Quick & Easy Dishes

Rajma

Ingredients: Rajma 1 cup Onion 1 Tomato 1 Green chilli 1 Garlic 4-5 Ginger an inch Red chilli powder 1 tsp. Turmeric Powder 1/2 tsp. Coriander powder 1 tsp. Garam…

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chana masala

Chana Masala

A simple Indian veg recipe you can make with easy to find ingredients. Ingredients: Chick peas (kabuli chana) 1 cup Onion 1 Tomato 1 Green chilli 1 Garlic 4-5 Ginger…

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Aloo Bonda

Aloo Bonda

Today we'll share a Aloo Bonda recipe that's easy to make with very simple ingredients. How to Make Aloo Bonda Ingredients: Mashed potatoes 2 cups Gram flour 1 cup Chopped…

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Tasty Trends

Cucumber Soup

Ingredients: Cucumber 2 Onions 1 Potato 1 Low fat milk 1 cup Butter 1tbsp. Black…

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Spinach Soup

Ingredients: Spinach (chopped) 3 cups Cucumber (chopped) 1 cup Water 3-1/2 cups Butter 1 tbsp.…

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Potato Onion Soup

Ingredients: Potato (medium size) 3 Onion (medium size) 1 Butter 1 tbsp. Tomato puree 1/4…

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Carrot Soup

Ingredients: Carrots 3/4 kg Tomatoes 1 Low fat milk 2 cups Water 2 cups Black…

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Mixed Vegetable Soup

Ingredients: Butter 1 tbsp. Potato 100 grams Carrot 100 grams Onion 100 grams Tomato 100…

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Ultimate Recipe Roundup:

Shahi Paneer

Ingredients: Paneer 200 grams Medium onions 2 Ginger an inch Garlic 3-4 pieces Green chillies…

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Potato Onion Soup

Ingredients: Potato (medium size) 3 Onion (medium size) 1 Butter 1 tbsp. Tomato puree 1/4…

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Rajma

Ingredients: Rajma 1 cup Onion 1 Tomato 1 Green chilli 1 Garlic 4-5 Ginger an…

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chana masala

Chana Masala

A simple Indian veg recipe you can make with easy to find ingredients. Ingredients: Chick…

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Recent Updates

Cucumber Soup

Ingredients:

  • Cucumber 2
  • Onions 1
  • Potato 1
  • Low fat milk 1 cup
  • Butter 1tbsp.
  • Black pepper powder 1 tsp.
  • Salt to taste
  • Sugar to taste
  • Finely chopped coriander leaves for decoration.

Method:1. Peel off onion, potato, cucumber and cut into small pieces.
2. Heat butter in a pan. Add cucmber, onion, potato and fry for 3-4 minutes. Add black pepper powder.
3. Add 3 cups water and bring it to boil. Reduce the heat and cook till tender.Add sugar and salt.
4. On cooling, blend it in an electric blender with milk.
5. Pour soup in individual bowls garnished with coriander leaves.
6. Serve hot or Keep it in freezer and serve chilled. Both taste good.

Garam Masala

Ingredients:
Black pepper 20 grams
Cloves 10 grams
Cinnamon 20 grams
Brown cardamom 15 grams
Cumin seeds 10 grams
Bay leaves 10 grams
Coriander seeds 5 grams

Method:
1. Mix all ingredients and lightly roast on a tawa.
2. Grind in a mixie and sieve to get a fine powder (garam masala)

Ten Most Popular Recipes

Palak Paneer
A popular dish made from spinach and paneer

Chilli Chicken
Boneless pieces of chicken subtly flavored with pepper, spices and herbs

Chana Masala
Chickpeas cooked in exotic spices

Rajma
Kidney Beans cooked in onion tomato gravy with spices

Dal Makhni
Lentil delicacy flavored with tomatoes, ginger, garlic and cream

Cucumber Soup
A tangy blend of cucumber and yogurt

Gajar ka Halwa
Carrot and milk pudding

Baigan Bhartha
A vegetarian delight, eggplant mashed and cooked with peas and spices

Shahi Paneer
Paneer cubes cooked in a rich curd-tomato gravy

Aloo Gobi Masala
Cauliflower and potato cooked in spicy sauce

Vegetable Jalfrezi

Ingredients:
Carrots 2
Cauliflower florets 8 – 9
Green beans 11 – 12
Green peppers, small 2
Green peas 1/2 cup
Tomato, small 1
Onions, medium 2
Almonds 7-8
Cashews 7-8
Ginger 2 inches
Garlic 2 – 3 flakes
Cumin seeds 1 tsp.
Red chilli powder 1 tbsp.
Coriander powder 1 tbsp.
Lemon juice 1 tbsp.
Coriander leaves, chopped for garnishing
Salt to taste
Water 1 cup

Method:
1. Cut vegetables into 1 inch pieces.
2. Grate one onions and keep aside. Make thin slices of the second onion. Keep aside.
3. Make paste of almonds and cashews. Keep aside.
4. Make paste of ginger and garlic. Keep aside.
5. Heat oil in a pan. Add cumin seeds. Wait till they sputter.
6. Add grated onions and stir till lightly cooked.
7. Reduce flame. Add ginger-garlic paste, lemon juice, chilli powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.
8. Add carrots, cauliflower and green beans. Mix well. Now add water. Stir, cover and let boil for 4-5 minutes.
9. Add green peppers, tomato, green peas and sliced onions while continuously stirring.
10. Cook till vegetables are tender. Now add salt.
11. Leave on heat for a minute more.
12. Garnish with coriander leaves. Serve hot.

Baigan Bhartha

Learn how to make Baigan Bhartha, a popular Indian vegetable recipe.

How to Make Baigan Bhartha

Ingredients:
Eggplant (medium size) 1
Cooked green peas 1/2 cup
Finely chopped onions 1
Finely chopped tomatoes 1
Finely chopped green chilli 1
Red chilli powder 1/2 tsp.
Garam Masala Powder 1/2 tsp.
Turmeric Powder 1/4 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

Method:
1. Brush eggplant with oil and roast it on a gas burner over medium heat.
2. Frequently turn the eggplant upside down, until fully roasted.
3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
4. Mash the flesh.
5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
7. Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.

Garnish with green coriander leaves and serve hot.

Dal Makhni

Ingredients:
Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3
Butter 4 tbsp.
Cream 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 7-8 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Salt to taste

Method:
1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to ‘medium’ and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3. Heat 2 tbsp. of butter in a pan.
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cook for 2 minutes.

Dal Makhni is ready to serve. Decorate with cream.

Spinach Soup

Ingredients:

Spinach (chopped) 3 cups
Cucumber (chopped) 1 cup
Water 3-1/2 cups
Butter 1 tbsp.
Black pepper powder 1/2 tsp.
Cumin powder 1/2 tsp.
Ginger paste 1/2 tsp.
Lemon juice 2 tbsp.
Salt to taste

Method:

1. Put spinach and cucumber in a saucepan along with water and cook until tender on medium heat. Or pressure cook it (one whistle).
2. On cooling, blend it in electric blender to make smoothy paste.
3. Heat butter in a pan. Add black pepper powder, cumin powder, ginger paste, salt.
4. Add blended spinach-cucumber and lemon juice.Cook on medium heat for 5 minutes.
5. Serve hot

Stuffed Onion

Ingredients:
Small onions 250 grams
Roasted sesame powder 1/2 cup
Turmeric 1/2 tsp
Mustard seeds 1 tsp.
Red chilli powder 1 tsp.
Coriander powder 2 tsp.
Mango powder 1 tsp.
Vegetable oil 4 tbsp.
Salt to taste

Method:
1. Peel off the onion skin and wash the onions properly.
2. Make a cut in the centre of each onion. Be careful that you don’t cut the onion into two parts.
3. Heat 2 tbsp oil in a pan.
4. First fry mustard seeds in it and then add roasted sesame powder, turmeric powder, chilli powder, salt, coriander powder, mango powder.Fry this masala for about 3-4 minutes on sim.
5. Let the masala cool and then fill this masala powder in each on the onion.
6. Next take a non-stick frying pan and heat the remaining oil .Then fry these stuffed onions for 4-5 on sim.You should not move from the place and keep a watch so that the stuffed onions don’t burn.
7. Put some water about 1/2 cup and let it cook till all the water gets dried up.

Serve hot. Decorate with coriander leaves.
Optional, you can also decorate with grated paneer/cheese.

Shahi Paneer

Ingredients:
Paneer 200 grams
Medium onions 2
Ginger an inch
Garlic 3-4 pieces
Green chillies 2
White pepper powder 1/2 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 3/4 tsp.
Garam Masala Powder 1 tsp.
Cream 3-4 tbsp.
Dry fruits (cashew nuts, raisins, makhane) 1/4 cup
Milk 1/2 cup
Vegetable oil 8-10 tbsp.
Salt to taste

Method:

1. Heat oil in a pan/kadhai.
2. Cut paneer into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters.
3. Keep the paneer pieces aside.
4. Saute the dry fruits in a tbsp. of oil.
5. Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
6. Fry the mixture in the remaining oil until golden brown and oil starts separating.
7. Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
8. Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
9. Put a portion of the dry fruits in the gravy while it is being cooked. This adds flavour to the dish. Keep the rest of dry fruits for decorating.
10. Finally add paneer pieces and 1 tbsp cream. Heat for 5 minutes.

Shahi paneer is ready to serve. Decorate with cream and dry fruits. Coriander leaves are optional.

Potato Onion Soup

Ingredients:
Potato (medium size) 3
Onion (medium size) 1
Butter 1 tbsp.
Tomato puree 1/4 cup
Lemon juice 2 tbsp.
Red chilli powder 1/2 tsp.
Black pepper powder 1/2 tsp.
Corn flour 1 tbsp.
Water 2 cups
Coriander leaves 1 tbsp
Salt to taste

Method:
1. Peel off the potatoes and onion and cut it into big pieces. Wash thoroughly .
2. Put them in a pan and cook on medium heat till tender(25 minutes). You can also pressure cook it (2 whistles).
3. Puree the potato-onion mixture in an electric blender.Add tomato puree and blend once.
4. Heat butter in a pan. Add red chilli powder, black pepper powder, salt.
5. Add the puree and lemon juice and bring it to boil.Reduce the heat.Slowly add cornflour (dissolved in water) and continuously stir. When the soup becomes thick switch off the gas.

Serve hot. Garnish it with finely chopped coriander.

Rajma

Ingredients:

  • Rajma 1 cup
  • Onion 1
  • Tomato 1
  • Green chilli 1
  • Garlic 4-5
  • Ginger an inch
  • Red chilli powder 1 tsp.
  • Turmeric Powder 1/2 tsp.
  • Coriander powder 1 tsp.
  • Garam Masala Powder 1 tsp.
  • Vegetable oil 3 tbsp.
  • Salt to taste
  • Coriander leaves for garnishing

Method:

1. Soak rajma in water overnight.
2. Pressure cook rajma until tender.
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6.Add water enough to make thick gravy. Bring the gravy to boil.7. Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.

Garnish with chopped green coriander leaves and serve hot.

Chana Masala

chana masala

A simple Indian veg recipe you can make with easy to find ingredients.

Ingredients:

  • Chick peas (kabuli chana) 1 cup
  • Onion 1
  • Tomato 1
  • Green chilli 1
  • Garlic 4-5
  • Ginger an inch
  • Bay leaves 2-3
  • Red chilli powder 1 tsp.
  • Turmeric Powder 1/2 tsp.
  • Coriander powder 1 tsp.
  • Garam Masala Powder 1 tsp.
  • Tea 1 tsp.
  • Vegetable oil 3 tbsp.
  • Salt to taste
  • Coriander leaves for garnishing

Method:

1. Soak chick peas in water for overnight.
2. Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don’t fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.7. Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.

Garnish with chopped green coriander leaves and serve hot.

Aloo Bonda

Aloo Bonda

Today we’ll share a Aloo Bonda recipe that’s easy to make with very simple ingredients.

How to Make Aloo Bonda

Ingredients:

  • Mashed potatoes 2 cups
  • Gram flour 1 cup
  • Chopped onions 1/2 cup
  • Chopped green chilli 1
  • Red chilli powder 1 tsp.
  • Turmeric powder 1/4 tsp.
  • Vegetable oil as required
  • Salt to taste

Method:
1. Mix mashed potatoes, chopped onions, chopped green chilli, 1/4 tsp. chilli powder, salt.
2. Make small balls of it.
3. Mix gram flour, red chilli powder, turmeric powder and salt.
4. Add enough water to make a thick batter.
5. Heat oil in a deep frying pan/ kadhai on high. (Oil should be enough so that all the balls dip well in oil)
6. Reduce the heat. Coat each ball with enough batter and then deep fry till light brown.
7. Serve hot with tamarind chutney or green chutney.

Gajarka Halwa

halwa

Ingredients:

  • Grated carrot 1 kg
  • Milk 1 litre
  • Whole dried milk (mawa) 200 grams
  • Sugar 2 cups
  • Ghee 2 tbsp.
  • Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup
  • Cardamom powder 1/2 tsp.

Method:

1. Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
2. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
3. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
4. Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf)
5. Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.

Carrot Soup

Ingredients:

  • Carrots 3/4 kg
  • Tomatoes 1
  • Low fat milk 2 cups
  • Water 2 cups
  • Black pepper powder 1/2 tsp.
  • Sugar to taste
  • Salt to taste

Method:

1. Cut carrots and tomatoes into small pieces.
2. Boil water in a pan. Lower the heat and add carrot and tomato pieces. Cook till tender (about 30 minutes). Add black pepper powder.
3. Use the blender to mix well with low fat milk, salt and sugar.
4. Strain and refrigerate until thoroughly chilled.

Serve cool. Optional, garnish with sliced almonds.

Costa Rican Gallo Pinto Recipe

gallo pinto recipe

Gallo pinto is more than just a dish—it’s a way of life in Costa Rica and Nicaragua. This colorful mix of rice and beans is a staple in Central American kitchens and a must-try for anyone who loves simple, hearty flavors. The name translates to “spotted rooster,” which perfectly describes the speckled appearance of the dish.

I first tried gallo pinto during a trip to Costa Rica, and it quickly became one of my favorite comfort foods. Costa Ricans traditionally serve it for breakfast, paired with eggs, plantains, and maybe a dollop of sour cream. What I love most is how easy it is to make with just a handful of pantry staples.

What Is Costa Rican Gallo Pinto?

gallo pinto recipe

Gallo pinto, which translates to “spotted rooster” in Spanish, is a humble yet delicious dish that combines rice and beans, giving it a speckled, multi-colored appearance. This dish stands as a culinary emblem of Costa Rica and Nicaragua, where it’s more than just food – it’s tradition and pride on a plate. I love how each bite delivers a comforting mix of hearty textures and savory flavors.

The key to great gallo pinto lies in the layering of flavors. Pre-cooked white rice and red or black beans form the base, enriched with sautéed onions, bell peppers, and minced garlic. A splash of Salsa Lizano, a tangy and slightly smoky sauce iconic to Costa Rican cooking, ties everything together and adds that characteristic zing I can’t get enough of.

This dish shines in its versatility. While traditionally a breakfast staple, served with scrambled or fried eggs, ripe plantains, and a dollop of sour cream, it easily transitions to any meal of the day. Whether enjoyed on its own, as a side, or even stuffed into tortillas, gallo pinto is a recipe you’ll want to treasure. You can eat gallo pinto with fresh cheese, tortillas, natilla, and eggs, making it a versatile dish that enhances its flavor with different accompaniments.

Origins of Gallo Pinto

According to world travel site Allworld, Gallo Pinto, a beloved Costa Rican dish, boasts a rich history that stretches back to the colonial era. The name “Gallo Pinto,” which translates to “spotted rooster” in Spanish, perfectly captures the dish’s speckled appearance, with dark beans contrasting against white rice. This culinary tradition is believed to have originated in the 19th century, when resourceful Costa Rican farmers would mix leftover rice and beans to create a hearty and nutritious meal. Over time, this simple yet satisfying combination became a staple in Costa Rican cuisine. Today, gallo pinto is often enjoyed at breakfast, served alongside fried or scrambled eggs, a dollop of sour cream, and sweet plantains, making it a cherished part of the Costa Rican culinary heritage.

Ingredients

To make gallo pinto, I gather fresh, simple ingredients that bring out the dish’s rich flavor and vibrant colors. Here’s what I use:

  • 2 cups cooked white rice – Preferably leftover rice for the best texture.
  • 1 1/2 cups cooked black beans or red beans – Drained and rinsed, with a bit of the cooking liquid reserved.
  • 1 small onion – Finely diced.
  • 1 small chopped red bell pepper – Red or green, finely diced.
  • 2 garlic cloves – Minced.
  • 2 tablespoons Salsa Lizano – Or a substitute like Worcestershire sauce for a similar tangy flavor.
  • 3 tablespoons neutral oil – Such as vegetable oil or canola oil.
  • Salt and black pepper to taste – Seasoning makes all the difference.
  • Optional garnish: Fresh cilantro, lime wedges, or hot sauce.

Every ingredient has a role, from the hearty beans to the tropical flair of Salsa Lizano. I use neutral oils to let the vegetables, rice, and beans shine while adding a pinch of salt and optional cilantro for extra vibrance.

Tools And Equipment

To get started on making gallo pinto, I make sure I have the right tools and equipment. The process is simple, but having these items ready ensures everything runs smoothly.

  • Large Skillet or Frying Pan: I use a non-stick or cast-iron skillet for evenly cooking and combining the rice, beans, and vegetables without sticking.
  • Wooden Spoon or Spatula: This helps me stir gently without breaking the rice or beans.
  • Cutting Board: A sturdy cutting board is a must for chopping onions, peppers, and garlic.
  • Chef’s Knife: A sharp knife makes quick work of finely dicing the bell pepper and onion.
  • Small Bowl: I keep one nearby to hold the chopped garlic or any prepped garnishes.
  • Measuring Cups and Spoons: These help me measure out ingredients like the Salsa Lizano and oil accurately.
  • Medium Pot (if cooking fresh rice or beans): Sometimes, I cook rice or beans from scratch. A medium-sized pot with a lid works perfectly for either task.

This basic setup makes prep and cooking straightforward, so I can focus on perfecting the flavors of my gallo pinto.

Directions

Here’s how I prepare my gallo pinto step-by-step. It’s a straightforward process that brings incredible flavors together in no time.

Prep

I start by gathering and prepping all ingredients. I dice one small onion and one bell pepper into small, uniform pieces. Then, I mince 2 garlic cloves finely. I also like to chop a bit of cilantro for garnish if I plan to use it. For the beans, I measure out 1.5 cups of cooked black beans (or red beans) and drain them, reserving some of the bean liquid to keep the mixture moist later. I also make sure to have 2 cups of leftover cooked white rice on hand, as it works best for this recipe.

Next, I heat oil in a skillet before adding the diced onions and bell peppers, sautéing them until they are soft and translucent.

Cooking The Rice

If I don’t have leftover rice handy, I cook fresh rice first. I rinse 1 cup of white rice in cold water to remove excess starch, then cook it in a medium pot with 2 cups of water and a pinch of salt over medium heat. Once the water boils, I reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is tender and fluffy. After that, I spread it on a tray or plate to cool so it doesn’t clump when mixing.

Preparing The Beans

For the beans, I ensure they’re well-cooked but not mushy so they hold their texture in the dish. If I’m using leftover beans, I make sure they are properly reheated. If I’m using canned beans, I rinse and drain them but keep a little liquid from the can separately. When I cook beans from scratch, I make sure to season them lightly with salt during cooking for an extra punch of flavor.

Combining Rice And Beans

To combine everything, I heat 2 tablespoons of neutral oil in a large skillet over medium heat. Costa Rican rice is traditionally used in this dish, adding to its authentic flavor. Once the oil is hot, I sauté the onions, bell pepper, and garlic for about 3-4 minutes until they’re soft and fragrant but not browned. Then, I add the cooked beans and a splash of the reserved bean liquid to the pan, stirring gently to combine. After the beans are heated through, I add the cooled cooked rice. Using a wooden spoon, I carefully fold the rice and beans together until they’re evenly mixed, ensuring no clumps remain.

Adding Flavor with Worcestershire Sauce

Next, it’s time to make the dish shine. I pour 2-3 tablespoons of Salsa Lizano into the skillet and stir well to distribute its tangy, savory flavor throughout. I taste and adjust the seasoning with salt if needed. Once everything is combined and heated through, I turn off the heat. For serving, I love garnishing with chopped cilantro or squeezing a lime wedge over the top for added brightness.

Health Benefits of Gallo Pinto

Gallo Pinto is not just a delicious Costa Rican dish; it’s also packed with health benefits. The combination of cooked rice and beans provides a complete protein, making it an excellent choice for vegetarians and vegans. This classic dish is high in fiber, which can help lower cholesterol levels and promote digestive health. The addition of chopped cilantro, red bell pepper, and onions not only enhances the flavor but also adds a boost of vitamins and antioxidants. Meanwhile, the tangy Salsa Lizano offers a flavorful kick without adding excess salt or sugar. Overall, gallo pinto is a nutritious and balanced meal that can be enjoyed by people of all ages, making it a perfect addition to a healthy diet.

Traditional Costa Rican Gallo Pinto

Traditional Costa Rican Gallo Pinto is a dish deeply embedded in the country’s culture and history. The recipe typically features cooked rice, black beans, chopped cilantro, red bell pepper, onions, and the iconic Salsa Lizano, a vegetable-based condiment beloved throughout Costa Rica. This dish is most commonly served at breakfast, accompanied by fried or scrambled eggs, a dollop of sour cream, and sweet plantains. In Costa Rica, gallo pinto is more than just a meal; it’s a staple at family gatherings, celebrations, and special occasions. Many Costa Rican households start their day with a hearty plate of gallo pinto, often paired with a strong cup of coffee and a side of fresh fruit, making it a quintessential part of the Costa Rican culinary experience.

Serving Suggestions

One of the best things about gallo pinto is how versatile it is when it comes to serving. Personally, I love it as a hearty breakfast dish, but it easily adapts to any meal of the day. Here are a few of my favorite ways to enjoy gallo pinto:

  • Classic Breakfast Plate: Serve gallo pinto alongside a fried egg or scrambled eggs. Pair it with fried ripe plantains for a touch of sweetness, a dollop of sour cream for creaminess, and some fresh avocado slices for that buttery texture. Add a sprinkle of fresh cilantro on top for a vibrant finish.
  • Lunch or Dinner: Gallo pinto makes an excellent base for grilled proteins. I often serve it with grilled chicken, pork chops, or a tender steak. A side of fresh coleslaw or a green salad complements the flavors beautifully.
  • Tortilla Wrap: Stuff gallo pinto into a warm tortilla to create a quick and satisfying burrito. Add extras like shredded cheese, pico de gallo, or hot sauce for a fun twist.
  • Vegetarian Feast: Pair gallo pinto with roasted vegetables or sautéed greens. Top it off with a sunny-side-up egg for a meatless option that still feels indulgent.
  • Simple Snack: Enjoy a small bowl of gallo pinto on its own, topped with a squeeze of lime juice and some hot sauce for a quick and flavorful snack.

For beverages, I find that a cup of hot Costa Rican coffee pairs perfectly with the savory flavors of gallo pinto in the morning. If you’re serving it later in the day, a refreshing glass of fresh fruit juice or a cold beer works wonderfully.

Make-Ahead Tips

Making gallo pinto ahead of time is incredibly simple and perfect for meal prepping. Here are my tried-and-true tips to keep this dish ready to go without compromising on flavor or texture:

Prep the Ingredients in Advance

I chop my onions, bell peppers, and garlic ahead of time and store them in sealed containers in the fridge. They stay fresh for up to 2 days, cutting down prep time when I’m ready to cook. Measuring out the beans and leftover rice beforehand can also streamline the cooking process later.

Cook Rice and Beans Early

For the best gallo pinto, leftover rice works beautifully because it has a firmer texture. I make my rice a day before and let it cool completely before storing it in a sealed container in the fridge. Similarly, if you’re cooking beans from scratch, prepare them early and refrigerate them, along with a bit of their cooking liquid to keep them moist. You can also use red kidney beans as an alternative to black beans for added versatility.

Store Gallo Pinto Properly

If I want to make the entire dish in advance, I cook gallo pinto as usual, allow it to cool, and then transfer it to airtight containers. It lasts up to 3 days in the fridge. When reheating, I add a splash of water or a dash of Salsa Lizano to refresh the flavors and prevent the rice from drying out.

Freeze for Longer Storage

When freezing gallo pinto, I portion it into freezer-safe bags or containers, pressing out any excess air. It freezes well for up to 2 months. Thaw it in the fridge overnight before reheating on the stovetop or in the microwave.

Quick Reheat Tips

To reheat, I use a skillet over medium heat with a touch of oil or butter for a freshly cooked taste. Stir gently to prevent the rice from sticking or becoming mushy. Adding fresh cilantro or squeezing a little lime juice over the top brings back brightness, making leftovers taste just as good as the day they were made.

Following these tips, I find gallo pinto becomes not just a dish but a convenient, flavor-packed staple ready at any time.

Conclusion

Gallo pinto isn’t just a recipe; it’s a celebration of flavor, culture, and comfort. Whether you’re savoring it for breakfast or pairing it with your favorite proteins for dinner, it’s a dish that always delivers. I love how it transforms simple ingredients into something so satisfying and versatile.

If you’ve never tried gallo pinto, now’s the perfect time to bring a little taste of Costa Rica or Nicaragua to your table. It’s easy to make, packed with flavor, and sure to become a favorite in your kitchen. Give it a try—you won’t regret it!

5 Simple Dinner Ideas for Healthy Eating

Dinner Ideas for Healthy Eating

Healthy eating can be difficult but doesn’t have to be. Even on the most hectic days delicious and easy to prepare dinner ideas can be simple and nutritious. The following are five straightforward dinner ideas that fit into a regular lifestyle, needing anything from quick to make, a limited amount of ingredients, and with maximum nutritional value.

1. One-Pot Pasta with Vegetables

For a reason, this is a classic Italian dish. It takes no time, it’s effortless, and it provides a great load of nutrients! Sauté garlic and onions in olive oil, add some vegetables (bell peppers, mushrooms, cherry tomatoes) and your favorite pasta, broth and sauce. Simmer until the pasta is al dente and season with herbs and serve. Not only is this meal satisfying but it also consists of high carbohydrates, fiber and vitamins.

2. Grilled Chicken and Roasted Vegetables

Grilled Chicken and Roasted Vegetables

Grilling chicken breasts is simple and doesn’t take much preparation. Season the chicken with salt, pepper and your favorite spices and grill until cooked through. As the salmon cooks, throw your favorite vegetables (broccoli, carrots, sweet potatoes) with olive oil, salt and pepper on a baking sheet and roast in the oven until tender. The high protein and fiber content of this meal makes it an excellent healthy dinner.

3. Lentil Soup with Whole Grain Bread

Lentils are a powerhouse when it comes to nutrition, rich in the protein and fiber good for your body. Just sauté onions, garlic and carrots in olive oil, add lentils, broth and diced tomatoes. Add herbs and let it simmer till the lentils are tender. They can be served with a side of whole grain bread for a good and healthy meal. This makes for a great chilly evening meal you can make in bulk for future meals.

4. Stir-Fried Noodles with Vegetables and Tofu

Stir-Fried Noodles with Vegetables and Tofu

The great thing about stirfry is that it is versatile and it goes easy. Cook your favorite noodles as per the package instructions and set aside. Stir fry diced tofu and lots of vegetables (bell peppers, mushrooms and snow peas) with a little oil in a wok or large skillet. Combine the cooked noodles with soy sauce or your favorite stir fry sauce. This is an excellent meal to have on a busy night, as it is packed with protein, vitamins and minerals.

5. Tacos with Avocado Salsa

Beyond being healthy, filled with the right ingredients, tacos are also endlessly customizable. Combine diced avocado with red onion, lime juice and cilantro and use in tacos with lean ground beef, chicken or tofu, which is grilled or pan fried. Extra fiber and nutrients can be added with some black beans, lettuce, and tomatoes. Not only is this meal delicious but it is also filled with healthy fats, protein, and fiber.

The following simple dinner ideas can be incorporated into your schedule, making it easy to eat healthier without being professional chef or spending too long in the kitchen. ‘Each meal is based around thinking of fresh ingredients, and trying to use as little processed foods as possible, while still getting the nutritional value out of it that you need.’ These recipes can be adopted to have healthy, satisfying dinners even on the busiest of days and ensure that you and your family stay nourished and energized for the whole week.

Mixed Vegetable Soup

Ingredients:

  • Butter 1 tbsp.
  • Potato 100 grams
  • Carrot 100 grams
  • Onion 100 grams
  • Tomato 100 grams
  • Green peas 100 grams
  • Turnip 100 grams
  • Bay leaves 2-3
  • Ginger-garlic paste 1 tsp.
  • Black pepper 5-6
  • Water 8 cups
  • Salt to taste

Method:

1. Heat butter in a pan.
2. Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
3. Add all the vegetables (cut into small pieces) and fry for 5 minutes.
4. Add water and pressure cook it on high. When the pressure comes reduce the heat to medium and cook for 15 minutes .
5. Sieve and serve hot.

Sweet Corn Soup

Ingredients:
Large corn cobs ( bhutta) 6
Water 6 cups
Cornflour 2 tbsp.
Sugar 1-1/2 tbsp.
Soya sauce 1 tsp.
Chilli sauce 1 tsp.
Vinegar 1 tsp.
Salt to taste

Method:
1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later use.
3. Grind rest of the corn kernels and cook it in a pan on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn’t stick to the bottom of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.

Serve hot with corn kernels (step 2) dipped in it.
Optional – If fresh corn is not available,you can use canned sweet corn tin. But add 3 cups of water instead of 6 cups.

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