Monthly Archives: September 2014

Sprouted Moong (Green Gram) Tikki

IMG_2013Sprouted Moong Tikkis: This is another of my highly nutritious, healthy and low-fat recipes. These tikkis can be made in minimal oil to reduce the fat calories. I like the taste of the sprouts and hence kept the list of ingredients minimal in the recipe.

Sprouts are the vegetable source of proteins in our diet, and are also rich in fiber, vitamins, minerals and anti-oxidants. The sprouting process makes the seeds, lentils easier to digest.

Ingredients: Sprouted Green gram: 1 Bowl

Onion: 1 Small

Cumin: 1 tsp

Green Chilli: 2 no

Oil-1 Tsp

Salt  to taste.



Coarsely ground the sprouted moong and green chillies in a mixer bowl and empty it in a bowl.

Chop the small onion finely, and add it to the coarsely ground moong. Dry roast the cumin and add to this mix.

Season the moong mixture with salt.


Heat a fry pan on the gas stove and add 1 tsp oil for greasing the pan. Scoop spoonful mixture and put in the pan, give it a shape of tikki. Cook the tikkis on medium to slow flame, and evenly on both side by turning it.


Serve it hot with green chutney or any sauce of choice, though I prefer to eat them plain.

These healthy tikkis can be served as a power-packed breakfast dish or as one of the dishes for a brunch menu on weekends.


Marrow With Chicken Stuffing


The marrow squash, a vegetable that has a mild taste and is closely related to Zucchini. I had never eaten this vegetable in my home country, though we do have other vegetables that resemble it and do have somewhat of a similar taste.

Here it is seen in abundance in the supermarkets, with lot of people buying it. Finally, I thought it was about time for me to find out the taste of this marrow vegetable, and I tried cooking it the usual way that I cook other vegetables on a daily basis. None of us liked the bland taste and hence I discontinued buying. But as I like Zucchini, I gave this vegetable another try, but this time tried a different cooking method. I had some leftover tandoori chicken from the previous day that I thought of using for stuffing the marrow and this is the new recipe that I came up with.

For making this recipe select small marrows so the taste would not be too watery, bland. The spices/masala coating of the marrow adds the tandoori taste to the vegetable and the grilled chicken with cover of breadcrumbs and cheese adds the texture and flavour to make the bland vegetable a good grilled dish. If you are interested to try out something different from regular cooking, then maybe you could try out this dish.

This can be a good choice of vegetable for people on diet. To reduce the calories from the dish the butter and cheese should be omitted or reduced, but I liked adding these ingredients.

Marrow With Chicken Stuffing:


IMG_2090_editedIMG_2105_editedIngredients: Marrow-4 no. (small)

Breadcrumbs-½ bowl

Butter-1 tbsp

Marrow Filling: Grilled/Tandoori chicken- 4 Medium pieces

Tomato-1 small, finely chopped

Onion- 1 small, finely chopped

Salt & Pepper for Seasoning.

Masala/Spices: Chat masala-1 tsp

Turmeric- ¼ tsp

Red Chilli powder-1 to 1½ tsp (as per requirement)

Garam masala- ¼ tsp

Dry Coriander powder- 1 tsp

Yogurt-2 tsp.

Salt to taste.


Wash and dry the marrow, and cut them into halves. Remove the flesh from inside to make a cavity for the stuffing.


Mix all the spices, salt, and yogurt together and apply this mixture on the insides of the marrow, and keep aside.


Shred the grilled chicken pieces and mix the finely chopped onions and tomatoes to it. Season it with salt and pepper.IMG_2101_edited

Use the chicken mixture as stuffing inside the marrow. Press the stuffing firmly.IMG_2107_edited

Mix the butter into the breadcrumbs to make a moist mix. Cover the stuffed marrow with this breadcrumb mix, pressing firmly so that the coating stays firm in position. Place them in a tray or on rack and bake them in a preheated oven at 180°C for 30 min or until the marrow is cooked.IMG_2109_edited

Remove the tray from oven and top the breadcrumb mix with grated cheese, I used mozzarella cheese. Return the marrow into the oven and bake just enough to melt the cheese.IMG_2023

Bake the marrow a little more if you like them very soft.

Happy Baking. Friends do let me know what your thoughts are about this dish.




Weekly Photo Challenge-Endurance

For this  Weekly Photo Challenge –Endurance, I was reminded of my one place that me and my family had visited-Petra in Jordan.

This ancient city, so beautiful, gives us glimpse of the Nabataean civilization that was so advanced, the impressive craving of the city in mountains leaves us spellbound.

Petra visit turned out to be a test of me and my families physical strength and endurance too, it was a long walk through this ancient city, the total 1600 or so steps, to and fro, to see one of the largest monuments in Petra, deeply carved into a cliff face of the Jabal Ad Dayr, the facade also know as ”the Monastery”.


Start of the long walk into the ancient city of Petra.


The beautiful stones on both sides of the passage make you stop and get lost in the beauty of the place.



The above two pictures show the long distance that was traveled to reach that far up the mountains, not to forget the steps.


Finally, The Monastery– the magnificent site that was worth all the efforts of climbing up the long route to reach here.