Lemon Rice Recipe

” When life gives you lemons, don’t make lemonade rather make lemon rice” – Deepika

Learn this quick and easy lemon rice recipe that has a punchy, zesty flavor. I love to eat it with pickle or yogurt. A secret tip to make this lemon rice is to make sure you use fresh lemons and add enough mustard seeds.

Ingredients –

  1. A big Smile
  2. 1 cup cooked rice or leftover rice
  3. 1 tsp mustard seeds, oil
  4. 10-12 curry leaves
  5. 1/2 cup peanuts roasted
  6. 1/2 cup chana dal and urad dal roasted (optional)
  7. 1/2 inch piece ginger roasted
  8. Spices – turmeric, asafoetida, salt (as per your taste)
  9. Juice of 2 lemons (as per your taste)
  10. 1-2 green chilies

Follow the below steps

  1. Heat oil on the pan, add urad dal, chana dal , peanuts (you can roast dal prior, i like to roast them together). After 1-2 mins, add mustard seeds, curry leaves, ginger, green chillies, asafoetida and salt.
  2. Add cooked rice or leftover rice and mix everything well.
  3. Turn off the stove and let it cool for a min or so, and then add the lemon juice.

Before you eat, you can say “Anna Daata Sukhi Bhava” in your mind. This small prayer means that all the people who were responsible for this meal be happy. i.e. the person who cooked, who got the groceries, the farmer, etc.

Methi Muthias Recipe

I have so many good childhood memories associated with this dish. Hence writing the recipe with the same love. Hope you feel the same love while cooking it. So let us get to business.

Ingredients –

  1. A big Smile
  2. 3 cups fresh methi (fenugreek leaves) / (You can use any veggies that you have available, I remember my mom using spinach, dudhi (bottle gourd too)
  3. Sesame seeds as per your taste (i always enjoy this in extra quantity)
  4. 0.5 cups besan
  5. 2 tbsp yogurt (using too much of yogurt can make me very smooth and hence difficult to bind)
  6. 2 cups Wheat flour
  7. green chilies, ginger,
  8. Oil, salt, red chili powder, turmeric powder, curry leaves (As per your taste)
  9. For tempering – oil, salt, chili powder, turmeric powder, curry leaves, asafoetida, sesame seeds

Follow the below steps –

  1. Chop the fenugreek leaves and wash them thoroughly.
  2. Mix methi, wheat flour, besan yogurt, grated ginger, salt, sesame seeds, turmeric, red chili powder, water and make it a pliable dough. (the one you make for theplas). Keep it aside for 5 mins. Using a little water, mix to create a firm yet pliable dough.
  3. Add 1tbsp oil and knead the dough again for a min. Keep it aside for a few minutes.
  4. Divide the dough into 2-3 equal halves and make it into sausage rolls and place them on a greased tray.
  5. Start the steamer and allow the water to boil for 5-6 minutes.
  6.  Place the greased tray in the pan. Cover and let the muthia steam for 10-12 minutes. (it may take longer if its induction cooking)
  7. Check with a fork or knife to see for firmness. If it is properly steamed then the dough will not stick to the fork and will come out clean.
  8. Let the muthia cool down and slice them up in small round pieces and your steamed muthia is ready. Some people prefer to eat it like this, but I like to temper them with some oil and spices.
  9. For tempering – in a pan, heat some oil, add curry leaves, mustard seeds, sesame seeds, turmeric (if you want), red chili powder and asafoetida. Stir fry the muthias for 3-4 minutes until they start to change their colors.

You can serve muthias with yogurt or spicy kadhi (i.e. my favorite combination). I hope you enjoy the recipe and feel free to share it in the comments below.

Before you eat, you can say “Anna Daata Sukhi Bhava” in your mind. This small prayer means that all the people who were responsible for this meal be happy. i.e. the person who cooked, who got the groceries, the farmer, etc.

Coconut Green Chutney Recipe

I use Coconut Green Chutney pretty much with everything. My favorite dishes with which I use are sandwiches, idli, Dosa, Upma, etc. It is easy to make and delicious to taste.

Takes less than 5 minutes to make it.


  • A big smile
  • 1 cup Coconut Grated (i use frozen coconut available in Indian stores)
  • 2 tbsp Roasted Chana Daal
  • 2-3 Green Chilies
  • 1/2 inch Ginger Chopped
  • 1/2 cup Fresh Coriander
  • Lemon
  • 1 tbsp Vegetable oil
  • 1/2 tsp Mustard Seeds
  • 4-5 Curry Leaves
  • 1-2 slice of bread
  • 1 tbsp Urad Daal


  1. Blend coconut, chana dal, green chilies, ginger, coriander, bread in a blender to make a smooth paste.
  2. Use very little water to blend the chutney.
  3. Temper it using oil, mustard seeds, curry leaves, and urad dal.
  4. Pour the tempering over the chutney and then mix well
  5. Mix the tempering with the chutney.

The reason why I have used bread is to bring it to a good consistency. But you can make it without bread too,

Many people like to make the chutney in batches and store it for months. But in my experience, any chutney that uses coconut cannot be stored for a long time as it starts tasting very unpleasant. I always make a fresh batch of chutney that lasts for 4-5 servings.

Hope you enjoy it.


Ragi / Fingermillet Cupcake Recipe

I love how versatile Ragi is, I can cook a 5 course meal out of Raagi. First of all, this recipe is meant to satisfy your taste buds if you are craving something healthy. I have not used any frosting or icing or sugar. But you can use it if you want. I prefer not to add any unnecessary calories.

Anyways we are here to talk about this healthy, sugarfree recipe.

Ingredients – (please try to stick to the measurements)

  1. A big Smile
  2. 3/4th cup raagi flour
  3. 3/4th cup whole wheat flour
  4. 3tbsp cocoa powder
  5. 1 tsp baking soda
  6. 1 tsp baking powder
  7. 1 tbsp vanilla extract
  8. 1/3rd cup plain dahi or yogurt or curd
  9. 1 cup jaggery is recommended but i used 1/2 a cup jaggery, you can even use sugar if you dont’ have jaggery.
  10. 2/3 cup oil or unsalted butter

Follow the below steps –

  1. Preheat the oven to 160 C for 15 minutes
  2. Sieve raagi flour, whole wheat flour, cocoa powder, well, Start adding yogurt, baking soda, baking powder, vanilla extract, oil in the same mixture one after another and mix it well. (It does not have to be in any order, Also Do not over mix it)
  3. Grease the pan (if you are making a cake) or cupcake mould well, use parchment paper wherever necessary.
  4. Place the mixture in the oven pan and let it bake for 20-25 mins if you are making a cake OR 15 mins for cupcakes. (I tend to open it after every 7-8 mins to check how much its baked)
  5. Once done, remove it and allow it to cool down for at least 5-8 mins.
  6. You can add frosting or icing if you would like. You can use whipped cream as a frosting too if you want, I didn’t add any for avoiding unwanted calories.

Before you eat, you can say “Anna Daata Sukhi Bhava” in your mind. This small prayer means that all the people who were responsible for this meal be happy. i.e. the person who cooked, who got the groceries, the farmer, etc.

Chilli Garlic Paneer Recipe

I wanted to cook something quickly within 10 minutes but also something tasty and healthy.

I ended up looking for the ingredients in my refrigerator and thought of trying this out.


  1. A big smile (Very Important. A happy mind creates happy things.)
  2. Garlic 4-5 cubes (you can add more or less depending on your taste buds)
  3. Salt, sugar (i don’t use sugar so I substituted with jaggery), Oil, cumin
  4. 4-5 red chiles (again depending on your taste buds)
  5. Veggies that you like to add – I added onion, bell pepper, kale,
  6. Lemon and Chaat masala (Key to this recipe)
  7. 1 cup panner
  8. Soya sauce or vinegar is recommended (but I didn’t add any as I wanted it to be healthy)

Follow the below steps

  1. Blend garlic, salt, sugar, red chillies or Kashmiri chilli in the blender with some water.
  2. Heat your pan, add oil, cumin, onions, bell pepper, kale or any other veggies you prefer and saute them for a few minutes
  3. Then add the sauce and cook it until it thickens and the oil separates.
  4. Add paneer cubes and mix everything well cook for 4-5 minutes
  5. When it is almost done, add lemon juice, chaat masala, and fresh coriander just before you serve it.

Before you eat, you can say “Anna Daata Sukhi Bhava” in your mind. This small prayer means that all the people who were responsible for this meal be happy. i.e. the person who cooked, who got the groceries, the farmer, etc.

Pesarattu Dosa Recipe

Another variation of Dosa, ie healthy, vegan, gluten-free, yummy and nutritious.

Ingredients needed –

  1. A big Smile
  2. 2 cups green moong beans and white rice soaked overnight (For 2 cups of moong dal add 1/4 cup of rice so very minimal.
  3. 1/2 inch Ginger ch, green chilies, salt as required, 1/4 cup chopped coriander leaves

Follow the below steps –

  1. Soak the moong beans and rice overnight in enough water
  2. Add ginger, green chilies, coriander, salt, chaat masala and grind them all in a grinder jar. Consistency should be like dosa batter.
  3. On a flat pan or griddle, spread little ghee or oil, pour the dosa batter with a spatula.
  4. Flip and cook both sides until it is crisp. (You can also add onions, tomatoes and make it like pesarattu uttapam)

Sandwich Dhokla (Khaman) Recipe


Dhokla is a Gujarati word whereas in Rajasthan we call it Khaman.

Let’s talk business, i know you are hungry and you want to eat.

So here we go,

Things needed –

  1. A big smile
  2. Rice and urad dal batter (same one used for idli)
  3. Coriander chutney or any chutney that you would like
  4. Olive oil
  5. I used idli stand to make dhoklas
  6. Tempering – mustard seeds, sesame seeds, asafoetida, curry leaves, green chillies

Follow the below steps –

  1. Take around 2 cups of rice and urad dal and soak it overnight or for 7-8 hours. Grind it next morning to make a smooth paste like idli batter consistency. Add water if required.
  2. Grease the plate nicely with oil especially the corners.
  3. Now, spread the batter on greased plate approximately one cm, this will semi cook the first layer and it will be easy to apply the chutney. Steam it for 4-5 mins (i kept checking every minute but this is not recommended)
  4. After the first layer is semi cooked, apply a layer of chutney (i used coriander chutney) evenly on dhokla.  Then pour the final layer of batter on top of chutney and spread it evenly.
  5. Cook the dhokla for 8 to 10 minutes. (i will recommend to check once after half time)

For tempering –

  1. In a tempering pan or a smaller pan take some oil (good quantity), add mustard seeds, sesame seeds, curry leaves, green chilies, salt, asafoetida (hing) and pour it on the dhokla
  2. Cut the dhokla in any shape you want and garnish with coriander.

Feel free to share your thoughts.