Sprouted moong in delicious spicy coconut and green masala goes best with chapati/ bhakri.pole or pav. This green coconut masala mung is healthy and delicious.

 This green masala sprouted mung/moong is very easy to prepare. I love sprouts in any form and we try to incorporate  it in our diet  regularly either as a stir fry /salad or making dosas/chillas.

Ingredients

 1 cup mung /Moong 

1/2 cup coconut grated

1 small onion 

3 to 4 dark green chilies(spicy ones)/5 to 6 light green chillies 

1 inch ginger 

3 to 4 Small cloves of garlic 

1 tsp jeera /cumin seeds 

1 cup tightly packed coriander leaves. 

1/2 tsp Garam masala powder 

1 onion chopped 

Curry leaves a sprig 

1/4tsp asafoetida/hing 

Oil 1 tbsp 

Method

Wash and soak the moong for 4 to 5 hours. 

Then keep it to sprout overnight or for 8 to 9 hours  , drain the water and tie it in a muslin or cotton cloth. 

Untie the cloth next morning, the  moong must have sprouted well. 

Rinse and keep aside. 

Take grated coconut, ginger garlic chillies, onion coriander leaves cumin seeds/jeera and grind to a paste adding little water . 

Heat a vessel, add oil ,once hot add curry leaves and hing /asafoetida

Add chopped onions and fry until it turns translucent. 

Add the ground coconut paste and saute for 8 to 10 min over low flame. 

Then add water, add salt and haldi/turmeric powder and the sprouted moong. 

Cover with lid and cook over medium flame until the moong is cooked. 

Add salt, garam masala powder and some lime juice as needed. 

You can add in 1 tsp jaggery as well. 

Serve hot with chapati/pole/bhakri or pav. 

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Bite size Pinwheel Sandwiches are super cute appetizer /snack .Easy to make and taste delicious ,A sure crowd pleaser Pinwheel Sandwiches not only look inviting but taste great too .Pinwheel sandwich make a great option for Parties /tiffin boxes or snack with your cup of tea/coffee.

Making Pinwheel sandwiches is fun ,all you need is horizontally sliced bread but if you have no access to it you can use regular sandwich bread and place 3  to 4 slices to  make a pinwheel .

If you have read my Rainbow /Ribbon Sandwich post  you can use the same recipe to make Vegetarian pinwheel sandwiches that too without adding colours.

My homemade super yummy thick and creamy mayonnaise mixed with shredded chicken ,ketchup and chutney are three spreads that we will be using to make Pinwheel sandwiches . 

Ingredients

for the chicken filling

1/2 cup mayonnaise recipe click here for recipe

200 grams chicken breast boiled and shredded 

pepper to taste . 

few drops of yellow colour. 

for the chutney 

1 cup coriander leaves

2 to 3 green chillies

1 inch ginger

2 garlic cloves 

3 to 4 sprig of mint/pudina leaves 

 8 to 10 peanuts /cashew

lime juice 1 tsp 

Salt 

other Ingredients

cream cheese spread as needed 

tomato ketchup as needed 

Method 

Boil the chicken with salt and pepper and shred to pieces,

In a mixer jar add shredded chicken and pulse it . This step is optional but I prefer instead of using chunky shredded chicken. 

Mix mayonnaise to the chicken ,add pepper if needed add a tiny drop of yellow colour mix well and set aside. 

Trim the edges of the bread with a serrated knife. 

Flatten the bread slices  with a rolling pin. 

Spread a layer of cream cheese over the bread. 

Then spread the chicken mixture ,followed with chutney and ketchup. 

Roll it tight ,wrap it in cling/silver foil or a damp cloth . 

Refrigerate it for 1 to 2 hours . 

Slice it using a sharp knife. 

Serve it with coffee/tea or soft drinks .

 

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Pista Burfi/Pista Barfi is super delicious and popular Indian sweet/Mithai made with pistachio and mawa /khoya/milk solids. Pista Burfi is not only easy to make but taste amazing too. I love Indian sweets/mithai ,you can check a variety of homemade Indian mithai in the blog I will share them at the end of the post .Indian sweets like burfi/barfi peda ,katli, ladoo are easily available in the sweet shops but making them at home is always welcomed ,you know what all ingredients go in not to mention the purity and hygiene too .With festivities around the corner I thought of sharing this super easy and delicious treat which can be prepared at home in just 15 minutes with handful of ingredients easily available .

Pista burfi/Pista mawa barfi is loved by all at my place I even make another version which needs no mawa/khoya I will share that too some day soon .You can use almonds and pista in equal quantity to make almond badam pista burfi .

ingredients

250 grams mawa/khoya/mava

100 grams pistachio/pista 

4 tbsp milkpowder 

1/2 tsp cardamom powder

1/2 cup sugar 

1 tsp ghee

Method

Powder the pistachio and keep aside 

Take a nonstick/thick bottomed pan,add ghee and  mawa/khoya and saute till mawa starts to melt

Add in powdered pista and a tiny drop of green colour

Add cardamom powder and sugar and mix well 

The mixture will look loose keep stirring with a spatula until sugar dissolves completely

Add in milk powder and give it a nice mix

The mixture will be ready and will leave sides of the pan. 

Remove the mixture in a greased tray/thali 

Level it with a spatula and allow it to cool

Dab the silver warq/varal/edible silver leaves or chopped pista if you want to avoid warq

Cut into desired shapes and enjoy homemade delicious Pista burfi/barfi.

some other Indian sweets/mithai for you to try

kaju katli

Peda/Kesar peda

Malai ladoo

walnut anjeer burfi

Besan Ladoo

Rava ladoo

Jalebi

Rasmalai

Cham Cham

khoya Gulab Jamun

Milkpowder gulab jamun

Malpua

 

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Palak Corn dhokla/Spinach Corn Khatta Dhokla  is super soft ,spongy  and delicious healthy dhokla and a perfect breakfast option. We love dhoklas I  always try adding vegetables to make it more healthy. Adding Spinach/Palak puree gives this dhokla a lovely colour and also adds to nutritious value  .This Palak Corn Dhokla /Spinach and Corn Dhokla is so soft and delicious and easy to make..

you can check other easy breakfast options in the blog 

khatta dhokla using idli batter 

nylon dhokla/nylon khaman

poha idli

tomato dosa

rava idli 

ingredients

3/4 cup rice (I use 1/4 cup kolam and 1/2 cup idli rice ) 

1/4 cup moong dal 

1/4 cup urad dal /split black gram

6 to 7 fenugreek/ methi seeds

1 small bunch palak/spinach

1/4 cup boiled sweet corns 

1 inch ginger

2 green chillies 

1/2 cup curds 

1/2 tsp sugar

1 tsp oil

salt 

Method 

Soak rice and dal separately for 5 to 6 hours.

Grind rice adding little water 

Grind dal together adding water to a smooth paste .

Mix ground dal and rice together in a bowl

Add sugar ,salt ,oil and mix 

Add curds and methi seeds  mix well. 

Allow it to ferment over night or for 8 to 9 hours.

Blanch the spinach/palak leaves and puree it .

When you are ready to steam add palak/spinach puree and boiled corns to it.

Grease thali/steel plates or any vessel in which you are going to steam the dhokla.

Place the thali on the steamer .

Add in eno fruit salt and quickly mix the batter .

I sprinkled a little chilli powder on top

 

Pour the batter in the greased thali and cover with a lid and steam for 18 to 20 minutes . 

This dhokla tastes great on its own but if you prefer you can  add tadka/temper of sesame seeds and mustards seeds and serve it with any chutney or ketchup.

notes

You may add corns to the batter while steaming it too or use previously boiled corn kernels.

This above measurement gives you 2 thalis ,you can keep half batter int he fridge and mix curds and the rest pf the ingredients and allow it to ferment when you plan to make.

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Mango Pudding is delicious and easy to make dessert. After posting my Coconut pudding which was a huge hit in the blog I have been getting many requests to post more pudding recipes. I had promised to share the same in the last post. 

As already mentioned we love desserts made with china grass or agar agar and keep swapping the flavours. 

In summers when Mangoes are available in plenty I make sure we make most out of it besides enjoying mangoes and mango milkshake I always make Eggless Mango Cheesecake, Mango Icecream ,Mango kulfi ,kheer and puddings .Making Mango Pudding is super easy and requires very little ingredients .Mango Pudding/Mango China Grass is  loved by all at my place. I sometimes add coconut milk with mango the combo is amazing. 

Make some now before the mangoes disappear from the market 

There are many recipes which call for cornflour to thicken the pudding ,I somehow do  not like using cornflour the texture is not that great and the pudding never sets as beautifully as it does with china grass/ agar agar .I prefer using Alphonso mangoes it gives lovely colour and the taste is unmatchable .You may use any variety of mango fresh or frozen works well too .Also the sweetness can be adjusted ,you may add more sugar according to your taste buds.

Ingredients

1cup water to soak china grass

8grams China grass 

1 cup mango pulp

3 to 4 tbsp sugar /as needed 

2 cups fresh cream

2 cups milk 

Method

Cut china grass strands to small pieces. 

Soak it in 1 cup water for 15 to 20 minutes . 

Cook over medium flame while stirring continuously until it is dissolved completely. 

Meanwhile heat milk and cream together over low flame,add sugar to it keep stirring. 

Mix in the china grass mixture to the milk and stir well with a whisk. 

Add mango pulp and mix well. 

Pour the mixture in moulds and allow it to set for 20 minutes at room temperature and refrigerate for 3 to 4 hours . 

Unmould and enjoy. 

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Chicken Pesto pasta is my favorite pasta I love this and lasagna the most.. My homemade Pesto is such an amazing Basil pesto sauce flavourful and  taste so good.. I love how pesto enhance s the flavour when  mixed with everything. I prefer making fresh pesto everytime rather than storing it in the refrigerator. 

 This easy to make Pesto Pasta tastes amazing you can use your favorite pasta .I have used mixed pasta here.. Added some chicken ,red bell pepper and mushrooms too. Such an amazing one pot dish which can be devoured anytime. This time I have used half almonds and pine nuts to make pesto.. Almonds have a nice creamy texture to my pasta. 

Ingredients

Pasta 250 grams 

Pesto sauce 1 /2 cup click here for recipe

250 grams chicken 

1 small red bell pepper

7 to 8 mushrooms

4 to 5 garlic minced 

Pepper 

1 tsp Mixed herbs /as needed 

1/2 cup Grated cheese 

Salt to taste 

1 tbsp Olive oil. 

Method

• Boil pasta till aldente, mix  2 tsp oil and keep aside 
• Boil chicken with salt and pepper and shred to pieces. 
• Heat a Pan /wok add oil once hot add garlic and saute for few minutes. 
• Then add bell peppers and saute for sometime. 
• Add in the pesto sauce, lower the flame and let it simmer for few minutes ,add in mixed herbs,pepper.
• Add in boiled pasta, chicken and mix well. 
• Add grated cheese 
• Serve hot.. 

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