Sunday, June 5, 2016
Dr. Mantena's Monsoon Special - Sprouted Moong Tikki
Southern states of Andhra, Telangana, Karnataka, Kerala
and Tamil Nadu of India are experiencing early monsoon rains this year. You
must be wondering what rains have to do with our blog. Rain has some special
connection with human food. Whenever it rains the human mind desires to have
some hot tea, coffee and snacks. You see huge rush at the snack corners during
rains.
One should be very careful about their diet during
rainy season as the body is overburdened already fighting the viruses and
infections during this time. Unable to control their temptation people eat
unhealthy deep oil fried items like hot samosas, kachoris, mirchi bajji,
pakoras etc inviting trouble to their bodies.
With little awareness and some effort one can enjoy
monsoon season at home with healthy and delicious recipes without damaging our
health. Today's update is one such step in this regards. Therefore, today's
special in Dr. Mantena's Kitchen is " Sprouted Moong Tikki".
Sprouts are a part of regular food for Dr. Mantena's
followers. One gets bored raw sprouts every day and therefore people skip
eating them regularly. Instead of skipping you can make this kind of a
variation and enjoy. So without wasting much time let's go into the making of
this simple recipe.
Ingredients:
1. Sprouted Moong - 1 Cup
2. Coriander Leaves -
1 bunch (small)
3. Mint Leaves - 1 bunch (small)
4. Green Chilies - 3 to 4 nos.
5. Chickpea Flour - 1/4 Cup
6. Milk Cream - 2 to 3 tea spoons
Servings - 2
people
Cook Time - 15 to 20 Minutes
Method:
1. Take a cup of sprouted moong and green chilies and
grind into thick paste adding very little water. Since sprouted moong contain
plenty of water in it one should be very careful while grinding. The paste
should not become watery as it will be difficult to form a tikki. First try to
grind without adding water and add little water if needed. Do not over grind it
but leave small granules of the moong as it provides a crunchy taste to the
tikki. Dr. Mantena's followers do not need any explanation about sprouting but
for others here is a brief. Soak half cup of moong in water for about 8 hours,
rinse well and keep the moong in a sprout maker or in a container and cover the
lid for about 14 to 20 hours for better sprouting. Since you are not eating raw
10 - 14 hours will also do. But remember the more larger the sprouts the more
nutrient it is. Do not over sprout it as well. When the roots appear in a
sprout that means it is over sprouted. Over sprouted will make the moong
bitter. Sprouting sometimes is tricky as it does not come as desired due to
quality of the grains and sometimes the weather also affects. I wish you good
luck.
2. Finely chop coriander leaves and mint leaves and
keep it a side.
3. Take the grounded moong in vessel, add chickpea
flour and half of the chopped coriander and mint leaves and mix.
4. After mixing them well, take some paste in your hand
and make the shape of a ball and roll over the chopped mint and coriander
leaves and press as shown in the picture below.
5. Now light on the flame and put a non-stick pan over
it and let it heat for some time. Take a spoon of milk cream and spread all
over it as shown in the picture.
6. Now place the tikkies all over the pan and cover the
lid for about 5 - 10 minutes. Let them cook on a low flame. Remove the lid and
turn over the tikkies to cook on the other side.
7. Now the delicious and healthy tikkies are ready.
Serve hot with or without chutney and enjoy. The milk cream gives great colour and aroma to your tikkies. You can eat as many tikkies as possible without any
trouble to your stomach. If served hot you don't miss the salt and you do not
even think about the oil.
Keep watching the space for more updates.
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