Posted in Easy Sabzis, Product Reviews, Side dish, Side dish for Rotis

Dry Moong Sabzi

The other day, was thinking of what to cook, and the sprouts came handy. The innovation that came to my mind was the addition of lasun chutney to the curry.The result was a fabulous curry bursting with flavor and minimal ingredients. The Nutty Yogi Rajasthani Lehsun Chutney is a keeper. Use it as a sidedish for rotis/ theplas/paranthas and you are hooked.

The chutney is spicy and the flavors too good with garlic being the hero. Add a little more for spicier version Go ahead and try this and I am sure you won’t regret. A meal in itself, if you wish to cut the carbs and the rotis. Just Indulge.

 

Foodaterian

Here goes the recipe:

Ingredients:

Moong Dal: Sprouted or otherwise ( I used Sprouted)

Onions: 1 chopped ( I skipped since I was running out of it)

Tomatoes: 1-2 medium sized chopped finely.

Turmeric Powder: 1 tsp

Red Chilli powder: 1 tsp

Nutty Yogi Rajasthani Lehsun Chutney: 2 tsp

Coriander leaves: a handful

Salt to taste

Jaggery: 1 tbsp

Oil: 1 tbsp

Mustard Seeds: 1 tsp

Hing: a pinch

Lehsun Chutney
The Product
Moong Masala
The Curry and the Chutney

Method :

  1. Take a small pressure cooker and add oil+ rai and hing. Allow to crackle.
  2. Add the chopped onions and fry till golden brown. Add the chopped tomatoes cook till done.
  3. Add the sprouts and the spices. Check for salt. Add 2-2 ½ cups of water and jaggery.
  4. Pressure cook for 2-3 whistles.
  5. Serve hot with Rotis/ Rice Khicadi or even Pav/ Bread with sev topped . J

About Nutty Yogi:

The inspiration on of Nutty Yogi really started in our grandmothers kitchen. We remain inspired by her nose for freshness and an uncanny ability to spot the best ingredients. At Nutty Yogi our commitment to good and wholesome food takes us on a vast journey across India . A journey that begins in the farmers fields of India and ends on your table . But the true origins lie in the pages of your grandmothers cookbooks and her old-fashioned recipes that preserve nutrition without compromising taste.

What is it about Nutty Yogi that your grandmother would like the most ? We’re not sure.
Maybe she really likes the fact that we get our staples right from the source or she might
get patriotic feelings towards our products because they are made right here in India.
But what she will definitely love the most is that the Nutty Yogi range of products are

easy to use and bursting with nutrition.

At Nutty Yogi we believe that Backward is the new Forward when it comes to food. We go

back in time to preserve the good old fashioned goodness and nutrients in the way it was
meant to be but add the dash of convenience in the way its meant to be eaten today. With our wide varieties of staples, snacks, condiments, superfoods, we are committed to
serving you a truly amazing array that makes every meal nutritious your grandmother

would approve of. It’s really going back to basics. After all Nutrition is our only tradition.

We are Nutty about offering you delicious food and finding your inner Yogi by eating right!

 

PS: I got the product for review but the recipe was modified with tastes suiting my taste buds and the opinions shared here are mine.

Posted in Paneer Recipes, Restaurant Style Gravies, Side dish

Dhaba Style Paneer

Paneer in any style or form is welcome in my place. We all just love the paneer, be in paranthas or sabzis or biryanis. This is one such recipe I came across a few days back and was very keen on trying.IMG-20170604-WA0014

We had an morning errand to run which drained me completely by the time I came back. I already had the phulka dough ready, all I needed was to make some simple sabzi to go with. I had paneer in pantry and this came to my mind the same instant. So I experimented and when we sit to eat, hubby and kiddo gave big thumbs up to this restaurant kinda gravy. Their happiness put a big smile on my face as we all live for such happy moments.

Continue reading “Dhaba Style Paneer”

Posted in Accompaniments, keepers, Side dish

Garlic Podi

This is one dish I had been vary to try. I had always thought Moluga Podi to be a very traditional and no mess recipe. For me it had always been the one passed by mom from generations. So I never had thought variations here would work. But when I very apprehensively tried this and kiddo and Hubby gave a thumbs up to this version too I was happy. Now this also I try to keep handy and yes, this too when drizzled over idli with ghee tastes heavenly.

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Here goes the recipe:

Continue reading “Garlic Podi”

Posted in Accompaniments, keepers, Pickles,Thokku, Side dish, Vishu/ Onam Sadya Recipes

Raw Mango Thokku

Come summers and everywhere you get to see green raw mangoes. A lot of dishes can be made incorporating them but the favorite for me remains this humble thokku. This is one such fool proof recipe. Sweet, sour and mildly spicy this one goes well with rice, and breakfast items alike. The best pairing being, curd rice. 🙂

Mango Thokku

Here goes the recipe:

Ingredients:

 Raw Mangoes: 1-2 medium size grated

Salt as per taste

Gingelly oil/ Sunflower oil: 1-2 tbsp (see notes)

Jaggery: 1tbsp (optional but recommended)

Hing: a pinch

Mustard seeds: 1 tsp

Red chili powder: 2 tbsp ( 1tbsp spicy one+1 tbsp Kashmiri one)

Turmeric powder: 1 tsp

Tamarind paste: 1 tbsp

Method:

 1.Wash, pat dry and peel the raw mangoes and grate them.

2.Heat a heavy bottom pan, add oil, mustard seeds,hing and allow to crackle.

3.Drop the flame to low and add the grated mangoes, turmeric powder and mix well till it becomes tender.

4.Add the tamarind paste, chili powder, jaggery and salt as per taste.

5.Keep stirring on a low flame till the oil separates. It will look glossy.Store in an air tight jar and use a clean spoon.

6.Stays good for a year.

Notes:

Sunflower oil can also be used in place of gingelly oil but for storage purpose gingelly oil serves best.

Posted in Accompaniments, Chutneys, No onion no garlic foods, No onion no garlic side dish, Side dish

Instant Tomato Thokku

Everything instant these days catch our attention. 😛 .I keep looking for easy side dishes/ recipes for breakfast and paranthas. Since tomatoes are cheap and the nice red ones looks tempting i thought of making this pickle. This is one such side dish. Can be made in advance and goes well with dosa/idli/upma etc.

whatsapp-image-2017-01-15-at-09-50-35

Here goes the recipe:

Ingredients:

Tomatoes: 8- 10 Medium sized ones

Tamarind: 2-3 small pieces

Red Chili powder (Kashmiri): 2 tbsp

Red chili powder (for spice) : 2 tbsp (adjust as needed)

Salt to taste

To temper:

Oil: 3 tbsp

Mustard seeds: 1 tsp

Hing a pinch

 

 

whatsapp-image-2017-01-15-at-09-50-22Method:

  1. Chop the tomatoes finely.
  2. In a wide pan, add a tbsp of oil add the tomatoes,tamarind pieces, salt and cook for around 10 minutes on low flames till the tomatoes turn mushy.
  3. Allow it to cool and then grind them for a few seconds.
  4.  Heat the same pan, add oil and “To temper” Items and the grind tomatoes and spices.
  5. Cook well n low flame till oil separates.
  6.  Store in a glass container and use a dry spoon to serve.
  7. Refrigerate. Stays good for a fortnight.

 

 

Posted in Accompaniments, Greens, No onion no garlic foods, No onion no garlic side dish, Side dish, Vishu/ Onam Sadya Recipes

Keerai Masiyal

keerai

Wishing you all a Happy and prosperous 2017. Hope you all had a great time partying and celebrating with near and dear ones. Today I am sharing a very easy recipe to beat the Monday blues. Requires minimal ingredients and when paired up with rice and ghee makes a heavenly combination. Even a roasted appalam makes a great side dish to this. Although many people make this as a side dish for Mor Kozumbu, this is also a complete dish when eaten with rice.

Ingredients:

Spinach: 1 bunch

To temper:

Oil: 1 tsp

Mustard Seeds: 1 tsp

Urad Dal: 1 tsp

Red Chilli : 1

A pinch of Hing

Method:

  1. Clean the spinach and wash thoroughly under water till water runs clean.
  2. Blanch this spinach for a couple of minutes in hot water with a pinch if turmeric and salt. This helps remove the impurities.
  3. Remove from the hot water and run under cold water immediately. This will help spinach retain its green color.
  4. Puree in a mixer.
  5. Transfer the puree in a bowl, adjust water (add only little) , add salt and bring it to boil.
  6. Temper with “to temper” items and serve hot with rice and ghee,alongside appalam.

keerai-masiyal

Notes:

If it becomes watery, add rice flour mixed with water and adjust the consistency.