Moong sprouts Curry

Ingredients:

Sprouted lentils - 1 cup

Onions - 2 ( medium size)(finely chopped)
Salt - add to taste (1 tsp)

Tomatoes - 2

Ginger - 1 inch long piece

Green chilli - 2
Mustard seeds - 1/4 tsp

Jeera(cumin seeds) - 1/4 tsp

Turmeric powder - 1/4 tsp

Coriander(dhaniya) powder - 1 tsp

Red chilli powder - less than 1/4 tsp

Garam masala - less than 1/4 tsp

Green coriander - 1 tbsp.

Method:

1. Take a pan and add oil and once its heated add mustard seeds and jeera and once they start spluttering add onions and ginger.
2. Once the onions are cooked add salt, turmeric, green chilli, corriander powder and red chilli powder and mix well.
3. Now add sprouts and let them cook for 5 mins.
4. Now add tomatoes and now cook till tomatoes are well cooked .
5. Once the tomatoes are cookes well add the garam masla powder and mix well
6. The Moong sprouts curry is ready ti serve it with rice or chapathi

Chicken Fry

Ingredients:

1 kg chicken, washed and cut into medium sized pieces
1/4 tsp turmeric
1 1/2 tsps chilli pwd
1 tsp coriander powder
1 tbsp ginger garlic paste
garam masala pwd (1″ dalchini, 1 elaichi and 4 cloves finely ground)
2 tsp curd
salt to taste
1 tbsp oil

Method:

1 Mix the washed chicken with chilli pwd, coriander pwd, turmeric pwd, ginger garlic paste and curd and keep aside for 3 hrs(marinate and keep in refrigarator).
2 Heat oil in a cooking vessel and add the marinated chicken and cook on high heat for 3 mts. Reduce flame to medium flame and saute further for another 2 mts.
4 Serve hot with white steamed rice and rasam.or can serve as starters

Sorakaya Senagapappu Kura

I was browsing some food blogs to make a curry with sorakaya. found this recipe in Recipe den     Thank you for the nice recipe

Sabudhana Kheer

Ingredients:

1/3 cup sabudana (sago)
3 cups milk
3 tbsp sugar
2 tsp sliced pistachios
4-5 cashew nut chopped
1/4  teaspoon cardamom powder

Method:

1. Wash & soak sabudana (sago) in about 1/3 cup of water for at least 2 hour. Sabudana will soak up most of water, become light & fluffy.
2. Boil the milk in heavy bottom pan & let it boil for 8-10 minutes, stir occasionally so milk does not burn in bottom of the pan. Add sabudana & cook until it is soft & has become translucent.This should take about 4-5 minutes. 
3. Now add sugar, cardamom, saffron & boil for 2-3 minutes. Stir it
4. Also add chopped cashew nuts & almond. boil for 2-3 mins. Turn off heat
5. Shift the kheer in a serving bowl and can be served hot or chilled.