JFI Entry 2: Garlic Raitha

March 31, 2008

This recipe is my second entry to Jihva for Ingredients – April.

Please check my previous post here.

Here is the recipe for you using raw garlic.



  • 5 or 6 flakes of garlic
  • 2 pieces of coconut
  • One green chilly
  • One small piece of ginger
  • One cup of fresh curd
  • Salt to taste
  • Coriander leaves for garnishing

For seasoning

  • 1/2 teaspoon of mustard
  • 1/2 teaspoon of jeera (cumin seeds)
  • A pinch of hing (asafoetida)
  • 1/2 teaspoon cooking oil
  • 3or4 curry leaves



  • Peel off the skin from the garlic.
  • Grind garlic, coconut,ginger and green chilly into fine paste.
  • Mix the ground paste and curd with enough salt.
  • In a small frying pan put 1/2 teaspoon oil.
  • Add mustard and jeera.
  • When mustard starts spluttering, add hing and curry leaves.
  • Add the seasoning to the mixture and stir well.
  • Garnish with coriander leaves.
  • Serve with any mixed rice or chappathi.

JFI Entry 1 : Garlic and Mushroom Masala

March 31, 2008

This recipe is my entry to Jihva for Ingredients – April.

I take this opportunity to thank Indira for introducing something like JFI and attracting many food-bloggers to participate in this.

Indira’s blog has truly been an inspiration for me to write my own.

I also appreciate Mathy Kandasamy’s initiative to host JFI for the month of April.

So here comes my first recipe featuring garlic cooked to perfection.


  • 1 cup of garlic flakes (100 gms)
  • 6 medium sized mushroom
  • 1 big onion
  • 1 tomato
  • 1 green chilly
  • Small piece of ginger
  • Half bunch of mint leaves
  • Few coriander leaves
  • 1 small cup of fresh curd
  • 1 teaspoon ghee
  • 1 teaspoon cooking oil
  • 1 teaspoon dhania – jeera powder (A blended powder of coriander and cumin seeds)
  • 1 teaspoon red chilly powder
  • 1 teaspoon garam masala powder
  • A small piece of cinnamon
  • 1 clove
  • 1 cardamom
  • Salt for taste


  1. Wash the mushroom thoroughly and cut them into pieces.
  2. Remove the skin from the garlic and cut it into two.
  3. Cut onion and tomato into fine small pieces.
  4. Grind one teaspoon of cut onion, ginger, two flakes of garlic, mint leaves, coriander leaves, green chilly into fine paste.
  5. Take a frying pan and put 1 teaspoon ghee.
  6. Add mushroom and little salt and fry till it becomes soft. Keep it aside.
  7. Add one teaspoon of oil in the pan.
  8. Add cinnamon, clove and cardamom.
  9. Add the cut onion and garlic flakes and fry till it becomes soft.
  10. Add the ground masala and fry till you get a nice aroma.
  11. Add cut tomato and fry till it gets cooked.
  12. Add all the masala powders and fry for a while.
  13. Add one cup of curd and boil for two minutes.
  14. Add the fried mushroom and enough salt and boil for 5 minutes.
  15. Garnish with coriander leaves.
  16. Serve hot with phulka.

Wheat Rava Upma Kozhukattai

March 29, 2008



  • One cup of wheat rava (200 gms)
  • One teaspoon of mustard
  • One teaspoon of urad dhal (Blackgram dhal)
  • One teaspoon of channa dhal (Bengalgram dhal)
  • One teaspoon of cooking oil
  • One teaspoon of hing (asafoetida)
  • Few curry leaves
  • Salt as required

For Grinding:

  • Two medium size green chillies
  • One small bunch of coriander leaves
  • Few pieces of coconut
  • One teaspoon lemon juice



  • Grind coconut, green chillies, coriander leaves and lemon juice coarsely.
  • In a frying pan put one teaspoon oil.
  • Add Mustard, urad dhal and channa dhal.
  • When mustard starts popping, add hing and curry leaves.
  • Then add two cups of water.
  • Add the ground paste and salt.
  • When water starts boiling, add wheat rava little by little and stir well.
  • When the mixture thickens, switch off the burner and allow it to cool for 10 minutes.
  • The consistency of the mixture should be like upma.
  • Touching little water in the hand, make small oval shaped balls (egg shape)out of that mixture.
  • Place the balls in a greased Idly plate and steam for ten minutes.
  • For 200 gms of rava you get 12 medium sized kozhukattai.
  • Serve hot with coriander chutney.

Sprouted Wheat Adai

March 26, 2008



  • One cup of sprouted wheat
  • 1/2 cup of sprouted green gram
  • Two teaspoon of channa dhal (Bengal gram dhal)
  • Two teaspoon of redgram dhal(Toor dhal)
  • Two teaspoon of urad dhal ( Blackgram dhal)
  • 2 or 3 Red chillies
  • One teaspoon of hing ( asafoetida)
  • Salt as required
  • Cooking oil for making adai
  • Few curry leaves
  • One small cup of cut onion


Getting the batter ready


  • Soak channa dhal, urad dhal , redgram dhal and redchillies for one hour.
  • Grind sprouted wheat to a coarse paste.
  • Grind sprouted green gram, channa dhal, urad dhal, redgram dhal,Redchillies and hing to a coarse paste.
  • Mix the ground wheat and ground dhal with enough salt.
  • Add cut onion and curry leaves to the batter.
  • Mix well.
  • Add enough water to the mixture so that the consistency of the mixture should be little thicker than dosa batter.



  • Heat a non stick tawa.
  • Smear little oil and spread one ladle full of this batter to a thick circular shape.
  • Make a few holes in the centre.
  • Pour oil on the sides and in centre and cook on a low heat.
  • Turn over and pour little oil and let it cook till it is crisp all around and golden brown in colour.
  • Serve hot with any chutney or sambar.

How to Make Sprouted wheat

  • Soak Whole Wheat in fresh water. Keep it over night. The next day pack the wheat in a thin cotton cloth.Let it remain for 24 hours. The third day you can see the sprouts coming up in the seeds.

Healthy Vegetable Salad

March 18, 2008

I read in a magazine that green salads not only fill your stomach well but also help you reduce weight. In this healthy salad recipe, I use sprouted green gram along with raw vegetables and a choice of spices to enhance the taste. My husband relishes this salad and it turns out to be a good appetizer.

You can have just this salad for dinner. This will help you reduce weight drastically.



  • One small cup of sprouted green gram
  • One onion
  • One small capsicum
  • Half cucumber
  • One piece of cabbage
  • One carrot
  • Few celery leaves
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon redchilly powder
  • 1 teaspoon oregano ( Italian spice)
  • 1 teaspoon olive oil
  • 2 teaspoon vinegar
  • Salt for taste



  1. Cut cabbage, carrot, capsicum,cucumber and onion into thin strips.
  2. Cut celery leaves into small pieces.
  3. In a bowl Put all the cut vegetables along with green gram sprout.
  4. Add red chilly powder, pepper powder oregano and salt
  5. Mix well.
  6. Add 2 teaspoon of vinegar and olive oil and mix well.
  7. Serve with hot soup and whole wheat bread.

Lakshmi of Taste of Mysore has a recipe for Sprouted Moong Salad in her site. Do check that out too.

Sprouted Chick Peas Curry

March 16, 2008

Chick peas are highly nutritious and they contain maximum of 25% protein. If you want to lose weight, have chick peas with two rotis for lunch at least 3 days a week. Chick peas fills your stomach quite well just like sprouted green gram.

There are two types of chick peas. Here I use desi chickpeas which are smaller in size with a thick seed coat.They appear dark brown in colour and take 24 hours to get the sprouts.



  • One cup of sprouted chick peas
  • One big onion
  • One tomato
  • One red chilly
  • one green chilly
  • 3 flakes of garlic
  • One hand full of mint leaves
  • A small piece of ginger
  • One teaspoon of hing (asafoetida)
  • One teaspoon of jeera
  • One teaspoon of daniya
  • One teaspoon of mustard
  • One teaspoon of urad dal
  • Few curry leaves
  • Few coriander leaves
  • One teaspoon of lemon juice
  • 11/2 teaspoon of cooking oil
  • Salt as required



  1. Cook sprouted chick peas with enough salt and water till it becomes soft.
  2. Cut onion into small pieces.
  3. Grind onion, tomato, ginger, garlic, red chilly, mint leaves, jeera (cumin seeds), daniya (coriander seeds) into a fine paste.
  4. Put 11/2 teaspoon oil in a pan.
  5. Add mustard and urad dal. Let it splutter.
  6. Add green chillies , curry leaves and hing.
  7. Add the remaining cut onion and fry till it becomes soft.
  8. Add the ground paste and fry till it becomes dry.
  9. Add the boiled chick peas and fry for 5 minutes.
  10. Remove from the burner, add lemon juice and stir it well.
  11. Garnish with coriander leaves.

Snakegourd Vegetable with Sprouted Green Gram

March 12, 2008

As mentioned earlier, you can mix sprouts with a combination of vegetables and this way sprouted green gram becomes palatable too. I tried using a choice of spices and ingredients to enhance the taste of this dish. Here is the recipe:



  • One tender snake gourd
  • 2 onions
  • 1 tomato
  • 3 flakes of garlic
  • One hand full of mint leaves
  • 2 green chillies
  • One teaspoon of jeera (cumin seeds)
  • 1/2 teaspoon of daniya powder (coriander powder)
  • One teaspoon of panch phoran*
  • One small cup of green gram sprout
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of hing (asafoetida)
  • 2 to 3 tablespoon of curd
  • 2 teaspoon of cooking oil
  • Salt for taste

*Panch Phoran

Mixture of 5 spices that is mustard(rye), methi (fenugreek), jeera, fennelseeds(sonf), and kala jeera in equal quantity.



  1. Cut the snake gourd in to small pieces.
  2. Cut onion into small pieces.
  3. Cut tomato into four.
  4. Grind onion, garlic, tomato, green chillies, raw jeera, pudina and curd in to fine paste.
  5. Boil snake gourd and sprout in a pan with enough salt, and water, turmeric powder, and hing till it is completely cooked.
  6. Remove it and keep it aside.
  7. Put 2 tsp oil in a frying pan, add panch phoran and let it splutter.
  8. Add cut onion and fry till it becomes soft.
  9. Add the ground paste and fry till the raw smell goes.
  10. Add dhaniya powder and fry for a minute.
  11. Add the cooked snake gourd and sprout and fry for 5 minutes.
  12. If required water may be added to make it gravy.
  13. Garnish with coriander leaves.