Mexican Rice Bowl:

One of the much-loved foods for my daughters is the Californian Burrito rice bowls. It is a healthy, balanced meal which has protein, carbohydrate, good fat as well as all the goodness of vegetables. As  rice eaters, it used to be our choice as a go to meal.

When my daughters asked me to replicate their favourite meal at home, I tried my best to attain the taste and it was turned into a super hit and it got a thumbs up from everyone. So, thought of sharing my recipe in my blog as well.

Here, I have teamed up garlic – celery flavoured rice , Red beans/ dry rajma , pan roasted capsicum – zucchini, Tomato – sweet corn salsa , Avocado guacamole, and healthy sour cream by mixing hung curd with little mayonnaise.

Let us see how I made this: For 4 servings

For Garlic – Celery Rice:

Rice – 1 ½  cup (small grain rice)

Butter – 1 tablespoon

Garlic – 6 ( sliced)

Celery greens with stalk – 2

Salt , pepper


-Wash rice, Boil 6 to 8 cups of water in a vessel , add little salt, 1 tsp of oil. When it starts boiling, add rice, cook for 7 to 8 min ( al dente ). Drain the starch , cool, and keep aside.

-For seasoning, take one wok, heat butter, add garlic, chopped celery, and toss until it is done. Add little salt, pepper powder, and mix in cooled rice. Adjust the seasoning.

For Dry Rajma/ Red beans:

Rajma/ Red kidney beans – ¾ cup

Butter – 1 tbl sp

Onion – ½

Tomato – 1

Garlic – 4 cloves (sliced)

Cumin powder – 1 tsp

MDH  curry powder – 1 tsp (or any other masala of your choice)

Red chilli powder – 1 tsp

Turmeric – ½ tsp


Chopped coriander leaves – 1 tbl sp


-Take a short variety of Kashmiri Rajma. Soak for 7 to 8 hrs. Cook soaked beans in sufficient water for 6 to 8 whistles in a pressure cooker. Remove the content and do the seasoning.

-take the cooker, add butter, fry garlic and onion, add turmeric, red chilli powder, Curry powder, cumin powder, salt and if you prefer add pinch of sugar as well,  fry for 2 min and add chopped tomatoes.

-When tomatoes become mushy, add cooked rajma, close the lid, switch off after the first whistle.

-Open the lid, keep it in a simmer to drain, remaining water content. When it is semi solid, garnish with coriander leaves and switch off.

For Pan roasted Capsicum – zucchini :

Capsicum – 2 (diced)

Zucchini – ½ (diced)

Onion – 1 (diced)

Salt , seasoning of your choice or red chilli flakes or slit green chilli

Olive oil or butter

Method: Heat oil or butter, if you are adding green chilli, add now. Then diced veggies and toss until it is half cooked, sprinkle salt and preferred seasoning.

For Sweet corn – Tomato salsa:

Cooked sweet corn – ½ cup

Tomato – 1 big

Onion – ½

Green chilli – 1


Lemon – ½

Chopped coriander – little

Method: Chop onion, tomato , green chilli into tiny bits ,add salt, lemon juice and mix. Garnish with chopped coriander.

For Guacamole:

Recipe is here 

For low calorie Sour cream:

Take a 2 tbl spoon of hung curd, mix it with garlic mayo and beat a little.

How to Assemble:

Take one wide bowl, serve 1 serving spoon of prepared rice, then beans, roasted veggies, salsa in a circular manner. Top it with Guacamole and sour cream and serve with couple of tortilla chips or without chips.

Zucchini Chutney:

Zucchini, a member of gourd family is a popular summer squash, also known as courgette. Personally I like this spongy veggie and include this in so many Indian recipes.

Zucchini chutney is one of them and it is an excellent side dish for any Indian flat breads, Dosa, idly or Paddu.

pic 2.1


Zucchini – 1

Garlic – 8 – 10 cloves

Green chilies – 3 -4


Oil – 1 tbl spoon.

Coconut – 1 small cup

Raw mango or tamarind –If mango (2 “small piece) If tamarind (½ tsp).

Seasoning: Oil – 1 tsp, mustard – ½ tsp and curry leaves.


  • Wash, chop zucchini into pieces.

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  • Take one small kadai; fry these pieces, garlic and green chillies by putting little oil until it wilts.
  • Switch off the gas, leave this for cooling.

pic 3  pic 2.1

  • When it cools down, add coconut, salt, either mango pieces or tamarind. Grind all this into a smooth paste by putting required amount of water.
  • If you want, add seasoning with mustard and curry leaves.


Pasta Recipe:

When I was searching about must do’s in Pondicherry, I came across this amazing small place called Tanto’s which is famous for their wood fire pizza’s and handmade pasta’s. We chalked down our itinerary and this was one of our must dos, when we were there a couple of months back.

We had planned a visit to this place while visiting Auroville, because it is situated in almost 30 km away from the main city, on the way to Auroville. On the way back from Auroville, we had visited this place and it was not yet ready to serve lunch. I was not ready to go back empty handed and was feeling really upset. On hearing this, the owner suggested to us to buy their ready to cook handmade pasta packets and I picked up their five varieties of dried pastas. That included whole wheat plain, Basil, carrot, spinach and beetroot one. Tried everything and liked it all other than basil. This recipe which I am sharing now is specially designed for my daughter who hates bland white sauce pastas.

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Pasta – 1 packet

Whole wheat flour – 2 teaspoon

Chopped veggies – 1 cup (I have used zucchini, broccoli)

Butter – 1 table spoon

Garlic salt – as per taste

Chilli flakes – as per taste

Oregano – as per taste

Pizza sauce – 2 to 3 teaspoon

Hot and sweet tomato sauce – 2 teaspoon

Milk – 2 cups

Mozzarella cheese – as required (grated)


-Take one big vessel with sufficient water,1 tsp of oil and little salt. When it starts boiling, drop in pasta and cook.

-When it is done, drain the cooked pasta and reserve water for further use.

collage 1

-Cool the pasta by pouring cold water and set aside.

– Chop the veggies and keep aside.

-Take one kadai, dry roast whole wheat flour and keep aside.

-In the same kadai, add butter, chopped veggies and fry for a while. Add garlic salt, red chilli flakes and oregano.

– When it is done (it should be crunchy) add pizza sauce, hot and sweet tomato sauce and mix nicely, so that veggies will be coated with this masala.

-Now add roasted whole wheat flour and mix evenly.

collage 2

-Add little reserved water (drained water from pasta in which is cooked) ,milk and boil until it is thick and creamy.

-Check for seasoning and add grated cheese and mix in pasta.

-If you find sauce is thick or dry, add either reserved water or milk and adjust the consistency.

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– Serve and enjoy.

Buddha’s delight:

It is a vegetarian dish well known in Chinese and Buddhist Cuisine.We love Buddha’s delight at our favourite restaurant Chung wah. Their version has lemon grass flavour in the gravy, and we especially like this flavour. I wanted to try their version of veggie Buddha’s delight at home from so long. Finally I did try it this week for our dinner.

So I thought of making lemongrass infused water for preparing it and proceeded. I used the available veggies in my pantry. You can use them according to your choice. You can add couple of tofu pieces as well.


How I prepared:

Vegetables – 1 bowl (took Zucchini, lettuce, onion, carrot, mushroom, capsicum,snap peas)

Chilli vinegar – 1 tsp

Red chilli flakes – ½ tsp

Garlic – 5 cloves

Ginger – ½ “

Green chilli -1


Spring onion – 2 tbl sp

Corn flour – 1 to 2 tbl sp

Lemon grass – 4 sticks

Water – 2 cups


-Boil water with lemon grass bits until water becomes little yellowish and lemongrass is cooked.

-Sieve this water and discard lemon grass. This is our lemon grass water which is used for gravy. Keep it aside.

– Chop spring onion, ginger and garlic. Slit green chilli.

– Chop mushroom, carrot.

-Chop capsicum, onion, zucchini into I inch chunks.

– Tear lettuce by using hand and keep aside.

-Take one tawa, put either butter /olive oil .When it is hot, add ginger, garlic and green chilli and fry for a while.

– Add onion, fry for 2 minutes. Next you can add capsicum, carrot zucchini and mushroom. Fry for 2 to 3 minutes and sprinkle little salt and red chilli flakes.

– Next you can add corn flour and fry in this mixture for 1 minute and add lemon grass water.

-when it starts boiling add vinegar. When it becomes little thick and shiny add torn lettuce and garnish with chopped spring onion.


-Enjoy this either with fried rice, noodles or simple steamed rice. It is very filling, nutritionally very rich and taste wise – Pure bliss!!!!