Green Moong - Paneer Masala - 1

Being from southern part of India, we were introduced to paneer quite late compared to my north Indian friends. Most of my family still do not like this Indian cheese. I have started using it more regularly (once in 15days or so) in recent years to get some protein in our diet. Few days back I had soaked some green moong and I wanted to use up a block of paneer from freezer, so I decided to combine both to make this green moong – paneer masala. I made it a bit tangy and spicy, tasted great with chapatis.

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Pictorial: Heat oil and add whole spices. Add onion, ginger-garlic. Add all spices, followed by tomatoes. Add moong, paneer, water and cook till done.

Green Moong - Paneer Masala

Ingredients

  • 2 cups sprouted green moong
  • 1 cup onion
  • 1 tea spn ginger paste
  • 1 tea spn garlic paste
  • 1/2 cup tomatoes
  • 15-20 pieces of paneer
  • 2 cloves
  • 2 " cinnamon
  • 2 bay leaves
  • 2 green cardamom
  • 1/2 tea spn amchoor powder
  • 1 tea spn chilli powder
  • A pinch turmeric
  • 1/2 tea spn garam masala or goda masala
  • 1/2 tea spn coriander powder
  • 1/2 tea spn cumin powder
  • Oil
  • Salt

Instructions

  • In a thick bottomed pan or directly in pressure cooker, heat a little oil and add cloves, cinnamon, cardamom, bay leaf.
  • Then add onion, ginger-garlic paste and fry for few mins.
  • When the onions are translucent, add chilli powder, turmeric, garam masala(or goda masala), coriander-cumin powder.
  • Fry till a nice aroma comes out.
  • Add tomatoes and fry till they are mushy.
  • Add the moong, paneer, 1 cup water, salt and cook till done.
  • I cooked the mixture of 2 whistles. The paneer became quite soft(It was quite hard to begin with). So if you have a soft paneer, I suggest adding it at the end after the moong is cooked.
  • Serve hot with roti/chapati or rice.

Green Moong - Paneer Masala

Ingredients

  • 2 cups sprouted green moong
  • 1 cup onion
  • 1 tea spn ginger paste
  • 1 tea spn garlic paste
  • 1/2 cup tomatoes
  • 15-20 pieces of paneer
  • 2 cloves
  • 2 " cinnamon
  • 2 bay leaves
  • 2 green cardamom
  • 1/2 tea spn amchoor powder
  • 1 tea spn chilli powder
  • A pinch turmeric
  • 1/2 tea spn garam masala or goda masala
  • 1/2 tea spn coriander powder
  • 1/2 tea spn cumin powder
  • Oil
  • Salt

Instructions

  • In a thick bottomed pan or directly in pressure cooker, heat a little oil and add cloves, cinnamon, cardamom, bay leaf.
  • Then add onion, ginger-garlic paste and fry for few mins.
  • When the onions are translucent, add chilli powder, turmeric, garam masala(or goda masala), coriander-cumin powder.
  • Fry till a nice aroma comes out.
  • Add tomatoes and fry till they are mushy.
  • Add the moong, paneer, 1 cup water, salt and cook till done.
  • I cooked the mixture of 2 whistles. The paneer became quite soft(It was quite hard to begin with). So if you have a soft paneer, I suggest adding it at the end after the moong is cooked.
  • Serve hot with roti/chapati or rice.
Almbe Sukke - 16

Sukke is a classic Konkani dish where some vegetable or sea food is cooked in spicy coconut paste. Mushroom or almbe sukke is one such dish which I prepared after a very long time. As I have mentioned before, the artificially grown mushrooms are no comparison to the wild mushrooms that we get in my hometown . The grated ginger gives an amazing aroma to the dish. Make it as spicy as you can handle. Serve it as a side dish with rice and dal.

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Pictorial: Fry coriander seeds, red chillies. Grind with coconut and tamarind. Fry onions and ginger. Add mushrooms and fry. Add the masala and cook.

Green Moong - 29

Mushroom in Coconut Paste (Almbe Sukke)

Ingredients

  • 2 cups chopped mushrooms
  • 1 cup grated/fresh coconut
  • 4-5 red chillies
  • 1 tea spn tamarind paste or 3-4 pieces of tamarind
  • 1 tea spn freshly grated ginger
  • 1 tea spn coriander seeds
  • 1/2 cup onion
  • A pinch turmeric
  • Oil
  • Salt

Instructions

  • Heat oil and fry coriander seeds and red chillies.
  • Grind them with coconut, tamarind to a smooth paste with little water.
  • Heat oil and fry onions till translucent.
  • Add grated ginger and fry for few minutes.
  • Now add chopped mushrooms, turmeric, fry and let them cook for few minutes by covering the lid.
  • When they are almost half cooked, add the coconut paste, salt.
  • Cover the lid and cook till mushrooms and coconut paste is cooked.
  • Serve hot as a side dish with rice.