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Showing posts with label GREEN GRAM/SPROUTS.. Show all posts
Showing posts with label GREEN GRAM/SPROUTS.. Show all posts

Sunday, February 17, 2013

Green Dosa | Crepes | Savory Pancake! Healthy Breakfast!

I prepared this dosa for dinner yesterday, wanted to do Andhra Pesarattu but tried different combination. I have already posted Green Gram Adai here.

Green Gram - 2 cups
Curry leaves - 3 sprigs
Green Chilli - 4 nos(As per your taste)
Channa Dal - 1 tspn
Rice - 1 tspn
Urad dal - 1 tspn
Ginger - 1 inch
Onion - 1 no sliced
Capsicum optional

Preparation Method
Soak green gram, dals and rice for about 2 to 3 hrs in hot water/normal water.
Drain the water and grind with curry leaves, ginger, g chilli and salt to fine batter.
Take to a bowl/vessel add chopped onions and capsicum. Mix well and leave it out for 1 hour. Check for salt.
Heat a skillet/tawa and pour one laddle of batter and spread like dosa.
Put 1 tspn oil and cook both sides till brown.

Serve hot with any chutney or gravy.

I served it with Aviyal which was prepared in the morning.

Notes - You can also grind only green gram.
Adding of capsicum is optional, its tasty with just onions too.
You can also add coriander and mint leaves. I ran out of it, but loved the curry leaves flavour.

You may also like these recipes
Traditional Adai
Green Gram Adai
Andhra Pesarattu

Tuesday, April 10, 2012

Green Gram, Carrot & Potato Pulao| MW Papad! Lunch Box Recipes!

When Vardhini asked me decide on ingredients to host Dish it out, I was thinking a lot and then when I prepared this for the lunch box, thought of choosing the same ingredients for the event. Here you go with my entry for the event Dish it out by Vardhini guest hosted here @ Sara's Corner.

Green Gram/Pacha Payaru - 1 cup
Carrot - 1no
Potato - 1no
Onion -1 no
Oil - 4 tspns
Ghee (Optional)
Jeera - 1/2 tspn
Rice -2 cups
Pav Bhaji Masala - 1/2 tspn

To grind
Fresh Coriander leaves - 1 cup
Pudina/Mint  leaves- 1 cup
Green Chilli - 2nos
Garlic  - 2 cloves
Ginger - 1" piece
Onion - 1 small
Spices - cinamon, cardamom, cloves 1 each.
Preparation Method
Soak green gram overnite or for 2 hours in warm water.
Wash and cut veggies into 2 inch pieces.
Grind the ingredients above "to grind" to fine paste.
In a pressure cooker, heat oil, add jeera, chopped onion, a pinch of salt and saute till its brown.
Now add the vegetables, a pinch of salt, a pinch of tumeric powder and saute.
Add the ground paste and cook for few minutes.
Add the rice and mix.
Add 4 cups of water. Check for salt.
Add pav bhaji masala.
MIx and pressure cook for 4 whistles and off the stove.

When pressure is up, mix and pack it to your lunchbox.

Microwave Papad

Take 1 papad and keep in MW for 25 to 30 secs depending on MW in medium.
MW Papad is ready to enjoy.

Serve with MW Papad or Tomato Raitha.

Notes - You can also add spices while seasoning.

This recipe is also going to Showcase your Lunchbox Event by Divya and Serve it Pressure Cooked Event by Krithi and Denny.

Sunday, February 26, 2012

Tomato Chutney | No Onion No Garlic!

This Tomato Chutney is prepared without onion and garlic. I have been thinking of recipes prepared without coconut nowadays which are for lowering cholestrol and for diabetic. This is quick and tastes delicious for Dosas and Idlis.

Tomatoes - 2nos(Red n Ripe)
Urad Dal - 2 tspns
Green Gram/Pacha Payaru - 2 tspns
Dry red chilli - 2nos (As per your taste)
Gingely Oil/Olive Oil - 1 tspn
Curry leaves - few

Preparation Method
Heat a wok or kadai, add oil, urad dal, green gram, red chilli, curry leaves and saute till the dal is brown. Transfer it to a plate. In the same kadai, add chopped tomatoes, a pinch of salt and cook till its soft. Allow it to cool.
Add salt and grind to coarse paste when cool.
Season with oil, mustard and Hing/Asafotida.

Tomato Chutney is ready to serve. I served it with Ragi Idlis, the recipe will be my next post.

Notes - You can also have it without seasoning, I wanted the hint of hing. If you wish you can add hing while grinding.

Monday, September 19, 2011

Rajma, Soya, Green, Red Bean | Mixed Legume Sundal | Navarathri Specials!!!

Navarathri is coming, this month end and this Mixed Legume Sundal is a different recipe and healthy one.

Soya Bean, Green Gram, Rajma, Red Gram  - 1 cup each 

Cooking oil - 1 to 2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn

Asafotida/hing - a pinch
Green Chilli - 2nos (As per your taste)

Jeera powder - 1/2 tspn
Curry leaves - few
Fresh Grated coconut - 1 cup
Salt as per taste

Preparation Method

Soak Rajma overnite for 8 to 10hours. Others for 2-3 hrs. Pressure cook for about red and green gram for 4 whistles with water and salt. Pressure cook Rajma and Soya bean for about 10 whistles in simmer with water and salt.
Heat oil in a kadai, add mustard wait till it splutters then add asafotida, urad dal, and curry leaves. Saute till urad dal is brown.
Add add pressure cooked dals and mix well.

Grind grated coconut and green chilli to a course paste without adding water. Add this to the sundal. Cook for few minutes. Sprinkle jeera powder.
Sprinkle a pinch of salt mix well. Cook for 5mins and Off the stove.

Mixed Legume Sundal is ready to offer to God, later enjoy.

This recipe is going to MLLA 39 by Cathy and Susan.

Notes - I make it slightly mashy, if you want whole reduce no of whistles.

Monday, September 12, 2011

Green Gram Adai

Adai is a popular breakfast/tiffin in Tamilnadu. This time I have added green gram and it was good. I have already posted the recipe here and here.

Rice - 1/2 cup
Green Gram/Pacha Payru - 1 1/2 cups
Channa Dal - 1/4 cup
Toor Dal/Tuvaram Paruppu -1/4 cup
Urad Dal/Ulatham Paruppu - 1 table spoon
Dry Red Chilli -1no
Green Chilli - 1 no
Ginger - 2" piece
Rice flakes/Aval/Poha - 1 tspn
Asafotida/Hing-1/4 tspn
Salt to taste
Curry leaves -few

Preparation Method
Rinse and soak Rice and Dals in water for about 3 to 4 hours.
Then grind to slightly coarse paste in a mixie or blender with chilli, ginger and salt. Transfer it in a bowl and add asafotida and curry leaves. Leave it for 2 to 3 hours.
Then heat a tawa/skillet and spread like dosa. You can make it thick or thin and crisp whatever you like.
Put oil turn and cook for 2mins.

Serve as it is with Ghee/Aviyal/ Molagai Podi/Curds and Jaggery.

This recipe is going to Vrat Ka Khana Event by Kalyani.

Friday, April 22, 2011

Sprouts Vadai!!!

In Singapore, the weather is unpredictable its sunny in the morning and suddenly its raining in the afternoon and chill in the evening. So this is perfect for the weather.

I prepare paruppu vadai earlier, without onion. I have been preparing green gram sprouts almost daily for my parents in the diet, so have stock of it. Prepared this for lunch for my friend and her mom.

Greengram Sprouts - 2 cups(click here for how to make sprouts)
Kadalai Paruppu /Channa Dal -  1 cup
Onion - 2 nos chopped
Curry leaves - few chopped
Coriander leaves - few chopped
Dry Red chilli - 2nos(as per your taste)(Can also use green chilli)
Ginger  - 1" piece
Oil for Deep frying

Preparation Method
Soak kadalai paruppu for 2hrs in water.
In a mixie, add sprouted green gram, channa dal, ginger, dry red chilli and grind it coarsely without water. If required just add little water.
Transfer it to a wide vessel, add thinly chopped onion, curry leaves, coriander leaves, salt and mix well.
Take lemon size balls and slowly flatten on hand.
Heat oil in a kadai.
Drop slowly in oil and deep fry both sides till golden brown in medium flame.

Crispy Sprouts vadai is ready to serve.
Enjoy hot vadai with coffee/tea as it is or with coconut chutney.
This can be had with sambar rice, rasam rice or any variety rice.

Notes - You can store the balance dough in the fridge and use later.

Saturday, July 31, 2010

Sprouts Uthappam!!

Sprouts Uthappam is so simple and healthy. It was tasty and spongy.

Dosa Batter  as required. Checkout how to make batter here.
Onion - 1no(chopped)

Spread batter on tawa slightly thicker than normal dosa.
Top it with onions, sprouts and salt.

Cook both sides till slight brown.

Serve hot with any chutney.

This is going off to Lets sprout by Priya.

Friday, May 28, 2010

Am back with Green Gram Carrot Salad

Hi Friends,

Am back after my break in India. Thank you for all your comments and entries for CWS - Cumin Seeds Event.

If you have not sent in your entries do send it soon as event ends on 31st May.

Here goes the recipe for simple and healthy salad.

Sprouted Green Gram(Raw) - 1 cup (How to make sprouts? click here)
Carrot (Grated) - 2 tspns
Fresh Coconut(Grated) - 1 tspn
Lemon juice - 1/2 tspn(optional)

Mix all the above in a bowl and Serve. This can be served anytime and for lunch box too.

Saturday, March 13, 2010

How to make Sprouts?

Sprouts can be prepared from any pulse/legume. Its very healthy if consumed raw without cooking. I prepare sundal with this. Its good to reduce weight and cholestrol.

Heres the simple steps to make the pulses/legumes sprout.

Take 1 cup of green gram or as required.

Soak it in water till its nicely soft.

Its looking soft.

Then remove water and cover it with a lid or put in an air tight container.

Leave for a day or two. It will be perfectly sprouted.

Repeating the steps together
Take 1 cup of green gram or as required.
Soak it in water till its nicely soft.(atleast for 6-8 hours)
To know this you take one or two green gram press and see it should break.
Then remove water and cover it with a lid or put in an air tight container.
Leave for a day or two. It will be perfectly sprouted.
You can have it raw or make a salad with it.
Can also keep in refridgerator and use.

(I usually soak it in the morning by evening remove water and keep checking till next day it should be ready)

Click on the image for Green Gram and Pomo Salad recipe.

Read more on my previous how to make posts click here.

Monday, May 4, 2009

Green Gram and Pomo Salad

Green Gram and Pomogranate or Pomegranate Salad is very healthy. Sprouted grams are rich in proteins and carbohydrates. Pomogranate pearls which is in red colour improves blood and good for health. This salad is very easy to prepare.

Soak 1 cup of green gram in water in the morning. By evening remove water and close with a lid and keep. So by next day morning it will be sprouted. Take half cup pomogranate pearls and mix with sprouts.

To make it more tasty add little salt, season with 1 tspn oil, mustard wait till it splutters the add a pinch of hing and squeeze a lemon.

Green gram and Pomogranate salad is ready to serve. It can be served with lunch or dinner. Also packed in lunch box and munched in breaks.


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