It’s time for a healthy twist to the famous Bhel Puri that we all love so much. Sprouted mung beans provide a nutritious and protein rich base for this snack or no-fuss lunch. Make this easy sprouted mung bhel recipe ahead of time for picnics, parties or for road-trips and you can be rest assured that your stomach and your heart will be satisfied.
Soaking and Sprouting Time: 2 days
Prep Time: 10 min
Serves: 4
Ingredients:
Whole Green Mung – 1 cup, washed, soaked and sprouted
Onions – 1/4 medium, chopped fine
Tomatoes – 1 medium, chopped fine
Cilantro – 10 sprigs, chopped fine
Green Chillies – to taste, chopped fine
Lemon or Lime Juice – 1/2 or to taste
Cilantro or Mint Chutney – to taste
Tamarind Chutney – to taste
Salt – to taste
Chaat Masala – to taste
Sev – for garnish
Method:
1. Check out our video on “How-to Sprout Beans”.
2. In a bowl mix all of the above except the Sev.
3. Mix well and serve.
4. Garnish individually each bowl with Sev as a garnish right before eating.
Tips:
1. To make it healthier – skip the Sev, it tastes great even without it.
2. Don’t enjoy the rawness of the sprouts – saute with little oil, steam or microwave just a bit.
3. Video on How To Sprout Beans – Click Here
4. Video on Tamarind Chutney – Click Here
5. Video on Mint Chutney – Click Here
6. Video on Coriander Chutney – Click Here
Looking for a quick and tasty shrimp recipe? Try Pudina or “mint” Shrimp. With a few ingredients, little prep time and many cooking options, you can impress your family and friends with this flavorful appetizer. (more…)
Mango season is here and we wanted to share some of the beautiful dishes that can be created with this King of Fruits! This Pulissery (Puliserri) recipe is from Kerala and is great as a part of the traditional Sadhya meal for Vishu or Onam. The combination of flavors in this dish are mind blowing – it’s sweet from the Mango, sourness from the Yogurt and the spice kick from the Chilies. It is also great as Raita as part of any meal. Mango in any form is just delicious!
Prep Time: 10 min
Cook Time: 15 min
Serves : 2-4
Ingredients:
Ripe Mango – 1 , peeled, cubed
Green Chillies – to taste
Shredded Coconut – 1/2 cup
Cumin Seeds – 1/2 tsp
Sour Yogurt – 1/2 cup
Water – 1/2 cup
Red Chili Powder – 1/4 tsp or to taste
Salt – 1/2 tsp or to taste
Coconut Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Dry Red Chillies – to taste
Curry Leaves – few leaves
Turmeric Powder – 1/4 tsp
Fenugreek Seeds – pinch, roasted and powdered
Method:
1. Wash, peel and cube the Mango.
2. Soak and work the seed of the Mango in Water till clean.
3. Gently mash the Mango and transfer Mango and the liquid to a saucepan.
4. Bring to a boil on medium heat, cook for 2-3 minutes and then reduce flame to a simmer.
5. Meanwhile, grind Green Chillies, Coconut, Cumin Seeds and a little bit of Yogurt, to a smooth paste.
6. Add the mixture to the balance of the Yogurt and mix well.
7. Take the pan off the flame and add in the Yogurt/Coconut paste to the Mango.
8. It is important to constant stir while adding the paste. Also, add a little at a time. This will prevent the Yogurt from curdling.
9. Once mixed in, the saucepan goes back on the flame on a low flame and allow it to come to almost a boil, keep stirring constantly.
10. Take it off the flame and work on the seasoning.
11. For the seasoning, heat Coconut Oil in a skillet.
12. Add the Mustard Seeds and allow them to pop.
13. Add in the Dry Red Chili, the Curry Leaves and the Turmeric Powder.
14. Mix into the Mango Curry and mix.
15. Sprinkle with a pinch of Fenugreek Powder and serve hot with Rice.
Cookies are enjoyed by kids and kids-at-heart. These gorgeous Eggless Double Chocolate Cookies will make you do a double-take and grab some double-helpings. Make a big batch, bake some for now and freeze some dough for later. Since summer holidays are here, get the kids to help out and get some cookie-points with them 🙂
Prep Time: 15 min
Chill Time: 30 min
Bake Time: 20 min
Cooling Time: 15 min
Makes: approx 20-24 cookies
1. Combine the Softened Butter and the Confectioners Sugar and mix till creamy.
2. Add in the Vanilla Extract and mix. Keep aside.
3. In a separate bowl sift the dry ingredients: All-Purpose Flour, Cocoa Powder and Baking Powder and mix.
4. Add the dry ingredients to the Butter mixture a little at a time, mix and incorporate well.
5. For the Double Chocolate Chip Cookies, add in the Chocolate Chips the batter and mix. Otherwise skip this step.
6. Allow the dough to chill the refrigerator for 30 minutes.
6. Pre-heat oven to 300 Degree F/150 degrees C.
7. Line a cookie sheet/pan with foil or parchment paper.
8. Once out of the fridge, roll out approximately lime-size cookie balls and place them about 3″ apart.
9. Decorate with a Chocolate Chip on top if desired.
10. Bake in the heated oven for 20 minutes or until done.
11. Once out of the oven, allow them to cool on the cookie sheet for about 5 minutes and transfer to a cooling rack.
12. Allow them to cool all the way through and store in an airtight container.
Tip:
1. Make a few cookies and save some dough for later. Freeze the dough for 1 month or refrigerate for 1 week. Defrost and bake.
2. To omit the chocolate, replace the Cocoa Powder with additional All-Purpose Flour.
Disclaimer: Mangala Deshmukh is NOT a licensed Dietician/ Nutritionist.
The information on this website is provided for educational and entertainment purposes only, and is not intended to diagnose, cure or treat any medical or other condition. Always seek the advice of your health provider prior to starting any diet.
Everyone loves chocolate, and what better than a delicious cake served with hot chocolate sauce or a dollop of ice cream? I prepare a couple of gluten free flour mixes and keep them ready- to- use, so that I don’t have to measure each flour separately every time I am baking. My basic puri/ paratha/roti flour also serves well for most baked goodies, but when it comes to chocolate cake, I sneak in some quinoa flour as well. Chocolate covers up the slightly intrusive flavor of quinoa and nutrition gets enhanced
Nutritionists refer to Quinoa as the ‘super grain’, which has nine essential amino acids and can be called a complete protein. It has more calcium than milk, is high in iron, minerals, micronutrients, Vitamin E and some B group vitamins. Most important of all, it is gluten free!
Amaranth and sorghum are both calcium and iron rich—needless to say, the combination is a wonderful mix of nutrients.
Xanthan gum (alternately, guar gum) helps in creating a slight stickiness and stretch in the dough. Gluten free flours need some help with creating this elasticity. The gums are gluten free and allergy free.
Just in case corn /corn starch does not work for you, please use tapioca starch
Prep Time: 15 min
Rest Time: 30 min
Bake Time: 45-50 min
Serves: 8-10
To prepare basic flour mix:
Sorghum Flour – 1 cup (4.4 ounces)
Amaranth Flour – ½ cup (1.9 ounces/approx 2 ounces)
Quinoa Flour – ½ cup (2.5 ounces)
Cornstarch – ½ cup (2.2 ounces)
Xanthan Gum – 1 teaspoon
Salt – ½ teaspoon
Method:
1. Mix all ingredients thoroughly in a large, dry bowl.
2. Double the quantity if you like and store in air tight jar/s.
3. Place in fridge to retain flavor and freshness.
1. Preheat oven to 350 degree F (approx 180 C)
2. In a large bowl, sift together Flour, Cocoa Powder, Baking Powder, and Sugar (optional).
3. Melt Butter in a microwavable mixing bowl.
4. Whisk in the Condensed milk and add Vanilla, making sure that the mixture is well blended.
5. Slowly mix 1 cup of Club Soda
6. Gradually fold in the dry ingredients, making sure that there are no lumps
7. Add 1-2 tablespoons extra Soda if batter is too thick.
8. This is a good time to taste the batter and add the confectioner’s sugar, just in case you prefer a sweeter taste.
9. Add Baking Soda mixed into Milk, and give the batter a good stir.
10. Using a hand blender, beat the mixture well to incorporate air and to create lightness.
11. Allow the batter to rest for 30 minutes.
12. Pour batter into a lightly greased 4 lb bundt pan.
13. Bake in preheated oven for 45-50 minutes
14. Insert a toothpick or knife into the center. Cake is ready if knife comes out clean.
15. Gluten free cakes take a little longer to bake than wheat flour cakes.
Delicious with hot chocolate sauce (gluten free of course), or whipped cream/egg free,.gluten free vanilla ice cream.
Dairy Free Variation–
CHOCOLATE WONDER CAKE
This cake is truly a wonder cake. It is free of all the allergenic foods, even dairy. Make and enjoy!
Ingredients
2 cups prepared gluten free flour (as above)
4 tablespoons cocoa powder
2 teaspoons baking powder
Egg Replacer prepared to equal 4 eggs (as per package directions)
1 cup oil
1 cup granulated sugar
1 cup Club Soda/ water
2 tablespoons apple sauce
2 teaspoons vanilla extract.
Method
Preheat oven to 350F (approx 180C)
Sift the flour, cocoa and baking powder in a mixing bowl.
In a separate bowl, whisk together the oil, sugar, prepared Egg Replacer, apple sauce and vanilla extract.
Pour in Club Soda, a little at a time and continue to whisk it in, till it is well incorporated into the batter.
Add 1-2 tablespoons extra Club Soda if batter is too thick
Mix further using a hand held mixer, for about half a minute of so.
Pour into 4 lb bundt pan and bake for 40-45 minutes.
Great with gluten free, dairy free chocolate sauce!
Frosting
Ingredients:
1 ¼ cups confectioner’s sugar
½ stick white butter
¼ cup unsweetened cocoa powder
2 Tablespoons water
1 teaspoon vanilla extract
Method:
Place a saucepan on medium heat and mix all ingredients together, except for the vanilla extract.
Mix well, stirring continuously till mixture comes to a rolling boil.
Boil for a minute, and remove from heat.
Add vanilla.
Allow mixture to cool a little for about 10 minutes or so. Frosting should be warm and have a batter like pouring consistency.
It will set on the cake as it cools.
Delicious!
ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
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