Red chickpea cutlet


1 cup red chickpea soaked overnight, pressure cooked and mashed
2 boiled and mashed potatoes
Salt to taste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp chaat masala powder
Finely chopped coriander leaves
2 slices bread-dipped in water for a sec and water squeezed out
1 tsp tomato ketchup
Bread crumbs
Oil as reqd

Mix all the ingredients except oil and bread crumbs. Make balls and flatten them. Shape into round cutlets or heart shape. Roll into bread crumbs and shallow fry with little oil in hot tava till golden brown on both sides.

Serve hot.
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Red rice pongal


3/4 cup Red Rice
1/4 cup Greengram dal
1/2 tsp Pepper
1 tsp Cumin seeds
Few roasted Cashews
1/2 tsp ginger paste
Salt to taste
Curry leaves- few
2 tbsp Ghee

Soak the rice for 1 hour. Pressure cook the rice and greengram dal together with required quantity of water (approx water should be 2-3 times the quantity of rice).

In a small kadai, heat the ghee, add the cashews. When it turns golden brown, remove the cashews and add the cumin seeds, pepper, ginger and curry leaves to the ghee.

Transfer all of these to the cooked rice. Mix well.

Serve hot with chutney and sambhar.
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Lemon mint delight


Juice of a lemon
4 tbsp sugar
Bit of salt
Few mint leaves

Slightly dry roast the mint leaves for a minute. Grind all the ingredients together with a glass of water for a minute. Strain it to remove the mashed mint leaves. Cool and serve with some ice for a refreshing drink.
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Red poha akkaravadisal

A healthier version of the popular akkaravadisal by using red poha instead of normal rice.


1 cup red poha
1/ 3 cup greengram dal
4 tbsp bengalgram dal
3/4 cup jaggery
1 tsp cardamom powder
A bit of orange red colour (optional)
A bit of pachai karpooram (edible camphor)
Few roasted cashews and raisins
1 cup milk

Clean and wash the poha well. Pressure cook poha and dals with 2 cups of water.

In a seperate vessel, add little water to the jaggery and heat till it starts boiling. Add cardamom powder to it and cooked poha and dal. Mix well. Add the food colour, edible camphor and mix well. Cook for five minutes. Add milk and mix well for 2 minutes.

Garnish with roasted cashews and raisins.

*You can even add some ghee to it.
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Stuffed ragi bread cutlet


Ragi bread slices
2 boiled and mashed potatoes
2 tsp finely chopped and fried onions
2 tbsp finely chopped and cooked carrots
2 tbsp cooked green peas
1 green chilli finely chopped
finely chopped coriander leaves
Salt to taste
1 tsp chaat masala powder
Oil as required

Mix all ingredients except bread slices and oil. Cut the corners of the bread slices. Slightly wet the bread slices by touching with wet hands. Put a bit of the stuffing in the center and slowly get the corners of the bread together to make a ball. Gently press it trying not to let out the stuffing to get the shape of a cutlet.

Heat about 2 tbsp oil in a tava and shallow fry the cutlets till golden brown.

Serve hot with tomato sauce.
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Rajma pulav


1 cup kidney beans soaked overnight and half cooked
1 cup basmati rice soaked for 1/2 hr
2 tsp oil
1 tsp cumin seeds
2 cloves
Small piece of cinnamon
1 Bayleaf
2 tbsp tomato puree
1 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Finely chopped coriander leaves
Roasted cashews and raisins

Heat oil, add cumin seeds, cloves, cinnamon and bayleaf. Fry for a minute and add tomato puree, garam masala powder, turmeric powder, red chilli powder and salt. Mix well and fry for 2 mins. Drain the water from the soaked rice and add the rice to the fried masala. Mix till dry and add 2 cups of water. Add the half cooked beans and transfer to a vessel. Pressure cook for 2 whistles.

Use a fork to seperate the grains. Garnish with finely chopped coriander leaves.

Serve with raita of your choice.
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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at