Recipe Mania

Ingredients:

1 Big cup of Sprouted Moongs (Cleaned and Washed)
2 Small Potatoes Chopped
1 Large Onion
2 Roma Tomatoes
2 tbsp Dry Corriander Seeds
1 Tbsp Cumin Seeds
1 Tbsp Black Pepper
1/2 Cup Grated Fresh Coconut
1/4 Bunch Corriander Leaves
8 Curry Leaves
1/2 tsp Mustard seeds
Oil for cooking
Salt to Taste

(Raw Sprouted Moong)

Method:

1) Slice Onions and Tomatoes. In a non stick pan, heat some oil and saute the onions and tomatoes. Set it aside.
2) In the same pan or another pan, heat some more oil, saute the corriander seeds, cumin seeds and Black Pepper. Once they are almost done, add the coconut and saute for a few more minutes.
3) Once all the sauteed ingredients are cool, grind them into a paste.
4) In a heavy bottommed pan or pressure cooker, add oil and add seasoning of mustard seeds and curry leaves.
5) Add the ground paste, sprouted moong, cut potatoes, salt and cook it until the moong and potatoe is done. If you are using a pressure cooker, pressure cook the whole thing for about 5-6 whistles.
6) Garnish with some Lemon juice and chopped corriander leaves.
7) Serve hot with either chapathi or rice.

(Cooked Curry)
          

Ingredients: 

2 small bok choy
2 large bok choy
4-5 medium size leaves of cabbage
2/3 cup of mixed carrot and peas
1 cup of rice
2 eggs
4-5 tbsp cooking oil (you can use olive oil if you are conscious about calories)

 - Bok Choy

 - Baby Bok Choy

Method:

1) Cooked the rice one day ahead and store it inside refrigerator over night.
2) Thin slice bok choy and cabbage.
3) Heat Oil in a pan and sautee cabbage for about 2 minute. Add bok choy into cabbage. Add salt and stir them.
4) When bok choy and cabbage are soft and tender, remove them out of pan.
5) Warm 2-3 tbsp cooking oil. Add cold rice, stir fry.
6) When rice is warm, make a hole in the middle and crack 2 eggs there. Scramble egg and mix egg with rice when egg is solid but not too hard.
7) Add bok choy and cabbage back into rice, mix well. Add more salt or few drops of soy sauce.
Turn burner to low heat and let it stay for 5-8 minutes (this dependents on how you like the fried rice, if you like it a little sticky and soft, 5 minute, if you like fried rice not sticky at all, take long time to keep it on low heat).
9) You can also add black mushroom (the chinese type) into your fried rice. Thin slice mushroom the same way as bok choy.

Recipe from Bharvi Bhuta’s Cookbook

Ingredients:

1/4 Cup Masoor Daal
3/4 Cup Toor Daal
2 Medium Tomatoes
1/2 Medium Red Onion
10 Cloves of Garlic - Shredded
2 sq inch of Ginger
Green Chillies according to your taste
(Make a paste of Green chillies and ginger)
1 tsp Garam Masala
1/4 Tsp Turmeric Powder
2 Tsp Kasoori Methi
Cumin Seeds for Seasoning
Asafoetida for Seasoning
Salt according to Taste
Oil for cooking

Method:

1) Pressure cook both daals separately.
2) Chop onions finely and tomatoes too.
3) In a non stick pan, heat some oil. Add cumin seeds and asafoetida. 
4) Add Onions, ginger-green chillies paste and garlic and saute it.
5) Add Tomatoes and saute for a little while.
6) Add both the daals and stir gently.
7) Add all the masalas and Kasoori Methi. 
Let it all boil for a few minutes. Add water if required.

Enjoy it hot with Rice or Chapathi.