Maybe one of the most widely eaten legumes across the world, the Mung Bean is as tasty as it is nutritious. Packed with fibre, calcium, protein, and potassium - this bean makes a wonderful part of a healthy diet. Now sprouted Mung Beans simply pump up all this nutritional content! Indeed, sprouts are rich in protein quality, energy, vitamins A,B,C, and E, minerals, essential fatty acids, and bene
Moth, Matki, Mat, are all synonyms for the Dew Bean. Very small and creamy brown in colour, the Moth bean resembles Mung bean. But it has a stronger, fresher flavour with a deliciously nutty aftertaste. Moth is very healthy with high amounts of both protein and fibre. Moth bhaji is a delicately seasoned stir-fry. It is excellent on its own as a quick snack or incorporated into any meal as a main d
Usually I make bhaji with onions. This time i tried with the bell peppers. This is quick and easy to make and iam sure you all will enjoy this spicy snack . Ingredients: Capsicum(big) - 4 Besan(chick pea flour) - 1 cup Baking powder - 1/4 tsp Red chilly powder - 1 tsp Coriander powder - 1/2 tsp Jeera powder - 1/4 tsp Garam Masala powder - 1/4 tsp G
Usually I make bhaji with onions. This time i tried with the bell peppers. This is quick and easy to make and iam sure you all will enjoy this spicy snack .
Ingredients:
Capsicum(big) - 4
Besan(chick pea flour) - 1 cup
Baking powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Jeera powder [...]
Warne gives a helping hand to bhajji after he was banned for 11 matches.This shows warne greatness and helping hand to an indian player who was very low in confidence.Earlier ponting said that he had no sympathy for bhajji but shane showed his love and affection for a player
Pav Bhaji is one my favorite dish. Pav Bhaji is very easy to make and it comes as an solution when you are in no mood to cook. Its a blend of vegetables in spices served with pav that is bun toasted with butter.This is a famous dish in Mumbai. Pav Bhaji can be consumed as a lunch, dinner, chat or as evening tiffin and snack.Ingredients:Potato 1 BigCarrot 1Beans 12Peas 3/4 CupOnion 1Tomato 1Garlic pods 2Ginger 1 inchPav Bhaji Masala 2 Tablespoon(as needed)Chili powder 1/2 TeaspoonTurmeric powder 1/2 TeaspoonCoriander leaves a bunchButter a small pieceOilSaltMethod:Chop all the vegetables and add salt, turmeric powder and sufficient water and pressure cook it (3 whistle).Mash the cooked vegetables.Heat a pan and add oil.Then add chopped onions and fry for 2 minutes.Add finely chopped garl
Gongura aka Sorrel is called Andhra Maatha( Mother of Andhra Pradesh, India ). Serving gongura pickle(chutney) for any guest is like giving honor to him. Yes its that important. Gongura is full or iron and tastes very sour just like tamarind. Normally tamarind is a must in most of the indian / andhra pickles or chutneys, but this one with sorrel leaves is an exception. I find myself very lucky that day, if i find this one in indian grocery.I am proud owner of this plant. Yes, I have gongura(sorrel) plant in my backyard now, and i made this chutney using the same. Theres a funny history behind planting this plant. Actually my husband doesnt eat any chutneys or pickles, the only green leafy indian vegetables he eat are Amaranth leaves and spinach. Since it was so hard for us to get amaranth leaves here, i bought some seeds saying ( paala thotakura ) Amaranth Leaves seeds and planted them.Once the tender leaves started to sprout i was surprised to find them to be Sorrel plant instead of
Prep and cook time: 30 mins to 1 hourServes: 4Ingredients75g chickpea flour 75g plain flour1 x 5ml spoon turmeric 1 x 5ml spoon cumin½ x 5ml spoon paprika or Chilli powder250ml water ½ level 5ml spoon of salt1 small cucumber 50ml soured cream2 lemons, 1 cut into wedges Splash of olive oilSalt and freshly ground Black pepper 1 leek2 carrots 3 spring onions2 red onions 100g rocket150ml vegetable oil for frying A pinch of mustard seeds2 red chillies, deseeded and finely chopped2.5cm piece root ginger, peeled and finely choppedA small bunch of fresh coriander leaves, choppedMethodPlace the flours and ground spices in a bowl and slowly pour in the water, stirringall the time with a wooden spoon or a whisk to make a bright yellow batter. Stir inthe salt, and then put to one side. Peel strips off the cucumber with a potatopeeler and keep to one side. Mix the soured cream with the coriander and thejuice of 1 lemon. Add the olive oil, season, and put to one side. Slice thevegetables into thin
There's no story to this dish. This is just a delicious dish my mom used to make. I just happened to make it the other day and thought I'd share.Ingredients2 medium Potatoes cubed2 large Brinjals (Eggplants) cubed1 large Onion finely chopped1 large Tomato finely chopped1/2 cup Peanuts crushed1 tsp Chili Powder1 tsp Garam Masala1 tsp Turmeric1 tsp crushed Garlic1/2 tsp Ginger paste1/4 cup Olive OilSalt to tasteMethodHeat oil in a pot and add garlic, ginger and onion.Sauté till onions are translucent and brown on the edgesAdd tomato and stir till it becomes a homogenous pasteAdd garam masala, turmeric, chili and stirAdd potatoes and 1cup waterAllow to boil till potatoes are cookedAdd eggplant and boil till most of the water evapourates leaving a pasty sauceAdd ground peanuts and keep stirring for 5 minGarnish with chopped cilantroServe with Rice Bhakari or NaanThis recipe is for Nupur's RCI June: Maharashtrian Cuisine!
What pizza is to Italy or the hot-dog is to America, pav bhaji has the same connotation to western India.Pav bhaji or pao bhaji is a specialty Indian dish with origins in Mumbai and Gujarat. In Marathi pav means bread (the term derives from the Portuguese "pao") and bhaji means a curry and vegetable mix. The serving of pav bhaji consists of the bhaji (a potato based curry) and the pav (bread) garnished with coriander and chopped onions. Pav is a meat-less dish, which is high in carbohydrates and fats (if served with butter) and bhaji is high in carbohydrates and proteins.The origin of this dish is traced to the heyday of the textile mills in Mumbai. The mill workers used to have a short break for lunch. A full lunch which was not rushed probably needed more time than what was available. A light lunch was also preferred given that physical work followed immediately. A vendor understood this and came up with this dish using items or parts of them available on the menu. The role of Indian
A long, long time ago, before the construction of the architectural eyesore known as the Z bridge that links Junglee Maharaj Road to Narayan Peth, there used to be a cute little cause way. It may have been 12 feet in width, open only to two-wheelers and if you were lucky, not underwater. At the J M Road side of the cause way was the rear end of another extinct Pune landmark, Natraj Talkies (Cinema Theatre). Just outside the gate were two nameless sheds that made the most awesome Pav Bhaji I have ever eaten. It was as close as it gets to a drive-in in Pune. It was all pretty simple. You ride your vehicle as close to the stall as possible. The man behind the 'Tawa' would look at you. You would make eye contact and with a show of fingers suggest the quantity of your order. There were also some unmentionable ways to indicate how spicy you wanted your food to be— and it involved fingers. But let's not get into that. Soon the order would arrive via a waiter, usually an over-confident ba
Who doesn't like Pav Bhaji? From kids to adults everyone just loves this street food and is thus always a hit with the whole family. I love it mainly because it is a snap to add zippy flavor to fresh veggies. Pav Bhaji is such an excellent meal extender that I always make whenever I feel my menu needs a boost. Sandeepa requested me for this recipe yesterday and here it is for you buddy.INGREDIENTS:PotatoesCarrotBeansCauliflowerMutterCapsicum(optional)1 Big Tomato1 Big Onion1 tsp Paprika1 tsp Red Chili Powder1 tsp Garam Masala Powder1.5 Tsp Ginger-Garlic Paste3 Tbsp Milk1.5 tsp Pav Bhaji Masala1 tsp Tomato Paste(tinned)1tsp Sugar3 Green Chilies1 Sweet Onion - Chopped into small pieces1 Lemon slicedSalt as per tasteButterPav BunsMETHOD:Pressure cook all all the veggies(carrot+potato+capsicum+mutter+beans) except cauliflower with enough salt . Mash them nicely and keep it aside.Now Microwave nicely chopped cauliflower for just 2 mins and keep it aside.In a heavy bottomed pan had little b
