Healthy Sprouts Salad

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… 

Sprouts

Preparation Time:- 10 mins | Cooking Time:- 15 mins | Serves:- 2 people

INGREDIENTS:

  • 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

PREPARATION:

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.

SERVING:

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Tasty Cooking..!!

 

Gajar Matar

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.. 🙂

Gajar Matar

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 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)

PREPARATION:

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.

SERVING:
  • 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.

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Cheesy Spinach Pasta

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.. 

Cheesy Spinach Pasta

Preparation Time:- 5 mins | Cooking Time:- 15 mins | Serves:- 2 people

INGREDIENTS:

  • 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

PREPARATION:

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.

SERVING:

  • Serve hot with some grated cheese.

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Tasty Cooking..!!

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Lets Cook with Green vegetables

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Event And Giveaway: Bridal Shower for Charul & Charul’s Blog.

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“Flavours of” ~ The world- Grand Finale

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Onion Fried Rice

Leftover rice at home.. This is the fastest and a very tasty recipe to utilize all the rice.. My mom used to make it every time some rice was left.. I have been eating this since I was a child.. 🙂

Onion Fried Rice

Preparation Time:- 5 mins |  Cooking Time:– 10 mins  |  Serves:- 2 people

INGREDIENTS:

  • 1 cup Leftover cooked Rice
  • Salt to taste
  • 1 medium Onion sliced
  • 1 tea spoon oil/ghee
  • 1/2 tea spoon Turmeric Powder (Haldi)
  • 1/2 tea spoon Red Chilly Powder (Lal Mirch)
  • 1/2 tea spoon Cumin Seeds (Jeera)

PREPARATION:

Heat the oil in a pan, and add the cumin seeds. Allow them to crackle.

Add the onions and fry them till they turn golden brown.

Now add the salt, haldi and mirch powder and then the cooked rice. Mix well and fry for around 5 minutes.

Garnish with some fresh coriander leaves.

SERVING:
  • Try it for lunch or dinner with curd.

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Tasty Cooking..!!

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Matar Paneer

I am having some tuft time everyday to decide what to cook these days.. I don’t know for some reasons I am unable to figure out which vegetable to prepare.. So recently I end up making a lot of paneer.. Matar paneer is an all time favorite i any household..

Matar Paneer

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people

INGREDIENTS:

  • 200 gms Fresh Paneer diced in small cubes
  • 1 cup frozen or boiled peas (matar)
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste

PREPARATION:

Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  salt. Keep frying the tomatoes till the oil separates out.

Add the peas and paneer diced as cubes to this masala. Fold the pieces gently in the same. Add some water to make some gravy. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the paneer pieces can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Lachha Parantha.
  • If serving for a party, garnish with some fried Cashew (Kaju)

Served

Tasty Cooking..!!

Sending this recipe to:

Veggie Fruit a Month (VFAM)–Onions & Priya’s VFAM page