Sprouts soup is good for health. The goodness of the sprouted mung beans with spinach is mildly flavored to form a soup.
This Sprouted Mung beans and Spinach Soup Recipe combines the goodness of sprouted Mung Beans/green gram whole beans and Spinach. The nutty-sweet flavor of the mung beans balances the slightly bitter aftertaste of Spinach. Ginger, garlic, and cumin add flavor to the broth and the tomato adds a slightly tangy flavor.
Sprouts are seeds germinated through a germination process in which you soak the seeds for several hours. Then expose them to the right combination of temperature and moisture while growing them for two to seven days to young plants.
Ingrediants :
(Serving – 4)
3/4-1 cup green moong dal
1 cup Spinach Leaves (Palak), (with stems) washed and chopped
2 Onion, chopped
1 Tomato, blanched, peeled, and finely chopped or mashed
1/2 teaspoon Ginger, grated
1-2 cloves Garlic, minced
1/2 teaspoon Cumin powder (Jeera)
1 pinch Red Chilli powder, or flakes
Salt and Pepper, to taste
2 teaspoon Oil, or ghee, or butter
2Lime Wedges
1/2 sprigs Coriander (Dhania) Leaves, or mint leaves to serve
Method for Sprouts soup:
First heat oil or ghee or butter in a saucepan.
Then add onion, garlic, and sauté for them for 1-2 minutes.
Now add ginger, chili powder, and cumin powder and mix all.
Add the mung beans to the above mixture.
So now add 2 – 2 1/2 cups of vegetable stock to it and cook covered for about 5-6 minutes.
Add the tomato and seasoning with salt.
Mix all well. Then add the spinach leaves and cook them for 2-3 minutes.
Serve it in a bowl & garnish with lime juice and coriander/mint leaves.
This dish is good as a starter.
Enjoy the soup!
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Immune-System Boosting is the process that defends the body from infections and sometimes, the body may be unable to elicit enough responses that can eliminate them.
So, it’s important to include immune-System Boosting foods in the diet to strengthen the body against seasonal infections such as flu and viral infections, cancer, arthritis, allergies.
Sometimes during a cold or flu season, some people do not get infected despite being in contact with those infected persons, considering that the flu and cold are spread by air droplets. This is because some people have a stronger immune system as compared to others.
The immune system is the first line of defense against antigens that invade the body. With a strong immune system, there is less chance of contracting some illnesses but not totally.
Here are some 8Immune-System Boosting Foods
In Ghee 8Immune-System Boosting
It is a common misconception that ghee is fattening. Well, it’s one of the healthiest Indian foods and should be a part of one’s daily diet.
This Indian food item has benefits of vitamin A, K, E, Omega-3, and Omega 9 essential fatty acids.
It is also a source of healthy fat and butyrate. Pure ghee made of cow milk produces heat and energy in the body that gives warmth.
It keeps the digestive system, gut, skin, and hair healthy. Add a tablespoon of ghee to your rice or chapati to enjoy its amazing health benefits.
It is a winter superfood loaded with the benefits of healthy nutrients and vitamins. It’s the richest source of vitamin C, a nutrient known to boost immunity.
It contains about 20 times more vitamin C than oranges or any other citrus fruit and hence is one of the healthiest foods.
Amla provides benefits such as it cleanses the colon, removing excess toxins from the body, and is known to be effective against dandruff and other skincare problems.
There are different products of amlas available in the market such as candies, juice, and pickle. Maximum nutrients from this fruit can be gained if it’s eaten in raw form, every morning on an empty stomach.
Jaggery –
Its commonly known as gur in Hindi. The healthier alternative of sugar helps to produce heat in the body. It also contains nutrients like iron, magnesium, and potassium.
These nutrients and vitamins help to dilate blood vessels and produce warmth in the body and also cleanse the lungs.
Replacing the regular sugar with jaggery wherever necessary, to give a boost to immunity. Peanut and jaggery chikki can be eaten to increase the intake of this food item in the diet.
Spiced Tea-
Fennel seeds, cardamon, black pepper, and cinnamon are some common spices that can be used to prepare healthy spiced tea.
Tulsi tea and a combination of jaggery and ginger can be included, to fight the cold flu problems. These are great to increase immunity.
Chyawanprash –
To boost immunity in the winters season, there is nothing better than eating Chyawanprash. Its made up of different kinds of Ayurvedic herbs and roots.
Chyawanprash is a treasured Indian immunity-boosting food item. Consuming 1 tsp of it daily will help in protecting your body from cough & colds!
Turmeric root and green garlic-
They are commonly available in winters and one must include them in the diet. Both the roots are known for their anti-inflammatory as well as antioxidant properties.
They protect the body from the damage caused by free radicals present in the environment and keep chronic diseases at bay.
Pickle of turmeric and garlic root can be made by adding some salt and ghee or chopping them and adding in the food.
Tulsi (holy basil) –
It has numerous health benefits. The green leaves found in every Indian household acts as a respiratory system rejuvenating herbs.
Its properties such as immunomodulatory, antitussive, and expectorant boost immunity and keep the lungs clean.
Tulsi leaves can be chewed every morning before breakfast or tea with tulsi leaves & ginger can be made. Both of them are equally beneficial.
Turmeric milk (Golden milk)-
Milk contains nutrients like calcium, protein, and vitamin B12, and turmeric is known for its anti-inflammatory and anti-oxidative properties. A combination of both can help fight different health issues.
Add a pinch of turmeric and little jaggery in a glass of warm milk and drink it before going to bed to stay at the pink of your health always.
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Chickpea cheela is packed with nutrients that help us keep our appetite in control, manage our weight, help control blood sugar and help protect against chronic diseases like heart disease, cancer, and diabetes. There is nothing to lose with chickpeas! They are inexpensive, tasty when well prepared, and are super nutritious!
It is also known as pudla. The classic Indian chickpea cheela is a popular breakfast in North India. These cheelas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread
Add the salt, flour, water, turmeric, pepper, and chili flakes and mix in a bowl.
Let the mixture settle for a few minutes while you heat up the oil in a non-stick pan.
The batter needs to be very runny!
Dice the vegetable finely and add them to the mixture.
Use a tissue to ensure the bottom of the pan is coated well in oil. and add about a ladle of the mixture and vegetables when the pan is hot – a medium heat should be just right.
Cook for about 3 minutes – the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.
Make sure you use a large pan.
Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary.
Serve & enjoy the dish with coriander chutney & curd!
Keep the pan warm while you repeat with the second pancake, adding more oil when necessary.
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Gujarati Methi Thepla recipe or methi na thepla – a Gujarati flatbread made from fenugreek leaves, whole wheat flour along some spices. This is a healthy snack recipe that is served withplain curd. Thepla is a perfect tea-time delight and can be prepared in just a few minutes if all the ingredients are in place!
Gujarati Methi Thepla recipe is one of the many comfort foods for Gujarati’s. it’s great to travel food like a baguette is to the French. You can eat it just about anywhere without any accompaniment and it gives you the satisfaction that you have actually had something substantial to eat.
Whole Wheat Dosa is a super quick and easy recipe. It is another version of the South Indian dosa. This recipe is a special one as it was my mother’s favorite, although this was known as Atta Ka Cheela in my home. Whole wheat dosa is tasty with the perfect amount of crispy deliciousness!
Avocado salad with a tangy lemon dressing, onion, and tomato. This avocado salad is a simple, delish summer salad. The recipe is vegan and gluten-free.
Ingrediants :
1/2 tablespoon extra virgin olive oil
1 dash lemon zest or zest from 1 small lemon
1 to 2 teaspoons lemon juice
¼ teaspoon smoked paprika
¼ teaspoon black pepper
1 small to medium garlic – minced or finely chopped
¼ cup finely chopped onions or 1 small onion
⅓ to ½ cup chopped tomatoes or 1 medium-sized tomato
1 tablespoon finely chopped parsley or cilantro (coriander leaves)
2 medium-sized avocados – chopped, preferable to use Hass avocado
1 dash black salt – optional
white salt or kosher salt or Himalayan pink salt – as per taste
A Sprouts Paratha is a perfect breakfast recipe to begin your day with and can be enjoyed with items such as curd, pickle, and even butter. One such paratha recipe that can be cooked is Mixed Sprouts Paratha.
This delicious paratha is made with mixed sprouts wrapped in a crispy dough that is cooked fully.
This main dish recipe is really mouth-watering and can easily be cooked at home. Its made with a few ingredients and this easy recipe can be made without taking too much valuable time.
A surprising fact about this dish is that one can pack it in kids’ tiffin as well to serve them with something healthy and filling. Try this breakfast recipe right away!
Here are someIngrediants to make sprouts paratha :
Start by washing the sprouts 2-3 times to remove any impurities and strain the excess water.
Now take a grinder jar, and add ginger, garlic, onion, sprouts, curry leaves along with green chilies to it. Grind all of these and make a coarse paste.
After this take a bowl and add the flour, salt, asafoetida with 1/2 tablespoon oil along with turmeric.
Mix this well and then add the ground paste as well. Also, mix this paste in the flour mix.
Add water to the flour mix and knead it(soft dough). Let it set aside for some time.
Now, divide the dough into equal parts and form small balls of it. On a flat surface dust a little bit dry wheat flour and make the small balls flat using the palm of your hands.
By using a rolling pin, roll out the flattened dough & make a paratha of it. Repeat the same step with each dough ball.
Place a tawa on the medium flame and put the paratha on it. When it starts to rise, flip it and decrease the flame to low to cook the other side as well.
Then spread 1/2 tbsp of oil on the paratha and flip it.
Let the side cook and on the flipped side, again spread 1/2 tbsp of oil on it.
Flip it again to cook both sides till it becomes crisp and golden.
Repeat the process for all the parathas
The dish is ready
Serve hot with some curd or chutney.
Enjoy!
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Rajma (kidney beans) are a big yes in India from kids to adults. If the choices were to be considered then it would have been the national food of India. There is something new to experiment with rajma that is ‘Rajma Salad’.
The lip-smacking salad is made with items such as rajma (kidney beans), vinegar, green chili, garlic, tomato, onion, red bell pepper, yellow bell pepper, carrot, and lemon juice. Serve immediately after preparing it otherwise it will turn soggy.
In a container soak rajma (kidney beans) overnight.
Make sure the rajma are insect & diet-free and of good quality.
Add kidney beans to the cooker and add water to it.
Keep the cooker on a medium flame.
Let the rajma beans boil and let 3-4 whistles come
After 3 whistles, check if the kidney beans are properly boiled. If not then give a few more whistles to it.
Once they are boiled then drain out the water and add the beans to a bowl.
Meanwhile, chop vegetables such as onions, red bell pepper, yellow bell pepper, carrot, chilies, and tomatoes.
Take garlic cloves & crush them into a paste. Then add chilies, onions, bell peppers, carrots, tomatoes, and salt in the bowl in which kidney beans are kept.
Mix all contents well.
Now add vinegar and lemon juice to the salad
Let the mixture marinate for 45 minutes.
Garnish it with coriander & mint leaves.
Salad is ready
Serve & enjoy!
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Instant Pot Spinach Dal, also called Palak Wali Dal in India. It’s a comforting lentil soup with spinach mixed in it for extra nutrition. It’s a comforting lentil soup with added spinach made in the Pressure Cooker. It is easy to make in the pressure cooker. Enjoy this with basmati rice or as a soup. It’s a vegetarian & gluten-free dish.
This simple and easy Palak Wali Dal and it’s healthy, wholesome, and packed with protein and fiber.
Ingrediants for Palak Wali Dal :
5 cup Split Pigeon Pea (Toor dal) washed, or a combination with masoor or moong dal
Saute for 30 seconds till the point the garlic turns golden brown.
Chop tomatoes & spinach & keep them aside.
Make sure the dal is insect & dirt free and of good quality.
Now add chopped tomato, lentils (dal), spices, and water.
Stir well.
Close the cooker & let 5 whistles come.
Let the pressure release naturally & then open the lid.
Add spinach (chopped), lime juice, and garam masala to it.
Give it a good stir.
Let the dal rest for 2-3 minutes. The spinach will soften and get mixed with the dal.
The dish is ready to be served.
Enjoy with rice or as a soup.
(Serving – 2)
To prepare the tempering, in a small pan, heat ghee or oil. Add some cumin seed. Cook for some seconds. Then take the pan off the heat and add a pinch of red chili powder. Prefer Kashmiri red chili powder as it is not spicy.
Add this tempering over the dal when about to serve. It adds such a beautiful pop of color & amazing taste.
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Oats Moong Dal Tikki is the perfect recipe for this rainy season. It is packed with flavour and taste from green chillies, pepper, chaat masala and spices and the softness from the paneer. Pan fry it and serve it along with chutney to make a high protein evening snack.
Ingrediants :
1 and 1/4 tablespoon yellow moong dal
1/3 tablespoon refined oil
garam masala powder as required
1/3 teaspoon chaat masala
salt as required
1/3 teaspoon chilli powder
turmeric as required
1/3 tablespoon coriander leaves
1 and 1/4 tablespoon rolled oats
1/2 tablespoon onion
1/3 tablespoon yoghurt (curd)
garam masala powder as required
ginger paste as required
green chilli as required
garlic as required
water As required
Method for Oats Moong Dal Tikki :
Wash and clean the onion and coriander leaves.
On a clean chopping board, chop both of them and keep them aside.
In a pan add enough water & then moong dal to it.
Put this pan on medium flame and cook till the dal is tender and water dries out.
Transfer the dal into a blender and blend it turning it into a paste.
In a deep bowl, add the dal paste prepared followed by all the remaining ingredients.
Mix all well.
Now separate the mixture into small portions.
After that roll, these portions and flatten them into a circle just like a Tikki.
Repeat the same procedure with the portion remaining.
Take a non-stick frying pan & keep it on medium flame also add oil to it.
Add the tikki’s to the pan and fry them till they turn a golden-brown colour.
Make sure to cook both sides properly.
Serve fresh and hot with any sauce or chutney of your choice.
