Ragi & Courgette Dosa

Finger Millet & Courgette Pancake

  • Difficulty: easy
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Ragi & Courgette Dosa








don’t judge these dosas by their looks; they are uber delicious and uber healthy

Ragi (finger millet) by its very nature is deep red in colour so whatever you make from it turns out dark.

Unlike most traditional dosas, the batter for these doesn’t need to be fermented. You can make it ahead of time if you like (this is what I did) but not absolutely necessary.

My recipe includes finely grated courgette to boost the nutritional value. Having tried both with and without extra vegetable, I can honestly say that there isn’t much difference in terms of taste so it is not like courgette is coming in the way of enjoyment. Addition of courgette and onion means you are getting two of your five-a-day without much effort.

A couple of points about making and timing. These dosas require a bit of time, patience and a gentle hand. Even if you pour a thick layer of batter, by the time they cook they become crêpe-like slender. Cooking time will depend on the type of pan you are using (non-stick, cast iron, seasoned, unseasoned). I made mine in a non-stick pan and noticed that cooking time reduces as you go along.

The quantity given below turned out 3 dosas.

Enjoy with some South Indian style chutney.


1/2 Cup ragi flour

2 Tablespoons quick cooking/instant oats

1 Large onion

1 Courgette

3-4 Fresh green chilli

Fresh ginger the size of your thumb

10-15 Fresh curry leaves

250 Grams yoghurt (preferably tangy/sour)

1 Tablespoon oil

Salt to taste


  1. Peel, wash and finely chop the onion.
  2. Wash and finely grate the courgette.
  3. Wash the curry leaves.
  4. Wash and finely slice the chilli.
  5. Peel, wash and finely grate the ginger.
  6. Take a large mixing bowl and add the ragi flour, quick cooking oats, finely chopped onion, curry leaves, grated courgette, sliced chilli, grated ginger, yoghurt and salt to taste.
  7. Mix well and add about 1/2 cup of water.
  8. Once again, mix well and check for consistency. Yoghurt, courgette and onion should release sufficient moisture of their own but if you feel the need, add a bit more water gradually. You should end up with a thickish batter, not a thin one.
  9. Take a frying pan with a lid and heat it.
  10. Once the surface of the pan is hot, lower the heat and pour a couple of ladlefuls of batter.
  11. Spread it across the surface of the pan.
  12. Now add drops of oil all the way round the edge of the dosa.
  13. Cover and cook on low heat for 20 to 25 minutes.
  14. Uncover and loosen the edges with a palette knife (or an equivalent). Don’t be in a rush to flip over. Only if the dosa comes off the edges easily should you turn it over.
  15. Cook the other side for 20 to 25 minutes.
  16. Once again flip over so that the original side is face up. Fold in half or quarter and remove to a plate.
  17. Do the same with the remaining batter. The next couple of dosas should take less time but check with a palette knife before turning over.


  1. In my non-stick, unseasoned pan, the first dosa took a long time to cook. Depending on the type of pan you are using, you may wish to check whether the under side is done after 10 to 15 minutes. The time I have given is indicative.


Tinda (Apple Gourd) & Yellow Courgette, The Indian Way

Curry of Apple Gourd & Yellow Courgette

  • Servings: 1-2
  • Difficulty: easy
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Tinda & Yellow Courgette, The Indian Way








Tinda is a summer vegetable and one reason I love it is because it is so light and easy on the stomach.

Its numerous health benefits include anti-inflammatory agents which control or prevent heart disease, blood pressure and cancer (prostate in particular); fiber content which aids digestion and carotene which slows down the ageing process.

In this recipe, I have tried to balance colours – green tinda, yellow courgette, red tomato and white onion.

one dish which instantly and deliciously provides you with 4 of your 5-a-day

This will go very well with any type of bread like roti, naan, or even plain sliced. I had mine with some ragi roti. You can also enjoy it with rice.

The following is my own kooky recipe, not a heritage one or family or grandma or any other associations!


4 Tinda

1 Yellow Courgette

2 Onions

2 Tomato

1 Tablespoon paste of ginger and garlic

6-8 Baris* (sun dried lentil dumplings)

1 Teaspoon cumin seeds

1 Teaspoon mustard seeds

1 Tablespoon fennel seeds

1 Teaspoon cumin powder

1 Tablespoon coriander powder

1 Teaspoon turmeric powder

1-2 Teaspoons chilli powder

2-3 Dry red chillies, broken

1 Teaspoon garam masala powder

1/2 Cup yoghurt (tart/sour/strong)

1 Tablespoon oil

Salt to taste


  1. Peel, wash and finely chop the onion.
  2. Wash and dice the tomato.
  3. Wash and chop the tinda in bite size pieces.
  4. Wash and chop the courgette same size as tinda.
  5. Dry roast the baris.
  6. In a small bowl, mix the cumin powder, coriander powder, chilli powder and turmeric powder. Add 1 tablespoon of water to make a paste. Set aside.
  7. Heat the oil in a wok like pan.
  8. When it is hot, lower the heat and add the mustard seeds.
  9. Once they start crackling, add the cumin seeds followed by fennel seeds and broken dried red chilli.
  10. Stir around for 30 seconds.
  11. Next, add the chopped onion and salt to taste.
  12. Mix well, cover and cook for 5 to 7 minutes.
  13. Uncover and throw in the ginger-garlic paste.
  14. Cook – uncovered – for about 3 to 4 minutes.
  15. Add the chopped tomato and paste of coriander, cumin, turmeric and chilli powders.
  16. Stir, cover and cook for 5 minutes.
  17. Whisk the yoghurt and add to the pan.
  18. Cook – uncovered – for 3 to 4 minutes.
  19. Add the chopped tinda and courgette.
  20. Mix everything together, add about half cup of water, baris and garama masala powder.
  21. Cover and cook for about 10 to 15 minutes till the vegetables are tender.
  22. Take the pan off the heat and let it sit for about 5 minutes before serving.


  1. If your baris are the size of popcorn, 6 to 8 is enough. If they are larger, take 2 to 3 and break them into small pieces before dry roasting.
  2. Make sure that the yoghurt is tangy; this won’t taste as well with mild yoghurt.

Feta Cheese Spread

Feta Cheese Spread

  • Servings: 1
  • Difficulty: easy
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Feta Cheese Spread








This effortless feta spread is an accidental recipe. It is so dead simple that it is not even a recipe. The only reason I am posting it here is because it is utterly divine and delicious and so I feel compelled to share!

I wanted to make a spread to go with some crusty bread rolls. The challenge I had set myself was to make it using whatever I could lay my hands on in the kitchen, strictly no buying of new ingredients.

mashed up feta, olive oil, oregano, hot red chillies and lemon juice gives you an utterly divine cheesy experience

If you can’t get hold of feta cheese, you can make this using fresh paneer. I wouldn’t recommend the ready block of paneer off supermarket shelf which has no taste or character.

Also, you can use this as a template and build on it with some capers, minced garlic, chopped sun-dried tomatoes and/or char-grilled peppers (in which case you will have to adjust the quantity of cheese you use).

Delicious with any kind of crusty bread.


1 Tablespoon crumbled feta

1 Tablespoon olive oil

1 Teaspoon dried or fresh oregano

2 Hot red chilli

Juice of one lime or lemon


  1. If you are using fresh oregano, wash and dry it.
  2. Wash, wipe and slice the chilli.
  3. Mix all the ingredients in a bowl.
  4. Enjoy immediately or chill for a couple of hours before having.


  1. Feta is naturally salty so this spread doesn’t need any additional salt. But if you are making this with paneer, add salt according to taste.

Sprout, Pumpkin & Quinoa Souffléd Stuffed Pepper

Sprout, Pumpkin & Quinoa Souffléd Stuffed Pepper

  • Servings: 2
  • Difficulty: easy
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Sprout, Pumpkin & Quinoa Souffled Stuffed Pepper








I am so very excited to share this recipe with you.

a delectable and delicious way of enjoying stuffed pepper

My relationship with sprouted grains and legumes is very haphazard and filled with uncertainty. I work backwards as in sprout first and than wonder how to make use instead of planning a recipe and sprouting according to requirement.

This time round, I had a batch of beautifully sprouted green desi chana (small green chickpea) with long white tail. Since I haven’t had quinoa for a while, I thought of combining the two but realised that there would be too much protein and so came up with the idea of stuffing some peppers with both along with pumpkin for balance.

Sprout, Pumpkin & Quinoa Souffled PepperThese are one of the best stuffed peppers I have eaten. Sorry if this sounds far from humble but they are just so utterly piquant and heavenly and also totally satisfying.

Since there was some stuffing leftover, I used it to fill a couple of  tomatoes. Works beautifully. Which makes me think that the stuffing would work well in courgette and aubergine as well.

I served some quickly stir-fried mushroom and broccoli on the side. Once the peppers are cooked, remove them to a plate. Add a couple of spoonfuls of Worcestershire sauce to glaze the pan, throw in the vegetable of your choice with a pinch of salt, give it a stir, cover and cook on low heat for about 5 to 7 minutes. You will have perfect accompaniment to the stuffed peppers.


1/2 Cup uncooked quinoa

1 Cup sprouted beans of your choice

2 Large pepper

2 Onion

2 Tomato

1 Head of garlic

5-6 Bird’s eye chilli

250 Grams pumpkin

1 Stock cube (chicken or vegetable)

2 Tablespoons crumbled feta cheese

8-10 Walnut halves

2 Tablespoons sunflower seeds

1-2 Eggs

1 Tablespoon olive oil

Salt to taste


  1. Peel, wash and finely chop the onion.
  2. Wash and finely dice the tomato.
  3. Peel and finely slice the garlic.
  4. Wash and finely mince the chilli.
  5. Wash, peel and finely grate the pumpkin.
  6. Dry roast the sunflower seeds and walnuts till they turn a couple of shades darker. Set aside to cool.
  7. Heat the oil in a large frying pan.
  8. Once it is hot, lower the heat and throw in the onion, garlic and chilli.
  9. Add salt to taste, mix well, cover and cook for 5 minutes.
  10. Next, add the tomato and cook (again, covered) for 3 to 4 minutes.
  11. Uncover and add the sprouted beans and quinoa.
  12. Add 1.5 cups of water along with the stock cube, stir thoroughly, cover and simmer for 20 to 25 minutes till the quinoa is cooked.
  13. Uncover and add the grated pumpkin to the pan.
  14. Mix well and let the stuffing cool down.
  15. Wash the peppers, halve them and remove the seeds and core.
  16. Take a couple of drops of olive oil in the palm of your hand and rub the pepper halves all over.
  17. Beat the egg(s) and add them to the stuffing along with crumbled feta.
  18. Break the toasted walnuts with your hands and add them, along with the sunflower seeds, to the stuffing. Mix well.
  19. Fill the pepper halves with the stuffing.
  20. Heat the pan in which you had made the stuffing. It should have some residue oil remaining so you don’t need to add any more oil but if you feel the need, add a couple of drops and swirl it around the surface.
  21. Once the pan heats up, gently place the peppers, lower the heat, cover and cook for 15 minutes.
  22. Uncover, flip them over, cover once again and cook for 10 more minutes.
  23. Uncover and gently turn the peppers over so that the stuffing is facing up.
  24. Slide them onto a plate and serve.


  1. These peppers can be eaten hot but are equally enjoyable at room temperature.
  2. You can make the stuffing ahead of time and keep it till you are ready to cook the peppers.
  3. Try and use different coloured peppers.
  4. The quantity of chilli may seem a lot, specially since the bird’s eye variety is hot, but they provide the right amount of oomph to counterbalance the natural sweetness of peppers and pumpkin. You can reduce the quantity if you prefer.

Mock Sabudana Khichdi, The Kooky Way

Sorghum with Potato & Elephant Foot Yam, The Indian Way

  • Servings: 2
  • Difficulty: easy
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Mock Sabudana Khichdi








It looks like sabudana khichdi. When it is being prepared, the smell wafting through your kitchen is that of sabudana khichdi. In terms of taste, it is very close to sabudana khichdi. But this is no regular sabudana khichdi – it is my kooky adaptation of the popular Indian dish.

This recipe has been on my “must blog” list even before I started this blog. I had made it about a year back when I was really craving sabudana khichdi. But sabudana (tapioca pearl) has no nutritional value.

My mock version is made from whole jowar (sorghum) which comes close to sabudana in terms of looks and texture.

The first time I made this, I made it only with potatoes (just like sabudana khichdi).

The second time I made this, I was planning on replacing potato with suran (elephant foot yam). My flatmate friend wanted to be in on the experiment and she is a huge potato lover so I decided to use both.

In terms of taste, it is very close to the traditional dish. The main difference lies in the texture. Jowar is chewier than sabudana and so the grains have a bit of bite to them.

healthy, nutritious and delicious alternative to the very popular Indian khichdi

This recipe requires a bit of time and patience. You need to soak the whole jowar for 8 to 12 hours after which you boil it till tender. I did this in a pressure cooker (2 whistles on high flame and 45 minutes of low). You can boil the grains in microwave if you prefer.

When you are actually cooking the khichdi, even after you add the boiled grains, you will have to cook it on slow flame for about 50 minutes.

Also, this khichdi only tastes good if cooked in ghee. You can make it in oil if you like but it won’t taste the same. Ghee has plenty of goodness and so it is definitely in my good books :-).

The end result is definitely worth it. Personally, I like this version better than the traditional one. I guess it boils down to personal preference?!


1 Cup uncooked jowar

2 Medium potato

250 Grams suran

6-7 Fresh green chilli

Fresh ginger the size of your thumb

1/2 Cup roasted, powdered peanuts

1 Tablespoon cumin seeds

8-10 Black peppercorns

1 Teaspoon asafoetida

15-20 Fresh curry leaves

1-2 Tablespoons ghee

Juice of 2 lime or lemon

Salt to taste


  1. Soak the jowar grains for 8 to 12 hours.
  2. Cook them with a pinch of salt either on the stove top in boiling water or in a pressure cooker or in a microwave till tender. Time will depend on the boiling method you use.
  3. Once tender, drain and set aside. You can drink the cooking water, it is quite delicious.
  4. Wash and finely dice the potato.
  5. Peel, wash and dice the suran the same size as the potato.
  6. Wash and mince or finely chop the green chilli.
  7. Peel, wash and finely grate the ginger.
  8. Wash and roughly chop the curry leaves.
  9. Take a wok like pan and heat the ghee.
  10. Once the ghee is hot, lower the heat and add the cumin seeds.
  11. Once the cumin seeds start crackling, add the peppercorns, curry leaves and asafoetida.
  12. Stir for 30 seconds.
  13. Next, add the diced potato, diced suran, minced chilli, grated ginger and salt to taste.
  14. Mix well, cover and cook for about 10 to 15 minutes till the vegetables are tender.
  15. Uncover and add the boiled jowar, juice of lime or lemon and powdered peanut.
  16. Again, mix thoroughly.
  17. Cover and cook on low flame for about 45 to 50 minutes.
  18. Check in between to prevent the khichdi sticking to the bottom of the pan.
  19. Once the time is up, take the wok off the heat and let it sit for 5 minutes before serving.


  1. You can adjust the quantity of powdered peanut and lemon juice according to your own taste.

Hand Mashed Sprouted Chickpea & Smoked Aubergine Hummus

Hand Mashed Hummus of Sprouted Chickpea & Smoked Aubergine

  • Servings: 2-4
  • Difficulty: easy
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Sprouted Chickpea & Smoked Aubergine Hummus








Following on from my previous happy experience with hand mashed hummus, I decided to make another variation using the same gadget free method.

In this totally experimental recipe, I have combined sprouted chickpeas with some smoked aubergine. Addition of some toasted seeds and walnuts takes this one to another level.

heavenly, tempting, mealy hummus you won’t be able to resist

Like my previous hummus recipes this, too, is simple.  The only time consuming aspect is the soaking-and-sprouting-the-chickpea stage. Chickpeas can take anything from 48 hours upwards to sprout.

If you want to try this recipe but don’t have the patience to go through the sprouting process, you can make it with regular boiled chickpeas.


1 cup dry chickpea

1 Medium size aubergine

2 Heads of garlic

Juice of 2 lime/lemon

5-6 Red bird’s eye chilli

2 Tablespoons seeds of your choice (I used pumpkin and sunflower)

50 Grams walnut

1-2 teaspoons smoked paprika

2 Tablespoons tahini

2 Tablespoons olive oil

Salt to taste


  1. Soak the chickpea for 5 to 6 hours and then drain and leave for sprouting. This process can take anything from 2 to 3 days.
  2. If you don’t intend to sprout, simply soak the chickpeas for 5 to 6 hours.
  3. When you are ready to prepare the hummus, boil the soaked or sprouted chickpeas along with one cup of water and a pinch of salt till meltingly soft.
  4. Drain and set aside to cool, reserving the liquor.
  5. Mash the hummus either with your hand or the back of a spoon or a potato masher. Best to do this while the chickpeas are still a bit warm, don’t wait for them to get completely cold.
  6. Wash the aubergine and rub a bit of oil all over it.
  7. Grill the aubergine till soft. Alternatively, you can put the aubergine directly on gas flame for char-grilled version.
  8. Once the aubergine has cooled down, peel and mash or coarsely chop it.
  9. Toast the seeds and walnut till they turn a couple of shades darker.
  10. Set aside to cool. Once cool, break down the walnut into pieces with your hands or a knife.
  11. Peel and grate the garlic.
  12. Peel and finely slice the chilli.
  13. In a large bowl, add the mashed hummus, chopped aubergine, grated garlic, sliced chilli, smoked paprika, 1 tablespoon olive oil, tahini, juice of lime or lemon and salt to taste. Mix well.
  14. If you feel that the mixture is too stiff, gradually add some of the cooking liquor till you get the consistency desired.
  15. Next, add the toasted seeds and walnut pieces and again mix everything thoroughly.
  16. Transfer to a serving bowl or a shallow dish, cover and refrigerate for a couple of hours.
  17. Bring the hummus down to room temperature and drizzle the remaining olive oil and sprinkle some smoked paprika before serving.


  1. Garlic is a matter of personal preference. I like garlicky hummus so used 2 heads. Use one head or a few cloves if you are not a big garlic fan.
  2. If you can’t get hold of tahini, here’s my recipe for homemade version.

A bit of a Boozy Trifle, The Kooky Way

Trifle Pudding

  • Servings: 4-6
  • Difficulty: easy
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Trifle Pudding








I was spending the day with a friend and her family (who are all, incidentally, foodies) and wanted to take along something with a “wow” factor.

I was playing around with various ideas in my head when it suddenly struck me to make trifle.

Must confess that making something so indulgent gave me vicarious pleasure as it is not something I would do for myself.

I planned how I would make the pudding in my mind and deliberately avoiding looking up recipes on the internet as I wanted to make it with what I had or could get hold of rather than stress over what I could not (if that makes sense!).

Trifle pudding is dead simple. Layers of sponge cake, fruit and jelly, custard and cream and you have the most sinful, rich, crowd friendly and popular dessert.

the photo above does no justice to how tremendously tasty this utterly easy trifle pudding turned out to be

I soaked the sponge cake in some port wine and orange juice. Alcohol is optional; as I was making for an adult crowd I decided to include it.

I also added a layer of crushed digestive biscuits for some crunchy texture; again, this is optional.

The following is more of a “how to”, or rather, how I made the trifle. You can adapt the recipe to your personal preference and convenience in terms of the ingredients you use:

type of fruits (fresh or canned)

custard (instant or prepared or homemade)

cream (double, whipped, from a can)

sponge cake (plain, vanilla, flavoured, ready or homemade)


600 Grams sponge cake

160 Grams jelly powder/crystals

400 Grams mixed fruits/canned fruit cocktail

750 Ml custard (pouring consistency)

400 ML fresh whipped or thick cream

4-6 Tablespoons port wine

1-2 Tablespoons orange juice

15-20 Digestive biscuits

15-20 Almonds


  1. Boil the almonds in a cup  of water for 5 minutes.
  2. Let them cool down completely, drain out the water, skin and finely slice them. Set aside.
  3. Next, you need to prepare the fruits. I used a can of mixed fruit cocktail which I drained. If you are using fresh fruits, use a combination of soft, ripe ones and chop them finely. A mix of apple, banana, papaya, pear, peach, pineapple and any type of berry would work well.
  4. Now, prepare the jelly layer. For this, make the jelly according to instructions on the packet. I used raspberry and strawberry flavours.
  5. Add the chopped fruits to the liquid jelly and refrigerate for a couple of hours till it is done (wobbly yet firm).
  6. Once the jelly is set, you are ready to layer the trifle.
  7. Take the sponge cake and cut it into pieces. Place the pieces in a deep pudding bowl or casserole.
  8. Pour a mixture of port wine and orange juice over the sponge pieces. If you are not using alcohol for soaking, you will have to increase the quantity of juice accordingly.
  9. Next, break up the fruit jelly and make a layer of it over the sponge.
  10. Coarsely crush the digestive biscuits and scatter them over the jelly layer.
  11. Pour the prepared custard over the digestive biscuit layer.
  12. For the final layer, pour/spread/nozzle the cream so that it covers the surface completely.
  13. Lastly, scatter the sliced almonds across the top.
  14. Cover and refrigerate the pudding for 4 to 5 hours before serving.


  1. There is no added sugar in this pudding except in the custard. Please make sure that the custard you use is sweet enough; you don’t want it overtly sweet but just right.

Healthy Maggi Noodles with Vegetables 4

Healthy Maggi Noodles with Vegetables 4

  • Servings: 1-2
  • Difficulty: easy
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Healthy Maggi Noodles with Vegetables 4








As mentioned in my previous Maggi post, here’s the last batch of noodles I needed to go through.

a really delicious, moreish and healthy (!) way of enjoying Maggi noodles

I have tried to Oriental-ise the ever-so-popular noodles by including baby corn, broccoli and tofu. Add a few drops of soy sauce when eating and you will find yourself with the yummiest, most comforting bowl of steaming noodles with vegetables which will taste nothing like the Maggi you are used to.

Without much ado, let’s get cooking.

Oh, and now, I am on that Maggi moratorium!


2 Cakes Maggi noodles

2 Sachets tastemaker (which comes with the noodles)

1.5 Cups water

1 Onion

3-4 Fresh green chilli

1 Red pepper

6-8 Baby corn

150 Grams broccoli

1 Small bunch spring onion

10-12 Basil leaves

100 Grams tofu

1 Tablespoon sesame oil

Salt to taste

Soy sauce to serve


  1. Peel, wash and chop the onion.
  2. Wash and slice the green chill across its length and then slice each half. So, you end up with 4 long slices from each chilli.
  3. Wash and chop the broccoli.
  4. Wash, de-core, de-seed and slice the red pepper.
  5. Wash and slice each baby corn into 4 along its length (like the chilli).
  6. Separate the green part from the white bulb of each spring onion.
  7. In this recipe, we are only using the white bulb so you can keep the green part for some other use. Take each spring onion bulb and slice it in 4 like the baby corn and chilli.
  8. Wash, dry and tear the basil leaves.
  9. Cut the tofu into bite size pieces.
  10. Heat the oil in a wok like pan.
  11. Once the oil is hot, lower the heat and add the chopped onion and sliced chilli.
  12. Add a pinch of salt and mix well.
  13. Cook for 2 to 3 minutes.
  14. Add the sliced red pepper and cook for 3 more minutes.
  15. Next, add the baby corn and broccoli. Stir well, cover and cook for about 5 to 7 minutes.
  16. Uncover and add the water and tastemaker spice mix.
  17. Once the water starts boiling, add the noodles and push them down gently into the water and vegetable mix. You may prefer to do this with a fork so as not to break the noodles.
  18. Once the noodles are thoroughly mixed with the rest of the ingredients, cover and cook for 3 to 4 minutes.
  19. Uncover, add the basil and tofu and, once again, mix gently.
  20. Cover and cook for 2 minutes.
  21. Take off the heat and let the noodles sit for a few minutes before serving.

Pohe (Flattened Rice) with Sprouted Black Soybean & Green Mango

Green Mango Pohe

  • Servings: 1
  • Difficulty: easy
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Red Pohe with Sprouted Black Soybean & Green Mango








Today’s very unusual pohe recipe has been inspired by a couple of my members who were discussing Manga Sadham (raw mango rice) in our Foodies group.

In Andhra Pradesh, this dish is known as Mamidikaya Pulihora and is often made during the mango season.

One of my members knows that I am a real foodie and suggested I try it – just the nudge I need to go explore a new recipe!

Many food bloggers have posted delicious looking posts on this particular type of raw mango rice.

The kooky side in me decided to adapt the recipe to pohe. There are many different souring agents one can use in cooking. Kanda pohe traditionally has lemon juice. So I decided to substitute it with grated raw mango instead.

Additionally, in my version, I have used red pohe along with some soybean and carrot.

delightful, enjoyable and gratifying twist to traditional kanda pohe

I had some organic sprouted black soybean in the kitchen windowsill crying to be used. Since this recipe was experimental at various levels, I thought why not?! However, any type of sprouted bean would work equally well here.

As for the carrot, if you grate it finely, it is an unobtrusive way of including an extra veggie to your daily quota.

If you would like to try this recipe but don’t have pohe, you can use cooked rice instead. Just make sure to separate each grain.

Another kooky experiment for keeps.


1 Cup uncooked red or white pohe (the thick variety)

1/2 Cup sprouted black soybean

1 Green mango

1 Large carrot

2 Onion

3-4 Green chilli

Fresh ginger the size of your thumb

1-2 Teaspoon black mustard seeds

1 Teaspoon cumin seeds

3-4 Dry red chilli

1 Teaspoon asafoetida

10-15 Fresh curry leaves

1 Tablespoon raw peanuts

1 Tablespoon chana dal

1 Tablespoon urad dal

1 Teaspoon turmeric powder

1 Tablespoon oil

1-2 Tablespoons freshly grated coconut

Small bunch fresh coriander

Salt to taste


  1. Peel, wash and finely chop the onion.
  2. Wash and finely grate the carrot.
  3. Wash, peel and finely grate the green mango.
  4. Wash and dry the curry leaves.
  5. Peel, wash and grate the ginger.
  6. Wash and finely chop the green chilli.
  7. Chop, wash and dry the coriander.
  8. Break each dry red chilli into 2 to 3 pieces.
  9. Shake the pohe in a colander to get rid of any powdery bits and let all the water drain. You may need to keep something under the colander to collect any excess water.
  10. Heat the oil in a wok like pan.
  11. Once it is hot, lower the heat and add the mustard seeds.
  12. As soon as the mustard seeds start crackling, add the cumin seeds followed by asafoetida and broken dry red chillies.
  13. Stir for 30 seconds and throw in the curry leaves.
  14. Next, add the chana dal and as soon as it turns a couple of shades darker, add the raw peanuts.
  15. Add turmeric powder and cook for 2 minutes.
  16. Next, add the chopped onion, green chilli, grated ginger and salt to taste.
  17. Cover and cook for 5 minutes.
  18. Uncover and add the sprouted soybean.
  19. Cover and cook for about 15 to 20 minutes till they soften.
  20. Next, add the pohe, grated carrot and coconut.
  21. Mix well, cover and cook for 3 to 4 minutes.
  22. Uncover and add the grated mango and chopped corainder.
  23. Mix everything together making sure that the mango shreds are not clumped together.
  24. Cover and cook for a couple of minutes.
  25. Take off the flame and serve hot or is even good at room temperature.


  1. Please use your judgement about the quantity of mango. I used one medium sized mango which gave me 2 tablespoons worth of grated pulp. It is better to add a little at a time, tasting for tartness before adding more.

Versatile Blogger Award

Versatile Blogger AwardMalar of Malar’s Kitchen has very kindly and generously nominated me for the Versatile Blogger award.

A big “thank you” to Malar for the nomination, I feel humbled and honoured.

My first award, yay! And hugely motivating to know that there are people “out there” who make time to read my posts. In this day and age when everybody is fighting the clock, it is truly gratifying.

I would like to reciprocate by nominating the following food bloggers (listed in random order).

A Life in Balance

Goan Imports

Homemade in Hong Kong

Cocina de Cella

The Flexi Foodie

The Travelling Pantry

My Kitchen Adventures

My Foray into Food Storage

Food Flavour Fascination

Spiritual Foodie

Tea & Sesame

Pan Cuisine

The Country Cook

My New Roots

The Food in my Beard

As for seven things about me…

  1. My dog, Mr. Puck, is named after the mischievous fairy in A Midsummer Night’s Dream. And he lives up to that reputation!
  2. I love a glass (or two!) of red wine with my dinner.
  3. Probably quite unfashionable but my pizza has to be loaded with plenty of toppings (as opposed to the fancy minimalist ones).
  4. I usually tune into the 80s music channels on YouTube while cooking. How can someone not like this?!
  5. One of my guilty pleasures: Our Tune.
  6. Am currently going through the complete series of Oz and am spellbound by the characters and story lines.
  7. The more healthily I eat, the more time I end up spending in the kitchen.

To my nominees, hope you pay it forward :-).