Sprouted masoor curry

I came across this interesting masoor recipe @ http://sindhirasoi.com/2008/08/25/masoor-daal/I made some changes.I soaked whole masoor overnight.Next day ,I threw the water.I covered the masoor with a plate & let it sprout.The next day.,Masoor had sprouted roots.

Ingredients : 1/4 cup sprouted masoor, 1/4 tsp ajwain, 1/4 inch ginger,1 onion, 1 tomato, 1 green chilli, 1 sprig of curry leaves, 1 tsp garam masala powder,1tbsp oil,1/2 tsp haldi ,1/4 tsp hing, salt to taste.

Method : Pressure cook sprouted masoor.Keep aside.

Chop tomato ,onion ,green chillies & ginger.Add curry leaves.Grind all the veggies -tomato ,onion,green chilly,ginger & curry leaves into  a paste in the mixer.

Take a kadhai.Add oil.Warm the oil.Add garam masala .Now add the ground paste of tomato onion,curry leaves,green chilyginger to the kadhai.Mix nicely.Now add haldi,hing & slat.Add the cooked sprouted masoor to the kadhai .Add ajwain & salt .Mix.Put off the gas.

Now take another vessel & pour this mixture in it.Pressure cook for two whistles.After the cooker has cooled,the masoor can be relished.

Healthy Kabuli chana

My kid loves chhole.She eats only the chana & I eat the liquid curry  !

Ingredients : 1/2 cup kabuli chana soaked overnight ,2 onions,1-2 tomataoes,1 carrot ( optional ),1/2' grated ginger ,1-2 green chillies, a few sprig curry leaves,1 tsp garam masala powder,1/2 tsp haldi,1/2 tsp hing,2 tsp oil,salt to taste.

Method : Pressure cook the soaked  kabuli chana in cooker for 2 whistles.I throw the water in which it has been soaked & take fresh water which is enough to drown the chana.I add salt to the chana when I pressure cook.Pressure cook for 2-3 whistles.

Then lower the flame & let it cook on low for 10 minutes.Put off the gas.

Now roughly chop the onions,tomatoes,curry leaves ,green chillies &  carrots.Blend them all in a mixer - I mince the onions,curry leaves ,mirchi,ginger & carrot at one go .Later I add the chopped tomatoes to the onion -ginger carrot paste & run the mixer again to get a mixed veggie paste.

Take oil in a kadhai & put on the gas.Now add the garam  masala to it.Mix so that the oil & garma masala get blended.Now add the mixed veggie paste from the blender.Add haldi & hing.Let the mixed veggie paste start boiling .Add the cooked chana to it & bring to a boil again .Alternatively ,after chana has been added ,the contents can be transferred to another vessel which fits in cooker & pressure cooked for 2-3 whistles.

Serve chhole garnished with fresh dhania .Also a little lemon juice can be added before serving to make it tangier ! I add some whole masur sometimes,which has been soaked overnight along with chana in pressure cooker as the masur will add to the body of the curry.

Chhole is ideal for rotis as also rice !

I am sending this to Linking toCWS  hosted by Foodomania) & to Priya's page .

Namkeen Shavinge

I love seviyan as breakfast -the salty ones.In the market ,there are wheat seviyan available as also rice ones.Generally,on the vermicilli packet,instructions would be given regarding proportion of water to be used for the quantity of vermicilli.It is usually 1cup vermicilli to 2 cups water.

I have used wheat vermicilli in this dish - roasted ones.Even plain ones ( unroasted ones ) are available.If unroasted ones are being used,it is preferable to roast them in kadhai till they change colour & become little brown in colour.These roasted ones can be used for this recipe.

Ingredients : 3/4 cup roasted vermicill,1-5 cups water,1 tbsp boiled peanuts ( optional ),1 small onion ,1/2 capsicum,1 small carrot,1 green chilli,1 sprig  of curry leaves,1/4" piece ginger,1/2 tsp mustard seeds,1/4 tsp urad dal,1 tbsp oil,1/4 tsp  haldi,1/4 tsp hing,salt to taste,1/4 piece of lemon.

Method : Cut all veggies finely - onions,capsicum & carrot.I cut the green chilli in the middle longitudinally so that I can avoid eating it. I prefer to peel & then grate the carrot.I grate the ginger.Chop the curry leaves as well so that one can eat them even if the curry leaves are not crunchy.

Heat oil in a kadhai.Add mustard seeds.After they splutter add urad dal.Let the urad dal turn golden brown.Now add onions,green chilli & ginger..Once onions turn translucent,add capsicum & carrots & shallow fry all veggies.Add haldi & hing.Mix with all veggies.Now add the vermicilli & the bolied peanuts.Mix so that vermicilli & veggies are nicely combined.Add salt to taste.Mix again so that salt is distributed .Now add water & mix thoroughly.Cook by covering with lid for 5-10 minutes on high flame.Open the lid & see if all water has escaped.If it has,vermicilli is cooked.If little water is still there ,cook for 1-2 minutes more.Check & now vermicilli will be cooked.Put off the gas.Let the lid cover the kadhai.After five minutes,squeeze a piece of lemon on the seviyan.Mix the lemon juice nicely with the prepared dish & serve.

Bread Pizza

This is a recipe, which was shared by a friend.My daughter insists that I make this each time ,we buy the bread.My daughter calls this Bread pizza.

Ingredients : 6 slices of bread ( brown or white ),1 medium potatoes, 1 small carrot,1/2  capsicum ,1 small onion,1 tbsp semolina or rava,1 small green chilly,1tsp lemon juice,1 tsp garam masala powder, 1/4 inch grated ginger,1/4 tsp haldi,1/4 tsp hing,2 tbsp oil ,salt to taste.

Method : Boil the potato & peel the skins.Mash the boiled potatoes.Add rava, to the mashed potato & mix.Keep aside.Grate carrot & onion.Finely chop the hari mirchi & capsicum.Add all these grated veggies along with grated ginger & capsicum &  green chilli to the potato rava mixture.Mix nicely.Add lemon juice.Add haldi,hing,garam masala & salt to the mixture & mix nicely with hands.Let no lumps remain.

Take a tawa & spead oil on it.Put on the gas.

Take a bread slice &  scoop out a spoonful of the potato-veggie rava mix & spread it on the bread slice on 1 side.Take another spoonful & spread on the same side till the side of bread is fully covered with the potato veggie rava paste.Now put the bare side bread slice on the tawa. After 1-2 minutes,turn the bread slice upside down.The bare side of the bread slice would have browned.After 2 minutes,take off the bread slice from the tawa. as the rava bata paste side would hav browned a little.Similarly make snacks with remaining bread slices.

Put one bread snack on another slice with pasted side up.Cut two slices together into four pieces each.Serve with ketchup or sauce. 

Con uttapa

Ingredients : 1 carrot,1 onion,few kadipatta leaves,1/2 " ginger piece ,dosa atta,3 tbsp oil,salt to taste.

Method : To the dosa atta ( 1 cup urad ,3 cups rice ,1 tbsp methi seeds,1 /2 cup cup thick poha -ground fine after soaking for 5-6  hrs),add grated ginger & carrot.Also add finely cut onions & kadipatta leaves.Another option is to add whole kadipatta leaves.Add salt to taste.Add some water to this mixture & mix nicely.Water is needed as the veggies make it difficult to spread the batter on tawa.


Heat the tawa & spread some oil on tawa.Now put a ladle full of batter on the tawa & spread it .It cannot be spread too thinly like dosa.Cover with the lid & let it cook.After 1-2 minutes,just turn down the uttapa on its back & heat it .After a minute or two, ,it can be removed & served.It can be eaten with chutni ,sambar ,chutni powder & gingelli ( til )oil .Chutni powder can be added to dahi & served with uttapas.

Aloo ki tikki

I tried this dish as I felt,this will be definately eaten by my daughter who loves aloo parathas & all ki sabzi.The recipe I followed is from Sanjeev Kapoor's khana khazana on the net.But I used hari mirchi instead of lal mirch powder.I also added a thin slice of bread to the mashed potatoes.Bread is not an ingredient in Sanjeev Kapoor's recipe.

Ingredients : 3/4 medium potatoes,1-2 bread slices( brown /white ),1 hari mirch,1/4 inch ginger,a few sprigs of fresh coriander ( washed ),1tsp garam masala,2 tbsp oil,1/4 piece lemon,1/4 tsp haldi,1/4 tsp hing & salt to taste.

Method : Boil potatoes nicely .Peel them & mash them so that no lumps remain.Make a paste of the green chilly & ginger.Add this to the mashed potato.Add the bread slices to the mashed potato.Agin mix thoroughly.One option is to wet the bread slices & squeeze the water & then add it to the potato.I added only a thin slice & so I added it just like that without wetting it.Now add haldi,hing,garamm masala , finely cut fresh coriander ,lemom juice of the lemon piece & salt & mix the whole mixture again. Take a little oil on the palms & a small amount of the potato mixture & press it to get a small flat round shape.Repeat with the rest of the mixture.Take a tawa & put the flat round aloo tikkis on the tawa & put a little oil on each of them.Shallow fry on the tawa.Turn the tikkis upside down & shallow fry again.Serve the aloo tikkis with green chutney or tomato sauce.

Raagi dosas

I had this leftover dosa atta ( it was more than 10 days old ).It was nearly one cup.I added 2 cups ragi atta ( nachni in Marathi) to this dosa Atta.By mistake I added more water.The consistency was watery -unlike dosa atta.
Then I added  grated ginger , jeera & also salt ( to taste).Then I poured two three ladles of the atta on the non-stick tawa.I did not spread it as the consistency was watery.I got the most fluffy dosas -full of calcium !

Ingredients-1 Cup leftover dosa atta,2 cups ragi atta,add water to get dosa consistency,add 1/2 inch ginger grated ,1 teaspoon jeera& salt to taste.Remember that there is already salt in the leftover dosa atta.
Method : Now heat a non-stick tawa & spread a ladle of the atta on the tawa.If it is watery,don't spread the atta.Just put blobs of atta near to each other so that they flow & join each other.After the side is cooked, apply a little oil on the uncooked side & turn it over.Then after a minute or less,take it off from the tawa.Your raagi dosa is ready to be eaten !

Tip You can also add grated carrots,onions,green chillies,curry leaves & coriander to the atta to make it more healthy.

Cabbage paratha.

I  make cabbage parathas so that my daughter will eat cabbage.She loves them though I would apprecitae it more if she would start relishing  cabbage sabzi.

Ingredients : a quarter piece of a small cabbage, half an inch piece of adrak(ginger),one teaspoon lal mirchi ( red chilli) powder,half a teaspoon of haldi,quarter teaspoon hing,two tablespoons dahi or take  chaas ( buttermilk ) ,two cups atta , one tablespoon besan ,two table spoons oil &  salt to taste.

Method : Grate the cabbage & ginger.Add salt & keep for 5 minutes.Squeeze out the water.Now take atta,add besan,dahi or chaas,red chilli powder,haldi , hing  & salt .Mix all this into a soft dough by adding sufficient water.

Now make  lemon sized balls .Roll the lemon sized balls into parathas .Take a paratha & put it on the heated tawa.Smear a little oil on the uncooked side of the roti.After 2/3 minutes,turn over the paratha& cook on the tawa by smearing a little oil on the paratha.Cook till golden brown.Now take it out from the tawa.Repeat with other lemom sized dough balls.

Serve the parathas with dahi & achar or chutni.

Dahi or chaas gives a tangy taste to the parathas & is a source of calcium.