Friday, March 12, 2010

Whole Green Moong Stir Fry

Hi dearies!! It's been a long week and the group of words"THANK GOD IT'S FRIDAY" seems to be the line for me :) This week was busy as I had to complete all the pending work that I had piled for 'later'( am sure many of us do that) It's not only the work but my new interest in Warli painting that has kept me busy...believe me it's addictive and interesting.
Here take a look :)

After all that ranting let's get to business :) Whole Moong green is one of my favourites not only for health reasons but also it's pleasure to work easily takes in any kind of experiment that one would want to try...and the combination of spices and vegetables that one can use with it is infinite :) Today's recipe is whole moong stir fry..... simple and's the recipe:

Whole Green Moong Stir Fry:

1 and 1/2 cups: Whole green moong, pre-cooked
1 onion: finely chopped
1 tomato: finely chopped
1 tsp: cumin seeds
1 tsp: mustard seeds
1 sprig: curry leaves
2 -3 tsp: oil
1/2 tsp: saunf
1 tsp: haldi powder
1 tsp: jeera powder
1 tsp:coriander powder
1 tsp: aamchur powder
1 tsp: kitchen king masala/sambar powder (optional)
1 tsp: ginger garlic paste
salt to taste
coriander leaves: finely chopped for garnishing

  • Heat oil in a kadhai, add cumin seeds, saunf, mustard seeds, curry leaves once it splutters throw in the onions and ladel it till it becomes slightly golden brown
  • Add tomatoes, ginger garlic paste , haldi powder, coriander powder, jeera powder, kitchen king masala, aamchur powder, salt and fry till the oil is seen around the edges of this mixture, if necessary add/sprinkle some water if it is too dry.
  • Once the masala is done add the pre-cooked whole green moong and mix well so as to coat the moong with the masala .
  • cover and cook for some time and take it off the flame .
  • Garnish with coriander and serve hot.

Happy Weekend!

Monday, March 8, 2010

Cauliflower Kofta Curry

India is famous for it's spiced curries, the list of curries is just endless ..the diversity of the nation plays a major role in this I guess :) The vegetarians here dont have to miss out on the taste and flavours as much as the non-vegetarians relish their meat dishes...koftas are a fine example for this. There are umpteen number of vegetables to choose from, for koftas , these vegetables are minced and mixed with spices and deep fried and dunked in rich gravies...These dishes have a Mughlai richness to them. It's said that Punjabi's rule the roost in this case:) Their love for rich food spices have given the world some great dishes to savour and treasure. Cauliflower kofta curry is one such recipe that is relished world's the recipe ...

For the koftas:
  • 1/2 kilo cauliflower, grated
  • 4 tbsps. gramflour (besan)
  • 1/2. tsp cumin seeds,
  • 1/2. tsp ginger garlic paste
  • 1.tbsp crushed mint leaves
  • Handful of chopped coriander leaves
  • 2-3 green chillies, minced
  • salt to taste

For the Curry:

  • 250 gms grated tomates
  • 250 gms green peas, boiled
  • 1/2 tsp cumin seeds
  • 1 tsp ginger strips
  • 1 tbsp dhania-jeera powder
  • 4 green chillies, slit
  • 4 tblspns. milk/yogurt
  • 1/4 tsp. turmeric powder
  • salt and red chilli powder to taste


Mix all the kofta ingredients together.Form the mixture into small balls and deep fry them to a golden colour. Heat 4 thlspns. of ghee/oil, add cumin seeds, when they start popping, add tomatoes, ginger, spices, salt and chillies. Cook the contents till the oil starts to be seen at the edges. Now stir in the peas and 2 cups of water. Boil for 10 minutes.Mix in milk/yogurt and gently stir bring the gravy to a little thicker consistency, *if desired u may mix 1-2 tsp cornflour with a little water and add this to thicken the gravy*, pour this mixture over the koftas. Decorate with coriander leaves.

Recipe adapted from "101 ways to prepare Curries", author : Aroona Reejhsinghani