Sprouts Pulao

This is a healthy combination of rice and sprouted legumes that provides protein, iron, folic acid and vitamin C.
Cooking Time 15 mins
Preparation Time 20 mins
Serves 4

Ingredients
cooked long grained rice – 1 cup
sprouted legumes, parboiled – 1 cup
cloves -2
Asafoetida powder – 1/4 tsp
Green chilli – 1 chopped
grated ginger – 1 tsp
Capsicum – 1/2 chopped
Spring Onions – 4 to 6 chopped
Turmeric powder – 1/4 tsp
Chilli powder -1 tsp
Dhania powder – 1 tsp
Oil/ghee – 1 tbsp
Salt – to taste
Tomato – 1 chopped
Chopped cilantro – 2 tbsp

Get Cooking!
1. Heat the oil/ghee; add the cloves, asafoetida and sauté for a few seconds.
2. Add the green chilli, ginger, capsicum and spring onions. Sauté for 2 or 3 minutes
3. Add the turmeric powder, chilli powder, dhania powder and the sprouts and mix well
4. Add 1/4 cup water, salt and simmer over a slow flame till the sprouts are cooked.
5. Add the rice and toss well.
6. Serve hot, garnished with chopped tomato and cilantro

Tips
I added in roasted cashews, raisins & grated carrots – extra nutrition? Tried it with even some paneer cubes.

Dahi Alu

Time required 50 mins

Serves 4

Ingredients

Potatoes 250g
Yogurt 250g
Water 150ml
Rock salt 1 tsp
Red chilli powder 1/2 tsp
Ghee/ oil 2 tbsp
Cumin seeds 1/2 tsp
Ginger 1 tsp finely choped
Green chillies 1 tsp finely chopped
Coriander leaves 1 tsp finely chopped

Get Cooking!

1. Boil the potatoes and peel them. Slightly press to mash them and dice them into small pieces. Set aside.
2. Add the salt, red chilli powder and water to the yogurt and beat it. Strain and set aside.
3. Heat the ghee in a pan and add the cumin seeds. When they crackle, add the chopped ginger and sauté for a minute.
4. Add the chopped green chillies, stir for a minute and add the diced potatoes. Gently toss for two to three minutes (potatoes may tend to stick to the pan, so keep stirring).
5. When potatoes are slightly stir fried, remove from heat and add the beaten yogurt mix.
6. Over a medium heat, bring this to boil, and then simmer to obtain a gravy-like consistency.
7. Remove from heat, pour into a serving bowl and garnish with chopped coriander. Serve hot with rice/roti.

Tips

A small variation – add raisins to the tadka.
Use baby potatoes, boil, peel and poke them with a fork.