30
Jun 17

Sprout mung (green gram) ki sabji

Mung sprout is my rocking super food; our family consumes it almost every day at any form either raw or cooked. It has high nutritional value and reduces cholesterol, high blood pressure and prevents heart diseases and control sugar. It is rich in vitamin ‘B’, iron and potassium.

Ingredients:

  • Sprout mung: 100 gm
  • Onion: 1no. (Medium)
  • Tomato: 1no. (Medium)
  • Green chili: 1no.
  • Ginger: 2”piece
  • Garlic: 4-5 flakes
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Cumin: 1 teaspoon
  • Black pepper: 8-10 no.
  • Coriander powder: 1 teaspoon
  • Coriander leaves: 1 tablespoon (chopped)
  • Mustard oil /cooking oil: 2 tablespoon

Preparation:

  1. Slice onion, tomato, green chili, ginger and garlic into small pieces, Keep aside

Method:

  1. Put oil into the fry pan on high flame until smoke starts coming; add cumin and black pepper, Sputter it for few seconds.
  2. Add onion; sauté for couple of minutes, add green chili, ginger, garlic and tomato, Stir it, and add salt, turmeric and coriander powder, reduce to low flame, fry till oil separates from masala (or liquid dries up).
  3. Add sprouts, stir fry for couple of minutes, add half cup of water, and cover the lid for 3-4 minutes till vegetables is done and gravy consistency comes. Stir occasionally, so that it should not burn, put off the flame.
  4. ‘Sprout mung (green gram) ki sabji’ is ready to be served.
  5. Serve with Indian bread or rice.
Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Ingredients

Ingredients

chopped Ingredients

chopped Ingredients

add cumin and black pepper

add cumin and black pepper

Add onion

Add onion

Add onion

Add onion

add green chili, ginger, garlic and tomato

add green chili, ginger, garlic and tomato

add green chili, ginger, garlic and tomato

add green chili, ginger, garlic and tomato

add salt, turmeric and coriander powder

add salt,
turmeric and coriander powder

Add sprouts

Add sprouts

add half cup of water

add half cup of water

cover the lid for 3-4 minutes

cover the lid for 3-4 minutes

put off the flame.

put off the flame.

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji


28
Jun 17

Sweet sattu sharbat (sweet protein drink)

Sattu is invented by laborers working in the fields for long years ago, since they needed an affordable filling and wholesome meal. It is high in protein content, hence it is ideal for those people, that’s why once upon a time it is called poor men’s food, but this humble sattu is packed with nutrients and actually a wonder food with loads of health benefits.

Making chana ka sattu is a time taking process; I used here ready sattu flour from Bihar but if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.

No need to cook, just mix it with water in a glass, eat sattu in any form either ‘Sweet sattu sharwat (sweet protein drink)’ or ‘Salted sattu drink (salted protein drink)’, it’s a great hydrating and cooling drink and for fitness freaks, a post workout protein kick. It is in fact more hydrating than water, so bye-bye to heat stroke with this sattu recipe…

Ingredients:

  • Sattu: 3-4 tablespoon
  • Water: 200-250 ml
  • Sugar/Jaggery: 3 tablespoon (as per taste)
  • Black salt: 1 pinch (optional)
  • Almond: 6-7 no.
  • Green cardamom: 1no.

Preparation:

  1. Slice the almond, keep aside.
  2. Peel off green cardamom and grind to powder, keep aside.

Method:

  1. Take a mixing bowl, put sattu, salt and sugar, add water in small quantity to avoid lumps and make smooth paste. Now add more water/chilled-water as per your choice of consistency; add sliced almond and cardamom powder.
  2. Transfer into serving glass, decorate with sliced almond and enjoy…
Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Ingredients

Ingredients

put sattu, salt and sugar

put sattu, salt and sugar

add water

add water

add water

add water

add sliced almond

add sliced almond

add sliced almond and cardamom powder

add sliced almond and cardamom powder

Transfer into serving glass

Transfer into serving glass

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)


28
Jun 17

Palak pakoda (spinach fritters)

I returned from holidays and same day rain started, I witnessed the dried plant of spinach turning into fresh, glittering green in my kitchen garden. It was so soothing to the eyes! It was raining and raining, I loved to see the plant bursting out and growing every day. I plucked some of them and made palak ka pakoda (spinach fritters). My favorites…

Ingredient:

  • Spinach: 100-150 gm.
  • Onion: 1no. (Medium size)
  • Green chili: 2-3no.
  • Garlic: 4-5 flex
  • Salt: 1 teaspoon
  • Ajawine (carom seeds): half teaspoon
  • Black pepper corn: 12-15no.
  • Besan (gram flour): 1 cup
  • Mustard oil: for deep frying

Preparation:

  1. Take spinach leaf; discard the hard stem, chop roughly and keep aside.
  2. Chop onion, garlic and green chili. Keep aside.
  3. Take a bowl. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper.
  4. Leave it for 10-15 minutes. Due to salt it gets watery, add chopped leaf and Besan.
  5. Mix and Mash all with the help hand, Mash properly (more you mash better it is). Now batter is ready for pakoda.

Method:

  1. Take a fry pan, heat oil, let oil to smoke. Pour a drop of batter into the oil.
  2. If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, take little quantity of batter by hand or spoon.
  4. Drop the batter into the oil, five- six pieces or as many which can be accommodated as per quantity of oil. As shown in photo.
  5. Deep fry, when they start to come up slowly turn over.
  6. Fry till it becomes golden brown from both sides, spinach pakoda is ready to be served.
  7. Serve hot with green chutney or raw peanut chutney, followed with tea or coffee.
Palak pakoda (spinach fritters)

Palak pakoda (spinach fritters)

Ingredient

Ingredient

Ingredient

Ingredient

chop roughly

chop roughly

. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper

. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper

Leave it for 10-15 minutes

Leave it for 10-15 minutes

add chopped leaf and Besan

add chopped leaf and Besan

batter is ready

batter is ready

Drop the batter into the oil

Drop the batter into the oil

Deep fry

Deep fry

Palak pakoda (spinach fritters)

Palak pakoda (spinach fritters)


24
Jun 17

 Savorite sevai

Ramadan month is at fag end and Eid is coming closer, the crescent moon (Eid ka chand) will signal the end of Ramadan, The joy of sharing ‘sweet sevai’ during the festival has no bounds, when the men will return from eidgah; there will be a lot hugging ‘Eid Mubarak’

Eid Mubarak in advance…

Here are three sevai recipes, I have already linked …

  1. Milky seviyan/seviyan kheer/seviyan payasam (Sheer khurma)
  2. Khoa seviyan and
  3. Savorite sevai
Milky seviyan/seviyan kheer/seviyan payasam (Sheer khurma)

Milky seviyan/seviyan kheer/seviyan payasam (Sheer khurma)

Khoa seviyan

Khoa seviyan

Savorite sevai

Savorite sevai

Ingredients:

  • Savorite/vermicelli: 100gm.
  • Sugar: 50 gm.
  • Ghee: 50 gm.
  • Water: 100gm.
  • Green cardamom: 6-7 no.
  • Almond: 8-10 no.
  • Raisins: 20gm.

Preparation:

  1. Peel off green cardamom, grind to make powder, keep aside.

Method:

  1. Heat ghee in a fry pan; add vermicelli, evenly stir and roast into the ghee on medium low flame, add water and sugar and stir it. Close the lid and cook on low flame until it is done. Put off the flame.
  2. Open the lid; add green cardamom powder and garnish with dry fruits. Savorite sevai is ready to serve on the occasion of Eid Milap.
Savorite sevai

Savorite sevai

Ingredients

Ingredients

add vermicelli

add vermicelli

roast into the ghee

roast into the ghee

add water

add water

add water and sugar

add water and sugar

add green cardamom

add green cardamom

garnish with dry fruits

garnish with dry fruits

Savorite sevai

Savorite sevai


23
Jun 17

Pineapple raita

According to NDTV raita gives unexpected twist to the main course. Freshness of curd infused with pineapple with a teaspoon of sugar balance the flavor.

The recipe is slightly elaborate to peel off pine apple, but I feel it is fun to me…but you can use tinned pineapple too…

Ingredients:

  • Pineapple (peeled): 100 gm
  • Curd (Yogurt): 200-250 gm
  • Black pepper powder: 1teaspoon
  • Black rock salt (kala namak): ½ teaspoon
  • Roasted cumin powder: ½ teaspoon
  • Salt: ¼ teaspoon
  • Sugar: 1 teaspoon
  • Mint leaves: 5-6 leaves

Preparation:

  1. Peel pineapple and chop into small pieces, keep aside.
  2. Chop mint leaves roughly.

Method:

  1. Blend the curd and transfer into mixing bowl; add all ingredients into it, mix them well and put into serving bowl.
  2. Now Pine apple raita is ready, you can serve this as side dish.
Pine apple raita

Pine apple raita

Ingredients

Ingredients

chop into small pieces

chop into small pieces

Pine apple raita

Pine apple raita

Pine apple raita

Pine apple raita