August 24, 2010

Sprouted moong stirfry

sprouted moong stirfry

When I come back home after work, it's hard to cook for the night from scratch. That's because I want to feed the little one, spend time with him, take him out for a walk etc. So it helps if things are half done and that's one of the reasons I like this recipe so much. Not to mention that it is a healthy side with either chapati or rice.

I can get the sprouted moong ready the night before. Then it's quick to make this delicious and easy recipe.

Here's how to do it:

Ingredients:
1 1/2 cups sprouted moong
1 medium onion - chopped
1 medium tomato - chopped
1 tspoon grated ginger
1/4 tspoon turmeric powder
1/2 tspoon cumin seeds
1/2 tspoon cumin seed powder
2 green chillies - slit
1 tbspoon chopped cilantro
salt to taste
1 tbspoon oil
1/2 cup water

Method:
Wash and clean the sprouted moong. Heat the oil in a pan and temper it with cumin seeds and green chillies. Then add the ginger, onion and saute for a few minutes till the onions turn soft, but not brown. Then add the tomatoes and let it cook till the tomatoes turn soft.

Add the sprouted moong, cumin powder, turmeric powder, and salt. Add about 1/4 -water and let it cook till moong is cooked. It shouldn't turn mushy though. Add more water if needed.

sprouted moong stirfry

Garnish with chopped cilantro and serve with a wedge of lemon.

August 15, 2010

Banana Almond Flour Bundt Cake

almond banana cake

This is the story of three over ripe bananas. Sitting in the hot kitchen they debated if they will be used in a milkshake or with yogurt or as baby food. They didn't know that the chef had completely different plan for them.

The little one just turned six months and to celebrate the first half birthday, I used the bananas to make banana and almond flour cake. I looked around for recipes and found a good one at Elena's Pantry. I tweaked it a bit for my taste and convenience and made it over a weekend afternoon. I must say it felt good to be baking again after a long hiatus. It helped that the cake turned out great too!

Ingredients:
2 cups almond flour
1/2 cup flour
1/2 tspoon salt
1 tspoon baking soda
1 cup brown sugar
1/4 cup oil
2 eggs
1 tbspoon vanilla extract (you can also use almond extract)
1/2 cup yougurt
3 bananas mashed

Method:
Preheat the oven to 350 deg F. In the meantime in a large bowl, mix together almond flour, flour, salt and baking soda.

Then combine sugar, oil, eggs and vanilla extract. Then stir in the mashed bananas. Mix wet ingredients into dry ingredients, stirring constantly.

Prepare a cake pan and pour in the cake batter. Bake for 40 minutes or till the toothpick comes out clean.

Remove from oven and cool.

almond banana cake

On another note, Ameya has started eating solid food and I am always thinking of new combinations and starter foods for babies. What worked for your little one?

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