Manas Manohar
sprouted khichdi
Making sprouts dishes is very easy. The time it takes is for the grains to germinate. Generally people eat sprouted grains as a salad. But while using sprouted grains, two things should always be kept in mind that how to eat them and what not to eat with them. Sprouted grains are good for health in many ways. But it is difficult for everyone to digest. People who have constipation or dyspepsia should avoid eating raw grains and vegetables. They should be eaten by boiling them lightly or by softening them in steam.
In sprouted grains, the combination of gram, moong, groundnut and wheat is good. They get a lot of nutrition. There is no need to eat roti, rice etc. with them. They also help in balancing the amount of water in the body during the summer season. Take equal quantity of these four grains and wash them and soak them overnight. Drain the water in the morning and wash once or twice more thoroughly.
Keep it wrapped in cloth. In this season the grains germinate by evening. This sequence can also be changed. Can be soaked during the day and sprouted at night. If the sprouts are to be grown, then it will have to be kept for another day. This process has to be done continuously at the interval of one day for the grains to germinate, only then you can have enough sprouts.
Sprouted cereal khichdi is very tasty and can be eaten as a meal in summer or any season. Actually, it fulfills the need and taste of both food and soup. Rice is not needed to make sprouted grain khichdi. Instead, use sabudana. To make sprouted khichdi, take one to one and a half bowls of sprouted grains and half a bowl of sago. Wash them thoroughly before making them.
Heat two spoons of ghee in a cooker. Add cumin seeds and some whole black peppercorns to it and reduce the flame to medium. Put sprouted grains and sago in it and stir once and two and a half times the quantity of grains i.e. if one cup of sprouts has been taken then add 2.5 cups of water. Add enough salt to it and cover the lid and cook for one to two whistles and open the lid only after the steam cools down.
sprouts and mango
Salads of sprouts are often made by adding spices with hung curd, curd and thick cream, in restaurants and restaurants etc. But if you try using mango with sprouts, it turns out to be a lot of fun. People who have digestive problems should avoid consuming curd or milk with raw cereals. Curd is also not considered suitable for constipation patients.
To make sprouts with mango, take two bowls of sprouts. Wash well Boil water in a pan. Add a pinch of salt to it and put the sprouts in boiled water and leave it for two to three minutes. Take care not to leave them for a long time and not to put them in boiling water. Strain the sprouts after two to three minutes and immediately put them in very cold or ice-cold water. Leave five minutes. In this way the spiciness of the sprouts will remain intact.
In the meantime, take out the pulp of two ripe mangoes and put them in the mixer and grind them coarsely after giving 2-3 blows. It is better to cut it into small pieces. Now drain the water of sprouts well. If you want, you can add chopped green chilies to it. Add half a cucumber and finely chopped coriander leaves. Along with this, add half a teaspoon of chaat masala, a pinch of black salt and a quarter teaspoon of ground black pepper. Add mango pulp and mix all the ingredients well. If you want, you can also add a handful of corn flakes. Mango sprouts are ready. If you want, you can keep it in the fridge for half an hour. It is a pleasure to eat it cold.
In the summer season, if you get something cold to eat, then the joy increases. This is a dish that can be eaten on a full stomach. As a snack and also as a meal. It can also be served as a salad if guests visit. The good thing is that even children eat it with great fervor.