Sprouted Methi & Dal Powder/Mulaivita Vendhaya Paruppu Podi

My followers knows very well that i make quite often sprouts with beans and seeds at home itself. For sprouting we dont need any specific container. A small bottle container and a dark place can make some magic also you need patience for sprouting,coz sprouts may take more than two days while some may take three days to sprout. Recently i prepared few fenugreek sprouts at home, after making some instant pickles and spicy tamarind based gravies aka kaara kuzhambu finally i prepared this incredible dal powder using some leftover fenugreek sprouts and dals.

Actually this is the first time am trying a paruppu podi with sprouted fenugreek seeds,trust me this podi turned out extremely fabulous with a mild tolerable bitterness. Am having twice a week this podi mixed with rice topped with gingelly oil or ghee. Sprouted fenugreeks, we call in tamil as  mulaivita or mulaikattiya vendhayam(முளைவிட்ட வெந்தயம்) tastes less bitter when compared to the fenugreek seeds. Anyhow this bitter better seeds are seriously very healthy and definitely a diabetic friendly dal powder which helps to reduce the sugar level in blood by frequent intake.Today is the first thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month and this healthy dal powder goes to this event too.

Moong Sprouts Thoran & Announcing Vegan Thursdays

We a group of food bloggers started a new event and named it as Vegan Thursdays, this event starts from today. The main motto of this event is to share vegan dishes from any cuisine. Most of our Indian foods are vegan, obviously most of our daily routine foods we make or eat are vegan without our knowlegde.

Veganism means abstaining from the use of animal porducts. Vegan peoples dont use dairy products,eggs,and any other animal derived substances like honey in their cooking.So we a bunch of food bloggers will be showcasing our vegan foods during thursdays, this event will held twice a month. We will be posting the first week's thursday and last week's thursday of every month. This Vegan Thursday dont have any theme and the choice of the recipes prepared by each blogger being part of this event depend upon their choice.

Anyone interested in joining us, please leave your email id in the comment section and we will contact you.

Dont forget to visit my blogger friends who are all in Vegan Thursday:
1) Sangee 2) Manjula 3) Nalini 4) Vardhini 5) Viji 6) Divya 7) Priya 8)Nayana 9)Suji

Coming to my today's recipe its completely a vegan,nutritious,protein packed healthy stir fry. Moong sprouts are excellent source of many nutrients, this thoran is a simple stir fry with usual spices. Serve this thoran with hot piping rasam, you will definitely love this combination and both together tastes absolutely divine.Easy breezy stir fry gets ready easily and you can enjoy even as a simple snacks, yep i usually finish them as a snack if there is any leftover after our lunch.Sending  to my own event Healthy Diet - Cooking with Sprouts guest hosted by Roshni.

2cups Sprouted moongdal (cooked)
1no Onions (chopped)
Salt
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curryleaves

To grind:
1/4cup Grated coconut
1tsp Cumin seeds
3nos Green chillies
4nos Garlic cloves

Grind all the ingredients under the list 'to grind' as fine paste and keep aside.

Heat the oil, let splutters the mustard seeds,urad dal and curry leaves, saute the onions until they turns transculent.

Now add the cooked moong sprouts, grounded paste and salt,cook until the moong sprouts gets well coated with grounded paste.

Serve as side dish with rice,rasam and dal.

Foxtail Millet & Moong Sprouts Pongal

Been born and brought up in South India, pongal is one of the my most favourite breakfast before few years,but i cant eat this food now for my breakfast coz i completely lost the habit of having South Indian breakfast dishes. Blame the Paris's weather or my laziness, watever its been ages i stopped making pongal for our breakfast.If we crave for this beautiful dish, i'll definitely make it for our dinner, obviously most of the South Indian breakfast dishes are now turned as our evening dinner.

Recently i tried this super healthy pongal with foxtail millet and sprouted whole green gram, i was bit skeptical about this combo and tried a small quantity. But for my surprise they turned out extremely delicious and i finished myself that small quantity of pongal. Again after two days, since i had some sprouted whole greem grams, i prepared again this pongal for my whole familly and served this nutritious dish with spicy coconut chuntey..

1cup Foxtail Millet
1/2cup Sprouted green gram
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Ghee or Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves

Wash  the foxtail millet and  sprouted moongdal together.

Take them in pressure cooker with three cups of water, ginger,asafoetida powder and salt, cook upto 3 hisses.

Meanwhile heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.

Once the pressure is released, add the tempered spices, cashews directly to the pressure cooker, toss them well until everything get well mixed.

Serve hot with sambar or coconut chutney.

Stuffed Carrot & Moongsprouts Paratha

Most of our dinner goes for parathas or rotis, my kids just love rotis with anything. Obviously rotis is one of the staple food at our home after rice. I can feed easily everyone at home with stuffed parathas. I can go for anything for stuffing,none will bother about the stuffing,even if i'll go for bittergourd stuffing,am sure they will enjoy their parathas, needless to say now how they will enjoy having parathas. By the way, am yet to make that bittergourd stuffed parathas and i dont have any idea how those bittergourd parathas will tastes.

Coming to today's paratha post, i prepared the stuffing with grated carrots and cooked moong sprouts, which i spiced simply with onions,greenchillies,garam masala powder and chaat masala. This paratha doesnt even need any side dish to enjoy,the stuffing itself will replace the side dishes usually we make for rotis.An another nutritious,very healthy parathas to enjoy without any guilt. This stuffed parathas was big hit among everyone at home and we loved it. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending  to my own event Healthy Diet - Cooking with Sprouts guest hosted by Roshni.

2cups Whole wheat flour
1/2cup Warm water
1tbsp Oil
Salt

For stuffing:
2nos Carrots(grated finely)
1cup Sprouted whole greengram (cooked & mashed)
1nos Onion (chopped)
2nos Green chillies(chopped)
1tsp Garam masala powder
1/2tsp Chaat masala
Salt

Take the wheat flour,oil and salt together in a bowl,add the warm water and knead everything as a stiff and smooth dough,keep aside for half an hour..

Take the cooked sprouted greengram,chopped green chillies,garam masala powder,chaat masala and salt, mix everything well and keep aside.

Saute the chopped onions,grated carrots with enough oil and add it to the already prepared sprouted eengram mixture,mix well.

Make medium sized balls from the dough, flatten them as small circles with the rolling pin.

Drop enough carrot-greengram masala and cover the masala by sealing the edges of the flatten dough.

Dust with flour and roll them gently as parathas.

Heat a tawa, drop this flattened  paratha over the hot tawa, drizzle few drops of oil and cook until they get well cooked..

Serve hot..

Moong Sprouts Cutlets

Have you ever tried making cutlets aka tikkis with sprouts?? if not you guys have to make some. Two days back, i pressure cooked some sprouts for making sundal for my evening snacks, but unfortunately they turned out super mushy.Instead of making a dal curry with that mushy cooked sprouts, i quickly cooked some potatoes and turned those mushy sprouts as this super crispy cutlets.They turned out extremely delicious and highly addictive. I served this crispy cutlets with sweet chilly sauce for our snacks and my kids enjoyed these sprouts cutlets thoroughly.

If you have some sprouts at home, dont forget to give a try to this nutritious cutlets. Making cutlets with sprouts is definitely a best way sneak this nutritious sprouts and quite an easiest way to feeds kids. None will notice the addition of sprouts in this cutlets coz those mushy sprouts bind very well with the cooked potatoes and this cutlets tastes almost like our usual aloo tikkis. Hope you guys arent bored of my non stop sprouts based dishes, sorry guys am catching up with some food events i really want to be a part.This is my fourth post for this misc week of blogging marathon, also check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending  to my own event Healthy Diet - Cooking with Sprouts guest hosted by Roshni.

2nos Potatoes (cooked)
1cup Sprouted greengrams (cooked)
1no Onion (chopped)
2nos Green chillies (chopped)
Few curry leaves
1tsp Garam masala powder
1/2tsp Fennel seed powder
2tbsp Cornflour
1/4cup Bread crumbs
Salt
Oil for shallow frying

Combine the cooked sprouted greengrams, cooked potatoes, garam masala powder, fennel seed powder in a large bowl.

Meanwhile heat few drops of oil and saute the chopped onions, chopped green chillies and curry leaves until the onions turns transculent.

Add this cooked veggies along with the already prepared potato-sprouted greengram mixture.

Mix everything well along with enough salt, make small balls from this mixture,flatten them and keep aside.

Make a white paste with cornflour and enough water, dip the flatten cutlets, roll over the bread crumbs.

Heat the oil for shallow frying,drop gently the already prepared cutlets and fry on both sides in medium flame until the crust turns golden brown..

Enjoy with ketchup for evening snacks..

Tawa Sprouted Channa

As i told earlier, i prepared some moong and channa sprouts at home, also guys i have already today that this week is somewat going to be a sprouts week here.Yep you will be able to see some sprouts dishes i cooked in my kitchen with homemade sprouts. My today's recipe is tawa channa, recently i crossed this dish at Tarla Dalal's space and bookmarked it immediately. Once am done with chickpeas aka channa sprouts, i prepared this healthy tawa sprouted channa yesterday and enjoyed with some rotis for our dinner.Eventhough Tarla dalal suggested this tawa channa for snacks, they sutis prefectly as side dish for rotis too.

Since i used sprouted channas,needless to say how nutritious this dish is. Dont worry if you dont have sprouts,you can use very well the soaked and cooked chickpeas for making this wonderful dish.With wonderful flavours, this tawa channa gets ready very much easily and even i loved this tawa sprouted channa with rice too. Now the choice is yours and make some tawa channa when time permits. Sending this vadas to my own event Healthy Diet-Cooking with Sprouts hosted by Roshni and to Only Legumes guest hosted by Nalini,event by Pari.This is my third post for this misc week of blogging marathon, also check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

2cups Sprouted channa/chickpeas (cooked)

1no Onion (big &chopped)

2nos Tomatoes(chopped)

1tsp Ginger garlic paste

1/2tsp Chilly powder

1/4tsp Turmeric powder

1no Green chilly (chopped)

1tbsp Coriander powder

1/2tsp Cumin powder

1tsp Tandoori masala

1/2tsp Chaat masala

1tbsp Amchur/dry mango powder

1tbsp Kasuri methi (dry fenugreek leaves)

Salt

Chopped coriander leaves

Heat the oil in a pan, add the onions and saute for few minutes.

Add the ginger-garlic paste, tomatoes and cook in medium flame.

Add some water and cook for few more minutes.

Add the chilli powder, green chillies, turmeric powder, coriand powder, cumin powder,tandoori masala powder, chaat masala, dried mango powder,few chopped coriander leaves to the cooking veggies.

Add some water and cook everything for few more minutes.

Add the dried fenugreek leaves,sprouted channa and salt and cook again for few more minutes until the chickpeas gets well coated with the spices.

Add the coriander leaves and put off the stove.

Sprouted Moongdal Dumpling Kurma

Usually i'll make sprouts at home mostly with green moong and very rarely with chickpeas, these both are my favourite legumes for sprouts. Few days back, i prepared sprouts with a kg of green moongs, obviously most of my next posts will definitely have moong sprouts in it. Sorry guys i cant help you all here coz i seriously want to send my entries to my own event Healthy Diet - Cooking with Sprouts guest hosted by Roshni. If you guys would have prepared anything with sprouts,dont forget to send your entries to Roshni. Sprouts are quite rich in proteins and definitely have many healthy nutritional values.

You can make sprouts with any legumes but somehow i feel comfortable with both moongdal and chickpeas. Coming to today's post, its a healthy kurma i prepared few days back with sprouted green moong,they turned out extremely delicious and goes awesome along with rice and rotis. We had this kurma for our lunch and had the same kurma for our dinner with chappathis. If you have sprouts at home give a try to this kurma,am sure you will love it. For this week of blogging marathon, am catching up with some food events as misc theme and obviously am sending this healthy dish to my event.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

For Dumplings:
3cups Sprouted green moongdal
1/2tsp Grated ginger
2nos Green chillies (chopped)
Salt
Few coriander leaves (chopped)

Grind the sprouted green moongdal as bit coarse paste.

Fnally add the chopped coriander leaves,grated ginger and salt, mix everything well..

Make small lemon sized balls from the grounded paste and steam cook them for 10-15minutes in an idly cooker..

For Kurma:
10-15nos Steamed sprouted moongdal dumplings
1no Onion (chopped)
1no Tomato (chopped)
3nos Green Chillies (slit opened)
1/2tsp Garam masala powder
1tbsp Coriander powder
1/4tsp Turmeric powder
2nos Bayleaves
1tsp Ginger garlic paste
1tbsp Kasuri methi
Salt
Oil

To Grind:
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
1/4cup Grated coconut
1/2cup Yogurt
1tbsp Poppy seeds

 Grind all the ingredients from the list 'to grind' as fine paste and keep aside...

Heat enough oil in a kadai, add the bay leaves and fry until they turns brown.

Add immediately the chopped onions, chopped tomatoes,slit opened green chillies, ginger-garlic paste and saute everything well until the raw smells goes away.

Cook everything in simmer for few minutes with coriander powder,garam masala powder,turmeric powder,grounded paste with lid closed.

Finally add enough water to the kadai and cook in medium flame for few minutes.

Once the kurma turns thickens,drop gently the steamed balls, kasuri methi,cook for few more minutes.

Put off the stove.

Serve hot with rotis and rice..

Sprouted Moongdal Masal Vadas

I do prepare sprouts at home whenever i feel like cooking with sprouts, one of the most common sprouts i like to make and cook with is the famous protein packed green moongdal sprouts. I prepared few green moongdal sprouts last weekend at home and prepared with them these beautiful crispy vadas for the Tamil new year celebration. Seriously this vadas are simply awesome, tastes exactly like our usual channadal masal vadas. 

They goes awesome as side dish as well as an excellent evening snacks when served along with some spicy chutney.Sprouted moongdal suits tremendousmy awesome for making this healthy fritters,yep since they have prepared with sprouts eventhough they are deep fried, these vadas are definitely healthy.We couldnt stop munching them and enjoyed along with sago kheer.

2cups Green moongdal sprouts
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Ginger (chopped)
Few Curry leaves
2nos Garlic cloves (crushed)
1/2tsp Fennel seed powder
Salt
Oil for deepfrying

Grind the sprouted moongdal as coarse paste without water, if its too hard to grind,just sprinkle some water.

Add the chopped onions, chopped green chillies, chopped ginger pieces,crushed garlic cloves, curryleaves, fennel seed powder and salt, mix everything well.

Meanwhile heat the oil for deep frying, take a small ball from the grounded sprouted moongdal mixture, flat them in your palms and gently drop them in hot oil.

Fry them until they get well cooked, strain the excess of oil with a paper towel..

Serve hot with spicy coconut chutney.

Brussels Sprout Thoran

Its been ages i cooked brussels sprout,few days back i picked a packet of those tiny brussels sprout from my farmer's market, while bloghopping i got hooked to Achu Amma's Brussels sprout thoran and i could stop myself to make this yummy thoran..Thanks to Reena for sharing this super quick,delicious and healthy thoran, we just loved having this thoran with hot piping rasam rice..Seriously its a best and better way to sneak this healthy brussels sprout..

2cups Brussels sprouts (grated)
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
1/4cup Grated coconut
Oil
Salt

Heat enough oil, let splutters the mustard seeds, urad dal,green chillies and curry leaves, now add the chopped onions and cook until the onions turns transculent..Add the grated brussels sporut with turmeric powder and salt, cook in simmer until the veggies get cooked..

Finally add the grated coconut,cook for few minutes and put off the stove..Enjoy with rice and any sort of gravy..

Sprouted Green Moongdal & Corn Dosa

Have you even combined both sprouted green moongdal and corn kernels together for making a non fermented dosa batter, if not you should definitely give a trial..I tried out today this dosa for our dinner, needless to say that this dosa sounds and tastes exactly like the famous 'pesarattu', a green moongdal based dosa famous in Andhra..The addition of fresh corn kernels doesnt changed the taste and the texture of this dosa..We had a nutritious and super crispy dosas for our dinner along with spicy coconut chutney...If you dont have fresh corn kernels,dont worry you can use very well the canned sweet corn kernels or frozen corn kernels available in market..Sending  my own event CWS-Corn guest hosted by Shylaja of South Indian Recipes,Sending to SYF&HWS-Cumin seeds guest hosted by Anusha, event by Anu & Jyoti's Healthy & Hearty..

2cups Sprouted whole moongdal
1/2cup Fresh corn kernels or canned sweet corn kernels
1/4cup Parboiled rice (soaked for an hour)
2nos Green chillies
1tsp Ginger (grated)
1tsp Cumin seeds
Salt

Grind together the sprouted moongdal,soaked parboiled rice,corn kernels along with green chillies,grated ginger,cumin seeds and salt as bit coarse paste with enough water.

Heat a non stick pan,pour a laddle of dosa batter to the hot pan, spread the dosa batter gently as a circular disc,drizzle some oil and cook on both sides until the dosa gets well cooked..

Serve hot with any sorts of spicy chutneys..

Zucchini & Sprouted Greengram Soup

I never stopped making soups for our dinner with the famous low caloric vegetable zucchinis..This time since i had some leftover green gram sprouts, i just added them along with zucchinis for making this simple,quick and easy breezy soup for our yesterday dinner, serve this warm and super filling nutritious soup with a simple sandwich prepared either with meats or with fresh vegetables,am damn sure you will have a super satisfying dinner...A super comforting soup to enjoy without any hesitation while its chilled and rainy outside..Sending to my own event Healthy Diet-Warm Soups, FFNFF guest hosted by Priya Sreeram,event by Priya & Sudha's Love for Lentils..

3cups Zucchini (chopped)
1cup Sprouted green grams
1no Onions (big & chopped)
3cups Vegetable stock water
Salt
Pepper powder
1tsp Dry parsley leaves
Olive oil

Heat enough oil in a pan, add immediately the chopped onions,saute until they turns transculent, add immediately the chopped zucchinis,sprouted green grams, saute everything for few minutes, finally add the vegetable stock water,water (if needed) with enough salt, dry parsley leaves,pepper powder  and bring everything to boil..

Cook in simmer until the veggies get well cooked,put off the stove...Serve warm with a sandwich..

Sprouted Green Peas Masala

If you are searching for a prefect side dish for rotis or parathas, you have a give a try to this great looking coconut and cashew nuts based masala with sprouted greenpeas...This masala goes for a special masala paste with coconut,poppy seeds,tomatoes and cashew nuts, adding cashew nuts in the masala paste gives super thickness  and mildly richness to this simple masala...You can also serve this delicious masala even along with spiceless rice dishes like ghee rice or cumin rice, this masala goes awesome even along with soft idlis or crispy dosas, yep you have numerous choices to enjoy this yummy masala..Sending to  Vardhini's U event..

2cups Sprouted green peas
1no Onion (chopped)

3nos Green Chillies (slit opened)
1tbsp Coriander powder
1/4tsp Turmeric powder
2nos Bayleaves,cloves,cinnamon sticks
1tsp Ginger garlic paste
2tbsp Coriander leaves (chopped)
Salt
Oil

To Grind:
2nos Tomatoes

6nos Cashew nuts
1tsp Fennel seeds
1/4cup Grated coconut
1tbsp Poppy seeds

 Grind all the ingredients from the list 'to grind' as fine paste and keep aside...Cook the sprouted green peas with enough water and salt until they turns soft,drain the excess of water and keep aside..

Heat enough oil in a kadai, add the whole spices and fry until they turns brown, add immediately the chopped onions, slit opened green chillies, ginger-garlic paste and saute everything well until the raw smells goes away... cook everything in simmer for few minutes with coriander powder,turmeric powder,grounded paste until the oil gets separates, add immediately the cooked sprouted green peas, cook for few minutes again...finally add enough water to the kadai and cook in medium flame for few minutes..once the kurma turns thickens,put off the stove and add the coriander leaves..

Serve hot as rotis & rice..

Baked Beets & Sprouted Black Chickpeas Cutlets

I  prepare sprouts quite often at home, this time i prepared some sprouts with black chickpeas which i cooked  later and  combined with cooked beets to make these healthy and guilt free baked  cutlets for our yesterday's snacks..I completely skipped cooked potatoes and replaced them with cooked sprouted chickpeas, needless to say these delicious cutlets tastes absolutely marvellous when served along with sweet chilli sauce or either tomato ketchup..Indeed, these cutlets are definitely healthy and personally i felt its quite an easy and best way to feed  beets and sprouted black chickpeas to my kids, they just enjoyed these cutlets with ketchup.

1cup Beets (cooked and grated)
2cups Sprouted black chickpeas (cooked )
1no Onion (chopped)
1tsp Red chilly powder
1/2tsp Jeera powder
1tsp Garam masala powder
1/4cup Corn flour
1/4cup Bread crumbs
Salt
Few coriander leaves
Oil for brushing the cutlets

Mash well the cooked sprouted black chickpeas,take along with the cooked and grated beets with red chilly powder, jeera powder, garam masala powder, chopped coriander leaves and salt...Heat few drops of oil and add the chopped onion to the hot oil and saute until the onions turns transculent, add the cooked onions to the sprouted black chickpeas-beets mixture and mix everything well...Make 10-12 balls  from the prepared mixture and flatten it as cutlets..

Mix the corn flour with enough water as white paste..dip each cutlets in white sauce and roll it evenly in bread crumbs,keep in fridge for an hour..Preheat the oven to 350F, line a baking sheet over a baking tray, brush the baking sheet with enough oil, arrange the already prepared the cutlets,brush again the cutlets with enough oil and bake for 20-25minutes (turn atleast  twice while baking) until the crust turns brown..

Enjoy warm with ketchup..

Dahi Sprouted Greengram & Black Urad Vadas

Dunno whether you guys might be intrigued to see this mildly ugly black vadas submerged in tempered buttermilk,but they are truly addictive and quite irresistible vadas to enjoy simply as side dish with any sort of rice dishes,but we enjoyed those deep fried beauties as dahi vadas..Since there were some leftover sprouted moongs i simply combined with soaked black urad dals just to give a trial, but seriously they turns out absolutely prefect and crispy..Honestly when i served everyone at home,they dont even want to touch their plate with these black vadas,when i proposed them to have a spoon of this fritters with tempered curd, they thoroughly enjoyed having this dahi vadas and finished their plates very much quickly..Sending to my own event CWS-Moongbeans..

1cup Sprouted greengrams
1cup Black urad dal (soaked for two hours)
1cup Onions(finely chopped)
3nos Green chillies(chopped)
1tsp Fennel seeds (crushed)
Few Curry leaves(chopped)
Few Coriander leaves (chopped)
1tsp Ginger (chopped)
Salt as per taste
Oil for deepfrying

For Tempered Dahi:
2cups Buttermilk
1tsp Mustard seeds, urad dal
1tsp Grated ginger
Curry leaves
Few coriander leaves

Grind both urad dal and sprouted green grams without water,add the salt to the dals mixture,this help the dals to grind together well, now add the chopped onions, chopped green chillies, chopped ginger pieces, chopped curry leaves,crushed fennel seeds and chopped coriander leaves..mix everything well with your fingers..

Heat oil for deepfrying, take a small ball from the vada batter, drop gently one by one to the hot oil..deep fry the vadas until they turn brown, fry everything as small batches, drain the excess of oil with a paper towel..


Meanwhile let fry the mustard seeds, urad dal, grated ginger, curry leaves in hot oil and keep aside, beat the buttermilk and add the tempered spices and salt, mix well..take this tempered buttermilk in a shallow bowl and drop gently the fried vadas and add the coriander leaves and enjoy immediately..


You can serve this dahi vadas topped with any sort of chutney or with a dash of amchur powder..

Sprouted Greengrams & Paneer Stuffed Paratha

Healthy stuffed parathas with a super nutritious,protein packed filling, i simply prepared a quick and super delicious masala with some leftover pressure cooked sprouted greengrams and grated paneer which is spiced simply with onions,green chillies,ajwain seeds,curryleaves and garam masala powder..Anything with paneer is our family favourite, i can feed easily anything combined with paneer..Obviously this parathas vanished easily and even they doesnt need any side dish to serve with..Since my teddies are bored with dishes prepared with sprouted greengram,i masked those healthy greengrams with paneer and served this healthy parathas yesterday for our dinner, none at home noticed the 'secret ingredients..Sending to Deceptively Delicious guest hosted by Pavani,event by Srivalli and Vardhini's LGSS-Stuffed Paratha event by Vatsala..

1cup Paneer (scrambled)
1/2cup Sprouted greengrams (cooked)
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Garam masala powder
1/4tsp Ajwain seeds
Few curry leaves
Salt
Oil
2cups Wheat flour
1/2cup Yogurt
Salt
Oil for cooking

Heat enough oil, fry the ajwain seeds and curry leaves, add immediately chopped onions,chopped green chillies until they turns brown, add the scrambled paneer,cooked sprouted greengrams and  garam masala powder with salt,cook in simmer for few minutes..Keep aside and let them cool..Make small balls from this masala..

Take the wheat flour,gradually add the yogurt,water (if needed) and turn as soft and smooth dough,keep aside for half an hour..Make 10-12medium sized balls from the dough,dust with enough flour and roll as circles,gently place the already prepared masala ball, seal the edges and roll again as flat disc...

Heat a tawa, drop the rolled parathas,drizzle oil and cook on both sides until they get well cooked,enjoy hot..

Sprouted Greengram & Spinach Pakoda

Weather is getting super nasty with mist since yesterday..Definitely some deep fried beauties will make us feel better na,thats the reason i simply prepared this wonderful looking pakoda with sprouted greengram and chopped spinach, this combo tastes super marvellous and prefect to enjoy with a cup of hot tea for a chilled evening snacks..Eventhough its deep fried,these pakodas are quite nutritious, needless to say its absolutely addictive..Sending to Radhika's Winter Carnival..

2cups Sprouted greengrams
1/2cup Spinach (chopped)
1nos Onion (big & chopped)
2nos Green chillies (chopped)
1tsp Fennel seeds (crushed)
1tsp Ginger (grated)
Few curry leaves
Salt
Oil for deepfrying

Grind the sprouted greengram without water or sprinkle some water to turn as a smooth paste, add the finely chopped spinach,chopped onions,chopped green chillies,crushed fennel seeds,grated ginger and few curry leaves and salt,mix everything well..

Heat oil for deep frying, take a small ball from the prepared batter and drop gently to the hot oil,fry the pakodas gets well cooked,fry in small batches,drain the excess of oil with a paper towel..

Serve hot with sweet chilly sauce or tomato ketchup..

Mixed Veggies & Sprouted Greengram Cutlets

Believe me or not, none at home noticed that i have added sprouted cooked greengrams in this wonderful looking crispy cutlets..Wat an incredible way to sneak those protein packed sprouted greengrams na, seriously everyone at home enjoyed this delicious cutlets simply with ketchup and this yummy cutlets vanished very much quickly once i served everyone at home for our snacks few days back..Definitely a prefect snack to enjoy with a cup of tea or coffee while the weather is too cold outside..We just loved it, check out the other marathoners running the 10th edition of blogging marathon here,sending this yummy cutlets to my own event CWS-Moong Beans & to Srivalli's Snacks Mela..

2nos Potatoes (cooked)
1/2cup Carrot (cooked)
1/2cup Greenpeas (cooked)
1/2cup Sprouted greengrams (cooked)
1no Onion (chopped)
2nos Green chillies (chopped)
Few curry leaves
1tsp Garam masala powder
1/2tsp Fennel seed powder
2tbsp Cornflour
1/4cup Bread crumbs
Salt
Oil for shallow frying

Combine the cooked carrot,caooked greenpeas,cooked sprouted greengrams, cooked potatoes, garam masala powder, fennel seed powder in a large bowl, meanwhile heat few drops of oil and saute the chopped onions, chopped green chillies and curry leaves until the onions turns transculent..Add this cooked veggies along with the already prepared mixed veggies-sprouted greengram mixture..Mix everything well along with enough salt, make small balls from this mixture and keep aside..Make a white paste with cornflour and enough water, dip the rolled balls, roll over the bread crumbs and make as oval shaped patties..

Heat the oil for shallow frying,drop gently the already prepared patties and fry on both sides in medium flame until the crust turns golden brown...Enjoy with ketchup for evening snacks..

Creamy Zucchini & Sprouted Greengram Soup

Serve this warm soup for our lunch or dinner, you will definitely have a super delicious and comforting dinner or lunch..I used some leftover sprouted green grams with zucchini for making this super filling soup for our yesterday's dinner, i simply served this bowl of healthy and protien packed soup with a slice of veggie pizza and we had a fabulous dinner..I used low fat cream to turn this healthy soup to give a silky creamy texture and we just loved it..Since this soup suits prefectly for wintery evening dinner,needless to say its my 4th entry for blogging marathon,do check out other marathoners running this beautiful event here..Sending to Susan's MLLA guest hosted by Simona..

3cups Zucchini (chopped)
1cup Sprouted green grams
1no Onions (big & chopped)
3cups Vegetable stock water
3tbsp Coriander leaves (chopped)
Salt
Pepper powder
1/2cup Low fat cream
Olive oil

Heat enough oil in a pan, add immediately the chopped onions,saute until they turns transculent, add immediately the chopped zucchinis,sprouted green grams, saute everything for few minutes, finally add the vegetable stock water with enough salt, pepper powder and coriander leaves and bring everything to boil..

Cook in simmer until the veggies get well cooked..put off the stove, add the low fat cream and blend it as thick and smooth soup..Serve warm topped with sour cream and few dry parsley leaves..

Sprouted Moongdal & Quinoa Dosa

Are you searching for a non fermented dosa recipe??,this dosa suits prefectly for ur search, yep this dosa sounds and looks exactly like pesarattu but i used sprouted whole moongdal instead of soaked whole green grams usually we go for making usual pesarattu dosas..I skipped adding rice in this dosa and went for quinoa, needless to say this dosas are quite filling,nutritious and highly protein, this delicious green dosas tastes super marvellous when served along with spicy coconut chutney or simply with spicy garlic chutney, this healthy dosa doesnt need fermentation and you can make your dosas immediately once you finish grinding your dosa batter..

2cups Sprouted whole moongdal
1/2cup Quinoa (soaked for two hours)
2nos Green chillies
1tsp Ginger (grated)
1tsp Cumin seeds
Few coriander leaves

Grind together the sprouted moongdal, soaked quinoa along with green chillies,grated ginger,cumin seeds and few coriander leaves and salt as bit coarse paste with enough water..You can either make this batter before making dosas or you can leave them room temperature before making dosas..

Heat a non stick pan,pour a laddle of dosa batter to the hot pan, spread the dosa batter gently as a circular disc,drizzle some oil and cook on both sides until the dosa gets well cooked..

Serve hot with any sorts of spicy chutneys..

Sprouted Yellow Peas Sundal

Yellow peas are excellent source of cholesterol lowering fiber also manage blood sugar disorders..I normally make sundal for snacks just by soaking and pressure cooking those dried yellow peas, for a change i prepared yellow peas sprouts myself and made this delicious easy breezy sundal to enjoy for our evening snacks...These yellow peas are rich in minerals,vitamins and obviously rich in proteins,they provide instant energy..Needless to say once they are sprouted,we cant even imagine their health benefits...This sundal are quite filling,nutritious also healthy, a wonderful snack for any aged peoples...



3cups Sprouted yellow peas
1/2tsp Mustard seeds
1/2tsp Urad dal
2nos Dry red chillies
1/4tsp Asafoetida powder
2tbsp Grated coconut
3nos Curry leaves
Salt
Oil

 Cook the sprouted yellow peas with enough salt in hot water or either pressure cook upto one whistle...Drain the excess of water and keep aside..heat a tablespoon of oil and add the mustard seeds, urad dal, dry red chillies, asafoetida powder and curry leaves, let the turns brown...add immediately the cooked sprouted yellow peas to the pan and saute for few minutes, finally add the grated coconut, give a stir and put off the stove..

Serve warm as snacks!