Showing posts with label whole moong. Show all posts
Showing posts with label whole moong. Show all posts

Friday, July 26, 2013

Mishaal - Tikky -Chat .

Hello Every one. This is one of the earlier post of mine and I am updating the recipe with some information and benefits about having Pulses/Legumes/Beans in our diet.
Mishal  Tikky Chat is a snack and is njoyed normally in the evenings. Mishal means different kinds of pulses. Pulses/Legumes are full of proteins. Having Legumes at least once a week is a healthy habit.

Here I have cooked Alsande Kalu/Black Eyed Pulse), Green Gram and Kabooli Channa.
Things Needed: Lets see some benefits of having legumes in our diet.
Lets see some benefits of eating pulses/ Legumes/beans.
Pulses are good source of protein. It is good substitute for vegetarians to get protein. They are low in fat and full of fiber. They contain good source of Iron. They contain certain amount of vitamins and minerals like zink, folate and magnesium. They contain antioxidants. They control the level of sugar and maintain healthy blood glucose and insulin leves, which is beneficial for diabetes and  regulate blood pressure.
Lets see the recipe Now : It has three steps 
1. Cooking Mishal (mixed pulses).
2. Tikky preparation
3. Sweet and Spicy Chutney
I have used minimum spices for the Mishal and for Aloo tikky I have added lots of coriander leaves.
1. Step 1 :
For :  Mishal ( Mixed Pulses )
To Cook 
 Alasande Kalu ( Black eyed Pulse ): 1 cup.
Green Gram :( Hesaru Kalu ) : 1/2 Cup.
Channa ( kabooli ) : 1/4 Cup.
Potato : 2 Medium Sized.
To Add : 
Ginger : 1 Tablespoon. (grated).
Tomatoes : 3 to 4.
Salt to taste.
Coriander leaves : 2 to 3 Tablespoons.
Cumin Seeds : 1 Teaspoon
Green chilly : 2 to 3.
Garam Masala : 1/2 Teaspoon.
Chilly Powder : 1/2 Teaspoon.
Oil : 2 Table spoons.
Butter or ghee : 1 Tablespoon..

 Method : 
1. Wash and soak Pulses together for at least 4 to 5 hours. ( Or over night)
2. Wash potato and cut it into bigger pieces.
3. Pressure cook all the pulses and potato together for at least 8 to 10 minutes. Let it cool.
4. Wash and cut tomatoes, green chilly, coriander leaves and grate ginger.
5. Keep a pan on the fire and heat .Put a table spoon of oil. Put jeera and fry for 1 minute.
6. Add cut tomatoes and fry. Add ginger, garam masala and chilly powder. Add cut green chilly.
7. Fry nicely and add cooked pulses and potato.  Add Salt and turmeric powder.
8. Stir it well and let it boil for 3 to 4 minutes. Stir in between.
9. Put cut coriander leaves and remove it from the pan to a serving bowl. Add a tablespoon of butter
to Mishal. Mix it well.

Step :2
For Aloo Tikky.
Things Needed :
Boiled Potatoes : 4 to 5 ( bigger size).
Bread : 6 to 8  slices.
Coriander leaves : 1 full bundle. ( Handful).
Jeera : 1 /2 Teaspoon.
Ginger : 1 Tablespoon.( grated ).
Garam Masala : 1/2 Teaspoon
Jeera powder : 1/2 Teaspoon
Green Chilly : 1
Salt : As required
Oil : 5 to 6 Tablespoons.
Method :
1. Wash and pressure cook potatoes with little water for 6 to 8 minutes. Let it cool. Remove the outer skin. Smash potatoes and keep it aside.
2. Wash and cut coriander leaves, green chilly and grate ginger.
3. Take a big bowl. Add bread and powder it with your finger. Add smashed potatoes.
4. Add cut coriander leaves, grated ginger and thin cut green chilly.
5. Add garam masala, jeera powder and salt. Mix all the ingredients nicely. Prepare the dough.
6. Divide the dough into small portions.
7. Keep a tava/pan on the fire and heat. Sprinkle little oil.
8. Take portion of prepared dough flatten it on your palm. Shape them according to your wish.
9. Place them on the hot tava. Put little oil on the top and cook for 1 to 2 minutes.
10. Turn the other side and cook for another 1 minute or till it turn slightly crispy.
11. Remove from the pan to a plate. Repeat the same with remaining dough.
12. At time you can cook 3 to 4 tikkies .
Step 3
Sweet and spicy Chutney : 

Spicy Chutney 
Things Needed :
Pudina / Mint leaves : 1 Bundle
Coriander Leaves : 1/2 Bundle.
Green chilly : 2
Jeera Powder : 1/2 Teaspoon
Chat Masala : A pinch
Salt : Required salt.
1. Wash and grind pudina, coriander leaves, green chilly, jeera powder. Add salt and  a pinch of chat masala powder nicely with little water. Remove from the mixi jar to a serving dish.

Sweet Chuteny :
Things Needed :
Dates : 10 to 15
Tamarind : 1/2 of marble size .
Jaggery : 1 Tablespoon
Salt : Very little
Method : 
Remove seeds from dates and soak in warm water (very little water) for 5 minutes. Grind soaked dates, tamarind and jaggery together. Add salt. You will have very nice sweet chutney.
Now Serving
Put a  Spoon full of  Mishal on the plate. Arrange 1 to 2 Aloo tikky  on the top of pulses and put a small tea spoon of  sweet and sour chutney and little cut onions on the top of tikky .  Serve Mishal Tikky chat  when it is piping Hot.

Note : 
Use only little spicy chutney. Pulses must cook soft to get the good taste. You can add channa masala instead of  garam masala.
Using red chilly is an optional.  Cook Aloo Tikki on low flame  to get the better taste. (Adjust the heat in between. Low/Medium.
Time : 1 Hour . (The whole process except soaking beans)
Serves 4 to 5

Wednesday, April 16, 2008

Cabbage and Whole Moong Curry

Cabbage and Whole Moong Curry is a gravy dish. It is one of the side dish. We can have them with chapatis, rice, rotis, poori, dosa, idli ect.
I have used Cabbage, whole moong, green chilly and very little spices like ginger and pepper.

No onion or garlic is used in this curry and we can prepare them for any special day. It has mild spicy taste and kids can enjoy eating them. 

Things Needed :

To Cook 
Cabbage : 2 Bowls
Whole Moong : 1 Cup
Methi sees : 1/2 Teaspoon

To Add :
Green chilly : 2
Ginger : an inch
Salt : As required
Turmeric powder : a pinch

Coriander leaves : 2 Tablespoons
Lemon : 1 Teaspoon (Extract)

For Seasoning :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1 Teaspoon
Pepper : 5 to 6 pods
Curry leaves : 5 to 6
Ingh : a pinch

Ghee : 1 Teaspoon

Method :

1. Wash and pressure cook whole moong/ Green Gran and methi seeds for 5 to 6 minutes and let it cool. 
2. Wash and cut cabbage and cook with little water till soft.
3. Wash and cut green chilly in to two pieces, cut coriander leaves and squeeze out the lemon extract and keep it aside.
4. Keep a big pan on the fire and put cooked cabbage and cooked whole moong. 
5. Add turmeric powder and salt. Mix it well and let it cook nicely for 2 to 3 minutes.
6. Now add grated ginger and mix it well.
7. Add mustard seeds, jeera , green chilly, curry leaves and ingh seasoning and mix it thoroughly. Add water if required.
8. Put off the gas and add lemon extract and cut coriander leaves. Shift the curry to a serving dish. Add a spoon of ghee.
9. Serve with any main dish you prepared.

Note : 

You can add more/less chilly. Hot and spicy curry taste better but not healthy. You can also add 1/2 a teaspoon of turmeric powder. Adding onions and garlic is optional. You can add tomatoes instead of lemon extract . It taste differ. Adding green chilly to a seasoning adds to the taste.
Time : 20 minutes

Serves : 2 to 3

ಆರೋಗ್ಯಕರ ಮೂಲಂಗಿ -ಕಡ್ಲೆಬೇಳೆ ಚಟ್ನಿ./ RADISH - CHANNA DAL CHUTNEY.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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