Moong/ Mung beans sprouts veggie

Moong sprout veggie is a common sight in Maharashtrian cuisine. I have given this recipe the touch of Konkan, have added kokum and grated coconut to this recipe.

Preparation:

1. Chop green chillies (2 nos) , tomato (1nos), onion (1nos) and coriander. Keep them aside.

2. Keep a medium size pan on heat. Add  (2 tbspn) oilve oil to the pan. When the oil is warm add cumin seeds (1nos), fennel seeds (1nos), curry leaves (2nos), chopped onion, tomato and green chilllies to it. Sauté for 3-4 mins. 

3. Now add moong sprouts (250gms) to the pan, add salt to taste, a pinch of turmeric, kokum (4-5 nos), freshly grated coconut (2tbspn)  and chilli powder (1tspn). Saute for 7-8 mins.

4. Add few drops of water and cover the pan with a lid. Let the spouts cook for 2 mins.

5. Garnish with dessicated coconut and chopped coriander.

6. Serve hot with chapati 

       Recipe : Veg

       Preparation time : 10 mins

       Cooking time : 15 mins

       

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Shevaya / Vermicelli Upma

Today morning my mum said, 'Make Upma today'. Here you go, I have decided to cook Shevaya Upma for brunch. Although my mum believes in breakfast and lunch as two different concepts. I believe some Maharashtrian breakfast recipes are wholesome, simple and serve ideal for brunch.

Preparation:
1. Chop onion (1 nos ) , tomato (2 nos), green chillies (3 nos) , ginger (1/4 inch), garlic (2nos) and coriander.

2. Keep a large pan on medium heat, now add oil (2 tbspn) . When the oil is warm, add curry leaves ( 4-5 nos), mustard seeds (1/2 tspn), cumin seeds (1/2 tspn), green chillies, garlic , ginger . Sauté for few mins

3. Add white lentil (urad dal -1 tbspn) . Then add veggies like carrots, green peas, french beans and corn. Add spicy roasted peanuts, turmeric (1/2 tspn). 

4. Then add 3 cups shevaya or vermicelli to the above mixture, roast them well.  Add salt to taste , lemon juice (4 tbspn) . Add hot water (3 cups). 

5. Cover the pan with a lid , lower the heat and cook for 5 mins.

6. Serve hot, garnish with coriander and freshly grated coconut.

Recipe: Vegetarian

      Preparation time :10 mins

      Cooking time : 15 mins

      Contains nuts 

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.