A sprout salad is very good healthy recipe for controlling diabetes. A salad like green gram sprouts salad is a refreshing and healthy salad loaded with nutrients.
Ingredients
Sprouted and Boiled Green Gram - 1 1/2 Cup
Cabbage - 1/2 Cup (finely chopped)
Cucumber - 1/2 Cup (finely sliced)
Pomegranate seeds - 1/2 Cup
Carrot - 1/2 Cup (grated)
Tomatoes - 1/2 Cup (finely chopped)
Coriander leaves - 1 Tablespoon (finely chopped)
Lemon Juice - 2 Teaspoons
Onions - 1/4 Cup (finely chopped)
Green Chili Paste - 1/2 Teaspoon
Chat Masala Powder - 1/2 Teaspoon (optional)
Black Pepper Powder - 1/2 Teaspoon
Salt as per taste
Directions
In a bowl, add 1 1/2 cup of sprouted and boiled green gram, 1/2 2. cup of finely chopped cabbage, 1/2 cup of finely sliced cucumber, 1/2 cup of grated carrots, 1/2 cup of finely chopped tomatoes, 1/2 cup of pomegranate seeds, 1/4 cup of finely chopped onions, a tablespoon of finely chopped coriander leaves, 2 teaspoons of lemon juice, 1/2 teaspoon of green chili paste, 1/2 teaspoon of chat masala powder which is optional, 1/2 teaspoon of black pepper powder and lastly add salt as per taste.
Mix them all well.
Sprouted green gram salad is ready to serve.
Enjoy this snack in evening time or breakfast time as you wish.
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Making sprouts is easier and better instead of buying it ready-made. Below is a simple step by step instructions on how to make green gram sprouts. Grams are used in our everyday food. From these we get proteins, vitamins and carbohydrate. If gram sprout, then more vitamin C is produced which is extremely necessary for a good health.
Ingredients
Whole Green gram as required
Directions
Add washed green gram in a bowl
Soak them for about 4 to 5 hours by adding water till the bowl is full.
After 5 hours, the green gram will become little fat.
Strain the water out using a strainer.
The next step is to sprout them.
Use a rice pan like and a muslim cloth.
Place the muslin cloth on top of the pan and add the soaked green gram to the muslin cloth
Take the edges of the muslin cloth and hold it very tightly for extra water to come out.
Tie a tight knot and throw out the extra waste water from the pan.
Keep the green gram back in the pan and close the lid.
Leave it in a warm place such as kitchen cabinet.
Leave it over night as it needs a lots of darkness & warmness for the green gram to sprout.
The next day morning when you open the muslim cloth, the green gram would have sprouted.
You can follow the same procedure with other grams as well such as bengal gram, whole brown gram, soya bean and some other grams.
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Cooking rice is the basic cooking in any asian cooking.
Ingredients
Rice - 500g
Salt as per taste
Water as required
Direction/Method
A good quality of rice which is meant only for cooking is required. Don’t buy rice which is used to make dosa and idli batter as it is not a good type of rice to cook.
Take one big cup of Basmati rice as it gives a very good taste and it is sufficient for a family of 4 and for one time meal.
It is very important that rice is washed before it is cooked, to remove any starch or dust on the rice. Add water and wash it with hands.
Drain of the water.
Do it for couple of times until the rice is washed completely.
Before the rice is cooked, it is good to soak them in the water. If they are soaked for at least 20-30 minutes then the rice will be cooked evenly and it will be nice & soft.
In the meantime, boil the water in a cooking pan. Add 4 cups of water for 1 cup of rice.
After 20 minutes, drain-off the water from the rice
When the water is hot enough, add soaked rice into pan and mix it well.
Add 1.5 teaspoons of salt and mix them well.
Close the lid half-way and keep cooking for 4 to 5 minutes. If you see the starch, floating on top, remove it.
Cook the rice for about 90% and the way to check if it is cooked or not is to just take a rice grain and press it, it will be soft and easily break off. This means the rice is cooked for about 90%.
Strain the rice and ensure to strain the water as much as possible.
Next add the rice back into the cooking pan and spread the rice across all corners of the pan.
Close the lid and this time, we will cook another 10%. One or two minutes of cooking is good enough.
If the rice has cooked, take out the serving plate and you can serve it with curries, sambar, rasam or anything that you like to have with.
Chettinad Egg Curry is a flavorful and tasty egg curry. It is a spicy south India style of egg curry and a very popular cuisine of TamilNadu. It is a nice and spicy combination with almost anything like plain rice, jeera rice, chapathi, appam and even with a biryani.
Ingredients
Egg Boiled - 4
Onions - 1/2 Cup (Finely Chopped)
Curry Leaves - 1 Spring
Ginger Garlic Paste - 1 Teaspoon
Poppy Seeds - 1 Teaspoon
Garam Masala Powder - 1/2 Teaspoon
Red Chili Powder - 2 Teaspoons
Coriander Powder - 1 Teaspoon
Black PepperCorns - Few
Cumin Seeds - 1/4 Teaspoon
Turmeric Powder - A pinch
Mustard seeds - Few
Bay leaf - 1 to 2
Green Chilies - 2 (slit into half)
Tomato Puree - 1/2 cup
Salt as per taste
Cooking Oil
Ingredients that needs to be blend
Grated Coconut - 1/4 cup
Cumin Seeds - 1/2 Teaspoon
Fennel Seeds - 1/2 Teaspoon
Onion - 1 Big (Roughly Sliced)
Coriander Leaves - Few chopped (For garnishing)
Directions
Add 1 teaspoon of cooking oil in a wok.
Add 1 big onion which has been roughly sliced, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of fennel seeds, 1 teaspoon of poppy seeds and sauté them until the onions become golden brown in color. Adding poppy seeds is optional. But adding it gives a nice flavor and taste.
When they are golden brown in color, add 1/4 cup of grated coconut and mix them well.
Turn off the flame and allow them to cool for some time.
When they are not hot enough, blend them together to make a fine paste.
When the paste is ready, keep it aside.
Next fry the eggs with a little oil in the wok.
In the same wok, add a little bit of oil.
When the oil is little hot, make a small cut on four sides of the boiled eggs so that they can absorb the masala, and then add the boiled eggs into the wok.
Keep rolling the eggs as they will start getting blisters on the surface.
Add a pinch of turmeric powder, a pinch of red chili powder and a little bit of salt.
Fry them for a minute or two on a low flame and again keep rolling the eggs
When the eggs are fried enough, transfer them to a plate.
Next, prepare the curry.
In the same wok, add cooking oil.
When the oil is hot enough, add few mustard seeds, add few black peppercorns, 1/4 teaspoon of cumin seeds, and 1 or 2 bay leaves. Mix them well.
Add 1/2 cup of finely chopped onions and sauté them till they become gold in color. I recommend small onions for chettinad egg curry because they give good taste.
Add 1 teaspoon of ginger garlic paste, 2 green chilies which have been slit into half, a spring of curry leaves and sauté them till the raw smell of ginger & garlic is gone.
Mix them well and sauté them for two minutes.
Add 2 teaspoons of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon garam masala powder, add a pinch of turmeric powder and mix them well.
Sauté them all for two minutes until the raw smell of spices are gone.
Add tomato puree, add salt as per taste and mix them well.
Keep mixing and sauté them until the oil separates out.
When you start seeing the oil in the corner, add the paste that we prepared earlier.
Mix them well.
Add little water as required and give them a good mix. You can adjust the consistency of the curry either thick or thin.
Now close the lid and cook for at least 5 minutes on a low flame.
Again when you see the oil in the corner, open the lid and add the roasted boiled eggs.
Give them a very good mix.
For garnishing, add few chopped coriander leaves.
The chettinad egg curry is ready.
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