Moong beans, also known as green gram, play a crucial role
in many Asian cuisines. Their mild flavor and versatility make them perfect for
soups, salads, and curries. You can use moong beans whole, split, or sprouted,
each form offering unique culinary benefits.
Health Benefits
Moong beans pack a punch with protein, fiber, and essential
vitamins and minerals like potassium, magnesium, and folate. They aid
digestion, promote heart health, and regulate blood sugar levels. Their high
antioxidant content combats inflammation and supports immune function, making
them a nutritious addition to your diet.
There are many recipes you can make with moong beans such as :
Khatta means sour and Moong is dried green gram. The name is given to a sweet and sour yoghurt based curry that is make with sour natural yoghurt and green gram. It is a very popular recipe commonly make in Gujarati Cuisine. A similar version called Khatta Urad is also made in the same manner but using black gram known as urad beans.
What type of yoghurt is used in making this recipe?
It is important to use natural yoghurt that is sour for this recipe, however if your yoghurt is not sour you can add some lemon juice to the yoghurt to make it sour.
Can I make this with plant based yoghurt?
You can make this recipe with natural sugar free plant based yoghurt such as Alpro Soya no sugars yoghurt, However you will need to add lemon juice to it to make the yoghurt sour.
What is Jaggery?
Jaggery is a traditional, unrefined sugar made from
sugarcane or palm sap. It has a rich, caramel-like flavour and is often used in
South Asian cuisine. Jaggery retains more minerals and nutrients than refined
sugar.
What is a substitution for Jaggery?
You can add brown sugar, white sugar or any sweetener of choice such as canderal or stevia.
Best way to cook the moong beans
Its is advisable to soak the moong beans 4 hours or over night before cooking them. I prefer to bring them to the boil in a pan and then simmer them on low heat until cooked. You do not want the moong beans to go mushy, The recipe works best with cooked moong beans that retain their shape.
However you can cook them in a pressure cooker or instapot if you prefer but make sure not to over cook them.
What can I serve the Khatta Moong with?
The khatta moong recipe is easy to make and tastes delicious with steamed rice. It can also be served with chapattis.
Lets get to the recipe now:
You can also watch the full recipe video for Khatta Moong below:
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Zucchini also known as courgette and baby marrow are summer squash, which are herbaceous vines whose roots and seeds are edible even when immature. It is closely related, but not identical, to the marrow. Zucchini is a very versatile vegetable with numerous health benefits.
Benefits of Zucchini
A variety of vitamins, minerals, and beneficial plant compounds can be found in zucchini. Cooked zucchini contains a large amount of vitamin A. It also contains antioxidants, which are found in the skin which is why it's better to keep the skin and not peel zucchini.
As well as protecting you against certain cancers, such as prostate cancer, these may benefit your eyes, skin, and heart.
In addition to being high in fibre, zucchini may regulate blood sugar levels and increase insulin sensitivity, thereby reducing the risk of type 2 diabetes.
Carotenoids, fibre, and potassium in zucchini may lower cholesterol, blood pressure, and other heart disease risk factors.
You may be able to lower your risk of age-related eye conditions by eating zucchini because it is rich in manganese, lutein, zeaxanthin, and vitamins A and C.
How can you eat Zucchini?
The zucchini can be eaten raw or cooked in a variety of dishes, such as soups, stews, sandwiches, salads, baked goods, and more. Water and fibre in zucchini, combined with its low-calorie content, may help reduce hunger, which could lead to weight loss over time. This is why Zucchini is perfect to include in your weight loss programme.
Churma Ladoo are an Indian sweet dish usually shaped into
round balls called ladoos. They are very popular in all Hindu households as
they are commonly made on special occasions and as an offering to Lord Ganesh
on the Festival of Ganesh Chaturthi.
What is Ganesh Chaturthi?
Ganesh Chaturthi is also known as Vinayaka Chavithi. It is
an auspicious Hindu festival which is celebrated for 10 days every year. The
festival is celebrated in the Bhadra month as per the Hindu calendar which
generally falls in mid-August to September. It marks the birthday of the elephant-headed
Lord Ganesha.
How is it Celebrated?
There are four main rituals which are performed during the
10-day long festival.
Pranapratishhtha- Devotees install Lord Ganesh Idols in
decorated pandals in their homes or temples and decorate them with flowers,
garlands and lights. A priest then chants prayers to invoke life in the deity.
Shhodashopachara- During the 10 days 16 different types of prayers
are offered to the lord Ganesh by singing chanting dancing and drum beating and
lighting divas (oil candles)
Uttarpuja-On the 10th day a farewell ritual is then
performed to Lord Ganesha
Ganpati Visarjan – This is the final ceremony where the Lord
Ganesh Idol is immersed in the sea or flowing water. During this ceremony
prayers are offer to the Lord to return again the following year.
Many delicious dishes are served during this time, however
Churma ladoo, Modak and Boondi ladoos are commonly offered to Lord Ganesh as
these are classed as his favorite sweet dishes.
I am sharing the Churma Ladoos here as these are my families
favorite.
Before I share the recipe let me answer some questions about these ladoos.
What flour is used?
You can use any type of wheat flour, however the whole wheat coarse flour achieves best results.
Are there different ways to make the muthias (dough balls)?
You can bake the muthias as I have done to make them a little healthier, the authentic way is to deep fry them on a low heat until crispy. You can also roll out round chapatis and cook them on a griddle until crispy if you prefer
Can I use another sweetening agent?
Yes you can, you can add sugar instead of jaggery , however you do not need to make a syrup you just add powdered sugar and melted ghee to the churma and form ladoos.
Can I add dry fruits to the ladoos?
Adding finally copped dry fruits like almonds, pistachios and cashew nuts can be added if desired.
I don't have a ladoo mould how can I form the ladoos?
You can just make lime sized balls of the mixture and roll the ladoos in poppy seeds if you don't have a ladoo mould or use a mini icecream scoop
How to store the ladoos?
The ladoos will last up to a week in an air tight container, if you wish to store them longer keep them in the refrigerator and take them out and eat at room temperature.
Tips
Do not skimp on the ghee quantity or oil as it is necessary to use this quantity for achieving the texture.
Do not over cook the jaggery, only cook it enough to melt it, otherwise the ladoos will turn hard.
You can also check out my video showing how to make these Churma Ladoos below:
Churma Ladoohttps://youtu.be/PuMQ_4kyZ-kChurma Ladoos are a very special ladoo made in many households all over hindu households. They are made as an offering to the Elephant God Ganesh and served as an offering. This prasad is a firm favorite of Lordhttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPReQKEYRQJi1BAzxi5Wgb5NJokRjBi4P9YOOAF9RDUdVaVWvjppOaptau7n2wiLuKbxZ4gDoOUbwXTNrHoK5PzsdyQSWWFGNDLGgCm6LvFaf2E9gXJyER3g9FwgKzsHDFbV_lL1h-QE6/s1280/Churma+Ladoo+without+Frying.png
Yield: 24 mini bite sized ladoos
Author: Nayna Kanabar
Churma Ladoo without frying
Churma Ladoo is an Indian sweet dish that is traditionally made to offer as a prasad to Lord Ganesh for the celebration of Ganesh Chaturthi.
Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M
Ingredients
200g Coarse Whole Wheat Flour
30g Chickpea Flour
30g Coarse Semolina
4 Tbsps Sunflower Oil
100 ml Warm Water
100g Ghee/ Clarified Butter
100g Jaggery
1 Tsp Cardamom Powder
1 Tsp Nutmeg Powder
1 Tbsp Poppy Seeds
Instructions
In a bowl add the whole wheat flour, semolina and chickpea flour
Add the oil and mix into the flour to form a crumb mixture.
Add approx 100 ml water little by little to form a very firm/tight dough
Preheat the oven to 180 degrees C/360F
Pinch lime sized balls of the dough and pinch them in your fist making indentations in the dough ball with the tips of your fingers.
Repeat for all the dough.
Place the dough balls (traditionally calle muthis) on a baking tray and bake for 30 mins until firm, crisp and slightly browned. Remember t turn them over after 15 minutes.
After 30 minutes remove the baked muthias from the oven and transfer to a plate to cool down.
After muthias have cooled down fully, grind them in a food processor to a fine powder. Transfer the powder to a bowl. and add 1 Tsp Cardamom powder and 1 Tsp Nutmeg powder. Mix and keep aside. This is called Churma
Ina heavy duty pan add the ghee and heat on medium heat until it melts.
Add the jaggery and cook the mixture until jaggery fully melts. Remove from the heat and pour the melted jaggery mixture to the prepared churma and mix it well.
Grease a ladoo mould with a little ghee and add some poppy seeds in the bottom of the mould.
Tightly pack the mould with the churma mixture and smooth the surface.
Turn the mould spoon over and tap it in the palm of your hand 2-3 times to de mould the ladoo.
Repeat the process for remaining churma.
Notes:
The churma dough balls can be deep fried on a very low heat, this is the traditional way for making the muthia.
Nutrition Facts
Calories
97.34
Fat (grams)
5.17
Sat. Fat (grams)
3.00
Carbs (grams)
11.92
Fiber (grams)
1.19
Net carbs
10.73
Sugar (grams)
4.23
Protein (grams)
1.64
Sodium (milligrams)
2.37
Cholesterol (grams)
12.03
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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How do you celebrate Ganesh Chaturthi, I would love to know about the way its celebrated in different households. Please do share in the comments below.
Potato Curry is a very popular dish and goes by several different names in different parts of India and the world. The preparation of the humble potato curry can be done in numerous ways with different blends of spices and herbs. The way the potatoes are cut also lend a different flavour and taste to the curry.Masala aloo, Bombay Aloo, Aloo Bhaji, Aloo Fry, Potato Fry, Bharela Aloo, Bateta nu Shaak, Aloo Posto, Farari Bateta nu Shaak, there are just a few different types of potato curry types.
The Gujarati style potato curry is a very simple prep with minimal spices and no onions or garlic. It is a curry that is often served for breakfast with puri a puffed fried Indian bread. It is an important accompaniment to any Gujarati Thali (platter). Gujarati cuisine is renowned for its sweet and tangy flavour to curries and this Rasa Waru Bateta nu shaak-Potato Curry is absolutely comfort food at its best and can be made in less than 20 minutes.
Gujarati Style Potato Curry -Rasa Waru Bateta nu Shakhttps://youtu.be/zfn2wPFFIk0Gujarati Style Potato Curry- Rasa Waru Bateta nu Shaak is a very popular dish which is a regular component in any Gujarati Thali. Simple flavours with no onion or garlic, it is a regular curry eaten for breakfast, lunch or dinner. It can be served with fried puris, parathas or phulka rotis.https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CZyocRV8MCctXfAqdzpRJs17XvpmghAvYG4YAT4DZaYRcQYx8WZDHAZ-9BvhzMITiAVzPdrJcg97-FePfhyphenhyphentTZ6zPPE_hiEl4ueAkAzIaKcgZnwGk87OSp7g8dbfOCEU_ndgeDRj4og5/s1280/Gujarati+Style+Potato+Curry+Bateta+nu+Shaak+Rasa.png
Gujarati Style Potato Curry-Rasa Waru Bateta nu Shaak
Gujarati Style Potato Curry- Rasa Waru Bateta nu Shaak made with no onion or garlic. It is a regular curry eaten for breakfast, lunch or dinner. It can be served with fried puris, parathas or phulka rotis.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
Potatoes 400g
Sunflower Oil 2Tbsps
Mustard Seeds 1 Tsp
Red Dried Chilli 1
Salt 1Tsp
Chilli Powder 1Tsp
Turmeric Powder 1Tsp
Cumin/Coriander Power Mix 1 Tsp
Water 150ml
Passata 4 Tbsps
Lemon Juice 1Tbsp
Jaggery 1 Tbsp
Fresh Coriander Finely Chopped 2 Tbsps
Instructions
Peel and dice the potatoes into 1 inch pieces.
In a pan add sunflower oil and when the oil is hot add the mustard seeds and red dried chilli, and wait for the mustard seeds to splutter.
Add the potatoes, followed by the salt, chilli powder, cumin and coriander powder and turmeric powder and toss the potatoes in the spices to coat.
Add 150 ml water, cover the pan and cook until potatoes are almost cooked.
Add the passata, lemon juice and jaggery and mix together.
Cover and cook for 2-3 minutes longer until potatoes are fully cooked and the gravy has thickened.
Add half the freshly chopped coriander and stir it in.
Transfer the curry to a serving dish and garnish with remaining chopped coriander.
Calories
954.82
Fat (grams)
101.61
Sat. Fat (grams)
10.03
Carbs (grams)
12.90
Fiber (grams)
1.87
Net carbs
11.03
Sugar (grams)
1.90
Protein (grams)
2.38
Sodium (milligrams)
165.53
Cholesterol (grams)
0.53
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
Did you make this recipe?
Tag @simplyf00d on instagram and hashtag it #cookwithsimplyf00d
Turmeric is one spice that is commonly found in most Asian kitchens. It has numerous health benefits since it is contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. Research has shown that including turmeric in our daily diets helps to cure us of ailments. It is beneficial to people suffering from cancer, heart disease,skin problems, liver disease, arthritis, stomach problems, gallbladder problems, depression and Alzheimer’s too.
You can get turmeric in the fresh form or dried both are equally good for the health. You can make a lovely fresh turmeric pickle that is tasty and oil free or even add fresh turmeric to make a turmeric smoothie.
I also like adding fresh turmeric to my curries and salads but there are many more ways to incorporate it in your recipes such as in these delicious turmeric aniseed rusks made by my friend Mayuri.
In most Asian household, one home remedy that is regularly used is Turmeric Milk known as Haldi Dhoodh. Butter, pinch of pepper and turmeric are stirred in to warm sweetened milk and drunk. It is thought that this concoction aids in a speedy recovery. The Turmeric milk recipe varies from household to household and is made by adding various spices such as pepper, cinnamon and turmeric and butter. I grew up with this very simple and mild flavour but still with lots of medicinal benefits.
Yield: serves 2
Author: Nayna Kanabar
Turmeric Milk
Warm sweetened milk flavoured with spices and turmeric.
prep time: 1 Mcook time: 5 Mtotal time: 6 M
Ingredients:
200 ml Full Cream Milk
1/2 teaspoon Turmeric
1/2 teaspoon butter
1/4 teaspoon white pepper
1 teaspoon sugar (to taste)
Instructions:
Place the milk in a saucepan and bring to boil.
Leave it to reach room temperature then add sugar, turmeric and black pepper.
I have been travelling right up to the first day of the Diwali celebrations . Totally jet lagged I needed to make some quick and easy sweet recipe. With a maraton of Diwali preparations, I managed to make two sweets within a couple of hours. You can also check out my Pistachio barfi recipe here.
These Mango, Almond and Coconut ladoos are speedy to make and all the ingredients are store cupboard staples that I had in my pantry. They definitely were a hit with my family.
They are delicious with the tropical mango flavours which goes really well with the almonds and coconut. (Ladoo is an Indian name given to any sweet that made in around ball shape) .The mixture can also be set in a tray and cut into squares if you are limited on time.
Yield: 24Author: Nayna Kanabar
Mango, Almond and Coconut Ladoos
Decadent mango flavoured almond and coconut ladoos that are easy to make but taste delicious.
prep time: 10 minscook time: 10 minstotal time: 20 mins
Ingredients:
200g Coconut flour
100 g Coarsely ground almonds
200 g Condensed milk
Mango essence few drops
Few drops orange food colouring (optional)
Instructions
1. In a wok add the condensed milk and gently heat it on a low heat.
2. Add the coconut flour, almonds, mango essence and food colouring and stir the mixture until it comes together to make a pliable dough consistency.
3. Take the mixture off the heat and let it cool down.
4. Pinch walnut sized balls of mixture and make balls . alternatively use a ladoo making mould to give it a different shape,
NOTES:
These ladoos can be made with desiccated coconut , however the texture of the ladoos will be more grainy.
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Diwali is the celebration of lights, it's a Hindu celebration that spans over four day. The festival is to mark the return of Lord Rama from 14 years in exile and his victory of good over evil. Hindus all over the world celebrate by eating lots of wonderful sweets and savories, visiting family and friends and conducting prayers to the Lord Rama and Goddess Laxmi.
To celebrate Diwali this year I made Pistachio barfi (milk fudge) Barfi is my families all time favorite sweet and there is never an occasion when we do not make it. There are many flavours you can make but pistachio is an all time winner so below I am sharing the recipe for Pistachio Barfi.
Yield: 24 piecesAuthor: Nayna Kanabar
Pistachio Barfi
Delicious milk fudge make with ground pistachios.
prep time: 10 minscook time: 30 minstotal time: 40 mins
ingredients:
360 g Milk Powder
70 g Ghee (clarified butter)
150 ml skimmed Milk (can use any type)
90 g Coarsely chopped pistachio
30 g Pistachio slices for garnish
For Sugar Syrup
150 g Sugar
100 ml Water
Few drops green food colouring
1/2 teaspoon pistachio essence
instructions
1. Add the milk and ghee to a glass jug and microwave for 30 seconds to melt the mixture.
2. In a large bowl add the milk powder and add the ghee/ milk mixture and rub it into the milk powder to form a bread crumb type of mixture.
3. In a pan add the water and sugar and bring to boil, simmer the mixture until you get a one thread consistency sugar syrup. Add the green food colouring and pistachio essence. Turn off heat.
4. Add the milk powder mixture to a large wok and on a very low heat stir the milk powder for 5 minutes to get rid of the rawness. Keep it stirring on a very low heat as not to burn it.
5. Next add the sugar syrup to the milk powder and mix until its all incorporated. If the mixture feels dry add 2 tablespoonful of warm milk. (This may not be necessary )
6. Once the mixture comes together. turn off the heat and add in the ground pistachios and mix.
7. Line a square baking try with cling film and pour the mixture in to it. Smooth it out using the back of a spoon and garnish with the pistachio slivers. Press them into the barfi.
8. Leave the barfi to set for 4-5 hours after which cut into squares.
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