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.

NUTELLA SANDWICH



I saw this sandwich in Chef Sanjeev Kapoor’s  website. The kids liked it so much. The recipe said for toasting the bread in oven, Since i don’t have one I toasted in tawa. I used butterscotch ice-cream, you can use your favourite flavour. I used my homemade nutella.

 

 

 

INGREDIENTS

Brown bread – 8 slices

Nutella  - 4 tbsp

Walnuts – few

Butter for toasting

Butter scotch ice cream – 4 scoops

 METHOD

Cut the bread in to circle using cookie cutter.

Apply butter and toast the bread until it turns crisp.

Apply nutella  to one side of each slice. Keep one over the

other by placing nutella side up.

Keep a scoop of ice cream on the bread slice and garnish with walnut.

 

 

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.