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|home| |about & copyright| |subscribe| |recipes| |glossary & tips| homemade sprouts /how to make sprouts bean sprouts are the tender, edible shoots of certain bean plants. they are the result of the germination process, through which the nutritive ingredients found in beans and seeds become profoundly modified~ starch is converted into glucose and fructose, bean proteins are predigested by specific seed enzymes and transformed into amino acids and more digestible protein nutrients, the water content increases, as well as the vitamin and mineral content does. bean sprouts have been used for centuries for their nutritional and medical benefits. they can be eaten raw or lightly cooked flavor varies depending on the type of beans used. used extensively in asian cuisine, bean sprouts contain pure forms of vitamins a, b, c, and e, in addition to an assortment of minerals including calcium, iron, and potassium. bean sprouts are gaining popularity as a health food, turning up in everything from salads to soups or just as a healthy snack. their delightful crunch and mild flavor make for an enjoyable snack experience, and are a welcome addition to many meals as an accompaniment or ingredient. the sprouts are free of cholesterol, and are ideal for anyone counting calories. sometimes the warmth and humidity needed to sprout may also be helpful to the growth of harmful bacteria therefore use fresh bean sprouts. bean sprouts are available in vegetable shops and super malls in india and i find them at indian stores here. making the bean sprouts is absolutely easy and i prefer making them at home. i have used green (mung) gram/pachai payir, horse gram/kollu, chickpea (channa), cowpea, peanut, fenugreek/vendhayam, green pea, lentil, soya bean, red kidney bean (rajma) to sprout and amde gravies, salads and sundal . procedure: soak the variety of bean you want to sprout and wash them well. now soak them for 8 to 9 hrs ou until well soaked. i soaked them overnight for about 8 hrs. the bigger the size the longer it takes. drain the water when soaked and transfer them on to a clean muslin cloth or kitchen paper towel (i used the paper towel. now cover the cloth or use another paper towel to cover the beans. sprinkle some water and keep it undisturbed for another 8 hrs again the bigger the beans the longer it takes to sprout. you could keep it after the long 8 hrs it sprouts into a beautiful looking green and white mung bean sprout making you proud of your creation. tips: the sprouts will stay fresh in the refrigerator for a week. use them as fresh as possible. i usually make gravies for rotis or salads or sundals and in soups too. the fenugreek sprouts can be dried and powdered for more health benefits. it is good for diabetics. posted by cilantro on 11:15 am 37 comments links to this post older posts home subscribe to: posts (atom) recipes appetizers and snacks bajji pakkoda~amma’s style maravallikizhangu chips/tapioca chips kara kuzhi paniyaram~chettinad specialty gobi 65/ indo-chinese deep fried cauliflower ribbon pakoda/olai pakoda chicken burrito chilli idli stuffed mushroom ragi&vendhaya keerai adai thayir vadai - 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