Sprouted Green Gram Vegetable I Love Recipes

SPROUTED GREEN GRAM VEGETABLE I LOVE

Steps:

• Soak the green gram for 6-8 hours (overnight).
• The next day, when yu are to prepare it, heat oil in a skillet.
• Add methi seeds and red chillies.
• Fry for 1-2 minutes.
• Add the coconut and turmeric powder.
• Mix well.
• Grind in a mixer/grinder, adding water as required to get a smooth paste.
• Cook the sprouted green gram with 3/4 cup of water and 3/4 tsp.
• salt.
• Keep aside.
• In a non-stick pan, add 2 tbsps.
• oil and heat on medium flame.
• When hot, add the onion and fry till golden brown.
• Add the tomato and fry for 2 minutes.
• Add 3/4 tsp.
• salt or to taste.
• Add the ground coconut masala.
• Fry for 2 minutes.
• Add the cooked sprouted green gram.
• Mix well.
• Cook for 5 minutes.
• Garnish with fresh corriander leaves (chopped).
• Serve hot with rotis or puri or rice.
• I really love this dish, I hope so will you.

BAKED GREEN VEGETABLES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
• Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
• Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
• Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.