Sprouts Salad

Ingredients

Moong dal sprouts – 1 cup

Bengal gram sprouts – ½ cup

Peanut sprouts – ½ cup

Greated carrot – ½ cup  
Chopped cucumber – ½ cup

Chopped tomato – ½ cup

Salt to taste 

Pepper powder – 1 tsp

Chopped Cilantro – ¼ cup

Lime juice – 2 tsp

Method

                The seeds should be thoroughly washed and then soaked in water over night or for 10 -12 hours depending up on the size and type of the seed you choose. The seeds should be rinsed by running water and then water should be drained off. The soaked grains should be tied or covered in a wet muslin cloth or a cotton cloth and must be kept in a warm place, the cloth should be maintained moist till the sprouts appear. They will expand about eight times their original size piercing out from the cloth. You can see the sprouts coming out of the cloth after 1-2 days. It may take more time.  After that add all the ingredients in a bowl, mix it well and serve.

Vegetable Tempura

Ingredients                     

Maida

Cornflour

Baking powder – A pinch

Red chilli powder (optional)

Pepper powder (optional) 

Salt to taste

Olive oil

Vegetables cut into finger size

Asparagus

Zucchini

Broccoli

Brussel sprouts

Capsicum

Carrot

Brinjal

Sweet potato

     

Method

            In a bowl take maida: cornflour (1: 2), Baking powder, salt, olive oil. Make batter with ice chilled water. Dip the cutted vagatables. Deep fry in oil like pakodi. Serve hot with tomato ketchup.

Note: Use vegetables according to your taste.

Carrot Juice

Ingredients

Carrot –  1 lb

Sugar  – 50 gm

Milk    – 1 cup

Ice cubes – little

Method

                In a mixi jar add carrot and grind it by adding little amount of water. Strain it. Pour the juice in a glass add sugar, milk and mix it well. Serve with ice cubes.

Curry Leaves & Coriander Chutney

Ingredients

Coriander leaves – 2 bunches

Curry leaves – 2 bunches

Green chilli – 4

Tamarind -little bit

Salt to taste

For Tempering

Oil – 1 tsp

Mustard seeds – ¼ tsp

Jeera – ½ tsp

Method

            Soak tamarind in water for 5 – 10 minutes. In a mixi jar add chopped coriander leaves, chopped curry leaves, salt, green chilli, tamarind Paste and make smooth paste by adding little amount of water. Temper it. Add it to grinded paste.

Palak Chutney

Ingredients

Palak – 1 cup

Amaranthus (Thotakura) – 1 cup

Tamarind – little bit

Green chilli - 5

Onion chopped – ½ cup

Salt to taste

For Tempering

Oil – 2 tsp

Mustard seeds – ¼ tsp

Curry leaves – little

Red chilli – 2

Urad dal – 1 tsp

Method

             Heat oil in a pan add palak, amaranthus, green chilli, tamarind till it reduces the size. Cool it completely. In a mixi jar grind all the fried ingredients with Salt. Temper with mustard seeds, curry leaves, red chillies and urad dal. Mix together and add chopped onion. Serve with rice or roti.

Peanut Chutney

Ingredients

Peanuts – ½ cup

Green chilli – 5

Tomato (chopped) – ½ piece

Onion (chopped) – ½ piece

Ginger – small piece

Tamarind (soaked in water) – 7 pieces
Coriander leaves (chopped)
Salt to taste

For tempering
Oil – 2 tsp

Mustard seeds – ¼ tsp

Jeera -1/2 tsp

Curry leaves – little

Red chilli – 2

Method

               Heat oil in a pan fry peanuts, green chilli, onion and tomato separately  In a mixi jar add fried ingredients, tamarind, coriander leaves and salt and make smooth paste. Heat oil in a pan add mustard seeds, jeera, curry leaves, red chilli pieces. Add this to the chutney. Garnish with coriander leaves. Serve with breakfast.

Eggplant (Brinjal) Curry

Ingredients

Eggplant (big) – 1

Tomato chopped - 2

Green chilli – 4

Onion chopped (small) – 1

Salt to taste

Oil – 3 tsp

Mustard seeds – ½ tsp

Jeera – 1 tsp

Curry leaves – little

Turmeric powder -1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Dry coconut powder – 1 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Hing - little

Coriander leaves for garnishing

Method     

            Apply oil on eggplant and keep it on a flame and turning the eggplant, so that the skin on the surface is uniformly blackened. Place over the burner till the eggplant softens and cooked. Remove  from fire when done and peel the skin and mash the eggplant. In a Pan add oil and heat it. Add mustard seeds, cumin, hing, green chilli, curry leaves, chana dal, urad dal, and let them fry till brown. Add chopped onion, chopped tomato and fry till transparent. Now add the mashed eggplant, salt and mix it well. Allow to cook for 5 minutes. Turn off heat and garnish with coriander leaves.  

Methi Seeds Dal

 Ingredients 

 Toor dal : 1cup
 Methi seeds - 1 1/2 tsp
 Salt to taste
 Coriander leaves - little
 Oil - 3tsp
 Mustard seeds - 1/2 tsp
 Jeera - 1tsp
 Methi seed - 1 1/2 tsp
 Red chilli - 5
 Chopped onion(small) -1
 Red chilli powder to taste
 Turmeric Powder - 1/2 tsp
 Urad dal-1/4tsp
 Chana dal-1/4tsp

Method

            In a pressure cooker, heat the oil and add mustard seeds, jeera, red chilli, turmeric powder, chana dal, urad dal, onion and let them fry till brown. Add dal, methi seeds and add 3 cups of water, put the lid and cook it until 3 whistles then remove the lid mash it and add salt. Garnish with coriander leaves. Serve with rice/chapati.