GREEN MOONG DHALL PESARATTU

 

I make this quite often, but never thought of clicking and posting. When I chose this theme I thought of doing . Kids will like this. Goes well with sambhar and chutney.My daughter loves with GARLIC PICKLE.

 

 

 

 

 

INGREDIENTS

 

Sprouted Moong dhall - 1 cup

 

Ginger - 1 inch piece

 

Green chili - 1 or 2

 

Salt to taste

 

Rice flour - 1 tbsp

 

Onion - 1

 

 

 

METHOD

 

 

Combine moong dhall, ginger,  green chili salt and ground in a mixer.

 

Heat a tawa and make dosa.



 

 

 

Spread the chopped onions over that and cook both the sides.

 

 

 

 

Serve hot with sambhar or chutney or pickle.

 

 

Check out the recipes of BM 21.

 

SPORUTS URANDAI KULAMBHU

I saw this recipe in a TV show and it was perfect for this BM theme. Moong sprouts are very good for health and kids liked it so much. I usually make urandai kulambhu in a different way, this was tasting yum.



 

 

 

 

 

 

INGREDIENTS 

Green moong dal sprouts   - 100 gms

Onion – 1 big

Tomato – 2 big

Red chilli – 2

Garlic – 5 to 6 pods

Tamarind extract – 1 cup

Sambhar powder – 1 tbsp

Salt to taste

Oil , mustard seeds, cumin seeds , fenugreek seeds for tempering.

METHOD

Combine sprouts , 3 garlic pods , salt and 2 red chili in a mixer and ground to paste.

 

 

 

 

Make small balls and steam them.

 

 

 

 

 

Heat oil in a pan add onion, tomato and garlic and saute it and make a paste out of that.

 



 

 

Heat oil in a pan add mustard seeds, cumin seeds and fenugreek seeds for tempering.

Add the grounded paste and tamarind extract. Add sambhar powder, salt and cook until the raw smell goes.



 

 

When it boils add the balls and cook for 2 to 3 minutes

 

 

 



 

Check out the recipes of BM 21.



MOONGDHALL HALWA

Today is first day of BM # 21 group 4. Thought of starting with a sweet note.I made this as prasad for navarathri. Everybody liked it.Tasted in my friends place and got the recipe from her.

 

 

 

 

INGREDIENTS

Moong dhall  - 1 cup

Sugar – 1 ½ cups

Ghee – 1 cup

Milk – 3 cups

Dry fruits for garnishing

 

METHOD

Soak moong dhall for 1 hour and grind coarsely.

Heat  ghee in a pan and switch off the flame. Add the paste , mix well without forming lumps and on the flame and roast till it changes colour.

Add milk and cook well , until it absorbs all the milk .

 

Add sugar and cook till it changes it s colour.

 

 

Cook until the sugar caramelizes and halwa leaves the pan.

 

 

 

See more recipes of BM # 21.

SIMPLE CHEESE POTATO SANDWICH

 

Today is the last day of BM 21 group 2. I made this sandwich without onion , garlic. It is simple and it is delicious.Kids loved it.

 

 

INGREDIENTS

Brown bread - 8
Cheese spread ( I used Britannia masala mania)
Boiled and mashed potato - 1 cup
chili powder, salt to taste
oil , cumin seeds for tempering
Coriander leaves for garnishing
Butter for toasting

METHOD

In a pan heat oil and splutter cumin seeds.
Add mashed potatoes, chili powder and salt.
Mix well and add coriander leaves.( chopped)
Apply cheese on the bread and stuff the potato filling and toast.

Check the recipes of BM # 21.

VEG PANNER CHEESE FRANKIE

Today is the first day of BM # 21, group 2 day 1. Thanks Srivalli for the wonderful opportunity. I have chose sandwiches and wraps for this week. Frankie , favourite for kids. Kids enjoyed this.

 

 

 

INGREDIENTS

Wheat flour - 1 cup
All purpose flour - 1/2 cup
Onion - 1
Green . yellow, red capsicum - 1 cup
Panner cubes - 1 cup
Chili flakes - 1 tsp
salt to taste
Mixed herbs - 1 tbsp
Tomato ketchup -  1tbsp
Grated cheese - 1/2 cup

METHOD

Make a dough by combing wheat flour and maida.

In a pan heat oil , add chopped onions and capsicum and saute.

Add the paneer pieces and saute.

Add chili flakes, salt , tomato ketchup and mixed herbs.

 

 

 

In a roti spread grated cheese, over that the veg and paneer. Roll it and make frankie.

 

 



 

Serve hot.

 

 

 

 

 

Check the recipes of BM # 21.

 

KARACHUTNEY - PERAL ONION CHUTNEY

 

Today is the last day of BM 20, group 3. This recipe also  Mrs. Revathi Shanugam's recipe, I read in a book. Easy to make and tastes yum. 

 

 

 

 

 

 

 

 

INGREDIENTS

PEARL ONION – 1 CUP

RED CHILI – 2

TOMATO – 1

TAMARIND -  ONE SMALL PEBBLE SIZE

SALT TO TASTE

OIL, MUSTARD SEEDS AND CURRY LEAVES FOR TEMPERING

  METHOD

COMBINE ALL THE INGREDEINTS EXCEPT TEMPERING THI NGS AND GROUND TO PASTE.

 

HEAT OIL IN A PAN CRACKLE MUSTARD SEEDS AND CURRY LEAVES AND POUR OVER THE CHUTNEY.

 GOES WELL WITH IDLY AND DOSA.

 

WE CAN TEMPER THE MUSTARD SEEDS AND WE CAN ADD THE GROUNDED PASTE AND COOK. IT GIVES A DIFFERENT TASTE.

WE CAN ADD GARLIC TOO.

CHECK OUT THE RECIPES OF BM 20.

SPRING ONION PARUPUSILI

Today is the second day of BM 20 in theme cooking with Onions. I usually make Parupusli with vegetables. I made with Methi too. When I have to chose this theme , thought of trying in Spring onions. I served with vathakulambhu. Kindly bear with my photo.

 

 

 

 

INGREDIENTS


Spring Onion - 1 bunch
Besan / gram flour - 3 tbsp
Red chili powder - 1 tsp
salt to taste
Oil, mustard seeds for tempering

METHOD

Wash and chop the spring onion.
In a pan heat oil add mustard seeds to splutter.
Add the spring onions and saute well.
When the spring onions are cooked add besan , chili powder and salt.
Sprinkle little water and cook until the raw smell goes.
Cook until the besan changes its colour.




Check out the BM 20 recipes.

VENGAYA VATHAKULAMBHU / PEARL ONION IN TAMARIND GRAVY

Today is first day of BM #  20. This time I have chosen Cooking with Onions. This vatha kulambhu is favourite to my family members, Easy to make and tastes yum.



 

 

 

 

 

 INGREDIENTS

Pearl Onion - 1 cup
Tomato - 1
Tamarind - one gooseberry size
Salt to taste
Gingelly oil , mustard seeds, cumin seed, fenugreek seeds , curry leaves for tempering

Dry roast and Grind

Coriander seeds - 1 tsp
Channa dal - 1 tsp
Red chili - 2
Hing - 1/4 tsp

 

METHOD

 

Dry roast all the ingredients given and ground to powder.

 

Heat oil in a pan and temper mustard seeds, fenugreek seeds and cumin seed and curry leaves.Add onions to that.





 

 

 



 

 

When  the onions turn pink add the grounded powder to that.

 

 

 

 

 

Add chopped tomatoes and tamarind extract , salt and cook until the raw smell goes .

 

 

Have with steamed rice , with a drop of gingelly oil. 

 

Check out BM 20 Group 3 Recipes.

VEGETABLE CHEESE SPREAD

I tasted this sandwich in my friends place. I have made this lot of times but I have not clicked the recipe.When I decided to join cooking with spreads , I thought it will match . Easy and simple spread but tastes delicious.

 



INGREDIENTS 

 

 

Onion medium size -1

Capsicum - 1

Carrot medium size - 1

Garlic -  2 to 3 pods

Olive oil - 1 tsp

salt to taste

chili flakes as per taste

cheese - 2 cubes or cheese spread

 

METHOD 

Finely chop all the vegetables including garlic and grate the carrot and  cheese.  

In a pan heat oil , add garlic and onion.

 

  

 

 

When the onion turns pink add chopped capsicum. 

 

 

When the capsicum is cooked add grated carrot and saute. 

 

When all the vegetables have cooked add chili flakes , salt and cheese.

 

 

Mix well , Delicious spread is ready. Apply on bread and enjoy your sandwich.

 

 

 

 

• You can replace olive oil with ordinary oil too.
• You can use cheese spread instead of cheese cube.
• You can spread this on roti too.
• This can be stored in an airtight container for 3 days.

Want to know the recipes of BM # 20.

HOMEMADE PEANUT BUTTER

I am so happy to participate in BM # 20. Thanks to Srivalli for organising this. Me and my kids love peanut butter. I saw in a TV show , Mrs. Meena making this. I wanted to try, i searched in web , got loads of ideas. I made it lot of times. According to me, We can make this fresh instead of buying. We can have preservative free butter. 

INGREDIENTS

Peanut - 100 gms
Sugar - 1 tbsp honey 1 tbsp
Oil - 1 tbsp

METHOD

Dry roast the peanuts or you can roast in oven also.
When the skin peels off , turn off the gas and remove the skin.

After removing the skin , put it in a mixer and ground coarsely.

Add honey or sugar and oil and run the mixer once.

Creamy peanut butter is ready. You can enjoy with your toast. It even tastes nice in salt biscuit sandwich.

You can use roasted unsalted peanuts available in the market.

You can roast the peanuts in Oven too.

You can adjust the quantity and oil and honey accordingly to get a creamy texture, some peanuts will have less oil content,. 

Want to know the recipes of BM # 20.



SPINACH CORN SANDWICH

Today is the last day of BM # 19. We had this sandwich long back in Cafe Coffee day. Everybody liked it, I was thinking I should make, I used this opportunity to try this, it taste yum. I adopted the recipe form  Chef Sanjeev Kapoor  

 

 

 

 

Ingredients

•	Spinach leaves (palak),blanched	20-25
•	American corn kernels	1/2 cup
•	Cheese,grated	1/2 cup
•	Brown bread slices	8
•	Onion	1 medium
•	Garlic	2 cloves
•	Olive oil	1tablespoon
•	Green chili	1
•	Salt	to taste
•	Black pepper powder	1/2 teaspoon

 

METHOD 

 

Heat oil in a pan , add chopped onion, garlic and green chili.

 



 

 

When the onion and garlic are cooked add chopped palak.

 





 

When the palak has cooked add the boiled corn.

 

 



 

 

When everything blended nicely add cheese, pepper powder and salt and mix well.



 

 

 

I added some mayonnaise also to the mixture.

 



Check out recipes of BM # 19.