After the doctors discovered some precious stones in my friend’s kidney I was forced to think about my own eating habbits. I dont want my body to start producing stones. This was the time for last 4 years experience of cooking to be reused.
So after discussing some design issues and looking for the names of countries that start with U I decided to blog something about my breakfast which for last 3-4 months have seen many changes.
In the month of March my breakfast was Corn Flakes with milk. Not so yummy but good breakfast. Only problem. It involved sugar and milk. I can drink shakes but milk. in my niece’ words, “EEEWWWWWW”
Anyhow. Then I discovered that the large cubicle obejct in my kithcen was infact a fridge and I stocked my fav fruit jam and Amul butter. Now this is my recipie of brekfast. Apply butter on one slice and jam on 2nd slice and join these and grill it. The heat will melt butter and jam will also get some heat. The crisp sandwitch if made correctly tastes wow.
Then I found one day that I can also make Paneer or Cheese Sandwitch. Stuff the bread with paneer. Grill it.
Kool.
Then in between I was enjoying Paranthaas. I am gonna put an authorative post on Paranthas. Now a days am eating sprouts in breakfast.
Sprouts are good for health.
Easy to prepare.
Look at this foto
This is a box made of VIRGIN (WOW
) foodgrade plastic which was intended to be used as box fo my Utterly Butterly Delecious Amul butter brick. This stock consists green soy or Mung/Moong dal and Chickpea or Kaale Chane.
The process of sprouting is too easy
Visit this hyperlink -> http://en.wikipedia.org/wiki/Sprouting#How_to_sprout
Or read following (Straight from Wikipedia)
How to sprout
The main requirements for successful sprouting are moisture, warmth, and (in most cases) some indirect sunlight. Provided a few guidelines are followed, it is remarkably easy to obtain good results requiring very little time, effort or space. Initially a small handful of seeds should be run under a tap, then left at room temperature (between 13 and 21 degrees Celsius) in the sprouting vessel. Although a number of items can be utilized for this task ranging from a jam jar with a piece of net curtain secured over its rim by an elastic band to specially designed ‘tiered’ sprouters, it is highly important that the vessel is free draining, for waterlogged sprouts will quickly rot. The seeds will soon swell, and within a day or two begin germination. They should then be rinsed at least twice a day, possibly even three or four times in hot weather or they may quickly sour. After around four to five days they will have grown to around two or three inches in length and will be suitable for use. If left much longer they will begin to develop leaves and can become bitter tasting, although the growth process can be halted by placing them in the fridge until needed.
Although sprouting of mung beans is generally successful once a routine has been developed, it is not uncommon for beginners to experience failures, although these are often due to the following causes which can be easily remedied once recognized;
- Seeds being allowed to dry out
- Seeds being waterlogged
- Temperature too high or too low
- Insufficient rinsing
- Dirty equipment
Mung beans can be sprouted either in light or dark conditions, eg, an airing cupboard. Those sprouted in the dark (as in the case of the shop-bought Chinese Bean Sprouts) will be crisper in texture and whiter, but have less nutritional content. Growing in full sunlight however should be avoided as this may cause the beans to overheat or dry out. Subjecting the sprouts to pressure, for example, by placing a weight on top of them in their sprouting container, will result in larger, crunchier sprouts similar to those sold in Chinese groceries.
Sprouts purchased in supermarkets tend to be mung or alfalfa cultures.
Now how to consume. Many ways.
- Simply add a dash of lime juice and salt.
- Heat some oil, just half a table spoon in a pan. Put a teaspoon of cumin/jeera/zeera seeds and as soon as the seeds start popping up add grounded red chilli powder. Add sprouts. Slat to taste. Mix well. Cover the pan with lid. Cook for 1-2 minutes on slow flame. Remove the lid and sprinkle some Garam Masala. Cover for one minute and after that one minute…eat them.
- Finely chop tomatoes and green chillies. Mix with sprouts. Sprinkle Sodium Chloride(NaCl) or common salt and black pepper. Add a dash of lime juice. Garnish with coriander leaves.
The nutritional value of sprouts is much higher than normal pulses. As sprouts are not cooked on higher temprature they retain the vitamins, minerals, fats and watever the dieticians call them. I just like sprouts bit fried. My mom used to make sprouts and use them while cooking vegetables like Bottle Gourd/Ghiya.
I am planning to punch in my experience with Paranthaas. Yummyy.
