tsps
  • Mustard seeds – 1 tsp


  • Heat 1 tbsp of oil and fry the idly pieces till they turn to light brown color as shown in the picture below.


  • Keep them aside. I have placed in the tissue paper to remove the excess oil.
  • In the same kadai, heat the remaining oil and add mustard seeds and sanf.
  • Once they start splutter add the green chillies and the onion.
  • Fry till the onions become translucent.
  • Now add the fried idly pieces, salt and ketchup.
  • Mix them well and cook for 5 minutes under low flame.
Garnish with cilantro and serve it with raita or its ready to eat without any side dishes. :-)
Linking back to No Food Waste Challenge