Sprouted Horse Gram Dosai

Ingredients:
Idli rice - 3 cups
Raw rice - 1 cup
Sprouted horse gram - 1 cup
Fenugreek seeds - 1 tsp.
Salt (to taste)
Oil

Method:
Soak rice with fenugreek seeds for 6 to 8 hours. Grind rice, fenugreek seeds and sprouted horse gram into smooth dosa batter. Add salt and mix well. Ferment for 6 to 8 hours or overnight (If it is hot weather, add salt before preparing dosa, i.e, next day). Heat the tawa and spread a ladleful of batter and sprinkle oil. Cook on both sides. Continue with the remaining batter and serve hot with chutney or sambar.

Sent off to Priya's "Let's Sprout" event.

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Barley Soup

Ingredients:
Barley - 1 cup
Onion (small-sized) - 2 (sliced)
Garlic - 3 cloves (peeled & chopped)
Tomato (big) - 1 (diced)
Beans - 15 (chopped)
Carrot (big) - 1 (chopped)
Cabbage - 1/4 from one head (shredded)
Olive oil
Salt and pepper to taste


Method:
Cook barley with required water and cover and keep aside.
Heat oil in a deep pan and add garlic and onion. Saute for a few minutes.
Pour water and add carrot, beans and tomato pieces. When the veggies become tender, add the shredded cabbage. Let it cook for 2 minutes. Remove from heat and cool.
Grind and run through the strainer. Add this water to the barley and bring it to a boil.
Add salt and pepper powder to taste. Serve warm.

Note:
Here is another option. Instead of grinding the veggies, add them with barley and consume it.

Sent off to "CWF-Whole Grains: Barley" event.

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Sprouted Horse Gram/Kollu Adai

Ingredients:
Raw rice - 1/2 cup
Idli rice - 1/2 cup
Sprouted horse gram/kollu - 1 cup
Onion - 1 (finely chopped)
Whole dry red chillies - 2
Ginger- 1/2 inch (finely chopped)
Curry leaves - 2 sprigs (finely chopped)
Coriander leaves - 2 tbsp. (finely chopped)
Salt (to taste)
Asafoetida powder - a pinch
Oil

Method:
Soak raw and idli rice in water for 3 hours. Grind them with sprouted horse gram and red chilli into a batter. Add onion pieces, curry leaves, coriander leaves, ginger, salt and asafoetida and mix well.

Heat the tawa and spread the batter (a ladleful). Sprinkle oil on the sides of adai. Cook thoroughly on both sides. Continue with the remaining batter. Serve hot with any chutney.

Sent off to Priya's "Let's Sprout" event.

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Onion Tomato Chutney

Ingredients:
Onion -3 (Sliced)
Garlic - 6 cloves
Tomatoes - 3 (chopped)
Fennel seeds - 1 tsp.
Whole dry red chillies - 3
Salt (to taste)
Oil

To Temper:
Mustard seeds - 1 tsp.
Urad dal - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Curry leaves - 1 sprig

Method:
Heat oil and add fennel seeds and saute garlic (till golden color), onions (till translucent), red chillies (till crisp), tomatoes (till half mushy) and salt by adding one by one. Cool and grind them. Temper with given ingredients. Serve with dosa and idly.

Sent off to Priya's "CWS-Fennel Seeds" event.

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Sheer Khurma (My 401st Post)

No, please don't ask me why it's 401 instead of 400. No reason. Anyways, this sheer kurma is popular in Arabic countries (which are in turn popular for dates), Hyderabad, some parts in TN and Pakistan. Sheer means milk and khurma means dates. Sheer Khurma is prepared on Id. So yeah, sweet lovers can relish this for a sweet breakfast. And lastly, thanks to those who visit my blog.

Ingredients:
Sevvai/Vermicelli - 100 gm
Milk - 1/2 litre
Ghee
Chironjee nuts - 2 tbsp.
Dates - 10 (pitted)
Almonds - 1 tbsp.
Cashew nuts - 1 tbsp.
Pistachios - 1 tbsp.
Raisins - 1 tsp.
Saffron strands - a pinch + 2 tbsp. warm milk
Sugar - 150 gm or as per taste
Green cardamom powder - a pinch

Method:
Blanch pistachios and almonds and slice them. Soak chironjee nuts for 30 minutes and peel the skin. Chop the dates. Soak the saffron in warm milk and keep aside. Heat ghee and roast the vermicelli till golden brown. Remove the vermicelli and keep aside. In the same pan, fry the cashew nuts, chironjee nuts, dates, pistachios and almonds till golden brown color. Finally, add the raisins and fry till it puffs up and keep aside.

Place the sevvai/semiya in a deep thick pan and pour the milk. Bring it to a boil by stirring constantly. After few minutes(after semiya becomes tender), add sugar and stir for sometime. Add the fried nuts, soaked saffron and cardamom powder and mix well. Garnish with dates or with nuts. Serve hot or cold.

Sent off to Umm Mymoonah's "Iftar Moments: Hijri 1431" event.

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Chickpeas Fry

Ingredients:
White chickpeas - 1 cup
Onions - 2 (chopped)
Ginger - 1 inch
Garlic - 5 cloves
Green chillies - 3 (slit)
Red chillies powder - 1/2 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Curry leaves - 1 sprig
Salt (to taste)
Grated coconut - 2 tbsp.
Fennel seeds - 1 tsp.
Oil
Mustard seeds - 1 tsp.
Cumin seeds - 1/2 tsp.

Method:
Soak the chickpeas overnight and boil them in fresh water with little salt. Strain the chickpeas and keep aside. Mince ginger and garlic. Grind the grated coconut and fennel seeds without adding water. Heat oil in a pan and add the mustard and cumin seeds. When mustard seeds crackle, add the onions and fry till translucent. Add minced ginger-garlic, green chillies and curry leaves. Saute for a few seconds and add the powders, salt and fry. Add the chickpeas and saute till the masalas blend well. Now add the mixture of coconut and fennel seeds. Saute for 2 minutes. Serve with puri or chapathi.

Sent off to Priya's "CWS-Fennel seeds" event.

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