MOOGA GHASHI/SPROUTED GREEN GRAM CURRY

It is a GSB recipe, prepare at the time of festivals and also a very important and must preparation for Varshik function. Always i forget to take the pic of this curry, but when i made recently on a festival, i took these pics before i forget.

SPROUTED GREEN GRAM CURRY

WHAT YOU NEED:

Green gram - 1/2 cup

Yam / Sooran - 1 cup, small cubes

Dry red chillies - 6-7, roasted in little oil

Coconut gratings - 1/2 to 3/4 cup

Tamarind - 2-3 small pieces / 1 tsp thick paste

Salt - to taste

BEFORE SEASONING...

FOR SEASONING:

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Methi seeds - 1/4 tsp

SPROUTED MOOGU / GREEN GRAM

READY TO EAT.....

HOW TO MAKE:

For germination green gram, soak green gram in enough water over night or 10 hours

Then drain the water and put drained green gram in wet cloth. Tie tightly for another 10 hours or more. There you can see the sprouts.

Pressure cook sprouted green gram / Moog along with yam cubes.

Grind coconut gratings, roasted chillies, tamarind along with little water to a fine paste.

Now transfer ground masala to a vessel, add cooked green gram, salt and add some water.

Allow to boil on a medium heat for few minutes.

Add more water if you like to have thin gravy.

Now heat a small pan with a tsp oil.

When it is hot add mustard seeds. Then add methi seeds and curry leaves. Stir. Then pour this seasoning over the curry.

Serve Mooga ghashi/ sprouted green gram ghashi along with steaming rice.

TINGALAVRE SARUPKARI WITH RED CHILLI POWDER /WHITE BEANS SARUPKARI WITH RED CHILLI POWDER

Here, in Kerala, we do not get white beans called Tingalavro. When ever we go to Mangalore we bring, because we love this type of white beans a lot. This time I adapted my sister-in-law, Roopa Bhat's recipe, she herself is a great cook and her each recipe is finger licking recipes, that I must acknowledge here. I know that my cooking is not up to her level, still I am trying to be one. My dear husband always praises my cooking, that is a great inspiration for me to try different, new dishes. Here the recipe goes ..

WHITE BEANS SPICY CURRY

WHAT YOU NEED :

Tingal avre - 1/2 cup

Tomatoes - 2

Garlic pods - 10-12, slightly crushed 

Red chilli powder -2 tsp

Salt to taste.

Coconut oil - 1 tbs

TINGALAVRE SAARUPKARI

TINGALVRE SARUPKARI WITH RED CHILLI POWDER

HOW TO MAKE:

Wash tingalavre/ white beans and soak in enough water for 4-5 hours.

Pressure cook tingalavre with enough water for 15 minutes after the first whistle.

Chop tomatoes and keep aside.

Once the tingalvre is cooked, add chopped tomatoes and salt. Keep on a medium heat.

Now heat a small pan with a tbsp oil.

When it is hot add crushed garlics, fry them till they become dark brown.

Then add chilli powder, give a quick stir, then it changes the color. put off the heat.

By the time the tomatoes become mushy, at that point pour garlic chilli powder seasoning over tingalavre. Mix well.

Serve Tingalavre Sarupkari with steaming rice.

CORN PIZZA -2

Made this pizza a few days ago. 

CORN PIZZA

WHAT YOU NEED:

Pizza base - 1 ( I have already posted how to make pizza base. Please check the recipe in the Labels - Pizza 1.)

Pizza sauce - please do refer my Pizza 1 recipe for the sauce recipe. or You can also use tomato sauce.

Capsicum - 1/4 cup, cubed

Onion - 1/2 cup, cubed

Sweet Corn - 1/2 cup, Boiled 

Tomato - 1, cubed

Red chilly Powder - 1/4 tsp

Salt - to taste

Oregano - about 1/2 tsp

Mozzarella cheese 

CORN PIZZA

HOW TO MAKE:

Heat a pan with little oil, add onion, capsicum, tomato and boiled sweet corn and fry for few minutes. 

Then add red chilly powder and salt. Stir well. Do not overcook, It should be crunchy.

Spread Pizza sauce or tomato sauce on the pizza base evenly.

Then spread vegetables over the sauce.

Grate Mozzarella cheese over the vegetables.

Sprinkle oregano (dried).

Bake Corn pizza in the Micro oven on high power for about 6 to 8 minutes or till it is done and cheese melts and spreads well.

Used different cam to click the pic.....

CORN PIZZA

RAVA LADDU

After a long time i am making some sweets in my kitchen. When ever my friend makes rava laddu she used to give me. So never tried making rava laddu. Actually i am missing her laddus as she is staying in another town so getting from her is impossible.Today my daughter requested me to make these laddus. This is my first attempt and it is my own recipe.

RAVA LADDU

WHAT YOU NEED:

Semolina / Rava - 1 1/4 cups

Grated coconut - 1/4 cup ( together makes 1 1/2 cups)

Sugar - 1 cup

Cardamom pods 7-8

Ghee - 1/2 cup

Kismis - 1 TBS

Cashew nuts - 1 tbsp, broken

SEMOLINA BALLS

RAVA LADDU

HOW TO MAKE:

Dry roast rava over a low heat till you get aroma. Transfer it on a paper.

Then dry roast grated coconut till you get aroma. Do not burn. 

Allow to cool them.

Powder the sugar. Remove.

Powder roasted rava, roasted coconut and cardamom to a little fine powder.

Heat kadahi, put 1/4 cup ghee.

Fry kismis till they get puffed. Remove.

Add cashew bits, fry.

Now put powdered rava in the kadahi and mix well in the ghee. Stir fry for few minutes and put off the gas. Also add kismis, sugar and remaining ghee to it.  Mix well.

When it is warm start making laddus.

Now Rava laddu is ready to eat.

RADISH BAJIYA

Best pakoda/ bajiya recipe on a rainy day. Enjoy the rains with these bajiyas.

RADISH BAJIYA

WHAT YOU NEED:

Radish - 2 medium, grated

Onion - 1 big, chopped (equal amount of radish)

Green chilly - 3, finely chopped

Ginger - small piece, finely chopped

Chana powder/ besan - 3-4 tbsp

Semolina / Rava - 2 tsp

Maida - 1 tbsp , optional

Salt - to taste

oil - for deep frying

MOOLANGI BAJO

RADISH BAJO

HOW TO MAKE:

In a mixing bowl, mix radish, onion, green chilly and salt.

Add besan and rava, mix well.

If the mixture is watery then add little maida to make thick mixture.

Now heat kadahi with enough oil.

When it is hot take a small quantity of the mixture, flatten well and slid in hot oil. Fry well on both sides on medium heat, till crispy. Fry 3-4 at a time.

Serve Radish bajiyas along with tomato sauce.

CORN PULAV

Today I got up really late, became very lazy too and i was still sleepy so just sat doing nothing till 12 o'clock. I was not in a mood to cook our normal food rice and curry. I can not sit long like (idol) idle. I had some boiled corn in the fridge, wanted to use it today itself because i had kept it a few days ago and i didnt want to keep till it gets smelly. At 12.15 i started my lunch preparation this way... Wow with garlic pickle, but my baby likes dates pickle.

CORN PULAV

WHAT YOU NEED:

Biryani rice - 1 cup ( i used small grains )

Carrot, Cabbage, Cauliflower - 1 cup, all chopped

Boiled corn - 1/2 cup

Cardamom - 1

Clove - 1

Cinnamon Stick - 1 small piece

Cumin seeds - 1/2 tsp

Green chilly - 2, slit

Ginger - 1 inch piece, crushed

Garlic - 3 pods, crushed

Onions - 1 big and 1 medium

Bay leaf/ tej patta - 1, torn

Coriander leaves - 1 tbsp, finely chopped 

Salt - to taste

Vegetable oil / Ghee - 3 tbsp

CORN PULAV

HOW TO MAKE :

Wash rice, drain and keep aside. ( For the better result Soak rice for 15-20 minutes)

Chop big onion in small pieces and make thin slices from the medium onion. 

Heat oil in kadahi.

Fry onion slices on high flame till dark brown. Remove and Keep aside.

In the same kadahi splutter jeera.

Add cardamom, clove, cinnamon stick, crushed ginger and garlic. Saute for a min.

Then add slit green chillies, chopped onion and one torn piece of bay leaf. Stir well till onions are translucent.

Now add chopped vegetables and boiled corn, stir again for few minutes.

Then add drained rice and stir for another 2 minutes.

Now add 2 cups water, torn bay leaf, salt and a tbsp ghee. Give a stir, allow to boil.

Once it starts bubbling, reduce the heat to minimum, cover and cook till done. 

Finally add coriander leaves and garnish with browned onion.

Serve with any raita or pickle.

CORN PULAV