How to Sprout Fenugreek Seeds / How to Sprout Methi Seeds

Fenugreek Sprouts

Ingredients
Fenugreek / Methi Seeds - 1/2 cup
Water as needed

Methi Sprouts

Method
Wash the fenugreek seeds in water.
Soak the seeds in fresh water,make sure the seeds are immersed well.
Let it soak in water overnight.
Next day rinse the seeds with fresh water for 2 times at least.
Take a container here iam using a steel thermos lunch box,you can use any container to make sprouts.
Line it with a kitchen tissue or a muslin cloth.
Place the seeds on the tissue,sprinkle water generously.Fold it all four sides and close it with a tight lid.Sprinkle water in intervals if needed.
Keep this for another 12 hours,you will see the seeds has started to sprout.
If you want long sprouts then keep it for another 6 to 12 hours.
Remove from the kitchen tissue loosen them & store it in a clean container in fridge.
You can use the same method in making any kind of beans or seeds.For beans soaking & sprouting time takes longer.

Thanks for visiting !

Vankaya Kothimeera Vepudu Recipe / Vankaya Kothimira Vepudu Recipe / Vankaya Kothimeera Kaaram Kura Recipe / Andhra Special Kothimeera Vankaya - Stuffed Brinjal Recipe

Vankaya kothimeera

Ingredients ground to a smooth paste

Chopped fresh coriander leaves - a small bunch
Salt to taste
Turmeric powder - 1/2 tsp
Chopped onion - 1 tbsp ( Optional)
( I add just to increase the quantity)
Green chilies - 6
( If your chillies are spicy reduce)
Garlic - 2
Jeera/Cumin - 1 tsp

Other ingredients

Long Green brinjals - 6
(cut it into x shape half through the brinjals)
Oil - 12 tsp

Method

Heat oil in a pan add the brinjals in medium high flame roast it till its half cooked & the outer skin has turned brown.
Now pour the ground masala into the roasted brinjals.
Sprinkle very little water, cover & cook in low flame.
In intervals gently turn the brinjals along with the masala, make sure you don't break the brinjals.
Cook till raw smell has disappeared & oil has started to leave the sides of the pan.
Switch off the stove & serve it with plain rice.

Note:

a) You can even stuff the masala into the brinjals & fry.
b) You can also cut the brinjals into strips & cook it with the masala.
c) Adding garlic & onion is optional but i love to add for extra flavor.
d) Try this recipe with any kind of brinjals.

Thanks for visiting !

Cabbage Vada / Cabbage Masala Vadai / Muttaikose Masala Vadai Recipe / Kose Paruppu Vada Recipe

Cabbage Vada

Ingredients ground to a semi coarse mixture
Ginger -a small piece
Garlic-3
Green chillies-4 or 5
Cinnamon-a small piece
Fennel seeds / somph -1tsp
Cloves-2
(do not add any water while grinding)
Other ingredients
Channa dal-1 cup
Salt to taste
Chopped curry & coriander leaves-a handful
Finely chopped cabbage - 1 cup
Oil-to deep fry
Method
Soak channa dal for 2 hours,drain the water completely.Save a handful of dal separately & grind the remaining to a coarse mixture.
Do not add water while grinding,if needed just sprinkle very little water,we need to have a thick coarse mixture.
Transfer into a bowl,now add the saved dal,ground masala,chopped cabbage,curry & coriander leaves & salt,mix it well.
If you think your mixture is a bit watery do not panic add some rice flour,besan or sooji,the water will get absorbed in fact your vadas will be crispier too.
Divide the mixture into small lemon size balls,slightly flatten it with your palm.
Heat oil in a pan in medium high flame deep fry the vadas till both sides are golden brown & crisp.
Remove it on a kitchen tissue for excess oil to get absorbed if any.
Serve them hot.
Note :
a) If your batter becomes watery,add sooji,rice flour or besan to thicken the mixture.
b) Chopped onions can be added,instead of green chillies you can add red chillies.
c) Try to fry the vadas as soon as you mixture all the ingredients,otherwise the mixture will start leaving water.
d) Do not add any water while grinding,otherwise while frying a lot of oil will get absorbed.
e) Chopped mint leaves gives extra flavour to your vada.

Thanks for visiting !

Kothavarangai Poriyal / Cluster Beans Fry

Kothavarangai Poriyal

Ingredients
Chopped kothavarangai/cluster beans - 1 & 1/2 cups
Salt to taste
Turmeric powder - 1/4 tsp
Grated coconut - 1 tbsp
Curry & Coriander leaves for garnish
Tempering
Oil - 1 tsp
Red chillies - 1
Cumin & Mustard - together 1 tsp
Hing - 1/8 tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the chopped cluster beans,salt & turmeric powder saute for a minute.
Sprinkle very little water cover & cook till the vegetable is soft.
Switch off the stove,add grated coconut,curry & coriander leaves mix well.
Serve as side dish for plain rice.

Thanks for visiting !

Pani Puri Recipe / Pani Poori Recipe / How To Make Pani Puri

Pani Puri

Ingredients for pani
Cold water - 3 cups
Fresh mint leaves - a handful
Fresh coriander leaves - a handful
Lemon juice - from 1/2 of a lemon
Black salt / Kala namak - 1/2 tsp
Salt - 1/4 tsp
Roasted and powdered jeera/cumin powder - 1 tsp
Dry mango / amchur powder - 1 & 1/2 tsp
Green chillies - 1
Ginger - a very small piece
Chaat masala powder (optional) - 1/2 tsp
Other ingredients ( Fillings are of your choice)
Golgappa/Puri
Chopped cooked cubed potatoes
Cooked channa,chole or raw moongh sprouts
Chopped onion
Sev

Method to make pani
Take a mixi jar add mint,coriander leaves,ginger and green chillies.
Grind it to a fine paste.Take a bowl pour this ground mixture,cold water & all above mentioned dry ingredients.
Mix well adjust the taste,filtering is optional.
Your pani is ready to serve.
Note:
You can also add 1 or 2 tsp of thick Imli chutney to the pani for a slight sweetness.
Serving
Take a puri make a small hole on top fill it with chole,potato & sev.
Immerse into the pani and eat immediately.

For Golgappa puri recipe click HERE

Thanks for visiting !