INGREDIENTS :-
Manoli, Tindly, Gherkins -2 cup
Split cashew nuts - 1 cup
Onions - 1 cup
Coconut oil 2 tsp
Mustard Seeds - 1/2 tsp
Split urad dal - 1/2 tsp
Red chilly - 2
Cumin Seeds - 1/2 tsp
Ginger - 1 inch
Green chilli - 2-3
Curry leaves - 3
Salt to taste
METHOD :-
1. Boil the manoli with water. When they are cooked halfway add cashew nuts. Drain and keep aside.
2. Take a pan, heat coconut oil.
3. Now add red chilly, mustard seeds, cumin seeds and split urad dal.
4. Then put the chopped onion and sauté.
5. Now put the chopped ginger and green chilly
6. Add some salt and put the manoli and cashew nuts and toss it nicely
7. Finally sprinkle some curry leaves and serve hot
Serve with rice.
INGREDIENTS :-
Whole Mung Beans - 1 cup
Water - 6 cups
Cheesecloth or thin dish towel
METHOD :-
1. Wash Mung Beans well and soak them in Water overnight.
2. Drain all of the water from the Mung Beans.
3. Soak cheesecloth or thin dish towel in water and gently squeeze out the water.
4. Place soaked Mung Beans in a thin dish towel and twist the sides of the cloth together.
5. Place cloth with Mung Beans inside of a container with a lid. Do not use a clear container.
6. Cover the container and keep it in a warm, dark place. (Oven works well).
7. Leave the Mung Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
8. In 2 days, the Mung Sprouts will be ready to eat, raw or cooked.
9. If you don’t want to use them right away, they can be refrigerated or you can freeze them.
10. Follow the same method for any type of whole beans
INGREDIENTS :-
Basmati Rice - 2 cup
Onion - 1 cup
Ghee - 2tsp
Carrots - 1/2 cup
Potatoes - 1/2 cup
Peas - 1/2 cup
Cauliflower - 1/2 cup
Cashewnuts - 2 tbsp
Raisins - 1 tbsp
Salt To Taste
Turmeric powder - 1/4 tsp
MASALA :-
Ginger - 1 inch
Garlic - 5 cloves
Onions - 1 cup
Green chillies - 3
Cinnamon sticks - 2
Cloves - 3
Mint leaves - 1/4 cup
Cardamoms - 2
METHOD :-
1. Soak rice for half an hour.
2. Heat 1 tbsp of ghee is a pan, fry cashew nuts and raisins. Keep aside.
3. Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
4. Cook until the masala separates from oil and vegetables gets tender. Add turmeric powder.
5. Now add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame.
6. Just before serving take the rice in serving bowl, add the nuts and mix well.
Serve vegetable pulao hot with raita.
INGREDIENTS :-
Brown Channa soaked overnight - 1 cup
Manoli (tindora,Ivy Gourd) - 2 cup
Jaggery - 1 tsp
Onion - 1 cup
Garlic - 2 pods
Curry leaves - 3
Oil - 2 tsp
Salt to taste
MASALA :-
Grated Coconut - 1 cup
Red chillies - 5
Fenugreek Seeds - 1 pinch
Coriander Seeds - 2 tsp
Cumin Seeds - 2 tsp
Oil - 2 tsp
METHOD :-
1. Boil the channa with water. When they are cooked halfway add the chopped manoli and jaggery.
2. Boil till the channa and manoli is completely cooked. Drain the water and keep aside.
3. In a pan add a little oil and fry red chillies and methi. When they turn red add
coriander seeds and jeera. Then add coconut and mix well. Grind it in a grinder without
water. Keep this aside.
4. In a pan add oil and onions.
5. When they turn golden brown add the curry leaves and the
garlic.
6. When they turn a little brown, add the masala and salt and mix well.
7. Cook for 4mins then add the boiled channa and manoli. Mix well and let it cook for 5 mins.
Serve with rice.
