SPROUTED MOONG SALAD

 A healthy and high protein salad which combines the health benefits of vegetables with the goodness of sprouted Green moong/mung beans. Sprouted moong salad is a colorful, refreshing, nourishing dish.

Moong bean also known as green gram is a legume that is staple in many Asian Countries and is used to cook both sweet and savoury dishes. Green gram is  a power house of nutrition, high in protein, fibre and vital nutrients and sprouting not only enhances the nutrition of moong bean but also makes them easily digestible and doubles it's nutritional benefits. 

It is a healthy and delicious recipe for breakfast or as a side in any meal. This salad can be served as a light lunch. This is an easy recipe to prepare.

INGREDIENTS :

1 Cup sprouted Green Gram /Hara Moong

1/2 Cup Carrots, grated

1/2 Cup Tomato, chopped

2 Green Chillies, chopped

1 tablespoon Coriander leaves, chopped

 1 teaspoon Lemon juice

 Salt as per required

1/4 teaspoon Roasted Cumin Seeds Powder

1/4 teaspoon Black Salt

1/4 teaspoon Chat Masala

1/2 Cup Pomegranate (optional)

2 tbsps coconut, fresh grated ( optional)

For Tempering : 

1 teaspoon Oil

1 teaspoon Mustard Seeds

 A small pinch Asafoetida/ Hing

Few Curry Leaves

METHOD :

STEP 1 - In a big bowl take sprouted moong.

STEP 2 - To this add grated carrot , chopped tomato, green chillies , grated coconut ,chat masala, roasted cumin seeds powder,black pepper powder, black salt and salt.

STEP 3 - Mix it well.

STEP 4 - Heat oil in a small tempering pan / kadai. 

STEP 5 - When oil is hot add mustard seeds and let them splutter.

STEP 6 - Add asafoetida and switch off the flame

STEP 7 - Pour the tempering on the sprouts salad with chopped coriander and lemon juice and 

give a nice stir.

STEP 8 - Healthy, nutritious and delicious sprouted moong salad is ready.

 

NOTES : *Add salt only while serving and mix. Else the salad will become watery .

               *You can use any other sprouts which you like or also can use mixed sprouts.

              *You can plus or minus any quantities or get creative and add your own ingredient .

NARALI BHAT

    NARALI BHAT - This traditional Maharashtrian recipe is very filling, fragrant and tasty and  specially makes on Narali Purnima in most of the maharashtrian families.Narali Poornima. Narali Bhat is the customary preparation prepared on the occasion of Narali Poornima in the western coastal belt of India in Maharashtra. Narali Poornima is also called Shravani Poornima, this day is of great significance to the Koli community (the fisher folk in Maharashtra) as it marks the end of monsoon and the start of the fishing season.

     This Narali Bhat recipe is a simple recipe made with coconut, jaggery and rice, garnished with cashew nuts, raisins, saffron and almonds. Naral means coconut & narali bhat is rice cooked in coconut milk.Narali Bhat also known as Sakhar bhat.

      I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you. 

INGREDIENTS :

1 Cup Rice

2 Cups Water for cooking rice

1 Cup freshly Grated Coconut, for making fresh coconut milk 

1 Cup Jaggery (you can reduce jaggery and add 3-4 tablespoon sugar too)

1 pinch Salt

3-4 tablespoon Ghee

2-3 Green Cardamoms

2-3 Cloves

8-10 Raisins

5-6 Cashews halved

5-6 Almonds halved

4-5 More Raisins, Cashews and Almonds, for garnishing 

2-3 tablespoon Grated Coconut, for garnishing 

Few Saffron strands mix and soaked with 1 tablespoon warm milk

1/4 teaspoon Cardamom Powder

Pinch of Nutmeg Powder

METHOD :

How to make coconut milk :

STEP 1 - In a mixer pot add freshly grated coconut and 2 cup water.

STEP 2 - Blend it for a minute or two.

STEP 3 - Strain it using a muslin cloth lined on a strainer.

STEP 4 - Squeeze and try to get all the milk from coconut.

STEP 5 - Fresh coconut milk is now ready to use.

How to make Narali Bhat :

STEP 1 -  Begin to rinse the rice grains in running water. Rinse the rice with a gentle swirling of your fingers in the bowl. Then soak the with 3/4 th cup water for 30 mins.

STEP 2 - Heat ghee in a  heavy bottom pan. To this add cloves, cinnamon stick, cardamom, black pepper. Roast for 30 second.

STEP 3 - Then add halved almonds, cashews and raisins and roast them for few seconds.

STEP 4 -  Drain the rice from water & add to this. Stir it for a minute on low flame.

STEP 5 - Add a pinch of salt and mix well.

STEP 6 -  Then add freshly made coconut milk and give it a nice stir.

STEP 7 - Then cover the pan with a lid and cook on low flame till rice cooked to 80-90%. (See notes). It takes hardly 10-12 minutes. You can check once or twice while the rice is cooking.

STEP 8 - Now add grated jaggery, saffron milk, more chopped dry fruits and  coconut ( which we used to make coconut milk ). Sprinkle nutmeg and cardamom powder for flavor.

STEP 9 - Mix it nicely. Take care not to break the rice.

STEP 10 - Cover and cook for more 5-7 minutes or until rice cooked 100 %. The rice should be tender, soft and fluffy.

STEP 11 - While cooking, jaggery starts melting but after some time all the moisture is absorbed by rice. So not to worry.

STEP 12 - To check the doneness, press a cooked rice grain with your thumb and forefinger. It should be soft and mash easily.

STEP 13 - Allow a standing time of 5 minutes, before you open the lid. Then gently fluff the rice with a fork.

STEP 14 - Once the rice is fully cooked. Garnish with roasted cashews, raisins, some grated coconut.

Narali bhat is ready to be served.

NOTES : * If you feel rice is too dry and not cooked properly, then you can add 1/2 cup hot water to cook the rice perfect. (STEP no. 07)

               * I have used jaggery but if you don't like then feel free to use sugar. You can use 1:1 ratio of jaggery and sugar as well.

           * For most regular rice and basmati rice, the ratio of rice : water is usually 1:2 . this is the ratio I follow when cooking rice in a pot.

          * The rice has to be rinsed till the water becomes clear, transparent and without starch.