Chicken Biryani

Chicken biryani is the queen of all biryani's. A rich rice dish prepared by using spices and of course chicken too. It is a favourite of my family, especially my husband loves chicken  biryani :))
Biryani is a perfect dish for entertaining a crowd and  for the  holiday season....

Ingredients: You will need
4 cups basmati (long grain ) rice
4 medium sized onions grated 
5 tbsp oil
3 to 4 cloves
1 tsp cumin seeds
1 cinnamon stick
2 tsp fresh garlic
2 tsp freshly grated ginger
2 tsp freshly chopped green chillies
2 medium sized tomatoes pureed
2 tsp salt
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala powder
4 to 5 cardamom
4 lb chicken thighs medium sized
1 cup water
2 bay leaves
1/4 cup freshly chopped coriander leaves
1/4 cup freshly cut mint leaves
8 to 10 saffron strands
1/4 cup milk
2 medium onion sliced thinly
3 tbsp oil
Yoghurt Marinade
1 cup plain yoghurt
1 tsp ginger garlic paste
1 tbsp garam masala
1 tsp freshly lemon juice
1 tsp salt
1 tsp red chilli powder

Chicken Biryani 

Method
1. Wash and boil the rice for 10 to 12 minutes, drain and keep aside.
2. Wash and clean the chicken thighs, and add to the Yoghurt marinade and keep for about 30 minutes.
3. In a medium size bowl, mix yoghurt along with the other marinade ingredients and add the chicken.Keep aside.
4.Heat oil in a heavy bottomed pan, add cumin seeds, bay leaves,cloves,cinnamon stick and add the grated onions. Stir till golden brown,add in the pureed tomatoes,ginger,garlic and green chillies and continue cooking till oil appears on the sides of the pan.Add the spices and the marinated chicken. Stir together for about 10 minutes,allowing the chicken to mix well with the onion and tomatoes. Add 1/2 cup water and boil covered for 10 to 12 minutes till chicken is cooked in the  curry. Keep the chicken curry aside.
5. In a separate wok fry the thinly sliced onions.Add cardamom  and bay leaves. Fry the onions till they are brown and crisp. Drain over  paper towel and keep aside.
6. Microwave the 1/4 cup milk for a few seconds,add the saffron strands.
7.To start layering ,first place a layer of cooked rice in  a deep baking tray .Add a few sprinkles of saffron milk,then add a layer of the chicken curry.Next add a layer of fried onions,followed by again a rice layer,add mint leaves too , repeat these layers. Cover the baking dish with silver foil and put in the oven to bake at 350 F for about 20 to 30 minutes.

Baking  the Biryani 

Chicken Biryani

Optional:You could boil 2 eggs till hard boiled, peel the shell and slice thinly to decorate over prepared biryani, garnish with freshly chopped coriander ,fried onions, cashews and mint leaves.
Enjoy~

Guest Hosting EP Series for month of December

Hi Friends,

Welcome to this month's EP series guest hosted by Spicenflavors for the month of December. First of all I would like to say a big thanks to Julie for giving me the opportunity to host this event.

Spices are the very essence of food and we all know they give flavour to our dishes.This month we will be talking about the benefits of turmeric and garlic. Any dish that has fresh garlic totally enhances the taste buds and almost all cuisines use garlic to a large extent in their dishes. 

Health benefits of turmeric are so many and it also gives the dish a beautiful glow and colour. The number of dishes that use either or both of these spices are endless. So I am looking forward to many entries. Enjoy this month's event and share recipes of your favourite dishes could be starters, vegetarian & / or non-vegetarian dishes, Italian dishes, Chinese dishes etc.

1. The event runs for the period of 1st - 31st December 2012.

2.The theme for this month is "Garlic and Turmeric".You can  also use any one spice in a dish or use both but that ingredient should be one of the main ingredients. It can vary from starter,main dish ,dessert or any other recipes,sweet or savoury anything.( recipes which don't follow this rule will not qualify for the event) 


3. Bloggers and Non bloggers can participate. Bloggers can link their recipes using the linky tool below. Bloggers who find it difficult or find some problem to link can also send & Non-bloggers can send in their recipes to my mail id viyasameer@gmail.com with the following details-

Your Name-
Recipe Name-
Recipe Details-
Picture of the Dish-


4.Recipe must be linked to this event announcement page and to my page.


5.You can link veg & non veg recipes.


6.Send in any number of entries.You can link in your old entries too but specific to the herb & spice.


7.Usage of logo is appreciated for all entries.


8.There are 5 awards for the BEST INNOVATIVE RECIPE AWARD, TOP CONTRIBUTOR AWARD,BEST HEALTHY DISH AWARD , PARTICIPATION AWARD & BEST PRESENTATION AWARD.So,Folks put on your innovative caps and think tight,do right and link in your recipes at the earliest before 31st December,2012.


Best Wishes to All !!!!
Viya Sheth

Pasta Salad

Hi Friends,

I am back :)) after a long time.  Firstly, got busy with teaching courses I took. After the course was done, I took up a job as a Montessori teacher. Its fun but one needs  patience working with kids !!! 

Really was missing updating my blog and all my blogger friends. So decided to take out some time and start blogging.

This week one of my friends had a Halloween party at her place and for pot luck we each made a dish. I made pasta salad. Its served cold and quite refreshing on a hot summer evening. Everyone of us had a great time with friends and family, and a good beginning to festivities:)

Ingredients:
1 Box pasta shells (Penne pasta)
2 spring onions chopped fine
1 medium cucumber chopped fine
1 can of  cooked black beans
1 can of white corn
1 can garbanzo beans
2 tpn lemon juice
1 red, 1yellow capsicum chopped fine
1/4 cup Sweet Thai chilli sauce
1 tpn salt
1/2 cup roasted peanuts

Method:
1.Boil the pasta shells for 15-20 mins. Drain the pasta water and keep aside.

Ingredients 

2.In a salad bowl, pour the drained pasta shells,sprinkle little salt and drizzle a dash of olive oil.Refrigerate for about 30 minutes until cool. Before serving add the canned beans,corn and chopped vegetables and onions.
3.Put some Thai chilli garlic sauce. Add lemon juice and mix together. Check for salt or if more sauce is required, add a little more, but it shouldn't be too soggy. Just before serving add peanuts.

Ingredients with Thai sauce

Pasta Salad

Note:For Non vegetarian variation you can add in cooked chicken strips chopped fine.
Do try it out and enjoy with company, its a great dish for a crowd too.

Trip to Napa Valley

On the Mother’s Day weekend, we decided to take a trip up to Napa Valley in Northern California. About 90 miles north of where we live, it was a pleasant drive. Napa Valley is one of the premier travel destinations in the world. Breathtaking views abound at every turn, picturesque rolling hills planted with vineyards year-round and wineries of every stature dot the landscape.  Napa Valley is mainly famous for its wineries. From the world famous Robert Mondavi to Rubicon Estate (now Inglenook), each winery is unique in its beauty. For Wine lovers, Napa Valley is a heaven on earth destination.

Our first stop was Bosko’s Trattoria, an Italian restaurant in Calistoga; CA. Calistoga is about 30 miles from town of Napa. Bosko’s is famous for its authentic Italian food. The appetizers boast of tasty Garlic bread to addictingly delicious baked artichokes. Add to this your choice of Red or White wine. The garlic bread is probably one of the best I have had in any Italian restaurant. Each of their Pasta dishes boast of large servings with right use of sauces whether tomato cream or alfredo or marinara. 

Chicken Made with Alfredo Sauce

Spaghetti with red peppers in Marinara Sauce

On that day there was a vintage car show in downtown Calistoga. Sharing some pictures of Vintage Cars. 

Our next stop was the Rubicon (Inglenook Winery). The winery has links to the Coppolla family (Godfather fame). Here are some pictures. 

After a good lunch, we had to have some coffee with desserts. So we went to Bouchon Bakery which has some of the best desserts.

Napa is also famous for a well known French restaurant called The French Laundry. You need to book a table weeks in advance to have dinner. They grow their own vegetables. Here are some pictures.

Tea time treats

Today the recipes that I want to share with you'll are interesting and very yummy too:) It is special too as it is prepared by my dear Aunt,Mrs Neena Dewan, who prepared these yummy treats for us.When I tell you what it's made of , you are going to be just as pleasantly surprised as was I.  Enjoy these visual treats :))

Bread Idlee

Bread Idlee's
Ingredients:
1 packet plain white bread
4 to 5 medium Potatoes
1 cup green chutney
1 stick butter
2 tsp red chili powder
2 tsp salt
1 tsp mustard seeds
4 to 5 curry leaves
1/4 cup fresh coriander leaves
200 gm Plain yogurt(curd)

Bread Idlees

Method:
1.Using a pizza or cookie cutter Cut out round 5 inch disc's from bread slices. Keep the sides of the bread aside.
2.Make sandwiches,by applying butter on bread and green chutney on the other round slice.
3.Boil potatoes,peel and mash them to create a stuffing for the sandwich.Add salt,red chili powder. Add 2 tbsp of  mashed potatoes to the round slices to  make sandwich.keep aside.
4.Heat a non stick pan,add butter.Next add in mustard seeds,curry leaves.Keep aside.
5.Beat some curd in a bowl.Add salt,sugar,pepper.Coat the top's of the prepared sandwich evenly with a spoonful of curd.
6.Heat each sandwich in the nonstick for 2 to 3 minutes, with the curd side up. Remove and garnish with mustard seeds ,curry leaves and serve hot.Enjoy these delightful sandwiches with hot tea and surprise your guests:)
 The best part is still to come...., guess the next dish??? a delicious pudding. As we relished the pudding we couldn't believe that it was made from leftover bread sides!!!how cool is that :))

Bread Halwa 

Bread Halwa
Ingredients
The sides of  remaining bread sides
1 tbsp clarified butter(ghee)
1/2 cup sugar
2 cups milk
1/4 cup dry fruits (cashews and walnuts )
Method:
1.Put remaining sides of bread into a blender, grind to a coarse powder.
2.Heat clarified butter.Add powdered bread ,stir 5 to 6 minutes on medium heat . Next add milk and sugar,continue stirring 3 to 4 minutes, remove into a star shaped cake tin mold. Garnish with nuts before serving.This bread pudding tastes so good and the best part those bread sides got recycled to make this halwa (pudding)
I loved both the recipes and am sure you'll will too :-)

Hakka Noodles and Hot garlic sauce and Chinese fried rice

Hi Friends,
Loved the entertaining parties,fun time and now I am back with some recipes for my dear blogger buddies:))  One of them is my favorite Hakka Noodles with Hot chilly Garlic sauce. I also have Fried rice recipe, an evening of Chinese cooking. 
In Mumbai  my family loves the Chinese food that we get there, but we miss it so much here in USA so I decided to make some so that we all can relish.

Veg Hakka noodles 

Ingredients
1 packet Veg Noodles ( available in Indian store) 
1 medium carrot sliced thin strips
1 medium capsicum sliced thin strips
1 bunch of spring onions chopped fine
6 to 7 garlic cloves chopped fine
1 piece ginger chopped finely
3 to 4 green chilies crushed fine
50 gm cabbage sliced thin
2 tbsp soy sauce
1 tbsp white vinegar
1 tsp salt
1 tsp red chilly powder
1 tbsp tomato ketchup


Method
1.Take water and put to boil, empty the noodles packet and allow to boil in water for about 10 to 12 minutes. Strain and keep aside.
2.Heat oil in a skillet, add spring onions, stir on medium heat.Add in crushed garlic, ginger, green chilies.Keep stirring ,add in vegetables and saute for about 5 to 10 minutes.Then add in the sauces and vinegar.Next add the noodles and salt,red chilly powder,check for seasonings.Remove from heat and serve hot.


Hot Garlic Sauce
 Schezwan is the term used in chinese food for heat in the dish. This sauce is full of flavor and heat and goes great with Noodles or Rice.

Hot Garlic Sauce

Ingredients
2 tbsp Oil
6 to 7 garlic cloves crushed to a paste
1 inch ginger chopped fine
3 to 4 dried red chilly
1/2 cup of tomato puree
1/4 cup tomato ketchup
1 cup chicken stock/vegetable stock ( can use store bought Maggie cubes)
2 tbsp soya sauce
1 tbsp white vinegar
1/2 tsp salt, 1/2 tsp red chilly powder,1/2 tsp sugar 
2 tsp cornflour

Method

1.Heat oil in a non stick pan.Add broken red chilies. Next add in ginger,garlic and green  chilies. stir for 4 to 5 minutes. 
2.Add tomato puree,ketchup and 1/4 cup water,allow the sauce to cook covered. Bring to a boil.Add soy sauce, vinegar,salt,sugar. Mix cornflour in a cup with 1 tsp water and slowly add to this sauce. Boil the sauce and serve hot sauce with Hakka Noodles or Fried Rice.


Chinese Fried Rice

Chinese Fried Rice

Ingredients
2 cups rice
2 tbsp Oil
1 cup chopped carrots,peas and french beans
1 bunch spring onions chopped fine (use the green stems of the spring onions too)
2 tsp ginger garlic paste
1 tsp chopped green chilies
1 tsp salt
1 tsp red chilly powder
2 tbsp soy sauce
1 tsp chili garlic paste
2 tsp white vinegar
2 tbsp tomato ketchup
Method
1. Boil the rice in 2 cups water for about 10 to 12 minutes ,don't over boil. Strain and keep aside.
2. Heat 2 tbsp oil in a skillet.Add in the vegetables ,saute for about a minute or two on high heat. Add spring onions,continue to saute Add salt,red chilly powder,ginger garlic and green chilies.
3.Next add the sauces and finally add in the rice, stir carefully and check for seasoning.


Enjoy Chinese fried rice with hot garlic sauce.

Chinese Fried Rice with Hot Garlic Sauce

Sending these to http://foodssrilanka.blogspot.sg/2012/12/cook-like-celebrity-chef-2-and-roundup.html

Dahi Vadas

Dahi vadas are dumplings, made from lentil. It is enjoyed cold as an appetizer or along with main course meal.Very tempting,difficult to resist once tasted:) popular in Northern India and perfect for a warm sunny day. Served cold with Tamarind chutney and curd.


Ingredients
1 cup Urad daal 
2 cups Yogurt (plain thick curd)
2 tsp ginger & green chilies
2 tsp salt
1tsp sugar
2 tbsp fresh coconut tiny pieces
2 tsp roasted cumin powder
1 tsp chaat powder
1/4 cup fresh coriander leaves
Oil for frying

Fried Vadas

Dahi Vadas

Tamarind Chutney

For Tempering
2 tsp Oil
1 tsp mustard seeds
Method:
1.Heat oil ,add mustard seeds,allow to splutter and add it to the prepared Dahi Vadas.




Tamarind chutney
200 gm Tamarind
1/2 cup water
50 gm Jaggery/ sugar each
1 tsp salt
1/2 tsp Black salt
1 tsp cumin powder
1 tsp coriander powder


Method:
1. Soak the Urad daal overnight. Next day grind the Urad daal to a paste.Add in ginger green chilies,salt and coconut pieces.
2.Heat oil for frying in a heavy bottomed pan. Using a spoon take a spoonful of the urad daal batter and make a round or doughnut shape and carefully add into the hot  oil for frying on medium heat,then on high heat ,till they appear golden brown, remove and fry the remaining vadas. Keep fried vadas soaked in warm water.
3. In a medium bowl ,whisk the curd,adding salt, red chili powder,sugar,chaat powder, and cumin powder,mix well.
4. Before serving, take out the vadas from water and squeeze them to remove any excess water.Arrange the vadas in a serving dish.Pour the curd over the vadas to cover them.Pour the prepared tempering.Sprinkle some freshly chopped coriander leaves to garnish.Serve chilled with Tamarind chutney:))
5.For making Tamarind chutney,soak tamarind,jaggery in water and microwave for about 10 minutes till it appears soft and pulpy. Remove from microwave,cool and strain the tamarind pulp in a bowl.Add sugar,salt,red chili powder,black salt and coriander powder.Add more salt or sugar if needed. You can keep this chutney refrigerated for about 1 to 3 months and it tastes delicious with many appetizers.

Hara Bhara Kebabs

A tasty  alternative for those who are Vegetarians, these kebab's are crisp on the outside and go  perfect as Appetizers.  I took them to a friends dinner party and everybody loved them :))

Hara Bhara Kebabs

Hara Bhara Kebabs

Ingredients
500 gm Potatoes
1/4 cup cottage cheese(Paneer)
100 gm green peas (frozen peas)
150 gm Spinach
2 tsp salt
2 tsp ginger and green chilies paste
1 tsp chat powder
1 tsp amchur powder(dried mango powder)
1/4 cup Semolina (Coarse sooji)
1/4 cup chopped coriander leaves
1 tbsp cornflour 
16 oz Oil for frying


Method:
1. Boil potatoes, peel and mash. keep aside.
2. Wash and chop spinach.Boil for 5 to 6 minutes,drain the water.
3. Take frozen green peas or boiled  green peas in a blender,add spinach to make a smooth paste. Grate the paneer and keep aside.
4. Add the paste to the mashed potatoes.Add ginger green chilies and mix together. Next add in salt,chat powder,amchur and cornflour,coriander leaves and paneer, mix all  together. Take a small portion and form into small patties. Coat with semolina, on both sides and keep ready for frying.
Heat  oil in a heavy bottomed skillet and shallow fry on both sides till crisp and golden brown..Serve hot with tomato ketchup ,tamarind sauce or mint chutney.

Bharva Baingan~stuffed baby eggplants

In this dish, baby eggplants are slit and stuffed with spicy mixture of ingredients and cooked over low to medium heat, with potatoes.

Bharva Baingan with Potatoes

Ingredients

5 to 6 small eggplants

1 medium sized potato
4 tbsp Oil

Ingredients for stuffing

1/4  cup chopped coriander leaves

1/2 cup crushed unsalted peanut powder

2 tsp Gram flour

1 tsp salt

1 tsp red chili powder

1 tsp sugar

1/4 tsp turmeric

1/4 tsp asafetida

1/2 tsp garam masala powder

1/2 tsp coriander powder

2 tsp shredded coconut
1 tsp Lemon juice

Method

1.Wash and remove the stalks of the eggplant, and make a slit baby eggplant, keep aside

2.Take a medium bowl, add in peanut powder and add all the other ingredients, one by one.Now add in 2 tsp of lemon juice and 2 tsp oil to create a paste. Keep aside.

3.Fill the slits in the eggplant's  slit with spice paste. Cut the peeled potato into four halves.

4.Heat a wok ,add oil. Add in the stuffed eggplants and potato,add in any  remaining paste.Stir gently and add little water only 1/4 cup. Cook on medium heat for about 10 to 12 minutes covered with lid , till the eggplants and potato are cooked. Garnish with chopped coriander leaves. Serve hot with rice or chapatis.

Pita Pockets~Snacks

Pita is a bread, made from wheat , it is a staple of Middle Eastern Food. It is enjoyed warm with dips or even as sandwiches and wraps. A perfect and easy to make snack.Also children can have it as an afternoon snack.

Pita Pockets 

Ingredients.
I pack of Pita bread (usually has 5 to 6 pita's)
3 tbsp Balsamic vinegar
1 tbsp Olive oil
2 tbsp sun dried tomatoes
2 garlic minced
2 cup grilled chicken strips fully cooked
2 Tomatoes chopped in cubes
1/3 cup Asiago cheese
4 cup Baby greens (salad leaves)
1/2 onion chopped in cubes
1/2 cup chopped Basil
For veg's
1/2  cup corn bits
1 medium capsicum chopped in cubes
100 gm cottage cheese,chopped in cubes.(heat 2 tsp oil in a skillet,add in corn,stir and add capsicum and cottage cheese.Add 1 tsp salt) Stir together for 3 to 4 minutes and keep aside.


Method
1. In a large bowl, combine the Balsamic vinegar,sun dried tomatoes,olive oil and garlic.
2. To this mixture add Asiago cheese,onions,basil,tomatoes, and chicken. For vegetarians, stir fry some veggies like corn,capsicum and some cottage cheese.Instead of chicken add these stir fried veggies.
3. Slightly heat the pita bread, on the stove.Open the pita pockets and line up with the baby greens and add spoon full of  prepared mixture evenly into the pita halves .Serve immediately.

Srikhand~Indian Dessert

Traditional Indian dessert , made from strained yogurt and sugar added for sweetness. You can add pistachios,almonds and other nuts for that added richness.A little pinch of saffron gives it that lovely color. Also if one likes different flavors, one can add mangoes and make Mango shrikhand or strawberries to make strawberry shrikhand. This desert is effortless, yet so tasty and a sure winner with your guest. It's a perfect dessert after  a hot spicy Indian meal.Its special because its made by my mother in law,Mrs Nivedita Sheth.

Kesar Shrikhand 

Ingredients
2 cup's plain yogurt 
1 cup sugar
1/2 tsp powdered small cardamom
5 to 6 strands of saffron
1 tsp Rose flavor extract ( available at Indian store)
1/4 cup unsalted pistachios
1 tsp corn flour (optional, if the curd is watery ,corn starch will help thicken it)


Method:
1.Place yogurt in a cheese cloth,tie together and hang over the kitchen sink to drain out the water from the yogurt.
Keep it hung for about an hour till all the water is out.
2.Place the yogurt into a mixing bowl,whisk to make the curd smooth and fluffy.
3.Add the sugar and continue mixing. Now add the cardamom,rose extract and saffron. Mix again and allow to cool for about an hour before serving.
4. Serve cold topped with pistachios or small cardamom powder. 

Lima Beans Curry

Lima beans are also called as butter beans , they are flat and have a delicate flavor. They are very versatile and can be cooked as a curry or served cooked as a salad ingredient too. They are  packed with nutrients and are said to have more potassium than red kidney beans.

Lima Bean Curry

Ingredients
500 gm Lima beans
2 tsp salt
1/2 tsp red chili powder
1/4 tsp turmeric
2 cups water
4 tsp oil
2 to 3 cloves
1 inch stick cinnamon
1/2 tsp mustard seeds
1/4 tsp carom seeds (ajwain seeds)
1/4 tsp asafetida (hing powder)
2 to 3 dried red chilies
2 to 3 star anise
1/4 cup cashews

1 tsp lemon juice
1 tbsp jaggery ( sugar molasses)


Method
1.Wash and soak the Dried Lima beans overnight.Next day pressure cook  beans with 2 cups of water and 1 tsp salt.
2. In a pan heat oil,add cumin seeds, allow seeds to splutter,add in cloves, cinnamon stick,carom seeds, asafetida,curry leaves and cashews and add in the boiled Lima beans.Add in the seasoning salt,red chili powder and turmeric.Add lemon juice and jaggery.

3. Continue to cook over medium heat for another 10 to 15 minutes.Garnish with some more cashews and star anise. Enjoy with white /brown rice or Indian bread.

Rolls ,Snack it :)

These Easter eggs shaped rolls are enjoyed as a quick to make starter or snack by and loved by all:)) I decided to prepare them in keeping with April month's theme. 
Guess how its prepared,have fun ;)


Ingredients :
2 pounds potatoes
1 small bunch coriander leaves
2 tsp salt
1 tsp red chili powder
1 tsp chaat powder
2 tsp ginger green chili paste
6 to 7  bread slices
1 tsp garam  masala powder
16 oz oil for frying
1 cup (200gm) semolina (coarse)

Bread Rolls with chutneys(left-green chutney,right-garlic chutney)

Method:
1.Boil the potatoes, peel the skin and mash them.Add  salt,red chili powder,garam masala,chaat powder,ginger green chilies paste,mix all together. Divide mixture into small equal size oval shaped portions. Makes approximately 8 to 10 oval shape portions..
2.Trim out the sides of the bread slice and sprinkle few drops of water to wet the bread slice. Pat the bread and add in the rolled out oval shapes,  bringing both the ends of the bread together to seal it .Take semolina (rava) in a plate and carefully roll the bread rolls to coat on both sides.
3.Heat oil in a fryer, slowly add the bread rolls and fry on medium heat  for about 5 to 6 minutes, on both sides till they appear crisp and golden brown in color. Remove and serve hot as a snack.


Sending this recipe to Pari's event,hosted by Raji, Only Snacks in April month. 
http://cooking-goodfood.blogspot.in/2012/03/event-announcement-giveaway-of-april12.html

http://vegetariantastebuds.blogspot.com/2012/03/event-announcement-only-snacks-and.html#comment-form
 and also sending to http://verygoodrecipes.com/april-fool-challenge

Misal~Sprouted Beans

Misal  is an authentic Maharashtrian dish , from the state of Maharashtra in India. food snack.It is a spicy dish and is enjoyed with bread.

Misal (Sprouted Beans)

Ingredients:
250 gm matki or moth beans sprouted and steamed
100 gm mung beans (green gram) sprouted  and steamed
1 medium onion chopped
1 medium tomato chopped
4 tbsp grated coconut
3 to 4 cloves of  garlic chopped finely
1 tsp ginger green chilies paste
2 tsp garam masla powder
1 tsp salt
1 tsp red chili powder
1/2 lemon juice
4 tbsp oil
1/2 cup hot mix (Chivda)or spicy wafers
1 loaf of bread slices or dinner buns


Method:
Buy  ready sprouted beans  (available in Indian grocery stores) or easy way to sprout is to soak them in equal quantity of water  overnight,next day the beans would have sprouted. After the beans is sprouted, take in a medium container and add water,1 tsp salt and microwave for about 10 minutes to steam the beans.


Method:
1. Heat a pan, add the grated coconut and cook on low heat ,careful not burn the coconut.Keep stirring for 2 to 3 minutes  till the coconut turns lightly brown.Remove from pan and keep aside in a bowl. In the same pan,heat oil,add onions.Allow onions to turn golden brown,add in the tomatoes,garlic and ginger green chilies.Cook for another 10 minutes.Close burner.On cooling put the onion mixture and coconut in a blender .Add1/4 cup water to form a smooth paste.Keep aside.
2. For tempering : Heat oil in a wok, add cumin seeds ,mustard seeds.Add in onion  paste, stir on medium heat ,till oil leaves the sides of the pan. Add in salt,red chili powder and garam  masala powder.Add the sprouted and steamed beans  and continue cooking  for 5 to 6 minutes on medium heat.Add 1 cup water to the lentils and allow them to boil for another 10 to 15 minutes.

Serve prepared misal dish  with chopped onions,tomatoes,hot mix mixture/ spicy wafers  and bread.