Mung sprouts!

Mung (Moong Dal) sprout

4 cups mung beans washed and drained.

12-15 cups hot water ( hot to touch not boiling)

Pour water over beans in a large pot and soak them 10-12 hours or over night. 

Drain and remove excess water completely after  10-12 hours.

Place all the soaked mung beans in a white cotton cloth ( I used white bed sheet folded it into 4 quarters) 

Make sure the cloth has at least 2 to 3 layer of fold. Tie knot or wrap it into a pouch with all the beans in them. Place this pouch in a large container with lid and set aside for two days, you can do it for three days if you want longer sprouts. I placed it in oven. Sprouts are ready. You can save them in refrigerator for a week. Use the sprouted beans to make vegetable or salad or chat.

Sprouted Mung Chaat!

Sprouted Mung Chat!

4 cup sprouted mung beans.

1 onion, mango, tomato, cumber, green chillies, capsicum all finely chopped.

1/4 cup finely chopped cilantro

8-10 finely chopped mint leaves

2 finely chopped green chilies

Juice of 1 lemon

2 tsp Chat masala.

( optional salt, red chillies pepper and Roasted Zeera as per taste and preference) usually chat masala is sufficient.

Seasoning: 5-6 tsp oil, 1 tsp Zeera (cumin seeds) 1/2 tsp Hing, 6-8 curry leaves.

Heat oil, add Cumin seeds, when cumin seeds starts roasting in oil add curry leaves and Hing. Add all the sprouted mung, sprinkle salt and stir well. Do not over cook, just sauté for couple minutes and turn gas off.

To make chat:

Mix sprouted mung beans with all the chopped veggie's and chat masala. Mix well. Garnish with cilantro, mint and lemon juice. Serve as a snack.

Sedona Corn Tortilla Soup

Sedona Corn Tortilla Soup 

( My version to California Pizza Kitchen soup)

3 tbsp olive oil

2 cup frozen corn kernels

1/3 cup yellow corn mil

10 tortilla chips

1 large chopped onion

2 cloves garlic

1/4 jalapeño chopped or green chili (optional)

3-4 large tomato chopped

4 tsp tomato paste

2 tsp ground cumin

1 tsp Taco seasoning ( optional)

Salt to taste

1/4 tsp white pepper powder (optional)

1/4 tsp cinnamon powder

5 cup hot water with I vegetable bouillon or equivalent quantity of vegetable stock.

Fresh cilantro for garnish.

Some crushed tortilla chips for garnish.

In a large pot, Sauté cumin seeds, jalapeño,onion and garlic in olive oil until it turns light brown. Add corn flour to it and sauté another minute or two. Add tomatoes and 1 cup frozen corn kernels and sauté for another couple minutes. Pour hot water with vegetable bullion or vegetable stock. Add salt, pepper,cinnamon powder, and tomato paste. Let it cook for 20 minutes over medium heat. Use hand held blender and blend it to soup consistency. If the soup is too runny you can add more tortilla chips into boiling soup and continue blending. If the soup is too thick add some hot vegetable stock. 

Add the remaining 1 cup corn kernels to the soup and heat the soup for another minute. Serve hot, garnishing with cilantro and crushed tortilla or tricolor tortilla strips. 

( if you don't have corn mil then just substitute recipe with 6-7 tortilla corn chips)

Mozzarella Basil Tomato Salad!

 Mozzarella  Basil tomato salad!

1 bunch fresh sweet Basil

2 tbsp fresh Chives

2-3 Green chilies

1 tsp Ground cumin

2 cloves Garlic

Salt

Toss all the above ingredients in a blender and grind it to a paste or chutney consistency.

You can store this paste in freezer for weeks and months.

For Salad:

4-5 Fresh whole large tomatoes thickly sliced.

I large tub of Fresh mozzarella   cheese ( slice it into thick round flat slices) 

7-8 Few fresh sweet basil leaves.  

Layer tomato slice, basil paste, mozzarella and pour basil paste again. You can double the layer if you like in a square or rectangular bowl or platter. Chill it in refrigerator for half hour. serve Chilled.

You can also use this recipe to make grilled sandwiches. 

Avacado Pistachio Mint Smoothie!

Avocado Pistachio Mint smoothie!

I Avocado

2 mint leaf

5-6 raw pistachio

1 drop Pistachio essence ( or Vanilla)

Sugar or honey

1 cup Milk or soya milk

5-6 Ice cubes

Run it through blender and serve with Real whip cream topping!

Avacado Mango Snack!

Avocado Mango snack!

1 finely chopped Almost ripe mango

1/2 finely chopped tomato

7-8 finely chopped fresh oregano leaves.

4-5 fresh finely chopped sweet basil leaves

2-3 tsp finely chopped cilantro 

Salt and pepper

Ripe ready to eat avocado

Tortilla chips ( optional)

Gently mix mango, tomato, basil, oregano and cilantro in a mixing bowl.

Slit avocado at center length wise into two halves. Toss out the seed.

Scoop out mango mix with small ice cream scooper and fill the center with this mix. Sprinkle salt and pepper. just fork it out from the shell and eat it right from the nature bowl! 

Hmmm hmmm hmmm! 

Taste so refreshing never knew something this simple would taste so good!

Dark chocolate graham peanut butter marshmallow treat!

Dark chocolate graham peanut butter marshmallow treat!

1 cup dark chocolate chips

1 tsp coconut oil or any oil

6 tsp peanut butter

6 marshmallow 

6 tooth pics

6 squares of graham cracker

Melt dark chocolate over double broiler with a tsp of oil. Or follow manufactured instruction on melting chocolate depending on brand you choose. 

Spread thin layer of crunchy peanut butter on graham crackers.

Insert tooth pick in the center of each marshmallow.

Dip marshmallow in melted chocolate.

Right away place the dipped marshmallow over the graham cracker, upside down with tooth pick pointing towards you. 

Refrigerate for 20 minutes. Ready to eat!