Tuesday, August 31, 2010

Sprouted Chickpea Bread

I have bookmarked this sprouted chickpea bread from Umm Mymoonah's Sprouted chickpea bread which she send from my Let's Sprouts event..I tried this bread last week using sprouted chickpeas and this bread was really delicious when they were still warm when served along with nutella spread or else with salted butter...We enjoyed having this healthy bread for our snacks with a cup of coffee..I prepared this bread with few changes according to my taste by adding dry basil leaves, whole wheat flour and fennel seeds instead of dry fenugreek leaves and caraway seeds as the original recipe went for..Thanks a ton to Umm for sharing this healthy, nutritious and beautiful bread...Am sending this bread to Only Event-Low Oil/Low Calorie guest hosted by Priya, event by Pari..

Sprouted Chickpea Bread

2+1/2cups Wholewheat flour
1/4cup Sprouted chickpeas
1tbsp Dry basil leaves
1tbsp Yogurt
3/4tsp Active dry yeast
1tbsp Oil
1/2tsp Sugar
1/2cup Luke warm water
1tbsp Fennel seeds

Grind the sprouted chickpeas as a coarse paste, in a large bowl take the flour,sprouted chickpeas, dry basil leaves,yogurt, dry yeast, oil, sugar salt, fennel seeds (keep some fennel seeds aside) and water, mix everything together to make a smooth dough, cover the bowl with a lid and leave it in a warm place for two hours..

Once they get doubled their volume, punch down the air and knead the dough for few minutes..I used rectangular mould for making out this bread, flatten the dough and sprinkle the fennel seeds over the dough..Cover it and leave it until they rise again..Preheat the oven to 350F..Arrange the flattened dough in the oven and bake for 20minutes or until the crust turns brown..

Serve with any spread or simply with salted butter..

Mercimekli Pilav - Turkish Rice N Lentils Pilaf

Our long date Turkish friend prepared this rice and lentils pilaf when she invited us quite a long back to her home..I loved this simple, delicious pilaf when she served along with their style of lamb meat stew...As most of us know that am in full swing to try and taste Turkish cuisine, i prepared this pilaf as per my friend's instructions, yeah i called her before preparing this pilaf to make sure myself that this pilaf doesnt go of any special spices or herbs..This pilaf goes simply for either green lentils or brown lentils (horsegram) sauteed with chopped onions in olive oil and cooked along with white rice,pepper powder and salt..Very quick pilaf to enjoy anytime with any sort of side dish..Sending this pilaf to AWED-Turkey guest hosted by Janet, event by DK..

Mercimekil Pilav

2cups Rice
3/4cup Brown lentils
1no Onion (chopped finely)
3tbsp Olive oil
4cups Water
Pepper powder

Cook the lentils with enough water and salt until they get cooked...dont overcook them and keep aside...Heat the olive oil in a large vessel, saute the chopped onions until they turns transculent, now add the rice and saute for few minutes..add the water,pepper powder and salt to the rice..bring everything to boil and cook in simmer until the rice get cooked, now add the cooked lentils to the cooking rice, cook for few minutes..Put off the stove...Close the vessel with a lid and let the rice sit for atleast 10minutes before serving..

Serve warm with any stew..

Monday, August 30, 2010

Celebrating Two Years Of Blogging With Microwave Badam Peda

Yahooo!!!! two years of blogging, never thought of reaching this milestone and am very excited to annouce that nothing is possible without this blogsphere family..Thanks a ton for being besides with me for celebrating this beautiful day..Join ur hands with me to celebrate this two years of blogging with microwave badam peda..It has been a long i prepared pedas and i really wanted to prepare some pedas using blanched badams since i have a packet of badams in my fridge quite a long, yep its almost time to finish them as something else...Finally my little brain pulled me to try out some pedas using milk powder,grounded badam paste with milk, sugar and ghee...This badam peda takes just 5 minutes to get ready(cooking time depends upon ur microwave oven) and they tastes truly fabulous, a quick sweet to enjoy anytime for any occasions..I got almost 25 tiny badam pedas and to be honest i have just 5pedas that too i kept aside for my hubby,they vanished within few minutes and my little one didnt stop having them..Needless to say we enjoyed having this beautiful cute looking pedas..

MW Badam Peda

1cup Almonds/Badam (blanched)
1/2cup Milk Powder
1/3cup Milk
1tbsp Ghee
1/2cup Sugar

Grind the blanched almonds with milk as fine & thick paste..take this grounded paste, milk powder, sugar in a microwave safe bowl and cook in microwave oven for 5 minutes, take them out and give a stir..Let them get cool, make tiny pedas from the mixture and springle some broken almond flakes over the pedas..

Conserve them in air tightened box and enjoy...

Aloo & Tomato Kurma

Potatoes are always our favourite veggies, they have their own place in my vegetable basket..Its has been a long i prepared kurma with potatoes and tomatoes, as i bought some juicy ripen tomatoes which are sitting sadly in my fridge asking me to turn them something delicious i wanted to combine both potatoes and tomatoes to make this delicious gravy..Usually i always makes potato kurma without using coconut milk and make a paste using fried grams and spices, this time i didnt went for them and completely replaced them with coriander powder, grounded tomato paste,fennel seed powder and thick coconut milk to making this droolworthy kurma, this kurma goes terribly awesome along with rice, rotis,any breakfast dishes and simply with toasted bread slices.

Aloo Kurma

2cups Potatoes (cubed)
1no Onion (big & chopped)
2nos Tomatoes (big & juicy)
1tbsp Coriander powder
1tsp Fennel seed powder
1/2tsp Cumin seed powder
1/4tsp Turmeric powder
1tsp Red chilly powder
1cup Thick coconut milk
2nos Bayleave, cloves,cinnamon stick & cardamom seeds
1tsp Ginger garlic paste
Mint leaves (chopped)

Heat enough oil, fry the whole spices until they turns brown, add immediately the chopped onions and ginger garlic paste, saute everything until the raw smells goes away, meanwhile grind the tomatoes as fine paste, now add the fennel seed powder, cumin seed powder, red chilly powder to the cooking onions along with salt, saute for few minutes, now add the coriander powder,turmeric powder and cubed potatoes, cook for few minutes again, now add the tomato paste, cook for 5 minutes, finally add the coconut milk,water to make a thick kurma, check for salt..Bring everything to boil and cook in simmer until the oil gets separates..

Add the chopped mint leaves and serve hot..

Sunday, August 29, 2010

Kuskulu Mercimel Çorbası - Turkish Red Lentil Soup With Couscous

U may think am in cooking up Turkish foods almost everyday, u rnt wrong yep even our sterday's dinner was this Turkish red lentil soup cooked along with couscous, i couldnt stop myself to cook up some beautiful dishes from Turkish cuisine, this soup with red lentils and couscous was really filling, nourishing and very tasty soup when served along with toasted bread slices.

We loved having this warm red lentil soup with couscous for our dinner and we enjoyed having this filling soup along with toasted cream cheese sandwich, both together turned out our dinner prefectly..I found this delicious and hearty soup here and the click itself tempts me a lot to try out,

Turkish Red Lentils Soup With Couscous

1/2cup Red lentils
1/2cup Couscous
1no Carrot (diced)
1tsp Paprika powder
2tbsp Butter
6cups Vegetable Stock water
1/4tsp Pepper  powder

Heat the vegetable stock in a pressure cooker, once it starts boiling add the red lentils and diced carrots and cook until the veggies and lentils get well cooked..add the couscous and cook for another 10minutes, put off the stove and add salt..

Heat the butter in a pan, add the paprika and let it sizzle for few seconds..While serving the soup in bowls,pour the butter and paprika on the top of the soup and serve immediately...

Saturday, August 28, 2010

Microwave Tomato & Babycorn Pulao

I love making pulaos through microwave oven since it doesnt take our time if we are busy..I prepared this tomato and babycorn pulao sterday for ur lunch and served this droolworthy rice with spicy potato fry..Both together tastes fantastic and turned out our lunch superb..This pulao goes for simple ingredients and gets ready prefectly within less than an hour and this pulao tastes marvellous served even along with papads or with hard boiled eggs...Even a bachelor can prepare this pulao easily using microwave oven..Simple and easy pulao which suits prefectly also for lunch box menu as well as for a potluck party thats y am sending this delicious pulao to Srivalli's MEC-Potluck Party and again to her 365Days of Microwave Cooking and also sending to Healing Foods-Tomato guest hosted by PJ, event by Siri..

MW Tomato & Babycorn Pulao

2cups Basmati rice
1cup Babycorn (slices as small bites)
2cups Coconut milk
1cup Water
1no Onion (big & chopped finely)
3nos Tomatoes (big & juicy)
1tsp Ginger garlic paste
2nos Green chillies (slit opened)
1/2tsp Red chilly powder
1/2tsp Garam masala powder
1tsp Fennel seed powder
2nos Bayleaves, cloves, cardamom seeds & cinnamon stick
2tbsp Oil+ghee
Few coriander leaves

Wash and soak the basmati rice for 15 minutes and strain the rice, keep aside..Heat the oil and ghee in a microwave safe bowl for 2minutes in high in a microwave oven..Add the bayleaves, cloves, cardamom seeds and cinnamon stick and cook in high for 5minutes, add immediately the finely chopped onions, chopped tomatoes, ginger garlic paste, slit opened green chillies and fennel seed powder, cook everything for 10minutes (stir in between) until the veggies get cooked and raw smells goes away..now add the red chilly powder, garam masala powder, chopped babycorn pieces and salt, cook everything again for 10minutes in high (stir twice)..now add the coconut milk and water, cook for 10minutes in high (stir in between)..

Finally add the soaked basmati rice, cook now for 20minutes in high in microwave oven (stir twice in between) until the rice gets well cooked..Enjoy this delicious pulao with papads, spicy potato fry or else with boiled eggs..

Elma Cayi - Turkish Apple Tea

Turkish Apple tea was introduced to the local markets especially for tourists few years ago, this tea have nothing when compared to the traditional Turkish Black tea, this tea is caffeine free, slightly sweetened with mild apple flavour..I found this apple tea here and Binnur, the author of Turkish Cook Book says that Apple tea speeds up metabolism increases the amount of urine, as this tea is prepared by boiling apples and oranges with its skins, the orange skins have citric acid and this citric acid helps for losing weight and the mineral salts found in this apple tea acts as urine remover and blood cleaner..Apple tea also strengthens both the heart and stomach, this apple tea get ready easily and this tea goes for simple ingredients..Sending this apple tea to AWED-Turkey guest hosted by Saveur, event by DK..

Turkish Apple Tea

2nos Red apples
1no Orange
1no Cinnamon stick
2nos Whole cloves
4cups Water
Honey as per need

Dont peel the apples and dont remove the seeds, just slice them as 4pieces, dont peel the orange and slice them as 4pieces..Take the sliced fruits, cinnamon stick, cloves and water in a saucepan, bring everything to boil, put the flame in simmer and cook until the fruits get cooked..Strain the cooked water in a bowl by pushing gently the cooked fruits with a back of spoon to remove the liquid completely..

Pour in tea glasses and add honey as per ur need..Enjoy the warm apple tea..

Friday, August 27, 2010

Badmeli Muhallebi - Turkish Almond Milk Pudding

Turkish cuisine is one of the familiar cuisine for me coz Turkish peoples took an important place here in Paris, each and every corner of the street will absolutely have Turkish fast food shops and their famous kebabs are our all time favourite...I wanted to share this delicious chilled milk pudding prepared very often among Turkish people with many variations, some will prepare just with rice flour and corn starch perfumed with rose water or orange flower water, or else with nuts like almonds or with rice..I prepared my version of muhallebi with blanched and pureed almonds perfumed with almond extract..This pudding tastes awesome when they are served chilled along with chopped nuts or with a scoop of vanilla icecream..

Turkish Almond Muhallebi

5cups Milk
1/2cup Almonds (blanched)
1/2tsp Almond extract
3/4cup Sugar
2tbsp Riceflour
2tbsp Corn starch
Few pistachios (powdered)

Grind the blanched almond with a cup of milk as fine paste..Whisk the rice flour, corn starch in a bowl with a cup of milk..Now add the sugar and 3cups of milk in a large pot along with almond extract and bring them to boil, slowly add the almond-milk mixture in it..Stir well and finally add the flour mixture in it and stir continously..When its get thicker, put off the stove..

Pour this mixture in a bowl or ramequins and let them cool.. Arrange them in refrigerator and let them sit for two hours..Serve with icecreams or topped with powdered pistachios..

Thursday, August 26, 2010

Sprouted Chickpeas & Tomato Rasam

Most of us will definitely say that they can simply survive just with hot steaming rasam and rice, i love rasam and i do often, whenever i prepare rice i'll immediately goes for rasam with anything, today i prepared this sprouted chickpeas in rasam along with ripen tomatoes..both together works out wonder and this rasam turned out really very delicious and fantastic..I pressure cooked sprouted chickpeas and grounded them as fine paste and prepared this pureed chickpeas and smashed tomatoes prepared along with home rasam powder as a droolworthy rasam..We loved it with papads and pickles...Sending this delicious rasam to Healing Foods-Tomato guest hosted by PJ, event started by Siri and to Suma's Sidedishes From India and finally to Apy's My Favourite Recipe and finally to CWF-LB-Chickpeas guest hosted by Nithu, event by Kiran and finally to Neha's Kid's Menu..

Sprouted chickpeas & Tomato Rasam

1/2cup Sprouted chickpeas (cooked & pureed)
2nos Tomatoes (small & ripen)
1tsp Rasam powder
2nos Garlic (crushed)
1tsp Lemon juice
3nos Curry leaves
1/2tsp Mustard seeds+cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
Few curry leaves
2tsbp Chopped coriander leaves

Smash the tomatoes nicely, add the cooked and pureed sprouted chickpeas,crushed garlic cloves also add rasam powder, salt n 1 cup of water...heat a tsp of oil, add the mustard seeds, cumin seeds, asafoetida powder and red chillies, let them splutters..add the curry leaves,tomato and pureed chickpeas water immediately, let them boil..put of the stove once they starts boiling add the lemon juice n chopped coriander leaves..

Serve hot with rice!!

Steam Cooked Chocolate Cake

After trying out a simple and quick chocolate cake as vegan version through microwave oven, i went this time for steam cooked version but not as vegan version, i used this time some eggs, yogurt and oil instead of butter..I tried making this steam cooked cake for the first time at home and they turned out very moist and soft eventhough the cooking process goes for approximately 45minutes in simmer..This cake was extremely delicious when served even after a day also super yummy along with a scoop of vanilla icecream, While making this cake i realized that greased vessel doesnt help us much coz i had a hard time for removing my cake from the vessel,next time if i'll make this cake in vessels, i'll be definitely using baking sheet or parchement sheet for easy moulding..Sending this cake to No Bake Cake Event and to Pari's Only Kid's Delight...

Steam Cooked Chocolate Cake

3cups All purpose flour
2cups Sugar
3nos Eggs
1cup Yogurt
1cup Canola oil
150grms Dark chocolate bar
1tsp Baking powder
1/4tsp Baking soda

Mix together the all purpose flour, baking powder and baking soda and keep aside..Beat together the eggs and sugar until it turns pale and smooth, now add the yogurt and oil ,beat everything again for a while..now add the flours , stir everything well and dont overmix.Meanwhile melt the chocolate bar with few water in microwave oven for 4minutes,slowly mix this melted chocolate to the wet ingredients and mix for a while, now gradually add the dry ingredients and mix until everything get well mixed..Line a baking sheet in a greased vessel, pour this cake mixture..meanwhile heat two cups of water in pressure cooker, arrange the vessel, close the cooker with a lid, steam cook in high heat for 5minutes and put the flame in simmer...Cook for 40 minutes (check the water level in between)..Mine took 40minutes to get cooked, sometimes the cooking hour may change..

Let the cake get cooled completely and enjoy with icecream...i went for some confectioner's sugar and almond flakes to decorate my cake..

Wednesday, August 25, 2010

ANZAC Biscuits

While browsing through Aparna's My Diverse Kitchen, i got hooked to this crunchy and easy Anzac biscuits..Immediately i tried them out sterday evening for our snacks..This ANZAC biscuits have a beautiful story and there were many versions regarding the origin of this biscuits..This ANZAC Biscuits are a sweet biscuit popular in Australia and New Zealand, made using rolled oats, flour, coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.It has been said that the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.. Today, ANZAC Biscuits are manufactured commercially for retail sale and are popular in Australia and New Zealand...I really wanted to make this biscuits since its goes for very easy ingredients and as Aparna told i dont have neither corn syrup nor golden syrup so i followed exactly as she went for honey and this biscuits turns prefect golden, crunchy outer and chewy inner, u can check Aparna's ANZAC biscuits here..We enjoyed having along with a cup of coffee and we loved it..This ANZAC biscuits goes directly to Kid's Menu hosted by Neha..

ANZAC Biscuits

1cup Rolled oats
3/4cup Packed brown sugar
3/4cup All purpose flour
3/4cup Dessicated coconut
1/4tsp Salt
1/4cup Butter
2tbsp Honey
1+1/2tsp Baking soda
3tbsp Boiling water

In a bowl mix together the rolled oats, brown sugar, all purpose flour,dessicated coconut and salt together..melt the butter, add the honey and give a stir, now add the baking soda to the boiling water and stir in to the butter-honey mixture..

Now add this wet mixture to the dry ingredients and turn as firm dough, take a tablespoon of dough and rolll it as a ball, flatten slightly with your palm, if the dough is of correct consistency, u will be able to roll as smooth ball..if the dough is bit dry add water or if its too wet, add enough flour..

Preheat the oven to 160C, arrange the flattened biscuits and bake for 12to 15minutes in middle rack, put off the oven once the biscuits turns golden brown, take care not to burn them..Let them cool completely and conserve them in an air tightened box..

Tuesday, August 24, 2010

Channa & Bellpepper Pulao

Whenever i feel like lazy, i always goes for one pot meal like simple fried rice or simple pulao with veggies..Even yesterday while planning for something simple and easy rice dish for our lunch, i prepared this delicious channa and bellpepper pulao since i have some already cooked chickpeas sitting in my fridge with green bellpeppers chunks..This pulao is really very quick, a prefect lunch box menu dish, which goes awesome along with potato chips or boiled eggs..I served this delectable pulao with simple onion raita and potato chips for our lunch..Sending this pulao to Lubna's Joy from Fasting to Feasting and to CWF-LB-Chickpeas guest hosted by Nithu, event by Kiran and to Neha's Kid's Menu...

Channa & Bellpepper Pulao

1cup Cooked channa
1no Bellpepper (chopped )
1no Onion( chopped)
2nos Tomatoes (chopped)
1tsp Ginger garlic paste
1tsp Red chilly powder
1/2tsp Cumin powder
1/4tsp Turmeric powder
1/2tsp Pepper powder
1/2tsp Garam masala powder
2cups Cooked Rice
2nos Whole spices (bayleaves, cloves, cinnamon stick)
Coriander leaves (chopped)

Heat enough oil and add the bayleaves, cloves, cinnamon stick, fry until they turns brown..add the chopped onion pieces, ginger garlic paste,chopped tomato pieces and cook until the raw smell goes away...add immediately the cooked channas with red chilly powder, garam masala powder,turmeric powder, cumin powder, pepper powder , curryleaves and salt and cook everything in simmer until the oil get separates, finally add the chopped bellpepper chunks,chopped coriander leaves and saute for few minutes...

Now add the already cooked rice to the cooking channa and bellpepper masala and toss gently until everything get well mixed..

Eggplant Paruppu Curry

Simple, quick and a delicious gravy to enjoy along with hot steaming rice topped with ghee or simply along with hot idlies and crispy dosas..This paruppu curry sounds exactly like kootu also little bit similar to kurma but its somewat different when compared to the preparation..I used ginger garlic paste and a grounded paste with coconut and fennel seeds to prepare this delicious paruppu curry...The whole process gets ready in less time since i prepared this paruppu curry in pressure cooker..Easy breezy gravy to relish with anything as side dish..

Eggplant Paruppu Curry

1no Eggplant (big and chopped)
1cup Toor dal
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger garlic paste
1tsp Coriander powder
1tsp Sambar powder
1/4tsp Turmeric powder
1/2tsp Garam masala powder
1tsp Mustard seeds, urad dal
2nos Dry red chillies
1no Cinnamon stick
Curry leaves

To Grind:
1tsp Fennel seeds
2tbsp Grated coconut

Grind fennel seeds and grated coconut as fine paste, meawhile pressure cook the toor dal with ginger garlic paste and turmeric powder, keep aside..heat enough oil in a pressure cooker, fry the mustard seeds, urad dal, dry red chillies and cinnamon stick, add immediately the chopped onions,curry leaves and chopped tomatoes and saute until the veggies turns mushy..Add now the chopped eggplant pieces and saute for few minutes..Add the cooked dal along with coriander powder, sambar powder and garam masala powder with salt, bring everything to boil..

Finally add the grounded paste, close the lid and cook until the veggies gets well cooked..Serve hot with rice..

Monday, August 23, 2010

Microwave Eggless Chocolate Almond Cake

Today was something special for me, yea my little one celebrated his birthday and i prepared this simple and quick cake in microwave oven just within 5 minutes, Easy breezy cake gets ready in less time when compared to baking in oven... i used small bowls to make this cake instead of using cake moulds for making this spongy cake...Also i prepared this cake without egg by using apple cider vinegar and baking soda which replace prefectly the egg in this cake, this cake turned out super spongy, moist and super soft at the same time its a vegan cake..We had a small birthday party with our family members and everyone enjoyed having  this super delicious chocolate cake when they were still warm..Sending this yummyilicious cake to Apy's ongoing event calling for No Bake Cake Event and to Pari's Kids Delight and finally to Srivalli's MEC-Potluck Party & 365 Days of Cooking...

Microwave Chocolate Almond Cake

2cups All purpose flour
2tbsp Almond powder
1/4cup Dark chocolate powder
3/4cup Sugar
1/2cup Oil
1tsp Baking Soda
1tbsp Apple cider vinegar
1cup Hot water
Few almond flakes

Whisk sugar, oil, hotwater together until the sugar gets dissolved, mix together all purpose flour, baking soda n keep aside...now add the vinegar, dark chocolate powder to the whisked oil n sugar mixture, mix everything together, gradually add the flour with baking soda and beat everything until they turns a smooth batter..

Grease small bowls with oil and pour this cake batter and springle few almond flakes, cook for 5minutes in high in microwave oven, repeat the same process until the cake gets ready...

Enjoy warm..

Methi Channa Paneer Masala

Who will say no to paneer, definitely none at home here, we just love paneer and i dont forget to pick them whenever i'll go to Indian groceries..its quite a routine for me to get them and often do anything with those Indian cheese, weekend i picked a paneer packet and prepared this quick and easy methi channa paneer masala with kasuri methi and cooked channa..This masala was tremendous and its quite easy to prepare, its tastes delicious along with rotis or parathas..Sending this droolworthy masala to Jay's Letz Relishh-Paneer and to my event CWS-Fennel Seeds and to Suma's Sidedishes From India and finally to LB-Chickpeas guest hosted by Nithu, event by Kiran and to Neha's Kid's Menu..

Methi Paneer & Channa Masala

2cups Paneer cubes
1+1/2cups Channa

1tbsp Kasuri Methi leaves (dry fenugreek leaves)
1no Onion chopped
1/2tsp Cumin seeds
2tbsp Besan flour
1tsp Garam masala
2tsp Coriander leaves(chopped)

To Grind:
2nos Tomato(ripe n juicy)
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
2nos Green chillies

Grind 1/2cup of the cooked chick peas/channa n keep aside..Fry the paneer cubes in oil and let them sit in hot water..

Meanwhile grind all the ingredients from the list 'TO GRIND' with half cup of water into fine paste n keep aside.

Heat oil in a pan, add the cumin seeds, fry until they splutters, now add the chopped onion,kasuri methi and salt,cook until they turns tenders, keep the flame in simmer n add the besan flour n fry along the onions..add the grounded paste of spices to the onion,kasuri methi n besan flour.

They may turn thicker, stir them for a while in simmer, add the already grounded chick peas as well as the rest of the cooked chick peas, to the masala along the garam masala.

Add enough water to turn them as gravy..cook them for a while in medium flame..add the chopped coriander leaves n put off the stove.

Enjoy with rotis..

Saturday, August 21, 2010

Let's Sprouts RoundUp

First of all i want to say 'Big Thanks' to all the participants for contributing their nutritious, healthy and droolworthy sprouts dishes..I was really happy to see all ur entries friends, thanks a ton for all ur beautiful entries also for taking our own time for making sprouts at home and preparing many droolworthy and creative dishes..Am so happy to pull my blogger friends to cook and come up many healthy dishes by using sprouts..Dear friends, now u dont have any excuse to say how to prepare sprouts at home and to make many healthy dishes with those sprouted beans..U have many choices to choose from salads, breakfast dishes, gravies and snacks through this roundup..Hope many of us will definitely add sprouts in their daily menu or atleast once in a while after going through this roundup...I got 122 entries including my entries, thanks a lot my friends for making this event  as a big success...Special thanks to Krishnaveni and Nandini for this numerous contribution....

Sprouts 1

1)Bottlegourd & Sprouted Moong Pakoras from Srinithya of Andhra Ruchulu..
2)Sprouted Kollu Sundal from Srivaishnavi of Sri Cooking..
3)Kway Teow , Beans Sprout Masala & Beans Sprout Samosa from Premalatha Aravindhan of Prema's Thaligai..
4)Sprouted Masoor Pilaf from Pari of Foodelicious..
5)Fenugreek Sprouts ChutneyBlack Eyed Pea Sprouts OpputtuNutritious Mixed Sprouts and Barley PowderSprouted Horsegram-Fenugreek & Bottlegroud CurrySprouted Pearl Millet & Barley Thattai & Fenugreek Leaves & Black Eyed Pea Sprouts Rice from Krishnaveni Mahesh of Krishnaveni's Kitchen..
6)Sprouts Brinjal Stir FrySprouts Bag,Moong Sprouts Salad & Sprouted Green Gram Noodles Roll from Shama of Easy2Cook Recipes..
7)Jhal Muri from Aipi of US Masala..
8)Moong Sprouts Salad from Prathibha of The Chef and Her Kitchen..
9)Red Bean Sprouts Salad & Lentil Vada/Lentil Popover from Viswa of Cumin Coriander Cardamom - Spices of Life..
10)Sprouted Mung Bean Curry from Valarmathi of Simple and Yummy Recipes..
11)Pad Thai from Nima Kumar of Food Art..
12)Cabbage Dal Pakoda & Channa Biriyani from Lavanya of Welcome To My World..
13)Mung Sprouts KozhukattaiSprouted Chickpea Bread,Mung Sprouts AppamTurkish Pide & Whole Wheat and Sprouts Kanji from Umm Mymoonah of Taste of Pearl City..
14)Sprouted Sorghum and Onion Masala & Sprouted Whole Moth Dry Sabji from Nivedita of Nivedita's Kitchen..
15)Pav Bhaji With Moong Dhal SproutsUlundhu Kanji With Sprouted FenugreekWheat Rava Salad With Moong Sprouts & Sprouted Green Gram Stuffed Paratha from Srividhya Ravikumar of Vidhu's Kitchen..
16)Corn Sprouts Salad from Saraswathy Iyer of Sara's Corner..

Sprouts 2

17)Green Gram Pomo Salad & Greengram Carrot Salad from Saraswathy Iyer of Sara's Corner..
18)Sprouted Methi Pickle/Vendhaya Thokku from Mythreyee of Paajaka Recipes..
19)Ankurit Moong Ki Tikki (Sprouted Moong Patties)Sprouted Moong SaladAnkurit Beejon Ki Khichdi (Mixed Spicy Rice With Sprouts & Ankurit Beej Aur Methi Ki Sabzi (Mixed Sprouts & Fenugreek Leaves Curry) from Priya (Yallapantula) Mitharwal of Mharo Rajantha's Recipes..
20)Sprouted Black-eyed Peas and Bottlegourd AdaiSprouted Green Gram Pakoda,Paneer Pulao,Sprouted Green Peas Stuffed ParathasSprouted Green Gram Salad,Sprouted Green Gram Murukku,Sprouted Green Gram DosaiSprouted Horsegram Adai,Sprouted Horsegram Dosai,Sprouted Horsegram Curry,Sprouted Horsegram Rasam & Sprouted Green Gram Rava Khichdi from Nandini of Nandini's Food Page..
21)Lettuce Wraps With Sprouts Salad from SS of SS Blogs Here..
22)Mixed Sprouts Kurma,Multi Veg Salad,Sprouted Green Moongdal Veg Salad & Kaara Saara Sprouted Sundal from Jay of Tasty Appetite..
23)Multigrain Porridge from Padhu of Welcome Padhuskitchen..
24)Trikoni Paratha (Sprouts Paratha) from Sonal Agarwal of Palate Corner..
25)Mugachya Gathi from Varada Sharma of Meal Times..
26)Sprouted Mung and Ragi Adai from Sayantani of A Homemaker's Diary..
27)Moong Bean Sprouts from Renu of Renu's Kitchen..
28)Sprouted Kala Channa and Okra Masala,Sprouted Horsegram Kurma & Kerala Kadala Curry With Sprouted Black Channa from Nithu Bala of Nithu's Kitchen..
29)Fenugreek Sprouts and Sweet Corn Pulav & Sporuts Spinach Pulav from Sangeetha of Sangi's Food World..
30)Paneer and Sprouts Curry  from Priya of Priya's Feast..
31)Sprouted Moong Carrot Adai from PS of Spicy Turnovers..
32)Sprouted Horsegram Salad/Sundal from PJ of Seduce Your Tastebuds..

Sproutss 3

33)Sprouted Moong and Bulgur Wheat Salad from Priya of Elaichii..
34)Stuffed Papad Cones from Deepa of Hamaree Rasoi..
35)Adai (South Indian Protein Pancake) & Sundal - Healthy Protein Snack from Sridevi of Jiboombaa..
36)Sprouted Moth Beans-Peas-Potato StirfrySprouted Chickpea-Spinach Fritters,Sprouted Green Gram Fritters & Sprouted Chickpea Fenugreek Curry/Chole Masala from Sanyukta Gour of Creative Sanyukta..
37)Bean Sprouts Salad With Coconut from Akheela of Torviewtoronto..
38)Sprouts Pakoda,Soya Keema Kanchi & Sprouts Keerai Cutlet from Menaga of Sashiga..
39)Sprouted Green Gram N Barley Cutlets from Satyasree of Super Yummy Recipes.
40)Sprouts Bisibelabath in Coconut Milk from Sadhana of My Lovely Kitchen..
41)Red Cabbage and Sprouts Slaw from Sweatha of Tasty Curry Leaf..
42)Quick Moong Subzi  from Veena of Veg Junction.
43)Sprouted Kollu Salad from Geetha Achal of Geetha Achal Recipe..
44)Sprouts Puluv,Misal,Sprouted Baked Channa,Massor Dhal With Methi Sprouts,Wheat Berry Salad & Spicy Sprouts from Kalyani & Gayathri Rajamani of Adiruchi.
45)Sprouted Black Channa Kuzhambu & Sprouted Horse Gram Kurma from Denny of Oh Taste N See..
46)Mullapicha Pattani Sundal/Sprouted Green Peas Stirfry from Swathi of Zesty South Indian Kitchen..
47)Internation Ghanta from Oriya Foodie of Home Oriya Food..
48)Sprouts Quesadilla from Supriya of Queen of My Kitchen..
49)Sprouted Horsegram and Cabbage Stirfry from Jayasri of Samayalarai-Cookingisdivine..
50)Mixed Sprouts N Raw Mango Salad from Shabitha Karthikeyan of From My Home Kitchen..
51)Sprouts Curry & Sprouts Bhel from Lizy of Hot N Steamy Food..
52)Sprouted Moong & Oats KunukkuFenugreek Sprouts & Garlic ChutneySprouted Kala Channa & Oats Dosa,Sprouted Moong, Sprouted Black-eyed Peas & Drumstick Leaves Dosa,Watermelon & Sprouted Fenugreek Pappu,Sprouted Kala Channa, Corn & Bread Vada & Healthy Porridge Mix - For Diet from Me..

Enjoy friends..Dont forget to send ur entries to my ongoing event calling for Cooking for Seeds as Fennel seeds as this month's choice before 31st August..

Friday, August 20, 2010

Fennel Flavoured Drumstick & Jackfruit Seeds Curry

After having 15days of spiceless French foods during our vacation, we guys wanted to have some hot and spicy Indian dishes everyday once we came back home..So needless to say whatever i prepare with anything as anything with our Indian spices definitely makes us drool now..I prepared this fennel flavoured drumstick and jackfruit seeds curry sterday for our lunch,in which i usually add some chicken chunks, but this time i prepared simply as vegetarian version using drumstick pieces and jackfruit seeds which i have freezed before leaving for vacations, this curry tastes exactly like kurma and goes awesome as side dish with rotis or simply with rice and papads for lunch..Delicious curry tastes fabulous even with idlies and dosais also u doesnt need ginger garlic paste for making this curry, yep this curry gets ready in few minutes and also very easy to prepare..

Fennel Flavoured Drumstick & Jackfruit Seed Curry

1cup Jackfruit seeds (cooked)
10nos Drumstick pieces
2nos Onions (big n chopped)
1no Green chilli
2nos Tomatoes (chopped)
1/4cup Coconut (fresh)
1tbsp Fennel seed powder
1/4tsp Turmeric powder
1tsp Coriander powder
1tsp Red chilly powder
1/4tsp Garam masala

Heat a tbsp of oil in a pan and add half of the onions and green chillies, saute until they turns transparent, add few tomato chunks and saute again for few minutes, put off the stove..grind this sauteed veggies along with freshly grated coconut as fine paste..

Heat again the remaining oil, add the remaining onions and chopped tomatoes, saute until the onions turns transculent, add the drumstick pieces and cooked jackfruit seeds, saute for few minutes..now add the fennel seed powder,turmeric powder, coriander powder,red chilly powder, garam masala powder and salt to the veggies, saute for few minutes, now add the grounded paste and cook for few minutes, finally add enough water and bring to boil..cook in simmer flame until the curry turns thick...Add coriander leaved or mint leaves as u desire and serve hot..

Thursday, August 19, 2010

Caramel Flavoured Vanilla Milkshake

Its yet summer here, but the climate was really nasty.. yeah its rainy and cold here..Even its cool here, i love to enjoy chilled desserts, my recent favourite is this caramel flavoured vanilla ice cream milkshake, this shake doesnt need many ingredients, just with few scoops of vanilla icecream, milk and storebought caramel syrup, this delicious shake is ready to enjoy..I truly enjoyed thoroughly this easy breezy shake, with an adult's help even a small kid can prepare this chilled shake for him..U can add cinnamon powder or cardamom powder to give more flavours to this vanilla shake if u dont have caramel syrup..

Caramel Vanilla Shake

4scoops Vanilla icecream
1tbsp Caramel Syrup or 1/2tsp Cinnamon powder
1cup Milk

Blend the icecream, caramel sauce or cinnamon powder along with milk until they turns smooth, serve immediately..

Wednesday, August 18, 2010

Sprouted Black-eyed Peas & Tomato Kurma

Actually i prepared this nutritious kurma before leaving for vacations, but i wasnt able to post this droolworthy kurma before, this beautiful and easy kurma takes less time also its goes awesome as side dish with any sort of dishes from breakfast to dinner, yep i served this yummyilicious kurma along with hot steaming rice with papads for lunch and with rotis for dinner, this sprouted blackeyed peas gives more nutritious value to this simple tomato kurma also personally i felt its kinda better way to sneak sprouted beans..Needless to say that sprouts are very healthier also have many nutritious value when compared with usual beans, most of my followers would have seen or know that i love sprouting and i do prepare often dishes with sprouts..Sending this healthy kurma to CWS-Fennel Seeds guest hosted by me and to Healing Foods-Tomato guest hosted by PJ, event by Siri also sending to Divya's Show Me Your Curry..

Sprouted Blackeyed Peas & Tomato Kurma

2cups Black-eyed peas (sprouted)
3nos Tomatoes
1no Onion (big)
1tsp Ginger garlic paste
3nos Green chillies (slit opened)
2tsp Coriander powder
1tsp Chilly powder
1/4tsp Turmeric powder
2nos Whole spices (bayleaves, cinnamon sticks, cloves)
Coriander leaves (chopped)

To Grind:
1/4cup Coconut (grated)
1tbsp Fennel seeds

Grind the coconut and fennel seeds with enough water as fine paste,keep aside...heat a pressure cooker with enough oil, add the whole spices and fry, add the chopped onions and saute until the veggies get half cooked, now add the ginger garlic paste and fry until the raw smell goes away..Now add the chopped tomatoes and fry until they turns mushy..add the sprouted black eyed peas to the cooking veggies, saute everything for few minutes, add a cup of water and close the pressure cooker..Cook until 3 hisses,put off the stove..

Once the steam get released, add the coriander powder, turmeric powder and chilly powder along with salt and cook for few minutes..finally add the grounded paste and add water (if needed)..bring everything to boil and cook for few more minutes,add the chopped coriander leaves and put off the stove..

Enjoy hot!

Tuesday, August 17, 2010

Microwave Tandoori Tofu

Am back from vacation friends and enjoyed thoroughly with my family...Its bit hard for me to come back home after having a great time there...I was bit lazy to blog and cook after having 15days of full rest..But my passion for blogging pulled me to post this easy breezy tandoori tofu,i prepared sterday with extra firm tofu chunks marinated with a home made tandoori paste and turned them super delicious by using microwave oven cooking..It took just 15minutes to get ready and we enjoyed having this delicious and spicy tandoori tofu after a long..This spicy tandoori tofu suits prefectly for a party menu, as an appetizier or either as a snack..Sending this spicy tandoori tofu bites to Global Kadai - Tofu guest hosted by Jaya Wagle, event started by Cilantro and Srivalli's MEC-Potluck Party365Days of Cooking..

Tandoori Tofu

2cups Extra firm tofu (cut as u desire)
1tsp Paprika powder
1/2tsp Red chilly powder
1/4tsp Pepper powder
1tsp Ginger garlic paste
1/4tsp Fennel seed powder
1/4tsp Garam masala powder
2tbsp Olive oil

Mix the paprika powder, red chilly powder, pepper powder, ginger garlic paste, garam masala powder, fennel seed powder, olive oil and salt in a bowl as paste, add the tofu pieces to the spices and toss gently with the spice mixture, let them sit for half an hour..arrange as single layer in a microwave safe plate and cook for 15minutes in high until the tofu pieces turn crispy..

Enjoy hot or with any sauce..