The quantity mentioned below will serve two You will require Carrot: 1-2 nos (split in thin juliennes) Cauliflower: Ό kg (broken into small florets) Cabbage: 100 gms (cut in thin strips) Spring onions: Half a bunch (chopped) Cucumber: 1 nos (cut in thin strips) Red chillies: Split them into thin strips Garlic: 5 pods (crushed) Pepper powder: 1/2 teaspoon Sugar: 1 teaspoon or as per taste z Salt: 1/2 teaspoon or as per taste Oil: 2 teaspoon Method Heat oil in a non-stick pan, add garlic and stir for a minute. Now add the vegetables and stir on a high flame for 2-3 minutes. Add 4 cups of water and red chilly rings and cook till vegetables are tender. Add sugar, salt and pepper. Serve hot with toasted bread. Optional Add two-teaspoon white vinegar for hot and sour soup |
Heres a quick recipe thats rich, healthy and spicy. Ingredients Coconut: ½ of a small sized coconut, grated Coriander seeds: 1 tsp., roasted Chilli powder: 1 tsp. Turmeric powder: ½ tsp. Black peppercorns: 8 Tamarind: 10 g Moong: 200 g sprouted (Green gram) Jaggery: 1 tbsp. Mustard seeds: ½ tsp. Curry leaves: 8 Cashew nuts: 20, soaked A little asafoetida Salt to taste Oil: 60 ml Get Started
1. First take the grated coconut, coriander seeds, Chili powder, turmeric powder, peppercorns and tamarind and grind to a fine paste and keep aside. 2. Boil the sprouted moong in one cup of water. Add the ground coconut paste, jaggery and salt to taste. Allow it to cook for five minutes. 3. Heat the oil in a pan and add the mustard seeds, asafoetida and curry leaves. Pour the tempering into the sprouted moong gravy, and mix well. 4. Garnish with cashew nuts. 5. Serve hot. |