Mix Sprouts Curry

Mixed Sprouts curry recipe is the healthiest recipe made using different types of sprouted pulses mixed with blended masala curry, typically in south India.

In this recipe, I'm using green gram, black-eyed beans, green peas, white chickpeas and brown chickpeas, horse gram, and kidney beans. To prepare any sprouts recipe, you need to start sprouting the pulses a day before preparing the recipe or you can buy the ready-made sprouts at super-market. 

You can also add a few veggies into this curry. I'm adding potatoes and brinjal.

Ingredients

1. Mix sprouted pulses - 2 cups (green gram, black-eyed beans, green peas, white chickpeas, and brown chickpeas, horse gram and kidney beans)
2. Cooking oil - 2 tbsp + 2 tbsp
3. Onions - 2, sliced
4. Dry red chilies - 8 to 10, small
5. Fennel seeds - 1/2 tsp
6. Poppy seeds - 1 tsp
7. Cinnamon stick - 1 inch
8. Cloves - 4
9. Black peppercorns - few
10. Garlic pods - 10 to 12, peeled
11. Ginger - 1/2 inch, chopped
12. Coriander powder - 1 tbsp
13. Tomato - 1, chopped
14. Fresh coconut - 2 tbsp, sliced
15. Coriander leaves - few
16. Mustard seeds - 1/2 tsp
17. Curry leaves - few
18. Red chili powder - 1 tsp
19. Turmeric powder - 1/2 tsp
20. Potatoes - 2, peeled & chopped
21. Brinjal - 4, chopped
22. Salt as per taste
23. Water as needed

Preparation

1. Take a pan, add 2 tbsp of cooking oil and let it heat for some time.
2. Add 2 sliced onions, 8 to 10 dry green chilies, mix and sauté them for a minute on a medium flame.
3. Add 4 cloves, an inch of cinnamon stick, few black peppercorns, 1/2 tsp of fennel seeds, and 1 tsp of poppy seeds.
4. Mix and sauté them for 2 minutes.
5. Turn off the flame and add 1 tbsp of coriander powder.
6. Mix it and allow it to cool down for some time.
7. Transfer the mixture into a blending jar, add 2 tbsp of sliced fresh coconut, 1 chopped tomato, few coriander leaves, and little water.
8. Blend them into a nice and smooth paste. Add some more water, if required.
9. When the masala puree is ready, keep it aside.
10. Take a pressure cooker and add 2 tbsp of cooking oil.
11. When the cooking oil is hot enough, add 1/2 tsp of mustard seeds and allow them to crackle.
12. Add a few curry leaves, 2 cups of mix sprouted grams, and fry them for a minute.
13. Add salt as per taste, 1/2 tsp of turmeric powder, and 1 tsp of red chili powder.
14. Mix it well.
15. Add blended masala puree and mix it well.
16. Fry them for a minute on a medium flame.
17. Add a glass of water and mix it well.
18. The curry should be thin consistency.
19. Add 2 peeled and chopped potatoes along with 4 chopped brinjal.
20. Stir it well and check the salt. Add a little more, if required.
21. Close the cooker and cook until 3 whistles.
22. After 3 whistles, allow the cooker to cool down completely. Release the extra pressure, if any, by lifting the whistle a little.
23. Open the cooker lid and give a nice mix.
24. Ensure that the sprouted pulses are cooked properly and not mushy.
25. That's it! Mix sprouts curry is ready to be served.

Serve the mixed sprouts curry with rice, ragi balls, chapati, dosa, or any Indian breads.

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Apple, Pomegranate & Cucumber Salad | Healthy Salad

Let’s prepare a healthy salad using apple, pomegranates, and cucumber. 

Cucumbers are known as stress busters as they contain antioxidants, pomegranates can cure is good for heart and apple is good for everything. 

All and all, it is a powerful recipe to stay healthy and fresh during the summers.

Ingredients

1. Pomegranate - 1 cup
2. Apple - 1 finely chopped
3. Cucumber - 1 chopped without seeds ( remove the seeds )
4. Coconut grated - 1/4 cup
5. Lemon juice - 1/2
6. Honey - 1 tbsp is optional
7. Pepper powder - little to sprinkle
8. Salt - as per taste

Preparation

1. Take a bowl, add 1 cup pomegranate seeds, an apple which is finely chopped, and a cup of chopped cucumber.
2. Give them a good mix.
3. Add 1/4 cup of grated coconut, 1/2 of the lemon juice, a little salt, sprinkle little pepper powder, and a tbsp of honey which is optional.
4. Give them a good mix.
5. The salad is ready to serve fresh.
6. Lastly, garnish with few grated coconuts and few pomegranate seeds.

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Mango Ice Cream (Home-made)

Mango Ice Cream is a sweet and creamy ice cream recipe with a delicious mango flavor, especially in summer. Only a few ingredients are required to prepare the Mango Ice Cream at home without an ice cream maker and it also takes less time to prepare this recipe, although it takes some time to freeze it. 

This Mango Ice Cream doesn't use any artificial flavors or colors. Instead, real mango puree is used to prepare the ice cream which is good from a health perspective and it also helps in nutrition with no compromise to taste. 

Ingredients 

1. Mangoes - 2 cups, cut into cubes
2. Fresh cream - 1 cup
3. Condensed milk - 1/2 cup 

Preparation

1. Take a blending jar, add 2 cups of mangoes cut into cubes.
2. Blend them into a nice & smooth puree without adding any water.
3. When the mango puree is ready, keep it aside.
4. Take a bowl, add a cup of fresh cream.
5. Whisk until it becomes smooth and soft.
6. Add 1/2 cup of condensed milk and whisk it again.
7. Add mango puree and whisk again.
8. Pour it into an airtight container.
9. Add a few small cubed mangoes and mix them.
10. Lastly, add the little puree and give a nice mix with a fork.
11. Close the container and keep it in the freezer for 8 hours.
12. The mango ice cream is ready! Enjoy and serve the ice cream. 

You can serve the mango ice cream 'as-is' or with some finely chopped dry fruits or any toppings you prefer. 

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Methi Chicken Curry | Methi Murgh | Fenugreek Chicken

Methi Chicken Curry is made using fenugreek leaves (also called methi) and by simmering chicken in masala curry. Methi Chicken Curry is flavorful, delicious, and simple to prepare with basic ingredients as it takes around 40 minutes. 

Fenugreek leaves are commonly available green leaves that have bitter aroma and taste. These leaves are typically available during all seasons of the year and they are consumed more during the winter as they keep the body warm and healthy as well. 

Preparing Methi Chicken Curry is no different than any other chicken recipes. But adding curd will give a special aroma to this recipe and they also negate the bitter taste of the methi leaves. 

The spice level of this recipe can be adjusted by increasing or decreasing the number of green chilies used in this recipe. For this chicken recipe, you can either boneless chicken or chicken with bones.

Ingredients

1. Chicken - 1/2 kg
2. Fenugreek leaves (Methi leaves) - 1 cup, cleaned and chopped
3. Red chili powder - 1/2 tsp + 1 tsp
4. Turmeric powder - 1/2 tsp + 1/2 tsp
5. Fresh curd - 1/2 cup
6. Cooking oil - 1 tbsp + 1 tbsp
7. Onion - 2 medium sizes, sliced
8. Green chilies - 4
9. Ginger - 1/2 inch, chopped
10. Garlic pods - 10
11. Tomato - 1, sliced
12. Bay leaf - 2
13. Coriander powder - 1 tsp
14. Cumin powder - 1 tsp
15. Cashew nut paste - 2 tbsp, optional
16. Garam masala powder - 1/2 tsp
17. Salt to taste

Preparation

1. Take a bowl and add 1/2 kg of chicken, 1/2 tsp of red chili powder, 1/2 tsp of turmeric powder, 1/2 cup of fresh curd and salt to taste.
2. Mix these ingredients together and marinate the chicken for about 30 minutes.
3. Take a frying pan and add 1 tbsp of cooking oil.
4. Let the oil heat for some time and add 2 sliced onions, 4 green chilies, 1/2 inch of chopped ginger and 10 garlic pods.
5. Fry them for 2 minutes on medium flame.
6. After 2 minutes, turn off the flame and allow it to cool for some time.
7. Take a blending jar and add fried ingredients.
8. Add little water and blend these ingredients into a smooth paste and keep it aside.
9. Take a pan and add 1 tbsp of cooking oil.
10. Let the oil heat for some time. 
11. When the cooking oil is hot enough, add 2 bay leaves and blended paste.
12. Stir it well.
13. Add 1 tsp of red chili powder, 1/2 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of cumin powder, and salt to taste.
14. Fry these for about a minute or two.
15. Add marinated chicken, a cup of chopped methi leaves, and sliced tomato.
16. Mix it well and add little methi water from the leftover paste in the blender to get the curry consistency.
17. Close the pan and cook the chicken on low flame for about 20 minutes, until the chicken becomes tender and soft.
18. Give a mix for few times in between.
19. When the chicken curry is cooked, open the lid and give a mix.
20. Add 2 tbsp of cashew nut paste which is optional and 1/2 tsp of garam masala powder.
21. Mix it well.
22. Close the lid and cook for 5 minutes on low flame.
23. That's it! Methi Chicken Curry is ready to be served.

Methi Chicken Curry can be served with plain rice, roti, naan, chapatis or parathas.

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Naan | Butter Naan (no tandoor or oven)

Learn how to make perfect homemade restaurant-style naan. 

Naan is a popular Indian leavened bread that is soft, fluffy, and made using all-purpose flour (maida) and along with other basic ingredients such as yeast, curd/milk, and cooking oil, although yeast is optional. 

Instead of yeast, other leavening agents can be used such as baking powder and baking soda. Naan can be baked in a tandoor, oven, or using a stove-top such as cast iron skillet.

Ingredients

1. Maida - 2 cups
2. Baking soda - 1/4 tsp
3. Sugar - 1/2 tsp
4. Baking powder - 1 tsp
5. Curd - 1/4 cup
6. Cooking oil - 2 tbsp
7. Black sesame seeds - 1 tsp
8. Coriander leaves - few, finely chopped
9. Ghee - for applying on naan
10. Salt to taste
11. Water as needed

Preparation

1. Take a bowl and add 2 cups of maida, 1/4 tsp of baking soda, 1/2 tsp of sugar, 1 tsp of baking powder, and salt to taste.
2. Mix them well.
3. Add 2 tbsp of cooking oil, 1/4 cup of curd and mix them again.
4. Add water little by little and make a soft dough.
5. Knead the dough for about 5 minutes.
6. Pour 1 tsp of cooking oil on top of the dough and grease it well.
7. Cover the bowl and allow the dough to rest for about 2 hours.
8. After 2 hours, knead the dough again and make small-sized dough balls.
9. Place the dough ball on a rolling table and dust little maida on top of it.
10. Gently roll the dough like an oval shape naan but not to thin. Ensure to keep the thickness of a naan.
11. Sprinkle little black sesame seeds and few finely chopped coriander leaves
12. Roll it a little and flip the naan dough.
13. Wet the naan dough using little water.
14. Place the wet side of the naan on hot iron tawa. Don't use any non-stick tawa.
15. Press the naan a little on all sides to stick to the tawa.
16. Bake the naan for few seconds and flip the tawa upside down against the flame to bake like tandoor style.
17. Bake the naan until you see they char puff up a little.
18. When they are baked, flip the tawa back to his original position and apply little ghee on top.
19. Scrape the bottom and transfer the naan into a serving plate.

Serve the naan with your favorite curry or gravy. 

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Butter Cookies (using Pressure Cooker) | बटर कुकीज | ಬೆಣ್ಣೆ ಬಿಸ್ಕೆಟ್

Let's learn how to make homemade butter cookies which is very easy to prepare with just 3 ingredients - butter, maida and sugar powder. Optionally, you can add flavors like vanilla or chocolate and also few nuts and raisins to make it more crunchy and nutty. 

Butter cookies are the most popular bakery item or snack that is loved by everyone, especially in south India. 

Butter cookies can also be baked without an oven using a pressure cooker and get the same results similar to the cookies baked in an oven.

Ingredients

1. All-purpose flour (Maida) - 1 cup
2. Sugar - 1/2 cup (powdered)
3. Clarified Butter (Ghee) - as required
4. Salt - 1 cup (for baking)

Preparation

1. Take a bowl and a strainer.
2. Add 1 cup of maida, 1/2 cup of powdered sugar, and strain them together.
3. Give a mix with a spoon.
4. Adding ghee little by little ghee and make a soft dough and the consistency should be similar to chapati dough.
5. When the dough is ready, take a steel plate for baking and grease it with a little ghee.
6. Take a small portion of the dough and make small-sized dough balls. You can make these butter cookies in any shape or size - basic round, oval-shaped, or any shape using a shaper.
7. Place them on the greased steel plate.
8. Using a knife, put a little cross on top of the dough balls
9. Keep the plate with dough balls aside.
10. Turn on the stove and place a pressure cooker.
11. Pour a cup of salt which will be used for the baking purpose and spread it across the cooker base.
12. Place and stack the gas stove stands on top of the salt base.
13. Close the cooker without gasket and weight whistle.
14. Preheat it for about 5 minutes on a low flame.
15. After preheating the cooker, carefully place the plate with dough balls.
16. Close the pressure cooker again without gasket and weight.
17. Bake at low flame 12 to 15 minutes.
18. Open the lid and check the cookies if they are done.
19. Take out the cookies plate carefully and let it cool for at least 20 minutes or it will become crispy.
20. Butter cookies are ready to be served.
21. If required, you can add any jam topping after the cookies are baked.
22. These butter cookies can be stored in an air-tight container for longer shelf life.

Butter cookies are typically served to guests or kids with a cup of hot beverage drinks such as tea, coffee, or Horlicks.

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Rumali Roti

Rumali Roti is a thin flat bread typically made in north India and Pakistan. Rumali Roti is also called as Manda or lamboo roti. 

The recipe got its name because it was used as 'rumal' as a cloth to wipe the grease off the hands at the end of a rich meal. 

Rumali Roti is made with a combination of whole wheat flour and all-purpose flour.

Ingredients

1. Wheat Flour - 1/2 cup + 1/4 cup
2. Maida (All-purpose flour) - 3/4 cup
3. Salt - As per taste + 1 tbsp
4. Milk - 1 cup, warm (boiled & cooled)
5. Cooking Oil - 2 tbsp + 1 tsp

Preparation

1. Take a bowl, add 1/2 cup of wheat flour, 3/4 cup of all-purpose flour, salt as per taste, and 2 tbsp of cooking oil.
2. Mix them well.
3. Add a glass of warm milk pour little by little and knead the dough well.
4. Make soft dough like a chapati dough. You can also use water instead of milk.
5. Put the dough into an airtight box and close it.
6. Keep it aside for about 15 minutes.
7. After 15 minutes, take the dough and knead it again.
8. Make small-sized dough balls.
9. Dust the surface with little wheat flour to roll the dough.
10. Take a dough ball and dust the top of the dough with little wheat flour.
11. Roll the dough thin and little bigger than chapati.
12. If required, sprinkle some wheat flour on top of the dough and roll it again until it becomes almost transparent.
13. Roll all dough balls and keep it aside.
14. Turn on the stove and place the roti pan.
15. Heat the pan on a high flame.
16. When the pan is hot enough, place the roti on the pan.
17. Roast the roti on both sides only for few seconds.
18. When it is done, transfer the roti to plan and keep it folded like a handkerchief.
19. That's it! Rumali roti is ready to be served.

Rumali Roti goes well with any tandoori recipes.

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Mushroom Masala Gravy

Mushroom masala is a delicious and popular north Indian curry made by preparing a medium spiced 'curry or gravy' base using fresh white-button mushrooms, onions, tomatoes, spices, and herbs. Later, the mushrooms are added into the curry. 

Just with few basic ingredients, you can make this restaurant-style mushroom masala gravy at home which is very easy to prepare and takes less time. 

Either spicy or gravy version of mushroom masala can be made. In this recipe, we will prepare the mushroom masala gravy instead of curry. You can also make a butter masala version by adding butter and fresh cream. 

The mushroom masala is one such recipe which is loved each time in my home without getting bored.

Ingredients

 

1. Fresh mushrooms - 200 grams
2. Cooking oil - 3 tbsp
3. Cinnamon stick - 2
4. Green cardamom - 2
5. Cloves - 2
6. Bay leaf - 1
7. Cumin seeds - 1 tsp
8. Onion - 1, finely chopped
9. Ginger garlic paste - 1 tbsp
10. Green chilies - 3, sliced
11. Tomatoes - 2, finely chopped
12. Red chili powder - 1 tsp
13. Turmeric powder - 1/2 tsp
14. Coriander powder - 1 tsp
15. Cumin powder - 1 tsp
16. Curry leaves - few
17. Cashew nut paste - 2 tbsp
18. Garam masala powder - 1/4 tsp
19. Black Pepper Powder - 1/2 tsp
20. Coriander leaves - few, chopped
21. Water as needed
22. Salt as per taste

Preparation

1. Take a pan and heat it on a low flame.
2. Add 3 tbsp of cooking oil.
3. When the cooking oil is hot enough, add 2 cinnamon stick, 2 green cardamoms, 2 cloves, a bay leaf, a tsp of cumin seeds, a finely chopped onion, and sauté them for few seconds on low flame.
4. Add a finely chopped onion and sauté them for a minute.
5. Add a tbsp of ginger garlic paste and 3 sliced green chilies.
6. Sauté them for few seconds.
7. Add 2 finely chopped tomatoes and sauté them for few seconds.
8. Close the pan and cook until tomatoes become soft.
9. Open the lid and give it a mix.
10. Add a tsp of red chili powder, 1/2 tsp of turmeric powder, a tsp of coriander powder,  a tsp of cumin powder, few curry leaves, salt as per taste and mix them well.
11. Add 200 grams of washed and cleaned mushrooms which have been sliced into half.
12. Give them a good mix and close the pan.
13. Cook for a minute.
14. Open the lid, and give it a mix.
15. Add 1/2 glass of water and mix it well.
16. Cover the pan and cook for 2 minutes on a low flame.
17. Open the lid, and give it a mix.
18. Add 2 tbsp of cashew nut paste, 1/4 tsp of garam masala powder, 1/2 tsp of black pepper powder and mix it well.
19. Add water, if required to get the gravy consistency.
20. Mix it well and cook for 5 minutes on a low flame.
21. Lastly, add few chopped coriander leaves and mix it well.
22. That's it! Mushroom Masala Gravy is ready to be served.

It typically goes well as a side with pulav, plain basmati rice, jeera rice, ghee rice, or any rice. It goes well with roti, kulcha, naan, chapatis, or even plain paratha.

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Fluffy Egg Omelette | French Omelette

Let's learn how to make fluffy egg omelet which is easy and simple to prepare at home. Fluffy egg omelet is one of the popular egg omelet recipes for its fluffiness. Creating fluffiness in an omelet is actually a technique from France and that's why it is also called Fluffy French Omelet or Souffle Eggs. 

In this recipe, eggs are cracked open to separate egg yolk and egg whites. Beaten egg yolk is used to prepare the base omelet whereas whipped egg whites are added on top of the omelet to create the fluffiness. If you are using hand whisker instead of an electric whisker then you may need to spend more time in whisking to whip the egg whites. 

To personalize this recipe, you can also add dried herbs, sour cream, or yogurt but beat them with the egg yolks and not with egg whites. Also, don't add any veggies to the egg mixture otherwise, you will not get the fluffiness.

Ingredients

1. Eggs - 3
2. Pepper powder - a pinch
3. Salt as per taste
4. Spring onion green - few, chopped
5. Ghee or Butter - 2 tbsp

Preparation 

1. Take two bowls - one large bowl and a small bowl.
2. Take three eggs.
3. Crack the eggs and transfer the egg white to the big bowl and egg yolk to the small bowl.
4. In egg yoke, add a pinch of salt and 2 tbsp of milk.
5. Add a pinch of salt and 2 tbsp of milk into egg yolk.
6. Mix and stir it well.
7. Set the egg yolk mixture aside.
8. Add a pinch of salt and black pepper powder into egg white.
9. Take a whisker to mix and stir well until creamy texture.
10. Keep the egg white mixture aside.
11. Take a bottom pan and heat it on a low flame.
12. Add 2 tbsp of ghee or butter and spread it across the pan.
13. Pour the egg yolk mixture and spread it across the pan.
14. Close the pan and cook it for 2 minutes on low flame.
15. Open the lid and add egg white mixture on top of omelet.
16. Using a spatula, spread the egg white mixture across the pan.
17. Close the pan and cook for a minute on low flame.
18. Open the lid, pour 1 tsp of ghee and sprinkle few chopped spring onions.
19. Clear the edges of omelet, if it is sticky and check the fluffiness.
20. Close the pan and cook for 2 more minutes until the egg whites become little fluffy and spongy.
21. Open the lid and check if the fluffy omelet is cooked.
22. When the fluffy omelet is ready, fold it into half and transfer it to a serving plate.
23. That's it! Fluffy omelet is ready to be served. 

This fluffy omelet is the perfect way to impress someone at breakfast.

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