MOONG SPROUTS PILAF AND ROCKET SALAD

3 Oct

MOONG SPROUTS PILAF

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This is such a simple, quick to make and healthier recipe, if you have sprouts at hand.Sprouts are one of the cheapest source of complete nourishment.They are known as the food for long-term health and wellness.

My mom started making green moong sprouts at home early in my childhood, when she read about the goodness and healthy benifits. However hard i tried, could not eat more than a tsp , it used to made me gag and i skipped trying to eat them for a while. Iam talking about eating it raw, in its natural state. After my marriage , when i had my own family to care about, started growing moong sprouts at home but always combined them in a curry , rice or if i made a salad, would add my most favourite ingredients to go along with it for camouflaging its taste. And making rice pilafs or fried rice is a hit, as it uses 2 whole cups or you can add more sprouts, and it still tastes great. 

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serves :4

cooking time:- 30 minutes

INGREDIENTS:-

  • sprouts – 2 cups
  • Basmati rice- 2 cups
  • green chillies- 4
  • onion- 1 large
  • whole garam masala
  • ginger – 1 inch piece
  • garlic – 4 cloves
  • handful of cashewnuts
  • few curry leafes
  • olive oil – 3 tsp
  • 1 large capsicum

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METHOD:-

Wash the rice and soak in water for at least half an hour. Take a large pot, heat just 1 tsp oil, add the whole garam masala ( 1 bay leaf, 1 tsp black cumin, 4 cloves, 2 brown cardamoms, 4 green cardamoms,cinnamon). After they have spulttered filling your kitchen with a nice aroma, add the drained rice and fry for a minute. Add the water( two cups of water to 1 cup of rice) along with salt and cook. Keep aside the cooked rice.

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Take a pan, heat the remaining 2 tsp oil, add the cashewnuts after they are browned add finely chopped ginger and garlic, after a few seconds,add the sliced onion, few curry leaves and green chilies. Add the sprouts and fry on a slow flame for 4 minutes. Now add the capsicum pieces and fry gently for a few more minutes, till the veggies are cooked. Mix in the cooked rice and saute gently, mixing up everything. Serve hot along with a spicy non-veg side dish of your choice. And dont forget a hearty salad to go along with it.

ROCKET SALAD

WITH

SWEET CORN, SPROUTS, POMEGRANATE

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Arugula, also known as salad or garden rocket, is a nutritious green-leafy vegetable of Mediterranean origin. Young, tender leaves feature sweet, nutty, flavor and less peppery taste in contrast to strong, spicy flavor of mature greens.

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Arugula is a detoxifying, cancer-fighting superfood with high levels of chlorophyll which can help to prevent DNA and liver damage from aflatoxins . Arugula promotes bone health. It contains eight times more calcium than iceberg lettuce as well as vitamin K, which is important for the absorption of calcium into the bones and teeth. Eating arugula can protect the aging brain and cognitive decline. Arugula is high in most of the B vitamins but contains especially high amounts of folate. photo and information source chateline.com

 INGREDIENTS:-             

  • 4 cups rocket greens
  • 2 cups sweet corn kernels
  • 1 cup sprouts
  • 1 cup pomegranate airils
  • A pinch of sea salt,
  • 1 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • fresh pepper to taste

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METHOD:-

  Wash arugula and chop in half if leaves are long. Mix in sweet corn kernels, sprouts,pomegranate airils and layer on top of arugula.
  Combine lemon juice, oil, salt and pepper in a small bowl until well mixed. Pour dressing over salad, top with garnishes of walnuts or pine nuts and serve.

you may also like SPROUTS CHICKEN GRAVY , SPROUTS TIKKI , BULGAR WHEAT SALAD

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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