Sprouts Pulao - a healthy sprouts recipe

Ingredients:

½ cup Matki sprouts

½ cup Moong Boiled

2 cup brown rice or white rice Cooked

1 tsp oil

1 tsp cumin seeds

½  cup Onions finely Chopped

1 tsp  Garlic & Ginger finely Chopped

¼ tsp  of Turmeric

½ tsp  chilli powder

¼  cup Tomatoes  finely Chopped

3 tsp Capsicum  finely Chopped

1 tsp Pavbhaji masala

Salt to taste

Preparation:

1. Heat oil in a non-stickpan & add Cumin seeds, when the seeds crackle, add the Onions & sauté in medium flame for 2min. Add Garlic,Ginger, Turmeric powder,Chilli powder, Tomatoes, saute for a while & little water. Cook on medium flame for 2 to 3 mins, add the capsicum, a little more water & cook on medium flame,.
2. Add Pavbhaji masala, Salt, Matki sprouts & the boiled moong mix well and cook for 2 to 3 mins, while stirring continuously.
3. Add the boiled rice, mix well & cook on medium flame for 2 to 3 min. 
4. Enjoy with curd & mango pickle

Recipe and Image Courtesy:- Anita Nair

Mini Samosa recipe for a evening snack

Ingredients:

For Dough

1 cup  Wheat flour  

½ cup  All purpose flour/ Maida 

1 tsp Oil

Salt to taste

For Stuffing

4 big Potatoes,  boiled and mashed

1/2 cup Fresh Peas 

1 medium Onions, finely chopped

2-3 Green Chilies, finely chopped

1/2 cup Milk   

1 tsp Cumin Seeds 

1/2 tsp Red chili powder  

1/2 tsp Garam Masala  

1/2 tsp Roasted Cumin powder 

1 tsp Oil  

Salt to taste

Preparation:

1. In a bowl, mix both the flours well. Add water slowly and oil to knead into stiff dough.  Rest it aside covering it with a wet muslin cloth. Boil potatoes to soft, peel and mash well.
2. Heat a pan with oil, sauté chopped onions till brown along with green chilies. Add the peas, fry well, add milk and cook till the peas are done in low flame. Add the mashed potatoes and the rest of the ingredients. Simmer with lid covered for 5 mins. Remove from flame and allow it cool
3. Make small equal balls from the dough. Roll out one ball into a thin layer and cut it from center into two vertical halves (strips).
4. Scoop small portions of the stuffing on each layer.
5. Starting from the end closer to you, roll it diagonally over the stuffing. Press the sides. Then fold the layer upward towards the left.  Wrap the stuffing neatly in to a cone. Press the sides to make sure there are no openings left. Seal by pressing the sides into small triangle shape.
6. Heat the pan with oil. When it reaches the right temperature, lower the flame.
7. Gently slide the samosas and fry them in low flame. Flip and cook on both sides. (Fry in small batches so that the temperature is always at the correct degree.)
8. When you see that golden colour on the samosas, drain on a kitchen towel.
9. Serve with  mint chutney and ketchup

Recipe and Image contributed by Anita Nair 

Chocolate Biscuit Cake recipe-using Marie and Bourbon Biscuit. No Oven - Pressure Cook to Bake

Ingredients:

1Pack Bourbon Biscuit,

1Pack Marie Biscuit,

4 tsp Grounded Sugar,

2tsp Cocoa Powder,

1 1/2 Tsp Baking Powder,

1 ½ cup Milk

1 tbsp Self Raising Flour (only for dusting)

Preparation:

1. Crush all Biscuits & mix it well, add crushed sugar in the mixture, cocoa, baking powder into the mixture & mix it well adding milk till the batter is semi solid
2. Grease an aluminium tin with ghee or butter & dust it with flour. Pour the batter in the tin.
3. Remove the gasket (ring) of the pressure cooker and place the prepared tin in the cooker. Cover the cooker lid without the weight/ whistle on.
4. Bake the cake in the cooker, initially on high flame for 5 minutes and later on medium flame for 20 minutes. Check once by opening the lid. Insert a tooth pic, if the tooth pick inserted comes out clean the cake is done
5. Serve the delicious biscuit cake

Recipe and Image contributes by Anita Nair

Prawn (Shrimp) Biryani recipe- a treat for sea food lovers

Ingredients 

1 cup Large Prawn

2 1/2 cup Basmati Rice

1 Large Onion Chopped

1 medium Tomato Chopped

5-6 Green Chili 

1 tbsp Ginger Garlic Paste

6-7 Curry Leaves

1” Cinnamon stick

5-6 Green Cardomans

6-7 Black/White Pepper corn

2 tbsp Coriander Leaves

1 tsp Turmeric Powder

1 tbsp Red Chili Powder or as per taste

1/2 tbsp Coriander Powder

1/2 tbsp Garam Masala

1/2 tbsp Chicken Masala

Oil as required

Salt to Taste

Preparation

• Devien and clean the Prawns. Cook prawns in 1-2 cups of water with pinch of turmeric powder, red chili powder, salt & keep aside.
• Heat oil in a pressure cooker, add garlic & ginger paste saute it. Add chopped onion saute till it becomes translucent.
• Add tomato, green chili, curry leaves saute for few min then add whole dry masala (cardoman, cinnamon,pepper corn) turmeric,chili powder, coriander powder & garam masala mix the above ingredients properly for few minutes till the masala is cooked and the oil startes leaving the masala. Fry in the cooked prawns.
• Add uncooked basmati rice ,salt to taste & water, pressure cook for 2 whistle.
• Garnish with fresh coriander leaves Serve hot & Enjoy

Recipe and image contributed by Anita Nair

Green Peas Paratha with Cucumber Raita recipe for a healthy breakfast snacks

Ingredients 

For Paratha dough: 

1 cup  Whole Wheat Flour 

1 cup Soya Flour

1 tbsp Oil

2 pinch Salt

For filling

1 tsp Ghee

1tsp Jeera,

4-5 green chilles finely chopped, 

1/2 cup  Green peas boiled

Salt to taste. 

For Raita

2 Cucumber Grated 

1 Bowl Curd, 

1 Onion finely chopped 

4-5 Green chillies finely chopped

1 tbsp Coriander chopped 

1 tsp Jeera powder

1 tsp Red Chilles powder 

Salt to taste

Preparation

1. Knead a semi soft dough by mixing wheat & soya flour with salt and enough water, keep aside wrapped in a moist muslin cloth. 
2. Heat the ghee in pan & add jeera fry till crakle, add chopped green chillies, cook for a min, add smashed peas, salt & mix well. Allow it to cool completely 
3. Divide the wheat dough into small balls, Roll out one portion of dough into circle. Place one portion of the filling in the center of the circle. Fold and dust dry flour and roll it round. 
4. Heat non stick pan & cook each paratha until both sides are golden brown, you may brush oil to cook the paratha
5. Take a large Bowl, add grated Cucumber, chopped Onion, green chillies, Jeera powder, red chillies powder, chat masala (optional), chopped coriander ,salt ,mix well and add curd. 
6. Serve green peas paratha hot with Raita.

Recipe and Image contributed by Anita Nair