Combine all ingredients and blend together. Slowly add water and blend some more. Garnish with tadka as desired.
Moringa Khichdi
INGREDIENTS:
400 gms or Rice (parboiled) or Daliya
70 gms Moong Dal
100 gms Leafy Vegetables
2 tsp Moringa Powder
75 gms Potato
75 gms Cauliflower, Beans, carrot (25 gms. each)
35 gms Oil or Ghee
3 slices Garlic
Ginger to taste
Spices and Condimentsas per choice
250 ml Water
DIRECTIONS:
Roast the properly washed and cut piece vegetables for 2 to 3 minutes.
Pour water and allow to boil the vegetables till half boil stage.
Add the dal and allow to boil.
Add rice, salt, tumeric powder and cook it for some time.
Lastly add leafy vegetables, Moringa powder and cook it till all the ingredients soften.
Add fried onion, ginger and garlic to it and mix well.
Moringa Paratha
INGREDIENTS:
200 gms Wheat flour
50 gms Besan (or any other dal powder)
2 tsp Moringa powder
Salt as required
DIRECTIONS:
Add Moringa powder with wheat flour, besan and water.
Knead into a mixture and set aside for 10 minutes. Prepare rotis or parathas.
Moringa Poha
INGREDIENTS:
1 cup medium thick poha
1 chopped onion
1/2 chopped capsicum
1 chopped tomato
2 tsp lemon
1 tsp Moringa powder
1 tsp turmeric
1/2 tsp red chilli powder
Salt to taste
DIRECTIONS:
Soak the poha in water for 10 minutes. In a pan, sauté onions, capsicum and tomato, and add turmeric red chilli powder, Moringa powder, and salt. Add the soaked poha and mix all the ingredients well. Turn off the flame and add the lemon for a zing in the poha..
Moringa Dosa
INGREDIENTS:
100 gms Moringa Powder
200 gms Ponni rice
50 gms Urad dal
20 gms Sugar
50 ml oil
Salt to taste
DIRECTIONS:
Wash and soak urad dal and ponni rice in water for 3 hours.
Grind it into a fine paste. Add sugar and salt.
Mix in moringa powder with the batter. Add water if required and make the batter fine in consistency.
Heat a tawa.
Pour a ladleful of batter and rotate in circular motion to make fine crepes.
When dosa turns crispy and golden brown, roll it up and serve hot.
Moringa Kadhi
INGREDIENTS:
2 nos, drumsticks, peeled and cut in 2½ -3inch length
1 cup Moringa powder
1 cup, curd(dahi)
3 tbsp, besan(gram flour)
1/2 tsp, turmeric powder
3 cups, water
1 tsp, cumin seeds
1 sprig of curry leaves
1 tsp, ginger, grated/paste
1 tsp, garlic paste
1 tsp, green chili paste( you may add more for spicy palate)
1½ tsp, saunf (fennel) powder
Generous pinch of hing(asafetida)
2 tbsp, oil
1 tsp, sugar
Salt as per taste
For tempering:
1 tsp, mustard seeds
1/2 tsp fennel seeds(saunf)
Few curry leaves
4 whole dry red chilies( broken into 2)
2 tbsp oil
DIRECTIONS:
Combine together curd, water, gram flour(besan) and ½ tsp turmeric powder(haldi). Whisk well or blend it in a blender to a pulse to make a smooth lump free mixture. Keep it aside.
In a heavy bottom pan, heat oil. Add cumin seeds and curry leaves. Allow it to crackle.
Add hing (asafoetida). Add drum sticks and the powder and sauté for 2 to 3 mins.
Add ginger, green chili paste, fennel powder, garlic paste. Saute very well.
Cover and cook for 2 to 3 mins.
Reduce the heat to low. Add the blended curd mixture stirring continuously to avoid curdling.
Add salt and 1 tsp sugar. Allow it to boil. Keep stirring.
Once it starts boiling, cover and simmer for 15 to 20 mins or till the drumsticks are well cooked.
Adjust the consistency and seasoning of the kadhi as per your requirement.
Cook for another 3 to 4 mins.
For tempering:
Heat oil in small pan. Add mustard, allow it to crackle
Add fennel seeds and curry leaves, fry for few seconds
Add broken red chilies, fry for another few seconds.
Pour this tempering immediately over the prepared kadhi and cover.
Moringa Coriander Chutney
INGREDIENTS:
1 cup chopped coriander
1 heaped tsp Moringa Powder
1/2 inch chopped ginger
1 green chilli – chopped
2 tsp lemon juice
1/2 tsp cumin powder
Salt to taste
DIRECTIONS:
Put all the ingredients in a blender and blend till smooth. Check the seasoning and add salt or lemon if required.
Moringa Aam Panna
INGREDIENTS:
1 large or 2 medium sized raw mangoes
2-3 cardamoms, crushed or powdered
4-5 black pepper, crushed or powdered
2 tsp black salt
1 tsp Moringa powder
Powdered jiggery or sugar, twice the amount of mango pulp
DIRECTIONS:
Steam the raw mangoes in a pressure cooker for 3-4 whistles till they are soft and pulpy. Blend the mango pulp with all the ingredients till smooth. Store it in an airtight jar and add 1tbsp of the preserve to water while serving.
Moringa Paneer Sandwich
INGREDIENTS:
1 cup chopped paneer cubes
2 slices of bread
1 chopped onion
1 tsp Moringa powder
1 tsp turmeric
1/2 tsp red chilli powder
Salt to taste
DIRECTIONS:
On a pan, sauté the onions and add paneer, Moringa powder, turmeric, red chilli powder, and salt. Add this mixture on a slice of bread, top it up with another slice and toast the sandwich.
Moringa Chana Chaat
INGREDIENTS:
1 cup boiled white chana
1 chopped onion
1 chopped tomato
1 tsp Moringa powder
1 tsp turmeric
1/2 tsp red chilli powder
Salt to taste
2 tsp lemon
DIRECTIONS:
In a bowl, mix all the ingredients thoroughly and add more lemon if required. Savour a tangy chaat with a healthy twist.
Moringa Noodles
INGREDIENTS:
1 packet noodles
1 thinly sliced onion
1 thinly sliced carrot
1 thinly sliced capsicum
1 thinly sliced tomato
1 tbsp vinegar
1 tbsp soya sauce
1 tsp Moringa powder
Salt to taste
DIRECTIONS:
Stir fry all the vegetables and add boiled noodles to the wok. Add the vinegar, soya sauce, Moringa powder, and salt. Mix it thoroughly before serving.
