Moong Sprout salad

Preparation & cooking time:15 -20 mins
Serving:- 2
Ingredient:-

1. 1 cup whole moong or soaked/sprouts 2 cups
2. 1 Bay leaf
3. 2-3 Cardamon
4. 1 Whole red chili
5. 3-4Whole cloves
6. 3-4 whole black pepper
7. 1/2 tsp Whole coriander seeds
8. 1/2 tsp Cumin seeds
9. 1/2 tsp Mustard seeds
10. 1/2 tsp funnel seeds /powder
11. 1/2 tsp cumin powder
12. 1/2 tsp dried mango power
13. Salt to taste
14. 1 tsp lime juice
15. 1/2 tbsp sugar
16. 2 tsp oil (veg/sesame/olive)
17. Chopped green chill-1-2 tbsp
18. 1 tbsp grated /paste ginger & garlic
19. 1 medium size onion
20. 1 small tomato
21. 1/4 cup chopped coriander leaves
22. 1/2 tsp red chili powder(optional to make it extra spicy)

Recipe:(How to make sprouts)

1. Soak whole moong overnight or at least for 8 hrs or even up to 24 hrs.
2. Rinse the soaked moong and drain thoroughly. You will see that the well hydrated moong will be plump and lighter in color than the dry.
3. Cover the container loosely with a clean piece of cloth or a dish towel.
4. Rinse them with fresh water twice a day; once in the morning and again in the evening. Little white sprouts will emerge in a day or two.
5. When the white sprouts are visible in pretty much most of the moong and drain well and start using them in your favorite recipes.
6. Store the unused portion in a covered container in the refrigerator. Rinse the sprouts and drain thoroughly once daily to keep them fresh. The sprouts will stay fresh for about a week or up to 10 days.

Preparation:-

• finely chop onion , tomato green chili, & coriander leaves.
• Grate ginger& garlic or make a paste
• Add oil in a pan & add mustard seeds ,let them crackle then add cumin seeds,when it’s color start changing then add all the whole garam masala(Bay leaf,whole chili,clove,black pepper,(let them cook for 1-2 minutes )
• Add onion & saute them for 3-4 minutes on medium flame.
• Then add moong sprouts/soaked moong add salt & mix well all the ingredient.add ginger & garlic paste at this point of time.
• It will start loosing out water ,cook them on high flame until the water evaporates.
• Then add rest of the ingredients(lime juice,Mango powder,cumin powder,funnel power.mix well & cook for 2-3 minutes.
• Your moong sprout salad is ready.garnish with chopped onion & tomato.

It should be served hot.

Garlic Bread

Upcoming Recipe........

Mango Rice

This is a very quick ,easy & Delicious recipe made with raw mangoes. this dish is specially prepared on “Ugadi” Telugu new year celebration(in South India).

Serve:2 person
Preparation & cooking time :- 20 to 30 minutes
Ingredients:

1. 1 cup uncooked /2 cups plain cooked rice
2. 1 to 1-1/2 cup Grated Raw mangoes(Adjust the quantity to your taste preference)
3. 1/2 tbsp Mustard seeds
   
4. 1/4 tbsp Cumin seeds
   
5. 1/2 tbsp Sesame seeds(optional)
6. 1/4 tbsp Channa dal
7. 1/2 tbsp washed Urad dal
8. 2 whole red chillies
9. 1/8 tbsp Turmeric Powder
10. 1/4 tsp Asafoetida (Hing)
11. 2-3 tbsp chopped Green chili
12. 3 tbsp oil
13. 1 - 1-1/2 tbsp Salt (to taste)
14. 3-4 Kari Patta (Optional)

For Garnishing:

1. 1/4 cup finely chopped raw mangoes
2. 1/4 Cup fried or roasted Peanuts/Cashew nuts
3. Chopped coriander leaves.

Preparation & Method:

• Prepare boiled rice.
• Peel the skin & grate the raw mango.
• Pour oil in a pan & add whole red chilli,saute for few seconds.(15-20 sec on medium flame)
• Add mustard seeds & cumin seeds & let them crackle then add chana dal & cook for few second(30-45 sec)then add washed urad dal & let it cook for few minutes on slow flame until they turned ito nice golden color.
• Add chopped long thin sliced onion & let them cook untill they become transparent.(2-3 mins)
• Now add turmeric powder & asafoetida (Hing)let it cook for few seconds
• Add raw mangoes & saute for 1-2 minutes then add salt to taste & mix all the ingredients well & cook for 1-2 mins on medium flame,
• When It will start loosing out some oil Add Boiled rice & mix properly for 3-4 mins on medium flame & your Mango Rice is ready.
• Serve on plate & garnish with chopped raw mangoes, nuts,chopped coriander leaves.

Note:

• Any type of rice can be used for this recipes but remember not to overcook the rice.grains should be separate like pulao.
• Don’t over cook mangoes otherwise it will kill the raw mango flavour
• If you want you can add 1/4 cup thin sliced onion & some Kari leaves before adding raw mangoes & cook for 2-3 minutes until they will become transparent.
• it should be serve hot & it goes well with potato chips

Tamarind rice

It is a delicious South Indian recipe.
Serve:2person
Ingredients:-

1. Uncooked rice 1 cup/Boiled Plain rice 2
   cups
2. Chana dal 1/4 tbsp
3. Washed Urad dal 1/2 tbsp
4. Red whole chili 2 pcs
5. sesame seeds 1/2 tbsp
6. Black Mustard Seeds 1 tbsp

Seasoning:-

1. Tamarind juice 1/4 to 1/2cup (according to your taste )
2. Chili powder 1/2 tbsp
3. Coriander Powder 1/2 tbsp
4. Turmeric Powder 1/8 tbsp
5. Chopped green chili 2 pcs
6. Onion 1 small
7. Asefotida(hing) 1/8 tsp (optional)
8. Salt to taste
9. Sugar 1/4 to 1/2 tbsp
10. Oil 3tbsp

Garnishing:

1. Roasted/ Fried peanuts 1/4 to 1/2 cup
2. Chopped green coriander leaves

Preparation:
Boiled rice:-

• Soak rice into water for 30 min.
• Pour double quantity of water into Pan,let it comes to a boil & add soaked rice.
• cook for 10 to 15 min on medium flame.

• when it’s almost cooked ,drain the excess water.

Tamarind Juice or paste:-

• Soak seedless Tamarind into warm water for 15 to 30 mins & extract the juice.Method:-
• Heat oil in a pan ,add oil then add whole chillies,let them fry for few seconds so that they can release flavour into the oil.
• Add Mustard seeds & let them crackle then n dd chana dal ,cook it for 30-45 sec then add urad dal ,Sesame seeds& let them cook on slow flame until they turn into golden color.(this will add very nice crunchy flavour to the dish)
• Add Turmeric powder,let it cook for few seconds ,add tamarind juice.
• Then add coriander powder,cumin powder & chili powder & salt.
• cook this gravy Until it starts loosing out oil.
• Now add boiled rice & mix it properly 5-10 mins on medium flame.
• The Delicious Tamarind rice is ready to serve. garnish with coriander leaves & peanuts.

Notes:-

• Ready made or homemade Tamarind paste can be prepared in advance instead of using tamarind juice.
• Don’t overcook rice.

Sandesh

Sandesh:-
It is a mouthwatering dessert originated and still very popular in Bengal region.It is created with milk and sugar. It’s simply a white cloud of heaven, which melts in your mouth.
Serve : 12 pcs

Ingredients:

1. 1/4 gallon (4 cups) milk
2. 1/8 cup lemon juice
3. 1/4 cup sugar
4. 1/8 teaspoon ground cardamom(Ilaichi)

For Garnish:

• 1 tablespoon sliced pistachios
• 4 strands of saffron

Method:

• Dissolve citric acid / Lime juice/Vinegar into water
• Boil 1/2 milk in a pan & add citric solution into the boiling milk.
• Once Chenna (curdled milk) settles,sieve through muslin cloth,rinse under cold water & squeeze well.
• Place drained paneer into dry,cleaned surface & knead it until it become very soft dough.(it will take around 2 to 4 minutes)
• try to make a ball out of that dough to check the dough.
• Add the sugar & cardamom powder into paneer & knead it again until sugar is mixed well.
• Place the mixture over the heat and stir constantly until paneer starts coming together as soft dough.this will help to avoid forming lumps(it will take 3-5 minutes)
• Turn off the heat & transfer it on a dry cleaned surface & keep mixing & kneading for 2-3 minutes
• Now divide the paneer into 12 equal parts & make round balls.press the balls little bit from the top.
• Mix the saffron thread into 1/2 tbsp warm milk.
• Now drop the saffron mix into the press portion of the ball & garnish with pistachios.
• Refrigerate them for few hours before serving.

Notes:-

• Cooking the Paneer on low heat is most important step to this dish,this helps totake out the rawness.
• Don’t overcook the paneer otherwise it will become crumbly.
• Pineapple,almonds ,cherries or any other fruitt or dryfruits can be used for garnishing.
• It can be refrigerated for 1 week so u can prepare in advance for any occasion.

Kalakand

Kalakand:-
It is an Indian traditional delicious sweetened Milk & cottage cheese(Paneer) base dessert.It's a variation of Barfi.it is very popular in North & East India.

Serve: 10 to 12 pcs
Preparation & cooking time :45 to 60 mins

Ingredients-
1. Milk 2 ltr
2. Citric Acid 1/2tbsp
3. Water 1/2 cup
4. Sugar 1/2 cup to 3/4 cup
5. Cardamon powder(Ilachi powder) 1/2 tbsp
6. Chopped Dry fruits (Pistachios,Almond,Saffron) 1/2 cup

Preparation & Method:-

* Dissolve citric acid / Lime juice/Vinegar into water
* Boil 1/2 milk in a pan & add citric solution into the boiling milk.
* Once Chenna settles,sieve through muslin cloth,wash it under the running water (to remove citrus taste from chenna)then press out & remove excess water.
* Boil remaining milk in pan ,add chenna & sugar.
* stir it continuously until chenna & milk turns into thick crumbed mixture & start binding together.
* Spread it on a grease plate,allow it to cool & sprinkle chopped nuts.
* let it set in refrigerator for 1-2 hr then cut it into desired shape(square,Barfi,flower)

Notes:-

* Preferably use Nonstick or any heavy bottom pan to reduce the chances of burning.
* Ricotta cheese or ready made paneer can also be used instead of making homemade chenna.
* Lime juice/Vinegar can also be use to make chenna instead of citric acid powder.
* Don't knead the cheena.