Lemon rice

Rice, 1 cup (cooked and cooled)
Juice of 1 lemon
Groundnuts 2 tbsps
Dry red chilli 2, broken
Sesame oil, 4 tbsp
Mustard seeds 1 tsp
Bengal gram 2 tbsp
Turmeric powder 1/4 tsp
Few curry leaves
Salt
Asafoetida,a pinch

Add oil to wok, add mustard seeds,once it's splutters.add Bengal gram, then groundnuts and sauté well.add red chillies, curry leaves,asafoetida and turmeric. Switch off flame. Immediately add the lemon juice and salt, stir once and pour the mixture into the rice. Mix well.

Serve with brinjal curry.

Serves 2

Pasta with creamy Spinach pesto

Ingredient
Large spirals 250 gm (cooked till al dente)
Almonds 8 (soaked in water, you can use as is if you don't have the time )
Spinach 3 cups(blanched)
Kalamata olives 1/4 c ,chopped
Sundried tomatoes, about 4,drained
Olive oil, 1/4 cup or more
Pepper and salt

Blend the almonds,half of the olives,sundried tomatoes till smooth. Add the spinach and little water and pulse till coarsely ground.
Take a wok,add extra virgin olive oil.Add pesto paste and remaining chopped olives. Warm through. Add cooked pasta.Season with salt and pepper.
Steamed asparagus or crunchy green beans or artichoke hearts preserved in oil can be added to make it more healthy.
Enjoy!