Breakfast
Vegetable Masala Poha
A soft, fluffy poha with vegetables, peanuts, curry leaves and a bright squeeze of lemon.
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Main dishes
Lemon Rice with Peanuts
A bright rice dish finished with lemon, toasted peanuts, curry leaves and a simple South Indian-style tempering.
25 minutes3 servings
Read recipe →
Fresh & light
Chickpea Cucumber Salad
A fresh, filling salad with chickpeas, cucumber, tomato, herbs and a lemon dressing.
15 minutes2–3 servings
Read recipe →
Main dishes
One-Pot Vegetable Khichdi
A comforting one-pot meal of rice, moong dal and vegetables cooked with gentle spices.
40 minutes3 servings
Read recipe →
Main dishes
Tomato Basil Penne
Penne tossed in a quick tomato sauce with garlic, basil and a little olive oil.
30 minutes3 servings
Read recipe →
Breakfast
Banana Oat Pancakes
Soft breakfast pancakes made with ripe banana, oats, milk and a simple leavening mix.
25 minutes6 small pancakes
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Breakfast
Vegetable Masala Poha
A soft, fluffy poha with vegetables, peanuts, curry leaves and a bright squeeze of lemon.
Total: 25 minutesPrep: 10 minutesCook: 15 minutesYield: 2 servingsLevel: Easy
Vegetable masala poha is a practical breakfast built around flattened rice. The flakes soften quickly, while onion, peas, potato and peanuts add contrasting textures. A gentle tempering of mustard seeds, curry leaves and turmeric gives the dish its familiar golden colour.
Full recipe guide
Ingredients
Tick as you prepareHow to make it
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Prepare the poha
Place the poha in a colander and rinse briefly under running water. Let it drain for a few minutes until the flakes are soft but still hold their shape. Avoid soaking thin poha for too long.
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Prepare the vegetables
If using potato, cook the small cubes in a covered pan with a splash of water until just tender. Set aside. Keep the onion, peas and other ingredients ready before heating the pan.
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Make the tempering
Heat the oil in a wide pan over medium heat. Add mustard seeds and let them crackle. Add peanuts and cook until fragrant, then add curry leaves, chilli and onion. Stir until the onion begins to soften.
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Cook the vegetables
Add peas and cooked potato, if using. Sprinkle in turmeric and salt. Stir for 2–3 minutes so the vegetables are evenly coated and heated through.
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Combine with poha
Add the drained poha and fold gently with a spatula. Cook on low heat for 2–3 minutes, stirring carefully so the flakes do not break into a paste. Add a teaspoon of water only if the mixture feels dry.
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Finish and serve
Turn off the heat. Add lemon juice and chopped coriander, then taste and adjust the seasoning. Serve warm, with extra roasted peanuts if desired.
Helpful cooking notes
Choose the right flakes
Medium or thick poha is easier to keep separate. Thin poha softens quickly and needs a lighter rinse.
Keep the texture fluffy
Drain the rinsed flakes well and fold rather than stir vigorously. Too much water is the most common reason poha becomes soggy.
Make it your own
Carrot, sweet corn or finely chopped capsicum can be added with the peas. Add vegetables in small pieces so they cook evenly.
Storage and reheating
Poha is at its best just after cooking. For any leftovers, transfer them to a covered container and refrigerate promptly. Reheat until steaming hot, adding a small splash of water to loosen the flakes. Avoid repeatedly cooling and reheating the same portion.
Frequently asked questions
Why did my poha turn mushy?
It may have been rinsed for too long, left standing in water or stirred too vigorously. Rinse briefly, drain thoroughly and fold gently.
Can I make poha without peanuts?
Yes. Leave them out or use roasted cashews or seeds if those ingredients suit your preferences.
Can I prepare the vegetables ahead?
You can chop the vegetables in advance and refrigerate them in a covered container. Rinse and soften the poha shortly before cooking.
Cooking results may vary with ingredient size, freshness, equipment and heat source. Check ingredient labels and adapt the recipe to your dietary needs.
Spoon & Stories · Recipe information
Main dishes
Lemon Rice with Peanuts
A bright rice dish finished with lemon, toasted peanuts, curry leaves and a simple South Indian-style tempering.
Total: 25 minutesPrep: 10 minutesCook: 15 minutesYield: 3 servingsLevel: Easy
Lemon rice is a simple way to turn plain cooked rice into a fragrant meal or side dish. Lemon juice provides the fresh, tangy finish, while turmeric, mustard seeds, curry leaves and peanuts create the savoury base. It works best with rice that is cooked but not wet or sticky.
Full recipe guide
Ingredients
Tick as you prepareHow to make it
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Prepare the rice
Fluff the cooked rice with a fork and separate any large clumps. Use rice that is cool and not wet; this helps the grains stay distinct when mixed.
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Toast the peanuts
Heat the oil in a wide pan over medium-low heat. Add peanuts and cook, stirring often, until lightly golden. Remove them to a small plate if you prefer to keep them especially crisp.
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Build the tempering
Add mustard seeds to the pan. Once they begin to pop, add urad dal if using, dried chilli, green chillies and curry leaves. Stir briefly, taking care because curry leaves can splutter.
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Add colour and rice
Lower the heat. Stir in turmeric and salt, then add the rice. Fold gently until the grains are coated evenly and the rice is warmed through.
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Add lemon
Turn off the heat and let the pan sit for a minute. Add lemon juice gradually, folding and tasting as you go. Too much heat can dull the fresh lemon flavour.
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Finish
Return the peanuts to the pan and add coriander if desired. Taste once more and serve warm or at room temperature.
Helpful cooking notes
Use separate grains
Freshly cooked rice should be allowed to release excess steam before mixing. A wide plate or tray helps it cool more evenly.
Add lemon off the heat
Adding lemon juice after switching off the burner keeps its aroma brighter and makes it easier to adjust the tang.
Adjust the crunch
Keep some peanuts aside and sprinkle them over each serving just before eating.
Storage and reheating
Cool leftovers promptly, place them in a shallow covered container and refrigerate. Reheat only the portion you plan to eat until it is steaming hot. Do not leave cooked rice sitting at room temperature for extended periods.
Frequently asked questions
Can I use freshly cooked rice?
Yes. Spread it briefly on a plate so excess steam can escape before mixing. Rice that is very wet or sticky may clump in the pan.
How much lemon should I add?
Start with one tablespoon, fold it through and taste. Add more in small amounts until the flavour is balanced.
Can I make this without peanuts?
Yes. Omit them, or use another topping that suits your dietary needs. Check ingredient labels if you are managing an allergy.
Cooking results may vary with ingredient size, freshness, equipment and heat source. Check ingredient labels and adapt the recipe to your dietary needs.
Spoon & Stories · Recipe information
Fresh & light
Chickpea Cucumber Salad
A fresh, filling salad with chickpeas, cucumber, tomato, herbs and a lemon dressing.
Total: 15 minutesPrep: 15 minutesCook: 0 minutesYield: 2–3 servingsLevel: Easy
This chickpea cucumber salad combines tender chickpeas with crisp vegetables and a simple lemon dressing. It is useful as a quick lunch, a side dish or a make-ahead component for a meal. For the best texture, dry the chickpeas and add the dressing shortly before serving.
Full recipe guide
Ingredients
Tick as you prepareHow to make it
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Prepare the chickpeas
Drain the chickpeas thoroughly. If using canned chickpeas, rinse them under clean water and let them drain. Pat them dry with a clean kitchen towel for a less watery salad.
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Chop the vegetables
Dice the cucumber and tomato into similar-sized pieces. Finely chop the onion and herbs so they distribute through the salad.
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Mix the dressing
In a small bowl, whisk olive oil, lemon juice, cumin, salt, pepper and chilli flakes if using. Taste and adjust the lemon or seasoning.
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Combine
Place chickpeas, cucumber, tomato, onion and herbs in a large bowl. Pour over most of the dressing and toss gently until everything is coated.
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Rest briefly
Let the salad stand for 5 minutes so the flavours can combine. Add the remaining dressing only if needed.
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Serve
Fold in avocado just before serving, if using. Finish with extra herbs or black pepper and serve chilled or at room temperature.
Helpful cooking notes
Keep it crisp
Remove excess moisture from the cucumber and chickpeas before mixing. If preparing ahead, store the dressing separately.
Change the herbs
Parsley, coriander or mint all work. Choose one or combine them in a small amount.
Make it a meal
Serve with pita, toast, rice or a grain of your choice. Add crumbled cheese only if it suits your preferences.
Storage and reheating
Store the undressed salad in a covered container in the refrigerator and add dressing close to serving. Once dressed, the cucumber will release moisture and soften over time. Keep chilled and use promptly.
Frequently asked questions
Can I use dried chickpeas?
Yes. Soak and cook them until tender according to the package or a trusted cooking method, then cool before assembling the salad.
How do I make the salad less watery?
Drain chickpeas well, remove the cucumber seeds if they are very watery, and add dressing just before serving.
Can I prepare this salad in advance?
You can chop sturdy ingredients and mix the dressing ahead. Keep everything covered and chilled, then combine shortly before serving.
Cooking results may vary with ingredient size, freshness, equipment and heat source. Check ingredient labels and adapt the recipe to your dietary needs.
Spoon & Stories · Recipe information
Main dishes
One-Pot Vegetable Khichdi
A comforting one-pot meal of rice, moong dal and vegetables cooked with gentle spices.
Total: 40 minutesPrep: 10 minutesCook: 30 minutesYield: 3 servingsLevel: Easy
Vegetable khichdi brings rice and split yellow moong dal together in one pot. The grains soften as they cook, creating a gently creamy texture. A mix of vegetables adds colour, while cumin, turmeric and ginger keep the seasoning simple and balanced.
Full recipe guide
Ingredients
Tick as you prepareHow to make it
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Rinse rice and dal
Place rice and moong dal in a bowl. Rinse several times until the water is less cloudy, then drain. This helps remove loose surface starch.
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Prepare the base
Heat ghee or oil in a pressure cooker or heavy pot. Add cumin seeds and let them sizzle. Add ginger and onion if using, and cook briefly until fragrant.
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Add vegetables and spices
Stir in carrot, peas, beans or cauliflower. Add turmeric, ground coriander and salt. Mix so the vegetables are coated in the seasoning.
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Add grains and water
Add the rinsed rice and dal. Pour in the water and stir. The mixture should be loose before cooking because the grains absorb liquid as they soften.
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Cook until soft
For a pressure cooker, cook according to the appliance instructions until the rice and dal are very soft. For a covered pot, simmer gently and stir occasionally, adding hot water if needed.
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Adjust the consistency
Open the cooker only after pressure has released according to its instructions. Stir the khichdi. Add hot water for a softer, porridge-like consistency or simmer briefly for a thicker one.
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Serve
Finish with chopped coriander and a little lemon juice. Serve hot with plain yoghurt, pickle or a simple vegetable side, if desired.
Helpful cooking notes
Rinse the grains
Rinsing helps remove excess surface starch and gives you more control over the final texture.
Use similar-sized vegetables
Small, even pieces cook at a similar rate and blend more naturally into the rice and dal.
Adjust water at the end
Different rice varieties and pots absorb water differently. Add hot water in small amounts after cooking to reach your preferred consistency.
Storage and reheating
Transfer leftovers to a shallow container and refrigerate promptly. Reheat a serving until steaming hot, adding a little water and stirring to loosen it. Khichdi thickens as it cools, so check the texture before serving.
Frequently asked questions
Can I make khichdi without a pressure cooker?
Yes. Use a heavy pot with a lid and simmer gently, stirring occasionally, until the rice and dal are soft. Add water as needed.
Which dal works best?
Split yellow moong dal cooks relatively quickly and becomes soft. Other dals may need different soaking and cooking times.
Why is my khichdi too thick?
Rice and dal continue to absorb liquid as they stand. Stir in hot water a little at a time until the consistency is right.
Cooking results may vary with ingredient size, freshness, equipment and heat source. Check ingredient labels and adapt the recipe to your dietary needs.
Spoon & Stories · Recipe information
Main dishes
Tomato Basil Penne
Penne tossed in a quick tomato sauce with garlic, basil and a little olive oil.
Total: 30 minutesPrep: 10 minutesCook: 20 minutesYield: 3 servingsLevel: Easy
Tomato basil penne is a straightforward pasta dish built from a few everyday ingredients. Garlic is warmed gently in olive oil, then simmered with tomatoes until the sauce tastes rounded. Fresh basil is added at the end so its aroma stays noticeable.
Full recipe guide
Ingredients
Tick as you prepareHow to make it
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Boil the pasta
Bring a large pot of water to a boil and season it with salt. Add penne and cook according to the packet directions until just tender. Before draining, reserve a cup of the cooking water.
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Start the sauce
While the pasta cooks, warm olive oil in a wide pan over medium-low heat. Add garlic and onion if using. Cook gently until fragrant and softened; do not let the garlic burn.
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Simmer the tomatoes
Add chopped tomatoes, oregano, chilli flakes if using, salt and pepper. Simmer for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
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Adjust the texture
Add a splash of reserved pasta water if the sauce is too thick. The starchy water helps the sauce coat the pasta.
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Toss together
Add drained penne to the sauce. Toss for a minute so the pasta is coated. Add another small splash of pasta water if needed.
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Finish with basil
Turn off the heat and tear basil leaves over the pasta. Taste and adjust the seasoning. Serve straight away with grated cheese if desired.
Helpful cooking notes
Salt the pasta water
Seasoning the water is one of the easiest ways to flavour pasta evenly from the inside.
Cook garlic gently
Garlic can turn bitter if it browns too quickly. Keep the heat moderate and stir often.
Reserve pasta water
The cloudy cooking water helps loosen and bind the sauce without making it watery.
Storage and reheating
Refrigerate leftover pasta promptly in a covered container. Reheat in a pan with a spoonful of water until hot throughout. Fresh basil is best added after reheating rather than stored in the sauce.
Frequently asked questions
Can I use fresh tomatoes?
Yes. Chop ripe tomatoes and simmer them a little longer until they break down and form a sauce.
What can replace fresh basil?
A small amount of parsley or dried basil can be used, although the flavour will be different. Add dried herbs earlier so they have time to soften.
How do I stop the pasta from drying out?
Reserve some pasta water and add it gradually while tossing the pasta with the sauce.
Cooking results may vary with ingredient size, freshness, equipment and heat source. Check ingredient labels and adapt the recipe to your dietary needs.
Spoon & Stories · Recipe information
Breakfast
Banana Oat Pancakes
Soft breakfast pancakes made with ripe banana, oats, milk and a simple leavening mix.
Total: 25 minutesPrep: 10 minutesCook: 15 minutesYield: 6 small pancakesLevel: Easy
Banana oat pancakes are a handy breakfast option when you have a ripe banana to use. Blended oats form the base, while banana adds sweetness and helps bind the batter. The pancakes cook best over medium-low heat so the centres have time to set without the outside browning too quickly.
Full recipe guide
Ingredients
Tick as you prepareHow to make it
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Make oat flour
Place the rolled oats in a blender and pulse until they resemble a coarse flour. A few small oat pieces are fine and give the pancakes a little texture.
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Blend the batter
Add banana, egg, milk, baking powder, cinnamon, vanilla and salt. Blend until combined. Let the batter stand for 5 minutes so the oats can absorb some liquid.
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Check consistency
The batter should be thick but pourable. Add a little milk if it is too thick. If it seems very thin, allow it to rest for another few minutes.
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Heat the pan
Warm a lightly greased non-stick pan over medium-low heat. Test with a small spoonful of batter; it should begin to set gently rather than brown immediately.
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Cook the pancakes
Pour small rounds of batter into the pan. Cook until the edges look set and small bubbles appear on top, then flip carefully and cook the second side until golden and cooked through.
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Serve warm
Repeat with the remaining batter, greasing the pan lightly as needed. Serve with sliced fruit, yoghurt or a small drizzle of honey.
Helpful cooking notes
Use a ripe banana
A banana with brown speckles is softer and usually sweeter, so it blends more easily into the batter.
Keep pancakes small
Small pancakes are easier to flip and cook more evenly than large, thick rounds.
Avoid high heat
Oat-based batter can brown quickly. Medium-low heat gives the centre time to cook through.
Storage and reheating
Cool any extra pancakes, then refrigerate in a covered container. Reheat in a pan or toaster until hot. For longer storage, freeze pancakes in a single layer before transferring them to a freezer-safe container.
Frequently asked questions
Can I make these pancakes without a blender?
Use oat flour instead of rolled oats and mash the banana very thoroughly. Whisk the ingredients until the batter is mostly smooth.
Can I make the batter ahead?
The batter thickens as the oats absorb liquid. For the most consistent result, cook soon after mixing and adjust with a little milk if needed.
Why are my pancakes gummy inside?
They may be too thick or cooked over high heat. Make smaller pancakes and use medium-low heat so the middle has time to set.
Cooking results may vary with ingredient size, freshness, equipment and heat source. Check ingredient labels and adapt the recipe to your dietary needs.
Spoon & Stories · Recipe information