SPROUTED GREEN MOONG WITH POTATOES

Moong bean sprouts are inexpensive and highly nutritional, used very frequently in Asian cuisine. They are relatively very high in protein, fiber, vitamins and minerals, but low in fat. Here is a healthy yummy fulfilling dish made by sprouted moong beans. It goes well with chapathi, paratha or naan. Thanks Meenu, truely my mom loved this simple recipe. Hope you will enjoy this healthy dish.

Recipe Source and Acknowledgement: Homely Food

INGREDIENTS:
1 Cup Sprouted Green Moong
2 Potatoes (peeled & boiled and cut into cubes)
1 Large Tomato (chopped)
1 Large Onion (chopped)
1 tbsp Ginger Garlic paste
2 Green Chillies (chopped)
1 tsp Cumin Seeds
A pinch of Asafoetida (hing)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted Coriander Powder
1 tsp Dried Mango Powder (amchoor)
1 tbsp Dried Fenugreek Leaves (kasuri methi)
1 tbsps Finely Chopped Coriander Leaves / Cilantro
2 tbsps Oil
Salt to taste

METHOD:

Soak green moong in water for overnight. Drain water and cover it with a muslin cloth. Sprinkle water on it time to time to keep cloth wet. After 1 day you will be found, nice sprouted moong formed.

Boil the sprouts with salt, strain and keep aside. (The water can be used for other curries, don't throw it away)

Heat oil in a pan or wok. Add asafoetida and cumin seeds in it. Let cumin splutters. Add onions, ginger garlic paste in it. Saute for two minutes.

Add chopped green chillies in it. Fry for another 3-4 minutes.

Now add tomato, dry spices and salt in it.

Fry till spices leave oil from the side of wok.

Add cooked moong and potato cubes in it. Fold nicely, so that everything incorporated well.

Pour 1/2 Cup water in it. Sprinkle dried fenugreek leaves on the top. Cover and cook for 3-4 minutes. Remove from heat. Garnish with chopped coriander leaves and serve hot with chapati or parathas.

Sending to: Homely Food Event / Giveaway

Sending to:  Jagruti's Mom's event- Food She Loved

Sending to: Gat's & Viji's Show Your Styles to the World - Fenugreek & Bottle Gourd

250TH POST & EGGLESS CHOCOLATE SPONGE CAKE WITH ORANGE CREAM FROSTING

Hi Friends,

Today I reached to my 250th post and wish to celebrate with all of my co-blogger friends, readers and viewers. Without your continuous support, I could not reach so far. Thanks a tons dearies. Shall we bake eggless cake today? Here, these cakes are for you buddies, simple eggless chocolate sponge cakes with orange cream frosting. 

Noone wants to miss out on anything chocolaty. These cakes are really soft and spongy; I felt love with their colour. Cakes have very homely look with very handy ingredients.

Recipe Source & Acknowledgement: Homely Food

INGREDIENTS:
FOR MAKING CAKE:
1 Cup All Purpose Flour (maida)
1/4 Cup Unsweetened Cocoa Powder
1/2 Cup Confectioner's Sugar
1/2 Cup Plain Yogurt (curd)
1/2 tsp Baking Soda
1 tsp Baking Powder
1/4 Cup Butter - at room temperature (unsalted)
A Pinch of Salt
1 tsp Vanilla Essence

FOR ICING:
4 tbsps Unsalted Butter
1/4 Cup of Icing Sugar
1 tsp Vanilla Essence
2 tbsps of Orange Pulp

METHOD:
FOR MAKING CAKE:

Preheat oven to 180 C / 350 F for 10 minutes. Grease cake pans with butter and sprinkle some all purpose flour, and rotate the pans. So that the flour is completely covered into the pans. It means, cake doesn't stick into the pan. ( I taken two pans, one is 5" diameter and the otherone is 7" diameter.

Sieve all purpose flour, baking powder, baking soda and cocoa powder two times and set aside.

In a large bowl, mix sugar and butter. Beat the mixture for 2 minutes.

Add curd in it. Beat the mixture for 2-3 minutes again.

Add flour, cocoa powder, baking soda and baking powder to the mixture little by little. Whisk continuously for 5 minutes. Add vanilla essence in it. 

Pour the batter into the baking pans and place the pans on the centre rack. Bake for 35 mins exactly or till a toothpick inserted in the centre and comes out clean. Switch off the oven. Let it cool inside the oven for another 5 minutes. Let those cool on the cooling rack. Invert those cakes on plates. let them cool completely before frosting.

FOR ICING:

Keep the butter at room temperature. Beat icing sugar and butter nicely. Add vanilla essence and orange pulp in it. Mix well. Spread on cakes with a spatula and decorate it as per your liking.

Keep cakes in refrigerator for 3-4 hours till icing sets nicely. Serve chilled and enjoy!

Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights;  Jagruti's Mom's event- Food She Loved; Only chilled or frozen desserts @ Foodelicious.

MAGHAMETHI (FENUGREEK FLAVOURED GREEN MOONG CURRY)

Here is an interesting and flavorful green moong curry from Homely Food, moong dal soaked in water along with fenugreek seeds, a purely 'Bhatia delicacy'. If you like no-oil food, without seasoning also, it tastes good.  Adding tempering makes it more delicious. If you try out this easy to make and simple dal curry, I am sure you would love it.                                                                                                       

INGREDIENTS:
1 Cup Green Whole Moong (soaked for few hours)
1 tsp Fenugreek Seeds (soaked along with moong)
1 tsp Ginger (grated)
2 Green Chillies (choppped)
1/4 tsp Turmeric Powder
1/2 tsp Dried Mango Powder (amchur)
2 tsps Fresh Lemon Juice
Salt to taste
Chopped Coriander Leaves For Garnishing

FOR SEASONING:
1 tsp Cumin Seeds
2 Whole Dried Red Chillies
A Pinch of Asafoetida
1/2 tsp Kashmiri Red Chilli Powder
2 tbsps Clarified Butter (ghee)

METHOD:

In a pressure cooker, cook moong with fenugreek seeds, turmeric powder, chopped green chillies, ginger, salt and 1 cup water. Pressure cook till 2 whistles. Lets cool moong naturally. Open the lid and add little warm water to get the required consistency. Mix dried mango powder and lemon juice in it. Fold with a ladle and set it aside.

In a pan heat clarified butter. Add all seasoning ingredients in it. Saute for a minute and pour it on cooked moong. Fold well. Garnish with chopped coriander leaves. Delicious and healthy maghamethi is ready to serve.

Serve hot with chapati, paratha or rice.

Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights; Taste of the Tropics @ ESHO-BOSHO-AAHARE; Jagruti's Mom's event- Food She Loved; Gat's & Viji's Show Your Styles to the World - Fenugreek & Bottle Gourd

ALOO MATAR (PEAS POTATO CURRY)

This is a classic Punjabi dish, which is nothing but a tasty spicy combination of green peas and potatoes in a tomato puree sauce. From the nutritional value, potato contains vitamins and minerals, where as green peas are high in fibre, protein, vitamins, iron and lutein. My mom oftenly made this yummy curry and served with pooris or parathas. 

Recipe Source & Acknowledgement: Homely Food..

INGREDIENTS:
3 Medium Sized Potatoes (peeled and cut into cubes)
200 gm Onion (finely chopped)
1 Cup Green Peas (frozen)
1-2 Bay Leaves
1/4 tsp Cumin Seeds
1/2 tsp Fennel Seeds (saunf)
A Pinch of Asafoetida (hing)
1/2 Cup Tomato Puree
2-3 Green Chillies (paste)
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chillli
1 tbsp Ginger Garlic Paste
1 tbsp Roasted Coriander-Cumin Seeds (pounded)
1/4 tsp Garam Masala
3 tbsps Oil
Chopped Coriander Leaves For Garnishing
Salt to taste

METHOD:
Heat oil in a wok or pan. Add bay leaves, asafoetida, fennel seeds and cumin seeds. Saute till cumin seed crackles. Mix ginger-garlic paste in it. Saute for a minute or till raw smell disapprears. Pour onion and fold nicely.

Fry till onions turns into golden brown. Add kashmiri chilli powder, turmeric powder, coriander-cumin powder and garam masala in it. Fry for a minute.

Pour tomato puree, green chilli paste and salt in it. Fry till spices leave oil from the sides.

Mix green peas and potatoes in it. Fold well for 3-4 minutes.

Add 1&1/2 cup warm water in it. Mix well. Cover and cook for another 10 minutes or till potatoes are tender. Remove from heat now. Garnish with chopped coriander leaves. Serve hot with chapati or paratha or naan.

Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights; Taste of the Tropics @ ESHO-BOSHO-AAHARE; Jagruti's Mom's event- Food She Loved