MOONGDAL IS VERY HEALTHY ONE FROM THE KIDS TO VERY OLD PEOPLES.
IT IS HIGHLY RICH IN PROTEIN,EASILY DIGESTIBLE AND SO EVEN THE SICK PATIENTS CAN HAVE THIS DAL.
EASY WAY TO SPROUT MOONGDAL(GREEN GRAM):
Wash and soak greengram in water for 7 hrs.
Drain water throughly and put in hotbox.close for anight.
Next morning it will be a delicious healthy sprouts.
more sprouts tips are given in
http://receipesforkids.blogspot.com/2009/03/sproutshealthmix.html
sprouts briyani receipe is in
http://ricevarieties.blogspot.com/2008/07/briyani.html
other moong receipes are in
http://sidedishees.blogspot.com/2008/07/moong-dhal-and-chana-dhal-receipes.html
NEW RECEIPES:
Sweets:
1. MOONG DAL ALVA
Ingredients
Moongdal-100 gms
Sugar-100 gms
Ghee-50 gms
Saffron or colour powder-a pinch
Elaichi powder-1/4 tsp
Chopped badam
Cashew nuts
Method
Soak the moongdal in water and grind to thick paste.
Heat the ghee,add dal paste (keep in low flame) and stir well without lumps.
Stir till the dal turns to golden brown(nearly it takes 25 mts)
On the other side,make sugar to dilute syrup.
Add saffron.
When the dal turns to golden brown,pour the syrup carefully and keep on stirring.
Add badam,elaichi powder and mix well till alva consistency.
Set the alva in a ghee greased tray and sprinkle cashewnut on top.
Set it ,cut and serve with each cashew on top.
2.MOONG DAL (SPLITTED) PAYASAM
Ingredients
Moong dhal-1 cup
Jaggery-3/4 cup
Coconut milk-1 cup
Water
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Method
Boil water, add dhal and cook well.
Add jaggery and dissolve it.
Remove from fire.
Add coconut milk and cardamom powder.
Add ghee fried raisins and nuts.
Mix evenly.
3.MOONG DAL LADDU
Ingredients
Moongdal-1 cup
Sugar-1 cup
Ghee-1/4 cup
Elaichi powder-1/4 tsp
Dry nuts-2 tbsp
Method
Dry roast and powder the dal.
Powder the sugar.
Heat the ghee.
Mix dal powder,sugar powder, chopped nuts and elaichi powder.
Mix evenly.
Add hot ghee little by little and mix well.
Do laddus.
4.GREEN GRAM SWEET CUTLET
Ingredients
Green gram-1 cup
Sugar-1 cup
Grated coconut-1/2 cup
Elaichi powder-1/4 tsp
White sesame-1/4 cup
Cornflour-1/2 cup
Salt
Oil+ghee-1 cup
Method
Cook and mash the whole moongdal.
Add sugar,coconut and elaichi powder with dal .
Mix evenly and do small balls.
Dilute the cornflour in water.
Dip the balls in cornflour solution and lightly press to round flat shape.
Marinate in white sesame and keep all aside.
Heat the oil and ghee in a wide pan.
Fry the cutlets till golden brown.
SNACKS:
1.GREEN FINGERS
Ingredients
Green gram (with skin) or moong dal splitted-1 cup
Bread-5 slices
Salt
Chopped onion-1/4 cup
Dry chilly flakes-1/4 tsp
Ginger garlic greenchilly paste-1/2 tsp
Garam masala powder-1 tsp
Coriander leaves-chopped
Rice flour or corn flour-little
Bread crumbs-1/4 cup
Method
Cook the moong dal and lightly mash it.
Cut the edges of the bread ,add little milk and mash it.
Mix bread,dal,onion,chilly flakes,masala paste and powder,salt and coriander leaves to dough.
Do small balls and roll like fingers.
Dilute cornflour in water.
Dip the fingers in cornflour solution and marinate in bread crumbs.
Deep fry or shallow fry in oil till golden brown.
TIPS FOR EXTRA HEALTHY RECEIPE:
Dal with skin is preferable .
Moong sprouts can be used instead of cooked dhal.
Wheat bread or multi cereal breads can be used.
2. MOONG DAHI WADA
Ingredients
Green gram(dal with skin)-1/2 cup
Green chilly-2
Salt
Coriander leaves
For dahi receipe:
Curd-2 cup
Mustard seeds,curry leaves
Chopped onion-1/4 cup
Green chilly-1
For garnishing:
Jeera powder
Chilly powder
Coriander leaves
Grated carrot,boondhi(option)
Method
Soak and grind dal with chilly to thick batter.
Add salt and coriander leaves.
Do vada.(deep fry in oil)
Put the vadas in luke warm water for 1 mts.
Lightly squeeze and take out.
Arrange in serving bowl.
For curd;
Season mustard seeds,curry leaves,green chilly with oil.
Add chopped onion and sauté well.
Cool it and add in curd.
Add salt to curd.
Serving:
Pour the curd on vadas.
Sprinkle jeera powder,chilly powder and coriander leaves on top.
3.SPROUTED CHAT
Ingredients
Moong sprouts-1/2 cup
Chenna sprouts,peas sprouts and sprouts one likes-each 1 tbsp
Green chutney
Sweet chutney
Chopped onion,grated carrot
Curd,chilly powder,salt
Amchur powder(dry mango powder)
Coriander leaves
Method
Cook the sprouts and drain without water.
Add all other ingredients and serve as a chat item.
4.MOONG DAL PAPPAD
Ingredients
Moongdal powder-1 cup
Green chilly and garlic paste-1 tsp
Salt
Water
Oil-1 tsp
Method
Mix the flour with g.g. Paste,salt .
Add water and make soft dough.
Apply oil on top and keep aside for 10 mts.
Do small balls.
Roll it like chappathi dusting maida or press in roti presser applying oil.
Put the rolled pappads on a oil applied plastic sheet.
Keep in the sun till it dries.
Store in a air-tight container.
Deep fry in oil when in need.
5.FRIED MASALA MOONGDAL
Ingredients
Moongdal-1 cup
Salt
Oil-to fry
Crushed garlic-1/4 tsp
Chilly flakes-as per taste
Curryleaves
Oil-1 tsp
Method
Semi cook the dal with salt,drain water well.
Deep fry in oil.
In 1 tsp oil sauté garlic chilly flakes and curryleaves.
Add fried moong dal ,little salt and mix evenly like a crispy dal.
For kids:no need to add masalas,just deep fry and give with salt.
6.MOONG KACHORI
Ingredients
For stuffing:
Green gram-1 cup
Green chilly-2(paste)
Chilly powder-1 tsp
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Ani seeds(sombu)-1/2 tsp
For dough;
Maida-2 cup
Salt
Butter-5 tsp
Soda salt-1 pinch
Water
Method
Soak and grind greengram.
In little oil fry sombu,add chilly paste.
Add all other powder and mix well.
Add grinded batter and salt.
Mix well till thick.
Do small balls.
Option: can add cook and mashed dal.
Make a soft dough with maida.
Do balls.
Roll the maida balls to small size circle.
Keep the dal ball in center.
Close it to circle with the stuff in.
Press in hand like vadai.
Deep fry in oil(medium flame) till golden brown.
OPTION: CAN ADD BOILED POTATO,PEAS ALSO.
TIFFIN:
1.MOONG ADAI
Whole moong dal-1 cup
Raw rice-1/4 cup
Ginger
Green chilly-2
Jeera-1 tsp
Pepper-1/2 tsp
Method:
Soak rice and dal separately.
Grind rice and add dal,chilly,ginger,jeera,pepper.
Grind to a coarse batter.
Make thick dosa on tawa,sprinkle onion,oil.
Cook on both sides and serve with chutney.
2.INSTANT MOONG DOSA
Ingredients
Moong dal splitted-1 cup
Raw rice-1/4 cup
Green chilly,jeera,curry leaves
To mix in batter:
Coriander leaves,grated carrot or any greens(keerai)
Chopped onion
Salt
Method:
Soak rice and dal separately for 2 hrs.
Grind rice and add dal,chilly, jeera, curry leaves
Grind to a coarse batter.
Add the other ingredients with batter and make dosa.
3.MOONG PEAS ADAI
Ingredients
Green gram(soaked) or sprouts-1/2 cup
Fresh peas-1/2 cup
Salt
Method
Grind the ingredients coarsely.
Add salt,chopped onion,chilly curry leaves and coriander leaves.
Make thick dosa and serve with spicy chutney.
This receipe is very healthy for diabeties.
4.MOONG DAL IDLY
Ingredients
Moong dal-4 cup
Urad dal-3/4 cup
Salt
For seasoning:
Mustard seeds,chana dal,curry leaves,coriander leaves,green chilly
Grated carrot and chopped onion
Method
Soak and grind the dals.
Add salt and allow it to ferment for 4 hrs.
In oil season the ingredients,add onion and carrot.
Sauté lightly and add in fermented batter.
Make idly and serve with spicy chutney.
5.SPROUTS MASALA FOR MULTI PURPOSE
Ingredients
Chopped onion-1/4 cup
Shredded cabbage-1/2 cup
Capsicum-1/4 cup
Grated carrot-1/2 cup
Moong sprouts-3/4 cup
Chopped garlic-1 tsp
Chopped or green chilly paste-1/2 tsp
Salt
Spring onion-1/4 cup
Soya sauce-1 tsp
Method
In oil sauté green chilly,garlic well.
Add onion,sauté lightly.
Add vegetables and sauté till half cooked.
Add sprouts,soy sauce and salt.
Mix evenly.
Add spring onions and mix.
THIS MASALA CAN BE STUFF FOR DIFFERENT RECEIPES:
1. CRISPY PARATHA
Method
Make a dough with
Maida-1 cup
Salt
Egg-1
Water
Do balls and roll to thick paratha.
Spread the masala on roll.
Close and do balls.
Again roll to medium thick paratha dusting maida.
Cook on tawa both the sides with more oil till crispy.
Cook in medium flame.
This crispy paratha can be cut to 4 pieces to look like a triangle and serve.
This is best receipe to take out for a picnic.
2. SAMOZA
Method
With the same maida dough rolled,cut the circle to semi circle.
Keep the stuff in center,cover and seal the edges with water.
Fry in oil.
3. STUFFED PARATHA
Ingredients
Make a soft dough with wheat flour as for regular chappathi.
Roll to medium thick circle,keep the stuff in center and cover the ends to look like triangle.
Again roll lightly and cook on tawa both the sides.
The paratha shape can be make in square,semi circle and whatever shapes one like.
4. SPRING ROLLS
Ingredients
Maida-3 tbsp
Cornflour-3 tbsp
Salt
Egg-1
Mix altogether to a dilute dosa batter.
Make very thin dosas in a tawa.
Take a dosa,keep stuff in down edge .
Fold lightly in left and right corner.
Fold from down to top and seal the edges with egg.
Fry in oil.
No comments:
Post a Comment