MOONG / GREEN GRAM MICROGREENS

Microgreens are packed with nutrients. While their nutrient contents vary slightly, most varieties tend to be rich in potassium, iron, zinc, magnesium and copper. Microgreens are also a great source of antioxidants .

Soaked and sprouted moong / green gram seeds takes 10 -12 days to grow into a baby plant ready to harvest. These microgreens can be added to smoothie, dosa batter, wheat / rice chapati, salads or can be stir fried with garlic, green chilli, onions and used as a side dish. These can be easily grown at home organically without chemicals and soil.

HOW TO GROW MOONG MICROGREENS

Soak whole moong in enough water overnight.

Next day sprout them overnight in a box.

Take a plastic container and layer it with tissue papers and spread the sprouts and keep it in a dark place wrapped in a dark cloth or a black wrapper for 2-3 days. Keep checking and spraying some water so that they do not dry out.

Keep this container in partial sunlight in a shallow tray of water so that the tissue is moist all the time.

Keep spraying with water preferably drinking water 2 - 3 times a day.

Let it grow for 10 -12 days.

Harvest them with a sharp scissors discard the roots.

STIR FRIED MICROGREENS

INGREDIENTS

• 1 cup microgreens

• 1 small onion

• 2 garlic cloves

• 1 green chilli

• Few whole jeera / cumin seeds

• Salt to taste

• 1 tsp oil

METHOD

1. Wash microgreens thoroughly and roughly chop them.

2. Heat oil in a frying pan add jeera seeds, finely chopped garlic and green chilli. Fry it a little .

3. Add finely chopped onion and fry till translucent.

4. Add microgreens and salt, stir fry it till done.

5. Serve with phulka / akki roti

AKKI / RICE ROTI

INGREDIENTS

• 1 cup rice flour

• 1 small onion

• 1/4 tsp jeera seeds

• A handful microgreens

• Salt to taste

• Few sprigs of coriander leaves

• Small piece of ginger grated ( optional )

• Few curry leaves ( optional )

• Oil as needed

• Water as needed

METHOD

1. Finely chop onion, green chilli, microgreens, coriander leaves, curry leaves.

2. In a big bowl take onions, green chilli, coriander leaves, curry leaves, microgreens, grated ginger, salt and rice flour. Mix it well.

3. Add water little by little and make a soft dough.The dough must be smooth and moist.

4. Divide it into 4 balls. Keep it covered with a napkin or else it dries up. You can make akki roti on a greased foil / banana leaf or parchment paper.

5. Place a ball of this dough on a greased foil / banana leaf / parchment paper and spread it lightly with your fingers to make a thick / thin round roti. If the edges crack then dip your fingers in water and mend the cracks.

6. Slowly lift the foil / banana leaf / parchment paper and reverse it on the hot tawa / girdle and cook on both sides carefully. Turn only after it is done on one side or else it can break.

7. Apply some ghee or butter.

8. Serve with some gravy or chutney.

NOTE:

You can add microgreens to salads or dosa batter or savory pancakes.

You can add these microgreens to smoothies and omlette also.

STIR FRIED BABY POTATOES

Baby potatoes are potatoes that are picked before they reach their full size. These baby potatoes can be boiled, roasted or fried and served as a side dish with phulkas, dal and rice.

SERVES : 4

INGREDIENTS

• 500 gms Baby potatoes

• 1/2 tsp jeera seeds /cumin

• 2 garlic cloves

• few methi seeds / fenugreek

• salt to taste

• 1/4 tsp turmeric pd

• 1/2 tsp chilli pd or to taste

• Few curry leaves

• Few sprigs of coriander leaves

• 1/4 tsp mustard seeds

• 1 tsp amchur pd ( dry mango pd ) / lime

• 2 tbsp oil

METHOD

1. Wash the potatoes thoroughly in water.

2. Pressure cook potatoes till done.

3. Peel them

4. Slice them into small pieces.

5. Heat oil in a frying pan add mustard seeds, jeera, methi seeds, crushed garlic, curry leaves and sautee.

6. Add turmeric pd and sliced potatoes. Stir it well then sprinkle salt and chilli pd. Keep turning and roasting it till nice and crisp.

7. Sprinkle amchur pd / lime juice.

8. Garnish with chopped coriander.

9. Serve as a side dish with dal rice / phulka and enjoy.

NOTE :

1. You can also use jeera methi powders instead of whole seeds.

2. You can add coriander pd (optional )

3. You can add fenugreek greens to the oil just before adding the potatoes.

CHINGRI MALAI CURRY

A lip smacking prawn curry made in coconut milk and spices. Relished with hot steamed rice, mishti pulao or loochis ( puffed white flour pooris )

SERVES : 4

INGREDIENTS

• 750 gms Super Jumbo/ tiger prawns, cleaned, shelled, deveined. Keep the tail in tact. Marinate with 1/2 tsp turmeric & 1/2 tsp salt.

• I large onion ground to paste

• 1 small onion sliced fine

• 11/2 tbsp ginger garlic paste

• 2-3 green chillies

• 1/4 tsp turmeric powder

• 1/2 tsp chilli powder

• 1/4 tsp garam masala.

• 1/2 tsp salt or to taste

• 1/2 tsp sugar

• 2 small bay leaf, 2-3 cloves, 1 small stick cinnamon. 2-3 green cardamom

• 11/2 cups of thick coconut milk.

• 3-4 tbsp oil.

• 2 tbsp chopped coriander leaves.

METHOD

1. Heat oil in a wok, sauté the prawns lightly, remove an keep aside.

2. In this remaining oil, Add the bay leaves, cardamoms, cloves, cinnamon.

3. Now fry the sliced onions lightly till transparent.

4. Add the ginger garlic paste, onion paste, sauté.

5. Add chilli powder, turmeric, salt and sugar.

6. Add the green chillies, Stir fry, Add water, bring to boil. Cook till the masala is done.

7. Add the sautéed prawns and cook till done but not hard and chewy.

8. Add the garam masala. Reduce the flame to medium.

9. Add the coconut milk slowly, let it come to a boil just once.

10. Do not over-boil, as the coconut milk might curdle and spoil the curry.

11. Remove into a serving dish. Garnish with coriander leaves.

12. Serve hot with any of the accompaniments mentioned earlier.