Tag Archives: seimurai

Green Lentil and Sweet Potato – Protein Rich


Recently I have been blogging about some protein rich food, I have tried out many breakfast and now to the lunch. As this is rich in protein, its good for weight watchers and body builders. Protein rich Lunch – Green Lentil and sweet potato rice with Sauted Carrots n Beets and Fish Fry.

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Protein Rich Lunch

Let me share the recipe of Green Lentil and Sweet Potato…

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Green Lentil and Sweet Potato


  • Green Lentil / Mung Bean / Paasipayaru – 1 cup
  • Chilli powder – ½ tsp
  • Cumin powder – ½ tsp
  • Sweet potatoes – half the quantity of the green lentil
  • Salt to taste
  • Oil – 2 tsp


  • Pressure-cook or boil green lentils for 3 whistles (mashing consistency).
  • Pressure-cook sweet potato for 3 whistles (cubes but able to mash).
  • Heat oil in heavy bottom vessel; add the boiled mashed potatoes followed by chilli powder and Cumin powder with little salt.
  • Mash the green lentils and add them to the sweet potatoes, pour ½ cup of water, cook in medium flame by stirring once in a while.
  • Sprinkle salt and remove from fire.

For Sauted Carrot and Beet:

Peel and chop the carrots and beets lengthwise, steam them. Heat a tsp of olive oil in a pan, add the steamed carrots and beets followed by salt and pepper powder, give them a toss and transfer it to a plate.

For Fish Fry:

Marinate the Fish, with lime juice, salt and pepper powder for 30 mins, shallow fry the fish pieces and serve with onions and lemon wedge.


Mujaddara – Arabian rice & lentils


My other Arabian cuisine dish – Mujaddara (steamed rice and lentils), which is one of the most comfort, filling and healthy food. Mostly it plays a good role on times of fasting. A very easy, simple and healthy dish which can be prepared perfectly by a beginner in cooking. Let me share the recipe…

For my other vegetarian rice recipes, click here.

As it’s Friday, taking it to Fiesta Friday #125 hosted by Angie@thenovicegarderner.

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

1 cup – 160 ml


  • Bamathi / Long grain rice – 2 cups
  • Green lentil / Moong Bean / Paasipayaru – 1 cup
  • Onions – 3 nos
  • Olive oil – 1 tbsp
  • Cumin – ½ tsp
  • Cumin powder – 1 tsp
  • Black pepper powder – 1 ¼ tsp
  • Salt to taste


  • Peel and thinly slice the onions (lengthwise), keep it aside.
  • Wash the lentils in water, drain the water and keep it aside.
  • Wash the rice, drain the water and keep it aside.
  • Heat oil in the pressure cooker, add in the thinly sliced onions and cook them until they turn dark brown in color, remove the onions from the fire and keep it aside.
  • Add in the cumin seeds and wait until they give wonder aroma.
  • Add in the green lentil (1 cup) along with the water (2 cups) and pressure-cook for 2 whistles.
  • Wait until the pressure subsides and remove the lid.
  • Add in the rice (2 cups) along with cumin powder, black pepper powder and salt. Cook for few seconds until the raw smell goes off.
  • Pour in the water (3 ½ cups) of water and pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides and transfer it to a plate.
  • Top it with fried onions.

Serve hot. You can also top it with thick yogurt/curd and then fried onions before serving, this combination tastes good. Accompany it with any raita. I have accompanied it with watermelon raita and Qorma Lawand.

Note: You can increase or decrease the quantity of onions as per your taste buds.



Double Ka Meetha


Double Ka Meetha is one among the most familiar Hyderabadi Cuisine, which is a must in their weddings and most of the occasions. This is my first try towards Double Ka Meetha, as RAMZAAN special. Let me share the recipe…

For my other dessert recipes, click here.

Double Ka Meetha

Double Ka Meetha


  • Bread slices – 8 nos
  • Milk – ½ litre
  • Sugar – 8 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Almonds / Badam – 5 nos
  • Pista / Pistachios – 6 nos
  • Saffron – few strands
  • Clarified butter / Ghee – 5 tbsp.


  • Boil 2 to 3 cups of water in a bowl, add in the almonds/badam and pista and cook for few mins or until the skin of the nuts oozes. Remove from fire, bring it room temperature. Remove the skin and keep it aside.
  • Boil the milk in a heavy bottomed sauce pan, add in 5 tbsp of sugar, stir well to get dissolved.
  • Sprinkle cardamom powder and keep cooking the milk in medium flame, until the milk reduces to ¼ th, original portion.
  • Meanwhile, prepare sugar syrup – by boiling water along with sugar, cook until the syrup thickens.
  • Take the bread slices and halve them to triangle shape.
  • Heat a tbsp. of ghee/clarified butter in a pan, add in the bread slices one by one and continue frying on both sides until it turns golden brown or dark brown.
  • Remove from fire, dip the bread slices in the sugar syrup and transfer it to a plate.
  • Finely chop the badam/almonds and pista, keep it aside.
  • Roast cashew nuts and raisins in ghee, until they turn golden brown and keep it aside.
  • Arrange the bread slices as you desire, pour in the milk mixture over the bread.
  • Sprinkle the chopped almonds/badam and pista all over the bread and then sprinkle the fried cashew nuts and raisins with few strands of saffron.

Serve hot or chilled or at room temperature.