Health for life

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..

I cant imagine preparing kurma without cashew nuts or else with freshly grated coconut. But recently for a change to our usual kurma, i tried my hands for a low fat kurma using yogurt,poppyseeds and roasted gram dal aka pottukadalai. This diet kurma turned out simply awesome, even the texture of this kurma ressembles quite like the usual coconut based kurma.Serve this kurma with any sort of dish, i can definitely say that everyone will definitely lick their fingers. An incredible kurma, goes awesome as a pect gravy with rice,rotis,idlis,dosas and even with toasted bread slices. If you want to skip coconut,cashews in your kurma,give a try to this kurma. I want to call this kurma absolutely as diet kurma as its suits pectly for non vegetarian dieting people too.


1kg Chicken (chopped as medium pieces)
1tbsp Lemon juice
1tbsp Coriander powder
1/4tsp Turmeric powder

If am in hurry or feel like lazy to cook, i know ill be making my dinner or lunch with my pressure cooker. Every trip to India,we never forget to get a new pressure cooker, even if someone ask me wat to get for me from India, ill ask them to bring me the recent one, needless to say i have a bunch of pressure cookers with different sizes and brands.While going through my non vegetarian recipe list, i wasnt able to see my usual pressure cooker method mutton kurma, recently i prepared this quick version of my mutton kurma for our weekend lunch and clicked it without any fail to post it today.

Since this kurma is prepared through pressure cooker, the cooking time goes for less time when compared to the usual stove top method. Usually some cook their meat through pressure cooker and prepare their kurma separatly in an another vessel,but this kurma gets ready completely through pressure cooking.If you dont have enough time to cook your sunday mutton kurma for lunch, this pressure cooker method will help you definitely.Sending to 60days of Christmas hosted by Priya and Divya and  to Jaleelas Bachelors Feast.


1/2kg Mutton with bone(fat removed,washed and cleaned)
2nos Onions (chopped)
2nos Tomatoes (chopped)
1tbsp Ginger garlic paste (for marinating)
1tbsp Ginger garlic paste
1/2cup Yogurt
1tbsp Lemon juice
1tbsp Coriander powder
1/2tsp Red chilly powder
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
2nos Whole spices (bay leaves,cloves,cinnamon stick,cardamom)
1tsp Fennel seeds
1/4cup Mint leaves (chopped)
Oil

To grind:
2tbsp Poppy seeds(soaked in hot water)
4tbsp Grated coconut
5nos Cashew nuts

Marinate the mutton pieces with the ginger garlic paste,yogurt,lemon juice,salt,chilly powder and turmeric powder and keep aside for an hour.

Grind poppy seeds,grated coconut and cashew nuts as fine paste and keep aside.

Heat enough oil in a pressure cooker, fry the bay leaves,cloves,cinnamon sticks,cardamom seeds, fennel seeds until they turns brown.

Add the chopped onions,chopped tomatoes,ginger garlic paste and slit opened green chillies,cook everything until the raw smell goes away.

Now add the marinated mutton pieces,coriander powder,salt and cook for few minutes.

Add enough water and cook for few seconds,once the gravy starts boiling add the grounded paste,cook for few minutes.

Close the lid of the pressure cooker and cook upto 5whistles.

Once the steam gets released, add the chopped mint leaves and give a stir.

Serve hot with rice or rotis.