Leftover Paratha, Roti or Chapati Chips: Chapati Chips: Paratha Chips

Leftover paratha, roti or chapati? Wondering what to do? How about chips? Yes, you can use leftover or parathas or chapati and make crispy chips with it. My mother has been doing it for years and the result is so amazing that you will be hooked.

Infact we enjoy these paratha chips so much that sometimes I deliberately roll extra parathas so that I can make chips out of it. Yes these are sooo good.

All you need to do it is cut parathas into any shapes-triangles, strips or squares and fry them-yup that’s it. Serve these chips with hot cup of tea or just like that. It serves as a great side with chutney or riata as well.

Ingredients:

Leftover paratha, roti or chappati

Oil to fry

Salt to taste

Red chilli powder to taste

Method:

Heat oil in a pan.

Cut paratha into any shapes.

When oil gets hot fry the paratha until crisp on medium-high heat.

Sprinkle salt and red chilli powder. Let it cool down before serving.

Notes:
You can also use chaat massala instead of salt and red chilli powder.

This stays well in a airtight container for 1 week.

Serving suggestions: Serve as a teatime snack.

Serve as a side with dips such as hummus, tomato chutney or riata.

Pomegranate (Anaar): Benefits And Healthy Way Of Eating It.

Pomegranate is the most beautiful fruit ever. Every time I see it, I get a lesson- create a life that is good on the inside, and not just the one that looks good on the outside. Outside it is rugged and tough, inside it is beautiful where every seed looks like pearl-fresh, sweet and alive.  Other then this important lesson, pomegranates are also high in nutrients that give you glowing skin and healthy digestion. I know peeling it can be difficult and time consuming but that should not stop you from buying pomegranates. Need some motivation and proof, then see-

Benefits of pomegranates:

• Prevents heart disease-Antioxidants prevent free radical damage of the walls of arteries, thus preventing heart disease. 

• Healthy digestion: Eating a pomegranate every day is a good way to add fibre to your daily diet. One pomegranate can fulfill about 45% of your daily recommended intake of fibre.

• Glowing skin: Polyphenolic compounds in pomegranates are powerful antioxidants that can delay the process of ageing. Therefore, eating pomegranate keeps your skin glowing and radiant for a long time.

• Dental health: Pomegranate juice can fight off dental plaque thus keeping your teeth and gums healthy.

How to include it your diet:

• Salads: - Mix with veggies or fruits. Have it in summer nutty salad, carrot salad or kachumber salad.

• Chutneys: The taste of pomegranate is tangy and sweet so go ahead and mix in chutneys.

• Yogurt: - Simple, add in yogurt with some chaat massala. Enjoy this healthy dip.

• Breakfast: - have it with oats, porridge. Have with milk with this most healthy granola recipe.

• Rice: - I sometimes just throw some pomegranate seeds in rice or pulav dishes.

• Juice: If nothing above impresses you, have the juice-simple. You can include the juice and make this summer cooler drink.

Hope you will now include more and more pomegranates in your diet.

Homemade Lemon Scrub, DIY Christmas Gift Idea

It all started when I posted this pic on my Facebook page. People have been commenting and mailing me asking about the recipe. Thanks everyone for this response, as promised here goes the recipe.

Homemade Lemon Scrub is a great DIY with little ingredients that are probably already available in your kitchen. If you haven’t decided about Christmas gift then hey, this is an awesome personalize gift for your friends and family. I gave it to my friend and she says she is addicted and the whole bathing experience was amazing. Every woman is going to love this scrub :)

Ingredients:

2 cups sugar

Lemon zest from 1 lemon

1 tablespoon Lemon juice

5 tablespoons almond oil

1 drop of lemon essence/oil (optional)

Method:

Mix everything together. Stir well.

Keep in any jar or tub and let it sit untouched for atleast 1 hour.

How to use:

Scoop out the scrub with clean spoon or wooden stick and apply on wet skin.

Massage in circular motion till sugar dissolves. Rinse off.

Benefits:
Sugar and zest helps to exfoliate the skin and removes dead skin. 
Improves blood circulation and gives healthy glow to the skin.
Oil moisturizes the skin and makes skin soft and supple.
Lemon removes the tan and dark spots and blemishes.

Notes:

You can also use olive oil or coconut oil.

Any kind of sugar will do, I used brown sugar.

Make sure that jar is clean.

Lemon essence is optional. I used this one.
Make a small batch first and see how it suits your skin.

DIY Movie Basket |Personalized Gift Idea For Valentine Day, Anniversary, Birthday|

Deciding what to gift your husband on anniversary, birthday or any special occasion is a confusing task. I on the other hand always like to gift something that is personalized and romantic. 27^th November was our 5^th marriage anniversary and I wanted it to be special. It was on a weekday and the weather was going to be rainy, thus I planned a movie night at home.

The idea is simple yet very interesting and innovative. I decided to make a movie basket that can be fun and full on entertaining. Here is how to make our own DIY Movie Basket.

Things you will need:

• Basket or a tub: - A container where you would like to arrange all the things. A tray, bucket or any plate will also do the trick. I got this popcorn tub.

• Movie DVD: - Think which movie you both can enjoy together. If you have Netflix or Amazon prime good enough. You can also download a movie, store in pen drive and then pack it the basket.

• Movie tickets: - That’s where you will need to be creative. Take any scrap paper and make your own movie ticket-it is kind of cute and personalized.

• Beer bottles: - Ofcourse you need something to drink, I chose our favourite beer. You can also opt for soda, coke cans, cider or even a bottle of wine or champagne. Add in some classy wine glasses for more fun.

• Popcorn: - No movie is a movie without popcorn. Make your own popcorn, which ever flavour you like. I made caramel and slated popcorn and put in the ziploc bag, you can buy popcorn bags also.

• Nachos/chips and dips: - We both love tortilla chips. Just add in your favorite bag of chips and you are good to go. By the way Indian papads are also work fine. Hot salsa or creamy mayonnaise in must have for chips.

• Candies or chocolates: - Something sweet will balance the whole basket ;). I chose mini mars chocolates bars. You can add candies, smarties, mints or any candies you like. Some cupcakes, cookies will also be great.

• Throw blanket: - A wintry night movie- trust me a throw blanket will be nice ;).  If you don’t want to spend money use any shawl.

• Pyjamas: - I saw cute red pjs in the market and it was love at first sight. You can also add a cute pair of night suit, or sweatshirts or hoodies.

• Warm cosy socks: - Cosy feet while watching a movie is a dream, so just add in any socks or cosy slippers.

• Final touch: Just arrange everything thing in the tub and wrap it up with any paper or colorful ribbon :)

Other things that can be added:

• Cosy pillows
• Scented candles
• 3D glasses (for 3D movie ofcourse)
• Pack of nuts
• If you love to watch movies then Netflix or Amazon gist card is a good gift idea.

Notes:

• It is ofcourse a special occasion, so you will need to cook something nice. Don’t slave yourself in the kitchen- order a pizza, or cook something quick like pasta or noodles or French fries- the ideas are endless.
• Be organised and write down all your ideas and things you will need. Decide the budget: Match the list with the budget and shop smartly. Buy things that can be used later.
• You can plan a movie night even for the whole family. Just add in some movie DVD that your kids and you can enjoy. Add more sweets and candies, some diet soda or lemonade.

Let me know if you have any questions. Do try this :) Leave your comments and feedback:)

Tuesday's Tip- How to include Flax Seeds In The Indian diet?

Thank you all for reading and sharing my article about How to reduce salt intake form Indian diet. After that I got an email from the reader Vaishanvi who requested to write if there are more ways that one can include flax seeds in the diet, other than just using as the eggs replacer in the bakes. Well, if you ever struggle to make eggless bakes then you must try using flax seeds-Read more about here.

Just 5 years back, flax seeds became the hero and were in the major limelight due to its health benefits. Everyone seemed to talk about it, write about it and yes consume it. Flaxseeds (also called linseeds) are a rich source of micronutrients, dietary fiber, manganese, vitamin B1, and the essential fatty acid alpha-linolenic acid, also known as ALA or omega-3. The seeds come from flax, one of the oldest fiber crops in the world - known to have been cultivated in ancient Egypt and China. To know more about flax seeds, its type, history please head on to Wikipedia –here

So, why is it important to eat flax seeds?

Because it is a rich source of Omega-3 and Omega-6 fatty acids, flaxseeds protect your body from bacteria and viruses, improving your system's immunity. It reduces bad cholesterol and increases good cholesterol content. Including flaxseeds in your diet can help in reducing the risk of cardiovascular issues. Daily intake of flaxseeds improves the blood sugar of people suffering from diabetes. Flaxseed and flaxseed oil act as natural laxatives and give you relief from constipation without having any harmful side effects.  Still not convinced??? Then Google and you will be stunned to know how important it is to have flax seeds.

So, what amount is okay per day? What it taste like?

To get the full health benefits of flax, one to two tablespoons (16g) of ground or milled flax is okay. When using ground flax, because of its high fiber content, add it slowly, starting with about a tablespoon a day and working up to two or more per day. If you are a vegetarian, take 2 tablespoons a day. If you are eating fish regularly, then one tablespoon of flaxseeds will do(source: Live Strong). Taste wise- it is nutty and doesn’t have any strong flavour or smell.

How to use flax seeds- whole or milled?

Although they’re small, flaxseeds have strong outer shells that are hard to crack just through chewing. You’ll derive more of the nutritional benefits by grinding them and then adding them to foods. I buy the milled ones- but do check the label, you must buy good quality ones. I use this organic Linwoods Organic Flax.

Moving on to the request.  How to include flax seeds in the Indian diet?

• Main course: I add 1 teaspoon of it in dough- be it for chapattis, kulchas or even stuffed parathas. I also add in my chillas, dosa and idli batter. I have also use in cooked rice/pulav and even in pasta.
• Drinks: Oh yes, that’s the best way. Sprinkle teaspoon or so in lassi, buttermilk, juice, smoothies, milk-oh you name it.
• Breakfast: I always include a dash of it in the breakfast cereals with fruits and milk or yogurt. My husband also sprinkles a lit on cooked upma or poha. Why not add a little in pancakes batter or in the stuffing’s for sandwiches or parathas.
• Sides:  You can add in the subjis, chutneys, patties, tikkis or even on salads. I have also used in soups and riata.
• Desserts: Sprinkle a little in the halwa/sheera-it will give you that extra nutty flavour. On Janmasthmi I made kheer and I added 1 teaspoon it it, the kheer was not only tasty and but became thick as well.

Other tips:

• Ground flaxseeds will lose the nutritive value if exposed to air or sunlight. Therefore, it should be stored in an airtight container and kept in a dark cool place. It is best to buy whole flaxseeds and grind a little at a time, say whatever amount is needed for a week and then store it in the fridge.
• When initially starting to use flaxseeds, use small amounts to make sure you are not allergic to it. Pregnant and lactating ladies and children should consult a physician before opting to include flaxseeds in their diet.
• Drinking plenty of water throughout the day when you take flaxseeds is essential, because of its fibre content.
• Flaxseeds absorb water 10 to 14 times its weight because of its high fibre content- this makes it great choice for thickening the soups or gravies.
• If you dont like the taste, just roast it on pan on a low heat.
• I always buy the milled ones, as I am too lazy to grind it myself at home. You go ahead an buy whichever one you want.
• Put a note in kitchen to remind you to use flaxseeds. I always stick up a note near the stove.
• Flaxseed is commonly known as Alsi (Gujrati, Hindi Punjabi), Jawas (Marathi), Tishi (Bengali) and Agasi (Kannada). You can buy flaxseeds in India from HERE

Hope you like this article. If you have questions or requests email me. Do you have any other ideas to include flax seeds? 

Tuesday's Tip- Easy Ways To Avoid/Reduce Salt From Indian Diets

Love salt? Well who doesn’t, after all it is an important ingredient of our diet, any food without salt seems pale, boring and tasteless. If weight loss, glowing skin and healthy regime are your choices then think again about your salt intake. Salt is everywhere- dumped in canned food; loaded in the bag of chips; spooned in cereals; stuffed in salad dressing.

Is salt really bad??

Besides adding flavour to our food, salt actually plays important roles in the body. It is the most common source of sodium and chloride ions, which cannot be made by the body itself and so need to be consumed through our food intake. In particular, it regulates volumes of fluid in the body. It also aids the uptake of various other nutrients into cells.

So, how much salt do we actually need??

According to the doctors, dietitians and researchers in the UK, Europe and USA, an adult needs 6 grams of salt per day. 6 grams means 1 teaspoon of salt. As per the Food Standards Agency (UK) the human Guideline Daily Amount (GDA) of salt should be: Age 7-10 years-5grams per day; Age 4-6 years-3grams per day and Age 1-3 years-2grams per day. That means, with you, your kids are having more salt then they need.

Why excess salt is bad??

Excess sodium increases blood pressure because it holds excess fluid in the body, and that creates an added burden on the heart. Too much sodium will increase your risk of stroke, heart failure, osteoporosis, stomach cancer, thyroid and kidney diseases. In addition to it, salt intake will make your skin dry and age faster-who wants that?? The last thing you want is puffy under eye bags and bloated face.

So, here are 5 easy ways to reduce/avoid salt intake?

Have you ever read the label of tomato ketchup bottle- a 200 grams bottle contains 47% of salt? Shocked??? That’s why dump those dips and chutneys that you get in the market- make healthy alternatives-coriander mint chutney, hummus, apple cider vinegar dressing. Ditch those salty pickles , instead make your own chilli or mango pickle. Researchers in the UK have proved that one slice of bread, contains equal amount of salt that is in a bag of crisps- Upsetting??? Well, cooking at home from scratch not only is hygienic but you have the control while adding salt.

I understand no Indian meal is complete without our rotis. As per the survey 82% of the Indian ladies add salt in their dough, but do you really need salt in it?? Think again, you are going to pair the rotis with any side subji, pickle or chutney- which already has salt. Even when having stuffed parathas, the stuffing already contains salt, why add more to the dough-right?? That’s the easiest and healthiest way to avoid salt.

Again, why are you ruining your healthy colourful salad by adding salt? Vegetables have their own taste-like carrots are sweet, cucumber is juicy, onions are sharp, chillies are spicy and tomatoes are tangy-why add salt and mess up with their individual taste. If you are still not keen on having raw salad, how about a pinch of black pepper, or spoon of yogurt? But avoid those salt loaded salad dressing, mayonnaise or mustard-that’s a big no no.

If not rotis then rice is our beloved-well mine too. But never ever add salt while cooking rice. Again, you will have rice with already salty things like daal, pickle, riata or curry –which will finally balance the taste. The same applies to your dosa/idli batter also. Ofcourse there is no chance that you wont accompany dosa with chutney or sambhar. So think again!

How about plain nuts instead of those over salted nuts? How about a bag of plain crackers in place of salted chips? How about fresh noodles instead of instant one? How about fresh fruits and vegetables in place of canned ones? Always read the labels, before you pick anything from the supermarkets-there are many alternatives that are low in sodium-choose smartly.

Some other points:

• Always add salt in the last. When you add salt, it releases water, finally water evaporates and you are forced to add more salt.
• Put a note in the kitchen which says-less salt. This will remind and motivate you to decrease salt intake.
• Each salt have different minerals and iodine content so alternate the use of salts. Example use regular salt one month, next time use sea salt or rock salt.

I understand that these tips are not easy to follow, but what can be more important than the health? A year back, I noticed puffiness on my skin and under eyes;-I stopped adding salt to dough, rice, salad and even while boiling pasta. Now, we don’t even notice that our rice and rotis are without salt- we are so used to the taste.

Give these tips a shot and I am sure you will find positive changes. Better safe than sorry :-) Take care of your body, thats the only place you have to live in. Well too much of gyan from me.  Let me know how you find my article.

Tuesday's Tip- What To Do With Leftover Daal?

Using leftovers is a great practice, after all who wants to waste the delicious food that you cook with love and passion. I have a friend who throws food out daily and it pains my heart. I have argued with her, explained her and even requested her not to do that-but all in vain- sigh! The best idea will be to prepare the food in the quantity that you family needs- I always do that. But there are times when I am still left with the food- like, when I made Cabbage And Peas Subji for my cousin and he mentioned he doesn't eat cabbage, I had to use it to make parathas- you can see HERE.

Last Friday same situation took place. Mr. Husband loves daal, any kind, in any form. So here is what happened- I cooked simple daal and rice for us- he called and said he will be late for dinner as he has lot of work in the office- he already ate something filling in the office-finally he came back at 11pm- at home he had just 1 bowl of daal. So I was left with lots of daal. Serving same menu the next day is a big no no for us. So What To Do With Leftover Daal? I made thin and crispy chilla/cheela/ pancake with it.

I have prepared Moong Dal Chillas before and it is truly one delightful healthy snack. But using leftover daal was one bang on idea and that is why I wanted to share with you all. I used garlic, onions, tomatoes, curry leaves and green chilies to make the daal and all these ingredients finally uplifted the taste for the chillas. So here is what you have to do.

Ingredients:

2 bowls thick daal

1/4 cup gram flour/chickpeas flour/besan

5 tablespoons semolina/suji/rawa

Salt to taste

2 tablespoons Coriander leaves/dhaniya

Oil to make chillas

Water to make the batter

Method:

In a blender/grinder/mixer blend the daal to a smooth paste

Mix daal with gram flour, semolina, salt, coriander leaves and water. Use water little at a time. The batter should be of ribbon consistency.

Heat a non stick pan/tawa and spread ladle full of batter on it. Spread the batter as thinly as possible into circle. Sprinkle some oil. Let it cook. With the help of spatula, turn the chilla and cook other side.

Serve hot with green chutney.

Notes:

Remember there is salt in the daal.

I used thick daal, if the dal you are using is runny then you might need to add more besan and rava.

If you wish you can add chopped onions and green chilies in the batter as well.

Tuesday's Tip- How To Grow Fenugreek Leaves/Methi At Home

Do you like DIYs? Do you find DIYs exciting? DIYs in India use to be knitting, painting, making cards –just plain simple crafty things. Once I landed in the UK DIY store grabbed my attention. DIY is an interesting concept to some extent, I mean I enjoy making DIY gifts for Mr. Husband on his birthday or make my own books rack, or paint wood boards for photography but screwing tables or fitting tiles in the bathroom is not for me.  I like creative stuff, I like using my brain and follow instructions that are written in the guide.

Other than making colorful items for home, I tried growing herbs and plants in the balcony. Just like BBQ, gardening is another thing that one MUST try atleast once in lifetime. I have planted seeds of oregano, basil, thyme in small pots and it is amazing how fragrant the balcony gets when they bloom completely.  Back in India I never ever thought that I will grow some plant of herb in my home. Slowly I used bigger pots and grew aubergine and capsicum as well. But today I will share how to grow fenugreek/methi leaves at home?

This is very easy, you need not have fancy pots –just compost and methi seeds (that you already have in your kitchen). Last year I grew in leftover dabba that I had, I have grown in foil containers as well. No rocket science at all. Best part- it starts blooming in a 1 week. So do try this- indeed the best therapy. And you people in India, just plant it now because the climate is in your favor.

Method:

1. Take any pot and fill 3/4 of it with compost.
2. Take handful of fenugreek seeds and spread evenly.
3. Water little, the compost should become moist.
4. Just cover the seeds with compost and water again.
5. Water every day- but never over-water. You need it to be moist and not water lodged.
6. See the magic- in 1 week seeds will bloom to leaves.

Next see my tip on howto freeze/preserve fenugreek/methi leaves for months without drying?

Tuesday's Tip- How To Make Puri/Puchka/Golgappa At Home From Scratch?

Today I won’t ramble much in the post. We all love pani puri...i am sure girls do. Today I just want to share the amazing way of making Puri/Pakodi/Patashe/puchkas/golgappa at home from scratch. I must confess that it is easy but time consuming but once you learn how to do it you will be so happy to see the results.

After coming to London I used to miss pani puri a lot, you do get readymade ones in the market but they are way too expensive and I find it little tasteless (very less salt). Last weekend I tried making my own and I was super thrilled to see each one of it fluffing up so well.

See this tip If you-

• Like making things from scratch.
• Love Pani Puri and can’t find where you reside.
• Always prefer homemade hygienic products.
• Want to save money.

Yes making puri at home means you are sure which ingredients goes in and which oil is used for frying, it is way too economical and the happiness of successful cooking is beyond words.

Things you will need:

1/2 cup semolina/suji/rava

2 tablespoon all purpose flour/maida

1/4 teaspoon baking soda

1/4 teaspoon salt

oil for frying

water to knead the dough

2 wet towels/napkins

Method:

Take a wide bowl and sift semolina, salt, baking soda and all purpose flour in it.

Mix water little at time and form tough/hard dough.

Cover it with wet towel and leave aside for 30 minutes.

After 30 minutes knead the dough again and roll out as thin as possible.

Take a cookie cutter or the cap of jar/bottle and cut into rounds. Cover the cut ones with wet towel till ready to fry.

Let the oil be hot, and slip one puri at time. Apply little pressure with spoon to help puri to fluff up. When puri becomes golden on side, turn and cook other side. Strain and keep aside in a colander/channi .Keep doing this to remaining puris.

Notes:

Don’t let dough or puris to sit in air, always keep it covered with wet cloth.

When you are trying for the first time, put only one puri in the hot oil. With practice you can slip more puris inside.

Thinner the puris, the crispier it will be.

If you want you can make really small balls of the dough and roll each one. I find cutting method easy.

Keep the puris in the colander on a wire rack as you want steam to pass.

All the best, I am sure you can do it. If you have any doubts/problems/suggestions please mail me. I will surely get back to you.

Homemade Garam Massala, Indian Spice Mix

When work, commitment, and pleasure all become one and you reach that deep well where passion lives, nothing is impossible. And now cooking and clicking is my passion and it does bring out the best in me. I always enjoyed helping my mom in the kitchen when I was young but the real cooking started only after marriage. It was then limited to simple Daal Tadka or Mutter Paratha using basic Indian spices. Later the experiments began –adding pav bhaji massala in rice; or making pasta sauce from scratch and even preparing my own chaat massala mix. Blending your own spice mix is pure bliss and I hereby declare-homemade is happiness.

Life is fast and we all tend to pick up readily available ingredients from the market which is fair enough. But let me tell you something once you make your own spice mix at home you will be little hesitant to buy from the stores. Reasons? oh they are many- ofcourse you can make any changes as per your taste or decide the consistency you want; and most importantly you will end up with pure, hygienic and fragrant spice blend- who doesn't wish that?

What is garam massala? No it is not curry powder. So Garam means Hot/Heat; Masala is Spice Mix. The composition of garam massala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than other. And that is why if you are particular about the final taste then homemade is the best option. The components of the mix are toasted and then ground together. Marwadi cuisine is impossible without garam masala be it in Aloo Pyaz Ki Subji or Stuffed Bhindi- you can never have enough of it.

For me this is one magic mix if used in right quantity can take your meal to the next level. Garam Massala is always added in the end as all the Indian curries and sauces are slow simmering ones and garam massala powder at the beginning would mute the flavours of the spaces. While there are dozens if not hundreds of recipes for garam massala but coriander seeds which give right texture and whole red chilies that provides heat are the 'must' ones. Personally I add star anise, cinnamon, cloves and cardamoms-all these spices have unique scents and when roasted releases great flavour. What else- next passion is all you need.

Ingredients:

1/2 cup whole coriander seeds/dhaniya

1/4 cup cumin seeds/jeera

8-10 green cardamoms/ilyachi

5 cloves/laung

2 whole cinmon sticks/daalchini

4 bay leaves/tej patta

4 dry red chiilies/sukhi lal mirch

1 teaspoon black peppercorns/kali mirch

5 black cardamoms/badi ilyachi

2 star anise/anshphal

Method:

In a heavy bottom pan dry roast all the ingredients separately on a low heat till aromatic.

Once cool, grind in the grinder.
Store in airtight containers.

Notes:

You can also add nutmeg/jaiphal in it.

Try to use whole spices, powdered ones will not bring real taste.

Make sure you roast on low heat, as they tend to burn very soon.

Make a small batch first and then adjust any ingredients as per your own taste.

Tuesday's Tip- How to grow/make sprouts at home?

Here I am back with another Tuesday’s tip. This tip is the answer of the request emails that I received asking to share how to grow/make sprouts at home? You can sprout seeds, beans, legumes, lentils easily at home. If you are living in a city that has hot temperature and moisture/humidity then you are lucky as the sprouts will grow really fast and properly. People who reside in colder areas (like London) then it needs bit of preparation but is really simple.

Here in London you can buy a bowl sprouts for 2-3 pound, which is very expensive as you get 250 grams of seeds for just 1 pound. Now, if you sprout these 250 grams you will have 500-650 grams of sprouts for just 1 pound. Decide which one is economical yourself? Moreover sprouting at home is hygienic and clean.

Sprouting seeds, beans and grains is one of the quickest, easiest ways to pack a group of nutrients into your body in just one handful. When you sprout them, the nutritional profile multiplies and you get real health boost in your body. That’s why sprouts are very vital for daily health. Thankfully you can sprout grains and seeds easily now. So what you need to do?

Step 1

Wash seeds, grains, legumes well.

Step 2

Soak them overnight in sufficient water.

Step 3

Next day drain the water and wash well.

Step 4

Put seeds in a colander/ sieve/ channi and drain the excess water. (For 1/2 hour)

Step 5

Take a  bowl and place colander/sieve on it. It is important (very important) that the bottom of the colander/sieve doesn't touch the bottom of the bowl. There should be sufficient space in between them.

Step 6

Take a kitchen towel/napkin/muslin cloth/men’s handkerchief and wet it with water. Squeeze out all the excess water and cover the seeds with the cloth.

Step 7

Keep in a dark place. Before going to bed wet the cloth again, squeeze the water and cover the seeds.

Step 8

Next morning, the seeds will begin to grow/germinate. If you are in warmer region they would have grown too much by now and in colder region it takes 3-4 days to grow. So keep repeating step 8 till you get properly grown seeds.

Step 9

Wash and use the way you want.

Personally I love sprouts in any form, be it a quick raw salad with veggies. I have also made sprouts dosa before and it was loved by south-Indian bloggers. You can also prepare crunchy parathas with sprouts or even a spicy mixed ussal pav.

Hope you like this tip. Any questions, doubts just shoot me an email. Do share pictures of the sprouted seeds.

Tuesday's Tip - How To Store Methi/Fenugreek Leaves Without Drying?

You always hear and read that one must include greens as much as possible in the diet. Whenever I think of leafy green vegetable only spinach (palak) and fenugreek leaves (methi) pops in my mind. Both of these veggies when added to any dish indeed boost the taste and bestow the attractive green colour, which I love. Do you too?

Fortunately, spinach is available throughout the year in most of the countries but fenugreek leaves, sadly can be seen only in the winters. The dark green, flavourful magical leaves which are must in so many dishes like methi mutter pulav, methi thepla or simple gajar methi subji is lovely. Wouldn’t you like to enjoy this nutritious vegetable all over the year? Now you CAN.

I got an email,

Hi, shweta,

I find the Tuesday’s tip section very helpful and I was wondering if there is any method via which I can store methi leaves fresh for long time.Drying leaves method is common and in any case dried leaves are available in the market. I wanted a way through which I can store leaves ‘fresh’. I will be looking forward for the tip.

Mails like these are appreciated :-) I wondered -if I could find the answer many of you ladies will be happy. I experimented twice and thank god I succeeded second time.

So, here I present before you the full proof way through which you can store “FRESH” methi leaves for atleast 10 months without compromising the colour, flavour or taste. I have done it and it is a sure shot tip. May be I am late sharing on my post (as winters are almost over) but if you can still find methi in the market- buy now and buy in bulk- Buy :-)

What you need to do? Take methi leaves and chop them very roughly (no washing) needed. Take silver/aluminium/kitchen foil and place chopped leaves on it. Fold the foil (not tightly, just cover all leaves well) and put in Ziploc bags and freeze it. Whenever you want to use it, wash and add in the dish you are making . I made 2 batches from one bunch of leaves and put both of them in 1 Ziploc bag.

You might ask:

Q-What will happen if you wash it?

A- Due to water, moisture content will increase and thus methi leaves will be rotten.

Q- Why can’t you close the foil tightly?

A- It is certainly important that you cover the leaves completely with foil, but applying any tight pressure will again lead to moisture.

Q- How to chop- with or without stem?

A- I find that stems also have certain flavor (the bitter tint) which I personally like, so I use the stems as well. But if you want, you can totally pluck leaves –in that case, don’t chop them, just chop before use.

Hope you all will like this tip. Any kind of suggestions, questions and feedback are welcome and appreciated :)