Tuesday, November 29, 2011

Sprouted Moong Dal Parfait

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Greengram/Moong/Mung Dal with yogurt makes a great combination.The creamy and soft texture of yogurt compliments the crunchy subtle taste of the sprouted moong dal.Moong dal by itself is very healthy and protein packed,sprouting makes it even more nutritious.Here I made savory parfait using sprouted green whole moong dal and layered it with yogurt.


Method
Soak half cup whole green moong dal in warm water for 4 hours.Drain all the water and cover it overnight,you should see tiny sprouts popping out by morning,in 24 hours you will have well formed sprouts.Mostly I love munching on sprouts by themselves.Sometimes I like to mix in yogurt,today I layered them in a bowl alternatively with yogurt.I used low fat plain yogurt.You could flavor the yogurt with chat masala if preferred.You could also substitute sweetened yogurt,colorful fruits and nuts if preferred.

Sending this to CWS-Moong Beans

Saturday, November 26, 2011

Oats with Almonds

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I love oats,be it in cookies,pancakes,porridge-sweet or savory love them all.If cooked properly they can become a quick favorite.This oats with almonds is an instant fix to tummy rumblings and a sweet tooth.The combination of almonds and coconut give a nice chew to this easy to make simple delicious fibre packed meal.

Ingredients
1 cup Old Fashioned Quaker Oats
3 cups water
1/2 cup sweetened coconut
1/2 cup almonds
1/4-1/2 cup light brown sugar

Method
In a microwave safe wide bowl add oats,almonds,2 cups water and microwave for 4mins.Add the rest of the water,sweetened coconut and stir to blend well.

Tuesday, November 22, 2011

Cranberry Sauce with Habanero

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Sauces add great flair and flavor to a meal.They are quick and easy to make.This sauce does just that with a soft,smooth,rich flavor,texture and color from the naturally enriched cool cranberries.The buttery heat from the habanero peppers gives it the perfect spice along with its unique flavor.Try this cranberry sauce for an ideal accompaniment to Thanksgiving Dinner.Wishing you all a Happy Thanksgiving.

Ingredients
2 cups fresh cranberries
1 habanero pepper chopped(seeds removed)
1 cup + 3 tbsp sugar
1/2 cup fresh clementine juice(I used cuties)
2 cups water

Method
In a pressure pan add cranberries,habanero,water and cook for 3 pressures.When the pressure cools off open the lid,stir and mash to blend well then add the juice and bring it to a boil add sugar and continue stirring to mix well till the sauce thickens.
Note:The fresher the habanero pepper the hotter it is.Mine was sitting in the fridge for a few days.Add half the pepper before pressure cooking and add half later if not sure or add just a little of it to keep the flavor.You can adjust it as per the heat that is comfortable.

Sunday, November 20, 2011

Mint Flavored Egg Roast

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To me egg is the most ultimate comfort food.There are so many variations to its preparation.Toasts with egg is a hot favorite for breakfast in so many households and eateries.Here is a nice spicy version of the eggs roasted with spices a great option for a later meal.Addition of mint instantly adds fantastic aroma and flavor to this egg roast.Makes for a nice dish by itself or served as a side with rice or breads.Egg is a good source of protein and vitamins like B12 but is also a source of cholesterol,if you love eggs too much then just discard the yolk or consider eating it in moderation.This recipe was featured at Honestcooking.

Ingredients
6 boiled eggs
1.5 cups chopped onion
1 large vine ripe tomato chopped(cook in the microwave)
1 tsp each of grated ginger and garlic
3-4 tbsp oil
Fistful of mint leaves-about 3 mint sprigs
Salt as per taste

Dry Spices
2 tsp cayenne powder
2 tsp cumin coriander powder(Deer brand)
1/2 tsp sadaf garam masala
1/4 tsp turmeric powder
Method
Heat oil in a pan and add onions and salt when the onions turn translucent add ginger and garlic and stir cook till the raw smell disappears.Add turmeric,cayenne,cumin coriander powder,cooked tomatoes,garam masala,2-3 tbsp water,stir and cook covered till the contents are well blended and come together,add chopped mint leaves and stir till the gravy thickens.Cut eggs in half,spread them face down in the pan,sprinkle some water if needed,cook and gently flipcook them till they are roasted well.

Monday, November 14, 2011

Edamame Stir Fry

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Edamame with Red Pepper 
Ingredients
1/2 cup frozen shelled edamame
1/2-1 tbsp crushed dry red pepper(+/- as per taste)
1/2-1tbsp oil
1/4 tsp garlic powder
1/4 tsp cumin seeds
Turmeric powder a pinch
Honey as per taste
Salt as per taste

Method
Coarsely powder the red chilli flakes if preferred.Heat oil in a pan add cumin then add edamame,salt and stir cook for a few mins then add the chilli,garlic powder and turmeric powder,Stir cook for few more minutes till well blended,squeeze as much honey as preferred and stir well to blend.Enjoy with a nice refreshing drink.

Edamame with Mango
Ingredients
1/2 cup frozen shelled edamame
1/2 off a semi ripe mango-peeled and cut in cubes
3 green chillies chopped
1 tbsp shredded coconut
1/4 tsp cumin seeds
1tbsp oil
Lemon
Cilantro a fistful chopped
Red pepper flakes as per taste
Salt as per taste

Method
Heat oil in a pan add cumin seeds,green chillies then add the edamame,salt and cook for a few mins.Then add the red chiili flakes,coconut,mango(substitute with ripe pineapple/persimmon if preferred),cilantro and stir to blend well.Take off the heat.Squeeze lemon juice and stir to blend well.

Tuesday, November 8, 2011

Purple Cabbage Moong Dal Fry

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Purple cabbage is one of the different varieties of cabbage.They taste similar to green cabbage except for the color.They are very nutritious like other dark colored vegetables.They are a good source of vitamins and minerals like Vit A,C,K,potassium and manganese.They also contain polyphenols which are antioxidant,anti inflammatory rich.In addition to this they are a good source of dietary fibre.Here I combined this healthy vegetable with the protein rich moong dal for a delicious healthy stir fry.

Ingredients
2 cups purple cabbage chopped
1/4 cup yellow split moong dal(1/2 cup after cooked)
1 tbsp oil
Salt as per taste

Method
Cook moong dal in 2 cups water till fully cooked but not mushy.If using pressure cooker,cook for 1-2 whistle depending on the cooker.Drain any water left and set aside.Heat oil in a pan add seasonings like mustard,cumin seeds,chopped green chillies and curry leaves if preferred if not add the chopped cabbage,salt and stir cook till the cabbage is cooked then add the moong dal and stir to blend well.Enjoy hot with some rice or by itself.
Note:Squeeze some lemon juice in the end as per taste if preferred.Alternatively top it off with yogurt if preferred.

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