Moong dhal aur Gatte ki Sabji - (Sprouts and Gatta curry)

Ingredients:
For making Gatta fried check the below link
Gatta Fried

Rest of the ingredients to make the gravy:
Moong dhal phole/Green bean sprounts/Molakatina Pairr - 2cups
Coconut grated - 1/2cup
Tomatoes - 3
Jeera seeda - 1tbs
Turmeric powder - 1/2tbs
Red chilli powder - 1tbs
Garam Masala - 1tbs
Jeera powder 1/4tbs
Coriander powder - 1/2tbs
Amchoor powder - 1/4tps
Green chillies - 2
Oil - 2tbs
Water - 2-3cups
Salt
Sugar - 1/4tbs

Mehtod/Vidhiee:
1. Take the green moong dhal sprout. If you dont get ready made take the green moong dhal dry soak them in water for 5-6hrs and then drain them. Now in a masline cloth tie them and hang them and leave it over night.
2. You would see the sprouts coming out of the dhal by morning.
3. In a mixie jar add the coconut and tomatoes and grind them into a paste.
4. In a pressure cooker or a heavy bottom pan add oil and splutter the jeera and green chillies.
5. Add the tomato and coconut paste and saute well. Lower the flame and add the dry powders.
6. To it add salt and sugar too and saute well.
7. Add the sprouts mix well and add water 2-3 cups and close the pressure cooker and bring them to 3 whistle. If cooking in a open pan cook them till the sprouts dont get 1/2mashed.
8. Once the pressure is gone opwn it and keep again on the flame.
9. Mix some rice flour on to 1/4cup water without lumps and pour onto the sprouts sabji and mix well.
10. Bring them to boil till they become light thick.
11. Now add the GATTA which was prepared in the begining.

12. Bring them to boil and add fresh coriander leaves.
Serve hot with chappatis, ghee rice, plain white rice..

An whole some protien...less oil more of fibre too.. :)





 

GATTA-Fried

Ingredients:
Besan/Kadalamav/Gram Dhal powder - 2cups
Rice flour/Arici mav/Chawal ka atta - 1/2cup
Dry red chilly powder - 1tbs
Jeera powder - 1tbs
Amchoor powder - 1/2tbs
Turmeric powder - 1/2tbs
Kasoori methi/vedhiya elai dry/Dry fenugreek leaves - 1/2tbs
Chat masala - 1/4tbs
Salt - 1tbs
Asafatida - 1/4tps
Refined oil to fry
4cups water

Method/Vidhiee:
1. Take a bowl add the besan,rice flour,chillipowder,jeera powder,salt,turmeric powder,asafatida, chat masala, garam masala, kasori meethi and mix well.
2. To it add some water to make a stiff dough. Be careful so that the dough doesnt bcum watery.
3. Meanwhile in a pan boil water.
4. On a flat surface roll the mixed dough into sausage size thick consistency.
5. When the water boils add the rolls. Note that do not put the roll before the water starts to boil or else the flour may get mixed in water.
6. Turn slowly when one side is done after 2mins.
7. Boil them for 5-8mins
8. Remember the water has to imerse the mixture.
9. When the rolls are cooked you can see them chnage their colour bit lighter than before.
10. Take them out using a ladle and drain water.
11. Cool them for a minute and cut the roll in a circle shape with thickness of 2cms.

12. Meanwhile heat oil in a pan and when the oil turns hot lower the flame and drop the cut dough one by one into the oil.
13. Fry well like chips on both sides.
14. When the colour changes to golden brown take them out and drain them.
15. Cool them and add chat masala if required on top.
16. Add coriander and green chillies on top and serve as evening snack.
You can even store this in an air tight container for few days.

Note. You can even use the gatta without frying for making some curd gatta curries it is edible as the ingredients are cooked.

VAZATHANDU PATCHADI / BANANA STEM RAITHA

Its said that all the parts of a banana plant is used. Such as its leaves for serving food, its flower ,fruits to make different dishes.. well many dont know that there are many dishes made from STEM of banana plant. Down south of India its a common vegetable. Its such a good source of fibre. Good for people who have galbladder stones, who suffer from constipation.
Try this patchadi i must say its yummmm

Ingredients:
Banana Stem - 1 medium
Yougurt - 3cups
Water - 4cups
Salt - 1tbs
Sugar - 1/2tbs
Jeera powder - 1/2tbs
Pepper Powder - 1/2tbs
Amchoor powder - 1/4tbs
Coriander leaves to garnish

Method/Vidhiee:
1. Take the stem of banana. Peel of the outer skins which are thick.
2. Peel till the layer comes where you would not have the layer to peel.
3. Its solid yet soft.
4. Keep a bowl of water aside.
5. First cut the stem into circles and put in water. Do not keep just like that as they turn brown.
6. Now take each circle stem and cut them into small square pcs.
7. Put them back into water.
8. Boil them till the stem is partially cooked.
9. Keep in mind it ahs to be crunchy yet boiled. Do not over boil it.
10. Drain them and keep the water aside. Do not throw the water. Add some salt and give to people who have constipation or diabatic.
11. Now in a bowl add yougurt, salt, sugar and mix well without lumps.
12. Add pepper powder, jeera powder, amchoor powder and mix well.
13. Add the stem that was cut, boiled and drained. If you have the stems stuck to each other first release them using running water and add. If its not possible do not add them to the mixture.
14. Mix well and garnish with coriander leaves.
15. Chill in refrigrator and serve cold.

Note: while chopping the stem try to take out the thread which is present in the stem.

PUDINA THOHAYAL / MINT THOHAYAL

Ingredients:
Mint/Pudina - 1 bunch
Kadala Parupu/Channa Dal - 10gms
Ulatham pArupu /Uradh Dal - 5gms
Dry Red Chilly - 4-5
Tamarind - 1 small lemon size ball
Asafatida/Perunkayam/Hing - 1/2tps
Refined oil - 2tbs
Salt - 1/2tbs
Water - As required

Method/Vidhiee:
1. Wash well the mint leaves and remove the leaves seperately from arc.
2. In a pan add oil saute channa dal, red chilly, asafatida, uradh dal till the dals turn light brown.
3. Keep them aside and cool them.
4. In the same an add the pudina leaves and saute without switching on the flame.
5. Add tamarind and salt to it.
6. First in a blender grind the dal and chilly dry.
7. Once they turn powder add the pudina tamarind, salt and run to make a fine powder.
8. Add water and grind them again. The consistency is like a paste. Not too liquid nor top dry.
You can store this in fridge and keep for a week.
Eat with hot white rice with til oil. It also goes well with Dosa, Chapathi. Idli, even can be used as a bread spread :) to make sandwiches