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Showing posts from March, 2017

Moong Dal / Mung Bean Stir Fry

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Mung Bean alternatively known as moong bean or green gram is a plant species in the legume family. Mung bean are commonly used in various Cuisines  across Asia. Mung bean is a high source of protein, fiber, antioxidants , copper, zinc and B vitamin.

Mung beans can help lower high Cholesterol levels and protect against heart disease. Helps lower high Blood Presser, can prevent or treat type 2 diabetes and helps with Weight loss. Today's recipe is a simple and delicious stir fry with moong dal, can be served as it is as a evening snack or as a side dish with rice or roti.


Ingredients:
Green mong dal / Pesalu 1 cup
Onion 1 small
Chopped garlic and ginger 1 spoon 
Green chili 3
Chopped cilantro / fresh Coriander 1/2 cup
Mustard seeds 1/2 spoon
Chana dal / Bengal gram 2 spoons
Cumin seeds 1/2 spoon
Curry leaves 10
Salt to taste
Haldi / turmeric  powder 1/2 spoon
Kura Karam 1 - 1 1/2 spoon
Oil 2 spoons


Preparation:

Wash moong dal and presser cook with 2 cups water.
Cook for 2-3 whistles.
In a wok / pan he…

Palak Moong Dal fry

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Spinach and Moong dal is a great combination. This quick and healthy dish goes well with roti or with plain rice too. Adding lot of garlic to this gives nice flavor and taste too. This recipes goes to the 3rd day of BM 74 for the 4th week, under the theme " Quick and Delicious Stir- fries".







We need:


Palak  Spinach chopped 6 cups
Moong dal 1 cup
Green chilies 6
Onion small 1
Garlic cloves 4
Salt to taste
Haldi 1/2 sp
Chili powder 1 spoon
Oil 3spoons


Method:


Heat oil in pan and add chopped onions and slit green chillies.
Saute and add crushed garlic and cook till raw smell dissappears and onions are slight brown in color.
Now add moongdal and fry for few mits.
Now add washed and chopped spinach/ palak.
Saute for few mits and add slat, haldi and chilli powder.
Do not add water. Cook on medium flame till water whcih comes from spinach disappears.
Transfer to bowl and serve hot with rice or roti.

Check to see what my fellow bloggers are cooking for BM 74.


Chikkudukaya Vepudu ~ Broad beans fry

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Chikkudukaya is a kind of beans mostly found in Indian stores. They are of different types, some with seeds inside some without. Some are light green in color some dark and some purple too.  It tastes great if you cook with onions, tomatoes and some spices as a gravy curry or just stir fry with some chopped onions and spices. Today I have made this simple and delicious stir fry to go with rice or roti. This recipe goes to the 2nd day of week 4, Blogging Marathon 74 under the theme " Quick and Delicious Stir- Fries".
Ingredients:
Broad beans / Chikkudukaya 1 lb
Onion 1 small
Green chili 2
Curry leaves 6
Salt to taste
Haldi / Turmeric powder 1/2 spoon
Kura Karam / garlic  chili powder 2 spoons

Preparation:
Trim the edges of the beans and wash.
Cut the beans into small pieces.
Heat oil in pan, add curry leaves, chopped onion and green chilies.
Saute till onions turn light golden brown.
Now add cut broad beans, salt and haldi.
Sprinkle some water and cook for 5 to 7 minutes with lid on.
Cook on…

Spicy & Garlicky Green Beans

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Crunchy, spicy and garlicky green beans tastes wonderful with some Asian Noodles or with any  Fried rice. A quick and delicious side dish. Stir fry the beans till nice and tender and serve hot. This recipes goes to week 4, day 1 of BM 74 under the theme " Quick and delicious Stir- Fries".





Ingredients:
Green beans 1 lb
Chopped Garlic 2 spoons
Red bell pepper chopped 1/2 cup
Soy sauce 1 spoon
Sriracha hot sauce 1 spoon
Olive oil 2 spoons

Preparation:

Trim green beans and wash thoroughly. 
Heat oil in a pan / wok.
Add beans and 2 spoons water, cover and cook for 10 minutes on medium heat.
Now add chopped garlic and bell pepper.
Also add soy sauce and hot sauce.
Saute for few minutes till beans are nice and tender.
Serve hot with noodles or any rice dish.



Check to see what my fellow bloggers are cooking for BM 74.

Pineapple Pudding

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Pineapple has an ability to improve respiratory health, digestion, cures cold and coughs and helps in weigh loss too. Boosts immunity and improves blood circulation. Pineapple can be consumed fresh, cooked, juiced or preserved. Flesh and juice of the pineapple are used in Cuisines around the world.
Chunks of pineapple are used in desserts such as fruit salads, puddings, cakes and also in savory dishes like pizza toppings.

Today for day 3, week 3 of BM 74, am here with a yummy desert " Pineapple Pudding", under the the theme " Are you pudding me?"




Ingredients:


Pineapple chunks 1 cup / Pineapple puree 1/2 cup
Sugar 2/3 cup
Lime juice 1 spoon
Eggs 2

Preparation:
If you are using pineapple chunks, blend it to smooth puree.
In a sauce pan add the puree and sugar.
Cook on low to medium flame till sugar dissolves completely  and the mixture becomes 1/3 quantity.
Let it cool completely.
Now add eggs and beat nicely.
In a bowl ( steel vessel) add the mixture.
Heat presser cooker with wate…

Blueberry Chia Pudding

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Chia seeds have become one of my favorite ingredients, I add them in smoothies, puddings, oatmeal, cookies and fruit Popsicles too. Chia seeds are full of fiber, Omega-3 fatty acids, protein, carbohydrates and calcium. On the other hand Blueberries are the most nutrient dense berries which contains Fiber, Vitamin C and K. 

Blueberries and Chia seeds make a great combination to make smoothies or puddings. Today I am here with a great pudding recipe with these 2 Ingredients, which is perfect as  a breakfast, dessert or snack. I have used fresh banana and blueberries for the recipe but, it would taste best if you use frozen berries and banana for the recipe. You can use honey or sugar instead of dates for the sweetness. 

This recipe goes to the 3rd week, day 2 of BM 74 under the theme " Are you Pudding me?"




Ingredients:
Blueberries 1 cup
Banana 1 small
Chia seeds 1/2 cup
Dates 5 
Almond Milk 1 cup

Preparation:
Add all the ingredients except Chia seeds into blender.
Blend until smooth.
Tran…

Mango Sago Pudding

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Mango sago pudding is made with cooked sago and fresh mangoes. Mangoes are soon going to be in market and this is a great dessert for your friends and family. I have used canned mango pulp here, but if you find fresh mangoes please go ahead and use them. I am not adding any sugar to this recipe as the sweetness from condensed milk is just perfect for it. If you like to add more sweetness add 2-3 spoons sugar or 2 spoons honey.

Today we are starting with 3rd week of Blogging marathon # 74. My theme for this week is "Are you pudding me?"  Here goes the recipe for simple yet delicious Mango Sago pudding....



Ingredients:
Mango pulp  1 cup
Sago / Sabudhana / Tapioca 1 cup
Milk 1/2 cup
Condensed milk 1/2 cup
Crushed almonds to garnish

Preparation:
Wash and soak sago for 1 -2 hrs.
Add 1/2 cup more  water  and presser cook for 1 whistle. 
Let cool down completely to drain the water.
In a blender add condensed milk, milk and mango pulp.
Blend until smooth.
Now add this mixture to the cooked sago a…

Chili Garlic Sauce

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Chili Garlic sauce is a dip / seasoning sauce usually found in Thai / Chinese Restaurants / Stores. 
Chili Garlic sauce is a spicy and tempting blend if coarsely ground chilies and garlic. Adding little sugar to this recipe will reduce little heat from the chilies and gives a unique flavor to the sauce. Here goes the recipe....


Blogging Marathon 74
Week 1 , Day 3
Theme: Sauces / Preserves

Ingredients:Dry red chilies 15
Garlic cloves 3
White vinegar / Rice wine vinegar 2 spoons
Salt to taste
Sugar 1/2 spoon
Water 1 cup


Preparation:

Boil water.
Soak the whole dry red chilies in boiled hot water.
Cover and let rest for 30 minutes.
Drain water, using wooden spoon or any other spoon press the chilies gently to remove the excess water.


Let rest for another 5 - 10 minute.
Now remove the stems of the chilies if any.
Transfer the chilies, peeled garlic, salt, sugar  and vinegar into blender.
Blend coarsely.
Transfer to air tight container and refrigerate for up to 1 month.


Check to see what my fellow bloggers are …

Green Chutney

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Green chutney is a  cilantro and mint based spread or dip which  can be prepared in just few minutes. It is made with fresh cilantro and mint leaves and can be preserved for a month or so in refrigerator. Green chutney can use used as a spread on sandwiches or dip for savory snacks like samosa, pakoda or topping for any chaat dishes like dahi poori, sev poori etc....



Blogging Marathon # 74
Week 1, day 2
Theme: Sauces / Preserves
Ingredients:
Cilantro / Fresh Coriander leaves 2 cups
Mint leaves 3/4 cup
Roasted chana dal / putnalu 1/3 cup
Green chili 6
Garlic cloves 4
Salt to taste
Lime / lemon juice 4 spoons

Preparation:
Thoroughly wash cilantro  and mint leaves.
Add all the ingredients into blender.
Blend everything together until smooth.
Add few spoons water to make smooth paste.
Remove and transfer to air tight container.
Store in refrigerator for later use.



Check to see what my fellow bloggers are cooking for BM 74.

Apple Sauce

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An apple a day keeps the doctor away. You might have heard about this English proverb. Not only apple infact , consuming fresh fruits daily keep us more healthy and fit. As we are talking about apples lets make apple sauce today.  Apple sauce is made with fresh apples. Nothing beats  the taste and that freshness of any home made sauces. Apple sauce is one of them.  Just peel, cut, season and cook. You can add maple syrup or honey instead of sugar. Vanilla extract is also completely optional. 

Since apples are more in pectin,  apple sauce is a home made remedy to combat diarrhea. It is a component of the regimen devised to help children with diarrhea and stomach problems. Here goes the recipe for Apple Sauce.....





Blogging Marathon # 74Week 1 , Day 1Theme: Sauces and Preserves. Ingredients:Large apples 4
Sugar 1/4 cup
Ground Cinnamon 1/2 spoon
Vanilla extract 1/2 spoon ( optional)

Preparation:
Preheat oven on 350 Degrees F.
Wash and peel the skin of apples.
Cut into small chunks.
In a greased baki…