Advance planning

Sprouted Moong Paratha

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Ready to serve Moong Paratha with tomato sauce

How long it takes: 1 hour( other than sprouting of Beans)

Makes around :15

Sprouted Moong/Greengram makes for a healthy meal – the sprouted part enriches its nutrition content. I generally use sprouted moong to make a healthy salad or dalithoy or a cool juice for this summer heat. I had actually soaked it to sprout to prepare a different dish but thought of just trying out a stuffed paratha and gave a twist to the stuffing by adding only black salt instead of the normal salt. My experiment was successful, and so thought of sharing it with my fellow bloggers. Here is my version of Moong paratha. I have already put up a few variety of stuffed parathas and this would be added to the long list of the same.

What you need top have:

1.  Moong – 1 cup (when sprouted will be around 1 and 1/2 cup)

Sprouted Moong

Ingredients of Seasoning &Garnishing

Ingredients of Seasoning & Garnishing:

1. Chopped Onions – 1 Cup

2. Ginger Garlic paste – 1 Teaspoon

3. Turmeric powder – 1/2 Teaspoon

4. Chilli powder – 1 Teaspoon

5. Dhania-Jeera powder – 1 Teaspoon

6. Garam-Masala powder – 1/2 Teaspoon (home made)

7. Cumin seeds – 1 Teaspoon

8. Lemon juice – 1 Teaspoon

9. Chopped Cilantro – A handful

10. Black salt – as required

What you do with what you have:

1. Soak moong overnight in water. Drain water and tie it in a clean cloth and keep it aside in a closed bowl  for about 6-8 hours. It will sprout as is shown in image-1.

2. Pressure cook the moong, adding a pinch of salt.

Cooked Moong

3. Place a skillet with 2 teaspoons of cooking oil on low flame. When hot, add cumin seeds/ jeera to it. When the jeera begin to splutter, add chopped onions and a pinch of salt and fry on low flame  till it turns transparent.Chopped onions being fried in oil

4. When done, add all the powders as well as ginger-garlic paste and stir in for a while.

Powders & Ginger Garlic paste added

5. Finally add cooked moong and and then the chopped cilantro and powdered black salt too (check for salt already added)

Cooked Moong being added

Black salt, lemon juice and cilantro being added

Ingredients of the outer dough:

1. Wheat Atta – 2-3 Cups

2. Cooking oil – 3-4 Teaspoons

3. Salt – As per taste

Ingredients of the outer dough

6. Sieve wheat atta with salt. Add cooking oil to it in a wide bowl. Add water slowly to make a soft and pliable dough. (For 1 cup of wheat atta normally 1/3 cup of water will be sufficient depending upon the fineness of atta or the brand. Make sure water is always added in steps and not once for all.)

7. Pinch out required quantity of the dough, roll it to around 3-4″ diameter and place stuffing in it fold the corners in such a way that the stuffing is intact.

The dough, rolled small roti & the stuffing placed

8. Roll it on a thick plastic sheet in such a way that the stuffing does not come out and is rolled evenly to required thickness.

Rolled Parathas ready to be roasted

9. Place a skillet with 1/2 Teaspoon cooking oil in it on low flame. When the tava/skillet is hot, place rolled paratha on it and fry it till done. Apply oil on top of the paratha too so that when flipped it will not burn black.

Paratha being roasted

10. When done, flip and roast on the the reverse too.  It fluffs up when roasted normally if rolled in a phased manner.

Paratha being roasted on the reverse and done

11. Enjoy with tomato sauce or any pickle of your choice or even with curds.

Ready to serve Moong Paratha with tomato sauce

How long it takes: 1 hour( other than sprouting of Beans)

Makes around :15

Good to remember:

1. Moong should be cooked till smooth.

2. Do not water at all while cooking moong but cook on low flame only in the cooker.

3. Outer dough should be properly done so that one can roll it easily with the stuffing intact.

4. Always roast on medium flame to avoid it from getting burnt.

5. The stuffing can be prepared and stored in the refrigerator to prepare when needed.


Rajma Rice

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Rajma Rice

 How long it takes: 1 hour

Number of servings: 4-5

This makes for a sumptuous and delicious one-pot meal ! It is very popular among North Indians, and not that appreciated in the South – mostly because we don’t employ rajma in our ethnic dishes. However, I’m sure it’ll be appreciated if made at home, especially as a departure from the routine veg pulav or tomato/coconut/lemon rice. I’ve previously uploaded recipes for dal makhni and rajma, and essentially you can have these dishes served with rice. However, I have tried to make it as a one-pot meal and this is my version. Be advised that it requires some advanced planning.

What you need to have:

1. Basmati Rice – 1 cup

2.  Normal Rajma Beans – 1/2 cup

3. Salt – As per taste

4. Cooking oil – 4-5 Teaspoons

Basmati Rice

Soaked  Rajma Beans

Ingredients of Wet Masala:

1. Green chilly – 1

2. Ginger chopped – 1/2 Tablespoon

3. Garlic cloves – 4-5

4. Chopped Mint leaves – 2 Tablespoon

5. Chopped Cilantro – 2 Tablespoons

6. Shallots – 4-5

Ingredients of Wet Masala

Ingredients of Seasoning:

1. Chopped Onions – 1/2 Cup

2. Chopped Tomatoes – 1/4 cup

3. Cumin powder – 1/2 Teaspoon

4. Cumin seeds – 1/2 Teaspoon

5. Garam Masala powder – 1/2 Teaspoon

6. Chilli powder – 1 Teaspoon

Ingredients of Seasoning

What you do with what you have:

1. Wash and drain the basmati rice and keep it aside as shown in image-1.  Wash, peel and cut tomatoes fine.  Peel and chop onions fine and keep it aside as shown in image-4.

2. Soak Rajma beans in water overnight.  Drain water from it and tie it in a cotton cloth tightly  and keep it aside till evening.  By then it will have sprouted – however this happens only in the heat of the summer, and even so, the sprouting is not complete (as in image-2).

3. Grind the ingredients of wet masala in the mixer adding very little water if necessary to a thick consistency.

Ground Wet Masala

4. Place a cooker with 2-3 Teaspoons of cooking oil in it on medium flame.  When hot, add cumin seeds to it.  When it splutters, add chopped onions and a little salt to it.  In the mean time add chopped tomato from step-1 also to it and keep stiring till it is fried well.  When fried add grind wet masala to it.

Wet masala being added

5. Finally add all powders in a row and also the cumin powder and stir in well.

Seasoning powders being added

6. Finally add basmati rice and sprouted rajma beans from step-2 and step-2 to it and also add required quantity of salt and water to it and cook till done.

Rajma and rice being added

7. Enjoy with tomato onion salad or raita of your choice when done.

Ready to serve Rajma Rice with salad

How long it takes: – 1 Hour

Number of servings: 4-5

Good to remember:

1. This requires advance planning – especially overnight soaking of rajma.

2. Rajma Beans when used in other dishes too should be soaked properly and cooked smooth through out on low flame in cooker till smooth..

3. The proportion of both cilantro and mint can be as per one’s palate.

4. Cooked rice also can be used in place of rice being cooked with it.

Crispy chana dal chivda/snack

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Crispy chana dal snack

Bengalgram Dal/Kadlebele (Kannada)/Chanedal (Konkani) is a versatile dal and often used more to prepare snacks or as seasoning/tadka. Some of the better known chana dal based foods are dhokla, sweet khichdi, puran poli, and also kosambari/salad. My recipe for today uses chana dal to make a crispy fried snack – either to be enjoyed as a ‘time pass’/tiffin snack or with upma dishes. Hope you enjoy it !

What you need to have:

1. Bengalgram dal – 1 Cup

2. Peanuts – 1/3 Cup

3. Chilli powder – 1 Teaspoon

4. Turmeric powder – 1/2 Teaspoon

5. Pepper powder – 1/2 Teaspoon

6. Black salt powder – 1/4 Teaspoon

7. Curry leaves – A few

Ingredients of crispy chana dal snack

What you do with what you have:

1. Wash and soak Bengalgram/chana dal in water over night. Drain and dry it for about an hour on a dry cloth or in a colander shaking every now and then. While soaking, I usually place a spoonful of saunf/fennel seeds packed in a cloth along with the soaking chana dal. The saunf/fennel seeds enhance the crispiness of the dal and lend a special aroma.

Soaked and dried chana dal

2. Dry roast curry leaves in a skillet till crispy, but make sure it does not change colour.  When cooled, crush/powder a few curry leaves.

Curry leaves being dry roasted

3. Place a skillet with one cup cooking oil on medium flame. When hot, place a holed-spatula in it and fry the soaked chana dal in spatula till crispy. Repeat the process in batches for the remaining dal too. Adjusting the flame of your burner to ensure that the dal isn’t over-fried/burnt. Transfer to a colander to allow excess oil to drain out.

Soaked chana dal being fried in oil

4. In the same oil and spatula, fry peanuts too till crispy and transfer it to the same colander.

Peanuts being fried

Fried chana dal and peanuts

5. Transfer fried chana dal, peanuts to a skillet and add chilli powder, turmeric powder, white pepper powder, black salt powder, salt and few roasted curry leaves and and curry leaves powder from step-2 to it. Fry over simmering flame and stir for a few seconds. Enjoy with with upma, bhel or even as a snack by itself !

Powders and salt being added to fried chana dal

6.  Transfer it to an air tight container – it will remain fresh and crispy for more than a week.                                                                                                             A closer view of the snack

Crispy dal with Avrekalu upma

How long it takes: 30 minutes(other than soaking)

Good to remember:

1. Frying should be on medium flame depending upon one’s burner.

2. Adding peanuts is optional.

Avrekalu Uppittu / Upma

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Avrekayi Uppittu / Upma

How long it takes: 45 mins (excluding peeling beans)

Number of servings: 5-6

The peak season of Avrekayi/Surthi Beans is coming to an end and I wanted to share this recipe for Avrekayi upma while you still find these greens in the market. This is a unique variety of upma and you can relish the aroma of the beans in the dish, especially when served piping hot. We also prefer to relish it with either a mixture or even crispy chana dal (next upcoming recipe) too. Here it is:

What you need to have:

1. Surthi Beans – 1 Cup (Double peeled)

2. Bombay sujee – 3/4 cup

3. Normal wheat sujee – 1/4 Cup

Double peeled Surthi Beans

 Bombay sujee (white) & wheat sujee

Ingredients of Seasoning & Garnishing

1. Mustard seeds – 1 Teaspoon

2. Blackgram Dal – 1 Teaspoon

3. Cumin seeds – 1 Teaspoon

4. Turmeric powder – 1/2 Teaspoon

5. Red chilli -1

6. Green chilli – 2 (chopped)

7. Curry leaves – A few sprigs

8. Chopped Onions – 1/2 Cup

9.  Chopped Cilantro – A handful

10. Fresh grated Coconut – A handful

11. Salt – As per taste

12. Cooking oil – 4 Tablespoon

Ingredients of seasoning & garnishing

What you do with what you have:

1. Peel the skin of fresh surthi beans/avrekayi and soak beans in water overnight. Peel again to get doubly peeled avrekayi as shown in image-1. Cook in the cooker (adding little salt) till soft and keep aside.

2. Wash and chop onions fine, chop green chillies, coriander leaves too and grate coconut as shown in image-3.

3. Dry roast Bombay sujee in a skillet till you the raw aroma goes away and you get a pleasant aroma. Mix wheat sujee to it and keep aside.

Bombay sujee being dry roasted

3. Place a skillet with 4 Tablespoons of cooking oil on medium flame. When hot, add jeera/cumin and mustard. When they start to crackle add blackgram/urad dal to it and fry till it is light brown in colour. Add red chilli pieces, chopped green chillies and add curry leaves and fry till done.  Finally add chopped onions with a little salt, and fry till onions turn transparent. Meanwhile, also boil around 2 and 1/2 cups of  water.

Seasoning in progress

4. When the vegetables/seasoning is well fried, add roasted sujee from step-3 and then boiling water. Let the sujee cook and attain the required consistency – add more boiling water if needed.

Avrekayi uppittu being cooked

5. When done, add cooked avrekayi from step-1. Also, add fresh grated coconut, cilantro/coriander and mix with a wooden spatula (preferably) so that the cooked beans do not get crushed.

Cooked Avrekayi, coconut and cilantro being added

6. Finally when ready it is as shown in the image below.

A closer view of the dish

7. Enjoy with either a mixture or even the fried crispy Chana dal and Ginger chutney.  Yummmmmmmmmmmmmm

Avrekayi uppittu with fried chana dal snack & chutney

How long it takes: 45 Minutes (other than peeling the beans)

Number of servings: 5-6

Good to remember:

1.Bombay sujee must be properly dry roasted to make the upma tasty.  Wheat sujee need not be roasted and when mixed with roasted sujee will suffice.

2. Quantity of water depends upon the thickness of both the sujee. Caution – excess water will turn the dish soggy.

3. Avrekayi should be doubly peeled not only for a better taste but also for a better look.

Hithukubele (Surthi beans dal)

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How long it takes: 45 minutes (Excluding double pealing)

Number of servings: 2-3 Hithukubele

Avrekalu/Surthi beans  is likely the most abundantly available among the fresh beans in Bangalore, and popular too.  I have memories of having avrekalu dishes prepared at the homes of my friends, not so much at my home. I have already put up avrekayi chithranna, surthi beans saru (avrekalu hasi khara), surthi beans roti, avrekayi melogra gravy, avrekalu mixture, and today, I’d like to share the recipe for a dal with squeezed out avrebele – hithukubele. Here it is:

What you need to have:

1. Hithukubele / Peeled avrekalu or surthi beans- 1 Cup

2. Turmeric powder – 1/2 Teaspoon

3. Asafoetida powder – 1/2 Teaspoon

Fresh Surthi Beans (Avrekalyi)

Peeled Avrekayi/Surthi Beans

Double peeled Surthi beans /Hithukubele

Ingredients of Seasoning & Garnishing

1. Mustard seeds – 1 Teaspoon

2. Green chilly – 2

3. Curry leaves – 2-3 Sprigs

4. Coriander leaves – A handful

5. Salt – To taste

Ingredients of the dish

What you do with what you have:

1. Peel out the main skin of Avrekayi (Image-1) and the beans is as shown in Image-2. Soak that beans in water over night and peel it again and is called by the name Hithukubele which is as shown in Image-3.

2. Cook hithukubele in a broad bowl adding sufficient water, turmeric powder, asafoetida powder and cook till smooth.

Surthi beans being cooked

3. When cooked smooth, just smash a part of the cooked lentils with the help of a spatula to gain consistency to the dish. Add required quantity of salt to the dish and bring it to boil.

Cooked Hithukubele/Surthi Beans

4. Place a spatula with 2-3 Teaspoons of cooking oil on low flame.When hot, add mustard seeds to it. When it splutters, add chopped green chilly to it and later add a little asafoetida powder and finally curry leaves. Add this seasoning to the dish and garnish with chopped coriander leaves. Enjoy hot with rice.  Yummmmmmmmmmmmmmm

Seasoning in progress


How long it takes: 45 minutes (Excluding double pealing)

Number of servings: 2-3 Hithukubele

Brown Cow-Peas Paratha

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Brown Cow Peas Paratha

How long it takes: 1 hour

Number of servings: 6 parathas

Lentils are commonly used in Indian Kitchens to make side dishes and especially usli as a side dish for rotis. Among lentils, brown cow peas, green gram, Bengal gram, kabuli chana, white peas, green peas, lima beans are popular. I have previous put up recipes of saru-upkari and a gravy side-dish using brown cow peas that is otherwise known as Alasandebi in Konkani or Alasande in Kannada. Today I would like to put up brown cow peas stuffed Paratha that was well received at home. A successful experiment that I’d like to share with you now.

What you need to have:

1. Dry Brown Cow Peas – 1/2 Cup


Red Cow Peas

Sprouted Brown Cow Peas

Ingredients for Seasoning:

1. Chopped onion – 1/3 Cup

2. Tomato chopped – 1 (medium)

3. Ginger-garlic paste – 1/2 Teaspoon

4. Cumin seeds – 1/3 Teaspoon

5. Chilli powder – 1 Teaspoon

6. Turmeric powder – 1/2 Teaspoon

7. Dhania Jeera powder – 1/2 Teaspoon

8. Garam masala powder – 1/2 Teaspoon

9. Chopped Cilantro – A handful (For garnishing)

Ingredients of Seasoning & Garnishing

What you do with what you have:

1. Wash and soak brown dry cow peas in water overnight. Drain water and tie the lentils in a cloth and keep it aside for 8-10 hours – this will help them sprout. Soak it in water again and sprouted brown cow peas is as shown in the image-2.

2. Cook the sprouted brown cow peas with a little salt in the cooker till smooth. Drain the stock and keep it aside.

Cooked Brown Cow Peas

3. Place a skillet with 3-4 Teaspoons of cooking oil on low/medium flame. When hot add cumin seeds to it and once they splutter, add chopped tomatoes to it and fry it for a while. When almost done, add chopped onions and required quantity of salt to it and let it fry till done.

Seasoning for the stuffing in progress

4. Add all the powders and ginger-garlic paste in a row and toss them well.

All powders & Ginger-garlic paste being tossed in the seasoning

5. Finally add cooked cow peas from step-2 to it and garnish with chopped cilantro.  The mix should be smashed well and should be solidified so as to stuff it in the paratha.

Paratha stuffing

Ingredients of the outer dough:

1. Wheat atta – 1 Cup

2. Cooking oil – 3-4 Teaspoons

3. Salt – As per taste

                                                                                                      Ingredients of the Paratha dough

6. Prepare a pliable dough with atta, salt and oil adding water in steps. Pinch out a small portion of the dough and roll it into 4′ diameter and spread the stuffing in it. Close the edges as shown in the image below.

Paratha dough, rolled small roti  in which stuffing is placed

7. Close the edges and roll it on a thick plastic sheet dusting it in wheat atta to required thickness.


Rolled Paratha

8. Place a roti tawa on medium flame splashing a little cooking oil on it. When hot just place the paratha on it and fry it till done.

Paratha being roasted

9. Flip and roast till dark brown spots appear on it splashing a little oil on it. Repeat the process for the remaining dough.

Roasted stuffed Cow peas paratha

10.  Enjoy either with Tomato sauce or with Amul butter.  Yummmmmmmmmmmmmm

Ready to serve stuffed cow peas paratha

How long it takes: 1 hour

Number of servings: 6 parathas

Ghas Mando / Sweetened Maida Roti (Diwali special – 3)

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Ready to serve Ghas Mando

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Ghas Mando is a festive favorite in the G.S.B. community. It is usually served in small boxes along with other sweets like the boondi laddoo, mysore pak at our weddings in South Canara and during festivals in other parts of the country.  This recipe was long over due and mostly delayed as I could not find an easier explanatory substitute title. Finally, after so many Diwalis have gone since I started the blog, I gave up and gave in to uploading it with its traditional name. I have always prepared it on special occasions – as one of the Diwali sweets on my platter for years or when my kids come home or as part of my holiday food bonanza for the family and guests.

It is surprisingly easy to prepare, the only thing one should be careful about is to ensure rolling the puri thin and evenly spread. Calling it tasty is an understatement – it melts in the mouth,  the moment you let it touch your taste buds. Infact, ghas in Konkani refers to a gulp – fittingly ghas mando is meant to be enjoyed and relished in one gulp !

I wish all my readers and viewers of the blog a Happy Diwali / Deepawali. May the coming year bring you happiness and prosperity and may there be many occasions to prepare this delicious Konkani sweet at home. Here is the ghas mondo recipe :

What you need to have:

1. Maida – 1 Cup

2. Chiroti sujee / rawa (thin sujee) – 2 Teaspoons

3. Pure melted  ghee/sunflower oil – 1 Teaspoon

4. Water – Around 1/2 cup

5. Salt – To taste

Ingredients of Ghas Mando

What you do with what you have:

1. Sieve maida in atta sieve and transfer to a wide bowl. Add chiroti sujee, salt, and melted pure ghee and mix as shown in the image 7 below (of the dough and pinched out dough).

2. Add water slowly to make it a slightly tough yet pliable dough. Keep it aside covered for about a half hour so that sujee gets absorbed and the dough is set to roll.

Ingredients of filling:

1. Thin poha / beaten rice – 2-3 cups

2. Sugar –  1 cup

3. Cardamom – 8-10

Ingredients of filling

3. Place a skillet on medium flame and dry roast thin poha / beaten rice till it crimples and is crispy. Make sure you do not burn it and the colour does not change .

Poha / beaten rice being dry roasted

4. Dry roast sugar till it starts crystallizing and transfer it to another bowl adding peeled cardamom to it.  When cooled, powder roasted beaten rice, and sugar in the mixer to a medium coarse powder.

Sugar being crystallized

5. On cooling powder both of them together with peeled cardamom to a medium fine consistency.

Powdered mixture for the filling

6. Pinch out a small portion of the dough as shown in the image and dust a little in maida and roll it as thin as possible.Keep it aside in batches, so that only one can be fried at a time.  Keep the rolled roti covered.

The dough, pinched out ball and the rolled roti

7. Place a skillet with 2 cups of cooking oil in it on medium flame. When hot, just place the rolled roti in it and fry it on both sides.

Rolled roti being fried

8. Fold it in oil in a semi circular fashion.

Roti being folded while frying

9. Finally fold it into a triangle.

Roti triangle in the oil

10. Once fried, take the roti out of the oil, and while still holding it with a holder, fill it with the previous prepared sweet filling. Enjoy it  with tea or as a snack.  Yummmmmmmmmmmm!!!!!!!!

Filling being filled into the ghas mando

11. Store it in an air tight container – it will stay fresh for a few days if fresh oil was used for frying.

Ready to serve Ghas Mondo

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Good to remember:

1. The outer dough should be kneaded to a consistency that is slightly harder than the chapathi dough.  If the dough is very soft the fried roti will turn soft.

2. The roti should be rolled as thin as possible.

3. Beaten rice should be of thin variety. We roast the poha / beaten rice to get rid of the raw smell and get a pleasant aroma.