MORE ON GREEN GRAM SPROUTS

Green Gram Sprouts : Some More recipes

Delicious Sprout Vada: 

Ingredients 

• Green gram sprout - 1 cup
• Red chilli - 2 or 3
• Hing(asafoetida powder) - 1/2 teaspoon
• Salt - as required
• Curry leaves(kadi pattha) - few
• Coriander leaves - few
• Cooking oil - for frying
• Cut onion - 1 small cup
• Gram flour(basen) - for binding 3 or 4 teaspoon

Method 

1. Grind sprout, red chilli, hing and salt coarsely - no need to add water.
2. Add 2 to 3 teaspoon of basen flour to the ground mixture and stir well.
3. Add cut onion, curry leaves and coriander leaves to the mixture.
4. Make out of the mixture vada shaped pieces
5. Fry the vadas in oil till they become brown.
6. Serve hot with any chutney or with sauce.

An Easy,Healthy, Sprout and Fruit Chat

Ingredients 

• A selection of fruits like pine apple, apple, orange , pomegranate, grapes.
• Green gram sprout 1 small cup
• Sliced cucumber 1 small cup
• Chat masala 1/2 teaspoon
• Pepper powder 1/2 teaspoon
• Sugar (optional) 1/2 teaspoon
• Kala Namak (black salt) 1/2 teaspoon
• Juice of 1/2 lemon
• Fresh cream (optional) 1 small cup

Method 

• Wash and cut fruits into small pieces. Pomegranate pearls are to be separated from the membrane. Orange and pine apple are to be peeled and sliced.
• Microwave the sprouts for 2 minutes to give softness to equal the texture of fruits.
• Take a serving bowl and place all the cut pieces of fruits, cucumber and sprout in it
• Mix the contents
• Add chat masala, kala namak(black salt),sugar(optional) and pepper powder
• Mix the contents well
• Add lemon juice
• Again mix the contents well
• For enhancing the taste, add fresh cream

The salad can also be served along with lunch and/or dinner.Roughly you can take 1/2 fruit of orange,apple and pomegranate and 4 bite bits of pine apple per person

Quick Meal with Sprouts, Cabbage and Peas:

You can mix sprouted green gram with a combination of vegetables. This way sprouts become palatable.
Ingredients 

• 1 cup of Sprouts
• 1 cup of Cabbage and Green Peas
• 1 or 2 Onions
• 1 Tomato
• 3 Garlic Flakes
• 1 tsp Jeera (Cumin Seeds)
• 1 tsp Shahjeera (Caraway Seeds)
• 3 or 4 Red Chillies
• Coriander Leaves
• Salt to taste
• 1 tsp oil

Preparing the Masala Paste 
Grind raw Tomato, Onion, Garlic Flakes, Jeera, Red Chillies and coriander leaves into a fine paste in a mixer.
Preparation Method 

1. Microwave the sprouts for 3 minutes.
2. When the sprouts get partially cooked, add cabbage and peas to it.
3. Allow the sprouts, cabbage and peas to get cooked for about 5 minutes till they become soft. Keep this aside.
4. Pour 1 tsp oil in a cooking vessel, put shahjeera and allow it to splutter in it.
5. Add cut onions and fry them till they become soft.
6. Add the masala paste and saute till you get a nice aroma.
7. Then add the cooked sprouts, cabbage and peas.
8. Add some more salt if required
9. Garnish with coriander leaves and serve hot.

Drive Diabetes away with Sprouts:

Sprouted Cereals has always been one of the top foods to loose weight because they are rich in protein and fiber and above all they fill your stomach quite well.
Did you know that Sprouted Cereals is the best natural medicine to control excessive blood sugar too?
Try eating sprouted cereals three times a day and notice the miraculous effect in 7 days.
Making sprouts is very easy and inexpensive.
You can make sprouted cereals out of green gram, Chick Peas, Horse Gram and Fenugreek Seeds.
Quick Steps to Making Sprouts

1. Soak the desired cereal for 8 hours in water.
2. Drain the water using a drainer sieve and retain the drained cereal in the sieve overnight
3. Next day you notice the sprouted cereals.

Note: Some cereals like Chick Peas will take more time to sprout after draining of the water.
Preserving Spouted Cereals
As it is very easy to make sprouts, instead of soaking huge quantities at a time, small quantities of 250 gm can be soaked once in three days so that you do not fall short of sprouts any time.
Make sure you keep the sprouted cereals in an air tight container and keep it in the fridge.