Tuesday, January 21, 2020

Mixed Sprout Salad

If you’re going to eat a salad today, it should definitely be this salad. It’s the perfect quick fix salad that’s almost no-cook and comes together in minutes. This simple yet and filling healthy sprout salad is super easy to make, full of nutrition, and loaded with veggies. . Choose whatever vegetables you have on hand. Have some fresh tomatoes, sweet corn, refreshing cucumbers, all your favourite herbs, toss it all together, and done. Allow the flavours to mingle for a couple of hours. Perfect for meal prepped lunches, a side salad, or a light dinner. Enjoy mix sprouts salad that is bursting with flavor!

Mixed Sprout Salad
Green gram sprouted -1/2 cup
 Bengal gram sprouted- 1/2 cup
 Chickpeas (kabuli chana) sprouted-1/4 cup
Chopped Onions-1 cup
Cucumber (peeled and cubed)- 1 cup
Tomatoes (chopped and without pulp)- 1 cup
Capcicum-1/2 cup
Corn kernels- 1/2 cup
Pomegranate- 1/2 cup
Chopped Cilantro-3 tbsp
Lemon Juice-1 tbsp
Chopped Green Chilies-2 tsp
Cumin powder-1 tsp
Pepper powder- 1 tsp
 Salt to taste
1.Heat one cup of water in a pan, add sprouted moong, chana and kabuli chana and cook on medium heat for two minutes. Remove and drain excess water. And to cool for about half an hour.
2.In a large mixing bowl add all the sprouts, onion, cucumber, sweet corn, capsicum and tomatoes and toss them lightly. Add lemon juice, green chillies, salt and pepper powder
3.Mix well and serve garnished with coriander leaves. And enjoy the salad with every bite you will feel the flavours exploding in your mouth.

*Many people can’t digest raw sprouts and avoid eating them. But you can steam/boil these sprouts and add it to your salad.

Coconut Ginger Carrot Soup

 Coconut Ginger Carrot Soup
This incredible Coconut Ginger Carrot Soup is a very healthy and nutritious soup and so easy to make and it is slightly sweet and perfectly spiced flavour. If you love flavours like coconut and ginger, you’re going to love this filling. It is perfect for lunch or dinner.

Carrot diced- 2 cup.
Ginger finely chopped - 1 tablespoon
Chopped onions- ½ cup
Thick coconut milk-    1/2 cup
Garlic cloves-3
Water/Vegetable stock- 2cups
Salt and pepper to taste
Butter or olive oil-1 tbsp
Some fresh herb like parsley, coriander, mint, dill leaves or thyme for garnish
1. Heat oil in a saucepan. Add the chopped onions and saute till the onions soften and turn translucent.
2. Add the chopped ginger and saute till the raw aroma of ginger goes away. Then add the chopped carrots. Season with salt as per taste.
3. Mix very well and saute the carrots for a minute. Add 1 cup water and mix very well.
4. Cover the pan with its lid and simmer on a low to medium-low flame till the carrots are tender and softened.
5. Then switch off the flame when the carrots are cooked. Keep the pan aside and let the mixture become warm.
 6. Add everything in a grinder or blender jar. Add ½ cup water and grind or blend to a smooth puree and mix very well.
7. Then Pour back the puree into the saucepan and heat. Now add the coconut milk and blend the soup smooth. For a slightly thin consistency, you can add some more water.
8. Add black pepper powder at this stage and mix well. Let the soup simmer for 2 minutes.
9. Carrot Ginger Soup is ready to serve. Pour in soup bowls. Garnish with your favorite toppings