Lemon Rice

If there was one thing that you asked which was easy to cook and the best use of leftover rice, I would holler “Lemon Rice”. This is my go to entree for lunch on weekdays. Soooo easy to whip up – all you need is some spices, leftover steamed rice and obvi lemon juice. Its spicy, tangy and really flavorful. I legit feel I am in a blissful space after this hearty meal. Sharing the step by step recipe below –

Ingredients: serves 3 to 4 people

  • 3 cups cooked Sona Masuri rice (you can also use Basmati rice. I’ve tried both and Sona Masuri is the most flavorful)
  • 2 tbsps melted coconut oil
  • 1 tsp mustard seeds
  • 1/4 tsp asafetida (hing)
  • 2 tbsps split urad dal (split black gram lentil)
  • 2 tbsps chana dal
  • 2 dried Kashmiri red chillies, broken into two pieces
  • 10-12 fresh curry leaves
  • 3 tbsps peanuts (I use with skin, but skinless is fine too)
  • 1/2 inch piece ginger, finely minced (optional – I use it only during winters)
  • zest of one large lemon or two medium lemons (I prefer really tangy – so please reduce or adjust per your preference)
  • 4 green chillies, whole and slit in the middle
  • Salt to taste
  • 1 tsp jaggery powder
  • 1 tsp turmeric powder
  • 2 tbsps chopped fresh cilantro (optional)


  • Heat oil in a pan until hot on medium flame. Add in the mustard seeds, urad dal, peanuts, chana dal, dried red chillies, green chillies, and curry leaves. Let the mustard seeds splutter. Now add the peanuts. Roast till the peanuts and dal are slightly golden brown.
  • Add ginger and sauté for 20 seconds. Add in the turmeric, asafetida and mix well to combine. Sauté and immediately add cooked rice. Please ensure you don’t burn turmeric and asafetida. Mix the rice and spices well.
  • Turn off the flame and add in the lemon juice and coriander leaves. Cover the lid and let it sit for 15 minutes as is.
  • Serve warm as is or with raita. Bon Appetit.

“After-workout” Smoothie

I came up with this super healthy and full of antioxidants smoothie when I couldn’t stop feeling hungry after a body pump or pilates class. I usually have it after my workout and it keeps me full for a few hours, and it leaves me feeling great. I researched few workout websites for foods that keep you full and is healthy too. Below is the recipe for it:



1 cup Berkeley Farms whole milk
1 tbsp Almond/Cashew Butter
1 Frozen Banana
1 tbsp Better Body Baobab superfruit powder
1 packet unsweetened Frozen Acai Berry
1 tbsp Hershey’s unsweetened cocoa powder
1/2 tsp cinnamon


Put all the ingredients in the blender until the chunks go away. If the smoothie is too thick, add some milk and run the blender for 10-15 seconds again to mix everything thoroughly. Enjoy while it is cold!

And, by the way, I did submit this recipe for Ayesha Curry Smoothie contest. I hope I win 🙂

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Sindhi Vegetarian Pulao

I know I know what are you thinking. Authentic Sindhi Pulao doesn’t have any vegetables. But to incorporate vegetables in your diet you gotta make some changes in the original recipe.

Ingredients: Serves 2

1 small finely chopped onions
1 small potato cut into small quarters
1/2 cup chopped green bell pepper
2 tbsp frozen green peas
1 tbsp frozen corn
1 cup cottage cheese chunks
1 tsp clarified  butter
1/2 cup basmati rice
1 cup water
1 tsp cumin seeds
2 cloves
1 green chili
1/2 tsp Kashmiri chili powder
1/4 tsp turmeric powder
1 tsp Everest Kitchen King powder
Salt to taste
Fresh coriander for garnish


1. In a large deep pan heat the ghee on a medium heat and add the whole spices along with chopped onions, carrots,
bell peppers, potatoes, green peas, and corn.
2. Stir fry it for 20 minutes and then add washed rice and water.
3. Add salt, chili powder, turmeric and kitchen king masala. Stir it thoroughly.
4. Put the heat up to medium and cook for 20 minutes with the lid. Do not stir it as it will break the rice.
5. Turn the heat off and let the pulao rest. Leave it to cool slightly for and stir it with the back of the spoon to avoid breaking the rice.
6. Serve with fresh coriander and greek yogurt on the side.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Sprouted Mung Beans

Weekdays be like munching on healthy food. Mung beans are the protein powerhouse for the vegetarians.  I soaked these overnight on Saturday for almost 8 – 10 hours in a covered container. Next day I removed the water from mung beans and covered the container with a strainer for air to pass. This helps the sprouts to grow. After 24 hours, wash the beans and steam the beans with some cumin seeds, asafoetida, and turmeric. Serve hot and garnish it with chopped onions and cilantro.




South Indian Feast

These are the pictures from a South Indian food party thrown by my friend. Since my childhood, I have had this thing for idli and dosa. It’s light, healthy, gluten free, and something I can munch on daily #withoutanysecondthoughts


Dosa #RiceCrepes & Sambhar #LentilStew


Idli #SteamedRiceCakes & Medu Wada #FriedLentilCake


Masala Chai & Gluten free Fresh Fruit Tart

Masala Chai & Gluten free Fresh Fruit Tart