SPROUTED MOONG WITH POTATOES

This can be served as a side dish and it also makes a very healthy snack.I relish it .. It also can be used as a filling in samosas, kachoris, frankies, puffs etc etc..

Ingredients:
Sprouted Moong ... 1 cup
Potatoes ......... 1-2
Onions ........... 1
Tomato ......... 1
Green chillies.. 1-2
Ginger ......... 1 tsp (grated)
Garlic ......... 2-3 cloves  (crushed)
Turmeric powder ... 1/4 tsp
Coriander powder .. 1/2 tsp
Red chilli powder ... 1/4 tsp
Asafoetida ........... a pinch
Cumin seeds ........ 1 tsp
Amchoor powder .. 1/2 tsp  ( I used anardana powder)
Salt ... to taste
Oil .... 1-2 tbsps
Coriander leaves .. for garnishing

How to Sprout Moong:
Soak moong preferably overnight. Wrap them in a wet muslin cloth and keep them in airy place. Keep sprinkling water to keep the cloth wet. Next day you will see the sprouts growing. If you want bigger sprouts you can keep them in the refrigerator (with the muslin cloth) The sprouts will continue to grow.

Method:
1.Boil the sprouts with salt, strain and set aside. Do not make them mushy. The water can be used for other curries. Do not throw it away.It is full of nutrients.
2. Boil the potatoes and cut into small cubes.
3. Also cut the onion finely and tomato into cubes.
4. In a pan heat oil and add the cumin seeds and asafoetida. When they crackle, add the onions, garlic, ginger and green chillies.
5. Saute a little and add the tomatoes and the spice powders.
6. Stir in the boiled sprouts and potatoes. Stir to mix.
Garnish with coriander leaves.

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MIXED VEGETABLES AND RAJMA SABZI

Have you ever tried out the dry version of rajma.with some vegetables added to it ?
You can have it as a side dish or just relish a bowlful like  salad.

Ingredients:
Rajma .... 1 cup ( soaked and boiled)
Potato ..... 1 small (peeled and cubed)
Cabbage .. 1/2 cup ( cut into cubes)
Bell pepper/capsicum .. 1/2 cup (cut into cubes)
Onion .............. 1 medium (sliced)
Tomato ............ 1 cut into cubes
Ginger ........... 1 tbsp (grated)
Garlic ............ 1 tsp (crushed)
Green chillies .. 1-2
Turmeric powder ... 1/4 tsp
Cumin powder .... 1/2 tsp
Coriander powder .. 1 tsp
Red chilli powder ... 1/4 tsp (add more if you like it spicier)
Kasoori methi ........ 1 tsp
Salt
Oil

Method:
1. Soak the rajma for few hours or over-night and boil them with little salt. Set aside.
2. In a pan heat oil and saute the onion. Tip in the ginger, garlic, green chillies and tomato.
3. Next add the cubed vegetables, salt and spice powders. Simmer on low flame until cooked. Sprinkle little water if needed.
4. Now stir in the boiled rajma and mix. Sprinkle the kasoori methi.
Serve with rotis/naans/parathas.

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Rajma 

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SUKHE ALOO

Simple stir fried aloo ki sabzi to serve with rotis and puris. Comfort food.

Ingredients:
Potatoes.... 2-3 (sliced)
Tomato ... 1 small ( cut into small pieces)
Ginger, garlic paste ... 1 tsp. each
Green chillies ... 1-2
Cumin seeds ..... 1 tsp
Handful of green leaves chopped - mint / coriander / methi / spinach
(use anything that is available at home)
Turmeric powder ... 1/4 tsp
Coriander powder ... 1/2 tsp
Red chilli powder ....a little if you like it spicy.
Salt .... to taste
Oil .

Method:
1. Cut the potatoes into slices and put them in salt water until you cook.








2.Heat oil in a pan and add cumin seeds. when they crackle add the potatoes and fry them on low flame. cover with a lid, stirring frequently.







3. When they are half done, add the greens, tomatoes, ginger-garlic paste, chillies and the spice powders and salt.









4. Saute for a minute and simmer. Sprinkle little water if necessary.
This makes a perfect side dish to go with rotis, puris, dal chawal, pulao. Ideal dry sabji for lunch box.

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MASALA DOSA

I think dosa needs no introduction.. It is the most popular South Indian dish loved by one and all.

DOSA
Ingredients:
Urad dal .... 1 cup
Rice ........... 3 cups
Methi seeds .... 1 tsp.
Baking soda ... a pinch
Salt ... to taste
Oil.

Method:


1. Soak dal and rice separately for at least 5-6 hours.Add methi seeds while soaking.
2. Grind them separately adding enough water to a smooth batter. Mix them well, adding salt and leave to ferment preferably over night.

3. Just before making dosas mix the baking soda. Spread a ladle full of batter on a hot griddle and make dosas.

4. Sprinkle a little podi and spread a little masala on each dosa. Apply a little ghee or oil to make it crisp.

Masala:

Potatoes.... 4-5
Onions ... 2
Green chillies ... 2-3
Ginger ....... 1 tsp. grated
Curry leaves ... a sprig
Coriander leaves ... handful

mustard seeds... 1 tsp.

Cumin seeds ... 1 tsp.

Asafoetida ...... a pinch

Urad dal or chana dal ... 1 tsp.

Turmeric powder ... 1/8 tsp.
Salt .... to taste
Oil
Method:
1. Boil and peel the potatoes. Cut into cubes.
2. Slice the onions and green chillies.

3. Heat a little oil and add the mustard seeds, cumin seeds, urad dal and asafoetida. When the seeds crackle, put the sliced onions, green chillies, curry leaves and grated ginger. Saute for a minute.


4. Now put the potatoes, salt and turmeric. Mix and sprinkle a little water and simmer until done. Break/mash the potatoes a bit while stirring to blend with the onion masala.

Garnish with coriander leaves.

COCONUT CHUTNEY

See recipe HERE

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MAGHAMETHI / GREEN MOONG CURRY

This is an interesting recipe of green moong curry from my friend Meena Bhatia's blog (Bhatia Speciality).. simple and healthy..She  has soaked methi seeds along with moong dal. Methi has lot of medicinal values and how we used to hate eating anything with methi when we were young because it is bitter. You can make it with or without tadka / tempering At home I like to make the oil-free version, but I add the tempering when serving it to the guests.
Recipe source - Homely Food

Ingredients:
Whole moong ... 1 cup (soaked for few hours)
Methi seeds .... 1 tsp (soak along with the moong)
Ginger .......... 1 tsp (grated)
Green chillies .. 2-3
Turmeric powder ... 1/4 tsp
Mango powder ...... 1/2 tsp (You can add raw mango pieces in the mango season)
I have added tamarind juice as we don't get mango powder here..
Salt ......... to taste
Coriander leaves .. for garnishing

For Tempering:
Cumin seeds ... 1 tsp
Dry red chillies .. 2
Asafoetida ...... a pinch
Ghee / oil ... 1-2 tbsps
Red chilli powder .. a pinch (add it when the tempering cools down a bit to get a nice red colour)

Method:

1. In a pressure cooker, cook the moong & methi with one cup of water for 2 whistles.
2. Open after the steam is let out. Mix with the ladle.
3. Add more water (as desired consistency) and the rest of the ingredients listed in the first column.
4. Add the tempering and serve with rice / rotis.
(In case you are not adding the tadka. then add the asafoetida and red chillies while cooking.)

TIP: Adding a pinch of red chilli powder to the tempering (after it is cooled a bit) gives a rich colour to the dish and makes it look more presentable.

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SCHEZWAN FRIED RICE

This is a spicy and delectable dish. Very easy to prepare and a perfect one pot meal to satisfy your palate. You may prepare this with any vegetables of your choice and add chicken or shrimps.

Ingredients:
Rice ....      2 cups (cooked)
Chicken .... 1/2 cup (boiled and shredded)
Eggs ......... 2 (scrambled)
Carrot .......  a small piece (finely chopped)
Capsicum... half (cut into small pieces)
Spring onion ... 1 or 2 sprigs (finely chopped)
Celery ............. small piece (finely chopped)
Garlic ............ 1 tbsp (crushed)
Red chilli sauce .. 1 tbsp  or more as per your taste
Soy sauce ............ 1 tbsp
Ajinomotto ........ 1/2 tsp (optional)
Salt ................... to taste
Oil

Method:
1. Boil the rice adding salt. Strain and let it cool.
2. Prepare the chilli sauce by grinding together fresh red chillies, garlic,salt and tomato puree. If fresh red chillies are not available, soak dry chillies in hot water for a couple of hours and make the sauce.This can be made in large quantity and stored. Fry it in oil and store to make it last longer.
3. In a wok pour oil and saute the garlic. Add the vegetables and stir fry them for a minute or two. Do not over cook them.
4. Add the sauces, salt, ajinomotto, scrambled eggs and boiled and shredded chicken.
5. Tip in the boiled rice and stir fry until everything is mixed well.
Garnish with chopped spring onions.

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NAMKEEN CHILLO / SAVOURY PANCAKE ( Using Left-over Rice )

An excellent breakfast idea ....and also making use of the left-over rice in a different way..

Ingredients:
Wheat flour ... 1 cup
Cooked rice ... 1/2 cup ( I used left-over rice)
Green chillies .. 1-2 (finely chopped)
Coriander leaves .. Handful
Grated ginger ..... 1 tsp
Whole coriander seeds .. 1 tsp (you may also use Cumin seeds)
Asafoetida ........ a small pinch
Baking powder ... a small pinch
Red chilli powder .. as per your taste, since we have added green chillies
Salt .... to taste
Oil ...  for making pancakes
Water ( as needed)

Method:

1. Mix the flour with all the mentioned ingredients except oil., adding as much water as needed to make a thick batter.

2. Using a ladle, spread the batter on a griddle / tawa.

3. Pour little oil with a spoon to fry the pancakes to a crispy texture.
Serve hot with any pickle / chutney / sauce.

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