Thursday, June 9, 2011

Quick Healthy Recipes- Part 2

Tomato Rasam
Oil/ghee - 1/2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1 pinch
Red Whole Dry chillis - 2-3, according to taste
Curry Leaves- 6-8
2 cloves garlic, crushed
2 Big Ripe Tomatoes or 3 Medium Size Tomatoes
Salt - 1 tea spoon or to taste
Brown Sugar/Jagree- 1/2 Tea Spoon or to taste
5 Cup water
Cilantro/Coriander leaves

Wash, Cut Tomatoes in 2 equal half, put in microwaveable bowl cover loose with lid and microwave for 4 minutes.
Once it cools down, remove the skin and mash the tomato pulp, keep aside.

In a deep pan, heat oil/ghee.
Add mustard and cumin seeds. When they stop crackling, add asafoetida, curry leaves, crushed Garlic and Dry Red Chilli.
Mix and cook for 2 more minutes.
Add tomato pulp and 5 Cups of water
Add Salt and sugar/jagree
Bring it to Boil and let it Boil for 3 min
Garnish with Cilantro/Coriander leaves and Rasam is ready to serve.
Note:Sometimes I add 1/2 spoon Ready MTR Rasam Powder or Sambar Powder for extra flavor
If you are suffering from cold or sore throat add ground Black pepper 1/2tsp in Rasam seasoning, it helps a lot.
Sprouted Mung Beans
3 cups sprouted mung beans (3/4 to 1 cup dried, see below)
2 Green Chillis/jalapeno peppers, finely chopped
1 tsp Muster Seeds
1 tsp Cumin Seeds
5-6 Curry leaves
1 tsp cumin powder
1 tsp Coriander powder
1/2 tsp turmeric powder
2 medium onions, chopped coarsely
2 medium tomatoes (or 3-4 plum tomatoes), chopped
2 tsp oil
1 tsp lime juice
1 cup water (add more or less, depending on your preference)
Salt - 1 tea spoon or to taste
Cilantro/Coriander leaves

Directions:1)In a non-stick pan or heavy base pan
2 ) Add mustard and cumin seeds. When they stop crackling. Add Curry leaves and the chopped jalapenos on medium heat.
3) Add turmeric  and the chopped onions and saute for 4-5 minutes on medium-high heat, until the onions are soft but not browned.
4) Add the tomatoes,  cumin powder, coriander powder and simmer for 4-5 minutes more, until the tomatoes are softened.
5) Add the mung beans,  and water and simmer for 10 minutes or so on medium/medium-high heat, stirring regularly, until the mung beans are done to your liking (we prefer them crunchy, but not too crunchy).
6) Garnish with cilantro and s
erve with rice/roti.

Note: I sometimes sprinkle pinch of Garam Masala once it's done and cover with lid.
Preliminary for Sprouted Moung Beans: To sprout mung beans, rinse 1 cup of dried beans well, and then soak in 2-3 cups of water for 8-12 hours (the mung beans will be edible after an overnight soaking, and they'll expand to about triple their original size). Next, drain and rinse the beans, and let them stand for another 1-2 days under wet paper towels. The mung beans will quickly sprout and, more importantly, they'll have even more flavor. After 1-2 days, the beans should have sprouts of anywhere from half an inch to 1.5 inches in length.

By: Reena Sharma

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