Category Archives: Food Experiments

You’ll find some famous recipes from around the globe with a desi touch or you can check out recipes we all enjoy but are normally tagged as ‘Junk’ given a healthier twist!

Red Rice, Beans with Kale, Peas & Mushroom 



  • Ghee/ Olive Oil
  • Ginger Garlic Paste
  • Chopped Onions
  • Turmeric Powder
  • Maggi Masala Cube/ Pepper/ Indian Masala Powder
  • Green Peas
  • Button Mushrooms
  • Kale Leaves
  • Spring Onions
  • Red & Yellow Bell Peppers
  • Cooked Red Rice
  • Boiled Black Eyed Peas (Chawli) – Soaked overnight
  • Boiled Moth Beans (Matki) – Soaked overnight
  • Coriander Leaves/ Mint Leaves
  • Salt



  • So take any deep vessel like a cast iron skillet, clay pot or any uncoated cookware.
  • Add ghee/olive oil. You can use mustard oil, coconut oil or sesame seed oil.
  • Add fresh ginger garlic paste. Sauté till lightly brown.
  • Add chopped Onions. Sauté till translucent.
  • Add Turmeric powder & salt to taste. I also added a Maggi masala cube. You can avoid that or replace with just pepper or a pinch of any Indian masala powder like garam masala/sabji masala/kitchen king.
  • At this point add your favourite vegetables. I normally add the hard veggies that take longer to cook first. So I added green peas first and after a few minutes the button mushrooms went in.  Then the fresh kale. Before using, make sure to wash them well, discard the hard stalks/stems. (You can reserve them to add into juices or soups.) and just tear them up and add after the mushrooms soften.
  • Cover & cook. You can sprinkle some water if its too dry. Let it cook until the leaves start to wilt.
  • Add in spring onions and bell peppers. Give it a mix and switch off the flame immediately. I like them a little crunchy so I don’t let them cook much. The heat from other veggies cooks them just enough.


Red Rice:

  • Cook Organic Red Rice and keep aside.
  • Boil soaked Black Eyed Beans (Chawli) & Moth Beans (Matki). Add this to the rice.
  • Add salt & mix well.
  • Garnish with coriander/ mint leaves.

Serve the rice and veggies with fresh cut salad and buttermilk.

You can follow more of my healthy recipes in my food section #DivyashreeEats on my Instagram handle @divyashree_mangalorkar. Here is a link to the pictures of this recipe. Do follow me on Instagram 🙂

View this post on Instagram

Organic Red Rice mixed with some boiled chawli beans & matki. I added maggi masala. You can add just salt and pepper or even Indian spices like garam masala or dhania jeera. Anything works, really! The sabji is a mix of green peas, mushrooms, red bell peppers, kale, spring onion leaves, onions, ginger garlic paste in olive oil. You can also sautée this in ghee. I added turmeric and maggi masala to this. I alternate with maggi masala, Indian dry spices or just salt and pepper. . . . . . . . . . . . . . . . #tiffin #kale #healthyeating #mealprep #completemeal #soulfood #foodstagram #veggies #tastyfood #salad #healthylunchideas #lunchboxideas #morningmotivation #foodstagram #healthyfood #healthy #easylunch #easyrecipes #kalesabji #redriceday #redricerecipe #redrice #healthylunch #healthylifestyle #homemadefood #lunchideas #lunchbox #lunchtime #lunch #divyashreeeats

A post shared by 𝘿𝙞𝙫𝙮𝙖𝙨𝙝𝙧𝙚𝙚 𝙈𝙖𝙣𝙜𝙖𝙡𝙤𝙧𝙠𝙖𝙧 𝙂𝙪𝙥𝙩𝙖 (@divyashree_mangalorkar) on

Everyday Healthy Vegetarian Lunch Options


It’s never too late to start living healthy. You’ve got just one body where you live and spend your life.  And it’s important to take care of it. And one such way of healing your body is by eating healthy.

Keep in mind to:

  • Avoid Packaged Food
  • Avoid Bleached products like Refined Sugar, White Flour
  • Avoid Plastic Containers
  • Eat Fruits, Vegetables and Whole Grains
  • Exercise Regularly
  • Do regular Health Check-ups

I am not a health practitioner nor an expert. I am learning everyday and a beginner myself. But after reading recipes online and tasting food at various health cafes, I’ve created recipes that are not only healthy, but also super easy to make. If you have a busy schedule or just plain lazy to cook an extensive meal and you want to start eating right, this is for you.

So here are few meal variations that are 100% vegetarian and diabetic friendly, most of which are even gluten free and vegan.

Once in a while I do use sauces and seasonings that may not be considered healthy. You can avoid these. Also you can use your own creativity and let me know what you did different. I don’t use measurements of ingredients while cooking. It’s fun to experiment and create something new every time.

Happy Cooking!

Cauliflower Crust Pan Pizza!

It may be necessary for some, but I really don’t believe in following measurements. I just add according to what feels right in terms of texture and consistency. Also constant tasting after ever step helps you know how you are progressing with the recipe. You can always go a little here and there with the ingredients to suit your taste buds. That shouldn’t be a problem. A little common sense is required especially when using spices and salt! If you are trying something new, try with a lesser quantity so that even if you fail, you’ll always have another chance at doing something better than your first attempt. So don’t stress. Cooking is fun!

I love colorful food and try to use a lot of vegetables. It not only looks beautiful, but it is highly nutritious too.

So here’s what I experimented the other day at home. It’s a Pizza that tastes amazing; looks gorgeous and your tummy will thank you for the healthy treat!

Do try it out and comment below on what’s your take on it. If you’ve tried your very own twist, post your versions here and I’d love to try those out too! So here goes the recipe for today…

Cauliflower Crust Tava Pizza!


Ingredients (Pizza Base)

  • Boiled Cauliflower – A quarter approx.
  • Boiled & Peeled Potatoes – A Medium Sized approx.
  • Grated Cheddar Cheese – A small slice is what I used. You can add more.
  • Amul Garlic & Herbs Butter – A small slice again.
  • All purpose Flour – 1 Tbsp approx. You can avoid this or replace with other flour.
  • Egg – 1 whole egg. You can avoid this too if you are a pure vegetarian.
  • Salt – As per your taste.

Ingredients (Pizza Sauce)

  • Onion – 1 small onion to medium, roughly sliced.
  • Garlic Cloves – 3 or 4 is fine.
  • Dried Chilli or Chilli Flakes – Just 1/4th 
  • Tomato Ketchup – 3 Tbsp or you can add Tomato Puree
  • Butter – Very little.
  • Salt – As per your taste.

Ingredients (Toppings)

  • Tomatoes – 1 should be enough.
  • Baby corn – 2 to 4.
  • Bell Peppers – Quarter of yellow, red and/or green.
  • Jalapeños – I used 5 sliced homemade pickled Jalapeños.
  • Pepper Corns – Around 5 crushed/powdered.
  • Oil/Butter &  Oregano – Very little to Sauté & for taste. Or you can use Amul Garlic Herbs Butter.
  • Salt – As per your taste.


Method: (Start With The Base)

  • Take a deep bowl and add all the ingredients – Cauliflower, Potato, All Purpose Flour, Whole Egg, Amul Garlic & Herbs Butter, Grated Cheese and Salt. If you do not have the herbs butter, you can add oregano and sautéed garlic to the mixture.
  • Mash all the ingredients so that all of them get blended really well. You need not necessarily make this into a smooth paste. The consistency should be that of a paste. If you feel the mixture is dry, then add a little milk cream or water. If the mixture is watery, then add a little more flour to thicken the mixture.
  • Take a non-stick tava (pan) and grease it with the Amul garlic & herbs butter.
  • Pour the mixture and spread it evenly on the tava.
  • The texture should look somewhat like this :


  • If you want the base to be on the crispier side, apply a thin layer on the pan. I poured the entire mixture to create a thick base that’s soft and creamy.
  • Place the pan on the gas on a medium flame and let it cook well. It will easily come off from the pan and when it’s a light brown shade, flip over. You can take a plate and slide it on the plate from the tava and then flip the plate over on the pan to avoid breaking the base.
  • It will look like this, once it is cooked well on both sides. Switch off the flame and keep aside in the same pan. We need this later after the toppings come in. You can also eat it like that because it tastes good too!


Method: (The Pizza Sauce)

  • In another non-stick pan, add butter and once it is hot, sliced onions, Sauté till light brown.
  • Add whole garlic cloves, dried chilli or chilli flakes and switch off the gas once you get a mild fragrance from the garlic.


  • Let it cool and then transfer it in a grinder.
  • Add salt and tomato ketchup. You can use fresh tomato puree as well. I used a Tomato ketchup that already had onion and garlic. So it tasted better.


  • Blend all the ingredients in the mixer and spread the sauce over the pizza base evenly.
  • Here’s what it looked like on my pizza base:


Method: (Toppings)

  • In the same pan, add a little butter if required.
  • Add to this, the cut vegetables – Tomatoes & Baby Corn. Add Bell Peppers. You can add Chicken, Paneer (Cottage Cheese) & Mushrooms too if you want more taste.
  • Add pickled Jalapeños and sauté for sometime till everything is cooked through.


  • Add salt & herbs to taste.
  • Get the pizza base that has been spread with pizza sauce.
  • Equally distribute the sautéed vegetables on top of the base covering it completely.


  • Sprinkle Pepper powder.
  • Switch on the gas and again heat it on medium flame to warm it.
  • Last but not the least, grate some cheese over the pizza.
  • Take it off the gas, slice it in equal portions and serve.