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)
          

RECIPE FROM : MADHUR JAFFERY's WORLD VEGETARIAN

Ingredients:

1 1/2 Cups Dried Black Eyed Beans
3 tablespoon canola oil
1/2 tsp Cumin seeds
1/2 tsp brown mustard seeds
1 to 2 whole, hot dried red chilies
15-20 Curry Leaves (optional)
1 medium onion - finely chopped
3 to 4 Garlic Cloves - peeled and finely Chopped
4 medium tomatoes - finely chopped
4-5 tablespoons of chopped fresh dill
2 cups Fresh corn kernels
1 1/2 tsp of salt
Method:

Put the oil in a large nonstick pan and place over medium heat.
When hot add cumin and mustard seeds.
As soon as the mustard seeds begin to pop (a matter of seconds), add chillies. Stir once and add curry leaves if you are using them.
Stir once and add onion and garlic. Stir and fry until the onion pieces begin to brown at the edges.
Add tomatoes and stir for a minute, then add the drain peas and dill.
Add 4 1/2 cups of water, stir and bring to boil.
Cover, turn the heat to low and cook for about 40 minutes or until the peas are tender.
Remove the cover, turn the heat to high, and boil rapidly for five minutes. Stir in the corn and salt, and boil rapidly for another 10 minutes - or until the mixture is thick and all the flavours have melded.

RECIPE FROM SAROJ’S COOKBOOK / KARNATAKA RECIPES 

Ingredients:

1 cup sprouted moong
1 green chilli
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
3-4 pinches asafoetida
1/2 tsp. mustard & cumin seeds mixed
2 tbsp. oil
salt to taste
1/2 cup tamarind water extract

Make paste of:
1/2 fresh coconut (1 cup grated)
1″ piece ginger

Roasted together for paste:
1 tsp. coriander seeds
3 dry whole red chillies
1/2 tsp. methi (fenugreek) seeds
1/2 tsp. cumin seeds

Method:

Add water to sprouts till covered. Add salt and whole green chilli.
Boil and simmer covered till sprouts are tender.
Heat oil in a heavy pan, add cumin and mustard seeds.
Allow to splutter, add curryleaves and asafoetida.
Stir, add paste, stir, add tamarind water, bring to a boil.
Add sprouts, and some of its drained water.
Simmer for 3-4 minutes. Serve hot with rice or roti.

Ingredients

1/2cup coconut cream
1 tbsp tamarind paste
2-3 green chillies-slit
2 tbsp cumin-roasted
2-4 whole dried red peppers-roasted
2 tbsp coriander seeds-roasted
1 tbsp poppy seeds-roasted
3/4cup coconut-grated
6 cloves garlic
2 tsp chopped ginger
1/4cup oil
2 cups grated onions
8-10 curry leaves
2 cups grated tomatoes
1 tsp garam masala
1 tsp turmeric
1 1/2tbsp salt
6 eggs-full boiled and shelled
2 tbsp chopped coriander leaves, for garnish 

Method:

1.  Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
2.  Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.
3.  Add the tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till fat separates again.
4.  Add about 2 cups water and mix well. When it comes to a boil, lower heat and simmer 8-10 minutes. 
5. Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes. 
6.  Add eggs and serve hot garnished with the coriander leaves.
 

Ingredients:

1 Cup of Channa Daal
Pinch of Asafoetida
2 tsp Jeera
Turmeric Powder
6-7 Red Chillies
Salt To Taste
1 Cup - Washed and Finely Chopped Methi Leaves
Fresh Grated Coconut (optional)

Method:

Soak the channa daal for 2 hours. Grind the channa daal, asafoetida, jeera, turmeric powder, red chillies and salt to a coarse mixture with as less water as possible.

Mix the cut methi leaves with the above mixture, put it in a cooker vessel. Steam (without whistle) this mixture for 15 minutes.

Put a little oil in Kadai and add mustard seeds. Once it starts spluttering, add the steamed Methi mixture and cook it on low fire. Add coconut in the end.

Serve hot with Chapathi.

Ingredients:

2 Cardamom
2 Cloves
Small Piece of Cinnamon
2-3 Tomatoes or equivalent amount of tomato puree
1 tsp Dhania powder
1 tsp Garama Masala
1/2 - 1 small bunch of Corriander Leaves
1 Small Green Chilli
1/4 Tsp Red Chilli Powder
Turmeric Powder
Salt to Taste
1 Tablespoon of Curd
1 Packet of Frozen Peas

Method:
Heat some Oil in a kadai, put cloves, cardamom and Cinnamon and fry a little. Then add the chopped onions and tomato and roast them until the onions are transparent and tomatoes are roasted.

Grind the roasted masala with rest of the ingredients.

Heat a little oil in Kadai. Put jeera seeds seasoning, then ground masala and fry for some time. Then add the frozen peas and cook well.

Serve hot with Chapathi and rice.