Masala Tofu Bhurji | Soya Paneer Bhurji | Scrambled Tofu Recipe

Masala Tofu Bhurji or tofu scramble also called as soy (soya) paneer bhurji is vegan, gluten-free and spiced scrambled, works perfect side dish for bread, toast, pav, roti, paratha, variety rice or even dosa. Tofu is healthy alternative for paneer which is low in fat and high in protein and this tofu bhurji is vegan version of popular paneer bhurji or egg bhurji. Tofu works as great substitute for vegan people.

Carrot Beetroot Soup | Easy Soup Recipes

Carrot Beetroot Soup is another easy, healthy and quick soup that I make and the fact that it looks more like tomato soup (thanks to beets) is just wonderful. I made this soup last week along with Indo-Chinese lunch and needless to say loved the soup, beetroot add wonderful color to this soup as it's does to any soup :) This soup recipe can be modify to suit one needs like adding more beets or any other vegetable of choice too.  

Watermelon Juice Recipe | Summer Drinks Recipes

Refreshing Watermelon juice perfect for summer and now a days I am making this too often, the weather is getting worst and nothing better than some refreshing yet easy drink.  If I make this for breakfast I pair it along a sandwich or serve this juice with dinner/lunch.  There is actually no big recipe here most of us do know how to make a juice but I thought of blogging it anyways and the fact that the juice looks very pretty does helps too :)  Summer is the time when we have friends, relatives visiting as it's holiday time for kids so next time make this juice instead of serving frizzy drink to the kids, they will love it and you will be happy too.

Vegetables & Cheese Sandwich Recipe

Do you like sandwich specially for breakfast or snack? I like because it's simple, easy and quick to prepare. We can do lot of variations in sandwich filling to suit our taste.  This is one of easy sandwich toast recipe again with lots of vegetables plus goodness of cheese.  I used less of cheese because I made this only for myself, you can reduce cheese too if you like or for kids you can add it generously.  Cheese helps to bind the vegetables well so they doesn't keep sneaking out of sandwich :) in my sandwich if you don't see cheese oozing out then don't be surprise.

The good thing about this simple vegetable filling is you can also use it as salad, it taste spicy, yum and refreshing due to all raw vegetables.  Good option is to use sandwich maker to toast these sandwich this way vegetables get's cooked well and cheese melt nicely, but to show the filling I didn't use my toaster once again, also I have used wholemeal walnut bread, it's add good walnut crunch to the sandwich.  Next time if you happen to see wholemeal walnut bread perhaps you can give a try.

Other Sandwich & Toasts Recipes you can check out

• Eggplant Curry Sandwich {Leftover Magic}
• Open Rava Sandwich
• Vegetable Sandwich {Street Style}
• Murukku Sandwich
• Tomato Toast
• Sweet French Toast

Ingredients for Vegetables & Cheese Sandwich

[Makes 2 Sandwich Set]

Bread Pieces - 4
Grated Cheese - 1/4 Cup [more if preferred]
Chopped Onion - 1/4 Cup
Chopped Tomato - 1/4 Cup
Chopped Cucumber - 1/4 Cup
Chopped Capsicum - 1/4 Cup
Grated Carrot - 1/2 Cup
Green Chutney - 1 tbsp [or use Sandwich Chutney]
Chaat Masala - 1 tsp

Method:

1. Finely chop onion, tomato, cucumber, capsicum and grate carrot & gather all our ingredients.

2. In a bowl add all the vegetables, cheese, green chutney, chat masala and mix well.  Add generous amount of prepared mixture around 3-4 spoons on top of bread and place another pieces of bread to cover.

~ Here is picture of whole meal walnut bread.

3. Heat a griller or tawa and toast bread both sides until brown.  We can press the bread sightly to seal all the veggies inside.

Serve warm with tea/coffee or juice.

~ Variations 

• Use any vegetables of your choice like grated beetroot, boiled potato etc
• You can make this in griller or sandwich toaster.
• Apply butter on bread if preferred
• Since we use green chutney &chat masala, salt is not needed.  Add salt & pepper if required.  
• You can add 1 tbsp of chopped walnut for a nice crunch, since I used walnut bread it give good nutty crunch to the sandwich.

Have a nice day ~~

Sprouts Scrambled Eggs Recipe

I have posted Scrambled Eggs recipe before and in this recipe I just added sprouts to make it more nutritious and also sprouts adds wonderful crunch to these scrambled eggs.  I am trying to include sprouts in many different ways in our diet and this was one such try which now has become a regular recipe.   If you like or want to add sprouts in your diet then you might like this simple and different scrambled eggs with sprouts, it's not really a pretty looking dish but it's differently taste yum.  A quick breakfast option which can be fixed in less than 10 minutes. So leavings you all this with simple recipe and wish you a wonderful weekend.

Other Sprouts Recipes
Homemade Sprouts
Beets & Sprouts Stirfry
Cabbage, Carrot & Sprouts Stirfry
Sprouted Khichdi

Ingredients for Sprouts Scrambled Eggs

Sprouts - 1/2 cup
Eggs - 4
Oil - 1 tbsp
Salt & Pepper - To Taste

Method:

1. Break eggs in a bowl and whisk until fluffy and light.
2. Heat Oil in a pan or wok, add sprouts, stir and cook for 2-3 minutes until sprouts gets almost cooked.
3. Add beaten eggs and cook for 2 minutes in medium flame or until they starts to set.
4. Using a whisk or spatula stir the mixture to break eggs in to pieces.
5. Add salt & pepper mix and cook for another 2 minutes and off flame.

Serve warm with toast, pancake or anything of your choice.

Have a nice day ~~

Beetroot & Sprouts Stirfry Recipe

As promised here is one of the most easy and healthy way to include sprouts in our diet, a very simple recipe nothing complicated or hi-fi here.  Beetroot is one of my favorite vegetable and you can guess that by the number of beets recipe I have blogged so far.  Here again is a usual beetroot stir fry or poriyal with extra sprouts goodness.  As I mention in my "How to Sprouts" post eating it raw is the best thing but if you are one of those people whom doesn't like to eat raw sprout then try this recipe.  We add sprouts just before finish cooking and it's get cooked by steam itself, which keep sprouts nutrition intact up to a certain level and also adds wonderful crunch to the stir fry, it goes well with rice-sambar-dal-rasam combo or even roti.

Ingredients for Beetroot & Sprouts Stir Fry

Beetroot - 1 Large
Green Bean Sprouts - 1 Cup [click on link for homemade green bean sprout recipe]
Green Chillies - 4-5
Oil - 1 tbsp
Asafetida/Hing - A Pinch
Mustard Seeds - 1/2 tsp
Urad Dal - 1 tsp
Curry Leaves - a sprig
Salt - To Taste

Method:

1. Wash, peel and grate beetroot, chop green chillies.
2. In a wok heat oil, add hing, mustard seeds and allow it to crack.
3. Add curry leaves, urad dal, green chilli and saute for a minute.
4. Add grated beetroot and mix well, cover and cook for 10-12 minutes or until cooked in medium heat, stir in intervals.
5. Add salt, sprouts and stir well.  Cover & cook for a minute and off flame, leave wok covered for 5 minutes for sprouts to gets cooked from steam.

Our easy, quick, healthy and delicious stir fry is ready.

Have a nice day ~~

Green Bean Sprouts | Moong Dal Sprouts

Green Bean or Moong Dal Sprouts are one of the easy thing to prepare and very healthy.  As my this year plan is to start posting reader request this is one of those requested recipe.  I not really a big sprouts fan other than for moong dal, any other sprout I can easily give a miss.   I used to sprout a lot and then in between I totally stopped doing it for no reason what so ever.  For past few weeks I again started to sprouts moong bean and guess what I doing this every alternative days now.

As most of the recipes even moong dal sprouts are made in few ways but I always follow the below method and satisfied with result.  The best way and to absorb all the nutrition from sprouts is to eat it raw but I know that's not everyone's cup of tea so for a start you can try making this simple khichdi with sprouts.  And as you have guessed I will post some sprouts recipes soon.

Ingredients [ Yields 2 Cups of Sprouts]

Green Bean | Hara Moong Dal - 1/2 Cup
Water - To Soak

Method:

1. Wash and Soak green bean (moong dal) 6 hours or over night.

2. Rinse again soaked bean and transfer to a wet muslin cloth.  You can also use clean cotton cloth.

3.  Take a corner of cloth and roll it to loosely tie and secure green beans as shown below and then tie it on a top or anywhere you wish.   You can also keep the beans in a large bowl and cover it and keep in dark place.

4. Leave it over night to sprouts or you can let it sprouts for 12 hours to 24 hours too.  Don't go beyond 24 hours.   And our beautiful sprouts are ready to use.

Notes ~
~ Refrigerate sprouted beans if you are not using it same day otherwise it start to taste little bitter.
~ Try to finish sprouted moong with-in 2 days

Broken Wheat Vegetable Upma | Oil Free Cooking

As I mention in my broken wheat pongal post I am working on reader request for healthy recipes so one more on the series is this broken wheat upma and guess what it's Oil Free.  Don't worry you will not miss oil a bit, it very filling and taste delicious.  Along with cracked wheat goodness we have lots of vegetables and also moong dal to increase our humble upma's nutrition value.

The recipes seems long cause I tried to take each step picture but it's actually quite a easy recipe to treasure.  Perfect for breakfast, lunch, dinner or lunch box, the choice is yours.  For all the weight watchers I guess you  going to love this one.  Did I mention this upma doesn't get sticky even without oil? So let's not waste any more time and check out the recipe.

Ingredients for Broken Wheat Upma [Serves 3-4]

Broken Wheat - 1 Cup
Onion - 1
Tomato - 1
Green Chilli - 3
Minced Ginger - 1 tsp
Grated Carrot - 1 cup
Chopped beans - 1/2 cup
Chopped capsicum - 1/4 cup
Peanuts - 1tbsp
Urad & Channa Dal - 1 tbsp
Yellow Moong Dal - 1/4 cup
Curry Leaves - few
Coriander Leaves - 2 tbsp
Water - 4 cups
Salt - to taste

Method:

1. Slice onion, chill and dice tomato.
2. In a pan roast wheat until light brown and aromatic.

3. Now roast moong dal until light brown and keep aside.

4. Roast peanuts and keep aside, you can remove peanut skin if wish.

5. In same pan add channa & uard dal and roast until light brown, add onion, green chilli, ginger.

6. And saute until onion becomes soft around 2 minutes in medium flame. Add beans and saute for 2 minutes.

7. Add tomato, capsicum mix well, cover pan & cook until tomato gets mashed.

8. Now add grated carrot, peanuts, roasted moong dal, curry leaves ( I didn't use curry leaves) and  mix well.

9. Add roasted cracked wheat and stir well.

10. Add 4 cups of water, salt, bring it to boil.
11. Cover and cook for 20 minutes in medium flame or until wheat is cooked well.
~ You may cook little less or more than 20 minutes depending on your flame level, so keep a eye after 15 minutes.

12. Off flame, Add cilantro & stir to mix everything.  Cover pan again and leave it for 10 minutes before serving.

Serve warm with with curd, any chutney or curry, I had it with curd and peanut chutney.

Have a nice day ~~

Broken Wheat Pongal

Other then broken wheat halwa aka Lapi I also use broken/cracked wheat for pongal some times.  It’s very filling to eat and easy to prepare, a perfect weekday dinner recipe for me or a perfect breakfast for a healthy start of day.  I had last year resolution to post reader’s request recipes but I was not doing that seriously so this year again I made this resolution and will try to post requested recipes.  I have quite a few requests to post healthy/diet friendly recipes and now I guess I should start doing something about it, so starting the series with this delicious, filling, healthy and quick cracked wheat pongal.  If you are on diet then skip ghee and have it with some good side dish which has lots of vegetables.  And if you don’t like usual boring, dull dalia then try this pongal you will sure love it.
 

Ingredients for Broken/Cracked Wheat Pongal [Serves 2-3]

Broken Wheat/Dalia - 1 Cup
Yello Moong Dal/Split  - 1/2 Cup
Water - 2 Cups + as needed
Salt - To Taste
Peppercorns - 1 tsp
Oil/Ghee - 1 tbsp
Curry Leaves - a sprig [ I ran out of it so didn't use]
Cashew nuts - 2 tbsp

To Grind
Ginger - 1” pieces
Cumin Seeds - 1 tsp
Peppercorns - 1 tsp

Method:
1. Rinse broken wheat/dalia and moong dal 5-6 times.

2. Add water, salt, peppercorns and pressure cook for 3 whistles.  Once pressure released, slightly mash it.

3. Grind coarsely all the items listed under “to grind” without water.

4. Heat oil/ghee in a pan add grind-ed masala, curry leaves, cashews and saute until golden brown.

5. Now add cooked pongal and mix well.  Add water depending on the consistency you like for pongal, adjust salt if required.  Bring it to a boil and off flame.

Serve warm with a gallop of ghee if preferred.  Have it with chutney, sambar or any side dish of your choice.

Note ~
~ If you eat this pongal after a while it will become thick, add some hot water, simmer for 2 minutes and serve.
~ Don't skip ginger, that's add the flavor.

Have a nice day ~~