Thursday, March 7, 2013

Sprouts Salad | ಮೊಳಕೆ ಕಾಳಿನ ಕೋಸಂಬರಿ ..



How about celebrating 100 post in a healthy and easiest way ?
Yes its time for me to post #100 in my little blogspot. I would like to thank everyone for their kind support and suggestion!
I hope to expect the same encouragement and support from all of you in future also !


Ing :

Sprouted fenugreek seeds : 1/4 cup
Sprouted mung bean : 1/4 cup
Grated carrot : 1/2 cup
Grated coconut : 2 table spoon
Green chilli : 1
Salt : 1/4 tea spoon
Fresh lemon juice : 1/4 tea spoon
Coconut oil : 1/4 tea spoon
Asafoetida : A pinch
Mustard seeds : 1/8 tea spoon

Method :

* In a bowl mix together the sprouted fenugreek and sprouted mung bean,add in salt,lemon juice,grated carrot and grated coconut. Mix it well.

* In a small suate pan heat coconut oil,add in asfoetida and mustard seeds. Once mustard seeds starts popping add in sliced green chilli and switch off the flame.

* Pour in the tempering into salad,mash the green chilli and mix it very well and serve.



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Important notes :

How to make sprouted fenugreek and sprouted mung bean at home?

Sprouted fenugreek :

Wash and soak the fenugreek seeds with enough cold water for 6 hours, then drain water completely and transfer it into clean wet air tight container. Keep the air tight container in a warm place for about 12 to 15 hours for sprouting process.

Sprouted mung bean :

Wash and soak the mung bean with enough cold water for 6 hours, then drain water completely and transfer it into clean wet air tight container. Keep the air tight container in a warm place for about 12 to 15 hours for sprouting process.

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Sending this recipe to Sowmya's Event and also to HITS page.


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