Indian vegetarian food

Allu Tikki -Potato,Sprouted Moong – Potato Recipes.

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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


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.


a paste of green chilly
Paste of green chilly with garlic/


Moong tikki with potatoes. 


sprouted moong tikki
Allu tikki with cooked potatoes.

Allu Tikki, Sprouted Moong Tikki, Nutrient Tikki,Richin protein tikki, 

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img_20171102_103118MOONG DAL LADDU

soaking  time   3 to 4 hours

time     prep  cook total

30      30    60

serve  for prasad

author : Chhaya kulkarni

cuisine  : Indian

food type :  ladoo’s

keyword: LadooRecipes_Moong, Rava, Churma,Basen, Coconut


Moong dal * 1 bowl [green ]

food type :  ladoo’s


Moong dal * 1 bowl [green ]

sugar powde  1 bowl

cashew nuts  1/2 bowl [pieces]

raisins   25

grated coconut  1/2 bowl

cardamom  powder  1 tea  spoon

ghee  1/2 bowl

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


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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.
  • time 
  •  prep   cook total
  • 20       10     30 
  • 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.




MIN     10             30            10          50


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


: Bake the Rava with ghee till khamang aroma comes,

: Now take the sugar in another pot add given water to it.Best Indian Food BlogI

: 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

unnamed (29)

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


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.

Grind it into a fine powder.  

Now take the basen flour in the pan for baking.unnamed (29)

Bake it slowly on slow gas now add ghee in it and again bake it till faint brown color appears.

Keep baking continuously till aroma smell comes at home. If we can’t understand it is baked or not show to the senior lady in your home.

Add sugar powder and cardamom powder, after a while makes its laddu. Keep raisins on it to decorate it.

Images for it


grated coconut: 1/2 kg

sugar: 1/4 lg

ghee: 20 gm

milk cream: 1 small bowl

Skutt   2 bowls

jaggary: grated   small 1 bowl

cardamom: 5 to 6

almonds: 4 to 5

cashew nuts: 4 to 5

milk: 1 cup

PROCEDURE: Keep the pan on the gas, pour ghee to it.

Add grated coconut to it and fry it for a while.

Add  Skutt, cream, stir it well.

Cook, it still it condense well

Keep it to cool

Add Jelibe colour to it

Make it’s Lunnamed (1)addu

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Indian vegetarian food

Misal Sprouts Recipes-Moong Mutter -Dahi Misal

 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


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


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. IMG_20180122_132108.jpg

: Keep all ingredients in a given quantity in a big thali. IMG_20180122_133218

: Take big pot add the first sprout, then add Mutter, add spring onion, add coriander,  add salt, sugar and Dahi.

: Stir it well, your best Misal is ready to eat IMG_20180122_133404

Watch video on it


Prepare the first sprouted Moong

Keep all ingredients ready

Add all ingredients one by one

Stir it well

Dahi Misal is ready to eat.

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