Sprouted Moong beans gravy (Mooga
gaathi) is the most popular dish of Goa during festive season and is specially
made during the Ganesh Chaturthi festival.
In order to prepare the sprouted
moong, soak the moong for 6-7 hours. Drain away the water and leave the moong
covered for the full day in a warm place. In the winter season tie moong in
muslin cloth and hang in warm place. Usually moong will sprout within one day.
You can also refrigerate sprouted moong and use later. This sprouted moong will
last if refrigerated for another2-3days.
Sprouted moong: 1 cup
Grated coconut fresh: 1 cup
Dry Red chillies : 4
Dry coriander seeds: 1 ½ tsp.
Turmeric powder: ¼ tsp.
Jaggery: 1 tbsp.
Tamarind paste: 1tbsn
Mustard seeds: 1 tsp.
Asafoetida: ¼ tsp.
Curry leaves: 5-6
Salt to taste
Rinse the sprouted moong in water to remove the
loosened skins taking care not to break the sprouts.
Boil the sprouted moong in 2 cups of water and ½ tsp. salt.
As moong sprouts are cooking, the skin will come off and
start floating in water which can be removed.
Heat the oil in a pan and roast the red chillies,
peppercorns and dry coriander seeds.
Grind the grated coconut along with the turmeric
powder, tamarind and roasted ingredients to a fine paste.
Mix the ground paste with the cooked sprouted moong and
cook on a low flame.
Add jaggery, ½ tsp. salt and continue cooking on a low
flame for 5 mins.
Heat the oil in a pan, splutter mustard seed, add hing,
curry leaves and pour the mixture onto the gravy.
Serve with roti, or rice. It tastes good with dosa and
2 teaspoon cumin/jeera(including 1/2 teaspoon for seasoning)
2 cups water
1-2 tablespoons tamarind juice (you can opt this out if you don't like sour taste)
1/2 teaspoon red chilli powder
1 tablespoon chopped coriander leaves for garnishing (optional)
salt to taste
1/2 teaspoon of sugar or jaggery
Ghee(Indian Clarified butter)or oil for seasoning
1/2 teaspoon cumin/jeera
1 sprig curry leaves
pinch of hing
Method: 1. Wash the tomatoes and transfer into a pan. Add little bit of oil and keep them covered in a pan. You will hear cackling sound, turn after every few minutes until all sides of tomatoes are very light brown. Do not burn them. you will see the skin leaving tomatoes. 2. Peel the tomato skin and discard. Chop the tomato into big chunks and grind them adding peppercorns and cumin to a fine paste. 3. On a medium flame heat the oil(you can use ghee for different taste and aroma) for seasoning in a wok or a heavy bottomed pan and toss in the 1/2 teaspoon of cumin and fry for a couple of minutes, reduce the flame add the curry leaves, pinch of hing and the ground tomato-jeera paste and fry for a couple of minutes. or till the oil leaves the masala. Add 2 cups water, tamarind juice, chilly powder, salt to taste and bring the mixture to a boil. 4. Turn off the flame, garnish with chopped coriander leaves and serve with rice.
Alu wadi is a traditional maharashtrian dish. It can served during evening tea or a side dish for lunch or dinner.
10 Colocasia (Alu leaves)
2 cups Besan
½ cup Rice flour
1 tsp Dhania powder
1 tsp Jeera powder
2 tsp Red chilli powder
2 tsp Ginger garlic paste
¼ tsp Asafoetida /hing
1 tbsp White sesame
1 tbsp Tamarind pulp
½ cup Jaggery
Salt according to taste
Mix the jaggery and tamarind pulp. Wash the leaves and clean the leaves with moist clean cloth.
Mix all the ingredients except oil in jaggery and tamarind pulp. Add
enough water to make a paste which can be spread easily. Place one leaf
face down in a clean plate. Spread besan mixture over a leaf in a thin
layer. Place another leaf (but opposite direction) over this leaf.
Repeat the same procedure for 5 leaves. Tuck in the edges along the
length and roll like a scroll. Repeat same procedure with the rest 5
leaves. Steam both rolls for 15 minutes in a cooker without pressure.
Allow to cool completely. Cut into slices and deep fry. Aluvadi is ready.
10-12 bread slices 2 small onions
3 green chillies finely chopped
1 tbsp freshly grated coconut
1 teaspoon jeera/cumin seeds (optional)
a pinch of hing
1/4 teaspoon turmeric powder 2 tbsp oil
few strands of fresh coriander finely chopped
1 teaspoon sugar
7-8 curry leaves
1/2 teaspoon mustard
salt to taste
Make small pieces of the bread slices with hand or cut into cubes with a knife.
Chop the onions, green chillies and coriander separately
Take 1/2 cup water. Add a little turmeric powder, sugar and little
salt. Mix well. Using a tea spoon, spread this mixture on the bread
cubes. Make sure it doesnt’ become soggy. It should remain moist.
Heat oil in a pan. Once the oil heats, add mustard, jeera and hing.
Let the seeds splutter. Now add the curry leaves. Fry for some time. Add
the chopped onions. Fry till the onions turn pinkish. Add the green chillies. Fry for some more time. Add turmeric powder and
salt to taste.
Keep on low heat for a few mins. Now add bread cubes. Mix well
with the onion mixture. Add the remaining bread cubes and mix well. Keep
on low heat all through now. Mix well till masala spreads through the bread cubes.
Garnish with grated coconut and coriander. Serve hot with tea or coffee.