MASALA MOONG SPROUTS

Including sprouts in our daily diet is supposed to be good for health. Eating them raw in the form of
salad often becomes boring. I try to experiment different combinations and here is one of the preparation I relish the most. I have used rasam powder to flavour the dish.....however you can try out many variations like sambar powder, chat masala. In the place of potato you can also try out carrots, corn, macaroni etc etc.

Ingredients:
Bean Sprouts .... 1 cup
Potato .......... 1 ( boiled and cut into small pieces)
Onion ......... 1 ( sliced)
Green chilli .... 1 ( chopped finely)
Coriander leaves ..... Handful
Turmeric powder .... 1/4 tsp.
Rasam powder ........ 1 tsp
Salt .............. to taste
Oil ............... 2 tbsp.
Lemon/lime juice

For tempering :
Cumin seeds .... 1 tsp.
Mustard seeds ... 1 tsp.
Asafoetida ........ a pinch
Dry red chillies ... 2
To make sprouts soak 1/4 cup whole moong in water for few hours. Drain the water and keep them wrapped in a wet napkin for a day, sprinkling the water on it once or twice. If you want the sprouts to grow longer keep them for one more day.

Method:

1. Boil water in a pan with a little salt and put the moong sprouts in it. Give just one boil and switch off the gas. We have to keep the sprouts a little crunchy. ( not over cooked) Drain and set aside.

2. In a pan heat the oil and add the tempering ingredients.










3.When they crackle add the sliced onions and saute until translucent.








4. Add the boiled potato pieces, rasam powder and green chillies.

5.  Stir in the sprouts and squeeze out a little lemon juice. Stir it carefully to mix everything well.

Pin for later

You may also like:

Masala Peanuts

Bhutte Ka Kees

Chana Sundal

DRUMS OF HEAVEN (chicken Lollipops)

This is a very popular Indo-Chinese starter made with chicken drumettes. You can serve them just fried with a dipping sauce or sauteed in some spicy sauce after frying.

Ingredients:
Chicken wings ....... 1/2 Kg
Ginger-garlic paste... 1tbsp
Ajinomoto ............. a pinch
Vinegar ................. 1tbsp.
Soya sauce ........... 1tbsp.
Red chilli powder...1/2 tsp
Brandy ................... 1tbsp
Salt to taste


Marinate the chicken wings in this mixture for few hours.

For the batter:
White flour ............ 3-4 tbsps.
Cornflour .............. 2 tbsps.
Eggs ....................... 2
Red chilli powder ....1/4 tsp.
Red colour .............. a pinch
Ajinomoto ............... a pinch
Salt to taste

Mix the above ingredients adding a little water.

Dip the wings in this batter and deep fry.
Fry on medium flame to allow the chicken wings to be cooked.
Wrap a piece of foil paper on the bone and serve with chilli sauce.

Pin for later

You may also like:

Salmon Cigars

Spring Roll Prawns

Chicken Gold Coins

STUFFED CHICKEN DRUMSTICKS

This is a very light and mild snack. I have stuffed the chicken drumsticks with crumbled paneer and mint leaves with just a basic tempering and grilled them.

Ingredients:
Chicken drumsticks ......... 5-6
Paneer (cottage cheese).....1/2 cup
Mint leaves ......................... 1/4 cup
Coriander leaves ............... 1/2 cup
Green chillies .................... 2-3
Lime ................................. 1
Coconut milk powder ..... 2 tbsps.
Garlic paste....................... 2 tbsps.
Salt .................................. to taste

Method:
1. Wash the chicken and pat it dry. With a sharp knife make a slit in the middle.

2. Marinate it with salt, and lime juice (use half a lime)

3. Crush the paneer. Grind the green chillies, mint and coriander leaves coarsely preferably in a mortar and pestle.

4. Add the crushed paneer and a little salt to it and mix well.

5. Stuff this mixture into the chicken legs on either side of the bone and secure the edges with tooth picks.

6. Dilute the coconut milk powder with quarter cup waterto make a thick cream, add a little lime juice, garlic paste and salt.( You may also use fresh cream instead )

7. Pour this over the chicken legs and leave it in the refrigerator for at least 4-5 hrs.

8. Preheat the oven and grill the chicken for 35-40 minutes.
9. To give a brownish roasted colour, brush the chicken with a little oil and saute on a non stick griddle.
10. Remove the toothpicks, wrap a piece of foil paper on the bones and serve hot.

Pin for later

You may also like:

Achari Murgh Tikka 

Hariyali Murgh Tikka

Malai Murgh Tikka

QUAIL EGG FRITTERS / PAKORAS

Quail eggs are abundantly and easily available in Brazil. We always relish the boiled ones that they serve at the salad counters in the restaurants here. I thought making pakoras with them will really be a nice idea to serve as a party snack. It was a real hit. They tasted delicious and looked cute too.

Ingredients:
Quail eggs ... 12
Gram flour ..... 5-6 tbsps.
Salt .......... to taste
Baking soda ... a pinch
Ajwain/carom seeds ... 1/8 tsp. ( optional)

To marinate:
Garlic paste ... 1 tsp.
Lime juice or vinegar ... 1 tbsp.
Salt ..... to taste
Red chilli powder ... 1/4 tsp.( or less)
Garam masala ........ 1/2 tsp.
Turmeric powder ... 1/8 tsp.
Oil .... to fry

Method:


1. Boil the quail eggs.








2. Peel them.









3. Mix the ingredients for the marination and marinate the eggs. Set them aside for at least 1 hour.






4. Saute them in a shallow pan with a little oil.

5. Mix the gram flour with baking soda, salt, ajwain. Make a thick batter adding water.

6. Heat oil in a pan and dip the prepared eggs in the batter and deep fry them to a crispy golden brown colour. Serve hot with any sauce of your choice.

Pin for later

You may also like:

Cocktail Vada

Cocktail Idli / Mini Idlis

Baby Corn Fritters

CORN PALAK

 Spinach which is loaded with nutrition makes a beautiful and colourful combination with anything and everything. I simply love this combo of  sweet corn with desi ghee ka tadka. If you are making it for a party you can stir in some cream to make it rich. 

Ingredients:
Palak ............. 1 bunch (or) 1 pkt.frozen
Corn ............... 1 cup boiled (or) 1 small tin
Green chillies ... 3-4 chopped
Ginger garlic paste....1 tbsp.
Onion ........................ 1 chopped very finely
Corn flour ................. 1 tbsp. (or) White flour
Ghee .........................2 tbsp.
Coriander powder.... 1 tsp.
Cumin powder.......... 1 tsp.
Garam masala.........1 tsp.
Turmeric powder......1/2 tsp.
Salt to taste

Method:
1. Boil palak adding salt and greeen chillies. Grind it coarsely.
2. Mix the boiled corn, turmeric powder, cumin and coriander powders and simmer it for 3-4 mins.
3. In a pan heat ghee and fry the onion, and ginger garlic paste till light brown and add the garam masala. Now mix this in corn palak.
4. Again heat a little ghee and fry the corn flour on low flame taking care not to make it brown. Stir it into the prepared vegetable and simmer for 1-2 minutes.

Pin for later

You may also like:

Palak Mushroom Curry

Lehsooni Palak

Palak Aloo