Sprouted Moong Sundal

Sprouted Moong is nutritious & Rich in protein.It's colorful,Refreshing & Healthy Dish.I will prepare Regularly in my house,because my son loves this.Very quick & easy dish.




Ingredients:

Sprouted moong-1 cup
Jaggery-1/2 cup
shredded coconut-4 tsp
Ghee-2 tsp


Preparation method:
1. Pressure cook sprout's for 4 whistels.
2. Heat the ghee in pan,add sprout's & Jaggery.Saute for 1 or 2 min.
3. Allow the jaggery melts & mix with sprout's.
4. Add shredded coconut.mix well.







I am sending this recipe to Kids delight http://spicingyourlife.blogspot.com/


and

http://www.monsoonspice.com/2009/09/announcing-my-legume-love-affair.html

Susan’s event page

Murukku ~ Indian Cooking Challenge # 3

Srivalli chose murukku for the September Challenge.  For me, murukku means the kai murukku, which needs some expertise to make. My amma is an expert on that. More on that murukku in a later post. I must admit, this month's ICC was a breeze for me. It must have been a real challenge, if she had chosen the kai murukku. Though I make muthusaram, the recipe given by Valli was different from what I make. I found this recipe simpler with few ingredients.

Srivalli had given the ratio of Rice to Urad dal as 4:1. Since I had ground more quanity of rice, I measured 2 cups of rice flour and proceeded with the making. Proportinaly I took urad dal flour too. For those of you who are not starting from scratch, this measurement might be useful. Apart from this, I followed her recipe. When ever I make murukku of this kind, I directly press into the oil. This time I wanted to try making the concentric circles kind and tried my hand at that. It was easy, but time consuming. After making around 10 numbers that way, I felt back to my old ways.

2 cups of rice flour - Soaked, shade dried and powdered

1/3 cup f urad dal flour - Roasted and powdered

1 1/2 tblspn of butter

Cumin seeds - 1/2 tspn

Sesame seeds - 1/2 tspn

Hing - a small piece soaked in water

Water to make the dough

Take both rice and urad dal flour in a wide vessel.  Add salt, butter, cumin and sesame seeds. Mix well. I used the solid hing. So I soak it in water for half an hour . Add the hing water. Gather everything well to get a crumbly mix. Slowly add water to get a soft dough. If too much water is added, then you will have trouble pressing into oil. The dough will keep breaking while you press.

Heat oil in a kadai and when the oil is hot, press into the oil and cook over medium flame. Gently turn the murkkus with a slotted spoon and cook till it is golden in color. Drain on absorbent paper and when cool, store in airtight container.  If you have both the flours ready, then its really easy to make. The only problem with this murukku is that it gets over in the same speed its made.

Tour of the La Selva Commune

A few months back Vanessa Bertozzi, our colleague and friend who worked with us on The Sonic Memorial Project, wrote us with a "little bit of a crazy proposal." She's now working for Etsy, an online marketplace for things handmade, and wanted to know if we'd take part in a series they're creating for their blog about peoples' homes and collections. So videographer Eric Beug spent the day at La Selva with Kitchen Sister Silva creating this piece for their series "There's No Place Like Here."