NO COOKING SNACK WITH SPROUTS SPREAD

No Cooking Snack with Sprouts Spread .

Try this No Cooking Snack when you are not in the mood of Cooking.

              If you are bored of eating Sprouts plain, then try this Sprouts Spread . Guilt free snacking. Sprouting is so easy and I always Keep some in my refrigerator for Snacking. Soak Green Moong Dal overnight. Wash 3 to 4 times . Drain out all water. Place them in a four single sheet Paper towel  or Cloth and place in a Sauce pan and cover with lid . Leave in the Oven for 24 hours or in Warm place . Your Sprouts are ready . Don;t leave them outside for more than 24 hours, they will get sticky . Refrigerate them and stay good for a Week. Wash before you add to Salads. Don’t wash and refrigerate.

                    Here is the Simple recipe for Sprouts Spread. Serve with Sliced Cucumber, Tomato , Carrot sticks, Bell Peppers, Celery sticks or with Pita .

Recipe for 2 . Time taken :10 minutes

INGREDIENTS:

1. Sprouts – One measuring cup

2 . Chopped Onion – 1/4 th Cup

3. Garlic cloves – 2

4. Green chilli – 1

5. Salt , Freshly ground Black pepper , Mixed Herbs

6. Juice of Lime – 1/4 th or accordingly

7. Sliced Cucumber , Tomato , Carrot sticks , Bell Pepper sticks, Celery sticks or Pita chips or with Jowar roti .

8. Chopped Parsely or Coriander

METHOD:

1. Grind  Onions, Garlic cloves, Chopped Green Chilli and Green Moong Sprouts with Little Salt and Lime Juice coarsely . If need Sprinkle some water.

2. Transfer to a Bowl and add freshly ground Black Pepper , Chopped Parsely or Coriander and Mixed Herbs.

SERVE with Veggies of Your choice .

RAGADA PATTIES WITH STUFFED VEGETABLE

Ragada Patties with Stuffed Vegetable .img_3228

This Weekend we had Ragada Pattices for Lunch or Stuffed Toamto in Yellow Peas Gravy. Enjoy it as a Chaat or serve with PHULKA . A little different from regular Patties . It is Stuffed Pattie in a Vegetable . It’s my daughter Idea as she like this Vegetable in everything.( Idli , Dosa and Stuffed recipes) . In every bite you will have a juicy taste with Soft melt in mouth stuffing along with tasty and Spicy Ragada topped with Coriander  Mint Chutney and Date Tamarind Chutney .Ragada Patties is a famous Street snack and Chaat recipe in India .

                   It is a two part preparation of Ragada or Yellow Peas Gravy  and Stuffed Vegetable Pattie or Stuffed Tomato . It is a Healthy recipe  and  can be prepared with 2 tbsp Oil . For preparing Ragada we use Dried Yellow Peas which are soaked Overnight and Pressure Cooked along with Potatoes for fast Cooking. Dried Peas along with other Legumes are rich in Soluble fiber and good source of Cholesterol lowering fiber  . Soluble fiber forms a gel like substance in the digestive tract that binds bile( which contains Cholesterol ) and carries it out the body . It provides five important minerals 3 B vitamins , Protein and virtually no fat. Store Dried peas in a air tight container and will last for several months . If you store for longer , then store in refrigerator. Tomatoes of all Colors provides outstanding nutrient benefits . Store them at room temperature and away from sunlight . If stored in refrigerator , remove them One hour  before cooking to regain maximum flavor . Researchers has suggested that Potatoes can be incorporated in our diet and loose Weight if Baked or Boiled and seasoned with Herbs instead of Butter or Cream.One medium sized Potato has 110 Calories , no fat, sodium or Cholesterol and more Potassium than a Banana . Source : Health Magazines .

Recipe for 3 People .

Preparation and Cooking time : 30 Minutes

INGREDIENTS for RAGADA  :img_3224

1. Dried Yellow Peas – 1/2 Measuring Cup

2. Boiled Potato – 1 ( White or Sweet Potato)

3. Onions – One Medium chopped

4. Tomatoes – 2 Chopped

                       and Grated Beetroot 

5. Garlic – 2 Cloves ( Peeled and Chopped)

6. Grated Ginger – 1 tbsp

7. Salt and Turmeric – 1/4 th tbsp

8. Oil – 1 tbsp

9. Curry Powder – 1/2 to 1 tbsp ( Blend of Red chilli powder , Coriander and Cumin Powder , Garlic and Coriander leaves with Stems)

10 . Pav bhaji Masala – 1/2 tbsp

11. Finely Chopped Coriander leaves 

PREPARATION OF RAGADA :img_3226

1. Soak Yellow Peas Overnight . Pressure cook with 1 measuring Cup water , Salt and Potato  for 3 Whistles on Medium High Heat. When Pressure comes down transfer Peas with Water into a Bowl . Mash the Potato .

2.Heat 1 tbsp Oil and add Cumin seeds . Once cumin seeds are brown add finely chopped Onions. Fry till golden Brown . Once Onions are Brown add Ginger and Garlic Paste . Fry for Couple of Minutes and add finely chopped Tomatoes and Grated Beetroot.

                 Add Curry Powder and Pav bhaji Masala . Mix well and cook till tomatoes are Soft.

3. Once tomatoes are soft add Cooked Peas along with water and Mashed Potato. Bring to boil.

4. Once it comes to Boil , switch off the stove and add finely chopped Coriander Leaves . Check for Salt and Spices and adjust accordingly .

INGREDIENTS and METHOD for STUFFED VEGETABLE : img_3225

Mash 3 Boiled Potatoes( WHITE or SWEET POTATO or Combination of White and Sweet Potato)  . To mashed Potatoes add Salt,  red chilli powder , Coriander and Cumin Powder and Mango Powder and 1 tbsp Oil . Check for salt and Spices and adjust accordingly .

img_3230

1. Cut tomatoes into 2 inch Circles. Scoop the middle Part ( You can add to Ragada while Cooking ) . Divide the mashed Potato into 6 equal Parts . Roll each Part into round ball and stuff in the middle of the tomato.

2. Heat 1 tbsp Oil  in a wide pan and Pan fry the Stuffed tomatoes on both sides . It will take 3 to 4 Minutes . Transfer them into Plate .img_3229

HOW TO SERVE :img_3227

Place two Stuffed tomatoes in Bowl . Pour 3 big Spoonfuls of Ragada on top of the stuffed tomatoes. Sprinkle finely chopped Onions and top it with Green Chutney ( coriander and Mint Chutney) and Dates Tamarind Chutney.

BLACK CHANNA(CHICKPEAS) POHA(FLATTENED RICE) VADA(FRITTERS)

Black Channa ( Chickpeas ) Poha ( Flattened Rice )  Vada ( Fritters) with Tomato Soup( Tomato Rasam) Rasam Vada .image
image

Recipe for 50 fritters . Preparation and Cooking time : 45 to 60 Minutes . 

 Black Chickpeas , Horse gram and Poha are the three main ingredients in this vada recipe. . Horse gram is widely used in South India in Soups and Curries. They are light, easy to digest and rich in nutrients. Regular consumption helps regulate Blood sugar levels. Good source of Iron, Calcium and Protein and considered as beneficial because of its nutrients and boosts body immunity . Over the weekends I prepare Special Lunch from regular cooking. I prepared 50 fritters as I have guests over the weekend . Try with Half of the measurements.  Soak overnight for Protein digestion .It is difficult to shape Vada with Just Black chickpeas and Horse gram , so I added Chickpea flour which absorbs extra moisture. Added flattened rice( Poha) and Rice flour for crispiness . Add some greens like Spinach and coriander for nutrition, Green chillies and Ginger for taste and flavor. Ajwain which aids in digestion. I served with a Simple Tomato Rasam ( Tomato Soup in Kids language) . Add chopped or Pureed tomato to water along with Spices and Bring to Boil . Simple and easy recipe to try for Weekend lunch.

Recipe for Tomato Rasam :

                  Pour 2 Measuring Cups water in a sauce pan . Add finely chopped tomatoes ( 2) or tomato puree, Grated ginger , Crushed Garlic, Rasam Powder or Curry Powder , Salt , Turmeric . Bring to Boil . Add finely chopped Coriander Leaves , Freshly grounded Black Pepper and 1 tbsp Italian seasoning.

INGREDIENTS:image

1. Black Chickpeas – 1 Measuring Cup

2. White Chickpeas – 1/2 cup

3 . Horse Gram – 1/2 cup ( Optional) 

4. Flattened Rice ( Poha) – 1/2 cup

5.Chickpea flour and Rice flour – 1/2 cup to absorb extra moisture and crispiness

6. Onion – One Big ( Chopped)

7. Green chillies – 3 to 4 ( Medium Spicy)

8. Ginger – Small Piece – Chopped

9. One Bunch Coirander and Spinach  –  Finely Chopped

10 . Ajwain ( carom seeds) – 1 tbsp

11. Salt

12 . Oil for Shallow frying- One Measuring Cup or more 

METHOD:image

  1. Soak Black Chickpeas, White Chickpeas , Horse Gram Overnight . 2. Wash 2 to 3 times and Grind with Salt and few tablespoons of Water. Transfer to Bowl .

3. Wash Flattened Rice( Poha) 2 to 3 times( Squeeze out wter) and add to the Batter. Add Finely chopped Onions , Green Chillies , Chopped Ginger , Salt , Finely chopped Coriander Leaves , Spinach ,Ajwain , Chickpea flour and Rice flour . Mix well . Check for Salt and spices and adjust accordingly.

4 . Heat Oil for Shallow frying . When Oil is warm enough take a small portion of the batter and shape like Vada ( Half inch thickness, so it will Cook inside ) and Slide into Oil slowly .

5. Fry till Golden Brown on both sides and transfer to a Plate lined with Paper towel to absorb excess Oil . 

Serve warm image with Tomato Rasam .

SESAME SEEDS LADOO

Sesame seeds Ladoo’s  .image

Recipe for 20 Medium Ladoo’s . Time to Prepare : 30 Minutes 

Sesame Ladoo is an Indian Dessert prepared by roasting Seeds and combining with sweet syrup . I prepared these Ladoo’s with Sesame seeds , Couple of Nuts and Jaggery ( Brown Sugar) . My recipe doesn’t need any Cooking except roasting seeds and nuts. Roast on a Medium heat . No need to Peel the skin of peanuts ( studies show that roasted peanut skin has higher level of antioxidants than green tea and for positive health benefits) . Roasting nuts and seeds decrease moisture content , enhance flavor and improves shelf life . Just roast the seeds, nuts , grind and mix with jaggery and Ghee. Ghee is rich in fatty acids which are absorbed directly by the liver and burned as an energy . Ghee helps in strong appetite , stimulates the secretion of gastric acid , thus aiding in digestive process . Better digestion equals better health . Cardamom is a vanilla Bean in Indian desserts . Adds flavor and nice aroma for desserts. It is used as a Breath freshner and tooth cleaner . Sesame seeds are nutty in taste and comes in different colors . Good source of Calcium and has the ability to prevent diabetes and managing the symptoms  , increase heart health and inflammation . Good source of copper which helps in reducing some of the pain and swelling of rheumatoid arthritis. Eat in moderation , excessive consumption can cause irritation in stomach .  Source : Health Magazines .

              Here is a simple , easy ( Melt in mouth Ladoo’s) recipe for After school snack or to serve as a Dessert .

INGREDIENTS:

1. Sesame seeds – 3/4 th cup

2. Cashews – 1/4 th cup

3.  Peanuts – One Measuring Cup

4. Jaggery ( Brown Sugar) – 1 Measuring Cup

5. Cardamom – 3

6. Ghee – 2 to 3 tbsp

7. Dry coconut – 1/2 cup

8. Raisins – 2 Handfuls 

9. Broken Nuts – 1/4 th cup ( Optional)

METHOD :image

1. Dry roast Sesame seeds . Once light brown , transfer to a plate and Cool them.

2. Once cooled grind with Dry coconut and Cardamom and transfer to a Bowl.

3. Grind Peanuts ( No need to remove skin) and transfer to Sesame seeds bowl.

4. Add Powdered Jaggery, Raisins , Boken Nuts  and 2 tbsp Melted ghee . Mix well . Microwave for 45 seconds .

5. When the mixture is light warm , take a handful of the Mixture and shape Ladoo’s . Grease your hands with little Ghee and reshape them for perfect round shape . Repeat the Process .

SERVE imageas a Dessert or After school snack . 

SWEET POTATO PATTIES WITH TOMATO YOGURT DIP

Sweet potato pattiesimage with Tomato Yogurt Dip.

                        Sometimes it is hard to feed some vegetables for kids . . But they even won’t notice there is a Sweet vegetable hidden in these Patties. Served with a very very tasty Yogurt Dip . By reading the recipe don’t think it is a Simple. Give it a try . I don’t want to add too many things and make dish complicated . I’m a big fan of preparing things ahead , so I can spend less time in preparing Breakfast or Kids Lunch Box . Sweet potatoes are similar to White Potatoes in terms of Calories and carbohydrates but a single medium Sweet potato provides 90 percent of Vitamin A you need for a day and 35 percent of Vitamin C . Sometimes I like to mix and match flours and vegetables . To supress the sweetness of Sweet potato I added couple of flours , Spices and greens . To go along with it I prepared a quick yogurt dip . Perfect combination.  Quick recipe with 5 Ingredients to prepare for Weekend Lunch / Dinner / Kids Lunch Box with a Light Salad.

                    Do the preparation day before by pressure cooking Sweet Potato , since the recipe required mashed Potato and refrigerate without Peeling the skin. Mix the flours with Spices and store in a box  , Clean the greens and refrigerate. All you do in the morning is Mix everything with Little  Salt ( No need of adding Water )and Pan fry 8 to 10 depending on the size of your Pan . Sounds easy to Pack for your Kids Lunch Box . The rest you can enjoy for your Breakfast . They are light and filling. Prepare the Yogurt dip night before and refrigerate . Comes to room temperature during Lunch time. A different recipe you can try with Sweet Potato  for Breakfast / Kids Lunch Box .

Recipe for 15 .

Preparation time : 10 Minutes Cooking time : Less than 10 Minutes for 8 to 10 pancakes

INGREDIENTS :image

1. Sweet Potato – 1 Big

2. Chopped Spinach – 2 Big Handfuls

3. Jowar flour and chickpea flour – 1/2 Cup each

4. Cumin seeds – 1 tbsp

5. salt

6 . Curry Powder – 1 tbsp ( Blend of Red chilli powder, Coriander and Cumin Powder , Garlic Cloves and Coriander leaves with stems , Cumin seeds )

7. Oil – 2 tbsp

8. Ajwain 

  1. METHOD :.image1. Pressure Cook Sweet Potato with little Water . When Pressure comes down , transfer to a Bowl . Cool it . Peel the Skin and Mash the Sweet Potato.

2. To the Mashed Sweet Potato add Chickpea flour , Jowar flour , Chopped Spinach , Salt , Curry Powder and Ajwain . Mix everything without Water. Doesn’t need to add water .

3. Heat  a wide Pan with 1 tbsp Oil . Divide the dough into 15 Balls .

4. Cut the sides of Ziplock Bag and place the Ball and cover the Ziplock Bag and press with Measuring cup .

5. Pan fry imageon both sides till Light Brown .

Serve with Yogurt Dip .

RECIPE for TOMATO YOGURT DIP:image

Heat 1 tbsp Oil and add 1 tbsp Cumin seeds . Once Cumin seeds are Brown add Chopped Tomato . Season with Salt and little turmeric . Cover and Cook . Once Tomatoes are soft , add 1/2 tbsp Curry Powder . Mix and switch off the stove . Cool it before Mixing with Yogurt .

                Grate Onion( 1/4 th Cup)  and Mix with 2 Cups of Yogurt . Once tomato is cooled Mix with Yogurt and add finely chopped Coriander Leaves . Check for Salt and Spices and adjust accordingly.

CRISPY VERMICELLI MOONG DAL PAKORA/VADA

Instant Crispy Vermicelli Moong Dal Pakora . Except for Soaking.image

Recipe for 50 Pakora’s .

As I was planning to prepare Vermiceeli moong dal Pakora, I soaked Whole Green moong dal for 3 hours and prepared sprouts ( Wash and drain out all water and place  a Paper towel in a Sauce Pan and pour Moong dal into the Paper towel and warp it . Cover with lid and leave in the Oven overnight . Your sprouts are ready by next day morning). These Pakora’s are very very Crispy when served warm . Left overs can be refrigerated and  still taste good for next day . Pack your Kids Lunch Box for a change and you will be surprised to see their empty Lunch Box. You can fry them like Pakora or Shape like small Vada’s with 1/2 inch thickness for Crispiness . One Measuring Cup Oil is sufficient to fry Vada’s . The recipe look simple with every day Ingredients but they are crispy because of Vermicelli and balancing  taste from Lentils , Onions and adds little Spice ( Green chillies , Ginger ) ; bright green color from  Coriander . They are not filling and you can eat as many as 10. Try and share your feedback.

Here is the recipe :

Note : 1. If you don’t have time to prepare sprouts , Soak Green Moong Dal with Yellow Moong dal overnight and Soak  Roasted Vermicelli for 10 to 15 Minutes in warm water  . Don’t skip Green Moong dal , it adds fluffiness and sweetness to Vada /Pakora without adding Baking Soda.

2. Grind the Dal’s night before , Chop vegetables and refrigerate . It will be easy  to Prepare Kids Lunch Box next day morning or Weekend Lunch.

INGREDIENTS: image

1. Yellow Moong Dal – 1 measuring Cup

2. Roasted whole wheat vermicelli – 1 cup

3.  Whole Green Moong – 1 Cup or 1/2 Cup raw

  • 4. Onion – 1 Big Chopped

5. Coriander – One Bunch chopped

6. Gren chillies – 3 ( Mild spicy )

7. Ginger – Small piece

8. Salt

9. Ajwain – 1/2 to 1 tbsp.

10 . Oil – One measuring cup or more

METHOD:image1.Soak Yellow Moong dal and Vermicelli in separate Bowls for One Hour or Green Moong dal and Yellow Moong Dal Overnight and Roasted Vermicelli for 15 Minutes .After One hour wash Moong Dal 3 to 4 times and grind with Spouted Whole Green moong Dal,  Green chillies and Ginger ( Or else add Chopped Green Chillies and Ginger) with Salt and No water ( or few table spoons water if you are not able Blend ) . Transfer to a Bowl.

 2. Wash Vermicelli 3 to 4 times . Squeeze out all water and transfer to Moong dal Bowl. Add salt , Ajwain , Finely chopped Onions and Coriander Leaves with stems. . Mix well .  image3. Check for Salt and Spices and add accordingly .

4. Heat One Measuring cup or little more Oil for shallow frying on Medium/ Medium High heat . When the Oil is warm enough take a small portion of the batter and drop in the Oil ( You can shape like vada too little small and Half inch thick ) .

5. Brown on both sides and transfer to a plate lined with Paper towel to absorb excess Oil . ( They didn’t absorb much Oil )

 Serve warm.image