moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with 34 amazing images.
moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts |
To make moong sprouts pav bhaji, heat the oil and butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, green chillies, pav bhaji masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the potatoes and mixed vegetables, mix well and cook on a medium flame for 1 minute, while mashing using a masher. Add the sprouted moong, ½ cup of water, coriander, lemon juice and salt, mix well and mash using a potato masher and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. To make buttered pav, slit 2 pavs vertically and keep aside. Heat a non-stick tava (griddle), add 1 tsp of butter and slit open the pavs and place on it. Cook on a medium flame till they turn light brown from both the sides. Repeat steps 1 to 3 to cook more pavs. Keep aside. Serve the bhaji hot with pavs, onions and lemon wedges.
Pav bhaji is a delicacy which needs no introduction. Enliven your favourite snack by adding a handful of moong sprouts to the pav bhaji. This nutrient rich sprouts ki pav bhaji is easy to digest due to the addition of sprouts and is also rich in flavour.
Further we have used butter in minimal quantity to keep a check on calories and fats. Finally healthy Indian pav bhaji is served with whole wheat pav to gain in some fibre. Opt for this nourishing version pf pav bhaji… it will make your life healthy, easy and full of fun!
Weight watchers and heart patients can opt for this pav bhaji with moong bean sprouts occasionally. However, remember to restrict the serving size and not go overboard.
Tips for moong sprouts pav bhaji. 1. Make sure when you cook the sprouted moong, you do not overcook them. They should be well cooked but not mushy. 2. If you are health conscious use only 1 tsp of butter making of bhaji.
Enjoy moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with step by step photos.
sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak |
sambhariyu shaak in pressure cooker is a traditional guajarati stuffed vegetable dish. Learn how to make Gujarati stuffed mixed vegetables.
The highlight of this Gujarati bharelu shaak is its stuffing made with a combination of coconut, coriander and besan along with a host of spices. In this recipe we have used this stuffing to stuff only the tendli and brinjal, but if you wish you can stuff the potatoes as well.
To make sambhariyu shaak, first make the stuffing. Combine grated coconut, coriander, coriander-cumin seeds powder, chilli powder, ginger-green chilli paste, sugar, turmeric powder, salt and besan and mix well. Then prepare the vegetables and temper the sabzi. Remove the ends of the tendli and the brinjals stalks. Make a vertical slit to the tendli and criss-cross slits to the brinjals. Stuff the tendli and brinjals with a little stuffing. Combine the stuffed tendli, stuffed brinjal, sweet potatoes, baby potatoes and the remaining stuffing in a deep bowl, mix well and keep aside. Heat the oil in a pressure cooker; add the asafoetida and sauté on a medium flame for a few seconds. Add the vegetable mixture and ¼ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot.
Gujarati stuffed mixed vegetables is one of the most preferred sabzi made for Sunday lunch in many households in Gujarat. While you can make stuffed aloo or stuffed bhindi solely, here’s an option with mixed vegetables which includes brinjal, baby potatoes, sweet potatoes and tendli. This dish can be customised to your liking by using any vegetables that you and your family prefer. However, the vegetables are to be selected carefully to make sure they look good and get cooked evenly.
Pressure cooking is the easiest method to make this sambhariyu shaak in pressure cooker as it uses less oil, takes less time and cooks evenly. To believe it that it tastes just as the authentic shaak made on a slow flame in a kadhai, try it out!
Tips for sambhariyu shaak. 1. Make sure that the slits in the tendli and brinjal only cover 50% of the vegetable length. Too deep slits might break open the vegetable while pressure cooking. 2. Make sure you add the besan in the filling to make the veggies dry. 3. Use of freshly grated coconut is highly recommended for the traditional taste. 4. Buy brinjals of small to medium size which will pair well with the rest of the veggies. 5. Make the stuffing first and then peel and prepare the vegetables as most of these vegetables turn black on exposure to air.
Enjoy sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak | with step by step images.
If your palate thinks spice is nice, then this Chilli Dip will be perfect to dip your chips into! Made with loads of red chillies, pungent onion and garlic, and tangy tomato and soy sauces, the Chilli Dip is a fiery accompaniment that goes well with almost all bland finger foods, especially potato chips and baby corn fritters.