Vada Rice / Urad dal Vada Rice / Medu Vada Rice / Rice Varieties / Leftover Recipes

Urad dal Vada Rice

Are you bored of preparing Dahi Vada, Rasam Vada, Sambhar Vada etc using the leftover Medu vadas ? Then, this is the must try interesting recipe where the leftover ones are turn into a delicious meal. This Urad dal Vada Rice is a great way to turn the leftover vadas into a tasty and yummy lunch box recipe. As I have mentioned on my older posts, I love turning the leftover food into an interesting meal and have posted many delicious recipes using the leftovers. Click HERE to check out all the recipes.

Ever since we moved to Canada, last weekend was most fun as we got an invite from our cousin for a lovely get together to meet her friends and their family. Whatever the party or get together is about, the food is always involved right ;) Likewise, we had a sumptuous meal cooked by each family and the highlight was that the delicious spread was served on Vazhai illai ( Banana leaf). Each and every dish was truly delicious and yummy. We were back home with loads of beautiful memories and yummy medu vadas :) And yeah, using those vadas prepared this quick fix tasty rice for the next day lunch.

Rice using leftover vada

This rice pairs perfectly with Raita and Pickle. The addition of lemon juice and grated carrot helps to enhance the flavour and taste of the rice.

Rice using leftover medu vada

Ingredients :

1 Tbsp Oil 
1/4 Tsp Jeera / Cumin seeds 
1 Tbsp Chana dal / Bengal gram 
1 Tbsp Peanuts 
2 Dry red chillies 
1/2 Cup Grated Carrot
2 - 3 Urad dal Vadas / Medu Vadas ( Adjust the quantity according to the size of the vada ) 
1 Tsp Lemon juice 
Salt to taste 
2 Tbsp Finely chopped Coriander leaves
1/2 - 1 Cup Cooked Rice 

Method :

Firstly, finely chop the leftover vadas and keep aside. I have also crumbled the vadas into fine texture so that it gets mixed well with the rice. 

Heat oil in a pan and add cumin seeds. 

Once it starts spluttering, add chana dal followed by peanuts and dry red chillies. 

Fry and add the grated carrot along with the crumbled and chopped vadas. 

Sauce well and cook it for couple of minutes. 

Now add the cooked rice along with the required quantity of salt. 

Saute well and cook it for another minute. 

Now remove from the flame and add lemon juice followed by the chopped coriander leaves. 

Mix well and serve hot.

Rice using leftover urad dal vada

Serving Options :

Serve with Raita or Pickle. 

Medu Vada Rice recipe

Chickpeas & Avocado Salad Sandwich / Healthy Sandwich

Chickpeas & Avocado Salad Sandwich

Chickpeas & Avocado Salad Sandwich is a healthy and power packed breakfast to start a day with. This sandwich is quite easy to prepare if you have cooked chickpeas in refrigerator and yeah, canned ones can also be used. The proteins from Chickpeas and the beneficial fats from Avocado will keep you full and energetic.

Coming to breakfast, I love including Soups and salads on my menu as it is more healthier. And especially, when you have picky eaters at home, I will suggest Soup as an ideal choice for breakfast. Being a mom I find mulitiple ways to include veggies on my kid menu. I have posted many interesting soup recipes earlier and listed few links of soup recipes at the end of the post. Don't forget to have a look.

In my today's post, I have used dried chickpeas which was soaked overnight and pressure cooked for 4 - 5 whistles. To be more honest, I can say that I have left couple of extra whistles to make it very soft as this recipe calls for the mashed chickpeas. If you want to prepare only salad, then do not over cook the chickpeas and add it as such without mashing it. Personally, I love adding chopped Avocados rather than the mashed or pureed ones to get that buttery taste in each bite. Alternatively, it can also be mashed or pureed when added with chickpeas.

If you like Avocado Sandwich then you might also like this recipe.. Check it out !

Avocado & Olives Sandwich


Ingredients :

5 - 6 Bread slices ( I have used Multi grain bread in this recipe ) 
1 Cup Chickpeas ( Apprx - 200gm and I have used dried chickpeas ) 
1 Big Finely chopped Avocado
5 - 6 Cherry Tomatoes
2 Tbsp Finely chopped Coriander leaves 
2 Tbsp Lemon juice 
Salt to taste 
1/2 Tsp Pepper powder 
2 Tbsp Olive oil 
1/4 cup Feta cheese 

Method :

Soak chickpeas overnight and pressure cook it for 4-5 whiles or until soft to mash it. 

Cool the boiled chickpeas and mash it using masher. ( alternatively this step can also be done by a blender ).

Transfer the mashed chickpeas in a bowl and add the chopped avocado followed by the remaining ingredients except feta cheese. 

Mix well and adjust salt. ( Salad is ready ! ) 

Now to prepare sandwich, toast the bread slices and spread the prepared chickpeas & Avocado salad evenly on it. 

Sprinkle feta cheese on top of the salad and serve.

Chickpeas & Avocado Sandwich

Serving Options : 

Serve with Tomato sauce and Lemon tea.

Avocado & Chickpeas Sandwich


Do you love Soup for your breakfast ? Then, check out these suggestions..

Carrot & Beetroot Soup

Chayote Soup  

Sausage Coconut Milk Soup

Egg Drop Ginger Soup 

Roasted Bell Pepper Soup









Aloo Kangmet / Manipuri Cuisine



Aloo Kangmet is one of the staple food of Manipur which is prepared using potato, dry red chilli and salt. The mashed potato is tossed with the coarsely ground red chillies and seasoned with salt. Traditionally mustard oil is used in most of their dishes. Though regular oil can be used, addition of mustard oil gives an extra flavour to the dish. This recipe is quite easy to prepare as it has a very minimal ingredients. This simple yet tasty aloo kangmet pairs perfectly with Roti or Rice.

Prepared this delicious side dish for a blogger event "SShhh Cooking Secretly" which is happening every month among few fellow bloggers. You must be familiar about the event, if you are following my page or else, just click HERE to get more information about the event and the recipes which I have prepared so far for the event.

 For January month, I was paired with a wonderful blogger Poonam Bachhav who blogs at https://poonambachhav.blogspot.com. Her page is loaded with more delicious and mouthwatering recipes so don't miss to check out her page. She gave me mustard oil and red chilli as my secret ingredients and using those, prepared this traditional dish named Aloo kangmet. Likewise, I gave her Ginger and peas as a secret ingredients. And using those, she prepared Manipuri Kichadi and Mangal Ooti which looks super yummy and inviting. Do visit her page and try it out.


Ingredients :

3 Big Potatoes, boiled 
4 - 5 Dry red chillies 
1 Tbsp Mustard Oil 
Salt to taste 
Coriander leaves for garnishing 

Method :

Heat 1 tsp oil in a pan and add dry red chillies.

Roast and remove from the flame.

Grind it coarsely in a blender and keep aside.

Meanwhile, mash the boiled potatoes and keep aside.

Now heat the remaining oil in a same pan and add the ground chillies followed by mashed potato and the required quantity of salt.

Mix well and garnish with coriander leaves.

Serve hot.


Serving Options :

Serve hot with Roti or Rice. 




Madras Ratna Cafe Sambhar


When it comes to South Indian breakfast in my home, my little one always gives a big thumbsup for Idly and Sambhar. Sambhar is a lentil based vegetable stew which is cooked in an addition of tamarind pulp and usually served with Rice, Pongal, Idly and Dosa. Sambhar is made in many ways in different state and region. And also, the preparation of Tiffin sambhar is different from the regular sambhar which is served with Rice. Moong and Toor dal are added in tiffin sambhar whereas only Toor dal is used for the one which is serve with rice.

Each state serves different flavours of Sambhar and being brought up from Chennai, I always love the  hotel style sambhar especially from Saravana bhavan, Vasantha bhavan and Ratna Cafe. While surfing Veena's page for a recipe to recreate for an interesting blogger event Recipe Swap Challenge, happened to see this delicious and Madras Ratna cafe style sambhar. And also, having a little sambhar lover at home, this recipe tempted me so much to try.  Recipe swap challenge is an interesting event happening among bloggers where couple of bloggers are paired and have to recreate the recipe from their partner's page. I was paired with a lovely blogger Veena Krishnakumari who owns a fabulous webpage which is filled loads of amazing recipes. Thanks Veena for sharing this delicious sambhar recipe. The taste was absolutely delicious and exactly like the way it is usually  served in hotels. My son enjoyed this flavourful sambhar with a crispy ghee dosa.


Recipe Source : Veenasvegnation


Ingredients :

1/4 Cup Moong dal 
1/4 Cup Toor dal 
1 Tomato, finely chopped 
1 Carrot, Chopped into small cubes 
Coriander leaves for garnishing 

For Seasoning :

1 Tsp Oil / Ghee
1/2 Tsp Mustard seeds
1 Dry red chilli 
A pinch of Hing powder 

For Sambhar masala Paste :

1 Tsp Oil 
1/2 Tsp Urad dal 
4 Red chillies 
1 Tsp Coriander seeds
1/4 Tsp Methi seeds
2 Tbsp Coconut, grated 
1 Tomato, chopped 
1 Onion, chopped 
1 Green chilli, chopped 
1/4 Tsp Hing powder 
1/4 Tsp Turmeric powder
1/4 Tsp Chilli powder 
Salt to taste 
1 Tsp Jaggery powder 

Method :

To make Sambhar masala paste, heat oil in a pan and add urad dal followed by red chilli, coriander seeds and methi seeds.

Fry and add the remaining ingredients.

Saute well until the tomatoes turn soft and remove from the flame.

Cool and grind into a fine paste by adding 1/4 cup of water. Keep aside.

Pressure cook moong and toor dal dal for 3 - 4 whistles or until it turns mushy.

Now add carrot and tomato into the pressure cooker along with the ground paste and required amount of salt.

Add little water and pressure cook it again for 2 whistles.

Heat oil or ghee for seasoning and add mustard seeds.

Once it starts spluttering, add red chilli followed by hing powder.

Fry and add it to the prepared sambhar.

Garnish with coriander leaves and serve hot.



Serving Options :

Serve with Idly, Dosa or Pongal.









Vatana Usal / Maharastrian Cuisine


Vatana Usal is a delicious Maharashtrian recipe prepared using Peas and Potato. Vatana is a Maharashtrian name of green peas and in this recipe, I have used dried hara vatana ( Hara - green, Vatana - peas ) which can be substituted with the fresh ones based on the availability. Malvani masala powder is the key factor for this recipe to get a delicious and flavourful taste. Malvani masala powder is prepared by roasting and grinding lots of whole spices and I have followed Chef. Tarlaldalal recipe to prepare this flavourful masala powder. I have pressure cooked the soaked dried peas before adding it to the curry but the fresh ones are used, it is added along with the potatoes as it takes less time to cook compared to the dried ones. This curry/gravy is a great side dish to serve with Roti and also, can be served with Rice.

Prepared this recipe for an event Shhh Cooking Secretly Challenge which is hosted by a fellow bloggers. You must be familiar if you are following my page or click HERE to view more details on the challenge and so far recipes prepared for the event. For November month, I was paired with a wonderful blogger Priya Iyer who has an amazing webpage called thephotowali. Don't miss to check out her page to get loads of delicious recipes. She gave me Peas and Potato as my secret ingredients and using those lovely ingredients, tried this yummy recipe. And also, click HERE to check out the delicious street food recipe prepared by her using the secret ingredients given by me.

Recipe Source - Maharashtrian Recipes


Here comes a delicious and tasty side dish using Malvani masala powder, green peas and potato...

Ingredients :

1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
A pinch of Hing powder 
1/2 Cup Finely Chopped Onion
1 Tomato, finely chopped 
1/4 Tsp Turmeric powder 
1 Tbsp Malvani masala 
2 Medium sized potatoes, cut into small cubes
1 Cup Dried Green peas ( Fresh peas can also be used ) 
Salt to taste 
Coriander leaves for garnishing

To grind :

1 Tsp Oil 
1/2 Cup Onion, finely chopped 
1/2 Cup Coconut, grated 

Method :

Soak dried peas overnight and pressure cook it for 5 whistles by adding little salt or until it gets cooked. Keep aside.

Heat 1 Tsp oil in a pan and add 1/2 cup onion followed by coconut.

Saute and grind into a fine paste. Keep aside.

Heat 1 Tbsp oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by Hing powder and finely chopped onion.

Saute and add the chopped tomatoes followed by potatoes.

Add turmeric powder along with Malvani masala powder and the required quantity of salt.

Mix well and add little water to cook.

Cook until the potatoes get 3/4 the cooked and add the cooked peas.

Mix well and cook it for another couple of minutes.

Now add the ground coconut paste and cook it for 3 - 4 minutes.

Once done, garnish with coriander leaves and remove from the flame.

Serve hot.


Serving Options :

Serve hot with Roti or Rice.