Eggless Wheat Flour Jaggery Cookies – Sugar Free Cookies

 Every year I try some eggless baking recipes during December. This year I started baking with this healthy, eggless wheat flour jaggery cookies. Its an Indian style wheat flour cookies ( atta cookies) adding jaggery and cardamom powder. I followed the recipe from Cook with Manali. 

You can use cinnamon powder or vanilla essence for different flavor. I too recommend the same as my daughter din't like cardamom flavor. I have used ghee in this recipe. You can also use soft butter at room temperature. Since this is a whole wheat cookies with jaggery, its taste cannot be compared with usual butter cookies. But this tastes more like digestive biscuits. I have also discussed how to make this cookies without oven under step by step pictures section. Ok friends, do try this easy eggless atta cookies and share your feedback.

Check out my Eggless digestive biscuits, wheat flour custard cookies, Almond cookies, Ragi bisuits and other cakes n cookies recipes too !

Eggless wheat flour cookies with jaggery

Eggless wheat flour cookies with jaggery

Cuisine: Indian

Category: Cookies

Serves: 15 to 20 nos.

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Wheat flour / Atta - 1.5 cups Baking powder - 1/2 tsp Ghee at room temperature - 1/2 cup Powdered jaggery - 1/2 cup Cinnamon powder - 1/2 tsp Boiled milk - 3 tbsp ( at room temperature) Salt - a pinch

HOW TO MAKE EGGLESS WHEAT FLOUR COOKIES

1. In a bowl, sieve wheat flour, salt, baking powder and cinnamon powder.
2. In a wide bowl, sieve powdered jaggery and remove the lumps if any.
3. Add semi solid ghee and mix well to make a paste.
4. Add milk and mix well. Add wheat flour mixture.
5. Make smooth dough. No problem if there are cracks in dough.
6. Cover and rest the dough for 15 minutes.
7. Roll the dough using rolling pin. Make cookies thin or thick as you like.
8. Prick with fork. Arrange in a baking tray lined with butter paper.
9. Preheat oven in convection mode at 180c. Bake the cookies for 15 to 20 minutes.
10. Remove once its baked to golden brown in bottom.  Let it cool down to become crispy.
11. Store in a box and enjoy with tea!

WHEAT FLOUR COOKIES - STEP BY STEP PICTURES

In a wide bowl, sieve whole wheat flour, salt, baking powder and cinnamon powder. In another bowl, sieve powdered jaggery and remove the lumps if any. Add ghee and mix well to dissolve jaggery. Add milk and make a paste. Add the sieved wheat flour mixture. Bring everything together to make a dough. If its too dry, add 1/2 tbsp more milk. But do not use more milk. Cookies may turn chewy, not crispy. No problem if the dough has cracks. Close and rest it for 15 minutes. In the mean time, line a baking tray with butter paper. Take the dough and roll with rolling pin. You can roll it thin or thick. Cut into rounds or any shapes as you like. Thick cookies takes more time to bake. So I would recommend to make thin sized cookies in thickness. This cookies won’t double in size after baking. So make round shapes and arrange in the baking tray with little gap. I kept 5 per batch. Prick the cookies with fork or tooth pick. Preheat oven in convection mode at 180c. Keep the baking tray and bake for 15 to 20 minutes based on the thickness of cookies. Keep an eye after 12 minutes. Bake till bottom of the cookies turn golden brown. Check if its not soft to touch. Remove the cookies and let it cool down in a wire rack or a plate. Bake the next batch. (Preheating is not needed for each batch).Cookies turn crispy after cooling down completely. If its not crispy, you can bake again for more time.   To bake the cookies without oven. :  Take an old unused kadai, flat or slightly curved kadai is fine. Keep the kadai in high flame and pre heat for 5 minutes. Now place a small plate or bowl as a stand. Keep the baking tray over the stand. Cover the kadai and lower the flame completely. Bake for 10 to 15 minutes. Keep an eye else cookies may burn. (Instead of baking in empty kadai, you can spread 1 inch powdered salt and follow the same).  Cookies turn crispy once its cool down completely. Store in an air tight box and enjoy with tea !

Note

For variations, you can add brown sugar. But quantity may slightly vary. Check for sweetness and add more if you need. I used cardamom powder for flavor but it was not so great. So I would suggest to use cinnamon powder or vanilla essence. This is a whole wheat cookies with jaggery. So its taste cannot be compared with usual butter cookies. Tastes more like digestive biscuits. Baking time varies from 12 to 20 minutes.

Try this healthy, wheat flour cookies and enjoy !

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Wheat Flour Pizza Recipe Without Yeast and Oven

Recently I came across this wheat flour pizza without yeast and oven in Cooking shooking Youtube channel. As I was craving to eat pizzas, I tried it instantly. It came out so well. Though the taste of this atta pizza cannot be compared with the regular pizza dough made with all purpose flour and yeast, It is really good and a healthy alternative. 

As I had already shared a tawa pizza recipe, making this one was not so difficult for me. In this recipe, cooking pizza without oven is slightly different. Its more like baking cake in a kadai or pressure cooker. Salt is being used. Also I made a thin crust pizza for Raksha and medium crust pizza for myself and Sendhil. So pizza in the pic looks thin and not fluffy. But the pizza base was really soft. One couldn’t guess that this pizza is yeast free. 

Baking powder, baking soda and curd are the most important ingredients in this recipe. So do not skip any. I served it hot by garnishing with Dominno's pizza seasoning. It was yummy ! Ok friends, lets see how to make wheat flour pizza recipe without yeast in a kadai (no oven pizza recipe) with step by step pictures.

Wheat flour pizza / Atta pizza recipe

Wheat flour pizza without yeast and oven - Atta pizza recipe in a kadai without yeast.

Cuisine: Indian

Category: Pizza

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Atta / Whole Wheat flour - 1 cup Powdered Salt - 1 tsp ( I used 3/4 tsp) Baking soda - 1/8  tsp Baking Powder - 1/2 tsp Sugar - 1 tbsp. Curd/ Dahi - to make the dough Cooking Oil - 1 tbsp. (olive or refined oil) Salt - 1 cup (to bake in kadai) Butter / Oil - to grease tray / plate Red Chilli Sauce - 1 tbsp Pizza Sauce / Pasta sauce - 1 tbsp Mozzarella Cheese - 100g (for 2 pizza) Toppings - as per your choice (I used onion, tomato only) Butter - 1 tbsp (to apply on sides of crust) Pizza Herbs – Before serving to garnish

HOW TO MAKE WHEAT FLOUR PIZZA WITHOUT YEAST, OVEN

1. Wash and slice onion, tomato, olives and capsicum for toppings. 
2. In a wide bowl, mix atta/wheat flour, baking powder, baking soda, salt and sugar.
3. Add required curd gradually and make a smooth, slightly sticky dough. Do not use water or milk.
4. Add little oil and knead the dough to become non sticky.
5. Divide the pizza dough into 2 parts. Take a butter greased round plate. Spread the dough.
6. Press and make a dent around the corner. Prick with fork. Spread pizza sauce / pasta sauce, red chilli sauce all over the pizza.
7. Arrange the toppings like onion, tomato, capsicum, olives and sweet corn or paneer pieces.
8. Cover with grated cheese. Apply butter around the corners for easy removal.
9. Take an old kadai and spread 1 inch powdered salt. Preheat in high flame for 5 minutes.
10. Now lower the flame completely and place a small bowl inside the kadai.
11. Place the pizza plate and cover cook in low flame for 10 to 15 minutes.
12. Remove the pizza to a plate and serve hot. Enjoy !

WHEAT FLOUR PIZZA - STEP BY STEP PICTURES

Wash and slice onion, tomato, paneer cubes, olives and capsicum if using for toppings. In a wide bowl, mix wheat flour, baking powder, baking soda, salt and sugar. Mix well. Make a dent and add curd gradually. Make a slightly sticky dough. Do not use water to make the dough. Use curd only. Add some oil and knead the dough for 5 to 8 minutes till it become non-sticky. Divide the dough into 2 portions. Take one ball and spread the dough in a butter greased plate. Make a round shape. Prick with a fork. Mix pizza sauce / tomato sauce and chilli sauce. Spread the sauce. Stud in and arrange the toppings. Cover with grated cheese. Apply butter generously all over the sides to remove the pizza easily after cooking. Take an old kadai. Spread powdered salt for 1 inch. Heat the kadai in high flame for 5 minutes till salt is heated. Keep an eye such that salt should not get burnt. Now place a small bowl and invert over the kadai. Place the pizza plate and cover the kadai. Keep the flame completely low. Cover cook for 10 to 15 minutes. Remove once the corners turn golden brown with a nice smell. Remove the plate from the kadai. Gently slide the pizza to a serving plate using a knife or flat ladle. Sprinkle oregano or pizza seasoning on top. Slice and serve hot. Enjoy ! Enjoy !

Note

Do not skip baking powder and baking soda. Use curd to make the dough. Do not make the dough too sticky. We must knead adding oil to make a smooth, non sticky dough. Toppings can be our choice. You can use baby corn, paneer cubes, olives, jalapeno and sweet corn. You can also try sprinkling tandoori masala powder for additional flavor and taste.

Try this yummy wheat flour pizza recipe without yeast. Enjoy !

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Vendakkai kootu Recipe – Lady’s Finger Kootu Recipe

My MIL tried this vendakkai kootu (Lady’s finger kootu) with tomato, coconut and moong dal after tasting in a hotel/ restaurant. Its procedure is very similar to our poricha kuzhambu. Last week when she was here, she made this kootu for me. We loved it very much. Its a simple and easy kootu recipe. We can serve it thick as a side dish for vatha kuzhambu/ sambar or make it slightly thin like kuzhambu, mix with plain rice adding ghee. Tastes good in either ways. Ok lets see how to make vendakkai kootu recipe with step by step pictures.

Vendakkai kootu recipe / Lady's finger kootu

Lady's finger kootu recipe / Vendakkai kootu recipe

Cuisine: South Indian

Category: Kootu recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup 250ml Lady's finger - 20 nos. Moong dal - 2 tbsp Ripe tomato - 1 Sambar powder - 1 tsp Salt & water - as needed To grind Grated coconut - 1/4 cup Rice flour - 1 tsp Water - to grind To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE VENDAKKAI KOOTU

1. Wash and chop lady’s finger, tomato into cubes.
2. Grind coconut , rice flour to a smooth paste.
3. Pressure cook moong dal adding required water, turmeric and sambar powder.
4. Heat oil in a kadai, saute lady’s finger, tomato.
5. Add required water and cover cook till soft.
6. Add cooked moong dal, coconut paste and salt. Boil for few minutes.
7. Temper and add to kootu. Mix and adjust consistency. 
8. Serve hot with rice. Enjoy !

VENDAKKAI KOOTU RECIPE - STEP BY STEP PICTURES

Wash and chop lady’s finger and tomato into cubes. Set aside. Grind coconut + rice flour to a smooth paste. In a pressure cooker, take the moong dal, sambar powder, required water and turmeric powder. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash well and set aside. Heat oil in a kadai. Add chopped lady’s finger and saute till it shrinks without threads. Add tomato and saute well till its mushy. Add some water, cover cook till lady's finger is done.   Add the cooked moong dal, coconut paste and mix well. Add required water if the kootu is thick.  Boil for few minutes. Temper mustard seeds , curry leaves and add to kootu. Mix gently and serve with plain rice. Enjoy !

Note

You can use red chilli powder and coriander powder instead of sambar powder. For variations, you can use toor dal or chana dal instead of moong dal.

Try this yummy vendakkai kootu for rice and enjoy !

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Broken Rice Upma – Arisi Noi Upma Recipe

I make this noi arisi upma / broken rice upma at least twice in a month but I haven’t recorded this recipe in my blog. Broken rice upma is a very simple and easy to make, one pot upma recipe. Whenever I run short of time or back from travel, I make this upma instantly in a pressure cooker. Food gets ready under 15 minutes. Its ideal for bachelors & working women to make a quick breakfast / dinner. Idli Sambar or coconut chutney / thengai thogayal is the ideal side dish for this arisi noi upma. In Bangalore and Tamil nadu, I have seen this broken rice in most of the stores. In Karnataka, people call it as akki nuchu in Kannada. It is known as virigina biyyam in Telugu and tuta hua chawal in Hindi. To make this broken rice upma more healthy, you can add chopped vegetables like carrot, potato and green peas, use broken brown rice or millets. You can also add a handful of roasted moong dal to make it more flavorful. Friends, do try this easy, yummy broken rice upma and share your feedback with me.

If you are interested, do check out my Instant rice upma with toor dal in a pressure cooker which is a fasting recipe / vrat recipe. 

Broken rice upma / Arisi noi upma

Broken rice upma / Arisi noi upma in a pressure cooker

Cuisine: Indian

Category: Breakfast / dinner

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Broken rice / Arisi noi - 1 cup Cooking oil - 2 tbsp Mustard seeds - 1 tsp Urad dal - 1 tbsp Chana dal - 1 tbsp Red chilli - 1 Green chilli - 2 (slit) Curry leaves - Few Ginger – 1/2 inch piece (chopped finely) Asafetida / Hing - 2 pinches Water - 2.5 cups ( add 2.5 to 3 cups based on rice)

HOW TO MAKE BROKEN RICE UPMA

1. Wash the broken rice and set aside.
2. Heat oil in a pressure cooker. Splutter mustard, urad dal, chana dal.
3. Saute green chilli, ginger, curry leaves. Add hing, required water and salt.
4. When the water comes to roll boil, add washed rice. Mix well.
5. Pressure cook in low flame for one whistle. Open the cooker lid after steam is released.
6. Fluff gently and serve hot with idli sambar or coconut rice.

BROKEN RICE UPMA / ARISI NOI UPMA - STEP BY STEP PICTURES

Wash the broken rice, drain the water and set aside. Chop ginger, slit green chilli. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal. When the dal turns golden brown add slit green chilli, ginger pieces and curry leaves. Saute for a minute. Now add the required salt and water. When the water comes to roll boil, add the washed rice. Mix well and close the cooker. Keep the flame high till steam comes off from the nozzle.  As soon as the steam comes off, lower the flame completely. Put the weight valve and pressure cook in very low flame for one whistle. It takes 10 to 12 minutes based on the size of cooker. Switch off the flame after one whistle. Let it rest till steam releases. Open the cooker lid and fluff the rice gently. Serve hot with idli sambar or coconut chutney or spicy coconut thogayal.  Tastes yummy ! Enjoy !

Note

Water quantity for rice varies from 2.25 to 3 cups based on the rice. Broken rice made from raw rice takes less water (around 2.5 cups ) whereas broken rice made from boiled rice takes more water (around 3 cups). Add more chilli based on your taste. You can use finely chopped carrot, beans, potato and green peas to make it more colorful and healthy.

Try this easy, one pot noi upma recipe and share your feedback with me.

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Boiled Peanut Chaat Recipe / Peanut Masala Chaat Recipe

Recently I tasted boiled peanut chaat as a starter in a lunch buffet. We loved it very much. So I tried at home when my neighbor gave me a bag full of raw groundnuts from her own farm. As the groundnuts were fresh, I pressure cooked it and made this chaat. You can also use roasted peanuts instead. It gives an additional crunchy taste. Raksha loved it very much. I am sure your kids will love it too. You can make it for their snacks box, after school evening snacks or for birthday party too.  Its a quick and simple recipe. All you have to do is just chop the vegetables, mix boiled or roasted peanuts and serve ! Lets see how to make this easy, yummy peanut chaat recipe with step by step pictures and video.

Video: Boiled Peanut Chaat Recipe

  Easy, kids friendly peanut chaat recipe

Boiled peanut chaat recipe

Boiled peanut chaat recipe with cooked peanuts, onion, carrot, tomato and spice powders

Cuisine: Indian

Category: Chaat recipe

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Boiled peanuts or roasted peanuts - 1 cup Big onion - 1 (small sized, finely chopped) Bangalore tomato - 1 (small sized, finely chopped) Carrot - 1 (grated) Coriander leaves - 2 tbsp (finely chopped) Lemon juice - few drops Chaat masala - 1/4 tsp to 1/2 tsp Red chilli powder - 1/4 tsp to 1/2 tsp Cumin powder - 1/4 tsp Salt - as needed Sugar - 1/4 tsp Sev / Bhujia / Omapodi – to sprinkle / garnish

HOW TO MAKE BOILED PEANUT CHAAT

1. Wash and cut the vegetables finely.
2. Wash and soak raw peanuts in water for 30 minutes.
3. Pressure cook peanuts in enough water and salt in very low flame for one whistle.
4. Remove and drain the excess water.
5. Take the boiled peanuts in a bowl. Add onion, tomato, carrot and coriander leaves.
6. Mix chaat masala, spice powders, salt and sugar. Sprinkle lemon juice and mix well.
7. Lastly garnish with sev / omapodi and serve immediately for best taste !

BOILED PEANUT CHAAT - STEP BY STEP PICTURES

Wash and chop onion, tomato, coriander leaves finely. Wash and peel the carrot skin. Grate it and set aside. Wash and soak the raw peanuts in water for one hour. Pressure cook it adding sufficient water and required salt. Cook in low flame for one whistle.   Remove after the steam is released. Drain the excess water. Set aside. In a wide bowl, take the boiled peanuts, finely chopped onion, tomato, coriander leaves and grated carrot. Add salt, chilli powder, chaat masala, cumin powder, salt and sugar. You can also add a pinch of black salt if you like.  Lastly add lemon juice and mix well. Garnish with sev / omapodi and serve immediately for best taste. Enjoy !

Note

Adjust the quantity of chilli powder and chaat masala as per your taste. You can use roasted peanuts with skin instead of boiled peanuts. Lemon juice is optional but it adds a nice taste. For variations, you can add pomegranate, grated coconut and boiled sweet corn kernels.

Easy, yummy boiled peanut chaat is ready to enjoy ! Just dig in !!

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Vazhaipoo Mor Kootu – Banana Flower Kootu For Rice

Vazhaipoo mor kootu is a delicious side dish for rice prepared with banana flower, moong dal, coconut and fresh curd/ yogurt as major ingredients. Usually I make vazhaipoo kootu in this method. For a change, I tried it with curd as suggested by my neighbor. Generally mor kootu is prepared with banana stem / vazhaithandu. But banana flower/ vazhapoo mor kootu is equally delicious. I loved to serve with vatha kuzhambu. Tastes yummy ! Friends, do try this easy vazhaipoo mor kootu in a pressure cooker. Its so easy, quick to prepare and tasty too !

Cooking is an art and when we cook it for others, don't forget to add a dollop of your love and passion for cooking in it. It is that secret ingredient which can help you get rave reviews from food lovers all over. Nowadays, many of us are turning our passion to profession and cooking is one such choice that offers a great platform to kickstart a profession that blends in your passion. But, when it comes to making cooking a profession, there is another secret ingredient you need to be aware of! You need to register and get your FSSAI food license before you do the chef's hat and start serving yummy delicacies to your customers. 

Vazhaipoo mor kootu / Banana flower buttermilk kootu

Vazhaipoo mor kootu / Banana flower buttermilk gravy for rice

Cuisine: South Indian

Category: Kootu recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Banana flower - 2 cups Moong dal - 2 tbsp Salt & water - as needed To grind Grated coconut - 1/4 cup Green chilli - 2 Fresh curd - 1/4 cup Cumin seeds - 1/2 tsp To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE VAZHAIPOO MOR KOOTU

1. Take the banana flower and clean it. Chop finely.
2. Heat oil in a pressure cooker. Splutter mustard seeds, curry leaves.
3. Add chopped banana flower, saute for a minute.
4. Add moong dal and required  salt. Mix well.
5. Grind the ingredients given under “to grind” to a smooth paste adding fresh curd.
6. Add to the cooker. Mix for a minute and add required water.
7. Pressure cook in low flame for one whistle. Switch off the flame.
8. Remove the lid after steam is released. Mix and serve hot with rice !

VAZHAIPOO MOR KOOTU RECIPE - STEP BY STEP PICTURES

Take the banana flower / vazhaipoo. Peel the skin and remove the flowers. Discard the black stamen and paper like kaalan. Keep the cleaned flower immersed in water or diluted buttermilk to avoid banana flower turning black.  In a pressure cooker, heat coconut oil. Splutter mustard seeds, urad dal and curry leaves. Add chopped banana flower and saute for a minute. Add moong dal and salt. Mix well. Grind coconut, cumin seeds and green chilli to a coarse paste. Add fresh curd and grind to a smooth paste. Add water while grinding if needed.   Add this paste to the cooker and mix well. Add required water and mix well. Close the cooker and keep the flame high. Wait till vapor comes off through the nozzle. Lower the flame completely and put the weight valve. Cook in very low flame for two whistles. Switch off the flame. Open the cooker lid after the steam is released. Mix well and Check for consistency. If kootu is too thick, add some water and bring to a boil. If the kootu is watery, boil for some time and make it thick as you like. Serve with vatha kuzhambu, kara kulambu etc. Enjoy !

Note

Adjust the quantity of green chilli as per your taste. Do not add sour curd. It spoils the taste of kootu. Instead of grinding curd, you can add thick buttermilk. Color of kootu was mildly on yellow side due to moong dal.

Try this easy, yummy banana flower mor kootu and enjoy with rice !

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Sprouted Green Gram Salad – Sprouts Salad Recipe

Whenever I think of weight loss, we eat this sprouts salad for lunch instead of our regular meals with rice. Sprouts are one of the best choice for weight loss. Basically sprouts are very nutritious. They offer a variety of health benefits like easier digestion, improved blood sugar levels, lowers bad cholesterol and a lower risk of heart disease as its a good source of anti oxidants. It is also rich in Potassium, Magnesium and Fiber which reduces blood pressure. Sendhil used to take this salad in his lunch box for office almost everyday when he was under weight loss treatment. Apart from this salad he also did workout, consistent walking for at least 45 minutes per day. It helped him to lose nearly 10 kgs in 2 to 3 months.

Children, elderly people, pregnant women and people with weak immune system should avoid eating raw or lightly cooked bean sprouts. Actually this moong bean sprouts salad recipe was suggested by my gynecologist for weight loss after delivery. So I followed the same for Sendhil as well. My doctor also suggested a raw green gram salad for milk secretion during lactation. Its a sweet salad recipe. I will post it soon.  In Karnataka, people make this green gram salad adding pomegranate, coconut and do the seasoning which is very tasty. It is called as Kosambari in Kannada. For variations, I make it once in a week.  I will try to post that recipe as well. Now lets see this basic sprouts salad with easily available vegetables and ingredients.

Sprouts salad recipe - Sprouted moong bean salad for weight loss

Sprouted green gram salad for weight loss.

Cuisine: Indian

Category: Salad

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Sprouted green gram/ moong bean sprouts - 1/2 cup Carrot - 2 no Big onion - 1 Coriander leaves - Few Lemon juice - Few drops Pepper powder - as needed Salt - as required.

HOW TO MAKE SPROUTS SALAD

1. Wash the green gram sprouts in drinking water and keep in a bowl.
2. Peel and grate carrot. Finely chop onion, coriander leaves.
3. Add to the sprouts and mix well. Add required salt, lemon juice and pepper powder.
4. Mix well and serve. You can also pack this for lunch box.
5. Make this easy sprouts salad for weight loss. It really helps !

SPROUTS SALAD RECIPE - STEP BY STEP PICTURES

Wash and peel the carrot. Grate it. Chop the big onion and coriander leaves finely. Set aside. (I used turbo chopper for chopping onion, carrot and coriander leaves finely.) In a bowl, take green gram sprouts. Add grated carrot and finely chopped onion, coriander leaves. Add the required salt, pepper powder and few drops of lemon juice. Mix well and serve. Enjoy !

Note

Adjust the quantity of pepper powder and lemon juice as per your taste. For variations, you can add freshly grated coconut and finely chopped cucumber too. I used my turbo chopper for chopping carrot, onion and coriander leaves finely. You can also use boiled moong instead of raw ones.

Easy, healthy moong sprouts salad is ready to eat !

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