Pineapple Fried Rice | Vegetarianā€‹ Pineapple Fried Rice

This Pineapple fried rice looks pretty tempting and has a nice blend of sweet and savory flavor. This is absolutely a refreshing twist to the regular fried rice as the fresh pineapple chunks give a nice tropical taste to the fried rice. A healthy and delicious fried rice.


Any fried rice tastes delicious to me as I am a true rice lover. šŸ˜€ And obviously, it’s comparably easy to cook fried rice than cooking the whole elaborated meal. Just toss up the required ingredients and add the cooked rice. Fry for few minutes and your meal is ready in less thanĀ 15mins. Every timeĀ I buy Pineapple I end of using it either in smoothies or eat as it is. Nor that I hate using this way but there are so many recipes that tempt me to try at least once. So finally, after going through plenty of PineappleĀ dessert recipes I decided to try Pineapple fried rice as there was enough leftover rice from yesterday’s lunch. What’s better than using it in fried rice. This is the simplest Pineapple fried rice recipe I am sharing today and I am sure you will like the flavors. And for that, you just have to try this recipe once. šŸ˜€


I would suggest using a day-old rice because they don’t have any moisture and if you use same day rice they will have a lot of moisture and will get mushy. Hence not suitable toĀ cook fried rice with the same day cooked rice. For vegetarians, you can add paneer or tofu for proteinĀ and for non-vegetarians, add few chunks of your favorite meat and enjoy the warm plate of Pineapple fried rice.


Serves 2


  • 4 Cups cooked jasmine rice or regular rice, use a day-old rice
  • Ā¼ Cup red banana pepper, chopped
  • Ā¼ Cup yellow banana pepper, chopped
  • Ā¼ Cup orange banana pepper, chopped
  • Ā¼ Cup Celery, chopped
  • Ā½ Cup fresh pineapple, chopped
  • 1 Tbsp garlic, finely chopped or minced
  • 1 Tbsp green chili, finely chopped
  • 1 Ā½Ā Tbsp less sodium soy sauce
  • 1 Tbsp chili garlic sauce
  • 1 Tsp brown sugar
  • Ā½ Tsp crushed black pepper
  • Salt as required
  • 2 Tbsp olive oil or coconut oil

Learn Step By Step Recipe With Pictures ForĀ Pineapple Fried Rice | Vegetarian Pineapple Fied RiceĀ 


Step 1-Ā In a large skillet pan or wok, heat oil on medium flame and add the chopped garlic and green chili. When the garlic turns golden add the chopped veggies and fry on high flame for 2-3mins

Step 2-Ā In a bowl, take soy sauce, chili-garlic sauce, brown sugar, salt and mix well. Pour this mixture into the skillet pan and add rice. Fry for a minute

Step 3-Ā Add the chopped pineapple and crushed black pepper to the rice. Fry for 2mins and then turn off the flame. Serve with choice of your side dish




Dahi Bhalla | Dahi Vada | North Indian Dahi Bhalla Recipe

Dahi Vada is a deep fried urad vada dipped in yogurt and topped with green chutney, tamarind chutney, and few spices.


In North India, it is also known as Dahi Bhalla. There are several versions of Dahi Vada you will get to know when you go to different states. In South India, coconut and green chili paste are added to the curd and it is known as Thayir Vada. In Orissa, Aloo-Dum is added to Dahi Vada and it tastes delicious. šŸ™‚ In North India, street vendors add papdi, boiled potato, and boiled chickpeas to the Dahi Bhalla and serve it as a Dahi Bhalla Chat.


This is the first time I have tried making Dahi Vada on my own and the result is super soft and delicious Dahi Bhalla. This is purely a melt is mouth super soft textured Dahi Bhalla. Don’t get scared when you see the ingredients list and process. It only looks lengthy but, if your prepare green chutney and tamarind chutney in advance then it is very easy to prepare Dahi Bhalla. Make them in advance and refrigerate for later use.


This dish is specially made during the festive season, especially on Holi or Diwali. Thi could be the next snack item to surprise yourĀ friends or family. šŸ˜€ Prepare this to serve for the evening snack and enjoy the melt-in-mouth Dahi Bhalla.


Serves 6-8 (32-35 mini vada)


For Making Vada

  • 1 Cup urad dal, soaked for 6-8hrs
  • 1 Green Chili
  • 1 Tbsp ginger, roughly chopped
  • 1 Tsp cumin seeds
  • A pinch of asafoetida
  • Salt as required
  • oil for deep frying

For Green Chutney

  • 1 Cup coriander leaves
  • Ā¼ Cup mint leaves
  • 1 Green Chili
  • 1 Garlic clove
  • 1 Tsp ginger
  • 2-3 Tbsp water
  • Salt as required

For Tamarind Chutney

  • 2 Tbsp tamarind concentrate
  • 2 Tbsp jaggery powder/ sugar
  • Ā¼ Tsp black salt
  • 3-4 Tbsp water

For Curd

  • 2 Cup curd
  • 1 Ā½Ā Tbsp sugar
  • Salt as required

For Garnishing

  • 1 Tbsp roasted cumin powder
  • 1 Tbsp chat masala
  • 1 Tbsp Kashmiri red chili powder
  • 1 Tsp black salt

*Adjust the spices according to your taste and preference

Learn Step By Step Recipe With Pictures ForĀ Dahi Vada | North Indian Dahi Vada RecipeĀ 


For Green Chutney

In a mixer jar, take all the ingredients mentioned in green chutney and grind them to a smooth paste. Add 1-2tbsp of water to make it thick yet flowing consistency chutney. Transfer to a bowl and keep aside

For Tamarind Chutney

In a bowl, take all the ingredients mentioned in tamarind chutney and mix them well so and strain to remove any residue from jaggery. Keep aside the tamarind chutney


For Dahi/curd

In a bowl take curd, sugar, and salt. AddĀ Ā¼Ā to Ā½ cup of water and beat well.


For Vadas

Step 1-Ā In a mixer jar, take soaked urad dal, green chili, ginger, cumin seeds, and grind to a smooth paste. Transfer the paste to a bowl and add salt, a pinch of asafoetida and beat well for 1min

Step 2-Ā Heat oil in a deep pan. When the oil is medium hot, grease your palm and drop small amounts of batter or use a spoon to drop the batter into hot oil

Step 3-Ā Drop 8-10 spoon full of batter at a time or depending upon the size of the pan. Do not overload the pan with the vadas. Keep stirring the vadas gently and when they turn golden drain them on a kitchen towel


Step 4-Ā Take water in a large bowl and soak the vadasĀ for 8-10mins (more or less depending on the size of the vadas) I soaked them for only 8mins and they turned out super soft

After 8-10mins press each vada between you palm gently and drain the excess water. They will be now bigger in size and will change their color slightly


Making Dahi Vada

Step 1- Flatten each vada a bit and arrange them serving bowl/dish and pour the curd all over the vadas

Step 2-Ā Top it up with green and tamarind chutney as required. Sprinkle chat masala, cumin powder, red chili powder, and black salt as required. Refrigerate them to serve later or enjoy immediately


Pyaz Ka Salan | Shallots Salan | Hyderabadi Recipe

The classic Hyderabadi Pyaz Ka Salan recipe that goes very well with any Biryani. I went through a lot of recipes to decide what to serve with a Chicken Biryani and then finally I came across this very easy Pyaz Ka Salan recipe which is made with baby onions. This is the best accompaniment to serve with a Biryani.


You can serve this with plain rice or pair it up with Chicken Paratha, or Keema Paratha to enjoy the Salan. Give this recipe a try and let me know your feedback. šŸ™‚


Serves 4-5


For Grinding

  • 2 Tbsp roasted peanuts
  • 2 Tbsp roasted white sesame seeds
  • 2 Tbsp roasted coconut

For Salan

  • 18-20 Shallots/ baby onions, peeled only
  • 8-10 Curry leaves
  • 1 Tsp mustard seeds
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 1 Tsp cumin powder
  • 1 Tsp coriander powder
  • 1 Tsp red chili powder
  • Ā½ Tsp Kashmiri red chili powder
  • Ā½ Tsp turmeric powder
  • 1 Tbsp tamarind pulp
  • Ā½Ā Tsp sugar
  • Salt as required
  • 4 Tbsp sesame oil/ cooking oil

Learn Step By Step Recipe With Pictures ForĀ Pyaz Ka Salan | Shallots Salan | Hyderabadi Recipe


Step 1-Ā Take roasted peanuts, sesame seeds, and coconut in a mixie jar and add 2-3tbsp of water. Grind to a smooth paste and keep aside


Step 2-Ā Heat oil in a pan and splutter mustard seeds. Add cumin and fennel seeds and when they start spluttering add curry leaves. Add the shallots and fry them on high flame for 2-3mins until the turn little soft

Step 3-Ā Turn the flame to low and add all the dry spices and mix them well. Add 2 cups of water and bring to a boil

Step 4-Ā Add the smooth paste and tamarind pulp. Add the required salt and add more water if required. Add sugar at this step and close the lid of the pan. Cook on low flame until the oil separates (approx 12-15mins) and then turn off the flame

Serve with any Biryani and some vinegar onions on the side. Enjoy the delicious meal. šŸ™‚


Benefits Of Adding Flaxseed To Your Diet | Roasted Flaxseed- Mom’s Recipe


I have been hearing benefits of eating flaxseed for a very long time. There are already plenty of pages/ sources on google that will tell you about the numerous benefits of flaxseeds and how to include it in your diet. So I am not going to add one more page. šŸ˜€ You can get all the information from those pages. šŸ˜‰ These are the top benefits of flaxseed-

  • Gluten-free
  • Loaded with nutrients
  • Low in Carbs
  • Improves cholesterol
  • High in Omega-3 fatty acids
  • High in antioxidants
  • High in fiber
  • Helps control blood sugar
  • Helps in weight loss
  • May reduce cancer risk
  • May lower blood pressure

*These are the few benefits of eating Flaxseed. (Source- Google)

There are few recipes, cooking tips and tricks which no cookbook or website or video can tell you like your mom do. This is one of those recipes which I learned from my mommy. I agree that this is a no rocket science which you can not prepare but I never knew there are so many ways to include flaxseed in our everyday meal until my mommy told me. šŸ˜€Ā Last year while coming back from India my mommy gave me this box of homemade roasted flaxseed powder. A box of goodness and love of my mommy. ā¤ I simply add 1tsp of this powder to my lunch. As they don’t have any strong taste so you can add them to anything you eat.


I remember eating roasted flaxseed powder in my rice bowl every day whenever I visit my Naani( maternal grandmother) home. I never realized I was eating one of the Superfood. šŸ˜€Ā For meĀ finding ways to include flaxseed in my everyday meals is a challenge now. The one solution I get to add flaxseed to my meals is to roast them and add to the Salad, Smoothies, Shakes, breakfast bowls, Fruits, cookies, waffle etc, etc, and etc…phew! In case, you don’t want that crunchy bites in your meals then grind them to a fine powder and add it to your bread, smoothie, salad, pancake, omelet, paratha, poha, dosa, idli…ANY kind of meal. šŸ˜€


As now you all know the benefits of flaxseed so keep some roasted flaxseed handy and add 1tsp to your breakfast bowl or smoothie so that you don’t miss out the goodness of flaxseed.



  • 1 Cup flaxseed


Heat a pan and dry roast flaxseed on a medium flame for 3-4mins and then remove from the stove. Let them cool down completely and then either store them as it is and add 1tsp to your meals or grind them to a fine powder and add few drops of oil to store for a longer period of time and then use in your meals daily.



Fried Brown Rice With Green Beans, Capsicum, And Herbs | Fried Brown Rice With Veggies | Instant Pot Fried Rice

According to me, Winter season should be declared as the season of laziness, comfort food, and sleep. I am not at all a morning person and winter morning makes it more difficult for me. šŸ˜¦ A hot cup of tea is all I need in the morning. (though not regularly) šŸ˜€


It’s been aĀ long time since I had fried rice. Today I was craving for a plate of fried rice with loads of veggies. And in veggies, I was left with green beans and capsicum only. So, this beans, capsicum fried rice is the solution to my craving.Ā I love it how inexpensive ingredients and super-healthy veggies makes a comfort food for the lazy evening. Add a combination of your favorite veggies and adjust chili sauce according to your taste and preference.


If it’s too plain to eat, just add few chunks of your favorite meat/ tofu/paneer and serve with Chicken Manchurian,Ā Veg-Manchurian,Ā Chilli Chicken and enjoy the healthy version filled with fiber and protein.

Serves 2


  • 3 Cups cooked brown rice
  • 250Gms green beans, chopped as desired
  • 1 Cup capsicum, cut into Julians
  • Ā½ Cup onion, thinly sliced
  • 2 Garlic cloves, finely sliced
  • 2 Tbsp red chili sauce
  • Ā½ Tsp crushed black pepper
  • 1 Tbsp soy sauce
  • 1 Tbsp herbs (dried/ freshly chopped)
  • Salt as required
  • 2 Tbsp olive oil

Learn Step By Step recipe With Pictures ForĀ Fried Brown Rice With Green Beans, Capsicum, And Herbs | Fried Brown Rice With Veggies


Step 1-Ā Heat oil on sautĆ© (high) mode and add garlic. SautĆ© until garlic turns brown then add onion and fry until soft and add green beans

Step 2-Ā Fry until the green beans are cooked and then add capsicum and fry for another 2mins

Step 3-Ā When the capsicum is half cooked add the cooked brown rice, red chili sauce, and salt as required. Mix well and turn off the flame.Ā Add soy sauce, herbs, crushed black pepper and mix well. Fried rice is ready to be served

Serve hot as it is or with a bowl of Veg-Manchurian, Chicken Manchurian as a side dish. Have a happy and lazy weekend. šŸ˜€


Vegetable Khichdi | Instant Pot Vegetable Khichdi

In North India, Uttar Pradesh and Bihar, Khichdi cooked with vegetables is served in Pandals the day of Makar Sankranti (which is also known as Harvest Festival). This one-pot meal khichdi makes a perfect bowl of healthy and comfort food. I personally find Vegetable Khichdi very easy and comforting meal for the lazy winter afternoons. šŸ˜€Ā This could be a very easy to digest and light meal for your weeknight dinners when you are too exhausted and have very little time and energy to prepare dinner.


Serve a plate of hot vegetable Khichdi with a dollop of ghee/butter, aĀ bowl of curd, pickle and roastedĀ papad on the sides. Enjoy this warm and comforting meal any time of the day.


Serves 4


  • 1 Cup rice
  • Ā½ Cup split yellow lentils/ moong dal
  • 2 Cups chopped mix veggies (cauliflower florets, potato, carrot, green peas, and FrenchĀ beans)
  • 1 Bay leaf
  • 3 Dry red chilies
  • 2 Green cardamoms
  • 2 Cloves
  • 1 Tsp cumin seeds
  • Pinch of asafoetida
  • 1 Tbsp ginger, finely chopped
  • 1 Green chili, finely chopped
  • 1 Large tomato, chopped
  • 1 Tsp coriander powder
  • 1 Tsp red chili powder
  • Ā½ Tsp turmeric powder
  • Ā½ Tsp garam masala
  • 2 Tbsp oil
  • Salt as required

Learn Step By Step Recipe With Pictures ForĀ Vegetable Khichdi | Instant Pot Vegetable Khichdi


Step 1-Ā Turn IP to sautĆ© mode and roast split yellow lentils for 2mins. Soak roasted lentils and washed rice separately for 15-20mins

Step 2-Ā Heat 2tbsp oil. When it’s hot, add bay leaf, dry red chilies, cloves, green cardamoms, cumin seeds and a pinch of asafoetida to IP. SautĆ© for 30secs and add chopped ginger-green chili

Step 3-Ā When the ginger turns light brown add the chopped tomato and sprinkle some salt. Fry until mushy and add the dry spices (red chili powder, turmeric powder, coriander powder, and garamĀ masala). Mix well

Step 4-Ā Add the chopped veggies and fry for 2mins on sautĆ© mode (high pressure) and then add the soaked lentils and rice. Add 4cups of water with required salt. Turn the IP to rice mode 12mins (low pressure) with the valve on the seal side. Let the pressure release naturally

Garnish with ghee/butter and fresh coriander leaves. Serve hot with a bowl of curd and enjoy. šŸ™‚


Broiled Corn On The Cob


As you walk along the roadside in India during the rainy season, this is a pretty common sight almost on everyĀ street…Street vendors with the piles of Bhutta (corn) Ā roasting it on the coal fire. Rub some spices and lime over it and serve it hot to their customers. I miss those days when my daddy uses to bring street side grilledĀ BhuttasĀ every evening while coming back to home. It is an irresistibleĀ snack which I am sure everyone out there must have tried at least once and there must be some sweet memories attached to them. šŸ™‚


What I really miss here is the smell of fresh BhuttaĀ plucked from the farm and then roasted on a charcoal/grill, rubbed with someĀ spices, salt, andĀ lime. Luckily, stores here are now loaded with fresh, juicy and sweet corns…EXACTLY the kind of Corn I was looking for. What do you do when you want the taste of grilled corn and that brown color on yourĀ Bhutta?Ā I got a solution for that…Broil them. This will give the perfect texture and taste…crispy outside and juicy inside.


This is an easy, quick and SUPERHIT snack for me and my husband. We both love it and enjoy it to the last bite. Every time when I make it there isn’t a single piece left from the corn. If you have not yet tried this then grab some sweet corn on the cob soon and try this recipe. You just need 4 Ingredients for that…Butter, Salt/ seasoning salt, red chili powder, and lime.

Serves 2


  • 2 Corn on the cob
  • Butter
  • Ā½ Tsp Salt/ seasoned salt/ Garlic salt
  • Ā½ TspĀ red chili powder
  • Lime


SetĀ theĀ oven to broil. Wash and pat dry the corn on the cobs. Rub butter all over the corn on the cob. Sprinkle salt and red chili powder as required. Place theĀ corn cobs on the aluminium/cookie sheet and place them in the heated oven. Broil for 8mins minutes from each side (approx 16-18min total) or until slightly brown on the tips. Remove from the oven, rub some lime and sprinkle salt and spices. Serve hot.