Sprouts Salad (indian Style) | Moong Sprouts Salad

A delicious and healthy, zero oil, moong sprouts salad made with moong/mung bean sprouts, sweet corn, veggies, and a zingy dressing!

Summer is at its peak in my part of the world! All I want to have is some light, non-greasy meals that are delicious too. I’m not really a salad person, but do have some occasionally. I’m more of the rice-curry person, I admit I can’t do without rice, it’s what I have grown up eating.

I love salads that are not only dressed up with flavorful vinaigrette’s, but they have to look appetizing to me as well, to make me want to have some! Like this healthy moong sprouts salad/ sprouted green gram salad, super flavorful and as pretty as a picture.

This moong sprouts salad | sprout chaat is not only bursting with gorgeous colors but is delicious as well with ‘ chatpata ‘ Indian spices to jazz it up further. Use a mix of 2-3 sprouts to make mixed sprout chaat.

I learnt about this green moong dal salad recipe during a casual conversation with my aunt long back and since then it has been a regular feature in my summer menu repertoire.

So what’s in this mung bean sprouts salad recipe ? A bounty of healthy mung bean sprouts and organic sweet yellow corn along with some red onions, crunchy & sweet bell peppers, tomatoes, refreshing cucumbers & some pomegranate to up it’s pretty + healthy quotient and lots of tangy and citrusy flavors!

Moong dal salad is just perfect for a hot and sweltering summer’ s afternoon. Make ahead and let it chill in the refrigerator for the flavors to mingle. Sit back, relax and enjoy this simple yet flavorful crunchy sprout salad recipe.

• STEP BY STEP INSTRUCTIONS TO MAKE MOONG SPROUTS SALAD, INDIAN STYLE | SPROUTED MOONG SALAD
• HOW TO MAKE MOONG SPROUTS SALAD?
• Sprouts Salad (Indian Style) | Moong Sprouts Salad | Sprouted Moong Salad

STEP BY STEP INSTRUCTIONS TO MAKE MOONG SPROUTS SALAD, INDIAN STYLE | SPROUTED MOONG SALAD

1.Steam green moong sprouts with little less than 1/4 cup water, cover and let them cook for 5-10 minutes. Let them cool down a bit.

2.Add remaining ingredients in a bowl, seasonings, lime juice, chopped cilantro and mix well. Taste & adjust seasonings as per desired taste.

NOTES

1.You can use any fresh veggies that you have.

2.If you like a creamy version, add in some Greek yogurt for added protein too. Drizzle little honey/agave nectar to balance out the tartness from the yogurt.

3.You can use any other legumes or beans in place of mung sprouts for more variations.

HOW TO MAKE MOONG SPROUTS SALAD?

Sprouts Salad (Indian Style) | Moong Sprouts Salad | Sprouted Moong Salad

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 1 cup green moong sprouts
• 1/2 cup sweet yellow corn
• 1/2 cup finely chopped onion
• 1/2 cup chopped tomato
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped cucumber
• 1/4 cup pomegranate arils
• 1/2 tsp pepper
• Salt, to taste
• 1 tbsp apple cider vinegar/lime juice
• 1/2 tsp chaat masala
• 1/2 tsp black salt
• 2-3 tbsp finely chopped cilantro/coriander leaves

Instructions

• Steam green moong sprouts with little less than 1/4 cup water, cover and let them cook for 5-10 minutes. Let them cool down a bit.
• Add remaining ingredients in a bowl, seasonings, lime juice, chopped cilantro and mix well. Taste & adjust seasonings as per desired taste.

Notes

1. You can use any fresh veggies that you have.
2. If you like a creamy version, add in some Greek yogurt for added protein too. Drizzle little honey/agave nectar to balance out the tartness from the yogurt.
3. You can use any other legumes or beans in place of mung sprouts for more variations.

I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Thanks for stopping by!

Regards,

Freda

Sprouts Salad (Indian Style) | Moong Sprouts Salad | Sprouted Moong Salad

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 1 cup green moong sprouts
• 1/2 cup sweet yellow corn
• 1/2 cup finely chopped onion
• 1/2 cup chopped tomato
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped cucumber
• 1/4 cup pomegranate arils
• 1/2 tsp pepper
• Salt, to taste
• 1 tbsp apple cider vinegar/lime juice
• 1/2 tsp chaat masala
• 1/2 tsp black salt
• 2-3 tbsp finely chopped cilantro/coriander leaves

Instructions

• Steam green moong sprouts with little less than 1/4 cup water, cover and let them cook for 5-10 minutes. Let them cool down a bit.
• Add remaining ingredients in a bowl, seasonings, lime juice, chopped cilantro and mix well. Taste & adjust seasonings as per desired taste.

Notes

1. You can use any fresh veggies that you have.
2. If you like a creamy version, add in some Greek yogurt for added protein too. Drizzle little honey/agave nectar to balance out the tartness from the yogurt.
3. You can use any other legumes or beans in place of mung sprouts for more variations.

Chicken 65 is an Indian-style fried chicken, a popular chicken starter recipe. Learn how to make a baked version of this classic Indian chicken snack, making it an almost guilt-free treat!

Chicken 65 is a popular South Indian chicken appetizer. Bone-in or boneless chicken chunks are marinated in a flavorful and spicy marinade and deep-fried. Of course, anything fried HAS to be tasty!! Period!

In most cases, red food color is added to the marinade, which gives this dish an even more appetizing look. Today, I’m happy to share with you this rather healthier, baked version of chicken 65!

• What is chicken 65?
• Can you make this without deep frying?
• Make this easy baked version in 3 simple steps
• How to prepare chicken 65 masala powder at home?
• You may also enjoy these Indian chicken starter recipes
• How to make chicken 65 without deep frying – Step by step instructions
• Chicken 65 (Baked Version)

What is chicken 65?

Chicken 65 was a dish introduced in 1965 at the Buhari Hotel restaurant in Chennai by its founder A.M.Buhari. They also offer Chicken 78, Chicken 82 and Chicken 90, introduced in 1978, 1982, and 1990 respectively. Another account claims that it is a dish containing 65 chili peppers devised by an enterprising hotelier. As explained by food enthusiast Mr. Aniruddha Chande, ” The dish was at 65th number on the menu of the hotel, that’s why the name.” (Source- Wiki )

Can you make this without deep frying?

Yes, you can! This chicken 65 recipe is a baked version and is just as good as the deep-fried version sans the extra calories.

Earlier, I would shallow fry the chicken rather than deep frying. While it works fine, it can never really be compared to its crispy deep-fried counterpart.

So like always, I thought I’d bake this as well, and you can see how beautifully it has turned out. Perfect crisp exterior, the main attribute of deep-fried foods, and tender and succulent on the inside. I have prepared this dish countless times, and I thought I ought to share it now!

Make this easy baked version in 3 simple steps

There are 3 steps required to make chicken 65-

• Marinating the chicken pieces.
• Deep fry the chicken pieces.
• Coating the fried chicken with a flavorful tempering and sauce.

How to prepare chicken 65 masala powder at home?

I would prepare this dish using ready-made Ching’s chicken 65 masala spice mix packets, which I’d pick up from my trips to India. But a quick look at the ingredients, made me realize I could easily just make these at home from scratch instead since I had all the required ingredients.

You will need spices that you probably already have in your pantry right now.

If you cook Indian food, I’m sure you have ground spices like;

• Red chilli
• Turmeric
• Cumin
• Coriander
• Black pepper
• And garam masala
• Salt

That’s all you need for the chicken marinade along with some more ingredients like

• Lime or lemon juice
• Ginger garlic paste
• Rice flour
• Cornstarch
• Egg.

The rice flour makes a crispier coating, so I’ve skipped the flour and used rice flour instead. If you don’t have rice flour, use regular flour (maida).

Once the chicken is marinated, you may deep fry or bake it as I’ve done. This is a basic Indian fried chicken recipe. Take it a step further, and coat these cooked chicken pieces with a tempering of mustard seeds, ginger-garlic, lots and lots of curry leaves, some chilli sauce, chilli powder, garam masala powder, and ketchup! Yum Yum!! A finger-licking, delicious Indian chicken appetizer is ready.

This is a pretty quick chicken snack recipe once the chicken is marinated. I recommend marinating it for a minimum of 30 minutes for the best results.

I’ve used Kashmiri red chilli powder in the marinade and the tempering to give that reddish tinge.

This is a Hyderabadi Chicken 65 recipe. I’ve also mentioned the Andhra chicken 65 recipe in the notes below.

Do give this healthier, simple recipe a try. I am sure you will definitely love it and that too without all the extra calories and food color.

For a vegetarian version, simply use Paneer/ tofu/ to make paneer 65, cauliflower to make gobi 65 or potato or even bread cubes to make vegetables 65 or a simple bread 65. You can skip the egg and use yogurt for the marinade instead.

You may also enjoy these Indian chicken starter recipes

• Chicken seekh kebab
• Chicken galouti kebabs
• Non-deep fried chicken coquettes
• Murgh malai kebab
• Chicken lollipop
• Tandoori Chicken
• Chicken Tikka

How to make chicken 65 without deep frying – Step by step instructions

Step 1: Marinate the chicken

Transfer chicken chunks (1.5 pounds/680 grams) to a mixing bowl and add 1 tablespoon ginger-garlic paste, 1/4 teaspoon turmeric, 1 tablespoon Kashmiri chilli powder, 2 teaspoons red chilli powder, 1/2 teaspoon cumin, 1 teaspoon garam masala, 1/2 teaspoon black pepper, 1 teaspoon salt, 1.5 tablespoon lemon juice, and 2 tablespoons finely chopped cilantro leaves. Coat chicken pieces well with the marinade. For best results let it marinate overnight, however, I would recommend marinating for a minimum of 30 minutes.

Step 2: Add other ingredients for the crispy coating

Preheat the oven to 400 F. After the chicken has marinated, add in one beaten egg, 2 tablespoons cornstarch, 2 tablespoons rice flour. Mix well. (The batter should coat the chicken pieces well, if there is too much moisture, add more rice flour or cornstarch, if it’s too dry, sprinkle very little water, enough to let the flours coat the chicken well).

Step 3: Bake

Place the chicken pieces on a greased wire rack above a baking tray. You can also place them on a greased baking tray or a greased parchment paper/foil. For best results, use a wire rack, as it facilitates even heat flow around the chicken pieces.

Brush the chicken pieces with oil and bake for 18- 20 minutes turning once in between or until the chicken is cooked through.

Broil the chicken for an additional 3-4 minutes. Cooking times may vary depending on your oven and the size of the pieces, so keep an eye.

You can serve it as it is now with some lemon wedges and onion rings, or continue a step further to make the sauce to coat the pieces.

Step 4: Prepare the sauce mixture

When the chicken is almost done, start with the tempering. First in a bowl combine 3 tablespoons of red chilli sauce, 1 tablespoon of tomato ketchup, 1/4 teaspoon garam masala, 1/4 teaspoon sugar, salt, and 1/4 teaspoon pepper. Whisk well to combine everything.

Step 5: Tempering

Heat 2 tablespoons oil in a wok, add1/4 teaspoon mustard seeds, when they splutter add minced ginger (1-inch), 4 cloves of minced garlic, 3 to 4 slit green chillies, 3 to dry red chillies and 18-20 curry leaves. Sauté until curry leaves, chillies are crisp and the ginger-garlic is fragrant.

Add 2 teaspoons Kashmiri red chilli powder, cook on medium-low heat for another 15 seconds.

Step 6: Add prepared sauce mixture and water

Immediately add in the prepared sauce mixture along with 1/3 cup water, cook on medium heat until it bubbles and thickens a little. Now add lemon juice/ vinegar and mix.

Step 7: Add baked chicken pieces

Add in the cooked chicken pieces and toss to coat evenly with the tempering and sauce. Sprinkle some chopped cilantro, and serve immediately with some onion rings and lime wedges.

Notes

1.This dish is fairly spicy, reduce the chilli powder, pepper powder and chilli sauce for a milder version.

2.For an Andhra style Chicken 65, make the sauce for the coating in the following way:

• In a mixing bowl, add 3/4 cup yogurt, 3 tablespoons red chilli sauce. 1 tablespoon tomato ketchup (optional), salt to taste, 1/2 teaspoon black pepper powder, 1 teaspoon cornstarch (to prevent the yogurt from splitting once added to the tempering), whisk well to make a smooth and lump-free batter.
• After you follow 5 i.e the tempering, lower the heat and add in the prepared yogurt mixture, stir continuously until the sauce is bubbly and thick.
• Then add in the baked/deep-fried chicken pieces, mix and stir until the chicken has absorbed all the sauce mixture. Serve hot with onion rings and lime wedges.

3.You can add some red food color to the marinade and the sauce mixture.

4.You can deep-fry or shallow fry the chicken instead of baking.

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Chicken 65 (Baked Version)

Ingredients1x2x3x

• 1.5 lbs chicken thighs/breasts, cut into bite sized chunks
• 1 teaspoon coriander powder

For the marinade

• 1 tablespoon ginger-garlic paste
• 1/4 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chilli powder
• 2 teaspoons red chilli powder/ cayenne pepper, adjust as per desired heat
• 1/2 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon black pepper powder
• 1 teaspoon salt, or to taste
• 1.5 tablespoons lemon juice/vinegar
• 2 tablespoons finely chopped cilantro, dhania leaves

For the outer coating

• 1 egg, beaten
• 2 tablespoons cornstarch
• 2 tablespoons rice flour
• 1 tablespoon oil

For the sauce mix

• 3 tbsp Red chilli sauce, you can also use chilli garlic paste instead
• 1 tbsp tomato ketchup
• 1/4 teaspoon garam masala
• 1/4 teaspoon sugar, optional
• Salt, to taste
• 1/4 tsp black pepper powder

For the tempering

• 2 tablespoons oil
• 1/4 teaspoon mustard seeds
• 4 large garlic cloves, finely minced, or 10-12 small garlic cloves
• 1 inch ginger, finely minced
• 3 to 4 green chillies, slit lengthwise
• 3 to 4 dry red chillies
• 18-20 curry leaves
• 2 teaspoons Kashmiri red chilli powder
• 2 teaspoons lemon juice/vinegar
• 2-3 tablespoons finely chopped coriander/cilantro leaves

Instructions

• Transfer chicken chunks to a mixing bowl and add all the ingredients listed for the marinade in a bowl except for the egg, cornstarch, and rice flour and mix it well. Coat chicken pieces well with the marinade. For best results let it marinate overnight, however, I would recommend marinating for a minimum of 30 minutes.
• Preheat the oven to 400 F. After the chicken has marinated, add in the beaten egg, cornstarch, and rice flour. Mix well. ( The batter should coat the chicken pieces well, if there is too much moisture, add more rice flour or cornstarch, if it’s too dry, sprinkle very little water, enough to let the flours coat the chicken well).
• Place the chicken pieces on a greased wire rack above a baking tray. You can also place them on a greased baking tray or a greased parchment paper/foil. Brush the chicken pieces with oil and bake for 18- 20 minutes turning once in between or until the chicken is cooked through. Broil the chicken for an additional 3-4 minutes. Cooking times may vary depending on your oven and the size of the pieces, so keep an eye. You can serve it as it is now with some lemon wedges and onion rings, or continue a step further to make the sauce to coat the pieces.
• When the chicken is almost done, start with the tempering. First in a bowl combine the red chilli sauce, tomato ketchup, garam masala, sugar, salt, and pepper. Whisk well to combine everything.
• Heat oil in a wok, add mustard seeds, when they splutter add minced ginger, garlic, slit green chillies, dry red chillies, and curry leaves. Sauté until curry leaves, chillies are crisp and the ginger-garlic is fragrant.
• Add Kashmiri red chilli powder, cook on medium low heat for another 15 seconds.
• Immediately add in the prepared sauce mixture along with 1/3 cup water, cook on medium heat until it bubbles and thickens a little. Now, add lemon juice/ vinegar and mix.
• Add in the cooked chicken pieces and toss to coat evenly with the tempering and sauce. Sprinkle some chopped cilantro, and serve immediately with some onion rings and lime wedges

Notes

• This dish is fairly spicy, reduce the chilli powder, pepper powder and chilli sauce for a milder version.
• For an Andhra style Chicken 65, make the sauce for the coating in the following way- In a mixing bowl, add 3/4 cup yogurt, 3 tablespoons red chilli sauce. 1 tablespoon tomato ketchup (optional), salt to taste, 1/2 teaspoon black pepper powder, 1 teaspoon cornstarch (to prevent the yogurt from splitting once added to the tempering), whisk well to make a smooth and lump free batter. After you follow step 5 & 6 i.e the tempering, lower the heat and add in the prepared yogurt mixture, stir continuously until the sauce is bubbly and thick. Then add in the baked/deep-fried chicken pieces, mix and stir until the chicken has absorbed all the sauce mixture. Serve hot with onion rings and lime wedges.
• You can add some red food color to the marinade and the sauce mixture.
• You can deep fry or shallow fry the chicken instead of baking.
• Measuring cup used. 1 cup = 250 ml, 1 tsp = 5 ml