FUN COOKING

No comments

Moong beans are easily available everywhere. Its sprouts are quite simple to make. They are mostly used as a salad. Its cruncy texture in a salad loved by everyone. In market, very very long and yellow color sprouts are sold. Making such type of sprouts needs a lot of patience and time. Today I am writing how to to make its sprouts at home:

Ingredient:
3/4 cup of whole green moong beans
Method:
1. Wash and soak the mung beans for 7-8 hrs in normal water. In winter it can be soaked in lukewarm or warm water.
2. Now take a colander. Place a kitchen paper towel in it.
3. Put all the moong beans on it. Water will drain out. Cover the colander with a plate. Keep this colander on a empty bowl, so that all the water coming out from the colander can be collected.

4. Water it every 4 to 5 hours. When you water it, water will drain out and beans will be washed. Even water it during the night too.
5. After keeping it in the colander, very soon tiny sprouts can be seen.
6. Here in Thailand, it grew in sprouts in 2.5 days. In 60 hrs, not only long sprouts but yellowish leaves grew too. It all depends on the weather conditions of a place. It can take 5 to 6 days to grow like market sold sprouts.
7. Now take out all the sprouts from the colander. Use as you wish in various dishes.
Tips
Though here I have made long sprouts, but I still prefer in stir fries little smaller. For smaller one 1.5 days (36 hrs) are sufficient.
See these recipes too:
How to Make Cumin Powder
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini
How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
Khoya/Mawa
   ----------------
Reproduction of the contents of this blog, without permission, in whole or in part is strictly prohibited.

No comments

Kachoris are made with different stuffing in different different states. Today I am writing the recipe of moong/mung dal kachori. It is served with curd soup/kadhi. Often while making dishes for get together, we always find ourselves in a dilemma how to prepare in bulk. Here I am writing how to prepare in large quantity (80-85 kachoris). Below is the whole process:

Ingredients
10 cups of maida/all purpose flour
1 & 1/4 cups of oil (moyan)
1 tsp of salt
2.5 cups of water (-1 tbsp)
For stuffing
1.5 kg of yellow moong dal (5 steel medium sized bowls)
3 steel bowls of water
salt to taste
2 pinch of heeng/asafetida
2 tbsp of soanf powder (coarse)
2 tbsp of cumin seeds
2 tbsp of whole coriander
2 tbsp of mango powder
2 tsp of turmeric powder
3 tsp of red chili powder
2 tbsp of garam masala
oil for frying and dal
1/2 cup of besan (optional)
Method
1. Clean, wash and boil 5 bowls of dal with little less than 3 bowls of water in pressure cooker. Here I have made in hawkins pressure cooker of 3 liters capacity.
2 As soon the first whistle comes, remove from the flame. If using hot plate, induction cooker, immediately remove and keep it on the kitchen counter in order to prevent from burning.
3. When the cooker pressure cools itself, then open and stir with fork.
4. Now heat the oil in a big wok/karahi. Put the heeng and cumin seeds and let it crackle. Now add boiled dal and all the spices above mentioned in it and keep stirring with light hands. Soon every grain will be separated. If using besan(optional) roast in the oil in another pan and mix in the dal while adding all the spices. Now remove the wok from fire and transfer in another bowl. Stuffing is ready. Taste it so that all the spices can be adjusted, if required.

5. Now prepare the maida dough. Take the flour in a big tray/bowl.
6. Add oil for moyan as mentioned above and rub with both hands.
7. Now add water gradually and make a dough.
8. Now cover and keep the dough for 15 minutes.
9. After that smooth the dough with light hands. Do not spread it with knuckles.
10. Now divide the dough into 80 to 85 pieces and make the balls out of it.
11. Further roll it just like small pooris see in the picture.
12. Now heat oil in a big wok/karahi.Flame should be low to medium.
13. Stuff the small pooris with moong dal stuffing. Spread one poori on left hand palm and put 2 to 3 spoon of moong dal stuffing and gather all the sides and make just like a small ball.
14. Now keep this stuffed ball on your palm and press it lightly with other palm to spread the kachori to shape it.
15. Stuff all the kachoris likewise.
16. Now put 6 to seven kachoris in the medium hot oil and fry it by turning it frequently with spatula. It takes almost 12 to 15 minutes. Keep the flame very low. Only increase the flame after 12 minutes for a minute or two to give the kachoris a good color.
17. After getting light golden, take out from the wok.
18. When one batch of kachoris are frying, in between stuff the rolled pooris into kachoris for another batch.
19. Crispy and delicious kachoris are ready to serve.
Tips
1. For boiling dal, capacity of the cooker and quantity of the dal, both facts wary the cooking time. If cooking less dal, it take more time, while huge quantity of dal takes less time.
2. Roll the pooris in advance and keep it in a box. While frying one batch, stuffing for next batch can be prepared easily.
3. It needs adjusting flame frequently. In starting keep the flame on low. When it is almost ready after 12 minutes, increase the flame to medium to give it a nice color.
4. For small batch
For dough-2 cups maida,1/4 cup oil for moyan, 1/2 cup of water
For stuffing-1/2 cup of moong dal
Enjoy Healthy Cooking!!!
See the similar posts:
Boondi Ladoo
Plain Sawalee or Mathri
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Oats Burfi Chocolate Squares
Sugar Coated Sawalee
Besan Chakris/chaklis
Pakwan
Mathi
   --------------------
Reproduction of the contents of this blog, without permission, in whole or in part is strictly prohibited.

No comments

FUN COOKING

About me

COOKING SPEAKS TO ALL MY SENSES

Follow Us

Categories

recent posts

Sponsor

Facebook

Blog Archive