I like to eat sprouted food so I kept green Moong to create sprouts.But, this time sprouts have not occurred, instead of it fermentation has taken place and some sour smell is coming from it then I thought we shall make khamang Dhokala of it but it requires more time so again I changed my decision and thought to make Sprouted Moong Tikki.
Started to collect ingredients for it .
time for it
prep cook total
10 15 15 min
author : Chhaya Kulkarni
Cuisine : Indian
food type : Moong Tikki
serve for 3
INGREDIENTS FOR IT
soaked moong 1/2 kg
potato [cooked ] – 1
green chilly _ 5 to 6
coriander _ 1/2 bowl
salt _ 2 tbsp
chilly powder – 1 tbsp
turmeric powder 1/2 tbsp
wheat flour 1 small bowl
oil 1/2 bowl
cumin 1 tbsp
PROCEDURE FOR IT : Soak the Moong in a water in the night or for 1 day.
: Grind it in the mixture.
: Make the paste of green chilly, coriander, garlic , cumin etc and keep aside.
: Take the cooked potatoes crush it in one dish and keep aside.
: Take all ingredients in a big thali and mix it properly.
: Take some oil on the hand and knead it to make a nice dough.
: Make its nice Tikki and keep aside
: Now keep the pan on the gas spread oil on it .
: Keep Tikkis’ on it , spread oil on it .
: Bake it on both side by applying oil on it .
: Nice ,delicious Tikki is ready to eat .
: Serve it with garlic chutney.
IMAGES FOR IT
Paste of green chilly with garlic/chhayaonline.com
PROCEDURE * 1] First soak the moong dal in a hot water by washing with clean water.
2] Keep it for 3 to 4 hours, now remove water from it,
3]grind it in the mixture or in a blender
4] Now take readily all remaining ingredients.
5]Bake the ground dal in the pan until it becomes crunchy
6]or it should get brown colour.
7] Now add ghee in it and again bake it for a while.
8]Add sugar powder, grated coconut, pieces of cashew nuts, raisins,
cardamom powder etc.
Method o Make it: Soak the Moong dal for 3 to 4 hours
: Grind it in the mixture
: Bake it with ghee till brown colour appears.
: Add all ingredients
: Mix it properly
: Make its laddu COLLECTION OF DIWALI FARAL
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NOTE * Making Moong dal laddu with this process is very hard and time-consuming process. We must have to take ground flour of dal instead of soaked dal so that it can make easily and becomes smooth as well as tasty. As we can bake flour with ghee silently & easily. It can remain for so many days nicely.
Moong dal increases white blood cells so it acts as a
protector of a body.If we will make khamang dal of moong it never bring any acidity problem. So, many doctors advise us to eat Moong dal to be away from acidity.
If we will use small size baked dal for khichadi as well as for subji it gives us a very nice taste.
CHURMA LADDU :
time
prep cook total
20 10 30
INGREDIENTS
Waste and dry chapati’s
3 to 4 sugar powder
1 bowl grated coconut
1 bowl raisins
15 cashew nuts
5 to 6
cardamom powder 1 tbsp
ghee 2 tbsp
PROCEDURE * . Make the chappati’s crunchy by baking on the gas, it can break easily, keep it to cool. Grind the chapati’s into the mixture well, add ghee, grated coconut, raisins, cashew nuts, cardamom powder etc.Mix it well, Try to bind laddu, if you can’t bind with this ingredients add 1 or 2 tablespoon milk Indian Food Site
Mix it properly with the help of a spoon .
Instead of powder sugar, we can use jaggery also.
while binding keep pressure on the material in the hand, turn your hands clockwise to make it properly.
RAVA LADDU
TIME
PREP COOK MAKE TOTAL
MIN 10 30 10 50
INGREDIENTS
Rava * 2 bowl
ghee * 1 bowl
sugar 1 bowl
water 1 and 1/2 bowl
cardamom powder 2 teaspoon
Raisins 10 to 15
cashew nut # 7 to 8 [chopped]
milk 1 cup
PROCEDURE
: Bake the Rava with ghee till khamang aroma comes,
: Keep it on the gas, After some time remove impurities of sugar with the spoon, Make syrup thick as like liquid gum, pour one drop of syrup into the water if it is floated on the water then off the gas,
: Now add 2 tabs of ghee in syrup, spread 1 bowl water as like fluorescence,
add baked Rava, chopped cashew nut, raisins, Cardamom powder etc into it. stir it well wait half an hour it will automatically get condensed to make the laddu
PREPARED LADDU
This laddu gives cool and fulfil feeling while eating.
TIME Prep cook to make total
10 min 20 min 10 min 40
Serve for 4
INGREDIENTS :
Basen flour: 250 gm
sugar powder: 250 gm
Ghee: 250 gm
cardamom powder: 1 tab spoon
raisins: 15 to 20
PROCEDURE For Crispy Basen Ladoo
Take 250 gm Gram dal, bake it khaman till red color appears.
Since so many days I am planning to make this recipe but somehow it is missing, yesterday also I made its nice video along with nice images but I didn’t know naughty grandson has deleted it from my mobile. I am getting irritated with myself but still, I decided to make it today. As I have kept yesterday’s some material as it is.
in the fridge.
time for creating sprouts. 3 days
time for it
prep cook totally
5 5 10 min
INGREDIENTS FOR IT
Sprouted moong: 1 bowl
mutter: 1 bowl
spring onion: 1 bowl
coriander: 1/2 bowl
thick dahi: 1/2 bowl
salt: as your convenience
sugar: 2 tabs
lemon: 1/2 or as you wish
AUTHOR’S NAME :Asha Digge
Cuisine : Indian
food type : Whole grain sprouted moong
KEYWORD : Sprouted Whole Grain Mutter Moong-Recipes- Dahi Misal
PROCEDURE TO MAKE SPROUT: Wash the moong with clean water. Keep it to soak for a whole day. Drain it from the water and keep it in the thick cloth with binding. Spread water on it. Open it after 2 days, you will get good sprouted Moong
How to make sprouted Misal?
: Take ready sprouts with mutter along with all ingredients.
: Keep all ingredients in a given quantity in a big thali.
: Take big pot add the first sprout, then add Mutter, add spring onion, add coriander, add salt, sugar and Dahi.
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MOONG DAL LADDU
COCONUT LADDU
addu
