Sprouted Pulses

INGREDIENTS AND PROCEDURE

PULSES ALL TYPES LIKE PEAS, MOONG, BLACK GRAM,JUST A HAND FULL OR LITTLE LESS.
SOAK IT SEPRATELY OVERNIGHT .THE NEXT DAY TIE EACH SEPRATELY IN A MUSLIN CLOTH AND KEEP IT FOR ONE DAY . THE NEXT DAY YOU WILL SEE THE SPROUTS.

BOIL THE SPROUTED PULSES IN A VESSEL WITH LITTLE SALT.

TAKE A PAN, ADD LITTLE OIL. PUT SOME KADIPATHA, CRUSHED GARLIC,NOW ADD A TSP OF CHILLY POWDER,JEERA POWDER AND TURMERIC AND LET IT FRY A BIT. ADD THE BOILED PULSES TO THIS PAN AND MIX IT WELL. ADD FRESHLY GRATED COCONUT. FINALLY GARNISH WITH CORRIANDER LEAVES.

Palak Paneer

INGREDIENTS

Palak 4 bunches
Paneer 200gms
Tomatoes 3
Green chilly  3
Onions  2

PROCEDURE

Boil the palak with 3 tomatoes, chilly and onions.Put all this in the cooker and keep it for 2 whistles. After it cools grind it. In another vessel put oil fry one onion, add garam masala and fry it well. Add the ground palak and it a boil. Add the cream and mix it (the cream is optional). Now cut the paneer in cubes, fry it lightly if needed or you can add it to the gravy.

Batata Poha

INGREDIENTS

POHA 2 CUPS(thick beaten rice)
POTATOES 2
ONIONS 2 BIG
GREEN CHILLY 3or 4
KADIPATHA
CORRIANDER LEAVES
LEMON
SALT


PROCEDURE

Take a vessel and add oil. Then add little jeera, onion, kadipatha, green chillies  and fry it well. Take the poha and put it in a bowl and let it soak for just a few seconds, squeeze it well and put it in the vessel add the potatoes and put salt to taste. Mix this well. Squeeze some lemon and lastly add coriander leaves. 

Serve it hot.