In India , there are lot of festivals , fasting days and you eat something special on that day for 1 time . Nori nem is 1 of those days and it was 2 days back I think.
This dish is specially made on that day and you eat for lunch and no food after that .
Sprout 9 different beans and it’s cooked only with chopped ginger , green chilies. So little bland for Indian taste buds . Drizzle little oil before eating. This is ancient way and now we have those 9 grain breads. May be 9 is special.
I used whatever beans I had mung, mooth, masoor, dry peas, black Chana and sprouted them.
I added chopped onion, ginger , red chili powder , turmeric and salt. Also added little oil while cooking.
Turned out very yummy.
I don’t know the reason behind nori nem but it’s a healthy , nutritious, filling dish and i will eat any day , any day of the year.
Recipe , ideas were given by my “kaki” who is a wonderful cook . She is 1 of those who cooked from magazine recipes in those times and baked a cake in cooker .
Easy breezy. Just like any Indian gravy with onion and tomatoes . Just add cashew paste at the add. How to make cashew paste ? Soak raw cashews in a water for 15 mins and blend it. It will make gravy creamy and little sweet.
This nonsense guru I know always says when it comes to right and wrong there are 3 options . Right , wrong or be happy.
Which option do you pick ?
Moth Sprouts have a unique test and so if you are open minded with food and like to try new things , you would like it. Sprouts are good to eat. Soak beans for 8-9 hrs and then let it sprout for 12 -24 hrs. In a hot climate they will sprout fast and also depends on quality of beans. I left for 24 hrs.
Made this Maharashtrian style usal with it . I didn’t had goda masala so not authentic but it still makes a nice fun meal.
Maggi noodles is very popular in India and I had my share of maggi during college days . Once in a while I still eat it when there’s nothing else to eat. But now I add vegetables to my maggi.
Today I made maggi in vegetable stock and it tasted good. Good way to use the vegetable stock and good for kids and adults too.
What’s your quick meal idea and have you modified it to suit today’s need ?
It’s so easy to make stock but super easy in insta pot. 30 minutes on high pressure and let it naturally release. I use onion, carrot, celery, cilantro stems, mushrooms , broccoli stems. Adding a piece of ginger will be good but i forgot.
What to use stock for? You can use to cook rice ,quinoa, millet or in soup. I like to use for soup in winter time and soups are good for work lunch. Easy to eat and carry. You can also use to make roti, paratha dough when you are adding veggies or spices. Am not sure how plain roti dough using stock will turn out. But won’t hurt to try. It will add nutrition.