Sprouts is a healthy way to start the day.. Moong dal sprouts is what my husband loves, I make it often either for breakfast or as a salad for lunch or dinner…
Preparation Time:- 10 mins | Cooking Time:- 15 mins | Serves:- 2 people
- 2 cups Sprouted Green Moong Dal
- 1 tea spoon ghee/oil
- 1 Onion finely chopped
- 1 small Cucumber finely chopped
- 1 tomato finely chopped
- salt to taste
- 1 tea spoon Red Chilly Powder (Lal Mirch)
- 1 tea spoon Garam masala powder
- 2 tea spoon Chaat masala powder
- 2 table spoon lime juice
- 2 table spoon fresh coriander leaves finely chopped
In a pan heat the oil and add salt, chilly powder and garam masala.
Now add the sprouts to the pan, mix.
Add 1 cup of water and simmer. Allow to cook till the sprouts boil, and then evaporate any excess water.
Allow to cool the sprouts.
Once cooled down, mix the chopped vegetables, chaat masala, lime juice and coriander leaves to the boiled sprouts.
Ready to serve.
I love love love winters.. With winters we get the beautiful red carrots which are a part of anything I cook now-a-days.. And the fresh peas.. Nothing like them.. Now this recipe is purely to be made when you have both of these.. because it is not the same taste with the orange carrots and the frozen peas.. 🙂
Preparation Time:- 5 mins | Cooking Time:– 20-25 mins | Serves:- 2-3 people
- 2 cups Carrot (Gajar) chopped in small cubes
- 1 cup Peas (Matar)
- 1 table spoon Mustard oil (Sarson ka tel)
- salt to taste
- 1/2 tea spoon Turmeric powder (Haldi Powder)
- 1/4 tea spoon red chilli powder (Lal Mirch powder)
- 1 tea spoon Cumin seeds (Jeera)
- 1 & 1/2 tea spoon garam masala
- 1 tea spoon Dry Mango powder (Amchoor Powder)
Heat the mustard oil in a pan and add cumin seeds. Allow them to crackle.
Add the chilly powder, salt and turmeric powder to the oil. Now add the chopped vegetables and mix gently so that everything gets folded in the masala properly.
Simmer the stove and add 1/2 cup of water. Mix again and cover the lid.
Allow the vegetables to cook in steam for about 15-20 minutes, by mixing in between. Once the water dries out and the veggies gets soft sprinkle the garam masala and dry mango powder. Mix well.
- Gajar Matar goes well with hot chapatis/paranthas and curd.
- Try to add a bit ghee before serving, it will change the taste of the dish.
Since long I had this craving for pasta.. so when peeked into my fridge if I had something to make this white sauce pasta.. Found a bunch of spinach some mozzarella cheese and hence came this recipe..
Preparation Time:- 5 mins | Cooking Time:- 15 mins | Serves:- 2 people
- 2 cups Pasta
- 2 table spoon cornflour
- 1 table spoon Butter
- 4-5 cloves Garlic grated (Optional)
- 2 cups Milk
- Salt to taste
- 3 table spoon grated Cheese
- 1 tea spoon Dried Basil
- 1 tea spoon Oregano
- 1 tea spoon Pepper Powder (Kali Mirch)
- 1 tea spoon Italian seasoning
- 1 cup washed and finely chopped spinach (palak)
- 1 tea spoon Olive oil
Boil the pasta as per the instructions provided on the packet (Generally boil along with some salt and oil) . Drain and keep aside.
Take butter in a pan and add the grated garlic and saute for a minute.
Once its done add the cornflour saute for a second let it not turn brown.
Add milk and stir it continuously to avoid lumps.
Once the mixture starts thickening add oregano, basil, salt, pepper powder and seasoning.
Add the grated cheese and and bring to boil. The sauce will become a bit thick.
Add the chopped spinach and pasta to the sauce. Cook for another 2 minutes.
- Serve hot with some grated cheese.
Sending this recipe to:
Spotlight : Continental
Lets Cook with Green vegetables
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Wishing all of you a very Happy New Year..!! Lets have a new year with lots of cooking and some really fresh and new recipes..!!
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