Tuesday, February 26

Sprouted Moong Salsa

This is a simple salad that I make often at home for it is tasty as a chaat and good as a salad. I have named it sprouted moong salsa because I use all ingredients that go into salsa plus the sprouted green gram to make this salad. Another best part of this salad is just with a tad bit of salt it strikes so well without any other seasoning. It is so simple to make with every ingredient usually available at home all the time yet is very refreshing and healthy.

Serves: 2
Preparation Time: 10 minutes
Cooking Time: Nil

1.      Sprouted green gram – 1 ½ cups
2.    Onion – 1
3.    Tomato – 2
4.    Green Chilies – 2 (you can replace with 2 pinches of pepper if serving for kids)
5.     Coriander – few sprigs
6.    Lemon – ½
7.     Olive oil – ½ tbsp
8.    Salt to taste

Step 1: Take sprouted moong in a mixing bowl.

Step 2: Finely chop onion, tomato, green chilies, coriander and add all these to the moong.

Step 3: Drizzle olive oil, sprinkle salt and squeeze half a lemon into it.
Step 4: Toss the salad well and adjust salt if required.
Step 5: Serve it fresh before it starts to water.

*Mint leaves can be used instead of coriander.
*In the absence of fresh coriander or mint, dried herbs like Italian seasoning can be used to flavour the salad.

Monday, February 25

Mint Chutney

As Kundan is very fond of pudina I make pudina thovials frequently but I prepare pudina chutneys only for chaats. Yesterday, I had prepared a hybrid of thovial and chutney to accompany dosa. To be honest he didn’t like it as much as his favourite thovial but what I liked was the bright green colour & taste. It was very fresh and you can feel the taste of mint while in thokku or thovial though the flavour is stunning, the taste is dominated by tamarind, dry chilies and salt.

Serves: 2
Preparation Time 20 minutes (for cleaning mint)
Cooking Time: 5 minutes

1.      Mint – 1 bunch
2.    Coconut grated – 2 tbsp
3.    Ginger – 1” piece
4.    Green Chilies – 3
5.     Tamarind – 1” piece or 1 tbsp pulp (Alternatively you can add juice of half a lemon)
6.    Salt as per taste
7.     Oil – 1 tbsp
8.    Mustard seeds – ¼ tsp
9.    Urad dal – ½ tbsp.
10. Asafoetida – 1 pinch

Step 1: Clean and wash the mint leaves thoroughly. Sauté it in a tsp of oil only until it softens and colour changes. Let it cool down.

Step 2: Prepare tempering by sprinkling asafoetida & spluttering mustard seeds in oil and then roasting urad dal in it till brown. Keep this aside.
Step 3: Sauté green chilies in the same kadai with grease left in it.
Step 4: Now in a mixer jar take mint, coconut, peeled & sliced ginger, green chilies, tamarind, salt and grind it well. Add water as required and adjust salt.

Step 5: Take it into a serving bowl and pour the prepared tempering over it.
Step 6: Serve with idli or dosa.

Sunday, February 24

Soyabean Laddu

I have not made sweets for sometime now and thought of trying soyabean laddu whose recipe is an adaptation from nishamadhulika.com. I had tried besan laddu and urad laddu earlier from this site which everyone in the family liked so I wanted to use up the soybean I had for this recipe. Coincidentally there was this local dessert contest for which my neighbor recommended this and it got critical acclaims but didn’t win for lack of glamour. 

Serves: You get approx. 25 laddus
Preparation time: 10 minutes
Cooking Time: 15 minutes

1.       Soybean – 1 ½ cups
2.      Wheat flour – 1 ½ cups
3.      Sugar – 1 ¼ cup
4.      Chopped nuts – ¼ cup
5.      Cardamom powder – ¼ tsp
6.      Milk – 1 tbsp

Step 1: Prepare tagar or bura by the following method and keep aside in advance:
a.      Take sugar and ½ cup of water in a pan, switch on heat and keep stirring until it starts bubbling.

b.      Add a teaspoon of sugar and tablespoon of milk and continue stirring until you see a snow like ring on the borders. When you see it, turn off heat.

c.       But keep stirring continuously to get a porous powder called bura or tagar; this might take about 5-10 minutes.

Step 2: Dry roast the soybean and after it cools down grind to coarse flour in mixer or you can use soybean atta if you’ve.

Step 3: Melt the ghee in a pan and roast the both soybean flour and wheat flour in it till it turn brownish and beautiful aroma emanates. Let it cool down a bit.


Step 4: When the flour-mixture is warm, add sugar, chopped nuts, cardamom powder to it and mix well. Add more melted ghee if required.

Step 5: Take about a couple of heaped tablespoons of laddu mix and press and roll tightly into laddu. Repeat for the entire mixture.

Saturday, February 23

Mullangi Mor Kuzhambu

I made mullangi mor kuzhambu or radish yoghurt curry or mooli kadi (okay enough of my translations)... I prepared it with a quite elaborate recipe derived from several blogs and from mom’s kitchen. I’ve used radish in this recipe which is also a first time experience but it really was awesome. I know it sounds like self-praising, but if you had tasted the mor kuzhambu that I had attempted twice earlier you’ll completely agree with me (they had turned disasters). Except for tur dal (pigeon peas) I’ve used every possible ingredient that possibly can go into the mor kuzhambu making; however people generally choose only a subset of this in their recipe.

Serves: 2
Preparation Time: 15 minutes
Cooking Time: 15 minutes

1.      Curd – 2 cups
2.    Turmeric powder – 2 pinches
3.    Asafoetida – 1 pinch
4.    Radish – 1 large
5.     Curry leaves – 1 sprig
6.    Coriander chopped – 2 tbsp
7.     Green chili – 1
8.    Coconut grated – 2 tbsp
9.    Ginger – 1” piece
10.  Fenugreek seeds – ¼ tsp
11.  Coriander seeds – 1 tbsp
12.Cumin seeds – ½ + ¼ tsp
13. Pepper corns – ½ tsp
14. Dry chili – 2
15.   Bengal gram or Tur dal – 2 tbsp
16. Raw rice – 2 tbsp
17.  Salt to taste
18. Oil – ½ tbsp
19. Mustard seeds – ¼ tsp
20.  Mor milagai/ yoghurt chilies – 2

Step 1: Soak the rice & Bengal gram together for 15 minutes. Dry roast dry chilies, pepper corns, cumin seeds, fenugreek seeds, coriander seeds separately.
Step 2: Grind together into a fine paste: the soaked rice & dal, dry roasted ingredients, coconut, green chili and ginger. Dilute it with a cup of water and keep aside.

Step 3: Beat sour curds with turmeric and asafoetida to a smooth consistency.
Step 4: Peel and cut the radish into thick half circles and sauté them in few drops of oil with some salt until it is done. Keep it aside.

Step 5: Now in a kadai prepare tempering by heating some oil, spluttering mustards seeds & cumin seeds, adding curry leaves & yoghurt chilies and then add the masala mix in simmer while stirring.

Step 6: When it starts to boil pour the beaten curds and add the radish and keep stirring until you see it bubbling. Now add salt, mix and transfer to a different container immediately. Garnish with coriander.
Step 7: Serve with hot steamed rice along with appalams (Kundan & I prefer different types of deep fried vathals to go with this)

*Stopping to stir, high heat, unbeaten curds and salted curds might curdle the curry. It doesn’t happen always but I would be careful.
*You can avoid dry chilies & pepper corns and add more green chilies to give brighter color.
*You can avoid rice and add rice flour to the ground masala mix or even skip it completely; it is for thickening the curry and dal would do that job to some extent.