A no onion garlic thali which you can easily prepare at home.
Some days call for a simple, no onion garlic meals. I usually add onion regularly except for a few days as Ekadasi, festive days and my mood.
Here is one such thali. The lunch menu consists of red coconut chutney, two kinds of stir fry, a green dal, rasam, papad, chapathi and steamed rice. Along with it I have served pickle and fryums. Here is the other thali which I shared earlier.
All the recipes are easy to prepare. Here is a short method of the cooking. Soak the dal and tamarind, cut the vegetables and prepare the dough. Soon, you can put the lentil in the pressure cooker along with potatoes. Make the seasoning for the tomato chutney and the rasam. In the meantime, wash the green leaf thoroughly and get ready with the seasoning. Once the pressure is released, cook the dal and make alu methi sabzi. The chapathis are made in the end after the rice is cooked. Alu Methi – It makes a good accompaniment with chapathi. Tomato chutney : A simple, flavoursome chutney which is often made at home. Red coconut chutney – Abundant of coconut and this chutney happened. Dal with green leaves – The dal can be made with any kind of green leaves as fenugreek, palak or amaranth. I often use a combination of palak and fenugreek or only hunase leaf to make dal with green leaf aka mudddipalya
Nimbehannina Saaru – A comfort meal by itself, it needs the simplest of ingredients.
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No onion garlic thali
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Sprouted Moong Methi Stir Fry is a tasty, healthy, easy to prepare side dish from Konkani cuisine. It is a good way to include sprouted fenugreek, which is a slightly difficult to consume by itself. You can serve it as an accompaniment with chapathi or along with rice and rasam.
Sprouting duration varies for both. Moong sprouts in a day while fenugreek needs more time. Soak them separately for six to eight hours, put them in a colander, once the water is drained and semi-dry, tie them in a thin muslin cloth and keep them in a warm place. Check them the next day and store them in a container in refigerator. Alternatively, you can keep in a closed container with a tight lid.
I have shared in detail here regarding the making of sprouts. Do check the post. The other recipes with moong which we often relish is the salad, it is ideal as a snack too.
The stir fry is called as Sukke in Konkani households and the recipe is adopted from Healthy Cooking with Mitha. We know each other through a facebook group and remember reading and trying her recipe then. We liked it and it has been a regular feature.The bitterness of the fenugreek is neglible and adds a good taste to the moong stir fry. You can also check out the earlier shared menthe gojju
What goes in the sprouted moong methi stir fry ?
sprouted green gram : Planning is essential here. We need to soak and sprout them a day prior.
sprouted fenugreek seed: Make it two days prior, as sometimes it needs a little longer time.
oil: The preferred oil is coconut oil for this recipe but you can use any other oil.
mustard seed : for seasoning
tamarind paste: You can add a little bit of tamarind extract if you do not have the tamarind paste.
coconut: Do not skip it for this recipe.
salt: As per the taste
chilli powder: For the hot and spicy taste.
curry leaves : A few leaves are needed
Pre-requisites :
You need to have the sprouted moong and fenugreek ready. To make the sprouts, read the above paragraph, it is mentioned in detail. 1 cup of green gram yields three cups of sprouted moong while 1/4 cup of fenugreek yields a cup of sprouted fenugreek.
Take adequate precaution while sprouting. Keeping them for a longer may turn them sticky. Weather conditions too play an important role.
Why should you make sprouted moong methi stir fry ?
It is easy to prepare if you have the sprouted grains.
A good way to include fenugreek in your diet.
It is vegan and gluten-free.
It is a no onion garlic recipe.
It makes a good accompaniment with any meal.
Evergreendishesdev
Sprouted Moong Methi Stir Fry
5 from 10 votes
Sprouted Moong Methi Stir Fry is a tasty, healthy, easy to make accompaniment.
Take oil in a pan, add mustard seeds. As it splutters, put curry leaves and the sprouted green gram. Also add the sprouted fenugreek seed. Put some water to it and allow to cook for sometime.
Once it is cooked, add salt to it.
Now, put the tamarind paste and chilli powder to it.
Finally, put grated coconut to it, heat for a minute and keep it aside.
Serve with any meal as an accompaniment.
Notes
You need to have the sprouted moong and fenugreek ready. To make the sprouts, read the above paragraph, it is mentioned in detail. 1 cup of green gram yields three cups of sprouted moong while 1/4 cup of fenugreek yields a cup of sprouted fenugreek.Take adequate precaution while sprouting. Keeping tied for a longer time may turn them sticky. Weather conditions too play an important role.
About the event:
Sending this to Cooking with Sprouts theme for the month of January 2024 at Shhh Secretly Cooking Challenge. The theme was suggested by yours truly. I was paired with Kalyani Sri of sizzling tastebuds, a blog with varied kind of recipes. Kalyani has prepared Sprouts Dosa with Jowar, a filling breakfast to kickstart a busy day with chana sprrouts and spinach, the secret ingredients given by me. Inturn, I have made moong methi sprouts stir fry with the secret ingredients, chilli powder and methi sprouts.
If you make Sprouted Moong Methi Stir Fry, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.
Tricolour Stir Fry is a simple yet tasty accompaniment with chapati or pulka. It is a no onion garlic recipe.
It’s that time of the year again when we rejoice and our hearts bow down to the warriors of the country. India celebrates the 76th year of Independence. It was after a long struggle India was declared an independent nation, free from the British rule.
Be proud of your country. It’s the duty of every citizen to safeguard the hard-won freedom.
I was wondering what I could post for the Independence Day, and soon I decided it would be a simple yet flavoursome dish which can be easily prepared in the busy mornings. It pairs well with chapati or Phulka. It is ideal to pack in the lunch box too.
Since it is made as an Independence Day Special dish, I have used beans, capsicum and green peas for the green colour. Carrot represents the green colour, and potato represents the white colour. It is a no onion garlic stir fry.
The vegetables used for saffron colour is carror. Beans, capsicum and green peas to represent the green colour. Potato, peeled and cut into pieces is used for the white colour. Along with it cashewnut is also used.
Beans cut into long strips
Carrot : cut into lone inch long strips.
Capsicum : cut into long strips.
Potato : It is peeled and cut in the similar way.
Green peas: I have used the fresh ones
Cashew : Take a handful of cashew and soak them for 15 minutes.
Coriander, green chillies, ginger and cumin are made into a paste.
Oil : Any neutral cooking oil
Asafoetida
Turmeric powder
Cumin : a pinch for the seasoning
Salt to taste
Lemon juice to balance the flavours
The other Independent Day recipes shared earlier are :
Tri-colour pulav
tri-colour idli
Why should you make Tricolour Stir Fry?
To celebrate national day.
To use the leftover vegetables in the refrigerator.
If your children are fussy eaters, it is a good way to feed varied vegetables.
When you need something different, from the usual cooking.
1.25cupcarrotcut into thin strips of one inch long
1capsicum
1potatopeeled and cut similarly
1/4cupgreen peas
1/4cupcashewsoak for 15 minutes
To be made into a paste :
1/4cupcoriander
5green chilli
1/2inchginger
1/2teaspooncumin
For seasoning :
2tablespoonoil
1/4teaspooncumin
1/4teaspoonasafoetida
1/4teaspoonturmeric powder
Other ingredients:
salt
1/2lemon
Equipment
4 4 bowls
2 plates
1 kadai
1 long spoon
Method
Soak cashew for fifteen to twenty minutes. Make a paste of the mentioned ingredients above.
Cut the vegetables and keep them aside. I have cut into one inch long, neither too thick nor thin. The potatoes are peeled here to give the desired white colour.
Take oil in a pan, add cumin. As it sizzles, put beans followed by carrot, potato, capsicum and green peas. Lastly, put the soaked cashew into it. Cover a lid with some water over it, it hastens the cooking process.
Allow them to cook for sometime
Put salt. Add the prepared paste to it. Mix well and remove it after heating it for two minutes on a low flame.
Finally, add lemon juice to it.
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tri-colour stir fry
Wishing all a very happy Independence Day ! If you ever make Tri-Colour Stir Fry in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!
Olan is a traditional dish from Kerala cuisine. It is a part of the sadya menu. Olan recipe is easy to make and pretty straight forward.
Onam is celebrated from Aug 20th to 29 th this year. It is an annual harvest festival celebrated throughout India. It is the official festival of Kerala. The whole state is decorated during this period and many cultural events are held.
Onam sadya is an elaborate menu prepared as offering on the festive day. It consists of at least 26 dishes. Some of them are ada payasam, thoran, aviyal, pachadi, inji thayir, rice, kozambu, pulissery, olan, paal payasam and banana chips. are some of the dishes. Olan is prepared using ash gourd, red cow peas and coconut milk. For the uninitiated, ash gourd is also known as white gourd, wax gourd and winter melon. It is native to South Asia. In Kannada, we call it as budhakumbalakayi.
I have extracted the coconut milk at home, so I could easily make the thick and thin milk. Two cups of fresh grated coconut yielded 200 ml of thick milk and 240 ml of thin milk.
olan
What ingredients are used in Olan ?
Fresh coconut: We need quite a lot of fresh grated coconut. Kerala recipes call for coconut in most recipes. Coconut milk is extracted by grinding and straining it., The thick and thin milk has to be kept separately. At first the thin milk is added and later the thick milk is added. Do not cook for a long time after adding thick milk.
Ash gourd : Remove the skin and cut it into cubes.
Lobia: Soak them overnight
Green chilli
curry leaves
Coconut oil : Coconut oil is the preferred oil in this cuisine.
Mustard
Asafoetida
The other recipes using ash gourd shared earlier are
Put the grated coconut in a cup of warm water and keep it aside for half an hour.
Grind it and make a puree. Extract the puree. Keep the thick milk aside.
Add half a glass of water and grind it again. Extract and repeat the process, this is the thin milk. We will be using the thin milk in the beginning.
Peel the ash gourd skin and cut into cubes. Be careful as you remove the hard skin, lest you hurt yourself.
Cook the cow pea for one whistle in the pressure cooker.
In a pan, put the ash gourd pieces, boiled cow pea, thin coconut milk and boil on a medium flame. Add curry leaves and green chilli to it.
Once the ash gourd is tender, add the thick coconut milk to it. Put salt. Cook for a minute and turn off the stove.
Make seasoning with coconut oil and pour it.
Olan is ready to serve.
Notes
White cow pea may be used instead of the red one.
Do not overcook the cow pea or the ash gourd.
You can use store bought coconut milk.
Coconut oil is commonly used in the preparation of Kerala dishes. You can use any neutral oil.
Do not cook for long time after adding the thick coconut milk.
About the event :
Sending this to the Sadya theme at Shhh Secretly Cooking group. The theme was suggested by Priya Vijayakrishnan. She has prepared Vendakkai Pachadi, an essential of the sadya menu. It is easy to prepare and makes a good accompaniment.
I was paired with Seema Doraiswamy of Mildly Indian. Seema gave me green chillies and coconut I have made olan. With the asafoetida and curry leaves I had shared, Seema has made Mambazha Pachadi, a dish made with ripe mango. I have bookmarked her Madhura Curry to make sometime.
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kerala olan recipe
I hope you liked the Onam Sadya recipe. If you ever make Olan in your kitchen, take a picture and tag @foodiejayashree on Instagram or evergreendishes on Facebook. Until next time, Happy Cooking ! Be happy and cheerful.
If you make Sprouted Moong Methi Stir Fry, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.
