Author: vebnox

South Indian Tamarind Rice

Are you a rice lover and looking for a healthy and tangy rice treat? If yes, then try this South Indian Tamarind Rice, which is made with cooked rice, tamarind paste or extract and spices. Tap next to read the simplest recipe.

Ingredients required

2 tbsp tamarind paste, 1 cup water, 1 tsp jaggery, salt to taste, 1/4 tsp turmeric, 1/2 tsp red chilli powder, 1/4 tsp hing, 2 tbsp sesame oil, 1 tsp mustard seeds, 1 tbsp chana dal, 1 tbsp urad dal, 2-3 dried red chilies, 1 sprig curry leaves, 2 tbsp peanuts, and 2 cups cooked rice

Step 1

Heat oil in a pan and add mustard seeds, let them splutter.

Step 2

Add chana dal, urad dal, red chilies, curry leaves, peanuts, and sauté till golden.

Step 3

Next, add a pinch of hing, turmeric, and red chili powder. Also, pour in the tamarind extract or paste and let it simmer for 8–10 minutes on low heat.

Step 4

Now, add jaggery and salt, and reduce until the mixture thickens slightly and oil starts to separate.

Step 5

Add the cooked rice to it and gently mix until combined well.

Step 6

Let it rest for 15–20 minutes for flavors to absorb fully.

Step 7

Once done, serve hot with papad and curd.

Easy, Protein-Packed Recipes

Kala chana never really gets its moment, does it? It’s that plain-looking black chana your mom always made, quietly doing its job while everyone’s busy hyping quinoa and tofu. But it’s loaded with protein, fibre, iron, and gives you energy that actually lasts. It’s tougher than kabuli chana, with a nutty bite and earthy flavour that works in desi meals or even random kitchen experiments. It’s not oily, doesn’t mess with your sugar, and turns tasty with just a few basic things. Here are some easy, protein-packed ways to eat more of it without getting bored.

Spicy dry kala chana (sookha chana)

This one’s as simple as it gets. Just boil the kala chana, throw in some tadka with jeera, hing, ginger, and green chillies, and you’re basically done. Add a bit of amchur or squeeze some lemon on top if you want that tangy kick. It’s warm, spicy, and full of protein. Eat it with a paratha, mix it into poha, or just grab a spoon and finish it straight from the bowl like a gremlin.

Kala chana chaat with peanuts and onion

A crunchy, spicy mix of kala chana, roasted peanuts, chopped onion, tomato, and green chillies with a sprinkle of chaat masala. This one’s perfect post-workout or when you’re craving something that feels like junk food but is actually doing your body a favour. Add raw mango or cucumber to level it up.

Kala chana tikki

Take your leftover boiled chana, mash it with some mashed potato or sweet potato, grated beetroot, and spices. Shape them into tikkis and shallow fry till golden. They’re crispy outside, soft inside, and full of texture. Great for breakfast or wrapped inside a roti for an easy roll.

Kala chana curry

A simple onion-tomato masala base cooked with boiled kala chana becomes the kind of curry you can eat with roti, rice, or even millets. It’s wholesome, hearty, and tastes even better the next day. Add a pinch of kasuri methi or garam masala at the end and you’ve got yourself a comfort meal with muscle.

Kala chana pulao

This one’s a game changer. Cook your rice with whole spices like bay leaf, cardamom, and cinnamon, and stir in boiled kala chana, sautéed onions, and fresh mint. You get a one-pot meal that feels indulgent but is actually packed with plant-based protein. Add a raita or just some curd with jeera and salt, and it’s good to go.

Kala chana and coconut stir-fry (sundal style)

Inspired by South Indian sundal, this dish uses mustard seeds, curry leaves, dried red chilli, and grated coconut to create a light and flavourful stir-fry. It’s often eaten during festivals, but there’s no reason not to make it for a mid-day snack or as a quick tiffin idea. It’s high in fibre, light on oil, and super digestible.

Kala chana soup with masala twist

Sounds unusual, but it works. Blend boiled kala chana with garlic, black pepper, roasted jeera, and a bit of ghee or olive oil. Simmer it with vegetable stock and fresh coriander. What you get is a thick, warming, protein-rich soup that feels both Indian and international at once.

Kala chana hummus

Swap your regular chickpeas for boiled kala chana and make a desi-style hummus. Add tahini (or just sesame seeds), garlic, lemon juice, and olive oil. It’s darker in colour, richer in taste, and has a bolder flavour. Spread it on toast, use it as a dip, or stuff it inside sandwiches.

Easy Coffee Banana Tea cake recipe

Here’s a simple and delicious Coffee Banana Tea Cake recipe you can try at home. It combines the rich flavor of coffee with the sweetness of ripe bananas, making it perfect for evening tea or breakfast.

Ingredients

Step 1

To begin with this easy recipe, begin with this easy recipe, preheat oven to 180°C (350°F). Grease and line a loaf or tea cake pan with parchment paper. Slice and cut the banana.

Step 2

In a bowl, mash the bananas until smooth. Add the egg, oil (or melted butter), vanilla extract, and cooled brewed coffee. Blend it well.

Step 3

In another bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.

Step 4

Add the dry ingredients into the wet mixture. Stir gently until just combined. Do not overmix.Fold in chopped nuts.

Step 5

Pour the batter into the prepared pan. Tap lightly to remove air bubbles.

​Step 6​

Bake for 30–35 minutes or until a skewer inserted comes out clean.

Step 7

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.Serve slightly warm with a cup of tea or coffee.

Beetroot Stuffed Paneer Paratha

Looking for a protein-rich immunity boosting paratha recipe? Give this simple and easy recipe a try, which is made with mashed paneer and grated beetroot. Take a look at the simple recipe and give it a try.

Ingredients required

1 cup whole wheat flour, 1/2 cup paneer, 1/2 cup beetroot puree,salt to taste, pepper to taste, 1 onion, 2 green chilli, 1 tbsp coriander leaves, and oil for cooking

Step 1

Peel and grate beetroot in a bowl and set it aside.

Step 2

Add flour into a mixing bowl along with salt and pepper and knead a soft dough using mashed paneer and water.

Step 3

In another mixing bowl, add grated beetroot and chopped onion, coriander, salt, pepper, and green chilli to it. Mix well.

Step 4

Divide the dough into small balls and fill them with 2 tbsp of the beetroot mixture.

Step 5

Roll out parathas using a rolling pin and flour dust.

Step 6

Cook the parathas on a preheated tawa using enough oil.

Step 7

Your homemade Beetroot Stuffed Paneer Paratha are ready. Enjoy with curd and pickle.