Baingan Bharta

Baingan Bharta is a simple dish and very easy to prepare. For Baingan Bharta, Brinjal/ Egg plant is roasted directly over the flame, then mashed and cooked with other spice powders. Baingan Bharta can be served with Serve Chapatis or any other Indian bread. 

Ingredients :

1. Brinjal (Egg Plant) - 1 Large

2. Onion - 1 (Chopped Finely)

3. Tomato - 1 (Chopped Finely)

4. Garlic - 2 Cloves (Chopped Finely)

5. Ginger - 1 tsp (Grated)

6. Green Chilly - 1 (Chopped Finely)

7. Cumin Seeds (Jeera) - 1 tsp

8. Turmeric Powder - 1/2 tsp

9. Coriander Powder - 3/4 tsp

10. Cumin Powder - 3/4 tsp

11. Garam Masala - 1 tsp

12. Oil - 1/2 tbs

13. Salt - Needed Qty

14. Coriander Leaves - 1/2 tbs (Finely Chopped)

Procedure :

1. Wash Brinjal and dry with a clean kitchen towel. Now, grease the brinjal with a little oil.

2. With a fork, roughly poke holes in the brinjal.

3. Now, keep the brinjal on the burner. Let the brinjal cook on low flame. 

4. Turn the brinjal now and then, so that the brinjal is cooked equally on all the sides. Cook till the skin is totally charred. Check that the inner flesh is soft.

5. Cool and the peel the skin completely. Mash and Keep aside. (You can roughly mash it with a fork or spoon. I used blender and it gave a smooth texture)

6. Now, in a pan heat oil. Add cumin seeds, onion, chilly, garlic and ginger. Saute till the onion turns transparent.

7. Add tomato and continue to saute till tomato turns mushy.

8. Add turmeric powder, coriander powder, cumin powder and garam masala. Mix everything together. Continue to saute till raw smell of the spice powders is gone.

9. Add mashed brinjal & salt. Mix well and allow the contents to cook on medium flame for about 5 minutes.

10. Garnish with coriander.

11. Serve hot with any Indian bread.

Carrot Kurma

This is quick to prepare. This Kurma can be prepared with limited ingredients. This goes good with any rice and Indian bread.

Ingredients :

1. Carrot - 2 (Medium Sized)

2. Onion - 1

3. Tomato - 1

4. Ginger - Garlic Paste - 1/2 tsp

5. Turmeric Powder - 1/4 tsp

5. Chilly Powder - 1/2 tsp (or) Adjust according to your taste

6. Garam Masala - 1 tsp

7. Oil - 1/2 tbs

8. Salt - Needed Qty

9. Water - 2.5 Cups

To Grind :

1. Coconut - 1 tbs

2. Cashew nut - 1 (Whole)

3. Green Chilly - 1

4. Fennel Seeds - 1/2 tsp

Roast all the above ingredients with a little oil and grind with little water to a fine paste.

To Temper :

1. Mustard - 1/2 tsp

2. Cumin Seeds - 1/2 tsp

3. Oil - 1 tsp

Heat oil. Add mustard and cumin. Let them splutter. Switch off the stove. Keep aside.

For Garnishing :

1. Coriander Leaves - A little quantity (Finely Chopped)

Procedure :

1. In a pan, take oil. Add onion and saute till it turns transparent.

2. Add ginger-garlic paste. saute on medium heat till the raw smell is gone.

3. Add chopped carrot and saute well.

4. Add tomato and saute till it turns mushy.

5. Add turmeric powder, chilly powder and garam masala. Stir the ingredients well once. 

6. Add water and salt. Cover the pan with a lid. Allow the contents to cook well on medium flame for 15 minutes.

7. Add the ground coconut spice paste and let the contents cook for another 5 minutes or until the kurma starts to thicken. (Don't cover the pan with lid after you add coconut paste)

8. Pour the tempering over the kurma and garnish with coriander leaves.

9. Serve with any Rice variety or Any Indian bread.

Time Taken for Preparation : Less Than 30 Minutes

Serves : 2

This participates in Jaleela's - Bachelor's Feast

Spicy Baby Potato

This is a very delicious side for roti or rice. 

Ingredients :

1. Baby Potato - 20 

2. Onion - 1/4 Cup (Chopped)

3. Tomato - 1 (Chopped Finely)

4. Ginger-garlic paste - 1/4 tsp

5. Bay Leaf - 1

6. Chaat Masala - 1/2 tsp or Adjust to your taste

7. Red Chilly Powder - 1/2 tsp

8. Turmeric Powder - 1/4 tsp

9. Garam Masala - 1/4 tsp

10. Yogurt (Curd) - 1 tsp

Procedure :

1. Cook baby potato with little salt. Remove skin and keep aside.

2. In a pan heat oil. Fry bay leaf for few seconds. 

3. Now add chopped onion. Saute till it turns transparent.

4. Add ginger-garlic paste. Saute until the raw smell is gone.

5. Add chopped tomato. Saute well till tomato turns mushy.

6. Add salt, turmeric powder, red chilly powder, chaat masala, garam masala and baby potatoes. Mix the the contents well.

7. Allow the contents to cook in medium flame for 5 minutes.

8. Now add yogurt. Mix the contents once. Continue to cook in medium flame for another 10 minutes.

9. Serve with any Indian Bread or Rice.

Baby Corn Paneer Masala / Baby Corn Paneer Gravy / பேபி கார்ன் பனீர் கிரேவி

This is a very rich and creamy curry that goes good with any Indian bread. I prepared this baby corn curry for our weekend dinner. I served it with Chapathi. 

Ingredients :

1. Paneer - 1 Cup (Cubed)

2. Baby Corn - 5 (Cut in to bite sized pieces)

3. Tomato - 2 (Chopped)

4. Onion - 1 (Chopped)

5. Ginger-Garlic Paste - 1 tsp

6. Chilly Powder - 1 tsp or Adjust to your taste

7. Garam Masala - 1 tsp

8. Dried Mango Powder - 1/2 tsp

9. Cumin Powder - 1/2 tsp

10. Coriander Powder - 1/2 tsp

11. Kasuri Methi - 1 tsp

12. Almond - 4

13. Cashew - 4

14. Milk - 1/4 Cup

15. Oil - 1/2 tbs

16. Butter - 1 tsp

17. Salt - Needed Qty

18. Sugar - 1/2 tsp

19. Water - 2 Cups or Adjust accordingly

For Garnishing 

1. Cashewnut - A Few

2. Raisin - A Few

3. Ghee - 1 tsp

Heat ghee. Medium the flame. Add cashew ad fry till it turns golde brown. Now add raisin. Switch off the stove. Keep aside.

Procedure :

1. Soak almond and cashew in milk for an hour. Grind to a smooth paste. Keep aside.

2. Heat a tawa. Add butter. When it starts to melt, add paneer cubes. Fry the paneer cubes on medium heat till the colour turns to golden brown. Keep the fried paneer aside.

3. Pressure cook baby corn pieces with a little salt for 2 whistles (Not more than that). 

4. Now, in a pan heat oil. Add ginger-garlic paste. Fry till the raw smell is gone.

5. Add oion and tomato. Saute till tomato turns mushy. 

6. Add red chilly powder, garam masala, cumin powder, coriander powder, salt and sugar. Saute for few minutes on medium heat. 

7. Add 1/2 cup of water and allow the contents to cook for five minutes.  Switch off the stove. 

8. Let the contents cool. Grind to a smooth paste.

9. Transfer to a pan. Add paneer and baby corn. Add 1.5 Cups of water. Let the contents cook for a five minutes. 

10. Add nut and milk paste. Crush Kasuri methi and add to the contents in the pan. Mix well. 

11. Switch off the stove when the contents starts to thicken.

12. Garnish with cashew and raisin.

13. Serve hot with Chapathi or any other Indian bread.

You may be interested in :

Side Dishes for Roti/Paratha/Chapathi/Poori

Baby Corn Masala & Chapathi, Chapathi & Dhal goes to my own event "Healthy Food for Healthy Kids - Healthy Combo Meal for Kids", guest hosted by Sowmya.

Poori Kizhangu / Poori Potato Masala

This is the best side dish for Poori or Rava Idly. The authentic way to prepare this kizhangu is, the potatoes should be mashed and cooked with onion, tomato and green chilly to a thick consistency. But, here I used potato pieces as well mashed potatoes. Both way it tastes great. This is very simple to prepare.

Ingredients :

1. Potatoes – 5 (Medium Sized)

2. Onion - 1 (Chopped Finely)

3. Tomato – 1 (Chopped)

4. Green Chilly - 2 (Cut into pieces) or Adjust to your taste

5. Curry leaves – A few

6. Coriander - 1/4 cup (Finely Chopped)

7. Mustard - 1/2 tsp

8. Turmeric powder - 1/2 tsp

9. Sambar Powder – 1/2 tsp (Optional)

10. Oil – 1/2 tbs

11. Salt - Needed Qty

Procedure :

1. Pressure cook potatoes. Peel and chop in to pieces. Mash few pieces and keep aside.

2. Take oil in a pan, splutter mustard.

3. Add curry leaves, green chillies and onion. Saute well till the onions turns golden brown.

4. Now, add tomatoes, turmeric powder and sambar powder. Mix the contents together. saute for few minutes.

5. Add about 2 cups of water and salt. Close the pan with a lid. Allow the contents to boil till the raw smell of the turmeric powder is gone.

6. Then add the mashed potatoes and chopped potatoes. Medium the flame. Mix the contents thoroughly.

7. Cook for 10 minutes.

8. Garnish with coriander leaves.

9. Serve with any Roti/Poori/Rava Idly.

Who tried this recipe?
1. Pinky
2. Priya Satheesh
3. Sharanya

Sprouted Chickpea and Paneer Kofta Gravy

This is a delicious and creamy gravy that goes good with any Indian Bread or Rice Variety. I added sprouted chickpeas to make it healthy. Please check out another version of Kofta preparation and Paneer Kofta Kurma here.

Ingredients :

For kofta :

1. Potato - 3 (Boiled)

2. Carrot - 1/4 Cup (Grated)

3. Beetroot - 1/4 Cup (Grated)

4. Paneer - 1 Cup (Grated)

5. Heavy Cream - 1/2 tbs

6. Cumin powder - 1 tsp

7. Coriander powder - 1 tsp

8. Red chilly powder - 1/2 tsp
9. Corn Flour - 1 tbs

10. Mixed nuts (almonds, walnuts and cashewnuts) - 1 tbs (Chopped)

11. Salt - Needed Qty

12. Oil - For deep frying 

Combine all the ingredients except oil. Make small balls from the mixture. Heat oil and deep fry the koftas till golden brown. Keep aside. Drain excess oil by placing the koftas in a kitchen towel.

For Gravy :

1. Sprouted Chickpea - 1/2 Cup (Cooked with a pinch of salt)

2. Onion - 2 (Medium Sized)

3. Tomato - 4

4. Ginger-Garlic Paste - 1 tsp

5. Cumin powder - 1 tsp

6. Coriander powder - 1 tsp

7. Red chilly powder - 1 tsp

8. Poppy seeds - 2 tsp (Slightly roast and grind)

9. Cashew - 1 tbs (Soaked in milk for 30 minutes and grind)

10. Garam Masala - 1.5 tsp

11. Milk - 1 Cup

12. Salt - Needed Qty

13. Oil - 1.5 tbs

Procedure :

1. Take oil in a pan. Add onion and fry till the onion turns light brown in colour.

2. Add ginger-garlic paste and fry till the raw smell is gone.

3. Add chopped tomato and saute till it turns mushy.

4. Add cumin powder, coriander powder, red chilly powder, poppy seeds powder, garam masala and salt. Mix the ingredients well.

5. Switch off the stove. Let the contents cool. 

6. Once cooled, grind to a fine paste with little water.

7. Transfer this to a pan and then add milk and cashew paste.

8. Now, add the cooked chickpeas.

9. Let the contents cook on a medium flame.

10. Switch off the stove when the gravy is thick enough.

11. Add koftas and serve immediately.

Chandrani's Spotlight - Curries/Gravies, event started by Indrani, Divya's The Master Chef Contest, MLLA-48, an event started by Susan and Archana's "Go Nuts", an event started by Kalyani.

Paneer Kofta Kurma

This kurma is quite a different recipe from usual Malai Kofta. This tastes excellent with Chapathi and Poori. This can also be served very well with any rice variety and other Indian breads. 

Ingredients :

For Kofta :

1. Paneer - 1 Cup (Grated)

2. Potato - 1 (Boiled)

3. Cornflour - 1 tbs

4. Garam Masala - 1 tsp

5. Cashewnut - 1 tbs (Broken)

6. Salt - 1/2 tsp

7. Oil - For Deep frying

Combine all the above ingredients except oil. Make small balls. Heat oil and deep fry the koftas till golden brown. Drain excess oil by placing in a kitchen towel. Keep aside.

For Kurma :

1. Onion - 1/2 Cup (Finely Chopped)

2. Tomato - 1 Chopped

3. Ginger-Garlic paste - 1 tsp

4. Green Chilly - 1 or Adjust to your taste

5. Garam Masala - 1 tsp

6. Red Chilly Powder - 1/2 tsp

7. Turmeric Powder - 1/4 tsp

8. Milk - 1 Cup

9. Coconut -  1 tbs (Grated)

10. Fennel seeds - 1/2 tsp

11. Cashewnut - 2

12. Salt - Needed Qty

13. Coriander - Small Qty

For Tempering :

1. Ghee - 1 tsp

2. Fennel Seeds - 1/2 tsp

3. Cumin Seeds - 1/2 tsp

Procedure :

1. Grind coconut, green chilly,fennel seeds and cashewnuts to a fine paste. Keep aside.

2. Take oil in a pan. Add onion and saute till it turns transparent.

3. Add ginger-garlic paste and saute till the raw smell is gone.

4. Add tomato and saute for a while and then turmeric powder, red chilly powder, salt and garam masala. Combine the ingredients well.

5. Add a little water and allow the contents to boil for few minutes.

6. Now, add milk and let the contents boil.

7. Add ground coconut mixture and simmer the stove.

8. When the contents starts to thicken, temper with cumin and fennel seeds.

9. Switch off the stove. Add koftas. Garnish with Coriander.

10. Serve immediately.

Who tried this recipe?
1. Sharanya

Jackfruit Seed and Peas Kurma

This is a tasty and easy curry that goes great with any Indian bread.

Ingredients :

1. Frozen cooked Jackfruit seed - 1.5 Cups

2. Fresh Peas - 1/2 Cup

3. Onion - 1 (Finely Chopped)

4. Green Chillies - 2

5. Coconut - 2 tbs

6. Cashew nuts - 5 (Soaked for 30 minutes)

7. Poppy Seed - 1 tsp (Soaked for 30 minutes)

8. Fennel - 1/2 tsp

9. Bay Leaf - 1

10. Cinnamon - 1 inch stick

11. Garam Masala Powder - 1 tsp

12. Salt - Needed Qty

13. Oil - 1/2 tbs

14. Coriander - To garnish

Procedure :

1. Take oil in a pan. Add bay leaf, cinnamon and oil. Fry till onion turns golden brown.

2. Add jackfruit seed and peas. Saute for few minutes.

3. Add water, salt and garam masala.

4. Close the pan with lid. Medium the flame. Let the contents cook.

5. Meanwhile, grind coconut, chillies, cashew, poppy seed and fennel.

6. Add this masala to the contents in the pan. Wait till the contents get thickened.

7. Garnish with coriander.

8. Serve hot with any Indian bread.

Spinach Dhal

This is a delicious and healthy curry that goes great with any Indian bread and rice. 

Ingredients :

1. Spinach - 1 Medium bunch (Chopped)

2. Toor Dhal - 1/2 Cup

3. Moong Dhal - 1/2 Cup

4. Green Chillies - 4 or 5 (Slit vertically)

5. Onion - 1/2 Cup (Finely Chopped)

6. Tomato - 1/2 Cup (Finely Chopped)

7. Ginger - 2 tsp(Grated)

8. Garlic cloves - 4 (Thinly sliced)

9. Turmeric powder - 1/2 tsp

10. Cumin seeds - 2 tsp

11. Mustard - 1 tsp

12. Coconut - 1 tbs (Grated)

13. Oil - 1 tbs

14. Lemon Juice - 1 tsp

15. Curry Leaves - To Garnish

16. Salt - Needed Qty

Procedure :

1. Heat oil in a pan. Splutter mustard. Add cumin seeds. Fry for a minute.

2. Add ginger, garlic, chillies, onion and tomato. Saute till onion and garlic turns golden brown.

3. Add chopped spinach. Saute for few minutes.

4. Transfer to a pressure cooker. Add dhals, turmeric powder, salt and water.

5. Pressure cook with enough water for 4-5 whistle or till dhals become soft.

6. Finally, add coconut and lemon juice.

7. Garnish with curry leaves.

8. Serve hot with any Indian bread and rice.

Who tried this recipe?
1. Sharanya

Aloo-Gobi Masala / Potato - Cauliflower Gravy

A simple, creamy and delicious Aloo-Gobi Masala goes good with any Indian bread and rice.

Ingredients :

1. Cauliflower - 1 Cup (Cut Florets)

2. Potato - 2 (Cut in to cubes)

3. Tomato - 3

4. Bell Pepper - 1 Small sized (Cut in to equal sized square pieces)

4. Ginger - 1 tsp (Grated)

5. Green Chillies - 2 (Finely Chopped)

6. Mint - A handful(Optional)

7. Cashewnuts- 3

8. Milk - 3/4 Cup

9. Yogurt - 1 tbs

10. Coriander Powder - 1 tsp

11. Garam Masala - 1 tsp

12. Red Chilly Powder - 3/4 tsp or adjust to your taste.

13. Fennel seeds - 1/2 tsp

14. Cumin Seeds - 1/2 Tsp

15. Salt - Needed Qty

16. Oil - 1.5 tbs

Procedure :

1. Heat a little oil. Fry mint leaves and keep aside.

2. Again in the same pan, heat another teaspoon of oil. Add chopped tomatoes and cashew. Saute for few minutes. Remove from stove. Let it cool down. Grind and keep aside.

3. Meanwhile, half-cook cauliflower and potatoes in a microwave or on stove top.

4. Now, add the remaining oil in a pan. Add cumin and fennel seeds. Fry for a minute.

5. Add grated ginger, chopped green chilles and bell pepper. Saute for few minutes.

6. Add half-cooked cauliflower and potatoes. Saute them well.

7. Add coriander powder, garam masala, red chilly powder and salt. Mix them well with the contents already in the pan. Keep sauting for few minutes.

8. Add ground tomatoes and cashew mixture to the pan. Let them cook for few minutes.

9. Medium the flame and then add milk and let the vegetable cook on this creamy mixture.(will take approximately 15-20 minutes on medium flame)

10. Switch off the stove. Stir-in the yogurt.

11. Garnish with mint.

12. Serve hot with roti/chapathi/poori/paratha/pulav/briyani/fried rice

You may be interested in :

Other Side-Dishes for Roti/Chapathi/Paratha/Phulka/Rice

Beetroot Kurma

Brindha and Vivek were really happy to receive those lovely wishes from you all. Thank you friends :-)

Beetroot is my favourite vegetable right from my childhood days. Always, the coloured vegetables are good for health and I don't think, anyone would dislike a vegetable that has got many medicinal value. Beet greens and Beetroot are high in phosphorus, magnesium, iron and vitamin B6. Beetroot is effective in treating blood pressure, gastric ulcer, Cancer, gall bladder & kidney ailments and many more diseases.

Beetroot Kurma is prepared with just a few basic ingredients and this can be served as a side dish to any Indian bread variety and mildly flavoured rice dishes.

Ingredients :

1. Beetroot - 1/2 Cup (Chopped)

2. Onion - 1/2 Cup (Chopped)

3. Tomato - 1 (Finely Chopped)

4. Ginger-Garlic Paste - 1/2 tsp

5. Coriander Powder - 1/2 tsp

6. Red Chilly Powder - 1 tsp or adjust to your taste

7. Garam Masala - 1 tsp

8. Coconut - 1 tsp (Grated)

9. Poppy seed - 3/4 tsp (Soak for 30 minutes)

10. Cashew - 3

11. Coriander Leaves - For garnishing

12. Oil - 1 tbs

13. Salt - Needed Qty

Procedure :

1. Heat oil, add onion and saute till tender.

2. Add ginger-garlic paste and saute till the raw smell is gone.

3. Add chopped tomato and beetroot. Saute for about 5 minutes.

4. Now, add coriander powder, chilly powder, garam masala salt. Mix with the contents in the pan.

5. Add water and cover the pan with lid.

6. Meanwhile, grind coconut, soaked poppy seeds and cashew to a fine paste. Keep aside.

7. Once the beetroot is cooked well, add the ground masala. Mix well and medium the flame.

8. Switch off the stove when the contents get thickened.

9. Garnish with coriander.

10. Serve hot with any Indian roti or rice.

You may be interested in :

Beetroot Kheer

Beetroot Chutney

Beetroot Halwa

Who tried this recipe?
1. Sharanya

Peas Masala

Peas masala is a very simple dish which goes great with any Indian bread and rice variety.

Ingredients :

1. Peas - 3/4 Cup (Fresh)

2. Onion - 1/2 Cup (Chopped)

3. Garlic - 2 Cloves

4. Ginger - 1 tsp (Chopped)

5. Tomato - 1 Cup (Finely Chopped)

6. Turmeric powder - 1/2 tsp

7. Coriander powder - 1 tsp

8. Chilly powder - 1.5 tsp

9. Cardamom powder - 1/4 tsp (Optional)

10. Garam Masala - 1 tsp

11. Coconut - 1 tbs (Grated)

12. Honey or sugar - 1/2 tsp

13. Oil - 1 tbs

14. Yogurt - 1 tbs

15. Salt - Needed qty

16. Butter - 1 tsp

Procedure :

1. Heat oil in a pan, add chopped onions, ginger and garlic. Saute well on medium heat till onion turns golden brown.

2. Add chopped tomato,turmeric powder, garam masala powder,chilli powder, coconut, honey and coriander powder. Mix thorougly. Aloow the contents to cook for five minute.

3. Switch off the stove. Once the contents get cooled,transfer to mixer jar. Grind with little water till smooth.

4. Add 1 tsp of butter, add the ground contents and peas. Cook on medium flame till peas get cooked.

5. Swith off the stove. After few minutes, stir in the yogurt.

6. Garnish with coriander.

7. Serve hot with any rice variety or indian breads.

Who tried this recipe?
1. Priya Satheesh

Paneer Butter Masala

If you ask someone to tell a dish in Paneer, I bet they would for sure say "Paneer Butter Masala". This is such a popular dish and loved by everyone. The first thing that comes to anyone's mind about Paneer Butter Masala would be it's rich colour. Though, we all use the same base ingredients, we don't use the same method. Here is my way of preparing this yummy dish...Hope you all love it.

Ingredients :

1. Paneer - 1 Cup (Cubed)

2. Onion - 1 (Finely Chopped)

3. Tomato - 3 (Chopped)

4. Ginger-Garlic Paste - 1 tsp

5. Cumin Seeds - 1 tsp

6. Coriander Powder - 1 tsp

7. Garam Masala - 1 tsp

8. Red Chilly Powder - 1 tsp or adjust to you taste

9. Milk - 1 Cup (Boiled)

10. Cashew - 1 tbs (broken)

11. Butter - 1/2 tbs

12. Oil - 1 tbs

13. Cream - To Garnish

14. Salt - Needed Qty

15. Sugar - 1/2 tsp (just to enhance taste)

Procedure :

1. Add 1 tsp of butter and fry paneer till golden brown. Keep aside.

2. To the same pan, add 1 tbs of oil and then add cumin and onion. Saute for few minutes.

3. Now, add ginger-garlic paste and fry till the raw smell is gone.

4. Add tomotoes, saute for few minutes.

5. Add coriander powder, garam masala, salt, sugar and red chilly powder. Mix well.

6. Now, add cashew and milk. Allow the contents to cook for about 10 minutes in medium heat.

7. Once the contents get cooled, blend till smooth.

8. Add the remaining butter and the contents from the blender.

9. Drop fried paneer pieces and medium the flame.

10. Cover with lid. Cook for about 15 minutes.

11. Garnish with cream.

12. Serve hot with Indian Bread or Rice.

Who tried this recipe?
1. Sharanya

Sprouted Chickpeas Dhal

Chickpeas are high in fibe and using them in our diet significantly helps in reducing both total and LDL ("bad") cholesterol levels.So, they are heart healthy food. Chickpeas are low in sugar content and hence it is good for diabetic people. They are very rich in protein. Just a cup of chickpeas provides about 26% of recommended daily intake of protein.

Source : http://www.ehow.com/list_6019513_garbanzo-beans-health-benefits.html

Sprouts are health food as they have a higher source of nutrients. When sprouted, there is an amazing increase in nutrients. Sprouting process increases nutrients and correspondingly decreases calories and carbohydrate content.

Source : http://ezinearticles.com/?Benefits-of-Sprouted-Foods&id=114242

Ingredients :

1. Chickpeas (Sprouted) - 1/2 Cup

2. Moong Dhal - 1/2 Cup

3. Thoor Dhal - 1/4 Cup

4. Green Chilly - 4 or adjust to your taste (Slit Vertically)

5. Onion - 1/2 Cup (Finely Chopped)

6. Tomato - 1 (Finely Chopped)

7. Turmeric Powder - 1/2 tsp

8. Mustard - 1 tsp

9. Urad Dhal - 1 tsp

10. Oil - 1 tbs

11. Curry Leaf & Coriander - Small Qty

12. Salt - Needed Qty.

Procedure :

1. In a pressure cooker, heat oil. Splutter mustard.

2. Add urad dhal. Fry for a minute.

3. Then add onion, green chillies and tomato. Fry for few minutes.

4. Add moong dhal, thoor dhal and chickpeas.

5. Add salt, turmeric powder and water.

6. Pressure cook till the contents get cooked (4 to 5 whistle)

7. Garnish with curry leaves and coriander.

8. Serve with chapathi, dosa, naan, etc..

This participates in this "CWF - LB : Chickpeas", an event guest hosted by me and started byKiran.

Also, goes to Priya's "Let's Sprout" Event and Simona's MLLA # 26, an event started bySusan

Kerala Kadala Curry (with sprouted black channa)

This curry was in my to-do list for long time. Today, when I was thinking about a side dish forchapathi, all of a sudden this curry flashed in my mind. Although, I know that in Kerala they serve it with Puttu or Idiyappam or Appam, I prepared this aromatic, delicious and healthy curry as a side dish for chapathi. The combo tasted great together. There is some leftover curry and tomorrow, we are going to have it with Idiyappam :-) I made it bit more healthy with sprouted kala channa.

Ingredients :

1. Sprouted Black Channa - 1 Cup (Cooked)

2. Onion - 1/2 Cup (Finely Chopped)

3. Tomato - 2 (Finely Chopped)

4. Coconut - 1/2 Cup (Grated)

5. Coriander Powder - 1 tsp

6. Red Chilly Powder - 1 tsp or adjust to your taste

7. Garam Masala - 1 tsp

8. Ginger-Garlic Paste - 1 tsp

9. Mustard - 1 tsp

10. Red Chilly - 2 (Broken)

11. Curry Leaf - A few

12. Coriander - For garnishing

13. Oil - 1 tbs

Procedure :

1. In a pan, add oil. Then add coconut. Fry till the colour changes to light yellow.

2. Add coriander powder, red chilly powder and garam masala. Mix well.

3. Keep in low flame till with constant stirring till raw smell of masala is gone.

4. Cool and dry grind. Keep aside.

5. In a pan, add 1 tsp of oil. Splutter mustard. Then add red chilly, fry for a minute.

6. Remove from heat, transfer to a bowl. Keep aside.

7. In the same pan, add remaining oil. Add ginger-garlic paste. Fry till the raw smell is gone.

8. Now, add onion, tomato and curry leaves. Fry well till onion colour is changed.

9. Add turmeric powder. Mix well.

10. Add the cooked kala channa and salt. Add water, mustard, red chilly and ground coconut masala. Mix well.

11. Close the pan with lid. Medium the stove. Let the content get thicken.

12. Garnish with chopped coriander.

13. Serve hot with Puttu or Appam or Rice.

This participates in this "CWF - LB : Chickpeas", an event guest hosted by me and started byKiran.

Also, goes to Priya's "Let's Sprout" Event and Simona's MLLA # 26, an event started by Susan

Sprouted Horsegram Kurma

In general, horsegram is considered as horse feed and so, it's medicinal properties are often ignored. Horsegram is said to have lot of fiber content. The health benefits of horsegram are,

1. Horse gram is used to soothe sore throat and reduce phlegm. It is also suggested for asthma.

2.It is considered to improve eyesight.

3. Horse gram is often prescribed in case of fever- it helps give strength and reduces symptoms.

4. It is given for arthritis in some areas. The connection between arthritis and horse gram maybe based in Ayurveda, according to which, horse gram reduces vata-related problems.

5. Horse gram is recommended for those suffering from piles.

6. Another related use of horse gram is that it reduces flatulence.

7. Horse gram is given to children as well as adults in case of stomach pain.

8. Another traditional use attributed to horse gram is that it helps in purifying blood flow and periods-related problems in women.

9. Horse gram also checks weight-increase and uses of horse gram could extend to controlling obesity.

10. Horse gram has been traditionally recommended for treating kidney stones.

(Source : http://vegetablebuzz.com/uses%20of%20horsegram.asp)

Now, let me move on to a recipe with healthy horsegram. This is a delicious kurma that goes good with anything.

Ingredients :

1. Horsegram (Sprouted) - 1.5 Cups (Cook with pinch of salt)

2. Onion - 1/2 Cup (Chopped)

3. Tomato - 1/2 Cup (Chopped)

4. Green Chilly - 3 or adjust to your taste (Slit vertically)

5. Bay leaf - 1

6. Fennel Seeds - 1/2 tsp

7. Garam Masala - 1 tsp

8. Turmeric powder - 1/2 tsp

9. Coriander Powder - 1/2 tsp

10. Coconut - 1/4 Cup

11. Cashew - 4 (Full) (Can be replaced with roasted gram)

12. Salt - Needed Qty

13. Oil - 1 tbs

14. Coriander - For Garnishing

Procedure :

1. Heat oil in a pan. Add bay leaf and fennel.

2. Then add onion, green chillies and tomato. Fry well.

3. Add turmeric powder, coriander powder and garam masala. Mix well.

4. Add water and salt. Allow the contents to cook well or till the raw smell of turmeric powder goes.

5. Now, add sprouted cooked horse gram.

6. After 5 minutes, add the ground coconut and cashew.

7. Switch off the stove when contents thicken.

8. Garnish with coriander leaves.

9. Serve with rice, chappathi, naan, etc..

This goes to Priya's "Let's Sprout" Event.

Coconut Milk Vegetable Stew

"Idiyappam and Coconut Milk Vegetable Stew" is my favourite food right from my childhood. This is an authentic dish which my Mom used to make. For the preparation of Idiyappam, go here .

Ingredients :

1. Mixed cut Vegetable - 1/2 Cup

2. Coconut Milk - 1.5 Cups (unsweetened)

3. Onion - 1/4 Cup (Chopped)

4. Green Chilly - 3 or adjust to you taste

5. Bay Leaf - 1

6. Cinnamon stick - 1

7. Saunf - 1/2 tsp

8. Garam Masala - 1 tsp (Optional)

9. Oil - 1/2 tbs

10. Lemon Juice - 1 tsp

11. Salt - Needed qty

Procedure :

1. Take oil in a pan. Add bay leaf, cinnamon and saunf.Fry for a minute.

2. Now, add the onion and green chillies. Fry well. Then add the other cut vegetables.

3. Simmer the stove.

4. Add garam masala to the vegetables. Saute for few minutes.(Optional)

5. Take 1/2 Cup of coconut milk. Add 1 Cup of water.

6. Add this to the vegetables. Add salt and allow the contents to cook.

7. After 5 minutes, dilute another 1/2 cup of coconut milk with 1/2 cup of water and add it to the contents in the pan.

8. Allow it to boil well till the vegetables get completely cooked.

9. Switch off the stove. Take out the pan from the stove and then add remaining 1/2 cup of coconut milk and lemon juice.

10. Mix well.

11. Serve hot with Idiyappam.

Note : Try to use fresh coconut milk as far as possible.

Serves : 2

You may be interested in :

Ragi Idiyappam & Coconut Milk

Sweet Ragi Idiyappam

Coconut Idiyappam

Whole Moong Idiyappam

Sprouted Kala Channa and Okra Masala

I always use lot of sprouts in my day-to-day cooking. Sprouts are very good for health. They are rich in digestible energy, bioavailable vitamins, minerals, amino acids and proteins (Source :Wiki).

I made slight variation to usual okra masala by adding sprouted channa. This tasted delicious with rice and chapathi.

Ingredients :

1. Okra - 2 Cups (Cut in to 1 inch pieces)

2. Sprouted Kala Channa - 1 Cup (Cooked with pinch of salt)

3. Onion - 1/2 Cup (Chopped)

4. Tomato - 2 (Finely chopped)

5. Red Chilly powder - 1.5 tsp or adjust to your taste

6. Coriander Powder - 1 tsp

7. Turmeric powder - 1 tsp

8. Mustard - 1 tsp

9. Coconut - 1 tbs

10. Cashew - 2 (Whole)

11. Salt - Needed Qty

12. Yogurt - 1 tsp (Optional)

13. Oil - 1 tbs

14. Coconut milk - 1/2 Cup

Procedure :

1. Add little oil on a pan along with cut okra. Fry well. Keep it aside.

2. Now, add remaining oil. Splutter mustard.

3. Add onion and tomato. Fry well.

4. Add okra, cooked channa, red chilly powder, coriander powder, turmeric powder and salt.

5. Mix everything together. Medium the flame. Close with a lid. Stir occasionally.

6. Once the contents get cooked well, add coconut milk.

7. After 5 minutes on a medium flame, add ground coconut and cashew.

8. Wait till contents get thickened.

9. After it gets cooled down, add 1 tsp of yogurt (Optional).

10. Serve hot with chapathi, poori, Naan, rice, etc...

This goes to Priya's "Let's Sprout" Event and MLLA # 25 hosted by Siri, an event started by Susan.