Moth bean curry/ Mataki chi Ussal

Mataki / moth usal is authentic and popular maharashtrian dish. Mataki or moth beans are a high source of protein. It is healthy and nutritious curry goes well with paratha, roti or rice and tastes delicious with Misal Pav.

Preparation time: 10 minute
cooking time: 25 minute
serves: 4

Ingredients:

For Moth ussal / Sprouts:

• 2 cup Moth/Matki Sprouts
• 2 teaspoon oil
• 1/4 teaspoon Mustard seeds
• 1/2 teaspoon cumin seeds
• Pinch of asafetida
• 5-6 curry leaves
• 1/4 cup finely chopped onion
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garam masala
• salt to taste

Method- 

1. Heat the oil in a small pressure cooker.
2. Add mustard seeds, cumin seeds, asafetida, and curry leaves. After mustard seeds splutter, add chopped onion and sauté it till golden brown.
3. Now, add turmeric powder, moth (matki) / sprouts, red chili powder, turmeric powder, garam masala, salt and water as needed.
4. Mix well and pressure cook up to two whistle or till cooked.
5. Garnish with coriander leaves and lemon wedges. serve hot.

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Banana Walnut Cake (No oil / butter / Egg, using heavy cream)

Great moist banana walnut cake, with a cinnamon flavor. This banana cake has no oil, or butter or egg of any sort. The moist factor comes from heavy cream. It rises beautifully, soft  and has a great taste!!! 

Ingredients:

• ½ cup whole wheat pastry flour
• 1½ cup all-purpose flour / Maida
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup condensed milk
• ½ cup sugar
• ½ cup milk
• 2 ripe banana (peeled and cut into pieces)
• 1 teaspoon vanilla essence
• 1 cup heavy cream
• ½ cup walnut pieces

Method :

1. Preheat oven to 350 degrees F. Prepare 9" cake pan by buttering/greasing and lightly flouring.
2. For the cake:
3. Add all purpose flour, baking powder, baking soda and salt to a bowl. Stir through flour mixture until combined well.
4. Blend condensed milk, sugar, milk, vanilla essence and banana pieces into a pure.
5. Then add heavy cream and again blend until combined well.
6. Now add this to flour mixture and gently mix them and in the end, fold in walnut pieces.
7. Pour the cake batter evenly in the prepared cake pan.
8. Bake the cake for 35-50 minutes until a toothpick / cake tester inserted in the center comes out clean.
9. Remove from the oven and allow to cool in the pan for 15 minutes and then turn over the cooling rack and cool completely.

Extra tip: Pour chocolate sauce over cake and garnish it with walnut pieces. You can use 1 cup whole wheat flour and 1 cup all purpose flour for this cake.

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Sprouted Moong beans and methi seeds curry~3rd guest post by Linsy Patel

Hello friends,

Hope you all have enjoyed Sapana's Ratatouille Kebabs. This week i am here with one more guest post, my 3rd guest post of this blog!!!

Let us meet our today’s guest…. Linsy Patel from Home Cook Food, known as Kitchen Queen in the blogging world. She has lots of unique and interesting recipes in her blog... When I asked her for the guest post she immediately replied 'yes' with the post which she had already scheduled for today. I am impressed that she is so much organized.  Her blog has wonderful vegetarian and healthy recipes. I came to know about her blog when her recipe titled as 3 Ingredients Energy Bars quickly caught my eyes and became my favorite bars. Guys please visit her space for more healthy and delicious recipes.

Over to Linsy...

Who didn't see Sabudana Pizza on Pooja's blog? If not then you are missing something, check it out. When Pooja asked me to do a guest post on her space, I said yes because you don't find such a good friend in this world who shared same interest like you and still humble. She has such a great dishes on her space, all the yummy and healthy smoothies, Indian sweets and curries, what not to love about her blog. So friends if you haven't check out her space , do check it out. 

Thank you so much Pooja for the delicious opportunity to do the guest post at your blog.

I love sprouts so I make them very often. By now you liked my Sprouts with moong vadi, Sprouts Jlfrazi,  Sprouted Curry. To add one more dish with Sprouts , this is mung bean and methi seeds sprouts. Its same way as rest , just add some vegetables to give some crunch and or not , its up to you. To adding vegetables it become complete meal , with protein and vegetables in  one dish.

Ingredients:

2 cups of sprouted mung beans
1/4 cup sprouted methi seeds (fenugreek seeds)
1 onion chopped
1 chopped green  capsicum
1 tomato chopped or puree
2 green chilies chopped
3 garlic cloves chopped
big piece of ginger chopped
1 tsp. of cumin and coriander powder
1 tsp. of red chili powder
1 tsp. garam masala
salt to taste
Lime juice to taste
Fresh coriander leaves for garnish
2 tsp. of oil

Method:

1. Heat a pan with oil in it.
2. Add onions in it and cook till it changes the color.
3. Add chopped tomato with ginger, garlic and chilies in it.
4. Cook till you get nice aroma of cooked masala.
5. Add all powder masala and mix it.
6. Now add sprouts ,capsicum and enough water to cook sprouts.
7. Add salt in it and cover the lid till most of the water is gone.
8. Add capsicum and cook it for 2-3 minutes.
9. When its done, add lime juice and coriander leaves, and serve hot with phulka or rotis.

I didn't add coriander leaves that time because I was not eating that time. Because I don't like wilted coriander leaves so I add it when I was eating. If you can handle more bitterness , sprout more methi seeds.

Hope you've enjoyed Linsy's delicious curry! Thanks for stopping by my space..
Would you like to post your recipe on my space, please send me an email on dailyswadsugandh@gmail.com. I would love to hear from you soon. Be my guest! 

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Cabbage-corn Pulao / Pilaf

This is an easy to make rice dish with Julienne cabbage and corn stir fried along with the whole spices and steamed rice. It is a simple one pot rice dish, perfect for lunch box and enjoyed as a meal. garnish with chopped coriander leaves and lime juice sprinkle over the top. Here, I have used tempering of urad dal.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 2

Ingredients:

To cook Rice:

• 1 cup Long grain Rice
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon salt
• 1 teaspoon oil

For Pulao:

• 1 tablespoon oil 
• 1/4 teaspoon Jeera / cumin seeds
• Pinch of asafetida
• 2 Cloves
• 1 bay leaf
• 2 Cardamom pods
• 5-6 curry leaves
• 2 teaspoon Urad dal
• 2 green chili, chopped
• 1 teaspoon grated ginger
• 1/4 cup Julienne Onion (cut in long strips)
• 1 cup Julienne cabbage
• 1/2 cup corn
• salt on taste
• 1 tablespoon chopped Cilantro 
• Lime juice to taste

Procedure:

1. Wash the rice, add salt, turmeric powder, oil and 2 cups of water and cook them.
2. Spread the cooked rice in a flat plate and let it cool down.
3. Next heat the oil, add cumin seeds, cloves, bay leaf, cardamom pods and asafetida. After cumin seeds splutter, add Urad dal and stir fry it till golden brown.
4. Next add chopped green chili, grated ginger and curry leaves and sauté it for few seconds.
5. Now add Julienne onion and sauté for few minutes or till transculent.
6. Add corn and cabbage and again saute for few minutes.
7. Add Cooled Rice, salt and Mix well and sauté for few seconds.
8. Garnish with Cilantro and lime juice. Serve hot.

Extra tip: you can also add Julienne capsicum in this rice dish.

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Strawberry Cheese cream Pie - my guest post for Sapana

Hello Friends, 

Today is my second guest post and I'm very happy to be a guest blogger at Sapana's place Cookingwithsapana. I hope you all must be knowing about Sapana Behl from my yesterday's guest post "Ratatouille Kebabs". She asked me first to write a guest post on her blog, i really admire her patience as i kept delaying it due to my busy schedule since last few days. She fully supported me to take my own time to do her guest post. How wonderful she is!!! She sent me her guest post before waiting for my guest post...:)

Sapana, I like those Kebabs a lot along with your array of mouthwatering dishes as Zafrani Pulav~With Brown Rice, Sago Tikki ~Sabudana Cutlet,Eggless Mississippi Mud Cake and so many. I hope you will like my strawberry cheese cream pie too. 

Thanks Sapana for giving me an opportunity to write a guest post for you...

Today's recipe is a dessert which is quick and easy, delicious Fresh Strawberry Cheese-cream Pie.. It is refreshing and delectable chilled pie topped with fresh strawberries and a soft cheesecake style filling over a no-bake pie crust made using marie biscuit.

The recipe is available at Sapana's place Cookingwithsapana.

Thanks for your time to visit! You can follow me on Twitter, Facebook, Pinterest , Google+ or you can join on Google Friend Connect (GFC)

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Ratatouille Kebabs -2nd guest post by Sapana Behl

Hello Friends,

Happy to see you again on guest post series... Today here I am with my 2nd Guest post...Hope you all might have enjoyed my first guest post by my lovely food blogger friend Tazeen as Sabudana Wada. 

Pleased to welcome my lovely guest for today, Sapana, owner of Cookingwithsapana. She is my fellow food blogger and I came to know about her through blogging. She is a wonderful, friendly and down to earth person.The best thing about her blog is that the frequency of posts is so amazing with great varieties of recipes almost everyday!!! Simply impressive right from the taste to presentation. I like many recipes from her blog like Eggless black forest cake, Kadhai Mushroom, Samosa, Keasr Peda and many more..And do visit her space for such more delicious recipes. She has come up with delicious starter, Ratatouille Kebabs to be shared here. Enjoy!!

Let's hear from Sapana,

Pooja  is a wonderful person and a versatile blogger and mother of a very pretty and charming girl. I came to know about her via blogging and since then adore the way she cooks. She has a huge collection of exotic recipes. Her recipes are quite innovative and healthy. I  like many recipes on her blog and few of them are Sabudana Pizza, Chienese Bhel, Carrot Cake, Modak, Tomato Potato poori and many more. One thing I admire most is the neatness in her photography . So friends what are you waiting for, do check Pooja's space for healthy and scrumptious recipes.

Thanks Pooja for giving me this opportunity to write a guest post for you. I wish you all success in your life . I was thinking of making a starter , and Ratatouille Kebabs were the best choice . Ratatouille is the famous French dish , originally considered to be Farmer's food but now has taken a prominent role in hotels and restaurants all over the World .These kebabs are hassle free to prepare and packed with buckets of nutrients and antioxidants. 

Recipe:

Ingredients:

• 1 cup tomato paste
• 1 teaspoon chili flakes/powder
• 1/2 teaspoon dried oregano
• 2 teaspoons vinegar
• salt to taste
• 1/4 teaspoon Pepper corn , crushed
• 4 finger eggplants, cut into rounds
• 1 small zucchini, cut into small pieces
• 1 red capsicum, seeded and chopped 
• 1 yellow capsicum, seeded and chopped 
• 12 mini bamboo skewers

Method:

Soak 12 bamboo skewers in water for at least 15 minutes .

Into a small pan add the tomato paste with the chilli flakes, oregano, vinegar, salt and pepper powder . Cook over low heat for 5 minutes or till cooked. Cover and set aside.

Drain the skewers and alternately thread with the eggplant, zucchini, red and yellow capsicum.

Brush the skewers lightly with oil and cook on tawa or bake in oven for 15 minutes turning occasionally, until vegetables are tender and golden.
Serve the kebab skewers among serving plates and drizzle with the tomato sauce mixture.

Hope you've enjoyed Sapana's delicious starter! Thanks for stopping by my space..

Would you like to post your recipe on my space, please send me an email on dailyswadsugandh@gmail.com. I would love to hear from you soon. Be my guest!

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Bhagar Pulao (Samo Seeds Pilaf)

Happy Navratri!! 
The festival of Navratri (nav = nine and ratri = nights) lasts for 9 days with three days each devoted to worship of Maa Durga, the Goddess of Valor, Ma Lakshmi, the Goddess of Wealth and Maa Saraswati, the Goddess of Knowledge. During the nine days of Navratri, feasting and fasting take precedence over all normal daily activities amongst the Hindus. Evenings give rise to the religious dances in order to worhip Goddess Durga Maa.The 9 nights festival of Navratri begins on the first day of Ashwina of the bright fortnight. Seeds are sown, sprouting is watched, the planets are consecrated, and on the 8th and 9th days, Goddess Durga, Vijayashtami and Mahanavami are worshiped. - source

Today, i prepared bhagar Pulao / Pilaf for Farhal . This Pulao is very delicious and rich in taste. Bhagar is also known samo seeds and sanwa millet and as sago it can be eaten during fasting.

Preparation time: 5-7 minute
cooking time: 20 minute
serves : 2

Ingredients:

• 1 cup Bhagar / Samo Seeds
• 1 tablespoon oil
• 1 teaspoon cumin seeds / jeera
• 1 teaspoon green chili chopped
• 1/2 teaspoon grated ginger
• 1/4 cup  peanuts
• 3 tablespoons broken cashews
• 3 tablespoons raisins
• 1/3 cup carrot cubed
• 1/3 cup potato cubed
• Salt to taste (Sendha namak)
• 2 cup warm water
• lime Juice to taste
• 1 tablespoon chopped coriander leaves

 Method:

1. Clean and Wash Bhagar, drain excess water and set aside. Heat the oil in a small pressure cooker, add Jeera.
2. After it crackle, add green chili and grated ginger and saute for a while.
3. Add peanuts, cashews and raisins and again saute till they turn slightly in color.
4. Now add Samo seeds / bhagar and salt and saute it for a minute. Then add carrot and potato and mix well. 
5. Next add 2 cup warm water and close the lid and pressure cook till 2 whistle on medium flame or until cooked.
6. Garnish with lime juice and coriander leaves and serve hot.

Note : you can do entire procedure in a pot instead of pressure cooker just make sure stir in between.

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Velvety Cheese Chocolate Mousse: My first guest post @Love2cookMalaysia

"Hello Friends,

I'm very happy and thrilled to be featured as a guest blogger over Love2cookmalaysia today.
Next month, my blog will be 6 months old and this is my first guest post and I am so glad Venisri gave me an opportunity to do so.

Venisri, a wonderful blogger. I came to know about her from the group "Global Foodies" on facebook. When I asked her for the guest post on her blog, she immediately replied me with a YES.. How sweet!! But somehow, I delayed it from my side due to some unavoidable reasons. She is so kind to allow me to take my own time to come up with a guest post for her. She is a wonderful, friendly and down to earth person and her simplicity amazed me..I just love her beautiful presentation, elegant photos, and lovely recipes.

 

Today, I will be sharing with you my favorite recipe of instant Chocolate Mousse. Who doesn't love the taste of rich chocolate flavor, with a velvety smooth texture!!! This decadent chocolate mousse is light, airy and easy to make. This mousse is sweet, but not too sweet!!!

Velvety Cheese Chocolate Mousse

The recipe is available at Venisri's place Love2cook-Malaysia


Thanks for your time to visit! You can follow me on Twitter, Facebook, Pinterest , Google+ or you can join on Google Friend Connect (GFC)

 

 

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Panchmel / Misale ki Subji (Five Vegetables Curry)

The word "panchmel" means a combination of five ingredients. Here, we are using five vegetables, hence named panchmel subji. This is a very popular, delicious, healthy and authentic vegetable dish of Rajasthani cuisine. Its my family favorite and very simple and easy to make. My mother always cooks this subji for us and I learned from her. It goes very well with chapati / roti (phulka) or rice. For this subji, most common vegetables used are tomatoes, potato, brinjal, peas and radish with leaves. Instead of radish leaves, one can also use spinach leaves. 

 

Preparation time: 10 minutes
Cooking time: 20 minutes
serves: 4-6
Ingredients :

• 1 big tomato, chopped
• 2 medium potato, cubed
• 5 small brinjals, cubed
• 1 medium radish with leaves (Muli ke patto ke sath), chopped
• 1/2 cup green peas / mutter
• 1 tablespoon oil
• pinch of asafetida (optional)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon green chili chopped
• 1 teaspoon grated ginger
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon red chili powder (optional)
• 1/4 teaspoon garam masala
• 1/2 teaspoon dried mango powder / amchur powder (optional)
• salt to taste (approx. 1 teaspoon)

 Method:

1. Heat the oil in a small pressure cooker, add the mustard seeds, cumin seeds, asafetida, chopped green chili , grated ginger and sauté for few seconds.  Add chopped tomato and sauté again for a minute.
2. Add potato, brinjal, peas, radish and radish leaves, chili powder, turmeric powder, coriander powder, garam masala, dried mango powder, salt and ¼ cup of water. 
3. Cover and cook over a medium flame up to 2 whistles or till the vegetables are cooked.
4. Allow the steam to escape using natural release method, before opening the lid.
5. Serve hot.

Note: you can also use green tomatoes in this dish.

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