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Tag: easy recipes

  • Sprouted Moong Methi Stir Fry

    Sprouted Moong Methi Stir Fry

    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.

    1. Why should you make sprouted moong methi stir fry ?
    1. It is easy to prepare if you have the sprouted grains.
    2. A good way to include fenugreek in your diet.
    3. It is vegan and gluten-free.
    4. It is a no onion garlic recipe.
    5. 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.
    Print Recipe
    Course: dinner, lunch
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 3 cup sprouted green gram moong
    • 1 cup sprouted fenugreek seed menthe
    • 2 teaspoon coconut oil
    • 1/2 teaspoon mustard
    • a few curry leaves
    • 3 cups water
    • 1 tablespoon tamarind paste
    • 2 teaspoon chilli powder
    • salt to taste
    • 1/4 cup fresh grated coconut

    Method
     

    1. 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.
    2. Once it is cooked, add salt to it.
    3. Now, put the tamarind paste and chilli powder to it.
    4. Finally, put grated coconut to it, heat for a minute and keep it aside.
    5. 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.

    shhh cooking secretlyIf 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.

    sprouted moong methi stir fry
    sprouted moong methi stir fry
  • Kala Chana Salad | Black Chickpea Salad | Kala Chana Chaat

    Kala Chana Salad | Black Chickpea Salad | Kala Chana Chaat

    Jump to Recipe Print Recipe

    Kala Chana Salad is a tasty and healthy salad. It is an easy to make snack for the evenings. It is vegan and gluten-free.

    Some days are a bit dull, we feel bored to cook but need something tasty on the platter. This salad comes handy, it can be assembled with just a handful of ingredients. It is ideal to serve as a light snack too.

    Nutrition:

    Kala Chana is rich in proteins and fibre. It also contains carbohydrates, vitamins like B6, C, folate and minerals such as magnesium, iron, copper and phosphorous.

    Benefits of Kala Chana

    1. It is a good source of proteins for vegetarians.
    2. It is diabetic friendly. It helps to keep the blood sugar levels balanced throughout the day.
    3. It helps in weight loss. Roasted chana provides a good amount of fibre and protein. It keeps satiated for a longer period.
    4. The iron content in it helps to prevent anaemia and boosts the energy levels.
    5. The fibre helps in reducing the constipation disorders.

    Uses :

    1. It can be used in numerous ways, as for breakfast, with chapati  to make delicious dhaba style kala chana or  a simple, no onion garlic sundal for fasting days.

    About the event:

    Sending this to theme”Salads” at Shhhh Secretly Cooking Challenge. It is a monthly event, theme is suggested by a member, members are paired and work with the secret ingredients given. The theme was suggested by Kalyani, a talented blogger. I loved her  Barley Summer Salad and Onion Sesame Pull Apart Bread . I was paired with an old friend and wonderful blogger Shobana Vijay, she gave me black chickpea and lemon juice as the secret ingredients and I have prepared this one. We enjoyed this salad, it makes a good snack too. I had given Shobha, salt and raw mango as the ingredients and she made the healthy  Sprouted Moth Salad. I loved her recently published  chocolate almond cake, looks so delicious.

    shhh cooking secretly

    Kala  Chana Salad / Black Chick Pea Salad

    Ingredients:

    • 1 bowl black chana
    • 1 onion
    • 1 tomato
    • 1 cucumber
    • salt to taste
    • 1/2 lemon
    • 1/2 teaspoon pepper powder

    Method:

    1. Wash and soak them overnight.
    2. Next day, discard the water, wash and cook with fresh water in a pressure cooker. Let the pressure release by itself.
    3. Cut onion, tomato and cucumber finely.
    4. Drain the water and keep it aside.
    5. In a wide bowl put the boiled chana. Add the vegetables, salt and pepper powder.
    6. Add lemon juice.
    7. Garnish with fresh chopped coriander.

    Kala Chana Salad

    Black Chana Salad is tasty and healthy, ideal to serve as a snack also.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 bowl black chana
    • 1 onion
    • 1 to mato
    • 1 cucumber
    • salt to taste
    • 1/2 lemon
    • 1/2 teaspoon pepper powder

    Method
     

    1. Wash and soak them overnight.
    2. Next day, discard the water, wash and cook with fresh water in a pressure cooker. Let the pressure release by itself.
    3. Cut onion, tomato and cucumber finely.
    4. Drain the water and keep it aside.
    5. In a wide bowl put the boiled chana. Add the vegetables, salt and pepper powder.
    6. Add lemon juice.
    7. Garnish with fresh chopped coriander.

    Notes

    • The boiled water can be used in soups. 

    Pin it for later :

    Kala Chana Salad is a tasty and healthy salad. It is an easy to make snack for the evenings. Give a try to this recipe.
    Black Chana Salad / Chick pea salad

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Spiced Yoghurt / Simple Raita for Pulao

    Spiced Yoghurt / Simple Raita for Pulao

    Jump to Recipe Print Recipe

    Spiced Yoghurt is a simple yet tasty preparation served with pulav. It can be easily made in five minutes.

    The indian cuisine is elaborate and makes use of many spices. Thus, raita is often prepared as an accompaniment with pulao or biryani. Raita is one or different vegetables mixed in curds along with a few spices. Spiced yoghurt serves the same purpose but it is without any veggies in it.

    Spiced yoghurt is a simple curd based dish ideal to serve with   pulav or Veg Jadoh. It is easy to prepare and needs no elaborate  preparation. It is tasty and ideal to make when hardly any vegetables are on hand. During the lockdown, if you ever run out of veggies, you can make this one. Infact, I make it when I am bored to chop veggies!

    Spiced Yoghurt / Simple Raita for Pulao
    Spiced Yoghurt / Simple Raita for Pulao

     

    All the ingredients that you need are easily available in the kitchen.

    Curds- We need fresh curds.

    Fresh coriander- I am obsessed with coriander in my cooking and I cannot say enough the need of it here.

    Seasoning: A little bit of seasoning with red chillies gives a good taste to it.

    Salt – It is the essence of any cooking.

    Sugar- It is the sugar that creates a balance of all taste and gives a good flavour to it.

    Spiced Yoghurt / Simple Raita for Pulao

     

    Spiced Yoghurt Recipe:

     

    Ingredients:

    • 2 cup fresh curds
    • 1/2 teaspoon sugar
    • salt to taste
    • 1 tablespoon fresh chopped coriander
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • curry leaves
    • 2 red chilly

    Method:

    1. Whisk the curds.
    2. Add salt, sugar, fresh coriander to it.
    3. Make seasoning in a small pan. Take oil in a small pan, add the mustard seeds, as it splutters put asafoetida, curry leaves and red chilly. After a few seconds, put it over the curd mixture.
    4. Chill and serve.

    About the event :

    Sending this to Healthy Wellthy Cuisine, Theme84 which is  ” Curd Fiesta ”  This is a fortnightly event and the theme is selected by Sujata Roy of Batter Up With Sujata. She has a wide range of Bengali dishes, I liked her Rasgolla, it looks delicious. The other recipes by members are Chow Chow Raita, South Indian Curd Rice, Tuty Fruity Cake, Strawberry Shrikhand, Tomato Raita, Tomato, Corn, Peas and  Paneer Kadhi , Kesar Badam Lassi Muffins

     

    spiced yoghurt
    Evergreendishesdev

    Spiced Yoghurt / Simple Raita for Pulao

    5 from 4 votes
    Spiced yoghurt is a simple yet tasty accompaniment with any variety of rice dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: Side Dish
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cup fresh curds
    • 1/2 teaspoon sugar
    • salt to taste
    • 1 tablespoon fresh chopped coriander
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • curry leaves
    • 2 red chilly

    Method
     

    1. Whisk the curds.
    2. Add salt, sugar, fresh coriander to it.
    3. Make seasoning in a small pan. Take oil in a small pan, add the mustard seeds, as it splutters put asafoetida, curry leaves and red chilly. After a few seconds, put it over the curd mixture.
    4. Chill and serve.

    Pin it for later:

    Spiced Yoghurt is a simple yet tasty preparation served with pulav. It can be easily made in five minutes.
    Spiced Yoghurt

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    If you ever make this recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Tomato Chawtny

    Tomato Chawtny

    Tomato Chawtny (chutney) is a simple, rustic, tasty accompaniment from Naga cuisine. It is commonly served with rice and meat.

    Nagaland is a small state in the North-eastern part of India. It is the home to 16 tribes which are well settled in that region. Each region has its own culture and tradition, thus the cuisine too varies. It is mainly non-vegetarian which they consume on a daily basis. Along with a meat dish, boiled veggies and chutney is usually prepared along with rice. The food is spicy, Nagas are known to grown the hottest chilli, bhut jholokia.

    The state dish is a smoked pork cooked with fermented soya bean.

    The Shhhh Secretly Cooking group is visiting Nagaland and I am happy to have Seema of www.mildlyindian.com as my partner. Seema is a good friend and a talented blogger. Seema gave me tomato and salt as the secret ingredients and I came upon this tomato chutney (pronounced as chawtny), it is such a simple one but absolutely delicious. You can make it ten minutes with easily available ingredients.Without much ado, let me take you to the recipe of this chutney. I served it with phulka and also with rice and rasam.

    tomato chawtny
    tomato chawtny

    Tomato Chawtny

    Ingredients:

    • 2 tomato cut into slices
    • 3 cloves garlic
    • 1/2 inch ginger
    • a little coriander
    • salt to taste
    • 1 cup water

    Method:

    Put the ingredients and boil for 5 to 10 minutes, the tomato pieces should be mushy. Mash them well with the back of a ladle, the chutney is ready to serve.

    Evergreendishesdev

    Tomato Chawtny

    Tomato chawtny is a simple, no fuss accompaniment from Naga cuisine. It is usually served with rice as an accompaniment.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings: 2 people
    Course: lunch ideas, Side Dish
    Cuisine: Indian, nagaland
    Ingredients Method

    Ingredients
      

    • 2 tomato cut into pieces
    • 3 cloves garlic
    • 1/2 inch ginger shredded
    • 2 green chilly broken
    • coriander little
    • salt to taste
    • 1 cup water

    Method
     

    1. Put the ingredients in a pan along with water. Boil for 5 to 10 minutes. The tomato should be mushy. Remove and mash it with the back of a ladle. Tomato chawtny is ready to serve.

    If you have liked this post, do share it with your family and friends. If you ever make this, do take a picture and tag @foodiejayashree on Instagram. Let’s be connected Facebook, Twitter, Pinterest and Instagram

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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  • Badam Milk | how to make instant badam milk

    Badam Milk | how to make instant badam milk

    Badam Milk is a tasty and healthy drink, ideal as a winter warmer for children. Waking up children during winter is really a task, they do not want to get out of the bed, they just snuggle and sleep for hours. This drink will surely elate their senses. (more…)

  • Pomegranate Chaat

    Pomegranate Chaat

    Pomegranate chaat is a tasty and healthy snack to binge in the evenings. It is a healthy twist to the usual chaats that we relish. It is a  simple yet tasty enough to fulfil the cravings. (more…)