Re: Indian Sprout Cookbook arrived/recipes

[Guest guest]

Thanks for this, n. I lived in India for a couple of years and have 2

recipes I really love. When I first started sprouting in the last couple of

weeks, I started thinking of how I might incorporate sprouts in places where

grains and beans were used.

I just ordered the Dalal book from Amazon - looks good. Still looking for a

good dosa recipe, LOL.

Pam

>

> Cooking with Sprouts by Tara Dalal arrived yesterday and being snowed/iced in,

I had the opportunity to take a look at it.It is a small paperback, published in

Mumbai, India that I paid $7 for on Amazon.I am a fan of regional Indian

cooking, so this was very intriguing to me--sprouts and Indian food!I thought it

might be of interest to the group to see a sampling of what Indian cooks do with

sprouts. Plus, if you are a fan of Indian and/or spicy foods, these might appeal

to you.

> Here are two sample recipes-one that incorporates Mung bean sprouts and

fenugreek leaves. I would substitute fenugreek sprouts, but I think I did see

fenugreek leaves at the Indian Market recently. The recipes also incorporates

tumeric and other spices. I would feel free to omit and substitute as you need

or like to. I personally like hot and spicy food so this one works for me as

is.The other uses Kidney Bean sprouts and spinach.

> Sprout Turnovers1 cup mung bean sprouts1/4 cup fenugreek leaves 1/4 cup finely

chopped spinach2 Tbsp grated carrots2 Tbsp besan flour (which is chickpea

flour--substitute regular flour if you don't have it)2 tsp finely chopped green

chilies1 tsp finely chopped ginger1/4 tsp cumin seeds1/2 tsp tumeric powder1 tsp

oilsalt to tasteoil for cooking

> 1. Combine the sprouts and 1/2 cup of water and blend in a mixer until

smooth2. Add all of the remaining ingredients and 1/4 cup of water and mix

well.3. Heat a nonstick pan, add a little oil for frying and pour a ladle-full

of batter to make a 6 " diameter circle in the pan. Cook until golden brown on

both sides.should yield about 6 sprout pancakes.I'd want to serve this with some

kind of chutney.

> Here is another recipe I might try:

> Sprouted Kidney Beans (Rajma) and Spinach (Palak) Stir Fry2 tsp oil1 tbsp

finely chopped garlic2 tsp ginger-green chili paste (just take a tsp of ginger

and one of a green chili and make into a paste)2 1/2 cups cooked Rajma sprouts

(she recommends pressure cooking-I'd steam or saute)1 cup sliced tomatoes2 tsp

dry mango powder (amchur)--you can substitute a little lemon juicesalt to taste.

> Heat the oil in a wok or Indian kadhai (Indian Wok), add garlic, ginger-green

chili paste and spinach, and stir-fry over a high flame for 3-4 minutes,

stirring continuously. Add the rajma sprouts, tomatoes, mango powder or lemon

juice, and salt, toss well, and stir-fry for another 3-4 minutes.Serve in a wrap

or chapati. ( I would eat it with rice too ).

>

> n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

>

> Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

> Carson

>

>

[Guest guest]

I just ordered some fenugreek sprouting seeds from Amazon. I was wondering what

amount to soak and chew daily for blood sugar issues. I watched part of a video

on growing fenugreek sprouts and the Guy said eating them makes him feel like

Popeye on spinach. If the seeds get frozen before I get them in the house, will

they still work?

Ann.

>Thanks for this, n. I lived in India for a couple of years and have 2

recipes I really love. When I first started sprouting in the last couple of

weeks, I started thinking of how I might incorporate sprouts in places where

grains and beans were used.

>I just ordered the Dalal book from Amazon - looks good. Still looking for a

good dosa recipe, LOL.

>

>Pam

>

>

>

>

>

>

>>

>> Cooking with Sprouts by Tara Dalal arrived yesterday and being snowed/iced

in, I had the opportunity to take a look at it.It is a small paperback,

published in Mumbai, India that I paid $7 for on Amazon.I am a fan of regional

Indian cooking, so this was very intriguing to me--sprouts and Indian food!I

thought it might be of interest to the group to see a sampling of what Indian

cooks do with sprouts. Plus, if you are a fan of Indian and/or spicy foods,

these might appeal to you.

>> Here are two sample recipes-one that incorporates Mung bean sprouts and

fenugreek leaves. I would substitute fenugreek sprouts, but I think I did see

fenugreek leaves at the Indian Market recently. The recipes also incorporates

tumeric and other spices. I would feel free to omit and substitute as you need

or like to. I personally like hot and spicy food so this one works for me as

is.The other uses Kidney Bean sprouts and spinach.

>> Sprout Turnovers1 cup mung bean sprouts1/4 cup fenugreek leaves 1/4 cup

finely chopped spinach2 Tbsp grated carrots2 Tbsp besan flour (which is chickpea

flour--substitute regular flour if you don't have it)2 tsp finely chopped green

chilies1 tsp finely chopped ginger1/4 tsp cumin seeds1/2 tsp tumeric powder1 tsp

oilsalt to tasteoil for cooking

>> 1. Combine the sprouts and 1/2 cup of water and blend in a mixer until

smooth2. Add all of the remaining ingredients and 1/4 cup of water and mix

well.3. Heat a nonstick pan, add a little oil for frying and pour a ladle-full

of batter to make a 6 " diameter circle in the pan. Cook until golden brown on

both sides.should yield about 6 sprout pancakes.I'd want to serve this with some

kind of chutney.

>> Here is another recipe I might try:

>> Sprouted Kidney Beans (Rajma) and Spinach (Palak) Stir Fry2 tsp oil1 tbsp

finely chopped garlic2 tsp ginger-green chili paste (just take a tsp of ginger

and one of a green chili and make into a paste)2 1/2 cups cooked Rajma sprouts

(she recommends pressure cooking-I'd steam or saute)1 cup sliced tomatoes2 tsp

dry mango powder (amchur)--you can substitute a little lemon juicesalt to taste.

>> Heat the oil in a wok or Indian kadhai (Indian Wok), add garlic, ginger-green

chili paste and spinach, and stir-fry over a high flame for 3-4 minutes,

stirring continuously. Add the rajma sprouts, tomatoes, mango powder or lemon

juice, and salt, toss well, and stir-fry for another 3-4 minutes.Serve in a wrap

or chapati. ( I would eat it with rice too ).

>>

>> n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

>>

>> Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

>> Carson

>>

>>

[Guest guest]

Pam,Wow what part of India did you live in? I know a few words in Gujerati and

lots of food words in Hindi. Haven't visited there yet though. I am very fond of

Indian teas and enjoy authentic masala chai (well, almost authentic-I use

nondairy milk and much less sugar).The little book has a few recipes for chana

(chickpea) sprouts. Now, of course, once I get to my office, I want to go

through my Indian cookbooks to see what sprout recipes i can find in them. 

marionhoping to go to work tomorrow

 

n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

Carson

>

> Cooking with Sprouts by Tara Dalal arrived yesterday and being snowed/iced in,

I had the opportunity to take a look at it.It is a small paperback, published in

Mumbai, India that I paid $7 for on Amazon.I am a fan of regional Indian

cooking, so this was very intriguing to me--sprouts and Indian food!I thought it

might be of interest to the group to see a sampling of what Indian cooks do with

sprouts. Plus, if you are a fan of Indian and/or spicy foods, these might appeal

to you.

> Here are two sample recipes-one that incorporates Mung bean sprouts and

fenugreek leaves. I would substitute fenugreek sprouts, but I think I did see

fenugreek leaves at the Indian Market recently. The recipes also  incorporates

tumeric and other spices. I would feel free to omit and substitute as you need

or like to. I personally like hot and spicy food so this one works for me as

is.The other uses Kidney Bean sprouts and spinach.

> Sprout Turnovers1 cup mung bean sprouts1/4 cup fenugreek leaves 1/4 cup finely

chopped spinach2 Tbsp grated carrots2 Tbsp besan flour (which is chickpea

flour--substitute regular flour if you don't have it)2 tsp finely chopped green

chilies1 tsp finely chopped ginger1/4 tsp cumin seeds1/2 tsp tumeric powder1 tsp

oilsalt to tasteoil for cooking

> 1. Combine the sprouts and 1/2 cup of water and blend in a mixer until

smooth2. Add all of the remaining ingredients and 1/4 cup of water and mix

well.3. Heat a nonstick pan, add a little oil for frying and pour a ladle-full

of batter to make a 6 " diameter circle in the pan. Cook until golden brown on

both sides.should yield about 6 sprout pancakes.I'd want to serve this with some

kind of chutney.

> Here is another recipe I might try:

> Sprouted Kidney Beans (Rajma) and Spinach (Palak) Stir Fry2 tsp oil1 tbsp

finely chopped garlic2 tsp ginger-green chili paste (just take a tsp of ginger

and one of a green chili and make into a paste)2 1/2 cups cooked Rajma sprouts

(she recommends pressure cooking-I'd steam or saute)1 cup sliced tomatoes2 tsp

dry mango powder (amchur)--you can substitute a little lemon juicesalt to taste.

> Heat the oil in a wok or Indian kadhai (Indian Wok), add garlic, ginger-green

chili paste and spinach, and stir-fry over a high flame for 3-4 minutes,

stirring continuously. Add the rajma sprouts, tomatoes, mango powder or lemon

juice, and salt, toss well, and stir-fry for another 3-4 minutes.Serve in a wrap

or chapati. ( I would eat it with rice too ).

>

> n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

>

> Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

> Carson

>

>

[Guest guest]

I lived in Ganeshpuri, which is a small town north of Mumbai - about 50k.

I do a " fake " masala chai, LOL. I took it from Sharon Janis' website (she's a

friend) - BTW, if you enjoy listening to chanting, she's an excellent singer

and all the stuff there is free...

http://www.spiritual-happiness.com/fantastic.html

I have ground together the spices in my burr grinder and have them in a bottle

on the counter - the recipe is missing star anise --. You can get the tea she

recommends at Amazon - (I love the strong black teas <G>) -

In India we would use buffalo milk - which is like 35% butterfat - just to let

you know.

Another thing we would have is what we called " siddha coffee " - strong coffee

with cream and sugar, and the spices used in that are 50% ground cardamon and

50% ginger powder. Use about 1/8 tsp per cup.

None of which have anything to do with sprouting, of course. <G>

I have a mung bean soup that you could sprout the mung beans, I'm pretty sure.

Most Indian recipes call for a " magic " - which is to take seeds and spices and

cook in oil for a minute or two, before adding to the mix. I bet any number of

those could be soaked at the very least, first.

OK, I've been soooo self-indulgent today, time to get dressed for mortar making

and bottle laying.

Pam

> Pam,Wow what part of India did you live in? I know a few words in Gujerati and

lots of food words in Hindi. Haven't visited there yet though. I am very fond of

Indian teas and enjoy authentic masala chai (well, almost authentic-I use

nondairy milk and much less sugar).The little book has a few recipes for chana

(chickpea) sprouts. Now, of course, once I get to my office, I want to go

through my Indian cookbooks to see what sprout recipes i can find in them.

marionhoping to go to work tomorrow

>

>

> n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

>

> Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

> Carson

>

>

>

> >

> > Cooking with Sprouts by Tara Dalal arrived yesterday and being snowed/iced

in, I had the opportunity to take a look at it.It is a small paperback,

published in Mumbai, India that I paid $7 for on Amazon.I am a fan of regional

Indian cooking, so this was very intriguing to me--sprouts and Indian food!I

thought it might be of interest to the group to see a sampling of what Indian

cooks do with sprouts. Plus, if you are a fan of Indian and/or spicy foods,

these might appeal to you.

> > Here are two sample recipes-one that incorporates Mung bean sprouts and

fenugreek leaves. I would substitute fenugreek sprouts, but I think I did see

fenugreek leaves at the Indian Market recently. The recipes also incorporates

tumeric and other spices. I would feel free to omit and substitute as you need

or like to. I personally like hot and spicy food so this one works for me as

is.The other uses Kidney Bean sprouts and spinach.

> > Sprout Turnovers1 cup mung bean sprouts1/4 cup fenugreek leaves 1/4 cup

finely chopped spinach2 Tbsp grated carrots2 Tbsp besan flour (which is chickpea

flour--substitute regular flour if you don't have it)2 tsp finely chopped green

chilies1 tsp finely chopped ginger1/4 tsp cumin seeds1/2 tsp tumeric powder1 tsp

oilsalt to tasteoil for cooking

> > 1. Combine the sprouts and 1/2 cup of water and blend in a mixer until

smooth2. Add all of the remaining ingredients and 1/4 cup of water and mix

well.3. Heat a nonstick pan, add a little oil for frying and pour a ladle-full

of batter to make a 6 " diameter circle in the pan. Cook until golden brown on

both sides.should yield about 6 sprout pancakes.I'd want to serve this with some

kind of chutney.

> > Here is another recipe I might try:

> > Sprouted Kidney Beans (Rajma) and Spinach (Palak) Stir Fry2 tsp oil1 tbsp

finely chopped garlic2 tsp ginger-green chili paste (just take a tsp of ginger

and one of a green chili and make into a paste)2 1/2 cups cooked Rajma sprouts

(she recommends pressure cooking-I'd steam or saute)1 cup sliced tomatoes2 tsp

dry mango powder (amchur)--you can substitute a little lemon juicesalt to taste.

> > Heat the oil in a wok or Indian kadhai (Indian Wok), add garlic,

ginger-green chili paste and spinach, and stir-fry over a high flame for 3-4

minutes, stirring continuously. Add the rajma sprouts, tomatoes, mango powder or

lemon juice, and salt, toss well, and stir-fry for another 3-4 minutes.Serve in

a wrap or chapati. ( I would eat it with rice too ).

> >

> > n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

> >

> > Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

> > Carson

> >

> >

[Guest guest]

Pam,thank you for the info. I will check out your friend's website.I am afraid I

am guilty of being a little unmotivated today--but after seeing the cauliflower

popcorn recipe I am really motivated to get going in the kitchen. I plan to

dehydrate it for a few hours.I have taken to sprouting almost any bean or grain

I am cooking. It certainly can't hurt and from what I understand it is better

for you. I just noticed that my husband has polished off the last of the lentil

sprouts with his afternoon " snack " which means I better get moving in that

kitchen. There are lots of Indian snacks that use sprouted beans--they are deep

fried a lot of the time though. My Gujerati friends call them Chavanu. There are

other names for it but I forget them. Occasionally I will serve Chavanu at the

bar in our den to unsuspecting friends. It usually goes over well. I am thinking

a steamed version might be excellent. I also serve Japanese wasabi peas which

are a big hit.

Probably not very good for you, but there are worse things the guys could be

eating that I don't serve.  nstill in her pj's!

[Guest guest]

Hi.

I can answer this question. First, don't worry about the seeds getting frozen. I

used to keep all my seeds in the freezer and they don't freeze so no problem

there.

I take a tablespoon of seeds and soak them in a cup of water for about 7 hours.

I don't do more than a tablespoon because THEY MULTIPLY and you want them to

stay seeds and not sprout.

So after 7 hours, I have a cut containing a little amount of seeds that will

last me maybe a day and a half. I take one half teaspoon of seeds at a time and

chew them. I do this 3 times a day. The third time is right before bedtime.

Works for me.

Best of luck

Melody

> >

> >>

> >> Cooking with Sprouts by Tara Dalal arrived yesterday and being snowed/iced

in, I had the opportunity to take a look at it.It is a small paperback,

published in Mumbai, India that I paid $7 for on Amazon.I am a fan of regional

Indian cooking, so this was very intriguing to me--sprouts and Indian food!I

thought it might be of interest to the group to see a sampling of what Indian

cooks do with sprouts. Plus, if you are a fan of Indian and/or spicy foods,

these might appeal to you.

> >> Here are two sample recipes-one that incorporates Mung bean sprouts and

fenugreek leaves. I would substitute fenugreek sprouts, but I think I did see

fenugreek leaves at the Indian Market recently. The recipes also incorporates

tumeric and other spices. I would feel free to omit and substitute as you need

or like to. I personally like hot and spicy food so this one works for me as

is.The other uses Kidney Bean sprouts and spinach.

> >> Sprout Turnovers1 cup mung bean sprouts1/4 cup fenugreek leaves 1/4 cup

finely chopped spinach2 Tbsp grated carrots2 Tbsp besan flour (which is chickpea

flour--substitute regular flour if you don't have it)2 tsp finely chopped green

chilies1 tsp finely chopped ginger1/4 tsp cumin seeds1/2 tsp tumeric powder1 tsp

oilsalt to tasteoil for cooking

> >> 1. Combine the sprouts and 1/2 cup of water and blend in a mixer until

smooth2. Add all of the remaining ingredients and 1/4 cup of water and mix

well.3. Heat a nonstick pan, add a little oil for frying and pour a ladle-full

of batter to make a 6 " diameter circle in the pan. Cook until golden brown on

both sides.should yield about 6 sprout pancakes.I'd want to serve this with some

kind of chutney.

> >> Here is another recipe I might try:

> >> Sprouted Kidney Beans (Rajma) and Spinach (Palak) Stir Fry2 tsp oil1 tbsp

finely chopped garlic2 tsp ginger-green chili paste (just take a tsp of ginger

and one of a green chili and make into a paste)2 1/2 cups cooked Rajma sprouts

(she recommends pressure cooking-I'd steam or saute)1 cup sliced tomatoes2 tsp

dry mango powder (amchur)--you can substitute a little lemon juicesalt to taste.

> >> Heat the oil in a wok or Indian kadhai (Indian Wok), add garlic,

ginger-green chili paste and spinach, and stir-fry over a high flame for 3-4

minutes, stirring continuously. Add the rajma sprouts, tomatoes, mango powder or

lemon juice, and salt, toss well, and stir-fry for another 3-4 minutes.Serve in

a wrap or chapati. ( I would eat it with rice too ).

> >>

> >> n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

> >>

> >> Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

> >> Carson

> >>

> >>