TOMATO WITH RICE AND BASIL - Jindal Naturecure Institute
Transcription
TOMATO WITH RICE AND BASIL - Jindal Naturecure Institute
HORSEGRAM SOUP Calories - 100Kcals Ingredients Horse gram- 2 cups Garlic Chopped - 2 tsp Cumin Seeds- 1 tsp Serves - 4 no Tomatoes Chopped - 2 Dry chillies- 3 no Coriander Leaves - Few Ginger Chopped-2 tsp Dhania Seeds- 1 tsp Salt - to taste Method Clean and wash the soaked horsegram. Combine horsegram, tomatoes, ginger and salt in a pressure cooker and pressure cook for 4 whistles or till the gram is cooked. Allow the steam to escape before opening the lid. In a tava, dry roast red chillies, coriander seeds, cumin seeds and garlic. Blend in a mixer along with 2 tbsp cooked gram to a coarse mixture. Transfer in a deep pan, add to the cooked gram kept separately along with the water and bring to boil and garnish with coriander leaves and serve. STEAMED SPROUTS Calorie: 75 Kcals/serving Serves: 4 Person INGREDIENTS:Moong sprouts-100gms mustard seeds-1/2 teaspoon cumin seeds-1/2 teaspoon Asafoetida- a pinch onion -1 finely chopped green chilli-1 finely chopped Ginger-1 tsp of grated lemon- juice 1 tsp turmeric powder-1/4 teaspoon Coriander powder -1/2 tsp salt to taste oil for cooking-1tsp Method Heat oil in a pan on medium heat, add mustard seeds, cumin seeds and allow it to crackle, add asafoetida and stir for a few seconds. To this, add chopped onion, green chillies, ginger, garlic and sauté until the onions turn translucent. Add the Steamed moong sprouts, along with dry spices, salt to taste. Stir fry to combine all the ingredients well. Garnish the Moong Sprouts with chopped coriander leaves and serve. KOSAMBARI Calories – 80Kcals Serves – 4 no Ingredients Yellow Split Moong (soaked). -100 grams Chopped Cucumber - 1 medium Grated Carrot- 2 medium No Chopped Coriander- 1 tablespoon Lemon Juice – 1 teaspoon Grated Ginger- 1/2 teaspoon Salt to taste For Tempering Oil - 1 tsp Mustard Seeds - 1/2 teaspoon Green Chilies- 2 chopped Asafetida a pinch Method Place drained beans, cucumber, carrot, coriander, ginger, lemon juice and salt in a bowl. Mix well and set aside. Heat oil in pan, add the mustard seeds and allow the seeds to pop. Add green chilies, and fry for a few seconds. Add asafetida and remove from the heat. Add this seasoning to the drained mixture, mix well and serve.