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Showing posts from June 28, 2013

Sprouts Corn Chaat

Ingredients

Handful of Sprouts
Handful of Corn kernels
Red Onion chopped 2 tbsp
Tomato deseeded-1/2
chopped  green chillies-1
cucumber-chopped 2 tbsp
Half a lime
Savory mixture or sev to garnish
Chaat masala-1 tsp

Mix sprouts, corn, onion, tomato,chillies, cucumber well. Sprinkle very little salt and chaat masala on it. Give it a quick stir. Squeeze the lime. mix thoroughly. Garnish it with coriander leaves.

Sprouts Moong Dal

Ingredients: Whole Moong Sprouts-1/2 cup Split Moong Dal-1/2 cup ginger sliced- 1" Red chilli pdr- 2 tbsp Coriander pdr-1 tbsp cumin pdr-1 tsp turmeric pdr-1/2 tsp Green Chillies-2 Onion-1 finely chopped Tomato-2 finely chopped Ginger garlic minced-2 tsp Salt to taste.

Heat the pressure pan, dry roast Split Moong dal till the aroma comes and the color changes to slight pink.  Add sliced ginger and chilli powder to this. Add the sprouts and water to this and pressure cook for 2 whistles. Transfer the contents once cooked and heat oil in the pan, temper it with jeera. Saute the onions finely chopped, add ginger garlic paste and saute till the raw smell subsides and add finely chopped or pureed tomatoes. Add all the powders at this stage, coriander pdr, cumin pdr, turmeric pdr, salt and adding garam masala pdr is purely optional.  Cook till the oil oozes out. Add the cooked dal mix now, give it a complete stir so that it completely blends, dal and curry mix.  Cook covered for another 5 mts and r…

Veggie Jalfezi

Vegetable Jalfrezi:
Bell Pepper-1 Red Onion-1 Tomato-1 Paneer-1/2 cup Zucchini-1 Green chillies -3 Lemon - 1/2 To temper Jeera-1 tsp Oil - 1 tbsp
Heat oil in wok preferably, it gives more room to add all the vegetables. Add Jeera once the oil is hot and saute Onion, Green Chillies slit, Tomato, Zucchini and Bell Pepper( the options are endless, quickly run through your fridge).Sprinkly a pinch of sugar to it. It helps the vegetables retain the color and texture.  Add salt and saute till they are partially cooked. Slice the paneer pieces and continue sauteing. You may add any masala powder of your choice now or completely skip. I add a little chilli powder to it to make it extra spicy. Squeeze the lemon and remove from heat. Garnish with Coriander leaves. This can be had as a dry side dish for roti, parathas. Or add Garli toast cubes and have it as salad bowl.

Veg Lunch Thali 1.- Paratha, Veg Jalfrezi, Sprouts Moong Dal

This is quite a filling lunch with right balance of carbohydrates and protiens.  Check out on  the blog for the recipes of Veggie Jalfrezi and Sprouts Moong Dal.