breakfast · Breakfast food · Easy to cook dishes · full meal · Healthy Breakfast · quick and easy · Traditional recipes

Sprout’s Chat

Very Easy and healthy breakfast/ snack, specially for youths staying away from home.



  1. sprouted moong- one bowl
  2. Sprouted gram (chana)- one bowlblack salt
  3. pepper powder
  4. white salt
  5. Roasted and grinded cumin seeds
  6. Asfoetida
  7. cumn seeds-1/2 tspoon
  8. Onion- one medium sized (Finally chopped)
  9. green chillies finally chopped -2
  10. 1/2tspoon oil/ghee
  11. Corriender leaves

Method of Sprouting-Soak gram and  whole moong ( Khadi Moong) for 6-7 hours. Drain water and tie it in muslin cloth keep it in a basket (it should have aeration), It take 8 to 12 hours to sprout depending on the atmospheric temperature.

Open muslin cloth when grains are sprouted. Separate unsprouted seed and wash it under water. Your sprouts are ready for use.

  1. Take a pan heat ghee/oil till steaming hot. Put cumin seeds and asfoetida. Add sprouts the moment cumin seeds start crackling. add green chillies and little water to it,  Cook it for 5-7 minutes.
  2.  Sprouts will become soft.  Now add black pepper, black salt and roasted cumin seeds.
  3. Garnish it with finally chopped onion and coriander leaves. You can squeeze half lemon and add bikaneri bhujia to enhance its taste. Those who like curd can add curd to it.

Sprouts can be eaten without cooking . Omit step one simply add all other ingredients and enjoy. This will be more healthy and convenient.


If you want you can add even boiled and mashed potato to it .top it with round mthari ( used in Bhel) Sprout bhel is ready.





Breakfast food · curd dish · dinner · dip · Easy to cook dishes · Lunch · raita · Uncategorized

Palak Raita (Green Dip)


100 gms-spinach leaves

Curd 250gms

black salt-1/2 tea spoon

roasted and grinded cumin seeds =1/2 tea spoon

Green chillies- 2

Red Chilly-little


  • Boil  and grind palak in smoth paste.
  • Beat curd till its smooth.
  • Add salt, cumin seed powder, black salt, white and chilly powder to curd.
  • Add pala paste to curd and mix well. Your raita (green Dip) is ready. Enjoy it with aloo paratha or any other dish.IMG_0606


Breakfast food · dinner · Easy to cook dishes · full meal · Lunch · stuffed paratha · Traditional recipes

Green (Stuffed)Paratha


For dough-

100 gms – spinach (palak)

Wheat flour- 100 gms

salt- to taste

For filling-

4 -medium sized potato

green chillies-2

Cumin seeds-1/2 tea spoon

Coriander  leaves-1/2 bunch

Salt to taste

Ghee or vegetable oil -4  table spoons



  1. Wash and boil spinach leaves in minimum amount of water.
  2. Grind boiled leaves into a smoot paste.
  3. Take wheat flour in a pan add spinach paste and salt to taste, knead it ino a dough. 

  4. Boil and mash potato.
  5. Grind coriander leaves cumin seeds , green chillies and salt in a paste.
  6. Mix coriander paste in mashed potato.IMG_0608
  7. Divide dough in 4 equal parts.
  8. Fill 1/4 th of filing in one part of  green dough and roll it to make paratha .
  9. Heat Pan on high flame, when pan gets hot put rolled paratha on it.
  10. Flip it after some time and apply ghee or vegetable oil.
  11. let it cook for sometime (red spots on paratha is the indicator)
  12. Flip again and apply ghee on the other side. Use wooden spatula from sides to puff it.
  13. Your Paratha is ready to eat.

IMG-20170610-WA0000 (1)

This paratha has no hot spices, it is rich in iron and healthy meal. Enjoy it with plain curd or Palak ka raita and pickle.

Breakfast food

How to make dhokla

This is my mother’s recipe of dhokla. This is not even close to how the real dhokla is but over the years my mother’s aim to feed us more pulses and protein resulted in this variation. It is very tasty and super healthy. It takes only 20 minutes to cook. However, the preparation time is over night.

IMG_0401.JPGDo try and let me know in the comments how do you like it.


For Dhokla

Dal — can use as many varieties of dal as possible : 20gm

Rice — 40 gm rice

Ginger — ½ inch

Garlic — 10-12 cloves

Green chilli — 2

Green chilli for tempering – 10

Mustard seeds – 1 teaspoon

Curry leaves (meethi neem/ kadi patta) – 5 to 6 leaves

Refined oil

Salt to taste

Serves : 3-4 people


All the pulses and rice have to be soaked in water for 5 – 6 hours. Once soft, grind it into a thick paste of dropping consistency.

Take ginger, garlic, green chilli, salt and make a paste. Add it into the batter of pulses and rice and keep it overnight to ferment. (The fermentation time will depend upon the season. In summer it takes around 4-5 hours to ferment in winters it takes around 8-12 hours going by the Indian temperature scale.)


Apply oil on the dhokla maker dish (you can also use the idli maker, other than the shape there is no difference). Spread the batter on the dish to about 2 inch of thickness and put it to steam.

To check whether it is cooked, prick a knife. If the batter sticks to the knife it needs more steam.


Once steamed, cut the dhokla into square pieces. In a kadhai, heat refined oil. Put a teaspoon of mustard seeds , 10 green chillies sliced longitudinally and curry leaves. Once it starts crackling  add the steamed and cut dhokla into it and mix well.

Serve it with chutney.

Ingredients for chutney

Ground nut – ½ bowl

Grated coconut – 2 spoons

Chilli – 2-3


Salt to taste


Roast the ground nut (moongphali). Once roasted grind it with grated coconut and chillies. Add salt to taste. Add curd until the chutney reaches the desired consistency.

To enhance the taste, temper it with red chilli, mustard seeds and curry leaves, else enjoy without.