Moong

Moong bean is very healthy and a rich source of protein. We can have a variation of it as a sprout which makes for a healthy and delicious snack. It is one of the best snack which can be had. ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

This was supposed to be the first post to be followed by the Palak Puri. But somehow it got first! Things always happen that way right. We plan something, and something else happens. Anyway how we cope with it and make the best, is the part of the game called life! Well I guess I don't need to go further into that topic. This Palak fantasy we indulge, goes back to those days before marriage. This

Out of all the dal varieties, moong dal is more healthy and cooks fast too. The split moong bean is called moong dal and is either green(with husk) or yellow(when de husked) in colour.The nutritional value of moong bean per 100g when boiled is as follows,calories:110Kcalcarbohydrate: 19.15gSugar: 2gFat: 0.38gDietary Fiber: 7.8gVitamin C: 1mgCalcium:27mgThere are a lot of recipes with moong dal as

It was time… It was time for me to say good bye…. It was my last day in my hostel… It was the time for the final cleanup of my room and I knew I will be fined by warden if I don’t do it right. Actually, I had more important things on my mind… Everything seemed secondary… The thought of never being able to participate in any of birthday bashes and midnight parties, never having to pay fines for

Humne dekhi hai, un aankhon ki mahakti khushbooHaath se chhuke ise, rishto kaa iljaam naa dosirf ehsaas hai yeh, rooh se mehsoos karopyaar ko pyaar hi rehne do – koi naam naa dopyaar koi bol nahi, pyaar aawaaj nahiek khamoshi hai – sunti hai – kaha karti hainay eh buzhti hai, na rukti hai, na teherti hai kahinnoor ki boond hai, sadiyon se baha karti hai....thus goes the song from Khamoshi. For many years this song meant what love was for me. Being a die hard fan of old Hindi melodies, pathos and melancholy ones hit me straight on head. If I wanted to have a hearty cry for no reason, would just listen to one of these and have a good cry. It been ages since I have had a moment to listen to one and think about the other world, soaring high on these, when my mortal legs couldn't take me

Dry curries or poriyal or Vepudu are very appetizing. Its a must in our menu for lunch along with Rice. When we make either dal or Sambar or anything for Rice, a dry dish with vegetable goes without saying. So this also features a lot in the hassle, we have for planning the menu. I had so much difficulty previously on planning menus. Then hubby dear decided that the best would be that we all sit together and plan for a week. Once done, it would be pinned on the kitchen board. So we know what vegetables to buy and what's for each meal. Of course, at times we may do something else unplanned, but having a planned one helps a lot. Planned menu also helps us to balance the vegetable with the colour and the whole appeal. When I started this blog, I had ideas on putting up a menu for the week. But blogger does not give me easy way to come up with a tabular structure that I can enter. If I got to work with code, right now I don't have time. So I am looking for easy ways to do it. Maybe I wil

Time and tide waits for none says a 14th century adage and I am sure most of us could not agree with it more. Days fly by at the blink of the eye and even before we realize it months and years have passed by and all that is left behind are memories. Some of them good and warm ones that we like to cherish and some not-so-good ones that we like to forget. There are so many ways of evoking those memories like food, people, places, special days etc but I personally feel that food is the strong catalyst of all. Food is a part and parcel of our everyday lives and more so when there are festivals, get togethers, parties etc and there are bound to be lots of memories associated with it. I instantly go down the memory lane especially while making special festival meals, traditional meals etc and cannot help but recall the experience of joy, family, food, excitement felt during festivals. “Mooga Ghashi” along with “Khotte” (idli steamed in jackfruit leaves) is a quintessential part of K

Lilva kachoris are a famous gujarati snack savoured by people throughout the country. The small golden balls filled with Tuvar (Lilva) mixture are very tasty and can serve as perfect appetizers or a snack for a pot-luck party. You can even use moong dal for the filling to create a variation of the recipe. Both the versions promise to be instant hits! One of my aunts used to make them so good I could easily gobble 8-10 kachoris and yet feel the urge to grab more!! So try this authentic gujarati "Lilva ni Kachori", and I've showed you how to bake them rather than deep fry which makes it tasty and healthy at the same time! (image courtesy indianfoodforever.com)IngredientsFor the kachori3 cups all-purpose flour or whole wheat flour(the latter is healthier but a little compromise on taste )2 tbsp semolina (fine rava)1 cup warm melted ghee (clarified butter)salt - to tastehot water - to knead the doughoil for frying kachorisFor the filling2 cups Lilva (Green Tuver)- only the pods (they are

It was year 1993, could significantly be said as the year I started cooking on my own. Parents used to host lot of parties and it was always me who did all the setting and ad hoc things. Amma was the chief chef and me her assistant. Amma used to spellbound our guest with the items she used to dish up and I used to get appreciated just for the simple reason that I was her daughter. I used to wonder if I will ever be able to dish up so many items if I ever try. But that was a time when I had not even started cooking on my own. Then came the Kanna Kazana. And world changed. I guess for many that was the period that drastically changed one's attitude towards cooking. Sanjeev Kapoor used to make everything sound so simple. And we were hooked to the TV. Everything he showed were repeated at home and much to the joy of all, they used to taste heaven. I used to amuse myself with Soufflés, Mousses or Cakes. Simple dals were way beneath me!. I used have my nose tipped at the sky each time some

We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks. -Owen Meredith, 'Lucile’ We are living in a modern busy world. World filled with busy people, busy families, busy work

We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks. -Owen Meredith, 'Lucile’ We are living in a modern busy world. World filled with busy people, busy families, busy work

We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks. -Owen Meredith, 'Lucile’ We are living in a modern busy world. World filled with busy people, busy families, busy work

Moong dal(whole or split) is used to make delicious dals and curries. Moong dal in particular is very easy to digest. They take on seasonings and spices very well. For me dal is a very comforting food just like any other rich foods.Here is a recipe for simple and quick sprouted moon dal curry which I served with Jeera Rice for Sunday's Diwali Lunch. It's big hit with everyone now and I'm planning to cook it again very soon. Sprouted Moong Curry Ingredients:1 tsp Jeera/Cumin Seeds2 cups Sprouted Moong dal(Green gram)1 Onion, Chopped finely1/4 cup Double CreamFew Curry Leaves2 tbsp Chopped Coriander leaves2 tbsp of Lemon JuiceSalt to taste2 tbsp OilGrind together:2 Tomatoes1 inch Ginger3 Garlic pods1 tbsp Garam Masala2 cloves1 inch Cinnamon Stick2 Cradamom1 Maratha moggu1 tsp Amchur Powder1 tsp Coriander/Dhania PowderSprouted Moong Dal CurryMethod:Cook sprouted moong dal in pressure cooker and keep aside.Heat oil in a pan and add jeera and curry leaves.To this add chopped onions and

As I was thinking what to make for evening snack, got this recipe from my Atte. She got this recipe from one of her potluck party friend. Voila!!! Now its a big hit with my 'much' better half. Its such a simple recipe yet tastes great. They are crispy outside and soft inside. Moong Dal Vada served with Tomato SauceIngredients:1 cup of Moong dal(Yellow)1/2 cup Maida/Plain flour1 tbsp Rice flour2 green chillies, finely chopped1 medium Onion, finely choppedFew finely chopped Coriander leaves1 tsp Red chilli powder1 tsp Cumin/Jeera seeds1 inch Ginger, finely choppedSalt to tasteOil for deep fryingIngredients Method:Soak moong daal in water water for 1-2 hours.To this add all the ingredients usuing as little water as possible.Make small balls and press them little.Deep fry them in oil.Fry them in medium flame till they turn golden brown.Serve them hot with tomato sauce or any chutney. Moong Dal Vada

Ingredients:1 cup yellow or green moong dal (washed & soaked for 4 hours)4-5 green chillies (or red ones)1 tbsp. coriander finely chopped1/2 tsp. coriander seeds crushed coarsely1/2 tsp. cumin seeds crushed coarsely1/2 tsp. aniseed coarsely crushed1 tbsp. coriander finely chopped3 tbsp. hot oilsalt to tasteoil to deep fryMethod:Drain soaked dal and wet grind not too fine.Mix in all other ingredients, except oil to deep fry.Beat well with hand to mix.Heat oil, drop rounded bhajias, with wet hand or spoon.Fry on medium till golden.Serve hot with green and tamarind chutneys.