Sprouts Salad | Moong Sprouts Salad | Healthy Salad | Rumana's UK Kitchen

This is a very healthy salad loaded with moong sprouts, cucumber, tomatoes and onion. With a drizzle of lemon juice and tangy chaat masala. It takes this salad to another level. Do try and let me know your comments in the comment section. X 

Click on the link below for video recipe.

https://youtu.be/noFsur_7L7s

Ingredients:

1 cup moong sprouts 

1 medium onion

1 large tomato

1 small cucumber

Hand full of chopped coriander leaves

1tsp lemon juice

1tsp chat masala

salt to taste.

Dry Baby Prawn Roast.

Dry Baby Prawn Roast is cooked with coconut oil and this dish also I have made exactly the way I cook Egg Roast and it tasted awesome with plain boiled Rice. You can replace the dry prawns to fresh prawns if you don't like the dry ones. This can be even served as a side dish for any drinks too.

Ingredient's.

2 cup of dry baby prawns 

2 medium onion, 1 large tomato (finely chopped)

3 to 4 green chilli's slit

1 tsp red chilli powder, 1/2 tsp turmeric

1/2 tsp coriander powder, 1/2 tsp garam masala

1/2 tsp mustard seeds

2 tsp lemon juice

1 tsp ginger garlic paste

10 curry leaves

2 tbsp fresh grated coconut

1/2 tsp ground black pepper

2 tbsp chopped coriander leaves

Salt to taste

3 tbsp coconut oil.

Cooking Method.

In a deep earthen pot, add coconut oil, when oil is hot, add curry leaves and mustard seeds, when they splutter, add onion, green chilli and fry to lite brown.

Add grated coconut, red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste and fry for 1 minute. Then add chopped tomato's, lemon juice, salt and cook till the tomatoes are well cooked. Then add black and dry prawns, add little water if needed. Now cover the lid and cook for 4 to 5 minutes on a low flame. After 5 minutes take the lid of and roast the prawns on to high flame for a minute.

Garnish with coriander leaves.

Serve hot with Roti's, Naan, or Rice.

Egg Roast (Kerala Style)

Egg Roast (Kerala Style) from our recent trip to Kerala, my hubby developed a new taste of coconut oil. Now all he wants is coconut oil in everything. I should thanks to our houseboat chef because he was cooking everything in coconut oil and that smell use to make us hungry like anything and all we only did was eating and eating. While coming back I bought few bottles of coconut oil and earthen cooking pots and believe me I'm also enjoying cooking in my new pots.. I have many more Kerala style recipes on the way.. I had even cooked this egg roast in a normal cooking oil and in kadai, that also taste good but this was exceptionally tasty. Do try this dish and let me know!!

Ingredient's.

4 hard boiled eggs 

2 medium onion, 1 large tomato (finely chopped)

3 to 4 green chilli's slit

1 tsp red chilli powder, 1/2 tsp turmeric

1/2 tsp coriander powder, 1/2 tsp garam masala

1/2 tsp mustard seeds

2 tsp lemon juice

1 tsp ginger garlic paste

10 curry leaves

2 tbsp fresh grated coconut

1/2 tsp ground black pepper

2 tbsp chopped coriander leaves

Salt to taste

3 tbsp coconut oil.

Cooking Method.

In a deep earthen pot, add coconut oil, when oil is hot, add curry leaves and mustard seeds, when they splutter, add onion, green chilli and fry to lite brown.

Add grated coconut, red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste and fry for 1 minute. Then add chopped tomato's, lemon juice, salt and cook till the tomatoes are well cooked. Then add black and eggs, add little water if needed. Now cover the lid and cook for 4 to 5 minutes on a low flame. After 5 minutes take the lid of and roast the eggs on to high flame for a minute.

Garnish with coriander leaves.

Serve hot with Roti's, Naan, or Rice.

Egg Roll (Indian Street Food)

Egg roll is a very famous snack in India especially in Kolkata. This is quick and easy recipe saves a lot of time and gives you the fabulous experience of street food at home with lot of love and healthy touch. Even this rolls can be cooked with left over chapaties and can be deep fried to.. This is my favourite snacks when it is cooked at home :)

Ingredient's.

2 cooked roti's

2 Eggs

1 medium onions thinly sliced

1 small tomato thinly sliced

2 Green chillies finely chopped

1/4tsp pepper powder

1/2tsp lemon juice

Chaat Masala (optional)

Salt to taste

Oil for frying.

Cooking Method. 

In a mixing bowl beat an egg with a pinch of salt and pepper.

Heat oil in a pan and add the egg. Quickly place the cooked rotis on the wet egg mixture so that it sticks well. Keep dizzling oil and cook well on both sides.

In a mean while mix sliced onions,tomato, chillies and lime juice.

Place the egg paratha, ( egg side up) in a plate. Place the onion mixture in the centre, sprinkle a pinch of salt and chaat masala. 

Roll tightly and serve hot with Tomato Ketchup.

Baked Tilapia Fish With Tomato Gravy/ Meen Pollichathu.

Baked Tilapia Fish With Tomato Gravy. This is a very famous kerala dish called Meen Pollichathu. Meen Pollichathu is basically fish covered with a spicy masala and wrapped in banana leaves and shallow fried. But since I did not find banana leaves here, so I wrapped it with foil paper and baked it to give a healthier touch. And I have made a little changes in masala too by adding more tomato's to have a little gravy. It is all up to us to add or remove the ingredients according to our taste and it taste as good as the traditional dish. This can be served with rice, roti and even as a side dish.

Ingredient's to marinate the fish.

1 Medium size Tilapia fish

1/2tsp red chilli powder

1/4tsp turmeric

1/2tsp coriander powder

1/2tsp ginger garlic paste

1/4tsp black pepper powder

Salt to taste

1tsp oil.

Ingredient's for the gravy.

1 onion, 2 green chilli, 2 large tomatos (finely chopped)

1/2tsp red chilli powder, 1/2tsp turmeric, 1/2tsp coriander powder

1/2tsp garam masala

1/2tsp mustard seeds

2tsp lemon juice

1tsp ginger garlic paste

10 curry leaves

2tbsp thick coconut milk

2tbsp chopped coriander leaves

Salt to taste

2tbsp oil.

Cooking Method.

Clean the fish. Make gashes on both the sides.

Add all the marinated ingredients into a mixing bowl and make a thick paste by adding little water. Then apply it nicely on the fish and set it aside for atleast 30 minutes.

In a tava add oil and fry the fish both the side for a minute or 2.

In a deep frying pan, add oil, when oil is hot, add curry leaves and mustard seeds, when they splutter, add onion, green chilli and fry to lite brown.

Add red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste and fry for 1 minute. Then add chopped tomato's, coconut milk, coriander leaves, lemon juice, salt and cook till the tomatoes are well cooked. Allow the masala to cool.

In a mean time pre-heat the oven at 200c for 10minutes.

Take a large foil paper, spread some masala on it. Place the fish over the masala and spread some more masala over the fish.

Fold the edges and secure. Then baked the fish for 10 to 15minutes.

Serve hot with Rice, Roti or as a Side Dish.

Mutton Kheema Pulao. (Pressure Cooker Version)

Mutton Kheema Pulao. This dish can be called Briyani or Pulao. I always love anything which is one pot-meal and gets cooked in no time. This dish takes no time when you cook in pressure cooker all you have do just put all the ingredients together and you have delicious pulao ready in 10minutes. I do prepare many other version but some how I always like this, very soon I would be putting other recipes also for kheema briyani. Do try and enjoy..

Ingredient's.

100gram mutton/lamb kheema

1 cup normal rice

1 small onion, 1 medium tomato (cut into julienne)

2 green chillies

1tsp red chilli powder, 1/2tsp turmeric

1/2tsp garam masala, 1tsp coriander powder

1/2tsp cumin

1tsp ginger garlic paste

1tbsp lemon juice, 2tbsp curd

2tbsp green peas

2tbsp coriander leaves and mint leaves (finely chopped)

2cups water

Salt and Oil to taste.

Cooking Method.

In a pressure cooker, add oil, when oil is hot, add cumin when they splutter, add onion and whole green chillies and fry for a minute. Then add kheema, red chilli powder, turmeric, garam masala and coriander powder and fry for 2 minutes, add tomato, ginger garlic paste, lemon, curd, green peas and salt, mix them nicely.

Now add rice and water, adjust the seasoning and close the lid and cook for 3whistle (1 in high flame and 2 in low flame) allow the pressure to go before opening the cooker.

Serve hot with Onion Raita.

Chicken Dum Pulao/ Chicken Pulao.

Chicken Dum Pulao. I cook chicken dum briyani very often and everybody loves it and this time for a change I cooked this pulao with very less ingredients and it tasted awesome like briyani only. This is very easy to cook dish and can be cooked as dum or even in pressure cooker too. Actually this pulao tastes better when it cooked 5 to 6 hours before and served with chilled onion raita..

Ingredients.

1/2 kg rice or Basmati rice 

Chicken 1/2 kg

1/2cup green peas

2 big size onion

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

1/2tsp turmeric, 1tbsp coriander powder, 1tbsp garam masala 

1/2cup curd, 2tbsp lemon juice

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera

Salt as per taste

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes.

Heat the deep frying pan add oil, when oil is hot, add shah jeera, bay leaves, cinnamon, green cardamom, cloves, star anise and leave till it become's brown. 

Then add onion, ginger garlic paste fry for till the onion becomes lite golden brown, then add chicken, turmeric, and salt, fry it till the chicken starts leaving oil. 

After that add coriander powder and garam masala, give a quick stir, then add curd, lemon, green chilly, green peas and mix well, then add 2tbsp of mint and coriander leafs and mix it well.

Half boil the rice in a seprate pan. add water in to rice as per it required's. drain the water from rice and then add the half boiled rice into the chicken pan and give gentle stir. Then sprinkle from top left over mint and coriander leafs. (you can make as layers also like dum briyani , but I have made it together like pulao). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with Raita.

Kadai Paneer. A Creamy Cottage Cheese Curry With Capsicum.

Kadai Paneer. A creamy cottage cheese curry with capsicum. This is very famous north Indian dish which you will find in all the Indian restaurant. I even have already a post of kadai chicken which is the same cooking method and same ingredients except the chicken. This dish can be cook dry or even gravy. I personally feel little bit of gravy makes it nice combination for the roti, naan or rice.

Ingredient's to make kadai masala.

1tsp whole coriander seeds

2 dry red chilli

1/2tsp cumin

1/2tsp black pepper

3 bay leaves

2 green cardamom

3 cloves

1inch cinnamon stick.

(Dry roast all the above in ingredients and grind it to a fine powder)

Ingredient's.

250g paneer (cut into medium pieces)

1 big onion (finely chopped)

1 cup tomato puree

1 medium green capsicum (cut into small cubes)

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tbsp kadai masala, 1/2tsp garam masala

1tsp kasoori meethi (dry fenugreek leaves)

1/4cup curd, 1/4cup milk

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric and salt, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 4 to 5 minutes or till all the masala is coated well to the paneer and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.

Serve hot with Naan. Roti or Rice.

Pepper Chicken Chettinad.

Pepper Chicken Chettinad is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettinad cuisine is known for spicy and the most aromatic dishes in India. In this dish black pepper play the major role for the spices and I have tried cooking this dish without black pepper too and it taste as good as this dish. This dish has one speciality ever time you cook it taste different and Pepper chicken chettinad can be cooked as dry or even with gravy. This is very easy dish with less ingredients and it take hardly 20 to 25 minutes to cook and it goes well with roti. I prefer with roti but you try with anything rice, roti, naan.

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 big onion, 2 green chilli, 2 large tomatos (finely chopped)

1tbsp ground black pepper

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tsp garam masala, 1tsp chicken masala (any brand)

1/2tsp mustard seeds

10 curry leaves

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a deep frying pan/kadai, add oil and fry mustard seeds and curry leaves, then add onion, green chilli and fry for golden brown. Add turmeric, salt and chicken, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala, chicken masala and ginger garlic paste, fry for another 2 to 3 minutes. Then add the tomato and cook for 7 to 8 minutes or till all the masala is coated well to the chicken and oil starts floating on top and you have a thick gravy. finally add black pepper and lemon juice and give a quick stir and allow the chicken to simmer on a low flame for few seconds.

Serve hot with Naan. Roti or Rice.

Kerala Roast Chicken.

Kerala Roast Chicken is the very famous Kerala side dish and you get in all the small or big restaurant in all parts of Kerala and every body has there own way of cooking this dish. I have adopted this recipe from YouTube vah-re-vah chef and made some little changes and this spicy and flavourful dish has become hit in my family. Now I cook this dish in many ways, is not only you have use chicken you can even use prawns, eggs, mutton or even liver and every thing taste will delicious. Make this spicy and flavour roast chicken and serve with Kerala paratha, naan or plain rice.

Ingredient's to Marinate.

1/2kg chicken (cut into medium pieces)

1tsp red chilli powder, 1/2tsp turmeric

1tsp coriander powder, 1tsp garam masala

1tbsp ginger garlic paste

1tbsp lemon juice.

(Mix all the above ingredients in a mixing bowl and marinate the chicken for atleast 1 to 2 hours)

Ingredient's to Roast Chicken.

1 large onion (thinly slice)

2tbsp grated coconut

10 curry leaves

4 whole green chillis

1/4tsp cumin

1/2tbsp ground black pepper

Oil and Salt to taste.

Cooking Method.

In a deep frying pan/kadai, add oil, when oil is hot add cumin, onion and fry till light brown, add curry leaves and coconut fry for 1 to 2minutes.

Then add marinated chicken and salt, mix it well and cook for 10 to 15 minutes on a medium flame with the lid on. After that open the lid and start roasting on a high flame, once all the water is evaporated and masala is coated well to the chicken, add the green chillis and ground black pepper and roast till the chicken has become golden brown and that will take about 3 to 4 minutes. Then sprinkle some more lemon juice and Serve hot with Kerala paratha, Naan, Plain rice.

Cholle Curry Chat..

Cholle Curry Chat.. This is a new innovation of chat with leftover cholle curry. We always eat cholle with poori or with pulao only, so why can't we try out with something else keeping that in my mind I tried this chat and I was amazed with the taste. Just by adding little onion, green chilli, tomato and punjabi masala mixture. It took the cholle masala to some other level and now I will be keep making this when ever I cook cholle curry.. Because I have got the taste of it and it is very difficult for me to give up once I like something.. It is very easy to make and very very tasty. To know the Cholle Curry Recipe Click Here.

Ingredients.

1 bowl of cholle curry (Fresh or Leftover)

1 small onion, 2 green chilli, 1 small tomato (finely chopped)

1/4cup of any mixture (I used punjabi masala mixture)

1tbsp finely chopped coriander

1/4tsp chat masala

1tsp lemon juice.

Method.

In mixing bowl add onion, green chilli, tomato, coriander, lemon juice and chat masala. Mix everything together.

In another small bowl, take cholle curry, from top add the onion and tomato mixture and sprinkle with masala mixture.

Cholle curry chat is ready.

Serve immediately.

Chicken Kebab..

Chicken Kebab.. This is a easy recipe with very few ingredients which you can find easily at home and I have used curry leaves to enhance the flavour.. When ever I cook chicken kebab I always make it a point to change the recipe from the old one, sometime I add more ingredient or reduce what I have used in past. But this recipe has always stand out for the taste of curry leaves and it goes very well as a side dish with Briyani, Rice and Curry or even with Drinks.. If you have brine the chicken before then you can cook this right way or else it needs to be marinated for atleast 1 to 2 hours for the best result..

Ingredient's.

1/2kg chicken with bone (cut into medium pieces)

1tsp red chilli powder, 1/2tsp turmeric

1tsp coriander powder, 1/2tsp garam masala

2tsp lemon juice

1tsp ginger garlic paste

1/2tsp black pepper powder

2tbsp finely chopped curry leaves

1tsp finely chopped coriander leaves

1tsp cornflour

1/2 beaten egg

Salt to taste

Oil for deep frying.

For Garnishing.

10 to 15 curry leaves

4 to 5 green chilli.

Cooking Method.

Wash the chicken thoroughly and pad dry with paper towel and set it aside.

In a large mixing bowl, add all the ingredients and chicken (except Egg and Cornflour) and give a good mix and keep it in the fridge for atleast 1 hour.

Then take a deep frying pan add oil and allow the oil to become hot. In a meantime take out the chicken and add cornflour and beaten egg and give a nice mix and fry the chicken till golden brown and crispy, on a medium flame.. Once the chicken done before taking out from the oil, add curry leaves and green chilli fry for another few seconds, then take out the chicken on to a paper towel.

Serve hot as a side dish with Briyani, Rice and Curry or even with Drinks..