Sprouted moong Breakfast Dosa!!

Moong Sprouts or green grams are always very healthy and even tasty when it’s done right. It contains ample amount of proteins and vitamins. It’s very easy to make and you can serve it as a lunch or even a snack. It can make a healthy alternative to any oily snacks. Almost all grocery stores carry them. They can be prepared at home. Soak the whole moong beans in water overnight. In the morning wash them and drain the water. Then hang them or cover them in moist muslin cloth for 10-14 hours or till you see the sprouts coming out (depending on climate). You can even cover them with a wet paper towel if you don't have a muslin cloth. That works fine too. Sprinkle water frequently if the cloth becomes dry. When the beans starts germinating and develop short shoots they are ready to eat. The slightly crunchy texture and sweet flavor of bean sprouts makes them a popular addition to an assortment of dishes.

Ingredients

Moong sprouts - 1 cup

Sooji - 1/4 cup 

Rice flour - 4-5 tbsp 

Ginger - 1 inch  thinly sliced

Green chili - 1 

Cumin seeds - 1/4 tsp

Salt to taste

Chopped onions and cilantro (optional)

Method

1. In a grinder add Moong beans, Sooji, Rice floor, Ginger, Green chili, Cumin seeds and Salt.
2. Grind them to a smooth paste adding water.You should get a consistency similar to normal dosa batter.
3. Transfer it to the bowl. Adjust the consistency if needed.
4. You will see bubbles in the batter and that's the sign of a good batter.
5. Heat a nonstick pan and grease it with 2-3 drops of oil. And then sprinkle water to balance the temperature of pan.
6. Pour a spoonful of mixture on the pan and spread it in a circle to make a thin dosa or as you like.
7. Turn to the other side after 2-3 minutes.
8. You can sprinkle chopped onions and cilantro over it to add taste.
9. Serve hot with powdered coconut podi or garlic cilantro chutney. 
10. Dosa, chutney and Hot tea!!  A perfect breakfast!! 

Enjoy!!!

Indian Classics # 2 UNDHIYU - Step by step recipe

I have been on a bit of a short break from blogging since I have just been busy with lots of small stuff that needed to be done. Studying, Homeworks and ample dose of utter laziness to the mix and you’ll have some idea why I haven’t got around to sitting down and writing a post.
I have been doing a fair amount of cooking for the blog all through this time, but just haven’t got around to editing the photographs and been able to write up posts to accompany them. 

My recipe for today is a Gujarati special and one of my favorite Undhiyu. Undhiyu is the mixed vegetable casserole kind of dish made with variety of spices and coconut.

"Undhu" in gujarati means upside down. So traditionally it is made in an earthen pot upside down and cooked underground with fire from above. And it is served with Puris.. During uttarayan/Makar sankranti it is specially made !!

Ingredients

Boiled Tuvar lilva - 
Boiled Surti papdi - 
Potatoes - Peeled and cut into cubes
Eggplant/Brinjal - cut into cubes + 2 for stuffing
Sweet potatoes - 2-3 Peeled and cut into cubes 
Banana - 2 
Oil for frying + for cooking
Carom seeds/Ajwain - 1 tsp
Cumin seeds/ jeera - 1tsp
Hing/Asoefoetida - 1 tsp

To make masala you will need

Till sesame seeds - 1/8 cup
Coarsely ground peanuts - 1/8 cup
Red chilli pwder - 3 tbsp
dhana jiru - 2 tbsp
cumin seeds - 1 tsp
hing - 2 tsp
cashews - 12-15
Green garlic - 1/8 cup
Coriander leaves - 1/4 cup
garam masala - 2 tbsp
salt to taste
sugar - 1-2 tbsp
green chili paste - 2 tbsp
ginger paste - 2 tbsp
garlic paste - 2 tbsp
shredded coconut - 1/4 cup
lemon juice - 2 tbsp
Oil - 4-5 tbsp
Raisins - a handful

For Muthiya

Besan - 1/2 cup
Wheat flour - 2-3 tbsp
Methi leaves/ Fenugreek leaves - 1 cup finely chopped
Oil - 3 tbsp
turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
salt to taste
sugar - 1 tsp 
Ginger green chili paste - 1 1/2 tsp

Method

1. Peel the potatoes , Sweetpotatoes and cut into cubes. Also cut eggplant into cubes leaving 2 for stuffing.
2. Fry potatoes, Eggplant and sweet potatoes untill golden brown.
   
3. Boil both tuvar lilva and papdi in pressure cooker.
   
4. Now we will make masala. In a plate take all the ingredients.
5. Mix everything well with your hands to make a nice crumbly mixture.
6. Now cut the eggplant into slits halfway. Then stuff the mixture in it . And steam it. 
   
   
   
   
7. Now we will make muthiyas. To make a dough take besan and wheat flour in a bowl.
8. Now wash and add methi leaves. Add ginger green chili paste, salt, sugar, turmeric powder, red chili powder and oil. Mix everything well and make a dough using water little at a time. We need semi soft dough. 
9. Once the dough is ready make small dumplings out of it and fry them in oil on a medium flame.
   
10. In a large pan heat about 8-10 tbsp of oil. (you need good amount of oil to make undhiyu but if u are wishing to cut down calories you can use less)
11. Add Ajwain, cumin seeds and 1 tsp of hing. After it crackles turn of the heat and add all the vegetables to it along with beans.
12. Once the veggies mix well with oil add the masala mixture and mix well.
13. Now turn on the heat. Pour about 1/4 cup of water and let it cook for few minutes.
    
14. Now cut the bananas into pieces. Donot peel the banana. ( i made 3 equal pieces from one banana) Then Make a vertical slit on the banana halfway so that the spices and flavors are absorbed inside the banana and seconly when you eat, its easy to peel if you have slit.
    
15. Add bananas and muthiyas in the end. Let it cook for few minutes. serve hot with puris or parathas and dahi..
    
16. Enjoy!!

Happy cooking!!

PANEER TIKKA IN OVEN

Ingredients

Paneer - 150 gms cut in cubes

Red/green bell peppers(capsicum) - 1/2 cup cut in cubes

Onions - 1 cut in cubes

tomatoes - 1 deseeded  and cut in cubed(It should be hard and not soft one)

Hung curd/strained yogurt -3 -4 tbsp or more if necessary

Red chili powder - 1 tsp

turmeric powder - 1/8 tsp

Garam masala - 1 tsp

Salt to taste

Crushed black pepper - 1/2 tsp

Lemon juice - 1/2 lemon( 1 tbsp)

Chaat masala -  to sprinkle on top

Oil - 1 tbsp + for greasing

Skewers

Method 

1. Cut the paneer into bite size cubes. (Cut the cubes not too big not too small, so that the marination gets infused inside the paneer.
2. In the similar way cut all the veggies into cubes.
3. In a deep bowl mix the the ingredients; Yogurt, red chili powder , turmeric, garam masala, crushed pepper, lemon juice, salt and a tbsp of oil to marinate the paneer pieces.
4. Marinate the paneer pieces, make sure you coat each and every piece. Refrigerate for at least 2 hours.
5. When you are ready to make, grease the skewers and a grill/pan. 
6. Preheat the oven to 350 F.
7. Arrange the paneer, capsicum and tomato in the skewers. Brush them generously with oil. (Soak the wooden skewers in water for at least one hour before baking,which prevents burning of the skewers..)
8. Bake them for 15-20 minutes or until the edges of paneer starts browning. 
9. After done,again brush them with oil and serve hot with green chutney..
10. You can even sprinkle some chaat masala and lemon juice over this paneer tikka before serving.
11. Enjoy!!

Eggless waffles with blueberry sauce

When in India i never had waffles!! Actually never heard of it. After i came to US i tasted this recipe at a local restaurant in Oregon. I like waffles more then pancakes due to its crispy texture.

I don't cook eggs at home so i always wished..  to make eggless waffles at home. It was then i landed on this recipe from egglesscooking , which was actually for pancakes. I made little bit of changes and it worked really well; and i was able to make an awesome n fluffy waffles. YOu wont even realize that there is no eggs. 

 But yes , Eggless waffles take little more time to get crispier so u will have to have patience. 

You can top your waffles with so many different toppings. Like honey, Maple syrup, Butter, Berry sauces or any chopped fruits of your choice. 

Ingredients

All purpose flour - 1 cup
Banana - 1 mashed
Salt to taste
Baking powder - 1 tsp
Baking soda - 1 tsp
Water as needed

Method

1. Whisk flour , salt , mashed banana and baking powder in a deep bowl.
2. Slowly add water to make a nice but not too thick batter.
3. Add baking soda and stir well. you will see bubbles forming.
4. Your batter is ready to use.
5. Pour over the waffle maker plate and toast until its light to golden brown.
6. Serve hot with maple syrup and butter on top, or the blueberry sauce and any fruits you like!!
7. Your breakfast waffle is ready !! Enjoy !!  

For blueberry sauce

Blueberries - 2 cup fresh blueberries
Sugar - 1/2 cup
Water - 1/2 cup
Cornstarch - 1 tbsp
Lemon juice - 1 tbsp
Vanilla extract - 1/2 tsp

Method

1. In a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
2. In a separate bowl mix cornstarch with 1 tbsp cold water.
3. Slowly stir the corn starch into the blueberries.Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla extract.
5. Homemade blueberry sauce is ready!! Serve as a waffle or pancake topping!!

Happy cooking!!