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Showing posts from September, 2010

Sprouted Moong Bean Pulao (Sprouted Moong and Rice Stir Fry)

This recipe makes good use of sprouted moong beans. I am not a big fan of sprouted beans, and feel bad about it as its great source of nutrients.While surfing for some interesting recipes, I found it this recipe here and couldn't wait to try my hands. Must tell you, this is a nutrilicious (nutritious + delicious) recipe !

Ingredients
Green sprout beans - 1 cup
White rice - 1.5 cups
Red onions - 1 medium, sliced
Spring onions - 1bunch
Bell peppers - 1medium
Ginger - 1 inch
Garlic - 2 cloves 
Green chillies - optional
Salt to taste
Cilantro leaves for garnishing
Vegetable oil - 2-3 tbsp
Dry Spices
Turmeric - 1 tsp
Corriander powder - 1tsp
Fennel seeds - 1 tsp
Cumin seeds - 1/2 tsp

Method
Cook white fluffy rice as indicated in this post Heat oil, add cumin seeds and when it starts to splatter add fennel seeds. Add red onions, spring onions, ginger, garlic, green chillies and bell peppers. Now add green beans sprout and saute for 3-5 minutes, add all the dry spices, salt and 1/2 cup w…

Sabudana Khichdi [Spicy Tapioca]

Sabudana [Sago seeds, Tapioca] is one of the most popular ingredients for preparing food for fasts and special festivals.




Ingredients
Sabudana (Sago) - 1 cup
Peanuts - 1/2 cup, roasted
Boiled potato - 1/2 cup, diced
Green chillies - 1, chopped (optional)
Ginger - 1/2 inch, grated
Cumin seeds - 1 tsp
Sendha namak (Rock Salt) or regular salt if not fasting - to taste
Ghee or  Vegetable oil - 1-2 tbsp
Sugar - optional

Method Soak sago seeds for 3-4 hours in water, completely drain the water (you can leave sago seeds on the strainer for another hour to ensure there is no water)Add coarsely ground peanuts, salt and sugar to sago seeds Heat ghee/oil, add cumin seeds, add green chillies, grated ginger followed by potato and saute till potatoes turn golden color.  Now add sago seeds and mix gently. Turn off the heat when sago seeds turn translucent. Garnish with cilantro and lime juice and serve it hotNote It is very important to drain excess water from sago, else cooked sago will turn stickyI read …

Singhare Ka Halwa [Water Chestnut Fudge]

Singhare ka atta [water chestnut flour] is usually eaten during some fasts like Janamashtami, Navratra and many more festive occasions.Also it is good for people who have gluten allergy. It can be obtained from any Indian store

Ingredients Singhare ka atta [water chestnut flour] - 1 cup
Sugar - 1/2 cup
Ghee - 2-4 tbsp
Water - 2 cups

Method Heat 1 tbsp ghee and roast flour until it gets brown and releases nice aroma. Slowly add water and sugar and mix thoroughly to avoid any lumps [I did get few lumps , didn't affect the taste or texture]. Add remaining ghee and keep cooking on low heat till its forms a big lump. Spread it on a plate and flatten by the back of spatula. Sprinkle some grated coconut powder or nuts[optional] and let it cool. Now cut them into slices and enjoy

Besan Sooji Halwa [Gram flour and Semolina Fudge]

I found this recipe when I was searching for besan laddos on the web. The picture looked so tempting in this blog that I couldn't stop myself from trying it out.This is super easy recipe and a very unique halwa/burfi


Ingredients Gram flour [besan] - 3/4 cup
Semolina [sooji]- 1/4 cup
Sugar- 1/2 cup
Milk - 1/2 cup
Water - 1/2 cup
Ghee - 3-4 tbsp
Cardamon powder - 1 tsp
Saffron strands - a pinch
Almond slices - optional

Method: Prepare a 2 thread sugar syrup by boiling water, sugar, cardamon powder and saffron strands and keep it aside Heat ghee 1 tbsp in pan and roast gram flour till it gives nice aroma. Add semolina to same mixture and continue to roast till it changes golden colorAdd milk followed by sugar syrup and stir constantly to avoid and lumpsAdd remaining ghee and keep stirring till the mix becomes dry [NOT completely dry]Spread the mix on grease plate and even the surface by the back of a spatula.Garnish with almonds and let it cool Cut it into diamond or square and enjoy !!…