1. BAJJI CHILLI (LONG MOLAGA) - 5
2. CARROT - 2
3. ONION - 2
4. GINGER - 1 SMALL PIECE
5. GARLIC - 2 FLAKES
6. SALT - TO TASTE
8. MALLI LEAVES - 3 LEAF
9. RICE POWDER - 1/4 GLASS
10. KADALAMAVU - 1 GLASS
11. JEERA - 1 TSP
12. TAMARIND - 3 PIECES
13. ASAFOETIDA - 1 TSP
CUT CARROT, ONION, CURRYLEAVES AND MALLI LEAVES VERY SMALL. MAKE GINGER, GARLIC, TAMARIND PASTE AND MIX IT TO THE CUT VEGETABLES AND ADD SALT AND KEEP IT ASIDE. CUT THE CHILLIES CAREFULLY (CUT IT LONG IN THE CENTRE BUT NOT FULLY) AND PUT THE MIXTURE IN CUT PORTION.
TAKE RICE POWDER AND MIX IT WITH KADALAMAVU, JEERA, SALT, ASAFOETIDA AND MIX WELL ADDING REQUIRED WATER. TAKE THE FILLED CHILLI AND DIP IT IN THE MIXTURE SLOWLY. THE CHILLI SHOULD BE FULLY DIPPED. POUR OIL IN A TAWA AND HEAT IT. WHEN THE OIL IS HOT, SLOWLY PUT THE FILLED CHILLY DIPPED IN MIXTURE AND FRY IT TILL GOLDEN BROWN.
TIP : GINGER PIECE CAN BE SMALL IF WE HAVE SMALL CHILDREN. IF THERE ARE NO SMALL CHILDREN, WE CAN MAKE IT BIG PIECE
Preparation time: 15-20 minutes
Cooking time: 5-10 minutes
Serves: 2
Shelf life: hot and fresh
Health benefits of fenugreek seeds
Fenugreek seeds are rich source of minerals, vitamins, and phytonutrients. It is good for digestion and help relieve constipation ailments.
It is also rich in many vital vitamins including thiamin, pyridoxine (vit.B-6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are essential nutrients for optimum health.
Medicinal uses of fenugreek seed
Its seeds have been used in many traditional medicines as laxative, digestive, and as a remedy for cough and bronchitis.
If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics.
Fenugreek seeds added to cereals and wheat flour (bread) or made in gruel, given to the nursing mothers to increase milk synthesis.
Ingredients:
1 handful of methi sprouts
1 fully ripe red tomato
Salt
Black salt, black pepper powder, roasted cumin powder, lime juice as per your taste
Butter (optional)
Sugar (optional)
Garnishing:
Little pudina/coriander leaves
Little methi sprouts.
Fried Bread cubes
Method:
In a sauce pan add half up water and add the methi sprouts, cook for 5 minutes.
In another sauce pan boil water, drop the tomato, cover and keep for 5 minutes.
After 5 minutes, take out the tomato and run through cold water. Remove the skin and chop them and blend to a smooth puree. Also Puree the boiled sprouts.
Mix the tomato/sprouts puree and boil it for 5 minutes.
Add the seasoning except lime juice and boil for one minute.
Add lime juice and stir.
Transfer to a soup bowl, garnish with pudina/coriander/sprouts and fried bread cubes.
Serve hot
Non diabetics can use butter/sugar.
METHI SPROUTS SUBZI
Preparation time: 15-20 minutes
Cooking time: 15 minutes
Serves: 2
Shelf life: hot and fresh
Health benefits of fenugreek seeds
Fenugreek seeds are rich source of minerals, vitamins, and phytonutrients. It is good for digestion and help relieve constipation ailments.
It is also rich in many vital vitamins including thiamin, pyridoxine (vit.B-6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are essential nutrients for optimum health.
Medicinal uses of fenugreek seed
Its seeds have been used in many traditional medicines as laxative, digestive, and as a remedy for cough and bronchitis.
If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics.
Fenugreek seeds added to cereals and wheat flour (bread) or made in gruel, given to the nursing mothers to increase milk synthesis.
What you need:
1 cup methi sprouts
1 cup finely chopped onion
1 cup finely chopped tomato
1 tsp chilli powder
1 tsp dhania powder
1 tsp ghoda masala
1 tsp ginger garlic paste
1/4 tsp turmeric powder
3 tbsp oil
1/2 tsp sugar (optional)
salt
Seasonsing:
1 tsp mustard seeds
1/2 tsp cumin seeds
few curry leaves.
Garnishing:
chopped coriander leaves.
How to make it:
In a pan, add the oil, when it becomes hot, add the seasoning when the seeds splutters, add the curry leaves,.
add the onion, ginger garlic paste and saute well.
Add the tomatoes and saute till it becomes soft.
Add the sprouts, saute the same for 5-7 minutes.
Add the masalas, turmeric powder, again saute for two minutes
Add 1 cup water, salt, sugar and boil the same till it is cooked well and dry.
garnish with chopped coriander leaves.
If you want to make it in a gravy form, add more water.
Now coming to the awards
Best Presentation Award goes to Swathi for her Kadai PaneerHope you all enjoyed this virtual treat.
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