Showing posts with label Sprouts. Show all posts
Showing posts with label Sprouts. Show all posts

December 04, 2017

SPROUTS CUTLET

Ingredients:
Sprouted green gram - 2 cups
Green chilli paste - 2 tsp
Salt to taste
coriander powder - 2 tsp
cumin powder - 1 tsp
Coriander leaves - 2 tbsp (chopped)
Gram flour - 2 tbsp
Oil

Method:

  • Boil the sprouted dal till tender. Drain the water completely.
  • grind the cooked dal with chilli paste and salt to make coarse paste with out adding water.
  • Mix the ground mixture with remaining ingredients to make dough.
  • Divide it into equal portions to make round patties.
  • Heat the tawa and fry the patties with little oil. Fry them both sides till golden brown.

April 18, 2017

SUMMER ROLL

Ingredients:
Butter - 60 gms
Large onion - 1 (thinly sliced)
Carrots - 3 (grated)
Spinach  - 1 bunch (shredded)
Avocados - 2 (chopped)
Chinese bean sprouts or Moong beans - 1 cup
Fresh dill  - 3 small sprigs

Method:

  • Melt butter and saute onion and carrot for 10 minutes with lid on pan, stirring occasionally. Add spinach.
  • Stir well and cook further for a few minutes until spinach is soft. Cool.
  • Add avocados and mix well.
  • Add sprouts and dill.
  • This filling can be rolled with puff pastry, wholemeal pastry and filo pastry.
  • Glaze pastry with milk and glaze filo pastry with melted butter before baking.
  • Place filled rolls on greased tray and cook at 220 D until lightly brown.

April 14, 2017

CORN AND SPROUT CHAAT

Ingredients:
corn niblets - 2 cups
Mushrooms - 200 gms
Mixed sprouts - 50 gms
Oil -2 tbsp
Roasted cumin powder - 1 tsp
Chaat masala  -1/2 tsp
Onion - 1 (chopped)
Green chillies - 2 (finely chopped)
Salt to taste

For garnishing:
Bhujia- 50 gms

Method:
  • Boil the corn niblets in salted water till they are tender. Drain out excess water and keep aside.
  • Cut the mushrooms into quarters.
  • Heat oil and fry the onion until light brown. Add the corn niblets and the mushrooms and saute for 3-4 minutes.
  •  Add salt and cover with a lid and cook for another 2 minutes. Mix in the spices and cook for another 2 minutes.
  • Mix in the sprouts serve garnished with bhujia. 



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July 26, 2016

BRUSSELS SPROUTS WITH CURRIED ALMONDS

Ingredients:
Butter - 50 g
Silvered almonds - 50 g
Madras curry powder - 1 tsp
Brussels sprouts - 900 g (boiled and drained)

Method:

  • Melt the butter in a large frying-pan and add the almonds. Fry, stirring constantly, until they are golden. 
  • Add the curry powder and stir well. Add the sprouts to the pan, stir well to coat with the almond mixture and serve. 

May 18, 2015

SPICY SPROUTS SALAD

Ingredients:
Bean sprouts – 200 gms
Red chilli flakes – 1 tsp
Coriander leaves – 1 tbsp
Lemon juice -4 tsp
Salt to taste
Grated coconut – 1 tbsp


Method:
  • Chill bean sprouts for one hour. Then take out and combine with other ingredients.
  • Serve garnished with grated coconut.



May 18, 2014

SPROUT IDLI

Ingredients:
Idli batter - 1 cup
Moong sprouts - 1/2 cup
Salt - a pinch

For Tempering:
Red chilli - 1 (broken)
Green chilli - 1(finely chopped)
Curry leaves - 10
Mustard seeds - 1/4 tsp
Oil - 1 tsp

Method:

  • Boil the sprouts with a pinch of salt till just tender. Drain and keep aside.
  • Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.
  • Now mix the idli batter, cooked sprouts and tempering till well combined.
  • Now put the batter in idli plates and steam cook for 5 minutes.
  • Serve hot with chutney or sambar.


December 29, 2011

Sprouts Curry

Ingredients:
Whole Moong  Sprouts - 1/2 cup
Alasandalu (BLack Eyed Peas) - 1/2 cup
Fenugreek seeds Sprouts - 1 tbsp
Chick peas sprouts - 1/2 cup
Tomatoes - 4
Onions - 2
Green chillies - 2
Ginger garlic paste - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1-2 tsp
Cumin & Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Coriander leaves
Curry leaves

Method:

  • Finely chop onions, green chillies and tomatoes.
  • Heat oil in pressure cooker, add cumin and mustard seeds, curry leaves and fry for 1 minute.
  • Add ginger garlic paste, green chillis, onions one by one and fry till onions are translucent.
  • Add tomato pieces, spices and cook till oil floats.
  • Add all sprouts,mix well and fry in high flame for 2 minutes then add 1-2 cups of water and close the lid.
  • Cook up to2 whistles in high flame and 1 whistle in low flame.
  • when lid open, add coriander leaves, cook again till water evaporates little and the gravy becomes little thick.
  • Serve with roti. 
  • This is healthy  curry for diabetics and others.


June 15, 2011

Sprout khichidi

Ingredients:
Rice - 1 cup
Mixed sprouts - 1 cup
Cardamom - 2
Ginger - small piece (finely chopped)
Pepper corn  - 1 tsp (crushed)
Green chillies - 2-3
Cumin seeds - 1/2 tsp
Salt to taste
Oil/ Ghee - 2 tbsp


Method:

  • Wash the rice and drain the water.
  • Heat oil/ghee in thick bottomed vessel, add cardamom, pepper corn, cumin seeds, fry for 1 minute.
  • Add green chillies, ginger pieces, fry.
  • Add rice, sprouts and fry for 2 minutes.
  • Add 2 1/2 cups water, salt and close the lid.
  • Cook till the rice done.
  • Serve hot with allam chutney.


April 09, 2011

Whole Moong (sprouts) Curry (Pesalu kura)

Ingredients:
Whole Moong(Green Gram) Dal  - 1 cup (Sprouts)
Onions - 2
Green Chillies - 2
Grated Coconut - 1 tbsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Lemon juice - 1 tbsp
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves
Coriander leaves


Method:

  • Finely chop green chillies and onions.
  • Heat oil in pressure cooker, add mustard and cumin seeds, curry leaves and fry for one minute.
  • Add chopped chillies and onions and fry till onions are translucent.
  • Add Moong sprouts, spices and water.
  • Close the lid and cook up to 3 whistles or dal becomes soft and separate.
  • Once the lip is open add lemon juice and coriander leaves.
  • Serve with rice or roti.
  • Sprouts are good for health.

August 16, 2010

Sprouted Delight

Ingredients:
Sprouted Moong - 1/2 cup
Sprouted Bengal gram - 1/2 cup
Sprouted Masur - 1/2 cup
Cucumber - 1 (finely chopped)
Potato - 1 ( boiled and chopped)
Tomato - 1 (chopped)
Pomegranate seeds - 2 tbsp
Cheese - 2 tbsp (grated)
Cream - 1tbsp
Oil - 1tbsp
Lemon juice - 1tsp
salt and pepper to taste


Method:


  • Mix oil, cream, cheese, lemon, salt and pepper nicely.
  • Mix with other ingredients and covered for 15 minutes before serving.
  • Mix again .Decorate with cream, grated cheese and pomegranate seeds.

  
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