Homemade Sprouts /How to make sprouts

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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:
  1. 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.
  2. 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
  3. 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. 

18 comments:

  1. useful post and really loved your first click :)

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  2. Very useful post,i do the same way too.

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  4. sprouts came out perfect and looks great :)

    ReplyDelete
  5. Jayanthi KarthikeyanDecember 13, 2012 7:13 AM

    I am surprised to know about the biochemistry involved in the bean sprouts.

    ReplyDelete
  6. Thanks for sharing useful info..

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