Sprouted whole moth Dry sabji (ಮಡಕೆ ಕಾಳು ಪಲ್ಲ್ಯೆ )

Tried and tasted by Nivedita

Hi All,

In North Karnataka,  in particular marriages, this sprouted whole moth dry masala is must along with, brinjal and onion masala, all types of dry chutney powders and curds. Giving you the recipe for the same :

It is called madake kaalu (ಮಡಕೆ ಕಾಳು ಪಲ್ಲ್ಯೆ) in Kannada. Very healthy and easy to prepare. It goes well with hot chapati, peanut chutney powder and curds. I love the combination.

To sprout the moong :

Whole moth - 1 cup

Wash and soak it in water for 8 hours. Drain the water. Tie it in a white cloth for one day. or keep in a bowl covered.  It may take more time in cold weather. 

You will get sprouted moth ready to cook.


Ingredients :

Sprouted moth - 1 cup

Onion - 1 medium, cleaned and cubed

Curry leaves few

Tamarind paste - 1 tsp

Green chilly - 2 finely chopped

Salt to taste

Turmeric powder - a pinch or 1/2 chopped tomato

Sugar - 1 tsp

Fresh Coriander - 1 tbsp chopped

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Fresh coriander to garnish

Heat oil in a kadai. Add mustard seeds and wait to splutter. Add cumin seeds, curry leaves, onions and green chilly. Fry for 2 minutes. Now add salt, tamarind paste and turmeric powder. MIx it and add sprouted moong. Fry for a minute. Add sugar.Sprinkle little water. Cover and cook on medium heat till the moong gets tender. If you feel the water is less add in between and keep on stirring. It may take 8 to 10 minutes to get tender. Adjust the seasoning.

Do not over cook, it may make the moong like rubber. 

Garnish it with fresh coriander and serve with chapati or roti or just like that.

 Sending this to two events :

Priya's Announcing Let's Sprout - A New Event

AND

Siri's My Legume Love Affair (MLLA) # 25 - an event annoucement and linking this to  Susan's main MLLA host line up 

Keep Smiling,

Two sweets and one Savory - Remixed and reposted for the event

Tried and tasted by Nivedita 

Hi All,

July month is going to end... Festivals are in queue! All will be busy in making sweets for the festivals. Its really a good idea to think of the sweets we will make for each festival and keep the recipe in hand. Most of the times, each festival has a particular sweet to prepare. Check this site for details. Good collection of recipes for each festival.. blessingsonthenet

I am reposting two of my sweet preparations and one savory item for the event EFM - Sweets and Savories for Diwali Series! held by Sri of  Me and My Kitchen

 

The First one is, Peanut Gujiya 

Here is a sweet, which is usually prepared during Diwali. Gujiya or Karchikai is very common sweet in India. And the stuffing differs in each state and each region.

Giving you the recipe,

All purpose flour - 250 gm

Salt - 1/4 tsp

Milk - 2 tbsp

Oil - 1tbsp

Mix all with little water to make into soft dough, cover it with moist cloth. Keep it aside for an hour.

For stuffing,

Peanut - 1 cup, roasted. Remove the skin and clean it

Jaggery - 1 cup or less, depending on the sweetness of the jaggery

Dry Coconut, grated - 2 tbsp, roasted

Cardamom powder - 1/2 tsp

Salt - 1/4 tsp

Oil to fry

                                 

First, dry grind the peanuts for one round to make it coarse powder. Then add the jaggery, cardamom powder and coconut. Grind it again to make smooth powder. Transfer it into a bowl and add salt, mix it nicely.

Divide all purpose flour in to equal small lemon size balls. Roll into oval shape of palm size. Take one tbsp of ready peanut powder mix and put it slowly in the middle of  rolled puri.  Close it to neatly and bind it with water to give gujia shape. Repeat with other balls. 

Heat the oil in a kadai. When its hot, keep it on medium flame and fry all the gujiyas in batches.

You can store it for a week or 10 days.

The second one is, Sweet Coconut Rice

Coming to the recipe,

Rice(any variety which stays firm after cooking,) - 1 bowl (cooked)

Sugar - 3/4th bowl

Fresh coconut - 1 bowl(grated)

Ghee - 3/4th bowl

Cashew nuts and raisins - 6 each cut into pieces

Salt - a pinch

Cardamom powder - 1 tsp

Heat 1 tbsp ghee in thick bottomed pan. Fry the nuts and keep aside. In the same pan, add coconut. Fry for a minute. Add sugar. Mix well and let it cook till the sugar is dissolved with coconut. Add half of the ghee.Do not let it boil. Once, both are mixed properly, add the cooked rice immediately. You should be  always with the dish, stirring it always on medium flame. Now add some more ghee, salt and cardamom powder. Cook it only for one minute. Remove it from the fire. Add fried nuts. Mix it nicely and transfer in to serving bowl. If you delay, then it will become hard.

The sweet coconut rice is ready to serve.

The savory item is, Green chilly crispy poha

It is a must in our house to serve with other dry sweets. 

Thin poha - 250gm

Oil - 1/4 cup or less

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Peanut - 1/4cup

Dalia - 1/4 cup

Curry leaves - 15 to 20

Green chilly - 3 to 4, slit and cut in to two

Hing - a pinch

Turmeric powder - 1/4 tsp

Sesame seeds - 1 tbsp

Salt to taste

Sugar - 1 tbsp

Add oil in a kadai.Wait till the oil is hot, add mustard seeds. When splutter add cumin seds, peanut and curry leaves. Fry for sometime till peanut changes its color to golden color. Be careful as it may burn of if you delay or move away from kadai.

Now add green chilly and hing. Fry for half a minute. Add dalia and sesame seeds. Fry for half a minute. Off the heat. Keep on stirring. Now add Salt, turmeric powder. Let it cool.

Add the cleaned poha and sugar. Mix it properly. 

Take little quantity and transfer it into microwave safe bowl. (If you take more quantity, all the poha will not become crispy) Keep it on HIGH or 100% and run it for 30 seconds to one minute. Allow it to cool for 10 minutes.  Repeat with remaining poha. You will get crispy poha to eat.

Keep Smiling,

3 ways to make stuffed noodles.

Tried and tasted by Nivedita

Hi All,

Home made Wheat sevian, Rice sevian are the recipes from olden days in India. We prepare upma, kheer and many more dishes with these.

It was like a revolution when the noodles were introduced in India. For me, it was a magic! noodles in 2 minutes!!  Now a days there are many good brands making noodles. Maggi was the first in India. Then came Top Ramen... Now countless..

The new in the market in this year is the Foodles from Horlicks. The taste is good and different.

Noodles are mom's best friend in the world. Kids love noodles in any form and with anything. I always try to do something new with these noodles. Here is one more which was tried for the cooking competition. My friend Vaishaly and I tried this together. After trying few shapes and the way of cooking we decided to make veggie noodles rolls for the competition.

Interesting thing in this is the masala mix is the same, only the way of stuffing and cooking is different. Choose the one you want!!

First is the recipe for making masala mix :

(This masala mix recipe is adopted from the advertisement in a magazine. It was the advertisement for some noodles product with the recipe. There the chef has prepared it for noodles basket. Here we tried to bake or steam it.)

For Stuffing:

Mixed Vegetables – 200 gm

(Carrot, Cauliflower florets, Capsicum, Cucumber, Onion, Sweet Corn, Peas, Beans, thinly sliced cabbage)

Garlic – 2 cloves, chopped

Green Chilly - 2 finely chopped

Red chilly flakes – 1tsp

Salt to taste                 

Oil – 1 tbsp

For Sauce:

Tomato Ketchup – ½ cup

White vinegar – ½ tsp

Red Chilly flakes - 1 tsp

Maggi veg.cube – 1

Black pepper powder – ½ tsp

Mix all the ingredients for sauce in a bowl and keep it aside.

For Batter

Corn flour – 3 tbsp

Veg. Stock – 1 cup

Mix it in a bowl and use as required

For the layers:

Flat noodles – 2 packets
(you can mix the normal one also)

Salt to taste

Maggi veg.cube – 1

Corn flour – 1 tbsp

Black pepper powder – ½ tsp

Mozzarella cheese to spread

Butter

Method:

To make Vegetable mix masala:

Heat the oil in Microwave safe dish on HIGH for 2 minutes.

Add chopped garlic and keep it back in oven on HIGH for a minute.

Add mixed vegetables. Sauté it and keep on HIGH for 5minutes. Keep on stirring in between.

Add the butter, ready sauce, batter and half the quantity of Veg. stock.

Keep back in oven on HIGH for 2 minutes. Stir it after one minute.

Check it after 2 minutes. If the mix is slightly thick remove it or keep again for one minute.

Cool it.  Divide it into equal quantity for stuffing.

To cook the noodles:

Boil the water with salt in a microwave safe dish on HIGH FOR 2 minutes.

Add Maggi Veg cube, salt and flat noodles and boil on HIGH for 1 minute.
Be careful not to over cook the noodles.  The noodles should be paraboiled.

Remove, drain the water and transfer it into colander. Pour cold water on the noodles and drain it properly to remove all the water. Sprinkle powdered Veg cube, corn flour and pepper powder. Mix properly and keep it aside.

To  Make Idly:
Making stuffed noodles idly was my idea and tasted great too. Check out the photos.

Take the Microwave safe idly plate. Spread the noodles in a thin layer. Take a tbsp of masala and keep it in the middle. Spread the mozzarella cheese on the top. Cover it with another thin layer of noodles. Repeat with all the moulds.
Keep it covered on HIGH for 3 minutes. Remove and allow it to cool. 
Stuffed noodles idly are ready to serve.

To stuff the roll:

Divide the noodles according to the size of the roll you want to make.

Take one portion; spread it on an even plate to make a round shape.

Press with wet hand to combine it.

Spread the grated cheese to make a thin layer.

Keep the ready vegetable mix in the center.

Cover it to give the roll shape. Apply the corn flour batter to close it properly.

Brush it with butter.

Repeat with other rolls.

Brush the microwave safe big plate. Keep the rolls in it.

Bake it oh HIGH for 3 minutes. Open and turn the rolls. Brush with butter. Again bake it on HIGH for few more minutes.

Allow to cool.

Serve with Ketchup or sauce.


Going little oily,
Take the stuffed idly shaped noodles, fry in the hot oil and serve it with ketchup or sauce.

My friend Vaishaly took The Veggie noodles rolls to  LG MALLIKA - E - KITCHEN  contest. Here is the photo for the same :

Sending these to Srivalli's 365 days of Microwave Cooking! event 

Keep Smiling,

Eggplant cups stuffed with veg and nuts

Tried and tasted by Nivedita

Hi All,

Few days back I got a call from LG company to ask whether I am interested to participate in the cooking competition. First I said No as I was little busy with mom's work. But, thanks to LG guy, who came home and explained the contest and the procedure, my mom forced me and told me it will be a good experience. I registered my name without any recipe in my mind. I thought of trying a cake. But I did not get more time spend on the recipe and the garnishing. 

I don't know why this recipe came in my mind!! May be because, it was easy, simple, quick and easily available ingredients. I had read it in one of old magazine at my friend's place. But never tried it before. It is a Turkish dish called "Imam Bayildi" May be I chose this one because, it is 100% cooked in a microwave which was the rule of the contest. In the original recipe, its a traditional cooking method. But I changed it into M/W cooking.

My friend Vaishaly is also a very good cook, very creative and very enthusiastic person. We both did shopping and tried it together(her and mine). I will post her recipe also in coming days.

Now coming to my recipe :

Ingredients:

Long and big Brinjals – 2

Onion- 1 chopped finely

Carrot - 1 cubed

Green Capsicum – 1 small, cubed

Fresh corn – 2 tbsp

Oil – 4 tbsp

Garlic – 2 cloves, chopped finely or crushed

Salt to taste

Sugar – ½ tsp

Oregano – a pinch

Lime juice – 1 tbsp

Fresh coriander – 2 tbsp, cleaned and chopped finely

Nuts – ¼ cup, cut into small pieces (Almonds, Cashew nuts,
Raisins)

Pepper powder – a pinch

Tomato – 1 big, cubed

Method:

·        Keep the brinjals in salted water for half an hour.

·        Cook the brinjals in a large uncovered microwave safe bowl on HIGH for 5 minutes, turning from time to time. Then immediately keep the brinjals in cold water to cool.

·        Now split the brinjals into half lengthwise, scoop out the flesh, leaving a little inside the shell and chop the pulp.

·        Heat half the oil in a micro wave safe bowl on HIGH for 1 minute. Put Garlic and keep on HIGH for a minute.

·        Add the onions and carrot and keep on HIGH for another minute. Now add cubed capsicum and sweet corn. Mix properly and cook for another half minute.

·        Now add chopped Brinjal. Cover and cook on HIGH for 3 minutes. Keep on stirring in between.

·        Open and season it with salt pepper and oregano. Mix well and add sugar. Cook for 2 more minutes.

·        Take it from the microwave and transfer into a bowl. Add 1 tsp oil, lime juice, half of fresh coriander and half of nuts.

·        Sprinkle evenly the salt and pepper powder inside the shells.

·        Stuff the mixture into the Brinjal shells and chill in the fridge.

·        Before serving, garnish with remaining fresh coriander and nuts.

Just make sure that the brinjal is baked properly.

And

If you choose the small brinjals, you can serve it one whole cup as a starter.

This is how I tried the garnishing at home, but was not happy with it. So changed it.

The competition was a very good experience for me as it was the first cooking competition. All the contestants were very creative.

Hoping to participate and be more creative in the future.

Sending this to Srivalli's 365 days of Microwave Cooking! event 

Keep Smiling,

Mangalore cucumber Sambhar

Tried and tasted by Nivedita

Hi All,

Do not invite me for food, if you have this sambhar in your menu. I swear you will repent! I am going to finish all the sambhar with hot rice and ghee. I just love it. I love the way, it is prepared by Udupi people. I am not giving you the Udupi recipe. It is my version, which I make with home made sambhar pudi or masala.

I use any vegetable which is available at home. But I like it more when I use this Sambhar Kai  or Mangalore cucumber. 

Without much introduction I am coming to the recipe,

Ingredients used 

Mangalore cucumber - 1/2 of one big cucumber, washed and cut into medium sized cubes.

Add little water to cover the cubes and boil for 5 minutes.

Toor dal - 1 cup, cleaned, washed and boiled

To make into fine paste,

Tomato - 1 big, chopped finely

tamarind paste - 1 tsp

Click down for

Sambhar powder - 2 tbsp

Salt to taste

Jaggery - 2 tbsp

Red chilly powder - 1 tsp

Transfer everything in a mixi or blender and churn it into a fine paste with little water.

For tempering

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - few

Turmeric powder a pinch

Fresh coriander to garnish

Heat oil in kadai. Add mustard seeds and cumin seeds. Add curry leaves and ground paste. Fry for 3 to 5 minutes.Add turmeric powder. Add boiled cubes. Mix it properly. Add boiled dal and two cups water. Cook for few minutes. Adjust the seasoning and add some more water if you feel the dal is thick. Cook for at least 10 minutes. Garnish with fresh coriander. 

Serve with hot rice, pickle and paapad.

Sending it to Priya of Enveetu Kitchen who is hosting the event which is started by Jagruti.

   Announcing Complete My Thali - Daal/Kadhi/Sambar/R...

 

Keep Smiling,