Skip to main content

sprouts for healthy life.....

By
Benefits of sprouts are immense and intangible.

Protein intake is essential to one's metabolism. Pulses, rich in nutritional properties are known for their protein rich qualities. And when a pulse is sprouted, it becomes even a healthier source of more protein and more nutritive elements that are considered good for a sound metabolic process.

Here's how you can think of using sprouts in your daily cooking.......
Sprouted legumes as vegetables

Instead of cooking a plane dal, sprouted pulses such as sprouted beans, sprouted chana, sprouted moong et al can be cooked like vegetables with a tadka and a dash of garlic. A healthy recipe, for sure.


Sprout salads

A heady mix of sprouted legumes, either cooked or raw can be used to make salad of your choice prepared in a salad oil. The texture and taste of sprouted salad is very different and interesting. It is healthy too.
Sprouts soup:
sprouts mix can be used in soups as vegtables or to give fullness if you are in diet.
Sprouts porridge:
Dry the sprouts from grains and make them powder and you can make porridge either with millk and sugar or with buttermilk and salt. choice is yours.... this porridge is too good if you take as a breakfast as it gives filling and complete energy.


How to sprout at home
Most vegetable vendors and super markets stock up sprouts. You can either pick these from these outlets or can even make sprouts at home. For sprouting, you need to soak the legume overnight. Rinse the water off. Now put the legume in a sprouter and wait till it sprouts. Don't leave too much water in the sprouter. Put water enough to keep the legume moist so that the sprouting process take off.

 Munch sprouts in between your meal time as salads or snacks to maintain a healthy life.......happy sprouting......!!!!!!

Comments

Post a Comment

Popular posts from this blog

KNOW MORE ABOUT PANEER.....

By
PANEER I think most of them like the softy yummy paneer. I always like to try something yummy and highly protein n calcium i think of keeping my hand in paneer. So thought of giving you all details regarding paneer and searched and studied in web, lot of blogs, and ofcourse my UG (Nutrition Food Service Management and Dietetics)books too....😃 How paneer is made? A vegetarian delight, paneer also known as cottage cheese is a soft, white, crumbly cheese which is used widely in continental, oriental and Indian cuisines. It's simple, fresh versatile flavour makes it a delicious addition to any recipe. Paneer can be made at home by boiling whole milk. An ingredient with acidic properties is added to coagulate the milk. The whey water formed is either discarded or used in various preparations and the cheese is harvested. This cheese is called chenna. The chenna is then pressed to form a block of cheese. This cheese block is called paneer. Paneer is a fresh cheese and is never a...
Post a Comment
Read more

beetroot hummus

By
BEETROOT HUMMUS What makes beetroot hummus an absolute favourite in parties is the bright and peppy pink colour, besides the lip-smacking flavour of course. Top it with fresh herbs for some zing. Ingredients 2 cups of chickpeas, boiled 1 beetroot, peeled 4-5 garlic cloves ¼ cup of olive oil, plus extra for topping 1 tsp of sesame seeds 1 Tbsp of curd 1 tsp of cumin powder 2 Tbsp of lemon juice Salt to taste coriander leaves to garnish Method Oil and roast the beetroot on the stove or in an oven for 10 minutes. Let it cool. Then chop it into smaller pieces. In a pan, roast the sesame seeds until aromatic. Allow to cool and then ground into a powder. In a food processer or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry. Add the beetroot, sesame powder, curd, olive oil, cumin powder and salt, and blend again until smooth. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish wi...
Post a Comment
Read more

INDIAN basic gravies

By
basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai. The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm coriander 50 gm capsicum 100 gm ginger garlic paste 20 gm kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm red chili powder 5 gm turmeric powder 2 gm coriander powder 10 gm salt 20 gm kasoori methi powder 5 gm sugar 5 gm METHOD Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic past...
Post a Comment
Read more