Tuesday, January 21, 2020

Mixed Sprout Salad

If you’re going to eat a salad today, it should definitely be this salad. It’s the perfect quick fix salad that’s almost no-cook and comes together in minutes. This simple yet and filling healthy sprout salad is super easy to make, full of nutrition, and loaded with veggies. . Choose whatever vegetables you have on hand. Have some fresh tomatoes, sweet corn, refreshing cucumbers, all your favourite herbs, toss it all together, and done. Allow the flavours to mingle for a couple of hours. Perfect for meal prepped lunches, a side salad, or a light dinner. Enjoy mix sprouts salad that is bursting with flavor!

Mixed Sprout Salad
Green gram sprouted -1/2 cup
 Bengal gram sprouted- 1/2 cup
 Chickpeas (kabuli chana) sprouted-1/4 cup
Chopped Onions-1 cup
Cucumber (peeled and cubed)- 1 cup
Tomatoes (chopped and without pulp)- 1 cup
Capcicum-1/2 cup
Corn kernels- 1/2 cup
Pomegranate- 1/2 cup
Chopped Cilantro-3 tbsp
Lemon Juice-1 tbsp
Chopped Green Chilies-2 tsp
Cumin powder-1 tsp
Pepper powder- 1 tsp
 Salt to taste
1.Heat one cup of water in a pan, add sprouted moong, chana and kabuli chana and cook on medium heat for two minutes. Remove and drain excess water. And to cool for about half an hour.
2.In a large mixing bowl add all the sprouts, onion, cucumber, sweet corn, capsicum and tomatoes and toss them lightly. Add lemon juice, green chillies, salt and pepper powder
3.Mix well and serve garnished with coriander leaves. And enjoy the salad with every bite you will feel the flavours exploding in your mouth.

*Many people can’t digest raw sprouts and avoid eating them. But you can steam/boil these sprouts and add it to your salad.

Coconut Ginger Carrot Soup

 Coconut Ginger Carrot Soup
This incredible Coconut Ginger Carrot Soup is a very healthy and nutritious soup and so easy to make and it is slightly sweet and perfectly spiced flavour. If you love flavours like coconut and ginger, you’re going to love this filling. It is perfect for lunch or dinner.

Carrot diced- 2 cup.
Ginger finely chopped - 1 tablespoon
Chopped onions- ½ cup
Thick coconut milk-    1/2 cup
Garlic cloves-3
Water/Vegetable stock- 2cups
Salt and pepper to taste
Butter or olive oil-1 tbsp
Some fresh herb like parsley, coriander, mint, dill leaves or thyme for garnish
1. Heat oil in a saucepan. Add the chopped onions and saute till the onions soften and turn translucent.
2. Add the chopped ginger and saute till the raw aroma of ginger goes away. Then add the chopped carrots. Season with salt as per taste.
3. Mix very well and saute the carrots for a minute. Add 1 cup water and mix very well.
4. Cover the pan with its lid and simmer on a low to medium-low flame till the carrots are tender and softened.
5. Then switch off the flame when the carrots are cooked. Keep the pan aside and let the mixture become warm.
 6. Add everything in a grinder or blender jar. Add ½ cup water and grind or blend to a smooth puree and mix very well.
7. Then Pour back the puree into the saucepan and heat. Now add the coconut milk and blend the soup smooth. For a slightly thin consistency, you can add some more water.
8. Add black pepper powder at this stage and mix well. Let the soup simmer for 2 minutes.
9. Carrot Ginger Soup is ready to serve. Pour in soup bowls. Garnish with your favorite toppings


Saturday, December 28, 2019

Channa Pulao

Chana Pulao is a simple one pot dish that’s flavoured with lots of spices. This is a staple North Indian dish. Studded with protein-rich chickpeas, the pulao is cooked in a masala prepared from a specific blend of spices to give it that earthy flavour. It is extremely tasty and different from the other pulao. Served with any raita of your choice, this is one delicious pot of rice.

Basmati rice – 1 cup ( I used Normal rice)
White Kabuli channa – ½ cup
Cumin Seeds-1/2 tsp
Cinnamon – 1 inch piece
Cardamoms – 2
Cloves – 3
Bay leaf – 1
Ginger – Garlic Paste- 1 tsp
Green chilli-2
Tomatoes – 1/2 cup chopped
Potato- 1diced into cubes
Onion- 2 sliced
Chili powder– ½ tsp
Turmeric Powder- ½ tsp
Garam masala powder – ½ tsp
Oil – 3 ½ tbsp
Coriander leaves – 2 tbsp Garnish
Kasoori methi – 1 tbsp
Salt as per taste
1.To begin making the Chana Pulao Recipe, rinse and soak the chickpeas/chole overnight or for 8 to 9 hours in enough water.
2.Drain them well and then add to the pressure cooker with the water.
3.Add about 1/2 teaspoon of salt and pressure cook fit till the cooker releases 8-9 whistles or till the chickpeas are tender and cooked well.
4.Drain the cooked chickpeas/chole and keep them aside. Rinse the rice very well in water till the water runs clear of starch.
5. Then soak the rice in enough water for 30 mins. Strain and keep it aside.
6. Make a smooth paste of the ginger, garlic and green chilli in a grinder with a very little water. Once done, keep this also aside.
7. Heat oil in a wide pan and add sliced onions. Fry them till they change their colour to golden brown.
8. In a pressure cooker heat oil and add all the whole spices which include Jeera, cardamoms, cinnamon, cloves and bay leaf.
 9.Sauté the whole garam masala or whole spices for some seconds till fragrant, and then add sliced onions.
10. Sauté the onions until it turns golden brown. Add the ginger-garlic-chilli paste and saute till the raw aroma of the ginger-garlic goes away. Add the chopped tomatoes, red bell pepper and saute for two minutes.
 11. Next, add the turmeric powder, red chilli powder and garam masala powder.
12. Add the kasuri methi and saute the tomatoes for a minute or so and then add the drained cooked chickpeas.
13. Mix well and saute the entire mixture for about 7-10 minutes and let the chickpeas soak in the masala.
14. Add the rice, and again mix everything well. Then Add 1 ½ cup water. Season with salt and pressure cook for 1 whistle. Don't open the cooker.
 15. Once the pressure settles down on its own, then open the lid of the cooker and gently mix the rice.  Garnish with coriander leaves
16. Serve Chana Pulao along any raita of your choice and a roasted papad for your everyday meals.