I am excited and happy as I start my guest post series on Evergreendishes. It’s been on my mind since a long time and did have many requests, but I was never ready then. Today, I have Palak Paneer Wrap by Sasmita. (more…)
Kabab or kebab have been very popular these days. Though originated in Middle eastern Asia, they have now become popular world wide. It is usually pieces of meat or vegetables binded together on a skewer and grilled or roasted. But today, I find that they can be put on a skewer or made into flat round balls and served.These make excellent starters and today I find them to be a guilt free food for us. Here is one healthy, Seekh Moong Kebab for you.
When the theme of our blog hop was decided as “biryani and kebab” I really tried, searched and made my own versions by making a few changes. But, on the final day, I did post only one recipe and that was of Brown rice Biryani.
Seekh moong kabab is healthy and tasty, something different from the usual routine. I have served it with tzatziki dip. You can also use mint chutney.
Ingredients :
Split moong 1 cup
potatoes boiled 2
boiled peas 1cup
onion finely chopped 1
bread crumbs 1bowl
chilli powder 1 1/2 tsp
amchur powder 1/2 tsp
chat masala 1/2 tsp
salt
corn flour with water
oil
seekh moong kebabs
Method :
Boil the moong with one cup of water. Let all the water evaporate. You can mash it with the back of the ladle. Let it cool. Add the potatoes, onion , peas and all the other spice powders to it.
Make balls of it, flatten it between palms and keep aside.
Mix cornflour and water to a paste.
Heat a skillet. I prefer using Nirlep appliances, they last for a long time. You can check them.Take a patty dip it in the paste and put it on the skillet. Put some oil on it. Allow to cook on both sides until golden brown in colour.
Seekh moong kabab is ready to serve.
I love Nirlep appliances. They are one of the renowed manufacturers of non stick cookwares. They are of good quality and last for many years.
It’s been sometime I have put any milkshake recipe here. My recent creation is this Fab milkshake, a name which I have given to it. It has figs, banana and almonds in it, F is for fig, A for almond and B for banana, hence, the name. (more…)
Roasted murmura is a light and dry snack ideal to store at home. It is liked by children as well as adults.
Roasted murmura and rice flakes are commonly found in most homes of South India. They are ideal as a light snack with tea in the evenings and stay good for a long time.
Murmura is commonly called as puffed rice in English. Other names of murmura are mandalu , churmuri, mandakki, mamra, kurmura, mudi
Growing up, we always had it at home. Now, I too prepare either one of them to have as a light snack when children are hungry. Advantages of having roasted murmura at home
easy to binge
liked by adults and kids
good to have a few snacks ready on the shelf
it is low in calorie
light on stomach
Roasted Murmura Recipe:
Ingredients :
1/2 kg murmura
1 bowl peanuts
1/2 bowl split dalia
1/2 teaspoon cumin
1 teaspoon cumin powder
salt to taste
1 tablespoon oil
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
a pinch of asafoetida
a few curry leaves
Method :
Take a kadai, add oil and make the seasoning. Add cumin, asafoetida, turmeric powder and then put in groundnuts. Allow to cook them for two minutes, then add split dalia. Add curry leaves and cumin powder. After a few seconds, add chilli powder and salt, mix well and switch of the gas. Add the murmura and mix well. Heat it for sometime. This make it crisper. When cool, store in an airtight container.
Take a tip:
Murmura should be crisp.
Adjust the quantity of chilli powder.
Roast the peanuts for a few seconds, they should be crunchy.
Adding curry leaves gives a good taste to it.
Do not skip adding asafoetida.
About the event:
This is an old post which I have redone with better pictures and text. Sending this to Foodies_Redoing Old Post39, a fortnightly event where we work on an old post that we wish. With time, our writing and photography has improved a bit, so giving a better look to the old blog posts.
Evergreendishesdev
Roasted Murmura
Roasted murmura is a handy snack to store at home. When kids are hungry, a ready to eat snack.
Take oil in a kadai, heat it, add cumin, asafoetida and turmeric powder. As it splutters, put the groundnuts and let it cook for sometime.
Then add split dalia. Put cumin powder and curry leaves. Put salt, chilli powder and give a stir. Remove from heat.
Mix the murmura in it. Now, heat it on a low flame for sometime to give crispiness.
When cool, store in an air tight container.
Notes
Adjust the quantity if chilli powder.
Roast the peanuts for a few seconds, they should be crunchy.
Adding curry leaves gives a good taste to it.
Do not skip adding asafoetida.
Pin it for later:
roasted murmura.
If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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