Ingredients: 100 to 125 grams bean sprouts 6 to 8 thin slices of cucumber (peeled), cut in half and cut in half moon slices 1/2 tsp ginger, sliced 1 scallion, sliced thin 1 small carrot, grated on large holes 1 tablespoon cilantro, minced 1 tablespoon sesame seeds, toasted juice of 1/2 lime 1 tsp oil 1 tsp soy sauce 1 green chili, finely chopped (optional)
Method: 1) Add 1 tsp oil to hot frying pan and quickly fry ginger pieces until crisp. Remove from the pan. Drain the oil and reserve. 2) In bowl, combine sprouts, cucumber, scallions, carrot, cilantro and green chili and mix well. Add lime juice, remaining oil from pan, soy sauce, fried ginger, and toasted sesame seeds. Garnish with sesame seeds.
Tip: 1) Sprouts are very delicate. Hence, do the mixing very gently. Also, do not over-mix, it will mush the sprouts.
For tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, few curry leaves
2 big garlic cloves, crushed
1/4 cup finely chopped onion
1/4 cup fresh coconut
2-3 kokum pieces
1/2 tsp Goda masala (optional)
Salt to taste
1/2 tsp sugar or to taste
Method:
1) Soak mung beans over night in warm water. Next morning drain all the water. Pick and remove any hard bean or small stone. Take a clean cotton cloth and place the mung beans at the center. Gather all the edges and tie tightly. Put it someplace warm to sprout. It will take atleast 10 to 12 hours to sprout. And in winter this time period may lengthen. Once mung beans are sprouted, put them in cold water and drain immediately just before beginning to make sabzi. A little bit water will prevent mung beans from burning after putting them in hot pan.
2) Heat oil in the pan. Add mustard seeds, hing, turmeric, red chili powder, curry leaves. Add garlic cloves and saute until color changes to light brown. add onion, salt and cook until onion becomes translucent.
3) Add these mung beans, salt and kokum to the pan and saute well. Cover and cook over medium-high heat. Do not let the mung beans become dry. Also, do not add too much water at once. It will diminish the flavors. Occasionally, sprinkle 2-3 tbsp water to avoid drying. It will take around 15 to 20 minutes to cook the mung beans.
4) When mung beans are almost done, add fresh coconut, some salt and goda masala. Also add water to get the desired consistency. Add sugar and boil for couple of minutes.
Serve hot with Chapati.
Tips:
1) This sabzi can be prepared without onion and garlic. However, garlic and onion gives nice flavor to this sabzi.
Ingredients: 1/2 cup Matki For Tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp asafoetida, 1/8 tsp turmeric powder, 1/2 tsp red chili powder 4-5 curry leaves 1/2 tsp goda masala (optional) 2-3 Kokum petals 1 tbsp jaggery salt to taste
Method: 1) Soak matki in plenty of warm water overnight or for 7-8 hours. Put the soaked matki in a colander for 20 minutes and let the excessive water drain out. 2) Take a muslin cloth or any clean cotton cloth and mound matki at the center. Gather all the edges and tie tightly. Put this pouch at a warm place atleast for 10 to 12 hours. You may require more time if the climate is dry and cold. 3) Put the sprouted matki in water and then discard the water. It will prevent burning when added to hot kadai. 4) Heat oil in a kadai. Add mustard seeds. add hing once mustard seeds crackle. Then add turmeric powder, chili powder and curry leaves. Add matki and saute for few minutes. Add some salt. 5) Cover the pan and cook for few minutes. Sprinkle some water (few tbsps) whenever needed. Do not let matki become dry. Also, don't add too much water. Both will spoil the taste. 6) When matki is half way done, add kokum and goda masala. When matki is almost done, add jaggery and some water. Boil for few minutes. Let the matki cook completely. Add some fresh scraped coconut and cilantro. Serve hot with chapati.
Ingredients: :: To cook Rice :: 1 and 1/2 cup Basmati Rice 3 cups hot water 1 star anise, 2 bay leaves, 2 Cloves 1 tbsp Ghee 1/2 tsp salt :: To make Masoor Gravy :: 1/2 cup Masoor 1 tbsp ghee 2 cardamoms, 2-3 black pepper 1/4 tsp turmeric powder 1 tsp red chili powder (I used 1/2 tsp kashmiri red chilil powder for color and 1/2 tsp normal red chili powder for spiciness) 1/2 cup finely chopped onion 1 tsp ginger paste 1 tsp garlic paste 1/2 cup yogurt 1 tsp coriander powder 1/2 tsp cumin powder 1 tsp garam masala 2 tbsp golden raisins, few cashews salt to taste
Method: 1) Soak Masoor overnight or 7 to 8 hours in sufficient water. Pressure cook Masoor up-to 1 whistle without adding water (For details see tip below). Add little salt when pressure cooking. 2) Heat ghee into a pan. Add cardamom and black pepper. Saute for 10 seconds. Add turmeric powder, chili powder, and ginger garlic paste. Saute for 15 seconds. Add onion and saute till it becomes translucent. 3) Now add cooked Masoor and 1/2 cup water. Add little salt (remember- salt added while pressure cooking). Simmer for few minutes. Add garam masala, cumin-coriander powder, raisins, cashews. Check the taste and adjust the spices. Remove from the heat. gravy should be thick in consistency as we are going to add yogurt once it cools down. 4) Let the gravy cool down a bit. Add yogurt and whisk well. Add little salt if needed. 5) Soak basmati rice for 10 minutes into cold water. Then discard the water and keep the rice aside for 20 minutes. 6) Heat a medium saucepan. Add ghee and wait till it melts. Add star anise, bay leaves and cloves. Saute for 10 seconds. Now add rice. Saute continuously until rice becomes completely dry. You will also notice the changes in texture of rice. 7) Once rice is nicely roasted, add hot water and salt. Give a nice stir and let it boil uncovered over high heat. Turn the heat to low, the moment water on the surface disappears. Cover the pan and let the rice cook in steam until grains are almost done. Let the rice sit for a while, because if we add gravy in hot rice, the grains are likely to brake. 8) Fluff the rice with a fork and mix in the gravy little by little. Mix well but gently. 9) Add some ghee. Cover and simmer for 10-15 minutes over low heat. Serve hot with Raita
Tips: 1) Roasting rice over high heat for 6 to 8 minutes results in fluffy rice after cooking. 2) If you don’t have enough time for soaking, immerse the masoor in hot water for couple of hours. 3) Pressure cooking without adding water means - Add a cup of water at the bottom of pressure cooker and DO NOT add water in the steel container inside the pressure cooker. In this steel container we are going to put only soaked masoor. 4) To lessen the amount of ghee, use oil for making Gravy and skip adding ghee at the end.
Serves: 3 to 4 persons Time: 20 minutes (Excludes time for soaking chawli)
Ingredients: 1/2 cup Chavli 1/4 cup Onion, finely chopped 1 big Tomato, pureed 2 garlic cloves, peeled For tempering: 3 tsp Oil, 2 pinches of Mustard seeds, 1/4 tsp cumin seeds, 1 green chili, 4 curry leaves, pinch of asafoetida, 1/4 tsp Turmeric powder, 1/2 tsp red chili powder 1/2 tsp Kanda-Lasun masala 1 tsp Tamarind pulp 2 tbsp Fresh grated coconut 2 tbsp Cilantro, finely chopped + 1 tsp for garnishing salt to taste
Method: 1) Soak Chavli beans for atleast 3 hours. Pressure cook upto 1 or 2 whistles. 2) Heat a Kadai over medium flame. Add 2 tsp oil. Add mustard seeds and wait till its crackle. Then add cumin seeds, green chili (slit), curry leaves, asafoetida, turmeric powder, red chili powder and cilantro. Saute for few seconds. Add onion and cook until translucent. 3) After onion gets cooked, add tomato puree. Cook over medium low heat for few minutes. Now, add cooked chavli beans and a cup of water. Stir and add Kanda lasun Masala, tamarind pulp, coconut and salt. 4) Adjust the consistency by adding required amount of water. Cook for few minutes over medium heat. Once the Amti is ready, heat oil in a tadka pan (very small pan). Add whole garlic cloves, pinch of asafoetida and pour it on the Amti. Stir. Garlish with cilantro and serve the amti with White rice.
Tips: 1) Add boiled, peeled and cubed potato to this curry to make it more flavorful. 2) You can add Goda masala or any other curry masala instead of Kanda Lasun Masala.
Ingredients: 1 to 1 and 1/4 cup Dalimbya (soaked, sprouted and peeled) (Step 1) 12 to 15 Ivy gourd (tondali) For Tempering: 1 tbsp oil, 1/4 tsp mustard seeds, 1/2 tsp Cumin seeds, pinch of Hing, 1/4 tsp Turmeric powder, 1/2 tsp Red chili powder 4 curry leaves 2 tbsp dry coconut, grated 1 tsp cumin seeds 1 tsp jaggery 1/4 cup cilantro, finely chopped 2 tbsp fresh grated coconut Salt to taste
Method: 1) Soak dry Vaal beans into warm water for 10 to 12 hours. Drain after around 12 hours. Put them into clean cheese cloth, gather all the edges and make a tight parcel. Place this parcel at a warm place for sprouting. It will take atleast 10 to 12 hours to get approx 1 cm long sprouts. Put the sprouted beans into warm water. Peel them gently without crumbling the beans. Immerse peeled beans into cold water. 2) Wash the tondli. Cut off the tips. Slice each tondali lengthwise and make 4 to 5 wedges. Immerse them into cold water. 3) Heat a pan, Add dry coconut (grated) and roast over medium heat until color changes to light brown. Remove it from the pan and add cumin seeds. Roast it until color turns to dark brown. Crush the cumin and coconut coarsely. 4) Heat oil in a wok. Add mustard seeds and allow them to pop. Then add cumin seeds, asafoetida, turmeric powder, and red chili powder. Also introduce curry leaves and cilantro. Saute for few seconds and add sliced tondali. Saute, cover and cook for 2 minutes over medium heat. Drain the peeled beans and add to the wok. Saute gently. Cover the pan and let the beans cook nicely. You can put steel plate on the pan and add some water in it. This will help to steam-cook the sabzi. Add Kokum and salt. Also add crushed cumin and coconut. 5) Once tondli and beans are almost cooked, add jaggery and cook for a minute. Add fresh coconut, garnish with cilantro and serve hot with Chapati.
Tips: 1) For sour taste, little tamarind pulp can be used instead of kokum. 2) Some people prefer this vegetable with little watery consistency. To make it little watery, add little water while cooking the vegetables. 3) Add a tsp of Maharashtrian goda masala or garam masala for make the vegetable more flavorful.
Ingredients: 6 Samosas (medium) - Click here for Samosa Recipe 1/4 cup Green chutney 1/4 cup Tamarind chutney or Dates Chutney (click here for the recipe) 1/2 cup yogurt + pinch of salt (beaten) 1 tsp Chat masala 1/2 tsp Rock salt 1/2 tsp red chili powder 1/2 cup onion, finely chopped 1/2 cup finely chopped tomato 2 tbsp finely chopped cilantro, 1/4 cup fine sev Chana Masala Gravy 1 cup boiled white chickpeas For tempering: 1 tsp oil, 2 pinches cumin seeds, pinch of asafoetida, 1/4 tsp turmeric, 1 tsp red chili powder Make a paste of = 1/2 cup finely chopped onion + 2 garlic cloves + 1/2 inch Ginger + 1 green chili 1 medium tomato, pureed 1 tsp Chole masala 1/4 tsp Amchoor Powder (Dry Mango Powder) Salt to taste
Method: Chana Masala Gravy 1) In a pan / wok heat oil. Temper with cumin seeds, asafoetida, turmeric and red chili powder. Then add onion paste-ginger-garlic paste. Saute until onion paste gets cooked. Now add tomato puree and cook over medium heat. Add cooked Chana, amchoor powder, chole masala and salt to taste. Add little water, cover the pan and cook for 5 minutes. Samosa Chat 2) Keep ready 3 serving plates. Place 2 samosas in each serving plate. Crush them a little. Pour 1 ladle of Chana gravy over it. Add chopped onion and tomatoes. Sprinkle Chat masala and rock salt. Then add green chutney and tamarind chutney. Drizzle yogurt. Then again add tamarind chutney and green chutney. Sprinkle little red chili powder. Garnish with cilantro and fine sev. Serve.
Ingredients: ½ cup Masoor (whole brown lentils) 1 medium onion ¼ cup fresh grated Coconut For tempering: 2 tsp Oil, ¼ tsp Mustard Seeds, ¼ tsp Asafoetida Powder, ¼ tsp Turmeric Powder, 1 tsp Red chili Powder 2-3 Curry leaves 1-2 Kokum 1 tsp Sugar Salt to taste 2 tbsp chopped cilantro for garnishing
Method: 1) Soak ½ cup Masoor overnight in water. Drain and put them into clean cotton cloth. Hold all the edges of cloth and tie tightly. Keep it in warm place, atleast for 10-12 hours. 2) After Masoor gets sprouted, finely chop onion. Heat 2 tsp oil in a wok, add Mustard seeds, Asafoetida Powder, Turmeric Powder, Red chili Powder, 2-3 Curry leaves and grated coconut. Then add chopped onion. Add salt. 3) Stir fry onion till it becomes translucent. Then add Sprouted Masoor and Kokum. Cover the wok with lid. Keep the heat on medium. Do not add water. let the Masoor cook on steam. Sauté in between. Add sugar. 4) Once masoor are done, garnish with cilantro. Serve hot with Chapati.
Note: 1) If you climate is cold, it coul slow down the sprouting process. Then just preheat the oven for 2 minutes. Turn off the oven and Put the tied masoor in the oven. It will keep Masoor warm and make them sprout.
Ingredients: 1/2 cup Masoor (Red Lentils) 1 Tomato, chopped 2-3 Garlic cloves, crushed 2 tbsp scraped coconut 2 tbsp Cilantro, finely chopped 1 tsp Cumin powder 2 tsp Goda Masala 1 tbsp Jaggery 2 Kokum For Tempering: 2 tsp Oil, 1/4 tsp Mustard seeds, 1/4 tsp Cumin, Pinch of Asafoetida, 1/4 tsp Turmeric Powder, 1 tsp Red Chili Powder, 2 to 3 Curry leaves Salt to taste Method: 1) Roast Red lentils over medium heat for about 15 to 20 minutes. Let it cool down. 2) Pressure cook Red Lentils to 3 to 4 whistles. 3) Heat 2 tsp Oil in a wok. Add Mustard seeds, Cumin, Asafoetida, Turmeric, Red Chili Powder and curry leaves. Saute for 5 seconds and add crushed Garlic and coconut. saute for a minute and add add chopped tomato. saute till tomato becomes mushy. 4) Mash cooked lentils a little bit and add it to the wok. Add 1 cup or more water to get desire consistency. Let the dal boil for 2 minutes. 5) Add Kokum, Goda masala, salt and Jaggery. Give a nice stir and let it boil over medium heat for 4 to 5 minutes. Garnish with Cilantro. Serve with hot White rice.
Note: 1) If you don't want the sweetness, skip Jaggery. Also, you can substitute Goda Masala with Curry Masala or Garam Masala.
Labels: Lentil Soup, Healthy Winter soup, Red Lentil Soup
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