Showing posts with label sprouted. Show all posts
Showing posts with label sprouted. Show all posts
Sprouted Moongdal Dumpling Kurma
Thursday, April 24, 2014
Usually ill make sprouts at home mostly with green moong and very rarely with chickpeas, these both are my favourite legumes for sprouts. Few days back, i prepared sprouts with a kg of green moongs, obviously most of my next posts will definitely have moong sprouts in it. Sorry guys i cant help you all here coz i seriously want to send my entries to my own event Healthy Diet - Cooking with Sprouts guest hosted by Roshni. If you guys would have prepared anything with sprouts,dont forget to send your entries to Roshni. Sprouts are quite rich in proteins and definitely have many healthy nutritional values.
You can make sprouts with any legumes but somehow i feel comfortable with both moongdal and chickpeas. Coming to todays post, its a healthy kurma i prepared few days back with sprouted green moong,they turned out extremely delicious and goes awesome along with rice and rotis. We had this kurma for our lunch and had the same kurma for our dinner with chappathis. If you have sprouts at home give a try to this kurma,am sure you will love it. For this week of blogging marathon, am catching up with some food events as misc theme and obviously am sending this healthy dish to my event.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
For Dumplings:
3cups Sprouted green moongdal
1/2tsp Grated ginger
2nos Green chillies (chopped)
Salt
Few coriander leaves (chopped)
Grind the sprouted green moongdal as bit coarse paste.
Fnally add the chopped coriander leaves,grated ginger and salt, mix everything well..
Make small lemon sized balls from the grounded paste and steam cook them for 10-15minutes in an idly cooker..
For Kurma:
10-15nos Steamed sprouted moongdal dumplings
1no Onion (chopped)
1no Tomato (chopped)
3nos Green Chillies (slit opened)
1/2tsp Garam masala powder
1tbsp Coriander powder
1/4tsp Turmeric powder
2nos Bayleaves
1tsp Ginger garlic paste
1tbsp Kasuri methi
Salt
Oil
To Grind:
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
1/4cup Grated coconut
1/2cup Yogurt
1tbsp Poppy seeds
Grind all the ingredients from the list to grind as fine paste and keep aside...
Heat enough oil in a kadai, add the bay leaves and fry until they turns brown.
Add immediately the chopped onions, chopped tomatoes,slit opened green chillies, ginger-garlic paste and saute everything well until the raw smells goes away.
Cook everything in simmer for few minutes with coriander powder,garam masala powder,turmeric powder,grounded paste with lid closed.
Finally add enough water to the kadai and cook in medium flame for few minutes.
Once the kurma turns thickens,drop gently the steamed balls, kasuri methi,cook for few more minutes.
Put off the stove.
Serve hot with rotis and rice..
You can make sprouts with any legumes but somehow i feel comfortable with both moongdal and chickpeas. Coming to todays post, its a healthy kurma i prepared few days back with sprouted green moong,they turned out extremely delicious and goes awesome along with rice and rotis. We had this kurma for our lunch and had the same kurma for our dinner with chappathis. If you have sprouts at home give a try to this kurma,am sure you will love it. For this week of blogging marathon, am catching up with some food events as misc theme and obviously am sending this healthy dish to my event.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
For Dumplings:
3cups Sprouted green moongdal
1/2tsp Grated ginger
2nos Green chillies (chopped)
Salt
Few coriander leaves (chopped)
Grind the sprouted green moongdal as bit coarse paste.
Fnally add the chopped coriander leaves,grated ginger and salt, mix everything well..
Make small lemon sized balls from the grounded paste and steam cook them for 10-15minutes in an idly cooker..
For Kurma:
10-15nos Steamed sprouted moongdal dumplings
1no Onion (chopped)
1no Tomato (chopped)
3nos Green Chillies (slit opened)
1/2tsp Garam masala powder
1tbsp Coriander powder
1/4tsp Turmeric powder
2nos Bayleaves
1tsp Ginger garlic paste
1tbsp Kasuri methi
Salt
Oil
To Grind:
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
1/4cup Grated coconut
1/2cup Yogurt
1tbsp Poppy seeds
Grind all the ingredients from the list to grind as fine paste and keep aside...
Heat enough oil in a kadai, add the bay leaves and fry until they turns brown.
Add immediately the chopped onions, chopped tomatoes,slit opened green chillies, ginger-garlic paste and saute everything well until the raw smells goes away.
Cook everything in simmer for few minutes with coriander powder,garam masala powder,turmeric powder,grounded paste with lid closed.
Finally add enough water to the kadai and cook in medium flame for few minutes.
Once the kurma turns thickens,drop gently the steamed balls, kasuri methi,cook for few more minutes.
Put off the stove.
Serve hot with rotis and rice..
Sprouted Moongdal Masal Vadas
Wednesday, December 18, 2013
I do prepare sprouts at home whenever i feel like cooking with sprouts, one of the most common sprouts i like to make and cook with is the famous protein packed green moongdal sprouts. I prepared few green moongdal sprouts last weekend at home and prepared with them these beautiful crispy vadas for the Tamil new year celebration. Seriously this vadas are simply awesome, tastes exactly like our usual channadal masal vadas.
They goes awesome as side dish as well as an excellent evening snacks when served along with some spicy chutney.Sprouted moongdal suits tremendousmy awesome for making this healthy fritters,yep since they have prepared with sprouts eventhough they are deep fried, these vadas are definitely healthy.We couldnt stop munching them and enjoyed along with sago kheer.Sending this vadas to my own event Healthy Diet-Cooking with Sprouts hosted by Roshni and to Only Legumes guest hosted by Nalini,event by Pari.
2cups Green moongdal sprouts
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Ginger (chopped)
Few Curry leaves
2nos Garlic cloves (crushed)
1/2tsp Fennel seed powder
Salt
Oil for deepfrying
Grind the sprouted moongdal as coarse paste without water, if its too hard to grind,just sprinkle some water.
Add the chopped onions, chopped green chillies, chopped ginger pieces,crushed garlic cloves, curryleaves, fennel seed powder and salt, mix everything well.
Meanwhile heat the oil for deep frying, take a small ball from the grounded sprouted moongdal mixture, flat them in your palms and gently drop them in hot oil.
Fry them until they get well cooked, strain the excess of oil with a paper towel..
Serve hot with spicy coconut chutney.
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