Who does not like the beautiful strawberries? I have this uncontrollable love for them, so I buy them almost every time I go for shopping. As far as I have seen, they have pretty short shelf life compared to any other fruits. So if I forget them for a while, I have to throw the entire stock. That happened a couple of times. So this time as soon as I bought them, I made this delicious milkshake for dinner. Yes, dinner :).
My touch to this simple milkshake was a generous amount of cardamom powder. I was not sure how it would work out. It was just out of the world. Now I know what to do with remaining strawberries.
Ingredients: 2 cups cold milk 3-4 strawberries 1 tbl spn sugar(change according to taste) 1/8 tea spn freshly powdered cardamom
Method: In a blender, take strawberries, milk and sugar. Blend it for couple of minutes. Now add cardamom and mix. Serve chilled.
Serves : 2 Preparation time : 2mins
Sprouted moong and coconut paste with spices is a classic dish loved by almost all in our area. Depending on the exact place where a person belongs, we all have different spices that go with this combination to make something different and tasty. This is one such recipe.
Mooga gaati is a dish with sprouted moong and coconut paste prepared in Goa. Its almost same as mooga randayi that we prepare but it has sweetish taste due to jaggery. This recipe is sent to me by Sheetal who is from Goa. There are many versions of gaati and this is one of them.
Sheetal says, “This dish is like a gravy. Not dry. Also when you let it sit in the pan you will not see any water colleting on top. So it is not too watery like dal . It is served as a side dish and it mainly prepared in almost all hindu households during Ganesh Festival as the meals are only veg”.
I loved this version too. It tastes great. I am going to try the same paste with other pulses and see how that works.
Other similar combination – Mooga randayi , Mooga randayi with pepper .
Ingredients: 1 cup sprouted moong 1/2 cup fresh/frozen coconut 5-6 curry leaves 2 green chilies 1 red chili 4-5 black pepper 1/2 tea spn coriander seeds A pinch turmeric 1/2 – 1 tea spn jaggery 2 pieces of kokum Oil A pinch asafoetida 1/2 tea spn mustard seeds Salt
Method: Wash sprouted moong to remove as many skin as possible. Cook them in enough water. Heat a little oil and add slitted green chilies. When they are fried, take out and add pepper, coriander seeds. Grind with coconut, turmeric, red and green chilies. Add the paste to cooked moong , add jaggery, kokum, salt. Cook. Heat oil. Add mustard seeds. When they start popping, add asafoetida and curry leaves. Pour the seasoning over the dish. Serve hot as a side dish with rice and dal /gravy.
Serves : 2-3 Preparation time : 30mins
