HOW TO MAKE GREEN GRAM SPROUTS( MULAPPICHA CHERUPAYAR) AT HOME AND SPROUTED GREEN GRAM THORAN

Green gram is called as ‘nutritional powerhouse’. It is a high source of protein. They are also rich in fiber, which helps in digestion and absorption of food. They also play a vital role in cholesterol metabolism, thus helps in reducing blood cholesterol level. As compared to whole green gram, the carbohydrate  and fat content in sprouted beans is much less. This coupled with low sugar content make it a diabetic friendly and highly recommended for people who want to become thin

Isn’t that enough to include this cute little thing in our diet. Lets make fresh been sprouts and try out delicious nutritious dishes..
Information source : http://www.buzzle.com/articles/mung-beans-nutritional-value.html

HOW TO MAKE GREEN GRAM SPROUTS

1. Wash green gram. Add enough water. Water level should be little above that of bean.Let It soak overnight or minimum of 7 hours.
2. After the mentioned time drain the water by keeping it in a strainer.
3. When the water is completely drained, it can be either kept in the strainer itself or transfer it into another vessel. Close it. Keep it undisturbed for 10-12 hours. Our work is over.

You can see beautiful thread like structures emerging out of it..Yes it is sprouted. It will stay intact for 1 week when refrigerated..

 

SPROUTED GREEN GRAM THORAN

1.      Sprouted green gram-2 cups

2.      Grated cocont-3tbsp

3.      Onion-half of one, chopped

4.      Green chilly-1 no, chopped

5.      Dry red chilly-1no

6.      Mustard seeds-less than ¼ tsp

7.      Oil-1tbsp

8.      Salt

Method of preparation

1.      Boil around 3 cups of water in vessel. Cook the green gram in it for 2 to 3 minutes.

2.      Drain the water completely.

3.      Heat oil in a pan ,splutter mustard seeds. Add dry red chilly .when it changes its color add onion ,green chilly and salt. Sauté for 5minute.

4.      Add green gram and coconut. Mix well .Cover the pan and cook for a minute.

Enjoy with rice,puttu or chappathi..

 

 Sending this to THE BIG SWEET TOOTH, GHAR KA KHANA , THOU SHALT COOK

AN AWARD-BEAUTIFUL ONSET OF A MONTH

 

 I would like to share this happy moment with you my fellow bloggers and friends that my dish dal kichdi has won the best recipe award in the Event Cook like celebrity chef hosted by  wonderful food blogger Amy of Food corner..

I am expressing my heartfelt gratitude to Amy for selecting my dish and to my family, fellow bloggers and friends for their support and encouragement.

 Hearty congrats to all other winners

BREAD CARAMEL PUDDING

Ingredients

1.      Bread-5 slices

2.      Milk-1 glass

3.      Sugar-5tbsp

4.      Vanilla essence-1/2 tsp

For caramel syrup

·         Sugar-2tbsp

·         Water-1tbsp

Method of preparation

1.      Tear the bread into pieces. Add milk. Let the bread soak for 5minutes.

2.      Add sugar, vanilla essence and milk to the soaked bread. Mash well either with the help of mixer grinder or simply crushing with a ladle.

3.      For caramel syrup –heat a pan. When the pan is really hot, reduce the flame. Add the sugar. When it completely melts and turned brown, add water. Stir it continuously until the melted sugar combines with the water and turns medium thick brown syrup.

4.      Add this syrup into a dish in which the pudding has to be cooked. Gently rotate the vessel in order to cover the sugar syrup all over the sides .

5.      Transfer bread mixture to it. Cover with a aluminum foil. Make small holes over the foil with the help of a fork to let the steam escapes while cooking. Keep this in a steamer or idli cooker and cook for 25 minutes.

6.      Let it cooled down completely. Transfer it into a refrigerator .When it is cool enough to be served, invert the pudding on to a serving plate and cut into desired shape and serve.

  

BEEF PALAK KURUMA

Ingredients

1.      Beef-250gm,cleaned and cut into small pieces

2.      Onion-1no,sliced

3.      Green chilly-2nos,cut into thin round pieces

4.      Tomato-2nos,chopped

5.      Oil-3tbsp

6.      Water-2cups

7.      Salt

8.      Garam masala-1 ½ tsp

9.      Palak-1bunch

For grinding

Set -1

10.  Garlic-10pods

11.  Ginger-1” inch piece

12.  Meat masala-2tsp

13.  Chilly powder-1tsp

14.  Pepper powder-1tsp

15.  Turmeric powder-3/4tsp

16.  Perumjeerakom(saunf)-1tsp

17.  Coriander powder-1 ½ tsp

Set-2

18.  Kuskus-3/4tbsp

19.  Cashew nuts-5nos(optional)

20.  Grated coconut-1tbsp

Method of preparation

1.      Cook beef by adding salt and 2 cups of water.

2.      Soak kuskus and cashew in little water for 10 minutes. Then grind it along with coconut into fine paste.

3.      Grind ingredients listed under Set -1(10-17) into smooth paste by adding 2tbsp of water.

4.      Clean the palak leaves and dip in hot water for 3 or 4 minutes. Grind it without adding any water. This is the palak puree

5.      Heat oil in pan sauté onion and green chilly. When onion turns soft add chopped tomatoes. Cook until it melts.

6.      Add ground masala paste (set -1).Stir until raw smell disappears. Add cooked beef along with the gravy. When it boils add coconut- cashew paste(set-2). Now the curry will get thick. If requires add little more water.

7.      Add palak puree into the prepared curry. Mix well. Let it boil for 2 minutes. Lastly add garam masala.Give a nice stir.

Serve this delicious kuruma with appam,chappathi or bread…

sending this to an event hosted by FOOD CORNER